Apple-plum jam. Jam from plums and apples for the winter Jam from apples and plums at home
Jam is prepared from berry or fruit puree by boiling it with sugar. Assorted jam, that is, jam cooked from several types of fruits and berries, has better taste and higher nutritional value.
Apple jam, homemade recipe with plums
Most often, apples rich in pectin are used as a gelling additive. Prune jam with apples turns out very tasty and beautiful. Instead of prunes, you can also take chokeberry plum. Jam cooked according to the proposed recipe is an excellent dessert for tea. This is also ideal for baking.
Apple-plum jam, recipe
Sour apples – 1.3 kg
Prunes – 1.3 kg
Sugar – 1.2 kg
Water – 1 glass
Prepare all the necessary ingredients.
How to prepare jam from apples and plums for the winter, recipe with photos step by step:
Wash the plums and remove the stems.
Prunes have difficulty pitting, so you need to put them in a saucepan and crush them with a potato masher or wooden pestle. Add 0.5 cups of water.
Steam the prunes until soft.
Rub the hot mass through a sieve. You should get 1 kg of puree.
Wash the apples, remove the skin and seeds and cut into slices.
Place the slices in a saucepan and pour in 0.5 cups of water.
Steam the apples until mushy.
Rub the apples through a sieve. You should get 1 kg of puree.
Combine applesauce and plum puree in a cooking container and stir.
Cook the mixture with constant stirring for about 8–10 minutes.
Add sugar to the boiled puree.
Mix everything and continue cooking until done. The total cooking time should not exceed 45 minutes. Properly cooked jam falls from a spoon in pieces, without forming a continuous thread, and when applied to a saucer, it does not spread when it cools.
Place the finished jam into sterilized jars, let cool and seal with boiled lids for canning.
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And again preparations for the winter. Summer and autumn are busy times for housewives. The abundance of vegetables and fruits does not allow home cooks to relax. And it’s easier to bring a jar of jam or homemade cucumbers from the pantry to the table than to run to the shops and buy preserved food, knowing in advance that it is not to your taste. Naturally, industrially processed vegetables and fruits save us a lot of time. However, if you still have this time, spend it on preparations exactly according to your taste and preference.
In this recipe I made apple and plum jam. For housewives who bake, this is an invaluable help. At any time of the year, you can use this product in pies, buns, rolls and many other recipes. And there is no need to even remember how healthy homemade preparations from wonderful summer fruits are, which do not contain all kinds of preservatives, thickeners and emulsifiers.
So, it remains to comprehend the intricacies of preparing for the preparation of this recipe. There are not many of them and they are very simple. Apples, unlike jam recipes, can be used of any variety and any ripeness (of course, just not rotten ones). As for plums, your vision of the finished dish is important here. From the practice of industrial fruit processing, as well as from the experience of housewives and gardeners, the best varieties for jam are the “Hungarian” varieties (there is also the name “ugorka”). Why varieties? Yes, because, according to some sources, there are about two dozen varieties of Hungarian. And the tandem of these two beautiful fruits will give you the desired result. Your plum-apple jam will turn out to be a pleasant raspberry-pink color, aromatic and sweet and sour.
Ingredients
- apples – 2 kg;
- plums – 1 kg;
- sugar – 700 g;
- water – 100 ml.
How to make apple and plum jam for the winter
The apples you have selected must be thoroughly washed (namely washed, not rinsed). Of course, the most preferable option is if the fruit is from a home garden and is not processed in any way. Any variety will be useful. Frankly rotten and overripe fruits are not suitable. All kinds of minor, shallow lesions on the peel - no problem, cut them off with a knife. 
Next, you need to cut the apples into two halves and cut out the core in each half to remove the seed pod. 
And then cut them into slices or pieces of any size. I don't focus on the process of peeling apples. It's up to you. You can remove the peel or leave it on. I didn’t remove it, because it is the peel that contains the largest amount of pectin, which is needed to thicken the jam. Subsequently, you will still beat them until pureed. 
Add water to the pan in which we placed the chopped apples. From practice, I can say: you will need a little, only 100-150 ml. It is needed at the first stage of heat treatment of apples so that they do not burn in the first minutes. After five to seven minutes the apples will release a lot of juice. 
