Plum jam with walnuts. Plum jam with walnuts - a recipe with a step by step photo. Video recipe Plum jam with walnuts

Plum jam is my favorite since childhood. It is very aromatic, with a pleasant sourness. I suggest not to postpone the matter and cook plum jam today. I will write 6 recipes, using which you will get a very tasty preparation for the winter. From plums, you can cook jam with or without seeds, make a thick jam or a royal dessert - plum in chocolate.

Add cinnamon, cloves, ginger, vanilla, orange or lemon zest to plum jam for a new twist on a familiar theme. Also, nuts - almonds, hazelnuts, walnuts can be added to the jam 5 minutes before readiness.

Do not forget, like any other preservation, hot jam should be placed in sterilized jars and rolled up with sterilized lids. It is imperative to remove the foam from the jam! It is because of the foam or poorly sterilized jars that the jam can turn sour. Jam with enough sugar can be stored at room temperature, only in a dark place. If you put in a little sugar, store it in a cold place.

Also pay attention to banks. They must be intact, without chips or cracks. At the bottom, look at the year the can was issued - it must not be older than 5 years. Otherwise, there is a great risk that the bank will burst.

Plum jam with chocolate or cocoa is very popular. And for good reason. Because this is a delicious dessert that you can spread on bread and enjoy. And the basis of this dessert is natural - plum.

Ingredients:

plums - 1 kg
sugar - 600 gr.
water - 300 ml
cocoa powder - 50 gr.
dark chocolate without additives - 100 gr.
butter - 50 gr.
orange - 1 pc. (only the zest will be needed)

Plum jam with chocolate - preparation:

1. Take a kilogram of plums along with the pit. Wash them and cut into 4 pieces, remove the bone.

2.Pour water into a saucepan and add sugar. Boil the syrup. When the mixture boils, the sugar is completely dissolved, pour the prepared fruits with boiling syrup and leave to infuse for 15 minutes.

4. After boiling for five minutes, add the sliced butter and the chocolate cut into squares to the plum. Sift the cocoa through a sieve so that it does not clump into the jam. Remove the zest (thin top orange layer) from the orange and put it in the dessert too. Mix everything well so that the butter and chocolate melt, the cocoa dissolves well. Cook the jam for another 3-5 minutes. The skin of the plums should wrinkle and the fruit should be soft, but not crumbly.

5.Pour the finished chocolate jam from the plums into sterilized jars and immediately tighten the lids. This delicious dessert is ready. Look, do not eat it right away, leave it for the winter.

Plum jam with cocoa and vanilla "lick your fingers"

In the previous recipe, I wrote how to make a chocolate-covered plum dessert. In it, the plum pieces remained intact and floated in a chocolate sauce. In this recipe, the jam is given a uniform structure, like a jam. Accordingly, it can be spread on bread instead of purchased sweet pasta. It turns out very tasty. Also in this recipe there is no butter and chocolate, additionally only cocoa is used.

Ingredients:

plums - 1 kg (peeled)
sugar - 500 gr.
cocoa powder - 70 gr.
vanilla sugar - 10 gr. (optional)

Cooking method:

1.Wash the plums, cut into halves and remove the seeds. Put plums in a saucepan, weigh them (weigh the pan beforehand) and cover with sugar in a 2: 1 ratio. Also add cocoa and vanilla sugar if you will be using it. Stir.

The amount of sugar can vary depending on the sweetness of the plum.

2. Put Nutella on low heat and, stirring constantly, bring to a boil. The plum will gradually begin to let the juice flow, the sugar will dissolve. If the first 5-7 minutes do not interfere with the jam, then the sugar will not dissolve, but caramelized, and the jam will burn. Therefore, before boiling, do not go anywhere and stir.

3.After boiling, cook the jam for 15 minutes. During this time, the sugar and cocoa will completely dissolve, the plum will soften, the syrup will thicken.

3. Remove the jam from the heat and puree with a blender.

4. Put the resulting mass on low heat and boil until thick. The cooking time will depend on the diameter of the pan (the wider the pan, the faster the liquid will evaporate) and the amount of drains. This can take 20 minutes or 1 hour. The readiness of the jam is checked on an ice saucer. Place the saucer in the freezer ahead of time and let it cool well. Place some jam on a cold saucer and swirl. If the plum does not flow, it retains its shape, then the dessert is ready.

