For blanks, you can use yellow or red cherry plum. Yellow fruits are rich in ascorbic acid, they are small and overly sour - in their raw form, few people like such fruits, but the jam from them turns out to be a very beautiful amber color, with a characteristic aftertaste, which is leveled by the addition of a large amount of sugar (usually 700-800 grams per 1 kilogram of cherry plum).
Red cherry plum, in contrast to yellow, is sweeter and fleshy. Basically, these are specially bred hybrid varieties, with large fruits, sweet, pleasantly sour. Jam from red cherry plum turns out to be especially tasty, because when cooking, you can use much less sugar (700-800 grams per 2 kilograms of cherry plum). Do not worry, it will harden perfectly, because red cherry plum contains natural pectin in abundance, which is responsible for the density of the jam. And of course, this is a recipe for seedless cherry plum jam - which jam includes seeds, I would like to know ?!))
Jam from red cherry plum for the winter, the recipe of which I bring to your attention today, will turn out to be a thick, dark red, dense and elastic in consistency, like soft marmalade, to taste - moderately sweet, with a wonderful aroma, which, if desired, can be emphasized by adding spicy cinnamon. It can be served with tea, mixed with cottage cheese or pudding, or used in homemade baked goods.
Total cooking time: 70 minutes
Cooking time: 60 minutes
Output: 1 liter and 350 ml
Ingredients
- red cherry plum - 2 kg
- water - 250 ml
- sugar - 800 g
- cinnamon - 1 stick (optional)
Preparation
First you need to prepare the fruit - rinse and remove the seed from each fruit. Despite the fact that cherry plum belongs to the genus plum, it is not so easy to remove the seeds from it, you will have to boil the fruits. Sweet varieties are suitable (for example, cherry plum varieties "Nesmeyana), the fruits should be ripe and sweet, in no case green. So, I went through the cherry plum and washed it. I poured 2 kilograms into a large enamel pot.
She added a glass of spring water and put the pot on a small fire. Brought to a boil and boiled for 7-10 minutes, under the lid, stirring until the fruits became soft. Evaluate the process visually. The fruit should be soft so that you can easily remove the seeds. And do not pour more water than 1 glass per 2 kg of cherry plum, otherwise then you will have to boil the jam for a long time, it will turn out to be too watery. During boiling, the fruits will gradually "settle" themselves and release a lot of juice.
Now is the time to free the cherry plum from the seeds. For this I used a sieve - I rubbed boiled fruits through it. Thus, the pulp was easily separated from the place with the juice. I removed only the bones, and left the skins. If you want the jam to be skinless, then throw away all the cake. But personally, I like it when pieces of cherry plum come across, besides, they have a lot of vitamins.
We weighed the resulting mass - it turned out 2 kg of fruit puree without seeds (that is, the same weight as it was originally; the weight of the seeds compensated for a glass of water that we added during cooking to soften the fruits). I added granulated sugar at the rate of 200 g of sugar for every 500 g of pitted cherry plum, that is, only 800 g. For the scent I put a cinnamon stick - it is not necessary to put it, but it gives an interesting aroma to the workpiece and leaves a pleasant aftertaste.
I put the pot back on the stove. Stirring constantly, brought to a boil. It is imperative to remove the foam! This is necessary so that the finished product is not subject to acidification during storage in winter. In addition, in addition to curdled proteins, the foam can contain debris. As soon as it boiled, I reduced the heat to medium and cooked, stirring continuously, until thickened - about 45-60 minutes, without a lid. Focus on the consistency - it should become dense and thick, slowly drain from the spoon. Attention! Remove the cinnamon stick after 20 minutes from the boil, otherwise the spice aroma will be too intense.
As soon as you see that the fruit jam has boiled down and thickened strongly, then it's time to remove the pan from the heat. I poured hot cherry plum jam into previously prepared sterilized and always dry jars. Corked with clean lids. Turned it upside down and left it to cool completely (no need to wrap it up).
