Mineral fertilizers for tulips. How can you feed tulips in the spring? Caring for tulips in spring
Not so long ago, jam was made in basins so that there would be enough for the whole winter. Nowadays they don’t prepare much, but, nevertheless, it’s nice to have a couple of jars of different berries and fruits. It is especially versatile and can be used as a filling or for cookies; it can be spread on bread and served with tea. This is exactly what we will be preparing - seedless cherry plum jam, the recipe is simple, the most delicious, because it is prepared without repeated cooking. The taste is sweet and sour, the consistency is very thick, like jam. And when it sits, it thickens like jelly. You can make jam from yellow cherry plum or red, the only difference will be in the amount of sugar - for red add a little more.
The simplest recipe for cherry plum jam is prepared in one step: boil the fruit, wipe it, boil it again with sugar and roll it up. In winter, you will have an excellent addition to your morning cheesecakes, pancakes, and pancakes.
Ingredients:
- yellow cherry plum – 1 kg;
- sugar – 800 gr;
- water - 1 glass.
How to make pitted cherry plum jam. Recipe for the winter
It is not necessary to take overripe fruits; even unripe cherry plums will do, but you will have to add more sugar and cook a little longer. Fill the collected cherry plum with water and rinse thoroughly. If there are traces of dirt on the skin, wash it off under a strong stream of water. There is no need to remove the pits or remove the skin. Place in a bowl with a thick bottom. Pour in water - at first, before the cherry plum bursts, the water will prevent it from burning and will contribute to the rapid boiling of the pulp.
On high fire heat the cherry plum to an intense boil. A lush foam will begin to appear almost immediately; there is no need to collect it; it will gradually subside on its own. Reduce heat, cover the pan and leave to simmer. As it boils, the skin will move away from the pulp, and the cherry plum will become soft and loose. Remove from the stove and let it cool slightly so as not to burn yourself when we wipe it.
We take a dish of suitable diameter and place a colander on it. Add about a third of the fruit puree along with the liquid. Using a spoon, rub the cherry plum until only the seeds and pieces of skin remain. We throw away the waste, rinse the colander and add the next portion.
As a result, we will get a medium-thick puree with pieces of pulp. If you want to get a more homogeneous mass, beat with a blender.
Pour the puree back into the pan. Add sugar. Heat over low heat, stirring until the sugar grains dissolve. We taste it - if it is too sour, add it until it reaches the desired taste.
After boiling, the jam will become amber in color, and a lightish thick foam will begin to form on the surface. Now we collect it with a spoon, driving it from the edges to the middle.
Stirring, cook for 10-15 minutes. Due to the high content of natural pectin, cherry plum jam will thicken quickly, so do not leave it unattended to prevent it from burning.
We will prepare containers of 250-350 ml in advance. Be sure to wash it with soda, rinse and steam or sterilize in another way. The lids should also be clean and hot; keep them in gently boiling water. Pour the hot jam into jars and seal tightly.
It is not necessary to wrap the cherry plum jam; let the jars stand on the table until they cool. Then we put it away for storage in a dark place; in the light the jam may turn dark.
The color of yellow cherry plum jam is very beautiful, amber. And the taste is amazing: rich, moderately sweet with a characteristic sourness - just what you need for baking, tea drinking and pancakes. Good luck and delicious preparations to you!
You can watch the cooking process in video format
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
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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 in order to finished product was 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 and has similar properties. The fruits are useful for the prevention and normalization of blood pressure, work gastrointestinal tract And circulatory system. The plant is grown in warm climate, varieties have been bred with yellow, orange and red colored fruits and weighing from 30 to 60 grams. For jam, use cherry plum with pits or remove them first.
Sugar is used as a preservative and to enhance flavor. Cherry plum jam is boiled in own juice or syrup of 25-35% concentration. Before heat treatment, the fruits are pricked with a pin so that they are saturated with sugar and do not burst.
The rules for making cherry plum jam are the same as for other preserves. Use jars with lids that have been washed and sterilized by steaming or in the oven. They are usually boiled in several passes and rolled up hot. Before use in winter, the preparations are stored in the cold and without access to sunlight.
For jam, use ripe fruits, but not too soft. First sort out the cherry plum, remove the stalks and wash.
Time – 10 hours, including infusion. Yield: 2 liters.
Ingredients:
- cherry plum – 1 kg;
- sugar – 1.2 kg;
- cloves - to taste.
