Plums are appreciated by many housewives for their unusual taste. To harvest these fruits for the winter is easiest in the form of a jam. It has a homogeneous consistency, so it is not only pleasant to eat it, but also add it to baking or use for cakes. To simplify the entire process of making plum jam, a slow cooker will help you. With the help of such a smart jam, it turns out with a rich taste and aroma.

Plum jam in a slow cooker - the basics of the recipe

• Some models of multicocials have a function in the Jam menu. This will greatly simplify the preparation of blanks for the hostess. If there is no such program, then you will have to use the options for the multicooker “Extinguishing”, “Soup”, “Baking” or “Cooking”.
• Plums must be taken ripe, as they have more juice and sweet pulp. The fruits are moved, the stalk is removed. Do not use plums with rot and wormholes for jam, as well as any damage to the skin of fruit. If at least one such fruit comes across, the taste of the workpiece can deteriorate and bitterness will appear.
• Rinse the plums well, throw it on a colander and give excess water to drain. It is not necessary to dry the fruits well, moisture will not interfere with jam cooking. Some recipes even need to add water to prepare blanks.
• For a jam, a bone of drain is necessarily removed so that it is possible to process the pulp. The blanks are prepared in several ways in which the pulp of the drain is cut into small pieces or crushed in a blender.
• For pieces, sugar is added immediately, then the mass is gradually boiled. If you interrupt the plums in a blender, then you will have a more effectively encounter jam, and then add sugar and then achieve the desired consistency. Some recipes provide for the addition of gelatin for thickening the plum mass.
• A more fragrant jam from the drain is obtained when using fresh fruits. But you can also prepare blanks for the winter from frozen fruits. Such plums are pre -defrosting and washed.
• Sugar can be replaced with honey, but in this case, it is necessary to cook jam at low temperature and not allow boiling masses from drain. Otherwise, honey will lose all useful properties. You can also cook jam with a pectin. In addition to the fact that it helps the mass thicken faster, pectin retains a rich aroma of the workpiece and contains many useful components for the body.
• To prepare a plum jam, you can use any varieties of culture. But at the same time it is important to choose ripe fruits in order to exclude a sour taste at the workpiece. There is a main rule for making a jam: the juicier the drain variety, the longer you will boil the plum mass.
• Do not confuse jam with a jam. Povidl has a more uniform consistency and sustainable mass. It is prepared at low temperatures for a long time. Jam can contain pieces of fruit, it is cooked little and necessarily at high temperature. By consistency, jam looks like thick jam.

Plum jam with cinnamon in a slow cooker

You can achieve a rich aroma in a domestic jam from drain by adding a variety of spices. Most often, cinnamon is used for blanks. If you do not want to feel the taste of grains of spices, then use cinnamon sticks. After cooking jam, they are extracted from the plum mass. It will help to preserve a bright color citric acid or lemon juice.

Ingredients for cooking jam:

• juicy plum - 2 kg.;
• ground cinnamon - 1 tsp. without a slide or 2 sticks;
• white sugar - 1 kg.;
• citric acid is a pinch.

A step -by -step recipe for plum jam in a slow cooker:

1. Rinse the drain with cold water. It is not necessary to dry fruits, since pieces are needed a little liquid at the beginning of the preparation of the workpiece. Cut the fruits in half and remove the bone. The skin for this recipe remains on fruits. Grind the pulp into small pieces.
2. Download the entire number of plums into the multicash at once. Then sprinkle the indicated volume of sugar. Leave alone the fruits for 4-5 hours to release the juice. This stage can be skipped, but then sugar can quickly burn. In this case, the jam will have a bitter taste.
3. Run the slow cooker to the “Extinguishing” program for 30 minutes, leave the lid open. When the multichanes warm up well, start to stir the mass. Do this procedure every 5 minutes. This is necessary so that grains of sugar are completely dissolved. The foam during the extinguishing of the drain must be removed.
4. Add cinnamon, rearrange the mode for “baking”, choose the time for 15 minutes. It is not recommended to cook jam on this function for a long time, since the bottom of the workpiece can burn. At this stage, it is important to constantly stir the plum mass.
5. 5 minutes before the end of the process, add citric acid. It can be replaced with lemon juice in the amount of 2 tbsp. l. After the signal, Jam is completely ready. It is necessary to pour it in a hot state and be sure to sterilized banks. Close the container with a thick lid or roll up, leave to cool and store in a cool place.