Place the pan on low heat and cook the apples until softened. This will take a little time, 15-20 minutes. 
Let's start with the plums. A little advice - take ripe plums. As they say, “for food.” Again, wash them thoroughly and remove the stems. 
After this, naturally, we will remove the pits from our beautiful plums. 
As soon as the apples become soft, you need to add plums to them. And of course, continue to cook the fruits until both are completely softened. 
As soon as you see that the fruit is ready, let it cool slightly and blend with a blender until pureed. It is the Hungarian plum variety that will give such an extraordinary, rich color to your jam. And they won’t offend you with the taste. 
Now let's sweeten the jam. And to do this, simply add sugar to the finished, whipped fruit puree. Mix and heat again. Place on low heat. How much sugar you put in is up to you. The net weight of the apples after processing was 1 kg 500 grams, and the drained weight was 800 grams. I added 700 grams of sugar. If your fruit is sour, add more sugar. 
Boil the puree to a jam consistency over low heat. Of course, we stir it periodically so that this beauty doesn’t suddenly burn. Adjust the consistency yourself. But trust your experience - as soon as the jam begins to cool, it will simultaneously become thicker and thicker. 
You can use the finished product in everyday recipes, just for tea, with pancakes or cheesecakes. If you have cooked apple and plum jam for the winter, then pour it hot into sterilized jars, roll up the lids, which also need to be steamed. Store in a cool place. Beautiful, aromatic and tasty jam just begs to be served on the table. 
How to make marmalade jam from apples: recipes I liked, practical tips for lovers of tasty things, nutritional value of the dish, as well as recommendations from nutritionists
Our apple harvest happens once every two years – sometimes it’s thick, sometimes it’s empty. This year we have a lot of people, just make sure you turn around. My husband works his magic on different varieties of apple wine, I dry apples for compote, cook amber jam, make jam and marmalade. We especially liked the jam with the addition of plums.
Ingredients
For making puree *
Apples
- plums
* approximate proportions - more apples than plums
Layout for jam
1300 g apple-plum puree
- 1 kg sugar
A short version of the preparation step by step:
Wash the apples, peel them from the core and cut them, put the slices into a saucepan.
We wash the plums and let them drain, clear them of seeds and worms and add them to the apples.
Add about a glass of water, put on the fire, bring to a boil, then turn up the flame and cook, stirring, for 20-30 minutes until softened. Remove from heat.
Make the mass homogeneous using a blender or meat grinder.
Put it on low heat again, add sugar and boil the jam to the desired consistency - about 40 minutes. up to an hour and a half.
Pour the hot jam into pre-sterilized 0.5 liter jars, roll it up, turn it upside down and wrap it in a blanket.
After cooling completely, transfer the jars to a cool storage place.
Cooking time: 3 hours.
Preparation
Wash the apples and let the water drain.
I clean from the core.
I put it in a saucepan.
I wash the plums, sort them out, and let the water drain.
I take out the seeds, mainly so as not to miss the wormy specimens. By the way, there are almost none of them this year - all the plums are clean.
I pour about 1 glass of water and put it on fire. Let the fruits simmer until they are completely softened.
I cool it a little or cool it completely, for example, I make mashed potatoes today, and cook the jam the next day. I rub the boiled apples and plums through a sieve. I have this plastic sieve with slots.
I weigh the resulting puree and calculate the required amount of sugar.
I stir. The most labor-intensive part of the work is done, now all that remains is to directly cook the jam. I put the pan on the fire and bring it to a boil.
From this point on, there are two ways for events to develop - either I cook on the stove, stirring constantly, or I put the boiling mass in the oven. On an open fire, jam can easily burn, but it will cook (thicken) faster.
I prefer to do this in the oven. I set it at 155 degrees and forgot for half an hour. Then she took it out, stirred it with a wooden spatula and put it back for another half hour, or even an hour. It depends on how thick I want the jam, or maybe I went all out with marmalade.
When I evaluate thickness, I always keep in mind that jam is much thinner when hot than when it cools. You can determine the thickness in the usual way - drop the hot mass onto a plate and wait for it to cool.
