For certain each hostess at least once in life cooked berries and fruit jam. But one of favourite recipes of experienced culinary specialists still is plum jam with integral segments.
History of the word "jam" began in the Far East at the time of padishahs. The rahat lakoum which was cooked from honey, fruit and starch became the first predecessor of modern jams. Delicacy wasn't such sweet as modern delicacy.
There is a huge number of recipes for jam from plum. Today we will consider the most popular of them. In this recipe you will be able to learn how to prepare a dessert from integral halves of plum without stones.
Ingredients for jam
To make classical plums jam by segments, the following ingredients will be necessary for us:
- plums (it is desirable strong) in number of 500 g;
- granulated sugar - 1 kg.
From such amount of ingredients one half liter can of jam turns out. If you expect the bigger number of cans, proportions increase.
Step-by-step management
Before cooking tasty jam it is necessary to be defined what grade having merged better to take. Segments yellow plums, or "honey" will be ideal for jam. They possess a bright sweet taste and rather firm that won't allow them to boil soft. Though many hostesses use also dark blue plums even in an overripe look and jam it turns out very tasty.
1. Process of preparation of jam begins with washing up of fruits. Plums are washed in high-capacity, it is better if it is a basin. In parallel remove the remains of branches and leaves.
2. At the next stage it is necessary to get rid of stones. For this purpose the cut across all surface of plum becomes. A knife we hook a stone and we take out it. As a result at us two equal halves of plum turn out.
3. The most successful option of preparation of plum jam is a removal of a peel from fruits. Such way will give to jam smooth texture and more mild flavor. For what to get rid of a peel on plums they are placed in flat capacity and scalded boiled water. After that kozhurka just are removed as they will practically lag behind berries.
4. At this stage the direct preparation of plum jam begins. In big capacity plums are filled and filled up with a big layer of sugar. A part of sugar (about 200 grams) is left for further cooking.
Some hostesses use small cunning: plums and sugar pour layers. So jam gets warm quicker and sugar is more evenly distributed.
5. Add 200 ml of water to a pan in order that jam didn't burn. Put on slow fire.
6. After all preparations of plum have to start up juice, and sugar has to begin to be dissolved gradually. As soon as granulated sugar turns into syrup, it is necessary to add the remained 200 grams of sugar. Jam mixes up. It continues to be cooked on slow fire about half an hour.
7. After the specified time, jam is switched off and allowed it to cool down.
8. The received delicacy is shifted in previously sterilized banks and closed covers. Tasty jam is ready!
For record! Some culinary specialists add whole almonds to plum jam. The unusual combination of tastes gives to jam a certain charm and a delicacy.
Caloric content of plum jam
In spite of the fact that jam very tasty and light, in certain cases it is necessary to know nutrition value of a ready-made product. So, plum jam contains 268 kcal in 100 grams. Favourite delicacy is deprived of proteins and fats, but richly fast carbohydrates. Their content is 74 g.
Useful properties of plum jam
Despite the high caloric content, plum jam is a well of useful substances. It contains food fibers, group B vitamins, ascorbic acid, tocopherol acetate. In addition, plums are rich with minerals, such as magnesium, iodine, sulfur and calcium.
It is scientifically proved that plum jam accelerates a metabolism therefore it perfectly will suit as delicacy to those who are on a diet.
Besides, plum jam, as well as plums in particular, well influence aggregation function of intestines. In addition, it has diuretic effect that will be useful in the period of catarrhal diseases.
Vitamin K and vitamin P is a part of fruits of plum. These connections are responsible for fluidifying of blood and strengthening of vessels. Thereby, eating plum jam, it is possible not only to strengthen capillaries, but also to prevent appearance of thromboses and thrombophlebitises.
To whom contraindicated plum jam
Despite all useful properties of plum jam, there are some contraindications which should be taken into account.
- It is undesirable to give plum jam in food to children 5 years as it can cause an indigestion and violation of motility of intestines are younger.
- Delicacy is contraindicated at diabetes and obesity, so it can provoke exacerbation of a disease.