Pitted cherry plum jam, recipe for the winter

This amazing berry, which tastes like a plum, is called cherry plum. It comes in red and yellow. This berry makes excellent jam as well.

I really like yellow cherry plum jam, it turns out amber in color with a moderately sweet taste. And its texture allows you to use jam for filling pies and buns.

I would like to provide you with a recipe for making yellow cherry plum jam. It’s not difficult to prepare, you just need to know some cooking secrets.

For jam we need:

— Yellow cherry plum;

I take a little more sugar in relation to the cherry plum so that the jam turns out sweeter in a ratio of 1: 1.5 kg.

We sort out the ripe cherry plum berries and wash them.

Since the seeds of this berry are quite difficult to separate from the pulp, we will first boil the cherry plum in water. To do this, put it in hot water and boil for 3 minutes.

Place the berries in a colander to drain. Now, using a spoon, rub the cherry plum through a sieve. This way we will get fruit puree, and the seeds and peel will come off.

Pour our fruit puree into a bowl and cover it with sugar. Now mix everything well. Let it simmer over low heat and stir constantly until the sugar is completely dissolved. We collect foam periodically.

During the cooking process, our jam will become a little darker and acquire an amber color.

It should cook until thickened, at least an hour.

While the jam is cooking, prepare the jars. Wash and fry them in the oven.

When the jam thickens, it is ready. From 1 kg of cherry plum you get two liter jars of jam.

Pour it hot into clean jars and roll up the lids. I usually use half liter and quart jars for jam.

And with the onset of cold weather, our cherry plum jam, brewed with love, will come in very handy. And if we want to bake pies, we always have the ready-made filling at hand - on the shelf.

Enjoy your tea!

Cherry plum produces a stable harvest; it rarely happens when a tree has more leaves than fruit. Usually the tree is densely strewn with small yellow fruits, but not everyone knows what to do with them. Meanwhile, cherry plums make delicious compotes, sauces for meat and fish, jams, preserves, and marmalade. Of course, compote is much easier to prepare than jam or sauce, but if you want variety in winter, stock up on jars of jam. I suggest making yellow cherry plum jam - it turns out to be sunny in color, sour, and has an excellent consistency. During storage, the product thickens noticeably due to the pectin content in the cherry plum fruits. The fruit mass containing pectin does not harden immediately, but gradually. So, 3 months after rolling, almost jelly forms in your jars. Be sure to try it, the jam is very tasty. For this preparation we will need cherry plum, water, sugar. You can add spices, lemon or orange zest, herbs and other nice little things, but there is no direct need for this.

Ingredients

• 1 kg yellow cherry plum;
• 900 grams of sugar;
• half a glass of water.

How to make delicious yellow cherry plum jam

Of course, you can remove seeds from raw fruits. But this is troublesome, since yellow cherry plum is usually small, and the stone is difficult to separate from the pulp. To save you the hassle, I suggest doing things differently. First, we will boil the fruits in a small amount of water, and then rub them through a sieve.

But, of course, we will not start with this. And from the very beginning. Fruits brought from the market or collected from the garden need to be prepared for processing. Actually, preparing raw materials is one of the most important points in preparing for the winter and the key to the success of your conservation. After all, rotten or limp fruit will not make a tasty compote or good jam. All this applies to Jem too. Do not listen to advice that cooking will hide all defects in the raw materials; the quality will in any case affect the taste of your sweet delicacy.

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

Cherry plum jam

Ingredients:

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

Preparation

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

Red cherry plum jam

Ingredients:

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

Preparation

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

Cherry plum jam with gelatin

Ingredients:

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

Preparation

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

Cherry plum belongs to the plum family, and looks very similar to them. The color of the fruit can be very diverse: yellow, burgundy, red and even green. Inside the cherry plum there is a large drupe, which in most varieties is very difficult to separate from the pulp. The taste of the fruits is quite sour, but this does not prevent them from being prepared into amazing dessert dishes. One of them is jam. Today we will try to understand all the intricacies of the process of preparing this delicacy at home.

You can use cherry plum for jam of any color of fruit. At the same time, by mixing different varieties, you can get a finished product of an unusual shade.

The density and softness of the fruit also does not matter. You can even use substandard products to make jam. The main requirement is the absence of rotten places on the fruit.

Before cooking, the cherry plum is thoroughly washed. If there are particularly contaminated areas on the berries, they are treated with a brush. The washed fruits are transferred to a sieve and wait for the excess liquid to drain. Peeling raw fruits from seeds is a very difficult and troublesome task, so you should not complicate the cooking process by removing the stones.

Delicious jam recipes

From yellow cherry plum

Pure cherry plum fruits, 1 kilogram, are placed in a cooking container and filled with a very small amount of water. 50 milliliters of liquid for a given volume of fruit will be quite enough.

The bowl of fruit is placed on the fire and boiled on medium heat for 5-10 minutes. Cooking time depends on the density of the cherry plum pulp. To ensure that the fruits cook more evenly, they are constantly stirred, trying to submerge the berries that have floated to the surface into the water.

