Description

Pitted yellow cherry plum jam is an ideal delicacy for replenishing the assortment of tasty preparations for the winter. Cooking such a dessert is a pleasure, since a divine aroma emanates during preparation, and it takes no more than an hour to make a treat.
One has only to taste the ready-made amber jam and one will not get rid of the desire to eat another spoon, or maybe even a desire to make delicious pastries with cherry plum filling will come. It is also used as an ingredient in the manufacture of various sauces for meat dishes, thanks to which the meat acquires a rather unusual, but pleasant taste.
To properly prepare delicious cherry plum jam and at the same time maintain the maximum benefits for human health, you must follow the step-by-step recipe below and follow the instructions for each step exactly. Based on a detailed description of the cooking technology, you can create a simple and, at the same time, delicious treat for the winter at home.
We propose to study in detail a step-by-step photo recipe for making seedless yellow cherry plum jam, and start making it.

Ingredients

Pitted yellow cherry plum jam - recipe

Before you start preparing an amazing treat at home, let's prepare the ripe yellow fruits.

We rinse them several times under running water, discard bad berries immediately.

Cherry plum bones must be obtained, but this is very difficult to do. Therefore, to facilitate the task, we put the berries in boiling water for ten minutes.

To drain water from the berries, transfer them to a colander, and then into a bowl. In the photo below, you can see that the berries have become very soft, now it will not be difficult to get the seeds out of them.

We put the peeled berries in a saucepan, in fact, in which they will be cooked, and then fill them with sugar. Adjust its amount yourself, depending on how sweet the jam should be. We put the container with the cherry plum mass on medium heat and cook for fifteen minutes, after it boils.

In the meantime, we will sterilize the jars with lids. This can be done in any convenient way, for example, you can boil them for several minutes. Then we fill the container with a ready-made amber delicacy and immediately close it with a lid.

Cherry plum is a close relative of the home plum. Its fruits are slightly smaller, but the same fragrant and tasty, the flesh is harder, the stone separates poorly. Cherry plum jam is easy to make, but the process is time-consuming. The calorie content of the finished delicacy is exactly 183 kcal per 100 g of product.

Pitted cherry plum jam

To make cherry plum jam, the following components are required:

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

Cooking technology:

1. Wash the fruits, remove the seeds.
2. Fold the prepared fruits into a deep container, add sugar and leave for 3 hours for the juice to stand out.
3. Place the dishes on fire, bring to a boil and simmer for 5 minutes. Then remove from heat and leave for several hours.
4. Repeat the manipulation 2-3 times.
5. Pour the prepared jam, while still hot, into the jars.

Blank option with bones

Making jam with seeds is easier, however, you have to tinker with the preparation of 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 a saucepan, bring to a boil.
2. Rinse the fruits, peel and pierce each one.
3. Put them in boiling water, darken for 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 stir until it is completely dissolved.
5. Pour the syrup over the fruit and leave for 4-6 hours. Then boil the present 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 will be 15 minutes with constant stirring.
8. Pour the prepared jam into prepared containers and cool completely.
9. Place the cooled cans in a dark, cold place until requested.

Yellow cherry plum winter jam

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

Option 1

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

Technology:

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

Method 2

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

What to do:

1. Pierce the 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 immerse the cherry plum in cold water.
4. Boil the liquid drained after cooking, then add sugar and wait until it dissolves. The syrup is ready.
5. Put the berries in a large bowl and pour over the syrup. Insist 6-7 hours at room temperature.
6. Heat the jam until boiling and immediately remove from the stove. It will be 10 minutes.
7. Repeat the scheme 2 to 3 more times.
8. Pour the prepared jam into storage containers and let cool completely.

Red cherry plum blank

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

Red cherry plum jelly

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

How to cook:

1. Put the prepared fruits in a bowl, pour in water and cook until they are completely softened.
2. Grind the cooked fruit through a sieve. During the wiping procedure, the skin and bones will be removed.
3. Cook the mashed mass until it boils down to 1/3 of the original volume.
4. Shortly before the end of the process, add sugar in small portions, stirring constantly.
5. The readiness of the product is determined as follows: drip a little jelly onto a cold plate. If the mass has not spread, the delicacy is ready.

The finished product can be decomposed:

- hot 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 pitted fruits into a bowl, add water.
2. Boil over low heat until the pulp softens.
3. Squeeze the resulting mass through a fine sieve. The resulting puree must be weighed, then transferred to a container to continue cooking.
4. Combine with sugar and cook, without burning, until the desired consistency.
5. After turning off the heat, cover the pan and let the jam brew a little.
6. Pour the finished product into jars while hot, roll up and allow to cool. Store in a basement or cellar.

