Plum jam with citrus zest

Plum jam with citrus zest

Category: Vegetable and fruit dishes

Ingredients
Plum purple (pitted weight)	1 kg
sugar	400gr
orange (juice and zest)	1 PC.

Cooking method

• In the open spaces of the forum I wrote about my plum jam, I was scolded that I needed a recipe, otherwise everything would be lost and ... yes, they almost scolded me, I had to write))).
• I admit that from jams and other dried foods, practically only plums, apples and pears. Well, I don't like cherries, cornelian cherries and other currants))). More strawberries. But her season is short. And apricots. But they do not grow with us, infections))).
• So that's it. Plums usually contain a lot of pectin (a gelling substance), which makes plum jam thick and dense. Therefore, it's not even a shame to pour orange juice into the plum.))
• Classic technology: the juice is boiled with sugar for about 2 minutes, the pitted plums are lowered and cut into halves, allowed to boil, the zest is added, immediately turned off and left to cool completely. Then twice more: let the whole mass boil - turn it off. You can have less juice, sometimes I put the juice of 1 orange for 3 kg. I love it when the jam is picked out of the jar with a slide. My mother, on the contrary, loves to have such a gentle flow.
• It is possible with a sprinkle of sugar in advance. Cut the plums the day before, remove the seeds and sprinkle with sugar. By the next morning they will give juice. At least some, but they will, although this fruit is not particularly watery. Put on the fire, pour in the orange juice, put the zest, let it boil. Turn it off immediately and so on two more times.
• Boil plums more carefully. The jam from it is thick enough and can easily burn.
• It is better to remove the zest not with a grater, but with a zest knife. The resulting stripes are boiled / stand in the syrup and become translucent, like candied fruits. Tastes very well.
• You don't have to save sugar on the plum. If pears after cooking are usually sugary sweet, then plums are acutely sweet and sour. Feature of the fruit.
• The amount of orange juice can be reduced for a thicker consistency: I usually add the juice of 1 orange to 3 kg of plums. But it can also seriously depend on the juiciness of the plums.
• Part of the orange peel can be replaced with lemon peel. But there should still be an orange. It is plum and orange that are a great tandem. At the same time, I strongly advise against pouring lemon juice. Plum is usually pronounced sweet and sour. Lemon juice will turn the low-sugar jam into a kosorylovka, as my grandmother used to say))). I mean - in sourness.
• For preparation: after the third boil, immediately pour the hot jam into prepared jars ("boiled" in the microwave with lids and dried), immediately seal, turn on the lid and cover with a terry towel / blanket / sweatshirt.

Similar recipes

Jam from green cherry plum (Admin)

Plum jam "Lenivka" (Trishka)

Blue Plum Jam (Steba DD1) (saqwer69)

[Nata]

Nata The plum according to your recipe has been on the stove since yesterday, in the evening it will also go to jars! I already have nowhere to put! Yesterday I showed pictures to my girls in watts-up, they are shocked by me, but I am shocked by myself!

What's the recipe? The drain was brought in a lot, it needs to be processed. Share, pliz !!!

Thank you, Marish, I found it. Have you already tried your freshly brewed? Do you smell citrus? I think how much to add, more or less?

Yeah, I just poured it out, made it from kg, took 1 orange, the zest was 1/3 of it somewhere (I took it in pears before), so I took another dried orange zest.You can feel the citrus in the syrup! The only thing, I had a sweet plum and I was greedy for sugar, about 350g, it turned out a little sour for my taste, but these are my troubles, I hardly eat apples either - I'm sour. But delicious!

Natasha, already lay out the recipe, we’ll go there to discuss everything - the next year you’ll find a recipe!

[Scarecrow]

Scarecrow, Thank you! Tomorrow I will pull the jars out from under the blanket, take a picture of the beauty!
So far like this

It's another matter! And then he scatters recipes in the back streets, and then you go and ask where, what ...? I wanted to leave us without a treat ...

[marina-asti]

marina-asti,

Ooooh, it's still beautiful.))) And delicious ...

I'll come to you to eat your jam. You won't eat so much anyway!)))

After all, they are teasing with a tasty plum! How to live now until the next harvest

[Scarecrow]

Scarecrow, easy!

Virgo, the question is to the point. Plum weight count with seed or pure?

