Cherry plum jam: 9 delicious recipes

Cherry plum is a relative of plum and has similar properties. The fruits are useful for the prevention and normalization of blood pressure, the functioning of the gastrointestinal tract and the circulatory system. The plant is grown in warm climates; varieties have been developed with yellow, orange and red colored fruits and weighing from 30 to 60 grams. For jam, use cherry plum with pits or remove them first.

Sugar is used as a preservative and to enhance flavor. Cherry plum jam is boiled in its own juice or syrup of 25-35% concentration. Before heat treatment, the fruits are pricked with a pin so that they are saturated with sugar and do not burst.

The rules for making cherry plum jam are the same as for other preserves. Use jars with lids that have been washed and sterilized by steaming or in the oven. They are usually boiled in several passes and rolled up hot. Before use in winter, the preparations are stored in the cold and without access to sunlight.

Red cherry plum jam with seeds

For jam, use ripe fruits, but not too soft. First sort out the cherry plum, remove the stalks and wash.

Time – 10 hours, including infusion. Yield: 2 liters.

Ingredients:

• cherry plum – 1 kg;
• sugar – 1.2 kg;
• cloves - to taste.

Cooking method:

1. Blanch the prepared fruits for 3 minutes in syrup from 1 liter of water and 330 g. Sahara.
2. Drain the syrup, add the rest of the sugar according to the recipe, boil for 5 minutes and pour over the fruit.
3. After standing for 3 hours, boil the jam for 10-15 minutes and leave to soak overnight.
4. During the last boiling, add 4-6 cloves and simmer for 15 minutes over low heat.
5. Pack the hot jam into jars, seal it airtight, cool away from drafts and store.

Cherry plum jam with seeds for the winter - a simple recipe

Sort out the cherry plum berries. Set aside beautiful berries without external defects for jam with seeds. Wash them. After that, take a pin and pierce each berry with it. This procedure is also used when making royal gooseberry jam, when it is necessary to ensure that the berries remain intact.

Pour sugar into the pan. Fill it with water.

Add mint leaves.

Boil the syrup for 10 minutes. While it cooks, prepare and sterilize the jars. Pour hot water into a separate pan. Place a special ring for sterilizing jars over steam. Steam the jars over steam. Place the lids in boiling water for 1-2 minutes. Set the prepared jars and lids aside. After 10 minutes, remove the mint from the syrup.

Place the cherry plum in the syrup.

Stir it lightly. Boil the yellow cherry plum jam with seeds for just 5 minutes.

Remove the pan from the stove. Pour the jam into sterile jars. The most convenient way is to put cherry plum in jars and then fill it with syrup. Close the jars of cherry plum jam with screw or tin lids. Place the jam jars upside down on the prepared surface. Cover with a warm blanket or rug. Store in a cool place - basement or cellar. Having prepared several jars of such bright jam, you will always have on hand not only a tasty, but also a healthy dessert for home tea drinking.

Amber jam from yellow cherry plum for the winter

The yield of preservation depends on the boiling time. The longer you cook, the more moisture evaporates, the more concentrated and sweeter the jam.

Time – 8 hours. Yield: 5 liters.

Ingredients:

• yellow cherry plum – 3 kg;
• sugar – 4 kg.

Cooking method:

1. Prepare syrup from 500 gr. sugar and 1.5 liters of water.
2. Prick clean fruits in several places, place in parts in a colander and blanch for 3-5 minutes in low-boiling syrup.
3. Add 1.5 kg of sugar to the hot syrup and bring to a boil. Place the blanched cherry plum and boil for 10 minutes. Leave the jam until it cools completely.
4. Add the remaining sugar and, stirring gently, cook at low boil for 20 minutes.
5. Fill the steamed jars with hot jam, tighten and cool, covering with a thick blanket.

Cherry plum jam

I am glad to every guest who visited my Home Recipes!

Summer is in full swing and this means that there is no time to relax, winter will definitely ask: where were we in the summer! I, of course, mean that we managed to prepare from vegetables and fruits. But, note, no one canceled the vacation!

Agree that delicious and varied homemade closures cannot be compared with store-bought ones. And not all the preparations that we make ourselves can be bought in the store. For example, eggplant adjika.

For example, now is the time for the cherry plum to ripen. Yellow, with a red side, pure red, dark blue - cherry plum has many types and each of them is good in its own way.

