Cherry plum jelly dessert with gelatin. Cherry plum jam. Parsley jelly with honey

Cherry plum is a wonderful fruit that has its own unique sourness. Preserves, jams and pastilles made from it turn out to be especially tasty!
But this time I will tell you how to prepare cherry plum jelly for the winter. The recipe is quite simple and contains only two components.
To prepare cherry plum jelly we will need the following Ingredients:



- cherry plum – 1300 grams,
- granulated sugar - 800 grams.




Having prepared all the necessary ingredients, we proceed to preparing the jelly. To do this, we first need to prepare the fruit. Let's prepare ripe, one might even say overripe, fruits and rinse them under cold running water. Let's remove all the stalks, we don't need them. Place the cherry plum in a fine sieve or colander to drain all the water.




Blanch the prepared fruits in boiling water for about 10-15 minutes using a metal sieve, as seen in the photo.




After the cherry plum becomes soft, we will need to chop it. But first we remove it from the water. Grind the cherry plum using a hand blender or simply grind everything through a fine sieve with a wooden spoon. After which we put the ground mass into a saucepan or just a metal container. Add granulated sugar to it. The amount of sugar is indicated at the beginning of the master class, in the ingredients. Boil the mixture for another 10-15 minutes. Then we pass the mass through a finer sieve. And then we boil the mass by about 1/3. The approximate boiling time until the jelly is ready will be 30-40 minutes.




Then we pack the finished jelly into jars that have been washed and dried in advance. Seal with boiled lids and set the jars aside without turning them over. We need to cool them down as quickly as possible.
Since cherry plum contains a lot of pectic acids, that is, gelling substances, its jelly is especially tasty!
Enjoy your meal!
I also recommend that you prepare

Not many would consider themselves fans of cherry plum, but this jelly recipe will expand the circle of connoisseurs of the sour fruit. We prepare the delicacy for the winter - for one season (ideally consumed within a year). Our jelly is made from red cherry plum, but you can use any other variety.

There are no complaints about the volume of jars - we use any convenient ones (we have half-liter ones), sterilize them in advance, and boil the lids.

Ingredients for 1.5 liters of jelly:

• Cherry plum - 1.5 kg.
• Sugar - 800 g.
• Gelatin - 50 g.
• Water - 0.5 cups.

The optimal amount of sugar is indicated to obtain a moderately sweet and sour jelly. Those with a sweet tooth can increase the norm - this will only affect the taste.

We cook in a bowl with a thick bottom - so that the cherry plum does not burn during the cooking process, and the taste and quality of the jelly do not deteriorate hopelessly.

Making red cherry plum jelly

Place the washed, sorted cherry plum in a saucepan, fill it with water, and put it on medium heat. Stir with a wooden spoon.

We wait until the skin of the fruit begins to burst (10-12 minutes of cooking). Turn off the fire.

Using a wooden spoon, rub the contents of the pan through a sieve into a work bowl. In the process, we catch the bones.

We should have a puree-like mass left in the bowl. Pour about 200 g of puree into a separate container and dilute gelatin in it.

Pour the remaining mass into a saucepan. Add sugar. Place on medium heat. Stirring constantly, bring to a boil and cook for 10 minutes. Add diluted gelatin. Mix vigorously. After a minute, turn off the heat.

Pour the hot sweet and sour mixture into jars. Let's roll up. Turn the jars over and leave for a day. The next day, we send the finished cherry plum jelly to a cool place for storage.

We use the finished jelly in the preparation of confectionery and as dessert.

Cherry plum jam turns out incredibly aromatic and tasty. This delicacy is perfect for stuffing into pies. Today we will tell you how to cook cherry plum and prepare a piece of summer for the winter.

Cherry plum jam

Ingredients:

• yellow cherry plum – 1 kg;
• water – 5 tbsp.;
• sugar – 750 g.

Preparation

So, we take ripe fruits, wash them thoroughly and, if necessary, cut off the rotten and wrinkled places. Then carefully remove the seeds and place the cherry plum in a deep pan. Next, add water and simmer for 15 minutes over low heat until softened. After this, transfer the soft fruits in small portions to a colander and knead thoroughly using a spoon. Be sure to weigh the resulting pulp and transfer it to the same deep enamel bowl. Now add sugar to taste, mix lightly and boil the mixture until tender, remembering to stir periodically to prevent burning. Remember, the longer the jam cooks, the richer and thicker it will be. After 45 minutes, turn off the heat, cover the pan with a lid and leave the jam for some more time. Carefully pour the finished hot jam into dry, heated jars, cover with boiled lids, seal hermetically, turn the lid down and cool quickly. After this, we move the preparation into the cellar and in winter we enjoy the great taste and aroma of fruit jam.

