How to make cherry plum jam. Seedless yellow cherry plum jam - step-by-step photo recipe with a detailed description of the preparation technology. Yellow cherry plum jam with pit

It's hard to resist such a delicacy. In addition, making jam does not require much time and effort, and cherry plum is widespread in our country and bears fruit abundantly.

For cherry plum jam, it is better to take only ripe fruits without defects. Unripe cherry plum is very sour and its jam will not turn out aromatic. Pere ripe berries Only suitable for making jam.

Sugar is added to cherry plum in a 1:1 ratio. Sometimes a little more, because even ripe cherry plum berries are sour, which means the finished jam will not be cloying.

Traditional cherry plum jam can be varied with the help of spices. Cloves, cardamom, cinnamon and vanilla are great.
However, you shouldn’t add all the spices at once; it’s better to choose just one, otherwise you’ll end up with an extremely tasteless product. Also note the first unusual recipe- This is a clear example of improved taste.

When making jam, you should avoid aluminum utensils. It would be correct to choose a brass or copper basin, as well as stainless steel utensils.

Please also pay attention to our. This is a related culture, so the methods of making jam have something in common and are interchangeable.

How much sugar to add: 1:1 for ripe cherry plum.

How long to cook: on average 30 minutes, but depends on the recipe.

Recipes

Jam with liqueur - the most delicious recipe

Recipes from cherry plum are very popular in the Caucasus. This berry is pickled and added to meat dishes and of course they make jam.

I suggest you prepare an unusual jam from yellow cherry plum with added liqueur.

Choose ripe berries for this recipe, without damage or dents. You can use any liqueur - berry. A raspberry, cherry or strawberry drink will do..

Recipe Information

• Cuisine:Caucasian
• Type of dish: jam
• Cooking method: boiling
• Servings:10
• 45 min

Ingredients:

• liqueur – 10 ml
• sugar – 0.5 kg
• cherry plum (net weight) – 0.6 kg.

Cooking method

Rinse and dry the cherry plum. Remove the seeds and place the raw materials in a saucepan for cooking.


Sprinkle the mixture with sugar and leave for 12 hours.

Heat the mixture over low heat until foam appears. Cool.


Bring to a boil over low heat and simmer for 5 minutes. Cool.


Beat the mixture with a blender until smooth.


Cook over a fire with a divider until the foam disappears.


Cool the jam to a temperature of 50 degrees. Pour in the liquor. Mix.


Pour the jam to the top into a sterilized jar.


Close the jar with a scalded lid and check for leaks.


The dessert is thick, balanced in sweetness and acidity with the aroma of liqueur. Store the jam in a dry place for up to three years.


This dish is suitable for intimate gatherings during adult company. Serve the jam at the end of dinner with a glass of liqueur and your guests will be delighted.

On a note

For an everyday menu, pour cherry plum jam over crispy waffles or add to sweet porridge.

Jam with seeds - a very simple recipe

It is better to make jam with seeds from small varieties of cherry plum.

This will save a lot of time, because The seeds of the fruit are usually tightly attached to the pulp and are difficult to remove.

This jam is in no way inferior in taste, and due to the fact that the fruits remain intact, it looks very beautiful.

Ingredients:

• cherry plum -1 kg;
• sugar - 1.5 kg;
• water - 3 tbsp.

How to cook

1. Wash the cherry plum well and place in a colander to drain.
2. For the syrup, bring water to a boil, add sugar and boil, stirring well, for a couple of minutes, the syrup should thicken.
3. Heat water in a large saucepan. It is important not to bring it to a boil! Optimal temperature- 80 degrees. Place a colander with cherry plums into the water and let sit for 5 minutes.
4. Prick each berry in several places with a toothpick. This way the fruits will not boil over and will better absorb the syrup.
5. Pour boiling syrup over the cherry plum and leave for 3-4 hours.
6. Cook the jam over low heat, stirring occasionally, for about 30 minutes, skimming off the foam at the beginning.
7. Pour the finished jam into jars and seal tightly.

Seedless jam slices

Sliced ​​cherry plum jam is an ideal treat for tea.

It looks beautiful, smells aromatic, tastes not cloying, with a slight sourness.

So that the slices remain intact, The jam should not be boiled for a long time or stirred too vigorously.

Ingredients:

• cherry plum - 1 kg;
• sugar - 1 kg;
• water - 1 glass.

How to cook

1. Wash the cherry plum, cut it into halves with a sharp knife and remove the pit. If the fruits are large, each half can be cut again.
2. Prepare sugar syrup. To do this, pour water into a saucepan with a thick bottom, bring to a boil and slowly pour in the sugar, stirring.
3. Boil for a few minutes until a thick syrup forms.
4. Pour the hot syrup over the cherry plum and leave until it cools completely.
5. Bring the container with cherry plum and syrup to a boil over low heat, turn off the gas and cool completely.
6. Bring to a boil a second time and simmer for 5 minutes.
7. Place the hot jam into prepared jars and roll up.

To prepare jam in slices, you need to remove the seeds very carefully, trying not to crush the fruit. It is important that they remain intact. It is better to immediately choose varieties of cherry plum, from the pulp of which the stone is easily separated. Red or pink varieties are ideal.

Five-minute pitted

Most quick way making jam - recipe - five minutes.

It is not difficult to perform and even a novice housewife can handle it.

According to this recipe, the berries do not boil over, retaining their shape, so The jam on the table looks especially attractive.

Ingredients:

• cherry plum -1 kg;
• sugar - 1 kg;
• water - 200 ml.

Cooking method

1. Sort through the cherry plums, select the best fruits without defects, remove the seeds.
2. Place the cherry plum in a saucepan or a special bowl for cooking. Add sugar, pour in water, mix everything well and leave for 30 minutes for the juice to appear.
3. Place the container with the jam on the lowest heat, stirring, bring to a boil, skim off the foam and cook for 5 minutes.
4. Place jam into prepared sterilized jars and seal with metal lids.

