Plum jam five minutes

The easiest way to preserve garden gifts is to freeze them. And from frozen fruits not only compotes are made, but also jam. Here is a recipe for frozen plum jam. The main advantage of this recipe is the speed and ease of preparation. Short heat treatment preserves nutrients as much as possible.

Imagine being treated to delicious plums in amber syrup! Imagine the aroma coming from them! Have you presented? This recipe is the answer to the question of how to cook such an incredibly tasty treat at home. It will take a maximum of time to infuse the fruits with sugar, the cooking process itself will not take much time.

The jam, made from finely chopped plums, turns out to be very thick, jelly-like, with tasty pieces of fruit. And to give it special notes and aroma, try a recipe based on dry white wine. This is a real treat!

Plum jam five minutes will definitely please lovers of plum jam. Cook it very quickly, but to make it thick and juicy, it is better to insist the plums in sugar for several hours. This jam will be a delicious filling for pies, rolls and pancakes!

Autumn is the time when, having fed up with fresh fruits, you want to save them for the winter. A fragrant plum treat is easy to prepare, but it turns out to be juicy and tasty. Usually, a lot of sugar is added to the jam and this moment confuses some, because the preparation should be not only tasty, but also healthy. Therefore, we will add a little sugar and prepare the blank with gelatin to create a thick dessert consistency.

It is not known whether Georgians have anything to do with this plum jam recipe. Probably the rich aroma of spices and a large amount of nuts gave a reason to associate this delicious jam with Georgian culinary traditions. Anyway, every housewife should have a couple of jars of this plum-nut sweetness in stock. The taste of the jam resembles candy - rich, aromatic, with intense notes of nuts and cinnamon.

To preserve the transparency of the jam and the integrity of the plum slices as much as possible, we cook the jam in several steps. This gentle method of cooking avoids boiling of the plum pulp and cloudiness of the syrup, while the plum pieces are well soaked and remain soft.

Plum jam is always very tasty: it is viscous, thick, with a rich, dessert taste. The addition of butter is an interesting technique that complements the taste of the finished jam with a delicate creamy hue. Of course, only good quality butter should be used with a maximum fat percentage. We add it by all means at the end of cooking.

It is convenient to cook such jam if there are plums with hard-to-separate pits. Cooking takes place in a gentle way and does not exceed five minutes at a time, thanks to which the valuable substances of the fruit are preserved. Long-term infusion of the jam before cooking allows the plums to soak well with sugar syrup and acquire a soft, viscous, “dessert” pulp.

Today we will make amber jam from pitted yellow plums in the classic way. In addition to the pleasant aroma and beautiful color, yellow plum jam has a slight sourness from the berries, which are perfectly combined with the sweetness of sugar syrup and the pleasant aroma of plums.

There is nothing tastier than opening a jar of homemade sour plum jam in winter. It goes well in pies, pies, dumplings. In addition to cinnamon, you can add other aromatic spices to the jam.

How nice it is to drink a cup of hot tea with aromatic plum jam on a cold evening. Preparing these berries is a rather cumbersome process, but the jam itself can be prepared very quickly.

Plum is a fruit that has a very bright taste, and therefore it is so often used for making desserts, the most popular of which is jam.In order for the jam to turn out light and transparent, we recommend giving up overripe fruits in favor of strong ones during the preparation process.

Plum jam with seeds is not exactly a jam, but an unusual delicacy. If you follow this recipe, you will end up with almost marmalade tight plums in sugar syrup. This delicacy is not only very tasty, but also healthy, since the plum contains many useful vitamins.

I want to share a recipe for a healthy and dietary plum jam without sugar. The jam turns out to be thick in consistency, like jam and goes well with homemade cakes. Also, such jam can be used as a base for sauces for meat dishes.

Rendlode is a subspecies of homemade plum with a dense, fleshy texture. Plum during heat treatment retains its shape well. I suggest making delicious and aromatic jam from this variety. The cooking process is simple and not laborious, but lengthy.

If you want to make a delicious, quick jam, try the 5-minute plum recipe. Ripe fruits, separated from the seeds, easily turn into a juicy and aromatic delicacy that can be served with tea and baked goods.

Plum jam has a pleasant sourness. The delicacy always turns out thick and fragrant. Try an easy recipe from small pitted fruits.

Pitted plum jam is easy to make. It is important in this recipe to give the fruit time to infuse in sugar syrup. At the same time, the plum will give its aroma to the syrup and remain firm and juicy. For high-quality jam, it is advisable to choose unripe fruits with dense pulp.

Using this recipe, you can make a thick and tasty jam from soft and well-ripened plums. In such plums, the stone separates well, and the jam will have a wonderful marmalade texture. For this jam, take large plums, Hungarian or renklode. Cooking by boiling three times.

According to the proposed recipe, you will make a wonderful dessert with yellow plums. This plum has a pronounced natural gelling property and the jam from it is always thick and has a beautiful color. For the jam, choose yellow plums with a medium ripeness so that the pits are easily separated and the fruit does not lose its shape.

This is a recipe for making plum jam for lovers of certainly whole fruits in dessert and who are not at all embarrassed by the presence of seeds. First, the plums are infused in syrup overnight, and then boiled twice with a break of 12 hours.

The yellow plum is fleshy and very sweet. From it, a jam, remarkable in consistency, is obtained. I often prepare jam from the yellow plum for its further use in pies. The aromatic filling gives the baked goods an excellent taste.