The most delicious and simple recipe for making cherry plum jam for the winter. Cherry plum jam with pits step by step. Cherry plum jam with orange - the aroma of clockwork citrus! Recipes for various cherry plum jam with oranges. Yellow cherry plum jam Scarlet plum jam

Eaten from the heart yellow plum, it’s not a pity to let her make jam for the winter. With or without seeds, the dessert always turns out amazingly fragrant, with a slight sourness. Our hostesses have many recipes for plum jam from yellow fruits. In my notebook there are cooking options with lemon, cinnamon, apples, oranges, pears. Love jam slices floating in amber syrup - there is also a recipe. Choose and start harvesting.

Easy Pitted Yellow Plum Jam Recipe

The classic version of harvesting goodies for the winter. Dessert is obtained with slices saturated with syrup. Amazing soft amber color. For cooking, take strong fruits, not too overripe. Leave the weak ones for jam.

Plums - kilogram.
Sugar - kilogram.

How to cook a delicacy:

Rinse the fruit, dry, remove the ponytails and bones.
Sprinkle with sugar. Leave on the table to let juice and soak in sweetness.
When there is enough juice, put to boil. Boil the mass over high heat.
Take a break for 6-8 hours.
Put it on to boil again. When the dessert boils, remove from the stove for a couple of hours. During this time, the slices will be saturated with syrup, become amber and transparent.
Make the third, last brew. Fill jars, seal, cool. Store the workpiece in the pantry, cellar.

Yellow plum jam with orange slices

Oranges, like other citrus fruits, are friends with plums of any color. The dessert turns out fragrant, tasty. Keep the recipe for making jam slices boiled in syrup.

Plums - 1 kg.
Orange.
Sugar - 1 kg.
Water is a glass.
Baking soda - 5 gr.
Water for soaking drains - a liter.

How to cook jam slices:

To preserve the integrity of the plum slices during cooking, they must be soaked in a soda solution. 5 g is taken per liter of liquid. baking soda. Dissolve, fold the fruits with seeds into the solution. After 2-3 minutes, drain, rinse the fruit under running water.
Remove the core by dividing the fruit into slices.
Pour water into the cooking utensils, add granulated sugar. Put on the stove and boil the syrup.
When the sweetness is fully bloomed, lay the plums. Wait for a rapid boil, remove from the burner. Take a break from cooking for 10-12 hours.
After the set time has elapsed, put it back on the gas. After boiling the mass, cook for 2-5 minutes, no longer. Remove from the stove and pause again for 10 hours.
Before carrying out the third cooking, remove the zest from the orange, cut into arbitrary sizes. Send to dessert. In our family, the zest is prepared in advance, in winter. We never throw away the zest, dry it and put it in a jar.
Let the delicacy boil, cook over low heat for 10 minutes. Remove the foam, let it boil violently. Sort into banks. You can close it with screw, nylon, iron lids, the dessert is perfectly stored in an apartment.

Plum jam with lemon and cinnamon - video recipe

Seedless Plum Jam with Nuts

A simple dessert recipe, the most time-consuming one is to pull the kernels out of the walnuts.

Plums - 2 kg.
Kernels of nuts - 200 gr.
Sugar - 6 cups.
Water - 50 ml.

How to cook delicious jam:

Sort through the fruit, removing the ponytails and seeds.
Free the walnut kernels from the shell. Soak in cold water for half an hour. Chop large grains with a knife.
Put the fruits in a cooking container, add about 50 ml. water. Turn on the gas. Wait until boiling, cook for 20 minutes. Take off the foam, do not forget, this is important.
After a predetermined time, add sugar, stir the plum mass.
Continue cooking for 40 minutes, stirring the contents of the pan occasionally.
Drain the liquid from the nuts, send to boil.
From the moment the mass boils, note 10-12 minutes. After the time has elapsed, immediately fill the jars, twist.

Recipe for plum jam with apples

According to this recipe, you can cook yellow fruits with homemade pears that ripen at the same time. For cooking, choose ripe apples and hard pears.

Apples (pears) - kilogram.
Plums - kilogram.
Sugar sand - 800 gr.
Citric acid - ½ small spoon.
Water - 100 ml.

How to cook dessert for the winter:

Wash the fruit, select the middle, removing the seed part and seeds. Cut apples into slices, plums into halves.
Make syrup from sugar and water.
Pour syrup over chopped fruits. After boiling, cook for 10 minutes.
Remove foam. Set aside to infuse for 4-5 hours.
Repeat the procedure three times. Cook for 10-15 minutes for the last boil. Add citric acid, hold for 5 minutes, boil strongly.
Pack into banks. Cork, cool, transfer to the pantry, cellar.

Five-minute yellow plum jam

An excellent recipe that many hostesses choose for the opportunity to preserve vitamins in dessert.

Plums - kilogram.
Granulated sugar - 0.5 kg.

Remove the seeds from the fruit, cut large specimens into slices. Small fruits are enough to be divided into halves.
Sprinkle with sugar, leave until the juice is released in the amount necessary for cooking in syrup.
After a few hours, put the treat to cook. If there is not enough syrup, splash a little water into the pan.
After boiling, reduce the heat, simmer the mass for 5 minutes. Remove from the burner, remove the foam. Leave to cool.
Repeat the process after 3 hours. After transfer to jars, roll up under an iron lid. Keep cold.

Thick plum jam

In fact, the size of homemade plums for cooking dessert does not matter. But if the fruit is substandard, cook jam-jam with a thick consistency.

Fruits - 3 kg.
Sugar - 1 kg.
Gelatin (or any gelling crystals) - 2 sachets.

How to cook for the winter:

Put the fruits prepared for work in a saucepan. boil on a small fire.
Wipe in any way (sieve, colander), removing the bones and unnecessary skin.
Return the stock to the saucepan. Let it boil again. Dilute the gelatin according to the instructions on the package. Enter in dessert.
After boiling, add sugar, stir. Cook for 3-5 more minutes.
Divide into jars, twist. Move to winter storage.

Video recipe for delicious cherry plum jam

Keep the yellow plum jam recipe for the winter with stones and a step-by-step story. Good luck with your preparations.

Seedless yellow plum jam - simple jam recipes for the winter

Yellow plums are extremely sweet. Unlike their blue counterparts. The fruits are tasty both fresh and prepared. Preservations from them are bright, sweet, without sourness and bitterness.

