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

For jam you will need:

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

How to cook pitted yellow cherry plum jam

If you do not cook such jam just because you need to take a long time with cherry plum, 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 shift them into a large container: a bowl, a pan, a pressure cooker, a multicooker bowl. We’ll make jam in it.

Now it will move away from the usual process of cooking jam, when the berries are laid, covered with sugar and set on fire. We need to get rid of the bones, what a jam with them! Therefore, pour water into the pan, mix and send the cherry plum to stew over medium heat.

Do not worry, 2 glasses of water is enough. During the stew, the berries will secrete their juice and for the most part will be cooked / stewed in it, and pour in some water so that they do not burn when put on fire. Stew plum, stirring occasionally, 30 minutes.

During this time, we are looking for suitable jars, wash them and put in the oven for sterilization. For jam, I choose a very small container, so to speak, at once, so that you can open and eat right there.

While the pan is standing on the stove, the cherry plum will boil, the peel will peel off the fruit, and the bones will separate from the pulp. Next, wipe the mass through a colander or sieve.

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

We shift the grated cherry plum back into the pan, fill it with sugar, mix and put on a large fire.

After boiling, make it smaller and jam for 40 minutes.

Remember, sugar should be added to cherry plum if you do not want to get very sour jam. The consistency of jam will depend on how much you boil the mass. To make it look like jelly, hold it for 45-50 minutes. If you remove from the heat after half an hour of cooking, get a more liquid jam.

Pour the finished jam into the jars and tightly close the lids. Do not forget to boil them first.

Output: 300-350 grams

Cooking time: 30 minutes

Today I want to talk about cherry plum jam, as this is the most delicious seedless recipe. This jam is very fragrant. I recommend this jam to roll up for the winter to those people who very often suffer from various colds. Cherry plum is a healthy berry that can be easily purchased on the market in our country. Therefore, I recommend that you make pitted yellow cherry plum jam.

How to cook seedless cherry plum jam for the winter thick - recipe with photo step by step

We will prepare the necessary ingredients.

Put the cherry plum in the container and wash it well. Keep in mind that fruits should be washed thoroughly, it is better even individually.

Extract the bones. This is most conveniently done as follows: breaking a cherry plum just simply in half. Of course, if the cherry plum is overripe, then you will have to tinker with this process, however, with unripe fruits, you will also have to spend quite some time to extract the seeds. I recommend this procedure to be done with your family members. So you will not notice how to remove the bones from the cherry plum.

Put the plum without stones in the pan. It is better to use special dishes in which you are sure that the jam will not burn to the bottom.

Add sugar to the cherry plum. If you do not like very sweet jam, then slightly reduce the amount of sugar.

Put the pan on the stove and boil the jam for 30 minutes. Jam for a given period of time is well respected and will become quite thick. If you like the jam to be such that “it can stand on a spoon,” then boil it for at least 1 hour. Also, the cooking time in many respects also depends on how much you cook this sweet billet.

Put the jam in the jars and tighten their lids.

I also recommend making delicious cherry plum and lemon jam. This delicacy is prepared in almost the same way as the yellow cherry plum jam presented in this article for the winter. After you remove the seeds from the cherry plum, cut the lemon into small pieces along with the peel on a cutting board. Put it in the cherry plum, then add sugar and boil the jam for 30 minutes.

Cherry plum is a close relative of home plum. Its fruits are slightly smaller, but the same aromatic and tasty, the flesh is firmer, the bone separates poorly. Cherry plum jam is easy to make, but the process takes a lot of time. The calorie content of the finished treat is 183 kcal per 100 g of product.

Seedless cherry plum jam

For the manufacture of cherry plum jam, the following components are required:

• 0.5 kg of fruit;
• 750 g of sugar;
• 100 ml of water.

Cooking Technology:

1. Wash fruits, remove seeds.
2. Fold the prepared fruits into a deep container, pour sugar and leave for 3 hours to make the juice stand out.
3. Put the dishes on the fire, boil and boil for 5 minutes. Then remove from heat and insist for several hours.
4. Repeat the manipulation 2-3 times.
5. Ready jam, while still hot, pour into banks.

Bone blank option

Making jam with pits is easier, however, you have to tinker with preparing the syrup and the berries themselves.