Jam with cocoa

Components:

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

What to do:

1. Cover the pitted cherry plum with sugar and leave for 12-24 hours.
2. Add cocoa powder to the infused fruits, mix and put on the stove.
3. Boil, cook over low heat, stirring occasionally, for 60 minutes. Can be boiled longer if you need a thick consistency.
4. 8 minutes before the end of cooking, add vanillin, stir thoroughly.
5. Pour the jam into storage containers and roll up immediately.

Harvesting jam with cherry plum and apples or pears

Components:

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

Preparation:

1. Peel and seed apples and pears, chop finely. Get rid of cherry plums.
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. Arrange in storage containers.

Harvesting with sugar

Not all preparations for the winter require many days of cooking. Sometimes it is enough to boil the mass for just a few minutes. It is in this case that the beneficial properties of the fruit are preserved in full.

Components:

• 1 kg of berries.
• 750 g sugar.

Cooking technology:

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

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

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

You can cook cherry plum only in an enamel bowl, stirring with wooden cutlery. If you use an iron or aluminum container, the oxidation process will occur.

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

Fructose can be used instead of regular sugar. Even diabetics can eat a treat prepared with a sweetener.

Jars for blanks must be sterilized and dried before placing blanks in them.

You need to store the jam in a dark, cold room. There it can remain unchanged for more than one year, if such a need arises.

Cooked jam from different varieties of cherry plum is appreciated by gourmets for its unusual taste characteristics and high content of useful 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 cook jams and preserves of any consistency from it.

In the course of cooking jam, several rules should be followed.

Including:

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

Preparing cherry plum for cooking jam

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

If the cherry plum is cooked with seeds, then it is imperative 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 the simpler cooking methods involves using a multicooker. For cooking, you need to fall asleep crushed fruits on the bottom of the multicooker, cover them with sugar and mix thoroughly. Having started the extinguishing mode for 1 hour, it remains only to wait for the sound signal, and then spread the delicacy in sterilized containers.

Pureed cherry plum jam without cooking

To make cooking easier, you can do without boiling. To do this, it is necessary to mix cherry plum, grated through a sieve or chopped in a blender, with sugar. Mix the resulting mass well and pack it up for storage.

A simple recipe "Five minutes"

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

Pitted cherry plum jam

To cook pitted jam, just follow a simple recipe.

It includes the following steps:

• cut the fruit and remove the seeds;
• fold the cherry plum into 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 seeds

Leaving the seeds in the fruit, 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 to a suitable consistency.

Cherry plum jam with cloves

The addition of cloves gives the finished product a spicy aroma. The recipe for jam with the addition of spices is no different from the classic one. 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 at your discretion. If you use less cherry plum, the jam will have a pleasant sweetish taste.

Otherwise, it will overpower 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, it will be possible to give the delicacy a light refreshing taste and citrus aroma. To boil the jam, you need to peel the oranges from the peel, remove all the seeds and remove the film. Mix the orange pulp 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 taste.

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

The ingredients should be kneaded 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 distinct sweet taste. Add vanilla to cherry plum simultaneously with sugar, then boil the ingredients over low heat until the desired consistency, stirring occasionally 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 it separately to soften the pulp. Then you need to mix lemon with fruit, sugar and cinnamon, put on the stove and cook for 20-25 minutes, stirring regularly.

Cherry plum jam with pear

Having selected the 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. Having put the ingredients in a container and covered with sugar, add water and leave for 5-6 hours to infuse. The aged mixture is cooked until a thick consistency is formed. It is recommended to cool the tasty jam for storage and put it in clean jars, and then cover it with parchment paper.

Jam with cherry plum and apples

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

Before cooking, you need to peel the fruit, remove the seeds from them 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 on low heat and boil until thick, stirring occasionally. To check the degree of doneness, you can drop the jam on a plate, and if the drop does not spread, then the treat is ready.

How long is the product stored

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

Calorie content: Not specified
Cooking time: Not indicated

Be sure to prepare such cherry plum jam, the most delicious recipe today is right here and now. Cherry plum is an amateur berry, as it is quite sour. But what sauces and jams are obtained on its basis - "you can eat your mind", which is only the famous Tkemali. But today we are talking about jam. Many people cook cherry plum jam directly with seeds, and my opinion differs from such housewives, I consider jam with seeds inappropriate. Since cherry plum is poorly pitted, we steam it first, then grind it through a sieve. For this recipe, I added dumb orange juice to the cherry plum - it turned out very tasty. As a result, you will have a jam with the consistency of clear jam. You can also cook delicious.

- cherry plum - 500 gr.;
- sugar - 700 gr.;
- water - 50 ml.;
- orange - ¼ part.

Recipe with photo step by step:

The first step is to sort out and wash all the cherry plums, tear off the tails.




Transfer the cherry plum to a thick-walled saucepan, literally pour a glass of clean water onto the bottom, cover the pan with a lid and put on medium heat. Steam the cherry plum for 10 minutes. To soften the berries, the skin burst.




Now grind the cherry plum through a sieve, seeds and cake can be used to cook compote, or you can just throw it away.




