Cherry plum jam with oranges. Cherry plum jam with seeds step by step. Cherry plum jam with orange – the aroma of a groovy citrus! Recipes for various cherry plum and orange jams. Yellow cherry plum jam. Cherry plum jam: rules for preparing ingredients

Cherry plum is a relative of plum and has similar properties. The fruits are useful for the prevention and normalization of blood pressure, work gastrointestinal tract And circulatory system. The plant is grown in warm climates; varieties have been developed with yellow, orange and red colored fruits and weighing from 30 to 60 grams. For jam, use cherry plum with pits or remove them first.

Sugar is used as a preservative and to enhance flavor. Cherry plum jam is boiled in own juice or syrup of 25-35% concentration. Before heat treatment, the fruits are pricked with a pin so that they are saturated with sugar and do not burst.

The rules for making cherry plum jam are the same as for other preserves. Use jars with lids that have been washed and sterilized by steaming or in the oven. They are usually boiled in several passes and rolled up hot. Before use in winter, the preparations are stored in the cold and without access to sunlight.

For jam, use ripe fruits, but not too soft. First sort out the cherry plum, remove the stalks and wash.

Time – 10 hours, including infusion. Yield: 2 liters.

Ingredients:

cherry plum – 1 kg;
sugar – 1.2 kg;
cloves - to taste.

Cooking method:

Blanch the prepared fruits for 3 minutes in syrup from 1 liter of water and 330 g. Sahara.
Drain the syrup, add the rest of the sugar according to the recipe, boil for 5 minutes and pour over the fruit.
After standing for 3 hours, boil the jam for 10-15 minutes and leave to soak overnight.
During the last boiling, add 4-6 cloves and simmer for 15 minutes over low heat.
Pack the hot jam into jars, seal it airtight, cool away from drafts and store.

In medium and small fruits, the seeds separate more easily. To do this, cut the berry lengthwise with a knife and divide it into two slices.

This jam is thick, so be sure to stir constantly while cooking to prevent it from burning. It is better to use aluminum cookware.

Ingredients:

cherry plum – 2 kg;
granulated sugar – 2 kg.

Cooking method:

Remove the pit from the washed berries, place in a basin, sprinkle with sugar, leave for 6-8 hours.
Place the container with jam on low heat and gradually bring to a boil. Cook for 15 minutes, stirring gently.
Soak the jam for 8 hours, covered with a towel. Then boil for another 15-20 minutes.
Rely on your taste, if the jam is too rare, let it cool and re-boil.
Seal the canned food tightly with lids and cool, turning it upside down.

Amber jam from yellow cherry plum for the winter

The yield of preservation depends on the boiling time. The longer you cook, the more moisture evaporates, the more concentrated and sweeter the jam.

Time – 8 hours. Yield: 5 liters.

Ingredients:

yellow cherry plum – 3 kg;
sugar – 4 kg.

Cooking method:

Prepare syrup from 500 gr. sugar and 1.5 liters of water.
Prick clean fruits in several places, place in parts in a colander and blanch for 3-5 minutes in low-boiling syrup.
Add 1.5 kg of sugar to the hot syrup and bring to a boil. Place the blanched cherry plum and boil for 10 minutes. Leave the jam until it cools completely.
Add the remaining sugar and, stirring gently, cook at low boil for 20 minutes.
Fill the steamed jars with hot jam, tighten and cool, covering with a thick blanket.

Cherry plum jam for filling pies

A fragrant filling for any baked goods. For this recipe, soft and overripe cherry plums are suitable.

Time - 10 o'clock. Yield: 3 liters.

Ingredients:

cherry plum fruits – 2 kg;
granulated sugar – 2.5 kg;
vanilla sugar – 10 gr.

Cooking method:

Remove the pits from the sorted and washed cherry plums and cut each into 4-6 pieces.
Pour the prepared raw materials with sugar, place on low heat and gradually bring to a boil. Stir constantly, cook for 20 minutes.
Leave the jam overnight, covering the container with a clean towel.
Prepare clean and steamed jars. For a puree-like consistency, you can puree the chilled jam in a blender.
Boil again for 15-20 minutes, add vanilla sugar, pour it hot and roll it into jars.
Cool at room temperature, store in a cool place.

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.

Cherry plum is the closest relative of the familiar plum; their only difference is in size and place of growth. The fruits of the cherry plum have a sweet and sour, piquant taste; they can be eaten fresh, but most often, aromatic jam, as well as sweet and sour jam and marmalade, are prepared from cherry plum.

Benefits and harms

Cherry plums are not only incredibly tasty, but also very useful fruits. They contain a significant amount of vitamins and minerals, pectins, tannins, as well as fiber, which is necessary to maintain normal operation gastrointestinal tract. During heat treatment, cherry plum does not lose its properties, so fruit jam made from it has very useful properties:

cleanses the body of toxins, impurities and waste;
normalizes blood circulation;
improves metabolism and nervous system activity;
has a slight choleretic effect;
reduces the severity of headaches;
improves immunity, optimizes protective functions body;
relieves symptoms colds, such as sore throat and cough, as well as runny nose;
significantly improves skin condition and prevents early aging.

There is evidence of the positive effects of cherry plum on the body in diseases of the kidneys, urinary tract and liver.

Due to its high content of vitamins, cherry plum jam can be an excellent means of combating winter vitamin deficiency, since even after processing this fruit remains a particularly valuable source of minerals, fructose and organic acids.

At the same time, we should not forget that cherry plum jam contains large number refined sugar, overuse which causes heart problems and vascular system, leads to the development of diabetes, as well as obesity and metabolic disorders.

Nutritionists have proven that sugar is often very addictive. human body, which in terms of severity can be compared even with a narcotic one. As soon as sugar enters the body, it immediately begins to produce a special hormone responsible for the feeling of pleasure - dopamine. At the same time, the human body clearly remembers the connection “sugar – pleasure” and simply forces it to consume more and more in order to achieve maximum production of the hormone. You've probably noticed that few people can easily stop at just one candy or a sip of lemonade - the same thing happens with cherry plum jam and jam.

However, this does not mean that fruit preserves should be excluded from your diet. Far from it, jam from these aromatic fruits can be eaten every day, but it is necessary to achieve such a ratio of consumed proteins, fats and carbohydrates in the menu so that sweet jam and other “unhealthy” products make up in general no more than 20% of the diet, and the remaining 80 % accounted for fresh fruits and vegetables, meat and eggs.

Nuances of preparation

Selected species cherry plums are almost impossible to separate from the pits without special treatment, so they are widely used for compotes, in which they are preserved together with the pits. However, juicy and aromatic fruits make jams and jams that are especially tasty, in which case the fruits should be prepared first.

If you buy varieties for winter preparations that can quickly open into two parts, then you need to clean them in advance - in fact, this is the only thing that should be done at the stage of preparing for cooking the main dish. There is no need to remove the skin, since during heat treatment it becomes quite soft.

For winter preparations, you should use only fresh fruits without dents or signs of rotting fruit. The fruits should be thoroughly cleaned and washed, and then you can proceed directly to preparing cherry plum jam.

Cooking options

As a rule, 700 grams of white sugar are required to make jam per 1 kg of fruit. However, this ratio may vary, since certain varieties of cherry plum have a slight sourness, and everyone has their own taste preferences. So, lovers of sweets can safely take the necessary ingredients in a 1 to 1 ratio, but if you take a sweet fruit, then you should add three or four slices of lemon or a couple of orange slices to it.

