How to feed tulips in early spring. Feeding tulips in spring. Fertilizing when caring for tulips in early spring

Cherry plum is the closest relative of the familiar plum; their only difference is in size and place of growth. The fruits of the cherry plum have a sweet and sour piquant taste; they can be eaten fresh, but most often aromatic jam, as well as sweet and sour jam and marmalade, are prepared from cherry plum.

Benefits and harms

Cherry plums are not only incredibly tasty, but also very healthy fruits. They contain a significant amount of vitamins and minerals, pectins, tannins, as well as fiber, which is necessary to maintain normal functioning. gastrointestinal tract. During heat treatment, cherry plum does not lose its properties, so fruit jam made from it has very useful properties:

• cleanses the body of toxins, impurities and waste;
• normalizes blood circulation;
• improves metabolism and nervous system activity;
• has a slight choleretic effect;
• reduces the severity of headaches;
• improves immunity, optimizes protective functions body;
• relieves symptoms of colds, such as sore throat and cough, as well as runny nose;
• significantly improves skin condition and prevents early aging.

There is evidence of the positive effects of cherry plum on the body in diseases of the kidneys, urinary tract and liver.

Due to its high content of vitamins, cherry plum jam can be an excellent means of combating winter vitamin deficiency, since even after processing this fruit remains a particularly valuable source of minerals, fructose and organic acids.

At the same time, we should not forget that cherry plum jam contains a large number of refined sugar, excessive consumption of which causes problems with the heart and vascular system, leads to the development of diabetes, as well as obesity and metabolic disorders.

Nutritionists have proven that sugar is often very addictive. human body, which in terms of severity can be compared even with a narcotic one. As soon as sugar enters the body, it immediately begins to produce a special hormone responsible for the feeling of pleasure - dopamine. At the same time, the human body clearly remembers the connection “sugar – pleasure” and simply forces it to consume more and more in order to achieve maximum production of the hormone. You've probably noticed that few people can easily stop at just one candy or a sip of lemonade - the same thing happens with cherry plum jam and jam.

However, this does not mean that fruit preserves should be excluded from your diet. Far from it, jam from these aromatic fruits can be eaten every day, but it is necessary to achieve such a ratio of consumed proteins, fats and carbohydrates in the menu so that sweet jam and other “unhealthy” products make up in general no more than 20% of the diet, and the remaining 80 % accounted for fresh fruits and vegetables, meat and eggs.

Nuances of preparation

Selected species cherry plums are almost impossible to separate from the pits without special treatment, so they are widely used for compotes, in which they are preserved together with the pits. However, juicy and aromatic fruits make jams and jams especially tasty, in which case the fruits should be prepared first.

If for winter preparations If you buy varieties that can quickly open into two parts, you need to clean them in advance - in fact, this is the only thing that should be done at the stage of preparing for cooking the main dish. There is no need to remove the skin, since during heat treatment it becomes quite soft.

For winter preparations, you should use only fresh fruits without dents or signs of rotting fruit. The fruits should be thoroughly cleaned and washed, and then you can proceed directly to cooking. cherry plum jam.

Cooking options

As a rule, 700 grams of white sugar are required to make jam per 1 kg of fruit. However, this ratio may vary, since certain varieties of cherry plum have a slight sourness, and taste preferences everyone has their own. So, lovers of sweets can safely take the necessary ingredients in a 1 to 1 ratio, but if you take a sweet fruit, then you should add three or four slices of lemon or a couple of orange slices to it.

From red cherry plum

Jam from red varieties of cherry plum is cooked according to classic recipe, it requires the following ingredients:

• pitted cherry plum – 1 kg;
• refined sugar – 1 kg;
• filtered water – 1 glass.

First, you should wash the fruits and, if possible, remove all the seeds they contain. If you can’t get rid of them, then simply prick the skin of each fruit with a fork or toothpick, otherwise during heat treatment it will crack and simply separate from the pulp.

Then you need to prepare a syrup from water and sugar, bring to a boil, turn it off, and then add fruit to it. Ideally, of course, the cherry plum should steep in the prepared syrup for 8-10 hours, but many housewives simply wait until the mixture cools down and immediately continue preparing the sweet preparations.