Cooking method:
- Blanch the prepared fruits for 3 minutes in syrup from 1 liter of water and 330 g. Sahara.
- Drain the syrup, add the rest of the sugar according to the recipe, boil for 5 minutes and pour over the fruit.
- After standing for 3 hours, boil the jam for 10-15 minutes and leave to soak overnight.
- During the last boiling, add 4-6 cloves and simmer for 15 minutes over low heat.
- Pack the hot jam into jars, seal it airtight, cool away from drafts and store.
In medium and small fruits, the seeds separate more easily. To do this, cut the berry lengthwise with a knife and divide it into two slices.
This jam is thick, so be sure to stir constantly while cooking to prevent it from burning. It is better to use aluminum cookware.
Ingredients:
- cherry plum – 2 kg;
- granulated sugar – 2 kg.
Cooking method:
- Remove the pit from the washed berries, place in a basin, sprinkle with sugar, leave for 6-8 hours.
- Place the container with jam on low heat and gradually bring to a boil. Cook for 15 minutes, stirring gently.
- Soak the jam for 8 hours, covered with a towel. Then boil for another 15-20 minutes.
- Rely on your taste, if the jam is too rare, let it cool and re-boil.
- Seal the canned food tightly with lids and cool, turning it upside down.
Amber jam from yellow cherry plum for the winter
The yield of preservation depends on the boiling time. The longer you cook, the more moisture evaporates, the more concentrated and sweeter the jam.
Time – 8 hours. Yield: 5 liters.
Ingredients:
- yellow cherry plum – 3 kg;
- sugar – 4 kg.
Cooking method:
- Prepare syrup from 500 gr. sugar and 1.5 liters of water.
- Prick clean fruits in several places, place in parts in a colander and blanch for 3-5 minutes in low-boiling syrup.
- Add 1.5 kg of sugar to the hot syrup and bring to a boil. Place the blanched cherry plum and boil for 10 minutes. Leave the jam until it cools completely.
- Add the remaining sugar and, stirring gently, cook at low boil for 20 minutes.
- Fill the steamed jars with hot jam, tighten and cool, covering with a thick blanket.
Cherry plum jam for filling pies
A fragrant filling for any baked goods. For this recipe, soft and overripe cherry plums are suitable.
Time - 10 o'clock. Yield: 3 liters.
Ingredients:
- cherry plum fruits – 2 kg;
- granulated sugar – 2.5 kg;
- vanilla sugar – 10 gr.
Cooking method:
- Remove the pits from the sorted and washed cherry plums and cut each into 4-6 pieces.
- Pour the prepared raw materials with sugar, place on low heat and gradually bring to a boil. Stir constantly, cook for 20 minutes.
- Leave the jam overnight, covering the container with a clean towel.
- Prepare clean and steamed jars. For a puree-like consistency, you can puree the chilled jam in a blender.
- Boil again for 15-20 minutes, add vanilla sugar, pour it hot and roll it into jars.
- Cool at room temperature, store in a cool place.
Today, there are several varieties of cherry plum jam - five-minute jam, raw jam, seedless cherry plum jam and jam with seeds. Each of the recipes and types of this jam has its own advantages. For example, five-minute jam or raw jam, due to the lack of heat treatment or its short period, turns out to be more vitamin rich than other types.
Cherry plum jam with pits has a spectacular appearance and is most often used to decorate desserts. And the widely popular pitted cherry plum jam, I probably wouldn’t be wrong if I called it universal. You can drink this jam as a snack with a bun and tea, or you can use it when preparing homemade baked goods.
To prepare all these preparations, you can use both red and yellow varieties of cherry plum. Personally, I really like the yellow cherry plum for its bright positive color, but it’s just a pity that the yellow cherry plum is always sourer than the red one.
Don't think that the jam will be sour. If you add more sugar, you can even eat it with spoons. Seedless yellow cherry plum jam, step by step recipe which we will look at today turns out to be a very beautiful color, thick and moderately sour.
Ingredients:
- Yellow cherry plum – 2 kg.,
- Sugar – 4 kg.,
Pitted cherry plum jam - recipe
Sort out the cherry plum berries. Wash under running water.
Place the cherry plum in a bowl. Add sugar and stir.
Leave the berries to release juice for 1-2 hours. After this time, transfer the cherry plum with the resulting juice to a saucepan.
