Mineral fertilizers for tulips. What can you feed tulips in spring? Tulip care in spring
Not so long ago, jam was boiled in basins so that it would last all winter. Now they are not harvesting so much, but, nevertheless, it’s not bad to have a couple of jars of different berries and fruits. Especially for universal use, which goes both in the filling and for cookies, you can spread it on bread and serve it with tea. This is exactly what we will cook - seedless cherry plum jam, the recipe is simple, the most delicious, because it is prepared without repeated boiling. The taste is sweet and sour, the consistency is very thick, like jam. And when infused, it thickens like jelly. You can cook jam from yellow cherry plum or from red, the difference will be only in the amount of sugar - for red, put a little more.
The simplest recipe for cherry plum jam is prepared in one step: boil the fruit, rub it, boil it again with sugar and roll it up. In winter, you will have an excellent addition to morning cheesecakes, pancakes, pancakes.
Ingredients:
- yellow cherry plum - 1 kg;
- sugar - 800 gr;
- water - 1 glass.
How to cook seedless cherry plum jam. Recipe for the winter
It is not necessary to take overripe fruits, even unripe cherry plum will do, but you will have to add more sugar and cook a little longer. Fill the collected plum with water and rinse thoroughly. If there are traces of dirt on the skin, rinse under a strong stream of water. It is not necessary to remove the bones or remove the skin. Transfer to a bowl with a thick bottom. We pour in water - at first, until the cherry plum has burst, the water will not let it burn and will contribute to the rapid boiling of the pulp.
On high heat, heat the cherry plum to an intense boil. A lush foam will begin to appear almost immediately, it is not necessary to collect it, it will gradually subside by itself. Reduce the heat, cover the pot and leave to simmer. As it boils, the skin will move away from the pulp, the cherry plum will become soft, loose. Remove from the stove, let cool slightly so as not to burn yourself when we wipe.
We take dishes of a suitable diameter, put a colander on it. We spread about a third of the fruit puree along with the liquid. Rub the cherry plum with a spoon until only the bones and pieces of the skin remain. We throw away the waste, rinse the colander and load the next portion.
As a result, we 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 saucepan. We add sugar. Heat over low heat, stirring until the sugar grains dissolve. We try - if it is very sour, add it to 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 into the middle.
Stirring, boil for 10-15 minutes. Due to the high content of natural pectin, cherry plum jam will quickly thicken, so do not leave it unattended so as not to burn.
Prepare containers of 250-350 ml in advance. Be sure to wash with soda, rinse and steam or sterilize in another way. The lids should also be clean and hot, keep them in low-boiling water. Pour the hot jam into jars, twist tightly.
It is not necessary to wrap 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 can become dark.
The color of yellow cherry plum jam is very beautiful, amber. And the taste is amazing: rich, moderately sweet with a characteristic sourness - what you need for baking, tea drinking and for pancakes. Good luck and delicious preparations to you!
You can watch the cooking process in video format
For blanks, you can use yellow or red cherry plum. Yellow fruits are rich in ascorbic acid, they are small and overly sour - few people like such fruits in their raw form, but jam from them turns out to be a very beautiful amber color, with a characteristic aftertaste, which is leveled by the addition of a large amount of sugar (usually 700-800 grams per 1 kilogram of cherry plum).
Red cherry plum, unlike yellow, is sweeter and fleshy. Basically, these are specially bred hybrid varieties, with large fruits, sweet, pleasantly sour. Red cherry plum jam turns out to be especially tasty, because when cooking you can use much less sugar (700-800 grams per 2 kilograms of cherry plum). Do not worry, it will solidify perfectly, because red cherry plum contains natural pectin in excess, which is responsible for the density of the jam. And of course, this is a recipe for pitted cherry plum jam - what kind of jam includes pits, I would like to know?!))
Red cherry plum jam for the winter, the recipe of which I bring to your attention today, will turn out to be thick, dark red, dense and elastic in texture, like soft marmalade, to 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, used in homemade cakes.
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)
Cooking
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First you need to prepare the fruit - rinse and remove the bone from each fruit. Despite the fact that cherry plum belongs to the genus plum, it is not so easy to remove the bones from it, you will have to boil the fruits. Sweet varieties are suitable (for example, the Nesmeyana cherry plum variety), the fruits should be ripe and sweet, in no case green. So, I sorted out the cherry plum and washed it. I poured 2 kilograms into a large enameled pan.
She added a glass of spring water and put the pan on a small fire. Bring to a boil and boil for 7-10 minutes, under the lid, stirring until the fruits become soft. Evaluate the process visually. The fruits should be boiled so that you can easily remove the bones. And do not pour more water than 1 cup per 2 kg of cherry plum, otherwise you will have to boil the jam for a long time, it will turn out to be 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 pits. For this, I used a sieve - rubbed boiled fruit through it. Thus, the pulp was easily separated from the place with the juice. I removed only the bones, but left the skins. If you want the jam to be without skins, then throw away all the cake. But personally, I like it when pieces of cherry plum come across, besides, they have a lot of vitamins.
