Plum jam with cinnamon for the winter. Pitted plum jam for the winter. Quick plum jam without cooking

This plum beauty was born at my dacha this season. The plum harvest, although late - in September, is very sweet and fleshy. I don’t even want to pick them anymore, but the fruits never run out. What we haven't prepared from plums.

Plum is an ideal ingredient for making desserts: preserves, marmalade and marmalade. Jam is the most popular and beloved boiled sweet by housewives, made from berries with sugar by cooking and stirring. I’ll tell you what a delicious and aromatic plum jam with cinnamon I wanted to make at the end of the summer season.

I take plums and sugar. A little water, because I will cook the jam in sugar syrup.

I'm sorting out the berries. I wash it and dry it on a towel. I cut it into two halves. I remove the bone.

I remove the peel. My plum is soft. The pulp turned out to be not entirely aesthetically pleasing. The halves turned into puree from plum slices, but this will not interfere with preparing a tasty, sweet and aromatic treat for tea.

Separately, I boiled 1 glass of water in a saucepan. I mixed sugar in it. Bring the syrup to a boil. I poured boiling syrup over the plum. I mixed everything. I put the pan on low heat on the stove.

Cook the jam while stirring for about 30 minutes, skimming off the foam. I leave it until it cools completely.

I add cinnamon. I stir.

Cook for another 5 minutes over low heat.

I pour it hot into steamed jars. I close the lids. The jam should sit: thicken and darken.

I store plum jam with cinnamon prepared for the winter in a cool, dark place.

How to make plum jam for the winter? If you have previously prepared this sweet preparation exclusively according to the classic recipe, then be sure to read our article. From it you will learn how to properly cook plum jam with the addition of pears, lemons, oranges and even cocoa.

Plums are an unpretentious fruit crop, so in every good housewife’s home you can find a delicacy made from these delicate fruits.

You can make delicious jam from fruits of any variety, as long as they are not rotten and have no obvious damage.

Properly cooked plum jam will have a delicate consistency, moderate sweetness and a very pleasant aroma.

And since plum goes well with almost all summer fruits, and even with some spices, this will allow you to prepare quite a few different types of this delicious delicacy.

Seedless plum jam recipe

Seedless plum jam

If in the future you plan to use plum jam to make open pies and buns, then be sure to remove the seeds from all the fruits before starting cooking.

This can be done quite simply. To do this, take a knife with a thin blade, carefully cut the plum in a circle and try to twist the slices slightly.

If after this action the bone still remains in its place, then take an ordinary pencil and lightly pry the core of the fruit with it.

As a result, you should get two almost identical, and most importantly, undamaged slices. If you are satisfied with their size, immediately place them in an enamel container.

Ingredients:

Plums-2 kg
Sugar - 2 kg
Purified water - 350 ml

Preparation:

Wash the fruits thoroughly with water, remove the seeds and place in a large saucepan.
Place another pan on the stove, pour in water and add all the sugar
Adjust the heat to minimum, and constantly stirring this whole mass, boil a clear syrup
Pour the resulting syrup over the slices and let them release the juice for 2-3 hours.
Then return the basin to the stove, bring the jam to a boil and boil it for literally 2-3 minutes
Turn off the heat and place the bowl of fruit in a cool, dark place
After 8 hours, return it to the stove and bring to a boil again
Repeat this manipulation one more time
For the fourth time, boil the jam again, reduce the heat and cook until thickened for 20-30 minutes.
If you don’t want your winter preparation to turn into porridge, then make sure that the syrup in which the fruit is boiled is only slightly bubbling
Place the finished delicacy in glass jars and seal tightly with lids.

How to make plum jam with pits?

Plum jam with pits

Sometimes, no matter how hard the housewife tries, it is not possible to remove the pit from a plum without damaging the pulp. This may be due to the very small size of the fruits or the fact that they are not yet fully ripe. In this case, there is nothing left to do but prepare a sweet treat with a bone.