Red cherry plum jam

Ingredients:

• red cherry plum – 1 kg;
• sugar – 800 g;
• water – 100 ml.

Preparation

We carefully sort out the cherry plums, wash them, throw away the spoiled fruits and put the fruits in a deep enamel pan. Pour in the required amount of boiled water, bring to a boil and boil for 3 minutes with the lid closed. After this, carefully drain the cherry plum into a colander and carefully mash with a fork, discarding the skin and seeds. Pour granulated sugar into the prepared puree-like mass, mix and boil over high heat for 30 minutes, stirring constantly with a wooden spoon. Now pour the jam into a dry jar, close the lid and store the delicacy in the refrigerator.

Cherry plum jam with gelatin

Ingredients:

• yellow cherry plum – 1 kg;
• sugar – 1 kg;
• water – 200 ml;
• gelatin – 40 g;
• cherry – 1 kg.

Preparation

We carefully sort out the cherries and cherry plums, wash them and carefully remove all the seeds. After this, we pass the berries and fruits through a meat grinder and pour the mixture into a deep bowl. Mix granulated sugar with dry gelatin and add the resulting mixture to a homogeneous fruit puree. We leave everything for about 8 hours, and then heat it until it boils and boil the jam for 5 minutes, stirring constantly. Fill the dry jars with hot treats, quickly roll them up, turn them over, place them on the lids, and leave for about 10 minutes. Then we move the workpiece for storage in the cellar or refrigerator.

Plums have several varieties: yellow and red cherry plums, prunes, sloe (see how to cook delicious). Let's talk today about red and yellow cherry plum. If the year is fruitful, then, as a rule, there are a lot of fruits. And, some gardeners are thinking about how to recycle it.

Red and yellow cherry plum is a fruit that grows in the southern regions of the country. The fruit is small in size, fragrant, with a hard-to-remove seed and difficult to release juice. The first thing that comes to mind is jam or compote. Although this fruit can be used to prepare snack products. Here are some easy-to-prepare cherry plum preparations for the winter.

Red cherry plum jelly

Red cherry plum is much sweeter than yellow cherry plum. In addition, this fruit contains much more pectin than yellow cherry plums, plums and prunes. And, this means that red cherry plum will make an excellent, beautifully colored, fragrant jelly.

Ingredients:

• cherry plum – 5 kg,
• water – 750 ml,
• sugar – 800 gr. per liter of juice.

Preparation

1. First, we wash the fruits, remove rotten and overripe ones.
2. Place the clean raw material in an enamel pan whole, along with the seeds, and fill it with cold water according to the recipe and cook for 25-30 minutes until the fruit softens.
3. Then we grind the hot raw materials in a sieve, leaving fragments of skin and seeds.
4. Pour the mass into another enamel pan and boil the mass by a third of the volume.
5. Before the end of cooking, add sugar in small portions and wait for it to completely dissolve. Stir the jelly constantly to avoid burning.
6. Next, take a drop for gelling. If the cold drop does not spread over the plate, then the jelly is ready.
7. You can close the hot product in tanks and roll it up tightly, or you can cool it and transfer it to containers and cover with plastic lids. it's a matter of your desire.

Cherry plum jam

Ingredients:

• 2 kg cherry plum
• 1 kg sugar
• about 5 liters of water.

Preparation

1. Select healthy fruits. There is no need to use fruits with slight traces of rot, even after cutting off the damaged areas.
2. Wash the fruit, remove leaves and stems.
3. One of the properties of the southern plum is that small fruits are difficult to separate from the seeds. The following procedure will make it easier to get rid of them: pour 0.5 liters of water into a saucepan, lower the fruits into it, cover with a lid and heat. Water will only be needed to get rid of the seeds; it is not needed for the jam itself. Therefore, after 5 minutes of boiling, it must be drained. Now unnecessary seeds can be easily removed from the fruit. To do this, cool the fruit mass and grind it through a sieve or colander. You need to place a container under them to collect the pulp. The bones remain in the colander.
4. Now we begin the actual production of jam. The cherry plum pulp is immersed in a pan, sugar is added. Place the container with food on low heat. It is better to use an electric stove, as it cooks less than a gas stove.
5. The jam is cooked for 3 hours. Periodically, the mixture must be stirred and the resulting foam must be removed. When the fruit pulp acquires a pleasant caramel color, the jam can be considered ready.
6. Now you can roll up the jam for the winter. To do this, take 1 liter jars, process them in a microwave oven, using a kettle or pan, fill them with fruit jam and roll them up with sterilized lids. This preparation is stored in a dark, cool place for 3 years.

