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Plum jam (2)

Plum jam (2)

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Peel a squash, grate it and squeeze the juice. Put the plum halves in a large, thick-walled bowl. Add 1 kg of caster sugar.

Cover the bowl and leave it to cool until the next day, so that the juice left by the fruit dissolves at least partially the sugar and thus the jam binds faster.

The next day, put the pot on a high heat, over a plate, so that it is not in direct contact with the flame of the stove. You can also put the pot in the oven, where the risk of the fruit sticking to the bottom of the pot is very small, but in this case, the preparation of the jam will take longer.

From time to time, shake the bowl and mix lightly with a wooden spoon, so as not to crush the fruit too much. Gather the foam that forms when boiling, being careful not to take it from the syrup.

To check if it is ready, take the pot off the heat and put, with a teaspoon, a little jam on a cold plate. If the jam retains its shape and does not spread, then it is ready.

Pour the jam into clean jars, preheated so that they do not break. After the jam has cooled, place the uncovered jars in a tray and place in a warm oven over low heat, where they are kept until the jam has a thick crust on top.

Leave the jars in the oven until they cool, then take them out, close them tightly and store them in a clean, dry, cool and airy place.


In order for the jam to have a beautiful color, you have to prepare it over a high heat and in small quantities (3 kg).


Put the sugar in the bowl with the plums.


The pot in which you prepare the jam must not be placed directly on the flame. Place a plate under it so that the fruit will not stick to the bottom of the bowl.


Boil the jam over high heat. Otherwise, the fruit will boil for too long until it drops and the color of the jam will darken.


Tie the jam tightly so that no mold forms on its surface.


For greater safety, sterilize the jam in the oven, after placing it in jars, until a thick crust forms on top of it.


Periodically check the jars with jam and if you find that mold has formed, collect it with a clean, dry spoon, then boil the jam for another 10-15 minutes.


Do not store the jam near heat sources, as it will ferment.


Consume plum jam as such, or as an addition to various sweets.


Dough ingredient:

- 750 flour potatoes - weighed peeled before boiling

Filling ingredients:

- 1 teaspoon of rum essence

Coating ingredients:

tread of thing:

(1) Melt the butter in a pan and add the breadcrumbs. Stir over a constant medium heat until the breadcrumbs turn brown and turn golden. At this point we turn off the heat and add the sugar, mixing it in the composition.

(2) For the dough, boil the potatoes and drain them well of water (Ideally boil them peeled and whole so that they absorb as little water as possible). Let them cool for 20 minutes and then crush them similar to puree. Stir the eggs well, then add the semolina and flour and mix until you get a homogeneous and fine composition.

(3) Put a large pot with 2l of boiling water. When it starts to boil, turn on the heat and start to form the dumplings.

Note: In order to make it easy for us to shape the dumplings, given that the dough is sticky, we must always have wet hands, which is why you keep a bowl of water close by. Many recommend flouring your hands and worktop, but feel free to put more flour, because in the end we will have a hard dumpling due to excess flour.

We take a spoonful of dough and put it in the wet palm. With the other hand still wet, spread the dough in the palm forming a hollow, in which we put 1 teaspoon of jam mixed with rum. Close the dumpling by bringing the ends to the middle and put it to boil directly to boil. We repeat the procedure for each dumpling separately, boiling about 6-7 dumplings in each round.

Note: Since the dumplings are fragile and the dough is quite soft and sticky, they are boiled as they form, so on contact with hot water they are already starting to harden. Feel free to form them all at first and then boil them.

When the dumplings rise to the surface of the water, we leave them for another 30-45 seconds and take them out, being a sign that they are ready. We take them directly into the breadcrumbs composition and roll them up until they are completely covered. We take them out on a plate and repeat the process with the other dumplings.

They are not difficult to make at all and it is a traditional dessert that we in the family love. Served cold from the fridge is the perfect dessert, and I can never stop eating it alone!

How to prepare sugar-free plum jam with walnut kernels

The sugar-free jam is made from the last autumn plums, which have managed to ripen well, to be soft, healthy, but not juicy. The most suitable variety for this jam is the one from which the plum magiun is also made, it is called Bistrițeană or Brumărie.