If you also have similar problems, then don’t be too upset. After all, if you are lucky and you use a not very sour plum to prepare the delicacy, then the presence of a seed inside will make the jam even more interesting and aromatic.

Components of a sweet winter preparation:

Plums-5 kg
Sugar-4 kg
Water-800 ml

Preparation:

To begin, sort out the fruits, set aside the rotten and heavily crushed ones.
Rinse firm fruits under running water and remove stems.
Next, put a pot of water on the stove and bring it to a boil.
Take a colander and drop the plums into boiling water in small portions, just for a couple of seconds.
After blanching, immediately cool them in cold water.
We prick the cooled plums with a wooden skewer and put the container in which we will cook them.
We make syrup from water and sugar and pour it over the plum fruits.
After about 2 hours, put the sweet preparation on the stove and cook it over low heat for 10 minutes
Then turn off the stove and leave the fruits to cool
After about 4-5 hours, turn on the stove again and cook the jam for another 10 minutes
After this, turn off the heat completely and wait until the mass cools down.
The third time we boil the mass for 20 minutes and immediately put it in sterile jars

Plum jam in a slow cooker

Winter delicacy prepared in a slow cooker

Jam prepared in a slow cooker turns out no worse than a product cooked on a gas or electric stove.

Therefore, if you have such an assistant in your kitchen, then feel free to use it to prepare a tasty and aromatic plum delicacy.

Products:

Large plums - 3 kg
Sugar-10 glasses

Remove the pits from the plum fruits and cut them into four equal parts.
Place the fruit slices in any bowl and add sugar
Mix everything carefully and leave until dark juice appears.
Then, transfer all this mass into a multi-cooker and set the extinguishing mode
After you see that the syrup has boiled, set the timer for 10 minutes and go about your business
After this time, turn off the multicooker from the network and let the mixture cool completely
Repeat all previous manipulations 3 more times
When you see that the syrup has thickened, put the hot jam into the jars and roll up the lids.

Five-minute plum jam

Five-minute jam made from plum fruits

This recipe will appeal to those housewives who do not like jam and prefer to feed their household with jam, which contains whole transparent fruits. The sweet preparation, cooked in literally five minutes, will delight you with taste, color, and aroma.

Components:

Plums-6 l
Sugar-7 l
Vanilla-1 pod

Recipe:

Wash the plum fruits, dry them a little and remove the seeds
Cover them with sugar and wait until they release plenty of juice.
Place a bowl of fruit on the stove and bring it to a boil
When the first bubbles begin to appear, add a pre-cut vanilla pod to them.
Boil the fruits for literally 5-7 minutes and immediately place them in sterilized jars
Roll up the jam with tin lids and wrap it in a cotton blanket
Wait for the plum treat to cool completely and transfer it to the basement

Plum jam with chocolate or cocoa

Plum jam with cocoa

We are accustomed to the fact that jam consists only of sugar and some type of fruit, so a delicacy that, in addition to these products, also contains cocoa causes us a slight surprise.

In fact, high-quality cocoa goes very well with plums. It adds a more interesting flavor to the finished product, making it an ideal breakfast dish.

Components:

Plums (possibly overripe) -2 kg
Sugar-1 kg
Cocoa-300 g
Cognac-3 tsp

Preparation:

Wash, dry and remove pits from plum fruits
Blanch them in boiling water and grind them in a meat grinder into a homogeneous mass.
Place it in a pan with a non-stick bottom and pour in almost all the sugar.
Mix the rest with cocoa and set aside for a while.
Cook the jam for 20 minutes and then add cocoa to it
Mix everything thoroughly, turn off the heat and cook the delicacy for another 20 minutes.
Place hot jam in glass containers and close with vacuum lids
After cooling, move the sweet preparation to the cellar or basement

Plum jam with nuts

Plum confiture with nuts

Walnuts can help you diversify the taste of plum jam. This component will make the finished product more satisfying and give it a barely noticeable tartness. The aroma of plum and nut delicacy will fill long winter evenings with the taste and smell of summer.