In a slow cooker

Making jam in a slow cooker is not only faster than on the stove, but it is also much more convenient.

Having loaded all the necessary ingredients, you can go about your business, and the multicooker will do everything itself.

However, due to the small size of the bowl, it will not be possible to prepare a lot of jam at once.

But you can alternate recipes and cook something new every time.

Ingredients:

• cherry plum - 1 kg;
• sugar - 800 g;
• cloves - 2-3 pcs.

Preparation

1. Wash the cherry plum, remove the seeds (if desired, you can cook with them).
2. Place the fruits in a multicooker bowl, add sugar and leave for a couple of hours until the juice appears.
3. Add cloves and cook on the “Stew” mode for 60 minutes.
4. Pour the finished jam into glass jars and seal with lids.

From green or unripe

Green unripe cherry plum contains much more vitamins than ripe berries.

Green fruits are firm and They don’t get soft at all during cooking.

However, such jam will be more sour than from ripe cherry plum and not everyone will like it.

Ingredients:

• cherry plum (green) - 0.5 kg;
• sugar - 150 g;
• boiled water - 1 tbsp;
• juniper berries (optional, 5 pcs).

Preparation

1. Washed cherry plum berries, seeds do not need to be removed.
2. Place the cherry plum in a saucepan, add sugar and place over low heat, stirring constantly so that the sugar melts evenly.
3. Pour a glass boiled water and bring everything to a boil. Cook for 5 minutes.
4. Before removing the jam from the heat, add juniper berries.
5. Place the jam in jars with screw-on lids.
6. The finished jam must be sterilized directly in the jars. A special air fryer is suitable for this. If this is not the case, then you can use a large saucepan.
7. You need to lay a cloth on the bottom, place the jars on it and fill it with water. Bring water to a boil and sterilize for 15-20 minutes.
8. Allow the jam to cool, screw the lids on the jars and store.

During sterilization, the water should reach the jars “up to their shoulders.” You can’t pour more, otherwise it will pour inside when it boils.

From red cherry plum

Red cherry plum has a sweet and sour taste with a light almond aroma.

Unlike yellow, seeds are easily removed from it.

The fruits do not wrinkle and retain their shape while remaining dense.

When cooked, this prevents them from turning into mush.

Ingredients:

• cherry plum (red) - 1 kg;
• sugar - 1 kg;
• water - 1 glass.

How to cook

1. Sort the cherry plum, remove the stalks, rinse and drain in a colander. After the water has drained, remove the seeds.
2. Prepare syrup. Boil water in a thick-bottomed saucepan and add sugar. Cook for a few minutes, stirring until the sugar melts and does not burn.
3. Pour the cherry plum into the syrup and remove from the stove. Leave to infuse for at least 10 hours, preferably overnight.
   After this, bring the mixture to a boil over low heat, remove the foam and cook, stirring, for 5 minutes.
4. Remove from heat and let cool completely.
5. Place the finished, cooled jam into small glass jars, previously sterilized.

Depending on the desired thickness, the jam can be boiled several times. Each time it will become thicker.

From cherry plum and apricots

Incredibly aromatic and sweet jam with sourness can be made from cherry plum and apricots.

It turns out thick with a rich amber-honey color.

Those with a sweet tooth will definitely appreciate one of the most delicious treats for tea.

Ingredients:

cherry plum - 0.5 kg;

apricots -1 kg;

sugar - 1.5 kg.

How to cook

1. Wash the fruit. Cut the cherry plum into halves, remove the seeds. Also remove the pits from the apricots and cut them into four pieces.
2. Place apricot pieces and half the sugar in a container for making jam. Top with cherry plum and remaining sugar. The fruits should release juice; for this they need to stand for a couple of hours.
3. Over low heat, stirring, bring the mixture to a boil and simmer for 15 minutes.
4. Remove from heat and cool the jam completely. After this, boil again for 10 minutes.
   Roll the finished jam into sterilized jars.

You can add apricot kernels to the jam. To do this, you need to split them and remove the kernels. After the apricots and cherry plums have been boiled for the first time, the kernels are added to them, and the second time the jam is cooked with them. Apricot kernels give the jam a special flavor.

From cherry plum with oranges

Cherry plum goes well with oranges.

These bright fruits complement each other perfectly, giving the finished jam a pleasant citrus taste with sourness and a delicate aroma.

This delicacy can be eaten not only in its pure form, but also used as a filling for pies and rolls.

Ingredients:

• cherry plum - 1 kg;
• large oranges - 2 pcs;
• sugar - 1 kg.

Cooking method

1. Rinse the cherry plum well, place it on a clean towel and let it dry. Carefully remove the seeds, being careful not to damage the fruit too much. This is convenient to do with a hairpin or pin.
2. Place the oranges in boiling water for a couple of minutes to get rid of dirt and harmful microorganisms. Cut the fruit into several pieces, remove the seeds and puree in a blender.
3. Place cherry plum, orange puree and sugar into a saucepan. Mix everything carefully and leave for 30 minutes. This way the sugar will dissolve in the juice and the jam won’t burn.
4. Bring the mixture to a boil over medium heat, skim off the foam, reduce the gas to low and cook for another 10 minutes, stirring occasionally.
5. Pour the hot jam into pre-sterilized jars, roll up and place in warm place, turned upside down.

Cherry plum with lemon

Cherry plum and lemon jam has a special taste and aroma; it will definitely please connoisseurs of sweet and sour shades.

In addition, such a delicacy is incredibly healthy and serves as an excellent means of preventing colds.

Ingredients:

cherry plum - 1 kg;

lemon - 1 piece;

water - 250 ml;

sugar - 1 kg.