The cooking container is placed on low heat and brought to a boil, while it is necessary to periodically stir the jam with a wooden spatula and be sure to skim off the foam. After it starts boiling, keep the pan on the fire for another five minutes, then remove it from the burner and let it cool.

Then the jam should be brought to a boil again and then checked for readiness. To do this, drop a drop of sweet syrup onto a dry, clean plate and tilt it.

If it remains in its place, the jam is ready, but if it has spread, you should simmer it a little more over low heat.

Another original jam recipe is spicy jam prepared in the oven with the addition of cinnamon and cloves.

You will need:

• red cherry plum – 1 kg;
• refined sugar – 0.5 kg;
• cloves – 2 pcs.;
• ground cinnamon - on the tip of a teaspoon;
• lemon juice – 2-3 tbsp. l.

The fruits are pitted and placed in a large saucepan or basin, the rest of the ingredients are added there, kneaded well and allowed to brew for 3-4 hours.

The oven should be preheated to 180-200 degrees, after which cover the pan or other container with a lid and place in the roasting pan for 1.5-2 hours. The sweet mass should be stirred every 30 minutes.

The finished red cherry plum jam is poured hot into sterilized dried jars, covered with a lid, and after cooling, placed for storage in a cellar or other cool place.

From yellow fruits

From yellow fruits experienced housewives It is recommended to prepare jam-honey. The product turns out to be very aromatic, with a rich taste and a pleasant amber color. This dessert will always complement a sweet table. For honey-jam from yellow varieties you will need:

• yellow cherry plum – 1 kg;
• refined sugar – 3 kg;
• water – 1.3 l.

The fruits should be washed, mixed with water and cooked for about 15-20 minutes. until soft, after which the mass must be rubbed through a sieve to get rid of seeds and skin. Then you should strain the broth in which the fruit was previously boiled, and mix it with the mashed puree, add sugar and place the cooking container on moderate heat.

The jam must be brought to a full boil, then continue to cook over low heat for another 50-60 minutes, stirring constantly. As soon as the mass thickens, you can remove the pan, pour the hot jam into jars and cover with plastic or glass lids.

With bones

Unfortunately, not all varieties of cherry plum part with their seeds easily, but you can get aromatic jam even in this case. It requires:

• cherry plum – 1 kg;
• sugar – 1.5 kg;
• water – 1.5 tbsp.

The cherry plum should be thoroughly cleaned, sorted, remove bruised and unripe fruits, and get rid of worms. Then you need to remove the stems and rinse thoroughly with cool water.

The prepared cherry plum is placed in small batches in hot water and blanch for 3-5 minutes, after which they are immediately cooled in a pre-prepared cold water. After this procedure, each fruit is pricked in two or three places and placed in a large saucepan. At the same time, the syrup is being prepared; for this, sugar is poured with water and, stirring, brought to a boil, and then boiled for 5-7 minutes.

Pour the prepared syrup over the cherry plum and leave for 4-5 hours to soak. After the specified time, the syrup is carefully poured into a cooking container and boiled again for 15 minutes over medium heat, after which the fruits are again poured with a slightly boiled solution and again left for 4-5 hours. Then the syrup is drained again and boiled again for half an hour. Then pour the cherry plum again and keep it on medium heat for about 15 minutes.

Cherry plum has small fruits, mainly yellow color, there are green, pink, red, less often purple. It is rich in vitamin C, A, organic acids, and pectin. Perfectly preserves the benefits and taste qualities during heat treatment. It is used to make compotes and make marshmallows. The preparation of cherry plum jam, as well as jam and jelly, occupies a special page in the culinary sections, since these delicacies turn out to be very tasty.

To make the dish aromatic and pleasant to taste, you need to follow simple, but important features cooking technologies:

1. Selected only ripe fruits. Unripe fruits are sour, and jam is made from overripe ones.
2. Sugar needs about 60% of the amount of fruit, otherwise the delicacy may turn sour.
3. To preserve the integrity of the pieces, the cherry plum is placed in hot syrup and left for 4-6 hours. If the jam is made from red cherry plum, you can immediately put it in hot syrup and cook further.
4. If the jam is made from cherry plum with seeds, it is pierced in several places. For convenience, you can take a cork from a wine bottle and insert a few needles into it. Using such a simple device, the work can be done faster.
5. Jam made from yellow and green cherry plums is amber in color, and added lemon and orange will give the dish new colors and flavors.