I weighed the resulting mass - it turned out 2 kg of pitted fruit puree (that is, the same weight as it was originally; the weight of the pits compensated for a glass of water, which we added during cooking to soften the fruits). I added granulated sugar at the rate of 200 g of sugar for every 500 g of pitted cherry plum, that is, only 800 g. I put a cinnamon stick for flavor - it is not necessary to put it, but it gives an interesting flavor to the workpiece and leaves a pleasant aftertaste.
She returned the pot to the stove. Stirring constantly, bring to a boil. Be sure to remove the foam! This is necessary so that the finished product is not subject to acidification during storage in winter. In addition, in addition to coagulated proteins, the foam may contain debris. As soon as it boiled, I lowered the heat to medium and cooked, stirring constantly, until thickened - about 45-60 minutes, without a lid. Be guided by the consistency - it should become dense and thick, slowly drain from a spoon. Attention! Remove the cinnamon stick after 20 minutes from the moment of boiling, otherwise the flavor of the spice will be too rich.
As soon as you see that the fruit jam has boiled down and thickened a lot, then it's time to remove the pan from the heat. I poured hot cherry plum jam into pre-prepared sterilized and always dry jars. Corked with clean lids. Turned upside down and left to cool completely (no need to wrap).
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 a small displacement. Lids can be ordinary metal or twist.
After complete cooling, it can be transferred to a cellar or to another cool and dark place where pitted cherry plum jam will be stored for 1 year. As it cools, it gels even more and becomes thicker. Yummy winter preparations!
Cherry plum is a relative of the plum and has similar properties. The fruits are useful for the prevention and normalization of pressure, the work of the gastrointestinal tract and the circulatory system. The plant is grown in a warm climate, varieties are bred with yellow, orange and red fruits and weighing from 30 to 60 grams. For jam, use cherry plum with pits or remove it first.
Sugar is used as a preservative and to enhance flavor. Cherry plum jam is boiled in its 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 rolling cherry plum jam are the same as for other preservation. Jars with lids are used washed and sterilized by steam or in the oven. They are usually boiled in several approaches and rolled up hot. Before use in the winter, the blanks are stored in the cold and without access to sunlight.
For jam, use ripe fruits, but not too soft. Sort out the cherry plum, remove the stalks and wash.
Time - 10 hours, taking into account insistence. Output - 2 liters.
Ingredients:
- cherry plum - 1 kg;
- sugar - 1.2 kg;
- cloves - to taste.
Cooking method:
- Blanch prepared fruits for 3 minutes in syrup from 1 liter of water and 330 gr. Sahara.
- Drain the syrup, add the rest of the sugar according to the recipe, boil for 5 minutes and pour over the fruits.
- After standing for 3 hours, boil the jam for 10-15 minutes and leave to soak overnight.
- At the last boil, add 4-6 stars of cloves and then simmer for 15 minutes over low heat.
- Pack hot jam in jars, roll up hermetically, cool away from drafts and put away for storage.
In medium and small fruits, the stones are separated more easily. To do this, cut the berry lengthwise with a knife and divide into two slices.
This jam is thick, so be sure to stir constantly during cooking so that it does not burn. It is better to use aluminum dishes.
Ingredients:
- cherry plum - 2 kg;
- granulated sugar - 2 kg.
Cooking method:
- Remove the stone from the washed berries, put them in a basin, sprinkle with sugar, leave for 6-8 hours.
- Put the container with jam on low heat, gradually bring to a boil. Simmer 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 rare, let it cool and boil again.
- Seal canned food tightly with lids, cool by turning the neck down.
Amber jam from yellow cherry plum for the winter
The yield of conservation depends on the time of boiling. The longer you cook, the more moisture evaporates, the more concentrated and sweeter the jam.
Time - 8 hours. Output - 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. Let the jam cool down completely.
- Add the remaining sugar and gently stirring, cook at a low boil for 20 minutes.
- Fill the steamed jars with hot jam, twist and cool, covering with a thick blanket.
Cherry plum jam for filling pies
Fragrant filling for any pastry. For this recipe, soft and overripe cherry plum is suitable.
Time - 10 hours. Output - 3 liters.
Ingredients:
- cherry plum fruits - 2 kg;
- granulated sugar - 2.5 kg;
- vanilla sugar - 10 gr.
Cooking method:
- Remove the stones from the sorted and washed cherry plum, cut each into 4-6 parts.
- Pour the prepared raw materials with sugar, put on a small fire 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 pierce the chilled jam with a blender.
- Boil again for 15-20 minutes, add vanilla sugar, pour hot and roll into jars.
- Cool at room temperature, store in a cool place.
To date, there are several varieties of cherry plum jam - five-minute jam, raw jam, seedless cherry plum jam and jam with stones. 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, it turns out to be more vitamin than other types.
