Baked plum jam

Category: Blanks
Baked plum jam

Ingredients

plum (pitted) 500 g
Brown sugar 250 g
dry white wine 125 g
almond 100 g
ground cinnamon 1 tsp
cinnamon sticks 3-4 pcs
zhelfix 2: 1 (see recipe) 1.5-2 tbsp. l

Cooking method

  • Baked plum jam
  • Cut the plums into wedges, fold into a baking dish. Add all the other ingredients (except for the jaundice), you do not need to peel the almonds from the skin, stir and leave for an hour so that the plums give juice.
  • Bake in an oven preheated to 170C (convection 150C) degrees for one hour.
  • After 50 minutes of cooking, the contents of the mold looked a little like jam, more like jam (I think it depends on the type of plum, on how much pectin it contains). Therefore, I added 2 tbsp. l zhelfix, gently mixed and put the form in the oven for another 10 minutes.
  • Transfer the hot jam to a jar and store with cinnamon sticks.
  • Enjoy your tea party!
  • Baked plum jam
  • Next time I will cook a double portion at once. This one was destroyed almost immediately, still warm.

Note

Recipe Source: 🔗

gala10
Sonadorawhat an interesting recipe! And just the plum season ... We will try, thanks!
Sonadora
Thank you, Galin, try it. I really liked the jam, very fragrant. And there is no need to stand over the caste.
gala10
Quote: Sonadora
And there is no need to stand over the casserole.
Yeah, this is very important !!!! For me, anyway ...
Sonadora
And then! Lazy recipes are our everything!
V-tina
Sonadorawhat yummy !!! Bravo
Inusya
Mashk, well, I really want to lick the monitor ...
Atpadbashki!
Tanyulya
Cool !!! Maaan, well, you are an intriguer !!
TATbRHA
And the beauty is indescribable.
Summer
What a cool jem! Probably in the cartoon, you can also do this?
Admin

Jam - well, it looks very tempting, neatly prepared, and the photo is super! Masha, WELL DONE!
Sonadora
Thank you, girls. I would be glad if the recipe is useful to you. You can also add bitter chocolate to the jam. I think it will be very tasty.
Quote: Summer
Probably in the cartoon, you can also do this?
It is possible, like any other jam or jam, but there you will have to mix the mass periodically and skim it off.
Summer
Masha, thanks for the advice, I wouldn't think about stirring, the jam is very appetizing, and you won't turn on the oven yet, so you can do it only in the cartoon, without options. I will definitely prepare.
sweetka
Do we remember, yes, that I don't cook dumplings? but something that you put in the oven and then immediately eat - yes, that's me. In connection with the above, a question striking in its intellectuality: how does jam differ from jam?
But I know words that only Fima Sobak knew!
Sonadora
Olesya, the oven in the summer is yes ... Replace with a firing squad, like a gritsa

sweetka, Light, for me only by density.
sweetka
Which one is thicker and which one is thinner? Why did you first see the jam in the oven? how was it determined?
Sonadora
The jam is thicker. Keeps its shape, does not spread. You can spread it thickly on a slice of bread and eat without fear of slipping.
sweetka
ooooooooooooo, tada I am yes, I am for the jam! bo do not bastard, as long as you dump so aesthetically I eat. The theme with the oven is very good to me.
Sonadora
And how I liked it! Mustache mixed - forgot, then forgot once more - and you can eat.
Crochet
For many years I've been cooking jam / jam in the oven ...

Most often apple ...

But there was orange, and cranberry, and apricot, and assorted jam, and plum mousse ...

By the way, Olya - ilga laid out similar recipe ...

Manyunya thanks for your version of the brass or is it correct to say oven? jam, I'll take it on a pencil ...
Tatiana Shishkina
I also really liked the recipe, especially the one in the oven, and you don't even need to stand over it ... Apricots are probably also delicious ...
Crochet
Quote: Tatiana Shishkina
Apricots are probably also delicious ...

Tanyushadon't even hesitate ...

Sonadora
Quote: Krosh
By the way, Olya - ilga posted a similar recipe
And I wasn't looking for compote! Only "jam in the oven". I directly felt that we should have such a lazy recipe, but the search engine did not give it out.
Kroshik, Inus, about apple, yeah, I also thought, especially since these same apples will be coming soon ... Thank you for the links and the recipe for plum mousse. I will definitely try and report back.

Quote: Tatiana Shishkina
Apricots are probably also delicious ...
I'm afraid to even imagine how delicious it will be!
sweetka
but a girl came with clever questions. ha-ha-ha, I specially prepared, and I am sure that no one can answer them! (again laughs homerically and flaps the wings of the black cloak). and now, sobsno, questions:
1. WHAT IS IT BREEDING IN?
2. Do you need a cover?
3. But does it reach the edges of the dishes?
4. Do you need to mix?
5. How do you know if you're ready?
well ... for a warm-up.
Sonadora
1.the usual baking dish
2.do not
3. nope
4.do not
5. as soon as the "water" thickens - ready
sweetka
no, Mot, are you kidding? what is a CONVENTIONAL baking dish? I have it a multicooker saucepan - for everything and protvin - for a jib! what is so common?
Tatiana Shishkina
Quote: Sonadora

