Jam from apples and plums recipes for winter tea. Apple and plum jam recipes with oranges, cinnamon, mint

Jam from apples and plums recipes for winter tea. Apple and plum jam recipes with oranges, cinnamon, mint

Summer is not only holidays and the sea, but also a hot season for housewives who make preparations for the winter to pamper their loved ones with tasty and healthy jam.

We offer you to make jam from apples and plums, the recipes of which you will find in our article.

Jam from apples and plums recipes - the basic principles of cooking

Apple-plum jam is a delicious delicacy that can be served on cold winter evenings for tea, or used to make pastries.

To start prepare the fruit. Plums are washed, broken in half and removed the bone. They can be left in whole halves, or cut into chunks. Washed apples are ground into quarters and seeds are removed. Then the fruit is cut into fairly large chunks.

Prepare a treat in a copper or enamel pot. You can also cook it in a slow cooker.

Apples are placed in a container in which they will make jam, and half the sugar is poured. All is well shaken to evenly distribute the sugar in the fruit. Then lay plums on top and pour in the remaining sugar. Once again, shake and leave the fruit mixture for several hours, so that the plums and apples give away the juice.

Capacity is sent to the fire. Periodically remove the foam. As soon as the contents boil, remove from the stove. The jam is completely cooled and boiled again.

Ready hot delicacy spread in prepared jars and rolled up tightly.

Recipe 1. Apple and plum jam recipe in the “Summer Delight” multicooker


  • 700 g apples;
  • 800 g of plums;
  • kilogram of cane sugar.

Method of preparation

1. Thoroughly wash the plums. Tear off the tails. Take out the bones, breaking each fruit in half

2. Cut the washed apples into slices and remove the seed boxes.

3. Place the apples in a deep bowl and sprinkle with half the sugar. Shake the dish gently so that the fruit is mixed with the sugar. 4. Top with the plums and add the remaining sugar. Shake again and leave for three hours to let the fruit mix juice.

5. Wipe the multicooker bowl dry and place the fruit in it. Pour the selected juice.

6. Start the extinguishing program for one and a half hours and close the lid. If your device has a “jam” or “jam” mode, turn it on.

Recipe 2. Jam from apples and plums recipe with cinnamon


  • 100 ml of warm drinking water;
  • 1 kg of plums;
  • 5 g ground cinnamon;
  • 800 g of sugar;
  • apples - a kilogram.

Method of preparation

1. Break the washed plums in half and remove the bones. Pulp chopped

2. At the bottom of the pelvis, pour warm water and fold the prepared fruit into it, add sugar and mix.

3. Place the basin with the plums on the stove. Bring the content to a boil. Foam remove skimmer.

4. Wash the apples, cut into quarters and remove the stalks and seed boxes. Chop the fruit pulp into slices. Put the apples in a bowl of boiling plum mass and boil until the jam has a beautiful ruby ​​color. Remove from heat and leave the jam overnight.

5. The next day, repeat the procedure. Add cinnamon and cook for another five minutes. Pour the hot treats on prepared cans and seal her tightly with tin lids.

Recipe 4. Jam from apples and plums recipe in a multicooker “Transparent pieces”


  • half a kilogram of plums;
  • kilogram of sugar;
  • apples - 500 g.

Method of preparation

1. Wash fruit under a tap and dry. Remove the stones from the plums, breaking them in half. Apples cut into four parts and cut the middle and the stem. Pulp chop quite large pieces.

2. Place the fruit in a bowl and sprinkle with sugar. Leave on for four hours, so they let the juice.

3. Put the pelvis on the fire and warm up, stirring. As soon as the fruit begins to boil, remove the pelvis from the heat and cool completely. Thus, the fruit will not boil out, well soaked in syrup and become elastic and harsh, like candied fruits. 4. Pour fruit mass into the multicooker bowl. Start the “quenching” mode for half an hour and close the lid. Then take a quarter-hour break and repeat the process again.

5. Spread boiling jam in dry jars and roll up hermetically.

Recipe 5. Apple and plum jam recipe in a slow cooker with oranges


  • two sour-sweet apples;
  • cinnamon - stick;
  • 400 g of white sugar;
  • orange.

Method of preparation

1. Wash plums, break them in half and separate the stones from the pulp. Put the halves of the plums in a multicooker container and pour half the sugar.

