At first, it may seem that the recipes presented below are for lazy housewives who do not want to bother with cleaning berries. In fact, cherry plum jam with pits turns out to be an order of magnitude tastier and more aromatic than analogues with peeled fruits, and for many it is a desired delicacy, eating which turns into an entertaining process.

How to cook cherry plum jam?

Help to cook cherry plum jam simple recipes and intelligible recommendations, the implementation of which will be the key to obtaining an ideal workpiece in all respects.

1. For cooking jam, you can use all kinds of cherry plum varieties and high-quality fruits of very different ripeness without damage and dents.
2. The selected specimens are washed, dried and, if desired, each is pricked with a needle in several places or with a fork to maintain integrity.
3. Prepared berry fruits are poured with sugar syrup and, according to the recipe, are boiled immediately or after soaking and cooling.
4. The preparation of cherry plum jam can be divided into several stages, involving boiling and cooling the workpiece, which preserves the integrity of the fruit and the transparency of the syrup.
5. When ready, the hot delicacy is sealed hermetically in sterile containers and wrapped upside down until completely cooled.

Yellow cherry plum jam with pit

Sunny in appearance, appetizing and surprisingly tasty, yellow cherry plum jam with pits succeeds. The billet can be made thicker and richer by increasing the number of boiling and steeping cycles or by extending the heat treatment time at the last boil of sweets until the desired texture is obtained.

Ingredients:

• yellow cherry plum - 1 kg;
• water - 0.5 l;
• granulated sugar - 1.2 kg.

Cooking

1. Prepared cherry plum is poured with water and heated to a temperature of 75 degrees.
2. The fruits are shifted briefly into a container with cold water, drained into a colander.
3. From the water in which the berries and sugar were blanched, syrup is boiled, plums are poured into containers for cooking jam, and left to cool.
4. Heat the mass to a boil, cool again.
5. The cycle of heating and cooling is repeated 2 more times, during the last heating, white cherry plum jam with stones is boiled for 15 minutes, corked in sterile jars, wrapped.

Pitted red cherry plum jam

No less tasty and rich is red cherry plum jam. The characteristic sourness inherent in the fruit eliminates the excessive sweetness of the workpiece. If you want to get more of a liquid component than a berry filling, you can increase the amount of water when cooking sugar syrup.

Ingredients:

• red cherry plum - 1 kg;
• water - 100 ml;
• granulated sugar - 1 kg.

Cooking

1. Heat water in a container for cooking jam, gradually add sugar, stirring, boil for a minute.
2. Prepared berries are placed in the resulting syrup, the contents are allowed to boil again, boiled for 5 minutes, left to cool.
3. Repeat boiling and cooling 2 more times.
4. The last cooking is extended to 15 minutes, hot red cherry plum jam with stones is corked in sterile containers, wrapped.

Zucchini jam with cherry plum - recipe

The following recipe will avoid adding water to the sweetener. In this case, zucchini acts as an additional source of moisture, with which cherry plum jam will be prepared for the winter. The pulp of the vegetable, neutral in taste, manifests itself at its best in such preparations and, being soaked in juices and syrup, is an ideal accompaniment for berries.

Ingredients:

• cherry plum - 1 kg;
• zucchini - 1 kg;
• granulated sugar - 2 kg.

Cooking

1. Prepared cherry plum and diced zucchini pulp without peel and inner pulp with seeds are mixed with sugar and left overnight to separate the juice.
2. Boil the delicacy 3 times for 10 minutes, each time allowing the mass to cool.
3. At the last heating, the delicacy is boiled to the desired density.
4. Lay out hot jam from zucchini and cherry plum in sterile jars, cork, wrap.

Cherry plum jam with orange - recipe

Fragrant and delicious cherry plum jam with orange will amuse your taste buds with a cup of tea and remind you of a hot summer in a cold winter. You can decorate sweetness only with citrus juice or using the whole fruit along with the peel and zest. In the latter case, the orange is thoroughly washed, blanched in boiling water for 2-3 minutes and pitted.