And I wasn't looking for compote! Only "jam in the oven". I directly felt that we should have such a lazy recipe, but the search engine did not give it out.
Kroshik, Inus, about apple, yeah, I also thought, especially since these same apples will be coming soon ... Thank you for the links and the recipe for plum mousse. I will definitely try and report back.
I'm afraid to even imagine how delicious it will be!
I here baked apples in the oven on the occasion (I learned to make marshmallows, but I was too lazy to cook on the stove), I baked the peeled apples without sugar, beat them with a blender and it tasted like a puree just like they sell in jars for kids
Now I want to make apple jam in the fall, my son loves cooking with apples, and my sister's apple tree is just like from a fairy tale, the branches hang down to the ground, all in apples, we collect the harvest with coolies
Tatiana Shishkina
Quote: sweetka

no, Mot, are you kidding? what is a CONVENTIONAL baking dish? I have it a multicooker saucepan - for everything and protvin - for a jib! what is so common?
I somehow cope with an ordinary deep frying pan without a handle, I think you can donate an ordinary enamel saucepan (I have that sea of ​​all sorts of dishes, in the kitchen a built-in cabinet in two squares is crammed with all sorts of necessities)
sweetka
We will search ... (C)
Crochet
Shine, I bake in a deep baking sheet from the oven ...

In small, too, you can, it all depends on the volume ... not on your esessna ...
sweetka
I don't have a deep baking sheet, but I have a frying pan without handles. for about such purposes. it is certainly not deep, but I think with beer pull with jam
Sonadora
Light, and what kind of frying pan, not cast iron?
sweetka
Mot, that fig knows him ... like by weight not. I put Ossetian pies and sausage in it in the oven.
Tricia
I am grateful for the great recipe and incredibly simple execution!
Jam or jam has never been cooked so lightly.
I cooked from 3 kg of plums (as I later found out, very sour). She freed the plums from the seeds, cut them into halves, took my saaam healthy baking dish, plums - there and covered it with sugar (1.5 kg) overnight.
In the morning the plums, which gave juice, were seasoned with cinnamon and a pinch of musk. nuts, a handful of whole cardamom and put everything in the oven. It took more than an hour to bake (about 2), since the volume was large. After 2 hours, pulled out to cool, tried. Oh horror - just incredible sourness! The husband - the main eater of preparations - does not respect sour.
While rushing about the kitchen, tearing her hair and thinking what to do, my husband came up, tried ...and asked to roll up the syrup separately and the cream itself separately. Cough, our business is small, I cast the syrup from the mold, added gelfix, boiled it, rolled up 3 cans of 0.5 each. Then I added sugar by eye, once again gilded the remaining cream in the oven (1 hour) and put it in jars (3 more pieces. 0.5 each). After the second baking, the cream had a distinct caramel flavor! Just great taste!
sweetka
First, an anecdote. In connection with the current fashion for political correctness, we will replace the typical nationalities of the heroes of Soviet jokes with more loyal ones
Two Nottinghamshire men are talking:
- I bought myself a car ...
- Class! And who is the color?
- Have you seen nights in Leningrad, white ones?
- Well, of course.
- That's exactly the same, only dark green!
So what am I doing? I cooked Varenka. Only without cinnamon or plums. And from a melon with star anise! And so from the recipe, no, no retreat.

Baked plum jam
Tricia
Quote: sweetka
And so from the recipe, no, no retreat.
Svetlan, we all sin this.
And as soon as the girls-mistresses of Temok don't throw slippers on us such alchemists, I won't put my mind to it.
By the way, does star anise have anise flavor? And write the proportions of your jam, plz. How much and in what form of star anise?
sweetka
Nastasya, I must confess moped the recipe is not mine, I am his noble stuck borrowed from Nika Belotserkovskaya's blog. In general, I have a difficult relationship with all sorts of Nikabelo Tserkov, Yulia Vysotsky, etc.: for some reason I do not like them very much, but they do not even suspect about my existence, and also strongly. So we are on an equal footing.
But, having climbed onto Nicky's site, somehow my misanthropy on this site faded slightly. And melon confiture treacherously contributed to these transformations.
proportions of the auto press: melon - 800 g, sugar - 600 g, lemon - 2 pcs, star anise - 2 stars. she made a five-minute jam, boiling all 3 days in a row. star anise is then thrown away.
I made it in the oven, but without lemon. once again convinced: lemon or citric acid - NECESSARY! star anise put 3 stars. I love him, infection. something like this...
Tricia
Thank you, Shine! :) I wrote down the proportions.
I was waiting for my husband today with a melon, I thought I’ll make some delicious, so he, my joy, pinned the watermelon ...

Here came the idea to replace lemon / citric acid with sour fruit ... nectarine, for example. How to nakhimich, I will write about the result.

Quote: sweetka
Niki Belotserkovskaya
(in a whisper) who is it?
sweetka
Quote: Tricia

(in a whisper) who is it?
you are mine, it's high-wide-deep a glamorous auto-press of a range of culinary-themed books. but now I actually grumble more traditionally. and she's happy to bookmark her blog. Googling the name and surname - you will understand everything.
Sonadora
Quote: sweetka
So what am I doing? I cooked Varenka. Only without cinnamon or plums. And from a melon with star anise! And so from the recipe, no, no retreat.
Yeah, truncated as usual: "The rest is by prescription."
After this recipe, I must say, I was so lazy that now I started to make all the jams / preserves in the oven, especially since the dacha apples are now ...

Light, and should there be any cantaloupe or a certain kind?
sweetka
Certainly of a certain sort! Anything will not work. We call this variety "HowBog sent"

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