Recipes for various cherry plum jam with oranges. Recipes for cherry plum jam. Cherry plum jam with orange - the aroma of clockwork citrus! Recipes for various cherry plum jam with oranges How to cook seedless cherry plum jam. Recipe for the winter

Cooked jam from different varieties of cherry plum is appreciated by gourmets for its unusual taste characteristics and high content of useful vitamins. Sweet and sour fruit jam can be used as an independent dessert or as an addition to other dishes. Cherry plum is ideal for conservation, so you can cook jams and preserves of any consistency from it.

During the preparation of jam, several rules should be observed.

Including:

1. For cooking, you can use the fruits of not only common yellow, but also green and red cherry plums. It is important to select ripe fruit, as underripeness can make the finished product taste too sour.
2. To prevent the delicacy from sour after cooking, the sugar content should be at least 60%.
3. When sorting fruits, wormy and darkened ones should not be left, as they can lead to rapid spoilage of jam.

Preparing cherry plum for cooking jam

Without prior infusion, only the red variety can be used.

If cherry plum is cooked with bones, then it is necessary to blanch it. To do this, the washed fruits are poured into a colander and kept in boiling water for 5 minutes. Then the cherry plum is immediately placed in ice water.

Cherry plum jam in a slow cooker

One of the easiest ways to cook involves using a slow cooker. To prepare, you need to pour crushed fruits on the bottom of the multicooker, cover them with sugar and mix thoroughly. Having started the extinguishing mode for 1 hour, all that remains is to wait for the beep, and then spread the delicacy in sterilized containers.

Pureed cherry plum jam without cooking

To simplify cooking, you can do without cooking. To do this, it is necessary to mix cherry plum, ground through a sieve or crushed in a blender, with sugar. The resulting mass is well mixed and packaged for storage.

A simple five-minute recipe

The fastest way allows you to prepare a treat by simply mixing the ingredients and boiling for 5 minutes over low heat. During cooking, be sure to remove the foam from the surface, as it can affect the taste.

Seedless cherry plum jam

For cooking pitted jam, it is enough to follow a simple recipe.

It includes the following steps:

• cut fruit and remove seeds;
• put the cherry plum in a container, cover with sugar and leave in a cool place for 5 hours;
• boil the mixture in 2 five-minute doses with an interval of 6 hours.

Cherry plum jam with pits

Leaving the bones in the fruits, you must first blanch the berries, and then pierce them in several places. Aged cherry plum is mixed with sugar and boiled over low heat to a suitable consistency.

Cherry plum jam with cloves

The addition of cloves gives the finished product a spicy flavor. The recipe for jam with the addition of spices is no different from the classic one. To prepare, you need to mix all the ingredients and cook until thickened.

Cherry plum jam with pears

When planning to cook cherry plum in combination with a pear, you can change the ratio of ingredients at your discretion. If you use less cherry plum, the jam will have a pleasant sweetish aftertaste.

In another case, it will kill the taste of the pear and make the product more sour.

After mixing the ingredients, you need to boil them for about 25-30 minutes.

Plum jam with oranges

By cooking cherry plum with orange pulp, it will be possible to give the delicacy a light refreshing taste and citrus aroma. To cook jam, you need to peel the oranges, remove all the seeds and remove the film. Mix the orange pulp with half the sugar and cook for 5 minutes, then add the cherry plum puree and the rest of the sugar, continuing cooking for another 5 minutes.

Cherry plum jam with zucchini

An unusual combination of berries with zucchini allows you to make jam with an original sour taste.

For cooking, you need to remove the peel from the zucchini and cut into small cubes.

The ingredients should be kneaded until smooth and boiled for 10 minutes 4 times with an interval of 5-6 hours for languishing.

By mixing fruit with vanilla during cooking, you can make jam with a pronounced sweet taste. Add vanilla to cherry plum at the same time as sugar, then boil the ingredients over low heat until the desired consistency, stirring occasionally and removing the foam.

Cherry plum jam with pectin

To prepare, add half the sugar and pectin to the fruit, then mix the ingredients thoroughly and boil for 15 minutes. After adding the rest of the sugar, you need to mix the ingredients again and leave on low heat until a thick state forms.

Cherry plum jam with lemon and cinnamon

Taking a lemon as an additional ingredient, you should remove the seeds from it and boil separately to soften the pulp. Then you need to mix the lemon with fruits, sugar and cinnamon, put on the stove and cook for 20-25 minutes, stirring regularly.

Cherry plum jam with pear

Having selected the ripe fruits of the cherry plum, you need to cut them and pull out the bones. Pears should be cut out the seed chambers, and cut the fruit into small cubes. Having put the ingredients in a container and covered with sugar, you need to add water and leave for 5-6 hours to infuse. The aged mixture is boiled until a thick consistency is formed. For storage, it is recommended to cool the delicious jam and put it in clean jars, then cover it with parchment paper.

Jam with cherry plum and apples

Apples of any variety can be added to the recipe for cherry plum jam. Depending on the choice, the taste of the finished product will change.

Before cooking, you need to peel the fruit, remove the bones from them and cut into small pieces.

Cherry plum mixed with apples is poured with hot sugar syrup and infused for 3 hours. Then the mixture remains to put on a slow fire and boil until thick, stirring occasionally. To check the degree of readiness, you can drop the jam on a plate, and if the drop does not spread, then the delicacy is ready.

How long the product is stored

The finished product can be left to be stored for the winter. Jam does not lose its taste characteristics over time for two years, subject to storage conditions.

The golden beauty of cherry plum - the basis of delicious cherry plum jam with oranges - is found everywhere in the south, it costs mere pennies and is highly productive. And in some places it is found in a wild form, so you can pick it up in any quantity for free. And prepare a fragrant, thick jam that will be perfectly stored for several years (due to the fact that the bones are completely removed from the cherry plum). Orange gives the preparation not only a pleasant refreshing citrus taste, but also a delicate, subtle aroma - everyone will certainly like the jam, I guarantee.

Cherry plum jam with pitted orange for five minutes

The easiest way to make jam from small yellow cherry plums.

Ingredients:

• 1 kg of cherry plum;
• 2 large oranges;
• 1 kg of sugar.

Cooking:

The most difficult thing to deal with oranges: they need to be washed, freed from the peel, seeds, films. Leave only the pulp. Then mix with half of the available sugar, pressing down with a spoon, bring to a boil over low heat and cook for 5 minutes, stirring constantly. Cool at room temperature. Wash the cherry plum and remove the seeds, cook together with the orange mass for another 5 minutes. Leave for a couple of hours, and then resume cooking after preparing the jars. I roll a five-minute cherry plum with orange in the smallest jars that I can find.

Before laying out for storage, the jam must be brought to a boil again and boiled for 5 minutes over low heat.