Don’t be lazy and make a preparation for the winter from this little cream, I’m sure you won’t be disappointed. Its sweet and sour taste and unique aroma invigorates and fills with freshness.

There are various recipes from cherry plum. And today we will talk about one of them.

I want to make cherry plum jam. The recipe is simple, budget-friendly and accessible to everyone, and therefore I will share with you how to make cherry plum jam. Might be useful to someone. Moreover, it is now sold on every corner, and it costs much less than a garden plum. So buy it and get started with confidence.

Ingredients

• Cherry plum – 1 kg
• Granulated sugar – 1 kg
• Water – 1 glass

HOW TO COOK CHERRY PEARL JAM

First, of course, you need to purchase cherry plum. And here you need to pay attention to such a detail as the bone. Not every cherry plum variety separates the pit well from the pulp. So when buying this little creamer, be sure to check how it opens.

My cherry plum easily gives off its seed, and therefore I will make jam from seedless cherry plum. Which, you see, has its advantages; you can enjoy this jam without fear of breaking your teeth.

Let's start our actions by washing the berries. Then, armed with a sharp knife, we will cut the cherry plum into halves and remove the pit. This will take us some time. But you shouldn’t be upset, as they say: patience and work will grind everything down! And delicious cherry plum jam will more than reward our diligence.

We have completed the first task and now we are moving on to the next one. We need to boil sugar syrup. To do this, pour water into a saucepan (preferably stainless steel), bring to a boil and add granulated sugar, gradually stirring. Stir until it boils and you get a thick syrup.

Cherry plum jam can be cooked without syrup. Then you just need to sprinkle the prepared berries with sugar, shake them up and let them sit until the juice comes out. But this will be a different recipe.

We move on and fill our cherry plum with ready-made hot syrup.

We leave it in this state until it cools completely, and we ourselves go do whatever our heart desires.

After the berries are saturated with sugar syrup, put them on the fire, it should be very low. We gradually heat our future cherry plum jam until it boils and set it aside to cool again.

The second time, gradually heat it up in the same way and let it boil for 5 minutes.

We do the same thing a couple of more times. It all depends on how thick you want to make this delicious cherry plum jam.

For me it took on this final form.

Pour hot jam into hot sterile jars and immediately roll up the lids. There is no need to turn it upside down. The jars are perfectly stored in the apartment, ready at any time to become a decoration for a family tea party.

As you can see, everything is extremely simple! Any housewife can prepare amazing, bright cherry plum jam with an invigorating sourness!

With love for you Lyudmila.

The most delicious and simple recipe for making cherry plum jam for the winter

Cherry plum is a relative of plum and has similar properties. The fruit is healthy, can normalize blood pressure, and is good to use for the functioning of the digestive and circulatory systems. All the most valuable things are preserved in cherry plum jam. For winter, fruits of any color are suitable for harvesting: yellow, orange, red. After heat treatment, all of the listed beneficial properties are preserved.

Sugar is needed as a preservative and improves the taste of the product. You can cook jam in your own juice or syrup. It is advisable to pierce the berries before cooking so that they are saturated with juice and the jars do not explode.

The cherry plum delicacy is of good quality if you take ripe fruits with a slight sourness. Overripe berries are best processed into jam.

The percentage of sugar in the product should not be less than 60 percent, then the jam is well preserved and does not sour.

If you decide to prepare a preparation with a pit, then blanch the berries in hot water for at least 8 minutes, then pour cold water over them, and pierce each fruit with a toothpick.

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The cherry plum preparation prepared using this method turns out thick, tasty, it has a beautiful color and jelly-like consistency. In winter, this jam can be served with tea, and can also be used to prepare a wide variety of culinary pastries.

Ingredients:

• cherry plum in its pure form (without pits) - 2 kg;
• granulated sugar - 2 kg.

I prepare the cherry plum, wash it, and remove it from the stalk.

Now I will start removing the bone. There are many ways to remove the pit, but my cherry plum is not so ripe, so I will use a knife and a small spoon.

To speed up the process, I cut the fruit into 2 halves, throw one of them into a bowl, and place the other half with the pit on a plate. Then you can only remove the bone from the remaining half.

After removing the pit, you get pure cherry plum in an amount of 2 kilograms. This weight will require 2 kg. Sahara. Shake the bowl a little so that the sugar is evenly distributed, leave for 5-6 hours until the juice appears.

Five hours passed, the berry released juice, and the sugar partially dissolved.

Place the bowl on the fire, stir the sugar with a spatula so that it does not stick to the bottom. Remove the resulting foam with a spoon.