The output was 1 liter and 350 ml, but here it all depends on the juiciness of the fruit, so it is better to prepare containers of different volumes, preferably small displacement. Caps can be ordinary metal or twist.
After complete cooling, it can be transferred to a cellar or to another cool and dark place, where the seedless cherry plum jam will be stored for 1 year. As it cools, it jellies even more and becomes thicker. Delicious winter preparations for you!
It is not very difficult to prepare a fragrant and tasty pitted cherry plum jam, but it will have to be cooked in several stages. Take the time, and then in winter you will have an excellent and useful workpiece in stock. Cherry plum fruits contain a lot of vitamins (C and B group), pectin, acids and other substances that help support immunity. We will tell you how to make jam from and the cooking technology you will find in our article. By the way, it is also recommended to eat it to increase appetite, fight against gastrointestinal diseases, it has anti-inflammatory and blood-purifying effects. Impressed? Then you can get down to business.
How to make seedless cherry plum jam
First, rinse the fruit with running water, divide it into halves, then remove the seeds. For 1 kilogram of ripe cherry plum, you will need:
- one and a half kilograms of sugar;
- a glass of clean water.
First, blanch the cherry plum in boiling water with the addition of a small amount of sugar (three tablespoons are enough) for no more than 4 minutes. Then the fruit must be removed with a slotted spoon or discarded in a colander. Next, prepare the sugar syrup using the specified amount of water and sugar. When it boils, you need to put fruit in it and cook for a quarter of an hour. As we already mentioned, it is prepared for the winter in several stages, or rather in 2 or (best of all) in three. Be patient and you will have the most delicious piece. And the interval between brews should be at least 3 hours. When everything is finally ready, pack the jam into jars, always sterilized, roll up the lids and send to be stored until winter.
Pitted cherry plum jam. Another cooking method
For a kilogram of fruit, take:
- 2 kilos of granulated sugar;
- 3 glasses of clean, filtered water.
Wash the cherry plum, divide it in half, remove the seeds. Then dip it in very hot (80 degrees), but not boiling water for a couple of minutes and let it stand for 3-4 minutes. Then take out the fruits and prick each one with a toothpick in several places. Then put the fruit in a saucepan, pour 3/4 of the sugar syrup made from the specified amount of ingredients, bring to a boil, then remove from the stove and place in a cool place for 10 hours. After the specified time, the seedless cherry plum jam can be brought to readiness (to check it, take a drop of liquid from the pan and pour it onto a flat plate, if it spreads, cook it again, if not, remove the dishes from the stove). Pack in cans and send the fragrant supply for storage.
Pitted cherry plum jam with spices in the oven
For it you will need:
- a kilogram of red cherry plum;
- 700 grams of granulated sugar;
- 2 teaspoons lemon juice
- 2 cloves and half a teaspoon of cinnamon powder.
Rinse the fruit, divide in half, remove the seeds, then cover with sugar, add lemon juice and let stand for several hours. After that, place the pot with fruits in the oven, preheated to 150 degrees, and cook for an hour and a half. During this time, the mass must be mixed 2-3 times. 15 minutes before the expiration of the specified time, add to the cherry plum, you need to remove it afterwards). Done - can be packaged in jars. Perhaps this is the simplest recipe for jam, although the previous two also do not require too much time for direct preparation. Whichever method you choose, you will have a very tasty and fragrant preparation for the winter.
The jam made from red cherry plum has an interesting ruby color, pleasant aroma and a peculiar taste with sourness. For cooking such a jam, you can use whole berries with seeds or halves of pitted fruits.