You can use the finished jam as a dressing for pies, pancakes and other baked goods.

Fruit jam from cherry plum with orange

Ingredients:

• 2 kg cherry plum
• 1 kg oranges
• 2 kg sugar

Preparation

1. Select ripe cherry plum fruits, wash and let dry. Carefully cut and remove the seeds.
2. Wash the oranges thoroughly and boil in boiling water for about a minute. There is no need to separate the zest; it contains many useful microelements and gives the jam a light spicy aroma.
3. Cut the oranges into small pieces and place in a blender. Grind the citruses into a homogeneous paste.
4. Mix orange puree, sugar and cherry plum fruits. Leave the mixture for half an hour so that the sugar has time to dissolve. This is necessary so that the jam does not burn during cooking. The fruits need to be stirred periodically.
5. Place the pan over high heat and bring the mixture to a boil. After this, reduce the temperature to low and leave the pan for 10 minutes.
6. Prepare jars for canning. When the jam has cooled a little, transfer it to containers and cover with sterilized lids. Turn the jars upside down.

After the contents have cooled, the jars are stored in a dark, cool place.

Cherry plum in its own juice

Ingredients:

• 2 kg cherry plum
• 0.4 kg sugar
• 3 tbsp. water.

Preparation

Select ripe fruits, wash, remove twigs and seeds. Place in a deep container and cover with sugar. Add water and place over medium heat. Heat the fruit to 85 degrees, stirring occasionally. Boil the fruits for 5 minutes, remove from the stove and transfer to the prepared container for canning.

You can cook southern plums in their own juice without sugar. To do this you will need 1 liter of juice per 1 kg of fruit. The peeled fruits are poured with boiling juice and preserved.

Pickled cherry plum

Pickled cherry plum is used as an independent snack dish or included in complex side dishes for meat dishes.

For a 3 liter jar:

For the marinade:

• water – 5 glasses,
• sugar – 350 gr.,
• vinegar 5% - 80 ml,
• cloves – 10 grains,
• cinnamon -2 gr.

Preparation

1. For pickling, choose ripe and firm cherry plum without worms or damage. Wash the fruits and place them tightly in the prepared jar.
2. Prepare the marinade. To do this, pour water into an enamel pan, add spices, sugar and boil for 5-7 minutes. Next, pour in the vinegar, mix and pour into a jar of fruit. Laying ratio: cherry plum - 60%, and 40% - marinade.
3. Next, pasteurize the jars in hot water for 20 minutes. After that, roll it up tightly.

Tkemali cherry plum sauce for the winter

Ingredients:

• yellow cherry plum – 3 kg,
• water – 0.5 l,
• dill – 250 g,
• cilantro – 300 g,
• garlic – 4 cloves,
• sugar – 25 g,
• mint – 350 g,
• dried hot pepper - 2 pods,
• vegetable oil,
• salt.

Preparation

1. Ripe cherry plums are sorted, washed and cleared of branches.
2. Boil the fruit for 5 minutes to easily separate the seeds and peel.
3. The fruit puree is placed in a pan, peppers, salt and dill, previously tied into a bunch, are added. Cook for half an hour, stirring.
4. Take out the dill, add the herbs and garlic chopped in a blender. Cook for another quarter of an hour. Tkemali sauce is ready.
5. Pour the sauce into sterilized jars and add a little oil. The dish is stored in a dark place for a year.
6. If desired, add coriander, thyme, basil, tarragon and other spices to the sauce.

Hello everyone, my friends!

I decided to mix both varieties. First you need to wash the berries and remove the seeds. I put finely chopped cherry plum in a Teflon frying pan.

In total I have 1.7 kg of cherry plum. 1 kg of yellow cherry plum and 700 g of red.

Next I pour 1 kg of sugar onto the fruit.

And one pack of gelatin, 15 g. And I put the frying pan on the fire.

When the fruit releases its juice, I stir the whole mixture.

My jam was ready in 35 minutes.

It's fast because the bottom of the pan gets very hot and the cooking area is large. The moisture quickly evaporates and the cherry plum slices caramelize in the sweet syrup. And gelatin gives thickness.

When the jam cooled, it became thick, like jam. The spoon stands level in the socket and does not tilt. It will be convenient to use when baking pies, pies and rolls. This portion yielded 2 jars of jam, 0.5 liters each.

I sterilized the jars in the microwave.

To do this, I poured 50 ml of water into them and put them in the microwave for 1 minute. Then I rolled them up with sterilized lids.

The jam turned out beautiful, simply amber, and very tasty.

Gelatin is not felt at all.

Friends, I wish you success and delicious recipes!

See you again!

Cooking time: PT00H35M 35 min.

Approximate cost per serving: 25 rub.