Bakery 

How to make plum apple jam. Apple-plum jam with pitted slices - a step-by-step photo recipe for cooking for the winter at home

Every year, after the harvest, every summer resident asks how to preserve their fruits, and what dishes can be prepared from them. In this case, you should pay attention to garden apple jam and plums. This one is easy to prepare but very delicious dessert ideal for a tea table and on winter evenings will again give the feeling of summer and a charge of vivacity and vitamins.

Many housewives fell in love with apple and plum jam due to its unusual taste. Indeed, on the one hand, the dessert has a sour hue, which is given by apples, and on the other, sweet and juicy, which is given by plums. Therefore, you need to take a responsible approach to the choice of fruit for making jam.

It is better to use sour apples (for example, White filling, Antonovka, Sharapay or Granny Smith). They will give ready meal tart taste. Plums used for cooking must be sweet, large and ripe.

For cooking, it is advisable to use a large enamel dish - it does not allow the ingredients to oxidize. If not, then a regular copper saucepan will do.

Preparing the main ingredients

Before you start making the jam, the fruit is prepared. To do this, the apples must be washed well, the peel and all wormy areas must be removed. Then cut the fruit into quarters (if the apples are small, you can use the halves) and remove the core.


Plums must also be thoroughly washed, cut out with a knife any decaying or damaged areas and divided in half. Remove the bones.

Ways of making apple jam with plums

Today there are a large number of recipes for making apple and plum jam. They differ from each other in the products to be used, in their quantity and cooking time. But, no matter what recipe the hostess chooses, the result is a delicious and juicy dessert.


A simple recipe

This method uses a minimum of ingredients, but the taste remains the same soft and pleasant.

Required components:

  • peeled apples - 900 grams;
  • plums - 500 grams;
  • sugar - 1 kilogram.

Cooking steps:

  1. Cut the apple quarters into small slices.
  2. Combine ingredients and stir.
  3. Leave the mixture for four hours. During this time, the fruit will release its juice, and a small amount of sugar will dissolve.
  4. Put the container on low heat, and bring the fruit and sugar to a boil.
  5. Increase heat and simmer for ten minutes with vigorous boiling.
  6. Remove the jam from the stove and leave to cool for 12 hours.
  7. After a break, bring the dish to a boil again, hold it on high heat for ten minutes and turn it off.
  8. Cool the jam.
  9. Pour into sterilized jars. To sterilize jars, you need to either boil them or heat them up in microwave oven at maximum power for seven minutes.

Jam in a slow cooker

The method of cooking in a multicooker is remarkable in that it takes a small amount of time and involves a minimum of effort on the part of the hostess. But the taste, as before, remains the same rich and expressive.

You will need:

  • peeled apples - 500 grams;
  • plums - 500 grams;
  • sugar - 800 grams.
  1. Combine prepared fruits in one container.
  2. Add sugar to them and stir.
  3. Leave the mixture for two hours.
  4. Place it in a multicooker and turn on the "Stew" mode for 30-40 minutes.
  5. Cool and pour into sterilized jars.

Apple and plum jam with cinnamon

Although little cinnamon is used in the recipe, this spice will give ready-made dessert unusual spicy taste. Cinnamon jam is most often used as a filling for baked goods - thus, the product becomes astringent.

Required Ingredients:

  • water - 100 milliliters;
  • peeled apples - 900 grams;
  • plums - 800 grams;
  • sugar - 700 grams;
  • ground cinnamon - 5 grams.

Cooking steps:

  1. Put the fruits in a saucepan and cover with water, and then cover with sugar.
  2. Put the prepared mixture on low heat and cook for about an hour, stirring occasionally. The end of cooking signal will be that the mixture has acquired a bright red color.
  3. Remove the saucepan from the stove and leave to cool for 12 hours.
  4. After a break, boil the mixture again for about an hour, then add the cinnamon and keep on the fire for another ten minutes.
  5. Remove from the stove, cool and pour into prepared jars.

The recipe "Five minutes"

The advantage of this recipe is that it cooks quickly but retains the flavor. It is also suitable for those who do not have a multicooker at hand, but want to quickly cook delicious and healthy jam.


Ingredients:

  • peeled apples - 500 grams;
  • plums - 500 grams;
  • sugar - 900 grams.

Cooking sequence:

  1. Mix the fruits and cover them with sugar.
  2. Put the mixture on high heat.
  3. Bring to a boil and cook for five minutes.
  4. Remove the jam from the stove, cool.
  5. Repeat the entire process described above 5 more times.
  6. Cook the mixture for about thirty minutes the last time.
  7. Remove from stove, cool and pour into jars.

