TOP 10 simple recipes for making cherry plum jam for the winter

Cherry plum is a fruit that is great for making preserves, marmalades and jams. Due to the presence of a large amount of pectin in it, the workpieces are of good density. Moreover, making jam from cherry plum does not require a large investment of sugar. This makes the product somewhat dietary. Today we are talking about the secrets of making a variety of jam from red, yellow and even green cherry plum.

Secrets of making cherry plum jam for the winter

The cherry plum taste, its aroma and pleasant appearance remain in the dish even after long cooking. But in order for the jam to be rich, aromatic and tasty, you need to know and observe some of the subtleties of cooking the dessert.

Preparation and selection of fruits

Before you start cooking, you need to evaluate the quality of the fruit. Only even fruits without signs of rot are used. When buying cherry plum, break it - it is better if the stone easily leaves the pulp.

However, the jam is prepared pureed, so other varieties are quite suitable, just a little more work.

A few more important points:

• the amount of sugar depends on the sweetness of the fruit. Usually, when cooking jams and jams with all other fruits, sugar is taken in a one-to-one ratio. But cherry plum contains a lot of fructose, so the amount of sugar can be safely reduced to 0.6 kg per kilo of fruit. If the cherry plum is too sweet, you can adjust the taste by adding lemon juice. If greenish and sour, add more sugar;
• cherry plum has a soft skin, so it is not necessary to peel it during cooking, everything will boil down and be tender, homogeneous. It is enough just to remove the bones.

How to prepare containers correctly?

You can make jam in an enamel, copper or aluminum bowl, or in a wide-bottomed, thick-walled saucepan. The thicker the walls, the less the jam will burn during cooking.

The product is laid out in glass jars, which are first washed with soda, then rinsed well and scalded with boiling water.

Can be oven baked or microwave sterilized. Covers are used metal lacquered or screwed. They should boil for about five minutes before use.

How to make cherry plum jam?

Now there are several recipes for making thick aromatic cherry plum jam. It is often called confiture for its homogeneous and soft consistency.

The classic recipe for pitted yellow cherry plum

It provides for repeated boiling of the cherry plum mass to remove excess moisture and make the product more dense.

We take:

• 4 kg of yellow cherry plum;
• a half-liter can of water;
• 4 kg of granulated sugar.

Preparation:

1. Rinse the cherry plum, let the water drain, place in a saucepan, add water.
2. Put on gas and boil for about ten minutes so that the cherry plum becomes soft.
3. Discard the boiled fruits on a sieve, allow to cool and wipe. After removing the seeds, you can place the cake in a blender and, after grinding, add to the mashed mass. The skin in the finished jam will be almost invisible, but the delicacy will become thicker and denser due to the pectin remaining in the skin. You can, however, wipe the jam without the skin.
4. Put the cherry plum mass in a saucepan, bring to a boil and add sugar. Stir and cook for a quarter of an hour over low heat.
5. Set aside from the stove, let cool. Repeat the cooking two more times for 15 minutes.
6. After the third boiling, pour the amber jam into prepared sterilized jars. It is better to take small ones - with a volume of 0.5 or 0.7 liters.

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Simple quick way

Thick jam, more like jam, can be made in one go. For him we take:

• 1 kg of fruit;
• 1.5 kg of sugar.

Jam is prepared like this:

1. Dip the cherry plum into boiling water and boil over high heat for three minutes.
2. Place in a colander, letting the water drain.
3. Rub the cherry plum into a clean saucepan, removing the skin and bones.
4. Pour sugar into the mashed mass and boil for an hour, stirring occasionally, over low heat. The jam should thicken well. Lay out the workpiece in jars, seal with lids.

Without sterilization

If you come across fruits with a separable bone, we recommend making a delicious jam with pieces of cherry plum. For this recipe, you will need sugar and fruits in a 1 to 1 ratio.

Preparation:

1. Cut the fruits, remove the seeds, put the cherry plum halves in a basin and cover with sugar.
2. Let stand overnight for the juice to go.
3. Boil for 5 minutes - until syrup is obtained and sugar dissolves.
4. Leave to cool and infuse for 8 hours.
5. Boil again for 5 minutes and again leave for 8 hours.
6. After the third time of boiling, gently transfer the mass to the jars and close the lids.

With apricots

By adding apricots, we get a new interesting taste and aroma. The sour cherry plum dilutes the sweetness of the apricots. And if you add lemon, you get a real fruity bouquet.

