Cherry plum jam recipes

Cherry plum jam is prepared not only from one type of fruit. It is made with various additions, even vegetables. Sweet and sour notes of cherry plum add a special piquancy to any dishes and preparations.

What can be cooked from cherry plum for the winter

There are many varieties of cherry plum, the fruits of which differ in size, color and flavor options. This plum is used to prepare delicious jam, jam, jams, jelly, compotes. Cherry plum fruits are very plastic in taste. They go well in sweet treats with berries, apples, pears, and other fruits. This plum is prepared even with vegetables without a pronounced taste. Cherry plum is also pickled, canned with tomatoes, zucchini, as a side dish for meat dishes. Fruits with a sour taste are included in various canned seasonings with bell peppers, parsley, and celery. The famous tkemali sauce and its varieties are also prepared on the basis of cherry plum.

Unripe fruits are often used to prepare a side dish for meat or fish. Green cherry plum jam, which contains a lot of citric acid (up to 14%), has an amazing tonic taste.

Cherry plum jam: rules for preparing ingredients

The jam is made from different varieties of cherry plum, the sweet preparation is obtained in a classic dark cherry color, honey or olive shade, depending on the color of the fruit. It is better to adhere to the generally accepted requirements for a successful dish:

• fruits take on different degrees of ripeness, but preferably intact;
• washed fruits are laid out on towels and dried so that there are no droplets of water;
• for pitted blanks, they are removed from the fruit in different ways: with the help of special devices, cutting the pulp along with a knife, using the rounded end of a safety pin, hairpins or paper clips;
• so that the plums are well and evenly saturated with syrup, they are pierced with a fork or needle, making 4-5 holes;
• according to the recipe, cherry plum is put in syrup, where the fruits are saturated for a while or are immediately boiled;
• red cherry plum can be cooked without soaking;
• when preparing a treat with seeds, the fruits are blanched;
• if the jam is prepared in 2-3 passes, you need to try the cooled billet for sweetness;
• when heated, the fruits seem very sour.

Advice! Making jam in several stages with cooling makes it possible to get whole fruits and clear, pure syrup.

Pitted cherry plum jam

You will have to work hard on this blank, removing the seeds from the fruits. This pitted sweet treat is a real delicacy with a delicate texture.

Ingredients and cooking technology

• 1 kg of cherry plum;
• 500 milliliters of water;
• 1.5 kg of sugar.

For jam, the hostess chooses her own version according to the sweetness, decreasing or increasing the amount of sugar.

1. The seeds are removed from the washed and dried cherry plum.
2. The fruits and sugar are combined in a jam container.After 6-7 hours, juice appears and sugar partially dissolves.
3. Bring the mass to a boil over low heat. After five minutes, the container is removed from the stove. Cool, setting aside for several hours.
4. Then the cooled jam is boiled again for five minutes and allowed to cool.
5. Put it on the stove again, cook the fruit until transparent and close.

Cherry plum jam with seeds

A treat with seeds is much more aromatic than without them.

Ingredients and cooking technology

• 1 kg of cherry plum;
• 270 milliliters of water;
• 1.5 kg of sugar.

The jam is prepared in three passes.

1. A weak syrup is boiled in a saucepan, from 70-100 g of sugar and the entire volume of water.
2. Put the fruit there for 2-3 minutes.
3. Then the cherry plum is removed from the syrup. All the sugar is added.
4. The syrup is boiled and the cherry plum is added. Cook for five minutes and set aside.
5. When the mass has cooled down, the procedure is repeated.
6. For the third time after boiling, the workpiece is packaged and closed.

Cherry plum jam with cinnamon and cloves

Spices make the preparation fragrant and appetizing.

Ingredients and cooking technology

• 1 kg of red cherry plum;
• 0.7 kg sugar
• 10 milliliters of lemon juice (2 tsp);
• 2 carnation buds;
• ¼ teaspoon cinnamon powder.

The workpiece is cooked on the stove or in the oven. In the first case, the mass is often stirred. When cooking in the oven, stir 2-3 times.

1. Pits are removed from the fruit.
2. The ingredients are placed in a bowl for jam, lemon juice is poured and allowed to brew for several hours.
3. Put on fire and bring to a boil.
4. Spices are added as soon as the mass has boiled and the foam has been removed.
5. On an open fire, the delicacy is ready in 60 minutes, and in the oven after an hour and a half.

Yellow cherry plum amber jam

In the process of cooking, add a cinnamon stick to the fruit for flavor.

Ingredients and cooking technology

• 1 kg of yellow cherry plum;
• 2 kg of sugar
• 50 milliliters of water (2 tablespoons);
• One cinnamon stick.

We perform this recipe in a slow cooker or on the stove.

1. Prepared fruits are placed in a multicooker, water is poured and kept until soft, setting the "Jam" mode for 12-15 minutes.
2. The workpiece is placed in a colander, separating the bones and sour skin.
3. Sugar is gradually added, grinding it with fruit. In the same mode, the mass is languished for another five minutes, stirring gently.
4. Add spice and cook for 15 minutes.
5. The cinnamon is removed from the bowl, the jam is laid out and the containers are sealed.

Delicate red cherry plum jam

A treat with bones will be delicious if you make sure that the fruits remain intact.

Ingredients and cooking technology

• 1 kg of cherry plum;
• 270 milliliters of water;
• 1.4 kg of sugar.

The integrity of the fruit will be preserved by blanching and piercing the skin.