I have already shared with you how to make a pitted blue plum dessert. The same diverse line of dishes was invented for hybrid fruits. Jams and jams from them are unusually tasty. The perfect sweet for those who don't like sour desserts.

I offer you several options for pitted yellow plum jam. Each of them is good in its own way. Here is a five-minute recipe and a classic way that is cooked for several days. Sweets with additions of orange, lemon, cinnamon, nuts are presented.

To make the delicacy tasty, and the jars with blanks were stored for a long time, I will share with you some of the subtleties. Read about them at the end of the article.

Seedless yellow plum jam - a simple five-minute recipe

Delicious, amber dessert is obtained from the fruit of a hybrid plum. If they are already overripe, then it is better to cook jam from them. And vigorous berries - will go to jam. It turns out tasty, with a slight sourness. The fruit pulp is soaked in sugar syrup.

What to prepare:

300 g of yellow plum;
300 g of granulated sugar;

Cooking sequence:

1. We wash the fruits under running water. We dry and remove the stalks. Separate the pulp from the bones.

2. Transfer to a cooking pot. Sprinkle with sugar and leave on the table. We will wait until the fruit pulp releases juice.

2 Place the saucepan over moderate heat and bring to a boil.

The more juice in the pan, the more likely it is that the jam will not burn.

We stand on fire for 5-7 minutes and remove from the stove.

3. Pour into prepared jars. Be sure to turn over on the lid and cover with a blanket. Until completely cooled.

That's why jam is called a five-minute. It is cooked from the moment of boiling, only 5-10 minutes. Such a dessert is best stored in the refrigerator or cold cellar.

How to make pitted yellow plum jam for the winter

For long-term storage - for the winter, the dessert is cooked according to the classic recipe. In two or three short doses. Between which take breaks from 2 to 6 hours. Letting the fruit soak in the sugar syrup.

Ingredients:

1 kg of fruit;
1 kg of sugar;
50 ml of water;

Cooking:

We wash the fruits. We give them a chance to dry. Cut each berry in half and remove the seeds. We fall asleep with sugar. We leave for several hours so that the plum starts up the juice. The mass stood for 6 hours. Berries gave a lot of juice.

At this stage, we see that water can not be added at all. The sugar has almost dissolved. When heated, the mass will become more liquid.

We put the pot on the stove. Bring the mass to a boil, boil for 5-10 minutes. We take it off the fire. And we send the jam to rest, for 6-7 hours. Until completely cool. After a pause, put the pan back on medium heat.

Put the saucepan back on moderate heat. After boiling, boil for 10 minutes. Everything, the amber dessert is ready. We pack it in banks.

Yellow plum jam with oranges

An incredibly tasty delicacy is prepared in two ways: with and without cooking. Each has its own advantages and disadvantages. The first cooking option is live jam. It is prepared without heat treatment.

Ingredients:

How to cook:

We wash the fruits well. Free from bones. We grind the berries in a meat grinder along with an orange. Orange, first cut into slices. We take out the seeds and inner white streaks.

Add sugar to the puree. Mix everything well so that it dissolves completely. Distribute to banks.

Live jam. Therefore, it is filled with vitamins and biologically active substances. But it is stored only in the refrigerator. And that is quite a short time.

Recipe number 2. Jam from yellow plums with oranges (boiled)

The second method, in comparison with the first, has advantages in storage. Dessert with heat treatment can be stored at room temperature over a year. Provided good sealing. But when cooked, some of the vitamins are destroyed. I usually cook both, but little by little.

We will need:

2 kg of yellow plum;
2 kg of sugar;
3 large oranges;

Cooking sequence:

We wash the berries. We lower into hot water, for about 5 minutes. Their skin should crack. Soften the pulp well. This is necessary in order to rub the pulp through a sieve, freeing it from the skin and seeds. Mix plum puree with sugar.

Wash oranges well. Maybe even with soda. To wash off the wax coating from the peel. We cut into slices. Select all bones. Puree in a blender bowl.

Mix the mass of orange with plum. We put the pot on the stove. Bring to a boil while heating slowly. We cook for 30 minutes.

Pour the finished orange-plum dessert into jars. We cork with lids. Let cool, covered with a warm towel.

Cooking thick jam from yellow plums with lemon

I really like to cook jam with different additives. Hybrid plums are not among the exceptions. Lemon can be laid in slices with a peel. You can use only the zest. In both cases, it will be filled with a combination of double taste and aroma.

We will need:

3 kg of yellow plums;
2.5 kg of sugar;
2 vanilla pods;
2 lemons;

How will we cook:

Soak yellow fruits in water. We wash, removing the stalks. Rinse under running water. And let it dry. Or blot with a towel.

Separate the pulp from the bones. If necessary, cut the halves into quarters. Transfer the fruit to a bowl. Sprinkle with sugar. We'll put the vanilla pods in here as well.

Let's mix the content. Since the fruits are cut into pieces, they quickly release juice. You can leave the container with fruit for an hour and a half. During this time, some of the sugar will dissolve and become saturated with vanilla flavor. We put the pan on a slow fire. While the contents are heating and boiling, prepare the citrus fruits.

Rinse the lemons well. Squeeze juice from one fruit into a cup. Cut the second fruit into slices. Immediately remove all seeds. After boiling the brew in a saucepan, add lemon and juice there. While stirring, cook the dessert over low heat, about 30 minutes.

Pour the finished delicacy into sterilized jars and close the lids. Banks are convenient to take a small amount. So that after opening, it can be eaten in one or two times.

Yellow plum jam recipe - lick your fingers

This option is interesting for two important reasons. It uses little sugar. Too sweet jam - not for me. And further important point. Thermal processing of fruits is short. And this means that there are more vitamins in the delicacy.

And as a result, we get an unusually delicious dessert: plums in jelly. So delicious that you will lick your fingers!

What is necessary:

Cooking:

We will prepare the jam in two stages. Washed berries, cut into halves and remove the seeds. Sprinkle with sugar and leave for a few hours. It is important that fruits give juice.

After a while, put a bowl of fruit in sugar syrup on the fire. Heat up and bring to a boil. And we shoot right away. Now we pause. For what?

Multistage heating and cooling of berries promotes the release of pectins and other substances. In syrup, they interact with each other and form a thick mass - jelly.

A jelly-like consistency can be obtained in the process of settling a hot mass. The photo shows what plums look like at the cooling intermediate stage.

