Recipe drain with orange zest. Plum jam with orange

Plums cut in half, remove bones. If possible, remove the skin, but if it is badly separated - we leave not to damage the fruits.

Orange cut in half, cut the flesh. Sut all the white areas so that the jam does not have a mustard. Add a zest or not - the case of taste. A peculiar taste of the citrus zest is not like everything, if you like - rub on a small grater and pour out to plum with an orange. If not - we do not add.

I fall asleep slices draining and pieces of orange sugar. We shake the dishes, cover and let it stand for two or three hours, before the selection of juice.

Fruits together with juice and put on the sugar put in dishes for cooking jam. We put on a small fire, heating.

When boiling, a light fluffy foam will begin to form - it is driving a spoon in the center of the dishes and gently remove. Cook jam five minutes.

After removing from the fire, we leave jam for a few hours, without covering, let me evaporate the liquid and breed. We repeat the cooking again, we also cook five minutes and leave to cool to room temperature.

Before the third cooking sterilize the jars of a small volume in which we will lay out drain jam. Covers boil. As soon as the jam boils, lay out on the banks, uplooking fruits and syrup on a spoon.

Hermetic clogging banks, turn up the bottom, let me cool. Then we transfer to store storage. Successful billets!

For jam fruits need to be prepared. I wash the plums and oranges with water, dried slightly with a napkin. Plums divide on halves, while taking out all the bones. Plums of the Ugorka variety have a rather dense pulp and the jam will turn out thick.

Oranges clean, cutting off the peel and all white crusts. If possible, only the flesh should remain. I cut it with medium slices.

In deep container, laying all the fruits, slightly mixing them with each other.

I spend sugar sand. Thanks to the sugar of plums and oranges, the juice will be released and the jam will be easier to cook. Leave fruit to lie down. It takes an average of about 6-8 hours. The easiest way to leave fruit for the night, and in the morning everything will be ready.

I put a jam on a slow fire and a volume of 50-60 minutes. Jam must robble a little, but the integrity of the fruit to some extent will be saved.

I lay the jam in glass jars to the very top of the neck.

Immediately survive the covers so that the heat is preserved in the bank as much as possible. This will occur additional sterilization of jam.

The jam cooled under the blanket put in the storeroom for storage.

From plum you can make many interesting and useful blanks For the winter: Jams, all sorts of jams. We will tell you today, how to prepare a jam from plums with an orange. It has an incredible taste, stunning fragrance and excellent consistency. Such a delicacy can be served to hot tea, and to pancakes or even use as a filling for home pies.

Recipe for jam from a plums with an orange

Ingredients:

plum blue - 500 g;
orange - 50 g;
sugar Sand - 400 g

Cooking

Rinse thoroughly, we carefully remove the bones and each frolin is cut into 4 parts.
Orange rinse under warm water, we clean from the peel, we remove the white layer and grind the slices of cubes.
In a deep saucepan, we connect all the fruits, fall asleep with sugar and mix thoroughly. We leave a treat for about 2 hours, so that a sufficient amount of juice is released.
After that, we bring the mass before boiling and cooking 45 minutes, stirring, on a small fire.
Next, we break the jam on the jars, roll around with covers and cool.

Jam of yellow plum with oranges

Ingredients:

yellow ripe plum - 1.5 kg;
orange - 40 g;
sugar - 1.5 kg.

Cooking

Plums first rinse and carefully remove the bones, the fracture of the fruit in half.
Oranges we rinse, scraping quickly boiling water and cut together with a piece of small slices.
Prepared fruits skip through the meat grinder and shift the resulting homogeneous mashed potature.
We fall asleep with small sugar sands, stirred and leave minutes by 30.
We send dishes on the middle fire, bring to a boil and boil the delicacy of 5-10 minutes, stirring.
Now package it in jars and tighten with the lids.
That's all, the piquant jam from plums with an orange, cooked through a meat grinder, ready to use.

Plum jam with banana and orange

Ingredients:

plum blue - 1 kg;
orange - 60 g;
sugar - 2 tbsp.;
banana - 2 pcs;
- 100 g;
cocoa - 10 g;
lemon - 40 g

Cooking

To prepare the original jam with nuts and oranges, rinse well and remove all the bones.
Shift the workpiece into the pan, add crushed orange, spray all lemon juice And fall asleep sugar.
The next day, bring the content to a boil and cook for 10 minutes. Next, we cool the mass and beat the blender to a homogeneous state.
With bananas, we remove the peel, cut them with circles and kneading for a fork.
Snatch cocoa, mix and connect the mass with fruit puree. Next, throw crushed nuts, boil, weganize 10 minutes, and lay a hot jam from plums with orange and walnuts by banks.

