home › Salon › Delicious cherry plum jam with orange recipes. Yellow Plum Jam with Orange

Delicious cherry plum jam with orange recipes. Yellow Plum Jam with Orange

Plum is rich in vitamins and useful microelements. Berries are unpretentious in cultivation, you can cook a lot of interesting and tasty preparations from them. Stock up on fruits in advance and prepare treats based on cherry plum. You can also cook compote. Strengthen your immune system all year round with family and friends. Consider cherry plum jam recipes.

Classic plum jam

sugar - 1.45 kg.
cherry plum (yellow) - 1 kg.
filtered water - 270 ml.

Sort through the fruits in the standard way, get rid of spoiled and damaged cherry plums. Rinse the product with running water, lay it on a cloth to dry further. Add filtered water to the saucepan, pour 120 gr. Sahara.
Set the container on the burner, turn on the medium heat. Stir the composition, wait for the appearance of bubbles. Place cherry plum in the hot mass, boil the berry for 4-5 minutes, no more. Remove the pan from the stove, add the remaining sugar.
Mix the ingredients, leave the product to infuse for 6-7 hours. It is recommended to cover the container with gauze. After the time has elapsed, repeat the cooking process for a few minutes after boiling.
Put the composition to cool, the operation must be carried out three times. After the last manipulation, wait 5 hours, roll up the cherry plum jam in clean jars. Close the container with nylon, put it in the cold for long-term storage.

Pitted cherry plum jam

purified water - 535 ml.
sugar - 1 kg.
ripe cherry plum - 970 gr.

After you have sorted and washed the cherry plum, dry it on a cloth, remove the bones. To simplify the task, you can use a safety pin. You will significantly reduce the duration of the procedure and do not damage the fruits.
Combine drinking water and granulated sugar in a saucepan with a thick bottom. Set the container on fire, prepare the syrup according to the classical technology. As soon as the composition boils, pour the prepared fruits into it.
Boil the ingredients for a few minutes. Turn off the burner, leave the food at room temperature for a couple of hours. After a while, repeat the process of cooking treats. As soon as the mass boils, cook the treat until the fruits are transparent.
During cooking, cherry plum must be constantly stirred, do not forget to remove the resulting foam. Treat glass jars with boiling water, pour hot treats into them, roll them up in the classic way.

Plum jam with oranges

fleshy oranges - 600 gr.
granulated sugar - 1.6 kg.
cherry plum - 1.5 kg.

Prepare the fruits in the classic way. Bones should be removed from the dried cherry plum. Place the washed oranges in boiling water for 25-35 seconds. Chop the citrus into small pieces along with the zest.
The pits must also be removed from the oranges. Send the citrus pieces to the bowl of a blender or food processor. Turn fruit into puree. Combine all components in a common enameled container, mix thoroughly.
Leave the composition in the container for half an hour to infuse. The mixing process is recommended to be carried out with a wooden spatula. Turn on the stove at minimum power, set the pan with the contents. Stir the ingredients until bubbles appear.
Carry out the sterilization process in the usual way, do the same with metal lids. Pour the cherry plum treat into glass containers, roll up. After cooling, remove the jars for long-term storage in a dark room.

Cherry plum jam with zucchini

zucchini (young) - 560 gr.
cherry plum yellow - 600 gr.
granulated sugar - 980 gr.

Wash the zucchini under the tap, remove the peel from the fruit. Chop into small square pieces. Rinse the cherry plum, dry it, remove the seeds. Send the products to the food processor, achieve a homogeneous slurry.
Pour the finished puree into a metal saucepan, stir in the granulated sugar. Achieve product uniformity. Leave the container for a couple of hours to dissolve the sand. After the specified time, place the pan on the stove, set a small fire.
Wait for the first bubbles to appear, while the products must be constantly mixed. After boiling, boil the sweet mass for another 12 minutes. Set the container aside for 5-6 hours. The languishing procedure must be repeated 3-4 times.
When preparing cherry plum jam, do not forget to constantly remove the foam. Pour the boiling composition into dry jars, cork with nylon. Insulate the container with a cloth, store in the cold. You can use jam after 2 days.

Cherry plum jam with vanilla

vanillin - 6 gr.
cherry plum (mashed potatoes) - 985 gr.
sugar -850 gr.

Combine cherry plum puree with sand, stir. Leave the products overnight to infuse. With the onset of the next day, move the mass into a container covered with enamel.
Set the pan on the burner, cook the mixture until it boils. After that, reduce the stove to a minimum. Boil the sweet mass for about 10 minutes.
After the time has elapsed, add vanilla, stir the ingredients, turn off the heat. Roll up hot jam in the usual way, after cooling send it to the pantry.

pectin (powder) - 45 gr.
citric acid - 6 gr.
granulated sugar - 870 gr.
cherry plum - 1.3 kg.

Experts strongly recommend preparing such jam in extremely small portions. Select a ripe and undamaged cherry plum, rinse, fold in a colander, wait for the moisture to drain.
Next, you need to remove the bones from the cherry plum. In a separate cup, combine granulated sugar with pectin, mix. Place the cherry plum in a container with water. Continue the process of languishing the components for 5 minutes after bubbling.
After some time, pour 230 gr. sand combined with pectin. Mix the ingredients, boil for about a quarter of an hour. After a predetermined time, add the remaining sand and a lemon previously dissolved in water.
Stir the ingredients again until the particles dissolve. Boil the delicacy until thick. Pour the jam into sterile containers. Seal the jars with nylon. Insulate, after 24 hours the jam can be consumed.

Cherry plum jam with lemon and cinnamon

sugar - 980 gr.
lemon - 0.5 pcs.
cherry plum yellow - 1 kg.
filtered water - 275 ml.
cinnamon (powder) - 10 gr.

Scald the washed lemon with boiling water. Chop in half rings, get rid of the seeds. Send the citrus to a saucepan with liquid, boil the fruit after boiling for 6 minutes.
After the manipulation, the pulp and zest of the lemon will soften, in the end the citrus will not be hard. Wash the cherry plum, sort it out in the usual way, dry it on a thick cloth.
Divide the berries into 2 parts and get rid of the seeds. Finely chop the cherry plum pulp, send it to a dry pan of a suitable size. Pour half the mass of sand to the fruits, mix well, leave overnight.
The next day, place the container on the stove, set the minimum fire. Wait until it boils, do not forget to constantly mix the mass. Pour in the remaining sugar. After 5 minutes, add lemon and cinnamon to the mass.
Mix the components, remove the foam. Boil the treat for 20-25 minutes. Carry out standard sterilization of jars and lids. Pour hot jam into containers, roll up. Refrigerate jam.

Cherry plum jam with pear

cinnamon powder - 20 gr.
pear - 960 gr.
vanilla - 4 gr.
cherry plum - 1070 gr.
granulated sugar - 1.2 kg.

Place the cherry plum in a bowl of cold water, wait 1 hour. After that, the fruits must be washed under the tap. Dry the berries, re-examine them. If you find a damaged cherry plum, get rid of it.
Cut the fruits in the standard way, remove the seeds. Send the prepared cherry plum to a cup of suitable size, add sugar and spices to the berries. Pour in 120 ml. drinking water, mix the ingredients.
Wash the pear, remove the peel and core. Cut into small random slices. Put the pulp to the main ingredients. Re-mix the ingredients, leave for 4.5 hours.
Next, the refractory container must be installed on the burner. Wait for the mixture to boil at medium power. Reduce the heat to a minimum, boil the mass for about 1.5-2 hours. Remove foam if necessary. Roll up according to the classic technology.

