Jam of plum without stones for the winter


The seedless plum jam is not one at all, but dozens of very tasty recipes for preparing for the winter, many of which are so extraordinary that, from the first sample, it is impossible to immediately determine what this miracle was made of. Moreover, there are quite a few varieties of plums, and they differ greatly not only in color, but also in taste, sweetness, hardness and aroma.

How to cook plum jam seedless

Nevertheless, there are general principles of cooking plum jam, which should be familiar with before choosing a specific recipe.

Preparation of plums for cooking is thoroughly rinsing the fruit and removing the seeds from them. To extract them, you can divide the plums into halves. There is another way: take a small, clean wand with a diameter of a pencil that is not sharpened and, passing it through the attachment point of the stem, push the stone out from the other side. This technique may be useful for some of the recipes described below.

There are several secrets that help preserve the integrity of the skin of plums in the manufacture of jam:

  • fruits before cooking placed for a few minutes in a solution of soda, and then washed well under running water;
  • plum before cooking blanch 2 minutes in boiling water and immediately rinsed with cold water.

What grades of plum to choose for jam

Of course, seedless plum jam is allowed to cook from any variety. But if there is a desire to make just classic jam with whole, not boiled fruit slices in it, then it is better to choose varieties with dense flesh and well separable bones, for example, a variety of Renclod or Hungarian. Each variety has its own zest, thanks to which the jam from this variety of plum will be either the most fragrant, or a very beautiful shade, or the most saturated taste. For example, the Hungarian variety makes plum jam thick and rich, and from the Greenwood, the billet is very delicate, with a delicate flavor.

The degree of ripeness of plums also largely determines the taste and texture of the finished jam. From slightly unripe fruits it is easier to get jam from whole pieces. Fully ripened and even overripe fruits are more suitable for jam, its consistency resembling jam or jam.

It is recommended to reject without even regret even slightly spoiled fruits or those that have been visited by representatives of the insect world. After all, even one such fruit can spoil the taste of the whole prepared dish.

Tip! If there is such an opportunity, then it is better to make jam from pitted plum on the day of picking fruit from the tree.

After all, freshly picked plums contain the maximum amount of pectin, which helps to get ready-made jam, similar to confiture. With each day of storage, the amount of pectin in the fruit decreases.

How much sugar does plum jam need?

Although according to the standard cooking recipe for plum jam, the amount of sugar is taken to be approximately equal in weight to the number of fruits prepared, this rate can be easily changed in one direction or another. There are recipes for which sugar is not added at all. And in the so-called "raw" jam, its quantity can be doubled so that the billet is not soured.

If the variety of plum used for jam is already quite sweet, the amount of sugar can be significantly reduced. This will make it possible to get a thicker and at the same time almost transparent syrup without problems.

How much time to cook jam from plum

According to the classical recipe, cooking plum jam lasts several days with long infusions between the shortest time processes of heating the plum mass.

On the other hand, there are recipes for quick cooking plum jam - the so-called five-minute, as well as "raw" jam. It generally takes no more than 30-40 minutes to prepare them.

In general, classical cooking with long-lasting infusions of jam from plums is not always required, but only when it is necessary to obtain thick and tasty jam with minimum labor costs (but not in time). There are more simplified recipes for plum jam, in which you can handle the whole process within 1.5-2 hours.

A frequent reason for the dispute of many experienced housewives when cooking plum jam is the question - to add or not to add water? Indeed, in many recipes it is advised to lower the prepared plums into the ready-made sugar syrup. In others, the fruits are only filled with sugar and cooked later only in its own juice. In fact, much depends on the juiciness of the variety of plums, which is used for making jam. If there is a sufficient amount of juice in the plums, then you can not add water. But at the same time, the procedure of pre-infusion of fruits with sugar becomes mandatory, and they should be especially carefully followed during the cooking process in order to prevent burning.

The easiest recipe for jam from pitted plums

The following components will be needed:

  • 1000 g of peeled plums;
  • 1000 grams of sugar;
  • 110 ml of water.

According to this recipe, plum jam is cooked at a time:

  1. Syrup is prepared from sugar and water by slowly heating and mixing these two ingredients together.
  2. Peeled fruit mixed with syrup, low-heat brought to a boil and cook for about 35-40 minutes.
  3. Stir during this time only a few times and very carefully.
  4. Hot plum jam is laid out in glass jars and closed for winter.

