Jam from plums and apples for the winter. Plum jam with apples Plum jam with apples
Red or blue plums turn the jam dark pink, and yellow plums with apples turn amber. Choose the variety and color according to your taste and wallet. Plums should be slightly underripe and easier to handle.
Cut the plum, take out the pit. We clean the seeds from all the fruits, put them in a colander. Rinse with running water - first hot, then cold.
My sweet and sour apples, remove the middle. Cut apples into small cubes.
Pour the processed fruit into a bowl or large saucepan. Pour some hot water into the bottom.
Add granulated sugar, mix with fruit and put the dishes on the stove.
Bring to a boil over low heat. Shake the bowl from time to time and mix gently so that the sugar melts faster. After boiling, cook over moderate heat. It is necessary that the mass boil intensively.
After about 30 minutes, the foam will come off, the syrup will begin to gurgle evenly. At this stage, we drive the foam to the center of the dish, remove it with a clean tablespoon. Cook for a total of 40 minutes, this time is enough if the apples are not cut into very thick slices, and the plums are small. Ready apples become pink and transparent.
Cool the jam in a saucepan or in a basin. Wash the jars thoroughly, dry them in an oven at a temperature of about 100 degrees Celsius. We lay out the cooled jam in jars, tie with parchment paper or close with clean and dry lids. Store in a dry, cool, dark place. Storage temperature is not higher than +18 degrees Celsius.
- plums - 200 grams;
- apples - 300 grams;
- fine-grained granulated sugar - 500 grams.
How to make jam from plums and apples
Select firm, tasty apples. Wash and lay out on a towel to dry. Without wasting time, sort through the fruits of the plum. Set aside very soft, wrinkled and damaged. Place fruit in a colander, rinse and drain. Cut each plum in half and remove the pit, then cut into small pieces.
Peel apples, divide into two parts and cut out the core. Grate the halves on a medium or coarse grater.
Combine chopped fruit and sprinkle with sugar.
In order for the juice to stand out, leave the fruit platter for 30-50 minutes. If after the specified time the volume of liquid is insignificant, mix the mixture and increase the rest time.
Put the liquid plum-apple mass on the stove and bring to a boil. Reduce the intensity of heating and cook with constant stirring for half an hour. Be careful not to burn the jam. Gradually, the fruit will change color, the jam will acquire a more uniform, thick consistency. You can complete the cooking process and remove the pot from the heat.
Arrange the jam in dry, sterile jars and roll up. Create a layered thermal protection with towels and other supplies and leave to cool. Choose a storage location based on your capabilities. Bon Appetit!
It is very difficult to count the existing number of recipes for fruit and berry preparations. Preparation of blanks for the winter is impossible to imagine without compotes and jam. After all, homemade jam is much tastier and healthier than store-bought jam.
When cooking jam, you can experiment and cook jam with various additives and fruit combinations.
I suggest not being too lazy and preparing a wonderful dessert: apple jam and plums for the winter.
Prepare the necessary products for making jam.
Wash plums and apples. We cut small plums into halves, large ones into 4 parts, remove the seeds. You can remove the skin if you wish.
Cut the apples into slices, removing the core. I tried to cut both plums and apples into large pieces so that they would not fall apart during the cooking process, but would retain their shape.
Pour the plums into the prepared dishes (basin or pan with a thick bottom) and sprinkle them with half the sugar. Then shake the dishes a little so that the plum “makes friends” with sugar. Lay apples on top.
And sprinkle with the rest of the sugar. We leave for a while so that the apples and plums give juice. I left it overnight.
We put the dishes on a slow fire and bring to a boil. Boil for 5-7 minutes, avoiding a violent boil, stirring occasionally. Do not forget to remove the emerging foam. Then remove from the stove and leave to cool completely at room temperature.
The second time we put the jam on the stove, bring to a boil. At this stage, you can put a cinnamon stick or a few cloves in the jam. Boil for 5-10 minutes and again remove the jam to cool. You can repeat the procedure a third time. It took me two times to make plums and apples ready. Pour the finished jam into sterile jars, cork. Without wrapping, let cool and put in a cold place for further storage.
Apple and plum jam for the winter is ready.
How nice to get a jar of this jam with slices of apples and plums in winter and serve with pancakes or cheesecakes.
Plums and apples make a very tasty, thick jam, which can also be used to make pies, pies and puffs. Plums give a beautiful, ruby hue, and apples saturate with aroma. The amount of sugar can always be adjusted depending on the variety of apples and plums, the sweeter they are, the less sugar you need. Jam is boiled in its own juice, but it must be allowed to form. To do this, sliced \u200b\u200bfruits are covered with sugar and left for several hours. In this case, it will turn out not watery, but thick, perfect for filling in various pastries. And if you turn the jam into a puree with a brander, you get an excellent jam. Use blanks for step-by-step preparation of jam from plums and apples for the winter with a photo and you will have a wonderful dessert for tea!
Ingredients for making jam from plums and apples for the winter
Step-by-step preparation of jam from plums and apples for the winter with a photo
Jam from apples and plums is served as a dessert for tea, pancakes, a white loaf, or baked with them. Bon Appetit!