Jam with cherry plum and apples

sweet apples - 960 gr.
sugar - 1560 gr.
cherry plum - 940 gr.

Wash the products, leave to dry on the fabric. Cut berries and fruits, remove seeds and cores. Peel the apples if necessary. Place the fruits in a pan covered with enamel, add sugar.
Mix the ingredients, leave the ingredients to infuse for 3 hours. Next, the pan must be installed on the burner. Set the fire to medium, after the mass is seething, reduce the burner to a minimum. Do not forget to systematically mix the product.
With the appearance of the first bubbles, simmer the jam for a quarter of an hour. Turn off the heat, leave the treat at room temperature until it cools completely. Then repeat the cooking process. Roll up the plum delicacy in the usual way.

It is easy to prepare a treat from cherry plum, following the instructions. Vary the amount of spices and products as you wish. If you cook a treat in a small amount, you can not roll it into sterile jars. It is enough to cork the container with nylon and put it in the refrigerator. Add spices to your taste, feel free to experiment.

Video: cherry plum jam with pits

The golden beauty of cherry plum - the basis of delicious cherry plum jam with oranges - is found everywhere in the south, it costs mere pennies and is highly productive. And in some places it is found in a wild form, so you can pick it up in any quantity for free. And prepare a fragrant, thick jam that will be perfectly stored for several years (due to the fact that the bones are completely removed from the cherry plum). Orange gives the preparation not only a pleasant refreshing citrus taste, but also a delicate, subtle aroma - everyone will certainly like the jam, I guarantee.

Cherry plum jam with pitted orange for five minutes

The easiest way to make jam from small yellow cherry plums.

Ingredients:

1 kg of cherry plum;
2 large oranges;
1 kg of sugar.

Cooking:

The most difficult thing to deal with oranges: they need to be washed, freed from the peel, seeds, films. Leave only the pulp. Then mix with half of the available sugar, pressing down with a spoon, bring to a boil over low heat and cook for 5 minutes, stirring constantly. Cool at room temperature. Wash the cherry plum and remove the seeds, cook together with the orange mass for another 5 minutes. Leave for a couple of hours, and then resume cooking after preparing the jars. I roll a five-minute cherry plum with orange in the smallest jars that I can find.

Before laying out for storage, the jam must be brought to a boil again and boiled for 5 minutes over low heat.

Cherry plum jam with oranges without cooking

Such a preparation cannot be called a full-fledged jam, rather a dessert. I close it in clean jars under nylon lids, store it in the refrigerator for 4-5 days maximum, use it as a layer for baking and stuffing for puff pastries, bagels, envelopes. Cherry plum jam without cooking can also be frozen.

Ingredients:

500 grams of cherry plum;
1 large ripe orange;
2 cups of sugar.

Cooking:

Rinse the cherry plum under the tap, dry, remove the bones. Use a blender to puree it, then rub it through a sieve to get rid of the skins. Add sugar to the cherry plum puree, mix.

Wash the orange first with hot, then cold water, cut into pieces along with the zest, remove the seeds and pass through a meat grinder. Add to the cherry plum with sugar, put the raw jam in jars and refrigerate.

Recipe for thick cherry plum jam with orange and pectin

In this case, I add a thickener to the jam - it turns out a fragrant golden thick preparation that looks like jelly. An excellent filling for pies and puffs, as well as a delicious dessert for tea. You will need a very ripe yellow cherry plum.

Ingredients:

1 kg of cherry plum;
5 glasses of sugar;
2 medium sized oranges;
1 tablespoon pectin.

Cooking:

Wash the jars in advance, rinse with boiling water. Sterilization is not needed - there is a lot of sugar in the workpiece, and it is cooked for a long time. Wash the cherry plum, let it dry slightly, remove the seeds, mix with sugar and simmer for half an hour, stirring and removing the foam. At the end of cooking, add peeled orange pulp, cook for another 5 minutes, cool. Resume cooking after 5-6 hours, bring to a boil, cook for 10 minutes and add pectin. Stir until it is completely dissolved, cook for another 3 minutes, put the jam in jars and tighten with sterile lids.

Preparing jam is one of the easiest and most convenient ways to preserve the cherry plum crop for the winter.

Sweet and sour, viscous, fragrant cherry plum jam will decorate any winter tea party. Jam has a rich taste and aroma, is undemanding to storage conditions, and its preparation will not require much effort from you.

Both options will not take you much time, and the result - fragrant and tasty homemade cherry plum jam - will delight you on long winter evenings and brighten up the expectation of spring. Let's start?!

Prepare the ingredients. To make cherry plum jam with a stone, you will additionally need a cup of water (250–300 ml) to prepare sugar syrup.

Prepare cherry plum. Rinse, sort and remove all spoiled and wrinkled fruits.

To make pitted cherry plum jam, cut the fruit in half and remove the pit. If the cherry plum is ripe and soft, the bone can simply be squeezed out of the fruit by pressing it with a pencil or other improvised object of small diameter.

Lay the cherry plum in layers, sprinkling with sugar.

Leave for a few hours until the plum releases juice.

Bring the mixture to a boil over low heat and simmer for 10 minutes after boiling. Turn off the heat and leave the jam to cool completely.

Repeat the procedure two to four more times, gradually boiling the jam to the density you need.

To make jam from cherry plum with a stone, fill the prepared fruits with hot water. The water temperature should be about 80 degrees, in too hot water the peel of the fruit will burst. I do not have a thermometer, so I just cool the boiled water a little (a few minutes) before pouring it over the fruit.

After 3–4 minutes, drain the hot water and, after rinsing the fruits with cold water, pierce them in 2–3 places with a needle or toothpick.

Combine sugar and water. On low heat, stirring, bring the mixture to a boil and cook until the sugar dissolves. Turn off the heat and place the cherry plum in the hot sugar syrup.

Leave the fruits in the syrup for 4-5 hours, then repeat the procedure 1-2 more times. Each time bringing the syrup to a boil, turning off and leaving the berries to cool in the syrup. Bring the syrup to a boil for the last time and simmer over low heat for 10-20 minutes until the desired consistency and thickness of the syrup is obtained.

Place hot jam in sterilized jars and close with sterilized lids.

Turn over and wrap until completely cool.

Cherry plum jam with and without seeds is ready. Bon appetit!

Cherry plum has small fruits, mostly yellow, green, pink, red, less often purple. It is rich in vitamin C, A, organic acids, pectin. Perfectly retains the benefits and taste during heat treatment. Compotes are closed from it, marshmallows are made. The preparation of cherry plum jam, as well as jam, jelly occupies a special page in the culinary sections, since these delicacies are very tasty.

