Plum Jam With Apples For The Winter. Step-by-step Recipe With Photo

Plum jam with apples for the winter - thick and beautiful. In this recipe with step by step photos, I'll show you how to make 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 let the juice out.

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, 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 such sugar the plum jam with apples will be the thickest. If there is no gelling sugar on hand, you can take a regular sugar and add agar-agar or pectin to the jam. Such additives allow you to make 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 will turn into a bright color.

Shake and shake the dishes so that the boiling foam collects in the center. 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.

We 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, preferably 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!