Plum jam with apples for the winter is thick and beautiful. In this recipe with step-by-step photos, I'll tell you how to cook it quickly. There are no special secrets, to speed up the process you will need sugar with pectin, which will thicken the syrup. If the plums have ripened and the apples are sour, then with a high degree of probability the fruit pieces cannot be preserved whole, but it will make delicious jam.
- Cooking time: 45 minutes
- Quantity: 4 cans of 450 ml
Ingredients for plum jam with apples
- 1 kg of blue plums;
- 1 kg of apples;
- 1.5 kg of sugar with pectin;
- 150 ml of filtered water.
A method for making plum jam with apples for the winter
Blue plums (thick, not overripe!) Wash, cut into two halves and extract bones from them. Bones from ripe plums get easily, they are separated from the pulp.
I wash sweet apples in hot water, this is mandatory if the fruit is from the market or from the store. Apple trees are treated with pesticides, so try to wash the fruit thoroughly. Then we cut the apples, remove the core with the pits. Cut the fruit into small cubes, add to the plums.
Pour the sliced fruit into a saucepan with a thick bottom or basin. Pour boiling filtered water. Water is needed, because without it, the plums will burn, not having time to put the juice.
Cover the dishes with a lid, steamed the fruit over high heat for 15 minutes. It is impossible to say for sure the extent to which the fruit will stew, it depends on many factors, including varieties. For example, Antonovka in a few minutes turns into mashed potatoes, and slices of sweet apples will retain their shape after half an hour.
Next, pour half the sugar with pectin into the skillet. This sugar is called gelling, it is better to choose 1 to 1, with this sugar jam from plums with apples will be the most dense. If there is no gelling sugar on hand, you can take regular sugar and add agar-agar or pectin to the jam. Such additives allow you to make jam without prolonged boiling - save the taste and vitamins.
Again, put the saucepan on the stove, bring to a boil, shake, pour out the remaining sugar, bring to the boil again. Cook on low heat for 10 minutes. During this time, the pieces of apples will become almost transparent and will be painted in a bright color. Shake and shake the dishes so that the foam during the boil is collected in the center. Foam collect a clean spoon.
Purely washed jars are dried in the oven at 110 degrees Celsius. It is very convenient to use jars with lids on the clip for making jam or jam.
Put the hot plum jam with apples in dry jars, cover with a clean cloth and leave for a day. During this time, a dense crust forms on the surface, and the mass is completely cooled.
We cork the cans, remove them in a dry, dark place, located far from heating devices. Jam plums with apples should not be stored in the refrigerator, it is better in the pantry on the shelf.
If a droplet of mold forms on the surface of the jam during storage, do not be alarmed - carefully remove it with a spoon, put the jam in a saucepan and boil for a few minutes. My grandmother always did that, and everyone is alive and well!