The cream-orange jam has an incredible taste: the drain gives the sourness, and the orange is the saturated aroma of citrus fruits. The combination of these two ingredients creates a unique taste composition. Due to the high content of pectin, the jam from the plums with an orange is obtained by consistency as if thick jam. Main pledge delicious dessert - Ripe and fresh fruits without traces of rot and soft plots.

Cooking time: 30 minutes.

A very tasty and simple recipe is designed for 1 bank.

Products:

plum ripe - 700 grams;
orange - 300 grams;
white crystalline sugar - 700 gr.

Cooking process

To begin with, we prepare plums: a pretty waters and divide on equal lobes, carefully take the bones. They are easy to remove if you cut the cream along.

After cleaning oranges, cut off the peel and white bodies. As a result, one pulp should remain, which we apply in small slices.

Crumpled fruits Shatter in aluminum pelvis, we fall asleep sugar and mix. We cover the pelvis of gauze and leave for 6 hours so that the fruits let the juices. If the juice is not enough, then 1 cup of warm water should be pouring.

Now remove the gauze and put the fruit to boil into a small fire, bring the sweet mass to a boil. Then Tom is for 50 minutes, periodically mix. We remove the resulting foam using noise. As a result, the jam should be welded, and the fruit becomes soft. So that the drain-orange dessert has retained the color, sup lemonic acid or Volya Fresh lemon juice. Dessert will become more fragrant if add crushed in it walnuts, bitter chocolate, ginger root.

A jar with a lid wash, steriline and fill with hot jam from the plums with an orange toast. Pour a hot sweet mass does not rush along a spoon, so as not to cracked the glass.

The jar rolled hermetically so that the jam from under the cover does not stand out. After flipping up the tank up the bottom and wrap in a terry towel. We leave in the room for 8-12 hours for cooling, and after transfer to the basement for storage. Periodically check the sweet preservation on the swelling of the cover: the spoiled product does not use in food due to the risk of poisoning.

Crisp toast with a plum jam for breakfast. What could be more pleasant? The jelly mass does not flow, has the taste and aroma of fresh fruit. Consistency is homogeneous or with small straded pieces. Color varies from solar-golden to dark chocolate, depends on the variety of fruits. Prepare a delicious, thick jam from plums for the winter will not be a lot of work even beginners in this matter.

What is a good plum jam

A plum tree is characterized by high yield: from 20 to 70 kg per season. To preserve the fruits for the winter, they are frozen, dried, boiled compotes, jams and jams in different recipes.

In frozen fruits, vitamins remain in maximum quantity. But the jam is more convenient to use as a bake filling, it is thick and does not follow. For the same reason, the jam is preferable to jam, it keeps the form well, does not slip with pies and cakes.

The plums contain enough pectin so that the jam from these fruits becomes thick without adding gelatin or agar-agar.

How to cook a plum jam

This dessert is cooked in a wide low dishes without a lid (pelvis). First on average fire, then when boils, on weak. Be sure to stir the wooden blade often so that it is not burned.

The longer boil, the more fluid evaporates, and the jam will be thicker. But not more than 20-30 minutes, otherwise the color of the finished product will become dark, the fragrance is weak, and most of the vitamins collapses.

If a foam appears during the cooking process, it should be removed.

The amount of sugar depends on the sweetness of the fruit. If the plums are acidic, then 1 kg of sugar is taken per 1 kg. If sweet without sourness, then sugar is added 1.5-2 times less than draining.

For classic method Warding Jam Plums first boils until soft in a small amount of water, then fall asleep with sugar and boil until readiness.
A simple method of preparation implies mixing fruits with sugar and their boost. Stage of cooking in water is skipped.

To achieve homogeneous consistency, the fruits are crushed by a blender or scroll through the meat grinder. If you want a jam without pieces of peel, then wipe through a sieve, but this is a very laborious process.

Jam is ready if:

the cooled drop does not spread on a plate;
it flows with a wide spoon, not a thin flowing.

If there is no desire to monitor the preparation, a multicooker will come to the aid. Crumpled fruits are placed in the bowl, they are covered with sugar, it is boosted 30-40 minutes. And all! You can use the "quenching" mode, "Cooking", "Dairy Porridge".

If the house has a bread maker, cook the dessert can be in it in the "Jam" or "jam" mode. Fruits do not need to grind, they will spread in the process of cooking with a shovel for mixing.

Banks in which we will close the jam, be sure to rinse well with soda, sterilize (ferry, in the oven or in the microwave). Covers in front of the clock boil.

Ready jam pouring hot. Jars leave on the table before cooling, then remove into the cool place.

Additional ingredients

Plums are perfectly combined with apples, the jam acquires a gentle apple fragrance and a more dense consistency.
Oranges will give a plum dessert of fresh citrus fragrance and taste.
Creamy oil is added to obtain the taste of a cream.
Chocolate will make a plum jam unusual and appetizing.
Limonic acid will give the sourness and extends the product storage period.

