The term "jam" appeared a very long time in ancient Russia. This word was called a delicious cooked delicacy. Today it is not only a delicious dessert with a pleasant aroma, but also a common preparation for the winter. One of the most delicious and healthy is plum jam.
It can be prepared from a wide variety of varieties, but it will still be a special unique taste, and thanks to the features of the original recipes, the benefits of the product are preserved. Below you will find them along with a detailed list of ingredients, step-by-step instructions and product photos.
Did you know? A plum breakfast starts the morning of Queen Elizabeth II of England. The fruits received such a merit due to their amazing healing properties.
Calorie content and nutritional value
The calorie content of plum jam per 100 grams is 287.14 kcal, of which 0.4 g are proteins, about 73.40 g are carbohydrates and somewhere around 0.3 g are fats. If we consider these data in the ratio, then with a low calorie content, the product contains a lot of carbohydrates. Dessert is no less useful than the plums themselves and retains a lot of minerals and is a real repository of the necessary trace elements.
Plum pulp contains more vitamins than apples and pears. One of these vitamins is rutin (vitamin P) - it enhances the action of vitamin C. Pectins act as helpers and remove substances that poison the body.
Dietary fiber contributes to good digestion, and monosaccharides and organic acids provide the necessary energy. Another secret of the great benefits of these fruits is a sufficient concentration of vitamin B2 and carotene (vitamin A). The nutritional composition of the product is supplemented by zinc, iodine, sodium, calcium and potassium.
The benefits and harms of the product
Ordinary garden plums are considered not only tasty, but also medicinal. Even when processed, they retain vitamins and minerals, so jam from these fruits is no less useful than the fruits themselves. For example, rutin strengthens capillaries, normalizes blood pressure and has a good effect on the endocrine system.
Plum jam is popular among people with hypertension and improves the functioning of the nervous system. The product is not high-calorie, but a large amount of carbohydrates is a huge plus, because they are the main energy supplier for the human body.
Did you know? Hungarian is also remarkable for the fact that it is from its fruits that they make prunes. Other types of plums are unsuitable for this.
A sufficient amount of potassium helps with diseases that are associated with metabolism. Also, plum jam has a diuretic effect on the kidneys, but in case of kidney failure, where water must be removed from the body, on the contrary, it will be harmful.
Magnesium, phosphorus, and iron will help reduce memory, anemia, and bone fragility. But vitamin E is one of the secrets of beauty and youth. This substance slows down the aging of cells and prevents the appearance of blood clots.
The yellow plum treat is rich in carotene; it favorably affects eyesight and skin condition. A jar of jam opened in winter will not only bring pleasure, but also help to cope with stress, and due to the fact that the body absorbs all useful substances well, the benefit will be maximum.
Despite the huge number of elements necessary for the body, the plum dessert has limitations. It is not recommended for children under three years of age, as it will harm the stomach and can cause upset.
Plums, although a little sour, but they have more sweets, they contain a lot of sugar, and in jam its amount increases many times, therefore it is better not to use the product for people suffering from obesity and diabetes. Contraindications are also diarrhea, peptic ulcer and gastritis in the acute stage.
Selection and preparation of ingredients
Plums are a unique gift of nature. They were always good for canning. The tradition of making blanks for the winter has remained in many families today. However, it is important to know not only how to cook a delicious dessert, but also how to choose and prepare the fruits so that they do not lose their value. The Hungarian is best suited for preservation - large dark blue, almost black fragrant plums with elastic dense pulp.
Important! Pour sugar in even layers so that it is both outside and inside.
Usually, mid-ripened fruits are bought or harvested so that their flesh remains dense, so they do not boil during cooking. Overripe or too soft are suitable for jam or jam. Plums should not be green or spoiled.
It is important to check for wormy fruits, and also to remove rotten or with a damaged shell. The selected fruits are thoroughly washed under running water and the stalks are removed, then dried on a clean kitchen towel.
Purchased plums should be treated with high temperature water. You need to boil water, put the fruits in a deep bowl and pour boiling water for 3-5 minutes. Such processing is necessary in order to remove the wax coating, which is applied in retail chains for longer storage.
Then the fruits are peeled: you need to make a circular cut along the groove and carefully divide into slices - in this form they will retain their shape, and the jam will remain thick in the end. Before cooking, plums should be covered with sugar for 4-5 hours. You can start cooking when the plums let the juice stand for a long time.
Plum Jam Recipes
Plum is an amazingly delicious fruit and grows almost everywhere, because it can endure both heat and Siberian frosts, which means that every housewife has several jars of plum preparations on the shelves to provide her body with not just a sweet dessert in winter, but also vitamins.
In addition, plums combine well with other fruits and berries. Each recipe boasts special benefits, and then ordinary plum jam turns into a unique culinary masterpiece.
Classic pitted jam
45 hours 40 minutes
Nutritional value per 100 g:
Plums should be washed well, and then gently cut in half and remove the stone.
Place the halves in a pan and sprinkle with sugar. In this form, they are left for 10-12 hours. It is better to do this in the evening, so that during the night they insist and start juice, and in the morning it was possible to continue harvesting.
When the plums have already started the juice, you can start cooking and bring them to a boil. Fruits with the pan should be gently shaken, instead of stirring, this will do them less harm.
Cook the workpiece for 3-5 minutes, and then set aside so that it insists. When the jam has completely cooled, this procedure must be repeated three more times.
In order not to check whether the jam has cooled down or not, it is better to do it in the morning and in the evening, then about 12 hours pass between brewing. Before the 3rd cooking, you need to prepare the entire container: wash and sterilize the jars, boil the lids. Arrange the very hot jam in prepared jars and immediately tighten the lids.