Ingredients:

Plums-2.5 kg
Granulated sugar-2.5 kg
Shelled walnuts - 500 g
Water-2 glasses

Recipe:

Wash the plums under running water, place them in a colander and let the excess liquid escape
Carefully cut the fruit along its characteristic line and remove the pit
Peel the hard shells of the nuts and divide their kernels into four parts
Make clear syrup from water and sugar
Place a piece of nut into each plum and place it all in an enamel pan
Pour the freshly boiled syrup over the prepared fruits and bring the whole mass to a low boil
Skim off the foam and immediately turn off the heat
After the jam has cooled completely, heat it again and boil for 5 minutes
We do this 2-3 more times (the thicker you want the jam, the more times you will have to boil it)
Place the hot jam into sterilized jars and cover them with tin lids.

Plum jam with orange

Plum and orange jam

If you add orange to plums, you will get not only a tasty and aromatic jam, but a healthy product that will help you resist colds.

Ascorbic acid and other beneficial substances found in citrus fruit will make this winter dessert a sweet pill for the flu and runny nose.

Amount of ingredients needed to make jam:

Orange-400 g
Plums-1.5 kg
Sugar-2 kg
Water-300 ml

Preparation:

Scald the orange with boiling water, let it cool slightly, and then cut it into thin slices
Transfer them to an enamel container, add some sugar and water and cook for 10-15 minutes.
Clean the plums from debris and seeds, add the remaining sugar and let the juice flow
Combine all ingredients in one pan and boil them over low heat for 15 minutes
After the jam has cooled completely, bring it to a boil again and cook for 20 minutes.
Place the aromatic mixture into glass jars and seal them with lids.

Recipe for yellow overripe plum jam

Most often, yellow plums have a rather delicate structure and very soft pulp. This feature does not give housewives the opportunity to make jam from it, in which transparent pieces of fruit float.

And if you missed the right moment and the plum fruits in your garden are completely overripe, then you have no choice but to prepare a sweet preparation from them, somewhat reminiscent of apple jam.

Products:

Yellow plums - 4.7 kg
Sugar-3 kg
Pectin-3 sachets

Preparation:

Put water on the stove, bring it to a boil and put plums in it
Literally after a minute, drain the water and begin to grind the plums through a sieve
After removing all the seeds and skins, transfer the resulting fruit mass into a saucepan and start heating it
When the mass begins to boil, add pectin and sugar to it and mix everything thoroughly
Cook the aromatic jam for 15 minutes and put it in a glass container

Frozen plum jam recipe

Frozen fruit jam

Frozen plums, just like fresh ones, can be used to make delicious jam.

Therefore, if you have a desire, then you can easily freeze them and prepare a sweet treat in the winter, when you need it.

The only thing you should take into account is that you need to freeze the fruits already prepared. Therefore, before putting fruits in the freezer, be sure to wash them, dry them and remove the seeds.

Components:

Frozen plums - 1.7 kg
Sugar-1 kg

Recipe:

Defrost plum fruits and put them in a blender
If you want to get rid of the skin, then grind the mixture through a fine sieve.
Mix the fruit mixture with sugar and put on fire
Bring the jam to a boil, reduce the temperature and simmer until slightly dissolved.
Place the prepared jam into small jars and seal them with lids.
This product is best stored in the refrigerator.

Pear and plum jam

Plum and pear jam

Although these two fruits are very different in consistency, if you cook them correctly, the jam they make will be divine. But when preparing such a delicacy, keep in mind that pears need more time to prepare, so you need to start preparing the winter dessert using them.

Ingredients:

Plums-2.4 kg
Pears-1.2
Sugar-1.5 kg
Lemon zest-10 g

Cooking rules:

Remove the pits from the plums, place them in an enamel pan, add a kilogram of sugar and set to let out the juice.
Peel the pears, remove the hard core and cut it into small slices
Pour a glass of water over the pear, add the remaining sugar and simmer for 15 minutes over low heat.
When you see that the pear has softened, combine it with plum slices and lemon zest
Boil the jam for another 15 minutes and place it in a sterilized container

Plum jam with gelatin

Plum fruits in gelatin

If you don’t like to spend a lot of time in the kitchen, but still want your plum jam to have a fairly thick consistency, then add gelatin to it as a thickener.