Cherry plum jam with oranges without cooking

Such a preparation cannot be called a full-fledged jam, rather a dessert. I close it in clean jars under nylon lids, store it in the refrigerator for 4-5 days maximum, use it as a layer for baking and filling for puff pastries, bagels, envelopes. Cherry plum jam without cooking can also be frozen.

Ingredients:

• 500 grams of cherry plum;
• 1 large ripe orange;
• 2 cups of sugar.

Cooking:

Rinse the cherry plum under the tap, dry, remove the bones. Use a blender to puree it, then rub it through a sieve to get rid of the skins. Add sugar to the cherry plum puree, mix.

Wash the orange first with hot, then cold water, cut into pieces along with the zest, remove the seeds and pass through a meat grinder. Add to the cherry plum with sugar, put the raw jam in jars and refrigerate.

Recipe for thick cherry plum jam with orange and pectin

In this case, I add a thickener to the jam - it turns out a fragrant golden thick preparation that looks like jelly. An excellent filling for pies and puffs, as well as a delicious dessert for tea. You will need a very ripe yellow cherry plum.

Ingredients:

• 1 kg of cherry plum;
• 5 glasses of sugar;
• 2 medium sized oranges;
• 1 tablespoon pectin.

Cooking:

Wash the jars in advance, rinse with boiling water. Sterilization is not needed - there is a lot of sugar in the workpiece, and it is cooked for a long time. Wash the cherry plum, let it dry slightly, remove the seeds, mix with sugar and simmer for half an hour, stirring and removing the foam. At the end of cooking, add peeled orange pulp, cook for another 5 minutes, cool. Resume cooking after 5-6 hours, bring to a boil, cook for 10 minutes and add pectin. Stir until it is completely dissolved, cook for another 3 minutes, put the jam in jars and tighten with sterile lids.

I highly recommend preparing this preparation in order to be able to taste the most delicious sweet and sour sauce for pancakes and pancakes. Plum and orange jam, if mixed with sour cream or cream, it turns out extraordinary.

Jam is excellent for utilizing unformatted cherry plums, if you have already prepared enough tkemali, or you also have cherry plum jam, or you just want something new.

Ingredients

• cherry plum small 1 kg
• water 25 ml
• orange 1 pc.
• sugar 2 cups

How to make cherry plum jam with citrus flavor

Sort out small yellow cherry plums and wash well in water. Pour cherry plum into a saucepan, pour water. Cook the cherry plum over low heat, stirring occasionally with a spoon, for about 5 minutes. It is necessary that the fruit becomes soft and let the juice flow, after which you can cover the container with a lid and leave it alone for 10 minutes.

Using a wide metal sieve, wipe all the cherry plum. You can make compote from the cake, just pour it with boiling water and add sugar to taste, stir and cover with a lid - in an hour the compote will be ready.

Pour the mashed cherry plum puree into a ladle, add the grated zest of one orange to it.

Squeeze the juice from the orange, combine it with fruit puree, mix and put on the stove.

Pour sugar into the ladle, cook the jam on minimum heat.

Stir the jam all the time with a wooden spatula. After boiling the jam, carefully remove the entire film.

After the jam has boiled for 20 minutes, remove it from the heat. After 2 hours, put the jam on the fire for another 10-15 minutes. To test it for consistency, pour some of it on a saucer and refrigerate. If the cooled jam thickens, then it is ready, otherwise cook it a little more.

Let the cherry plum and orange jam cool, pour into sterilized jars, screw on the lids. Such a blank is stored in a cool place.

You can make delicious jam for the winter. The cooking process is quite simple, but it takes more time than cooking from a regular plum.

In cherry plum, the pulp is a little harder and in some varieties the stone is very poorly separated. It is better to put this (cherry plum) on compotes or jam (jam).

Cherry plum jam is recommended for beriberi, exhaustion, after a serious illness and for pregnant women. Even after heat treatment, it retains a lot of vitamins, is a source of organic acids, fructose and minerals.

Cherry plum jam with pits according to the classic recipe

You will need:

• 1 kg. - yellow cherry plum
• 1 kg. - granulated sugar
• A glass of clean water without chlorine

How to cook:

1. Sort the fruits, we need only fresh, beautiful, without damage, dents, rot. Wash in cold water, dry on towels.

2. Pour water into a separate saucepan (stewpan), add 200 gr. Sahara. Cook over low heat until boiling. Pour cherry plum, boil for a maximum of five minutes. Turn off the heat, add the rest of the sugar, stir. Cover the pan with a towel (you can use gauze), leave for 6-7 hours.

3. When the mass has completely cooled, bring to a boil, cook for another 2-3 minutes and turn off. Leave to cool completely. Repeat this process 2 more times.

4. After the last stage of preparation, let the finished jam cool down (about 5 hours), pour into clean, dry containers, close with nylon lids, send for storage.

Calorie content of cherry plum jam per 100 gr. - about 183 kcal.

Bon appetit!

Video recipe: Cherry plum jam with pits

Seedless jam

Seedless cherry plum jam - the easiest recipe

You will need:

• 1 kg. – cherry plums
• 1 kg. – sugar
• 0.5 liters - pure filtered water without chlorine

How to cook:

1. Remove the bone from the prepared cherry plum fruits. To simplify the work, you can take a safety pin, extract it like from a cherry. So the fruits will remain intact, and spend much less time.

2. Make syrup from water and sugar. Pour the processed fruits into the hot syrup, sweat for 2-3 minutes, turn off the heat, leave the jam for 3-4 hours.

3. After the time has elapsed, put the pan (bowl) on the stove, bring the mass to a boil, cook until cooked (about 30-40 minutes), until the fruits become transparent. The longer you cook, the thicker the jam will be. Do not forget that we stir the jam and remove the foam.

4. Prepare sterilized jars. Pour hot jam and roll up.

Bon appetit!

Video recipe: Seedless cherry plum jam

Pyatiminutka jam from cherry plum with orange

You will need:

• 1 kg. - ripe fruits
• 1.1 kg. – sugar
• 2 pcs. – oranges

How to cook:

1. Wash, dry the cherry plum, remove the stone.

2. Dip oranges in boiling water for half a minute. Cut into small pieces along with the peel. From the oranges, too, get all the bones, if they come across.

3. Grind all fruits into a homogeneous mass through a meat grinder or in a blender. Leave the finished mass to infuse for 30-40 minutes at room temperature.

4. Put the pan on the stove, bring to a boil over low heat, boil for another 5 minutes.

5. Pour the finished delicacy into a sterilized glass container, roll up.

Bon appetit!

Video recipe: Cherry plum jam with orange

Cherry plum jam with lemon and cinnamon

You will need:

• 1 kg. – sugar
• ½ piece -
• 1 kg. - yellow cherry plum
• 300 ml. – clean water
• 10 gr. - ground

How to cook:

1. Sort cherry plum, rinse, dry on towels, remove seeds, add 500 gr. granulated sugar, mix, leave for 5 hours (you can until the morning).