Preparing cherry plum for making jam

The cooking process does not take much time:

1. Sort the fruits, remove any debris or spoiled ones (if any).
2. Remove the tails, wash and dry, remove the pits if necessary.

Cherry plum jam in a slow cooker

This technique has become simply an indispensable assistant for housewives. She will cope well with this dish, although she does not have such a regime. The quantity of products is designed for a bowl volume of 3-5 liters.

Required components:

• cherry plum – 650 grams;
• granulated sugar– 350 grams;
• vanilla – 2 grams;
• water – 70 milliliters.

Cooking diagram:

1. Wash the fruits, dry them, remove the stems and seeds.
2. Set the “Cook” mode for 5 minutes, pour granulated sugar into the bowl, pour out the water and, stirring, prepare the syrup.
3. Place fruit in it, add vanilla, set to “Simmer” for 1 hour.
4. After the end of the regime, place the finished product in a dry, sterilized container and close tightly.

Puree cherry plum jam without cooking

The non-cooking cooking process allows you to preserve the maximum amount of useful components.

Required ingredients:

• cherry plum – 950 grams;
• vanilla sugar – 15 grams;
• granulated sugar – 950 grams.

Preparation procedure:

• Remove the stems from the fruits, wash and dry thoroughly.

Important! If moisture remains on the fruit, the jam will ferment.

• Remove the seeds and grind with a blender. For this jam, you can use fruits ground through a sieve.
• Add the specified amount of granulated sugar, vanilla sugar and wait until it is completely dissolved. You need to stir the mixture periodically.
• Prepare sterilized dry containers and place “Vitaminka” (this is also the name of this dish) in them. Sprinkle a layer of sugar on top, 0.5 centimeters thick. Close with a plastic lid. Store delicacies prepared in this way only in the refrigerator.

A simple five-minute recipe

A simple and easy to prepare dish.

Necessary:

• cherry plum – 950 grams;
• vanillin – 2 grams;
• granulated sugar – 650 grams.

Cooking diagram:

1. Wash the fruits, dry them, remove the seeds and sprinkle with granulated sugar. Leave for 2-3 hours until the juice separates.
2. Add vanillin, boil, simmer for 5 minutes.
3. Place in previously sterilized jars and close tightly.

Pitted cherry plum jam

This delicacy can be prepared in two ways. In the first case, the pieces will partially lose their integrity, in the second it will be candied fruits in a clear syrup.

Required components:

• cherry plum – 850 grams;
• granulated sugar – 650 grams.

First way

Action plan:

1. Wash the fruits, remove the stems and dry. Remove the seeds.
2. Place the fruit in the container where you plan to make the jam and cover with granulated sugar. Leave for 5-6 hours until the juice separates.
3. Boil and set aside again. Carry out the next boiling after 5-7 hours. Repeat this procedure 2-3 times.
4. Bring to a final boil and simmer for at least 15 minutes, more if a thicker consistency is required.
5. Place in prepared dry, sterilized containers and seal tightly.

Second way

Action plan:

1. Boil syrup from the specified amount of granulated sugar and 120 milliliters of liquid.
2. Place the fruit in it, removing the seeds first.
3. Leave for 5-7 hours. The fruits will release some juice. Drain the liquid into a separate container and boil.
4. Pour boiling syrup over the fruit and leave again for 5-7 hours. Repeat this manipulation 3-4 times.
5. Bring the whole mixture to a final boil and simmer for a quarter of an hour.
6. Place the finished product in a sterilized container and close using airtight lids.

Cherry plum jam with seeds

You can’t eat jam prepared according to this recipe quickly in winter. The delicacy is intended for leisurely, long tea drinking, because it has seeds.

Necessary:

• cherry plum fruits – 950 grams;
• granulated sugar – 650 grams;
• water – 110 milliliters.

