Red cherry plum jam. Pitted yellow cherry plum jam How to quickly peel cherry plum

It is not very difficult to prepare a fragrant and tasty pitted cherry plum jam, but you will have to cook it 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 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, for the winter it is prepared 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 in jars, be sure to 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 put 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, then 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 it into halves, 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 require not too much time for direct preparation. Whichever method you choose, you will have a very tasty and fragrant preparation for the winter.

Cherry plum is very similar to plum, but has a stronger aroma. She also has a rather sour skin, so the jam from these fruits is sweet and sour. Cherry plum is also yellow, red and purple. Fruits of any color are suitable for jam, but the workpiece from light varieties is best overcame. Basically, cherry plum bones are spliced with the pulp and therefore it is very difficult to separate - this must be taken into account when choosing cherry plum for jam.

Pitted cherry plum jam in whole halves

For this jam, you need to collect the fruits from which the stone separates well. These are such varieties as Anastasia, Karminnaya Zhukovka, Abundant, Timiryazevskaya. If you buy cherry plum on the market, then be sure to try to cut one cherry plum and take out the bone. Next, cook the jam like this:

Wash the cherry plum in running water and dry it. Cut each berry lengthwise into two halves and remove the seeds. Weigh these halves.
Place the cherry plum in a jam bowl and sprinkle with sugar. For each kilogram of halves, take 1 kg of granulated sugar. Leave the basin in a cool place for 3-4 hours. During this time, the cherry plum will let out the juice.
Put the bowl on fire and cook the jam in three steps. Boil for 5 minutes each time and leave without boiling for 5 hours.
After the fourth boil, put the hot jam in jars and seal them.

Pitted cherry plum jam, rubbed

From cherry plum, in which the seeds do not separate, you can also cook delicious jam. It will resemble honey in consistency. So, the cooking technology:

Put clean dry cherry plum berries in a saucepan with boiling water. Let them warm up for 3 minutes. Use a slotted spoon to remove the berries and place them in a bowl. Warming up in boiling water is necessary for the cherry plum to become softer.
When the cherry plums have cooled, transfer them to a metal sieve and rub through it. Collect cherry plum puree in a bowl, in which the fruits have cooled. If a little liquid remains in the bowl after cooling, do not pour it out, but stir in the puree.
Measure the amount of mashed potatoes with a regular glass or ladle for the first courses. Place the puree in a cooking bowl.
Cover it with sugar at the rate of 1 part mashed potatoes and 1 part sugar. Stir the mass.
Cook the pureed cherry plum jam just once - 20 minutes. When cooking, be sure to stir it with a spoon so that the mass does not stick to the bottom.
Put the finished jam in jars and let it cool. Close with nylon caps and send to the cold.

Pitted cherry plum jam with lemon

For this jam, you can use red or purple cherry plum. Under the influence of lemon, the dark halves will become lighter and the jam will acquire a very bright color.

You will need:

cherry plum halves - 1 kg;
sugar - 1 kg;
medium lemon - 1/2 part;
water - 125 ml.

First, boil the syrup with water and sugar. Once it's ready, put a lemon in it. To do this, cut half the lemon into circles, and then cut each into quarters. Simmer the lemon in the syrup for 5 minutes. When the lemon slices become transparent, put the cherry plum halves in the syrup. Bring the jam to a boil and cook for 5 minutes. Let the jam cool for 5 hours, and then let it boil again. After 10 minutes, set the jam off the stove for a second cooling. Bring the contents to a boil for the third time and pour into the jars after 5 minutes.

As we have already said, cherry plum is quite aromatic and jam is obtained from it the same way. But for the experiment, it is quite possible to put vanilla, cardamom or cinnamon in the jam. You should not mix spices, but choose one. For one kilogram of prepared fruits, you need to take a small pinch of spice. You need to put it at the last boil of the jam.

Making jam is one of the easiest and most convenient ways to preserve the cherry plum harvest for the winter.

Sweet and sour, viscous, fragrant cherry plum jam will adorn any winter tea party. The jam has a rich taste and aroma, is undemanding to storage conditions, and its preparation does not require much effort from you.