2. Rinse the orange and pour boiling water over it. Cut it together with the peel in small chunks. Remove bones. Add to bowl with plums.

3. Cool the washed apples, peel them off and cut out the centers with the stalks. Send the fruit to the plums and add the remaining sugar. Leave the fruit mixture for three hours.

4. Close the appliance lid and start the extinguishing program. Cook the jam for an hour.

5. Cool the fruit mass completely and repeat the procedure. Spread the jam over the prepared sterile dry cans, and hermetically seal the cork with tin lids.

Recipe 6. Biscuits with apple and plum jam “Sticks”


  • 120 g of soft butter;
  • vanilla sugar;
  • a glass of white sugar;
  • 25 g of baking powder;
  • an egg;
  • a glass of apple and plum jam;
  • two glasses of flour;
  • 25 g lemon peel.

Method of preparation

1. Combine the soft butter with the sugar and whisk until the mass turns white. Then add vanilla sugar and egg. We continue to beat a couple of minutes.

2. In a separate bowl, mix the flour with baking powder. Put oil and egg mass into a dry mixture and add lemon zest. Knead soft dough.

3. Divide the dough in half. Flush the table with flour. Roll out each piece into a rectangle. One rectangle is richly greased with jam. Cover the jam layer with the second layer of dough, trying to carefully align the edges. We send future cookies for an hour in the freezer. 4. Then cut the rough edges and cut a rectangular layer with narrow sticks. We shift on a baking sheet, covered with parchment, and send for 20 minutes in the oven. We bake at 180C. The sticks should be reddened.

Recipe 7. Cottage cheese cake with apple and plum jam


  • chocolate bar;
  • 130 g butter;
  • a bag of vanilla;
  • three eggs;
  • jam;
  • third tsp baking soda;
  • 400 g of cottage cheese;
  • 5 g cocoa;
  • 225 g of white sugar;
  • 200 g of top grade flour.

Method of preparation

1. Beat the egg in a bowl, add 125 g of sugar to it and whisk until a froth appears. Add a hundred grams of soft butter to the egg mixture and beat for a few more minutes.

2. Mix flour with baking soda and cocoa. Stir. Add the dry mixture gradually to the egg-oil mixture and knead the smooth, smooth dough. Separate a small portion of the dough, wrap it in cling film. Send the dough to the freezer. Wrap most of the dough in the bag and put it in the fridge.

3. Beat two eggs into the curd and add the remaining sugar, butter and flour. Smash the curd mass with an immersion blender to a pasty state.

4. Roll out most of the dough and place it in a round refractory mold, smearing it with oil and sprinkling it with semolina. Form the sides, three centimeters high. Put the apple and plum jam on the bottom. Put the curd layer on top and level with a spatula.

5. Remove the dough from the freezer and rub it. Spread the resulting crumb over the entire surface of the cake. Bake the cake at 180 ° C for 45 minutes.

6. Break the chocolate bar, put it in a bowl and melt it in a water bath. Take the cake out of the oven, cool it and pour the melted chocolate.

Recipe 8. Apple and plum jam recipe in a slow cooker with mint


  • 600 g of ripe plums;
  • 50 g potato starch;
  • 350 g of white sugar;
  • ground cinnamon;
  • 300 g apples;
  • third tsp dried mint.

Method of preparation

1. My plums under the tap. From each fruit we remove the bones, and cut the flesh into large pieces.

2. Apples are also mine, cut into quarters and cut seed boxes and stalks. Crush pulp in the same pieces as plums.

3. Put the fruit in the pan multicooker. Add sugar and add cinnamon and dried mint.

4. Start the “extinguishing” mode, close the lid and cook for 20 minutes. Then add in potato or corn starch jam. Intensely mix, so that he does not take the lumps, and cook, without changing the regime, another ten minutes. We leave the jam in a slow cooker for another ten minutes and lay it on dry sterile jars and cork tightly with tin lids.

Jam from apples and plums recipe - tips and tricks

  • In order for apples not to become porridge in jam, cook jam in several stages, only bringing the mass to a boil.
  • Put in as much sugar as recommended in the recipe. A lack of sugar can lead to fermenting the jam, and an excess will make it sugary.
  • If apple slices float to the surface, then jam is not ready.
  • Honey can be used instead of sugar in apple and plum jam.
  • To keep the jam from becoming candied, add a little lemon juice.
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