5-10 minutes before the end of cooking, I place clean jars in the oven next to the pan. Then I take everything out, put the jam into hot jars and roll it up.
With this layout, the jam can be stored under a nylon lid, but it is still safer to roll it up, especially since I make my apple preparations for two years.
By the way, I make some of the jam with less sugar - it’s also very tasty, not sour at all, but it definitely needs to be covered with iron lids.
The jam is ready - whether for a bun for tea or as a filling for pies.
Other cooking methods
The simplest recipe
It is suitable for those who have limited time or who do not like to bother with cutting apples. White filling is best suited here - you can cut it into larger pieces.Ingredients:
sugar 1 kg;
water 3 tbsp. spoons.
Preparation:
Wash the apples and cut them into several pieces.
Add water and simmer them in an aluminum pan, stirring, for about 10 minutes.
Beat the mixture with a blender.
Place the puree on low heat, simmer, stirring, until tender (see section “helpful tips and recommendations for cooking”).
Add sugar, stirring until it dissolves and turn off the stove.
Pour the hot jam into sterilized jars, roll up, place upside down on the floor and wrap tightly.
Recipe according to GOST
For those who are nostalgic for delicious Soviet pies with thick jam, there is an opportunity to bring back these feelings. We cook strictly according to the recipe.Ingredients:
sugar 2 cups.
Wash the apples, peel them and cut them into quarters.
Grind them in a food processor.
Place in a heavy-bottomed saucepan and cook over low heat until soft, stirring occasionally.
Puree the mass.
Place in sterilized jars and roll up.
Jam without cooking
This is the fastest apple jam. The fruits are twisted through a meat grinder, thus preserving all the vitamins. But remember that its shelf life is only 3-4 months.Ingredients:
sugar 2 kg.
Peel the washed apples from seed pods and peels, cut them into slices.
Twist them through a meat grinder.
Add sugar, stir and let it soak in (about 15 minutes).
Transfer the jam into sterilized jars up to the very edges so that no air gets under the lids, and roll up.
Cinnamon
This is an excellent option for lovers of aromatic jam, which warms with the warmth of spices on winter evenings.Ingredients:
sugar 1 kg;
Wash and core the apples (if desired, you can leave the skin on, it will help the jam become thicker, as it contains pectin), cut them into pieces.
Place apples and sugar in layers in a saucepan.
Cover with a towel and leave to soak for 8-10 hours.
Place the mixture on the fire and simmer for about 20 minutes.
Grind the cooled mass and simmer again for 20 minutes over low heat. Do this several times until completely thickened.
Towards the end, add vanilla, cinnamon, citric acid and mix.
Place the hot jam into sterile jars.
Sugarless
Many people are interested in how to make jam for diabetics. This wonderful recipe will not only help save sugar, but will also be very useful for young children.Ingredients:
water 600 ml.
Peel the apples, cut them into slices, add water.
We put it on fire. Cook for about 20 minutes after it boils.
When it cools down, puree until smooth.
Boil the mixture over low heat until tender, stirring all the time.
Pour into dry jars and sterilize them for 15 minutes.
We move it to a cool place for storage.
Jam for pies
When baking, it is necessary that the jam does not spread, so it must be extremely thick.Ingredients:
sugar 1 cup.
Peel and core the fruits and cut into slices.
Grind them in a meat grinder.
Place in a heavy-bottomed saucepan and cook over low heat until soft, stirring occasionally.
Use a blender to puree.
Thick pulp jam
When housewives squeeze juice out of apples, the cake remains. Imagine, it also makes an excellent jam for baking.Ingredients:
sugar 1.6 kg (8 cups).
Beat the pulp with a blender.
Place in a thick-bottomed saucepan, add sugar and simmer over low heat, stirring, for 30 minutes.
Place in the oven at moderate temperature and bring the jam to a thick state.
Transfer to sterilized jars and seal.
How to make jam in the oven
A fairly simple recipe suitable for baking and any dessert. And if you cook jam in rainy, damp weather, then the pleasant warmth of the oven and the delicate apple smell in the kitchen will give this process a special charm.Ingredients:
sugar 1.4 kg (7 glasses);
Fill a large saucepan halfway with water and add citric acid.
