Yellow cherry plum jam in a Redmond slow cooker. Recipes for making cherry plum jam for every taste

Cherry plum belongs to the plum family, and looks very similar to them. The color of the fruit can be very diverse: yellow, burgundy, red and even green. Inside the cherry plum there is a large drupe, which in most varieties is very difficult to separate from the pulp. The taste of the fruits is quite sour, but this does not prevent them from being prepared into amazing dessert dishes. One of them is jam. Today we will try to understand all the intricacies of the process of preparing this delicacy at home.

You can use cherry plum for jam of any color of fruit. At the same time, mixing different varieties, you can get a finished product of an unusual shade.

The density and softness of the fruit also does not matter. You can even use substandard products to make jam. The main requirement is the absence of rotten places on the fruit.

Before cooking, the cherry plum is thoroughly washed. If there are particularly contaminated areas on the berries, they are treated with a brush. The washed fruits are transferred to a sieve and wait for the excess liquid to drain. Peeling raw fruits from seeds is a very difficult and troublesome task, so you should not complicate the cooking process by removing the stones.

Delicious jam recipes

From yellow cherry plum

Pure cherry plum fruits, 1 kilogram, are placed in a cooking container and filled with a very small amount of water. 50 milliliters of liquid for a given volume of fruit will be quite enough.

The bowl of fruit is placed on the fire and boiled on medium heat for 5-10 minutes. Cooking time depends on the density of the cherry plum pulp. To ensure that the fruits cook more evenly, they are constantly stirred, trying to submerge the berries that have floated to the surface into the water.

As soon as the cherry plum becomes watery in appearance and is easily deformed when pressed, turn off the heat, cover the bowl with a lid and let the fruits brew for about 20 minutes. After this, the still hot berries are placed on a metal sieve and wiped, leaving only cherry plum skins and bones.

Granulated sugar is poured into a homogeneous mass. Its quantity depends on your taste preferences. Usually 1.5 kilograms of sugar are taken for cherry plum jam, but if you do not like very sweet desserts, then the sweetener can be added in proportion to the amount of the main product.

Sergey Lukanov will tell you how to make delicious yellow cherry plum jam. Video provided by the channel “Guys in the Kitchen!”

Red cherry plum jam in a slow cooker

A kilogram of clean cherry plum is placed in a multicooker bowl and filled with 100 milliliters of water. To blanch the main component, set the “Cooking”, “Steaming” or “Soup” mode for 15 minutes. The unit lid is kept closed. Afterwards, the berries are drained along with the liquid into a fine colander or sieve, and they begin to grind with a spoon or wooden pestle. As a result, all the cherry plum pulp remains in the bowl, and waste in the form of skins and seeds remains on the wire rack.

The fruit puree is transferred back into the multicooker bowl and covered with granulated sugar. You need 1.2 kilograms of it. The puree is mixed and the “Stewing” mode is set for 40 minutes. Cook the jam with the lid of the unit open, stirring the mixture periodically.

Important rule: You cannot use the multicooker at full capacity, filling it to the top with food. It is best to cook in such an assistant small portions jam – 1-2 kilograms maximum.

Jam with cherry plum pieces

Separating the seeds from the cherry plum is quite problematic, but if you decide to make jam with pieces of fruit, you will have to work hard. To prepare the dessert, cut the clean fruits in half and cut out the pit with a knife. In this case, cherry plum can be used in any color, the main thing is that the pulp is dense. The prepared halves are covered with sugar in a 1:1 ratio and the mixture is allowed to brew for 5-6 hours.

Jam is cooked in intervals, that is, the jam is boiled several times for a short time. First, place the bowl of food on the fire and bring the cherry plum mass to a boil. Five minutes of cooking - turn off the heat and leave the jam to rest for 8-10 hours. Thus, the mass is heated 3 times. No water is added to the jam, and the pieces are mixed very carefully to preserve the integrity of the cherry plum halves.

How to preserve cherry plum jam for the winter

The product is packaged hot in jars. In this case, the container must be sterilized. This can be a microwave, an oven, or simply steaming jars on the stove over a pan of water. The lids, designed to seal the jam, are boiled for a couple of minutes in boiling water. Tasty and aromatic cherry plum jam, subject to preservation rules, can be stored in a dark, cool room for up to two years.