Storage of the finished product

Usually jam is prepared in summer, and stored for the distant winter. And therefore, so that the product does not deteriorate in a few months, you need to adhere to the storage rules. It is better to keep ready-made canned food in a cool, dark place, for example, in the refrigerator or cellar.

Sometimes it happens that after a while mold appears on the jam. In this case, you need to remove it and boil the product with added sugar. If this does not help, and the dessert has become moldy again after a short time, then it should be thrown away. Mold indicates storage errors and high humidity in the room where the jam was located.

The recipe for apple and plum jam has been known for a very long time, but despite this, the dessert is still popular. And it deserves it. After all unusual combination sweet plums and sour apples will not leave indifferent any gourmet.

Plum jam with apples is ideal in color, texture and taste. Slices of apples and plums are not boiled, remain intact, but become soft, saturated with aromatic sweet syrup. The color of the jam is amazing - ruby, bright, and you just want to pry on a translucent spoon apple slice and pour over pancakes or pancakes with saturated syrup.

The jam is prepared by the five-minute method with three cooking times. First, the fruit is covered with sugar and kept for 10-12 hours to form more syrup. Then it is boiled for five minutes and infused. Each next brew (and there are only three) is reduced in duration. While infusing, the jam becomes thicker, the syrup becomes viscous.

The color of the syrup and apples gradually changes from light to ruby ​​and before being laid out in the jars, the jam becomes very beautiful. We offer our proven step by step photo recipe.

Ingredients:

  • apples with dense pulp - 400 gr;
  • plum (Hungarian or prune) - 600 gr;
  • sugar - 500 gr.

How to make apple-plum jam

Dense, preferably slightly underripe plums, cut in half, remove the bone and then cut each half into two more parts. We do not remove the peel, if the jam is not overcooked, it will not separate from the pulp, the slices will be whole.


Sprinkle the plums with sugar, adding about half. Cut the apples into slices or large pieces, also without peeling them. Fill in the remaining sugar, shake it so that the fruit gives juice faster.


Cover with a towel or a lid, leave for 8-10 hours, or stand overnight. Enough syrup should form.


Bring to a boil over medium heat, do not stir, but shake the dishes with jam. After boiling for five minutes, remove from the stove, cover with a napkin or towel and insist until complete cooling(can be left overnight after the first cooking).


Cook the second time for three minutes, collecting foam if it appears. Cool, put on fire again and cook for the third time, bringing to a boil over low heat.


As soon as the boil begins and bubbles appear over the entire surface, we spread the jam on sterilized hot jars, evenly filling with pieces of fruit and syrup.


We turn the cans over onto the lid, wrap them up and leave them to cool completely, for about a day. Then we put it in a locker or a dark closet. Successful blanks!

Plum jam with apples for the winter - thick and beautiful. In this recipe with step by step photos I will tell you how to cook it quickly. There are no special secrets, to speed up the process you 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 the pieces of fruit will not be preserved intact, but you will get a delicious jam.

  • Cooking time: 45 minutes
  • Quantity: 4 cans of 450 ml

Ingredients for apple and plum jam

  • 1 kg of blue plums;
  • 1 kg of apples;
  • 1.5 kg of sugar with pectin;
  • 150 ml of filtered water.

A method of making plum jam with apples for the winter

Wash blue plums (dense, not overripe!), Cut into two halves and remove seeds from them. The seeds from ripe plums are easy to get, they separate from the pulp themselves.


Wash sweet apples in hot water, this is a must if fruits are 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 and add to the plums.


Pour the chopped fruits into a thick-bottomed saucepan or basin. Pour in boiling filtered water. Water is needed, because without it, the plums will burn, without having time to start up the juice.


We cover the dishes with a lid, steam the fruits over high heat for 15 minutes. It is impossible to say exactly to what extent the fruits will steam up, it depends on many factors, including the varieties. For example, Antonovka turns into mashed potatoes in a matter of minutes, and slices of sweet apples will retain their shape in half an hour.


Next, pour half of the sugar and pectin into a saucepan. This sugar is called gelling sugar, it is better to choose 1 to 1, with this sugar the plum jam with apples will be the thickest. If you don't have gelling sugar on hand, you can take a regular sugar and add agar-agar or pectin to the jam. Such additives allow you to prepare jam without long boiling - we preserve the taste and vitamins.


Put the saucepan on the stove again, bring to a boil, shake it, pour in the remaining sugar, bring it to a boil again. Cook over low heat for 10 minutes. During this time, the apple pieces will become almost transparent and turn bright in color.

Shake and shake the dishes so that the foam collects in the center during boiling. Collect the foam with a clean spoon.


We dry cleanly washed cans in an oven at a temperature of 110 degrees Celsius. For making jam or preserves, it is very convenient to use jars with lids on a clip.