The taste of this winter dessert will be very surprising, because due to the fact that the fruit will practically not be boiled, it will retain the taste and smell of fresh summer fruits.

Components:

Sugar-3 cups
Plums-2 kg
Gelatin-60 g

Preparation:

Remove the pits from the plums and place them in the pan in which they will be cooked.
Mix sugar with gelatin and sprinkle crushed fruits with this mixture
Let the sweet preparation let out its juice
After about 5-6 hours you can turn on the stove and bring the jam to a boil
You cannot boil such sweetness, so as soon as you see the first bubbles, immediately turn off the heat
Place the jam in jars, roll up the lids and wrap it in a warm blanket for further sterilization.

Clear plum jam in slices

Clear plum jam

If you want to prepare such a delicacy, you will have to be patient. After all, in order to get such plum jam you will have to tinker with it for at least two days.

Products:

Medium size plums - 3.5 kg
Sugar-2.8 kg
Vanillin-2 g

Preparation:

Prepare the fruit as described in previous recipes.
Cover them with sugar and wait for them to release juice.
Drain the aromatic liquid and make syrup from it
Pour it over the crushed fruit and leave it in this position for 12 hours.
Repeat this procedure 2 more times
For the last time, in addition to the syrup, add vanillin to the chopped fruit and boil for 10-15 minutes.
After this, all you have to do is put the fruit slices into jars, fill them with clear syrup and close with vacuum lids

Plum jam with cinnamon

Plum jam prepared with the addition of cinnamon has a truly memorable aroma. And if, after cooking, this dish retains its slightly runny consistency, then you can use it as the main ingredient for preparing sauces that are served with meat.

Components:

Plums-2 kg
Sugar-1.3 kg
Cinnamon 0.5 teaspoon
Wine vinegar - 1 tbsp. l

Cooking method:

Remove the seeds from the fruits and grind them in a meat grinder
Add sugar to the fruit puree and let it sit for a couple of hours.
Add cinnamon, wine vinegar and simmer over low heat for 10 minutes.
Let the jam cool completely and then bring it back to a boil.
After cooling again, return the plum lie to the stove and boil it for 20 minutes
Wait for it to boil, put it in a glass container and close it with airtight lids

Plum jam with lemon and ginger

If you want to make original plum jam, then add fresh ginger and lemon to it. Lemon will help gently balance sweetness and acidity, while ginger will warm the body from the inside.

Products:

Plums-1 kg
Ginger-100g
Lemon-200g
Sugar-1.5 kg

Preparation:

Scald the lemon with boiling water, cut into slices and add sugar
Peel the ginger, cut it into thin slices and also add sugar
We do the same manipulations with plums.
When all the ingredients have released their juice, you can start making jam.
First, boil the ginger for a few minutes and then add lemons to it.
Cook this mixture for 10 minutes and add plum fruits to it.
Continue cooking the jam for another 15 minutes, and then turn off the stove
We wait until the mass has cooled completely and begin to simmer it again
In about 20 minutes the jam will be ready and all you have to do is put it into jars

Calorie content of plum jam

Some people consider jam to be almost a diet food. In principle, they are right in some ways, but no matter how healthy plums are, we must not forget that in order for them to retain their color and taste, they are prepared with the addition of a large amount of sugar

It is this component that significantly increases the calorie content of plum jam, transferring it to the category of products that should be consumed in moderation. Therefore, if you plan to eat a couple of spoons of this delicacy for breakfast or lunch, be sure to take into account that 100 g of this product contains almost 290 calories

Video: Plum jam

Plum jam with cinnamon sounds delicious, you’ll agree. At the same time, the recipe for the winter is very simple, and the jam turns out very tasty and aromatic. Cinnamon adds its own characteristic flavor to this preparation. This goes well with morning toast with butter; it also goes well with oatmeal; if desired, plum jam can be used to fill open-faced shortbread pies, tartlets, or layer sweet cakes, biscuits, and rolls.