Place it on moderate heat. Unlike other types of jam, this seedless cherry plum jam for the winter is cooked in one step. After boiling, cherry plum jam should be cooked for another 30 minutes. During cooking, cherry plum jam must be stirred and the foam formed during the boiling process must be skimmed off. 10 minutes before it is ready, sterilize the jars and lids. Place the tin lids in boiling water for 2-3 minutes.
Sterilize the jars over steam in the microwave or oven. Pour cherry plum jam into jars with a ladle (up to the hangers themselves). Roll up the jars with lids. If you use steaming nylon lids, there is no need to turn the jam upside down. Jars of jam just need to be wrapped tightly. from pitted cherry plum, covered with metal lids, turn it upside down and leave in a warm place until it cools completely.
However, like any other jam, you can make it taste different by adding one or another additional component to it, for example, other berries or fruits or spices. Cherry plum jam with the addition of peaches, apricots, pears, apples, oranges, and lemon will be very tasty.
Pitted cherry plum jam. Photo
Cooking Instructions
Yellow cherry plum jam
Prepare according to this simple recipe yellow cherry plum jam - it turns out very fragrant and will delight everyone who loves this fruit.
Cherry plum is one of the varieties of plum, fruit plant, rich in vitamins and valuable substances. She may be different colors, but yellow is most popular among us. We will tell you how to make jam from such cherry plums.
Cherry plum after heat treatment retains its beneficial features. It is often used to make jam, preserves, compotes, and is used for marmalade and marshmallows.
There are neither one nor two recipes for cherry plum jam – there are many. It can be made with or without seeds, cooked from whole fruits or pureed. We will talk about simple and tasty version such jam.
Ingredients:
How to make yellow cherry plum jam:
Rinse the cherry plum and place it in a saucepan, add water, and boil until soft for about 10-15 minutes.
Let the cherry plum cool slightly and then rub it through a sieve, removing the seeds and skin.
Place the prepared cherry plum puree into a saucepan, add the broth in which it was cooked (strain it), add sugar and mix everything.
Bring the prepared mixture to a boil, reduce heat to low, cook the jam for 40-50 minutes, stirring, until thickened.
Pour hot jam into sterilized jars, seal or roll up with sterile lids.
This cherry plum jam should be stored in a cool, dark place.
Pitted cherry plum jam
Cooking Instructions
Making jam is one of the simplest and most convenient ways to preserve the cherry plum harvest for the winter.
Sweet and sour, viscous, aromatic cherry plum jam will decorate any winter tea party. The jam has a rich taste and aroma, is undemanding to storage conditions, and its preparation does not require much effort from you.
Both options will not take up much of your time, and the result - aromatic and tasty homemade cherry plum jam - will delight you for many years. winter evenings and will brighten up the anticipation of spring. Let's get started?!
Prepare your ingredients. To prepare cherry plum jam with pits, you will additionally need a cup of water (250–300 ml) to prepare the sugar syrup.
Prepare the cherry plum. Wash, sort and remove all spoiled and wrinkled fruits.
To make pitted cherry plum jam, cut the fruit in half and remove the pit. If the cherry plum is ripe and soft, the seed can simply be squeezed out of the fruit by pressing it with a pencil or other small-diameter handy object.
Lay the cherry plum in layers, sprinkling with sugar.
Leave for several hours until the plum releases its juice.
Bring the mixture to a boil over low heat and cook after boiling for 10 minutes. Turn off the heat and leave the jam until completely cooled.
Repeat the procedure two to four more times, gradually boiling the jam to the thickness you need.
To prepare cherry plum jam with pits, pour over the prepared fruits. hot water. The water temperature should be about 80 degrees; if the water is too hot, the skin of the fruit will burst. I don't have a thermometer, so I just cool the boiled water a little (a few minutes) before pouring it over the fruit.
After 3–4 minutes hot water drain and rinse the fruits cold water, pierce them in 2-3 places with a needle or toothpick.
Combine sugar and water. Over low heat, stirring occasionally, bring the mixture to a boil and cook until the sugar dissolves. Turn off the heat and place the cherry plums in the hot sugar syrup.
Leave the fruits in the syrup for 4-5 hours, then repeat the procedure 1-2 more times. Each time, bring the syrup to a boil, turn it off and leave the berries to cool in the syrup. IN last time bring the syrup to a boil and simmer over low heat for 10–20 minutes until the syrup reaches the desired consistency and thickness.
Place hot jam in sterilized jars and close with sterilized lids.
Turn over and wrap until completely cool.
Cherry plum jam with and without seeds is ready. Bon appetit!