Ingredients for making plum and cherry plum jam in a slow cooker:

• Plum – 1 kg
• Cherry plum - 1 kg
• Sugar – 1.8 kg

Many people think that cooking jam in a slow cooker is unacceptable - nothing good will come of it. And this is understandable. After all, we are used to the fact that traditionally winter jam is cooked in wide metal basins or large pans- this is what our grandmothers and mothers taught us. But time does not stand still. The development of modern technologies has given us, housewives, a royal gift in the form of a multicooker. In which you can cook not only rich borscht, bake fragrant pie or fry a delicious chicken, but also boil delicious jam. Moreover, doing this is much faster and more convenient.

For jam from plums and cherry plums, you can use fruits of any variety, the main thing is that they are ripe, without signs of spoilage. After all, the taste of the future finished jam depends on the quality of the raw materials used.

Method for making plum and cherry plum jam in a slow cooker:

This jam is stored at room temperature until the next season.

Anyuta
Author of "Notebook"
The delicate, bright and rich taste of this cherry plum jam is perfectly complemented by clove seeds. Cherry plum is a tasty, aromatic, slightly sour fruit that can saturate the body with useful substances, improve immunity and the general condition of a person. This sweetness is an excellent option to diversify the winter menu, creating an incredibly tasty and original blank. The process of making this dessert takes place with the help of an assistant - a multicooker. This kitchen “friend” of every housewife creates truly magical dishes. When preparing confiture or jam in a slow cooker, the texture, color and nutrients of the dish are preserved as much as possible.

Cherry plum jam recipe in a slow cooker

1.
Just 60-90 minutes and you can already enjoy the aromatic jam, washed down with herbal tea with your family or friends. This preparation of plums or cherry plums stores well and can be safely made in reserve to enjoy the natural dessert throughout the winter months. If desired, you can remove the seeds from the fruit or use yellow or green cherry plum as an alternative.

2.

Ingredients:

1000 grams of cherry plum;
800 grams of refined granulated sugar;
2-3 pcs. carnations.
Cooking process:

Cherry plum recipe - Place clean, dry fruits in a glass bowl. We use ripe, firm fruits without external blemishes.

3.

4.Pour in the required amount of refined sugar, mix both components, wait 2-3 hours.

5.Place the resulting fruit preparation into the multicooker bowl

6.Add grain nails

It's hard to resist such a delicacy. In addition, making jam does not require much time and effort, and cherry plum is widespread in our country and bears fruit abundantly.

For cherry plum jam, it is better to take only ripe fruits without defects. Unripe cherry plum is very sour and its jam will not turn out aromatic. Overripe berries are only suitable for making jam.

Sugar is added to cherry plum in a 1:1 ratio. Sometimes a little more, because even ripe cherry plum berries are sour, which means the finished jam will not be cloying.

Traditional cherry plum jam can be varied with the help of spices. Cloves, cardamom, cinnamon and vanilla are great.
However, you shouldn’t add all the spices at once; it’s better to choose just one, otherwise you’ll end up with an extremely tasteless product. Also note the first unusual recipe- This is a clear example of improved taste.

When making jam, you should avoid aluminum utensils. It would be correct to choose a brass or copper basin, as well as stainless steel utensils.

Please also pay attention to our. This is a related culture, so the methods of making jam have something in common and are interchangeable.

How much sugar to add: 1:1 for ripe cherry plum.

How long to cook: on average 30 minutes, but depends on the recipe.

Recipes

Jam with liqueur - the most delicious recipe

Recipes from cherry plum are very popular in the Caucasus. This berry is pickled and added to meat dishes and of course they make jam.

I suggest you cook unusual jam from yellow cherry plum with the addition of liqueur.

Choose ripe berries for this recipe, without damage or dents. You can use any liqueur - berry. A raspberry, cherry or strawberry drink will do..

Recipe Information

• Cuisine:Caucasian
• Type of dish: jam
• Cooking method: boiling
• Servings:10
• 45 min

Ingredients:

• liqueur – 10 ml
• sugar – 0.5 kg
• cherry plum (net weight) – 0.6 kg.