We put the brew on the stove again. Bring to a boil and simmer for 1 minute only. We shift the finished jam into sterilized jars. Roll up the lids. When cooled, the dessert turns out to be very thick. Berries, as if frozen in jelly.

How to make thick cinnamon plum jam

Bright and juicy jam filled with the aroma of cinnamon. So tasty that everyone likes it, but it is eaten very quickly. The consistency of the dessert is similar to jam. It can not only be eaten with a spoon, but also spread on a piece of bread. Use for filling pies and buns.

We take:

2 kg of yellow plum;
1.5 kg of sugar;
2 slices of cinnamon;
200 ml of water;

Cooking:

Pour clean fruits into a saucepan. We pour water. We put it on the stove. Cook for 5-7 minutes until the flesh begins to separate from the pits.

Let the brew cool a little and wipe everything through a sieve. Add sugar to the plum puree, mix. We put it on fire again.

Cook the contents for 30-40 minutes. We do not close the lid. The contents should boil down a little and thicken. 20 minutes before the end of cooking, add cinnamon. Hot dessert-jam is poured into jars and rolled up with lids.

Pitted Yellow Plum Jam with Nuts

Thick, fragrant and very tasty jam. It is perceived as a dessert that you want to eat with spoons. Not only sweet, but also quite satisfying. For a kilogram of berries, 100 grams of walnuts are taken.

What will be required:

1 kg of yellow plum;
900 g of sugar;
100 g of walnut kernels.

Cooking process:

Cut the washed plums into halves and remove the pits. We fill the berries with sugar to separate the juice. and leave for 8-10 hours. As time passes, put the pan on the fire. And after boiling, we will cook for 10 minutes.

Meanwhile, steam nuts in hot water. Soft kernels will absorb sugar syrup better.

We shift the nuts into the pan and continue to cook for another 20 minutes. To the softness of the cores. We pack hot dessert in jars. Close hermetically.

A line of varieties of yellow plums, was obtained by crossing a wild and cultivated tree. Hybrids proved to be more hardy. Easily tolerate frost and adverse conditions. Unpretentious in care. One of the plum varieties has taken root in the harsh conditions of our region. For several years we have been preparing desserts for the winter from hybrid varieties. Already got some experience.

To make the jam transparent, it is better to take slightly unripe fruits. And leave the overripe fruits for marmalade and jam.

If the dessert is too runny, drain off the excess syrup. You can make jelly out of it. Some housewives use pectin or gelatin to thicken the treat. Even starch is added. But all this, you need to do only in the process of cooking.

In order for winter blanks to be stored for a long time, it is better to sterilize the jars. You can, of course, simply wash them with soda solution. But then, lay only a hot dessert. After, be sure to wrap them with something warm. Let cool down slowly.

What to do if the plum product has fermented? I always put in less sugar than indicated in the layout. I don't like overly sweet desserts. Therefore, this sometimes happens. But there is no reason to be upset.

Open the bank. Pour the contents into a saucepan and add sugar. Boil the contents over low heat for 10-15 minutes. Close the lids again.

Seedless yellow plum jam is a tasty, fragrant treat. Choose your favorite recipe and delight yourself and your loved ones with an amber dessert.

Plum jam with orange

An unusual delicacy - homemade plum and orange jam - will certainly bring a touch of Mediterranean flavor to everyday life. Fragrant, tender and tasty - this is how everyone who tries it at least once will remember it, and then they will definitely ask for the recipe.

How to make orange plum jam

Proper jam begins with the choice of food raw materials, in this case, oranges and plums. The fruits must be:

ripe and dense;
without damage and signs of damage;
preferably seasonal (for oranges, this is early to mid-autumn).

Fruits should be washed in several waters, pitted and, if necessary, cut into quarters if the fruits are large. To achieve a pleasant consistency of jam, plums need to be peeled by immersing them in boiling water for 30-40 seconds. This must be done before removing the bones. Scald citrus fruits with boiling water and dry. Their further processing depends on the specific recipe.

So that, instead of real jam, an incomprehensible sweet mixture of boiled fruits does not turn out, you must follow some rules.

All plum fruits should have the same density.
Fruit slices are boiled in syrup for a short time (according to the “five-minute” principle), and in between they are infused and saturated with sweetness and aroma.
The amount of sugar in jam syrup must strictly comply with the recipe.
It is imperative to remove the foam formed during cooking and only with plastic or wooden utensils.
Orange and plum jam usually has enough acid from citrus fruits, but in some cases synthetic acid can be added to the recipe. It is also a preventive measure against candied jam during storage.

If a decision is made to cook plums without removing the skin, then it is useful to know what to eat. good way not only effectively remove any contaminants, including pesticide residues, traces of preservatives and even worm eggs, but also improve the permeability of fruits to sugar syrup. This is ordinary baking soda, which is used as a soaking solution. It is necessary to dissolve 1 tsp. soda in 1 liter of warm water and pour whole fruits with this liquid. After 15 min. drain the solution, and rinse the plums with clean water and free from stones. You can do the same with citrus fruits, but make the soda solution hotter.

Plum jam recipes with oranges

The combination of flavors in the recipes of this jam is a win-win due to the delicate texture and gelling properties of the plum and the easily recognizable citrus note of the orange.

Classic plum and orange jam

A good recipe instantly becomes a classic. And all thanks to the harmonious combination of fruits used.

1 kg of ripe plums such as Renklod or Hungarian;
1 large orange;
1 kg of sugar.

For this recipe, it is necessary to peel the plums from the skin, pour the prepared fruits with boiling water for a few minutes. Then cool slightly and remove the bones. From an orange, carefully and thinly remove the zest in any acceptable way. Then peel the fruit from white partitions so that bitterness does not pass from them into the finished jam. Grind the pulp of an orange, removing the seeds.

Combine fruits in a wide low saucepan. Sprinkle with sugar and leave until the plum releases juice. Now you can put the dishes on the stove and bring to a boil over medium heat with constant stirring, removing the foam.

After the appearance of bubbles, reduce the fire to a minimum and cook the mass for 10-15 minutes. Then remove the pan from the stove and leave in a cool place to cool completely. Next, add the zest to the jam and bring to a boil, boiling for 5-10 minutes. Immediately pour the finished hot jam into jars and, rolling up the lids, put it away for storage.

Plum jam with orange zest and juice

Delicious and healthy jam thanks to the maximum concentration of orange juice in its recipe.

1 kg of yellow plum (or cherry plum);
1.3-1.5 kg of oranges;
1.3 kg of sugar.