Cooking diagram:

1. Pour granulated sugar into a container where the jam will be cooked, add water and prepare syrup.
2. Wash the fruits, dry them, remove the stems and prick them with a needle in several places.
3. Place in hot syrup. Leave to infuse for about 5 hours.
4. After the time has passed, boil and, after boiling for 5 minutes, leave to infuse for 5-6 hours. Repeat the procedure 2-3 times.
5. Boil the jam for the last time, boil for a quarter of an hour and place in the prepared container; it must be sterilized and dry. Close with airtight lids.

Cherry plum jam with cloves

The finished delicacy will have a pleasant aroma of Eastern spices. If you add cinnamon, cardamom or star anise, the jam will become a real oriental sweetness.

Necessary:

• cherry plum – 850 grams;
• lemon (juice) – 70 milliliters;
• granulated sugar – 650 grams;
• cloves – 2 inflorescences;
• water – 120 milliliters;
• cinnamon – 2-3 grams.

Cooking diagram:

1. Wash the fruits, remove the stems, dry and remove the seeds.
2. In a container intended for cooking, prepare syrup from the specified amount of granulated sugar and water.
3. Place the fruit in the syrup and leave for 3-4 hours.
4. Boil, add spices, lemon juice and simmer for about a quarter of an hour.
5. Place in sterilized jars. They must be dry. Close tightly.

Cherry plum jam with pears

The combination of sweet and sour cherry plum and sweet pears is amazing. Cooking such a delicacy is not difficult, and the result is excellent.

Necessary:

• cherry plum – 870 grams;
• pear – 700 grams;
• granulated sugar – 950 grams;
• water – 120 milliliters;
• vanillin – 2 grams.

Cooking diagram:

1. Wash the fruits. Remove the stems and seeds from the cherry plum. Core the pears and cut into slices and cubes (optional).
2. In the prepared container, boil syrup from water and granulated sugar.
3. Place the fruit in the hot syrup and leave to brew for about 4-5 hours.
4. Boil, add vanillin and simmer for half an hour.
5. Place in dry, sterilized jars and close tightly.

Cherry plum jam with oranges

Necessary:

• cherry plum – 750 grams;
• oranges – 340 grams;
• granulated sugar – 650 grams;
• water - 110 milliliters.

Cooking diagram:

1. Wash the fruits, dry them, remove the seeds.
2. Pour water into the container where the jam will be cooked, add granulated sugar and prepare syrup.
3. Place the cherry plum in the hot syrup and let it brew for 2-3 hours.
4. Wash the orange, chop with a blender and add to the cherry plum.
5. Boil for about half an hour, stirring, to avoid burning.
6. Place in a dry, sterilized container and close with special airtight lids.

Cherry plum jam with zucchini

Do not be surprised! Exactly with zucchini. This vegetable, boiled in sugar, is a candied fruit; the main thing is to prepare it according to technology.

Necessary:

• cherry plum – 650 grams;
• zucchini (preferably not young) – 650 grams;
• sugar – 850 grams;
• water – 110 milliliters;
• vanillin – 2 grams.

Cooking diagram:

1. Wash the zucchini, cut, remove the core and cut into cubes.
2. Boil syrup from sugar and water and place zucchini in it for 2-3 hours. They will release a lot of juice. Drain the syrup, boil and simmer for a quarter of an hour.
3. Wash the fruits, remove the seeds, add to the zucchini and pour boiling syrup over them. Leave to soak for 3-4 hours.
4. Boil, cook for half an hour and place in a sterilized, dried container, close tightly.

Cherry plum jam with vanilla

Making jam with vanilla means delighting yourself with a fragrant delicacy all winter. Ideally, it is advisable to use a vanilla stick. If you don't have it, vanillin will do.

Necessary:

• cherry plum – 650 grams;
• sugar – 450 grams;
• vanilla stick (vanillin) – 2 grams.

Cooking diagram:

1. Wash the fruits, remove the stems and remove the seeds.
2. Place in a container where the jam will be cooked, cover with sugar. Leave for 3-4 hours until the juice separates.
3. Boil, simmer for a quarter of an hour. Add the stick or vanilla, cook for another 5 minutes, stirring.
4. Place in a dry, sterilized container and close tightly.

Cherry plum jam with pectin

This jam is a jam or confiture that is perfect for pancakes, pancakes and other dishes.

