Eel plum jam. cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Autumn has come, the stalls of markets and shops have become rich in plums. It's no secret how useful this fruit is. It contains various vitamins and minerals that are so important for our body. And of course, you can eat them not only fresh, but also prepare various jams, jams, etc. We offer you to learn how to make jam from "eel" plums, because it is this variety that is so common in our country.

Jam without pits

Preparing jam from plums "eel" for the winter pitted, we will use:

• kilogram plums;
• 1, 3 kg sugar;
• one and a half liters of water.

To simplify the cooking process, it is better to choose plums with an easily separated stone. First, we are preparing the fruits. In whole, ripe, washed fruits, we remove the seeds. Blanch fruit for 3-4 minutes. at a temperature of 80 degrees. Cool down withcold water.

Put the blanched plums in a prepared container, pour boiling sugar syrup. We stand for four hours. Cook on low heat for 30 minutes. Set aside from the stove for 3 hours. Cook again for half an hour. We carry out such techniques 2-3 times, between them the interval should be three hours each time.

Now we lay out the mass in clean heated jars, cover with lids, cork. Air cool.

In order for the jam to be well stored for a long time, it is recommended to pasteurize the jam packaged in jars covered with lids. This is done in the following way. We lower the jam with 70-degree water into the pan, bring its temperature to 90 degrees and sterilize the jars: half-liter - 10 minutes, liter - 14 minutes. Close and refrigerate.

Jam with pits

You can make jam from eel plums without removing the seeds from them. To do this, take:

• kilogram plums;
• 1, 2 kg sugar;
• one and a half liters of water;

As in the previous recipe, we are first of all preparing plums. We do everything in the same way as described above. The only thing is that we do not remove the bones from the fruit. Next, pour the blanched fruits with sugar syrup (boiling water). We spend a three-hour exposure.

After three or four approaches, cook the plums over low heat until tender for 30 minutes. Between sets we take a break for two hours. Following the above description, close the jam in jars.

Chocolate Jamplum

It is possible for a variety to prepare plum jam "eel" with cocoa. Its fragrant plum-chocolate taste will please even the inveterate sweet tooth. It is prepared from:

• two kilos of plums;
• a kilo of sugar;
• vanillin sachet;
• 80 g cocoa powder.

Cooking this jam from plums "eel" like this. Remove the seeds from the fruits, add half the sugar, mix. We leave for 4-5 hours. Next, put the pan with plums on the fire, pour in the second half of the sugar, cook for 10 minutes until it is completely dissolved. Add cocoa. Cook over low heat for about an hour, stirring all the time. Add vanilla at the end of cooking. We take sterilized jars, into which we pour hot jam, roll it up. When it cools down, you can treat your relatives.

Chocolate Plum

We offer to study the recipe that will tell you how to make chocolate-covered Plum "Eel" jam. Since such a jam must be prepared from unripe late-grade plums, both "eel" and "Hungarian" can be used. And as a chocolate component, cocoa powder will be used. Over this, you can optionally use flavorings such as cinnamon, cloves, rum or cognac for jam. So, we need:

• two kilos of plums (with dense pulp);
• 1, 6 kg + 1 tbsp. sugar;
• four tbsp. cocoa powder;
• two tbsp cognac (rum);
• two sachets of vanilla;
• pinchcinnamon.

This eel plum jam is prepared no more difficult than the previous options. First, wash the fruits, cut them into halves, remove the seeds. For 3 hours we fall asleep with sugar, the plums should let out a lot of juice. We remove the prepared fruits in another bowl, and put the remaining juice on the fire to boil. At the same time, you need to stir along the bottom so that it does not burn. After it boils, cook for 20 minutes until excess moisture evaporates.

Mix cocoa with sugar, pour in 5-6 tbsp. boiling syrup, stir. The mass should become brown in color with a uniform consistency.

Plum halves grind with a blender into puree, add boiling syrup. Bring the whole mass to a boil. Cook again for 15 minutes, stirring along the bottom. The foam that forms on top must be removed.

Add diluted cocoa, vanillin, cognac (rum), cinnamon to the boiling jam. Mix well, cook for 8-10 minutes.

We lay out the hot jam in jars, pre-calcined in the oven, close with metal lids. Turn upside down, let cool for 5-6 hours.

It is best to store this jam in a dark and cool place.