From red cherry plum

Jam from red varieties of cherry plum is cooked according to classic recipe, it requires the following ingredients:

pitted cherry plum – 1 kg;
refined sugar – 1 kg;
filtered water – 1 glass.

First, you should wash the fruits and, if possible, remove all the seeds they contain. If you can’t get rid of them, then simply prick the skin of each fruit with a fork or toothpick, otherwise during heat treatment it will crack and simply separate from the pulp.

Then you need to prepare a syrup from water and sugar, bring to a boil, turn it off, and then add fruit to it. Ideally, of course, the cherry plum should steep in the prepared syrup for 8-10 hours, but many housewives simply wait until the mixture cools down and immediately continue preparing the sweet preparations.

The cooking container is placed on low heat and brought to a boil, while it is necessary to periodically stir the jam with a wooden spatula and be sure to skim off the foam. After it starts boiling, keep the pan on the fire for another five minutes, then remove it from the burner and let it cool.

Then the jam should be brought to a boil again and then checked for readiness. To do this, drop a drop of sweet syrup onto a dry, clean plate and tilt it.

If it remains in its place, the jam is ready, but if it has spread, you should simmer it a little more over low heat.

Another original jam recipe is spicy jam prepared in the oven with the addition of cinnamon and cloves.

You will need:

red cherry plum – 1 kg;
refined sugar – 0.5 kg;
cloves – 2 pcs.;
ground cinnamon - on the tip of a teaspoon;
lemon juice – 2-3 tbsp. l.

The fruits are pitted and placed in a large saucepan or basin, the rest of the ingredients are added there, kneaded well and allowed to brew for 3-4 hours.

The oven should be preheated to 180-200 degrees, then cover the pan or other container with a lid and place in the roasting pan for 1.5-2 hours. The sweet mass should be stirred every 30 minutes.

The finished red cherry plum jam is poured hot into sterilized dried jars, covered with a lid, and after cooling, placed for storage in a cellar or other cool place.

From yellow fruits

Experienced housewives recommend preparing jam-honey from the yellow fruits. The product turns out to be very aromatic, with a rich taste and a pleasant amber color. This dessert will always complement a sweet table. For honey-jam from yellow varieties you will need:

yellow cherry plum – 1 kg;
refined sugar – 3 kg;
water – 1.3 l.

The fruits should be washed, mixed with water and cooked for about 15-20 minutes. until soft, after which the mass must be rubbed through a sieve to get rid of seeds and skin. Then you should strain the broth in which the fruit was previously boiled, and mix it with the mashed puree, add sugar and place the cooking container on moderate heat.

The jam must be brought to a full boil, then continue to cook over low heat for another 50-60 minutes, stirring constantly. As soon as the mass thickens, you can remove the pan, pour the hot jam into jars and cover with plastic or glass lids.

With bones

Unfortunately, not all varieties of cherry plum part with their seeds easily, but you can get aromatic jam even in this case. It requires:

cherry plum – 1 kg;
sugar – 1.5 kg;
water – 1.5 tbsp.

The cherry plum should be thoroughly cleaned, sorted, remove bruised and unripe fruits, and get rid of worms. Then you need to remove the stems and rinse thoroughly with cool water.

The prepared cherry plum is placed in small batches in hot water and blanched for 3-5 minutes, after which it is immediately cooled in pre-prepared cold water. After this procedure, each fruit is pricked in two or three places and placed in a large saucepan. At the same time, the syrup is being prepared; for this, sugar is poured with water and, stirring, brought to a boil, and then boiled for 5-7 minutes.

Pour the prepared syrup over the cherry plum and leave for 4-5 hours to soak. After the specified time, the syrup is carefully poured into a cooking container and boiled again for 15 minutes over medium heat, after which the fruits are again poured with a slightly boiled solution and again left for 4-5 hours. Then the syrup is drained again and boiled again for half an hour. Then pour the cherry plum again and keep it on medium heat for about 15 minutes.

This year I cooked for the first time simple recipe your good friend. Before this I had only cooked it, but this jam amazed me not only with its appearance, but also with its taste. By and large, we can say that such seed jam is something between jam and cherry plum compote. The technology of its preparation itself consists of boiling cherry plum berries in sugar syrup.

Cherry plum jam with seeds for the winter, step by step recipe which I want to offer you, will be very aromatic, due to the preliminary boiling of mint sprigs in syrup. The main “trick” of the jam is that the cherry plum berries should not burst too much and lose their shape. Based on this, in order to get cherry plum jam with seeds, which will consist of whole berries, give preference to slightly unripe fruits. In addition, there is another little secret, with the help of which the berries will not be boiled.

This cherry plum jam with seeds It is not very suitable as a filling for pies, rolls, or as a layer for cakes, but it is very useful for decorating homemade baked goods and all kinds of recipes.

Ingredients:

Cherry plum – 1 liter,
Sugar - 800 gr.,
Water – 1 liter,
Mint – 2-3 sprigs.

Cherry plum jam with seeds for the winter - a simple recipe

Sort out the cherry plum berries. Set aside beautiful berries without external defects for pitting. Wash them. After that, take a pin and pierce each berry with it. This procedure is also used when making royal gooseberry jam, when it is necessary to ensure that the berries remain intact.

Pour sugar into the pan. Fill it with water.

Add mint leaves.

Boil the syrup for 10 minutes. While it cooks, prepare and sterilize the jars. Pour hot water into a separate pan. Place a special ring for sterilizing jars over steam. Steam the jars over steam. Place the lids in boiling water for 1-2 minutes. Set the prepared jars and lids aside. After 10 minutes, remove the mint from the syrup.

Place the cherry plum in the syrup.

Stir it lightly. Boil yellow cherry plum jam with bones just 5 minutes.

Remove the pan from the stove. Pour the jam into sterile jars. The most convenient way is to put cherry plum in jars and then fill it with syrup. Close the cherry plum jars with screw or tin lids. Place the jam jars upside down on the prepared surface. Cover with a warm blanket or rug. Store in a cool place - basement or cellar. Having prepared several jars of such bright jam, you will always have on hand not only a tasty, but also a healthy dessert for home tea drinking.

Cherry plum and orange are a harmonious couple.

They are perfect friends in jam.

Cherry plum gives a pleasant taste, and orange gives an extraordinary aroma.

But what's the best way to make them friends?

Selection best recipes sunny jam.

Cherry plum jam with orange - general principles of preparation

There are different types of cherry plum. Yellow varieties are most often used for jam. The seed does not always leave the fruit easily. If it does not separate, use a knife to trim the pulp. There are recipes for a sweet delicacy that uses a whole cherry plum along with the pit. There is one below.

The orange is cut into pieces, ground, or only the zest is used. Citrus juice may be added. Sometimes some water is poured into the jam, since the cherry plum is quite dry. Sugar is added immediately. It is advisable to let the ingredients sit together until the juice appears and some of the sugar melts.

The workpiece intended for long-term storage is laid out in clean containers while hot. If the jam cools down or the jars are not sterile, the delicacy may turn sour. The tightness of the dishes is of great importance for storage.