• Cherry plum - 1 kg.
• Water 850 ml.
• Sugar - 1500 kg.

Algorithm of actions:

1. Pour 850 ml of water into the pan, bring to a boil.
2. Rinse the fruits, peel and pierce each.
3. Pour them into boiling water, then 4 minutes, then remove the berries with a slotted spoon and boil the syrup from the remaining liquid.
4. Boil 3 cups of liquid, add sugar and mix until it is completely dissolved.
5. Pour fruit syrup and insist 4-6 hours. Then boil cherry plum and boil for 7 minutes, extinguish the fire, you can insist all night, but no more than 11 hours.
6. Repeat the process 2-3 times.
7. For the fourth time, the cooking time is 15 minutes with constant stirring.
8. Pour the prepared jam into prepared containers and cool completely.
9. Cooled banks should be placed in a dark, cold place on demand.

Yellow cherry plum winter jam

Yellow cherry plum has a more acidic taste and is therefore rarely consumed fresh. But from it aromatic, tasty and healthy jam is obtained.

Option 1

• 0.5 kg of cherry plum;
• 0.5 kg of sugar;
• 500 ml of water.

Technology:

1. Boil water, lay plum and boil for 5 minutes.
2. To bear fruit, cool. From the remaining liquid, boil the syrup.
3. Peel the cooled cherry plum and transfer to a suitable container, pour in syrup.
4. Put on fire, bring to a boil, brew for 1 hour.
5. Then boil again over low heat for 35 minutes, often stirring with a wooden spoon. The longer the jam boils, the thicker the consistency.
6. Put the finished product in storage jars, close (it is better to use iron lids and a seaming machine).

Method 2

• 500 g of cherry plum;
• 400 ml of water;
• 1 kg of sugar.

What to do:

1. Prick fruit in several places with a toothpick, place in a bowl of water.
2. Boil, cook for 4 minutes.
3. Drain the water saturated with fruit juice into another container, and dip the plum in cold water.
4. Boil the liquid drained after cooking, then pour in sugar and wait until it dissolves. The syrup is ready.
5. Put the berries in a spacious bowl and pour in the syrup. Insist 6-7 hours at room temperature.
6. Heat the jam until it boils and immediately remove from the stove. Insist 10 minutes.
7. Repeat the circuit 2 to 3 more times.
8. Pour the prepared jam into storage containers and allow to cool completely.

Harvest of red cherry plum

Red cherry plum is much sweeter than yellow. In cooking, they are used to make sauces, jellies, jams and jams.

Red cherry plum jelly

• 1 kg of berries;
• 150 ml of water;
• 550 g of sugar.

How to cook:

1. Put prepared fruit in a bowl, pour water and cook until completely softened.
2. Grate cooked fruits through a sieve. During the wiping procedure, the skin and bones are eliminated.
3. Cook the mashed mass until 1/3 of the original volume is boiled.
4. Shortly before completing the process, add sugar in small portions, stirring constantly.
5. Product readiness is determined as follows: drip a little jelly on a cold plate. If the mass does not spread - the delicacy is ready.

The finished product can be decomposed:

- in hot condition on glass jars and roll up;

- cold in plastic containers and close with a lid.

Jam recipe

Jam can be served with tea, used as a filling for pancakes or pies.

Components:

• 1 kg of fruit;
• 1 liter of water;
• 800 g of sugar.

  Technology:

1. Fold the washed and stoned fruits in the dishes, pour water.
2. Simmer until the pulp softens.
3. Press the resulting mass through a fine sieve. The resulting mashed potatoes must be weighed, then transferred to a container to continue cooking.
4. Combine with sugar and cook, avoiding burning, until the desired consistency.
5. After turning off the fire, cover the pan with a lid and let the jam brew a little.
6. Pour the finished product in the jars hot, roll up and let cool. Store in a basement or cellar.

Cocoa Jam

Components:

• Cherry plum 1 kg.
• Sugar 1 kg.
• Vanillin 10 g.
• 70 g of cocoa powder.

