Hungarian jam with walnuts. Plum jam with walnuts. Step by step recipe with photo. Food composition for two liter cans

With walnuts, this is a real delicacy. Its excellent taste immediately lifts the mood and reminds of joyful summer days. They use such a dessert during family gatherings or a friendly tea party.

How to cook plum and walnut jam

Required Ingredients:

• granulated sugar - about 1 kg;
• ripe purple plums - 1 kg;
• filtered water - 400 ml;
• walnuts - take according to the amount of fruit.

Features of the selection of main products

Plum jam with turns out to be especially tasty if such a dessert is made from whole fruits with filling instead of pits. To do this, it is recommended to purchase a ripe purple product with a slightly harsh pulp. If you buy overripe plums, it will be quite problematic to stuff them with nuts. As for the aforementioned ingredient, it is better to purchase it in a purified form, since bitter or spoiled nucleoli are very often found in the shell.

Product processing

Before making the plum jam with walnuts, wash the fruit well, and then make a small incision in them and carefully remove the pit. In this case, it is necessary to ensure that the product is free of the slightest wormholes. Next, you should sort out the peeled nuts, put them in a colander and wash well first in very hot and then in cool water. After this, the kernels must be divided into 2 equal parts and placed inside the drain. If the fruit is not too soft, then the nucleolus should not fall out during the boiling process.

Heat treatment

Plum jam with walnuts takes a long time to cook. Indeed, in order to make such a dessert especially tasty, it is advisable to cook it in stages. To do this, put the stuffed fruits in an enamel container, add granulated sugar to them and pour in a little filtered water. While constantly stirring, the products must be brought to a boil, boiled for 5-7 minutes, and then removed from the heat, covered with a newspaper and left in this position until the next day. It is advisable to repeat this process 2 more times. On the third day, it should be boiled again for 8 minutes, and then put in sterilized jars and rolled up with lids. After that, they need to be turned over and left under the blanket for another knock. After 24 hours, the jam must be removed to the refrigerator, subfloor or cellar.

It is not recommended to consume such a dessert immediately after preparation. After all, plums are soaked in syrup only after 1-1.5 months.

It is worth noting that it is not necessary to make such a product for several days, since the five-minute plum jam turns out to be no less tasty. However, it is advisable to take very soft and overripe fruits for this. They should be carefully washed, pitted, and then combined with granulated sugar, slowly brought to a boil (stirring regularly) and boiled for exactly 5 minutes. You can enjoy this immediately after preparation, but it is advisable to store it in the refrigerator for no more than 2 months.

Every year, the huge world of canning is replenished with new recipes that immediately become popular with housewives who love to experiment in the kitchen. The blanks combine the most unusual and at first glance incompatible components, and the recipe for jam from plums with walnuts will certainly cause bewilderment, and after cooking - invariable delight.

There are few features of the preparation of such an unusual delicacy, and one of them is the correct selection of ingredients. Nuts can be used not only walnuts, but also hazelnuts, almonds, or add an assortment of several types.

Plums are recommended to be taken from hard varieties, early or too soft ones will boil over, and the preparation will turn, instead of an exquisite dessert, into an ordinary plum-nut paste. It is imperative to make sure that the fruits are not overripe - this will also affect the quality of preservation.

Preparing plums and nuts

Before you start making jam, be sure to prepare nuts and fruits. Sort the plums (2 kg), remove the seeds, cut the halves into cubes. If the fruits are not too large, you may not additionally chop them.

Peel the nuts, sort the kernels (200 g), remove the spoiled halves. Rinse, cover with cool water for half an hour. Do not prolong soaking - this time is sufficient.

If you are preparing jam from stuffed plums, finely chop the nuts after soaking. It is not recommended to use a blender for this - it will turn the kernels into porridge, which will not look very appetizing in the workpiece.

How to make plum and walnut jam

It is better to cook jam in a thick-walled dish. You can use a saucepan or even a skillet with high sides. Making jam, recipe:

1. Put the plums in a cooking container, put them on fire.
2. When the fruits are slightly boiled and begin to boil well, reduce the heat, add sugar (1.8 kg).
3. Cook, stirring vigorously, for 40 minutes.
4. Drain the water from the nut kernels, wait a few minutes until the liquid completely drains.
5. Add the kernels to the simmering plum mixture.
6. After boiling, boil for another quarter of an hour, not forgetting to stir - the jam can burn.

