Plum jam with orange: 11 recipes

Plum jam has not surprised anyone for a long time - many housewives stock up on this delicacy for future use, filling the shelves of the cellar. Recently, they have begun to complement the delicious dessert with unusual ingredients, one of which is citrus fruits. Preparing plum and orange jam will take very little time, so even a novice housewife can cope with the process.

Rules for making plum jam with oranges

It will not be difficult for young housewives who are just starting to practice canning to make plum jam, because this process is simple, and preparation for it does not take much time. When starting to prepare plum jam with orange, you need to remember the following:

Jam with seeds can be made from medium and small plums, which are ideal for this. Important! The fruits must be ripe, but not overripe, that is, dense, so that they can retain their shape.
For seedless jam, it is better to take completely ripe and juicy fruits, or overripe ones.
Their size can be any: small, medium, and large are suitable. In the latter case, the fruit will need to be cut into pieces.
You need to make sure that the raw materials do not contain spoiled, rotten or wormy fruits. They cannot be used to make jam.
Plum fruits suitable for processing do not require special preparation: you need to remove the stems, wash the plums in cold water and remove the seeds, if this is provided in the recipe.
If you want to make jam from whole plums, you need to pierce each of them so that the skin on the fruits does not crack and they better absorb the sugar.
If the finished product turns out to be too liquid to thicken it, you need to drain the syrup and boil it separately, and then pour it back over the plums and boil.

You can store plum jam either in a cool cellar or in the refrigerator, so the jars can be closed with either tin or thick plastic lids.

Storing jam

There is one way to avoid spoilage of plum preparations with citrus fruits - storage in cool conditions. It is recommended to use a cellar or basement for these purposes. If there is little preservation, put the jars in the refrigerator.

Regardless of storage conditions, you need to regularly check the state of preservation. If signs of spoilage are noticed, pour the product into a saucepan and boil for about a quarter of an hour.

It is not recommended to store such preservation - after cooling, use it for baking or serve immediately.

Plum jam with pieces of aromatic citrus floating in it is a real culinary masterpiece. This delicacy will perfectly remind you of warm summer on frosty days, and will allow the whole family to enjoy pleasant memories.

Classic recipe for plum and orange jam

To prepare classic plum jam, you will need:

1 kg of fruit and sugar (or more, but you need to adhere to the recommended ratio);
1-2 oranges (medium to large).

You can cook it with or without seeds.

In the first case, after preparing the plums, put them in a saucepan, cover with sugar, and then leave until the juice appears.
Place the fruits on the fire and cook for 5 to 10 minutes.
Set aside until cooled to a comfortable temperature.
Cook again for the same amount of time, adding orange juice, let cool and cook again.
Close in sterilized jars and, after complete cooling, transfer to a cold cellar, where they will be stored throughout the winter.

Important! Seedless plum jam is prepared in the same way, but before cooking, the fruits must be pitted.

Cut the plums in half and remove the pits from the centers. If the plum halves are large, you can cut them crosswise once or twice.

If you prepare the jam correctly, the syrup and pieces of plums in it will have a consistency similar to jelly. This structure is considered the most acceptable.

Thick jam from small plums

In fact, the size of homemade plums for cooking dessert does not matter. But if the fruit is substandard, make jam with a thick consistency.

You will need:

Fruits – 3 kg.
Granulated sugar – 1 kg.
Gelatin (or any gelling crystals) – 2 sachets.

How to cook for the winter:

Place the prepared fruits in a saucepan. Bring to a boil over low heat.
Wipe in any way (sieve, colander), removing seeds and unnecessary skin.
Return the mixture to the pan. Let it boil again. Dilute gelatin according to the instructions written on the package. Enter in dessert.
After boiling, add sugar and stir. Cook for another 3-5 minutes.
Distribute into jars and screw. Move to winter storage.

Honey jam from plums and oranges for the winter

For this jam, yellow or light-colored plums are best suited, of which you need to take 1 kg.

The remaining ingredients included in this preparation:

juice from orange fruits in a volume of 0.75 l;
0.5 kg of honey of any kind, but it is best to have a light color.

Preparation:

Cut the plums lengthwise with a sharp knife, remove the pits and, if desired, cut each slice crosswise again.
Boil the juice, put plums in it and cook them for about 15 minutes.
5 minutes before readiness add honey.
Remove the dish from the heat and immediately pour the plum jam into prepared jars.

Video recipe for delicious cherry plum jam

Keep the recipe for winter jam from yellow plums with seeds and a step-by-step story. Good luck with your preparations.

Every housewife can make delicious and aromatic jam from pitted yellow plums. A simple recipe for plum delicacy will be aromatic and rich. It will appeal to all sweet tooths: both children and adults. Fragrant jam, placed in jars, is perfectly stored in the cellar, refrigerator or basement. At the same time, the berries retain their amazing taste and are a rich source of vitamins.