Preparation

1. Sort out the cherry plum, wash it, cut it in half, remove the seeds, and put it in a saucepan. Add half the sugar there. Leave overnight to release juice.
2. The next day, bring the container with the cherry plum to a boil over low heat and add the remaining sugar.
3. Scald the lemon with boiling water, cut into rings and remove the seeds. Pour water into an enamel pan, add lemon rings, bring to a boil and simmer for 5 minutes until the lemon becomes soft.
4. Add lemon to the cherry plum and cook everything together until tender for another 20 minutes. Be sure to stir and skim off the foam.
5. Wash and sterilize glass jars. Place the finished jam into jars, roll up with iron lids and wrap.

It is better not to cook lemon immediately in sweet syrup. Its peel may become tough and have an unpleasant aftertaste.

Cherry plum jam syrup with lemon is perfect for soaking sponge cakes.

From cherry plum with zucchini

Cherry plum with zucchini is a very original and unusual combination.

If you offer ready-made jam to your friends, they will never guess what it was made from.

And all because zucchini in combination with cherry plum and sugar will change its taste beyond recognition.

Ingredients:

• cherry plum - 0.5 kg;
• zucchini - 0.5 kg;
• sugar - 700 g.

How to cook

1. Wash the cherry plum fruits and remove the seeds.
2. Peel the zucchini, cut lengthwise and remove the seeds. Cut the pulp into small pieces. It is important that the pieces of zucchini are not larger size cherry plums
3. Place the cherry plum in a saucepan, add sugar on top and cook over low heat.
4. When the sugar has melted, add the zucchini to the pan. Mix everything well.
5. Bring to a boil, skim off the foam and cook for 10 minutes.
6. Leave the jam to sit overnight, boil again in the morning and put into ready-made dry jars.

1. To sterilize jars, use simple, modern methods. I suggest trying to do this in a microwave oven. Pour 1cm of water into a clean jar and turn on the microwave at full power for 3 minutes. Use a towel to remove the jar and drain the remaining hot water.
2. It is recommended to store jars of cherry plum jam in a cool, dark place, for example, in a pantry. The bottom shelf of the refrigerator is also suitable, however, not everyone has enough space there. In this case, there is no need to despair. Cherry plum jam can be stored well in an apartment at room temperature.
3. Properly cooked and sealed jam will not spoil for several years. But it is better not to store seeds with seeds for more than six months. The reason is hydrocyanic acid, a dangerous poison that the seeds begin to release over time. You shouldn't put your health at risk.
4. According to any recipe, cherry plum jam turns out tasty and aromatic. This berry goes well with other fruits, adding finished product light sourness. Cherry plum tolerates heat treatment well and does not lose for a long time taste qualities.

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Cherry plum is known to gourmets not only as a dessert. The fruit is used to make the famous tkemali sauce, which is served with fatty meat. Wine is also infused from the juicy fruit, juice and kvass are prepared. The kernels are used to produce oil, which useful composition and the properties are not inferior to almond. They can also be added when cooking dessert.

Which variety to choose

You can make jam from different varieties cherry plums Each crop differs not only in the shade and volume of fruits, but also in culinary qualities. Sweet, juicy, ripe, elastic fruits are ideal for jam. It is better to leave overripe plums for jam. The table describes the most common varieties of cherry plum for making jam.

Table - Description of varieties

Many hybrid varieties Red cherry plums can easily be confused with plums. Plum jam is no worse than cherry plum jam and is often prepared according to the same recipes. If you need cherry plum, then it is better to choose yellow fruits.

Cherry plum jam with and without seeds: 15 options

Before cooking, prepare the necessary dishes and utensils. It is recommended to use a copper or enamel pan. It is not necessary to sterilize storage containers. It is enough to wash, dry and scald the container with boiling water before laying out the jam.

Eliminate overripe, rotten and green fruits. Unripe cherry plum is quite sour and hard, so the jam will turn out tasteless. On average, 60% of sugar is needed total number fruit.

If jam is made with seeds, it is recommended to blanch the fruits. Place the plums in a colander and place in hot, but not boiling, water for five minutes, then place in a container of ice water. Be sure to pierce the skin in several places so that the fruit does not crack and gives more juice.

Traditional

Description . Traditional cherry plum jam with pits for the winter is prepared in several steps. The fruits retain their shape, become soft and sweet.

What to prepare:

• cherry plum - 1 kg;
• sugar - 1.2 kg;
• water - 600 ml.

How to cook

1. Sort and wash the cherry plum and dry.
2. Prick each fruit with a toothpick or fork.
3. Pour water over the fruit and heat to about 80°C (do not boil).
4. Drain the liquid into another pan, and pour an arbitrary amount of cold water over the fruits.
5. Add sugar to the broth, put on fire and stir until completely dissolved.
6. Wait until it boils.
7. Drain the water from the cherry plum and pour the hot sweet liquid over the fruit.
8. Leave for four hours.
9. Put on fire, cook until boiling.
10. Leave to steep again for four hours.
11. Repeat the boiling and infusion procedure twice.
12. IN last time Boil the jam for ten minutes.
13. Pour into sterile jars and seal.

To prevent whole fruits from cracking during cooking, place the pierced plums in a 1% solution baking soda. Let stand for about 20 minutes, then start cooking.

Seedless

Description . Cherry plum jam seedless has a soft and jammy consistency. You can cook regular dark plums in the same way.

What to prepare:

• cherry plum - 1 kg;
• sugar - 1.2 kg.

How to cook

1. Sort, wash, dry the fruits.
2. Cut into two halves and remove the seeds.
3. Sprinkle with sugar and place cherry plum slices in layers in a deep bowl.
4. Leave for three to four hours.
5. Place the fruits that have released plenty of juice on the stove and cook until boiling.
6. Reduce heat and simmer for ten minutes.
7. Leave to cool for two to three hours.
8. Boil for ten minutes and cool.
9. Repeat the procedure several more times until the excess liquid has evaporated and the jam has acquired a uniform thickness.
10. Pour into containers and seal.