Ingredients:

• cherry plum - 1.5 kg;
• oranges - 0.5 kg;
• granulated sugar - 1.5 kg.

Cooking

1. Juice is squeezed out of oranges, mixed with sugar, heated to a boil and prepared cherry plum is loaded into the resulting orange syrup.
2. After cooling and infusion, place the container on the stove, boil the contents for 5 minutes, cool.
3. Repeat the boil and cool cycle 2 more times.
4. Hot laid out delicious jam from cherry plum in sterile containers, corked, wrapped.

Jam "Pyatiminutka" from cherry plum

With stones not only retains a fresh berry flavor and most of the vitamin arsenal. In this case, a transparent tasty syrup will be complemented by whole fruits, which both adults and children will not mind eating. For the execution of the recipe, white or red cherry plum is equally suitable.

Ingredients:

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

Cooking

1. Syrup is boiled from water and sugar, prepared berries pierced in several places are poured over it, left to cool.
2. Place the workpiece on the stove, heat to a boil, reduce the heat to a minimum.
3. Cherry plum jam with pits is simmered for 5 minutes, poured into jars, corked, wrapped.

How to cook thick cherry plum jam?

The following recipe is for lovers of thick blanks. By following simple and affordable recommendations, it will be possible to cook, which will provide the desired texture of sweetness. A rich berry syrup will become a delicious jelly, in which juicy berries will be tempting to tasting.

Ingredients:

• cherry plum - 1 kg;
• gelatin - 30 g;
• granulated sugar - 400 g.

Cooking

1. Prepared cherry plum is often pierced with a fork, placed in layers in a saucepan, sprinkled with sugar mixed with gelatin.
2. Leave the workpiece for a day until the juice is separated, after which it is placed on the stove and heated over low heat until it boils.
3. Immediately laid out from cherry plum with seeds in sterile jars, corked, wrapped.

Cherry plum jam with syrup

Cherry plum jam with pits in syrup, cooked with the addition of vanilla sticks, which will give the sweet an unforgettable aroma and unusual taste, will turn out to be especially tasty. To prepare the workpiece, it is preferable to select ripe, fleshy fruits and, do not be too lazy and chop each with a fork on both sides.

Ingredients:

• cherry plum - 1 kg;
• water - 600 ml;
• vanilla pod - 1 pc.;
• granulated sugar - 1.4 kg.

Cooking

1. The prepared cherry plum is blanched in water heated to 80 degrees, after which it is dipped into a container with ice water.
2. From the required amount of water taken after blanching the berries, and sugar is boiled sugar syrup, adding vanilla and boiling the mass for 5 minutes.
3. Cherry plum is poured with syrup for 4 hours, after which it is boiled in the smallest heat for 15 minutes.
4. Lay out the hot jam in the vessels, cork.

Cherry plum jam without sugar

You can cook cherry plum jam with seeds for the winter without adding sugar. For this, well-ripe fruits are ideal, which must be thoroughly washed, often pierced around the entire perimeter with a fork and left for 3-4 hours in a container for cooking jam. You can make a blank in a saucepan with a thick bottom, maintaining a minimum fire, or you can simmer the mass in a bowl in a water bath.

Ingredients:

• cherry plum - 2 kg;
• honey - to taste.

Cooking

1. The prepared cherry plum is placed in a container for cooking jam, kept for 3-5 hours at room conditions, after which it is simmered in the smallest heat or a water bath for 30 minutes.
2. 5 minutes before the end of the cooking process, you can sweeten the treat to taste with honey.
3. The hot mass is laid out in jars, corked and wrapped until it cools.
4. Store such a workpiece in the cold.

Cherry plum jam in a slow cooker

Cherry plum jam with pits is prepared in a slow cooker especially simply and quickly, without any extra labor. The device will provide gentle heating of the contents of the bowl, in which the sugar will dissolve in time, and the berries will retain their integrity, while being qualitatively soaked in the syrup formed during the cooking process.

Ingredients:

• cherry plum - 1 kg;
• water - 50 ml;
• granulated sugar - 800 g.

