Cherry plum jam recipes: from “classic” to “burgundy”

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

Which grade to choose

You can make jam from different varieties of cherry plum. Each culture is distinguished not only by the shade and volume of the fruit, but also by its culinary qualities. Sweet, juicy, ripe, elastic fruits are ideal for jam. Overripe plums should be left on jam and jam. The table describes the most common varieties of cherry plum for cooking jam.

Table - Variety Description

Cherry plum jam with and without stones: 15 options

Before cooking, prepare the necessary utensils and utensils. It is recommended to use a copper or enamel pan. Sterilizing storage containers is optional. It is enough to wash, dry and scald the container with boiling water before laying the jam.

Exclude ripened, rotten and green fruits. Unripe cherry plum is quite sour and tough, so the jam will turn out tasteless. On average, 60% of sugar is needed from the total number of fruits.

If the jam is prepared with a stone, it is recommended to blanch the fruit. Place the plums in a colander and dip in hot but not boiling water for five minutes, and then put in a container of ice water. Be sure to pierce the peel in several places so that the fruits do not crack and give more juice.

Traditional

Description. Traditional winter cherry plum jam with pits is prepared in several approaches. 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

1. Sort and rinse cherry plum, dry.
2. Pierce each fruit with a toothpick or fork.
3. Pour fruit into water and heat to approximately 80 ° C (do not bring to a boil).
4. Pour the liquid into another pan, and pour the fruits with an arbitrary amount of cold water.
5. Add sugar to the broth, put on the fire and stir until completely dissolved.
6. Wait for the boil.
7. Drain the water from the cherry plum and cover the fruit with a hot, sweet liquid.
8. Leave for four hours.
9. Put on fire, cook to a boil.
10. Leave to infuse again for four hours.
11. Repeat the process of boiling and insisting twice.
12. For the last time, boil the jam for ten minutes.
13. Pour into sterile jars, roll up.

Seedless

Description. Pitted cherry jam is soft and jam-like. Ordinary dark plums can be boiled in the same way.

What to prepare:

• cherry plum - 1 kg;
• sugar - 1.2 kg.

How to cook

1. Sort, wash, dry the fruits.
2. Cut into two halves and remove the seeds.
3. Pouring with sugar, lay layers of plum wedges in layers in a deep bowl.
4. Leave for three to four hours.
5. Fruits that gave plenty of juice, put on the stove and cook to a boil.
6. Reduce heat and boil for ten minutes.
7. Leave to cool for two to three hours.
8. Boil for ten minutes and cool.
9. Repeat the procedure a few more times until the excess liquid evaporates and the jam acquires a uniform density.
10. Pour into containers, cork.

In syrup

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

What to prepare:

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

How to cook

1. Sort fruit, rinse, prick each plum.
2. Scalp the fruits with boiling water or soak for five minutes in hot water (80 ° C).
3. Boil water, add sugar.
4. Bring to a boil and pour the fruits.
5. Soak cherry plum for three to four hours.
6. Put on the stove and boil for half an hour, removing the foam formed after boiling.
7. After receiving the desired density, pour the jam into containers.

"Five Minute"

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

What to prepare:

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

How to cook

1. Rinse cherry plum, prick each fruit with a toothpick.
2. Put in a pan.
3. Pour sugar, pour water.
4. Leave for half an hour.
5. Put on low heat, wait for the boil.
6. Boil for five minutes.
7. Pour into containers, roll up.

Yellow treat

Description. Due to the high content of pectin - a natural thickener - yellow cherry plum jam is thick, reminiscent of marmalade. To obtain a uniform consistency, it is necessary to wipe the cooked fruits. If the dessert is cooked from dark plums, it is recommended to add an additional liquid thickener.

What to prepare:

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

How to cook

1. Rinse the fruits, put in a pan.
2. Pour in water, put on low heat.
3. Cook until soft.
4. Rub softened fruits through a sieve to trap the skin and bones.
5. Pour sugar into the resulting puree, mix.
6. Simmer for five to seven minutes to dissolve the sugar grains.
7. Throw the cinnamon stick and boil for another quarter hour to allow excess moisture to evaporate.
8. After taking out the cinnamon, pour the jam into the jars.

Apricot

Description. Fragrant jam has a characteristic sour taste. Of all the fruits, it is necessary to remove the seeds.

What to prepare:

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

How to cook

1. Rinse the fruits, halve and remove the seeds.
2. After pouring with sugar, lay layers of apricot and then plum slices first.
3. Leave on for three to four hours.
4. Set it to boil, stirring, to dissolve the sugar.
5. Wait for the boil, boil for a quarter of an hour.
6. Leave for two to three hours to cool completely.
7. Boil for ten minutes after boiling.
8. Arrange on sterile containers, roll up.