Simple cherry plum jam with seeds
A kilogram of fruit will require about 1.4 kg of sugar and a large glass of clean water. Thoroughly washed cherry plum is dipped in boiling water for a couple of minutes, and then cooled under running cool water. You can start preparing the syrup, for which sugar is poured into the water, put on fire and kept boiling until the sugar dissolves. Each cherry plum fruit should be carefully pricked with a fork or toothpick. After that, the berries are poured into hot syrup and left in it for 3 hours. Then the liquid is filtered, boiled and the fruits are poured, leaving for another 3 hours. Then the mass is put on a quiet fire and cooked until fully cooked.
Pitted red cherry plum jam
Sugar and cherry plum are taken in the same quantities, while water is required 2 times less. The fruits are carefully sorted out and washed beforehand, removing the seeds. This can be done with a small wooden stick. It is advisable that in the process of removing the seeds, the pulp of the fruit is not crushed, but it itself retains its shape. The syrup, as in the previous case, is prepared separately in the same way. After the sugar is dissolved in boiling water, the prepared cherry plum is poured into the same place and the heating is immediately turned off. The berries in the syrup must stand for at least 2 hours. Then the container with the jam should be put on a quiet fire and cooked until it thickens. At the same time, the appearing foam is regularly removed.
Spicy red cherry plum jam
To prepare it, you need to take 1 kg of red cherry plums, about 0.5 kg of sugar (or a little more), a quarter of a small spoonful of cinnamon, a little lemon juice and two cloves. For cooking, you can use the stove or oven. The fruits can be boiled whole, pricked with a fork, or broken in half and the seed removed from them. Lemon juice and sugar are added to the cherry plum and infused for 2 hours. Next, they put the berries on the stove or in the oven and bring to a boil, add cinnamon and cloves there and boil until thickened. This process takes about an hour on the stove, and about an hour and a half in the oven. At the same time, when cooking on the stove, the jam must be mixed often, especially at the beginning of cooking. If the jam is cooked in the oven, then for the entire time it is mixed only 2-3 times.
Cherry plum jam with oranges
Cherry plum and sugar are taken in equal shares of 1.5 kg, for such an amount of oranges you need 0.5 kg. All the fruits are washed, the seeds are removed from the cherry plum, the oranges are peeled. Then all the fruits are crushed with a blender until smooth, sugar is added there and placed on a quiet fire. Bring the mass to a boil, reduce the heat as much as possible and cook until it becomes thick.
If you have ever made jam with seeds, you probably know the fact that it is they who give the delicacy a slight astringency. Despite the pleasant taste, it is hard to disagree with the fact that the presence of seeds in the fruit makes eating the jam itself very difficult and often becomes the reason for an unscheduled visit to the dentist. To avoid unpleasant consequences by preparing delicious seedless cherry plum jam, we will help you with the following recipes.
Pitted red cherry plum jam
The taste of red cherry plum is indistinguishable from its counterparts from the orange range, but the jam from it looks much more spectacular, standing out for its juicy ruby color. We will cook the jam in a very unusual way - in the oven, so the fruits will not lose their shape, they will not accumulate excess moisture and retain more flavor.
Ingredients:
- red cherry plum - 950 g;
- granulated sugar - 550 g;
- citrus juice (lemon or lime) - 25 ml;
- cinnamon stick.
Preparation
While the oven temperature reaches 150 degrees, prepare the cherry plum by cutting it in half and removing the bone. We transfer the halves of the cherry plum into a container suitable for placing in a preheated oven, sprinkle with sugar, add cinnamon and pour with lemon juice. Let the cherry plum stand at room temperature for a couple of hours, and then stir to cover the halves with syrup as evenly as possible, and put the container with the future jam in the oven. Time for an hour and a half and remember to stir the fruit every 30 minutes. Ready jam can be cooled and tasted, or you can even spread it hot and roll it up.
Pitted cherry plum jam - recipe
Every lover of cherry plum jam, and indeed jam in general, knows the problem of this long fuss with the preparation and cooking of fruits, which discourages all the desire to take on the preparation of blanks. This recipe not only tastes good, but is also quick and easy.