To speed up the process, use pans with the largest diameter possible. If desired, 5 minutes before readiness, you can add any nuts chopped in a blender to the jam.

5. While hot, pour the plum and chocolate jam into sterilized jars and roll up with sterile lids. The dessert is ready, just let it cool at room temperature and put it in a dark place for further storage.

When the jam cools, it will become even thicker.

The most delicious recipe for plum jam with oranges and nuts

This is an unusual plum jam, as the title suggests. It turns out to be very aromatic and tasty, a royal dessert.

Ingredients:

plums - 1.5 kg
sugar - 1 kg
orange - 2 pcs.
walnuts - 1 tbsp
vanilla sugar - 15 gr.

Cooking method:

1. This jam will not be whole pieces, but a homogeneous jam-like consistency so that the plums and oranges mix well. Chop the walnuts with a knife so that there are small pieces. Too small is not worth it, the nuts should be felt. Wash the plums, cut in half and remove the pit. Oranges need to be thoroughly washed with a brush to remove what they are smeared with for longer storage.

2. Cut the oranges into 4-6 pieces and pass through a meat grinder along with the peel. Grind the plums with a meat grinder.

3.To cook this jam, you definitely need a saucepan with a thick bottom, otherwise the dessert may burn. Pour the plums and oranges into such a saucepan, add sugar and vanilla sugar and mix well. Place over medium heat, cover and bring to a boil. Then reduce the heat to low and cook the jam for 45 minutes. During this time, the sweetness will become a beautiful burgundy color.

Stir the plum jam from time to time during cooking. Cook covered to avoid splattering.

3. After 45 minutes, add the chopped nuts to the jam, stir and cook for another 20 minutes. On this, the jam will be ready, it will only be necessary to preserve it in jars.

You can add cinnamon (instead of vanilla), ginger, raisins, almonds to this jam if you wish. All additives are made to taste and desire.

4. When the jam is cooked, put it in sterilized jars and roll up with sterile lids. Turn the jars over and cover with a towel. Let the jam cool, then put in a dark and dry place.

Plum jam with seeds in thick syrup - a simple recipe

In this jam, the plums remain intact, not falling apart, not cracked. The bones cannot be removed. So that the plums are well saturated with syrup, and the syrup itself is thick, the jam is cooked in several approaches, not one day. But the result will be gorgeous: both the appearance of the dessert and the taste will delight.

Ingredients:

plums - 1 kg
sugar - 800 g
water - 400 ml

Plum jam - how to cook:

1. Wash the plums and pierce them in two or three places with a fork. This is necessary so that the skin does not crack during cooking, the juice comes out easily, and the syrup goes into the fruit.

2. Boil the syrup. To do this, boil water and add sugar to boiling water. Bring to a boil, stirring occasionally. The sugar should all dissolve. Boil the syrup for 3 minutes, then gently pour whole plums into it. Wait until it boils and turn it off immediately. Let the jam sit for about 4-5 hours to soak the plum in the syrup.

Do not leave the jam for more than 6 hours the first time. The plums are still raw, so the sweetness may turn sour.

3.Put the jam on the stove a second time. Bring to a boil and cook for 5 minutes. Set aside again and let it brew for several hours. Or wait until it cools completely. Cook the jam for the third time 5-7 minutes after boiling. Check for readiness. To do this, drop the syrup on a saucer, it should not spread, the drop will keep its shape.

If your jam is too liquid, you can leave it to cool and cook a fourth time for another 5 minutes.

4. Immediately after cooking, the boiling jam must be spread out in sterilized jars and hermetically sealed with lids. Turn over and let cool. It remains to wait for winter to gobble up this yummy.

Old-fashioned candied plum jam

This jam is not cooked in the usual way. The plum retains its shape, the pieces remain firm, while the syrup is thick enough. This is due to the fact that the syrup is boiled down separately. Read the step by step recipe and just repeat.

Ingredients:

plums - 900 gr. (pitted weight)
sugar - 900 gr.
water - 300 ml

Cooking method:

1. Rinse the plums well, cut in half and remove the seeds. Place the fruit halves in a bowl. Weigh the peeled plums and add the same amount of sugar. You need to cook syrup from sugar. Pour water into a saucepan and add sugar to it. Just do it in this sequence: first water, then sugar. Put the syrup on fire, stirring occasionally, bring to a boil and simmer for 1 minute.

