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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 taste qualities 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 cool quickly 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 quantity fruits 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.

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

For jam you will need:

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

How to make pitted yellow cherry plum jam

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

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

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

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

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

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

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

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

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

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

Prepared jam from different varieties cherry plum is valued by gourmets for its unusual taste characteristics and high content of healthy vitamins. Sweet and sour fruit jam can be used as a stand-alone dessert or as an addition to other dishes. Cherry plum is ideal for preservation, so you can make jams and preserves of any consistency from it.

When preparing jam, several rules should be followed.

Including:

1. For cooking, you can use the fruits of not only the common yellow cherry plum, but also green and red cherry plum. It is important to select ripe fruits, since under-ripening can make the finished product taste too sour.
2. To prevent the delicacy from souring after cooking, the sugar content must be at least 60%.
3. When sorting fruits, you should not leave wormy or darkened fruits, as they can lead to rapid spoilage of the jam.

Preparing cherry plum for making jam

Without preliminary infusion, only the red variety can be used.

If cherry plum is cooked with seeds, then it is necessary to blanch it. To do this, the washed fruits are poured into a colander and kept in boiling water for 5 minutes. Then the cherry plum is immediately placed in ice water.

Cherry plum jam in a slow cooker

One of simple ways Cooking involves using a multicooker. To prepare, you need to pour crushed fruits into the bottom of the multicooker, cover them with sugar and mix thoroughly. Having started the stewing mode for 1 hour, all you have to do is wait for the sound signal, and then put the delicacy into sterilized containers.

Puree cherry plum jam without cooking

To make cooking easier, you can do without cooking. To do this, you need to mix cherry plum, ground through a sieve or crushed in a blender, with sugar. Mix the resulting mass well and package for storage.

A simple five-minute recipe

Most quick way allows you to prepare a delicacy by simply mixing the ingredients and boiling for 5 minutes over low heat. During cooking, be sure to remove the foam from the surface, as it can affect the taste.

Pitted cherry plum jam

To cook seedless jam, just follow a simple recipe.

It includes the following steps:

• cut the fruit and remove the seeds;
• put the cherry plum in a container, cover with sugar and leave in a cool place for 5 hours;
• cook the mixture in 2 five-minute increments with an interval of 6 hours.

Cherry plum jam with seeds

Leaving the seeds in the fruits, you must first blanch the berries and then pierce them in several places. Aged cherry plum is mixed with sugar and boiled over low heat until it reaches the right consistency.

Cherry plum jam with cloves

Adding cloves gives finished product spicy aroma. The recipe for jam with added spices is no different from the classic one. To prepare, mix all ingredients and cook until thickened.

Cherry plum jam with pears

When planning to cook cherry plum in combination with pear, you can change the ratio of ingredients at your discretion. If you use less cherry plum, the jam will have a pleasant sweetish taste.

Otherwise, it will interrupt the taste of the pear and make the product more sour.

After mixing the ingredients, you need to boil them for about 25-30 minutes.

Cherry plum jam with oranges

By boiling cherry plum with orange pulp, you will be able to give the delicacy a light refreshing taste and citrus aroma. To make jam, you need to peel the oranges, remove all the seeds and remove the film. The orange pulp should be mixed with half the sugar and cooked for 5 minutes, then add the cherry plum puree and the remaining sugar, continuing cooking for another 5 minutes.

Cherry plum jam with zucchini

The unusual combination of berries and zucchini allows you to prepare jam with an original sour taste.

To cook, peel the zucchini and cut it into small cubes.

The ingredients should be mashed until smooth and cooked for 10 minutes 4 times with an interval of 5-6 hours for simmering.

By mixing fruit with vanilla during cooking, you can make jam with a distinctly sweet taste. You need to add vanilla to the cherry plum at the same time as sugar, then boil the ingredients over low heat until the desired consistency, stirring occasionally and skimming off the foam.

Cherry plum jam with pectin

To prepare, add half the sugar and pectin to the fruit, then mix the ingredients thoroughly and boil for 15 minutes. After adding the rest of the sugar, you need to mix the ingredients again and leave on low heat until a thick state forms.

Cherry plum jam with lemon and cinnamon

Using lemon as an additional ingredient, you should remove the seeds from it and boil it separately to soften the pulp. Then you need to mix the lemon with fruit, sugar and cinnamon, put it on the stove and cook for 20-25 minutes, stirring regularly.

Cherry plum jam with pear

Having selected ripe cherry plum fruits, you need to cut them and pull out the seeds. The seed chambers should be cut out of the pears and the fruit should be cut into small cubes. After putting the ingredients in a container and adding sugar, add water and leave for 5-6 hours to infuse. The aged mixture is boiled until a thick consistency is formed. For storage, it is recommended to cool the delicious jam and place it in clean jars, then cover with parchment paper.

Jam with cherry plum and apples

To the recipe cherry plum jam You can add any variety of apples. Depending on the choice, the taste of the finished product will change.

Before cooking, you need to peel the fruit, remove the seeds and cut into small pieces.

Cherry plum mixed with apples is poured with hot sugar syrup and infused for 3 hours. Then the mixture remains to be put on low heat and boiled until thick, stirring occasionally. To check the degree of readiness, you can drop the jam onto a plate, and if the drop does not spread, then the delicacy is ready.

How long does the product last?

The finished product can be stored for the winter. The jam does not lose its taste characteristics over time for two years, subject to storage conditions.