Necessary:

• cherry plum – 850 grams;
• sugar – 450 grams;
• pectin – 2 grams.

Cooking diagram:

1. Wash the fruits, remove the stems and seeds.
2. Place in a container, add a little water, cover and boil for 5 minutes. Let cool.
3. Rub through a sieve or colander.
4. Pour sugar into the resulting mass and boil for a quarter of an hour.
5. Add pectin according to package directions. Boil for 5 minutes.
6. Place in dry, sterilized jars and close. The jam will acquire a thick consistency after cooling.

Cherry plum jam with lemon and cinnamon

Lemon and cinnamon go well together in sweet dishes. The first one will give finished product pleasant tropical sourness, and cinnamon is an original oriental aroma.

Necessary:

• cherry plum – 750 grams;
• lemon (juice) – 120 milliliters;
• sugar – 650 grams;
• cinnamon – 5-7 grams.

Action plan:

1. Wash the fruits, dry them, remove the seeds. Place in a container where you are planning to cook the jam. Add sugar, pour in lemon juice and leave for 3-4 hours until the juice separates.
2. Boil, boil for 5 minutes and leave for 5-7 hours.
3. After the time has passed, boil, cook, stirring so as not to burn, for about half an hour.
4. Place the finished product in a container that has been previously sterilized and dried. Close with airtight lids.

Jam with cherry plum and apples

A wonderful combination of flavors. Cherry plum will add its own touch of flavor, and instead of the usual apple jam you will get a new delicacy.

Cherry plum is rich in vitamins and beneficial microelements. The berries are unpretentious to grow; you can use them to prepare a lot of interesting and delicious preparations. Stock up on fruits in advance and prepare cherry plum-based delicacies. You can also cook compote. Strengthen immune system all year round with family and friends. Consider recipes for cherry plum jam.

Classic cherry plum jam

• sugar - 1.45 kg.
• cherry plum (yellow) - 1 kg.
• filtered water - 270 ml.

1. In the standard way, sort through the fruits, get rid of spoiled and damaged cherry plums. Rinse the product with running water and place on a cloth to dry further. Add filtered water to the saucepan, add 120 g. Sahara.
2. Place the container on the burner and turn on medium heat. Stir the mixture and wait for bubbles to appear. Place the cherry plum into the hot mass, boil the berry for 4-5 minutes, no more. Remove the pan from the stove, add the remaining sugar.
3. Mix the ingredients and leave the product to steep for 6-7 hours. It is recommended to cover the container with gauze. After the time has passed, repeat the process of cooking the food for a few minutes after boiling.
4. Allow the composition to cool; the operation must be performed three times. After the last manipulation, wait 5 hours and pour the cherry plum jam into clean jars. Cover the container with nylon, put it in the cold for long-term storage.

Pitted cherry plum jam

• purified water - 535 ml.
• sugar - 1 kg.
• ripe cherry plum - 970 gr.

1. After you have sorted and washed the cherry plum, dry it on a cloth and remove the seeds. To simplify the task, you can use safety pin. You will significantly reduce the duration of the procedure and will not damage the fruits.
2. Combine in a heavy-bottomed saucepan drinking water and granulated sugar. Place the container on the fire and prepare the syrup using classical technology. As soon as the composition boils, pour the prepared fruits into it.
3. Boil the ingredients for a few minutes. Turn off the burner and leave the food at room temperature for a couple of hours. After a while, repeat the process of cooking the delicacy. As soon as the mixture boils, cook the treat until the fruit is transparent.
4. During cooking, the cherry plum needs to be stirred constantly, do not forget to remove the resulting foam. Treat glass jars with boiling water, pour hot treats into them, and roll them up in the classic way.

Cherry plum jam with oranges

• fleshy oranges - 600 gr.
• granulated sugar - 1.6 kg.
• cherry plum - 1.5 kg.

