Cherry plum jam: 10 simple recipes for cooking for the winter, storage of confiture

Plum plum - a fruit that is great for cooking jams, marmalades and jams. Due to the presence of a large amount of pectin in it, the blanks are obtained with good density. At the same time, for the preparation of cherry plum jam, a large investment of sugar is not required. This makes the product somewhat dietary. Today we are talking about the secrets of making a variety of jams from red, yellow and even green cherry plums.

Secrets of making cherry plum jam for the winter

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

Preparation and selection of fruits

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

However, the jam is made pureed, so other varieties are quite suitable, just a little more work will be added.

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 ratio of one to one. But there is a lot of fructose in cherry plum, 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 soft and be tender, uniform. Simply remove the bones.

How to properly prepare containers?

Jam can be prepared in an enameled, copper or aluminum basin or in a saucepan with a wide bottom and thick walls. 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 baked in the oven or sterilized in the microwave. The lids are lacquered metal or screw caps. They should boil for five minutes before use.

How to make cherry plum jam?

Now a few recipes for making thick fragrant cherry plum jam. It is often called jam for its smooth and soft consistency.

Classic pitted yellow cherry plum recipe

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

Take:

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

Cooking:

1. Rinse the cherry plum, let the water drain, place in a saucepan, where to add water.
2. Put on the gas and boil for ten minutes to make the cherry plum soft.
3. Discard the boiled fruits on a sieve, let cool and wipe. After removing the bones, you can put 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. Pour the plum mass into a saucepan, bring to a boil and add sugar. Stir and cook for a quarter of an hour over low heat.
5. Remove from heat and let cool. Repeat the boil two more times for 15 minutes.
6. After the third boil, pour amber jam into prepared sterilized jars. It is better to take small ones - with a volume of 0.5 or 0.7 liters.

Easy quick way

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

• 1 kg fruit;
• 1.5 kg of sugar.

Preparing jam like this:

1. Dip cherry plum into boiling water and boil over high heat for three minutes.
2. Put in a colander, letting the water drain.
3. Grate the cherry plum into a clean pot, removing the skin and pits.
4. Pour sugar into the pureed mass and boil for an hour, stirring occasionally, over low heat. The jam should thicken well. Arrange the workpiece in jars, cork with lids.

No sterilization

If you come across fruits with a detachable stone, we advise you to make a delicious jam with pieces of cherry plum. For this recipe, you will need sugar and fruits in a ratio of 1 to 1.

Cooking:

1. Cut the fruits, remove the pits, put the cherry plum halves in a bowl and cover with sugar.
2. Let stand overnight to let the juice flow.
3. Simmer 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 leave again for 8 hours.
6. After the third time of boiling, carefully shift the mass into jars and close with lids.

With apricots

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

Needed:

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

Progress:

1. Separate the fruit from the pits. Mix and add sliced lemon (peeled and white pulp removed).
2. Pour sugar into a basin and leave for a couple of hours for the juice to appear.
3. Put on medium heat and wait until it boils. Cook for 20 minutes and remove from heat.
4. Let stand, taking out the lemon slices, cook the cooled mass again over low heat for 30-40 minutes. The jam will thicken, but again it must be set aside from the stove and allowed to cool completely.
5. Third time cook for only 10 minutes. After that, lay out in jars and close with clean lids. Apricot jam is ready!

With oranges

Cooking food:

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

Progress:

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

With cinnamon

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

Cooking:

1. Put pitted fruit into a saucepan and sprinkle with sugar. Juice will appear - you can put it on fire.
2. Boil the mass, constantly removing the foam, for half an hour. About halfway through cooking, add cinnamon, you can also put a little star anise for more flavor.
3. Turn the hot mass into a puree with an immersion blender, then boil the jam again and put into jars.

Thick jam with gelatin

Very tasty and moderately sweet jam is prepared with a gelling agent. It can be agar-agar, Gelfix or gelatin. Here is one of the recipes:

1. Take 2 kg of cherry plum, pit and crank 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 blank with gelatin anymore, as it will lose its gelling qualities.

Pack the hot plum mass in clean jars and twist. Similarly, you can make jam with cherry plum and cherry, dividing the fruits in equal proportions.

From green cherry plum

Some consider these fruits non-marketable, although they can make wonderful sweet and sour jam.

You will need:

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

Cooking:

1. Wash 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 toothpick before cooking, so the juice will come out of the fruit faster.
2. Wipe 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 removing the foam.
5. The mass should darken and thicken a lot. The jam will acquire the color of caramel and the same viscosity.
6. Spread it into prepared jars and close the lids.

From red cherry plum

Products:

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

Cooking:

1. Wash the fruit, pour water into the pan, fold the cherry plum, boil for five minutes to soften the fruit.
2. Wipe through a large colander, separating the skin and seeds.
3. Pour sugar into puree, stir and cook for half an hour with stirring.
4. Pack hot red cherry plum jam in jars.

In the slow cooker

You can cook delicious, fragrant jam in a slow cooker from any kind of cherry plum. It can be red, yellow and even green.

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

Take:

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

Cook like this:

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

Storage features

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

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