Cherry plum jam recipes

Cherry plum jam is prepared not only from fruits of one type. It is made with various additions, even with vegetables. Sweet and sour notes of cherry plum add a special piquancy to any dishes and preparations.

What can be cooked from cherry plum for the winter

There are many varieties of cherry plum, the fruits of which differ in size, color and flavor options. Delicious jam, marmalade, jams, jellies, compotes are prepared from this plum. Cherry plum fruits are very plastic in taste. They go well in sweet treats with berries, apples, pears, and other fruits. This plum is cooked even with vegetables without a pronounced taste. Cherry plum is also marinated, canned with tomatoes, zucchini, as a side dish for meat dishes. Fruits with a sour taste are part of various canned seasonings with sweet pepper, parsley, celery. The famous tkemali sauce and its varieties are also prepared on the basis of cherry plum.

Unripe fruits are often used to prepare a side dish for meat or fish. Amazing tonic taste of green cherry plum jam, which contains a lot of citric acid (up to 14%).

Cherry plum jam: rules for preparing ingredients

Jam is made from different varieties of cherry plum, the sweet preparation turns out to be a classic dark cherry color, honey or olive hue, depending on the color of the fruit. It is better to adhere to generally accepted requirements for a successful dish:

• fruits are taken in different degrees of maturity, but preferably undamaged;
• washed fruits are laid out on towels and dried so that there are no drops of water;
• for pitted blanks, they are removed from the fruit in various ways: using special tools, cutting the flesh along with a knife, using the rounded end of a safety pin, hairpins or paper clips;
• so that the plums are well and evenly saturated with syrup, they are pierced with a fork or a needle, making 4-5 holes;
• according to the recipe, cherry plum is put in syrup, where the fruit is saturated for a while or immediately boiled;
• red cherry plum can be boiled without soaking;
• when preparing a delicacy with bones, the fruits are blanched;
• if the jam is prepared in 2-3 passes, you need to taste the cooled workpiece for sweetness;
• when heated, the fruits seem very sour.

Advice! Preparing jam in several stages with cooling makes it possible to obtain whole fruits and a clear, pure syrup.

Seedless cherry plum jam

You will have to work hard on this blank, removing the seeds from the fruits. The sweet, pitted treat is a real delicacy with a delicate texture.

Ingredients and cooking technology

• 1 kg of cherry plum;
• 500 milliliters of water;
• 1,5 kg of sugar.

For jam, the hostess chooses her own version for sweetness, reducing or increasing the amount of sugar.

1. Bones are removed from the washed and dried cherry plum.
2. Fruits and sugar are combined in a container for jam. After 6-7 hours, juice appears and sugar partially dissolves.
3. On low heat, the mass is brought to a boil. After five minutes, the container is removed from the stove. Cool, setting aside for a few hours.
4. Then the cooled jam is boiled again for five minutes and allowed to cool.
5. Put on the stove again, cook the fruits until transparent and close.

Cherry plum jam with pits

A delicacy with bones is much more aromatic than without them.

Ingredients and cooking technology

• 1 kg of cherry plum;
• 270 milliliters of water;
• 1,5 kg of sugar.

The jam is made in three batches.

1. A weak syrup is boiled in a saucepan, from 70-100 g of sugar and the entire volume of water.
2. Spread fruit there for 2-3 minutes.
3. Then the cherry plum is taken out of the syrup. All sugar is added.
4. The syrup is boiled and cherry plum is added. Boil for five minutes and set aside.
5. When the mass has cooled, the procedure is repeated.
6. The third time after boiling, the workpiece is packaged and closed.

Recipe for cherry plum jam with cinnamon and cloves

Spices make the preparation fragrant and appetizing.

Ingredients and cooking technology

• 1 kg of red cherry plum;
• 0,7 kg of sugar
• 10 milliliters of lemon juice (2 tsp);
• 2 bud of carnation;
• ¼ teaspoon cinnamon powder.

The workpiece is cooked on the stove or in the oven. In the first case, the mass is often stirred. When cooking in the oven, stir 2-3 times.

1. Bones are removed from the fruit.
2. Ingredients are placed in a bowl for jam, lemon juice is poured and allowed to brew for several hours.
3. Put on fire and bring to a boil.
4. Spices are added as soon as the mass boiled and the foam was removed.
5. On an open fire, the delicacy is ready in 60 minutes, and in the oven after an hour and a half.

Amber jam from yellow cherry plum

During the cooking process, add a cinnamon stick to the fruit for flavor.

Ingredients and cooking technology

• 1 kg of yellow cherry plum;
• 2 kg of sugar
• 50 milliliters of water (2 tablespoons);
• One stick of cinnamon.

This recipe can be done in a slow cooker or on the stovetop.

1. The prepared fruits are placed in a slow cooker, poured with water and kept until soft, setting the “Jam” mode for 12-15 minutes.
2. The workpiece is placed in a colander, separating the bones and sour skin.
3. Gradually add sugar, rubbing it with fruit. In the same mode, the mass is tormented for another five minutes, gently stirring.
4. Add spices and cook for 15 minutes.
5. Cinnamon is removed from the bowl, the jam is laid out and the containers are sealed.

Delicate red plum jam

A treat with bones will be delicious if you make sure that the fruits remain intact.

Ingredients and cooking technology

• 1 kg of cherry plum;
• 270 milliliters of water;
• 1,4 kg of sugar.

The integrity of the fruit will be preserved by blanching and piercing the skin.