1. Prepare the fruit in the classic way. You need to remove the seeds from the dried cherry plum. Place the washed oranges in boiling water for 25-35 seconds. Chop the citrus into small pieces along with the zest.
2. You also need to remove the seeds from the oranges. Place the citrus pieces in a blender or food processor. Puree the fruit. Combine all ingredients in a common enamel-lined container and mix thoroughly.
3. Leave the composition in the container for half an hour to infuse. It is recommended to carry out the stirring process with a wooden spatula. Turn on the stove to minimum power, place the pan with the contents. Stir the ingredients until bubbles appear.
4. Carry out the sterilization process in the usual way, and do the same with metal lids. Pour the cherry plum treat into glass containers and roll up. After cooling, remove the jars for long-term storage in a dark room.

Cherry plum jam with zucchini

• zucchini (young) - 560 gr.
• yellow cherry plum - 600 gr.
• granulated sugar - 980 gr.

1. Wash the zucchini under the tap, remove the peel from the fruit. Chop into small square pieces. Rinse the cherry plum, dry it, remove the seeds. Place the ingredients in a food processor until smooth.
2. Pour it out ready-made puree In a metal pan, add granulated sugar. Achieve uniformity of products. Leave the container for a couple of hours to dissolve the sand. After the specified time, place the pan on the stove and turn the heat to low.
3. Wait for the first bubbles to appear; the products must be constantly stirred. After boiling, simmer the sweet mass for another 12 minutes. Set the container aside for 5-6 hours. The simmering procedure must be repeated 3-4 times.
4. When preparing cherry plum jam, do not forget to constantly skim off the foam. Pour the boiling mixture into dry jars and seal with nylon. Insulate the container with cloth and store in the cold. You can use the jam after 2 days.

Cherry plum jam with vanilla

• vanillin - 6 gr.
• cherry plum (puree) - 985 gr.
• sugar -850 gr.

1. Combine cherry plum puree with sand and mix. Leave the products to steep overnight. When the next day arrives, transfer the mass to an enamel-lined container.
2. Place the pan on the burner and cook the mixture until it boils. After this, reduce the stove to minimum. Boil the sweet mass for about 10 minutes.
3. After time, add vanillin, stir the ingredients, turn off the heat. Roll up the hot jam in the usual way, and after cooling, put it in the pantry.

• pectin (powder) - 45 gr.
• citric acid - 6 gr.
• granulated sugar - 870 gr.
• cherry plum - 1.3 kg.

1. Experts strongly recommend preparing this jam exclusively in small portions. Select ripe and undamaged cherry plums, rinse, place in a colander, and wait for the moisture to drain.
2. Next, you need to remove the seeds from the cherry plum. In a separate cup, combine granulated sugar with pectin and mix. Place the cherry plum in a container with water. Continue the process of simmering the components for 5 minutes after boiling.
3. After some time, add 230 grams to the berries. sand combined with pectin. Mix the ingredients and cook for about a quarter of an hour. After the specified time, add the remaining sand and lemon previously dissolved in water.
4. Mix the ingredients again until the particles dissolve. Boil the treat until thick. Pour the jam into sterile containers. Seal the jars with nylon. Warm it, after 24 hours the jam can be consumed.

Cherry plum jam with lemon and cinnamon

• sugar - 980 gr.
• lemon - 0.5 pcs.
• yellow cherry plum - 1 kg.
• filtered water - 275 ml.
• cinnamon (powder) - 10 gr.

1. Scald the washed lemon with boiling water. Chop into half rings and remove the seeds. Place the citrus in a saucepan with liquid, boil the fruit after bubbling for 6 minutes.
2. After this manipulation, the pulp and zest of the lemon will soften, and ultimately the citrus will not be hard. Wash the cherry plum, sort it in the usual way, and dry it on a thick cloth.
3. Divide the berries into 2 parts and get rid of the seeds. Finely chop the cherry plum pulp and place it in a dry pan of suitable size. Add half the sand to the fruits, mix well, and leave overnight.
4. The next day, place the container on the stove and set the heat to minimum. Wait until it boils, do not forget to constantly stir the mixture. Add the remaining granulated sugar. After 5 minutes, add lemon and cinnamon to the mixture.
5. Mix the ingredients, remove the foam. Boil the treat for 20-25 minutes. Perform standard sterilization of jars and lids. Pour hot jam into containers and roll up. Refrigerate the jam.