Sugar free plum jam

To make jam using this recipe, nothing is needed except the plums themselves:

Tip! Fruits for this recipe, it is desirable to select the ripe and sweetest varieties.
  1. The fruit is cut into two halves, remove the bones.
  2. Put in a refractory container and leave in this form for several hours.
  3. After the plums give the juice, the container with them is placed on a small fire and, boiling, boil for 15 minutes.
  4. Remove from heat and allow them to cool for about 8 hours.
  5. Repeat the procedure at least three times.
  6. If the plums were still sour, it is allowed to add some honey to the jam.
  7. Prepacked hot jam on banks and close the plastic lids.
  8. Store in a cool dry place without light.

Quick jam from plum without cooking

The most useful, of course, is plum jam, cooked without cooking. Of course, it is not quite correct to call it jam, but such dishes have gained such popularity in recent years, and they even got their own name - “raw” jam.

Even though the billet requires mandatory storage in the refrigerator, it is necessary to add more sugar to it than to regular jam:

  • 1 kg of plums;
  • 1.5-2 kg of granulated sugar.

Prepare this dish quite quickly and simply:

  1. Fruit rinse, free from seeds and grind with a meat grinder or blender.
  2. Add sugar to the chopped fruit parts and mix well.
  3. Let the fruit stand for 20 minutes at room temperature and mix well again.
  4. Sterilize small jars and spread out the "raw" jam from the plums on them.
  5. Close the lids and store in the refrigerator.

Plum jam with cinnamon

Adding just one cinnamon in the recipe can completely change the taste and aroma of the usual plum jam:

  • 1 kg of plums;
  • 1 kg of granulated sugar;
  • 1 tsp ground cinnamon.

The recipe itself involves cooking in two stages:

  1. Fruits are thoroughly washed, dried, divided into halves, remove the bones and pour with sugar.
  2. Set aside for 4-6 hours so that the plums have time to put the juice.
  3. Then they are heated to boiling and boil for 15 minutes, constantly removing the foam.
  4. They set aside again for 12 hours, covered with a lid or gauze to protect against debris or insects.
  5. Put on the fire again, add cinnamon and boil after boiling already twice as long.
  6. Stir very carefully to preserve the shape of the fruit.
  7. Hot distributed in glass jars, twisted.

Five minute jam from pitted plums

Five minutes, as the name implies, is a quickly made jam. But not always. Sometimes, as a five-minute jam, they understand the recipe of a billet, which is brewed in several stages, like traditional classic jam with large intervals of standing (up to 8-12 hours). But the boiling period itself is only five minutes.

But still, most often, a five-minute from plum is prepared a little differently.

It will take:

  • 1 kg of plum is usually dark flowers;
  • 1 kg of granulated sugar;
  • 50-60 ml of water.

The cooking process itself, along with cooking, takes, of course, a little more than five minutes, but it’s still not very long:

  1. The plums are washed, taken, removed from the stones and cut into smaller pieces in order to speed up the process of soaking with the syrup.
  2. At the bottom of the pot pour water, lay out the sliced ​​fruit layers, pouring sugar.
  3. They start cooking on low heat, after boiling the fire is further reduced and maintained to boil for 5-6 minutes.
  4. Be sure to remove the emerging foam.
  5. After the expiration of 5 minutes, boiling plum jam is laid out in sterile containers and spun with sterile caps.
  6. It is advisable to withstand the twisted jars of jam until cooled upside down under a blanket to provide additional sterilization to the blank.

The resulting jam is obtained, though not thick, but very tasty.

White plum jam

The most famous white variety is white honey plum. It is distinguished by a truly honey sweetness, but you will have to work hard to remove the bone from the fruit.

It will take:

  • 1 kg of white plum;
  • 800-1000 grams of sugar.

White plum jam is traditionally brewed in three stages:

  1. Wash fruit and, cutting each fruit in half, extract a bone with a knife.
  2. Fill the fruits with sugar and leave overnight to soak in the exuded juice.
  3. Put the plums filled with juice on the heating and cook after boiling no more than 5 minutes.
  4. Re-cool the jam to room temperature.
  5. Repeat this procedure 3 times.
  6. During heating and cooking it is necessary to remove the foam from the jam.
  7. In hot condition, you need to decompose the jam in banks and cork.
Attention! If plum jam is supposed to be stored in a cellar or other cool place, then you can wait until it cools down, and only after that, spread it over the cans and cover it with plastic lids.

