How nice in September to look at the shelves with various, multicolored jam: ruby - made of strawberries and cherries, amber - apricot and sea buckthorn, dark lilac - made of blueberries and currants - and be glad that you have worked so nicely in the summer! But the season is not yet closed: in autumn, you can replenish a tasty supply not only with jam from September fruits (such as apples, pears, quince), but also with unusual jam, for example, plum-raspberry.
How is it possible to make jam from plums and raspberries, if they ripen at different times? - you will be surprised. Indeed, the plums are sown at the end of the summer and in the fall, in August-September, and the raspberry leaves in July. But there is still remontant raspberry, which brings the crop twice a year! And so she ripens just in the fall, to the delight of gardeners and culinary specialists.
The recipe for plum-raspberry jam appeared randomly; I would not have thought of combining these fruits and berries, but in the kitchen we encountered a handful of raspberries, which were taken along the road from the market, and several hard, unripe plums. Here are some of them, because no one wanted to eat just like that, I decided to cook.
It turned out a little jam - about a glass, but it came out of an amazing ruby color and interesting taste. And it was successfully eaten with cottage cheese and sour cream. Therefore, the experiment was repeated already with a large number of berries and fruits in order to prepare original jam for the winter.
The recipe for raspberry jam and plums is good because it allows you to use overripe or, on the contrary, hard plums and crumpled, not very sweet berries (and autumn raspberries are often not as sweet as in summer - the lack of sunlight affects them). Raspberries give their brand-name bright color, taste and aroma to the jam, and plum gives volume and light sourness.
- Servings: 1 l
- Cooking time: 30 minutes, waiting: several hours
Ingredients for making plum-raspberry jam
- Raspberry - 200 g;
- Plums - 500 g;
- Sugar - 500 g;
- Citric acid - pinch;
- Water - 100 ml.
The number and ratio of plums and raspberries is indicated approximately; It can be changed and varied. For example, take plums as a basis, having flavored them with a small handful of raspberries - it is even more delicious, because the raspberry flavor and color are present, but at the same time there are a few seeds. The amount of sugar can also be reduced (if you like it is not very sweet and you are going to keep the jam in the refrigerator) or increase it to 1: 1 ratio with fruit part (if you like sweeter and storage conditions require more preservative, which is sugar - for example, if the food is kept warm kitchen).
Method of cooking plum and raspberry jam
Wash fruits and berries. Plums cleaned and cut into thin slices.
Pouring water into a non-stick saucepan, lay out part of the drain.
Sprinkle some sugar.
Then lay out half the raspberry.
And again sprinkle with sugar.
Alternating, lay out all the ingredients. Sprinkle with sugar on top and set on a small light. We add citric acid on the tip of the knife: it is a natural preservative, besides helping to preserve the beautiful color of fresh berries in the finished jam.
Heat the jam, bring to the boil. After boiling, cook on low heat for 15 minutes. Foam gently remove. We try not to stir too intensively: it is more beautiful when the jam does not turn into a homogeneous mass, and pieces of plums come across in it. Remove the boiled jam from the heat and leave to cool completely: let it infuse for several hours. You can leave for the night.
After some time or in the morning, having prepared sterile jars and lids, we put the jam on the fire again and, stirring occasionally, so as not to burn, we bring it to the boil again. Boil for 5 minutes, packaged hot on the banks and roll up.
Suitable banks that roll up the key, or with screw caps. You can cover the jam and plastic covers, but then the workpiece should be stored in the refrigerator, as in store of tea roses. Hot cans are covered with a warm towel and left to cool, and then removed for storage.
It is very tasty to pour cottage cheese or croutons with jam, spread on bread or fill pies.