67dcc45.jpg]Ingredients
Ingredients:
- plums – 700 g;
- sugar – 700 g;
- cinnamon sticks – 1-2 pcs.

So, let’s immediately note that the final result and taste of the jam depend on the chosen variety of plums. If you come across large, fleshy plums with a honey aroma at the market, don’t hesitate, take them. When the plums have been selected, place them in a deep basin or bowl, rinse them in several waters, dry the plums by spreading them on a kitchen towel in one layer.

As a rule, such plums are very easy to clean; if you just press a little on it, the pit will come out with ease. Remove the stems and pits from each plum.

Place the resulting plum halves into a blender bowl with a metal knife attachment. Puree the plums until smooth, this will take up to one minute, at the highest power. If you don’t have a blender, use a regular meat grinder, just install a grid with the finest fractions.

The last process remains - pour the plum puree into a saucepan with thick walls; an ordinary basin, in which many housewives cook jam, is also suitable. It is better to weigh the puree first, since the weight will differ before and after peeling and pureeing the plums. After we have found out the exact amount of plum puree, add a portion of sugar in the same volume. Immediately add cinnamon, you can add 1-2 sticks, or you can add 1.5-2 teaspoons of ground cinnamon. Place the saucepan on the stove, turn on the burner to medium heat, and do not leave the stove. Cook plum jam under constant supervision, skim off the foam and stir constantly, preventing the plums from burning on the bottom.

We vary the cooking time from 10 to 25 minutes. We check readiness with a drop - pour a little plum jam onto a flat dish; if the puddle remains in place, the jam is ready. Remove the cinnamon stick and throw it away.

Pour the jam into sterile jars of any size, seal hermetically, cool under a blanket, upside down. We immediately take the remaining jam for testing. Store plum jam with cinnamon in a cool room.

Nature is generous with plums. Blue, yellow, red, black. Such a rich harvest certainly needs to be preserved. Plum jam is a great option to make delicious preparations for the winter from plums.

It would seem what combinations of products can be in plum jam. Actually, plums and sugar - and cook for your health. But no, each variety of plum requires special treatment, and if you add new ingredients and a drop of love to plum jam, then all winter you can surprise and delight your household and guests with tea with a variety of plum jams, all different from one another.

The number of plums indicated in the recipe ingredients are pitted plums. You can adjust the sweetness of the jam yourself: if the plums are sweet enough, the amount of sugar can be reduced, and vice versa. It’s good to add a little citric acid or lemon juice to jam made from sickly sweet plums.

We have collected almost all the recipes on how to make silava jam, so that you have the opportunity to choose those that suit your taste.

Classic plum jam

Ingredients:
1 kg plums,
1 kg sugar,
½ cup water

Preparation:
For jam, plums that are pitted well (for example, Hungarian plums) are suitable. Sort and rinse the plums well. Remove the seeds and cut the halves into slices. Add sugar (if the plum is sour, add more sugar), add water, stir and leave overnight so that the plum releases juice. Then cook over medium heat, stirring and skimming, for 35-40 minutes. Readiness is checked by a drop of syrup on the plate - it should not spread. Place the finished jam in sterilized jars to the very top and roll up.

Yellow plum jam

Ingredients:
1 kg yellow plums,
750 g sugar.

Preparation:
Place the washed pitted plums in boiling water, boil for 5 minutes until the skin softens and rub through a sieve. Place the resulting puree in an enamel bowl and put on fire. Boil for 10-15 minutes, then start adding sugar half a cup every 2-3 minutes, stirring well and boiling until it dissolves. When all the sugar has been added, boil the jam for another 15-20 minutes and place it hot in sterilized jars. Roll it up.

Plum jam with cinnamon and orange

Ingredients:
1 kg plums,
3 stacks Sahara,
1 orange,
cinnamon sticks - to taste.

