Plum And Raspberry Jam. Step-by-step Recipe With Photo

2023 Author: Ava Durham | [email protected]. Last modified: 2023-11-27 07:13

How pleasant it is in September to look at the shelves with various, multi-colored jams: ruby - from strawberries and cherries, amber - from apricot and sea buckthorn, dark lilac - from blueberries and currants - and be glad that you worked so gloriously in the summer! But the season is not yet closed: in the fall, a tasty stock can be replenished not only with jams from September fruits (such as apples, pears, quince), but also with unusual jam - for example, plum-raspberry jam.

How is it possible to make jam from plums and raspberries if they ripen at different times? - you will be surprised. Indeed, plums ripen in late summer and autumn, in August-September, and raspberries leave in July. But there is also a remontant raspberry that bears a crop twice a year! And now it ripens just in the fall, to the delight of gardeners and cooks.

The recipe for plum and raspberry jam came about by accident; I would not have thought to combine these berries-fruits, but in the kitchen I met a handful of raspberries, crumpled on the way from the market, and a few hard, unripe plums. Here they are, since no one wanted to eat just like that, I decided to cook them.

It turned out a little jam - about a glass, but it came out with an amazing ruby color and interesting taste. And it was successfully eaten with cottage cheese and sour cream. Therefore, the experiment was repeated with a lot of berries and fruits in order to prepare the original jam for the winter.

The recipe for raspberry and plum jam is good because it allows you to use overripe or, on the contrary, hard plums and crumpled, not very sweet berries (and autumn raspberries, most often, are not as sweet as in summer - due to the lack of sunlight). Raspberries give the jam its signature bright color, taste and aroma, and plum - volume and light acidity.

• Servings: 1 L
• Cooking time: 30 minutes, waiting time: several hours

Ingredients for making raspberry and plum jam

• Raspberries - 200 g;
• Plums - 500 g;
• Sugar - 500 g;
• Citric acid - a pinch;
• Water - 100 ml.

The number and ratio of plums and raspberries is indicated approximately; it can be changed and varied. For example, take plums as a basis, seasoning them with a small handful of raspberries - it's even tastier, because there is a raspberry aroma and color, but, moreover, a few seeds. The amount of sugar can also be reduced (if you like something not very sweet and are going to store the jam in the refrigerator) or increase it to a 1: 1 ratio with the fruit part (if you like it sweeter and storage conditions require more preservative, which is sugar - for example, if supplies are kept warm kitchen).

Method of making plum and raspberry jam

We will wash fruits and berries. Peel the plums and cut them into thin slices.

Pouring water into a non-stick saucepan, spread out some of the plums.

Sprinkle with some sugar.

Then spread half of the raspberries.

Sprinkle with sugar again.

Alternating, lay out all the ingredients. Sprinkle with the remaining sugar on top and put on a small light. Add citric acid on the tip of a knife: it is a natural preservative, and also helps to preserve the beautiful color of fresh berries in the finished jam.

We heat the jam, bringing to a boil. After boiling, cook over low heat for 15 minutes. Carefully remove the foams. We try not to stir too intensely: it is more beautiful when the jam does not turn into a homogeneous mass, but pieces of plums come across in it. Remove the boiled jam from the heat and leave it to cool completely: let it brew for several hours. Can be left overnight.

After a lapse of time or in the morning, having prepared sterile jars and lids, put the jam on the fire again and, stirring occasionally so that it does not burn, bring it to a boil again. Boil for 5 minutes, pack hot in cans and roll up.

Jars that are rolled up with a key or with screw caps are suitable. You can cover the jam with plastic lids, but then the blank should be stored in the refrigerator, like a supply from tea roses. Cover hot jars with a warm towel and leave to cool, and then put away for storage.

It is very tasty to pour cottage cheese or croutons with jam, spread on bread or stuff pies.