Autumn is an important time of year for each housewife, because it is time to prepare the preservation for the winter. And little compared to hot tea with jam on a cold winter evening. Plum - a great choice, because the jam from it is incredibly tasty, and cooking is not difficult.
The benefits of plums
Plum (lat. Prúnus) - the fruit, which is a real find for the stomach and the entire human digestive system. The positive effect of plum is very difficult to overestimate, there are a number of problems with which it will help to cope:
- lack of appetite;
- atherosclerosis;
- high cholesterol;
- constipation;
- urolithiasis and others.
Find out how useful plum for women.
What kind of plum is suitable for jam
Based on the practice of many housewives, we can conclude that, in principle, any kind of plums is suitable for plum jam. The main thing - the fruit must be ripe and without dark spots. However, for convenience when cooking, you can choose the meaty varieties of plums, from which it is easiest to extract the bone. Examples of such varieties can be called "Renklod" or "Hungarian".
Important! The color of the variety does not matter, the main thing is to follow all the rules of cooking.
How to make jam
When the fruit is selected, the next step is the choice of other products and available tools that can make cooking even easier.
Learn how to cook prunes, plum compote, wine, how else can you prepare plum for the winter.
Kitchen appliances and utensils
Oddly enough, no technique is involved in the preparation of plum jam. All that is needed for conservation is:
- large (deep) pan with a thick bottom;
- a wooden spatula (preferably) or an ordinary big spoon.
Grocery list
With the products is still as simple as with utensils. For cooking all useful only plums (3 kg) and sugar in the same quantity.
Did you know? Plum trees were one of the trophies of Alexander the Great from the conquests to the East.
Step-by-step instruction
When all the ingredients are ready, it's time to start cooking directly:
- We clean the plum from the bone and pour it into a deep pan.
- Fill the fruit with sugar and leave it for at least 4 hours so that the juice comes out (preferably overnight).
- The resulting slurry must be put on fire and bring to a boil, then turn off the stove and leave for another 4-6 hours.
- When the jam is completely cool, it is brought to a boil again and again left to cool. This procedure is done 3-4 times.
- Prepare jars (sterilize for preservation) and fill them with jam, roll up, turn over.
Did you know? In the Roman attorney book "Apicus" (the beginning of the V century) the recipe for jam from lemon, apples, pears, plums and rose petals is described.
What else can you add to taste and flavor
There are a large number of products that are perfectly combined with a plum, so they can be safely used when preparing jam for the winter:
- lemon acid;
- lemon;
- orange;
- cinnamon;
- carnation;
- nutmeg;
- badyan;
- nuts (almonds, walnuts, hazelnuts);
- vanilla sugar.
How to store jam
Compliance with all rules of sterilization allows you to store winter blanks right in the apartment, without resorting to the need to use cellars and basements. The ideal option for storing such products is considered to be a quiet, dark, secluded place, away from sunlight and with a temperature of +5 to +20 degrees.
A room in which the temperature practically does not change in summer and in winter (lower shelves of cabinets, storage) is best, because temperature fluctuations will negatively affect the contents of the cans. The maximum shelf life of seedless jam is 3 years.
Important! There is a little secret: the more sugar is preserved - the longer is its storage time, and vice versa.
What can be served on the table
According to the rules of etiquette, jam on the table must be served on the table in a solemn container (not in a jar). In addition to the jam itself, they usually serve bread, cookies, croissants or buns, or just tea, if the jam is meant to be added to the cups. If you are going to put the jam on the table immediately after cooking, you can decorate a plate with a delicacy with fresh mint leaves.
So simply, you can make a tasty, and most importantly - healthy plum jam, without any special effort, and not using additional kitchen appliances. Remember that the taste of jam in winter depends on the effort in the fall and the proper storage of the finished product.
Video recipe plum jam
What can be done from plums: feedback from network users
I can offer you excellent jam from plums (cooked with pits and without pits)The whole sorted and washed plums are placed in an enamel pot with hot water heated to 85 ° C and blanched for 5 minutes. After blanching, the plums are cooled, punctured with a needle hedgehog, placed in a pelvis, filled with hot sugar syrup (1 kg of fruit - 1 liter of syrup) and kept for 8 hours. in 2 glasses of blanching water). The remaining sugar in the form of a syrup, obtained by dissolving 400 g of sugar in an incomplete glass of water, is added at the beginning of the second or third cooking. Boiled until readiness jam is packaged in hot, dry jars and sealed.
Products
1kg plum
sugar 1.2kg
profugol
//koala-forum.ru/viewtopic.php?f=26&t=527#p6454
Pickled plumYou will need: plum fine sour; for marinade: water - 1.5l; sugar - 250g; vinegar (9%) - 125 ml; carnation - 12 buds; allspice - 4 peas; Cinnamon - on the tip of a knife
Rinse the sink, drain in a colander to glass the water. Banks (marinade designed for 3 liter jars) rinse. In each jar put a bud of cloves and peas pepper.
Fill the jars to the hangers with a plum. Optionally, plums can be removed bones.
For the marinade, pour water into the pot, add sugar, spices and bring to a boil. Remove the pan from the heat, stir and pour the resulting marinade over the plum. Close the jars with lids, turn the bottom upside down, cover with a towel and leave to cool.
gal
//forumodua.com/showthread.php?t=48348&p=1713607&viewfull=1#post1713607
Drenched plums (very good as a snack under vodka!)Ingredients used in the recipe:
- plums - 2.5 kg
for brine:
- water - 2 l
- sugar - 2-3 tbsp.
- salt - 1 tbsp
- malt - 30 g.
Cooking Instructions:
Plums with dense pulp, without damage, are washed, placed in a container and poured with brine. After aging at room temperature for several days, they are brought to a cold place for preliminary fermentation. A month later, the plums are ready to eat.
Xristinka
//forumodua.com/showthread.php?t=48348&p=18360797&viewfull=1#post18360797