Both options will not take much of your time, and the result - aromatic and tasty homemade cherry plum jam - will delight you on long winter evenings and brighten up the anticipation of spring. Let's get started ?!

Prepare your ingredients. To make cherry plum jam with a bone, you will additionally need a cup of water (250-300 ml) for making sugar syrup.

Prepare the cherry plum. Rinse, sort and remove any spoiled and wrinkled fruits.

To make pitted cherry plum jam, cut the fruit in half and remove the pit. If the cherry plum is ripe and soft, the bone can simply be squeezed out of the fruit by pressing on it with a pencil or other handy object of small diameter.

Lay the cherry plum in layers, sprinkle with sugar.

Leave it on for a few hours until the plum runs out.

Bring the mixture to a boil over low heat and cook after boiling for 10 minutes. Turn off the heat and leave the jam to cool completely.

Repeat the procedure two to four more times, gradually boiling the jam to the thickness you need.

To make cherry plum jam with a bone, pour the prepared fruits with hot water. The water temperature should be about 80 degrees, in too hot water the peel of the fruit will burst. I don't have a thermometer, so I just chill the boiled water a little (for a few minutes) before pouring it over the fruit.

After 3-4 minutes, drain the hot water and, after rinsing the fruits with cold water, pierce them in 2-3 places with a needle or toothpick.

Combine sugar and water. Bring the mixture to a boil over low heat, stirring occasionally, and cook until the sugar dissolves. Turn off the heat and place the cherry plums in hot sugar syrup.

Leave the fruits in the syrup for 4-5 hours, then repeat the procedure 1-2 more times. Each time bringing the syrup to a boil, turn it off and leave the berries to cool in the syrup. Bring the syrup to a boil for the last time and simmer over low heat for 10–20 minutes until the desired consistency and thickness of the syrup is obtained.

Place hot jam in sterilized jars and close with sterilized lids.

Turn over and wrap until cool.

Cherry plum jam with seeds and without seeds is ready. Bon Appetit!

The harvesting season is in full swing, so we continue to replenish the reserves of sweet vitamins for the winter and cook yellow cherry plum jam. I am sure that lovers of sweetish-sour desserts will appreciate it, because this jam, it would be more correct to call it that way, has a pronounced cherry plum flavor and a pleasant sourness that is inherent in this berry.

For jam you will need:

1 kg of yellow cherry plum
1.5 kg sugar
2 250 g glasses of plain water

How to cook seedless yellow cherry plum jam

If you do not cook such jam just because you need to spend a lot of time with cherry plum, removing the seeds, I hasten to please you. We will not get anything. All that is required at the first stages of cooking 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. It is in it that we will cook jam.

Now it will move away from the usual process of making jam, when they put the berries, covered with sugar and put on the fire. We need to get rid of the seeds, what kind of 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 pour in some water so that they do not burn when we put it on the fire. Simmer the cherry plum, stirring occasionally, for 30 minutes.

During this time, we are looking for suitable jars, wash them and put them in the oven for sterilization. I choose a very small container for jam, so to speak, for one time, so that I can open it and eat it right there.

While the pan is on the stove, the cherry plum will boil down, the skin will peel off the fruit, and the bones will separate from the pulp. Then we wipe the mass through a colander or sieve.

We do this carefully so that only bones and unnecessary cake remain in the colander at the exit.

We shift the grated cherry plum back into the pan, cover it with sugar, mix and put on high heat.

After boiling, make it smaller and cook the jam for 40 minutes.

Remember, you need to add more sugar to the 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 mass. To make it look like jelly, hold it for 45-50 minutes. If removed from heat after half an hour of boiling, you will get a thinner jam.

Pour ready-made jam-jam into jars and close tightly with lids. Do not forget to boil them first.

Cherry plum is rich in vitamins and minerals. The berries are unpretentious in growing, you can make a lot of interesting and tasty preparations from them. Stock up on fruits in advance and prepare cherry plum-based treats. You can also cook compote. Strengthen your immune system all year round with family and friends. Consider cherry plum jam recipes.