To make the dish fragrant and pleasant in taste, it is necessary to observe simple, but important features of the cooking technology:

Only ripe fruits are selected. Unripe fruits are sour, and jam is made from overripe ones.
Sugar needs about 60% of the amount of fruit, otherwise the delicacy may turn sour.
To preserve the integrity of the pieces, the cherry plum is laid out in hot syrup and stand for 4-6 hours. If the jam is made from red cherry plum, it can immediately be put into hot syrup and cooked further.
If the jam is made from cherry plum with seeds, it is pierced in several places. For convenience, you can take a cork from a bottle of wine, insert a few needles into it. Using such a simple device, the work can be done faster.
Jam from yellow and green cherry plums turns amber, and the added lemon and orange will give the dish new colors and tastes.

Preparing cherry plum for cooking jam

The cooking process does not take much time:

Sort the fruits, remove debris, spoiled (if any).
Remove the tails, wash and dry, if necessary, the bones are removed.

Cherry plum jam in a slow cooker

This technique has become simply an indispensable assistant for housewives. She will perfectly cope with this dish, although there is no such regime on it. The number of products is calculated on the volume of the bowl 3-5 liters.

Required components:

cherry plum - 650 grams;
granulated sugar - 350 grams;
vanilla - 2 grams;
water - 70 milliliters.

Cooking scheme:

Wash the fruits, dry, remove the stalks and seeds.
Set the “Cook” mode for 5 minutes, pour granulated sugar into the bowl, pour out the water and, stirring, prepare the syrup.
Put fruit in it, add vanilla, set the "Extinguish" mode for 1 hour.
After the end of the regime, put the finished product into a dry, sterilized container and close tightly.

Pureed cherry plum jam without cooking

The cooking process without cooking allows you to save the maximum amount of useful components.

Required Ingredients:

cherry plum - 950 grams;
vanilla sugar - 15 grams;
granulated sugar - 950 grams.

Cooking order:

Remove stems from fruits, wash and dry thoroughly.

Important! If moisture remains on the fruits, the jam will ferment.

Remove the bones and grind with a blender. For this jam, you can use the fruits, grated through a sieve.
Add the indicated amount of granulated sugar, vanilla sugar and wait until it is completely dissolved. It is necessary to stir the mass periodically.
Prepare sterilized dry containers, put “Vitaminka” in them (this is also the name of such a dish). Pour a layer of sugar on top, 0.5 cm thick. Close with a plastic lid. The delicacy prepared in this way should be stored only in the refrigerator.

A simple five-minute recipe

A simple and easy dish to prepare.

Necessary:

cherry plum - 950 grams;
vanillin - 2 grams;
granulated sugar - 650 grams.

Cooking scheme:

Wash the fruits, dry them, remove the seeds and cover with sugar. Stand for 2-3 hours until the juice separates.
Add vanillin, boil, boil for 5 minutes.
Arrange in pre-sterilized jars and close tightly.

Seedless cherry plum jam

This delicacy can be prepared in two ways. In the first case, the pieces will partially lose their integrity, in the second it will be candied fruit in a clear syrup.

Required components:

cherry plum - 850 grams;
granulated sugar - 650 grams.

First way

Action plan:

Wash the fruits, remove the tails and dry. Take out the bones.
Place the fruit in a container where it is supposed to make jam, and cover with sugar. Stand for 5-6 hours until the juice separates.
Boil and set aside again. The next boiling should be done in 5-7 hours. Repeat this procedure 2-3 times.
Boil for the last time, boil for at least 15 minutes, more if you need a thicker consistency.
Arrange in a prepared dry sterilized container, hermetically close.

Second way

Action plan:

From the indicated amount of granulated sugar and 120 milliliters of liquid, boil the syrup.
Put the fruit in it, after removing the bones.
Withstand 5-7 hours. The fruits will release some juice. Drain the liquid into a separate container and boil.
Pour the fruit with boiling syrup and leave again for 5-7 hours. Repeat this manipulation 3-4 times.
Boil the whole mass for the last time and boil for a quarter of an hour.
Arrange the finished product in a sterilized container and close using airtight lids.

Cherry plum jam with pits

Jam prepared according to this recipe cannot be eaten quickly in winter. The delicacy is intended for a leisurely long tea drinking, because it is with bones.

Necessary:

cherry plum fruits - 950 grams;
granulated sugar - 650 grams;
water - 110 milliliters.

Cooking scheme:

Pour granulated sugar into a container where jam will be cooked, pour water and prepare syrup.
Wash the fruits, dry them, remove the tails and prick with a needle in several places.
Pour into hot syrup. Leave to infuse for about 5 hours.
After the time has elapsed, boil and, after boiling for 5 minutes, leave to infuse for 5-6 hours. Repeat the procedure 2-3 times.
Boil the jam for the last time, boil for a quarter of an hour and put it in a prepared container, it must be sterilized and dry. Close with airtight lids.

Cherry plum jam with cloves

The finished delicacy will have a pleasant aroma of spices of the East. If you add cinnamon, cardamom or star anise, the jam will become a real oriental sweetness.

Necessary:

cherry plum - 850 grams;
lemon (juice) - 70 milliliters;
granulated sugar - 650 grams;
carnation - 2 inflorescences;
water - 120 milliliters;
cinnamon - 2-3 grams.

Cooking scheme:

Wash the fruits, remove the tails, dry and remove the seeds.
In a bowl intended for cooking, prepare a syrup from the specified amount of granulated sugar and water.
Put the fruit in syrup, stand for 3-4 hours.
Boil, add spices, lemon juice and boil for about a quarter of an hour.
Pour into sterilized jars. They must be dry. Close tightly.

Cherry plum jam with pears

The combination of sweet and sour cherry plum and sweet pears is amazing. Cooking such a delicacy is not difficult, and the result is excellent.

Necessary:

cherry plum - 870 grams;
pear - 700 grams;
granulated sugar - 950 grams;
water - 120 milliliters;
vanillin - 2 grams.

Cooking scheme:

Wash fruits. Remove stems and pits from cherry plum. Cut the core of the pears and cut into slices and cubes (optional).
In the prepared container, boil the syrup from water and granulated sugar.
Place fruits in hot syrup and leave to infuse for about 4-5 hours.
Boil, add vanillin and boil for half an hour.
Pour into dry sterilized jars and close tightly.

Plum jam with oranges

Necessary:

cherry plum - 750 grams;
oranges - 340 grams;
granulated sugar - 650 grams;
water - 110 milliliters.

Cooking scheme:

Wash the fruits, dry them, remove the seeds from them.
Pour into a container where jam, water will be cooked, add sugar and prepare syrup.
Place cherry plum in hot syrup and let it brew for 2-3 hours.
Wash the orange, chop with a blender and add to the cherry plum.
Boil for about half an hour, stirring occasionally to avoid burning.
Put in a dry sterilized container and close with special sealed lids.

Cherry plum jam with zucchini

Do not be surprised! Just with zucchini. This vegetable, boiled in sugar, is a candied fruit, the main thing is to cook it according to the technology.

Necessary:

cherry plum - 650 grams;
zucchini (preferably not young) - 650 grams;
sugar - 850 grams;
water - 110 milliliters;
vanillin - 2 grams.

Cooking scheme:

Wash the zucchini, cut, remove the core and cut into cubes.
Boil syrup from sugar and water and place zucchini in it for 2-3 hours. They will release a lot of juice. Drain the syrup, boil and boil for a quarter of an hour.
Wash the fruits, remove the seeds, add to the zucchini and pour boiling syrup over. Keep to nourish for 3-4 hours.
Boil, boil for half an hour and put in a sterilized dried container, close tightly.