How to make plum jam with oranges in the oven

Cooking this jam in a gas or electric oven is very convenient and quick. You will need a shallow and fairly wide bowl in which to cook the fruit.

The components for the preparation will need to be taken as follows:

1 kg plums;
0.5 kg sugar;
1 large ripe orange.

Cook in the following sequence:

Wash the plum fruits, remove the pits and cut them into even quarters.
Transfer them to an enamel bowl, carefully sprinkling them with sugar.
Grind the orange in a blender along with the skin.
Add the pulp to the chopped plums, mix everything.
Preheat the oven to at least 180°C.
Simmer the plums in it for at least 2 hours, stirring them with a spoon at least 2-3 times during this time (more is possible).
Advice! You can check the readiness of plum jam by dripping it onto a plate or saucer.
If it retains its shape and does not spread over the surface, then you can finish cooking: remove the pan from the oven, pour the mixture into steamed jars and roll them up.
Cooling is natural.

Rules for choosing ingredients

Plums are considered a perishable product; they quickly begin to rot, and using such fruits in the cooking process will lead to the jam starting to ferment. To avoid these and other problems, learn how to choose the right ingredients:

preference is given to fruits that have not yet reached full maturity, but the fruits should not be green;
inspect the plum for signs of rot; if the fruit is spoiled, then you should not use it to create jam or preserves;
pay attention to the condition of the trees, if they grow in the garden, make sure that they are healthy and that the leaves and fruits are not affected by pests.
plums spoil quickly and are not suitable for long-term storage even in the refrigerator; After removing the fruits from the tree, try to use them within 2 days.

Plums in orange syrup for the winter

To prepare plum-orange jam according to this recipe you will need:

1 kg plums (white or blue);
0.75–1 kg sugar;
orange juice – 1 glass;
1 lemon – optional.

Cooking process:

Remove the seeds from the fruit, place in a low saucepan, sprinkle with granulated sugar, add a little warm water to dissolve it faster.
Leave for half a day so that the juice can release.
Pour the plum juice into another bowl, place over low heat and bring to a boil.
Pour it over the plum and leave it to steep until completely cooled.
Drain the syrup, add orange juice, bring to a boil and pour boiling liquid over the plums.
Cool, boil the drained liquid a third time, add lemon juice, and then cook the fruit for 5–10 minutes.
Distribute into steamed jars, and after cooling at room conditions, take them to the cellar for storage.

Note to the hostess

The jam will be even tastier if you add large pieces of oven-roasted walnuts to it. You cannot add raw nuts - the jam will quickly spoil. Nuts soaked in syrup will become the signature highlight of your recipe.
Stir the prepared jam with a wooden spoon (spatula). This is not only a stylish, pleasant and convenient tribute to an ancient tradition: such a spoon does not heat up, it is an object of desire for children’s (and even adults’) licking. The main thing is different. It has long been noted that metal immersed in boiling jam can react to fruit acids and unexpectedly change the color and taste of the dessert for the worse.
Jam can be stored for a long time, but it can harden and become covered with sweet crystals—candied. Many people also like this delicacy, which resembles a caramel candy. But, if you wish, you can eliminate this metamorphosis during the cooking process by adding a little citric acid to the recipe (you will need one level teaspoon per kilo of sugar).

Plum-orange jam has an incredible taste: plum gives sourness, and orange gives a rich aroma of citrus fruits. The combination of these two ingredients creates a unique taste composition. Due to the high pectin content, plum and orange jam has the consistency of thick jam. The main guarantee of a delicious dessert is ripe and fresh fruit without any traces of rot or soft areas.

Cooking time: 30 minutes.

A very tasty and simple recipe for 1 jar.

Products:

ripe plum – 700 g;
orange – 300 gr;
white crystalline sugar – 700 gr.

Recipe for Caucasian plum jam with oranges, nuts and spices

Ingredients:

1 kg plums;
0.5 kg sugar;
1 large orange or 2 small ones;
seasonings (cloves and star anise - 2 pcs., cinnamon stick);
200 g nuts.

Cooking method:

Place fruits with the seeds removed and sprinkled with sugar for several hours so that they can produce juice.
After that, put them on the fire, add chopped nuts and cook as described in previous recipes.
After the third boil, add orange juice and spices and cook a little longer than the usual recipe.
Pack the finished jam while still hot into steamed jars and seal them.
After cooling, move to a cold and dry cellar or refrigerator, where the preparations can be stored throughout the long winter.

Thick plum jam without gelatin

The jam will have an almost uniform structure. Since the plums are put through a meat grinder, small pieces of fruit may occur. Jam is thicker in structure than preserves because it takes longer to boil.

