A simple recipe for apple and plum jam. How to make plum jam at home for the winter

Before, I didn’t even want to think that I would make vegetable or fruit preparations. It seemed to me that this matter was confusing and not worth it, it was easier to buy, so to speak.

But, apparently, with age comes that feeling of realizing that everything homemade is tastier and healthier, I cooked it myself - you know from what. And it’s very nice when there are several jars of different jams, preserves or preserves in the refrigerator. No need to run to the store when absolutely necessary.

Plum and apple jam is thick, tasty, aromatic with a slight sourness.

The amount of fruit for making jam from plums and apples for the winter is indicated in “dirty” form. This amount yielded 2 jars of 250 g each and a small gravy boat.

Wash the fruits thoroughly.

Remove peel and seeds.

Cut the apples into pieces.

Mix apples and plums with sugar.

Cook over medium heat, stirring, until the apples are soft, about 15 to 20 minutes.

Grind into puree using a blender.

Cook the apple-plum jam until thickened - 30-40 minutes - over medium heat, stirring.

Place into sterilized jars. Plum and apple jam is ready for the winter.

And why is that? Our apple harvest happens once every two years – sometimes it’s thick, sometimes it’s empty. This year we have a lot of people, just make sure you turn around. My husband works his magic on different varieties of apple wine, I dry apples for compote, cook amber jam, make jam and marmalade. We especially liked the jam with the addition of plums.

Ingredients


For making puree *

Apples
- plums

* approximate proportions - more apples than plums

Layout for jam

1300 g apple-plum puree
- 1 kg sugar

Complexity: small.

Cooking time: 3 hours.

Preparation

Wash the apples and let the water drain.

I clean from the core.

I put it in a saucepan.

I wash the plums, sort them out, and let the water drain.

I take out the seeds, mainly so as not to miss the wormy specimens. By the way, there are almost none of them this year - all the plums are clean.

I pour about 1 glass of water and put it on fire. Let the fruits simmer until they are completely softened.

I cool it a little or cool it completely, for example, I make mashed potatoes today, and cook the jam the next day. I rub the boiled apples and plums through a sieve. I have this plastic sieve with slots.

I weigh the resulting puree and calculate the required amount of sugar.

I stir. The most labor-intensive part of the work is done, now all that remains is to directly cook the jam. I put the pan on the fire and bring it to a boil.

From this point on, there are two ways for events to develop - either I cook on the stove, stirring constantly, or I put the boiling mass in the oven. On an open fire, jam can easily burn, but it will cook (thicken) faster.

I prefer to do this in the oven. I set it at 155 degrees and forgot for half an hour. Then she took it out, stirred it with a wooden spatula and put it back for another half hour, or even an hour. It depends on how thick I need the jam, or maybe I even went for marmalade.

When I evaluate thickness, I always keep in mind that jam is much thinner when hot than when it cools. You can determine the thickness in the usual way - drop the hot mass onto a plate and wait for it to cool.

5-10 minutes before the end of cooking, I place clean jars in the oven next to the pan. Then I take everything out, put the jam into hot jars and roll it up.

With this layout, the jam can be stored under a nylon lid, but it is still safer to roll it up, especially since I make my apple preparations for two years.

By the way, I make some of the jam with less sugar - it’s also very tasty, not sour at all, but it definitely needs to be covered with iron lids.

The jam is ready - whether for a bun for tea or as a filling for pies.

Flatbread a la focaccia with basil will serve as an excellent addition to soup or main course as bread. And this is a completely independent delicious pastry, similar to pizza.

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You can prepare a huge number of dishes from such wonderful fruits as plums and apples - plum and apple compote, pies, jam, jam, puddings, etc. Read on for detailed recipes for all these dishes.

Plum and apple jam

Water – 120 g
- sugar – 0.8 kg
- apples – 1 kg
- plums – 1 kg
- citric acid – 0.5 teaspoon

Preparation:

Wash the fruits. Cut the cream in half, remove the seeds and stems. Peel the apples from seeds and cut into slices. Boil water, dissolve granulated sugar in it, pour syrup over the fruit. Bring the jam to a boil, boil for 10 minutes, skim off the foam, and leave to cool for about 4 hours. Repeat the procedure 3 times. For the third time, cook the jam for 10 minutes, add citric acid, let cook for another 5 minutes.