Cherry plum jam with orange “Sunny”

To prepare this jam, yellow cherry plum is used. The quantity indicated is seedless.

Ingredients

1.4 kg cherry plum;

0.5 kg of oranges;

1.5 kg of sugar.

Preparation

1. The cherry plum needs to be washed, pitted, and placed in a saucepan or basin convenient for making jam.

2. Add sugar to the main product and stir. Leave it for a while.

3. Oranges must be thoroughly washed, cut into pieces, and all seeds removed. Then the citrus needs to be chopped. This can be done using a meat grinder or blender. There is no need to remove the skins.

4. Transfer the orange mixture to the cherry plum, stir and leave the jam for three hours. During this time, some of the sugar will melt and the cherry plum will release juice.

5. Place the container with jam on the stove and bring to a boil. Periodically remove the thick foam that will appear on top.

6. Cook cherry plum jam for 25 minutes after boiling.

7. Using a clean and dry ladle, pour into sterile jars. We seal it and put the cherry plum preparation away for storage.

Cherry plum jam with orange slices

For such jam you do not need to grind the orange; the citrus is put in pieces, like cherry plum. The preparation turns out beautiful, bright, appetizing. The jam is prepared in three steps.

Ingredients

1 kg cherry plum;

1.1 kg sugar;

1 glass of water;

2 oranges.

Preparation

1. Pour water over sugar and leave for a while while preparing other ingredients.

2. We disassemble the cherry plum into halves or cut it into pieces.

3. Scald the oranges with boiling water, cut them together with the peel into segments, then each slice into triangles. You will get beautiful pieces.

4. Turn on the stove, prepare syrup from sugar and water. It is important not to bring it to a boil quickly; heat it over low heat so that the grains slowly dissolve. If the oranges have released a lot of juice, you can also add it to the syrup.

5. Transfer the cherry plum to boiling sugar, immediately add the oranges. Cook, adding heat, for exactly five minutes.

6. Turn off, cover so that nothing accidentally gets into the workpiece, leave until it cools completely.

7. Then boil again for five minutes, cool. Each time the foam must be removed.

8. Cook for the last time and pour the boiling cherry plum jam into jars. Let it cool and take it to the basement.

Twisted cherry plum jam with orange

Wonderful jam, thick, easy to prepare. This recipe will especially appeal to those who have difficulty separating cherry plum from the seeds. You'll have to take a knife and use it to separate the pulp.

Ingredients

1 kg cherry plum;

1 orange;

120 ml water;

1 kg sugar.

Preparation

1. Free the cherry plum from the seeds.

2. We also cut the orange, but there is no need to remove the skin. We throw away the bones.

3. Twist everything together; you can use a large or fine mesh in a meat grinder. Do as you please.

4. Add water, sugar, stir.

5. Place the jam on the stove and bring the meleno to a boil. The mixture needs to be stirred constantly, as it is quite thick and can easily burn.

6. Boil the twisted cherry plum for 20-25 minutes.

7. Place in containers and seal the sweet preparation with airtight lids.

Cherry plum jam with orange (with zest)

For this jam you do not need the oranges themselves. It is enough to remove the zest from the citrus fruit, which contains the aromatic substances.

Ingredients

2 oranges;

1.2 kg cherry plum;

1 kg sugar;

0.5 cups of water.

Preparation

1. We disassemble the cherry plum into halves. You can cut into smaller pieces if you want.

2. Place the main product in a container for making jam. Add sugar and water and leave for an hour.

3. First wash the oranges, then pour boiling water over them.

4. Take a regular grater and remove the thin skin from the citrus fruits. The zest can be immediately added to the rest of the ingredients.

5. Turn on the stove, stir the jam and, periodically removing the foam, begin to cook.

6. After half an hour of slow boiling, the cherry plum preparation can be poured into jars.

Cherry plum jam with orange and zucchini

A variant of an unusual, but amazingly tasty and bright cherry plum jam with orange. If you don’t say that zucchini is added, then no one will guess about it.

Ingredients

0.7 kg zucchini;

0.2 kg orange;

0.7 kg cherry plum;

1.5 kg of sugar.

Preparation

1. If the zucchini is young, then there is no need to peel it. We just take out the insides and cut them into small cubes of about five millimeters. The recipe indicates the weight of the pure zucchini, that is, the pulp.

2. Cover the zucchini with sugar and let the vegetable release its juice.

3. During this time, you need to prepare the cherry plum. If the seeds pop out easily, then take them apart in halves, then cut them into quarters. The pieces should be slightly larger than those of zucchini.

4. You can immediately transfer the cherry plum to the zucchini, let them release the juice together.

5. Grate the zest from the orange, as we did in the previous recipe. Transfer to jam.

6. Cut the pulp into small pieces and add to the jam. Discard the white skin and seeds.

7. Place on the stove, stirring the ingredients well.

8. Boil the zucchini with cherry plum for 40 minutes. Do not let the sweet preparation actively boil. Spread while the jam is hot and seal.

Cherry plum jam with orange and apples

A recipe for mixed cherry plum and orange jam, for which you will also need apples. We will not add them right away in order to maintain the shape of the pieces.

Ingredients

1 kg cherry plum;

0.5 kg orange;

0.5 kg apples;

400 ml water;

2 kg sugar.

Preparation

1. Prepare syrup from water and granulated sugar.

2. Cut pitted oranges into pieces. Add to syrup.

3. Next, add pieces of cherry plum, bring the mass to a boil, remove the foam and cook for 15 minutes.

4. During this time, cut the apples into slices and put them into the cherry plum preparation.

5. Bring the sweet mass to a boil again and remove the foam again.

6. After the second boil, cook the jam for 20 minutes.

7. If the consistency is not satisfactory, you can extend the cooking time.

8. Place in jars.

Cherry plum jam with orange in a slow cooker

The recipe for cherry plum preparation, which turns out to be unusually aromatic, is very easy to prepare in a slow cooker. To make jam using this option, you do not need to remove the seeds.

Ingredients

1 kg cherry plum;

1 orange;

250 ml water;

1 kg sugar.

Preparation

1. Remove the zest using a grater or any other method and chop it.

2. Pour water into the multicooker, add washed and chopped cherry plums, and throw in the zest.

3. Cut the orange and squeeze out the juice. We make sure that no bones get into it.

4. Pour orange juice into the remaining jam ingredients.

5. Stir with a spatula.

6. Set the “Baking” mode for the sweet treat.

7. Cook in a slow cooker for 35-40 minutes, put into containers until the mixture has cooled down.

Cherry plum jam with orange, lemon and spices

For such jam with cherry plum and oranges, in addition to citruses, you will also need spices. It is advisable to use natural vanilla and a cinnamon stick. Synthetic fragrances do not give the desired smell.

Ingredients

1 kg cherry plum;

1 cinnamon stick;

1 star clove;

1 kg sugar;

1 orange;

1 g vanilla.

Preparation

1. We disassemble the cherry plum, freeing it from the seeds. You can cut it smaller.

2. Add sugar, leave for 5 hours, or overnight.

3. Wash the citruses, remove the zest from the lemon and orange. Transfer to cherry plum.

4. Squeeze the juice from the citrus fruits and also pour it into the jam.

5. Grind the cinnamon stick, pour it into the main mass, throw in the whole cloves, add vanilla.

6. Stir and place on the stove.

7. Cook for half an hour.

8. Then you need to catch the carnation star. It is better not to add it to jam, so that a specific bitterness does not appear.