Cooking

1. Water is poured into the bowl of the device, cherry plum and sugar are added.
2. The delicacy is prepared in two steps: the sweetness is boiled on the “Extinguishing” for 20 minutes, the mass is left to cool, after which the cooking is repeated.
3. Arrange jam in jars, cork, wrap.

Cherry plum jam in a bread machine

It is convenient to cook from cherry plum in a bread machine equipped with a special mode. With this preparation, the integrity of the fruit and the transparency of the syrup are preserved, which can be thickened as desired by adding at the end of the operation of the device to the specified amount of base components half a bag of gelling sugar.

Any of us is familiar with this delicious cherry plum, as it is commonly called. The debate about whether it is a berry or not continues to this day, but there is no general opinion. Let there be a berry. But it is not only tasty in itself, but you can cook a lot of it delicious preparations: from compotes to jams. What can we say about cherry plum jam for the winter, which thrifty housewives love to cook for the future! It will never be enough for the winter - no matter how much you do. Children know which jar to open.

Cherry plum jam: harvesting features

In the preparation of jam, you can use the fruits of cherry plum of any variety. There is no fundamental difference. The only thing that needs to be corrected for is the acidity of the variety. The more acidic the variety, the more sugar is needed.

From the point of view of aesthetics, jam-assortment of varieties of different colors looks more interesting. Such spices as cinnamon, juniper berry, cardamom are successfully combined with the taste component of cherry plum. If you come across cherry plum without the necessary sourness, you can always improve the taste by adding citric acid or lemon concentrate.

Compared to making jam from other fruits or berries, cherry plum is completely unpretentious and does not require any special processing or preparation. This is its main advantage: I took it and cooked it. Another big plus is that you can cook cherry plum jam in an ordinary enamel bowl, in a slow cooker, and in a saucepan (in which not every jam can be cooked).

What plum is better to take

To make jam, professionals advise using the following varieties of cherry plum: Gek (yellow), Monomakh (red), Vladimir comet (red) and Gift to St. Petersburg (yellow). They all boil evenly, even if you cook assorted jams. And no matter how you mix them, the taste is excellent, balanced, without any third-party notes.

Preparing the right fruits for jam does not take much time and does not require any additional effort. Easy processing, the only difficulty of which is the removal of stones from the fruit.

Storage of such winter harvest, like cherry plum jam, does not require much cunning. If the jars are sterilized as expected, then after placing the jam on the jars, they can not even be wrapped. It is necessary to allow the workpiece to cool naturally and move it to storage in a cold place. A refrigerator, cellar, basement - any available cool storage place will be appropriate here.

Cherry plum jam recipes

A variety of recipes and cooking methods allows you to prepare jam for every taste for the winter.

Yellow plum jam

Recipe:

• cherry plum yellow - 1 kg;
• bottled water - 250 ml;
• granulated sugar - 700 g.

Technology:

1. Rinse cherry plum fruits thoroughly. Remove ponytails. Throw away spoiled fruits. Dry the rest.
2. Transfer to prepared wide saucepan. You can use an enamel bowl. Pour in the specified amount of water.
3. Boil the contents of the container with cherry plum. Reset fire to minimum. Cook until fruits are soft. It is easy to determine the end of cooking: as soon as the skin begins to peel off the berries, and their color changes and darkens, the process is completed. The stove should be turned off and the container should be left to cool on it.
4. Next, still hot berries need to be rubbed through a sieve or colander. The bones and skin will remain in the sieve. After rubbing, a homogeneous mass will be obtained. It must be boiled down to the consistency of jam. During cooking, add sugar. Cook until done.
5. The appearance of foam on the surface will be a sign to reset the fire to a minimum. After that, cook the jam for 10 minutes with constant stirring. After that, the jam is ready.
6. Next, you need to pack it in sterile jars, roll up and cool.
7. Storage - in a dark cool place.

Red plum jam

Recipe:

• red cherry plum - 3 kg;
• sugar - 1.5 kg;
• cinnamon - 3 sticks.

