How to make jam from white honey plum - 3 delicious recipes for making jam for the winter

Conventionally, jam can be divided into several varieties, which differ in taste, preparation method and appearance.

Dessert jam made from seedless white plums

This jam is more like fruit in syrup. Pieces of fruit remain intact and this jam can be used to decorate desserts.

For 1 kg of white plum you will need:

• 1 kg sugar;
• 200 grams of water;
• Citric acid and vanilla - to taste.

The only drawback of the white plum is that it is very difficult to remove the pit and you will have to work hard to cut it out. If you can't push the pit out with a stick, cut the plum in half and get rid of the pit.

Cover the plums with sugar and leave them overnight to release their juice.

Pour 200 grams of water into the pan and put the jam on the stove. Cook the jam over low heat until the sugar dissolves, but no more than 5 minutes.

Remove the jam from the stove, wait for it to cool, then put the pan back on the stove, bring to a boil, and remove the jam from the stove again.

How many such approaches need to be done depends on the juiciness and degree of ripeness of the plums. If the fruits are slightly unripe and dense, they will give little juice and will be soaked in syrup more slowly.

Be guided by the state of the syrup. When you see that the syrup looks like liquid honey, you can consider that the jam is ready and can be rolled into jars.

A simple recipe for white plum jam

If you like to spread jam on bread, then this recipe is for you. Since white honey plum is already quite sweet, you can use less sugar.

For 1 kg of plums:

• 0.6 kg sugar.

Wash the plums and remove the pits. Here you don’t have to stand on ceremony and cut the fruits as you see fit.

Sprinkle the plums with sugar and leave to release the juice. If there is very little juice, add a little water, but not more than 100 grams, for this amount of plums, otherwise the jam will turn out too liquid.

Place the pan on the stove, bring the jam to a boil and simmer over low heat for at least 40 minutes. Skim off the foam so that the jam does not sour during winter storage.

Jam “Plum in chocolate”

And for dessert, jam for gourmets and those with a sweet tooth - it’s called “Plum in Chocolate.” There are many variations of this jam, each with its own recipe, and I present to you one of these recipes.

White plum 1 kg;

• Sugar 1 kg;
• Cocoa powder 200 grams;
• Cinnamon, vanilla - to taste.

Cut the plums in half and remove the pits. Mix them with half the sugar, let the plums sit overnight and release the juice thoroughly.

When there is enough juice, place the pan on the stove over low heat and wait until the sugar has completely melted.

Mix the remaining sugar with cocoa and pour it into a saucepan with jam. If you simply pour cocoa into a saucepan with jam, it will form lumps and it will be impossible to grind them, which is why you mix cocoa powder separately with sugar.

Stir the jam and boil it for 15-20 minutes, then quickly pour it into jars and roll up. This chocolate-plum jam costs no less than regular plum jam and this recipe is great for winter storage.

For a simple recipe on how to make white plum jam, watch the video: