Super-tasty cherry plum and zucchini jam for the winter with turmeric is a “special” preparation. Seedless cherry plum jam with apples

Craftsmen can make jam from any gifts of nature, not only from berries and fruits, but also from nuts, fir cones and even zucchini. Despite the insipid taste of the original product, zucchini jam is very fragrant and tasty. Brewed according to the classic recipe, it has a rich amber syrup with transparent pieces of pulp inside, similar to candied fruit.

To add flavor and additional flavors, citrus zest and juices, apples, pears and plums, nuts and even nasturtium and marigold flowers are added to the jam. Depending on the chosen recipe, the finished product may be liquid, have the appearance of jam or thick jelly. From young vegetables, the jam is very tender and not very thick. From the old, dryish pulp, a rich, thick mass is cooked. Under a tin cover, the workpiece is stored for 2-3 years, and under a nylon cover for about 1 year in the refrigerator.

How to properly prepare zucchini jam and surprise your loved ones with it is described in the following three recipes.

Classic zucchini jam

The most famous recipe in everyday life.

List of ingredients:

• Zucchini - 1 kg.
• Sugar - 1 kg.
• Water - 700 ml. - 1 l.
• Citric acid - 0.5 tsp.

Cooking method:

1. Cut the zucchini pulp into small cubes and cover with the whole amount of sugar. Cover with a lid or film and leave in a cool place for a day.
2. When the released juice completely takes away all the sugar, add water to the pan (from 500 to 1000 ml, look at the mass), mix and put on a medium fire.
3. Cook, stirring occasionally and without covering with a lid. In general, it is advisable to cook jam in a wide enameled bowl, so the boiling area is larger and the workpiece is cooked faster.
4. At the end of cooking, add citric acid and mix thoroughly. If the syrup begins to form into a ball on a cold plate or in water, then you're done.
5. Then it needs to be poured into sterile half-liter jars and corked with tin lids. Immediately turn upside down and cover with a thick blanket.

Zucchini jam with pears

Prepared from overripe zucchini and small soft-fleshed pears.

List of ingredients:

• Pears - 2 kg.
• Zucchini (pure pulp) - 2 kg.
• Sugar - 2 kg.
• Water - 1-1.5 liters.
• Citric acid or lemon juice - 0.5 tsp. or 0.5 st.
• Zest of lemon or orange - 1 tbsp. l.

Cooking method:

1. From the halves of ripe pears with a spoon, remove the pulp without cores.
2. Coarsely chop the zucchini and pass through a meat grinder. Sprinkle sugar on top and leave for a day so that the juice comes out.
3. Wash an orange or other citrus fruit with soap and water to remove the paraffin shell from the peel. Grate. Fold the finished zest for the time being in a small bowl and cover with cling film so that the essential oils do not evaporate.
4. Mix zucchini with pear puree, add water and put on medium heat. Stir often, as the pear puree burns badly.
5. Cook until the water is reduced by a third. Add orange peel and citric acid.
6. Stir, boil for another 10 minutes and check readiness, as in the previous recipe. When the syrup is ready, pour into jars and seal.

Walnut, citrus and zucchini jam

Zucchini jam with the addition of one or two oranges or lemons is prepared quite often, below is a more luxurious version with assorted citrus and nuts.

List of ingredients:

• Zucchini - 2 kg.
• Lime - 1 pc.
• Lemon - 2 pcs.
• Orange - 2 pcs.
• Walnuts - 200 g.
• Sugar - 1.5 kg.

List of ingredients:

1. Wash off the paraffin shell from all citrus fruits by cleaning them well with a washcloth and soap. Squeeze the juice from the lime, grate the zest from the lemon and orange. Immediately put it in a small bowl and cover with a film, otherwise most of the aromatic essential oils will evaporate.
2. Discard the white part of the peel. Peel the lemon and orange slices from hard films and cut into small pieces (scroll through a meat grinder).
3. Cut the zucchini into small cubes in advance and sprinkle with sugar. The juice that comes out should completely moisten all the sugar. This usually takes a night or about a day.
4. Mix zucchini with citrus. Pour in water, boil over medium heat for an hour. The liquid should go by a third. Add the zest, mix well and keep on the stove for about 10-15 minutes.
5. Check the syrup, if ready, then pour the jam into jars and cover with tin lids.