Cherry plum jam with vanilla

To make jam with vanilla means to delight yourself with a fragrant treat all winter. Ideally, it is desirable to use a vanilla stick. If it is not available, vanillin will do.

Necessary:

cherry plum - 650 grams;
sugar - 450 grams;
vanilla stick (vanillin) - 2 grams.

Cooking scheme:

Wash the fruits, remove the tails and remove the seeds.
Put in a container where the jam will be cooked, cover with sugar. Stand for 3-4 hours until the juice separates.
Boil, boil for a quarter of an hour. Add stick or vanillin, cook for another 5 minutes, stirring.
Put in a dry sterilized container, close tightly.

Cherry plum jam with pectin

This jam is a jam or confiture that goes great with pancakes, pancakes and other dishes.

Necessary:

cherry plum - 850 grams;
sugar - 450 grams;
pectin - 2 grams.

Cooking scheme:

Wash the fruit, remove the ponytails and bones.
Place in a container, pour a little water, cover and boil for 5 minutes. Let cool.
Pass through a sieve or colander.
Pour sugar into the resulting mass, boil for a quarter of an hour.
Add pectin according to package directions. Boil 5 minutes.
Put in dry sterilized jars, close. The jam will get a thick consistency as it cools.

Cherry plum jam with lemon and cinnamon

Lemon and cinnamon go great together in sweet dishes. The first will give the finished product a pleasant tropical sourness, and cinnamon will give the original oriental flavor.

Necessary:

cherry plum - 750 grams;
lemon (juice) - 120 milliliters;
sugar - 650 grams;
cinnamon - 5-7 grams.

Action plan:

Rinse the fruits, dry, remove the seeds. Put in a container where it is supposed to cook jam. Pour in sugar, pour lemon juice and leave for 3-4 hours until the juice separates.
Boil, boil for 5 minutes and leave for 5-7 hours.
After the time has elapsed, boil, cook, stirring, so as not to burn, for about half an hour.
Put the finished product in a container, previously sterilized and dried. Close with airtight lids.

Jam with cherry plum and apples

An excellent combination of flavors. Cherry plum will bring its own note of taste, and instead of the usual apple jam, you will get a new delicacy.

Not so long ago, jam was boiled in basins so that it would last all winter. Now they are not harvesting so much, but, nevertheless, it’s not bad to have a couple of jars of different berries and fruits. Especially for universal use, which goes both in the filling and for cookies, you can spread it on bread and serve it with tea. This is exactly what we will cook - seedless cherry plum jam, the recipe is simple, the most delicious, because it is prepared without repeated boiling. The taste is sweet and sour, the consistency is very thick, like jam. And when infused, it thickens like jelly. You can cook jam from yellow cherry plum or from red, the difference will be only in the amount of sugar - for red, put a little more.

The simplest recipe for cherry plum jam is prepared in one step: boil the fruit, rub it, boil it again with sugar and roll it up. In winter, you will have an excellent addition to morning cheesecakes, pancakes, pancakes.

Ingredients:

yellow cherry plum - 1 kg;
sugar - 800 gr;
water - 1 glass.

How to cook seedless cherry plum jam. Recipe for the winter

It is not necessary to take overripe fruits, even unripe cherry plum will do, but you will have to add more sugar and cook a little longer. Fill the collected plum with water and rinse thoroughly. If there are traces of dirt on the skin, rinse under a strong stream of water. It is not necessary to remove the bones or remove the skin. Transfer to a bowl with a thick bottom. We pour in water - at first, until the cherry plum has burst, the water will not let it burn and will contribute to the rapid boiling of the pulp.

On high heat, heat the cherry plum to an intense boil. A lush foam will begin to appear almost immediately, it is not necessary to collect it, it will gradually subside by itself. Reduce the heat, cover the pot and leave to simmer. As it boils, the skin will move away from the pulp, the cherry plum will become soft, loose. Remove from the stove, let cool slightly so as not to burn yourself when we wipe.

We take dishes of a suitable diameter, put a colander on it. We spread about a third of the fruit puree along with the liquid. Rub the cherry plum with a spoon until only the bones and pieces of the skin remain. We throw away the waste, rinse the colander and load the next portion.

As a result, we get a medium-thick puree with pieces of pulp. If you want to get a more homogeneous mass, beat with a blender.

Pour the puree back into the saucepan. We add sugar. Heat over low heat, stirring until the sugar grains dissolve. We try - if it is very sour, add it to the desired taste.

After boiling, the jam will become amber in color, and a lightish thick foam will begin to form on the surface. Now we collect it with a spoon, driving it from the edges into the middle.

Stirring, boil for 10-15 minutes. Due to the high content of natural pectin, cherry plum jam will quickly thicken, so do not leave it unattended so as not to burn.

Prepare containers of 250-350 ml in advance. Be sure to wash with soda, rinse and steam or sterilize in another way. The lids should also be clean and hot, keep them in low-boiling water. Pour the hot jam into jars, twist tightly.

It is not necessary to wrap cherry plum jam, let the jars stand on the table until they cool. Then we put it away for storage in a dark place, in the light the jam can become dark.

The color of yellow cherry plum jam is very beautiful, amber. And the taste is amazing: rich, moderately sweet with a characteristic sourness - what you need for baking, tea drinking and for pancakes. Good luck and delicious preparations to you!

You can watch the cooking process in video format

Plum is known to gourmets not only as a dessert. The fruits are used to make the famous tkemali sauce, which is served with fatty meat. Also, wine is infused from juicy fruit, juice and kvass are prepared. The kernels of the seeds are used to produce oil, which is not inferior to almond oil in terms of useful composition and properties. They can also be added to desserts.

Which variety to choose

You can cook jam from different varieties of cherry plum. Each culture differs not only in the shade and volume of fruits, but also in culinary qualities. Sweet, juicy, ripe, elastic fruits are ideal for jam. Overripe plums are best left for jam and jam. The table describes the most common varieties of cherry plum for making jam.

Table - Description of varieties

Variety	When it ripens	Peculiarities
Kuban comet	End of July	- Large fruits (40 g) red, burgundy, light purple; - dense, rich yellow flesh; - sweet taste
july rose	Early July	- Large fruits (30-35 g) dark red; - yellow pulp with fibers; - sweet and sour taste
Royal	End of July	- Medium fruits (20 g) bright yellow; - rich yellow flesh; - sweet taste with sour taste
Lama	mid august	- Medium and large fruits (15-40 g) dark red, purple; - juicy fibrous pulp of a red shade; - a small, easily detachable bone; - sweet and sour taste; - almond aftertaste
globe	mid august	- Large fruits (100 g) burgundy, lilac, purple; - rich yellow flesh; - sweet taste
Sonya	End of August	- Large yellow fruits (50 g); - juicy, dense yellow pulp; - sweet and sour taste; - the bone does not separate

Many hybrid varieties of red cherry plum are easy to confuse with plums. Plum jam is no worse than plum jam and is often cooked according to the same recipes. If you need cherry plum, then it is better to choose yellow fruits.