[kseniya D]

kseniya D,

I am counting net weight, boneless, to be honest. Always, because sugar is based on the net weight of the fruit.

And then I cleaned it and I think maybe I should have weighed before. I ran to put it on the stove.

Natasha! Hurrah! I was just looking for a recipe for a plum! Tomorrow I'll go buy. thank you dear! And then add a photo.

I will come from St. Petersburg to cook the same. I made sun-dried plums, I still have to make tkemali and varnier. Even decided to prepare plums

Natus, I made it. I just rubbed everything through a sieve before the last vrka, because my daughter does not eat with pieces, and in this form it is convenient both for cheesecakes and pancakes. But with me it did not turn into jelly, and I also like to spread it like this on bread. Apparently the drain was wrong.

[kseniya D]

kseniya D,

This is when, as and strongly depends on the plum: a lot of pectin in it or little, so do not worry about this. The main thing is to make it tasty.

Tasty, no doubt. Also, the oranges were tasty, sweet, juicy, so I put 350 sugar per kg.

Natusik, my husband said DELICIOUS! This is for you

Tus, there are plums, oranges too, but bald, the zest has already been peeled off somewhere ... can I put some lemon zest? Or rush to the store for oranges?

Crumb, but where are the peeled oranges? Press them already, well, until Natasha pulled herself up here, I think my legs will not mind lemon zest, just not from all the lemon. But I will also sit here and listen, otherwise suddenly it cannot be added to the cream. Although for the sake of experiment, I would try. And my already sentenced the second bank, it seems, I will have to buy another plum tomorrow. I'll try to put a little lemon zest.

Found it, Tuska writes that part of the orange peel can be replaced with lemon !!!

So I did, squeezed the juice from a bald orange ...

My plum gave so much juice ...

I went to cook ...

Slivomanyachki))). Lemon zest can be added. You can at least all the lemon, but it's better to add some orange.

[Catwoman]

Catwoman,

They usually don't wait for winter with you?))) I take it out of sight and then they don't even remember until I bring it from the basement myself))).

Slivomanyachki)))

Well, yes, we are ...

Plum is soooo delicious, in any form ...

I was here the other day, my dear, I baked her in leaven wort with honey, uuuu, what a delicious thing came out ...

I went in, Tus, and you have a thick jam, you say it turns out, right?

I've already boiled mine twice, even if it's not very thick, 1.5 kg. plums added 64 gr. orange juice ...

Well, okay, density is not the most important thing, the main thing is taste !!!

After taking the sample I will come to hug or ...

[Crochet]

Crochet,

When, like, Inn, it strongly depends on the plum, on the pectin content. Last year it was just jelly, it was picked out of the can. This year there is a can in the basement, I take it in my hand - it splashes, it means that it is not "stuck".

I also cook from yellow ones with honey and lemon (zest). It usually turns out liquid too, but I don't care, the main thing is delicious.

I will hide when you come to me that ... this ... I will crawl under the plinth, mind you not looking there!)))

Well, now we finally got to the house, I’m tired of who knows who, the legs are falling off, the head does not think (
I need to drink tea and sleep .... but just like that, drinking tea at 2 am is boring, so I climbed into the cherished cabinet and pulled out ... right! jar! it says "Plum / orange Schochelka 2015".
You remember that the plum is often sour for my perception, and so I already managed to drink a decent amount for tea and it tastes good to me! It is very tasty when pieces of rind come across in the syrup. I have little syrup, mostly plums, but they are not very gelatinous, but this fact does not bother me at all.
Now I calmly, practically without remorse, will go to bed!

[marina-asti]

marina-asti,

I don’t even know directly ... Scold you or love you after you got drunk on jam at night!)) Although I myself am. I eat what I want and when I want. Resolved, I will love you for jam at night!))

If you liked it, then let it ..

[Scarecrow]

Scarecrow, I can't be scolded, I lost a bunch of calories yesterday after 3 building stores, I could well afford to eat jam with tea at night!
I really liked it, the pear is certainly out of competition, but plum with oranges definitely has a place to be in jam recipes for the next year!

I made jam according to the recipe.
True, I added more zest, an orange, well, I really respect it.
What a fragrant jam!
The taste is also extraordinary!

I am very grateful to the author for such a wonderful recipe!