Plum jam with gelatin in a slow cooker

Drill jam has a rich aroma and a piquant taste with a light sour. It is convenient to use it as a filling for any baking. But the plum jam can not only be dark. If you remove the skin from the fruits, then the workpiece will acquire a rich apricot tint. To thicken the mass, use gelatin.

The number of products for cooking jam:

• large ripe plums - 1.5 kg.;
• white sugar - 3 multistakan;
• cold water - 2 tbsp. l.;
• citric acid - 0.5 tsp;
• sukhoi gelatin - 5 g.

A step -by -step recipe for jam from a gelatin:

1. Sort the fruits, tear off the stalk and rinse thoroughly. Then collect in a deep container and scald with boiling water. With the help of a knife, peel the plums from the skin and remove the bone. Grind the pulp of the drain in the blender.
2. Pour plum puree into a multicooker bowl. Add the entire amount of sugar and pour citic acid. Mix the mass well, close the multicooker lid. In the menu, press the “cook”, set the time for 40 minutes. Instead of this function, you can use the "Milk porridge" or "soup" mode.
3. The gelatin before adding in the jam must be allowed to swell. To do this, pour cold water into a small container and pour gelatin. Stir the powder thoroughly with a spoon and leave to swell for 15-20 minutes.
4. After the signal of the end of the jam cooking, carefully open the multicooker lid. Pour the swollen gelatin into the multichan and mix well the plum mass. After 5-7 minutes, jam can be poured into sterilized jars and roll up. After the complete cooling of the jam, rearrange in a cool place.

Plum jam with a pectin in a slow cooker

Drill jam in a slow cooker is fragrant with a rich taste, which is inherent only to this fruit. Cooking it is very simple. You will only need to prepare the fruits and load all the ingredients into the bowl. You can use any multicooker model for preparing the workpiece. But at the same time it is important to observe the temperature and the time of jam cooking.

Plum jam products:

• plum "Ugric" - 1 kg.;
• sugar - 1 kg. For jam and 2 tbsp. l. for pectin;
• lemon - ½ tsp;
• pectin - 1 bag of 1 kg. fruits.

A phased description of the recipe for plum jam with a pectin:

1. Before proceeding with the preparation of fruits, deal with the processing of cans for conservation. You can sterilize containers in a slow cooker. To do this, pour a liter of water into the multicash, install the tray for steamed on top. Leave the lid open.
2. Wash the jars and put on the container upside down. Run the “steaming” program and leave the containers sterilized after boiling water for 10-15 minutes. Adjust the processing time of cans of cans depending on their volume.
3. This time is enough to process the drain. Wash the fruits, let the water drain. Cut the plums in half and remove the bone. Then cut the pulp into several parts. In this recipe, the small size of the drain is not important.
4. After sterilization of the cans, remove the tray, pour the water from the bowl. Run the container with warm water and wipe it thoroughly from the outside. Inside the multicacha you can leave moisture, as it will not interfere with jam cooking.
5. Download the plum into the multichan, pour sugar. Add the amount of sugar according to the degree of acid in the fruits. So, if the drain is sweet, then reduce the mass of sugar, and vice versa.
6. Shake the bowl several times or mix the plums with a spatula. This is necessary so that the grains of sugar are evenly spread through the plum mass. Now it is important that fruits are allowed to let juice. You can leave the plum in the multicacha for 1.5-2 hours or save time and turn on the “heating” mode for 20 minutes.
7. When the sugar completely dissolves, turn on the technique on the function “cook” or “steamed”. Preparing Jema in a slow cooker for 40 minutes. If you use the Jam mode, then increase the time to 1 hour.
8. Throughout the jam cooking, open the multicooker lid several times and stir the mass. Otherwise, Jam can burn. In order for moisture to evaporate faster, open a pair hole on the multicooker lid.
9. After preparing a jam, let the mass cool for 5-7 minutes and add it with a submersible blender. If you worry that during the grinding process you can damage the surface of the multicacha, then pour jam into another container and pierce in it.
10. The boiled jam is liquid. In order not to boil it for a long time, use pectin. It is often used by housewives instead of gelatin. Pour pectin, sugar and citric acid into a separate bowl. The latter will not only preserve the saturated color of the jam and remove the cloying of taste, but also acts as a preservative.
11. Pour the dry mixture to the plum mass and begin to interfere quickly. So pectin will not form in lumps. Jam will thicken instantly. After the complete dissolution of the pectin, put the multicooker on the option “Cooking”. Boil jam for another 5 minutes and pour into sterile jars.