Cherry plum jam with and without pits: 15 options

Before cooking, prepare the necessary dishes and utensils. It is recommended to use a copper or enamel pan. It is not necessary to sterilize storage containers. It is enough to wash, dry and scald the container with boiling water before laying out the jam.

Eliminate overripe, rotten and green fruits. Unripe cherry plum is quite sour and tough, so the jam will turn out tasteless. On average, 60% of sugar is needed from the total amount of fruit.

If the jam is prepared with a bone, it is recommended to blanch the fruit. Place the plums in a colander and dip in hot, but not boiling, water for five minutes, then place in a bowl of ice water. Be sure to pierce the skin in several places so that the fruits do not crack and give more juice.

Traditional

Description. Traditional cherry plum jam with seeds for the winter is prepared in several approaches. The fruits retain their shape, become soft and sweet.

What to prepare:

cherry plum - 1 kg;
sugar - 1.2 kg;
water - 600 ml.

How to cook

Sort and wash the cherry plum, dry it.
Pierce each fruit with a toothpick or fork.
Cover fruit with water and heat to about 80°C (do not boil).
Drain the liquid into another saucepan, and pour the fruits with an arbitrary amount of cold water.
Add sugar to the broth, put on fire and stir until completely dissolved.
Wait for the boil.
Drain the water from the cherry plum and fill the fruits with hot sweet liquid.
Leave for four hours.
Put on fire, cook until boiling.
Leave to infuse again for four hours.
Repeat the boiling and steeping procedure twice.
Boil the jam for the last time for ten minutes.
Pour into sterile jars, roll up.

To prevent cracking of whole fruits during cooking, place the pierced plums in a 1% solution of baking soda. Hold for about 20 minutes, then proceed to cooking.

Seedless

Description. Pitted cherry plum jam is soft and has a jam-like consistency. In the same way, you can cook the usual dark plum.

What to prepare:

cherry plum - 1 kg;
sugar - 1.2 kg.

How to cook

Sort, wash, dry the fruits.
Cut into two halves and remove the bones.
Sprinkling with sugar, lay the plum slices in layers in a deep bowl.
Leave for three to four hours.
The fruits, which gave abundant juice, put on the stove and cook until boiling.
Reduce heat and simmer for ten minutes.
Leave to cool for two to three hours.
Boil ten minutes and cool.
Repeat the procedure several more times until the excess liquid evaporates and the jam acquires a uniform density.
Pour into containers, seal.

in syrup

Description. A very simple recipe for cherry plum jam that does not require long cooking. Bones can be removed if desired.

What to prepare:

cherry plum - 1 kg;
sugar - 1.5 kg;
water - 800 ml;
boiling water.

How to cook

Sort through the fruits, rinse, prick each plum.
Scald the fruits with boiling water or soak for five minutes in hot water (80 ° C).
Boil water, add sugar.
Bring to a boil and pour over fruits.
Soak cherry plum in syrup for three to four hours.
Put on the stove and boil for half an hour, removing the foam formed after boiling.
Having obtained the desired density, pour the jam into containers.

"Five Minute"

Description. Jam "Five minutes" is prepared quickly and easily. The taste remains fresh and rich, and the fruits retain most of the vitamins and beneficial properties.

What to prepare:

cherry plum - 1 kg;
sugar - 1 kg;
water - 200 ml.

How to cook

Rinse the cherry plum, prick each fruit with a toothpick.
Put in a saucepan.
Sprinkle with sugar, pour in water.
Leave for half an hour.
Put on low heat, wait until it boils.
Boil five minutes.

yellow treat

Description. Due to the high content of pectin - a natural thickener - yellow cherry plum jam turns out to be thick, reminiscent of marmalade. To obtain a homogeneous consistency, it is necessary to wipe the boiled fruits. If the dessert is made from dark plums, it is recommended to add an additional liquid thickener.

What to prepare:

yellow cherry plum - 1 kg;
sugar - 2 kg;
water - 100 ml;
cinnamon stick.

How to cook

Rinse the fruits, put in a saucepan.
Pour in water, put on low heat.
Boil until soft.
Rub the softened fruit through a sieve to trap the skin and seeds.
Pour sugar into the resulting puree, mix.
Simmer for five to seven minutes over low heat to dissolve the sugar grains.
Throw in a cinnamon stick and boil for another quarter of an hour to evaporate excess moisture.
After removing the cinnamon, pour the jam into jars.

apricot

Description. Fragrant jam has a characteristic sour taste. Bones must be removed from all fruits.

What to prepare:

cherry plum - 500 g;
apricot - 1 kg;
sugar - 1.5 kg.

How to cook

Rinse the fruits, cut them in half and remove the seeds.
After sprinkling with sugar, lay out layers first of apricot and then cherry plum slices.
Leave for three to four hours.
Let it boil, stirring to dissolve the sugar.
Wait for the boil, boil for a quarter of an hour.
Leave for two to three hours to cool completely.
Boil after boiling for ten minutes.

The “highlight” of the jam can be apricot kernels or almonds. Before adding the kernels to the brew after boiling, taste them. Bitter seeds should not be used.

pear

Description. Delicious and fragrant jam goes well with spices. Pear fruits should be quite dense, but cherry plum is better to take ripe and juicy.

What to prepare:

pear - 1 kg;
cherry plum - 1 kg;
sugar - 1 kg;
water - 100 ml;
vanilla - half a teaspoon;
cinnamon - a tablespoon;

How to cook

Rinse fruits well, dry.
Remove the seeds from the cherry plum, cutting the pulp into two halves.
Cut the seeds out of the pear fruit.
Remove skin if desired.
Cut the pulp into cubes.
Put the prepared fruit in a saucepan for cooking.
Pour in water, sprinkle with sugar.
Leave for five to six hours.
Pour spices and put to cook on low heat.
While stirring, wait for a boil, remove the resulting foam.
Boil 15-20 minutes until thick.
Put in banks, roll up.

Nut-banana

Description. An unusual combination of fruits gives a sweet, tender jam. For cooking, fresh juicy cherry plums, as well as frozen plums, are suitable. Cocoa can be omitted so as not to interrupt the delicate fruity aroma.

What to prepare:

cherry plum - 600 g;
banana - two pieces;
sugar - 250 g;
walnut - 100 g;
cocoa - a tablespoon.

How to cook

Rinse the plums, remove the pits.
Place in a saucepan or saucepan.
Sprinkle with sugar and leave for half an hour so that the fruits give juice.
Put on an intense fire and boil for ten minutes until the granulated sugar is completely dissolved.
Rub soft fruit through a sieve or chop with a blender.
Return the resulting puree to the cooking container.
Simmer until the excess moisture has evaporated and the jam is thicker.
Crush the nuts, pour into the mass.
Mash the banana pulp into a puree, add to the brew.
Add cocoa and mix well until smooth.
Wait for the boil and boil for two to three minutes.
Pour into jars, seal.

Before putting in containers, try the jam. Sweeten the sour taste with sugar. If the fruit mass is too sweet, add lemon juice to taste.

orange

Description. Red cherry plum jam with orange has a beautiful color and pleasant aroma. You can use tangerines instead of oranges. Citrus fruits are used together with the peel, so before cooking they must be washed well with soap and scalded with boiling water. Any dirt that gets inside can provoke the formation of mold.