[Scarecrow, Nata]

Scarecrow, Nata, is this jam thick? I need a very thick and sourish.

[Crochet]

Crochet,

When, like, Inn, it strongly depends on the plum, on the pectin content. Last year it was just jelly, it was picked out of the can. This year there is a can in the basement, I take it in my hand - it splashes, it means that it is not "stuck".

I quote myself. The density in this case is impossible to predict.

[Nata!]

I'll take a chance, the plum is already waiting! Thank you, Nata!

[Gala]

Gala,

Is there no pectin? You can throw it. Then it should be gelatinous.

no, there is jaundice and agar

[Gala]

Gala,

Use jellix according to the instructions on it. This is pectin with the addition of powdered sugar (it seems) and citric acid (a natural preservative). Agar-agar for acid-containing things is usually used at a temperature of about 60 degrees. At a higher temperature and in the presence of acid, something can happen to it that will spoil its properties. And we pour out fiery jam so that it won't spoil.

Late! It turns out that you first need to mix it with fruit and boil, and then just add sugar. And I already covered the plum with sugar.
Okay, I'll do it like your recipe. If it turns out to be liquid, I will boil it down to insanity

[Gala]

Gala,

Generally, pectin is usually poured at the very end. That is, before the third boil. Because he does not tolerate long boiling - literally 3 minutes, no more. I poured part of the syrup, into it pectin, mixed with a small amount of sugar, diligently stirred it (without sugar, it easily clumps, infection, in thick syrup and such "grains" floats: dissolved on top, but inside like a capsule with powder. itself like gelatin: it swells, absorbing liquid.If this happens - a blender will help you)))). Then it's all in jam and boil for the third time for several minutes and pour into jars.

[Nata,]

Nata, I understood everything. Thank you!

[Nata]

Nata, I made. Look what I got

This is not jam, but some kind of super plum marmalade! Great taste, wonderful citrus notes, I added a little more lemon zest

[Gala]

Gala,

Did you want a plum brick? You got it !!))

Aha! I need this consistency for spreading gingerbread.

I didn't buy an orange! We'll have to sprinkle it until tomorrow.

[Nata]

Nata, thank you very much for the recipe !!! : a-kiss: I've been boiling plums for the second year just like this !!! This is delicious!!!

Added Wednesday 21 Sep 2016 5:01 PM

I didn't buy an orange! We'll have to sprinkle it until tomorrow.

So it's even better, the plum will give juice ..I first sprinkle it with sugar, the next day I drain the syrup and bring it to a boil with the addition of zest and orange juice, I put the plum and then according to the recipe .. but it sometimes stretches up to five days .. I achieve the syrup thickness, but I don’t boil the plum much, I like it the halves were intact.

I also forgot to buy an orange))). I postpone the last cooking until tomorrow)))

[Nata]

Nata, do not understand, do you add zest and juice at the end of cooking?

[Nata]

Nata, do not understand you add zest and juice at the end of cooking?

I didn't add it right away because it wasn't there. So today I forgot to buy again))). You need to boil it with zest at least for the last time and it will already be wonderful. My husband just brought oranges, I rubbed it on a fine grater, added it, boiled it one last time and poured it. I didn't add juice, because it's too late to evaporate it and "be friends" with the plum))). I did not cut the zest in strips, since it will not have time to stand (it becomes soft and translucent in hot syrup).

[Scarecrow]

Scarecrow, Nata, thanks for the recipe. I really regretted having made only one serving

[ElenaBK]

ElenaBK,

Is it all by the plum? I'm not very aware of something))
Yes, orange and plum are friends.

[Scarecrow]

Scarecrow, plums are still growing on the market. I would only have enough strength for all plans. But the recipe definitely goes to my favorites, and next year I will definitely cook a LOT of such jam. Thanks again

[ElenaBK]

ElenaBK,

Local plum is needed. Moldovans often grow on the market. This is not at all the same.

[Nata]

Nata, but how can you tell them apart on the market? The sellers won't confess. If only the grannies ...
I cooked from a store plum, it was written that Russia. It turned out very tasty. It's even scary to imagine how tasty it is, if from your garden.

[Scarecrow]

Scarecrow, really liked the recipe. Already cooked. But it seemed to me that it was too sweet. Can I put 300 grams of sugar on 1 kg of plums?