As soon as the cherry plum becomes watery in appearance and is easily deformed when pressed, turn off the heat, cover the bowl with a lid and let the fruits brew for about 20 minutes. After this, the still hot berries are placed on a metal sieve and wiped, leaving only cherry plum skins and bones.

Granulated sugar is poured into a homogeneous mass. Its quantity depends on your taste preferences. Usually 1.5 kilograms of sugar are taken for cherry plum jam, but if you do not like very sweet desserts, then the sweetener can be added in proportion to the amount of the main product.

Sergey Lukanov will tell you how to make delicious yellow cherry plum jam. Video provided by the channel “Guys in the Kitchen!”

Red cherry plum jam in a slow cooker

A kilogram of clean cherry plum is placed in a multicooker bowl and filled with 100 milliliters of water. To blanch the main component, set the “Cooking”, “Steaming” or “Soup” mode for 15 minutes. The unit lid is kept closed. Afterwards, the berries are drained along with the liquid into a fine colander or sieve, and they begin to grind with a spoon or wooden pestle. As a result, all the cherry plum pulp remains in the bowl, and waste in the form of skins and seeds remains on the wire rack.

The fruit puree is transferred back into the multicooker bowl and covered with granulated sugar. You need 1.2 kilograms of it. The puree is mixed and the “Stewing” mode is set for 40 minutes. Cook the jam with the lid of the unit open, stirring the mixture periodically.

Important rule: You cannot use the multicooker at full capacity, filling it to the top with food. In such an assistant it is best to cook small portions of jam - 1-2 kilograms maximum.

Jam with cherry plum pieces

Separating the seeds from the cherry plum is quite problematic, but if you decide to make jam with pieces of fruit, you will have to work hard. To prepare the dessert, clean fruits are cut in half and a seed is cut out of them with a knife. In this case, cherry plum can be used in any color, the main thing is that the pulp is dense. The prepared halves are covered with sugar in a 1:1 ratio and the mixture is allowed to brew for 5-6 hours.

Jam is cooked in intervals, that is, the jam is boiled several times for a short time. First, place the bowl of food on the fire and bring the cherry plum mass to a boil. Five minutes of cooking - turn off the heat and leave the jam to rest for 8-10 hours. Thus, the mass is heated 3 times. No water is added to the jam, and the pieces are mixed very carefully to preserve the integrity of the cherry plum halves.

How to preserve cherry plum jam for the winter

The product is packaged hot in jars. In this case, the container must be sterilized. This can be a microwave, an oven, or simply steaming jars on the stove over a pan of water. The lids, designed to seal the jam, are boiled for a couple of minutes in boiling water. Tasty and aromatic cherry plum jam, subject to preservation rules, can be stored in a dark, cool room for up to two years.

It doesn’t matter what variety of cherry plum you choose to make this jam. Pitted cherry plum jam turns out very tasty, because I know a little secret. Thanks to it, the sour taste of the jam takes on a completely new sound, and no additional effort is required. Just follow the recipe. It won't take more than an hour and won't take much effort, I promise. Treat jars and lids in advance in any way convenient for you.

Pay attention to the specifics of the recipe. Usually we peel the seeds from the fruits and cover them with sugar, and then we start making jam or marmalade, right? This time everything is a little different: first you will need to soften the cherry plum in a small amount of water, then wipe it, freeing the pulp from the skin and seeds, add separately boiled sugar syrup and something else.

Let's quickly move on to the recipe. I indicated the quantity of ingredients for 1 liter of finished preserves. It is better to seal cherry plum jam in half-liter jars.

Ingredients

• 2 kg cherry plum;
• 2 glasses of water;
• 2 oranges;
• 4 cups sugar;
• cinnamon stick optional.

Preparation

Sort out the cherry plum purchased at the market or picked from a tree. Throw away fruits that have begun to rot, burst, or are clearly green. Only ripe fruit of good quality should remain. Wash them with running water and place them in a bowl for cooking. This can be an enamel basin or a large bowl. A large sauté pan is also suitable. Add a glass of water to the fruits, heat over low heat, wait 3-4 minutes after the water boils, then turn off the heat and keep the cherry plum and water under the lid for 15 minutes. Under the influence of the heated liquid, the base of the future jam should become soft.

While you wait, don't waste your time. First, prepare your jars. Choose the sterilization method that is most convenient for you, and don’t forget about lids. The easiest way is to pour boiling water from a kettle over the lids and keep them in the boiling water for 1-2 minutes. You can also process it with steam along with the jars. Decide for yourself.

Secondly, make sugar syrup from 1 cup of water and 2 cups of sugar. Pour water over sugar and stir while bringing to a boil. Cook the syrup for no more than 3 minutes. Then take the oranges, wash them, grate the zest from them, and squeeze the juice from the pulp. Add orange juice to warm syrup and stir. Grind the zest with two tablespoons of sugar.

Rub the cherry plum through a sieve, add sugar, stir and cook for half an hour over low heat, remembering to stir from time to time. Pour the syrup into the sweet fruit puree, add a cinnamon stick and cook for another half hour at a barely noticeable boil. Then remove the cinnamon stick, add the orange zest and cook for another half hour. During this time, the seedless cherry plum jam should thicken a little. Pour it into jars and secure with sterile lids.