Plum jam with butter and vanilla in a slow cooker

Butter is an unusual ingredient for cooking jam. But with its addition, a grape from the drain will acquire a silky taste. Load it during jam cooking at a strictly defined time. Also use only good quality oil. Additionally, you can enhance the plum taste with vanillin.

The number of ingredients for the preparation of a plum jam:

• juicy plum fruits - 1 kg.;
• white sugar 1 kg.;
• vanilin - ¼ tsp;
• butter - 4 tbsp. l.

How to cook jam from plums in a slow cooker:

1. At the first stage, it is necessary to prepare fruits. Wash them well in cold water, put them on a kitchen towel for drying. Cut the plums into 2 parts, remove the seeds. Some housewives prefer to remove the skin. In this case, the jam will turn out with a soft taste, but will not be characteristic of dragging sourness and color in the workpiece. Also, the skin in the slow cooker quickly becomes soft, and will not be felt in Jeme.
2. Additionally, cut the pulp of the drain. Load the halves of the Multichash fruits. Now it is necessary that the fruits are allowed juice. You can do this in 2 ways. The first option involves a natural process. To do this, pour sugar to the drain and leave for a couple of hours.
3. The second option will significantly reduce your time. Pour half a glass of boiled water into Multichash (do not add sugar) and turn on the “baking” mode. Carefully watch the mass. When the skin is burst and a sufficient amount of liquid is released, turn off the slow cooker. You will need about 10 minutes for this process.
4. The pulp of the drain will be soft after short preparation, and it will be easier for you to pure the mass. You can do this with a submersible blender. After the mass becomes homogeneous, pour sugar. Mix well.
5. Next, you need to select a multicooker mode with a cooking temperature of 100-110 degrees. For this, the program “Steaming”, “Soup” or “Cooking” is suitable. Close the multicooker lid, cook jam for 25-30 minutes. Stir the plum mass periodically to avoid its handling.
6. When 3 minutes remain before the end of the process, load butter and vanillin. Mix the mass thoroughly again. Instead of vanillin, you can add vanilla sugar. It must be loaded simultaneously with ordinary sugar.
7. Do not immediately pour jam. Under his temperature, he will prepare further. Therefore, do not forget to stir the mass at this time. Then pour hot jam into the jars and roll up. Turn the containers over to check the density of the lid and cover with a towel. So the workpiece will gradually cool, which will make it possible to evenly distribute to the aromas in weight.

Plum jam with lemon and ginger in a slow cooker

Although the plum has its own original taste, it can be strengthened with lemon and such a spice as ginger. Fruits for this recipe must be used sweet, yellow plums are also suitable. It is advisable to add spices in a hammer, otherwise pieces of fresh ginger can come across in Jeme.

Products for the recipe:

• ripe plums - 0.8 kg.;
• boiled water - 400 ml.;
• white sugar - 0.8 kg.;
• ginger, ground dry - 1 tsp;
• ripe lemon - 1 pc.

The process of cooking plum jam in a slow cooker:

1. Discard the plums after washing in a colander, then remove the bone. Small the fruits finely. Crap the lemon with boiling water, remove the zest. Download the fruits to the multicash, add the zest of the lemon and pour water.
2. Turn on the equipment to the “cook” option, close the lid. Cooking plums must be completely softened. Time will depend on the density of the pulp in the plums. This is usually about 20-30 minutes.
3. After cooling the mass, chop it with a submersible blender. Squeeze the juice from lemon. Pour sugar to the drain, add lemon juice with ginger. Mix jam well. Now select the “Extinguishing” function for 30 minutes. During the extinguishing, the mass is slowly cooked, not seething.
4. So that the jam quickly evaporates, open the hole on the multicooker lid. Periodically, the plum mass must be mixed throughout the cooking process. After the end of the extinguishing signal, turn off the slow cooker. Under the influence of heat, the mass continues to prepare, which will make it possible to pour hot jam into sterilized jars.

There are a large number of options for preparing a plum jam, so each housewife will choose the most convenient way for herself. When cooking jam from drain, it is important to observe the specified recipe and strictly act according to the cooking technology. Only then will the workpiece turn out to be aromatic with a rich taste. Enjoy your meal!

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