Pear

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

What to prepare:

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

How to cook

1. Rinse the fruit well, dry it.
2. Remove the seeds from the cherry plum by cutting the flesh into two halves.
3. Cut the seeds from the pear fruit.
4. Remove the skin if desired.
5. Dice the flesh.
6. Put prepared fruit in a saucepan for cooking.
7. Pour in water, cover with sugar.
8. Leave for five to six hours.
9. Pour spices and cook on low heat.
10. While stirring, wait for the boil to remove the resulting foam.
11. Cook for 15-20 minutes until thick.
12. Put it in cans, roll it up.

Nut-banana

Description. An unusual combination of fruits gives a sweet, delicate jam. Fresh juicy cherry plum and frozen plum are suitable for cooking. Cocoa can not be added 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

1. Rinse the plums, remove the seeds.
2. Put in a saucepan or in a saucepan.
3. Sprinkle with sugar and leave for half an hour to give the fruit juice.
4. Put on intense heat and boil for ten minutes until the sugar is completely dissolved.
5. Rub soft fruit through a sieve or chop with a blender.
6. Return the resulting mashed potatoes to the cooking container.
7. Cook until excess moisture evaporates and the jam becomes thicker.
8. Crush the nuts, pour into the mass.
9. Mash the banana pulp in mashed potatoes, add to the brew.
10. Pour cocoa and mix well until smooth.
11. Wait for the boil and boil for two to three minutes.
12. Pour into jars, cork.

Orange

Description. Red cherry plum jam with orange has a beautiful color and a pleasant aroma. Instead of oranges, you can use tangerines. Citrus fruits are used together with the peel, so before cooking they must be washed well with soap and scald 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

1. Washed oranges cut into slices.
2. Remove the seeds and grind the flesh together with the peel with a blender or other appliance.
3. Remove the seeds from the cherry plum, combine the flesh with the orange puree.
4. Pour in sugar, leave for half an hour.
5. Boil the mixture, boil over low heat for a quarter of an hour.
6. Stir and froth periodically.
7. Having achieved the desired density, remove the brew from the stove and pour into banks.

Lemon

Description. Bright, “sunny” delicacy with a fresh and invigorating aroma can be combined with cottage cheese and pancakes. The liquid component is well suited for impregnation of cakes. For taste, when serving dessert, it is recommended to add a little bit of cognac or liquor to the table.

What to prepare:

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

How to cook

1. Washed plum pour water.
2. Pour in sugar and mix.
3. Slice the lemon into slices and add to the cherry plum with spicy stars.
4. Stir, cook on low heat.
5. After boiling, boil for five minutes.
6. Leave on for three to four hours.
7. Repeat the boil for five minutes.
8. Cool, boil a third time.
9. Pour into containers.

Wine Confiture

Description. The combination with elderberry gives cherry plum jam for the winter with the smell of Burgundy wine.The consistency of jam is more reminiscent of jam, but it does not become less tasty and fragrant. It is better to use a dark ripe cherry plum.

What to prepare:

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

How to cook

1. Rinse the berries, pour 250 ml of water and set to boil.
2. Leave the boiled berries to be filtered through gauze or a fine sieve overnight.
3. Pierce the washed plums with toothpicks, place in the remaining water.
4. Cook until the fruit is soft and the seeds are separated.
5. Gather bones from the surface of the water.
6. Chop a few pieces and return the kernels to the brew.
7. Add berry juice to soft plums.
8. Pour sugar, mix until smooth.
9. Cook to the required density.
10. Pour into containers, roll up.

Melon

Description. A bright delicacy with a delicate aroma will pleasantly surprise gourmets. Dessert is prepared quickly and easily. It is recommended to take yellow cherry plum, but you can cook with purple plum.

What to prepare:

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

How to cook

1. Cut the washed melon in half, remove the seeds.
2. Cut the flesh, cut into cubes (according to the size of the plum).
3. Cut cherry plum, take out the bones.
4. Mix plum halves with melon cubes.
5. Pour in sugar and mix well.
6. Leave for three hours.
7. Put on the stove, wait for the boil.
8. Boil for 12 minutes, stirring.
9. When the fruit slices are soft, pour the liquid jam into jars.

Spiced in the oven

Description. An original way to make a fruit dessert. Spices add flavor and make the taste more intense.

