Plum jam is a source of benefit and gastronomic pleasure. Having prepared it for the winter, you can enjoy the sweetness and aroma of ripe fruits, drinking tea in the warm comfort of your own kitchen and recalling sunny summer days. How to cook plum jam in a slow cooker, we will tell in this article.

Tips for the preparation of plum jam

For the preparation of jams, jam and marmalade, you can use almost any varieties of drain. Many believe that white plum is best suited for such purposes, but this statement is debatable. Each variety has its own characteristic features: pleasant sourness, thin or, conversely, with a rich aroma, beautiful color, etc. There is only one thing with confidence: if you make jam correctly, it will turn out delicious in any case.

The process of fruiting of plum trees is quite long. From the first weeks of August to the end of September, you can collect crops of all kinds of varieties and preserve them for the winter, adding other fruits, berries, spices or bypassing only sugar to preserve the pristine plum taste and aroma. The most important thing is that all components of jam be high -quality and fresh, the use of rotten or spoiled fruits can significantly ruin the final result.

Jam can be boiled with both bones and without them, but it is better to clean the plums before cooking. Agree, there is nothing pleasant to choose bones from the finished delicacy.

For the preparation of plum jam, aluminum dishes are best suited, in which the fruits definitely do not suck the bottom, however, you have nothing to worry about with an anti -stick bowl of multicooker. In the process of cooking, you also need to remove the foam and periodically stir the dish so that the fruits are prepared evenly. The amount of sugar can be adjusted independently, focusing on your own taste. Sour varieties need more sweets, and sweet, on the contrary, will require less sugar, sometimes even need to add a little citric acid to them.

Plum jam with cognac and nuts in a slow cooker

This plum jam in a slow cooker is prepared in an unusual way - the plums are filled with walnut nuclei and retain their integrity. From such fruits, you can subsequently make an independent dessert by simply adding whipped cream or grated chocolate to them. Cognac brings a small piquancy to this delicacy, which emphasizes and enhances the aroma of summer fruits. Preparing plum jam in a slow cooker from the following components:

• drain - 2 kg;
• cognac - 5 tbsp.;
• sugar - 2.5 kg;
• whole walnuts - 3 glasses.

Pay attention to the stages of preparing plum jam in a slow cooker:

1. For such jam, select a small plum. They need to be thoroughly washed and dried, then make each fetus on the side of the cut and gently remove the seeds. If you have large plums, then divide them into halves and remove the bones.
2. We carefully free the nuts from the shell, trying to save halves of the nuclei as far as possible. For this plum jam in a slow cooker, you can immediately purchase cleaned walnuts, then you will simplify your job.
3. So, we pour the prepared nut nuclear nucleles into a dry frying pan and fry a little over medium heat. You can also dry the nuts in the oven.
4. Now we fill our plums with nuts, sticking them into the cuts. If the fruits are divided into halves, then we press the nuclei into the pulp.
5. Fold the plums in the slow cooker, pouring sugar. In this form, we leave fruits for at least 3 hours, until the released juice performs on the surface of sugar.
6. Then we turn on the slow cooker and put it in the “Extinguishing” mode. From boiling jam, remove the foam and leave to cook for 1.5 hours. We periodically remove the foam again, and stir the plum jam in the slow cooker.
7. About 10 minutes before the end of cooking, pour cognac into the multicooker.
8. We prepare containers for conservation. We pour hot jam into jars, roll, cool under a warm blanket and hide for the winter.

Plum jam with chocolate taste in a slow cooker

The fruit taste of plums and the delicate smell of chocolate is a beautiful and win -win combination. In this recipe, we will not use chocolate itself, but a cocoa powder and vanillin. Here is a list of products from which we will prepare plum jam in a slow cooker:

• red plums - 2.5 kg;
• sugar - 1.5 kg;
• cocoa powder-5 tbsp.;
• vanilla sugar - 3 bags.

Let's make preparation of plum jam in a slow cooker:

1. Enough mature, but not upset plums well and divide into halves. We take out the seeds and immerse the fruits in the slow cooker, portionedly sprinkling them with sugar. We use half the norm, that is, about 750 g.
2. We put the cup of the multicooker in the refrigerator for 12 hours, for which our fruits should let a lot of juice.
3. Mix the second half of the sugar with a cocoa powder and vanilla sugar. We pour it all into the bowl and put it back in a slow cooker.
4. We find the Extinguishing program and put the timer for 40 minutes.
5. We cook plum jam in a slow cooker, removing the foam and periodically interfering so that the plums do not boil and boil evenly.
6. We will sterilize the containers for jam in advance. We pour hot treats on them, roll it up, cover with something warm and cool. Then we hide in a dark place for storage.

Plum jam with citrus in a slow cooker

The taste of the drain is perfectly combined with other fruits, for example, with citrus fruits. The zest of lemon and orange add a bright, slightly spicy and rich aroma. In this recipe for plum jam in a slow cooker you will find such an unusual component as raisins. Let's try to cook this sweetness, first familiarizing yourself with the list of products:

• plums of any variety - 1 kg;
• raisins - 250 g;
• sugar - 1 kg;
• large orange - 1 pc.;
• lemon - 0.5 pcs.