Remove the zest from prepared citrus fruits with a sharp knife or a special tool in the form of a thin long straw or spiral. You can also grate the zest on a regular grater, but the first option looks advantageous in a jar of ready-made jam.

Squeeze juice from peeled oranges. From the amount of citrus fruits indicated in the recipe, about 800 g of pure juice should be obtained. Next, you need to put sugar in it, bring to a boil and slowly boil the syrup until it becomes a third less than it was at the beginning.

Pour the prepared plums with hot (but not boiling!) syrup and leave to cool. Then bring to a boil, but do not boil and let cool again. Repeat the cycle 2-3 times, the intervals between brews can be up to 12 hours. In the last run, add the zest.

Small glass containers must be thoroughly washed with soda, sterilized with hot steam and dried. Immediately after boiling, pour hot jam into warm jars and close with screw caps or a key.

Plum honey jam with orange

This is a real storehouse of useful vitamins and a lifesaver in the season of colds and SARS.

1.5 kg of cherry plum or yellow plums;
0.5 kg of natural honey (better than buckwheat);
1.3-1.5 kg of oranges.

Sort the ripe plums, wash and blanch in boiling water for 3-5 minutes, piercing each fruit several times with a skewer or toothpick. After this procedure, discard the fruit in a colander and dip in ice water to cool quickly.

Squeeze juice from citrus fruits, bring to a boil and add honey to it, do not heat any more! If the honey is thick, then it is better to melt it in a water bath in advance. Be sure to remove the foam. Pour plums with ready-made hot syrup and leave for 10-15 minutes, and then pour into dry heated jars.

Vitamin-healing jam according to this recipe is stored in the refrigerator or cellar. And the remaining zest can be used for homemade lemonade or dried to flavor tea.

Spicy jam from plums and orange in Caucasian style

Unusual jam, which will be appreciated by fans of non-standard recipes with an authentic taste. The composition of the products impresses with its originality:

1 kg plums;
1.3 kg of peeled oranges (slices);
1.3 kg of sugar;
50 g orange peel;
100 g of walnut kernels;
20 g fresh ginger root;
2-3 g cinnamon;
1 liter of water.

Cut the peeled peel into thin strips. Free the washed plums from the pits and cut into quarters so that they are about the same size as orange slices, which must be pricked in several places with a sharp stick or hairpin. Grate the ginger root on a fine grater, and chop the nuts finely, but not into dust.

Make syrup from water and sugar. Dip the plums one by one into the boiling syrup, then the orange slices, after boiling for 1 minute, remove from the heat and cool quickly. To do this, the pot with jam must be placed in a wide bowl of ice water.

When the mass has completely cooled, put it back on the fire and, bringing it to a boil, put all the other ingredients according to the recipe into the jam. Do not boil! Simply mix and pour hot into prepared containers.

This fragrant Caucasian jam with a spicy note of ginger and a nutty taste should be stored in the refrigerator or cellar for a maximum of 6 months.

Orange and plum jam in the oven

This recipe differs from others in its light bitterness and special consistency, reminiscent of jam or marmalade.

2 kg plums;
2 large oranges;
1 kg of sugar.

Prepare the plums as usual and cut into quarters. Cut the oranges and, together with the zest, pass through a meat grinder or smash with a blender.

Combine the prepared fruits by layering them with sugar. Wait for the plum to let the juice out, then put the dishes with fruit in an oven preheated to 180 ° C. Bring to a boil, and then reduce to a minimum. Stirring frequently, simmer over low heat for 1.5-2 hours. Pack the finished jam in hot jars.

Thanks to the even heating of the oven, the jam according to this recipe turns out to be thick, like jelly, and is perfect as a filling for homemade pastries.

Exotic plum jam with orange and bananas

This recipe successfully combines plums, oranges and fragrant bananas.

1 kg plums (preferably yellow);
2 ripe bananas;
2 large oranges;
1 lemon;
1 kg of sugar.

Remove the zest from citrus fruits in a thin layer and chop into strips. Cut the prepared plum into quarters, orange and lemon slices into 3-4 parts, bananas into rings. Everything is separate.

First of all, cover the plums with sugar and leave for a while so that they give juice. Put on fire and bring to a boil, reduce and cook for 10 minutes. Then add the zest, slices of bananas and citrus fruits, boil for another 10 minutes, stirring constantly. Pour the hot mass into sterilized jars and seal.

Conclusion

Each recipe for plum and orange jam gives a taste of summer orchard and energizes, thanks to its citrus aroma. And due to the fact that both plums and oranges can be available at any time of the year, jam can be made from them often. A detailed recipe for plum and orange jam from the chef is in the video below.

Plum jam with orange

Plum jam with orange is fragrant, with a memorable sweet and sour taste. It will appeal to anyone who loves plums and homemade preparations from them. How to cook plum-orange jam, you can learn from this article.

Rules for making plum jam with oranges

It will not be difficult to make plum jam for young housewives who are just starting to do canning, because this process is simple, and preparation for it does not take much time. Starting to prepare plum jam with orange, you need to remember the following:

Jam with pits can be made from medium and small plums, which are ideal for this.

You can store plum jam both in a cool cellar and in the refrigerator, so the jars can be closed with both tin and thick plastic lids.

Classic Plum Jam with Orange Recipe

To make classic plum jam, you will need to take:

1 kg of fruits and sugar (or more, but you need to adhere to the recommended ratio);
1-2 oranges (medium to large).

You can cook it with or without bones.

In the first case, after preparation, put the plums in a saucepan, cover with sugar, and then leave until the juice appears.
Put the fruits on the fire and cook for 5 to 10 minutes.
Set aside until cool to a comfortable temperature.
Boil again for the same amount of time, adding orange juice, let cool and boil again.
Close in sterilized jars and, after complete cooling, transfer to a cold cellar, where they will be stored throughout the winter.

Cut the plums in half and remove the pits from the centers. If the halves of the plums turned out to be large, they can be cut again or twice across.

If you cook the jam correctly, then the syrup and pieces of plums in it will be similar in consistency to jelly. This structure is considered the most acceptable.

Honey jam from plums and oranges for the winter

For this jam, yellow or yellow are best. light color plums, which you need to take 1 kg.

The rest of the ingredients included in this preparation:

juice from orange fruits in a volume of 0.75 l;
0.5 kg of honey of any kind, but it is also best of a light color.

