Plum jam with apples for the winter
Plum jam with apples for the winter is thick and beautiful. There are no special secrets. To speed up the process, you will need sugar with pectin, which will thicken the syrup. If the plums are overripe, and the apples are sour, then with a high degree of probability it will not be possible to preserve the pieces of fruit intact, but you will get a delicious jam.
- Time for preparing: 45 minutes
- Amount: 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 of preparing plum jam with apples for the winter
I wash the blue plums (dense, not overripe!), Cut into two halves and remove the seeds from them. Bones from ripe plums are easy to get, they themselves are separated from the pulp.
My sweet apples in hot water, this is a must 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 seeds. Cut the fruit into small cubes, add to the plums.
Pour chopped fruits into a stewpan with a thick bottom or basin. Pour boiling filtered water. Water is needed, since without it plums will burn, not having time to empty the juice.
We cover the dishes with a lid, steam the fruits over high heat for 15 minutes. The extent to which the fruits are steamed cannot be precisely determined, it depends on many factors, including the varieties. For example, Antonovka in a few minutes turns into mashed potatoes, and slices of sweet apples will retain their shape in half an hour.
Next, pour half the sugar with pectin into the stewpan. This sugar is called gelling, it is better to choose 1 to 1, with this sugar jam from plums with apples will be the thickest. If there is no gelling sugar at hand, you can take regular and add agar-agar or pectin to the jam. Such additives allow you to make jam without long boiling - we keep the taste and vitamins.
We put the stewpan on the stove again, bring it to a boil, shake, pour out the remaining sugar, bring it to a boil again. Cook over low heat for 10 minutes. During this time, the apple slices will become almost transparent and will turn bright.
Shake and shake the dishes so that the foam at the boil is collected in the center. Foam is collected with a clean spoon.
Dry washed cans are dried in an oven at a temperature of 110 degrees Celsius. For jam or jam preparation it is very convenient to use cans with lids on the clip.
We lay out 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 cools completely.
Cork jars, put away in a dry, dark place, located away from heating appliances. It is undesirable to store jam from plums with apples in the refrigerator, preferably in a pantry on a shelf.
If a drop of mold forms on the surface of the jam during storage, do not be alarmed - carefully remove with a spoon, put the jam in a pan and boil for several minutes. My grandmother always did, and everyone is alive and well!