Pour the finished preservation into sterile jars, seal immediately. Do not take out into a cool room until it cools completely. There is no need to turn over after capping.

This is a basic recipe, you can experiment with it, supplement with other components. One of the ingredients that is recommended to be added to almost finished jam is cinnamon. It is important not to use cinnamon powder, which is not always of good quality, but cinnamon sticks.

Another experiment that is recommended in the preparation of plum jam is to stuff each fruit with gruel from nut kernels, carefully put in a container and cook, stirring gently, until tender. The number of components does not change - for 2 kg of fruit, 200 g of kernels. Cinnamon - half a stick.

Before packing the finished jam, it is better to remove the cinnamon stick. Stuffed plum jam with cinnamon is a ready-made dessert that can be served in winter.

Useful advice! Before preparing the canning, it must be borne in mind that the jam will be the same color as the fruit, so it is better not to mix fruits of different shades - it will not look very attractive in jars.

How to store jam

Any preservation, regardless of which components are included in it, is recommended to be kept cool and dark. Plum jam for the winter is no exception; a cold basement or cellar is suitable for storing it. If you have only a few jars of treats prepared, you can send them to the refrigerator.

It is recommended to use small containers (up to 500 ml) in the preparation of the workpiece. Open jam spoils pretty quickly, even if you put it in the refrigerator. You can slightly extend the storage time with a tight plastic lid, which you can use to seal the jam left over after lunch.

If you plan to store the jam for a long time, it is recommended to send it for sterilization after filling it into jars. The process will take a little time - about a quarter of an hour. Only after that, seal, wrap with a blanket and leave to cool completely.

Plum jam, complemented by such an unusual component as nuts, is an unusual combination for many, but one should not refuse the opportunity to prepare an appetizing delicacy. The recipe will certainly go to the family piggy bank and will be used annually - you will not be able to refuse an amazing dessert.

Of all the existing methods of canning fresh plums, jam made from such amazing fruits stuffed with nuts is of undoubted culinary interest. It is impossible to fully convey the peculiarities of the luxurious taste of this exquisite dessert. Plum nut jam needs to be prepared to fully appreciate the delicious sweetness. To get the best taste and quality of the finished product, there are a few helpful tips to keep in mind. When buying plums for jam, opt for ripe, but not too soft fruits. Overripe fruits are good for or. You can use any nuts based on your own preferences. Do not skimp on sugar, as reducing its amount can lead to fermentation and spoilage of the sweet product. In order for the plum jam with nuts to acquire thick and rich properties, it must be cooked multiple times with interruptions of up to 12 hours.

Ingredients:

• 1 kilogram of ripe plums;
• 1 kilogram of white sugar;
• the number of nuts corresponding to the number of fruits;
• 900 ml of drinking water.

How to make plum jam with nuts for the winter:

1. Wash the plums well, put them on a towel to dry. Divide the walnut kernels into halves, which should be enough for all the fruits.

2. Cut each plum from the side of the stalk, remove the seeds, replacing them with nuts. Try to make as small an incision as possible so that the placed nucleolus remains inside the plum during heating. We put the stuffed fruits in specially prepared dishes.

3. Now we have to cook the syrup. Pour drinking water into an enamel pot, heat it, add granulated sugar into a boiling liquid, constantly stirring the sweet composition until the bulk product is completely dissolved.

4. Cook the syrup for another five minutes, then gently fill the stuffed fruit with the sweet composition. We put the dishes on the stove, bring to a boil, then set the basin with plums aside from the fire.

5. On the next heating, repeat the heat treatment procedure, doing it at least five times. This method of preparation ensures gradual evaporation of excess liquid, and the syrup will become more concentrated.

6. In the last heating, add up to three dessert tablespoons of lemon juice, make the final boil of the fruit composition. We have already noted that plums have changed their color to darker tones, have ceased to float to the surface, saturated with the sweet aroma of thickened syrup.