Cut the plums lengthwise with a sharp knife, remove the pits and, if desired, cut each slice again across.
Boil the juice, put the plums in it and cook them for about 15 minutes.
5 minutes before readiness to put honey.
Remove the dishes from the heat and immediately roll up the plum jam in pre-prepared jars.

How to cook plum jam with oranges in the oven

Cooking such jam in a gas or electric oven is very convenient and fast. You will need a shallow and rather wide dish in which fruits will be boiled.

The components for the workpiece will need to be taken as follows:

1 kg plums;
0.5 kg of sugar;
1 large ripe orange.

Cook in the following sequence:

Wash the plum fruits, remove the seeds from them and cut into even quarters.
Transfer them to an enamel bowl, gently sprinkling with sugar.
Grind the orange in a blender along with the skin.
Add gruel to chopped plums, mix everything.
Preheat the oven to at least 180°C.
Simmer the plums in it for at least 2 hours, stirring them with a spoon at least 2-3 times during this time (or more).

Plums in orange syrup for the winter

To make this plum and orange jam recipe, you will need:

1 kg plums (white or blue);
0.75–1 kg of sugar;
orange juice - 1 glass;
1 lemon - optional.

Free the fruits from the stones, put them in a low saucepan, sprinkle with sugar, add a little warm water so that it dissolves faster.
Leave for half a day so that juice can stand out from them.
Pour the plum juice into another bowl, put on low heat and bring to a boil.
Pour them over the plum and leave it to infuse until completely cooled.
Drain the syrup, add orange juice, bring to a boil and pour the plums with boiling liquid.
Cool, boil the drained liquid for the third time, add lemon juice, and then boil the fruit for 5-10 minutes.
Distribute into steamed jars, and after cooling at room conditions, take them to the cellar for storage.

Recipe for Caucasian plum jam with oranges, nuts and spices

1 kg plums;
0.5 kg of sugar;
1 large orange or 2 small ones;
seasonings (cloves and star anise - 2 pcs., cinnamon stick);
200 g nuts.

Fruits with stones removed from them and sprinkled with sugar are left for several hours so that they can give juice.
After that, put them on the fire, add chopped nuts and cook as described in previous recipes.
After the third boil, pour in orange juice and spices and cook a little longer than according to the usual recipe.
Pack the finished jam while still hot in steamed jars and cork them.
After cooling, move to a cold and dry cellar or refrigerator where the blanks can be stored throughout the long winter.

How to cook plum jam with oranges and bananas

Ingredients you will need to make jam according to this original recipe:

blue plum fruits - 1 kg;
orange 1-2 pcs.;
sugar - from 0.75 to 1 kg;
2 bananas;
1 lemon (optional)

Prepare the plums as usual, that is, rinse, remove the pits.

Put them in a saucepan, sprinkle with sugar and wait until the juice stands out.

Cook for 10 minutes first, then add the slurry of bananas and orange fruits and cook for another 10 minutes.

Arrange the prepared product in jars sterilized over steam and seal immediately.

Leave to cool and then transfer to the cellar or place in the refrigerator.

Delicious plum, orange and lemon jam

Plums, both light and dark, are suitable for this jam.

You will need 1 kg of berries, from which you need to remove the seeds, sugar in the same volume and 1-2 lemons and oranges.

The manufacturing method is classic (add lemon to the last boil).

Amber jam from yellow plums and oranges

Components: 1 kg of fruits and sugar, 1 large orange.

Grind the plum in a meat grinder, like an orange (separately) until smooth, cover it with sugar and put it on the stove to heat up.
When it boils, cook for 5 minutes, add orange gruel to the mass and cook for another 10 minutes.
Pour hot puree into heated jars and roll up.

Storage of blanks - in a cold cellar or in a household refrigerator.

Three in one, or a recipe for jam from plums, apples and oranges

The combination of 3 in 1 is always a win-win: after all, a mixture of sweet plums, sweet and sour apples and fragrant citrus fruits will appeal to most.

You will need: all fruits and sugar in equal quantities (1 kg each), 1 large ripe and juicy orange.

Here's how to make plum-apple jam:

Remove all the seeds from the sorted and washed plums, peel the apples and oranges and cut into small pieces.
Mix 3 ingredients in a saucepan and sprinkle with sugar in layers.
After 2-3 hours, when a little juice stands out, put on the boil. Cooking time - 15 min.
Then the finished plum jam should be laid out in jars of a suitable size and rolled up.

Storage - in the basement, cellar or in a domestic refrigerator.

Plum and orange jam with cinnamon

You can make a blank according to this recipe by adhering to the previous recipe, that is, using the same ingredients, except for apples. Instead, put a cinnamon stick in the plum-orange jam to give it a peculiar flavor.

Delicate plum jam with orange zest

You can cook it according to the classic recipe, but instead of orange juice, put only ground zest in the mass for smell and taste.

Use 1-2 citrus fruits based on personal preference.

Terms and conditions of storage of plum jam

Plum fruit jam in combination with orange juice or zest should be stored in a cold place, preferably dark. Cellars and cellars, which are available in almost all private plots, are ideal for this.

In urban areas, you will have to keep plums in the refrigerator or in the pantry. Shelf life is a maximum of 2-3 years.

Conclusion

Plum jam with orange is no worse than any other jam made from these fruits. Cooking it is not difficult at all, just choose any recipe you like and stick to it.

Pitted yellow plum jam - 5 simple recipes with photos step by step

The yellow plum is much sweeter than its relative, the red plum. The choice of plums for jam or compote is a matter of taste, however, any product turns out to be sweeter from yellow plums. For jam, this is an ideal option that is suitable for people who do not really like acid in jam. We want to offer you five different recipes for yellow plum jam, each of which is good and fragrant in its own way.

Classic yellow plum jam

Cooking time - 36 hours

Number of servings - 1.5 liters

An excellent tasty jam that cooks quite quickly, but requires some additional fruit manipulation. This simple jam is great for pancakes and pancakes, as well as just for tea. Try it!

Plum 1 kg (yellow)
Granulated sugar ½ kg

Pitted Yellow Plum Five Minute

Five-minute jam is known to everyone for the speed of its preparation, and besides, in the process of such cooking, a maximum of vitamins is preserved. The longer the product is subjected to heat treatment, the less useful trace elements remain in it.

