Cherry plum jam for the winter. Make cherry plum jam with zucchini and apple

If you already have enough liqueurs and cherry plum compotes in stock, then it's time to start making jam. In this case, jam is not suitable, since removing seeds from small or overripe fruits is a rather laborious and boring task. For this reason, harvesting cherry plum jam is an ideal option. In winter, the delicacy can be spread on bread, used as an ingredient in sauces or when baking pies.

To prepare the blank, you can use berries of any size and type. Before cooking, they must be thoroughly washed and cleaned of stones. The finished delicacy is packaged in jars up to a liter in volume. This will make it possible to have fresh marmalade for daily use or for making pies.

Fruit preparation

For the preparation of jam from cherry plum, you can use any fruit. Before placing the cherry plum in the pan, it is thoroughly washed, changing the water several times. Next, you need to remove the stalks. Only then can the berries be used to make treats.

How to properly prepare containers?

The pot for cooking jam must be thoroughly washed. Jars for harvesting must be disinfected by dry sterilization. To do this, they are exposed to the oven wet upside down. Lids are also placed on them, which will later be used for seaming. Next, you need to set the temperature to 120 ° C and turn on the oven for 15 minutes. An important condition for the procedure is that the jars are wet. Otherwise, they may burst.

How to cook cherry plum jam at home?

Before preparing the treat, you need to prepare a saucepan, a basin for berries, jars and the necessary ingredients. For this you need:

• 1 kilogram of cherry plum;
• 500 grams of sugar;
• 2 lemons;
• 1 liter of water.

Classic pitted yellow cherry plum recipe

First you need to wash the berries, peel them from the seeds and stalks, and then put them in a saucepan. Lemon juice and sugar are added to the berries. Next, the mixture is thoroughly mixed and put on fire. The mass must be brought to a boil, stirring constantly and removing the foam from the jam. In general, it is boiled for about 40-45 minutes.

Then you need to rinse the jars three times and sterilize them. After cooking, the mass is laid out in jars, pressing well with a spoon. This will remove air bubbles. Next, the blanks must be rolled up with lids and put in a dark place, and then wrapped with several kitchen towels or a warm blanket.

Without water

For the preparation of jam according to this recipe, the use of water is not required. The mass itself will be more concentrated and thick, which is necessary for preparing the filling in pies. The cooking process is similar to the classic recipe.

With apples and zucchini

In this case, you will need 800 grams of apples and 600 grams of zucchini. Wash apples with zucchini thoroughly, remove the peel and core along with the seeds. Following these ingredients, you need to finely chop and pour into a saucepan with 500 milliliters of water. The contents are brought to a boil and cooked until the components of the future jam are completely softened.

Then you need to add 600 grams of pitted cherry plum and 1 kilogram of sugar to the pan. Next, the mass is mixed and cooked under the lid for another 30-40 minutes.

The finished delicacy is scattered in jars, rolled up and allowed to cool in a dark place.

From red plum

First you need to wash 1 kilogram of berries well, and also rid them of the stalks with stones. After that, they are poured into a saucepan and 300 grams of sugar are added to it. This is due to the fact that red cherry plum is sweeter, so you do not need to add a lot of sugar. Then the mass must be mixed well and put on fire. After bringing to a boil, cook for another 30-40 minutes.

Next, you need to rinse the jars three times and sterilize them in the oven at a temperature of 120 ° C for 15 minutes. After cooking, the delicacy is laid out in jars, pressing well with a spoon, which will make it possible to eliminate air bubbles. Next, the blanks are rolled up with lids and placed in a dark place, wrapped in several layers of kitchen towels or a warm blanket, for a day.

In a slow cooker

Cherry plum jam can also be cooked in a slow cooker. To do this, 500 grams of berries are pitted, placed in the container of the device and 400 grams of sugar are added. Prepare the mixture in baking mode for 40 minutes. This jam will not be inferior in quality and taste to its analogue, prepared by the classical method.