The plum jam boils for a long time, until it drops a lot, almost half of the initial level. Of course, the greatest plum jam is made in a cauldron and wood fire, but I can honestly tell you that even the one made in the block, on the stove, is not inferior.

Last year, although I only made 3 jars, I remember that I struggled a bit with them, because I had to keep sitting next to the stove to mix in the pot so that the jam didn't stick. This year I was tricked: I put the pan in the oven, covered with aluminum foil because I don't have a suitable lid for the jam pan. I left it there for almost 5 hours and I only checked from time to time to see how thick the jam was.

I took a small amount of jam in a plastic cup and put it in the freezer for 10 minutes. That's because when it's hot, the jam is more fluid and its consistency can mislead you. After it cools, it hardens. When I thought I was satisfied with its consistency, I put out the fire, put the walnut kernel in it, mixed it and poured it into jars.

The amount of walnut kernel is in the eye or according to preference. I chopped it smaller, I didn't want big pieces of walnut. You do as you please, or you can give it up.

I leave below the prescription in printable format with the specification that this jam does not have a formula like in the pharmacy, it is more tried.

Currant jam with apple juice

You will need: 200 grams of peeled currants, 800 ml of apple juice, 500 grams of sugar, 1 packet of gelling sugar

Procedure: 1. In a larger bowl put the apple juice (we recommend homemade, squeezed apples) and mashed currants, which you have previously ground. Bring to the boil.

2. Add the gelling sugar with two tablespoons of caster sugar and boil for about a minute.

3. Remove from the heat. Add the rest of the sugar to the mixture and then stirring constantly, boil for another 5 minutes. The mixture will thicken quickly.

4. Put in jars and turn upside down.

Homemade plum magiun, simple recipe

I am convinced that there is no engineering to make the plum magician in the house. All you need is a plum, a pot, sterilized jars and a little patience.

The first time I made plum plum, I had so many emotions that I thought it wouldn't work out, it's just that it came out and I've been doing it every year ever since.

For homemade plum magiun, a simple recipe, we need fragrant, well-ripened and sweet plums, ie Bistrița plums or bistrita as they say in popular terms. This jam is special, be made only from plums without any addition, it will be the basis of cakes from Christmas to Easter, such as tender cookies with walnuts and plum magiun, or greased on hot pita, along with a cup of fresh milk and Malay with pecmez for fasting days.

In our country it is under different names, pecmez jn Banat, Silvoiță in Ardeal or povidla in Moldova.


Step by step method

We wash the plums, we clean them of the seeds and stalks. Put them in a pot over medium heat, stirring occasionally until they start to boil. From the moment they start to boil, reduce the heat to a minimum and boil in 2 tranches as follows: the first day 3 and a half hours, stirring every 10-15 minutes or as long as it is necessary not to catch. Be very careful, the magician only has to mumble from time to time like polenta when it is cooked.

The next day we do the same after which we pour into sterilized jars and put in a bain marie, until it cools by itself. I boiled it for exactly 7 hours, for a consistency thick enough and to keep a ruby ​​color.

Published by Ligia Pop

Ligia Pop is an author, nutrition consultant and raw chef. He has written 9 books so far, four of which are about a healthy diet, three about the birth and upbringing of a child, one about the practical living of a healthy life and another is a child-friendly piano method. Ligia is the host of the web shows "Ligia's Kitchen" and "Talking to Ligia" and the co-organizer of the Raw Generation conferences. See all Ligia Pop's articles

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PLUM GEM, MAGIC PLUM: Delicious recipes for & # 8230

Recipe PRUM GEM & # 8211 Plum jam invariably reminds us of childhood and summer holidays spent with grandparents. Especially for those who grew up with grandparents, plum jam means delicious breakfast or oats made by grandma's tired hands. Plum jam, if it can contain as little sugar as possible, helps the body a lot. Nutritionists recommend it as a detoxifier, good for constipation, it contains antioxidants and affects the pancreas as many other ducks do. It is easy to make, keeps well and tastes like many cakes that remind us of the taste of childhood.