Ingredients:

Cooking process:

First, decide on the amount of sugar that you will use when making plum jam. The more sugar you add, the sweeter the end product will be, so optimal proportion is 1 part sugar to 2 parts plums. Wash the fruits thoroughly, remove the skin and remove the seeds.
Next, you need to put the plum pulp in a bowl that is suitable for cooking jam. It can be an old saucepan, an enameled large bowl, or a non-stick saucepan. Pour sugar into the plum and place the container on the stove, turning on medium heat.
Bring the jam to a boil, stirring occasionally. When the product boils, remove the resulting foam and reduce the heat to a minimum. You can add a couple of pinches of any spices to your taste, for example, cinnamon, cloves, vanillin and others.
Boil the jam for literally five, maximum seven minutes after boiling, then immediately remove the dish from the heat. Jars for seaming should be prepared in advance, since in the process of cooking jam you will not have time to sterilize them.
Pour the finished jam into sterile jars of small volume and quickly tighten the lids. Due to the fact that the duration of cooking is very minimal, pieces of fruit are preserved even if your plums are slightly overripe. This jam will not be thick and is great for soaking desserts. Bon appetit!

Yellow plum jam with gelatin

Jam is a type of jam, but with some special features. Jam has a rather dense homogeneous consistency, due to which it is perfectly spread on white bread, cookies, buns and pancakes. Gelatin in the composition helps to speed up the process of making jam.

Ingredients:

Ripe plum - 0.5 kg.
Sugar - 300 gr.
Edible gelatin - 8 gr.
Lemon juice - 3 tbsp.

Cooking process:

First you need to thoroughly wash the plums and remove the skin from them. Also remove the seeds from the fruits, and finely chop or chop the berries themselves with a blender and send them to the pan or bowl in which you plan to make jam.
Add about half of the sugar, lemon juice to the plum, mix well and leave for about one hour at room temperature. At this time, soak in cold water gelatin, strictly following the directions on the product package.
After the allotted time, move the container with the plum mass to the stove and turn on a small, closer to medium, fire. Stir the contents of the container vigorously, add the remaining sugar and continue to boil the jam.
It is difficult to name the duration of plum jam cooking exactly, so be guided by the fact that when a drop of jam can retain its shape, if you drop it on a plate or in a cup, you can proceed to the final cooking manipulations.
Squeeze out the gelatin that you soaked at the very beginning of cooking and send it to a container with jam. By this time, the fire must be extinguished, and the mixture should be mixed very thoroughly so that the gelatin is completely dissolved in the plum puree.
Jam, always still hot, distribute into small jars that you have washed and sterilized in advance. You can screw the jars with lids, or you can clog them with tight nylon lids. The main thing is that all instruments are sterile. When the jars have cooled, you can move them to a pantry or cellar for storage.

Yellow plum jam with oranges

Orange is one of the most common additions to classic jam recipes. From ripe sweet plums, you can also make fragrant jam by adding an orange along with zest to the composition. Orange will add a characteristic sourness and amazing aroma to your sweet preparation.

Ingredients:

Yellow plum - 1 kg.
Orange - 1 pc.
Sugar - 800 gr.

Cooking process:

To begin, carefully sort and wash the fruits of the plum tree. Break each berry in half, then remove every single seed from the fruit. Place the yellow plum halves in a saucepan or bowl that you have for making jam.
Oranges should be taken without too thick a peel. They need to be rinsed and then scalded with boiling water. After a kind of sterilization, the fruits of oranges can be cut into medium-sized pieces of arbitrary shape without removing the zest from them.
Plum together with an orange should then be passed through a meat grinder or smashed until smooth with a blender. Determine how large or small the pieces of fruit in the jam will be according to your own taste preferences.
Transfer the fruit mixture to a container in which you will cook plum jam with orange and pour sugar into it. Mix the ingredients thoroughly and leave for half an hour or an hour for the fruit to release the juice.
Place the container with a mixture of plums, orange and sugar after the allotted time on the stove, turn on medium heat and gently bring the jam to a boil. When it boils, the fire will need to be reduced to a minimum and the mixture boiled for ten to fifteen minutes.
Pour the finished hot jam into sterile small jars, seal tightly and leave to cool completely at room temperature. After the jars have completely cooled, you can put them away for long-term storage in the pantry.

Plum-chocolate jam

Appetizing gourmet jam that is easy to make from any ripe variety of plum. From yellow plum, this jam will be sweet and tender, and guests will simply be delighted with the color and taste of the dish. Be sure to try to cook a couple of jars of this jam!

Ingredients:

Plum ripe yellow - 1 kg.
Sugar - 600-700 gr.
Cocoa powder - 50 gr.

Cooking process:

Sort through the plums and make sure they are all ripe, fresh and free from rotten or bruised parts. Gently wash the berries in a colander, let the water drain and carefully remove the stone from each berry.
Prepared berries can be killed in a blender or cut with a knife into pieces of medium size. Place the fruits in a bowl or pan in which you are going to make jam, add sugar, mix and leave for an hour at room temperature.
When the berries begin to release juice, you can start cooking jam. Place the container with berries and sugar on the stove and turn on the medium heat. Bring the mixture to a boil, stirring as you go. Remove the foam that forms when the berries boil and boil the jam for 10-15 minutes.
After the set time, add cocoa powder to a saucepan or bowl with boiling jam and boil the mixture for about 10-15 minutes. You can boil longer if you want a more viscous jam as a result.
When the pitted yellow plum jam with cocoa is ready, distribute it into small jars, making sure to sterilize them beforehand. Seal the jam and leave to cool at room temperature. Place the cooled jars in the pantry or cellar for long-term storage. Bon appetit and culinary success!

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!

Cherry plum has small fruits, mainly yellow color, there is 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 pits, 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.
Yellow and green cherry plum jam turns amber, and the added lemon and orange will give the dish new flavors. color schemes 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

A wonderful 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 universal application, 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 make jam from different varieties cherry plums. 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. Thanks to great content pectin - a natural thickener - yellow cherry plum jam turns out to be thick, resembling 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. The original way 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, work gastrointestinal tract and 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 winter period 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.

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.

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.

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.

Cherry plum is the closest relative of the familiar plum, their only difference is only in size and place of growth. Cherry plum fruits have a sweet and sour spicy taste, they can be consumed fresh, but most often fragrant jam is prepared from cherry plum, as well as sweet and sour jam and jam.