What to do:

1. Sprinkled plum plum with sugar and insist 12-24 hours.
2. Add cocoa powder to the infused fruit, mix and place the stove.
3. Boil, cook over low heat, stirring occasionally, for 60 minutes. You can cook longer if you need a thick consistency.
4. Add vanillin 8 minutes before cooking, stir thoroughly.
5. Pour jam into storage containers and immediately roll up.

Harvesting jam with cherry plum and apples or pears

Components:

• 0.5 kg of apples;
• 0.5 kg ripe pears;
• 250 g of cherry plum;
• 1 kg of sugar.

Cooking:

1. Peel apples and pears from the peel and seeds, chop finely. Cherry plum to rid of bones.
2. Place the fruits in a cooking bowl, add sugar and pour in the liquid.
3. Boil, simmer over low heat for 25 minutes, stirring gently.
4. Then cool and leave to infuse in the refrigerator for 12 hours.
5. At the end, boil the jam for another 10-12 minutes. Fold in storage containers.

Sugar blank

Not all preparations for the winter require multi-day cooking. Sometimes it’s enough to boil the mass for just a few minutes. It is in this case that the beneficial properties of fruits are preserved in full.

Components:

• 1 kg of berries.
• 750 g of sugar.

Cooking Technology:

1. Remove seeds from the washed fruits and chop the pulp in a blender or meat grinder.
2. Pour sugar into the resulting mass, mix and insist for 2 to 8 hours.
3. Place the composition on the fire, boil, simmer for 4-6 minutes on low heat.
4. Remove from the stove and immediately pour into banks.

Mashed fruit can be served with tea, used for cooking compotes or as a filling for confectionery.

All varieties are suitable for the preparation of sweet dishes from cherry plum. For jam with seeds, it is better to choose slightly unripe fruits. This will allow you to keep the shape of the fruit during cooking. Ripe and even ripe fruits are suitable for making jelly and jams.

Cherry plum can be cooked only in enameled dishes, stirring with wooden cutlery. If you use an iron or aluminum container, an oxidation process will occur.

If you add a little cinnamon or ginger when cooking, the dessert will become even more useful and aromatic.

I am glad to every guest who visited my home recipes!

Summer is in full swing and this means that it’s not the time to relax, winter is sure to ask: where were we in the summer! Of course, I mean that they managed to harvest vegetables and fruits. But, mind you, no one canceled your vacation!

You must admit that delicious and varied homemade cans do not compare with purchased ones. And not all the blanks that we make ourselves can be bought in the store. For example eggplant adjika.

Here, for example, now the time has come for the maturation of cherry plum. Yellow, with a red barrel, pure red, dark blue - cherry plum has many species and each of them is good in its own way.

Do not be lazy and make a preparation for the winter from this little cream, I am sure you will not be disappointed. Its sweet and sour taste and unique aroma invigorates and fills with freshness.

There are a variety of recipes from cherry plum. And today we will talk about one of them.

I want to make cherry plum jam. The recipe is simple, affordable and accessible to everyone and therefore I will share with you how to make cherry plum jam. Maybe someone will come in handy. Moreover, it is now being sold on every corner, and it costs much less than a garden plum. Therefore, buy and boldly get down to business.

Ingredients

• Cherry plum - 1 kg
• Sugar sand - 1 kg
• Water - 1 cup

HOW TO MAKE JAM FROM Cherry-plum

First, of course, you need to get a plum. And here it is necessary to pay attention to such a detail as a bone. Not in every variety of cherry plum, the bone is well separated from the pulp. Therefore, buying this little cream, be sure to check how it opens.

My cherry plum easily gives a bone, and therefore I will prepare seedless cherry plum jam. That you agree, has its advantages, you can enjoy this jam, without fear of breaking your teeth.

We begin our actions by washing the berries. After that, armed with a sharp knife, we will cut the cherry plum into halves, and remove the stone. It will take us some time. But do not be upset, as they say: patience and work - all will grind! A delicious cherry plum jam will more than reward our zeal.

We coped with the first task and now proceed to the next. We need to boil sugar syrup. To do this, pour water into a saucepan (preferably stainless steel), bring to a boil and pour, sand, gradually stirring sugar. We stir until it boils and a thick syrup is obtained.

Cherry plum jam can be cooked without the participation of syrup. Then you just need to fill the prepared berry with sugar, shake and let stand until the juice stands out. But this will be a different recipe.