2. Scald the lemon with boiling water, cut into circles, cook in a saucepan with water for 5-6 minutes. Then the citrus will become very soft. Remove bones if found.

3. Place a bowl of cherry plum on the stove. When the mass boils, let it sweat at a minimum power for 5 minutes, then add the remaining sugar, more cinnamon and lemon slices.

4. Boil the delicacy for another 20-25 minutes, just do not forget to stir and remove the delicious foam.

5. Pour the hot treat into sterilized jars, roll up with metal lids.

Bon appetit!

Video recipe: Jam in a slow cooker

Cherry plum jam with pears (apples)

You will need:

• 20 gr. - powdered cinnamon
• 1 kg. - cherry plum fruit
• 0.5 kg. - or hard varieties
• 1.3 kg. - granulated sugar

How to cook:

1. Rinse fruit well and let dry. Remove the pits from the cherry plum. Remove the skin from pears or apples (if you want), remove the core, cut into even slices.

2. Transfer the prepared fruits to a large saucepan, add sugar, leave for 3-4 hours.

3. Boil the fruit mass over low heat until boiling, add cinnamon, boil for another 15 minutes. Turn off the stove, let the jam cool at room temperature, then boil it again for 15 minutes. Do not forget to stir and remove the foam.

4. Pour into prepared and sterilized containers, roll up.

Bon appetit!

Recipe for jam (jam) from cherry plum for the winter

Sometimes there are varieties in which it is very difficult to remove the stone. I recommend that they do not suffer, do not waste precious time on this laborious process, but simply cook jam.

You will need:

• 1 kg. - fruits
• 1 liter - pure water
• 0.8 kg. – sugar

How to cook:

1. Pour the washed fruit with water, cook until completely softened, 15-20 minutes will be enough.

2. Now soft fruits can be easily rubbed through a sieve, the stone and skin will separate by itself.

3. Transfer the resulting fruit puree mass to a saucepan with a thick bottom, add sugar, mix.

4. Boil over low heat (stirring and removing the delicious foam with a wooden spoon) for about an hour.

On a note! The jam will decrease significantly, change color, become viscous and thick.

5. Pour hot jam into jars, roll up.

Bon appetit!

Video recipe: Cherry plum jam

In contact with

Having heartily eaten a yellow plum, it is not a pity to use it to make jam for the winter. With or without seeds, the dessert always turns out amazingly fragrant, with a slight sourness. Our hostesses have many recipes for plum jam from yellow fruits. In my notebook there are cooking options with lemon, cinnamon, apples, oranges, pears. Love jam slices floating in amber syrup - there is also a recipe. Choose and start harvesting.

Easy Pitted Yellow Plum Jam Recipe

The classic version of harvesting goodies for the winter. Dessert is obtained with slices saturated with syrup. Amazing soft amber color. For cooking, take strong fruits, not too overripe. Leave the weak ones for jam.

• Plums - kilogram.
• Sugar - kilogram.

How to cook a delicacy:

1. Rinse the fruit, dry, remove the ponytails and bones.
2. Sprinkle with sugar. Leave on the table to let juice and soak in sweetness.
3. When there is enough juice, put to boil. Boil the mass over high heat.
4. Take a break for 6-8 hours.
5. Put it on to boil again. When the dessert boils, remove from the stove for a couple of hours. During this time, the slices will be saturated with syrup, become amber and transparent.
6. Make the third, last brew. Fill jars, seal, cool. Store the workpiece in the pantry, cellar.

Yellow plum jam with orange slices

Oranges, like other citrus fruits, are friends with plums of any color. The dessert turns out fragrant, tasty. Keep the recipe for making jam slices boiled in syrup.

• Plums - 1 kg.
• Orange.
• Sugar - 1 kg.
• Water is a glass.
• Baking soda - 5 gr.
• Water for soaking drains - a liter.

How to cook jam slices:

1. To preserve the integrity of the plum slices during cooking, they must be soaked in a soda solution. 5 g is taken per liter of liquid. baking soda. Dissolve, fold the fruits with seeds into the solution. After 2-3 minutes, drain, rinse the fruit under running water.
2. Remove the core by dividing the fruit into slices.
3. Pour water into the cooking utensils, add granulated sugar. Put on the stove and boil the syrup.
4. When the sweetness is fully bloomed, lay the plums. Wait for a rapid boil, remove from the burner. Take a break from cooking for 10-12 hours.
5. After the set time has elapsed, put it back on the gas. After boiling the mass, cook for 2-5 minutes, no longer. Remove from the stove and pause again for 10 hours.
6. Before carrying out the third cooking, remove the zest from the orange, cut into arbitrary sizes. Send to dessert. In our family, the zest is prepared in advance, in winter. We never throw away the zest, dry it and put it in a jar.
7. Let the delicacy boil, cook over low heat for 10 minutes. Remove the foam, let it boil violently. Sort into banks. You can close it with screw, nylon, iron lids, the dessert is perfectly stored in an apartment.

Plum jam with lemon and cinnamon - video recipe

Seedless Plum Jam with Nuts

A simple dessert recipe, the most time-consuming one is to pull the kernels out of the walnuts.

• Plums - 2 kg.
• Kernels of nuts - 200 gr.
• Sugar - 6 cups.
• Water - 50 ml.

How to cook delicious jam:

1. Sort through the fruit, removing the ponytails and seeds.
2. Free the walnut kernels from the shell. Soak in cold water for half an hour. Chop large grains with a knife.
3. Put the fruits in a cooking container, add about 50 ml. water. Turn on the gas. Wait until boiling, cook for 20 minutes. Take off the foam, do not forget, this is important.
4. After a predetermined time, add sugar, stir the plum mass.
5. Continue cooking for 40 minutes, stirring the contents of the pan occasionally.
6. Drain the liquid from the nuts, send to boil.
7. From the moment the mass boils, note 10-12 minutes. After the time has elapsed, immediately fill the jars, twist.

Recipe for plum jam with apples

According to this recipe, you can cook yellow fruits with homemade pears that ripen at the same time. For cooking, choose ripe apples and hard pears.

• Apples (pears) - kilogram.
• Plums - kilogram.
• Sugar sand - 800 gr.
• Citric acid - ½ small spoon.
• Water - 100 ml.

How to cook dessert for the winter:

1. Wash the fruit, select the middle, removing the seed part and seeds. Cut apples into slices, plums into halves.
2. Make syrup from sugar and water.
3. Pour syrup over chopped fruits. After boiling, cook for 10 minutes.
4. Remove foam. Set aside to infuse for 4-5 hours.
5. Repeat the procedure three times. Cook for 10-15 minutes for the last boil. Add citric acid, hold for 5 minutes, boil strongly.
6. Pack into banks. Cork, cool, transfer to the pantry, cellar.

