August and September traditionally bring us a generous harvest of plums. At this time, almost all summer residents are actively making plum jam. This simple yet delicious treat can be prepared in a variety of ways. If you are already a little fed up with the classic recipe for plum jam, then try experimenting a little and cook something more unusual.
To make the plum delicacy as tasty and healthy as possible, it is advisable to pick a ripe, large, but not too soft plum. Overripe fruits during the cooking process are likely to turn into porridge, and the plum dessert will look very unsightly. It is best to cook plum jam in a wide enamel bowl, since it burns less in it and turns out to be thicker in consistency.
Plum jam with cognac and raisins
For 1.5 kg of blue plums you will need:
- 4 tbsp. spoons of dark raisins;
- 1 lemon;
- 8 tbsp. spoons of honey;
- 2 cups sugar;
- 5-6 st. spoons of cognac, brandy or whiskey.
How to cook:
- Wash the raisins in running water, put them in boiling water for a couple of seconds and dry them a little. Pour in cognac and leave to infuse for 5-6 hours.
- Peel the plums and cut into small wedges.
- Pour boiling water over the lemon and remove the zest from it. Squeeze the juice out of the pulp.
- Dip freshly squeezed lemon juice into a saucepan and add half a glass of water, sugar, honey. Bring the resulting mixture to a boil and combine with the plums.
- Then add the raisins and cognac and mix well. Cook the resulting mixture over low heat for about 60 minutes. To prevent the plum jam from burning, remember to stir occasionally.
- Place the hot dessert in sterilized containers and immediately close the lids. Store the treat in a cool cellar or refrigerator.
Plum jam with cocoa
Ingredients for 1 kg of blue plums:
- 500 g of sugar (if the plums are sour, then take 100-200 grams more);
- 4 tbsp. cocoa spoons;
- vanillin on the tip of a knife.
How to cook:
- Cut the washed plums in half and peel them. Cover with sugar and leave for 7-8 hours.
- After the specified time, add cocoa and stir well. Next, bring the plums to a boil over low heat.
- Stirring regularly, simmer the plums for about half an hour. When the jam thickens, add vanillin to enhance the flavor.
- Put the finished jam in pre-sterilized jars and seal with lids.
Tsar's amber plum jam with walnuts
For 3 kg of plums you will need:
- 1.7 kg of sugar;
- 400 g of shelled walnuts;
- 4 tbsp. spoons without a slide of cocoa powder.
How to cook:
- Rinse the plums and dry a little. Cut each fruit into two parts and remove the seeds from the core. Cut the halves of the plums in random order. Place the plums in a wide saucepan or bowl and cover with sugar. Leave it on overnight or 5-6 hours.
- Stirring regularly, simmer the plums over low heat for no more than 30 minutes.
- Pour the peeled nuts with warm water and cook over low heat for about 20 minutes.
- Add softened nuts to the plums and cook for another 10-15 minutes. During cooking, be sure to stir with a spoon so that the brew does not burn. At the end of cooking, add cocoa powder and mix everything thoroughly. If desired, you can also add a cinnamon stick to the royal dessert.
Transfer the hot jam to a sterilized glass dish and seal it with lids. Such yummy keeps well in the cold for many months.
Plum jam with apples "Autumn waltz"
Ingredients:
- 1 kg of plums;
- 1 kg of apples;
- 1 kg of sugar;
- 1 lemon;
- 200 g of walnuts;
- 150 ml of honey.
How to cook:
- Rinse and peel the plums. Cut the apples into large slices.
- Mix crushed lemon zest with apples and plums.
- Squeeze the juice out of the lemon pulp and add it to the plum-apple mass along with honey and sugar. Leave the resulting mixture for a couple of hours. Plums and apples should give off some juice.
- Stir constantly, simmer the treat over low heat for no more than 35 minutes. At the end of cooking, add chopped walnuts.
- Put the hot prepared delicacy in sterilized jars and seal it tightly with lids. Store in a cool place.
Jam "Plums in chocolate"
For cooking, take:
- 1.5 kg plums;
- 800 g sugar;
- 150 g dark chocolate with at least 75% cocoa beans.
How to cook:
- Wash the plums, dry them, peel them and cut them into two halves. Place the fruits in a large saucepan or bowl and cover with sugar. Soak 9-10 hours.
- Cook candied plums over low heat for 30-40 minutes. During cooking, be sure to stir periodically and remove the white foam from the surface.
- At the end of cooking, add the chopped chocolate into small pieces and stir well until it is completely dissolved.
- While hot, spread the plum jam in sterilized containers and seal with lids. Store the dessert at a temperature not exceeding + 5 ° С.