1. Washed fruits in a colander are dipped into a container with boiling water and the fire is immediately turned off so that the cherry plum does not boil.
2. The fruits are blanched for up to 7 minutes, then they are dipped in cold water.
3. Each berry is pierced with a needle several times.
4. In a container for jam, boil sugar with water until medium thickened, 10-15 minutes.
5. Put the fruits in a container with syrup and insist for several hours. The liquid penetrates the fruits through the holes and imbues them with sweetness.
6. The pot is put on fire. When it boils, it is necessary to cook for 15-17 minutes. The jam is cooled for 2-3 hours.
7. The mass is boiled again for the same time.
8. The finished sweetness is laid out in sterilized containers and twisted.

Cherry plum jam “Five minutes”

The jam turns out to be beautiful, transparent and healing, since a short heat treatment spares some vitamins and leaves them in the workpiece.

Ingredients and cooking technology

• 1 kg of cherry plum;
• 230 milliliters of water;
• 1 kg of sugar.

For this recipe, fruits of any variety and color are taken.

1. Washed cherry plum is blanched for 5 minutes in boiling water, cooled in cold water.
2. The fruits are pierced, making up to 10 holes.
3. Syrup is prepared in a saucepan for 10-15 minutes.
4. Fruits are infused in hot syrup until chilled.
5. The mass is heated over high heat. When it boils, the fire is reduced to low, and a slow boil is carried out for five minutes.
6. The finished delicacy is packaged and rolled up.

Cherries and cocoa

Chocolate aftertaste gives a unique flavor to the preparation with the addition of cocoa powder.

Ingredients and cooking technology

• 1 kg of cherry plum;
• 50 milliliters of water;
• 2 kg of sugar;
• 5 g vanilla sugar;
• 75-200 g of cocoa.

Each housewife chooses the amount of cocoa according to her taste. With the help of the powder, the color of the jam is regulated, especially if they take yellow cherry plum, and the taste of chocolates also appears.

Washed fruits are freed from stones, put in a saucepan, pour water.

1. On low heat, the mass softens in 20 minutes.
2. Pass through a colander, discarding the skin.
3. Boil over medium heat, adding not all the sugar. 100 g is reserved for the mixture with cocoa.
4. As soon as the boil begins, the fire is reduced and cooked for 30 minutes, stirring often.
5. When the jam thickens, it’s time to put in the cocoa. Taste to adjust sweetness.
6. The mass is cooked for a few more minutes until cooked.

The combination of cherry plum with other berries and fruits

Different fruits are mutually enriched with flavor nuances.

Recipe for jam from apples, pears and cherry plums

Sweet pears and fresh apples are tinged with sourness.

• 1 kg of cherry plum;
• 500 grams of apples and pears;
• 1,5 kg of sugar;
• 5 g vanilla sugar.

Cinnamon can be added to the ingredients if desired.

1. Bones are removed from the plums, covered with sugar and spices, and allowed to brew.
2. Pears and apples are peeled and core, cut into slices and mixed with sugar mass.
3. Fruits secrete juice for 4-5 hours.
4. Bring to a boil over medium heat, then reduce the temperature by a quarter of an hour.
5. The jam cools down at room temperature.
6. Then the mass is boiled for 10-15 minutes and placed in containers.

These fruits can be cooked in one go for 90-110 minutes.

Cherry plum jam with pears

These two fruits make an interesting duo of natural sweetness and acidity.

• 1 kg of cherry plum;
• 1 kg of pears;
• 1 kg of sugar;
• 250 milliliters of water.

You can remove the bones from fresh fruits, or you can cook them.

1. Water is poured into the pan and the fruits are softened for 20-30 minutes.
2. Then the berries are ground through a sieve.
3. Pears are freed from the cores and cut into slices.
4. Combine by mixing the ingredients.
5. Bring to a boil over high heat, then reduce the temperature and cook for 50-60 minutes. The workpiece is rolled up hot.

Plum and orange jam

Orange aroma will share exquisite taste with the workpiece.

• 1,5 kg of cherry plum;
• 0,5 kg orange;
• 1,5 kg of sugar.

The delicacy is prepared with orange juice or the whole citrus fruit is blanched for 2-3 minutes, the seeds are removed and finely chopped, added to the berries.

1. Using a citrus juicer, squeeze oranges.
2. Syrup is made from juice.
3. Bones are removed from the cherry plum and placed in the resulting citrus syrup.
4. The mass is boiled twice for five minutes and left to cool.
5. For the third time, after boiling the workpiece, they are packaged in jars and twisted.

Zucchini jam with cherry plum

The neutral taste of zucchini serves as a filler for bright sweet and sour plums and will give more juice.

• 0,55 kg of cherry plum;
• 0,5 kg zucchini;
• 2 kg of sugar.

For this workpiece, you can grind both products in a blender.

1. The pits are removed from the plum, and the zucchini is peeled, the seeds are removed and cut into cubes.
2. After mixing the ingredients, leave for 12 hours so that the juice appears.
3. Prepare the mass for 10 minutes in three sets, setting aside to cool completely.
4. For the third time, boil to the desired density and cork in jars.

How to cook cherry plum jam in a slow cooker

Delicacy is convenient to cook in a slow cooker.

Ingredients and cooking technology

• 1 kg of cherry plum;
• 50 milliliters of water;
• 0,8 kg of sugar.

The treat is boiled from the fruits, removing the seeds, or leaving them to preserve a special flavor in the dish.

1. Whole plums are blanched for 5 minutes in hot water and dipped in cold water.
2. After pouring water into a bowl, put fruit and sugar. In the “Extinguishing” mode, cook for 20 minutes, stirring from time to time.
3. Allow the mass to cool, then bring to readiness, achieving the desired density.
4. Lay out in containers and close the jars.

Conclusion

Cherry plum jam is easy to prepare. Choose according to your taste, which one you like best – with or without bones. Also experiment with spices by adding your favorites. Keep the flavor of summer in the blanks!