Has an incomparable, moderately sweet taste. Many housewives love to cook buns, rolls and pies from this product. But if children's hands reach the jars stored for baking, your family runs the risk of being left without branded desserts. Therefore, hide the cherry plum jam, prepared for the winter, in a secluded place, preferably away from children's eyes. Well, we will tell you how to cook this dish in our article.

Technologically complex process

There is no denying that making jam is a rather laborious process. You will have to stock up on time, patience and some effort. True, the result will exceed all expectations. If you do everything right, you will end up with a beautiful, noble cherry plum jam. We will provide a recipe with a photo below. The consistency of the dish at the exit should resemble marmalade.

What ingredients are needed for cooking

So, to prepare an unsurpassed dessert, we need the following components:

• yellow cherry plum - 1 kilogram,
• granulated sugar - 1 kilogram;
• water - 200 ml.

If you have a lot of cherry plum, then you can safely double the proportion or the second. Glancing over the list of products, the housewives will ask perplexedly: what, in fact, is the difficulty? However, the most "interesting" awaits you from the very beginning, even at the stage of fruit processing. Cherry plum jam will turn out delicious only if you take out the bone from each fruit and remove the skin. Despite the fact that cherry plum belongs to the genus of plum, the stone is not easy to get, and in order to get rid of the "entrails", you will have to boil the fruits a little. Try to choose only ripe fruits, the taste of the dish at the exit depends on it. But substandard fruits can be used.

Fruit preparation

To begin with, the cherry plum must be sorted out, washed and folded into an enamel basin. Add a glass of water to the container and put on a low heat, bring to a boil and do not forget to stir. Fruits cook quickly, so visually assess the cookiness. Now is the time to free the mass from the bones. To do this, you need to take a sieve with small holes, put it in a deep saucepan and put the cherry plum there along with the juice. Rub the resulting mass with your hands so that the pulp comes out of the sieve and forms a fruit puree, fluffy and very aromatic. It remains to throw out the seeds and cake, and put the resulting mass back on the fire.

Pitted cherry plum jam: cooking process

Add sugar immediately to the fruit mass and stir gently with a wooden spoon. Put the brew only on low heat, otherwise you risk spoiling the product. While the jam is cooking, do not leave it for a minute and stir all the time, it should not burn in any case. The foam that appears on the surface must be removed immediately. As soon as you see that the cherry plum jam has boiled down and thickened strongly, then it's time to remove it from the fire. Transfer the finished dish to sterilized jars while hot. Now the fragrant amber jam can be rolled up, allowed to cool and stored in a cold place.

Cherry plum jam: recipe with cinnamon

Traditionally, we are accustomed to using yellow cherry plum for preparations for the winter. However, in nature, there are some varieties of this tree. In addition, red cherry plum jam will be a real discovery for many culinary specialists. Since the fruits are small enough, it is better to peel them from the stone in the way, as we indicated in the first recipe, through a sieve. But if you are perfect with a thin and sharp knife, you can try cutting the bone along with the adjacent pulp. If you take 1 kilogram of fruit, after removing all unnecessary, you should get about 600 grams of the product. Well, now we will announce the entire list of the required ingredients:

• red cherry plum (seedless) - 600 g;
• granulated sugar - 200 g;
• cinnamon - 1 stick.

Cooking process

Take a heavy-bottomed saucepan and place the processed fruits and sugar in it, and place a cinnamon stick on top. Place the container over medium heat and, stirring regularly, bring to a boil. Then reduce heat and cook, stirring constantly and remembering to skim off 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 can contain various debris. That is why it is customary to delete it.

Cherry plum jam, the recipe for which you see, should cook for a long time, about 45 minutes. However, a visual assessment of the process will not hurt. So, the consistency of the jam should be dense and thick, and the foam will no longer form around the edges of the pan, collecting exclusively in the center. If you have a cooking thermometer in your kitchen, you can use this device to be sure. If the cherry plum jam, the recipe for which we are now giving you, is ready, the thermometer will give 104 degrees.

Final stage

Now you can remove the cinnamon stick from the finished dish and immediately, while hot, pour the jam into previously prepared sterilized jars. Roll the containers up with lids and turn them upside down on a tea towel. You can also cover the jars with two or three tea towels or a thin blanket until they cool completely. The container is turned over to its normal position after it has cooled completely. This seedless cherry plum jam can be stored for up to six months in a closet or any other place that has room temperature. And after the expiration of the specified period, the cans can be removed to a cold place. Unless, of course, you have not eaten dessert before that moment.

Cherry plum belongs to dietary products due to the low sugar content in fruits. This is why many people dislike eating these fruits raw, believing that they are overly acidic. In yellow cherry plum, there is more ascorbic acid, and in red and blue there is more pectin, and tannins are also contained there. This means that red cherry plum jam thickens much faster and requires less granulated sugar.

Pitted cherry plum jam, recipe for winter

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

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

I want to bring to your attention a recipe for making yellow cherry plum jam. It is not difficult to cook it, you just need to know some cooking secrets.

For jam we need:

- Yellow cherry plum;

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

We sort out ripe cherry plum berries and wash them.

Since in this berry the bones 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 it for 3 minutes.

We put the berries in a colander so that the glass is water. Now, using a spoon, rub the cherry plum through a sieve. Thus, we get a fruit puree, and the seeds and rind will come off.

Pour our fruit puree into a bowl and add sugar to it. Now mix everything well. We put to simmer on low heat and stir constantly until the sugar is completely dissolved. Collect the foam periodically.

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

It should be cooked until thickened, at least an hour.

While the jam is boiling, we will prepare the jars. Wash and fry them in the oven.

When the jam thickens, then it is ready. From 1 kg of cherry plum, two liter jars of jam are obtained.