Plum jam in a slow cooker in this way is cooked:

1. My fruits are under the tap, dried a little. We cut the plums into halves and take out the seeds from them. We pour raisins in a bowl with water at room temperature for about 30 minutes.
2. First, the orange with lemon is cut into halves, then into quarters and chop with slices.
3. In the multicooker bowl, first lay out a layer of drain, sprinkle with sugar and raisins, then make a layer of citrus fruits. Thus, we alternate the layers until all the ingredients end.
4. We leave food for several hours to let the juice.
5. Having selected the “Extinguishing” function among the programs, we cook plum jam in a slow cooker for 1.5 hours. While it boils, from time to time we stir it with a plastic or wooden spoon and remove the foam.
6. Pour the treats in sterilized containers and roll up with lids, also sterilized. So that in winter the jam is stored well, we put it after cooling to where it is dark and cool.

Spicy plum jam in a slow cooker

An unusual spicy taste for this plum jam made in a slow cooker gives cardamon, cinnamon and almonds. There is another original component - white wine. Creating jam is a creative process and a suitable field for culinary experiments, so let's prepare an unusual delicacy using the following products:

• plums - 2.5 kg;
• sugar - 1.5 kg;
• white wine - 200 ml;
• cinnamon - 1 tbsp.;
• ground cardamom - 0.5 tsp.;
• almonds - 40 g.

We will analyze the process of cooking plum jam in a slow cooker.

1. Plums in this jam have the form of halves, so for starters we will wash them, share in half and take out the seeds.
2. Then we spread the halves of fruits in the bowl, where we will cook them, sprinkle with sugar and put in the cold for 12 hours. Mandatory plums must be hidden in the refrigerator, otherwise they can sour.
3. During the time, while the plums are insisted, they will let the juice. Then we pour white wine to them and add all the necessary spices: cinnamon and cardamom.
4. Using the “Extinguishing” function, we cook plum jam in a slow cooker for about 1 hour so that the syrup has time to thicken well. If the plums are very juicy and there are a lot of liquids, then you can cook them longer, about 1.5 hours. In the process of cooking, do not forget to remove the foam and stir plum jam in a slow cooker.
5. Almonds can be used in any form, for example, as whole nuts or in the form of petals. We add it to the treat somewhere 10 minutes before the end of cooking.
6. Pour the jam into sterilized jars, cool under a warm blanket and remove to be stored in a cool place.

Plum jam with red currants in a slow cooker

At the end of the ripening season of red currants, you can already harvest early varieties of drain. Combining these two products, you can prepare a very tasty and beautiful jam of a rich color, which, moreover, will become a source of many vitamins. Here's what we will use to create plum jam in a slow cooker:

• white plums - 1.5 kg;
• red currant - 1 kg;
• sugar - 2 kg.

And plum jam is prepared in a slow cooker is very simple:

1. My currant berries and simultaneously sort out, removing leaves, stalks and other garbage. Plums are also mine and clean from the bones.
2. We grind all this together in a meat grinder or beat with a blender. The meat grinder will grind products, but will not give a mass of such homogeneity as a blender.
3. Pour the prepared composition into the multicooker bowl and add sugar. We put in the cold for 2 hours.
4. Then we install the bowl inside the device and select the “Extinguishing” program.
5. Removing the foam and stirring periodically, cook plum jam in a slow cooker for 1.5 hours.
6. In ready -made sterilized containers, pour the jam with still hot, close and hide under a warm blanket. After slow cooling, we place the jar in a cool and dark place for storage.

Plum jam with apples and thorns in a slow cooker

Tern is a magnificent source of vitamins and beneficial substances, but due to a specific tart taste it is rarely used in fresh food. But the jam with thorns is very tasty, especially if you add it as an additional component to other fruits. Since Tern matures late, the plums in such jam will have to use late varieties. And here is the list of ingredients from which we will prepare plum jam in a slow cooker:

• plums - 1 kg;
• apples - 1 kg;
• tern - 1 kg;
• sugar - 2.5 kg.

Prepare plum jam with thorns in a slow cooker according to the following instructions:

1. All fruits first need to be sorted out and cleaned. It is advisable to remove not only the bones from apples, but also the skin so that their consistency turns out to be more tender and softer. From the plums and thorns we will remove the seeds.
2. We put all the fruits in a slow cooker and a sugar. We will leave for 6-8 hours so that the juice stands out. At this time, it is better to remove the bowl with fruits in the refrigerator.
3. We take out fruits from the refrigerator and begin to cook plum jam in a slow cooker. To do this, select the “Extinguishing” program and put the timer for 1.5 hours. If the syrup does not thicken in 1.5 hours, the cooking time can be extended.
4. We pour the finished plum jam into jars, be sure to be sterilized, close and wrapped. Then, when the containers cooled, remove them in the cold for storage.

Plum jam in a slow cooker

This plum jam in a slow cooker we will cook not only without bones, but also without a skin. As a result, we get a delicious homogeneous jam that resembles a marmalade. Here is a list of components we need:

• plums - 1 kg;
• water - 1.5 cups;
• sugar - 1 kg.

This is how this plum jam is prepared in a slow cooker:

1. First, we wash and free the plums from the bones.
2. We immerse them in a multicier bowl and pour them with water. In the program "Cooking", bring to a boil and cook for 30 minutes.
3. Cool fruits and rub through a sieve to separate the pulp from the peel. We throw the skin, and return the rest back to the slow cooker and add sugar.
4. In the “Extinguishing” mode, we cook plum jam in a slow cooker for 1 hour or longer, depending on how thick we want to get.
5. We distribute the finished jam through the containers, roll, cool and hide for storage.

Plum jam in a slow cooker. Video