In syrup

Description . A very simple recipe for cherry plum jam that does not require long cooking. The bones can be removed if desired.

What to prepare:

• cherry plum - 1 kg;
• sugar - 1.5 kg;
• water - 800 ml;
• boiling water.

How to cook

1. Sort through the fruits, rinse, and prick each plum.
2. Scald the fruits with boiling water or soak for five minutes in hot water (80°C).
3. Boil water, add sugar.
4. Bring to a boil and pour over the fruits.
5. Soak the cherry plum in the syrup for three to four hours.
6. Place on the stove and simmer for half an hour, skimming off the foam that forms after boiling.
7. Once you have the desired thickness, pour the jam into containers.

"Five Minute"

Description . Pyatiminutka jam is prepared quickly and easily. The taste remains fresh and rich, and the fruits retain most of their vitamins and beneficial properties.

What to prepare:

• cherry plum - 1 kg;
• sugar - 1 kg;
• water - 200 ml.

How to cook

1. Rinse the cherry plum and prick each fruit with a toothpick.
2. Place in a saucepan.
3. Add sugar and water.
4. Leave for half an hour.
5. Place on low heat and wait until it boils.
6. Boil for five minutes.

Yellow treat

Description . Thanks to the high content of pectin - a natural thickener - yellow cherry plum jam turns out thick, reminiscent of marmalade. To obtain a homogeneous consistency, it is necessary to wipe the boiled fruits. If the dessert is made from dark plums, it is recommended to additionally add a liquid thickener.

What to prepare:

• yellow cherry plum - 1 kg;
• sugar - 2 kg;
• water - 100 ml;
• cinnamon stick.

How to cook

1. Rinse the fruits and place in a saucepan.
2. Pour in water and place on low heat.
3. Cook until soft.
4. Rub the softened fruit through a sieve to retain the skin and seeds.
5. Add sugar to the resulting puree and stir.
6. Simmer over low heat for five to seven minutes to dissolve the sugar grains.
7. Throw in the cinnamon stick and boil for another quarter of an hour to evaporate excess moisture.
8. After removing the cinnamon, pour the jam into jars.

Apricot

Description . The aromatic jam has a characteristic sour taste. The seeds must be removed from all fruits.

What to prepare:

• cherry plum - 500 g;
• apricot - 1 kg;
• sugar - 1.5 kg.

How to cook

1. Wash the fruits, halve them and remove the seeds.
2. Sprinkle with sugar and layer first the apricot slices and then the cherry plum slices.
3. Leave for three to four hours.
4. Let it cook, stirring until the sugar dissolves.
5. Wait for it to boil, cook for a quarter of an hour.
6. Leave for two to three hours until completely cooled.
7. Boil after boiling for ten minutes.

The highlight of the jam can be apricot kernels or almonds. Before adding the kernels to the brew after boiling, taste them. It is better not to use bitter seeds.

Pear

Description . Tasty and aromatic jam goes well with spices. Pear fruits should be quite dense, but it is better to take ripe and juicy cherry plums.

What to prepare:

• pear - 1 kg;
• cherry plum - 1 kg;
• sugar - 1 kg;
• water - 100 ml;
• vanilla - half a teaspoon;
• cinnamon - tablespoon;

How to cook

1. Rinse the fruit well and dry.
2. Remove the seeds from the cherry plum, cutting the pulp into two halves.
3. Remove the seeds from the pear fruit.
4. Remove the skin if desired.
5. Cut the pulp into cubes.
6. Place the prepared fruits in a cooking pot.
7. Pour in water, add sugar.
8. Leave for five to six hours.
9. Add spices and cook over low heat.
10. While stirring, wait until it boils, remove the resulting foam.
11. Cook for 15-20 minutes until thick.
12. Place in jars and roll up.

Nut-banana

Description . An unusual combination of fruits gives a sweet, tender jam. Fresh juicy cherry plums and frozen plums are suitable for cooking. You don’t have to add cocoa so as not to interrupt the delicate fruity aroma.

What to prepare:

• cherry plum - 600 g;
• banana - two pieces;
• sugar - 250 g;
• walnut - 100 g;
• cocoa - a tablespoon.

How to cook

1. Rinse the plums and remove the pits.
2. Place in a saucepan or saucepan.
3. Add sugar and leave for half an hour until the fruits release juice.
4. Place over high heat and boil for ten minutes until the granulated sugar is completely dissolved.
5. Rub soft fruits through a sieve or puree in a blender.
6. Return the resulting puree to the cooking container.
7. Cook until excess moisture evaporates and the jam becomes thicker.
8. Crush the nuts and add to the mixture.
9. Mash the banana pulp into a puree and add to the brew.
10. Add cocoa and mix well until smooth.
11. Wait for it to boil and cook for two to three minutes.
12. Pour into jars and seal.

Taste the jam before placing it in containers. Season the sour taste with sugar. If the fruit mixture is too sweet, add lemon juice to taste.

Orange

Description . Red cherry plum jam with orange has a beautiful color and pleasant aroma. You can use tangerines instead of oranges. Citrus fruits are used with the peel, so before cooking they must be washed well with soap and scalded with boiling water. Any dirt that gets inside can cause mold to form.

What to prepare:

• cherry plum - 1.5 kg;
• oranges - 500 g;
• sugar - 1.5 kg.

How to cook

1. Cut the washed oranges into slices.
2. Remove the seeds and grind the pulp and peel with a blender or other device.
3. Remove the seeds from the cherry plum and combine the pulp with orange puree.
4. Add sugar and leave for half an hour.
5. Boil the mixture and simmer over low heat for a quarter of an hour.
6. Stir occasionally and skim off the foam.
7. Having achieved the desired thickness, remove the brew from the stove and pour into jars.