Cherry plum jam with pear

• cinnamon powder - 20 gr.
• pear - 960 gr.
• vanilla - 4 gr.
• cherry plum - 1070 gr.
• granulated sugar - 1.2 kg.

1. Place the cherry plum in a bowl with cold water, wait 1 hour. After this, the fruits need to be washed under the tap. Dry the berries and examine them again. If you find a damaged cherry plum, get rid of it.
2. Cut the fruits in the standard way and remove the seeds. Place the prepared cherry plum into a cup of suitable size, add sugar and spices to the berries. Pour in 120 ml. drinking water, mix the ingredients.
3. Wash the pear, remove the peel and core. Cut into small arbitrary slices. Add the pulp to the main ingredients. Mix the ingredients again and leave for 4.5 hours.
4. Next, the fireproof container must be installed on the burner. Wait for the mixture to boil at medium power. Reduce heat to low and simmer for about 1.5-2 hours. Remove foam if necessary. Roll up using classic technology.

Jam with cherry plum and apples

• sweet apples - 960 gr.
• sugar - 1560 gr.
• cherry plum - 940 gr.

1. Wash the products and leave them to dry on a cloth. Cut the berries and fruits, remove the seeds and cores. If necessary, peel the apples. Place the fruits in an enamel-coated pan, add sugar.
2. Mix the ingredients, leave the ingredients to steep for 3 hours. Next, you need to place the pan on the burner. Set the heat to medium, and after the mixture is bubbling, reduce the burner to low. Do not forget to systematically mix the product.
3. When the first bubbles appear, simmer the jam for a quarter of an hour. Turn off the heat and leave the treat at room temperature until it cools completely. Next, repeat the cooking process. Roll up the cherry plum delicacy in the usual way.

It’s easy to prepare a cherry plum treat, following the instructions. Vary the amount of spices and products as you wish. If you cook the delicacy in small quantities, you don’t need to roll it into sterile jars. It is enough to seal the container with nylon and put it in the refrigerator. Add spices to your taste, feel free to experiment.

Video: cherry plum jam with seeds

The harvesting season is in full swing, so we continue to replenish our reserves of sweet vitamins for the winter and make yellow cherry plum jam. I am sure that lovers of sweet and sour desserts will appreciate it, since this jam, or it would be more correct to call it that way, has a pronounced aroma of cherry plum and the pleasant sourness that is inherent in this berry.

For jam you will need:

• 1 kg yellow cherry plum
• 1.5 kg sugar
• 2 glasses with a volume of 250 g of plain water

How to make pitted yellow cherry plum jam

If you don’t make this jam just because you need to spend a long time with cherry plums, removing the seeds, I hasten to please you. We won't get anything. All that is required in the first stages of preparation is to thoroughly wash the berries, let them dry a little and transfer them to a large container: a basin, a saucepan, a pressure cooker, a multicooker bowl. We will make jam in it.

Now we will move away from the usual process of making jam, when we put in the berries, cover them with sugar and put them on the fire. We need to get rid of the seeds, what a jam with them! Therefore, pour water into the pan, stir and send the cherry plum to simmer over medium heat.

Don't worry, 2 glasses of water will be enough. During stewing, the berries will release their juice and for the most part will be boiled/stewed in it, and we pour in some water so that they do not burn when we put them on the fire. Simmer the cherry plum, stirring occasionally, for 30 minutes.

During this time, we look for suitable jars, wash them and put them in the oven for sterilization. For jam, I choose a very small container, so to speak, for one time use, so that I can open it and eat it right away.

While the pan is on the stove, the cherry plum will boil, the skin will peel off the fruit, and the seeds will separate from the pulp. Next, rub the mixture through a colander or sieve.

We do this carefully so that only bones and unnecessary pulp remain in the colander at the exit.

Place the grated cherry plum back into the pan, add sugar, stir and place on high heat.

After boiling, reduce it and cook the jam for 40 minutes.

Remember, you need to add more sugar to cherry plum if you don’t want to get very sour jam. The consistency of the jam will depend on how much you boil the mixture. To make it look like jelly, leave it for 45-50 minutes. If you remove from heat after half an hour of cooking, you will get a thinner jam.

Pour the prepared jam into jars and close the lids tightly. Don't forget to boil them first.