What to prepare:

cherry plum - 1.5 kg;
oranges - 500 g;
sugar - 1.5 kg.

How to cook

Washed oranges cut into slices.
Remove the seeds, and chop the pulp along with the peel with a blender or other device.
Remove the seeds from the cherry plum, combine the pulp with orange puree.
Pour sugar, leave for half an hour.
Boil the mixture, boil over low heat for a quarter of an hour.
Stir occasionally and skim off the foam.
Having achieved the desired density, remove the brew from the stove and pour into jars.

Lemon

Description. A bright, "sunny" delicacy with a fresh and invigorating aroma can be combined with cottage cheese and pancakes. The liquid component is well suited for soaking cakes. For taste, when serving dessert to the table, it is recommended to add a little cognac or liquor in portions.

What to prepare:

cherry plum - 1 kg;
lemon - one;
sugar - 1 kg;
water - 500 ml;
star anise - four pieces.

How to cook

Fill the washed plum with water.
Add sugar and stir.
Cut the lemon into slices and add to the cherry plum along with the spicy stars.
Stir, put to cook over low heat.
After boiling, boil for five minutes.
Leave for three to four hours.
Repeat boiling for five minutes.
Cool, boil for the third time.
Pour into containers.

In order not to damage the cherry plum, use a wooden spoon with a long handle to stir. For better impregnation, prick the fruit before cooking.

"Wine" confiture

Description. The combination with elder gives cherry plum jam for the winter with the smell of Burgundy wine. The consistency of the jam is more like jam, but this does not make it less tasty and fragrant. It is better to use dark ripe cherry plum.

What to prepare:

elderberries - 1 kg;
cherry plum - 900 g;
sugar - 2 kg;
water - 500 ml.

How to cook

Rinse the berries, pour 250 ml of water and set to boil.
Leave the boiled berries to be filtered through gauze or a fine sieve overnight.
Pierce the washed plums with toothpicks, place in the remaining water.
Boil until the fruit is soft and the pits are separated.
Collect the bones near the surface of the water.
Chop a few and return the kernels to the brew.
Add berry juice to soft plums.
Add sugar, stir until smooth.
Boil until desired thickness.
Pour into containers, roll up.

melon

Description. A bright delicacy with a delicate aroma will pleasantly surprise gourmets. Dessert is prepared quickly and easily. It is recommended to take yellow cherry plum, but you can also cook it with purple plum.

What to prepare:

melon - 500 g;
cherry plum - 200 g;
sugar - 300 g.

How to cook

Cut the washed melon in half, remove the seeds.
Cut the pulp, cut into cubes (according to the size of the plum).
Cut the cherry plum, take out the bones.
Mix the plum halves with the melon cubes.
Add sugar and mix well.
Leave for three hours.
Put on the stove, wait until it boils.
Boil for 12 minutes, stirring.
When the fruit pieces are soft, pour the liquid jam into the jars.

Spicy in the oven

Description. An original way to prepare a fruit dessert. Spices will add flavor and make the taste more intense.

What to prepare:

cherry plum - 1 kg;
sugar - 500 g;
lemon juice - 100 ml;
cinnamon - half a teaspoon;
carnation - two buds.

How to cook

Cut the washed plum lengthwise, remove the seeds.
Place in a heatproof saucepan with a lid.
Pour sugar, add spices, pour in juice.
Stir and leave to infuse for two to three hours.
Preheat oven to 180°C.
Close the pot with a lid and place in the oven.
Simmer for an hour and a half, occasionally opening the lid and stirring the fruit.
Arrange in sterile containers, roll up.

In a slow cooker

Description. A slow cooker will help you quickly prepare an amber tasty treat. Depending on the desired consistency, you can set the "Stew" or "Baking" mode. It is recommended to stir the brew two to three times during cooking so that the fruit slices cook evenly and do not burn.

What to prepare:

cherry plum - 2 kg;
sugar - 1.6 kg;
boiling water.

How to cook

Scald the fruits with boiling water or boil for five minutes.
Pierce each fruit.
Pour into a bowl and sprinkle with sugar.
Stir, set the "Baking" mode for 45 minutes.
After the signal, pour the dessert into sterile containers.

Sugarless

Description. Cherry plum has a sour taste, especially if you cook it together with the skin. Therefore, it is difficult to do without sugar. However, instead of the usual white sugar, you can use a natural sweetener, such as xylitol, sorbitol, stevia. Substances give a sweet aftertaste, reduce calories and are allowed for diabetes.

What to prepare:

cherry plum - 4 kg;
water - 200 ml;
any sweetener - 800 g.

How to cook

Wash the plums, cut in half and remove the pits.
Boil water, pour fruit pulp.
Cook over low heat for an hour.
Add sugar substitute and cook until thick.
Pour the hot treat into bowls.

In the absence of sugar, store jam only in a cool place. Banks are recommended to be sterilized and then pasteurized along with the contents.

Simple recipes for cherry plum jam will help diversify winter tea drinking. Cherry plum contains vitamins C, E, PP, potassium, calcium, phosphorus, iron. After heat treatment, most of the nutrients remain in the fruit. Dessert is stored in a cold place for up to two years. If the containers are left in the room, then it is better to use the jam within nine months.

Cherry plum is a relative of the plum and has similar properties. The fruits are useful for the prevention and normalization of pressure, the work of the gastrointestinal tract and the circulatory system. The plant is grown in a warm climate, varieties are bred with yellow, orange and red fruits and weighing from 30 to 60 grams. For jam, use cherry plum with pits or remove it first.

Sugar is used as a preservative and to enhance flavor. Cherry plum jam is boiled in its own juice or syrup of 25-35% concentration. Before heat treatment, the fruits are pricked with a pin so that they are saturated with sugar and do not burst.

The rules for rolling cherry plum jam are the same as for other preservation. Jars with lids are used washed and sterilized by steam or in the oven. They are usually boiled in several approaches and rolled up hot. Before use in the winter, the blanks are stored in the cold and without access to sunlight.

For jam, use ripe fruits, but not too soft. Sort out the cherry plum, remove the stalks and wash.

Time - 10 hours, taking into account insistence. Output - 2 liters.

Ingredients:

cherry plum - 1 kg;
sugar - 1.2 kg;
cloves - to taste.

Cooking method:

Blanch prepared fruits for 3 minutes in syrup from 1 liter of water and 330 gr. Sahara.
Drain the syrup, add the rest of the sugar according to the recipe, boil for 5 minutes and pour over the fruits.
After standing for 3 hours, boil the jam for 10-15 minutes and leave to soak overnight.
At the last boil, add 4-6 stars of cloves and then simmer for 15 minutes over low heat.
Pack hot jam in jars, roll up hermetically, cool away from drafts and put away for storage.

In medium and small fruits, the stones are separated more easily. To do this, cut the berry lengthwise with a knife and divide into two slices.

This jam is thick, so be sure to stir constantly during cooking so that it does not burn. It is better to use aluminum dishes.

Ingredients:

cherry plum - 2 kg;
granulated sugar - 2 kg.

