Plum jam: a basic recipe, cooking methods without boiling and without sugar

Jam is a jelly-like product obtained by boiling berries or fruits in a large amount of sugar. It differs from jam in a homogeneous or semi-uniform (confiture) texture. Aromatic fruits with a high pectin content are chosen as the basis. Plums are perfect for this description.

The benefits of the main ingredient

The Queen of England begins any meal with two plum fruits grown in the courtyard garden. And the matter is not only in the refined taste of the royal person. The fruit has a beneficial effect on the digestive system and the body as a whole. Given that the preparation of jam does not require prolonged heat treatment, the lion's share of useful substances is preserved in the product. The table describes the compounds with which these fruits are especially rich.

Table - Nutrients in the composition of plums

Substance	Amount, mg / 100 g	The share of the daily norm,%	Biological role
Cellulose	1500	8	- Improves digestion; - promotes weight loss; - reduces the risk of diabetes; - cleanses the intestines from toxins; - reduces the level of "bad" cholesterol
Vitamin C	10	11	- Strengthens the immune system; - removes toxins; - interferes with premature aging; - strengthens the walls of blood vessels; - accelerates tissue regeneration; - improves performance
Potassium	214	9	- Normalizes blood pressure; - prevents the formation of kidney stones; - participates in the conversion of glucose to energy; - saturates the brain with oxygen
Silicon	4	13	- Strengthens the immune system; - interferes with premature aging; - improves skin condition; - strengthens bones
Cobalt	0,001	10	- Normalizes the synthesis of thyroid hormones; - strengthens bones; - improves blood quality; - strengthens the immune system; - neutralizes toxins
Manganese	0,11	6	- Participates in the formation of bone structure; - improves digestion; - reduces nervous tension; - removes toxins
Molybdenum	0,008	11	- Fights anemia; - relieves asthma attacks and allergies; - removes toxins; - strengthens tooth enamel; - dulls the pain

Popular recipes

It is not only tasty and healthy, but also easy to prepare dessert. It can be served with tea or used as a filling for home baking.

Base

Features. When cooking, two conditions must be observed - power and speed. Strong fire neutralizes enzymes that negatively affect pectin. The heat treatment time should not exceed 30 minutes, otherwise the taste, color and texture will suffer.

You will need:

• plum;
• equal amount of sugar.

Cooking

1. Free the washed fruits from the seeds.
2. Pass the raw material through a meat grinder (the blender will not work, as it will not grind the hard peel).
3. Combine the mashed potatoes with sugar, mix and put on a strong fire.
4. Boil, cook for 20 minutes.
5. Put a little jam on a saucer. If the drop does not spread, the dessert is ready. Otherwise, continue cooking for another ten minutes.
6. Distribute into sterile jars and roll up.

No cooking

Features. To preserve the maximum taste and benefits of fruits, you can make dessert without heat treatment."Five-minute" is stored in the refrigerator for up to six months.

You will need:

• plum;
• equal amount of sugar.

Cooking

1. Puree the peeled fruits with a meat grinder.
2. Combine the mashed potatoes with sugar.
3. When the crystals dissolve, pack the dessert in sterile jars.

Sugarless

Features. Given that there is no sweet preservative in the composition, the dessert has to be subjected to prolonged heat treatment.

You will need:

• plums.

Cooking

1. Free the fruit from the seeds.
2. Pour some water (literally 1 cm) into the bottom of the pan or basin with a thick bottom and lay the raw materials.
3. Cover the container with a lid, turn on the burner at minimum power and cook until the fruit has let out the juice. Stir every five to ten minutes so that the dessert does not burn.
4. Remove the lid and cook for an hour.
5. Remove the workpiece from the stove, cover and leave for ten hours.
6. Boil the future jam and leave it for ten hours again.
7. Repeat the process of boiling / infusion.
8. Grind through a sieve, boil one last time, distribute in sterile jars and roll up.

Juniper Jam

Features. Unlike jam with a uniform jelly-like texture, the jam is more dense, it has large fragments of fruits. Juniper berries give the dessert a sweet, spicy taste and forest aroma.

You will need:

• 1 kg of Hungarian plum;
• 50 juniper berries;
• 1 kg of sugar;
• lemon;
• green apple;
• 0.6 l of water.

Cooking

1. Free the fruit from the seeds, cut into small cubes.
2. Remove the zest from the lemon and squeeze the juice.
3. Remove the peel from the apple and remove the core, and cut the flesh into slices and pour in lemon juice.
4. Mash the berries.
5. Put the peel and core of the apple, crumpled berries and lemon zest in an enameled pan. Fill with water.
6. Boil the mixture, boil for half an hour.
7. Strain the mixture and wipe the precipitate well through a sieve.
8. In the resulting mass, add plums with apples.
9. Boil, boil for ten minutes and add sugar.
10. Cook another 20 minutes.
11. Remove the foam, spread the dessert into sterile jars and roll it up.