Lemon

Description . A bright, “sunny” delicacy with a fresh and invigorating aroma can be combined with cottage cheese and pancakes. The liquid component is well suited for soaking cakes. For taste, when serving dessert, it is recommended to add a little cognac or liqueur in portions.

What to prepare:

• cherry plum - 1 kg;
• lemon - one;
• sugar - 1 kg;
• water - 500 ml;
• star anise - four pieces.

How to cook

1. Fill the washed cherry plum with water.
2. Add sugar and stir.
3. Cut the lemon into slices and add to the cherry plum along with the spicy stars.
4. Stir and cook over low heat.
5. After boiling, simmer for five minutes.
6. Leave for three to four hours.
7. Repeat boiling for five minutes.
8. Cool, boil a third time.
9. Pour into containers.

To avoid damaging the cherry plum, use a long-handled wooden spoon to stir. For better soaking, prick the fruit before cooking.

"Wine" confiture

Description . The combination with elderberry produces cherry plum jam for the winter with the smell of Burgundy wine. The consistency of the jam is more like jam, but this does not make it any less tasty and aromatic. It is better to use dark ripe cherry plum.

What to prepare:

• elderberries - 1 kg;
• cherry plum - 900 g;
• sugar - 2 kg;
• water - 500 ml.

How to cook

1. Rinse the berries, add 250 ml of water and cook.
2. Leave the boiled berries to strain through cheesecloth or a fine sieve overnight.
3. Pierce the washed plums with toothpicks and place in the remaining water.
4. Cook until the fruits are soft and the seeds are separated.
5. Collect the seeds near the surface of the water.
6. Chop a few pieces and return the kernels to the brew.
7. Add berry juice to soft plums.
8. Add sugar, stir until smooth.
9. Cook until required thickness.
10. Pour into containers and roll up.

Melon

Description . A bright delicacy with a delicate aroma will pleasantly surprise gourmets. The dessert is prepared quite quickly and easily. It is recommended to use yellow plum, but you can also make it with purple plum.

What to prepare:

• melon - 500 g;
• cherry plum - 200 g;
• sugar - 300 g.

How to cook

1. Cut the washed melon in half and remove the seeds.
2. Trim the pulp and cut into cubes (the size of a plum).
3. Cut the cherry plum and remove the seeds.
4. Mix plum halves with melon cubes.
5. Add sugar and mix well.
6. Leave for three hours.
7. Place on the stove and wait until it boils.
8. Boil for 12 minutes, stirring.
9. When the fruit pieces become soft, pour the liquid jam into jars.

Spicy in the oven

Description . The original way prepare a fruit dessert. Spices will add aroma and make the taste richer.

What to prepare:

• cherry plum - 1 kg;
• sugar - 500 g;
• lemon juice - 100 ml;
• cinnamon - half a teaspoon;
• carnation - two buds.

How to cook

1. Cut the washed plum lengthwise and remove the pits.
2. Place in a heatproof saucepan with a lid.
3. Add sugar, add spices, pour in juice.
4. Stir and leave to infuse for two to three hours.
5. Preheat the oven to 180°C.
6. Cover the pan with a lid and place in the oven.
7. Simmer for an hour and a half, periodically opening the lid and stirring the fruit.
8. Place in sterile containers and roll up.

In a slow cooker

Description . A multicooker will help you quickly prepare this tasty amber delicacy. Depending on the desired consistency, you can set the “Stewing” or “Baking” mode. It is recommended to stir the brew two or three times during cooking so that the fruit slices cook evenly and do not burn.

What to prepare:

• cherry plum - 2 kg;
• sugar - 1.6 kg;
• boiling water.

How to cook

1. Scald the fruits with boiling water or boil for five minutes.
2. Pierce each fruit.
3. Place in a bowl and add sugar.
4. Stir, set the “Baking” mode for 45 minutes.
5. After the signal, pour the dessert into sterile containers.

Sugarless

Description . Cherry plum has a sour taste, especially if you cook it with the skin. Therefore, it is difficult to do without sugar. However, instead of the usual white sugar, you can use a natural sweetener, for example, xylitol, sorbitol, stevia. The substances give a sweet taste, reduce calories and are approved for diabetes.

What to prepare:

• cherry plum - 4 kg;
• water - 200 ml;
• any sweetener - 800 g.

How to cook

1. Wash the plums, cut them in half and remove the pits.
2. Boil water, pour in the fruit pulp.
3. Cook over low heat for an hour.
4. Add sugar substitute and cook until thick.
5. Pour the hot treat into containers.

If there is no sugar, store the jam only in a cool place. It is recommended to sterilize the jars and then pasteurize them along with the contents.

Simple recipes for cherry plum jam will help diversify your winter tea drinking. Cherry plum contains vitamins C, E, PP, potassium, calcium, phosphorus, iron. After heat treatment most of useful substances remains in the fruit. The dessert can be stored in a cold place for up to two years. If the containers remain in the room, it is better to use the jam within nine months.

For preparations you can use yellow or red cherry plum. The yellow fruits are rich in ascorbic acid, they are small and overly sour - few people like such fruits in their raw form, but the jam they make is a very beautiful amber color, with a characteristic aftertaste, which is leveled out by adding large quantity sugar (usually 700-800 grams per 1 kilogram of cherry plum).

Red cherry plum, unlike yellow one, is sweeter and meatier. These are mainly specially bred hybrid varieties, with large fruits, sweet, pleasantly sour. Red cherry plum jam turns out to be especially tasty, because during cooking you can use much less sugar (700-800 grams per 2 kilograms of cherry plum). Don’t worry, it will harden perfectly, because red cherry plum contains natural pectin in abundance, which is responsible for the thickness of the jam. And of course, this is a recipe for seedless cherry plum jam - what kind of jam includes seeds, I would like to know?!))