Red plum jam

Red varieties of plums are very diverse in size, shape and texture of fruits, but the color of the jam turns out very beautiful. Prepare this jam in exactly the same way as in the previous recipe.

Fragrant green plum jam

Green plums are not at all unripe fruits, as it may seem. A prominent representative of such plums is the Green Greenclade variety. They are very juicy, sweet and tastefully can compete with the sweetest peaches and apricots, not yielding to them at all.

Plum jam from green fruit is cooked according to the same traditional scheme in several stages, as described above. At the last stage of cooking, you can add a few pieces of badian to the dish - in this case, the blank will acquire an incredible taste and aroma.

Important! Before putting jam in jars, the slices of the badian are best removed from the blank, they have already fulfilled their role.

Black Plum Jam

It is from black varieties of plum that the jam is the most rich in taste and color. The most famous varieties are Hungarian, Prune, Tula blue.

The manufacturing process is identical in everything to making white plum jam. In addition, the bone, as a rule, is very well separated from the pulp, which means that the jam has all the chances to turn out beautiful with dense, well-preserved pieces.

Jam of yellow pitted plums

The varieties of yellow plums are usually distinguished by juicy honey pulp with poorly separated bone, so it is convenient to make jam-like jam from them - without a stone and peel, with a uniform structure.


  • 1 kg of yellow plum;
  • 500-800 grams of granulated sugar.

The recipe for jam from yellow plums without stones does not provide for long boiling, and the color of the finished delicacy will very much resemble honey:

  1. Fruits are washed and removed the bones with the skin.
  2. The fruit pulp is transferred to the cooking container, sprinkled with sugar and left for a couple of hours.
  3. After settling, the plums are mixed and put on the stove, brought to a boil over low heat.
  4. Then boil no more than 5-10 minutes, stirring slightly.
  5. Still hot, the jam is immediately laid out in small jars and twisted.
  6. Wrap to cool and store in a cellar or a cool storeroom.

Unripe Plum Jam

Often late varieties simply do not have time to fully ripen. In this case, you can try to make delicious jam from them, since it is better not to eat raw unripe plums.

It will take:

  • 400 g plums;
  • 300 g of water;
  • 800 grams of sugar.

For seedless jams, only varieties with well separated bones are suitable, otherwise cutting off the flesh of unripe plums is a laborious and rather meaningless exercise:

  1. The fruits are sorted, washed and in any way they separate the bone from the pulp.
  2. At the next stage, they are poured with cold water and brought to a boil over a low heat.
  3. After boiling, the fruit should float to the surface.
  4. Allow them to cool completely and heat again until boiling.
  5. Throw the plum mass into a colander, let the excess water drain.
  6. At the same time, boil the syrup out of half the sugar and water prescribed by the recipe, cool and pour plums for at least 12 hours (for a day).
  7. Drain syrup, add to it the remaining amount of sugar, boil, cool.
  8. Pour plums over them again and leave them for at least 12 hours.
  9. For the third time, put the syrup over the plums, boil for a few minutes after boiling and remove from the heat, stir.
  10. Heat again to a boil and cook for about 30-40 minutes on a quiet fire until cooked, until the syrup is covered with a thin film

Jam Plum Jam

In order for the slices in plum jam to keep their shape well, it is necessary to choose a variety with dense pulp for this blank. They should not be overripe and soft.


  • 1 kg of strong plums;
  • 100 g of water;
  • 1 kg of granulated sugar.

To prepare the best fit plums varieties Hungke:

  1. Fruits are carefully selected, soft lay aside (they can be used for another billet).
  2. The bone is taken out and the plums are cut into quarters.
  3. Water is poured at the bottom of the pan, then placed in layers of plums and poured with sugar.
  4. Pot with the billet set aside for a couple of hours.
  5. This time can be devoted to washing and sterilizing cans and lids.
  6. Then put the jam on a quiet fire, so as not to mix it once again, and boil about 40 minutes after boiling.
  7. The readiness of jam is checked traditionally - on a cold saucer you need to put a drop of ready-made delicacy, it should keep its shape.

Delicious jam plum halves

Plum jam on this recipe will surprise not only whole, well-preserved halves of fruit, but also the attractive aroma of citrus.