Classic cherry plum jam

sugar - 1.45 kg.
cherry plum (yellow) - 1 kg.
filtered water - 270 ml.

Sort out the fruits in the standard way, get rid of the spoiled and damaged cherry plum. Rinse the product under running water, lay on a cloth to dry further. Add filtered water to a saucepan, add 120 gr. Sahara.
Place the container on the burner, turn on medium heat. Stir the composition, wait for the bubbles to appear. Place the cherry plum in the hot mass, boil the berry for 4-5 minutes, no more. Remove the pot from the stove, add the remaining sugar.
Stir the ingredients, leave the product to infuse for 6-7 hours. It is recommended to cover the container with gauze. After the time has elapsed, repeat the cooking process for a few minutes after boiling.
Put the composition to cool, the operation must be carried out three times. After the last manipulation, wait 5 hours, roll the cherry plum jam over clean jars. Close the container with capron, put it in the cold for long-term storage.

Pitted cherry plum jam

purified water - 535 ml.
sugar - 1 kg.
ripe cherry plum - 970 gr.

After you have sorted out and washed the cherry plum, dry it on a cloth, remove the seeds. To simplify the task, you can use a safety pin. You will significantly shorten the duration of the procedure and not damage the fruit.
Combine drinking water and granulated sugar in a heavy-bottomed saucepan. Set the container on fire, prepare the syrup using the classic technology. As soon as the composition boils, add the prepared fruits to it.
Boil the ingredients for a few minutes. Turn off the hotplate, leave the food at room temperature for a couple of hours. After a while, repeat the process of cooking the treat. As soon as the mass boils, cook the treat until the fruit is transparent.
During cooking, the cherry plum must be constantly stirred, do not forget to remove the resulting foam. Process glass jars with boiling water, pour hot treats into them, roll up in the classic way.

Cherry plum jam with oranges

fleshy oranges - 600 gr.
granulated sugar - 1.6 kg.
cherry plum - 1.5 kg.

Prepare the fruits in the classic way. The seeds must be removed from the dried cherry plum. Place the washed oranges in boiling water for 25-35 seconds. Chop the citrus into small pieces along with the zest.
Also, seeds need to be removed from oranges. Send the citrus chunks to the bowl of a blender or food processor. Puree the fruit. Combine all components in a common container with an enamel coating, mix thoroughly.
Leave the composition in the container for half an hour to infuse. The stirring process is recommended to be carried out with a wooden spatula. Turn on the stove to minimum power, place a saucepan with the contents. Stir the ingredients until bubbles appear.
Carry out the sterilization process in the usual way, do the same with metal lids. Pour cherry plum treats into glass containers, roll up. After cooling, remove the jars for long-term storage in a dark room.

Cherry plum jam with zucchini

zucchini (young) - 560 gr.
yellow cherry plum - 600 gr.
granulated sugar - 980 gr.

Wash the zucchini under the tap, remove the peel from the fruit. Chop into small square pieces. Rinse the cherry plum, dry it, remove the seeds. Send the food to the food processor until the gruel is smooth.
Pour the mashed potatoes into a metal pan, stir in the granulated sugar. Achieve uniformity from the products. Leave the container for a couple of hours to dissolve the sand. After the set time, place the saucepan on the stove, turn on a small heat.
Wait for the first bubbles to appear, while the food must be constantly mixed. After boiling, boil the sweet mass for another 12 minutes. Set aside the container for 5-6 hours. The simmering procedure must be repeated 3-4 times.
When preparing cherry plum jam, do not forget to constantly remove the foam. Pour the boiling composition into dry jars, seal with nylon. Insulate the container with a cloth, store in the cold. You can use the jam after 2 days.

Cherry plum jam with vanilla

vanillin - 6 gr.
cherry plum (puree) - 985 gr.
sugar -850 gr.

Combine cherry plum puree with sand, stir. Leave the food to infuse overnight. With the coming of the next day, transfer the mass to a container covered with enamel.
Place the saucepan on the burner, cook the mixture until it boils. After that, turn the stove down to a minimum. Boil the sweet mass for about 10 minutes.
After the time has elapsed, add vanillin, stir the ingredients, turn off the heat. Roll up the hot jam in the usual way, after cooling, send it to the pantry.

pectin (powder) - 45 gr.
citric acid - 6 gr.
granulated sugar - 870 gr.
cherry plum - 1.3 kg.