Red cherry plum jam for the winter, the recipe for which I present to your attention today, will turn out thick, dark red, dense and elastic in consistency, like soft marmalade, taste - moderately sweet, with a wonderful aroma, which, if desired, can be emphasized by adding spicy cinnamon. It can be served with tea, mixed with cottage cheese or pudding, and used in home baking.

Total time: 70 minutes | Cooking time: 60 minutes | Yield: 1 liter and 350 ml

Ingredients

• red cherry plum – 2 kg
• water - 250 ml
• sugar - 800 g
• cinnamon - 1 stick (optional)

Preparation

First you need to prepare the fruit - rinse and remove the pit from each fruit. Despite the fact that cherry plum belongs to the plum genus, it is not so easy to remove the seeds from it; you will have to boil the fruits. Sweet varieties are suitable (for example, cherry plum variety “Nesmeyana”), the fruits must be ripe and sweet, and in no case green. So, I sorted out and washed the cherry plum. I poured 2 kilograms into a large enamel pan.



I added a glass of spring water and put the pan on low heat. Bring to a boil and cook for 7-10 minutes, covered, stirring, until the fruits become soft. Evaluate the process visually. The fruits should be softened so that you can easily remove the seeds. And do not pour more water than 1 glass per 2 kg of cherry plum, otherwise you will have to boil the jam for a long time; it will turn out too watery. During boiling, the fruits will gradually “settle” themselves and release a lot of juice.



Now it’s time to free the cherry plum from the seeds. To do this, I used a sieve and rubbed the boiled fruit through it. This way the pulp was easily separated from the juice. I only removed the seeds and left the skins. If you want the jam without skins, then throw away all the pulp. But personally, I like it when I come across pieces of cherry plum; besides, they contain a lot of vitamins.



I weighed the resulting mass - it turned out to be 2 kg of seedless fruit puree (that is, the same weight as it was initially; the weight of the seeds compensated for the glass of water that we added during cooking to soften the fruits). Added granulated sugar at the rate of 200 g of sugar for every 500 g of pitted cherry plum, that is, 800 g in total. For flavor, I added a cinnamon stick - it is not necessary to add it, but it gives an interesting aroma to the preparation and leaves a pleasant aftertaste.



She returned the pan to the stove. Stirring constantly, brought to a boil. Be sure to remove the foam! This is necessary so that the finished product is not susceptible to souring during winter storage. In addition, in addition to coagulated proteins, the foam may contain debris. As soon as it boiled, reduced the heat to medium and simmered, stirring constantly, until thickened - about 45-60 minutes, without a lid. Be guided by the consistency - it should become dense and thick, slowly draining from a spoon. Attention! Remove the cinnamon stick after 20 minutes from boiling, otherwise the aroma of the spice will be too intense.



As soon as you see that the fruit jam has reduced and thickened greatly, it’s time to remove the pan from the heat. I poured the hot cherry plum jam into pre-prepared sterilized and always dry jars. Sealed with clean lids. Turned it upside down and left it until it cooled completely (no need to wrap it up).



The yield was 1 liter and 350 ml, but here everything depends on the juiciness of the fruit, so it is better to prepare containers of different volumes, preferably small ones. Lids can be regular metal or screw-on.

After complete cooling, you can transfer it to the cellar or other cool and dark place, where seedless cherry plum jam will be stored for 1 year. As it cools, it gels even more and becomes thicker. Have delicious winter preparations!

Cherry plum is a relative of plum, from which it differs only in the size of the fruit and the place of growth. The crop does not tolerate frost well, so it grows in areas with warm or temperate climate: in the Caucasus, Balkans, Iran, countries of Central and Asia Minor. It is successfully cultivated in many regions of Russia, Ukraine, and Western Europe.

The fruits of cherry plum are small, round, mostly yellow color, but there are green, pink, red and even purple cherry plums.

Cherry plum, like its relative the plum, contains a lot of sugars, pectins, organic acids, as well as vitamins C and A.

The sweet and sour fruits of cherry plum are very tasty. They are well suited for preservation. Compotes, jams, jellies, preserves are made from cherry plums, and marshmallows are made.

Subtleties of cooking

• Only ripe cherry plums are selected for jam. Unripe fruits are very sour, and jam from them is obtained without the proper aroma and taste. Only jam can be made from overripe fruits.
• There must be enough sugar in cherry plum jam - at least 60%, otherwise the product may turn sour. The fact is that some microorganisms, with a small amount of sugar, continue their vital functions, which worsens the quality of the jam.
• To keep the fruits intact, it is recommended to pour the cherry plum into syrup and keep it in it for at least 3-4 hours. During this time, the cherry plum is evenly soaked in syrup, and the fruits do not become soft during cooking. Only red cherry plum can be cooked without pre-standing. It is immediately dipped into boiling syrup and cooked until tender.
• If you cook cherry plum with seeds, it is recommended to blanch it before cooking. To do this, pre-washed cherry plum is placed in a colander and lowered into water brought to a boil. The fire is reduced so that the water temperature drops to 80°. Blanch the cherry plum in hot water for 5-8 minutes. The boiling point of water cannot be increased, otherwise the fruits will boil. Then the cherry plum is immediately cooled in ice water.
• After cooling, the fruits are pricked with a toothpick, a pin or a homemade “brush”. To do this, cut a circle 0.5-1 cm thick from a wine cork and pierce it through with several needles.