Preparation:
Remove the pits from the plums. Using a sharp knife, remove the zest from the orange, cutting it into strips. Cover the plums with sugar and leave for several hours. As soon as the plum releases juice, add zest and cinnamon to it and cook for about 30 minutes. Before putting the jam into sterilized jars, remove the cinnamon and zest. Roll it up.

Plums in syrup

Ingredients:
1 kg plums,
1.2 kg sugar,
1.5 stack. water.

Preparation:
Wash the plums, dry them, remove the seeds and cut into slices. Make a thick syrup from sugar and water, dip the plums in it and let it brew for 6 hours. Drain the syrup, boil and pour over the plums again for 6 hours. Repeat the procedure again. Then put the bowl with the plums in syrup on the fire, let it boil, reduce the heat and cook, skimming off the foam, until tender. Readiness is checked by dropping a drop on a dry plate. Pour the finished jam into sterilized jars and roll up.

Yellow plum jam with wine and nuts

Ingredients:
5 kg plums,
2 - 2.5 kg sugar,
400 ml white table wine,
½ tsp. ground cinnamon,
2-4 cardamom grains,
50-100 g almonds.

Preparation:
Cover the pitted plums with sugar and leave overnight. Stir the plums with crushed cardamom and cinnamon, pour in the wine and simmer over low heat until the syrup thickens. Add ground almonds and boil for another 5-7 minutes, place in sterilized jars and seal.

Plum jam with walnuts and cognac

Ingredients:
1 kg plums,
1 kg sugar,
150-250 g walnuts,
2-3 tbsp. cognac

Preparation:
Cut the well-washed and dried plums in half and remove the pits. Chop the walnuts not too finely and fry in a dry frying pan until fragrant. Combine plums, nuts and sugar, put on fire and cook until boiling. Remove from heat for 5 minutes, then pour in cognac and return to simmer. As soon as the jam boils, place it in sterilized jars and seal.

Plum marshmallow

Ingredients:
3 kg plums,
2 kg sugar,
4 lemons,
water.

Preparation:
Remove the pits from the plums, place the plums in a saucepan and add a little water. Boil over low heat until soft and puree with a blender. Add sugar, stir, put back on the heat and cook until the sugar dissolves. Meanwhile, scald the lemons, remove the zest, squeeze out the juice and add everything to the pan with the plums. Reduce heat and cook the marshmallow for 1.5 - 2 hours, stirring so as not to burn, until thickened. Cover a rectangular pan with cling film, pour in the marshmallow, cool and refrigerate for a day.

Plum marmalade

Ingredients:
2 kg plums,
1 kg apples,
1.2 kg sugar,
2 stacks water.

Preparation:
Peel ripe soft fruits, cut them, add water and boil until soft. Add sugar, stir and cook over low heat for 2 hours, stirring constantly so that the thick mass does not burn. When the jam begins to pull away from the sides of the dish, place it on a flat dish moistened with water, smooth it out and leave to cool. After this, the marmalade mass must be dried in an oven heated to 50°C with the door open. Cut the finished marmalade into pieces, sprinkle with fine sugar and put in a cool, dry place.

Chocolate plum jam

Ingredients:
2.5 kg dark plums,
2 kg sugar,
3-5 tbsp. cocoa powder,
½ cup water.

Preparation:
Remove the seeds from the plums and cover with sugar for an hour and a half until the juice is released. Place the bowl with the plums on the fire, add water if there is not enough juice, and cook until the sugar is completely dissolved. Mix cocoa powder with sugar and add to the plums. Stir, reduce heat and cook, stirring, for an hour. Place in sterilized jars and seal.

Chocolate plum jam in another way

Ingredients:
1 kg plums,
1 kg sugar,
1 bar of dark chocolate (80-90%),
2 tbsp. cognac or liqueur,
1 tsp gelatin.

Preparation:
Remove the pits from the plums, cut into 4 pieces, add sugar and leave overnight. The next morning, put the container with the plums on the fire, bring to a boil, add gelatin and boil for 20-30 minutes. Break the dark chocolate into pieces, melt it into jam and cook for 5 minutes. Pour in the cognac, put it in jars and roll up.