Experts strongly recommend preparing such jam in extremely small portions. Select ripe and undamaged cherry plum, rinse, discard in a colander, wait for the moisture to drain.
Next, you need to remove the bones from the cherry plum. Combine sugar sand with pectin in a separate cup, stir. Place the cherry plum in a container of water. Continue simmering the ingredients for 5 minutes after boiling.
After a while, add 230 gr to the berries. sand combined with pectin. Stir the ingredients, boil for about a quarter of an hour. After a specified time, add the remaining sand and lemon, previously dissolved in water.
Stir the components again until the particles dissolve. Boil the treat until thick. Pour the jam into sterile containers. Cork the jars with nylon. Insulate, after 24 hours the jam can be consumed.

Cherry plum jam with lemon and cinnamon

sugar - 980 gr.
lemon - 0.5 pcs.
cherry plum yellow - 1 kg.
filtered water - 275 ml.
cinnamon (powder) - 10 gr.

Scald the washed lemon with boiling water. Chop into half rings, get rid of the seeds. Send the citrus to a pot of liquid, boil the fruit after boiling for 6 minutes.
After the manipulation, the pulp and zest of the lemon will soften, ultimately the citrus will not be tough. Wash the cherry plum, sort it out in the usual way, dry it on a thick cloth.
Divide the berries into 2 parts and get rid of the seeds. Finely chop the cherry plum pulp, send to a dry saucepan of a suitable size. Pour half the mass of sand into the fruit, mix well, leave overnight.
The next day, place the container on the stove, set the heat to minimum. Wait for it to boil, do not forget to constantly stir the mass. Pour in the remaining granulated sugar. After 5 minutes, add lemon and cinnamon to the mass.
Stir the ingredients, remove the foam. Boil the treat for 20-25 minutes. Perform standard sterilization of cans and lids. Pour hot jam into containers, roll up. Remove the jam in the cold.

Cherry plum jam with pear

cinnamon powder - 20 gr.
pear - 960 gr.
vanilla - 4 gr.
cherry plum - 1070 gr.
granulated sugar - 1.2 kg.

Place the cherry plum in a bowl of cold water, wait 1 hour. After that, the fruits must be rinsed under the tap. Dry the berries, re-examine them. If you find a damaged cherry plum, get rid of it.
Cut the fruits in the standard way, remove the seeds. Send the prepared cherry plum into a cup of suitable size, add sugar and spices to the berries. Pour in 120 ml. drinking ox, mix the ingredients.
Wash the pear, peel and core. Cut into small random slices. Place the pulp on top of the main ingredients. Stir the ingredients again, leave for 4.5 hours.
Next, the refractory container must be installed on the burner. Wait for the mixture to boil on medium power. Reduce heat to a minimum, boil the mass for about 1.5-2 hours. Remove foam if necessary. Roll up using the classic technology.

Jam with cherry plum and apples

sweet apples - 960 gr.
sugar - 1560 gr.
cherry plum - 940 gr.

Wash the food, leave it to dry on the fabric. Cut berries and fruits, remove seeds and cores. Peel the apples off if necessary. Place the fruits in an enamelled pan, add sugar.
Stir the ingredients, leave the ingredients to infuse for 3 hours. Next, the pan must be placed on the burner. Set the heat to medium, after boiling the mass, reduce the burner to a minimum. Remember to stir the product regularly.
When the first bubbles appear, simmer the jam for a quarter of an hour. Turn off the heat, leave the treat at room temperature until it cools completely. Then repeat the cooking process. Roll up the cherry plum treat in the usual way.

It is easy to prepare a cherry plum treat following the instructions. Vary the amount of spices and foods as you see fit. If you cook a delicacy in a small amount, you do not need to roll it up in sterile jars. It is enough to seal the container with nylon and put it in the refrigerator. Add spices to your taste, feel free to experiment.