Cooking method

Rinse and dry the cherry plum. Remove the seeds and place the raw materials in a saucepan for cooking.


Sprinkle the mixture with sugar and leave for 12 hours.

Heat the mixture over low heat until foam appears. Cool.


Bring to a boil over low heat and simmer for 5 minutes. Cool.


Beat the mixture with a blender until smooth.


Cook over a fire with a divider until the foam disappears.


Cool the jam to a temperature of 50 degrees. Pour in the liquor. Mix.


Pour the jam to the top into a sterilized jar.


Close the jar with a scalded lid and check for leaks.


The dessert is thick, balanced in sweetness and acidity with the aroma of liqueur. Store the jam in a dry place for up to three years.


This dish is suitable for intimate gatherings in an adult company. Serve the jam at the end of dinner with a glass of liqueur and your guests will be delighted.

On a note

For an everyday menu, pour cherry plum jam over crispy waffles or add to sweet porridge.

Jam with seeds - a very simple recipe

It is better to make jam with seeds from small varieties of cherry plum.

This will save a lot of time, because The seeds of the fruit are usually tightly attached to the pulp and are difficult to remove.

This jam is in no way inferior in taste, and due to the fact that the fruits remain intact, it looks very beautiful.

Ingredients:

• cherry plum -1 kg;
• sugar - 1.5 kg;
• water - 3 tbsp.

How to cook

1. Wash the cherry plum well and place in a colander to drain.
2. For the syrup, bring water to a boil, add sugar and boil, stirring well, for a couple of minutes, the syrup should thicken.
3. Heat water in a large saucepan. It is important not to bring it to a boil! The optimal temperature is 80 degrees. Place a colander with cherry plums into the water and let sit for 5 minutes.
4. Prick each berry in several places with a toothpick. This way the fruits will not boil over and will better absorb the syrup.
5. Pour boiling syrup over the cherry plum and leave for 3-4 hours.
6. Cook the jam over low heat, stirring occasionally, for about 30 minutes, skimming off the foam at the beginning.
7. Pour the finished jam into jars and seal tightly.

Seedless jam slices

Sliced ​​cherry plum jam is an ideal treat for tea.

It looks beautiful, smells aromatic, tastes not cloying, with a slight sourness.

So that the slices remain intact, The jam should not be boiled for a long time or stirred too vigorously.

Ingredients:

• cherry plum - 1 kg;
• sugar - 1 kg;
• water - 1 glass.

How to cook

1. Wash the cherry plum, cut it into halves with a sharp knife and remove the pit. If the fruits are large, each half can be cut again.
2. Prepare sugar syrup. To do this, pour water into a saucepan with a thick bottom, bring to a boil and slowly pour in the sugar, stirring occasionally.
3. Boil for a few minutes until a thick syrup forms.
4. Pour the hot syrup over the cherry plum and leave until it cools completely.
5. Bring the container with cherry plum and syrup to a boil over low heat, turn off the gas and cool completely.
6. Bring to a boil a second time and simmer for 5 minutes.
7. Place the hot jam into prepared jars and roll up.

To prepare jam in slices, you need to remove the seeds very carefully, trying not to crush the fruit. It is important that they remain intact. It is better to immediately choose varieties of cherry plum, from the pulp of which the stone is easily separated. Red or pink varieties are ideal.

Five-minute pitted

Most quick way making jam - recipe - five minutes.

It is not difficult to perform and even a novice housewife can handle it.

According to this recipe, the berries do not boil over, retaining their shape, so The jam on the table looks especially attractive.

Ingredients:

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

Cooking method

1. Sort through the cherry plums, select the best fruits without defects, remove the seeds.
2. Place the cherry plum in a saucepan or a special bowl for cooking. Add sugar, pour in water, mix everything well and leave for 30 minutes for the juice to appear.
3. Place the container with the jam on the lowest heat, stirring, bring to a boil, skim off the foam and cook for 5 minutes.
4. Place jam into prepared sterilized jars and seal with metal lids.

In a slow cooker

Making jam in a slow cooker is not only faster than on the stove, but it is also much more convenient.

Loading everything necessary ingredients, you can mind your own business, and the multicooker will do everything itself.