• After boiling, cook the jam for 5 minutes, turn off the heat.

• The jam should sit for 6 hours, then I’ll boil it some more.

I cook it again for 3 minutes, and you can roll the workpiece into sterilized jars. Roll up the lids and turn the jar over.

From 2 kg. fruit makes 4 half-liter jars of jam and a little more in a bowl.

The jam turns out to be tasty, beautiful, aromatic, thick, jelly-like in consistency, it can be prepared from any color of cherry plum: yellow, pink, red. The workpiece is stored in the basement and indoors.

This preparation will appeal to those who like to drink tea; it has the consistency of jam and is thick and colorful. Homemade treats can be used to fill pies. The dessert goes well in baking with any dough: butter or shortbread.

Ingredients:

• 1 kg. sweet apples;
• 1 kg. cherry plums;
• 1.5 kg. granulated sugar.

I wash the fruits, remove the pits from the cherry plums, the core from the apples, and cut them into slices. If the apples have a thick peel, it is advisable to cut it off. I sprinkle the fruits with granulated sugar in a large saucepan, stir, and leave aside for 4 hours.

1. After the fruits boil, they need to be simmered over low heat for 15 minutes, stirring occasionally, then removed from the stove and cooled.
2. Then repeat the cooking again, repeat 3 such stages.

This preparation can be prepared from any type of cherry plum; it is easy to prepare. It is better to take berries that are slightly unripe, as they boil quickly. The jam is not cloying and has a delicate taste. Not everyone likes the seeds in homemade preparations, but they are what make it the most aromatic and tart. This dessert requires a minimum of ingredients.

Ingredients:

• -1 kg. cherry plums;
• -900 grams of sugar;
• -glass of water.

• I wash the fruits and remove the stalks.
• Pour sugar into the pan where we will cook the syrup.
• Add water.
• Place the sugar syrup on the stove, stir constantly until it dissolves; as soon as it boils, turn off the heat.
• Pour the syrup over the cherry plum and leave it in this form for 4 hours to infuse.
• Time has passed, put the pan on the fire, wait until it boils, cook over medium heat for 5 minutes, do not forget to skim off the foam.
• Time has passed, turn off the heat, set the jam aside to infuse for 10-12 hours.
• The next day we put the workpiece to cook again, as soon as it boils, we again leave it for 10-12 hours.
• The third time, the jam should boil for 5 minutes, turn it off and roll it into jars.
• We turn the jars over, wrap them in a warm blanket, and keep them there until they cool.

We turn the jars over, wrap them in a warm blanket, and keep them there until they cool. Store in a cool place.

Bon appetit!

This recipe is for those who don't want to bother with removing the pit. Many people do not like to do this, since this process is labor-intensive. The preparation is tasty, has a slight sourness.

Ingredients:

• - 4 kg. cherry plums;
• - 4 kg. Sahara.

If the berries are very sour, you can add another half a kilo of sugar.

My fruits. To begin with, I pour 1 kg into the pan. cherry plum and 1 kg. Sahara. Then again 1 kg. fruits and granulated sugar, i.e. We do everything in layers.

1. I leave the berries aside for 40 minutes so that they are saturated with sugar and give juice.
2. The berries have given juice, the sugar has melted, I put the pan on maximum heat, stir from time to time, and after boiling, cook for half an hour.
3. After boiling, reduce the heat, the jam should only gurgle, remove the foam so that the workpiece does not turn sour during storage.

The prepared jam is perfectly stored all winter. I pour it into clean, dry jars and screw on the lids.

Any recipe for cherry plum jam for the winter will delight you and your family with its unique aroma and excellent nutritional properties. The main thing is to follow the cooking process so that the workpiece is well preserved.

You can also not stop only at these recipes, you can take them as a basis, but try to supplement them with other ingredients (peaches, berries, kiwi, nuts, other fruits).

We invite you to familiarize yourself with the chemical composition of pine nuts

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Cook cherry plum jam for the winter according to a proven recipe, chosen by yourself - what could be more pleasant? The obligatory sourness present in it adds a special charm to this dessert so that it goes equally well with tea and as a pie filling. Read on...

• Cherry plum
• Veganism
• For a children's party

Search all recipes Search by category “Cherry plum jam”

Cherry plum jam is similar in taste and appearance to plum jam - it has the same pleasant sourness, the same color, from soft raspberry or emerald yellow to deep purple or dark red. It can be prepared with or without seeds, with the addition of other fruits or berries, with nuts, lemon zest, in sugar syrup or in its own juice with sugar, thick or liquid.