Cherry plum jam with seeds

Ingredients:

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

Cooking method

• Sort out the cherry plum. Remove wormy, unripe and bruised fruits.
• Free the cherry plum from the stalks. Wash thoroughly under running water.
• In small batches, dip the cherry plum into hot water and blanch for 5 minutes. Cool quickly in ice water.
• Prick each fruit in several places. Place in a cooking basin.
• Pour sugar into a saucepan and add water. Stirring constantly, bring to a boil over low heat. Boil the syrup for 5 minutes.
• Pour hot syrup over the cherry plum. Leave for 4 hours so that the fruits are saturated with it.
• After this time, carefully pour the syrup into a saucepan, bring to a boil and cook over moderate heat for 15 minutes.
• Pour the slightly boiled syrup over the cherry plum. Leave it again for 4 hours.
• A second time, pour the syrup into the pan and boil again for 15 minutes.
• After pouring the syrup, cook the cherry plum over moderate heat for 20 minutes.
• Cool the jam completely. Place in clean, dry small jars. Cover with parchment. If you want to seal the jam hermetically, put it in jars while hot. Seal immediately with sterile caps.

Cherry plum jam with seeds: recipe two

Ingredients:

• cherry plum – 1 kg;
• sugar – 700 g;
• water – 100 ml.

Cooking method

• Cut off the tails of ripe cherry plums. Wash under running water.
• Place in small batches in a colander, place in boiling water and blanch for 5 minutes. Then cool quickly in ice water.
• Using a toothpick, fork or special device Prick each fruit. Place in a cooking basin. Add sugar and leave for 5-6 hours.
• After a few hours, place the bowl on low heat, add water as required and heat until the sugar is completely dissolved. Be sure to remove any foam that appears on the surface of the jam. From the moment it boils, cook the jam for 20-30 minutes.
• Remove from stove. When hot, place into clean, dry glass jars, wait 5-10 minutes, then seal tightly with tin lids.

Pitted cherry plum jam: first recipe

Ingredients:

• cherry plum – 1 kg;
• sugar – 1 kg.

Cooking method

• Sort out the cherry plum, leaving only the ripe, dense berries. Rinse thoroughly under running water or in a basin, changing the water several times.
• After the water has drained, carefully remove the seeds.
• Place the cherry plum in a cooking basin or a wide enamel pan. Add sugar. Cover the dishes with a towel and place in a cool place for 5-6 hours. During this time, the cherry plum will give juice and the sugar will partially dissolve.
• After a while, place the basin on low heat. Bring the jam to a boil, skimming off the foam. To prevent sugar or cherry plum from sticking to the bottom, stir the contents of the basin periodically. From the moment it boils, cook the cherry plum for 5 minutes.
• Then remove from the stove and leave for 6 hours.
• Place on the heat again and cook for 5 minutes. Then repeat the process of standing and boiling two more times.
• Prepare clean, dry jars with sterilized lids. Place hot jam in them and immediately seal tightly.

Pitted cherry plum jam: recipe two

Ingredients:

• cherry plum – 1 kg;
• sugar – 1 kg;
• water – 250 ml.

Cooking method

• Sort the ripe cherry plum and remove the green fruits. Cut off the stems.
• Wash the fruits under running water. Dry by placing on a sieve or towel.
• Place in an enamel pan, pour in water. Cook over moderate heat for 5-10 minutes. Be careful not to overcook the fruits.
• Place the cherry plum in a colander. Strain through it into a bowl.
• Transfer the pureed mass into a wide saucepan, add sugar.
• Stir the mixture and put on fire. Bring to a boil, being sure to skim off any foam. From the moment it boils, cook for 10 minutes.
• Remove from heat and let the jam sit for 8 hours.
• Repeat the ten-minute cooking with a ten-hour break two more times.
• Place the hot thick jam into clean, dry jars and seal tightly with sterile tin lids.

Pitted cherry plum jam: recipe three

Ingredients:

• cherry plum – 2 kg;
• sugar – 1.5 kg;
• water – 120 ml.

Cooking method

• Prepare ripe cherry plum. Remove the stems. Wash thoroughly under running water.
• Cut each fruit to the middle and remove the seed. Place the cherry plum in a cooking basin or wide pan.
• Pour half the amount of sugar into another pan, pour in water. While stirring, wait until the sugar is completely saturated with water. Add the rest of the sugar. Stir again. Place on very low heat.
• Stirring, cook thick syrup.
• Pour hot syrup over the berries and leave for 6-8 hours. During this time, some of the sugar caramelizes, turning into a solid mass.
• Collect it and transfer it to another bowl. Drain the syrup from the cherry plum here. Bring to a boil over moderate heat.
• When the sugar dissolves, pour it over the berries. Leave the cherry plum to steep for another 8 hours.
• Then put the jam on moderate heat and cook for 5 minutes.
• When hot, place into sterile dry jars and seal tightly with clean, boiled lids.

Puree cherry plum jam without cooking

Ingredients:

• cherry plum – 1 kg;
• sugar – 1 kg.

Cooking method

• Sort out the ripe cherry plum, remove the wormy fruits, and tear off the stalks.
• Rinse the cherry plum in cold water. Cut each fruit and remove the pit.
• Grind the pitted cherry plum in a blender. Add sugar and mix well.
• Transfer this mixture into clean, dry jars. Close with nylon lids.

Cherry plum jam with cloves

Ingredients:

• cherry plum – 1 kg;
• sugar – 1 kg;
• cloves – 2 buds;
• lemon juice – 1 tbsp. l.;
• cinnamon - to taste.

Cooking method

• Sort the cherry plum, remove wormy and unripe fruits. Wash well under running water.
• Place in a colander, place in hot water and blanch for 5 minutes. Cool quickly in cold water.
• When the water has drained, use a toothpick to prick the fruit. Place in a cooking basin.
• In a saucepan, cook syrup from water and sugar. Pour the cherry plum over it and leave for 5 hours.
• Place the basin on the stove. While stirring gently, bring the jam to a boil, skimming off any foam. Add cloves, cinnamon and lemon juice. Cook until done. As soon as a drop of cooled jam syrup stops spreading onto the saucer, the jam is ready.
• When hot, place it in sterile jars and seal tightly with tin lids.