We leave it in this state until it cools completely, and we ourselves are going to do what our heart desires.

After the berries are fed with sugar syrup, put them on the fire, it should be very small. We gradually heat up our future cherry plum jam until it boils and set aside again to cool.

The second time, we gradually heat in the same way and let it boil for about 5 minutes.

We do the same thing a couple more times. It all depends on how thick you want to make this delicious cherry plum jam.

Cooked jam from various varieties of cherry plum is appreciated by gourmets for unusual taste characteristics and a high content of healthy vitamins. Jam from sweet and sour fruits can be used as an independent dessert or as an additive to other dishes. Cherry plum is ideal for preservation, so you can cook jams and preserves of any consistency from it.

During the preparation of jam, several rules should be observed.

Including:

1. For cooking, you can use the fruits of not only the common yellow, but also green, and red cherry plum. It is important to select ripe fruits, because immaturity can make the taste of the finished product too acidic.
2. So that the treat does not become acidic after cooking, the sugar content should be at least 60%.
3. When sorting fruits, you can not leave worms and darkened, as they can lead to quick damage to the jam.

Preparing cherry plum for cooking jam

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

If the cherry plum is cooked with seeds, then it is necessary to blanch it.  To do this, washed fruit is 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 the easiest cooking methods involves using a slow cooker. For cooking, you need to pour crushed fruits to the bottom of the multicooker, cover them with sugar and mix thoroughly. By starting the quenching mode for 1 hour, you just have to wait for the sound signal, and then put the treat in sterilized containers.

Pureed cherry plum jam without cooking

To simplify cooking, you can do without cooking. To do this, grind the cherry plum grinded through a sieve or crushed in a blender with sugar. Mix the resulting mass well and put up for storage.

A simple recipe "Five Minute"

The fastest way allows you to cook a treat by simply mixing the ingredients and boiling for 5 minutes over low heat. During cooking, you must definitely remove the foam from the surface, as it can affect the taste.

Seedless cherry plum jam

For cooking jam without stones, it is enough to follow a simple recipe.

It includes the following steps:

• cut fruit and remove 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 doses with an interval of 6 hours.

Cherry plum jam with pits

Leaving the seeds in the fruits, you must first blanch the berries, and then pierce in several places. Aged cherry plum is mixed with sugar and simmered to a suitable consistency.

Cherry plum jam with cloves

The addition of cloves gives the finished product a spicy aroma. The recipe for jams with spices is no different from the classic. For cooking, you need to mix all the ingredients and cook until thickened.

Cherry plum jam with pears

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

In another case, it will kill the taste of the pear and make the product more acidic.

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, it will be possible to give the delicacy a light refreshing taste and citrus aroma. To cook the jam, you need to peel the oranges, remove all the bones and remove the film. Orange pulp must be mixed with half the sugar and cook for 5 minutes, then add the cherry plum puree and the remaining sugar, continuing cooking for another 5 minutes.

Cherry plum jam with zucchini

An unusual combination of berries with zucchini allows you to make jam with an original sour flavor.

For cooking, you need to remove the peel from the zucchini and cut into small cubes.

The ingredients should be mashed to a homogeneous state and cook for 10 minutes 4 times with an interval of 5-6 hours for languishing.

By mixing fruits with vanilla during cooking, you can make jam with a pronounced sweet taste. Add vanilla to cherry plum at the same time as sugar, and then boil the ingredients on low heat until the desired consistency, periodically stirring and removing the foam.

Cherry plum jam with pectin

For cooking, you need to 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 components again and leave on low heat until a thick state forms.

Cherry plum jam with lemon and cinnamon

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

Cherry plum jam with pear

Having selected the ripe fruits of cherry plum, you need to cut them and stretch the bones. From pears should be cut seed chambers, and cut the fruit into small cubes. Having packed the ingredients in a container and covered with sugar, it is necessary to add water and leave for 5-6 hours for infusion. The aged mixture is cooked until a thick consistency is formed. Tasty jam for storage is recommended to be cooled and laid out in clean jars, then covered with parchment paper.

Jam with cherry plum and apples

In the recipe for cherry plum jam, you can add any kind of apples. Depending on the choice, the taste of the finished product will change.

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

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

How much product is stored

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