With orange

Features. Thanks to the acid contained in citrus fruits, it is possible to avoid sugaring during prolonged storage. In addition to cinnamon, you can cook with other spices. Cloves, anise, star anise, ginger and turmeric are suitable.

You will need:

• 1 kg drain;
• 1 kg of sugar;
• orange;
• cinnamon stick (or a teaspoon of ground spices).

Cooking

1. Free the fruits from the seeds and cut them into quarters.
2. The washed orange, scroll through the meat grinder along with the peel.
3. Combine with sugar and cinnamon and cook for 15-20 minutes.
4. Take out the cinnamon stick, and pack the dessert on sterile jars and cork.

With pear

Features. Juicy tart pear and ripe sweet plum are excellent allies. They make a delicious amber product with a sophisticated aroma.

You will need:

• 0.5 kg drain;
• 0.5 kg of pears;
• 1 kg of sugar;
• 50 ml of water.

Cooking

1. Free the fruit from the seeds, chop finely and add water.
2. Boil the mass and boil for five minutes.
3. Peel and finely chop the pears. Add to the main ingredient and boil again.
4. Add sugar and cook until crystals are dissolved. Constantly stir so that the dessert does not burn.
5. Remove the foam, pack the dessert in sterile jars and roll up.

With chocolate in a slow cooker

Features. This option will especially appeal to children. It will turn out something like chocolate paste, but with a fresh fruity note.

You will need:

• 2 kg of Hungarian plum;
• 600 g of sugar;
• two tablespoons of cocoa powder;
• a quarter glass of water;
• 50 g butter;
• 60 g of dark dark chocolate.

Cooking

1. Free the fruits from the seeds, place them in the bowl of the multicooker, add water and cook for 20 minutes in the "Steam" mode.
2. Puree fruit with a blender, mix with sugar and cook for 30 minutes in the "Stew" mode.
3. Add cocoa and crushed chocolate. Cook another 20 minutes in the same mode.
4. In the finished hot dish, add oil, mix and quickly arrange in sterile jars.
5. Store the treat on the top shelf of the refrigerator.

Quick dessert with jellyfish

Zhelfiks is a pectin-based thickener for home cooking. The product has three key features.

1. Plant origin. Unlike gelatin, which is made from bones of cattle, vegetarians can use desserts with gelfix.
2. Solidification speed. The product allows you to quickly give the dessert a thick consistency without subjecting it to continuous cooking.
3. Ease of use. Even an inexperienced housewife can cook.

Cooking technology

1. Free the fruits from the seeds.
2. Mix the contents of the jellyfix package with 50 g of sugar and add to the fruit.
3. Bring the mixture to a boil and add the rest of the sugar.
4. Cook for three minutes, remove the foam and roll it into sterile jars.

Proportions

Zhelfik is available in three forms. The table shows the product properties and the proportions of the components for jam.

Table - Types of jellyfix and proportions of ingredients for dessert

Type of jellyfix	Composition	Products for jam on 1 package of thickener
1:1	- Lemon acid; - dextrose; - pectin	- Lemon acid; - dextrose; - pectin
2:1	- Sugar powder; - lemon acid; - sorbic acid; - pectin	- 1 kg drain; - 500 g sugar
3:1	- Lemon acid; - pectin; - dextrose; - sorbic acid	- 1 kg drain; - 350 g sugar

Cooking mistakes

Sometimes the dessert is not as thick and tasty as planned. This means that during the cooking process you made a mistake:

• added a lot of water;
• used the wrong grade of plums;
• used overripe or unripe fruits;
• bones got into dessert.

The main errors and methods for their elimination are considered in the table.

Table - Ways to correct culinary errors when cooking plum jam

Problem	Decision
Fluid consistency	- Strain the syrup, boil and pour back into dessert; - use slightly greenish dense fruits; - add walnuts or dried fruits scrolled through a meat grinder
Bitterness	- Do not use thorny plum; - cook pitted
Astringency	- Do not use thorny plum; - add aromatic fruits (strawberries, peach or apricot)
Acid	Increase sugar

Pay attention to the quality of the fruit. They should be ripe, dense, without signs of spoilage. If the fruits are ripe, they can also be used. You just need to add 1/3 of the unripe sour fruits. They have a lot of pectin, so that the product will acquire the necessary consistency and a refreshing taste.

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