photo: Plum Jam «Five minutes»

Plum Jam «Five minutes»

At the time of our grandmothers, there were only a couple of proven recipes for plum jam that almost everyone used, passing them from generation to generation. Today, plum jam can be prepared according to different recipes, and there are now a huge number of them, and every day there are more and more of them. Classic jam is prepared on the basis of fresh fruits and sugar. Depending on the duration of its cooking, it can turn out thick (like jam) or more liquid (with whole halves of fruit in syrup). Both options are tasty in their own way. Jam, which is cooked in just 5 minutes, is quite easy in terms of creation. Plum is boiled without stones, the halves preserve not only integrity, but also useful substances. Fans of quick preparations must necessarily have this recipe in their culinary book.


  • Plum
    700 g
  • Sugar
    400 g


  • 1. Wash plums thoroughly in water, also checking the fruit to not to get spoiled or very soft specimens.
  • 2. Next, using a knife, make an incision at the junction of the two halves, divide the plum, remove the bones. At the end, you will not have 700 g of the product, but 600.
  • 3. Place the plum in a spacious container, add sugar. If there are many plums, it is better to cover the sugar in layers, so that all halves come into contact with sweet grains.
  • 4. Put the jam aside for about 2-3 hours, it is necessary for the fruit to start juicing. If you do not have a given amount of time, you can pour in water and make jam in it, but it will not be as saturated and thick. When the plum pours the juice, transfer it to a suitable saucepan or pan placed on the stove. Lead to the stage of drilling, be sure to remove all the foam that will actively appear on the surface. Cook jam on high heat for exactly 5 minutes.
  • 5. Not long before the start of the preparation, sterilize the container. It is more convenient to use small jars of 250-500 milliliters. Sterilization is permissible in any way convenient for you, for example, in an oven or above a container with boiling water. Sterilize lids in a saucepan with boiling water for 5 minutes. Spread the jam over the jars, twist the lids, wrap with the blanket for slow cooling, this will provide additional pasteurization for the preparation.