Prune jam: ways to prepare a dessert from fresh and dried plums

How to prepare prunes

The first step is to rinse the fruit thoroughly. In this case, you need to treat each fruit separately with warm running water. Dried prunes are no exception.

The washed fresh prunes are transferred to a wire rack to dry. The fruits are inspected immediately. Rotten or very overripe fruits that are too soft are discarded from the total mass.

If the recipe requires removing the pits, cut the plum lengthwise and remove the drupes.To ensure that the plum in the jam has a complete appearance, the cut is not made very large, and the pit is removed using a teaspoon. Another option if the recipe calls for prune halves. In this case, the fruit is divided into grinds, and then the stone is removed.

Pre-washed dried prunes are poured with boiling water and left for 30-40 minutes until they swell. If the dried fruits had seeds, then in a steamed form, they are removed.

Jam recipes

From fresh prunes

With bones

A kilogram of plums is washed. Then each fruit is pierced in two places with a toothpick. The prepared prunes are transferred to a saucepan or basin for cooking, and sprinkled with 1.2 kilograms of sugar. The bowl of food is left for 8-10 hours. At this time, the pan can be placed in the refrigerator.

After the set time, start cooking the jam. A whole plum will give juice, but it will be much less than if the fruits were cut into halves, so add an additional 100 milliliters of water to the bowl.

Cook the jam over low heat for 5 minutes after boiling. Then, covered with a cloth, the container is left to cool. Under no circumstances should you cover the pan with a lid, only with a cloth or clean towel.

The cooled mass is boiled again over the fire (15 minutes) and placed in jars. The container for the workpieces is pre-sterilized. Read more about the sterilization process here.

Seedless

Halves of fruits (1 kilogram of pulp) are poured with boiling syrup. The syrup is prepared on the stove by mixing sugar (1.1 kilograms) and water (200 milliliters) until completely dissolved. Gently mix the slices or simply shake them so that the sweet base is distributed more evenly, and leave for 1 hour.

Cook the jam for exactly 7 minutes after the mixture boils, and then turn off the heat. Continue cooking for seven minutes after cooling completely. This will take about 5-8 hours.

After the third boiling, the jam is packaged in small jars and screwed on with lids.

The “Find Your Recipe” channel shares instructions for making jam with cognac and vanilla sugar

In the oven

Prunes (2 kilograms) are freed from drupes and sprinkled with sugar (2.5 kilograms). After three hours of infusion, all products are transferred to a baking sheet with high sides or any other heat-resistant container. It is important that the fruits are arranged quite tightly, but not more than 2 layers. You should also pay attention to the amount of juice released. If it is less than 200 milliliters, then regular cold water should be added.

The prunes are sprinkled with vanilla sugar (1 teaspoon) on top and placed in the oven, heated to a temperature of 150…170ºС. Cooking time is an hour. To make the dish cook more evenly, the cooking process is interrupted several times to stir the plums.

In a slow cooker

Syrup is cooked in a slow cooker. To do this, use the “Cooking” or “Soup” mode. When sugar (1 kilogram) is completely dissolved in water (150 grams), add sliced ​​fruit. To do this, the pits are removed from the plums and the pulp is cut into 2 or 4 parts. The total weight of the fruit (without seeds) is 1 kilogram.

The multicooker lid is not closed. Prepare the dessert using one of the available modes: “Stew” or “Soup”. Stir the jam periodically. Total cooking time is 30 minutes.

Ground

The plums are cut into halves, immediately removing the pits. Then the slices are passed through a meat grinder with a large grid section. Granulated sugar is added to the plum puree in a 1:1 ratio.The mass is thoroughly mixed and allowed to stand for 30 minutes to wait for active juice separation. Plum puree with sugar is placed on the fire and boiled for 8-10 minutes.

With apples

Apples (500 grams) are cut into slices or pieces of approximately the same size. Syrup is boiled on the stove from 200 milliliters of sugar and 1.2 kilograms of sugar. When the syrup becomes transparent, add apples and prunes, cut into halves.

Reduce the heat to low and bring the mixture to a boil. Boil the jam for no more than 3 minutes, and then take an eight-hour break. Re-cook for 10 minutes. The finished dessert is placed directly from the stove into jars and closed tightly. There is no need to warm up the workpiece under a blanket.

From dried prunes

Prunes can be purchased at the market or in a store, but homemade dried plums are quite possible. The intricacies of this process are described in detail in our article.

Easy way

Prepared prunes, soaked in boiling water, are poured with water and cooked over medium heat under a lid for half an hour. If the fruits had seeds, they must first be removed.

When the dried fruits are cooked, they are punched with a blender until smooth and pureed, and sugar is added. You need to take 2 times less sugar than dry prunes. After 30 minutes (during this time the sugar will almost completely dissolve), the bowl of puree is placed on the fire and boiled for 5 minutes, stirring constantly.

With raisins and dried apricots and honey

The color and variety of raisins does not matter, the main thing is that they are seedless, since it will be impossible to select them manually.

Dried fruits (200 grams of each type) are prepared in the same way as prunes, that is, kept in boiling water before cooking, and then boiled all together for 30-40 minutes.To maximize the preservation of vitamins, dried fruits can be steamed in a slow cooker or double boiler.

Boiled dried apricots, raisins and prunes are passed through a meat grinder and mixed with honey. Its quantity is determined individually, depending on the required thickness of the jam.

To enrich the taste, you can add crushed walnuts or almonds to the jam.

How to store prune jam

Jam with seeds cannot be stored for a long time. The maximum period is 1 year. This is due precisely to the presence of drupes in the workpiece. After prolonged storage, it begins to release substances that can cause harm to the body.

Seedless jam from fresh fruits is stored in any dark and, preferably, cool place for no more than 1.5 years.

Dried prune jam can be stored in the refrigerator for no more than 2 months.

Prune jam is not the only tasty preparation. Fresh and dry fruits are also used to prepare compote, jam, jam And puree.