Technology:

1. Rinse cherry plum fruits thoroughly. Remove stems and spoiled fruits.
2. Remove the bones from the cherry plum in any convenient way (does not play a role).
3. In a pre-prepared pan (with a thick bottom), move the fruits processed and prepared for further work.
4. Place the saucepan on the stove, over moderate heat.
5. After boiling the contents of the pan, you must constantly remove the foam. Do not forget to stir the future jam, otherwise it will burn easily.
6. In the middle of cooking, add cinnamon sticks.
7. Continue the process until boiling. When the contents begin to obviously drag on and the first strong “gurgles” appear, it is necessary to remove the pan. Give a few minutes to "rest".
8. After that, remove the cinnamon sticks and pack the hot jam in sterilized jars. Roll up with sterilized lids. Turn over carefully. Banks do not need to be wrapped. Let cool naturally.
9. From the number of fruits indicated in the recipe, more than two liters of excellent jam are obtained.

Assorted cherry plum jam in a slow cooker

Recipe:

• cherry plum yellow - 1 kg;
• red cherry plum - 1 kg;
• cinnamon - 3 sticks;
• lemon concentrate (or acid);
• juniper berry - 5 pcs.

Technology:

1. Wash both fruits thoroughly. Make an incision with a knife, open each berry and remove the stone. Then cut the cherry plum halves into medium cubes.
2. Then the prepared cherry plum should be moved to the multicooker bowl. Add some bottled water. A lot of water is not required - cherry plum will give juice.
3. Pour granulated sugar into the bowl. Turn on and set the multicooker to the "Extinguishing" program. Cycle time - 30 minutes.
4. During the stewing process, stir the contents of the bowl with a silicone or wooden spatula until the sugar is completely dispersed. After that, the future jam should be stirred every five minutes, until the end of the stewing cycle. The foam that forms during the process must be removed with a spatula.
5. In the process of cooking jam, add cinnamon and lemon concentrate (you can use citric acid). Remove the cinnamon sticks at the very end of the stew.
6. Then switch the multicooker to the "Baking" mode for 15 minutes and cook the jam with continuous stirring.
7. Further - according to the usual scheme: package the finished jam in pre-sterilized containers. Roll up with sterilized lids. Put upside down and chill.

Cherry plum jam: a large preparation for the winter

Recipe:

• cherry plum of any variety or assorted - 10 kg;
• granulated sugar - 5 kg.

Technology:

1. Prepare glass containers for jam in advance. It is better to take small jars that must be washed with soap and dried on a cloth towel.
2. Thoroughly rinse the berries prepared for work.
3. Remove stems and pits from each fruit.
4. Pass the processed cherry plum through a meat grinder, through a large grate. Measure the scrolled berry with a liter measuring stick - you should get five liters.
5. In a basin with a scrolled berry, add granulated sugar in a ratio of 1: 1.
6. Thoroughly stir the resulting mass. Move to stove, medium heat. Boil, with constant stirring, for about three hours. If there is a desire to get a less thick jam, the boiling time must be reduced.
7. Pack ready-made jam in prepared containers. Roll up with sterilized lids.
8. Store in a cold place (refrigerator, basement, cellar).

Healthy and tasty cherry plum jam will delight your family all winter!

Time: 70 min.

Servings: 10-12

Difficulty: 2 out of 5

Amber cherry plum jam in a slow cooker

Cherry plum is often called a plum. These two cultures are really similar both in taste and in appearance. Only cherry plum fruits are smaller and have a sweet-sour, tart taste.

Therefore, they are used not only for cooking confectionery, but also in sauces for meat, marinades and other savory dishes.

Compote is made from cherry plum, jam, jam or marmalade is made. Sweet blanks for the winter from this plum are perfectly stored in the cellar. They have only one drawback: they are eaten very quickly. And any housewife is obliged to be able to cook amber jam from cherry plum in a slow cooker.