It will take:

  • 960 g plums;
  • 190 ml of water for jam;
  • 960 g of granulated sugar;
  • 5 g of soda;
  • 1 liter of water for solution;
  • 20 g orange peel.

Another method is used, with the help of which it is possible to preserve the shape of the plum pieces in the jam - soaking in soda solution:

  1. Dissolve the soda in water, put the washed and selected fruits into the solution for 2-3 minutes.
  2. Carefully wash the soda solution off the surface of the fruit.
  3. Chop the plum in half, remove the bones.
  4. Prepare a sugar syrup, bring it to a boil.
  5. In the hot syrup, pour the halves and leave to infuse for about 10 hours.
  6. Heat the jam until boiling and cook for no more than 5 minutes, trying not to mix the fruit, but only removing the foam.
  7. Again set aside until cool.
  8. At the last stage, a thin peel is removed from an orange or lemon scalded with boiling water, cut into thin strips.
  9. Add the zest to the plums and boil for 15-17 minutes after boiling.
  10. Foam on appearance must be removed.
  11. Spread the still cold jam on sterile jars, twist.

Plum jam for the winter with vanilla

Vanillin can be added to plum jam prepared according to any of the above recipes. It is usually added 5-10 minutes before the end of cooking. For 1 kg of plaster, one pinch of vanilla is enough.

Dense plum jam

Many prefer thick jam. To achieve this effect, it is necessary to carry out cooking in several stages, reduce the amount of sugar a little and add citric acid to the syrup. Naturally, the plum variety selected for use with this recipe should be sweet.

It will take:

  • 2 kg pitted plums;
  • 1 kg of granulated sugar;
  • ½ tsp. Citric acid (1 tbsp. Lemon juice).

The cooking method is quite traditional:

  1. Fruits are separated from the seeds, poured with sugar and left overnight.

    Tip! Cover with a lid is not recommended for fruit to breathe. Cover with gauze to protect from dust and insects.

  2. Утром ставят на медленный огонь и очень аккуратно помешивают, дожидаясь полного растворения сахара. Больше варенье не мешают, только снимают пенку.
  3. После трехминутного кипения убирают нагрев и полностью остужают.
  4. Повторяют процесс три раза.
  5. В последний заход добавляют лимонной кислоты, снимают в последний раз пену и кипятят еще 5 минут.
  6. Распределяют по банкам горячее варенье, закупоривают.

Варенье из слив с желатином

There is an even more reliable way to make thick plum jam - use gelatin.

It will take:

  • 1 kg of dense pitted plums;
  • 500 grams of sugar;
  • 30 g of gelatin.

The process of making plum jam is very simple:

  1. Fruits, as usual, are washed and freed from the seed.
  2. Sugar is thoroughly mixed with gelatin.
  3. Spread plums and a mixture of sugar and gelatin in an enameled saucepan, shake gently, leave overnight to highlight the juice.
  4. In the morning, again shaken and put on a small fire.
  5. Bring the plums to a boil and immediately roll in sterile jars.
  6. Allow to cool upside down and wrapped up under a blanket.

Important! Boil plum jam with gelatin is not necessary!

Plum Jam: A Recipe With Spices

If you add different spices to plum jam (anise, cloves, cinnamon, black pepper, ginger, and others), you can get an incomparable delicacy with a delicate oriental taste and aroma. The amount of added spices should be minimal - a few grams per 1 kg of fruit.

You can, for example, use the following recipe:

  • 3 kg seedless plums;
  • 2.5 kg of granulated sugar;
  • 3 g cinnamon;
  • 1 g of cardamom.

The process of making jam is traditional - you can choose any technology from those described above.

Plum-apple jam

Very well combined apples and plums in jam.

It will take:

  • 1000 g pitted plums;
  • 600 g apples;
  • 1200 g of granulated sugar.


  1. Apples are cut in small slices, add half the amount of sugar prescribed by prescription and 100 g of water and boil over low heat for 20 minutes.
  2. The plums are stoned and, covered with the remaining sugar, set aside for the night to soak the juice.
  3. In the morning, apples and plums combine, bring to a boil and boil for about 10 minutes.
  4. The fruit mixture is again set aside to cool.
  5. After that, they heat it for the last time, boil it for 10-12 minutes and lay it on the jars.

Jam of plums and apricots

If you cook the jam in the traditional way, described in detail in the recipe for white plums, from a mixture of plums and apricots, then it will be difficult to even understand what it is made of.