Ingredients:

plums - 1 kg (weight without pits)
sugar - 800 gr.

How to make plum jam:

1. Wash the plums and remove pits. This can be done in any convenient way, since there is no need to preserve beautiful pieces of fruit.

2.Pass the plums through a meat grinder. Add sugar to the resulting mass and stir. Cover the “raw” jam with a lid and leave for 2-3 hours so that the sugar dissolves in the juice.

3.Put the plum puree on the fire and bring to a boil, stirring. Remove all foam that appears on the surface. After boiling, turn the heat to low and cook for 20 minutes.

4.Turn off the heat and let the jam cool completely. This may take 2 hours. Or you can leave it overnight. Then boil the dessert for another 20 minutes and cool again. And for the third time, boil the jam for 20 minutes.

4.Pour the hot jam into sterilized jars and screw on the lids. Let the sweets cool in this form and store them in storage.

I really love plum jam. I think you too. And according to these recipes you will get a very tasty delicacy, aromatic, with a beautiful rich color. Make jam and live sweetly! And also don’t forget to pickle the cucumbers for the winter so that you can crunch them to your heart’s content later.

How to make plum jam with oranges and bananas

Ingredients you will need to make jam according to this original recipe:

blue plum fruits – 1 kg;
orange 1–2 pcs.;
sugar – from 0.75 to 1 kg;
2 bananas;
1 lemon (optional)

Cooking process:

Prepare the plums as usual, that is, rinse and remove the pits.

Place them in a saucepan, sprinkle with sugar and wait until the juice is released.

Cook for 10 minutes first, then add the banana and orange pulp and cook for another 10 minutes.

Place the prepared product in jars sterilized over steam and seal immediately.

Leave to cool and then transfer to the cellar or place in the refrigerator.

Additional Ingredients

Plums go well with apples, the jam acquires a delicate apple aroma and a thicker consistency.
Oranges will add a fresh citrus aroma and taste to a plum dessert.
Butter is added to create a buttercream flavor.
Chocolate will make plum jam unusual and appetizing.
Citric acid will add sourness and extend the shelf life of the product.

If desired, add cloves, cinnamon, ginger, vanilla, walnuts, and almonds to the plum jam.

To guarantee a jelly mass, gelatin or pectin is added.

Amber jam from yellow plums and oranges

Attention! This jam must be prepared only from yellow plums so that it turns out to be a beautiful amber color.

Ingredients: 1 kg of fruit and sugar, 1 large orange.

Grind the plum in a meat grinder, as well as the orange (separately) until smooth, cover it with sugar and put it on the stove to heat.
When it boils, cook for 5 minutes, add orange pulp to the mixture and cook for another 10 minutes.
Place the hot puree into heated jars and roll up.

Storage of preparations - in a cold cellar or in a household refrigerator.

Canning

There are different recipes for cooking and canning.

Yellow cherry plum compote

For one three-liter jar of compote you will need:

cherry plum – 0.7 kg;
sugar – 0.5 kg;
citric acid – ¼ teaspoon;
water – 2.5 l.

Sterilize jars and lids.
Wash the fruits, dry them, pierce the skins to prevent them from bursting, and place in containers up to 1/3 of the volume.
Boil water, add sugar and citric acid, pour syrup into jars.
Cover the compote with lids and roll up. Turn upside down and wrap.
After a day, store it for storage.

Cherry plum compote without sugar

For this quick dietary recipe you will need 3 kg of ripe fruits and 1.5 liters of water.

Place the prepared cherry plum in a saucepan and add water.
When it boils, remove from heat.
Remove the fruits and place them in pre-sterilized and dried jars.
Boil the water where the fruit was cooked and fill the jars to the brim with it.
Roll up the jars, place them on lids, wrap them up and leave to cool.

Compote with zucchini

A product with an original taste will not leave anyone indifferent.

You will need 1 kg of zucchini, 300 g of cherry plum, the same amount of sugar, water.

Wash and dry the zucchini and fruits.
Remove the skin from the zucchini with a vegetable peeler and remove the seeds. Cut the pulp into small cubes, no more than 2 cm.
Place cherry plum at the bottom of a sterilized dry jar.
Scatter the zucchini pieces on top.
Pour boiling water over it.
Let it sit for 20 minutes, then drain the water through a special lid with holes.
Add sugar, boil for 10 minutes, stirring while doing so.
Pour the syrup into a jar.
Leave for 30 minutes and pour it back into the pan.
Boil.
Pour the prepared syrup over the zucchini and cherry plum.
Now the jars can be rolled up and left to cool upside down.