Product Calories kcal per 100g Proteins g per 100g Fats g per 100g Carbohydrates g per 100g

The simplest recipes for cherry plum jam include only these berries and granulated sugar. Usually the cherry plum is pitted and covered with sugar. They wait until it releases the juice, and then cook it in several stages. The number of steps depends on the desired thickness of the jam.

Since cherry plum berries are often small, it is not necessary to cut it into halves or quarters, as is the case with plums.

For more sophisticated methods of making cherry plum jam, use nuts: walnuts, almonds, hazelnuts. Their pieces are carefully inserted inside the berries instead of the removed seeds. It turns out incredibly tasty - it’s not a shame to prepare such a treat as a gift for friends.

To make your jam look even more beautiful, try to use fruits of the same size. Especially if you are going to cook the whole cherry plum. Due to the high acidity, more sugar is added to this jam.

Also remember that cherry plum gels worse than plum, and therefore the jam from it turns out to be more liquid. Plus, small cherry plums can be boiled together with the tails - it will look very nice when finished.

Pitted cherry plum jam

The cherry plum should be ripe and soft. I usually collect fallen fruits to make jam. If collected from a tree, I let it sit for a day or two or cook it a few minutes longer. I sort through the collected cherry plums and tear off the branches. I leave the crushed, cracked ones, and throw away the fruits with spots on the skin. I fill it with cold water for 10-15 minutes and then rinse thoroughly several times, changing the water.

I transfer it to a saucepan with a thick, heavy bottom. I pour in a glass of water. In this recipe, water is necessary, otherwise the cherry plum will stick to the bottom of the pan and will not cook well. If you cook from more fruits, add another half glass of water for each subsequent kilogram.

Heat over high heat until boiling. At this stage, we need the skin to crack quickly and the pulp to begin to boil. As soon as it boils, I reduce the heat to low.

There is no need to evaporate the water during cooking, so to speed up the process I cover the pan with a lid. Cook for 10-12 minutes until the pulp begins to easily peel away from the skin.

I pour the broth through a sieve into a clean pan; it will be needed later. I put the cherry plum in a colander and rub it with a spoon, separating the skins and seeds.

This is done easily, without effort. The cherry plum is well boiled, and after about five minutes only waste will remain in the colander, all the pulp will be pureed.

The boiled cherry plum puree will be slightly grainy and thick. If you want the consistency to be homogeneous, like jam, grind with a blender. Personally, I’m happy with how it turned out; with pieces of pulp, the taste is even more interesting.

I pour the puree into the pan into which I poured the broth. I add sugar. Choose the quantity to your taste, I usually use about a kilogram, plus/minus 100 grams.

I return the pan to the fire. I heat it up. At the first signs of boiling, a yellowish foam will begin to appear on the surface. I always collect by pushing dishes away from the walls and into the middle. In principle, it does not spoil the taste and does not affect storage. This jam just doesn’t look very appetizing, so I advise you to remove the foam.

After boiling, cook for ten minutes at the lowest heat. During this time, the cherry plum jam will thicken and the color will turn dark amber. I taste it, if it is too sour, I add sugar until it tastes acceptable. I cook for another five minutes.

It is better to take small jars for packaging, I have 250-300 grams each. I steam the containers and let the lids simmer for a few minutes. I put the boiling jam into hot jars and seal them with lids.

There is no need to hide the jam under a blanket or wrap it up. I wipe the jars, cool them, and the next day put them away for storage in the pantry or other shaded place.

Jam made from pitted yellow cherry plum is very concentrated, thick, with a rich sweet and sour taste. In winter, it will be a tasty addition to tea parties, pancakes, pancakes, casseroles, and it can also be used to make an excellent impregnation for cakes if diluted with warm water to a liquid state. Good luck with your preparations and have a delicious winter! Your Plyushkin .

Cherry plum jam with vanilla

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

1. Combine cherry plum puree with sand and mix. Leave the products to steep overnight. When the next day arrives, transfer the mass to an enamel-lined container.
2. Place the pan on the burner and cook the mixture until it boils. After this, reduce the stove to minimum. Boil the sweet mass for about 10 minutes.
3. After time, add vanillin, stir the ingredients, turn off the heat. Roll up the hot jam in the usual way, and after cooling, put it in the pantry.