However, due to the small size of the bowl, it will not be possible to prepare a lot of jam at once.

But you can alternate recipes and cook something new every time.

Ingredients:

• cherry plum - 1 kg;
• sugar - 800 g;
• cloves - 2-3 pcs.

Preparation

1. Wash the cherry plum, remove the seeds (if desired, you can cook with them).
2. Place the fruits in a multicooker bowl, add sugar and leave for a couple of hours until the juice appears.
3. Add cloves and cook on the “Stew” mode for 60 minutes.
4. Pour the finished jam over glass jars and seal with lids.

From green or unripe

Green unripe cherry plum contains much more vitamins than ripe berries.

Green fruits are firm and They don’t get soft at all during cooking.

However, such jam will be more sour than from ripe cherry plum and not everyone will like it.

Ingredients:

• cherry plum (green) - 0.5 kg;
• sugar - 150 g;
• boiled water - 1 tbsp;
• juniper berries (optional, 5 pcs).

Preparation

1. Washed cherry plum berries, seeds do not need to be removed.
2. Place the cherry plum in a saucepan, add sugar and place over low heat, stirring constantly so that the sugar melts evenly.
3. Pour a glass of boiled water and bring everything to a boil. Cook for 5 minutes.
4. Before removing the jam from the heat, add juniper berries.
5. Place the jam in jars with screw-on lids.
6. The finished jam must be sterilized directly in the jars. A special air fryer is suitable for this. If this is not the case, then you can use a large saucepan.
7. You need to lay a cloth on the bottom, place the jars on it and fill it with water. Bring water to a boil and sterilize for 15-20 minutes.
8. Allow the jam to cool, screw the lids on the jars and store.

During sterilization, the water should reach the jars “up to their shoulders.” You can’t pour more, otherwise it will pour inside when it boils.

From red cherry plum

Red cherry plum has a sweet and sour taste with a light almond aroma.

Unlike yellow, seeds are easily removed from it.

The fruits do not wrinkle and retain their shape while remaining dense.

When cooked, this prevents them from turning into mush.

Ingredients:

• cherry plum (red) - 1 kg;
• sugar - 1 kg;
• water - 1 glass.

How to cook

1. Sort the cherry plum, remove the stalks, rinse and drain in a colander. After the water has drained, remove the seeds.
2. Prepare syrup. Boil water in a thick-bottomed saucepan and add sugar. Cook for a few minutes, stirring until the sugar melts and does not burn.
3. Pour the cherry plum into the syrup and remove from the stove. Leave to infuse for at least 10 hours, preferably overnight.
   After this, bring the mixture to a boil over low heat, remove the foam and cook, stirring, for 5 minutes.
4. Remove from heat and let cool completely.
5. Place the finished, cooled jam into small glass jars, previously sterilized.

Depending on the desired thickness, the jam can be boiled several times. Each time it will become thicker.

From cherry plum and apricots

Incredibly aromatic and sweet jam with sourness can be made from cherry plum and apricots.

It turns out thick with a rich amber-honey color.

Those with a sweet tooth will definitely appreciate one of the most delicious treats for tea.

Ingredients:

cherry plum - 0.5 kg;

apricots -1 kg;

sugar - 1.5 kg.

How to cook

1. Wash the fruit. Cut the cherry plum into halves, remove the seeds. Also remove the pits from the apricots and cut them into four pieces.
2. Place apricot pieces and half the sugar in a container for making jam. Top with cherry plum and remaining sugar. The fruits should release juice; for this they need to stand for a couple of hours.
3. Over low heat, stirring, bring the mixture to a boil and simmer for 15 minutes.
4. Remove from heat and cool the jam completely. After this, boil again for 10 minutes.
   Roll the finished jam into sterilized jars.

You can add apricot kernels to the jam. To do this, you need to split them and remove the kernels. After the apricots and cherry plums have been boiled for the first time, the kernels are added to them, and the second time the jam is cooked with them. Apricot kernels give the jam a special flavor.

From cherry plum with oranges

Cherry plum goes well with oranges.

These bright fruits complement each other perfectly, giving the finished jam a pleasant citrus taste with sourness and a delicate aroma.