Further, the workpiece must be well wrapped and left to cool completely.
When the jam cools, it is advisable to attach a label to each jar with a brief description and name of the workpiece, as well as the year of manufacture. The prepared jam can be removed in a cold and dark basement.
Plums should be washed well, and then gently cut in half and remove the stone.
Place the halves in a pan and sprinkle with sugar. In this form, they are left for 10-12 hours. It is better to do this in the evening, so that during the night they insist and start juice, and in the morning it was possible to continue harvesting.
When the plums have already started the juice, you can start cooking and bring them to a boil. Fruits with the pan should be gently shaken, instead of stirring, this will do them less harm.
Cook the workpiece for 3-5 minutes, and then set aside so that it insists. When the jam has completely cooled, this procedure must be repeated three more times.
In order not to check whether the jam has cooled down or not, it is better to do it in the morning and in the evening, then about 12 hours pass between brewing. Before the 3rd cooking, you need to prepare the entire container: wash and sterilize the jars, boil the lids. Arrange the very hot jam in prepared jars and immediately tighten the lids.
Further, the workpiece must be well wrapped and left to cool completely.
When the jam cools, it is advisable to attach a label to each jar with a brief description and name of the workpiece, as well as the year of manufacture. The prepared jam can be removed in a cold and dark basement.Video recipe
Important! Whole plums are pierced or neatly cut so that they do not burst during cooking.
Original spice recipe
45 hours 10 minutes
Nutritional value per 100 g:
- Rinse the fruits and wipe them with a paper towel, or just wait for them to dry. Divide the plums in half and get the seeds.
- Cover with layers of sugar and leave to let juice for 6-8 hours.
- When the plums have started juice, you can add spices and nuts. Then you need to gently mix them with a wooden spatula.
- Put on fire and bring the jam to a boil, boil for 5 minutes.
- After this, you need to leave the jam to cool completely, and the spices give their flavor.
- After 5-6 hours, you need to remove the spices from the jam and bring it to a boil again. When the jam boils, add the butter and warm for another five minutes.
- For the time while the jam is boiling, you can prepare cans.
- When the brew boils - put it in jars and close the lids. Turn the jars of jam, cover with a towel and leave to cool completely.
With nuts
340 minutes
Nutritional value per 100 g:
- Rinse the fruits thoroughly and divide them into slices.
- Before adding nuts, they need to be dried in a pan. Next, nuts along with plums should be covered with sugar, then you can add water and add cinnamon.
- When everything is ready, you can start cooking jam. First you need to cook on medium heat, and when the brew boils, it is recommended to reduce the fire to a minimum.
- When the jam boils, stir it for 20 minutes to make the plums soft. It is important not to forget to collect foam from time to time.
- Before pouring the brew into jars, the cinnamon sticks are removed.
- When everything is ready, jam should be poured into sterilized jars, wrap and leave to cool completely.
With orange
330 minutes
Nutritional value per 100 g:
- It is necessary to remove the spoiled fruits, wash them and put them on a clean kitchen towel so that the glass has excess liquid.
- Trim the ponytails and remove the bones. The skin can not be removed, when cooking, it separates itself.
- The orange should be cleaned and remove as much as possible the white partitions - they will give bitterness to the jam. The zest can be removed with a grater.
- Add the zest and pulp of the orange to the peeled plums, add sugar and leave for several hours.
- When the plums and orange are enough to infuse and let the juice go, they can be sent to the stove. Before boiling, cook over medium heat, and then stir and cook for another 15 minutes, removing the foam.
- Before further cooking, the jam should be completely cool. The cooled jam must again be brought to a boil and cook for 10-15 minutes.
- Before sending dessert to jars, they need to be sterilized, and boil metal lids.
- Pour the finished brew into the prepared jars, wrap and leave to cool.
Storage rules
An ideal jam is a thick, transparent syrup in which pieces of fruit are evenly distributed. It is worth remembering that the duration of storage depends on the density: the thicker, the longer it will stand. Plum jam, if prepared in accordance with all the rules, can be stored for a long time. But it is important to know how to store the blanks correctly and under what conditions for the winter.
It's worth forgetting about plastic; the best option is well-sterilized and soda-washed glass jars. They must be tightly corked and must not let air in. If there is a lot of sugar in the dessert, then it is worth adding a couple of drops of lemon juice so that the jars do not explode over time.
Important! If there are seeds in the plums, then the substance contained in them, with long heating, turns into hydrocyanic acid. This jam is not stored for more than 8 months, otherwise the amount of poison may exceed the allowable threshold. But if you take out the seeds from the plums, and boil the syrup with the pulp for about half an hour, then the toxic substances will disappear, unable to withstand the high temperature.
The best place for storage is a dark pantry, where the temperature does not reach + 20 ° С. The metal covers at high humidity begin to rust, so it is very important that the room is dry. It is not recommended to freeze jam or just take it out in the cold, it can be sugared.
However, this can be easily corrected - you need to put the jam in a large container and add 30 ml of water for each kilogram. After that, bring to a boil and cook for a few more minutes, stirring constantly. Then it is returned to the banks still hot and closed.
It is worth remembering that this workpiece should be used in the near future. Sudden temperature changes are also not a good option, because mold may appear and then the product will be completely unsuitable for consumption. When the house does not have a pantry and a cellar, the blanks can be kept on the lower shelf in the closet or under the bed, just pay attention to the fact that there is no battery or stove nearby.
Properly preserved seedless jam can stand for several years, pleasing with its pleasant taste in cold times. No dessert purchased can compete with a huge source of vitamins, which are hidden in ordinary homemade preserves.