Pie with apples and plums

Plum fruits – 10 pcs.
- apple – 3 pcs.
- a pinch of salt
- sugar - tablespoon
- egg – 3 pieces
- a packet of baking powder
- flour
- melted margarine – 255 g

Preparation:

Baking powder, flour, margarine, sugar, salt, mix egg. Mix apple slices and plums into the resulting dough. Pour into a greased mold or frying pan and place in the oven for 25 minutes. Sprinkle the finished product with powdered sugar.

Charlotte with apples and plums

Egg – 4 pcs.
- granulated sugar – 280 g
- wheat flour – 220 g
- creamy fruits – 2 pieces
- sweet and sour apples – 2 pcs.
- orange zest
- slaked soda – 0.2 teaspoon

How to cook:

Mix eggs, sugar and flour, beat the mixture with a mixer, add orange zest, stir, leave for 20 minutes. Peel the plums, remove the pit, and chop into thin slices. Wash the apples, remove the core, chop into slices. Grease the mold with butter, put fruit on top, place the mold in the oven, heated to 180 degrees. Remove the finished product from the oven, cool in the pan, and carefully transfer to a plate. Charlotte with apples and plums ready!

Required Products:

Granulated sugar – 4 tablespoons
- potato starch – 5 tbsp. spoons
- apples – 1 kg
- creamy fruits – ? kg

Cooking steps:

Rinse the plums, pour into a saucepan, crush slightly to release the juice, soften the fruits. Wash the apples, cut into small slices, pour into a bowl, fill with water, and place on the stove. After boiling, let the fruit cook for 7 minutes, turning the heat to low. Let the mixture stand for 15 minutes. Strain the contents through a colander. Place it on the stove again, add sugar, and boil. Prepare the starch. It's better if it's potato. Pour it into a glass, fill it with boiled chilled water, stir well. Depending on how much starch you take, you will get jelly of different thickness. Pour the dissolved starch in small portions into the fruit broth and stir. As soon as the jelly begins to thicken, turn off the stove and let it brew. Cool the finished drink, place the pan in a bowl of cold water, pour into cups, moistening them with water in advance.

Apples and plums for the winter

You will need:

Salt – 60 g
- plum - ? kg
- sour apples – 6 pcs.
- red bell pepper – ? kg
- hot pepper
- sugar – 220 g
- cloves, cinnamon - 1/3 teaspoon each
- vinegar – 155 ml
- ground black pepper - ? teaspoon

Wash vegetables and fruits, cut into large pieces, remove plum pits. Place everything in a large saucepan and simmer for a couple of hours with the lid closed. Don't forget to stir, otherwise the mixture will stick to the walls of the pan. Place the saucepan on the stove, after half an hour add sugar, cloves, ground cinnamon, black pepper. In the second boil, simmer the sauce for one hour. Place the spices in a bag, tie it tightly, and lower it to cook. Finally, it must be removed. Place the hot pepper in the second boil, grind it in a blender, and cut it into halves. Finally remove it. Ten minutes before the end of cooking, pour in the sauce. Taste it, add salt and granulated sugar. Rinse bottles and jars first and sterilize with steam. Pour hot and roll up immediately. To cool down, wrap it in a blanket.

Fruit salad.

Ingredients:

Sugar – 50 g
- raw yolks - two pieces
- sour cream – 120 ml
- apples – 420 g
- plums – 220 g

Cooking steps:

Peel the apples and chop into slices. Cut the cream in half and remove the pit. Beat sugar with sour cream and sugar. Mix the cut fruits, place in a salad bowl, pour over the prepared sauce, and serve.

Pie with plums and apples

For the test:

Milk – 220 g
- egg
- margarine – 75 g
- dry instant yeast – 11 g
- granulated sugar – 80 g
- flour – 420 g
- a packet of vanilla sugar

For filling:

Granulated sugar – 50 g
- apple – 520 g
- ground crackers – 50 g
- lemon juice – 1/3 piece

For filling:

Milk – 2 tablespoons
- testicle – 1 pc.