Cut the washed and peeled fruits into pieces and place them in a bowl so that they are covered with water.
Drain the lemon water, add half a glass of clean water, close the lid and simmer until soft, gradually adding sugar.
Cool, grind into puree.
Heat the oven to 200 degrees, pour the mixture into a smaller container and simmer until tender, about 3 hours, stirring if it burns.
Transfer to clean, dry jars and close with lids.
In the Redmond slow cooker
Jam cooked in a slow cooker preserves all vitamins for the winter and has an unsurpassed aroma. Here's the classic recipe.Ingredients:
sugar 2 cups;
water 1-1.5 cups.
Cut the peeled fruits into slices and place them in a multicooker bowl.
Add ⅔ glass of water, turn on the “baking” mode for 30 minutes.
Meanwhile, place the peel and core in a regular saucepan, add the remaining water and cook for half an hour.
Beat the apples with a blender, add sugar, add lemon juice and a decoction of the peel.
Turn on the “baking” mode for 60 minutes, stirring if it sticks.
While hot, transfer to sterile jars and roll up.
Apple-pear
The unforgettable aroma and taste of childhood - a grandmother holding out this sweetness on a fresh crust. Adults and children will gobble it up with appetite in winter. It is best to make jam from Antonovka and pears of any variety.Ingredients:
sugar 3 cups.
Wash the fruit thoroughly, cut off the stems and defects, and leave the centers and skin.
Place in a bowl, add water and simmer for 20 minutes.
Puree the mass in any way.
Place on low heat and add sugar.
Cook, stirring, until tender, about 1 hour.
Place the finished puree in a sterile container.
You can start eating right away or leave it in a cool place.
With orange
Guests will long admire the wonderful amber color and incredible festive taste of this dessert.Ingredients:
sugar 1.2 kg;
Remove the core and cut the skin into small slices.
Cut the peeled oranges into cubes.
Place the fruits in a saucepan and fill less than half with hot water.
Let it simmer over low heat until soft.
Rub through a sieve.
Add sugar and cook until done.
At the end of cooking, add cinnamon.
Transfer hot into clean, dry jars and cover with lids.
Apple-rowanberry
Although it takes a little more time to prepare, the delicious and savory taste is worth it.Ingredients:
sugar 1.5 kg;
water 2 glasses.
Wash the rowan, dry it, place it in the freezer for several hours so that the bitterness disappears. Then defrost.
Cut clean apples into slices.
Boil syrup from water and sugar, add apples and rowan berries, cook for 10 minutes, skimming off the resulting foam.
Grind until smooth, simmer for 10 minutes and leave for 6-8 hours.
Cook again for 10 minutes and leave for the same amount of time.
Do this several times until the puree becomes thick.
Pour hot into sterile jars and roll up.
Store in a cool place.
Pumpkin-apple
Tasty and healthy, and what a sunny color! What else do you need to cheer you up in winter? Of course, its presence in the pantry.Ingredients:
sugar 1 kg;
Peel the fruits and cut into small cubes.
Place in a thick-bottomed bowl and simmer briefly.
While hot, beat until smooth.
Add sugar and zest and simmer until the mixture begins to pull away from the sides and bottom.
Transfer to sterilized jars and close with clean plastic lids.
Apple-plum
This jam has a beautiful plum color, and the taste is simply indescribable. It will be appreciated only by those who have tried this miracle at least once.Ingredients:
sugar 1.2 kg;
water 1 glass.
Wash the apples, remove the cores and cut into pieces.
Sort the plums and remove the pits.
Place everything in a bowl, add water and cook until soft.
Let cool, then beat with a blender.
Add sugar, simmer, stirring continuously, until desired thickness.
Place hot in sterilized jars and close with nylon or roll up metal lids
Apple jam
If you have nowhere to put sour apples, try making jam from them. It can be added to baked goods, porridge or served on bread.Ingredients:
sugar 4 cups;
water 1 glass.
Wash the fruits, cut into quarters, remove the core and, if desired, remove the peel.
Grate them on a coarse grater.
Pour sugar into a saucepan, add water and cook the syrup, stirring, for 5-7 minutes.