Five-minute yellow plum jam

An excellent recipe that many hostesses choose for the opportunity to preserve vitamins in dessert.

• Plums - kilogram.
• Granulated sugar - 0.5 kg.

1. Remove the seeds from the fruit, cut large specimens into slices. Small fruits are enough to be divided into halves.
2. Sprinkle with sugar, leave until the juice is released in the amount necessary for cooking in syrup.
3. After a few hours, put the treat to cook. If there is not enough syrup, splash a little water into the pan.
4. After boiling, reduce the heat, simmer the mass for 5 minutes. Remove from the burner, remove the foam. Leave to cool.
5. Repeat the process after 3 hours. After transfer to jars, roll up under an iron lid. Keep cold.

Thick plum jam

In fact, the size of homemade plums for cooking dessert does not matter. But if the fruit is substandard, cook jam-jam with a thick consistency.

• Fruits - 3 kg.
• Sugar - 1 kg.
• Gelatin (or any gelling crystals) - 2 sachets.

How to cook for the winter:

1. Put the fruits prepared for work in a saucepan. boil on a small fire.
2. Wipe in any way (sieve, colander), removing the bones and unnecessary skin.
3. Return the stock to the saucepan. Let it boil again. Dilute the gelatin according to the instructions on the package. Enter in dessert.
4. After boiling, add sugar, stir. Cook for 3-5 more minutes.
5. Divide into jars, twist. Move to winter storage.

Video recipe for delicious cherry plum jam

Keep the yellow plum jam recipe for the winter with stones and a step-by-step story. Good luck with your preparations.

Seedless yellow plum jam - simple jam recipes for the winter

Yellow plums are extremely sweet. Unlike their blue counterparts. The fruits are tasty both fresh and prepared. Preservations from them are bright, sweet, without sourness and bitterness.

I have already shared with you how to make a pitted blue plum dessert. The same diverse line of dishes was invented for hybrid fruits. Jam and jams from them are unusually tasty. The perfect sweet for those who don't like sour desserts.

I offer you several options for pitted yellow plum jam. Each of them is good in its own way. Here is a five-minute recipe and a classic way that is cooked for several days. Sweets with additions of orange, lemon, cinnamon, nuts are presented.

To make the delicacy tasty, and the jars with blanks were stored for a long time, I will share with you some of the subtleties. Read about them at the end of the article.

Seedless yellow plum jam - a simple five-minute recipe

Delicious, amber dessert is obtained from the fruit of a hybrid plum. If they are already overripe, then it is better to cook jam from them. And vigorous berries - will go to jam. It turns out tasty, with a slight sourness. The fruit pulp is soaked in sugar syrup.

What to prepare:

• 300 g of yellow plum;
• 300 g of granulated sugar;

Cooking sequence:

1. We wash the fruits under running water. We dry and remove the stalks. Separate the pulp from the bones.

2. Transfer to a cooking pot. Sprinkle with sugar and leave on the table. We will wait until the fruit pulp releases juice.

2 Place the saucepan over moderate heat and bring to a boil.

The more juice in the pan, the more likely it is that the jam will not burn.

We stand on fire for 5-7 minutes and remove from the stove.

3. Pour into prepared jars. Be sure to turn over on the lid and cover with a blanket. Until completely cooled.

That's why jam is called a five-minute. It is cooked from the moment of boiling, only 5-10 minutes. Such a dessert is best stored in the refrigerator or cold cellar.

How to make pitted yellow plum jam for the winter

For long-term storage - for the winter, the dessert is cooked according to the classic recipe. In two or three short doses. Between which take breaks from 2 to 6 hours. Letting the fruit soak in the sugar syrup.

Ingredients:

• 1 kg of fruit;
• 1 kg of sugar;
• 50 ml of water;

Cooking:

We wash the fruits. We give them a chance to dry. Cut each berry in half and remove the seeds. We fall asleep with sugar. We leave for several hours so that the plum starts up the juice. The mass stood for 6 hours. Berries gave a lot of juice.

At this stage, we see that water can not be added at all. The sugar has almost dissolved. When heated, the mass will become more liquid.

We put the pot on the stove. Bring the mass to a boil, boil for 5-10 minutes. We take it off the fire. And we send the jam to rest, for 6-7 hours. Until completely cool. After a pause, put the pan back on medium heat.

Put the saucepan back on moderate heat. After boiling, boil for 10 minutes. Everything, the amber dessert is ready. We pack it in banks.

Yellow plum jam with oranges

An incredibly tasty delicacy is prepared in two ways: with and without cooking. Each has its own advantages and disadvantages. The first cooking option is live jam. It is prepared without heat treatment.

Ingredients:

How to cook:

We wash the fruits well. Free from bones. We grind the berries in a meat grinder along with an orange. Orange, first cut into slices. We take out the seeds and inner white streaks.

Add sugar to the puree. Mix everything well so that it dissolves completely. Distribute to banks.

Live jam. Therefore, it is filled with vitamins and biologically active substances. But it is stored only in the refrigerator. And that is quite a short time.

Recipe number 2. Jam from yellow plums with oranges (boiled)

The second method, in comparison with the first, has advantages in storage. Dessert with heat treatment can be stored at room temperature for more than a year. Provided good sealing. But when cooked, some of the vitamins are destroyed. I usually cook both, but little by little.

We will need:

• 2 kg of yellow plum;
• 2 kg of sugar;
• 3 large oranges;

Cooking sequence:

We wash the berries. We lower it into hot water, for about 5 minutes. Their skin should crack. Soften the pulp well. This is necessary in order to rub the pulp through a sieve, freeing it from the skin and seeds. Mix plum puree with sugar.

Wash oranges well. Maybe even with soda. To wash off the wax coating from the peel. We cut into slices. Select all bones. Puree in a blender bowl.

Mix the mass of orange with plum. We put the pot on the stove. Bring to a boil while heating slowly. We cook for 30 minutes.

Pour the finished orange-plum dessert into jars. We cork with lids. Let cool, covered with a warm towel.

Cooking thick jam from yellow plums with lemon

I really like to cook jam with different additives. Hybrid plums are not among the exceptions. Lemon can be laid in slices with a peel. You can use only the zest. In both cases, it will be filled with a combination of double taste and aroma.

We will need:

• 3 kg of yellow plums;
• 2.5 kg of sugar;
• 2 vanilla pods;
• 2 lemons;

How will we cook:

Soak yellow fruits in water. We wash, removing the stalks. Rinse under running water. And let it dry. Or blot with a towel.