Looking for:

• cherry plum - 1 kg;
• apricots - 1 kg;
• lemon - 1 pc.;
• granulated sugar - 5 glasses.

Working process:

1. Separate the fruit from the seeds. Mix and add the lemon sliced ​​into circles (no peel and white flesh).
2. Pour sugar in a bowl and leave for a couple of hours to make juice.
3. Put on medium heat and wait to boil. Cook for 20 minutes and remove from heat.
4. Let stand, taking out the lemon circles, cook the cooled mass again over low heat for 30-40 minutes. The jam will thicken, but it must be removed from the stove again and allowed to cool completely.
5. Cook for the third time for only 10 minutes. After that, lay out in jars and close with clean lids. Jam with apricots is ready!

With oranges

Cooking products:

• 1 kg of cherry plum;
• 2 cups sugar
• 1 orange;
• a couple of tablespoons of water.

Working process:

1. Boil cherry plum with a minimum amount of water until soft.
2. Rub through a sieve.
3. Add sugar, zest and orange juice. Stir and put on fire.
4. Remove the foam that appears and cook in three passes, as in the previous recipe. Boil one last time and place in storage containers.

Cinnamon

It is made from cherry plum and sugar in equal proportions with the addition of cinnamon (for 1 kg of sugar and 700 g of fruit, 5 g of cinnamon powder is taken).

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Preparation:

1. Place the seedless fruits in a saucepan and sprinkle with sugar. Juice will appear - you can put on fire.
2. Boil the mass, constantly removing the foam, for half an hour. Add cinnamon about halfway through the boil, or add a little star anise for more flavor.
3. Turn the hot mass into mashed potatoes with an immersion blender, then boil the jam again and put in jars.

Thick jam with gelatin

Delicious and moderately sweet jam is prepared with a gelling agent. It can be agar-agar, "Zhelfix" or gelatin. Here's one of the recipes:

1. Take 2 kg of cherry plum, peel and turn in a meat grinder.
2. Add 1 kg of sugar mixed with 40 g of gelatin, mix and leave until the sand dissolves.
3. Heat to a boil and cook for 5 minutes. It is impossible to cook the workpiece with gelatin anymore, as it will lose its gelling qualities.

Pack the hot cherry plum mass into clean cans and twist. In a similar way, you can make jam with cherry plum and cherries, dividing the fruits in equal proportions.

Green cherry plum

Some consider such fruits unmarketable, although they can make a wonderful sweet and sour jam.

You will need:

• 2 kg of fruit;
• 500 g sugar;
• 50 g of water.

Preparation:

1. Wash the cherry plum, pour water into it and cook in a saucepan until the berries soften. To speed up the process, we advise you to prick each with a toothpick before cooking, so the juice will come out of the fruit faster.
2. Rub through a fine sieve.
3. Put the puree on the fire and boil for an hour, removing the foam.
4. Add sugar to the thickening mass and cook for another hour, stirring constantly and skimming.
5. The mass should darken and thicken strongly. The jam will take on the color of caramel and the same viscosity.
6. Divide it into prepared jars and close the lids.

Red cherry plum

Products:

• 1 kg of cherry plum;
• 800 g granulated sugar;
• 10 ml of water.

Preparation:

1. Wash the fruits, pour water into a saucepan, fold the cherry plum, boil for five minutes so that the fruits soften.
2. Rub through a large colander, separating the skin and bones.
3. Pour sugar into the puree, stir and cook for half an hour while stirring.
4. Pack hot red cherry plum jam in jars.

In a multicooker

You can cook delicious, aromatic jam from any variety of cherry plum in a slow cooker. It can be red, yellow, or even green.

The only condition is that you need to cook in a multicooker in small quantities.

We take:

• 1 kg of fruit;
• 1.2 kg of sugar;
• a quarter glass of water.

Cooking like this:

1. Pour cherry plum into the multicooker bowl and pour out the water, set the stewing or cooking mode, cooking time - a quarter of an hour. Keep the cover of the device closed.
2. Rub the resulting boiled mass through a sieve.
3. Fold into a slow cooker, add sugar and cook on stew or soup mode for 40 minutes with the lid open.
4. Arrange the hot jam in clean and dry jars.

Storage features

Provided that the lids and jars are properly sterilized and the recipe is followed exactly, cherry plum jam can be stored for two or even three years when stored at home.