This delicacy can be eaten not only in its pure form, but also used as a filling for pies and rolls.

Ingredients:

• cherry plum - 1 kg;
• large oranges - 2 pcs;
• sugar - 1 kg.

Cooking method

1. Rinse the cherry plum well, place it on a clean towel and let it dry. Carefully remove the seeds, being careful not to damage the fruit too much. This is convenient to do with a hairpin or pin.
2. Place the oranges in boiling water for a couple of minutes to get rid of dirt and harmful microorganisms. Cut the fruit into several pieces, remove the seeds and puree in a blender.
3. Place cherry plum, orange puree and sugar into a saucepan. Mix everything carefully and leave for 30 minutes. This way the sugar will dissolve in the juice and the jam won’t burn.
4. Bring the mixture to a boil over medium heat, skim off the foam, reduce the gas to low and cook for another 10 minutes, stirring occasionally.
5. Pour the hot jam into pre-sterilized jars, roll them up and put them in a warm place, turning them upside down.

Cherry plum with lemon

Cherry plum and lemon jam has a special taste and aroma; it will definitely please connoisseurs of sweet and sour shades.

In addition, such a delicacy is incredibly healthy and serves as an excellent means of preventing colds.

Ingredients:

cherry plum - 1 kg;

lemon - 1 piece;

water - 250 ml;

sugar - 1 kg.

Preparation

1. Sort out the cherry plum, wash it, cut it in half, remove the seeds, and put it in a saucepan. Add half the sugar there. Leave overnight to release juice.
2. The next day, bring the container with the cherry plum to a boil over low heat and add the remaining sugar.
3. Scald the lemon with boiling water, cut into rings and remove the seeds. Pour water into an enamel pan, add lemon rings, bring to a boil and simmer for 5 minutes until the lemon becomes soft.
4. Add lemon to the cherry plum and cook everything together until tender for another 20 minutes. Be sure to stir and skim off the foam.
5. Wash and sterilize glass jars. Place the finished jam into jars, roll up with iron lids and wrap.

It is better not to cook lemon immediately in sweet syrup. Its peel may become tough and have an unpleasant aftertaste.

Cherry plum jam syrup with lemon is perfect for soaking sponge cakes.

From cherry plum with zucchini

Cherry plum with zucchini is a very original and unusual combination.

If you offer ready-made jam to your friends, they will never guess what it was made from.

And all because zucchini in combination with cherry plum and sugar will change its taste beyond recognition.

Ingredients:

• cherry plum - 0.5 kg;
• zucchini - 0.5 kg;
• sugar - 700 g.

How to cook

1. Wash the cherry plum fruits and remove the seeds.
2. Peel the zucchini, cut lengthwise and remove the seeds. Cut the pulp into small pieces. It is important that the pieces of zucchini are no larger than the size of cherry plums.
3. Place the cherry plum in a saucepan, add sugar on top and cook over low heat.
4. When the sugar has melted, add the zucchini to the pan. Mix everything well.
5. Bring to a boil, skim off the foam and cook for 10 minutes.
6. Leave the jam to sit overnight, boil again in the morning and put into ready-made dry jars.

1. To sterilize jars, use simple, modern methods. I suggest trying to do this in a microwave oven. Pour 1cm of water into a clean jar and turn on the microwave at full power for 3 minutes. Use a towel to remove the jar and drain the remaining hot water.
2. It is recommended to store jars of cherry plum jam in a cool, dark place, for example, in a pantry. The bottom shelf of the refrigerator is also suitable, however, not everyone has enough space there. In this case, there is no need to despair. Cherry plum jam can be stored well in an apartment at room temperature.
3. Properly cooked and sealed jam will not spoil for several years. But it is better not to store seeds with seeds for more than six months. The reason is hydrocyanic acid, a dangerous poison that the seeds begin to release over time. You shouldn't put your health at risk.
4. According to any recipe, cherry plum jam turns out tasty and aromatic. This berry goes well with other fruits, adding a slight sourness to the finished product. Cherry plum tolerates heat treatment well and does not lose its taste for a long time.