Separate the pulp from the bones. If necessary, cut the halves into quarters. Transfer the fruit to a bowl. Sprinkle with sugar. We'll put the vanilla pods in here as well.

Let's mix the content. Since the fruits are cut into pieces, they quickly release juice. You can leave the container with fruit for an hour and a half. During this time, some of the sugar will dissolve and become saturated with vanilla flavor. We put the pan on a slow fire. While the contents are heating and boiling, prepare the citrus fruits.

Rinse the lemons well. Squeeze juice from one fruit into a cup. Cut the second fruit into slices. Immediately remove all seeds. After boiling the brew in a saucepan, add lemon and juice there. While stirring, cook the dessert over low heat, about 30 minutes.

Pour the finished delicacy into sterilized jars and close the lids. Banks are convenient to take a small amount. So that after opening, it can be eaten in one or two times.

Yellow plum jam recipe - lick your fingers

This option is interesting for two important reasons. It uses little sugar. Too sweet jam - not for me. And another important point. Thermal processing of fruits is short. And this means that there are more vitamins in the delicacy.

And as a result, we get an unusually delicious dessert: plums in jelly. So delicious that you will lick your fingers!

What is necessary:

Cooking:

We will prepare the jam in two stages. Washed berries, cut into halves and remove the seeds. Sprinkle with sugar and leave for a few hours. It is important that fruits give juice.

After a while, put a bowl of fruit in sugar syrup on the fire. Heat up and bring to a boil. And we shoot right away. Now we pause. For what?

Multistage heating and cooling of berries promotes the release of pectins and other substances. In syrup, they interact with each other and form a thick mass - jelly.

A jelly-like consistency can be obtained in the process of settling a hot mass. The photo shows what plums look like at the cooling intermediate stage.

We put the brew on the stove again. Bring to a boil and simmer for 1 minute only. We shift the finished jam into sterilized jars. Roll up the lids. When cooled, the dessert turns out to be very thick. Berries, as if frozen in jelly.

How to make thick cinnamon plum jam

Bright and juicy jam filled with the aroma of cinnamon. So tasty that everyone likes it, but it is eaten very quickly. The consistency of the dessert is similar to jam. It can not only be eaten with a spoon, but also spread on a piece of bread. Use for filling pies and buns.

We take:

• 2 kg of yellow plum;
• 1.5 kg of sugar;
• 2 slices of cinnamon;
• 200 ml of water;

Cooking:

Pour clean fruits into a saucepan. We pour water. We put it on the stove. Cook for 5-7 minutes until the flesh begins to separate from the pits.

Let the brew cool a little and wipe everything through a sieve. Add sugar to the plum puree, mix. We put it on fire again.

Cook the contents for 30-40 minutes. We do not close the lid. The contents should boil down a little and thicken. 20 minutes before the end of cooking, add cinnamon. Hot dessert-jam is poured into jars and rolled up with lids.

Pitted Yellow Plum Jam with Nuts

Thick, fragrant and very tasty jam. It is perceived as a dessert that you want to eat with spoons. Not only sweet, but also quite satisfying. For a kilogram of berries, 100 grams of walnuts are taken.

What will be required:

• 1 kg of yellow plum;
• 900 g of sugar;
• 100 g of walnut kernels.

Cooking process:

Cut the washed plums into halves and remove the pits. We fill the berries with sugar to separate the juice. and leave for 8-10 hours. As time passes, put the pan on the fire. And after boiling, we will cook for 10 minutes.

Meanwhile, steam nuts in hot water. Soft kernels will absorb sugar syrup better.

We shift the nuts into the pan and continue to cook for another 20 minutes. To the softness of the cores. We pack hot dessert in jars. Close hermetically.

A line of varieties of yellow plums, was obtained by crossing a wild and cultivated tree. Hybrids proved to be more hardy. Easily tolerate frost and adverse conditions. Unpretentious in care. One of the plum varieties has taken root in the harsh conditions of our region. For several years we have been preparing desserts for the winter from hybrid varieties. Already got some experience.

To make the jam transparent, it is better to take slightly unripe fruits. And leave the overripe fruits for marmalade and jam.

If the dessert is too runny, drain off the excess syrup. You can make jelly out of it. Some housewives use pectin or gelatin to thicken the treat. Even starch is added. But all this, you need to do only in the process of cooking.

In order for winter blanks to be stored for a long time, it is better to sterilize the jars. You can, of course, simply wash them with soda solution. But then, lay only a hot dessert. After, be sure to wrap them with something warm. Let cool down slowly.

What to do if the plum product has fermented? I always put in less sugar than indicated in the layout. I don't like overly sweet desserts. Therefore, this sometimes happens. But there is no reason to be upset.

Open the bank. Pour the contents into a saucepan and add sugar. Boil the contents over low heat for 10-15 minutes. Close the lids again.

Seedless yellow plum jam is a tasty, fragrant treat. Choose your favorite recipe and delight yourself and your loved ones with an amber dessert.

Plum jam with orange

An unusual delicacy - homemade plum and orange jam - will certainly bring a touch of Mediterranean flavor to everyday life. Fragrant, tender and tasty - this is how everyone who tries it at least once will remember it, and then they will definitely ask for the recipe.

How to make orange plum jam

Proper jam begins with the choice of food raw materials, in this case, oranges and plums. The fruits must be:

• ripe and dense;
• without damage and signs of damage;
• preferably seasonal (for oranges, this is early to mid-autumn).

Fruits should be washed in several waters, pitted and, if necessary, cut into quarters if the fruits are large. To achieve a pleasant consistency of jam, plums need to be peeled by immersing them in boiling water for 30-40 seconds. This must be done before removing the bones. Scald citrus fruits with boiling water and dry. Their further processing depends on the specific recipe.

So that, instead of real jam, an incomprehensible sweet mixture of boiled fruits does not turn out, you must follow some rules.

1. All plum fruits should have the same density.
2. Fruit slices are boiled in syrup for a short time (according to the “five-minute” principle), and in between they are infused and saturated with sweetness and aroma.
3. The amount of sugar in jam syrup must strictly comply with the recipe.
4. It is imperative to remove the foam formed during cooking and only with plastic or wooden utensils.
5. Orange and plum jam usually has enough acid from citrus fruits, but in some cases synthetic acid can be added to the recipe. It is also a preventive measure against candied jam during storage.

If the decision is made to boil plums without removing the skins, then it is good to know that there is a good way not only to effectively remove any contaminants, including pesticide residues, traces of preservatives and even worm eggs, but also to improve the permeability of the fruit to sugar syrup. This is ordinary baking soda, which is used as a soaking solution. It is necessary to dissolve 1 tsp. soda in 1 liter of warm water and pour whole fruits with this liquid. After 15 min. Drain the solution, and rinse the plums with clean water and free from stones. You can do the same with citrus fruits, but make the soda solution hotter.