Put 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 will completely cool down.

We seal the cans, put them in a dry, dark place, located far from heating appliances. It is undesirable to store plum jam with apples in the refrigerator, it is better in the pantry on the shelf.


If, during storage, a drop of mold forms on the surface of the jam, do not be alarmed - carefully remove with a spoon, put the jam in a saucepan and boil for a few minutes. My grandmother always did that, and everyone is safe and sound!

Jam - very good preparation for the winter. You can just eat it with tea, add it as a filling to a different one. How to cook apple plum jam, read below.

Apple and plum jam - recipe

Ingredients:

  • purified water - 100 ml;
  • plums - 500 g;
  • granulated sugar - 1.2 kg;
  • ground cinnamon - 1 tsp.

Preparation

Wash the apples thoroughly, peel them, cut them in half and core them out, then cut them into cubes. My plums, take out the pit and cut it too. Mix plums with apples, water, cinnamon and sugar. We leave for a couple of hours for the mixture to release the juice. Let it boil and simmer for 5 minutes over low heat, and then cool. After 6 hours, let it boil again and boil for 5 minutes. After the same interval, boil again for 5 minutes, put it in steamed jars, close with lids, put the jars upside down and leave to cool.

Apple-plum jam with lemon

Ingredients:

  • sweet and sour apples - 1 kg;
  • sugar - 2 kg;
  • medium-sized lemons - 2 pcs.;
  • plums - 1 kg.

Preparation

Cut apples and plums into small pieces. We turn on the stove over medium heat. Put apple pieces with plums in a container and sprinkle each layer with sugar. Simmer over medium heat until the fruit juices and the sugar dissolves. And so that the mass does not burn, it sometimes needs to be stirred. Let the mass boil and, stirring occasionally, continue to cook for about half an hour. Then we cut the lemons in half, take out the seeds, and squeeze the pulp and juice directly into the jam. We also put the remaining zest in there whole. Boil for about 15 minutes, then turn off the fire, cover the jam with a lid and leave overnight. In the morning, remove the lemon zest and boil the mass again and pour it into prepared steamed jars.

Ingredients:

  • sweet and sour apples - 500 g;
  • lemon zest - 1 pc .;
  • plums - 500 g;
  • granulated sugar - 600 g;
  • vanillin.

Preparation

Wash the fruits, peel the apples from the core, and extract the seeds from the plums. Three apples on a fine grater, and puree the plums with a blender. Mix both masses, add sugar, finely grated lemon zest and vanillin. Let it boil and boil for 5 minutes. Then leave to cool, let it boil again and boil for 5 minutes. Cool and boil again, and then put in jars and close.

Apple and plum jam for the winter

Ingredients:

  • apples - 1 kg;
  • ground - 1 tsp;
  • granulated sugar - 1 kg;
  • plums - 1 kg.

Preparation

Wash the plums, remove the seeds. We clean the apples, remove the cores and cut into slices. Put the fruits in a saucepan, sprinkle with sugar and add cinnamon. Stir well and leave for an hour to let the fruit juice out. Then we put the mass on the fire and bring the sugar until the sugar dissolves, stirring occasionally. Then we reduce the fire and cook for about half an hour. Grind the finished jam with an immersion blender or grind through a sieve. Bring to a boil again, immediately distribute into jars and close.

Apple-plum jam with wedges

Red or blue plums color the jam dark pink, and jam from yellow plums with apples it will turn out to be amber. We choose a variety and color according to your taste and wallet. Plums should be slightly unripe and easier to handle.

We cut the plum, take out the bone. We peel all the fruits, place in a colander. Rinse with running water - first hot, then cold.

My sweet and sour apples, remove the middle. Cut the apples into small cubes.


Pour the processed fruit into a bowl or large saucepan. Pour a little to the bottom hot water.


Add granulated sugar, mix with fruit and put the dishes on the stove.


Bring to a boil over low heat. Shake the basin from time to time and stir gently so that the sugar melts faster. After boiling, cook over medium heat. It is necessary that the mass boil intensively.


After about 30 minutes, the foam will come off, the syrup will begin to gurgle evenly. At this stage, we drive the foam to the center of the dish, remove it with a clean tablespoon. Cook for a total of 40 minutes, this time is enough if the apples are not very thick, and the plums are small. When finished, the apples turn pink and transparent.


Cool the jam in a saucepan or bowl. Wash the cans thoroughly, dry them in an oven at a temperature of about 100 degrees Celsius. We put the cooled jam in jars, tie it with parchment paper or close it with clean and dry lids. Store in a cool, dry, dark place. Storage temperature is not higher than +18 degrees Celsius.