You will be able to get and drink this compote in two to three months. By this time, the zucchini will have a taste somewhat similar to canned pineapple.

Yellow cherry plum wine

You can prepare not only compotes, but also stronger drinks.

To do this you will need 5 kg of ripe fruit, 2 g of fresh yeast, 10 liters of water.

Place the prepared fruits in a bottle.
Pour in water.
Add diluted yeast.
Close the container with a water seal.
Place in a dark place with a temperature of 20–25 degrees.
Leave to ferment for 2.5 months.
After this period, move the wine to a cooler place to clarify.
After sediment has formed, filter and bottle.

Pitted cherry plum jam

For jam, take ripe, undamaged fruits.

cherry plum – 1 kg;
granulated sugar – 1 kg.

Rinse and remove the seeds.
Place in a suitable container. Add sugar and let sit for 3-4 hours until the cherry plum releases its juice.
Place the container with fruit on low heat. When it boils, skim off the foam. Cook, stirring, for 5–7 minutes.
Turn off the heat and let the jam sit for 6-8 hours.
Cook for another 5 minutes. Repeat 2 times.
Place the jam in sterilized dry jars and roll up.

Jam

You can make a delicious jam from red cherry plum for the winter; it is better if the fruits are overripe.

To do this, take 2 kg of berries, 0.7 kg of sugar and one glass of water.

Place the cherry plum in a saucepan, add water and put on fire.
Bring to a boil, cook, stirring, 10 minutes. The fruits should be boiled and the seeds should be freely removed.
Remove the pan from the stove and wipe the resulting mass using a sieve.
Remove bones and skins.
Put the grated fruit back on the fire.
Cook, stirring, for about an hour, until the jam thickens.
Pour into sterilized dry jars and close with lids.
Leave upside down until completely cool.

Three in one, or a recipe for jam from plums, apples and oranges

A 3 in 1 combination is always a win-win: after all, the mixture of sweet plums, sweet and sour apples and aromatic citrus fruits will appeal to most.

You will need: all fruits and sugar in equal quantities (1 kg each), 1 large ripe and juicy orange.

Here's how to prepare plum-apple jam:

Remove all seeds from sorted and washed plums, peel apples and oranges and cut into small pieces.
Mix the 3 components in a saucepan and sprinkle with sugar in layers.
After 2-3 hours, when a little juice has released, put it to cook. Cooking time – 15 minutes.
Then the finished plum jam should be placed in jars of a suitable size and rolled up.

Storage - in the basement, cellar or in a household refrigerator.

Preparing the main ingredients

Preparing the dessert ingredients is easy. Wash the plums, remove the pit, cut into 4-6 pieces. If the fruit is small, it is recommended to leave halves.

Citrus fruits require more complex preparation. The first step is to remove the yellow zest (dry it and use it in making desserts). Next comes the removal of the white layers - they will spoil the taste of the delicacy. The prepared citrus must be cut into small pieces.

Plum jam without seeds in a slow cooker

Delicious thick blue plum jam can be easily prepared using a slow cooker. The jam will be thick, rich and will cook quickly enough without your intervention. Be sure to try making plum jam this way and save a lot of time!

Cooking time: 1 hour

Cooking time: 20 minutes

Number of servings: 600 ml.

Ingredients:

Plum – 1 kg.
Granulated sugar – 0.8 kg.
Water – 2/3 tbsp.

Cooking process:

Step 1. Sort the plums and wash thoroughly under running water or in a basin, changing the water several times. Remove any damaged or too soft berries.

Step 2: Be sure to remove all pits from the plums. This can be done manually or using a special stone removal device.

Step 3. Place the plums in a multi-cooker bowl and add sugar. Pour in water, stir everything together and turn on the “Jam/Jam” mode for 45 minutes. If there is no such mode, then turn on the “Extinguishing” mode for the same time.

Step 4. The finished jam will be very thick and rich in color. It must be immediately placed in sterile jars and rolled up or screwed on with lids. The workpiece should be cooled at room temperature, but it is better to store the jam in a cooler place.

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Subtleties and tricks of making delicious, thick plum jam

You need to weigh the fruit after removing the seeds.
If you do not add water to the jam, the cooking time will be shorter and more vitamins will be retained.
It is best to cook jam in a wide, shallow container, such as a basin. Enameled or stainless steel.
To make the jam thicken well, it is recommended to add sugar to the fruits, boiled until soft. To ensure that the plums are well boiled without water, they can be finely chopped or crushed in a blender.
The temperature of the finished jam is 105 degrees. It is enough to measure it with a kitchen thermometer. When the temperature reaches the desired level, cook the dessert for another 10 minutes, then pour into jars.
It is better to take jars with a volume of 0.5-1 liters. Be sure to rinse and sterilize both them and the lids well.