Pitted cherry plum jam has a spectacular look and is most often used to decorate desserts. And the widely popular pitted cherry plum jam, I probably won’t be mistaken if I call it universal. You can drink such jam with a bun and tea, or you can use it while making homemade cakes.
For the preparation of all these blanks, you can use both red and yellow varieties of cherry plum. Personally, I really like yellow cherry plum with its bright positive color, but it's a pity that yellow cherry plum is always sourer than red.
Do not think that the jam will be sour. If you add more sugar, then you can even eat it with spoons. Seedless yellow cherry plum jam, step by step recipe which we will consider today, it turns out a very beautiful color, thick and moderately sour.
Ingredients:
- Cherry plum yellow - 2 kg.,
- Sugar - 4 kg.,
Seedless cherry plum jam - recipe
Sort out the cherry plum berries. Wash under running water.
Put the cherry plum into a bowl. Sprinkle it with sugar and stir.
Leave the berries to juice for 1-2 hours. After this time, put the cherry plum with the resulting juice into a saucepan.
Put it on moderate heat. Unlike other types of jam, this pitted cherry plum jam is cooked in one go for the winter. After boiling, cherry plum jam should be cooked for another 30 minutes. During cooking, cherry plum jam must be stirred and the foam obtained during the boiling process removed. Sterilize the jars and lids 10 minutes before it is ready. Dip 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 (along the hangers themselves). Roll up the lids on the jars. In the case of using steaming nylon lids, it is not necessary to turn the jam upside down. Jars with jam need only be wrapped tightly. from cherry plum, pitted, closed with metal lids, turn upside down and leave warm until completely cooled.
However, like any other jam, you can make it taste varied 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, lemons will turn out very tasty.
Seedless cherry plum jam. A photo
Cooking instructions
Yellow plum jam
Prepare yellow cherry plum jam according to this simple recipe - it turns out to be very fragrant and will please everyone who loves this fruit.
Cherry plum is one of the varieties of plum, a fruit plant rich in vitamins and valuable substances. It can be of different colors, but yellow is the most popular with us. We will tell you how to make jam from such cherry plum.
Cherry plum after heat treatment retains its beneficial properties. Jam, jams, compotes are often made from it, used for marmalade and marshmallow.
There are not one or two recipes for cherry plum jam - there are many. It can be made with or without a stone, boiled from whole or pureed fruits. We will talk about a simple and tasty version of such a jam.
Ingredients:
How to make yellow cherry plum jam:
Rinse the cherry plum and put it in a saucepan, pour in water, boil until soft, about 10-15 minutes.
Allow the cherry plum to cool slightly and then rub it through a sieve, removing the seeds and skin.
Put the prepared cherry plum puree into a saucepan, add the broth in which it was boiled (strain it), add sugar and mix everything.
Bring the prepared mixture to a boil, reduce the heat to a minimum, cook the jam for 40-50 minutes, stirring, until thickened.
Pour hot jam into sterilized jars, cork or roll up with sterile lids.
Store such cherry plum jam in a cool dark place.
Seedless cherry plum jam
Cooking instructions
Preparing jam is one of the easiest and most convenient ways to preserve the cherry plum crop for the winter.
Sweet and sour, viscous, fragrant cherry plum jam will decorate any winter tea party. Jam has a rich taste and aroma, is undemanding to storage conditions, and its preparation will not require much effort from you.
Both options will not take you much time, and the result - fragrant and tasty homemade cherry plum jam - will delight you on long winter evenings and brighten up the expectation of spring. Let's start?!
Prepare the ingredients. To make cherry plum jam with a stone, you will additionally need a cup of water (250–300 ml) to prepare sugar syrup.
Prepare cherry plum. Rinse, 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 bone can simply be squeezed out of the fruit by pressing it with a pencil or other improvised object of small diameter.
Lay the cherry plum in layers, sprinkling with sugar.
Leave for a few hours until the plum releases juice.
Bring the mixture to a boil over low heat and simmer for 10 minutes after boiling. Turn off the heat and leave the jam to cool completely.
Repeat the procedure two to four more times, gradually boiling the jam to the density you need.
To make jam from cherry plum with a stone, fill the prepared fruits with hot water. The water temperature should be about 80 degrees, in too hot water the peel of the fruit will burst. I do not have a thermometer, so I just cool the boiled water a little (a few minutes) before pouring it over the fruits.
After 3–4 minutes, drain the hot water and, after rinsing the fruits with cold water, pierce them in 2–3 places with a needle or toothpick.
Combine sugar and water. On low heat, stirring, bring the mixture to a boil and cook until the sugar dissolves. Turn off the heat and place the cherry plum 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 bringing the syrup to a boil, turning off and leaving the berries to cool in the syrup. Bring the syrup to a boil for the last time and simmer over low heat for 10-20 minutes until the desired consistency and thickness of the syrup is obtained.
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!