Transfer the grated mixture to a saucepan. Add the whole serving of granulated sugar. During the cooking process, it is imperative to remove a sample, and add more sugar if necessary.






Squeeze the juice of a quarter of an orange there. You can add some vanilla sugar to the pot if you like.




Cook the jam on the stove for about an hour over low heat, stir occasionally. Check with a spoon when the jam will slowly flow down the spoon - you can put it in the jars. You can also prepare such a delicious one.




Wash and sterilize the jars, proceed in the same way with the lids. Arrange cherry plum jam in jars, roll up and cool under a blanket. Then transfer to the pantry for storage. That's all, delicious and simple jam is ready.




Enjoy your meal!

Mushroom dishes enliven any meal, fill it with the aromas of the forest and bring benefits. To fully enjoy the unforgettable taste, you need to know how to prepare dried mushrooms, how to soak them in water and how long it will take. Fresh mushrooms are also soaked, but not all. It is important to adhere to the technology so that the caps do not sour. Read on for step-by-step instructions on how to cook dry and fresh mushrooms.

What is soaking for?

Mushrooms are widely used in cooking. They are healthy, nourishing, and have a bright forest aroma. Most often, fresh crops or dry preparations are used in recipes.

What fresh mushrooms need to be soaked?

All freshly picked mushrooms are soaked in water, which belong to the milky and lamellar. For soaking, it is correct to use cold saline solution (70 g of salt per 1 liter of water). In this case, the liquid must be drained 2-3 times a day, the mushrooms must be rinsed and re-poured with a fresh portion of water and salt. Soaking can last from 1 to 5 days. A whitened color indicates readiness.

Types to soak:

• chanterelles;
• milk mushrooms;
• waves;
• bitters;
• mushrooms;
• value;
• whites;
• pigs;
• serushki;
• floodplains.

It is better not to soak other types of mushrooms, but to clean, rinse and immediately put into action. The oils are cleaned completely dry, since when wet they become slippery and strive to escape from the hands. If for some reason you can't start cooking right away, you can pour cold water over the crop and store it in the refrigerator overnight.

Regardless of whether the mushrooms were harvested on their own or purchased from a store, they must be sorted out before soaking. At the slightest doubt, a copy should be put aside from familiar people and not eaten.

How to soak dried mushrooms?

Dry mushrooms are a fragrant reminder of warm summer and generous autumn. They are easy to store in this form. They do not take up much space, and when soaked they increase by 6-10 times. That is, if according to the recipe you need to add 300 grams of fresh mushrooms to the dish, then the dry equivalent will be 50 grams.

How to soak a dry piece?

1. Pour the mushrooms into a clean container, collect water and rub thoroughly with your hands. Drain the liquid.
2. Pour the mushrooms with water in a ratio of 1 to 10. Leave for 1-8 hours.

What water should you soak dried mushrooms in?

To soak mushrooms, use clean water at room temperature. To speed up the swelling process, you can slightly warm it up.

In no case should you pour boiling water over the dried product. So you get a fragrant liquid, and the mushrooms themselves will become tasteless and tough.

If you need to quickly add an ingredient to a dish, it will be more correct to grind a dry piece and use it as a seasoning.

How much to soak mushrooms for soup?

For a soup, a tasty broth is of great importance. When dried mushrooms are soaked, they give most of the nutrients and aroma to water. Therefore, it is not drained, but filtered and used in cooking. If the mushrooms are dirty, then they are filled with water 2 times. The first time is for 30 minutes to rinse thoroughly.

How long does it take to soak before boiling soup?

• The minimum is 2 hours.
• The maximum is 8 hours.

Chinese wood mushrooms, which are sold in briquettes, soak longer than others. You can absolutely safely leave them in the water overnight.

In general, it is correct to navigate not by time, but by the degree of increase and softness of the mushrooms. If they are cut into thin slices, then the process can take much less time - 10-15 minutes.

The liquid after soaking often has a sediment in the form of particles of dirt, sand. Therefore, only the upper transparent part is taken for the broth, and the remainder is drained.

How much to soak mushrooms for frying?

Dried mushrooms are also soaked before frying. But in this case, it is important not to overexpose them in water.

How long does it take to fry? The correct answer is in 2-3 hours. After this time, the mushrooms should be carefully rubbed with your hands, rinsed with running water and drained into a colander.

If you plan to use dried porcini mushrooms for frying, experienced chefs recommend taking fat milk instead of water. What tasty and juicy boletus mushrooms are! The soaking process takes the same time. Beforehand, the mushrooms are thoroughly washed, and the milk is boiled.

So, soaking mushrooms is not a difficult task. The main thing is to know what kind of water they should be in. It is best to use clean water at room temperature. The duration of the procedure may vary. If these are dry blanks, then it is correct to focus on the appearance. Are the mushrooms swollen, plump, soft? It's time to start cooking!