9. Pour the boiling delicacy into jars. Seal tightly or close with nylon lids and store in the refrigerator.

Water is often added to jam recipes. You can use citrus juice instead.

The jam becomes thicker as it cools. To test the consistency, you can drop a small amount of syrup onto a cold plate. Experienced housewives place several plates in the freezer in advance.

You can put not only fresh zest into jam, but also dried zest. The preparation of aromatic raw materials can be done in winter, when store shelves are bursting with citrus fruits. Dried zest is perfectly stored for several years in a dry, airtight container.

Cherry plum goes well not only with apples. You can make jam with the addition of pears, quinces, and berries, but they should not be very sour.

Cherry plum is a close relative of the domestic plum. Its fruits are slightly smaller, but just as aromatic and tasty, the flesh is harder, and the seeds are difficult to separate. Cherry plum jam is easy to make, but the process takes a lot of time. The calorie content of the finished treat is exactly 183 kcal per 100 g of product.

Pitted cherry plum jam

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

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

Cooking technology:

Wash the fruits, remove the seeds.
Place the prepared fruits in a deep container, add sugar and leave for 3 hours to release the juice.
Place the dish on the fire, boil and simmer for 5 minutes. Next, remove from heat and leave for several hours.
Repeat the manipulations 2-3 times.
Pour the finished jam into jars while still hot.

Option of preparation with bones

It’s easier to make jam with seeds, although you’ll have to tinker with preparing the syrup and the berries themselves.

Cherry plum – 1 kg.
Water 850 ml.
Sugar – 1500 kg.

Algorithm of actions:

Pour 850 ml of water into a saucepan and bring to a boil.
Wash, peel and pierce each fruit.
Place them in boiling water, simmer for 4 minutes, then remove the berries with a slotted spoon, and cook syrup from the remaining liquid.
Boil 3 cups of liquid, add sugar and stir until it is completely dissolved.
Pour the syrup over the fruit and leave for 4-6 hours. Then boil the infused cherry plum and boil for 7 minutes, turn off the fire, you can infuse all night, but no more than 11 hours.
Repeat the process 2-3 times.
For the fourth time, the cooking time will be 15 minutes with constant stirring.
Pour the finished jam into prepared containers and cool completely.
Place the cooled jars in a dark, cool place until required.

Yellow cherry plum jam for the winter

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

Option 1

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

Technology:

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

Method 2

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

What to do:

Prick the fruit in several places with a toothpick and place in a bowl of water.
Boil, cook for 4 minutes.
Pour the water saturated with fruit juice into another container, and immerse the cherry plum in cold water.
Boil the liquid drained after cooking again, then add sugar and wait until it dissolves. The syrup is ready.
Place the berries in a large container and pour syrup over them. Leave for 6-7 hours at room temperature.
Heat the jam until it boils and immediately remove from the stove. Leave for 10 minutes.
Repeat the pattern 2 to 3 more times.
Pour the prepared jam into storage containers and let cool completely.

Red cherry plum preparation

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

Red cherry plum jelly

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

How to cook:

Place the prepared fruits in a bowl, add water and cook until completely softened.
Grind the cooked fruit through a sieve. During the wiping procedure, the skin and seeds will be removed.
Boil the pureed mass until it has reduced to 1/3 of the original volume.
Shortly before the process is completed, add sugar in small portions, stirring constantly.
The readiness of the product is determined as follows: drop a little jelly onto a cold plate. If the mass has not spread, the delicacy is ready.

The finished product can be decomposed:

- hot in glass jars and roll up;

- cold in plastic containers and close with a lid.

Jam recipe

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

Components:

1 kg of fruits;
1 liter of water;
800 g sugar.

Technology:

Place the washed and pitted fruits in a bowl and add water.
Boil over low heat until the pulp softens.
Press the resulting mass through a fine sieve. Be sure to weigh the resulting puree and then transfer it to a container to continue cooking.
Combine with sugar and cook, avoiding burning, until desired consistency.
After turning off the heat, cover the pan with a lid and let the jam brew for a while.
Pour the finished product into jars while hot, roll up and let 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:

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

Making jam with cherry plum and apples or pears

Components:

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

Preparation:

Peel and pear apples and pears and chop finely. Remove the pits from the cherry plum.
Place the fruits in a cooking vessel, add sugar and pour in the liquid.
Bring to a boil and simmer over low heat for 25 minutes, stirring gently.
Then cool and leave to infuse in the refrigerator for 12 hours.
At the end, boil the jam for another 10-12 minutes. Place in storage containers.

Preparation 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 beneficial properties fruits are preserved in full.

Components:

1 kg of berries.
750 g sugar.

Cooking technology:

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

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

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

You can cook cherry plum only in enamel containers, 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 during cooking, the dessert will become even more healthy and aromatic.

Instead of regular sugar, fructose can be used. Even diabetics can eat a delicacy prepared with a sweetener.

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

The jam should be stored in a dark, cool place. There it can remain unchanged for more than one year, if such a need arises.

Prepared jam from different varieties of cherry plum is valued by gourmets for its unusual taste characteristics and great content useful vitamins. Sweet and sour fruit jam can be used as an independent 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:

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 fruit, as under-ripeness can make the finished product taste too sour.
To prevent the delicacy from souring after cooking, the sugar content must be at least 60%.
When sorting fruits, you should not leave wormy or darkened fruits, as they can lead to rapid spoilage of the 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.

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.

To make cooking easier, you can do without cooking. To do this, you need to mix the 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.

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.

Leaving the seeds in the fruits, you need to 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.

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.

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

You can add any variety of apples 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 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.

Many varieties of cherry plum have one unpleasant feature - an ingrown seed. It is simply impossible to remove this seed without turning the cherry plum into puree. But there are also varieties in which the seed is easily pushed out with a stick. When choosing how to make cherry plum jam, you need to take this feature into account.
Cherry plum, unlike its fellow plum, contains less sugar, but more calcium. Cherry plum seeds are used as one of the components for making tablets activated carbon. So, even if you have to make jam with seeds, take comfort in the fact that you are getting more benefits from your jam.

To prepare red cherry plum jam, prepare:

1 kg cherry plum;
1 kg sugar;
1 glass of water.

The pulp of the cherry plum is too dense, it does not have enough juice, therefore, water is needed here.

Prepare the cherry plum. Wash it, and if possible, remove the seeds. If the seeds do not come off, prick the skin with a toothpick in several places. If this is not done, the skin will burst during cooking and separate from the pulp.

Make syrup from water and sugar.

Pour the cherry plum into the hot syrup and remove the pan from the stove.

Let the fruits soak in the syrup and cool. Ideally, cherry plum should be infused for about 10 hours, but this is ideal. You can simply wait for the syrup to cool and continue making the jam.

Place the pan on the fire and bring to a boil. During the process, you need to remove the foam and stir the jam a little.

5 minutes after boiling, remove the pan from the stove and let the jam rest.

Bring the jam to a boil again and check the syrup for readiness. Place a drop of syrup on a cooled, dry plate and tip it. If the drop remains in place, then the syrup is ready. If it starts to leak, then you need to continue cooking the jam on the lowest heat until done.