Usually take:

  • 1 kg of plums;
  • 1 kg of apricots;
  • 1.5 kg of granulated sugar.

The taste and aroma of such a blank will be unmatched.

Plum jam with lemon

Citrus fruits are wonderfully combined with many fruits, and lemon, in addition, helps to preserve the shape of fruit pieces in jam.

It will take:

  • 960 g of sweet pitted plums;
  • 1 lemon;
  • 960 g of granulated sugar;
  • 3 g cinnamon.

The technology for making jam according to this recipe consists of the traditional three stages. Lemon pour over boiling water and rub with a peel on a grater. It is only important to remove all the bones - they can taste bitter. The ground lemon with cinnamon is added to the jam from the plums in the last stage of cooking.

Delicious plum jam with peaches

Peaches and plums perfectly complement each other in a fabulous taste jam.

Fruits can be taken in the same proportion, and peaches are two times smaller than plums. Granulated sugar is added in the same amount by weight as the mass of used stoned plums.

The rest of the process of making jam is traditional.

Currant Jam and Plum

For this jam, you can use only the plum of early varieties or currants from the freezer, since these fruits and berries do not often overlap with each other.

It will take:

  • 1.5 kg of pitted plums;
  • 1 kg of red currant;
  • 2 kg of granulated sugar.

It is easiest to make such a tasty food:

  1. Plums washed, free from bones.
  2. Currants are sorted, remove all the twigs, leaves and carefully washed under running water.
  3. Berries and fruits are mixed in one container, crushed with a blender and covered with sugar.
  4. Leave for an hour or two to soak.
  5. Then over low heat, warm the fruit and berry mass to a boil and boil for 10-15 minutes, removing the foam and stirring.
  6. Lay out on the small banks and roll up for the winter.

Boneless plum jam with oranges

Oranges can be added to plum jam in any quality: in the form of juice, and in the form of zest. But the most optimal use of a whole orange with peel, but without stones. Like all citrus fruits, the bones are capable of giving bitterness to prepared jam.

It will take:

  • 1 orange;
  • 1 kg of plums;
  • 1 kg of granulated sugar;
  • 100 ml of water.

Cooking this dish is very simple:

  1. Prepare sugar syrup, boil.
  2. The orange is cut into thin slices, extracted from each bone.
  3. Sliced ​​orange is placed in a syrup, boiled for 5 minutes and cooled.
  4. Plums are stoned, mixed with syrup and left to stand for a couple of hours to wash and sterilize the jars.
  5. Next, boil the jam for about 30-40 minutes until cooked (a drop of syrup keeps the shape).

Plum and Ginger Jam

Ginger is one of those spices that not only perfectly blends with the plum, but also brings a new, original flavor to the finished jam.

You can use to make any recipe you like. Ginger is allowed to add and in the form of a dry powder, and fresh, grated on a fine grater. For 1 kg of plums, add a pinch of ginger powder or 10 g of fresh ginger root.

Spice is added immediately, at the very beginning of jam preparation.

Recipe for jam from pitted plums with apples and oranges

If this season there is a big harvest of apples and plums, then it is tastier than this recipe to come up with something difficult. Adding orange will help give the jam a particularly unusual taste and aroma.

It will take:

  • 5 kg of plums;
  • 4 kg of apples;
  • 1 kg of oranges;
  • 4 kg of granulated sugar.

Manufacturing technology is very similar to that used in the recipe for plum-apple jam. Oranges, chopped on a grater or meat grinder, with bones removed, are added to the jam at the last, third stage of preparation.

How to cook plum jam with pear

But the mere addition of pears can make plum jam thicker and less sour.

It will take:

  • 500 grams of plums;
  • 500 g pears;
  • 800 grams of sugar;
  • 200 ml of water.

The procedure for cooking plum jam with pear is similar to apple.

Plum jam with walnuts

Many people know the recipe for royal gooseberry jam, when the berries are free from the pulp and stuffed with nuts: walnuts or almonds.

In exactly the same way, you can make real "royal" jam from plums with walnuts.

Attention! It is desirable to pick up a plum of such a grade so that the bone can be easily removed from the fetus with the help of a stick without damaging its integrity.

It will take:

  • 1.3 kg unrefined plums;
  • 1 kg of sugar;
  • 500 ml of water;
  • about 200 grams of peeled walnuts.