Add apples and cook, stirring, for 40-50 minutes.
Place into prepared jars, cool and store in a cool place.
Jam from apples, pears and plums
If you plan to bake buns, croissants or something else for your loved ones on long winter evenings, then this jam will be the best filling for them.Ingredients:
sugar 2 kg;
- Place the fruits in a saucepan, add water, add sugar, and cook until softened.
Wash the apples, remove the core and cut into small slices.
Soak the dried apricots for half an hour in warm water, then cut into pieces.
Place everything in a saucepan with a thick bottom, add lemon juice, and simmer over medium heat for 30 minutes.
When it cools down, beat with a blender, add honey and cinnamon.
Cook over low heat until thick, about 4 hours.
Place in sterile jars, roll up, and take to a cool place.
Apple jam cream
If you top buns, cake or waffles with this cream, you will get a wonderful dish with a minimum of fat (for those who count every calorie, you don’t have to add sugar at all). You can add cinnamon or vanilla to taste.
Ingredients:Apples of any kind are suitable for jam: crumpled, rotten, or with wormholes - the main thing is that all these extra parts are removed before cooking. How much sugar to add will depend on the variety. But the less sugar, the longer you need to cook. You can do without it altogether, but then the workpieces must be sterilized. The amount of water will determine how long to cook. Also, the juicier the fruit, the less water is needed.
At home, it is best to cook jam in a wide container with low walls and a thick bottom, because it is no coincidence that our mothers and grandmothers used basins for this. Then the mass will thicken faster and will not lose color. If there is none, you can grease a simple pan with olive oil. It is advisable to stir with a wooden spatula - a metal spatula will worsen the taste.
At the end of cooking, you can turn up the heat and stir continuously - the water evaporates as you go. To find out if the jam is ready:
run along the bottom with a spatula - if a path forms behind it, which slowly tightens;
scoop with a spoon and drop into a plate - the drop should become thick as it cools.
You can sterilize jars in the microwave - wash them with baking soda, fill one third with cold water, put in the oven and heat at highest power for about 5 minutes.
How to prevent the workpiece from fermenting? A 100% result will only be obtained when a film is formed on the surface. This is achieved by drying unclosed cans in the oven, after which you need to let them cool, then roll them up. It is recommended to store the product in a cool place.
Nutritionist opinion
Apple jam promotes better digestion. Fiber and beta-carotene are preserved during cooking, and the pectin contained in apples helps remove toxins and heavy metals from the body. In addition, since apples are rich in iron, the dish is recommended for patients with anemia. It is also recommended to use it in the prevention of iodine deficiency and as a choleretic agent.
But due to the high sugar content, excessive consumption of the product can lead to disruption of fat metabolism, which leads to weight gain. For the same reason, it should not be used by patients with diabetes mellitus, cholecystitis, pancreatitis, or exacerbation of gastrointestinal disease.Food calorie table
100 grams of the finished product contains:The nutritional value
Calculated for 100 grams of product. RDA - recommended daily requirement (women)To receive the best articles, subscribe to Alimero's pages.
We clean the clean fruits from the skin and seeds, cut them into small cubes.
We put everything in a bowl, add a little water (about half the fruit), and let it cook.
Finely chop the ginger, wrap it in cheesecloth and add it to the fruit.
Simmer over low heat, stirring and skimming off any foam that has formed.
Cook the mixture until it thickens.
If you have to throw a feast for the whole world, then there must certainly be pies. They come from the word feast! To do this, let’s collect plums and apples
Then we cut the apples and separate the plums from the seeds 
Pour 200-300 grams of water into the pan and when it boils add our fruits 
Then stir until smooth, this takes about 20 minutes. Only then add granulated sugar! It is important! - that there is an equal amount of sugar as fruit, more is possible, but in no case less. We don’t want Did the jam spread in the pies? 
And stirring our jam over low heat for at least 40 minutes after a strong boil. Yes, no less, but more, even possible within an hour. You will have to “sweat”, but believe me, this is the whole trick of thick jam without additives and preservatives .Patience and work! And our jars, which are pre-sterilized, must be wrapped until they cool completely. 
And then, apple-plum jam will surprise your guests and your loved ones!