Plum chocolate spread with nuts

Ingredients:
2 kg plums,
1.5 - 2 kg sugar,
200 g butter,
200 g walnuts,
100 g cocoa powder.

Preparation:
Chop the nuts. Remove the seeds from the plums and grind the fruits through a meat grinder or puree with a blender. Boil the plum mixture over low heat for 10 minutes, add butter, sugar (set aside 1 cup for cocoa) and nuts and cook, stirring, for 30 minutes. Mix cocoa with sugar, add to jam, stir and cook for another 10 minutes. Roll it up. For recipes with cocoa, it is better to take sweet plums with dark pulp. If the plums are sour, increase the amount of sugar. Walnuts can be replaced with hazelnuts.

Plum jam without sugar. Place the washed, pitted plums in a saucepan and place over low heat. Stirring constantly, cook under the lid until juice appears. Then remove the lid, bring to a boil, simmer for an hour and leave to cool for 8-9 hours. Repeat this cycle (cook for an hour and cool) five times. When the jam begins to pull away from the walls, place it in sterilized dry jars, let cool, then cover with parchment paper, tie with twine and put in a cool place.

There are varieties of plums that taste great, but absolutely do not want to part with the seeds. Make jam with seeds, just remember that you can store it for no longer than a year.

Plum jam with pits

Ingredients:
1 kg plums,
1 kg sugar,
1 stack water.

Preparation:
Rinse the plums and blanch in boiling water for 5 minutes. Drain the water. Boil the syrup from sugar and water until it becomes thick, viscous and golden. Carefully place the plums in it and cook over low heat. When the syrup boils, remove the plums from the heat and leave overnight. Then put the container with the plums back on the fire, bring to a boil and simmer over low heat for 2-3 minutes, skimming off the foam and stirring gently so as not to damage the fruit. Leave it overnight again. For the third time, bring the plums in syrup to a boil, simmer for 10 minutes over low heat and place in sterilized jars. Roll it up.

Happy preparations!

Larisa Shuftaykina

Ingredients for making plum jam with cinnamon:

Plum – 1 kg
Sugar – 0.9 kg
Ground cinnamon – 10 gr.

Almost every housewife knows how to make plum jam for the winter. But how can you make this delicacy even tastier and more unusual? Try to refine the plums with a spoon of another ground cinnamon.

This recipe turns out incredibly tasty and aromatic. Tasty pieces of plum in honey syrup with noble oriental notes will definitely come in handy on cold winter evenings - they will warm and delight.

For plum jam with cinnamon, fruits with dense, fleshy pulp, such as the Goryanka or Renklod variety, are suitable. Then the slices will remain intact during cooking.

Ground cinnamon can be replaced with cinnamon sticks, which should be removed before sealing the jars with lids.

Method for making plum jam with cinnamon:

1. Carefully sort through dense, ripe plums and remove spoiled fruits. This point is very important, since just one spoiled plum can worsen the taste of future jam. Rinse thoroughly under running water. Dry. Using a knife, remove the pits from the plums.

2. Place the plums in the container in which we plan to cook our jam. Cover with sugar and put in the refrigerator for 4-6 hours so that the fruits release juice.

3. After the allotted time has passed, when the liquid has completely separated from the fruit, place the pan on low heat and cook for 15 minutes after the jam boils. It is enough to stir the dish once with a wooden spoon. This must be done very carefully so as not to crush the fruits!

4. Remove the jam from the stove, cool and leave in a cool place for 6 hours.

5. When the jam has stood, each piece of plum has been saturated with sugar syrup, you should proceed to the next stage of cooking. Add cinnamon to the pan with the sweet treat and place on low heat for another 20 minutes. This time the jam should be cooked with the lid closed so that the oriental aroma does not evaporate.

6. Fill sterile jars with the finished boiling jam and close the lids tightly. Leave the jam under a warm blanket until the dessert has cooled completely.