The process of making jam according to this recipe is not easy, but the result is worth the effort:

  1. Plums sorted out, removing damaged and ugly forms.
  2. Walnuts are divided into quarters.
  3. From each fruit with a stick or not sharpened pencil extract bone.
  4. Sugar is mixed with water, boiled syrup.
  5. Peeled fruits are placed in it, boiled for 5 minutes and left to cool.
  6. The procedure is repeated three times.
  7. At the last stage, the syrup is poured into a separate container, and a quarter of walnut is placed in each drain.
  8. The syrup must be boiled again.
  9. Plums filled with nuts, spread on sterile jars, pour boiling syrup and roll up sterile lids.

Plum and Almond Jam

Similarly, prepare the "royal" plum jam with almond nuts, stuffing each fruit with whole nuts. The only difference is that fruits can be filled with nuts after the second cooking stage and the last time to cook plums already with almonds.

Plum jam with nuts and brandy

Delicious, however, not at all a children's dish is plum jam with the addition of a variety of alcoholic beverages. Treats prepared according to this recipe can decorate any celebration.

It will take:

  • 1 kg of plum without pits;
  • 700 grams of sugar;
  • 3 tbsp. spoons of brandy;
  • 1 tsp cinnamon;
  • 100 g of any nuts (walnuts, hazelnuts or almonds).


  1. Fruits are washed, cut into two halves, remove the bones.
  2. Then they are poured with sugar, left for an hour.
  3. Mix well and set the container to warm.
  4. After boiling boil until no more foam is formed, which is removed all the time.
  5. Nuts fray on a coarse grater.
  6. Add cinnamon and nuts to plums.
  7. Cook about 10 more minutes.
  8. Add brandy, mix and distribute in sterile jars.

Plum, lemon and ginger jam

This recipe will not leave indifferent those who like to take care of their health. After all, ginger in combination with lemon is a powerful antiviral agent in the period of exacerbation of colds, and in combination with plum it is a tasty medicine.

It will take:

  • 2 kg of plums;
  • 1 lemon;
  • 30 g fresh ginger root;
  • 800 g of sugar;
  • 3 glasses of water;
  • 15 g of pectin.

For jam on this recipe, it is desirable to choose the most juicy and at the same time strong fruit:

  1. Fruits are washed, peeled and stoned, and cut into pieces. Council! To easily remove the skin from the fruit, you need to make on each two small incisions and dip them for 30 seconds in boiling water.
  2. Ginger rubbed on a fine grater.
  3. Pectin is mixed with sugar and covered with this mixture of fruit.
  4. Add water, bring the fruit to a boil and add ginger.
  5. The jam is stirred and heated on a quiet fire until it thickens.
  6. Then instantly laid out on sterile jars.

Jam Plum Jam Recipe

Plum - so versatile fruit that even herbs are wonderfully combined with it.

Would need:

  • 2.5 kg of plums;
  • 1 kg of granulated sugar;
  • 1 tbsp. spoon of vinegar;
  • a few sprigs of mint.


  1. Fruits, as usual, are peeled and, covered with sugar, left overnight.
  2. In the morning, put on a moderate fire, add vinegar after boiling, and after half an hour - finely chopped mint leaves.
  3. Twenty minutes from jam you can already take a sample. If a drop thickens on a saucer, then it is ready.

Georgian Plum Jam

Georgia, as it is known, is famous for the variety of spices, herbs and nuts. Therefore, Georgian plum jam can be called a true delicacy.

It will take:

  • 1100 g pitted plums;
  • 500 grams of sugar;
  • 85 g peeled walnuts;
  • a few sprigs of lemon balm or lemon moss;
  • 5 g grated ginger;
  • 5 g ground cinnamon;
  • 900 ml of water.

Cooking plum jam is quite traditional:

  1. Fruits free from pits, fall asleep with sugar and insist for about an hour.
  2. Water is poured in, heated to a boil over a quiet fire, and foam is collected.
  3. Add cinnamon and ginger and boil for half an hour.
  4. Dry the walnuts in the oven, grind them on a grater and add them to the jam.
  5. 10 minutes before the readiness, finely chopped herbs are added.
  6. Lay out on sterile and dry banks, spin for the winter.

Simple jam plums in a slow cooker

Multivarka will reduce the amount of effort and time to a minimum.

It is necessary:

  • 500 g purified