Knead the dough: mix the sifted flour with vanilla sugar, granulated sugar, and yeast. Beat the egg, pour in the melted, cooled margarine. Gradually pour in warm milk and knead the dough. As a result, it should not stick to your hands. Roll the dough into a ball and place in a warm place for half an hour. Prepare the filling: wash the apples, cut out the core, chop into small cubes. Add lemon juice, ground crackers, sugar, stir everything thoroughly. Remove skins from plum fruits. Once the dough has doubled in size, stir it and remove a quarter of it to decorate the top later. Roll out the rest of the mass into a layer, place it on a greased baking sheet, level it, fold 1 cm at each edge. Place apples on top, garnish with plum halves. Make a lattice of dough on top. Whisk the milk with the egg and pour evenly over the top of the pie. Prick with a fork and place the product in the oven. Set the temperature to 200 degrees, leave the pie for 30 minutes.

You will need:

Granulated sugar – 1 cup
- water – ? liters
- cream – 20 pcs.
- apple – 4 pcs.

Preparation:

Wash the fruits and rub dry. Cut each apple into 4 parts, remove the middle. Remove the seeds from the plums cut into 2 parts. Place the prepared fruits in a liter jar and fill with cool water. Pour water from a jar into the pan, add a glass of sugar. Bring the syrup to a boil, pour in the boiling syrup, cover with a lid, and let simmer for ten minutes. Pour the cooled syrup into a saucepan, boil again, and let simmer for one minute. Pour into a jar with fruit. Close the jars with lids, turn them over, wrap them in a towel, and put them away for storage.

It turns out very tasty and
Apple-plum confiture.

Ingredients:

Sugar – 1.6 kg
- apple – 1 kg
- plum – 2 kg

Preparation:

Peel and rinse the plum fruits. Cut the apples into small pieces. Place the fruits in layers in a saucepan. Alternate layers, sprinkling them with a layer of sugar. Add a small amount of zest and a small amount of cinnamon. Cook with continuous stirring to form a thick mass. Pack the warm mixture into dry jars, cover with lids, leave on the table for 2 days, and seal.

Apple and plum jam.

Required Products:

Sugar – one and a half kilograms
- cream and apples - one kilogram each

Manufacturing stages:

1. Wash the plum fruits, cut them into halves, remove the seeds, place them in a large enamel pan, add sugar and leave for an hour.
2. After the specified time, place them on the fire, stirring from time to time, and cook for half an hour. If the fruits have yielded little juice over time, add a little more water.
3. Remove the pan from the heat and set aside for a couple of hours.
4. Wash the apples, peel them, cut out the seed pod, and cut into thin slices.
5. Place the apples with other fruits, add sugar, and mix well. Stir it all periodically.
6. Grind the fruit mass with a blender.
7. Bring to a boil again, stirring regularly.
8. Pour the finished jam into sterile jars, roll up, and store in a dry place.

As you can see, there are a lot of options for preparing fruits such as apples and plums. You can prepare them for the winter, or you can prepare another dessert for tea. It will certainly appeal not only to your loved ones, but also to guests who decide to come unexpectedly.

If you want to throw a feast for the whole world, then there must certainly be pies. They come from the word feast! To do this, let’s collect plums and apples
Then we cut the apples and separate the plums from the seeds
Pour 200-300 grams of water into the pan and when it boils add our fruits
Then stir until smooth, this takes about 20 minutes. Only then add granulated sugar! It is important! - that there is an equal amount of sugar as fruit, more is possible, but in no case less. We don’t want Did the jam spread in the pies?

And stirring our jam over low heat for at least 40 minutes after a strong boil. Yes, no less, but more, even possible within an hour. You will have to “sweat”, but believe me, this is the whole trick of thick jam without additives and preservatives .Patience and work! And our jars, which are pre-sterilized, must be wrapped until they cool completely.
And then, apple-plum jam will surprise your guests and your loved ones!