Spicy cherry plum jam in the oven with cloves and cinnamon - seedless recipe

Cherry plum – 1 kg;
Sugar – 0.5 kg;
Cloves – 2 pcs.;
Cinnamon – 0.5 tsp;
Juice of half a lemon.

Cut the fruit and remove the seeds.

Place the cherry plum in a deep saucepan, or better yet, a duck pan with a tight-fitting lid.

Add sugar, cinnamon, cloves, lemon juice and mix well. Let the cherry plum stand for 2-3 hours.

Preheat the oven to 180 degrees, cover the pan with a lid, and simmer the jam for an hour and a half. Check the condition of the jam every half hour and stir it.

Place the finished jam in dry, sterile jars with lids and store it in the pantry.

Cherry plum jam is stored well, and in a cool place it is suitable for consumption for 24 months. If you store it at room temperature, it is advisable to consume it before 9 months.

How to make red cherry plum jam for the winter, watch the video:

Cherry plum has small fruits, mainly yellow, there are green, pink, red, less often purple. It is rich in vitamin C, A, organic acids, and pectin. Perfectly retains its benefits and taste during heat treatment. It is used to make compotes and make marshmallows. The preparation of cherry plum jam, as well as jam and jelly, occupies a special page in the culinary sections, since these delicacies turn out to be very tasty.

To make the dish aromatic and pleasant to taste, you need to follow simple, but important features cooking technologies:

Only ripe fruits are selected. Unripe fruits are sour, and jam is made from overripe ones.
Sugar needs about 60% of the amount of fruit, otherwise the delicacy may turn sour.
To preserve the integrity of the pieces, the cherry plum is placed in hot syrup and left for 4-6 hours. If the jam is made from red cherry plum, you can immediately put it in hot syrup and cook further.
If the jam is made from cherry plum with seeds, it is pierced in several places. For convenience, you can take a cork from a wine bottle and insert a few needles into it. Using such a simple device, the work can be done faster.
Jam made from yellow and green cherry plums is amber in color, and added lemon and orange will give the dish new colors and flavors.

Preparing cherry plum for making jam

The cooking process does not take much time:

Sort the fruits, remove any debris or spoiled ones (if any).
Remove the tails, wash and dry, remove the pits if necessary.

Cherry plum jam in a slow cooker

This technique has become simply an indispensable assistant for housewives. She will cope well with this dish, although she does not have such a regime. The quantity of products is designed for a bowl volume of 3-5 liters.

Required components:

cherry plum – 650 grams;
granulated sugar – 350 grams;
vanilla – 2 grams;
water – 70 milliliters.

Cooking diagram:

Wash the fruits, dry them, remove the stems and seeds.
Set the “Cook” mode for 5 minutes, pour granulated sugar into the bowl, pour out the water and, stirring, prepare the syrup.
Place fruit in it, add vanilla, set to “Simmer” for 1 hour.
After the end of the regime, place the finished product in a dry, sterilized container and close tightly.

Puree cherry plum jam without cooking

The non-cooking cooking process allows you to preserve the maximum amount of useful components.

Required ingredients:

cherry plum – 950 grams;
vanilla sugar – 15 grams;
granulated sugar – 950 grams.

Preparation procedure:

Remove the stems from the fruits, wash and dry thoroughly.

Important! If moisture remains on the fruit, the jam will ferment.

Remove the seeds and grind with a blender. For this jam, you can use fruits ground through a sieve.
Add the specified amount of granulated sugar, vanilla sugar and wait until it is completely dissolved. You need to stir the mixture periodically.
Prepare sterilized dry containers and place “Vitaminka” (this is also the name of this dish) in them. Sprinkle a layer of sugar on top, 0.5 centimeters thick. Close with a plastic lid. Store delicacies prepared in this way only in the refrigerator.

A simple five-minute recipe

A simple and easy to prepare dish.

Necessary:

cherry plum – 950 grams;
vanillin – 2 grams;
granulated sugar – 650 grams.

Cooking diagram:

Wash the fruits, dry them, remove the seeds and sprinkle with granulated sugar. Leave for 2-3 hours until the juice separates.
Add vanillin, boil, simmer for 5 minutes.
Place in previously sterilized jars and close tightly.

Pitted cherry plum jam

This delicacy can be prepared in two ways. In the first case, the pieces will partially lose their integrity, in the second it will be candied fruits in a clear syrup.

Required components:

cherry plum – 850 grams;
granulated sugar – 650 grams.

First way

Action plan:

Wash the fruits, remove the stems and dry. Remove the seeds.
Place the fruit in the container where you plan to make the jam and cover with granulated sugar. Leave for 5-6 hours until the juice separates.
Boil and set aside again. Carry out the next boiling after 5-7 hours. Repeat this procedure 2-3 times.
Bring to a final boil and simmer for at least 15 minutes, more if a thicker consistency is required.
Place in prepared dry, sterilized containers and seal tightly.

Second way

Action plan:

Boil syrup from the specified amount of granulated sugar and 120 milliliters of liquid.
Place the fruit in it, removing the seeds first.
Leave for 5-7 hours. The fruits will release some juice. Drain the liquid into a separate container and boil.
Pour boiling syrup over the fruit and leave again for 5-7 hours. Repeat this manipulation 3-4 times.
Bring the whole mixture to a final boil and simmer for a quarter of an hour.
Place the finished product in a sterilized container and close using airtight lids.

Cherry plum jam with seeds

You can’t eat jam prepared according to this recipe quickly in winter. The delicacy is intended for leisurely, long tea drinking, because it has seeds.

Necessary:

cherry plum fruits – 950 grams;
granulated sugar – 650 grams;
water – 110 milliliters.

Cooking diagram:

Pour granulated sugar into a container where the jam will be cooked, add water and prepare syrup.
Wash the fruits, dry them, remove the stems and prick them with a needle in several places.
Place in hot syrup. Leave to infuse for about 5 hours.
After the time has passed, boil and, after boiling for 5 minutes, leave to infuse for 5-6 hours. Repeat the procedure 2-3 times.
Boil the jam for the last time, boil for a quarter of an hour and place in the prepared container; it must be sterilized and dry. Close with airtight lids.

Cherry plum jam with cloves

The finished delicacy will have a pleasant aroma of Eastern spices. If you add cinnamon, cardamom or star anise, the jam will become a real oriental sweetness.

Necessary:

cherry plum – 850 grams;
lemon (juice) – 70 milliliters;
granulated sugar – 650 grams;
cloves – 2 inflorescences;
water – 120 milliliters;
cinnamon – 2-3 grams.

Cooking diagram:

Wash the fruits, remove the stems, dry and remove the seeds.
In a container intended for cooking, prepare syrup from the specified amount of granulated sugar and water.
Place the fruit in the syrup and leave for 3-4 hours.
Boil, add spices, lemon juice and simmer for about a quarter of an hour.
Place in sterilized jars. They must be dry. Close tightly.

Cherry plum jam with pears

The combination of sweet and sour cherry plum and sweet pears is amazing. Cooking such a delicacy is not difficult, and the result is excellent.

Necessary:

cherry plum – 870 grams;
pear – 700 grams;
granulated sugar – 950 grams;
water – 120 milliliters;
vanillin – 2 grams.