A jar of fragrant jam in winter will always come in handy. With it, you can just have a cup of tea or fill pies. We invite you to make apple and plum jam at home according to any of the recipes presented, each of which has been tested by time and the experience of millions of housewives.
Classic pitted apple and plum jam
This is the easiest recipe for making sweet and sour jam for the winter, which even novice cooks can reproduce by strength.
Ingredients
Servings: - + 30
- Plum blue 700 g
- Granulated sugar 900 g
- sweet apple 700 g
- Water 200 ml
per serving
Calories: 140 kcal
Proteins: 0.3 g
Fats: 0 g
Carbohydrates: 34.6 g
45 min. Video recipe Print
- calorie content - 148.9 kcal;
- proteins - 0.3 g;
- fats - 0 g;
- carbohydrates - 37 g.
- ripe plum - 800 g;
- sweet apple - 350 g;
- granulated sugar - 1 kg;
- lemon - 0.5 pcs.
Wash fruits and sort. Peel the apples from the seed boxes, remove the stone from the plum, dividing each one lengthwise.
Cut the fruits into slices, leaving the apples untouched. Try to keep the slices the same, then they will evenly boil.
Put everything in a saucepan, pour in sugar and add liquid. Stir thoroughly and bring to a boil, setting the burner to maximum.
Make the lowest fire and simmer, covered, until the mass becomes noticeably thick. On average, it will take you about 2.5 hours. Do not forget to periodically stir the jam, otherwise it may burn, which will negatively affect the taste of the delicacy.
At this time, prepare half-liter jars, which are washed with soda and baked in the oven for about 15 minutes. You need to put the containers in a still cold oven in a wet state upside down.
Divide the finished jam into jars and seal tightly with a special tool.
It is interesting: according to this recipe, the use of unpeeled apples is declared, which ensures the preservation of their density during the cooking process. For a more delicate texture of food, you can peel the fruits, then during cooking they will turn from cubes into a gentle puree.
Plum and apple jam "Five minutes"
This recipe is one of those that are prepared in several stages, but, despite the rather long process, they are in demand. Such desserts are distinguished by a fresher taste and a maximum of stored vitamins.
Servings: 36
Cooking time: 50 minutes
The energy value
Ingredients
Step by step cooking
- Remove the stone from the washed plum, cutting it in half. Chop the apple into thin slices. Sprinkle with lemon juice - this will preserve the appearance of the fruit and prevent darkening of the pulp.
- Transfer everything to the prepared pan, sprinkle with sugar, mix. Set aside. Since this jam is made without water, it takes time for the fruit to release enough juice.
- Along the way, take care of storage containers. Small jars are very convenient to sterilize in the microwave - the process is reduced to a couple of minutes. To do this, fill the jars literally 1-2 cm with water, set the maximum power and set the timer for 2 minutes. When you start to get it, be careful not to burn yourself with a lot of steam.
- After about an hour, you can start making jam. Bring the contents of the pan to a boil, and then keep on the smallest fire for 10 minutes. Then remove from stove and let cool. Repeat the procedure 3 times, then roll up the banks.
Recipe for apple and plum jam with cinnamon
Very often, culinary specialists combine fruits with spices, so we suggest preparing the usual jam in a new way, adding spicy notes of cinnamon to it.
Servings: 40
Cooking time: 1 hour
The energy value
- calorie content - 85.9 kcal;
- proteins - 0.3 g;
- fats - 0 g;
- carbohydrates - 27 g.
Ingredients
- sweet apples - 500 g;
- lemon - 0.5 pcs.;
- plum "Hungarian" - 1000 g;
- granulated sugar - 700 g;
- ground cinnamon - 1 tsp
Step by step cooking
- Grind plums and apples into small pieces, after removing the core.
- Combine both components, add the zest grated from 1 lemon, add sugar. Stir.
- Put the dishes on the stove, throw in the spice, boil and cook after about ½ hour.
- Using an immersion blender, blend into a slightly puree-like consistency.
- Arrange in pre-sterilized jars and cork well with metal lids.
Advice: Choose medium-ripe fruits for jam. They shouldn't be very overripe. You will not only separate these from the bone without any problems, but you will also end up with an insanely tasty treat.
Recipe for jam from plums and apples without sugar
It may seem to many that a mistake has occurred somewhere, because there is no unsweetened jam. However, this is possible. And this does not affect storage in any way, because the jam undergoes quite serious preparation.
Servings: 35
Cooking time: 45 minutes
The energy value
- calorie content - 15.2 kcal;
- proteins - 0.2 g;
- fats - 0 g;
- carbohydrates - 3.6 g.
Ingredients
- apples - 500 g;
- plums - 700 g.
Step by step cooking
- Sort the fruits, remove the core. Cut into small pieces.
- Over medium heat, simmer the fruit in a saucepan with a lid. From the moment when a large amount of juice stood out, cook for another 30 minutes.
- Remove from fire, cool. This will take about 9 hours. Repeat the procedure at least 5 times. As a result, there should be a consistency in which the spoon will stand.
- Divide into clean jars and leave them uncorked. When a light “nast” appears on the surface of the jam, you can close the containers with either nylon lids or plain parchment paper.
Advice: use the ripest and sweetest fruits. These may well be overripe fruits, in which natural sugar has accumulated, affecting the final result.
Good luck to you, as well as an easy winter!
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