What can be made from cherry plum except for jam. Pitted cherry plum jam

It so happened that we planted two plums at the dacha, and as time has shown, instead of one plum, cherry plum grew. Apparently, it was not a plum that was sold to us, and we found out about this a few years later, when the fruits of the cherry plum ripened on the tree. But we were not a bit upset, as this cherry plum turned out to be very tasty. It can be eaten fresh, but it also makes the most wonderful jam. I am making seedless cherry plum jam and this recipe is very simple. The main thing is to work hard and remove all the bones from the cherry plum, then you will enjoy the perfect cherry plum jam in the winter. The taste of such a jam remotely resembles a plum, but it has a hint of sourness, which is sometimes so lacking in a sweet plum. I really like the color of my cherry plum, it has a dark saturated shade and the jam, accordingly, comes out crimson like a dark rose. It is a pleasure to eat such jam, so do not miss the opportunity to cook not only beautiful, but also delicious cherry plum jam, especially since the recipe is very simple. See also how to do it.



Required products:

- 500 grams of cherry plum,
- 500 grams of sugar.




We wash the cherry plum, transfer it to a sieve so that all the water is gone and the cherry plum becomes dry.




Cut off all the pulp with a knife. We remove the bones and get beautiful slices of cherry plum. You won’t be able to remove the bone from the cherry plum with your hands, but you will have to work with a knife, but this is not entirely difficult either. Sleight of hand and diligence will help you.




Sprinkle all the cherry plum slices with granulated sugar. We leave the berries soaked in sugar. After 6 hours, the cherry plum will release juice and the sugar will melt.




Cook cherry plum jam over low heat for 45 minutes. thickens, excess liquid evaporates and you get an excellent workpiece.




We shift the jam into pre-washed, steamed and dried jars. Fill jars with jam while it is hot.




Seal tightly with lids. Cover with a warm "fur coat", leave to cool. We will store such jam in a dark place. A pantry where the sun does not penetrate is quite suitable. Bon Appetite!

Description

Cherry plum jam prepared for the winter according to this recipe is not just a tasty treat, but also a whole storehouse of useful trace elements! Cherry plum contains a large amount of vitamins, for example, C, E, A, as well as B vitamins. They help to significantly strengthen our immunity, make the skin beautiful and elastic, nails and hair strong, and the nervous system healthy.

In addition to vitamins, this fruit contains a lot of potassium, calcium, iron, phosphorus, magnesium and other trace elements. With their help, our body fights intensified against the viruses approaching it, the immune system grows stronger, and pathogenic microbes do not do any harm, simply being excreted from the body.

Cherry plum practically does not lose its useful properties during heat treatment, which makes jam from it a very valuable product.

By the color of the fruit, you can determine their composition. For example, cherry plum, which has a bright yellow color, contains a large amount of citric acid and sugar, but in fruits of dark colors, the content of useful pectin is several times higher than in lighter varieties.

An interesting fact is that cherry plum is a completely useful product. Cherry plum pulp is used in a large number of culinary recipes; jam, kvass, jam, jelly and even sauces for meat are prepared from it. And the bones are not thrown into the garbage chute at all. Of these, a special oil is isolated, which is used in cosmetology and perfumery.

Cherry plum jam, cooked at home, although it takes a lot of time, but the result is worth it, because you will receive a product that is unique in its composition and taste, which will delight you all winter. To prepare such a yummy, you just need to stock up on the necessary products and open our simple recipe with step-by-step photos that will clearly show you all the intricacies of the cooking process.

Ingredients

Cooking steps

Take cherry plums prepared in advance and rinse them thoroughly with plenty of water. Then you need to cut each into two parts and remove the bone. Pour the chopped cherry plum into a large bowl and start preparing the syrup. To do this, you will need 4 kg of sugar and a glass of water. Pour all this into a saucepan and put on fire. Stir the contents occasionally and bring to such a consistency that the sugar dissolves. Then add the remaining sugar and add another glass of water. We continue to stir the syrup without turning off the fire. As a result, a fairly thick mass should come out. We pour cherry plum with it and leave it to infuse for the night.



In the morning we look at the result. A sugar cap should appear on the cherry plum.



We remove it from the cherry plum and carefully transfer it to another container. In the meantime, carefully pour the cherry plum juice into the same container where you put the sugar cap. We put this container on fire and boil again.



Pour the cherry plum fruits with the resulting hot syrup again and again send it to infuse for the night. This whole procedure must be repeated at least three times.



Pouring the berries for the last time with syrup, the bowl with them must be put on fire and boiled for about two minutes.




That's it, your cherry plum jam is ready. Pour it into pre-sterilized jars and roll up for the winter. Or you can let it cool down a bit and eat right now.



Bon appetit!

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 fruits.

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!

The harvesting season is in full swing, so we continue to replenish our stocks of sweet vitamins for the winter and make yellow cherry plum jam. I am sure that lovers of sweet and sour desserts will appreciate it, because this jam, it would be more correct to call it that, has a pronounced aroma of cherry plum and a pleasant sourness that is inherent in this berry.

For jam you will need:

• 1 kg yellow cherry plum
• 1.5 kg sugar
• 2 glasses with a volume of 250 g of plain water

How to cook pitted yellow cherry plum jam

If you don’t cook such jam just because you need to fuss with cherry plum for a long time, removing the seeds, I hasten to please you. We won't get anything. All that is required in the first stages of preparation is to thoroughly wash the berries, let them dry a little and transfer them to a large container: a basin, a saucepan, a pressure cooker, a multicooker bowl. We will make jam in it.

Now it will move away from the usual process of cooking jam, when they put the berries, covered it with sugar and put it on fire. We need to get rid of the bones, what a jam with them! Therefore, pour water into the pan, mix and send the cherry plum to stew over medium heat.

Don't worry, 2 glasses of water is enough. During the stewing, the berries will release their juice and for the most part will be boiled / stewed in it, and pour in some water so that they do not burn when we put it on fire. Simmer the cherry plum, stirring occasionally, for 30 minutes.

During this time, we are looking for suitable jars, wash them and put them in the oven for sterilization. I choose a very small container for jam, so to speak, at one time, so that you can open it and eat it right away.

While the pan is on the stove, the cherry plum will boil, the skin will peel off the fruit, and the bones will separate from the pulp. Then we wipe the mass through a colander or sieve.

We do this carefully so that only the bones and unnecessary cake remain in the colander at the exit.

We shift the grated cherry plum back into the pan, add sugar, mix and put on a large fire.

After boiling, make it smaller and cook the jam for 40 minutes.

Remember, you need to add more sugar to the cherry plum if you don’t want to get very sour jam. The consistency of the jam will depend on how much you boil the mass. To make it look like jelly, hold it for 45-50 minutes. If you remove it from the heat after half an hour of cooking, you will get a thinner jam.

Pour the finished jam-jam into jars and tightly close the lids. Don't forget to boil them first.