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

Cherry plum is a fruit that is great for making jam, marmalade and jellies. Due to the presence of a large amount of pectin in it, the workpieces are of good thickness. At the same time, making cherry plum jam does not require a large amount of sugar. This makes the product dietary to some extent. 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 are preserved in the dish even after prolonged cooking. But in order for the jam to be richly aromatic and tasty, you need to know and follow 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 fruits that are smooth and without signs of rot are used. When buying a cherry plum, break it - it’s better if the seed comes away easily from the pulp.

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

A few more important points:

• the amount of sugar depends on the sweetness of the fruit. Usually, when cooking preserves 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;
• The cherry plum has a soft skin, so it is not necessary to peel it when cooking, everything will boil down and be tender and homogeneous. Simply removing the seeds is enough.

How to properly prepare containers?

You can prepare jam in an enamel, copper or aluminum basin or in a pan with a wide bottom and thick walls. The thicker the walls, the less the jam will burn during cooking.

The product is placed 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 either varnished metal or screw-on. They need to boil for about five minutes before using.

How to make confiture from cherry plum?

Now a few recipes for making thick, aromatic cherry plum jam. It is often called confiture for its homogeneous and soft consistency.

Classic recipe for pitted yellow cherry plum

It involves repeated boiling of the cherry plum mass to remove excess moisture and make the product thicker.

We take:

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

Preparation:

1. Rinse the cherry plum, let the water drain, place it in a saucepan and add water.
2. Put on gas and boil for about ten minutes until the cherry plum becomes soft.
3. Place the boiled fruits in a sieve, let cool and wipe. After removing the seeds, you can place the pulp in a blender and, after grinding, add it to the pureed 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, puree the jam without the skin.
4. Place 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. Remove from the stove and let cool. Repeat 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 - 0.5 or 0.7 liters in volume.

Simple fast way

Thick jam, more like jam, can be prepared in one step. For him we take:

• 1 kg of fruits;
• 1.5 kg of sugar.

The jam is prepared like this:

1. Place the cherry plum into boiling water and cook over high heat for three minutes.
2. Place in a colander, allowing the water to drain.
3. Rub the cherry plum into a clean pan, removing the skin and seeds.
4. Pour sugar into the pureed mass and cook for an hour, stirring occasionally, over low heat. The jam should thicken well. Place the mixture into jars and seal with lids.

Without sterilization

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

Preparation:

1. Cut the fruits, remove the seeds, place the cherry plum halves in a basin and cover with sugar.
2. Let stand overnight for the juice to come out.
3. Boil for 5 minutes until syrup is obtained and sugar is dissolved.
4. Leave to cool and infuse for 8 hours.
5. Boil again for 5 minutes and leave again for 8 hours.
6. After boiling for the third time, carefully transfer the mixture into jars and close the lids.

With apricots

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

Needed:

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

Progress:

1. Separate fruit from seeds. Mix and add lemon cut into circles (without peel and white pulp).
2. Pour sugar into a bowl and leave for a couple of hours until the juice appears.
3. Place on medium heat and wait until it boils. Cook for 20 minutes and remove from heat.
4. Let stand, remove the lemon slices, and 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 this, put into jars and close with clean lids. Apricot jam is ready!

With oranges

We prepare products:

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

Progress:

1. Boil the cherry plum with a minimum amount of water until soft.
2. Rub 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 batches, as in the previous recipe. Boil one last time and place in storage containers.

Cinnamon

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

Preparation:

1. Place seedless fruits in a saucepan and sprinkle with sugar. When juice appears, you can put it on the fire.
2. Boil the mixture, constantly removing foam, for half an hour. About halfway through cooking, add cinnamon; you can also add a little star anise for more flavor.
3. Use an immersion blender to turn the hot mass into puree, then boil the jam again and put it into jars.

Thick jam with gelatin

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

1. Take 2 kg of cherry plum, remove seeds and grind 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. You cannot cook the product with gelatin any longer, as it will lose its gelling properties.

Pack the hot cherry plum mass into clean jars and seal. In a similar way, you can prepare jam with cherry plum and cherries, dividing the fruit in equal proportions.

From green cherry plum

Some consider such fruits to be unmarketable, although they can make 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 recommend pricking each one 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 simmer for an hour, skimming off the foam.
4. Add sugar to the thickening mass and cook for another hour, stirring constantly and skimming off the foam.
5. The mass should darken and thicken greatly. The jam will acquire the color of caramel and the same viscousness.
6. Place it in prepared jars and close the lids.

From red cherry plum

Products:

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

Preparation:

1. Wash the fruits, pour water into the pan, add the cherry plums, and boil for about five minutes until the fruits soften.
2. Rub through a large colander, removing the skin and seeds.
3. Add sugar to the puree, stir and cook for half an hour while stirring.
4. Hot red cherry plum jam is packaged in jars.

In a slow cooker

You can make delicious, aromatic jam in a slow cooker from any variety 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.

We take:

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

Let's prepare it like this:

1. Pour the 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 device cover closed.
2. Rub the resulting boiled mass through a sieve.
3. Place in a slow cooker, add sugar and cook on stewing mode or soup mode for 40 minutes with the lid open.
4. Place the hot jam into 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 last for two or even three years when stored at home.