7. We spread the plum with nuts on hot sterilized jars, tightly close the lids. Store the cooled dessert in a cellar or other cool room.

The composition of plum jam can be supplemented with a variety of fruits. Several slices of orange, apple or apricot can add a special flavor to the bouquet. Culinary imagination knows no bounds, because your favorite delicacy will serve as a worthy decoration for a wonderful cake, will become an excellent filling for sweet pies and other muffins. Finding a worthy use for such an amazing blank will not be difficult!

Bon Appetit!!!

Respectfully yours, Lyudmila Nikolaevna.

Step 1: Prepare the plums.

Prepare the plums first. They need to be sorted out and properly rinsed, removing twigs, leaves and other plant debris. After washing from the plums, you need to cut out the bone. The peeled fruit can simply be divided into two parts, or you can cut it into smaller pieces, this is optional.

Step 2: Prepare the walnuts.

Walnut kernels also need to be sorted out, suddenly a piece of a shell or a particle of a partition crept into them. Then pour the nuts into a deep bowl and cover with clean water at room temperature. Leave them to soak in this form for 30 minutes... But do not waste time, and start cooking plum jam.

Step 3: Prepare the plum nut jam.

Pour the chopped plums into a suitable dish for cooking and put on medium heat. Let it boil like this for 20 minutes... If suddenly the fruits do not emit a sufficient amount of juice, you can add boiled water to them, but only just a little. And don't forget to stir your jam all the time.
Later 20 minutes to the plums, you will need to pour granulated sugar and continue to cook everything for at least another 40 minutes... At the same time, carefully monitor the power of the fire, it may need to be reduced.


Plum jam is almost ready, all that remains is to add walnuts to it. To do this, you need to drain the water from the latter, throwing them into a colander, and then pour the nuts into the jam and wait until everything boils.


Let the plum jam with nuts boil 15 minutes, and then remove it from heat and immediately pour it into sterilized glass jars.
Close the blank with lids and cool at room temperature. And only after cooling down, plum jam with nuts should be removed to a dark and cool place, where it will calmly wait for its finest hour.

Step 4: Serve the plum jam with nuts.

Plum jam with nuts will always cheer you up, especially when paired with aromatic hot tea. Spread jam on crispy toast or brown homemade buns, and real sweet tooths can indulge in eating this delicacy with a spoon.
It is very important to make more different preparations in the fall in order to delight yourself with various dishes in winter, because this is not only useful, but also cheers up!
Bon Appetit!

This recipe can be cooked from both yellow and dark plums, while the color of the jam will also differ depending on the color of the fruit you used.

Do not make jams in large jars. Unless you have a family with a very large sweet tooth who will eat the whole jar faster than the preparation starts to deteriorate.

Do you want to close your plums in an unusual and tasty way for the winter? Introducing the recipe for a mind-blowing plum jam with nuts... Your guests will not only lick their fingers, but also an empty jar. For pancakes, pancakes, toasts, and just for tea ... Indescribable yummy!

The jam will be more beautiful if you use dark plums(Hungarian, Renklod, hair), and it is better that the seed is easily separated from the fruit, otherwise you will suffer by removing it. Cinnamon gives the jam a unique flavor. If there are no cinnamon sticks in stock, add 0.5 tsp instead. ground.

Ingredients

Plum 2 kg

Sugar 1.5 kg

Walnuts 400 g

Cinnamon 1-2 pcs.

Water 1 stack.

Preparation

1. Peel the plums by dividing them into halves, add the nuts, dried in a pan. Cover the plums with sugar, pour in the water, add the cinnamon sticks and place the saucepan over medium heat.
2. After boiling, reduce the heat to a minimum and cook for 20 minutes, periodically skimming off the foam. The plums should be soft.
3. Pour the jam into sterilized jars and seal. Remember to remove the cinnamon sticks before doing this. Turn the cans over, wrap and leave to cool completely.

The sweet and sour refreshing taste of the delicacy makes you eat spoon after spoon ... Here is an interesting way of serving: spread the jam on the bowls, carefully put the whipped cream on top. It turns out to be a complete dessert.