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If you already have enough cherry plum liqueurs and compotes in your supplies, then it’s time to start making jam. In this case, jam is not suitable, since extracting seeds from small or overripe fruits is a rather labor-intensive and boring task. For this reason, making cherry plum jam is an ideal option. In winter, the delicacy can be spread on bread, used as an ingredient for sauce or when baking pies.

To prepare the preparation, you can use berries of any size and type. Before cooking, they must be thoroughly washed and pitted. The finished treat is packaged in jars up to a liter in volume. This will make it possible to have fresh jam for daily consumption or making pies.

Fruit preparation

To make cherry plum jam, you can use any fruit. Before placing the cherry plum in the pan, rinse it thoroughly, changing the water several times. Next you need to remove the stalks. Only after this can the berries be used to prepare delicacies.

How to properly prepare containers?

The pan for cooking jam must be thoroughly washed. Jars for preparation must be disinfected using dry sterilization. To do this, they are placed in the oven wet upside down. Lids are also placed on them, which will then be used for sealing. Next, you need to set the temperature to 120 °C and turn on the oven for 15 minutes. An important condition for the procedure is that the jars are wet. Otherwise they may burst.

How to make cherry plum jam at home?

Before preparing the delicacy, you need to prepare a saucepan, a bowl for berries, jars and the necessary ingredients. To do this you need:

• 1 kilogram of cherry plum;
• 500 grams of sugar;
• 2 lemons;
• 1 liter of water.

Classic recipe for pitted yellow cherry plum

First you need to wash the berries, remove seeds and stems, and then put them in a saucepan. Lemon juice and sugar are added to the berries. Next, the mixture is thoroughly mixed and put on fire. The mixture must be brought to a boil, stirring constantly and removing the foam from the jam. In general, it takes about 40-45 minutes to cook.

Then you need to rinse the jars three times and sterilize them. After cooking, the mixture is placed into jars, pressing well with a spoon. This will remove any air bubbles. Next, the blanks need to be rolled up with lids and placed in a dark place, then wrapped in several kitchen towels or a warm blanket.

Without water

To prepare jam according to this recipe, the use of water is not required. The mass itself will be more concentrated and thick, which is necessary for preparing the filling for pies. The cooking process is similar to the classic recipe.

With apples and zucchini

In this case, you will need 800 grams of apples and 600 grams of zucchini. Apples and zucchini must be thoroughly washed, peeled and cored along with the seeds. After these ingredients, you need to finely chop and pour into a saucepan with 500 milliliters of water. The contents are brought to a boil and cooked until the components of the future jam are completely softened.

Then you need to add 600 grams of pitted cherry plum and 1 kilogram of sugar to the pan. Next, the mass is mixed and cooked under the lid for another 30-40 minutes.

The finished delicacy is scattered into jars, rolled up and allowed to cool in a dark place.

From red cherry plum

First you need to wash 1 kilogram of berries well, and also remove their stems and seeds. After that, they are poured into a saucepan and 300 grams of sugar are added to it. This is due to the fact that red cherry plum is sweeter, so you don’t need to add a lot of sugar. Then the mass must be mixed well and put on fire. After bringing to a boil, cook for another 30-40 minutes.

Next, you need to rinse the jars three times and sterilize them in the oven at 120 °C for 15 minutes. After cooking, the delicacy is placed in jars, pressing well with a spoon, which will make it possible to eliminate air bubbles. Next, the blanks are rolled up with lids and placed in a dark place, wrapped in several layers of kitchen towels or a warm blanket, for a day.

In a slow cooker

Cherry plum jam can also be prepared in a slow cooker. To do this, 500 grams of berries are peeled, placed in the container of the device and 400 grams of sugar are added. Prepare the mixture in baking mode for 40 minutes. This jam will not be inferior in quality and taste to its counterpart prepared using the classical method.

Storing jam

The optimal temperature for storing cherry plum preparations is 10-15 °C. In this case, the jars must be reliably protected from sunlight and high temperatures. A great place for this is the refrigerator door or dark pantry. It is not recommended to place jars in the cellar, as the contents may freeze and spoil.

These recipes for making cherry plum jam are available to any housewife who decides to prepare tasty treat for spreading on bread or using as a filling in homemade pies. By following these simple rules, you can make a great treat for the whole family!