Plum jam recipes with oranges

The combination of flavors in the recipes of this jam is a win-win due to the delicate texture and gelling properties of the plum and the easily recognizable citrus note of the orange.

Classic plum and orange jam

A good recipe instantly becomes a classic. And all thanks to the harmonious combination of fruits used.

• 1 kg of ripe plums such as Renklod or Hungarian;
• 1 large orange;
• 1 kg of sugar.

For this recipe, it is necessary to peel the plums from the skin, pour the prepared fruits with boiling water for a few minutes. Then cool slightly and remove the bones. From an orange, carefully and thinly remove the zest in any acceptable way. Then peel the fruit from white partitions so that bitterness does not pass from them into the finished jam. Grind the pulp of an orange, removing the seeds.

Combine fruits in a wide low saucepan. Sprinkle with sugar and leave until the plum releases juice. Now you can put the dishes on the stove and bring to a boil over medium heat with constant stirring, removing the foam.

After the appearance of bubbles, reduce the fire to a minimum and cook the mass for 10-15 minutes. Then remove the pan from the stove and leave in a cool place to cool completely. Next, add the zest to the jam and bring to a boil, boiling for 5-10 minutes. Immediately pour the finished hot jam into jars and, rolling up the lids, put it away for storage.

Plum jam with orange zest and juice

Delicious and healthy jam thanks to the maximum concentration of orange juice in its recipe.

• 1 kg of yellow plum (or cherry plum);
• 1.3-1.5 kg of oranges;
• 1.3 kg of sugar.

Remove the zest from prepared citrus fruits with a sharp knife or a special tool in the form of a thin long straw or spiral. You can also grate the zest on a regular grater, but the first option looks advantageous in a jar of ready-made jam.

Squeeze juice from peeled oranges. From the amount of citrus fruits indicated in the recipe, about 800 g of pure juice should be obtained. Next, you need to put sugar in it, bring to a boil and slowly boil the syrup until it becomes a third less than it was at the beginning.

Pour the prepared plums with hot (but not boiling!) syrup and leave to cool. Then bring to a boil, but do not boil and let cool again. Repeat the cycle 2-3 times, the intervals between brews can be up to 12 hours. In the last run, add the zest.

Small glass containers must be thoroughly washed with soda, sterilized with hot steam and dried. Immediately after boiling, pour hot jam into warm jars and close with screw caps or a key.

Plum honey jam with orange

This is a real storehouse of useful vitamins and a lifesaver in the season of colds and SARS.

• 1.5 kg of cherry plum or yellow plums;
• 0.5 kg of natural honey (better than buckwheat);
• 1.3-1.5 kg of oranges.

Sort the ripe plum, wash and blanch in boiling water for 3-5 minutes, piercing each fruit several times with a skewer or toothpick. After this procedure, discard the fruit in a colander and dip in ice water to cool quickly.

Squeeze juice from citrus fruits, bring to a boil and add honey to it, do not heat any more! If the honey is thick, then it is better to melt it in a water bath in advance. Be sure to remove the foam. Pour plums with ready-made hot syrup and leave for 10-15 minutes, and then pour into dry heated jars.

Vitamin-healing jam according to this recipe is stored in the refrigerator or cellar. And the remaining zest can be used for homemade lemonade or dried to flavor tea.

Spicy jam from plums and orange in Caucasian style

Unusual jam, which will be appreciated by fans of non-standard recipes with an authentic taste. The composition of the products impresses with its originality:

• 1 kg plums;
• 1.3 kg of peeled oranges (slices);
• 1.3 kg of sugar;
• 50 g orange peel;
• 100 g of walnut kernels;
• 20 g fresh ginger root;
• 2-3 g cinnamon;
• 1 liter of water.

Cut the peeled peel into thin strips. Free the washed plums from the pits and cut into quarters so that they are about the same size as orange slices, which must be pricked in several places with a sharp stick or hairpin. Grate the ginger root on a fine grater, and chop the nuts finely, but not into dust.

Make syrup from water and sugar. Dip the plums one by one into the boiling syrup, then the orange slices, after boiling for 1 minute, remove from the heat and cool quickly. To do this, the pot with jam must be placed in a wide bowl of ice water.

When the mass has completely cooled down, put on fire again and, bringing to a boil, put all the other ingredients according to the recipe into the jam. Do not boil! Simply mix and pour hot into prepared containers.

This fragrant Caucasian jam with a spicy note of ginger and a nutty taste should be stored in the refrigerator or cellar for a maximum of 6 months.

Orange and plum jam in the oven

This recipe differs from others in its light bitterness and special consistency, reminiscent of jam or marmalade.

• 2 kg plums;
• 2 large oranges;
• 1 kg of sugar.

Prepare the plums as usual and cut into quarters. Cut the oranges and, together with the zest, pass through a meat grinder or smash with a blender.

Combine the prepared fruits by layering them with sugar. Wait for the plum to let the juice out, then put the dishes with fruit in an oven preheated to 180 ° C. Bring to a boil, and then reduce to a minimum. Stirring frequently, simmer over low heat for 1.5-2 hours. Pack the finished jam in hot jars.

Thanks to the even heating of the oven, the jam according to this recipe turns out to be thick, like jelly, and is perfect as a filling for homemade pastries.

Exotic plum jam with orange and bananas

This recipe successfully combines plums, oranges and fragrant bananas.

• 1 kg plums (preferably yellow);
• 2 ripe bananas;
• 2 large oranges;
• 1 lemon;
• 1 kg of sugar.

Remove the zest from citrus fruits in a thin layer and chop into strips. Cut the prepared plum into quarters, orange and lemon slices into 3-4 parts, bananas into rings. Everything is separate.

First of all, cover the plums with sugar and leave for a while so that they give juice. Put on fire and bring to a boil, reduce and cook for 10 minutes. Then add the zest, slices of bananas and citrus fruits, boil for another 10 minutes, stirring constantly. Pour the hot mass into sterilized jars and seal.

Conclusion

Each recipe for plum and orange jam gives the taste of a summer orchard and energizes thanks to its citrus aroma. And due to the fact that both plums and oranges can be available at any time of the year, jam can be made from them often. A detailed recipe for plum and orange jam from the chef is in the video below.

Plum jam with orange

Plum jam with orange is fragrant, with a memorable sweet and sour taste. It will appeal to anyone who loves plums and homemade preparations from them. How to cook plum-orange jam, you can learn from this article.

Rules for making plum jam with oranges

It will not be difficult to make plum jam for young housewives who are just starting to do canning, because this process is simple, and preparation for it does not take much time. Starting to prepare plum jam with orange, you need to remember the following:

Jam with pits can be made from medium and small plums, which are ideal for this.

You can store plum jam both in a cool cellar and in the refrigerator, so the jars can be closed with both tin and thick plastic lids.