Cooking method:

Remove the stone from the washed berries, put them in a basin, sprinkle with sugar, leave for 6-8 hours.
Put the container with jam on low heat, gradually bring to a boil. Simmer for 15 minutes, stirring gently.
Soak the jam for 8 hours, covered with a towel. Then boil for another 15-20 minutes.
Rely on your taste, if the jam is rare, let it cool and boil again.
Seal canned food tightly with lids, cool by turning the neck down.

Amber jam from yellow cherry plum for the winter

The yield of conservation depends on the time of boiling. The longer you cook, the more moisture evaporates, the more concentrated and sweeter the jam.

Time - 8 hours. Output - 5 liters.

Ingredients:

yellow cherry plum - 3 kg;
sugar - 4 kg.

Cooking method:

Prepare syrup from 500 gr. sugar and 1.5 liters of water.
Prick clean fruits in several places, place in parts in a colander and blanch for 3-5 minutes in low-boiling syrup.
Add 1.5 kg of sugar to the hot syrup and bring to a boil. Place the blanched cherry plum and boil for 10 minutes. Let the jam cool down completely.
Add the remaining sugar and gently stirring, cook at a low boil for 20 minutes.
Fill the steamed jars with hot jam, twist and cool, covering with a thick blanket.

Cherry plum jam for filling pies

Fragrant filling for any pastry. For this recipe, soft and overripe cherry plum is suitable.

Time - 10 hours. Output - 3 liters.

Ingredients:

cherry plum fruits - 2 kg;
granulated sugar - 2.5 kg;
vanilla sugar - 10 gr.

Cooking method:

Remove the stones from the sorted and washed cherry plum, cut each into 4-6 parts.
Pour the prepared raw materials with sugar, put on a small fire and gradually bring to a boil. Stir constantly, cook for 20 minutes.
Leave the jam overnight, covering the container with a clean towel.
Prepare clean and steamed jars. For a puree-like consistency, you can pierce the chilled jam with a blender.
Boil again for 15-20 minutes, add vanilla sugar, pour hot and roll into jars.
Cool at room temperature, store in a cool place.

To make the dish fragrant and pleasant in taste, it is necessary to observe simple, but important features of the cooking technology:

Only ripe fruits are selected. Unripe fruits are sour, and jam is made from overripe ones.
Sugar needs about 60% of the amount of fruit, otherwise the delicacy may turn sour.
To preserve the integrity of the pieces, the cherry plum is laid out in hot syrup and stand for 4-6 hours. If the jam is made from red cherry plum, it can immediately be put into hot syrup and cooked further.
If the jam is made from cherry plum with seeds, it is pierced in several places. For convenience, you can take a cork from a bottle of wine, insert a few needles into it. Using such a simple device, the work can be done faster.
Jam from yellow and green cherry plums turns amber, and the added lemon and orange will give the dish new colors and tastes.

Preparing cherry plum for cooking jam

The cooking process does not take much time:

Sort the fruits, remove debris, spoiled (if any).
Remove the tails, wash and dry, if necessary, the bones are removed.

Cherry plum jam in a slow cooker

Required components:

cherry plum - 650 grams;
granulated sugar - 350 grams;
vanilla - 2 grams;
water - 70 milliliters.

Cooking scheme:

Wash the fruits, dry, remove the stalks and seeds.
Set the “Cook” mode for 5 minutes, pour granulated sugar into the bowl, pour out the water and, stirring, prepare the syrup.
Put fruit in it, add vanilla, set the "Extinguish" mode for 1 hour.
After the end of the regime, put the finished product into a dry, sterilized container and close tightly.

Pureed cherry plum jam without cooking

The cooking process without cooking allows you to save the maximum amount of useful components.

Required Ingredients:

cherry plum - 950 grams;
vanilla sugar - 15 grams;
granulated sugar - 950 grams.

Cooking order:

Remove stems from fruits, wash and dry thoroughly.

Important! If moisture remains on the fruits, the jam will ferment.

Remove the bones and grind with a blender. For this jam, you can use the fruits, grated through a sieve.
Add the indicated amount of granulated sugar, vanilla sugar and wait until it is completely dissolved. It is necessary to stir the mass periodically.
Prepare sterilized dry containers, put “Vitaminka” in them (this is also the name of such a dish). Pour a layer of sugar on top, 0.5 cm thick. Close with a plastic lid. The delicacy prepared in this way should be stored only in the refrigerator.

A simple five-minute recipe

A simple and easy dish to prepare.

Necessary:

cherry plum - 950 grams;
vanillin - 2 grams;
granulated sugar - 650 grams.

Cooking scheme:

Wash the fruits, dry them, remove the seeds and cover with sugar. Stand for 2-3 hours until the juice separates.
Add vanillin, boil, boil for 5 minutes.
Arrange in pre-sterilized jars and close tightly.

Seedless cherry plum jam

This delicacy can be prepared in two ways. In the first case, the pieces will partially lose their integrity, in the second it will be candied fruit in a clear syrup.

Required components:

cherry plum - 850 grams;
granulated sugar - 650 grams.

First way

Action plan:

Wash the fruits, remove the tails and dry. Take out the bones.
Place the fruit in a container where it is supposed to make jam, and cover with sugar. Stand for 5-6 hours until the juice separates.
Boil and set aside again. The next boiling should be done in 5-7 hours. Repeat this procedure 2-3 times.
Boil for the last time, boil for at least 15 minutes, more if you need a thicker consistency.
Arrange in a prepared dry sterilized container, hermetically close.

Second way

Action plan:

From the indicated amount of granulated sugar and 120 milliliters of liquid, boil the syrup.
Put the fruit in it, after removing the bones.
Withstand 5-7 hours. The fruits will release some juice. Drain the liquid into a separate container and boil.
Pour the fruit with boiling syrup and leave again for 5-7 hours. Repeat this manipulation 3-4 times.
Boil the whole mass for the last time and boil for a quarter of an hour.
Arrange the finished product in a sterilized container and close using airtight lids.

Cherry plum jam with pits

Jam prepared according to this recipe cannot be eaten quickly in winter. The delicacy is intended for a leisurely long tea drinking, because it is with bones.

Necessary:

cherry plum fruits - 950 grams;
granulated sugar - 650 grams;
water - 110 milliliters.

Cooking scheme:

Pour granulated sugar into a container where jam will be cooked, pour water and prepare syrup.
Wash the fruits, dry them, remove the tails and prick with a needle in several places.
Pour into hot syrup. Leave to infuse for about 5 hours.
After the time has elapsed, boil and, after boiling for 5 minutes, leave to infuse for 5-6 hours. Repeat the procedure 2-3 times.
Boil the jam for the last time, boil for a quarter of an hour and put it in a prepared container, it must be sterilized and dry. Close with airtight lids.

Cherry plum jam with cloves

The finished delicacy will have a pleasant aroma of spices of the East. If you add cinnamon, cardamom or star anise, the jam will become a real oriental sweetness.

Necessary:

cherry plum - 850 grams;
lemon (juice) - 70 milliliters;
granulated sugar - 650 grams;
carnation - 2 inflorescences;
water - 120 milliliters;
cinnamon - 2-3 grams.

Cooking scheme:

Wash the fruits, remove the tails, dry and remove the seeds.
In a bowl intended for cooking, prepare a syrup from the specified amount of granulated sugar and water.
Put the fruit in syrup, stand for 3-4 hours.
Boil, add spices, lemon juice and boil for about a quarter of an hour.
Pour into sterilized jars. They must be dry. Close tightly.