PRUM GEM recipe . Preparing plum jam:
For the preparation of plum jam we need healthy and fleshy plums. The variety of plum varieties also determines the amount of sugar that must be added to the preparation of the recipe. In general, it is best to add as little sugar as possible. Thus, the result will be a sweet jam, much closer to the natural taste of plums.

PRUM GEM recipe . Wash the plums, break them to remove the seeds, place them in a large bowl and leave the sugar on for at least 2 hours to let the necessary juice boil. You can put some of the plums in the blender or pass them through the meat grinder. The jam will be thinner.

Boil, first over high heat, then over low heat, stirring carefully so as not to stick, but also so as not to turn the jam into puree plums. As a little trick, put a few drops of oil in the bottom of the bowl in which the fruit should be boiled. Caution: this advice does not guarantee that the blockage will not stick to the vessel if left unattended.

PRUM GEM recipe In the meantime, the jars must be washed, dried and sterilized in the oven. After cooling, the jam is placed in jars, turned off and put back in the oven (in jars) without holding too long (but as many times as necessary, depending on the number of jars, the set temperature) for additional safety. keeping them in the winter.

LEATHER MAGICIAN. The magiun plum is traditionally Romanian and is enriched with its pies, cakes and sweets, with an even sweeter and more sour taste. It is even recommended by nutritionists as having beneficial effects on health. It has effects on bones, teeth, immune system, nervous system, prevents constipation and prevents the onset of type 2 diabetes. presents the traditional recipe and the modern recipe for delicious magiun with plums:

Ingredient MAGIUN OF PLUM:
& # 8211 20 kg of plums

How to prepare FEATHER MAGICIAN traditional version:

FEATHER MAGICIAN . The main risk in the production of plum jam is smoking. To avoid smoking, you need to stir constantly, especially in the last part of the cooking process, and have a small but steady fire. Ideally, you will need to make 2 holes, one under the heat and one next to it. In the next one, you will permanently produce fir trees, which you will gradually move into the pit under the boiler.

Sterilize the jars. Wash the plums and drain them (traditionally with gauze). Remove the stems and remove the plum seeds. Give up the plums. Put the plums in the pot, along with three or four cups of water to start cooking. Not too much, because you will wait a long time for it to evaporate, not too little, because the plums will burn from the bottom, enough to cover the pot with two fingers of water.

Traditionally, plums are cooked whole, but if you want the finished product to have a fine texture, you can pass the plums (without seeds) through the tomato chopper. In this case, it is no longer necessary to add water.

Boil. Boil, stir, boil, stir, stir, boil, stir, boil for 4-5 hours, until the magiun decreases (about 70% of the initial volume) has a dark cherry color, almost black, the consistency of a sticky cream and peel off the edge of the heat like polenta. When it cools, the spoon should remain vertical.
Pour the hot or even cold magiun into sterilized jars, cover and place in a cool place in a dark place (cellar, pantry). It will keep for a few months.

FEATHER MAGICIAN & # 8211 How to prepare FEATHER MAGICIAN modern variant:

If you do not have the time or conditions to do the traditional magic of the plum, you can do it in an apartment kitchen. This can be done on the stove, following the instructions above, but simpler, directly in the oven, where you will have a constant temperature and an almost zero risk of smoking.

Wash the fruit, remove the stems and seeds. Strain or place the fruit as it is in a deep saucepan with a lid. Place the dish in the oven for 6-8 hours at 160 degrees (average temperature).
Check and mix once an hour for the first 4 hours and every 30 minutes for the next 2 and every 15 minutes. Put the magiun in jars and let it cool.

FEATHER MAGICIAN The magic of plums does not require sugar or preservatives. Fruit sugars and pectin are enough. However, if the plums are not sweet enough, sugar can be added. Up to 50 grams per kilogram of fruit Some housewives use vinegar (1 tablespoon per kilogram, added in the last part of the cooking process) or aspirin. If the mage is cooked enough, he does not need preservatives.

