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Cherry plum is a relative of the plum, but its fruits are smaller, the flesh is firmer, and the stone does not separate well. The culture grows in regions with a warm or temperate climate: in Asia Minor and Central Asia, the Caucasus and the Balkans, Our Country and Ukraine. Be sure to prepare fragrant and healthy plum jam for the winter according to one of the recipes below.
preliminaries
The fruits do not lose their beneficial properties even after processing, helping to normalize blood circulation, cleanse the body of toxins, improve the activity of the nervous system, reduce headaches, and increase immunity.
To make a plum delicacy, you need ripe fruits that are no longer so sour. Of the overripe, you can cook only a workpiece that resembles jam. In order for the finished product not to turn sour, the percentage of sugar in it must be at least 60%. If you want a dessert with whole fruits, they need to be kept in syrup for about 4 hours, which is irrelevant for a red berry. When cooking fruits with seeds, they must be blanched in hot water for up to 8 minutes, then placed in cold water, pierced with a toothpick.
Video “Delicious cherry plum jam”
From this video you will learn how to cook cherry plum jam and how to preserve it.
Step-by-step recipes
The fruits of the yellow berry are not eaten fresh, as they are very acidic, but they make an excellent jam. Reds are much sweeter and also become components of winter preparations.
With bones
Since not all varieties of culture can be easily pitted, it is permissible to prepare a homemade treat without removing it, taking 1 kg of fruit, 1,5 kg of sugar and 1,5 cups of water.
The fruits are sorted out, leaving well-ripened without damage, the stalks are removed and washed under the tap. Then gradually fall asleep in boiling water, blanching to soften for no more than 5 minutes. Each berry is pierced in several places and enters the pan. From sugar with water, a syrup should be prepared, with which the berry preparation is poured. When about 5 hours have passed, the syrup is poured into the cooking pot and boiled for up to 15 minutes, after which the dish is poured over again and kept for 4–5 hours. The syrup is again drained and boiled for up to 30 minutes, then returned to the sweet mass and boiled for 15 minutes over medium heat.
Seedless
Fragrant jam from cherry plum, used pitted, can be made at home from 0,5 kg of fruit by adding 750 g of sugar and 100 ml of water.
To begin with, the berries are washed, the pulp is separated from the stone, they are poured into a deep basin or saucepan, and after adding granulated sugar, they are left for 3 hours to obtain juice. Next, the container is placed on the stove, brought to a boil, the dish is boiled for about 5 minutes. After that, it is necessary to remove from the fire and let it brew for a couple of hours, repeating the procedure 2 or 3 more times.
With cocoa
In winter, with tea or coffee, you can serve a thick and jam-like delicacy made by yourself with cocoa, for which you will need 1 kg of sugar and fruits, 70 g of cocoa powder and 10 g of vanillin.
The fruits need to be sorted and washed, each one has a bone removed, sugar added and left for 12 hours, or even for a day. After this time, cocoa is poured, the sweet mass is gently mixed, brought to a boil and cooked over low heat for about 1 hour.
If you want the treat to be thicker, you should boil longer. Vanillin is added 8-10 minutes before the end of cooking, the jam is mixed again.
With apples
For such a dessert, you need to use about 1 kg of sweet apples, the same amount of plum fruits and 1,5 kg of granulated sugar.
Berries and fruits are washed, then they are cleaned of stones and cores, if the peel of apples is too hard, it is also removed. The ingredients, together with granulated sugar, are poured into an enamel basin or a large pot, mixed and left for three hours. The fruit and berry mass should be cooked over medium heat, which is set to a minimum after boiling, stirring from time to time. The jam must be simmered for 15 minutes, removed from the stove, cool and repeat the cooking stage.
Cinnamon
It is also very tasty and healthy winter preparation with the addition of cinnamon, which will need 10 g per 1 kg of fruit, they also take 1 kg of sugar, half a lemon and 275 ml of water.
Citrus must be scalded with boiling water and cut into half rings, discarding the seeds, boil for about 5 minutes. The berries are washed and dried, cut into halves, removing the bone from each, crushed and placed in a bowl with high walls. Half of the sugar is added to the fruits, the sweet mass must be left overnight.
Cooking should take place over low heat with occasional stirring and removing the foam, after boiling, add the remaining sugar, and after 5 minutes – lemon and cinnamon. The delicacy is boiled for up to 30 minutes, after which it is ready.
Berries contain many vitamins of groups C, E, PP, trace elements that remain even after cooking.
Delicious desserts are obtained from the fruits of the Tsarskaya, Lama, July Rose, Kuban Comet, Soneika, Globus varieties. Try to experiment and add pears, bananas, oranges, melons, elderberries, nuts or cloves to the delicacy, and winter harvesting will not leave anyone indifferent.