Cherry plum jam with pears

Ingredients:

• cherry plum – 1 kg;
• ripe pears – 1 kg;
• sugar – 1 kg;
• water – 100 ml;
• vanillin and cinnamon - to taste.

Cooking method

• For jam, select ripe cherry plum fruits. Rinse them under running water. Cut to the middle, remove the seeds.
• Wash the pears, cut them in half, cut out the seed chambers. Cut into small cubes.
• Place the cherry plums and pears in a cooking basin. Add sugar and water. Leave for 5-6 hours. During this time, the fruits will give juice, after which the jam can be put on the stove.
• Add cinnamon and vanilla to the jam, mix gently. Bring to a boil over low heat, skimming off any foam that appears. Stirring occasionally, cook until done. If a drop of syrup does not cut through the saucer, the jam can be removed from the heat. Cool it completely.
• Place the cold jam in clean, dry jars and cover with parchment.

Note to the hostess

Cherry plum jam is stored in the same way as any other - in a dry, dark, cool place.

Jam ground with sugar is stored only in the refrigerator.

Cherry plum with seeds for the winter: original recipes jam

The ancestor of the domestic plum came to us from Asia and the countries of the Caucasus region. I looked in and stayed, delighting my heart with sunny yellow and all shades of purple flowers. In count nutrients cherry plum is not inferior to local varieties of plums, apples, pears and other indigenous varieties European plain. These properties have not gone unnoticed in canning. Sweet preparations made from small but delicious cherry plums with seeds are especially tasty.

It should be noted that the proportions of sugar in canned jam from cherry plum for the winter are quite high due to the presence of a huge amount of vitamin C even in the ripe product. But the taste of the dessert will not leave any taster indifferent.

Necessary products for preparing for the winter and their ratio:

• one kilogram of yellow or red berries;
• one and a half kilograms of sugar;
• one and a half glasses of water.

Cooking process:

1. Sort carefully picked berries, remove spoiled ones, remove stalks.
2. Pour water into a large bowl or basin, wash, rinse under the tap and dry.
3. Boil water in a saucepan slightly wider than a colander.
4. Place a portion of the prepared berries in a colander, place in boiling water for three minutes, remove and quickly cool in cold water, place in a container for making jam.
5. Do a similar procedure with all the cherry plums.
6. Prick the berries with a toothpick in two or three places.
7. Prepare syrup from the amount of sugar and water specified in the recipe.
8. Pour the syrup over the fruits and leave for four hours.
9. Drain the syrup again and bring to a boil.
10. Pour the cherry plum again for four hours.
11. Put the jam on the fire, and after boiling, cook for about half an hour.
12. Pour the finished treat into a sterile container and roll up.

Jam with cherry plum seeds, prepared in a slow cooker

This preparation option reduces the time spent on preparing sweets, but is not very suitable for processing large quantities of fruit in one go.

Proportions of required products:

• For every kilogram of cherry plum, take one kilogram of granulated sugar.

How to cook:

1. Wash and sort the fruit thoroughly, remove the stems, and dry on a towel.
2. Place the fruit in boiling water for a few minutes, then keep in cold water until completely cool.
3. Place the blanched cherry plum in a slow cooker, add the required amount of sugar, and mix gently.
4. Close the lid of the unit, set the “Extinguishing” mode, and dial “40 minutes” on the timer.
5. After the beep, pack the product into sterilized jars and roll up.
6. Put it in the basement or other place convenient for storage.

Unusual jam from yellow cherry plum and young zucchini

It’s worth preparing a portion of this delicacy in order to become known as a famous cook among your neighbors and friends in the future—when tasting, no one will guess the composition of the dessert.

Required products for jam:

• half a kilogram of young zucchini with thin skin;
• half a kilogram of yellow-fruited cherry plum with seeds;
• one kilogram of sugar.

How to prepare zakatka for the winter:

1. Wash young vegetables, chop very finely, puree with a blender or mince.
2. Wash the peeled berries and pour cold water.
3. Place the bowl with the berries on the fire and bring to a boil.
4. As soon as the skin of the cherry plum begins to burst, remove the fruit from the broth and add cold water.
5. Mix blanched fruits with zucchini puree and sugar and put on fire.
6. After boiling, reduce the heat to the lowest setting and cook for about ten minutes.
7. Remove the jam from the stove and cool.
8. Repeat the procedure two more times, removing the foam each time.
9. Pour the finished jam hot into prepared jars, seal tightly and store in the cellar.

Caucasian jam from cherry plum with seeds and tangerines for the winter

The taste and smell of this delicacy will drive anyone who tries it crazy - that’s what they say in .

Required products and their proportions:

• one kilogram of cherry plum, the lightest varieties, with seeds;
• eight medium tangerines;
• seven hundred grams of granulated sugar;
• two hundred milliliters of water.

Preparation:

1. Remove the peel and white tendons from the washed tangerines and soak them in a small amount of cold water overnight.
2. After ten hours, drain the water, divide the citruses into slices, pierce each slice with a toothpick or a thick needle in several places.
3. Pour selected and washed fruits with cold water and bring to a boil.
4. Keep the bowl with fruits on the lowest heat for no longer than five minutes.
5. Drain the boiling water and pour cold water over the cherry plum.
6. After cooling, pour out the infusion. Prepare syrup from the ingredients specified in the recipe and pour it over the fruit.
7. Bring to a boil, cook over low heat for a third of an hour.
8. Leave for seven hours.
9. Boil again and stand for seven hours.
10. Repeat the procedure until the jam thickens.
11. Roll into prepared hot jars and store in a basement or cellar for the winter.

Prepare an excellent one - surprise your household with fruity Nutella! you will find a recipe for making chokeberry compote.