Description

Cherry plum jam is one of the most classic and traditional preparations for the winter at home. There are many different varieties of cherry plum, but today for our recipe we will use the most popular yellow cherry plum, which tastes sweet and sour and a little tart. It is quite difficult to remove a stone from such a cherry plum and not damage the fruit, which is why we will prepare our cherry plum jam in the form of jam, but without stones. Cherry plum is incredibly useful for the body, not only the fruits, but also the leaves of this tree are used in folk medicine. The fruit itself is used for problems with the kidneys and liver, the beneficial effect of cherry plum has on the human body during a cold.
Also, cherry plum is a completely dietary product, so it is often recommended for use by those who are overweight or just want to keep fit. It is not recommended to use cherry plum in its raw form for those who suffer from gastritis, because the amount of organic acids in this drupe is increased. As for cherry plum preserves, in any case they will be useful and definitely tasty. Our step-by-step photo recipe will tell you in detail how to make cherry plum jam for the winter in the simplest and most correct way. Fragrant and very summery bright jam will decorate any table. Let's start cooking delicious homemade seedless cherry plums.

Ingredients

Cherry plum jam - recipe

Since we will make jam from cherry plum, it means that it is for it that you first need to go to the market. Of course, you can also collect cherry plum in your own garden, this option is even more acceptable. We spread the cherry plum in a basin and fill it with cold water, let it stand for a while and drain the liquid. We repeat these manipulations several more times and thus thoroughly wash the fruits before starting the preparation of jam.

We spread the prepared cherry plum into the pan with a dense bottom chosen for cooking, pour half a glass of purified filtered water into it and set it on fire. Bring the liquid to a boil, gently stir the cherry plum and cook for the next 15 minutes until soft.

Separately, we prepare a clean pan, put a fine sieve on top of it and pass the cooked cherry plum through it. Thus, we separate the pulp from the seeds and not boiled skins, which will not take part in further cooking. Be careful and do not burn yourself when rubbing cherry plum through a sieve.

We return the purified homogeneous cherry plum puree to a saucepan with a dense bottom, pour all the prepared granulated sugar there, mix the ingredients with a wooden spoon and cook the jam for 60 minutes over low heat. Periodically do not forget to stir the sweet mass so that it does not burn..

Using a slotted spoon, for the next hour, carefully remove the dense foam that will form on the surface of the cherry plum puree.

During cooking, the jam will significantly decrease in volume, and also change its color from light yellow to dark orange. Also, the mass of cherry plum will become very thick and viscous.

We carefully wash small glass jars in boiling water half an hour before the jam is ready, then dry it and put it in the oven, preheated to 100 degrees. Sterilize jars with lids for 15-20 minutes. Pour even hot cherry plum jam into the prepared jars with the help of a ladle to the very top as shown in the photo. We immediately twist or roll up the jars of jam with prepared lids, turn them upside down, cover with a blanket and leave to cool completely.

Now you know how to cook seedless cherry plum jam at home for the winter according to the simplest recipe. You can use this jam as an independent dessert or as a filling for pies and buns.

Cherry plum jam

Jam can be prepared from both fresh puree and canned. To prepare puree, cherry plum is blanched in a steam juicer until completely softened, and then rubbed through a sieve. The puree is placed in an enamel bowl, boiled for 15 minutes, and then, adding sugar in small portions, stirring constantly, boil until tender. Sugar is added at the rate of 1 kg per 1 kg of puree.

Pour the finished hot jam into heated dry jars, roll up, turn upside down and cool.

Cherry plum compote Ingredients 1 kg of cherry plum, 500 g of sugar. Method of preparation Prick the cherry plum with a pointed wooden stick and place tightly in sterilized jars up to the shoulders. To prepare the syrup, bring 1 liter of water to a boil, add sugar, boil for 2 minutes.