Ingredients:
- cherry plum (without pits) - 900 g;
- granulated sugar - 860 g;
- 1/2 lemon;
- - 3 pcs.
Preparation
After peeling the fruit, cut the pulp in half and add half of the sugar. We leave the cherry plum to let the juice go for a couple of hours, and we ourselves cut the lemon into slices and quickly scald them in boiling water. Put the lemon halves to the cherry plum in syrup, add the remaining sugar, put the star anise stars and put the container with the cherry plum on the fire. Cook the jam for about half an hour over medium heat, and then pour it into jars and roll it up.
How to cook seedless cherry plum jam?
If you do not like dull, practically mashed fruits, then the following recipe is just for you. After cooking using this technology, cherry plum remains elastic, and the delicacy itself is viscous and aromatic.
Ingredients:
- cherry plum - 1.9 kg;
- granulated sugar - 1.5 kg;
- water - 240 ml.
Preparation
Pour the peeled fruits into an enamel container, cover with sugar and fill with water. After stirring, leave the cherry plum overnight, and place the sutra on the fire and boil the jam for about 3 hours.
After separating the cherry plum from the seeds, blanch the pulp in boiling water for about 10 minutes. Rub the soft halves of the fruit through a sieve to get rid of the dense skin. Mix the resulting cherry plum puree with granulated sugar in equal proportions and place over medium heat. Cook cherry plum jam until thick.
In addition, seedless cherry plum jam can be made in a slow cooker. To do this, the cherry plum puree should be boiled with granulated sugar on the "Pastry" for about half an hour. The finished delicacy can be cooled and poured into bowls, or you can immediately, while still hot, roll up into jars.
Today we will talk about such a berry as cherry plum. Surprise your family with a wonderful pitted cherry plum jam. The recipe is quite simple, and step by step photos will help you with the preparation. It is not immediately possible to guess such a preparation, because sweet cherry plum can resemble a plum, some apples and maybe peaches .. The berry ripens in the middle of summer, when the strawberries, cherries, gooseberries have already departed. A wide variety of preparations can be made from it: bright compotes, sweet jams and syrups. Basically, I met jam with seeds, since it is the bones that are hardly separated from the pulp and the hostess, so as not to mess around for a long time, cook the berries whole. It is of course convenient, not devoid of its charms, but a similar option without pits is much better, tastier and more convenient. Spreading delicious pitted cherry plum jam on fresh toast is a real treat, so take some time to make delicious pitted cherry plum jam. Remember that cherry plum comes in different varieties: yellow and red with a burgundy tint. They taste very similar, so choose whichever one you like best. For me, red cherry plum jam looks more appetizing, but some people like yellow cherry plum jam, it looks like honey. Everyone has different tastes, but the principle of making homemade jam is the same, so don't miss today's recipe.
Ingredients:
- 600 grams of red or yellow cherry plum,
- 500 grams of granulated sugar.
How to make seedless cherry plum jam
Rinse the cherry plum berries, start them lie in a sieve so that all the water is gone. Cherry plum is large and can be washed in a matter of minutes without much hassle. Sometimes we come across tails, which we immediately tear off.
We arm ourselves with a knife and cut off the cherry plum pulp from the stone. There will be a lot of waste, but the pulp will remain tasty and juicy.
We fill the cherry plum with granulated sugar, use a little less sugar than berries so that the jam retains a slight sourness. Who likes very sweet jam, put more sugar than in the recipe, about 100-150 grams. We leave the cherry plum aside, covering it with a lid. The berries will start up the juice and the sugar will completely melt.
Cook the jam over low heat for 35-40 minutes until thickened, stirring from time to time from the bottom so that the jam does not burn.
We pour hot jam into jars, which we washed, rinsed and steamed beforehand.
We roll up the jam with any lids to choose from: screw or turnkey iron, put it under a warm "fur coat" and wait for the jars to cool completely.
Ready-made cherry plum jam is ideally stored in a dark pantry or an ordinary cellar.
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