2.Turn off the gas under the syrup and pour the cleaned drain into it. Shake the saucepan to mix the plums and syrup. Cover and leave for 1 day.

3. The next day, remove the plum from the syrup with a slotted spoon. Boil the syrup again, turn off the heat and immediately put the fruits in it. Cover the plum jam with a lid and let sit for 12 hours.

4. After 12 hours, remove the plum again, bring the syrup to a boil and put the fruit in it. Turn off the heat and leave the drain to soak in the syrup for 6 hours.

5.After 6 hours, remove the drain with a slotted spoon and fold it onto a sieve. Boil the syrup over high heat, then make the minimum heat and boil the syrup for 10 minutes. Then add the plum to the syrup and bring the jam to a boil. There is no need to increase the fire! The plum should boil over low heat.

6. When the jam boils, it must be laid out in sterilized jars and closed with lids, which must be in boiling water until preservation.

7. Turn the cans over, check if the cap is tight. Let the jam cool and you can put it away for storage. The plums in this jam are not boiled, dense, the ruby syrup is transparent.

Thick plum jam without gelatin

The jam will have an almost uniform texture. As the plums are minced, small pieces of fruit may be encountered. Jam is thicker in structure than jam because it takes longer to boil.

Ingredients:

plums - 1 kg (weight without pits)
sugar - 800 gr.

How to make plum jam:

1. Wash and peel the plums. This can be done in any convenient way, since there is no need to save beautiful pieces of fruit.

2.Mince plums through a meat grinder. Cover the resulting mass with sugar and mix. Cover the "raw" jam and leave for 2-3 hours to dissolve the sugar in the juice.

3.Put the plum puree on the fire, bring to a boil, stirring occasionally. Remove all foam that will appear on the surface. After boiling, make a small heat and simmer for 20 minutes.

4.Turn off the heat and let the jam cool completely. It may take 2 hours. Or you can leave it overnight. Then boil the dessert for another 20 minutes and refrigerate again. And boil the jam for the third time for 20 minutes.

4.Pour the hot jam into sterilized jars and screw the lids on. Let the sweets cool in this form and put them in storage.

I really love plum jam. I think you too. And according to these recipes, you will get a very tasty delicacy, fragrant, beautiful saturated color. Cook and live sweetly! And also do not forget to pickle the cucumbers for the winter, so that later they will crunch a lot.

In contact with

Cooking time: 36 hours (including cooling down time).

Plum jam with walnuts for the winter: 4 jars of 300 ml.

Plum is the champion among fruits that promote rejuvenation, weight loss and normalization of digestion. Unfortunately, due to seasonal peculiarities, plums cannot be on our table all year round. That is why plum harvesting for the winter is popular among housewives. To make plum jam even healthier and tastier, various fruits and fruits are added to it. In this recipe for the winter, walnuts, which are no less useful than plums, are used as an additive. If you decide to make plum jam, you will need the above ingredients, some free time, and a recipe for plums and walnuts for the winter. Plums can be of any kind, it is better if they are small fruits. We will not peel the plum in this recipe. Following a simple recipe, you will learn how to cook plum jam without any effort and special skills.

Cooking process for plum jam with walnuts:

Measure the rate of sugar and plums, put the washed and sorted fruits in a bowl where the jam is cooked. It should be noted that for the preparation of any jam, you cannot take enameled and aluminum dishes, the best option would be a stainless or brass container.

Add sugar syrup to the prepared plum, which must be boiled from the norm of sugar and water. The syrup is easy to prepare, you need to combine sugar with water, put it on fire. Cook until sugar is completely dissolved.

Put the plum filled with syrup on the fire, add the peeled walnuts and bring the jam to a boil. The recipe provides for cooking plum jam with walnuts in several stages. After boiling, it must be set aside until it cools completely. The cooled jam will need to be brought to a boil two more times.

The final stage of cooking plum jam with the addition of nuts: bring the mass to a boil and put it hot in prepared jars, immediately sealing it with a lid (we sterilize the jars and lids beforehand).

Surely you are often visited by guests who want to please with something tasty. If you consider yourself a hospitable hostess, the best option is to treat them for dessert with preserves of your own making. For these purposes, the recipe for plum jam with walnuts is excellent. This is a real "vitamin bomb", because a few spoons of such a delicacy can almost completely reimburse the daily dose of vitamins.

Plum jam with cocoa and walnuts

Chocolate lovers will definitely be delighted with such a treat. After all, it is not only incredibly tasty, but also very useful for the body.