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.

1. 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.
2. 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.
3. 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.
4. 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.

1. 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.
2. 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.
3. 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.
4. 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.

1. 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.
2. 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.
3. 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.
4. 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.

1. 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.
2. 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.
3. 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.
4. 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.

1. 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.
2. 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.
3. 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.

1. 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.
2. 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.
3. 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.
4. 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

1. 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.
2. 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.
3. 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.
4. 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.

1. 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.
2. 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.
3. 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

In summer, when there is such a rich selection of fruits and berries for preservation, we advise you to pay attention to cherry plum. This is a very tasty kind of plum, which has a huge supply of vitamins C, A, E, iron, phosphorus, calcium, sodium and other substances.

It is very useful for losing weight people who are on a diet. Also, cherry plum will not be superfluous in the diet of people who are building muscle mass.

Since the period of fresh cherry plum is very short, it is necessary to stock it up for the winter, especially since this sunny fragrant fruit is ideal for cooking jams, jams and compotes.

Seedless cherry plum jam with apples

Cherry plum jam turns out to be a beautiful color and has a pleasant unsweetened sour taste. Often, pectin is added to it for a thicker consistency, but you can simply add apples rather than using synthetic pectin, especially since cherry plum is often combined with other berries and fruits.

Ingredients:

• cherry plum - 2 kg;
• apples - 2 kg;
• granulated sugar - 3 kg.

Cooking:

This jam is surprisingly easy to make. We sort out the cherry plum and rinse it. After drying, we remove the seeds from the fruits, and put the halves in a bowl in which the jam will be cooked.

Wash apples thoroughly and dry. If the apples are from a home garden, then leave the peel. If they are purchased, then it is advisable to peel off the skin. Cut the apples in half, remove the core and cut the pulp into medium slices. Processed apples are also put in a basin to the cherry plum.

Pour the fruit with sugar, mix or shake well so that the sugar and fruit are mixed. We cover the basin with a lid and leave it for 4-5 hours so that the fruits give the juice necessary for making jam.

When enough juice is formed in the basin, place it on the burner and boil the jam over high heat. When the liquid gurgles, immediately reduce the heat and cook for a quarter of an hour. After that, set the jam aside and wait for it to cool completely.

We return the chilled jam to the fire and cook again for 20 minutes over low heat.

In the meantime, prepare jars for conservation. It is undesirable to use synthetic detergents for washing containers, as they rinse out very poorly and can get into the workpiece. It is better to wash the jars with baking soda or laundry soap and, after rinsing them well, steam them over hot steam to sterilize.

We lay out the hot jam in jars, roll up and store in a cool and dark room. Bon appetit everyone!

Ingredients for the recipe "Yellow cherry plum jam with zucchini in pineapple juice":

Recipe for jam from berries and vegetables

Preparation of the dish according to the recipe "Yellow cherry plum jam with zucchini in pineapple juice":

Step 1

Step 2

Step 3

Step 4

Dissolve sugar in pineapple juice, bring to a boil with constant stirring and boil for 2-3 minutes. Then filter the solution through boiled flannel or gauze folded in 3-4 layers and bring to a boil again.

Step 5

Step 6

After aging, boil the cherry plum and zucchini over low heat for 7-8 minutes (counting from the beginning of boiling) and hold for 4 hours.

Step 7

Step 8

Zucchini jam with lemon

For 1 kg of zucchini - 1 kg of sugar, ½ stack. water, 1 lemon. Prepare a syrup from sugar and water, load zucchini into it, cut into small cubes. Cook from the moment of boiling for 30 minutes, add the lemon passed through a meat grinder (remove the bones, they are bitter), cook for another 15 minutes. Store like regular jam.

Zucchini jam with oranges

For 1 kg of zucchini - 800-900 g of sugar, 1 orange.

Remove the core from medium-ripe zucchini, do not peel the skin. Cut the oranges, remove the pits, do not remove the peel. Skip everything through a meat grinder. Pour in sugar and cook like regular jam, skimming off the foam. You can boil, leave overnight, boil again the next day to the desired density and roll up.