Optionally, a carnation, cinnamon, ginger, vanilla are put in the jam from the draining walnuts, almond.

To be guaranteed to get a jelly mass, gelatin or pectin add.

What fruits will fit

For the jam plum, we need ripe or slightly unrivable - there are a lot of pectin in them. In the relaxed fruits, it is less, dessert will succeed in liquid.
Crown plums will go to the jam, but rotten and with mold should be removed.
From the fruits are removed bones with a knife or hands, if the fruits are soft. It is better to put on gloves, dark varieties can paint the skin of the hands.
If you want to prepare a plum dessert without peel, it is removed. Skin is easier, if the fruits heat in the microwave before softening.

Subtleties and tricks of the preparation of delicious, thick jam from plum

Weighing the fruits need after removing the bones.
If the jam does not add water, the cooking time will be smaller, the vitamins will continue more.
Cooking the jam is best in broad, shallow dishes, for example, in the pelvis. Enamelled or stainless steel.
To jam well thickens, sugar is recommended to be added to the fruit-stranded. So that the plums are well welded without water, they can be finely cut or grind a blender.
Temperature ready Jema 105 degrees. It is enough to measure it with a kitchen thermometer. When the temperature reaches the desired mark, cook dessert for another 10 minutes, then pour into banks.
Banks are better to take a volume of 0.5-1 liters. Be sure to rinse well and sterilize them, and the covers.

How to store a plum jam

This product is well stored in a cool dark place. For example, in the basement or refrigerator.
Storage is allowed at room temperature, provided that the sun's rays will not fall on it.
Jam will continue for 1-2 years, if they are spilled in pure sterilized banks and hermetically sunk.

Recipes Jam from Drain

Delicious, thick jam can be welding from draining any kind: yellow, red, black. But in each case there are its subtleties of the recipe, nuances of cooking.

Video: thick jam from plums for winter

Easy recipe for cooking thick, tasty plum jam.

To cook it, you will need:

plums and sugar - 2 kilograms;
package of pectin or any thickener on its basis - at will.

How to cook:

Plums wash, remove bones.
Fold into the container where you boil the jam. To fall asleep with sugar.
Leave for a few hours, you can at night so that the plum gave juice. This step can be skipped, but then you will need to boil the jam on the lowest fire and stirring continuously so that it is not burned.
Put a plum with sugar on fire. On the middle, if there is enough juice enough, or the smallest if you missed this stage.
Cook for 20 minutes after boiling. Remove foam.
Turn off, wait 5 minutes to stop the residual boil, grind the immersion blender.
Turn on the fire, bring to a boil and:
- cooking another 10-20 minutes: the longer boil, the point will get a jam, or
- add pectin, hiding it well, and cook no more than 3 minutes (otherwise the gelling properties of the thickener are destroyed), it is enough to 1-2 minutes.
Turn off, immediately, hot, pour over sterilized cans, clog.

All details and tricks of cooking Jem on this recipe you will learn by looking video:

Jam from red drains

The recipe is very simple.

To prepare a beautiful scarlet dessert, you will need:

plums (without seeds) - 1 kg;
sugar - 1.5 kg.

Cooking:

Fruits to grind a blender (or meat grinder).
Connect with sugar.
Cook over medium heat before thickening.

Jellow of yellow plums with orange

For a fragrant dessert with citrus taste you need to take:

plums - 1 kg;
sugar - 1.5 kg;
water - half a cup;
half orange.

How to cook:

Cook syrup from water and sugar.
Pour them prepared plums.
After boiling, cook for 20 minutes.
Grind the apartments of the Blender.
Add wrapped on a grater zest and squeezed out of orange juice.
Cook for another 15 minutes.

Cinnamon Jam

Dessert for this recipe is a noble dark color, with a pleasant spicy aroma.

It will take:

prunes and sugar - 1 kg;
lemon juice - 3 tbsp.;
carnation - 3 pcs.;
cinnamon is half a teaspoon.

Cooking:

Grinding fruits fall asleep with sugar, mix and bring to a boil.
Add the rest of the components, stir.
Cook on slow heat for about an hour.

Plum jam with creamy oil

Products:

plums - 1 kg;
sugar - 0.5 kg;
creamy oil - 50 g;
vanillin - on the tip of the knife.

How to cook jam:

Fruits grind a blender.
Welcome on a quiet heat for 30 minutes, not forgetting to stir.
Fill sugar, cook for another 20 minutes.
Add oil and vanillin.
Cook another 10 minutes.

Video: Jam from apples and plums in a slow cooker

The slow cooker makes it easier to prepare many dishes, and a plum jam. Including. Watch in the video, how to cook in a multicooker delicious and thick apple-plum jam. The recipe is very simple.

Prepare an appetizing plum jam is easy, and modern technique makes the cooking process even easier. Additional components will give dessert new shades of taste and aroma.