Ingredients:

dark plums - 800 g;
dry cocoa - 1 tbsp. a spoon;
sugar - 1 glass;
banana - 2 pcs.;
walnuts - 200 g.

Preparation

This plum walnut jam is made without pits. Select the tightest plums, wash them, let them dry and remove the seeds. Put the berries in a wide saucepan or enamel bowl, add sugar, and if the plums are too hard, add another half glass of water. Cook the berry mass for at least 10 minutes, stirring occasionally and over medium heat.

Finely chop the walnut kernels with a knife, and mash the bananas well and mix with cocoa powder. Combine plums, nuts and banana puree, stir well and continue to cook. When the jam boils, boil it for another 7 minutes, pour it into just sterilized jars, roll it up, wait for it to cool and move it to a dark place.

Plum jam with walnuts and cinnamon

Ingredients:

sugar - 600 g;
ground - 1 tsp;
peeled walnuts - 150 g;
cinnamon - 1 tsp;
plums - 2 kg.

Preparation

Wash and dry the plums well, cut them in half and remove the seeds. Grate the nuts or chop finely with a knife. Place the plums in a saucepan and cover with sugar. Such plum jam with nuts will have a sour taste, so you can put a little more granulated sugar for those with a sweet tooth. Boil it over low heat until it boils, then add cinnamon and ginger, mix well and leave to simmer for an hour. Remember to stir and skim. When the mass has cooled down a little, add walnuts into it and immediately roll them into pre-sterilized jars.

Plum and orange jam with nuts

A tangible aroma of exoticism will give you just such a jam, which will have a very juicy and distinctly sour taste.

Sometimes unusual recipes for canning dishes appear in the world, where components that seem to be completely incompatible are combined, and in the shortest possible time they become popular among housewives who are happy to experiment in the kitchen. Plum jam, so familiar and beloved, invariably delights when brewed with walnuts. In this dessert for "winter" tea drinking, they conquer not only taste, but also a set of vitamins and nutrients.

It is not at all necessary to be a chef of the highest category for a dish to turn out that very exquisite taste. It is enough to prepare the components in advance and observe all proportions exactly.

There are few features of cooking such an unusual jam, but the main one is to choose the right ingredients.

And you should start with plums:

It is recommended to choose them from hard varieties - those that belong to the early ones, just like too soft ones, will instantly boil over, and you will get pasta instead of jam. The same will happen with the overripe.
Jam will be much more beautiful from dark varieties of plums, like Renklode or Vengerka, or Voloshka.
The pits should be easily detached from the fruit. This is important if they are to be removed by prescription.

Now nuts. Walnut is not the limit. You can use almonds, hazelnuts, or even assorted. Thus, you will not spoil the taste.

Often, to give the jam a unique shade, cinnamon is added to it. But for all the "fantasy of the hostess." In the end, it's a matter of taste.

Preparing plums and nuts

Fruits and nuts must first be prepared, and only after that cook the jam.

The plums are sorted out, each one is washed separately, and further actions depend on the recipe:

take out the bone without cutting the fetus;
divided into two halves to first remove the seeds, and then cut the flesh into cubes. But the latter is at the discretion of the hostess.

The nuts are peeled from the shell, the kernels are sorted out, the spoiled parts are removed. And now a little trick - to hold them in boiling water for about 10 minutes. If you plan to stuff plums, chop the nuts finely. Another secret: don't use a blender - get porridge.

How to make plum and walnut jam

The recipe we offer is basic. You can experiment with it, introduce additional components. Often, cinnamon is added to an almost finished brew, and it is better if these are sticks, and not cinnamon powder (it does not always differ in quality).

Required:

Plum - 2 kilograms.
Sugar - 1.5 kilograms.
Walnuts - 400 grams.
Cinnamon - 1-2 sticks (powder can be used).
Water - 1 glass.

For cooking, it is better to choose thick-walled dishes - a saucepan or frying pan with high sides.

Cooking process:

In the pitted plums, divided into halves, add nuts, immediately before cooking, dried in a pan, sugar, and pour in water.
Cook at medium temperature.
As soon as the jam boils, reduce the heat to a minimum. In the remaining 20 minutes, periodically remove the foam. In the finished jam, the plums become soft.

Remove the cinnamon sticks, and pour the treat into previously sterilized jars and seal. Usually they are turned over, wrapped and left to cool. But this is not necessary at all. The main thing is not to bring in the cold until they cool down.