Classic Plum Jam with Orange Recipe

To make classic plum jam, you will need to take:

• 1 kg of fruits and sugar (or more, but you need to adhere to the recommended ratio);
• 1-2 oranges (medium to large).

You can cook it with or without bones.

1. In the first case, after preparation, put the plums in a saucepan, cover with sugar, and then leave until the juice appears.
2. Put the fruits on the fire and cook for 5 to 10 minutes.
3. Set aside until cool to a comfortable temperature.
4. Boil again for the same amount of time, adding orange juice, let cool and boil again.
5. Close in sterilized jars and, after complete cooling, transfer to a cold cellar, where they will be stored throughout the winter.

Cut the plums in half and remove the pits from the centers. If the halves of the plums turned out to be large, they can be cut again or twice across.

If you cook the jam correctly, then the syrup and pieces of plums in it will be similar in consistency to jelly. This structure is considered the most acceptable.

Honey jam from plums and oranges for the winter

For this jam, yellow or light-colored plums are best suited, which you need to take 1 kg.

The rest of the ingredients included in this preparation:

• juice from orange fruits in a volume of 0.75 l;
• 0.5 kg of honey of any kind, but it is also best of a light color.

1. Cut the plums lengthwise with a sharp knife, remove the pits and, if desired, cut each slice again across.
2. Boil the juice, put the plums in it and cook them for about 15 minutes.
3. 5 minutes before readiness to put honey.
4. Remove the dishes from the heat and immediately roll up the plum jam in pre-prepared jars.

How to cook plum jam with oranges in the oven

Cooking such jam in a gas or electric oven is very convenient and fast. You will need a shallow and rather wide dish in which fruits will be boiled.

The components for the workpiece will need to be taken as follows:

• 1 kg plums;
• 0.5 kg of sugar;
• 1 large ripe orange.

Cook in the following sequence:

1. Wash the plum fruits, remove the seeds from them and cut into even quarters.
2. Transfer them to an enamel bowl, gently sprinkling with sugar.
3. Grind the orange in a blender along with the skin.
4. Add gruel to chopped plums, mix everything.
5. Preheat the oven to at least 180°C.
6. Simmer the plums in it for at least 2 hours, stirring them with a spoon at least 2-3 times during this time (or more).

Plums in orange syrup for the winter

To make this plum and orange jam recipe, you will need:

• 1 kg plums (white or blue);
• 0.75–1 kg of sugar;
• orange juice - 1 glass;
• 1 lemon - optional.

1. Free the fruits from the stones, put them in a low saucepan, sprinkle with sugar, add a little warm water so that it dissolves faster.
2. Leave for half a day so that juice can stand out from them.
3. Pour the plum juice into another bowl, put on low heat and bring to a boil.
4. Pour them over the plum and leave it to infuse until completely cooled.
5. Drain the syrup, add orange juice, bring to a boil and pour the plums with boiling liquid.
6. Cool, boil the drained liquid for the third time, add lemon juice, and then boil the fruit for 5–10 minutes.
7. Distribute into steamed jars, and after cooling at room conditions, take them to the cellar for storage.

Recipe for Caucasian plum jam with oranges, nuts and spices

• 1 kg plums;
• 0.5 kg of sugar;
• 1 large orange or 2 small ones;
• seasonings (cloves and star anise - 2 pcs., cinnamon stick);
• 200 g nuts.

1. Fruits with stones removed from them and sprinkled with sugar are left for several hours so that they can give juice.
2. After that, put them on the fire, add chopped nuts and cook as described in previous recipes.
3. After the third boil, pour in orange juice and spices and cook a little longer than according to the usual recipe.
4. Pack the finished jam while still hot in steamed jars and cork them.
5. After cooling, move to a cold and dry cellar or refrigerator where the blanks can be stored throughout the long winter.

How to cook plum jam with oranges and bananas

Ingredients you will need to make jam according to this original recipe:

• blue plum fruits - 1 kg;
• orange 1-2 pcs.;
• sugar - from 0.75 to 1 kg;
• 2 bananas;
• 1 lemon (optional)

Prepare the plums as usual, that is, rinse, remove the pits.

Put them in a saucepan, sprinkle with sugar and wait until the juice stands out.

Cook for 10 minutes first, then add the pulp of bananas and orange fruits and cook for another 10 minutes.

Arrange the prepared product in jars sterilized over steam and seal immediately.

Leave to cool and then transfer to the cellar or place in the refrigerator.

Delicious plum, orange and lemon jam

Plums, both light and dark, are suitable for this jam.

You will need 1 kg of berries, from which you need to remove the seeds, sugar in the same volume and 1-2 lemons and oranges.

The manufacturing method is classic (add lemon to the last boil).

Amber jam from yellow plums and oranges

Components: 1 kg of fruits and sugar, 1 large orange.

1. Grind the plum in a meat grinder, like an orange (separately) until smooth, cover it with sugar and put it on the stove to heat up.
2. When it boils, cook for 5 minutes, add orange gruel to the mass and cook for another 10 minutes.
3. Pour hot puree into heated jars and roll up.

Storage of blanks - in a cold cellar or in a household refrigerator.

Three in one, or a recipe for jam from plums, apples and oranges

The combination of 3 in 1 is always a win-win: after all, a mixture of sweet plums, sweet and sour apples and fragrant citrus fruits will appeal to most.

You will need: all fruits and sugar in equal quantities (1 kg each), 1 large ripe and juicy orange.

Here's how to make plum-apple jam:

1. Remove all the seeds from the sorted and washed plums, peel the apples and oranges and cut into small pieces.
2. Mix 3 ingredients in a saucepan and sprinkle with sugar in layers.
3. After 2-3 hours, when a little juice stands out, put on the boil. Cooking time - 15 min.
4. Then the finished plum jam should be laid out in jars of a suitable size and rolled up.

Storage - in the basement, cellar or in a domestic refrigerator.

Plum and orange jam with cinnamon

You can make a blank according to this recipe by adhering to the previous recipe, that is, using the same ingredients, except for apples. Instead, put a cinnamon stick in the plum-orange jam to give it a peculiar flavor.

Delicate plum jam with orange zest

You can cook it according to the classic recipe, but instead of orange juice, put only ground zest in the mass for smell and taste.

Use 1-2 citrus fruits based on personal preference.

Terms and conditions of storage of plum jam

Plum fruit jam in combination with orange juice or zest should be stored in a cold place, preferably dark. Cellars and cellars, which are available in almost all private plots, are ideal for this.

In urban areas, you will have to keep plums in the refrigerator or in the pantry. Shelf life is a maximum of 2-3 years.

Conclusion

Plum jam with orange is no worse than any other jam made from these fruits. Cooking it is not difficult at all, just choose any recipe you like and stick to it.