Sprinkle it hot in clean jars and roll up the lids. I usually use half liter and liter jars for jam.

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

Enjoy your tea!

Cherry plum gives a stable harvest, it rarely happens when there are more leaves on the tree than fruits. Usually the tree is densely covered with small yellow fruits, but not everyone knows what to do with them. Meanwhile, cherry plum makes delicious compotes, sauces for meat and fish, jams, preserves, and jam. 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 propose to make just the yellow cherry plum jam - it turns out to be sunny in color, with sourness, and has an excellent consistency. During storage, the workpiece thickens noticeably due to the pectin content in cherry plum fruits. Fruit mass containing pectin does not freeze immediately, but gradually. So in your jars, 3 months after rolling, almost jelly is formed. Be sure to try it, the jam is delicious. For this blank, we need cherry plum, water, sugar. Spices, lemon or orange peel, herbs and other pleasant little things can be added, but there is no direct need for this.

Ingredients

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

How to make delicious yellow cherry plum jam

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

But, of course, we will not start with this. And from the very beginning. Fruit brought from the market or harvested in the garden must be prepared for processing. Actually, the preparation of raw materials is one of the most important points in the preparation for the winter and the key to the success of your conservation. After all, from rotten or sluggish fruits, neither tasty compote nor good jam will turn out. All this also applies to Jem. Do not listen to advice that cooking will hide all the defects of raw materials, the quality will in any case affect the taste of your sweet treat.

For blanks, you can use yellow or red cherry plum. Yellow fruits are rich in ascorbic acid, they are small and overly sour - in raw form, few people like such fruits, but the 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, in contrast to yellow, is sweeter and fleshy. Basically, these are specially bred hybrid varieties, with large fruits, sweet, pleasantly sour. Jam from red cherry plum 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 harden perfectly, because the 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 seedless cherry plum jam - which jam includes seeds, I would like to know ?!))

Jam from red cherry plum for the winter, the recipe of which I bring to your attention today, will turn out to be a thick, dark red, dense and elastic in consistency, 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, or used in homemade baked goods.

Total cooking time: 70 minutes
Cooking time: 60 minutes
Output: 1 liter and 350 ml

Ingredients

• red cherry plum - 2 kg
• water - 250 ml
• sugar - 800 g
• cinnamon - 1 stick (optional)

How to make red cherry plum jam

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 seeds from it, you will have to boil the fruits. Sweet varieties are suitable (for example, cherry plums of the Nesmeyana variety), the fruits should be ripe and sweet, in no case green. So, I went through the cherry plum and washed it. I poured 2 kilograms into a large enamel pot.

She added a glass of spring water and put the pot on a small fire. Brought to a boil and boiled for 7-10 minutes, under the lid, stirring until the fruits became soft. Evaluate the process visually. The fruit should be boiled 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 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 seeds. For this I used a sieve - I rubbed boiled fruits through it. Thus, the pulp was easily separated from the place with the juice. I removed only the bones, and left the skins. If you want the jam to be skinless, 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.

We weighed the resulting mass - it turned out 2 kg of fruit puree without seeds (that is, the same weight as it was originally; the weight of the seeds compensated for a glass of water that 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. For the scent I put a cinnamon stick - it is not necessary to put it, but it gives an interesting aroma to the workpiece and leaves a pleasant aftertaste.

I put the pot back on the stove. Stirring constantly, brought to a boil. It is imperative 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 can contain debris. As soon as it boiled, I reduced the heat to medium and cooked, stirring continuously, until thickened - about 45-60 minutes, without a lid. Focus on the consistency - it should become dense and thick, slowly drain from the spoon. Attention! Remove the cinnamon stick after 20 minutes from the boil, otherwise the spice aroma will be too intense.

As soon as you see that the fruit jam has boiled down and thickened strongly, then it's time to remove the pan from the heat. I poured hot cherry plum jam into previously prepared sterilized and always dry jars. Corked with clean lids. Turned it upside down and left it to cool completely (no need to wrap it up).

The output was 1 liter and 350 ml, but here it all depends on the juiciness of the fruit, so it is better to prepare containers of different volumes, preferably a small displacement. Caps can be ordinary metal or twist.

After complete cooling, it can be transferred to a cellar or to another cool and dark place, where the seedless cherry plum jam will be stored for 1 year. As it cools, it jellies even more and becomes thicker. Delicious winter preparations for you!

My children are madly in love with toast with pitted cherry plum jam. And I love this simple recipe for making jam for the winter. And every autumn I cook it in large quantities.

The main difficulty in making such a jam is to choose seeds from small fruits (if the cherry plum is of larger varieties, then the process is accelerated). It will take 4 hours to convert 3 kg of small cherry plum into 2 liters of delicious jam.

Ingredients:

• cherry plum - 3 kg,
• sugar - about 1.5 kg (weight is specified after weighing the pulp).

How to cook cherry plum jam for the winter

Add 0.75 liters of water to a large saucepan with cherry plum.

After boiling, keep the fruit covered for 5 minutes. The cherry plum will soften, the skin will crack on it, which will facilitate further work.

Drain almost all the liquid (some juice will still remain, but it will not be superfluous). And the liquid is useful for compote.

Cool the fruits a little.

Separate the seeds from the pulp using a sieve and fork.

Now is the time to clarify the amount of sugar. To do this, weigh the pulp of the cherry plum (it turned out 1.5 kg).

This means that sugar is also needed 1.5 kg.

Place sugar and pulp in a large heavy-bottomed saucepan. Boil the jam over low heat, stirring occasionally, for about an hour. The longer the cherry plum is cooked, the thicker the jam becomes.

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The foam formed at the very beginning must be removed.

Roll up hot cherry plum jam in sterilized jars. You can store the blockage without a refrigerator.