Cherry plum jam Number of servings - 10 1 kg of ripe cherry plums 1.5 kg of sugar 2 g of citric acid Preparation 10 min. Cooking 60 min. 1. Wash the cherry plum well. Prepare a syrup containing 75 g of sugar per 250 ml (1 cup) of water, bring to a boil. Then on

Cherry plum jam You will need: 1 kg of cherry plum, 1.5 kg of sugar, 750 ml of water Remove the stalks, rinse the cherry plum with cold water, let the water drain. Place cherry plum in a colander, immerse for 5 minutes in hot water (80 ° C), then pierce. Pour cherry plum with hot syrup, hold for 3-4 hours. After that

Cherry plum sauce Ingredients 3 kg cherry plum, 5-7 sprigs of dill, 5-7 sprigs of cilantro, 5-7 leaves of basil, 4 chili peppers, 2 heads of garlic, 4 tablespoons of 9% apple cider vinegar, 2 tablespoons of sugar, 1 a tablespoon of suneli hops, 1 tablespoon of salt, 250 ml of water. Method

Cherry plum jam Cherry plum jam is made without pits. Prepared fruits are placed in an enamel basin, water is added (3/4 cup per 1 kg of fruit) and boiled for 10–15 minutes, sugar syrup of 75% concentration is added, prepared at the rate of 1 kg of cherry plum 1.2 kg of sugar and 400 g

Jam from cherry plum Jam can be prepared from both fresh puree and canned. It is placed in an enameled basin, boiled for 10–15 minutes, and then, adding sugar in small portions, boiled until cooked with continuous stirring. Sugar is added

Cherry plum puree For the preparation of cherry plum puree, use sour green fruits in the ripening stage. Sort the fruits, clean from impurities and stalks, rinse thoroughly and pour into enameled dishes. Pour boiling water, cover with a towel, close the lid and cook on a strong

Cherry plum jelly Ingredients: water - 800 g, cherry plum - 100 g, sugar - 4 tablespoons, potato starch - 3 teaspoons. Then add sugar, bring the mixture to a boil, pour

Cherry plum jam 1 Make sugar syrup with 3 tablespoons of sugar and 1 cup of water. Bring the syrup to a boil, dip the cherry plum into it for 3 minutes, then remove it. Add the rest of the sugar to the syrup, stir and bring to a boil. Put cherry plum into boiling syrup, bring to

Cherry plum jam 2 Blanch the fruits for 5 minutes, pierce, pour hot syrup (600 g of sugar, 600 ml of water), let stand for 5-8 hours, then drain the syrup, boil, add half of the remaining sugar and 120 ml of water, add berries and hold again for 5-8 hours, then the process

Cherry plum jam 3 Cherry plum jam can be cooked without pits and skins. To do this, the fruits must be dipped in boiling water for 1-2 minutes, then cooled, peeled and removed the seeds. Dip the peeled cherry plum before cooking in a 1% solution of citric acid so that it does not darken, and then

Cherry plum jam 4 Dip carefully washed fruits for 2-3 minutes in water heated to 80 ° C, then immediately cool with cold water and prick with a pointed match in 2-3 places. Put the cherry plum prepared in this way in a saucepan and pour boiling syrup (for this

Cherry plum jam Cook in small portions! In well-ripened cherry plum fruits, remove the seeds. Boil two-thirds of the prepared fruits with a little water, after 5 minutes add sugar (200 g per 1 kg of weight), mixed with pectin powder. Cook over high heat. Through

Cherry plum seasoning 1 Take ripe cherry plums, dip in boiling water for 2-3 minutes, cool in cold water and remove the skin. Boil with a small amount of water (10%) and rub through a sieve. The fleshy fruits of ripe tomatoes are also dipped for 3-4 minutes in boiling water, immediately

Cherry plum juice Juice can be prepared using blue, yellow, dark red cherry plums, as well as other types of cherry plums. The juice turns out to be sour, so it is recommended to mix it with juices that are sweeter in taste, for example: apple, apricot, grape.

Cherry plum juice For 1 kg of cherry plum - 200 g of sugar. To prepare juice, use a juicer. Place the prepared fruits in a juicer, evaporate for 60 minutes. At the end of evaporation, pour the finished juice into hot dry jars, cover with boiled lids, roll up,

Cherry plum belongs to the plum family, and outwardly it is very similar to them. The color of the fruit can be very diverse: yellow, burgundy, red and even green. Inside the cherry plum there is a large drupe, which in most varieties is very poorly separated from the pulp. The taste of the fruits is rather sour, but this does not prevent them from preparing amazing dessert dishes. One of them is jam. Today we will try to understand all the intricacies of the process of preparing this delicacy at home.