PLUM MAGIC & # 8211The magiun is prepared simply, as described above. However, there are also varieties with walnuts (1 kilogram of walnuts for 10 kg of plums, added at the end of cooking) or with rum (500 ml of rum for 10 kg of plums, added at the end of cooking).


Because it contains unprocessed natural sugar, it does not stress the pancreas and is good even for diabetics. Here are other benefits of plum magic for the body:

Plums have special qualities known since antiquity. Stored in the form of magiun, plums bring benefits to the body. Magiun is said to be very rich in antioxidants.

Also, because it is very rich in fiber, it is said to be able to stimulate digestion and help people with constipation. The list of health benefits of magic plum should be included in the fact that it provides a significant contribution of potassium, magnesium, iron, calcium, boron and selenium. Consumption of plum magic protects the nervous and muscular systems.

Nutritionists also say that the magic of plums strengthens the immune system. In addition to energizing, the magic of plums also helps detoxify the body. In addition, it helps the body absorb calcium, magnesium, vitamin D and maintain healthy bones.

The benefits of magic for the body. Plums fight flu viruses
As for the benefits of plums in their natural state, among other things, they would help regulate blood pressure. Specifically, due to the shipment they have in their composition, the consumption of plums can ensure the proper functioning of the heart.

Also, the health benefits of plums are in terms of cleansing the body of toxins by stimulating intestinal transit, being known to combat constipation and normalize liver function. Studies also show that the benefits of plums are in combating rheumatoid arthritis caused by vitamin C. In addition, research in Japan has found that plums may contain substances that help the body fight rheumatoid arthritis viruses. Flu.

Studies show other benefits of plums. Another example is that it can block the progression of asthma. Resveratrol in the skin has an antihistamine effect and acts as a sui generis sedative for allergic reactions, which trigger asthma attacks. The benefits of plums also relate to the treatment of iron deficiency anemia. This is because plums contain small amounts of organic iron that can be assimilated by the body.

Among the benefits of plums is the fact that they can remove osteoporosis, because they have a very high content of organic boron. This substance plays a very important role in the assimilation of calcium and in the strengthening of the skeletal system. Plums may also play a role in hormonal regulation in women, which is linked to osteoporosis. Thanks to the insoluble fiber propanoic acid in plums, they also help lower "bad" cholesterol in the blood, which is responsible for certain heart diseases.

Preparation for the recipe for Plum Marmalade:

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  • 2 kg of plums (weighed after removing the seeds)
  • 900 g sugar
  • juice from a lemon

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Baked plum jam

For this recipe it is very important to use ripe plums, without brown spots or traces of bumps.

Ingredients for baked plum jam

  • 2 kg of peeled plums
  • 500 grams of sugar
  • the juice of a lemon
  • a vanilla pod

How to prepare baked plum jam

Wash the plums, wipe them well and cut them in half. Remove the kernels and place them in a large, low-edged container that can be placed in the oven.

Split the vanilla pod lengthwise, carefully clean the seeds and add them to the pan. Add the sugar together with the lemon juice over the fruit and mix very well.

Cover the bowl with aluminum foil and put it in the fridge for 8 hours or leave it overnight so that the fruit leaves its juice. After this rest, mix the plums well and place the container in the preheated oven at 200 degrees Celsius for 30 minutes, then reduce the temperature to 180 degrees Celsius and leave the container in the oven for another 60 minutes.

While the jam is in the oven, you need to stir in it every 30 minutes.

To see if the jam is boiled, we recommend that you do the plate test. Put a plate in the freezer for 5 minutes. After 60 minutes of boiling, let a few drops run on the cold plate. If they maintain their shape and do not move when you turn the plate, the plum jam is ready, if not, boil for another 10 minutes.

After boiling, the jam is stored in sterilized jars. They are kept in a cool, dark place. And if we kept talking about the plum jam, we are waiting for you to write in the comments what cakes you use!

Video: HOW TO MAKE PLUM JAM - PLUM PRESERVES: BEST RECIPE! Sprig Barton Tutorial! (August 2022).