1. The washed fruits in a colander are dipped into a container with boiling water and immediately turn off the heat so that the cherry plum does not boil.
2. The fruits are blanched for up to 7 minutes, then they are dipped in cold water.
3. Each berry is pricked with a needle several times.
4. In a container for jam, sugar and water are boiled until medium thickened, 10-15 minutes.
5. Put the fruits in a container with syrup and leave for several hours. The liquid penetrates the fruit through the holes and infuses them with sweetness.
6. The pan is put on fire. When it boils, you need to cook for 15-17 minutes. The jam is cooled for 2-3 hours.
7. The mass is re-boiled for the same time.
8. The finished sweetness is laid out in sterilized containers and twisted.

Cherry plum jam "Pyatiminutka"

The jam turns out to be beautiful, transparent and healing, since a short heat treatment spares some vitamins and leaves them in the preparation.

Ingredients and cooking technology

• 1 kg of cherry plum;
• 230 milliliters of water;
• 1 kg of sugar.

For this recipe, take fruits of any varieties and colors.

1. The washed cherry plum is blanched in boiling water for 5 minutes, cooled in cold water.
2. The fruits are pierced, making up to 10 holes.
3. Syrup is prepared in a saucepan for 10-15 minutes.
4. The fruit is soaked in hot syrup until cooled.
5. The mass is heated over high heat. When it boils, the heat is reduced to low, and a slow boil is carried out for five minutes.
6. The finished delicacy is packaged and rolled up.

Cherry plum and cocoa

Chocolate aftertaste gives a unique aroma to the workpiece with the addition of cocoa powder.

Ingredients and cooking technology

• 1 kg of cherry plum;
• 50 milliliters of water;
• 2 kg of sugar;
• 5 g vanilla sugar;
• 75-200 g cocoa.

Each housewife chooses the amount of cocoa to her taste. With the help of the powder, the color of the jam is regulated, especially if they take yellow cherry plum, and also the taste of chocolate sweets appears.

The washed fruits are freed from seeds, put in a saucepan, and water is poured.

1. On low heat, the mass softens in 20 minutes.
2. Pass through a colander, throwing back the skin.
3. Cook over medium heat, adding not all the sugar. 100 g is left for the cocoa mixture.
4. As soon as the boil begins, reduce the heat and cook for 30 minutes, stirring often.
5. When the jam has thickened, it's time to add the cocoa. Taste to regulate sweetness.
6. The mass is cooked for a few more minutes until tender.

The combination of cherry plum with other berries and fruits

Different fruits are mutually enriched with flavoring nuances.

Apple, pear and cherry plum jam recipe

Sweet pears and bland apples are accentuated by sourness.

• 1 kg of cherry plum;
• 500 grams of apples and pears;
• 1.5 kg of sugar;
• 5 g vanilla sugar.

Cinnamon can be added to the ingredients if desired.

1. The seeds are removed from the plums, covered with sugar and spices, and allowed to brew.
2. Peel and core of pears and apples, cut into slices and mix with sugar mass.
3. The fruits secrete juice for 4-5 hours.
4. Bring to a boil over medium heat, then reduce the temperature by a quarter of an hour.
5. The jam cools down at room temperature.
6. Then the mass is boiled for 10-15 minutes and placed in containers.

These fruits can be cooked in one go for 90-110 minutes.

Cherry plum jam with pears

These two fruits create an interesting duo of natural sweetness and acidity.

• 1 kg of cherry plum;
• 1 kg of pears;
• 1 kg of sugar;
• 250 milliliters of water.

You can extract seeds from fresh fruit, or you can boil them.

1. Water is poured into a saucepan and the fruits are softened for 20-30 minutes.
2. Then the berries are ground through a sieve.
3. The pears are freed from the cores and cut into wedges.
4. Combine by mixing the ingredients.
5. Bring to a boil over high heat, then reduce the temperature and cook for 50-60 minutes. The workpiece is rolled up hot.

Cherry plum and orange jam

The orange aroma will share with the workpiece an exquisite taste.

• 1.5 kg of cherry plum;
• 0.5 kg orange;
• 1.5 kg of sugar.

The delicacy is prepared with orange juice or a whole citrus fruit is blanched for 2-3 minutes, the seeds are removed and, finely chopped, added to the berries.

1. Using a citrus juicing device, oranges are squeezed.
2. A syrup is made on the basis of the juice.
3. The seeds are removed from the cherry plum and put into the resulting citrus syrup.
4. The mass is boiled twice for five minutes and left to cool.
5. For the third time, after boiling the workpiece, it is packaged in cans and twisted.

Zucchini jam with cherry plum

The neutral zucchini flavor serves as a filler for the bright sweet and sour plum and will give more juice.

• 0.55 kg of cherry plum;
• 0.5 kg of zucchini;
• 2 kg of sugar.

For this workpiece, you can grind both products in a blender.

1. Pits are removed from the plum, and the squash is peeled, seeds removed and cut into cubes.
2. After mixing the ingredients, leave for 12 hours for juice to appear.
3. Prepare the mass for 10 minutes in three approaches, setting aside for complete cooling.
4. The third time is boiled down to the desired thickness and corked in jars.

How to cook cherry plum jam in a slow cooker

The delicacy is convenient to prepare in a multicooker.

Ingredients and cooking technology

• 1 kg of cherry plum;
• 50 milliliters of water;
• 0.8 kg of sugar.

The treat is boiled from the fruit, the seeds are removed, or they are left to preserve a special taste in the dish.

1. Whole plums are blanched in hot water for 5 minutes and dipped in cold water.
2. After pouring water into a bowl, put fruit and sugar. In the "Stew" mode, cook for 20 minutes, stirring from time to time.
3. Allow the mass to cool, then bring it to readiness, achieving the desired density.
4. They are laid out in containers and the jars are closed.

Conclusion

Cherry plum jam is easy to prepare. Choose to taste whichever you like best - with or without bones. Also experiment with spices by adding your favorites. Keep the flavor of summer in your blanks!

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