Like any other fruit tree, cherry plum is different varieties. Most often there are yellow fruits or red, with a purple or crimson hue. The taste of yellow plums is usually sweeter, while red ones have a tart taste. Any variety and even a mixture of them go into jam or jam.

Cherry plum jam can be prepared with or without seeds. I offer the best version of plum sweetness: pitted. Such a preparation is good with tea, and it will do for a pie. After all, sweet and sour jam from these fruits is very harmoniously combined with butter or shortcrust pastry.

Let's move on to the cooking process

I prefer jams or jams that are thick, fruity, and full of flavor, so I don't add water when simmering.

Step 1

Cherry plum must be sorted out, twigs, leaves and spoiled fruits removed. From berries with small defects, you can cut off "bad" places. Then the plums must be washed and folded into a colander or sieve to drain excess water. Let stand for half an hour.

Step 2

Now we need to deal with the bones: remove them from the fruit. You can use a bone pusher, but practice has shown that this event not only takes more time, but is not as effective as it seems.

Yes, and the plum is crumpled and releases juice. The cores are well pulled out of the ripe cherry plum, so we cut the fruit into halves with a sharp knife and remove the bones with our hands.

Step 3

We shift the processed fruits into the bowl of the multicooker and cover with sugar. We mix. It is better to let the mixture stand for 30-40 minutes so that the fruit releases the juice into granulated sugar. Then mix again.

Step 4

We load the bowl into the multicooker and select the mode. If your miracle stove is equipped with a special “jam” program, then turn it on. In the absence of it, use the "baking" or "stewing" modes. The preliminary time of the first cooking is 40 minutes.

I will say right away: during this period of time, the jam is unlikely to boil down to the desired density and a beautiful transparent amber color. But, perhaps, for your taste, he does not need to become one.

Someone prefers fruit jam to be slightly boiled. Just keep in mind that undercooked jam is not subject to long-term storage, it must be eaten quickly.

Therefore, we open the lid of the multicooker, mix the jam, try it and decide whether such a taste and consistency of cherry plum jam will suit you. If not, cool the mixture, and then proceed to the next step.

Step 5

After all the stages of cooking are completed, add a little vanillin to the bowl and mix well, let the aroma “disperse” and transfer to an already sterilized container. Then roll up or cover with lids and after complete cooling, you can move the blanks to the cellar.

If there is a desire to cook amazing jam for family tea parties, then in the same way you can cook cherry plum with seeds.

Cherry plum jam delicious recipe

Making jam from red cherry plum in a slow cooker is easy and fast. The product turns out to be a very beautiful bright burgundy color with an amazing taste and aroma. Ready jam should flow from a spoon with a thin thread. Cooled is a kind of jelly. In order for the jam to gel well, the sealed jars should not be shaken until completely cooled. This jam is a wonderful dessert for the tea table.

Cooking

• Cherry plum red large mature (pitted) - 1 kg
• Granulated sugar - 1 kg
• Water - 0.5 cups
• Lemon - 0.5 pcs.

Preparation time- 15 minutes

Cooking time– 1 hour 40 minutes

Exit- 1.5 l

Multicooker PHILIPS HD303

1. Prepare all the necessary ingredients.

2. Wash the cherry plum, cut each fruit in half and remove the seeds.

3. Put the cherry plum into the bowl of the multicooker and pour in the water.

4. Insert the bowl into the body of the multicooker, close the lid, use the "Menu" button to select the "Extinguishing" mode, set the time to 1 hour 20 minutes and press the "Start" button. Cook 15 minutes.

5. Add 1 cup of sugar to the boiled cherry plum.

6. Mix everything thoroughly and simmer for another 10 minutes.

7. Add 1 cup of sugar again.

8. Continue stewing until the end of the program, gradually adding all the sugar. Add lemon juice 5 minutes before the end of cooking.

9. After the beep, turn off the multicooker from the mains, and pack the finished jam in sterilized jars of a small capacity.

10. Seal jars with boiled canning lids.

Red cherry plum jam turns out so tasty that it is eaten very quickly, so do not be lazy, make as many jars as possible to last the whole winter. Bon appetit!