Benefit and harm

Cherry plum is not only unusually tasty, but also very useful fruits. They contain a significant amount of vitamins and minerals, pectins, tannins, as well as fiber, which is necessary to maintain the normal functioning of the gastrointestinal tract. In the process of heat treatment, cherry plum does not lose its properties, so fruit jam from it has very useful properties:

cleanses the body of toxins, pollution and waste;
normalizes blood circulation;
improves metabolism and activity of the nervous system;
has a slight choleretic effect;
reduces the severity of headache;
improves immunity, optimizes the protective functions of the body;
relieves symptoms of colds, such as a sore throat and cough, as well as a runny nose;
significantly improves skin condition, prevents early aging.

There is evidence of a positive effect of cherry plum on the body in diseases of the kidneys, urinary tract and liver.

Due to the high content of vitamins, cherry plum jam can be an excellent means of combating winter beriberi, since even after processing this fruit remains a particularly valuable source of minerals, fructose and organic acids.

At the same time, we should not forget that cherry plum jam contains a large amount of refined sugar, the excessive use of which causes problems with the heart and vascular system, leads to the development of diabetes, as well as to obesity and metabolic disorders.

Nutritionists have proven that sugar often causes a very strong addiction of the human body, which in terms of severity can even be compared with narcotic. As soon as sugar enters the body, it immediately begins to produce a special hormone responsible for the appearance of a feeling of pleasure - dopamine. At the same time, the human body clearly remembers the connection "sugar - pleasure" and simply forces us to use it more and more in order to achieve maximum hormone production. You probably noticed that few people can easily stop at a single candy or a sip of lemonade - the same thing happens with cherry plum jam and jam.

However, this does not mean at all that fruit jams should be excluded from your diet. Far from it, jam from these fragrant fruits can be eaten every day, however, it is necessary to achieve such a ratio of consumed proteins, fats and carbohydrates in the menu so that sweet jam and other “unhealthy” foods make up no more than 20% of the diet in general, and the remaining 80 % accounted for fresh fruits and vegetables, meat and eggs.

Nuances of preparation

Certain types of cherry plum are almost impossible to separate from the pits without special treatment, so they are widely used for compotes, in which they are preserved together with the pit. However, from juicy and fragrant fruits, jams and marmalade are especially tasty, and in this case, the fruits should be prepared in advance.

If for winter preparations you buy varieties that can quickly open into two parts, then you need to clean them in advance - in fact, this is the only thing that should be done at the stage of preparation for cooking the main dish. There is no need to remove the skin, because during the heat treatment it becomes quite soft.

For winter preparations, only fresh fruits should be used without dents and traces of the fruit that has begun to rot. The fruits should be well cleaned and washed, and then you can proceed directly to the preparation of cherry plum jam.

cooking options

As a rule, 700 g of white sugar is required to make jam for 1 kg of fruit. However, this ratio may vary, since individual varieties of cherry plum have a slight sourness, and everyone has their own taste preferences. So, sweet lovers can safely take the necessary ingredients in a 1 to 1 ratio, but if you take a sweet fruit, then you should add three or four slices of lemon or a couple of orange slices to it.

From red plum

Jam from red varieties of cherry plum is brewed according to the classic recipe, it requires the following ingredients:

cherry plum pitted - 1 kg;
refined sugar - 1 kg;
filtered water - 1 glass.

First, wash the fruits and, if possible, remove all the bones contained in them. If you can’t get rid of them, then just prick the skin of each fruit with a fork or a toothpick, otherwise it will crack during heat treatment and simply separate from the pulp.

Then you need to prepare a syrup from water and sugar, bring to a boil, turn off, and then pour fruit into it. Ideally, of course, cherry plum should be infused in the prepared syrup for 8-10 hours, but many housewives simply wait until the mixture cools down and immediately continue cooking sweet preparations.

The cooking container is put on a slow fire and brought to a boil, while it is necessary to periodically stir the jam with a wooden spatula and be sure to remove the foam. After the start of boiling, you should keep the pan on the fire for another five minutes, and then remove it from the burner and let it cool.

Then the jam should be brought to a boil again and then check the degree of readiness. To do this, a drop of sweet syrup is dripped onto a dry, clean plate and tilted.

If it remains in its place - the jam is ready, but if it spreads, you should darken it a little more over low heat.

Another original recipe for jam is a spicy jam cooked in the oven with the addition of cinnamon and cloves.

You will need:

red cherry plum - 1 kg;
refined sugar - 0.5 kg;
cloves - 2 pcs.;
ground cinnamon - at the tip of tsp;
lemon juice - 2-3 tbsp. l.

The fruits are pitted and laid out in a large saucepan or basin, the rest of the ingredients are poured there, knead well and let it brew for 3-4 hours.

The oven should be preheated to 180-200 degrees, after which the pan or other container should be covered with a lid and placed in the roaster for 1.5-2 hours. Every 30 minutes, stir the sweet mass.

The finished red cherry plum jam is poured hot into sterilized dried jars, rolled up with a lid, and after cooling, they are stored in a cellar or other cool place.

from yellow fruits

Experienced housewives recommend making jam-honey from yellow fruits. The product turns out to be very fragrant, with a rich taste and a pleasant amber color. Such a dessert will always complement the sweet table. For honey jam from yellow varieties you will need:

yellow cherry plum - 1 kg;
refined sugar - 3 kg;
water - 1.3 l.

The fruits should be washed, mixed with water and boiled for about 15-20 minutes. until soft, after which the mass must be rubbed through a sieve to get rid of the seeds and skin. Then you should strain the broth in which the fruits were previously boiled, and mix it with the pureed mass, add sugar and put the cooking container on moderate heat.

The jam must be brought to a full boil, then continue to cook on low heat for another 50-60 minutes, while stirring constantly. As soon as the mass thickens, the pan can be removed, hot jam can be poured into jars and closed with plastic or glass lids.

Underwired

Unfortunately, not all varieties of cherry plum easily part with their seeds, but you can get fragrant jam even in this case. It needs:

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

Cherry plum should be thoroughly cleaned, sorted out, rumpled and unripe fruits removed, and wormy ones removed. Then you need to rid them of the stalks and rinse thoroughly with cool water.

Prepared cherry plum in small batches is placed in hot water and blanched for 3-5 minutes, after which it is immediately cooled in pre-prepared cold water. After this procedure, each fruit is pricked in two or three places and placed in a large saucepan. At the same time, syrup is prepared, for this sugar is poured with water and, stirring, brought to a boil, and then boiled for 5-7 minutes.