Pitted yellow plum jam - 5 simple recipes with photos step by step

The yellow plum is much sweeter than its relative, the red plum. The choice of plums for jam or compote is a matter of taste, however, any product turns out to be sweeter from yellow plums. For jam, this is an ideal option that is suitable for people who do not really like acid in jam. We want to offer you five different recipes for yellow plum jam, each of which is good and fragrant in its own way.

Classic yellow plum jam

Cooking time - 36 hours

Number of servings - 1.5 liters

An excellent tasty jam that cooks quite quickly, but requires some additional fruit manipulation. This simple jam is great for pancakes and pancakes, as well as just for tea. Try it!

• Plum 1 kg (yellow)
• Granulated sugar ½ kg

Pitted Yellow Plum Five Minute

Five-minute jam is known to everyone for the speed of its preparation, and besides, in the process of such cooking, a maximum of vitamins is preserved. The longer the product is subjected to heat treatment, the less useful trace elements remain in it.

Ingredients:

Cooking process:

1. First, decide on the amount of sugar that you will use when making plum jam. The more sugar you add, the sweeter the final product will be, so the optimal proportion is 1 part sugar to 2 parts plums. Wash the fruits thoroughly, remove the skin and remove the seeds.
2. Next, you need to put the plum pulp in a bowl that is suitable for cooking jam. It can be an old saucepan, an enameled large bowl, or a non-stick saucepan. Pour sugar into the plum and place the container on the stove, turning on medium heat.
3. Bring the jam to a boil, stirring occasionally. When the product boils, remove the resulting foam and reduce the heat to a minimum. You can add a couple of pinches of any spices to your taste, for example, cinnamon, cloves, vanillin and others.
4. Boil the jam for literally five, maximum seven minutes after boiling, then immediately remove the dish from the heat. Jars for seaming should be prepared in advance, since in the process of cooking jam you will not have time to sterilize them.
5. Pour the finished jam into sterile jars of small volume and quickly tighten the lids. Due to the fact that the duration of cooking is very minimal, pieces of fruit are preserved even if your plums are slightly overripe. This jam will not be thick and is great for soaking desserts. Bon appetit!

Yellow plum jam with gelatin

Jam is a type of jam, but with some special features. Jam has a rather dense homogeneous consistency, due to which it is perfectly spread on white bread, cookies, buns and pancakes. Gelatin in the composition helps to speed up the process of making jam.

Ingredients:

• Ripe plum - 0.5 kg.
• Sugar - 300 gr.
• Edible gelatin - 8 gr.
• Lemon juice - 3 tbsp.

Cooking process:

1. First you need to thoroughly wash the plums and remove the skin from them. Also remove the seeds from the fruits, and finely chop or chop the berries themselves with a blender and send them to the pan or bowl in which you plan to make jam.
2. Add about half of the sugar, lemon juice to the plum, mix well and leave for about one hour at room temperature. At this time, soak the gelatin in cold water, strictly following the instructions on the product package.
3. After the allotted time, move the container with the plum mass to the stove and turn on a small, closer to medium, fire. Stir the contents of the container vigorously, add the remaining sugar and continue to boil the jam.
4. It is difficult to name the duration of plum jam cooking exactly, so be guided by the fact that when a drop of jam can retain its shape, if you drop it on a plate or in a cup, you can proceed to the final cooking manipulations.
5. Squeeze out the gelatin that you soaked at the very beginning of cooking and send it to a container with jam. By this time, the fire must be extinguished, and the mixture should be mixed very thoroughly so that the gelatin is completely dissolved in the plum puree.
6. Jam, always still hot, distribute into small jars that you have washed and sterilized in advance. You can screw the jars with lids, or you can clog them with tight nylon lids. The main thing is that all instruments are sterile. When the jars have cooled, you can move them to a pantry or cellar for storage.

Yellow plum jam with oranges

Orange is one of the most common additions to classic jam recipes. From ripe sweet plums, you can also make fragrant jam by adding an orange along with zest to the composition. Orange will add a characteristic sourness and amazing aroma to your sweet preparation.

Ingredients:

• Yellow plum - 1 kg.
• Orange - 1 pc.
• Sugar - 800 gr.

Cooking process:

1. To begin, carefully sort and wash the fruits of the plum tree. Break each berry in half, then remove every single seed from the fruit. Place the yellow plum halves in a saucepan or bowl that you have for making jam.
2. Oranges should be taken without too thick peel. They need to be rinsed and then scalded with boiling water. After a kind of sterilization, the fruits of oranges can be cut into medium-sized pieces of arbitrary shape without removing the zest from them.
3. Plum together with an orange should then be passed through a meat grinder or smashed until smooth with a blender. Determine how large or small the pieces of fruit in the jam will be according to your own taste preferences.
4. Transfer the fruit mixture to a container in which you will cook plum jam with orange and pour sugar into it. Mix the ingredients thoroughly and leave for half an hour or an hour for the fruit to release the juice.
5. Place the container with a mixture of plums, orange and sugar after the allotted time on the stove, turn on medium heat and gently bring the jam to a boil. When it boils, the fire will need to be reduced to a minimum and the mixture boiled for ten to fifteen minutes.
6. Pour the finished hot jam into sterile small jars, seal tightly and leave to cool completely at room temperature. After the jars have completely cooled, you can put them away for long-term storage in the pantry.

Plum-chocolate jam

Appetizing gourmet jam that is easy to make from any ripe variety of plum. From yellow plum, this jam will be sweet and tender, and guests will simply be delighted with the color and taste of the dish. Be sure to try to cook a couple of jars of this jam!

Ingredients:

• Plum ripe yellow - 1 kg.
• Sugar - 600-700 gr.
• Cocoa powder - 50 gr.

Cooking process:

1. Sort through the plums and make sure they are all ripe, fresh and free from rotten or bruised parts. Gently wash the berries in a colander, let the water drain and carefully remove the stone from each berry.
2. Prepared berries can be killed in a blender or cut with a knife into pieces of medium size. Place the fruits in a bowl or saucepan in which you are going to make jam, add granulated sugar, mix and leave for an hour at room temperature.
3. When the berries begin to release juice, you can start cooking jam. Place the container with berries and sugar on the stove and turn on the medium heat. Bring the mixture to a boil, stirring as you go. Remove the foam that forms when the berries boil and boil the jam for 10-15 minutes.
4. After the set time, add cocoa powder to a saucepan or bowl with boiling jam and boil the mixture for about 10-15 minutes. You can boil longer if you want a more viscous jam as a result.
5. When the pitted yellow plum jam with cocoa is ready, distribute it into small jars, making sure to sterilize them beforehand. Seal the jam and leave to cool at room temperature. Place the cooled jars in the pantry or cellar for long-term storage. Bon appetit and culinary success!