Zucchini jam with pineapple Once I cooked squash jam with Antonov apples. It turned out delicious, but then my husband didn’t even want to try, he’s not a fan of jam. And now he ate the whole plate prepared for the photo shoot, tried everything and asked: “How to distinguish where the zucchini is and where the pineapple is?” The jam has a pleasant, delicate, light pineapple flavor. Pieces, like small marmalade - elastic and soft, do not spread.

Step by step photo recipe

Zucchini abundance suggested jam. We make jam from zucchini of any size. We clean the zucchini and completely remove the seed soft part. What is left, cut into small cubes. I have - 1.5 kg of chopped zucchini. Prepare another 1.2 kg of sugar, 0.5 teaspoon of citric acid and a small jar of canned pineapples.

How to cook zucchini jam: Salt pineapple juice (100 ml) and prepare sugar syrup on it. Pour zucchini with hot syrup, sprinkle with citric acid, mix well. Let's leave it for an hour. It is not necessary to cook zucchini jam right away, zucchini can boil.

Salt the syrup from the zucchini, it will be a little more, heat it up and pour the zucchini again. Let's wait again for an hour. Cut the pineapples in the same pieces as the zucchini. Add pineapples to the zucchini, put on fire, heat to a boil. Let's let it cool down. Let's do this a few times. At first, a lot of juice will stand out. Then the zucchini will absorb some of the juice, and some will evaporate, and the amount of jam will decrease. The zucchini pieces will look like pineapples. Then we cook the jam for 15-20 minutes over low heat and pour into prepared sterilized jars. The yield of jam is equal to the amount of sugar taken - 1.2 kg.

Zucchini jam is ready. Bon appetit!

Zucchini jam with orange, lemon and carrot juice

An incredibly tasty assortment is obtained by combining zucchini with exotic fruits such as lemon and orange. To do this, you need one kilogram of zucchini, 700 grams of sugar, a glass of carrot juice, one lemon and an orange. Food is better to prepare in advance. Lemon directly with the zest is passed through a meat grinder. You do the same with an orange and, adding carrot juice, bring to a boil.

Prepared zucchini are placed in a bowl for cooking, sugar, lemon, orange and carrot juice are added. All this is mixed until juice appears. After you let the mixture brew for 14-15 hours. After this time, as soon as the sugar has melted, and the zucchini with lemon will start to let out juice, you put the dishes on the stove (gas or electric - it doesn’t matter) and cook for about seven minutes.

The next stage of cooking provides that you give the jam the opportunity to cool for about 3-4 hours, boil again for 30 minutes. The finished jam is poured hot into pre-sterilized jars and rolled up.

Zucchini jam is ready to use. Bon appetit, sweet tooth!

Thick, fragrant and appetizing jam from sweet pears and fragrant cherry plum- this is exactly the dessert that you dream about until the very cold weather.

Such a delicious platter will remind you of warm summer days in the freezing winter. It is delicious to spread on a bun with butter, put it in pies and rolls, cook jelly or marshmallow. And you can just savor it with a cup of hot, fragrant tea.

Jam Ingredients:

• pear - 0.6 kg;
• cherry plum - 0.5 kg;
• granulated sugar - 1.3 kg.

Jam preparation steps

1. Rinse pears and cherry plums in cool running water, allow excess liquid to dry in the air. Chop the pears into pieces about the size of a small plum. Remove seeds from cherry plum fruits.

2. Pour crushed fruits with sugar.

3. Leave the pear and cherry plum in sugar for 3-4 hours to separate their own juice.

3. After the allotted time, a fairly decent amount of juice has already formed in the container with the fruits. Let's start cooking the future jam.

5. After twenty minutes of cooking jam, grind the hot mass with a blender into puree and put it on the stove again. The second time we will cook for about 20-25 minutes. Jam very quickly seizes to the bottom of the pan and burns, so you need to stir it continuously. If it seems to you that the jam turned out to be watery, then hold it on fire for another 10-15 minutes.

6. Pour the hot product into clean, pre-sterilized jars and roll up with metal lids if you are going to store it for a long time. We cover and let cool a little more than a day. Further, the dessert can be hidden (if there is enough willpower) for storage until winter in the basement or other suitable cool place.