Cherry plum jam with pears

The combination of sweet and sour cherry plum and sweet pears is amazing. Cooking such a delicacy is not difficult, and the result is excellent.

Necessary:

cherry plum - 870 grams;
pear - 700 grams;
granulated sugar - 950 grams;
water - 120 milliliters;
vanillin - 2 grams.

Cooking scheme:

Wash fruits. Remove stems and pits from cherry plum. Cut the core of the pears and cut into slices and cubes (optional).
In the prepared container, boil the syrup from water and granulated sugar.
Place fruits in hot syrup and leave to infuse for about 4-5 hours.
Boil, add vanillin and boil for half an hour.
Pour into dry sterilized jars and close tightly.

Plum jam with oranges

Necessary:

cherry plum - 750 grams;
oranges - 340 grams;
granulated sugar - 650 grams;
water - 110 milliliters.

Cooking scheme:

Wash the fruits, dry them, remove the seeds from them.
Pour into a container where jam, water will be cooked, add sugar and prepare syrup.
Place cherry plum in hot syrup and let it brew for 2-3 hours.
Wash the orange, chop with a blender and add to the cherry plum.
Boil for about half an hour, stirring occasionally to avoid burning.
Put in a dry sterilized container and close with special sealed lids.

Cherry plum jam with zucchini

Do not be surprised! Just with zucchini. This vegetable, boiled in sugar, is a candied fruit, the main thing is to cook it according to the technology.

Necessary:

cherry plum - 650 grams;
zucchini (preferably not young) - 650 grams;
sugar - 850 grams;
water - 110 milliliters;
vanillin - 2 grams.

Cooking scheme:

Wash the zucchini, cut, remove the core and cut into cubes.
Boil syrup from sugar and water and place zucchini in it for 2-3 hours. They will release a lot of juice. Drain the syrup, boil and boil for a quarter of an hour.
Wash the fruits, remove the seeds, add to the zucchini and pour boiling syrup over. Keep to nourish for 3-4 hours.
Boil, boil for half an hour and put in a sterilized dried container, close tightly.

Cherry plum jam with vanilla

To make jam with vanilla means to delight yourself with a fragrant treat all winter. Ideally, it is desirable to use a vanilla stick. If it is not available, vanillin will do.

Necessary:

cherry plum - 650 grams;
sugar - 450 grams;
vanilla stick (vanillin) - 2 grams.

Cooking scheme:

Wash the fruits, remove the tails and remove the seeds.
Put in a container where the jam will be cooked, cover with sugar. Stand for 3-4 hours until the juice separates.
Boil, boil for a quarter of an hour. Add stick or vanillin, cook for another 5 minutes, stirring.
Put in a dry sterilized container, close tightly.

Cherry plum jam with pectin

This jam is a jam or confiture that goes great with pancakes, pancakes and other dishes.

Necessary:

cherry plum - 850 grams;
sugar - 450 grams;
pectin - 2 grams.

Cooking scheme:

Wash the fruit, remove the ponytails and bones.
Place in a container, pour a little water, cover and boil for 5 minutes. Let cool.
Pass through a sieve or colander.
Pour sugar into the resulting mass, boil for a quarter of an hour.
Add pectin according to package directions. Boil 5 minutes.
Put in dry sterilized jars, close. The jam will get a thick consistency as it cools.

Cherry plum jam with lemon and cinnamon

Lemon and cinnamon go great together in sweet dishes. The first will give the finished product a pleasant tropical sourness, and cinnamon will give the original oriental flavor.

Necessary:

cherry plum - 750 grams;
lemon (juice) - 120 milliliters;
sugar - 650 grams;
cinnamon - 5-7 grams.

Action plan:

Rinse the fruits, dry, remove the seeds. Put in a container where it is supposed to cook jam. Pour in sugar, pour lemon juice and leave for 3-4 hours until the juice separates.
Boil, boil for 5 minutes and leave for 5-7 hours.
After the time has elapsed, boil, cook, stirring, so as not to burn, for about half an hour.
Put the finished product in a container, previously sterilized and dried. Close with airtight lids.

Jam with cherry plum and apples

An excellent combination of flavors. Cherry plum will bring its own note of taste, and instead of the usual apple jam, you will get a new delicacy.

Required components:

cherry plum - 850 grams;
apples - 950 grams;
sugar - 850 grams;
water - 120 milliliters.

Cooking scheme:

Wash fruits, dry. Remove the bones from the cherry plum. Cut the apples, remove the core and cut into slices or cubes.
Pour water into a container where it is supposed to cook jam, pour sugar and prepare syrup.
Place fruits in hot syrup. Withstand 4-5 hours to infuse and let the juice flow.
If there is a desire to preserve the integrity of the fruit, it is necessary to drain the syrup, boil and pour over the fruit hot. Withstand 4-5 hours. Repeat this procedure 2-3 times.
If there is not much time, boil the fruit, boil for half an hour, stirring.
Pour the boiling mixture into a dry container, close tightly.

How long the product is stored

Having prepared such a delicacy for the winter, it is important to decide: how long and how to store it correctly.

Thoroughly boiled, hermetically sealed, it is stored for about a year at room conditions.
Cooked without heat treatment is stored for about 4-6 months strictly in the refrigerator.
Cooked, laid out cold, closed with a plastic lid, it is stored in the cold and dark for about 3-4 months.

Important! There must be a “sugar crust” 0.5 cm thick on top.

Do not stop at the provided recipes. They can be used as basic ones, which can be diversified by adding additional components: berries, peaches, kiwi and other fruits. Perhaps it will be possible to create a new culinary masterpiece.

Cooked 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 conservation, so you can cook jams and preserves of any consistency from it.

During the preparation of jam, several rules should be observed.

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.
To prevent the delicacy from sour after cooking, the sugar content should be at least 60%.
When sorting fruits, wormy and darkened ones should not be left, as they can lead to rapid spoilage of jam.

Preparing cherry plum for cooking jam

Without prior infusion, only the red variety can be used.

If cherry plum is cooked with bones, 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 beep, and then spread the delicacy in sterilized containers.

Pureed cherry plum jam without cooking

To simplify cooking, you can do without cooking. 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.

A simple five-minute recipe

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

Seedless cherry plum jam

For cooking pitted jam, it is enough to follow a simple recipe.

It includes the following steps:

cut fruit and remove seeds;
put the 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.

Cherry plum jam with pits

Leaving the bones in the fruits, you must first blanch the berries, and then pierce them in several places. Aged cherry plum is mixed with sugar and boiled over low heat to a suitable 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.

In another case, it will kill 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 cooking 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 cooking for another 5 minutes.

Cherry plum jam with zucchini

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

For cooking, you need to remove the peel from the zucchini and cut into small cubes.
The ingredients should be kneaded until smooth and boiled for 10 minutes 4 times with an interval of 5-6 hours for languishing.
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 as sugar, then boil the ingredients over low heat until the desired consistency, stirring occasionally and removing the foam.
Cherry plum jam with pectin
To prepare, 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.
Cherry 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.
Cherry plum jam with pear
Having selected the ripe fruits of the 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 put it in clean jars, then cover it 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 bones from them and cut into small pieces.

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