Plum jam with walnuts. Plum jam with nuts Plum jam with nuts recipe
Do you want to cover your plums for the winter in an unusual and tasty way? Introducing a recipe for a mind-blowing plum jam with nuts. Your guests will not only lick their fingers, but also the empty jar. For pancakes, pancakes, toast, and just for tea... Indescribable yummy!
The jam will be more beautiful if you use dark plums(Hungarian, renklod, voloshka), and it is better that the stone of the fruit is easily separated, otherwise you will suffer when removing it. Cinnamon gives the jam a unique flavor. If you don't have cinnamon sticks in stock, add 0.5 tsp instead. ground.
Ingredients
Plum 2 kg
Sugar 1.5 kg
Walnuts 400 g
Cinnamon 1–2 pcs.
Water 1 glass.
Preparation
- Peel the plums, divide them into halves, add nuts, dried in a frying pan. Fill the plums with sugar, pour in water, add cinnamon sticks and place the pan over medium heat.
- After boiling, reduce the heat to low and simmer for 20 minutes, periodically skimming off the foam. The plums should become soft.
- Pour the jam into sterilized jars and seal. Don't forget to remove the cinnamon sticks before doing this. Turn the jars over, wrap them and leave until completely cool.
The sweet and sour refreshing taste of the delicacy makes you want to eat spoon after spoon... Here is an interesting way of serving: spread the jam into bowls, carefully place whipped cream on top. It makes a complete dessert.
Having tried it once plum jam with walnuts, you will forever fall in love with it and will cook it year after year. By the way, housewives began adding nuts to nuts not so long ago. In recent years, recipes for cherry, apricot, peach, and apple jam with nuts have appeared, while gooseberry jam with nuts appeared a long time ago.
Delicious, aromatic plum jam with pieces of walnuts will win the hearts of all sweet tooths. It can be eaten with spoons with tea or coffee, or used in home baking.
To make jam, red plums are most often used; these plums produce a beautiful ruby color, but you can also use yellow plums. The degree of ripeness of plums is not particularly important when making jam.
Both overripe plums and plums with dense pulp are suitable, the main thing is that they are not wormy or rotten. It is best to use last year's nuts, as young nuts have more bitter pulp.
In addition to nuts and plums, you can add a small amount of cinnamon, ginger powder or honey to the jam to your taste for extra piquancy. Plums with the addition of chocolate or cocoa powder will also turn out very tasty.
Plum jam with walnuts, step by step recipe which is located below is one of many recipes for this delicious fruit treat for the winter. Below the recipe you will find other recipes for making delicious homemade plum jam with walnuts.
Ingredients:
- Plums – 2 kg.,
- Sugar – 1 kg.,
- Walnuts – 2 cups
Plum jam with walnuts - recipe
Wash the prepared plums for jam.
Sort through and set aside plums with various types of damage. Remove the seeds from them. Since my plums for jam are overripe, as you can see, I didn’t get whole slices.
But there’s nothing wrong with that, since in this jam, unlike in jam, we don’t need to ensure the integrity of the plums. Place the plums in a saucepan.
Cover them with sugar.
Stir. Let them sit for at least 30 minutes so that the sugar dissolves and the plums release their juice. This step should especially not be skipped when you are using plums with dense pulp. Place the pan with plums in sugar syrup on the stove. Bring the jam to a boil over low heat. Skim off the foam. Now you need to cook the jam over low heat for about 30 minutes.
I started adding walnut kernels to the jam. Many recipes recommend soaking the nuts for 30 minutes - 1 hour in hot water. Then remove the skin from them.
If you use fresh nuts to make plum jam, you can actually soak them and try to remove the skins from them. Old nuts do not need to be soaked, since they no longer contain the same bitterness as young fruits. Place the walnuts in the pan.
Stir the jam.
Cook it for another 15 minutes, stirring occasionally, over low heat. While the jam is finishing cooking, wash and sterilize the containers for preserving it for the winter. Half-liter jars are ideal for sealing.
Of all the existing methods of preserving fresh plums, jam made from such amazing fruits stuffed with nuts is of undoubted culinary interest. It is impossible to fully convey the luxurious taste of this exquisite dessert. Plum jam with nuts needs to be prepared to fully appreciate all the advantages of this delicious sweetness. To obtain the best taste and quality of the finished product, you should consider several useful recommendations. When buying plums for jam, choose ripe, but not too soft fruits. Overripe fruits are suitable for or. You can use any nuts based on your own preferences. Do not skimp on sugar, as reducing its amount can lead to fermentation and spoilage of the sweet product. In order for plum jam with nuts to acquire thick and rich properties, it must be prepared repeatedly with intervals of up to 12 hours.
