Cherry plum jam: the most delicious simple recipe for the winter with a photo

Prepared jam from different varieties of cherry plum is appreciated by gourmets for its unusual taste characteristics and high content of useful vitamins. Sweet and sour fruit jam can be used as an independent dessert or as an addition to other dishes. Cherry plum is ideal for preservation, so you can cook jams and preserves of any consistency from it.

Plum plum jam: the subtleties of cooking

There are a few rules to follow while making jam.

Including:

For cooking, you can use the fruits of not only common yellow, but also green and red cherry plums. It is important to select ripe fruit, as underripeness can make the finished product taste too sour.
So that the delicacy does not turn sour after cooking, the sugar content must be at least 60%.
When sorting fruits, wormy and darkened fruits should not be left, as they can lead to rapid spoilage of jam.

Preparing cherry plum for cooking jam

Before cooking, it is recommended to keep the fruits in sugar syrup for 3-4 hours so that they are evenly soaked and do not boil.

Only the red variety can be used without prior steeping.

If cherry plum is cooked with seeds, then it is necessary to blanch it. To do this, the washed fruits are poured into a colander and kept in boiling water for 5 minutes. Then the cherry plum is immediately placed in ice water.

Cherry plum jam in a slow cooker

One of the easiest ways to cook involves using a slow cooker. To prepare, you need to pour crushed fruits on the bottom of the multicooker, cover them with sugar and mix thoroughly. Having started the extinguishing mode for 1 hour, all that remains is to wait for the sound signal, and then spread the delicacy in sterilized containers.

Pure cherry plum jam without cooking

To make cooking easier, you can do without boiling. To do this, it is necessary to mix cherry plum, ground through a sieve or crushed in a blender, with sugar. The resulting mass is well mixed and packaged for storage.

Easy Five Minute Recipe

The fastest way is to make a treat by simply mixing the ingredients and simmering for 5 minutes over low heat. During cooking, be sure to remove the foam from the surface, as it can affect the taste.

pitted cherry plum jam

To cook seedless jam, just follow a simple recipe.

It includes the following steps:

cut fruit and remove seeds;
put cherry plum in a container, cover with sugar and leave in a cool place for 5 hours;
boil the mixture in 2 five-minute doses with an interval of 6 hours.

Plum jam with pits

Leaving the seeds in the fruits, you must first blanch the berries, and then pierce them in several places. Aged cherry plum is mixed with sugar and simmered to the right consistency.

Cherry plum jam with cloves

The addition of cloves gives the finished product a spicy flavor. The recipe for jam with the addition of spices is no different from the classic one. To prepare, you need to mix all the ingredients and cook until thickened.

Cherry plum jam with pears

When planning to cook cherry plum in combination with a pear, you can change the ratio of ingredients at your discretion. If you use less cherry plum, the jam will have a pleasant sweetish aftertaste.

Otherwise, it will overpower the taste of the pear and make the product more sour.

After mixing the ingredients, you need to boil them for about 25-30 minutes.

Plum jam with oranges

By boiling cherry plum with orange pulp, it will be possible to give the delicacy a light refreshing taste and citrus aroma. To cook jam, you need to peel the oranges, remove all the seeds and remove the film.Mix the orange pulp with half the sugar and cook for 5 minutes, then add the cherry plum puree and the rest of the sugar, continuing to cook for another 5 minutes.

Plum jam with zucchini

The unusual combination of berries and zucchini allows you to make jam with an original sour taste.

For cooking, peel the zucchini and cut into small cubes.

Ingredients should be mashed until smooth and boiled for 10 minutes 4 times with an interval of 5-6 hours to languish.

Plum plum jam with vanilla

By mixing fruit with vanilla during cooking, you can make jam with a pronounced sweet taste. Add vanilla to cherry plum at the same time with sugar, then boil the ingredients over low heat until the desired consistency, stirring occasionally and removing the foam.

Cherry plum jam with pectin

For cooking, add half the sugar and pectin to the fruit, then mix the ingredients thoroughly and boil for 15 minutes. After adding the rest of the sugar, you need to mix the ingredients again and leave on low heat until a thick state forms.

Plum jam with lemon and cinnamon

Taking a lemon as an additional ingredient, you should remove the seeds from it and boil separately to soften the pulp. Then you need to mix the lemon with fruits, sugar and cinnamon, put on the stove and cook for 20-25 minutes, stirring regularly.

Plum jam with pear

Having selected the ripe fruits of cherry plum, you need to cut them and pull out the bones.Pears should be cut out the seed chambers, and cut the fruit into small cubes. Having put the ingredients in a container and covered with sugar, you need to add water and leave for 5-6 hours to infuse. The aged mixture is boiled until a thick consistency is formed. For storage, it is recommended to cool the delicious jam and place it in clean jars, then cover with parchment paper.

Jam with cherry plum and apples

Apples of any variety can be added to the recipe for cherry plum jam. Depending on the choice, the taste of the finished product will change.

Before cooking, you need to peel the fruit, remove the seeds from them and cut into small pieces.

Plum, mixed with apples, is poured with hot sugar syrup and infused for 3 hours. Then the mixture remains to put on a slow fire and boil until thick, stirring occasionally. To check the degree of readiness, you can drop the jam on a plate, and if the drop does not spread, then the delicacy is ready.

How long does the product keep

The finished product can be stored for the winter. Jam does not lose its taste characteristics over time for two years, subject to storage conditions.