Cooking diagram:

Wash the fruits. Remove the stems and seeds from the cherry plum. Core the pears and cut into slices and cubes (optional).
In the prepared container, boil syrup from water and granulated sugar.
Place the fruit in the hot syrup and leave to brew for about 4-5 hours.
Boil, add vanillin and simmer for half an hour.
Place in dry, sterilized jars and close tightly.

Cherry plum jam with oranges

Necessary:

cherry plum – 750 grams;
oranges – 340 grams;
granulated sugar – 650 grams;
water - 110 milliliters.

Cooking diagram:

Wash the fruits, dry them, remove the seeds.
Pour water into the container where the jam will be cooked, add granulated sugar and prepare syrup.
Place the cherry plum in the hot syrup and let it brew for 2-3 hours.
Wash the orange, chop with a blender and add to the cherry plum.
Boil for about half an hour, stirring to avoid burning.
Place in a dry, sterilized container and close with special airtight lids.

Cherry plum jam with zucchini

Don't be surprised! Exactly with zucchini. This vegetable, boiled in sugar, is a candied fruit; the main thing is to prepare it according to technology.

Necessary:

cherry plum – 650 grams;
zucchini (preferably not young) – 650 grams;
sugar – 850 grams;
water – 110 milliliters;
vanillin – 2 grams.

Cooking diagram:

Wash the zucchini, cut, remove the core and cut into cubes.
Boil syrup from sugar and water and place zucchini in it for 2-3 hours. They will release a lot of juice. Drain the syrup, boil and simmer for a quarter of an hour.
Wash the fruits, remove the seeds, add to the zucchini and pour boiling syrup over them. Leave to soak for 3-4 hours.
Boil, cook for half an hour and place in a sterilized, dried container, close tightly.

Cherry plum jam with vanilla

Making jam with vanilla means delighting yourself with a fragrant delicacy all winter. Ideally, it is advisable to use a vanilla stick. If you don't have it, vanillin will do.

Necessary:

cherry plum – 650 grams;
sugar – 450 grams;
vanilla stick (vanillin) – 2 grams.

Cooking diagram:

Wash the fruits, remove the stems and remove the seeds.
Place in a container where the jam will be cooked, cover with sugar. Leave for 3-4 hours until the juice separates.
Boil, simmer for a quarter of an hour. Add the stick or vanilla, cook for another 5 minutes, stirring.
Place in a dry, sterilized container and close tightly.

Cherry plum jam with pectin

This jam is a jam or confiture that is perfect for pancakes, pancakes and other dishes.

Necessary:

cherry plum – 850 grams;
sugar – 450 grams;
pectin – 2 grams.

Cooking diagram:

Wash the fruits, remove the stems and seeds.
Place in a container, add a little water, cover and boil for 5 minutes. Let cool.
Rub through a sieve or colander.
Pour sugar into the resulting mass and boil for a quarter of an hour.
Add pectin according to package directions. Boil for 5 minutes.
Place in dry, sterilized jars and close. The jam will acquire a thick consistency after cooling.

Cherry plum jam with lemon and cinnamon

Lemon and cinnamon go well together in sweet dishes. The first will give the finished product a pleasant tropical sourness, and cinnamon will give it an original oriental aroma.

Necessary:

cherry plum – 750 grams;
lemon (juice) – 120 milliliters;
sugar – 650 grams;
cinnamon – 5-7 grams.

Action plan:

Wash the fruits, dry them, remove the seeds. Place in a container where you are planning to cook the jam. Add sugar, pour in lemon juice and leave for 3-4 hours until the juice separates.
Boil, boil for 5 minutes and leave for 5-7 hours.
After the time has passed, boil, cook, stirring so as not to burn, for about half an hour.
Place the finished product in a container that has been previously sterilized and dried. Close with airtight lids.

Jam with cherry plum and apples

A wonderful combination of flavors. Cherry plum will add its own touch of flavor, and instead of the usual apple jam you will get a new delicacy.

I make such aromatic pitted cherry plum jam every year. I love his simple recipe
by which the jam is prepared quickly and turns out very tasty. Cook several times with breaks to cool. My mother always used this method, so I do the same. I noticed that if you cook the fruit for a short time, their shape is retained and the jam comes out with pieces. It is very interesting to take them out of the jar and enjoy such sweets. This jam spreads perfectly on bread and does not drip. A hot, freshly brewed one will be just the thing! Place the tea set on the table and invite the whole family, especially the kids, because they love to treat themselves so much!

Required Products:
- 500 grams of cherry plum;
- 500 grams of granulated sugar.

Recipe with photos step by step:

It has always been difficult to separate the cherry plum from the pit, so I cut it with a knife. Quite even pieces come out. I came across a hybrid cherry plum and large sizes, so it was easy for me to cut. But if you buy a small cherry plum, it will also be easy to cut it from the pit.

I put the cherry plum pieces into a pan. I sprinkle it with granulated sugar.

I leave the fruit in the sand overnight. The sugar will dissolve in the juice, which will release the cherry plum. Now you can put the jam on the stove and cook. Boil it and cook for 5-7 minutes. I always remove the foam, as it will make the jam cloudy and not very beautiful.

Remove from heat and let the jam cool completely. At this time I mind my own business. And the jam sits there and cools down. Then I boil it again for the same time. I leave it to cool. And finally, I boil it for the third time and, already hot, put it in jars that have been previously washed and sterilized.

I immediately screw the lids on the hot jam and cover it with a blanket. I put the cooled jam on a shelf in the pantry.
When you open this jam in winter, you will see that it has become thick.

The jam may also change color slightly and become a little darker. But this is a common thing and does not affect the quality.

A sweet treat for the winter is ready!
Bon Appetite!

It turns out no less tasty

Cherry plum is known to gourmets not only as a dessert. The fruit is used to make the famous tkemali sauce, which is served with fatty meat. Wine is also infused from the juicy fruit, juice and kvass are prepared. The kernels are used to produce oil, which useful composition and the properties are not inferior to almond. They can also be added when cooking dessert.

Which variety to choose

You can make jam from different varieties of cherry plum. Each crop differs not only in the shade and volume of fruits, but also in culinary qualities. Sweet, juicy, ripe, elastic fruits are ideal for jam. It is better to leave overripe plums for jam. The table describes the most common varieties of cherry plum for making jam.

Table - Description of varieties

Variety	When it ripens	Peculiarities
Kuban comet	End of July	- Large fruits (40 g) red, burgundy, light purple; - dense, rich yellow pulp; - sweet taste
July rose	Early July	- Large fruits (30-35 g) dark red; - yellow pulp with fibers; - sweet and sour taste
Tsarskaya	End of July	- Medium fruits (20 g) bright yellow; - rich yellow pulp; - sweet taste with a sour aftertaste
Lama	Mid August	- Medium and large fruits (15-40 g) dark red, purple; - juicy fibrous red flesh; - small, easily separated bone; - sweet and sour taste; - almond aftertaste
Globe	Mid August	- Large fruits (100 g) burgundy, lilac, purple; - rich yellow pulp; - sweet taste
Sonya	End of August	- Large yellow fruits (50 g); - juicy, dense yellow pulp; - sweet and sour taste; - the bone does not separate

Many hybrid varieties Red cherry plums can easily be confused with plums. Plum jam is no worse than cherry plum jam and is often prepared according to the same recipes. If you need cherry plum, then it is better to choose yellow fruits.