Sometimes jam is cooked differently:

Sugar is added to the plum after it has boiled, and the jam continues to cook for another 40 minutes.
Nuts without drying are added to the boiling mass and boiled for 15 minutes.

The jam should be constantly stirred so that it does not burn.

How to store jam

To store plum jam, as well as any other preservation for the whole winter, you can use the refrigerator, basement or cellar. The blanks just need coolness and darkness.

It is more advisable to use containers of small volumes. And, most often, their role is perfectly performed by glass jars from 200 milligrams to 1 liter. Someone closes them with plastic lids for short-term storage, but more often the cans are rolled up.

The recipe for plum jam with walnuts is original. It is impossible to fully convey the peculiarities of its luxurious taste. I would like to call it not jam, but dessert. It turns out to be incredibly tasty, somewhere spicy. Its sweet and sour taste, refreshing, with a bitter aftertaste will please even the most discerning gourmets. And if you put whipped cream on the jam, laid out in the bowls, the guests will be delighted - the fame of the wonderful hostess will spread very soon.

I am not particularly versed in the varieties of plums, but mine seems to be one of the most common, called Hungarian. The fruits are not overripe, without visible and, as it turned out, invisible damage.

Rinse the plum thoroughly by removing the stalk.

Then remove the bone. Well, here I just cut the plum in two and take out the bone. At the same time, I always pay attention to whether there are any wormy plums. If the drain is small, I cut out the wormhole, and use the rest. If the harvest is off scale, then I simply throw it away whole - it's not a pity.

For cooking, we need a pan with a wide bottom or a basin, since the evaporation surface of the liquid should be as large as possible. The cooking time depends on this and, as a result, the less we cook, the more all kinds of useful minerals and vitamins are stored in the jam.

Pour 150 grams of water into a saucepan and add the plum. Cook over a fairly high heat for 10 minutes, stirring quite often. After this time, the whole plum will practically turn into a kind of porridge. We carefully remove the foam that forms on the surface and just throw it into the sink, we don't need it.

Remove the zest from one medium lemon on a fine grater, only the yellow part of it.

Walnuts. I just throw them in, only slightly chopping them, after these same 10 minutes, along with sugar and lemon zest. The amount of sugar is directly related to the acidity of your plums. I had enough sour. If your variety is relatively sweet, then add half a kilogram first, and then try to see if you want even sweeter.

Mix everything well and cook for another thirty-five minutes over medium heat, stirring quite often. It is unlikely that you will constantly stand near the pan and mix the whole thing, so after 15 minutes our jam, whatever one may say, starts to burn. I just take another pot and pour everything into it. Do not forget that we cook not over low, but over medium heat, and the boil-evaporation should be quite intense. But for the remaining twenty minutes I have been stirring the jam in a clean saucepan almost continuously.

If you do not want any additives in the form of these very nuts or zest, then just do not add, jam will work out anyway. And yet ... I advise zest and cognac, but nuts are to make a fool of themselves - they are very interesting and unexpected there, I like it.

That's it, turn off the heat, let it stand, rest our jam for about five minutes, and then pour the brandy and mix well. Do not immediately try to smell the aroma while stirring. Instead, you will be hit in the nose by the pungent smell of alcohol, which evaporates in the hot jam. And there is no need to be afraid of this very alcohol (the amount of which is very small), since there will be practically no remaining in the jam, only a light aroma. Therefore, I am not afraid to add it, and this very jam is great for my children.

Cognac plays the role of not only flavoring, but also an additional preservative.

You need to pour the jam hot into dry, sterilized jars. A little about sterilization. I always rinse the baking soda cans, rinse them well, and put them in the microwave at full power for about 2-3 minutes. Just look in - if the cans are already dry, then take out and use. Carefully! They're hot enough!

After pouring our jam into the jars, do not close, do not roll it right there. We need a kind of protective film to form on top, which will appear in an hour or two. Many keep jars open all day long, and only then roll up. I’m not more than two hours.

Store in a cool dry place. True, I just have them in the kitchen and are perfectly preserved. But, if you have a basement or cellar, it is better to take them there.

Well, that's all, I seem to have described the process in as much detail as possible and there should be no questions. Cook for health and enjoy a fragrant jam over a cup of tea in cold winter. Enjoy your tea and delicious jam!