Ingredients:
- 1 kilogram of ripe plums;
- 1 kilogram of white sugar;
- the number of nuts corresponding to the number of fruits;
- 900 ml of drinking water.
How to make plum jam with nuts for the winter:
1. Wash the plums well and place them on a towel to dry. Divide the walnut kernels into halves, which should be enough for all the fruit.
2. We cut each plum from the side of the stalk, remove the seeds, replacing them with nuts. Try to make as small a cut as possible so that the placed nucleolus remains inside the plum during the heating process. Place the stuffed fruits in specially prepared dishes.
3. Now we have to cook the syrup. Pour drinking water into an enamel pan, heat it, pour granulated sugar into the boiling liquid, constantly stirring the sweet composition until the bulk product is completely dissolved.
4. Cook the syrup for another five minutes, then carefully pour the sweet mixture over the stuffed fruit. Place the dishes on the stove, bring to a boil, then set the basin with the plums away from the fire.
5. At the next heating, we repeat the heat treatment procedure, doing this at least five times. This method of preparation ensures the gradual evaporation of excess liquid, and the syrup will become more concentrated.
6. During the last heating, add up to three dessert spoons of lemon juice, and carry out the final boiling of the fruit composition. We have already noted that the plums changed their color to darker tones, stopped floating to the surface, and were saturated with the sweet aroma of thickened syrup.
7. Place the plums and nuts in hot sterilized jars and close the lids tightly. Store the cooled dessert in a cellar or other cool room.
The composition of plum jam can be supplemented with a variety of fruits. A few slices of orange, apple or apricot can add special notes to the flavor bouquet. Culinary imagination knows no bounds, because your favorite delicacy will serve as a worthy decoration for a wonderful cake and will become an excellent filling for sweet pies and other baked goods. Finding a worthy use for such an amazing workpiece will not be difficult!
Bon appetit!!!
Sincerely, Lyudmila Nikolaevna.
In the Middle East, there is a tradition according to which the hostess of the house greeted guests with a tray in her hands, on which she held a small rosette with confiture and a glass of cold water. A tired traveler, coming from a dusty, hot road, took a spoonful of jam and savored it in his mouth, washing it down with cool water. Then the guest handed the tray of food to the hostess and expressed gratitude by blessing her hands.
So, let's begin. For jam, it is best to take dark varieties of plums (Hungarian, Renklod, Voloshka...) and it is advisable that the stones are well separated from the pulp, otherwise you will have to worry about taking them out.
We will need:
1 kilogram of plums;
2 cups sugar;
2 cups walnuts;
2 cinnamon sticks;
1 incomplete teaspoon of citric acid (5g).
Cut the plums in half and remove the pits.
We put all this in layers in a deep container and sprinkle with sugar (one layer of plum + layer of sugar, etc.).
The chopped plums need to be left to release the juice (I made the preparation in the evening and put it on the fire in the morning).
Place the container on low heat until it boils. To ensure that the fruits remain intact and do not fall apart, it is better not to stir the jam with a spoon, but to shake it in a circular motion. The jam should boil for no more than 2-3 minutes, so that the fruits are not overcooked and at least something useful remains there.
Then set aside until completely cool. Then we repeat this procedure a second time and the third time we prepare for the final stage (it takes me three days to prepare the jam). With such repeated cooking, the plums remain elastic and the syrup is transparent.
On the third day (the final stage of cooking), after the jam has boiled, throw in the cinnamon sticks, after chopping them, into small pieces.
Cinnamon gives the jam a special spicy and unique taste. We also add walnuts with cinnamon. They can be chopped, but I throw them in whole halves (my husband prefers it that way).
And the last thing - 5 minutes before readiness, add citric acid to the jam (this will prevent the jam from becoming sugary). Remove from heat and place in sterilized jars. It is advisable to wait for the jam to cool and only then close the lids. This way, condensation will not collect on them, and the jam will certainly not sour.
The jam turns out delicious. To be honest, I almost ate half the jar at once, I had to pull myself together.)
Happy cooking and bon appetit!