Cherry plum jam with and without seeds: 15 options

Before cooking, prepare the necessary dishes and utensils. It is recommended to use a copper or enamel pan. It is not necessary to sterilize storage containers. It is enough to wash, dry and scald the container with boiling water before laying out the jam.

Eliminate overripe, rotten and green fruits. Unripe cherry plum is quite sour and hard, so the jam will turn out tasteless. On average, 60% sugar is needed from the total amount of fruit.

If jam is made with seeds, it is recommended to blanch the fruits. Place the plums in a colander and place in hot, but not boiling, water for five minutes, then place in a container of ice water. Be sure to pierce the skin in several places so that the fruit does not crack and gives more juice.

Traditional

Description. Traditional cherry plum jam with pits for the winter is prepared in several steps. The fruits retain their shape, become soft and sweet.

What to prepare:

cherry plum - 1 kg;
sugar - 1.2 kg;
water - 600 ml.

How to cook

Sort and wash the cherry plum and dry.
Prick each fruit with a toothpick or fork.
Pour water over the fruit and heat to about 80°C (do not bring to a boil).
Drain the liquid into another pan, and pour an arbitrary amount of cold water over the fruits.
Add sugar to the broth, put on fire and stir until completely dissolved.
Wait until it boils.
Drain the water from the cherry plum and pour the hot sweet liquid over the fruit.
Leave for four hours.
Put on fire, cook until boiling.
Leave to steep again for four hours.
Repeat the boiling and infusion procedure twice.
Boil the jam for the last time for ten minutes.
Pour into sterile jars and seal.

To prevent whole fruits from cracking during cooking, place the pierced plums in a 1% solution baking soda. Let stand for about 20 minutes, then start cooking.

Seedless

Description. Pitted cherry plum jam is soft and has a jammy consistency. You can cook regular dark plums in the same way.

What to prepare:

cherry plum - 1 kg;
sugar - 1.2 kg.

How to cook

Sort, wash, dry the fruits.
Cut into two halves and remove the seeds.
Sprinkle with sugar and place cherry plum slices in layers in a deep bowl.
Leave for three to four hours.
Place the fruits that have released plenty of juice on the stove and cook until boiling.
Reduce heat and simmer for ten minutes.
Leave to cool for two to three hours.
Boil for ten minutes and cool.
Repeat the procedure several more times until the excess liquid has evaporated and the jam has acquired a uniform thickness.
Pour into containers and seal.

In syrup

Description. A very simple recipe for cherry plum jam that does not require long cooking. The bones can be removed if desired.

What to prepare:

cherry plum - 1 kg;
sugar - 1.5 kg;
water - 800 ml;
boiling water.

How to cook

Sort through the fruits, rinse, and prick each plum.
Scald the fruits with boiling water or soak for five minutes in hot water(80°C).
Boil water, add sugar.
Bring to a boil and pour over the fruits.
Soak the cherry plum in the syrup for three to four hours.
Place on the stove and simmer for half an hour, skimming off the foam that forms after boiling.
Once you have the desired thickness, pour the jam into containers.

"Five Minute"

Description. Pyatiminutka jam is prepared quickly and easily. The taste remains fresh and rich, and the fruits retain most of their vitamins and beneficial properties.

What to prepare:

cherry plum - 1 kg;
sugar - 1 kg;
water - 200 ml.

How to cook

Rinse the cherry plum and prick each fruit with a toothpick.
Place in a saucepan.
Add sugar and water.
Leave for half an hour.
Place on low heat and wait until it boils.
Boil for five minutes.

Yellow treat

Description. Thanks to the high content of pectin - a natural thickener - yellow cherry plum jam turns out thick, reminiscent of marmalade. To obtain a homogeneous consistency, it is necessary to wipe the boiled fruits. If the dessert is made from dark plums, it is recommended to additionally add a liquid thickener.

What to prepare:

yellow cherry plum - 1 kg;
sugar - 2 kg;
water - 100 ml;
cinnamon stick.

How to cook

Rinse the fruits and place in a saucepan.
Pour in water and place on low heat.
Cook until soft.
Rub the softened fruit through a sieve to retain the skin and seeds.
Add sugar to the resulting puree and stir.
Simmer over low heat for five to seven minutes to dissolve the sugar grains.
Throw in the cinnamon stick and boil for another quarter of an hour to evaporate excess moisture.
After removing the cinnamon, pour the jam into jars.

Apricot

Description. The aromatic jam has a characteristic sour taste. The seeds must be removed from all fruits.

What to prepare:

cherry plum - 500 g;
apricot - 1 kg;
sugar - 1.5 kg.

How to cook

Wash the fruits, halve them and remove the seeds.
Sprinkle with sugar and layer first the apricot slices and then the cherry plum slices.
Leave for three to four hours.
Let it cook, stirring until the sugar dissolves.
Wait for it to boil, cook for a quarter of an hour.
Leave for two to three hours until completely cooled.
Boil after boiling for ten minutes.

The highlight of the jam can be apricot kernels or almonds. Before adding the kernels to the brew after boiling, taste them. It is better not to use bitter seeds.

Pear

Description. Tasty and aromatic jam goes well with spices. Pear fruits should be quite dense, but it is better to take ripe and juicy cherry plums.

What to prepare:

pear - 1 kg;
cherry plum - 1 kg;
sugar - 1 kg;
water - 100 ml;
vanilla - half a teaspoon;
cinnamon - tablespoon;

How to cook

Rinse the fruit well and dry.
Remove the seeds from the cherry plum, cutting the pulp into two halves.
Remove the seeds from the pear fruit.
Remove the skin if desired.
Cut the pulp into cubes.
Place the prepared fruits in a cooking pot.
Pour in water, add sugar.
Leave for five to six hours.
Add spices and cook over low heat.
While stirring, wait until it boils, skim off any foam that has formed.
Cook for 15-20 minutes until thick.
Place in jars and roll up.

Nut-banana

Description. An unusual combination of fruits produces a sweet, delicate jam. Fresh juicy cherry plums and frozen plums are suitable for cooking. You don’t have to add cocoa so as not to interrupt the delicate fruity aroma.

What to prepare:

cherry plum - 600 g;
banana - two pieces;
sugar - 250 g;
walnut - 100 g;
cocoa - a tablespoon.

How to cook

Rinse the plums and remove the pits.
Place in a saucepan or saucepan.
Add sugar and leave for half an hour until the fruits release juice.
Place over high heat and boil for ten minutes until the granulated sugar is completely dissolved.
Rub soft fruits through a sieve or puree in a blender.
Return the resulting puree to the cooking container.
Cook until excess moisture evaporates and the jam becomes thicker.
Crush the nuts and add to the mixture.
Mash the banana pulp into a puree and add to the brew.
Add cocoa and mix well until smooth.
Wait for it to boil and cook for two to three minutes.
Pour into jars and seal.

Taste the jam before placing it in containers. Season the sour taste with sugar. If the fruit mixture is too sweet, add lemon juice to taste.

Orange

Description. Red cherry plum jam with orange has a beautiful color and pleasant aroma. You can use tangerines instead of oranges. Citrus fruits are used with the peel, so before cooking they must be washed well with soap and scalded with boiling water. Any dirt that gets inside can cause mold to form.