You can use cherry plum for jam of any color of the fruit. At the same time, by mixing different varieties, you can get a finished product of an unusual shade.

The density and softness of the fruit also does not matter. To make jam, you can even take substandard products. The main requirement is the absence of rotten places on the fruit.

Wash cherry plum thoroughly before cooking. If there are especially contaminated places on the berries, then they are treated with a brush. The washed fruits are transferred to a sieve and wait for the excess liquid to drain. Peeling fruits from stones in their raw form is a very difficult and troublesome business, so you should not complicate the cooking process by removing drupes.

Delicious Jam Recipes

From yellow plum

Pure fruits of cherry plum, 1 kilogram, are placed in a container for cooking, and poured with a very small amount of water. 50 milliliters of liquid for a given volume of fruit will be enough.

A bowl of fruit is put on fire and boiled on medium heat for 5-10 minutes. The cooking time depends on the density of the cherry plum pulp. In order for the fruits to boil more evenly, they are constantly stirred, trying to immerse the berries that have floated to the surface in water.

As soon as the cherry plum becomes watery in appearance, and when pressed it will be easily deformed, the fire is turned off, and the bowl is covered with a lid and the fruits are allowed to brew for about 20 minutes. bones.

Sugar sand is poured into a homogeneous mass. Its amount depends on your taste preferences. Usually, 1.5 kilograms of sugar are taken for cherry plum jam, but if you do not like very sweet desserts, then the sweetener can be put in equal proportion to the amount of the main product.

Sergei Lukanov will tell you how to make delicious yellow cherry plum jam. Video provided by the channel "Guys in the kitchen!"

Jam from red cherry plum in a slow cooker

A kilogram of pure cherry plum is placed in a multicooker bowl and poured with 100 milliliters of water. To blanch the main component, set the "Cooking", "Steaming" or "Soup" mode for 15 minutes. The lid of the unit is kept closed. After, the berries are poured together with the liquid into a fine colander or sieve, and they begin to grind with a spoon or wooden pestle. As a result, all the cherry plum pulp remains in the bowl, and the waste in the form of skins and seeds is on the grate.

Fruit puree is transferred back to the multicooker bowl and covered with sugar. It needs 1.2 kilograms. The puree is mixed and the “Extinguishing” mode is set for 40 minutes. Cook jam with the lid of the unit open, stirring the mass periodically.

Important rule: you can not use the multicooker at full capacity, filling it with products to the top. In such an assistant, it is best to cook small portions of jam - 1-2 kilograms maximum.

Jam with cherry plum pieces

Separating the bones from the cherry plum is quite problematic, but if you decide to cook jam with pieces of fruit, you will have to work hard. To prepare a dessert, clean fruits are cut in half, and a bone is cut out of them with a knife. In this case, cherry plum can be used in any color, the main thing is that the pulp is dense. The prepared halves are covered with sugar in a ratio of 1: 1, and the mass is allowed to brew for 5-6 hours.

Jam is cooked in intervals, that is, the jam is boiled several times for a short time. First, a bowl of food is put on fire and the plum mass is brought to a boil. Five minutes of cooking - the fire is turned off, and the jam is left to rest for 8-10 hours. Thus, the mass is heated 3 times. Water is not added to the jam, and the pieces are mixed very carefully to preserve the integrity of the cherry plum halves.

How to save plum jam for the winter

The blank is packaged in hot jars. In this case, the container is necessarily subjected to sterilization. This can be a microwave, oven, or the usual steaming of cans on the stove over a pot of water. Lids designed to seal jam are boiled for a couple of minutes in boiling water. Tasty and fragrant cherry plum jam, subject to the rules of preservation, can be stored in a dark, cool room for up to two years.