What to prepare:

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

How to cook

1. Cut the washed plum along, take out the seeds.
2. Put in a heat-resistant pan with a lid.
3. Pour in sugar, add spices, pour in juice.
4. Stir and let it brew for two to three hours.
5. Preheat the oven to 180 ° C.
6. Cover the pan and place in the oven.
7. Stew for an hour and a half, periodically opening the lid and stirring the fruit.
8. Arrange on sterile containers, roll up.

In a slow cooker

Description. A slow cooker will help to quickly prepare an amber tasty treat. Depending on the desired consistency, you can set the mode "Extinguishing" or "Baking". It is recommended to mix the brew two to three times during cooking, so that the fruit slices boil evenly and do not burn.

What to prepare:

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

How to cook

1. Scalp the fruits with boiling water or boil for five minutes.
2. Pierce every fruit.
3. Put in a bowl and cover with sugar.
4. Shuffle, set the “Baking” mode for 45 minutes.
5. After the beep, pour the dessert into sterile containers.

Sugarless

Description. Cherry plum has a sour taste, especially if you cook it together 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. Substances give a sweet aftertaste, reduce calorie content and are allowed in diabetes.

What to prepare:

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

How to cook

1. Wash the plums, cut in half and take out the seeds.
2. Boil water, fill in the fruit pulp.
3. Cook on low heat for an hour.
4. Add sugar substitute and cook until thick.
5. Pour the hot treat into containers.

Simple cherry plum jam recipes will help diversify winter tea drinking. Cherry plum contains vitamins C, E, PP, potassium, calcium, phosphorus, and iron. After heat treatment, most of the nutrients remain in the fruit. Dessert is stored in a cold place for up to two years. If the containers remain in the room, it is better to use jam for nine months.

Reviews and Tips

And I always make a “spirit shutter” for jam and also there is never mold.When I put the jam in the jars, I cut it out of paper (for baking, just any white, without any paint) according to the size of the neck of the circle, saturate them with vodka and put it on top and then roll up the lid.

Hope, http://www.iamcook.ru/showrecipe/6367

how long and boring. the easiest way: to squeeze out the seeds, pour sugar overnight. Do not need any water. mix and cook in the morning. as soon as it began to boil, removed the foam and can be poured into banks. And here who loves how. can be poured thicker, syrup remains. the syrup can be cooled, add edible gelatin, more sugar, let the gelatin stand and boil again. as it boils, removed the foam and on the banks. it turns out awesome jelly or marmalade, this is what you want to call it. And if anyone likes liquid jam, pour evenly into jars so that the syrup does not remain. delicious anyway.

Irenka http://kuking.net/5_916.htm

The recipe is simple - for 2 kg. Cherry plum - 1.6 kg. Sahara. So, we measure out 2 kg. Cherry plum, wash. We put a pan on the fire, pour water into it and wait until it boils. How to boil our cherry plum there and seize the moment until the skin starts to burst. Then immediately under cold water, well now the most difficult thing is to wipe it all through a sieve or a colander. but I honestly didn’t succeed in either, and I painstakingly peeled each berry and took out a bone. Well, then everything is simple. We fall asleep, sugar, mix and satvat on fire, after we boil for 5 minutes and turn it off, let it cool down 3 times. Then, in jars, that's all. In the same way, I close the cherry plum and without sugar, it is very well worth it. Good luck to you! Yes, I forgot to say from two servings I got 3 liters of jam.

aljona64, https://gotovim-doma.ru/forum/viewtopic.php?t=10026

Cherry plum jam with orange. For 1 kg of yellow cherry plum, 1 orange, 1 kg of sugar (in the ratio of cherry plum, sugar is not sure). Peel the cherry plum, grind it in a blender, boil it with sugar, grind the orange and peel in a blender or meat grinder, after boiling the cherry plum, add the orange there, wait until it boils, and pour it over the cans, store in the refrigerator. It turns out a very unusual taste and jelly-like consistency.

Marie981, http://forum.myjane.ru/viewtopic.php?t=15093&start=30

Cooked from yellow plum confiture. After all, her skin is terribly sour and in usual jam “hangs” with scraps. For 1 kg of seedless berries, you need to take 1.5 kg of sugar. Half put immediately, put on fire and cook for 30 minutes after boiling. Turn off, add the rest of the sugar and stir until it is completely dissolved. Arrange in jars, cover with napkins (steam leaves through them) and leave to cool. It turns out a thick, remarkably tasty confiture. Ate before anything else!

Samaryanka, https://www.forumhouse.ru/threads/18709/page-5

Other homemade recipes