What to prepare:

cherry plum - 1.5 kg;
oranges - 500 g;
sugar - 1.5 kg.

How to cook

Cut the washed oranges into slices.
Remove the seeds and grind the pulp and peel with a blender or other device.
Remove the seeds from the cherry plum and combine the pulp with orange puree.
Add sugar and leave for half an hour.
Boil the mixture and simmer over low heat for a quarter of an hour.
Stir occasionally and skim off the foam.
Having achieved the desired thickness, remove the brew from the stove and pour into jars.

Lemon

Description. A bright, “sunny” delicacy with a fresh and invigorating aroma can be combined with cottage cheese and pancakes. The liquid component is well suited for soaking cakes. For taste, when serving dessert, it is recommended to add a little cognac or liqueur in portions.

What to prepare:

cherry plum - 1 kg;
lemon - one;
sugar - 1 kg;
water - 500 ml;
star anise - four pieces.

How to cook

Fill the washed cherry plum with water.
Add sugar and stir.
Cut the lemon into slices and add to the cherry plum along with the spicy stars.
Stir and cook over low heat.
After boiling, simmer for five minutes.
Leave for three to four hours.
Repeat boiling for five minutes.
Cool, boil a third time.
Pour into containers.

To avoid damaging the cherry plum, use a long-handled wooden spoon to stir. For better soaking, prick the fruit before cooking.

"Wine" confiture

Description. The combination with elderberry produces cherry plum jam for the winter with the smell of Burgundy wine. The consistency of the jam is more like jam, but this does not make it any less tasty and aromatic. It is better to use dark ripe cherry plum.

What to prepare:

elderberries - 1 kg;
cherry plum - 900 g;
sugar - 2 kg;
water - 500 ml.

How to cook

Rinse the berries, add 250 ml of water and cook.
Leave the boiled berries to strain through cheesecloth or a fine sieve overnight.
Pierce the washed plums with toothpicks and place in the remaining water.
Cook until the fruits are soft and the seeds are separated.
Collect the seeds near the surface of the water.
Chop a few pieces and return the kernels to the brew.
Add berry juice to soft plums.
Add sugar, stir until smooth.
Cook until required thickness.
Pour into containers and roll up.

Melon

Description. A bright delicacy with a delicate aroma will pleasantly surprise gourmets. The dessert is prepared quite quickly and easily. It is recommended to use yellow plum, but you can also make it with purple plum.

What to prepare:

melon - 500 g;
cherry plum - 200 g;
sugar - 300 g.

How to cook

Cut the washed melon in half and remove the seeds.
Trim the pulp and cut into cubes (the size of a plum).
Cut the cherry plum and remove the seeds.
Mix plum halves with melon cubes.
Add sugar and mix well.
Leave for three hours.
Place on the stove and wait until it boils.
Boil for 12 minutes, stirring.
When the fruit pieces become soft, pour the liquid jam into jars.

Spicy in the oven

Description. An original way to prepare a fruit dessert. Spices will add aroma and make the taste richer.

What to prepare:

cherry plum - 1 kg;
sugar - 500 g;
lemon juice - 100 ml;
cinnamon - half a teaspoon;
carnation - two buds.

How to cook

Cut the washed plum lengthwise and remove the pits.
Place in a heatproof saucepan with a lid.
Add sugar, add spices, pour in juice.
Stir and leave to infuse for two to three hours.
Preheat the oven to 180°C.
Cover the pan with a lid and place in the oven.
Simmer for an hour and a half, periodically opening the lid and stirring the fruit.
Place in sterile containers and roll up.

In a slow cooker

Description. Quickly prepare amber tasty treat A slow cooker will help. Depending on the desired consistency, you can set the “Stewing” or “Baking” mode. It is recommended to stir the brew two or three times during cooking so that the fruit slices cook evenly and do not burn.

What to prepare:

cherry plum - 2 kg;
sugar - 1.6 kg;
boiling water.

How to cook

Scald the fruits with boiling water or boil for five minutes.
Pierce each fruit.
Place in a bowl and add sugar.
Stir, set the “Baking” mode for 45 minutes.
After the signal, pour the dessert into sterile containers.

No sugar

Description. Cherry plum has a sour taste, especially if you cook it with the skin. Therefore, it is difficult to do without sugar. However, instead of the usual white sugar, you can use a natural sweetener, for example, xylitol, sorbitol, stevia. The substances give a sweet taste, reduce calories and are approved for diabetes.

What to prepare:

cherry plum - 4 kg;
water - 200 ml;
any sweetener - 800 g.

How to cook

Wash the plums, cut them in half and remove the pits.
Boil water, pour in the fruit pulp.
Cook over low heat for an hour.
Add sugar substitute and cook until thick.
Pour the hot treat into containers.

If there is no sugar, store the jam only in a cool place. It is recommended to sterilize the jars and then pasteurize them along with the contents.

Simple recipes for cherry plum jam will help diversify your winter tea drinking. Cherry plum contains vitamins C, E, PP, potassium, calcium, phosphorus, iron. After heat treatment, most of the beneficial substances remain in the fruits. The dessert can be stored in a cold place for up to two years. If the containers remain in the room, it is better to use the jam within nine months.

Prepared jam from different varieties of 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 an independent 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:

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 fruit, as under-ripeness can make the finished product taste too sour.
To prevent the delicacy from souring after cooking, the sugar content must be at least 60%.
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.

Cherry plum jam in a slow cooker

One of the simplest cooking methods 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

A simple five-minute recipe

The fastest 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

Cherry plum jam with cloves

The addition of cloves gives the finished product a 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

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
You can add any variety of apples 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 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.

I highly recommend making this preparation to be able to taste the most delicious sweet and sour sauce for pancakes and pancakes. Cherry plum and orange jam, if mixed with sour cream or cream, turns out extraordinary.

Jam is excellent for recycling unformatted cherry plum if you have already prepared enough tkemali, or you also have cherry plum jam, or you just want something new.

Ingredients

small cherry plum 1 kg
water 25 ml
orange 1 pc.
sugar 2 cups

How to make cherry plum jam with citrus flavor

Sort out the small yellow cherry plums and wash them well in water. Pour the cherry plum into a saucepan and add water. Cook the cherry plum over low heat, stirring occasionally with a spoon, for about 5 minutes. It is necessary for the fruit to become soft and release juice, after which you can cover the container with a lid and leave it alone for 10 minutes.

Using a wide metal sieve, strain all the cherry plums. You can make compote from the cake by simply pouring boiling water over it and adding sugar to taste, stirring and covering with a lid - in an hour the compote will be ready.

Pour the pureed cherry plum puree into a ladle, add the grated zest of one orange.

Squeeze the juice from the orange, combine it with the fruit puree, mix and place on the stove.

Pour sugar into a ladle and cook the jam over low heat.

Stir the jam all the time with a wooden spatula. After the jam boils, carefully remove all the film.

After the jam has simmered for 20 minutes, remove it from the heat. After 2 hours, put the jam on the fire for another 10-15 minutes. To check its thickness, pour a little of it on a saucer and put it in the refrigerator. If the cooled jam thickens, it is ready, otherwise cook it a little more.

Let the cherry plum and orange jam cool, pour into sterilized jars, and screw on the lids. This preparation is stored in a cool place.