Prepared syrup should be poured over cherry plum and left for 4-5 hours for impregnation. After the specified time, the syrup is carefully poured into the cooking container and boiled again for 15 minutes over medium heat, after which the fruits are again poured with a slightly boiled down solution and left again for 4-5 hours. Then the syrup is again drained and boiled again for half an hour. Then the cherry plum is poured again and kept on medium heat for about 15 minutes.

This year I brewed for the first time simple recipe his good friend. Before that, I cooked exclusively, but this jam impressed me not only with its appearance, but also with its taste. By and large, we can say that such jam from the stones is something between jam and cherry plum compote. The very technology of its preparation consists in boiling cherry plum berries in sugar syrup.

Cherry plum jam with seeds for the winter, a step-by-step recipe for which I want to offer you, will be very fragrant, due to the preliminary boiling of mint sprigs in syrup. The main "feature" of the jam is that the cherry plum berries should not burst and lose their shape. Based on this, in order to get cherry plum jam with stones, which will consist of whole berries, give preference to slightly unripe fruits. In addition, there is another little secret with which the berries will not boil soft.

Such cherry plum jam with pits as a filling for pies, rolls, layers for cakes is not very suitable, but it is very useful for decorating homemade cakes and all kinds of recipes.

Ingredients:

Cherry plum - 1 liter,
Sugar - 800 gr.,
Water - 1 liter,
Mint - 2-3 sprigs.

Cherry plum jam with seeds for the winter - a simple recipe

Sort out the cherry plum berries. Set aside for pitted beautiful berries without external defects. Wash them. After that, take a pin and pierce each berry with it. This procedure is also used when cooking royal gooseberry jam, when it is necessary to ensure that the berries remain intact.

Pour sugar into a saucepan. Fill it with water.

Put in mint leaves.

Boil the syrup for 10 minutes. While it is cooking, prepare and sterilize the jars. Pour hot water into a separate saucepan. Put a special ring for sterilizing jars over steam. Steam the jars over the steam. Dip the lids for 1-2 minutes in boiling water. Set the prepared jars and lids aside. After 10 minutes, remove the mint from the syrup.

Put the cherry plum into the syrup.

Stir it lightly. Boil yellow cherry jam with bones just 5 minutes.

Remove the saucepan from the stove. Pour the jam into sterile jars. It is most convenient to put cherry plum in jars and then fill it with syrup. Close jars with cherry plums with screw or tin lids. Place the jam jars upside down on the prepared surface. Cover with a warm blanket or blanket. Store in a cool place - basement or cellar. Having prepared several jars of such bright jam, you will always have at hand not only a tasty, but also a healthy dessert for home tea drinking.

Cherry plum and orange are a harmonious couple.

They are perfect friends in jam.

Cherry plum gives a pleasant taste, and orange gives an unusual aroma.

But what is the best way to make friends?

A selection of the best solar jam recipes.

Cherry plum jam with orange - general principles of preparation

Cherry plum is different. For jam, yellow varieties are most often used. The bone does not always easily leave the fetus. If it does not separate, use a knife to trim the pulp. There are recipes for a sweet treat that uses a whole cherry plum along with a bone. One such is below.

Orange is cut into slices, grind or use only the zest. Citrus juice may be added. Sometimes part of the water is poured into the jam, since the cherry plum is quite dry. Sugar is added immediately. It is advisable to let the ingredients stand together so that the juice appears, some of the sugar melts.

The workpiece intended for long-term storage is laid out in clean containers while hot. If the jam gets cold or the jars are not sterile, the treat may turn sour. The tightness of dishes is of great importance for storage.

Cherry plum jam with orange "Sunny"

Yellow cherry plum is used to make this jam. The quantity of the product without pits is indicated.

Ingredients

1.4 kg of cherry plum;

0.5 kg of oranges;

1.5 kg of sugar.

Cooking

1. Rinse the cherry plum, free it from the stones, put it in a saucepan convenient for cooking jam or in a basin.

2. Add sugar to the main product, stir. Leave for a while.

3. Wash oranges thoroughly, cut into slices, remove all seeds from them. Then the citrus must be crushed. You can do this with a meat grinder or blender. The skins do not need to be removed.

4. We shift the orange mass to the cherry plum, stir and leave the jam for three hours. During this time, part of the sugar will melt, the cherry plum will release the juice.

5. Put the container with jam on the stove, bring to a boil. Periodically remove the dense foam that will appear on top.

6. Cook plum jam for 25 minutes after boiling.

7. Pour into sterile jars with a clean and dry ladle. We cork, remove the cherry plum blank for storage.

Cherry plum jam with orange slices

For such a jam, you do not need to grind an orange, citrus is laid in pieces, like cherry plum. The preparation is beautiful, bright, appetizing. Preparing jam in three steps.

Ingredients

1 kg of cherry plum;

1.1 kg of sugar;

1 glass of water;

2 oranges.

Cooking

1. Pour sugar with water, leave for a while while preparing other ingredients.

2. We disassemble the cherry plum into halves or cut into pieces.

3. Scald oranges with boiling water, cut together with the peel into segments, then each slice into triangles. You will get nice pieces.

4. Turn on the stove, prepare sugar syrup with water. It is important not to bring it to a boil quickly, warm it over low heat so that the grains slowly dissolve. If a lot of juice stands out from oranges, it can also be added to the syrup.

5. We shift the cherry plum into boiling sugar, immediately put the oranges. Cook, adding fire, exactly five minutes.

6. Turn off, cover so that nothing accidentally gets into the workpiece, leave to cool completely.

7. Then boil again for five minutes, cool. Each time the foam must be removed.

8. Cook for the last time and pour the boiling plum jam into jars. We cool down, we demolish it in the basement.

Twisted plum jam with orange

Wonderful jam, thick, easy to prepare. This recipe will especially appeal to those whose cherry plum is poorly separated from the pits. We'll have to take a knife, separate the pulp with it.

Ingredients

1 kg of cherry plum;

1 orange;

120 ml of water;

1 kg of sugar.

Cooking

1. We free the cherry plum from the seeds.

2. We also cut the orange, but the skin does not need to be removed. Throw away the bones.

3. We twist everything together, you can use a large or small mesh in a meat grinder. Do as you please.

4. Add water, sugar, stir.

5. Put the jam on the stove and bring the meleno to a boil. The mass must be constantly stirred, as it is quite thick, it can easily burn.

6. Boil the twisted cherry plum for 20-25 minutes.

7. Arrange in containers, seal the sweet blank with airtight lids.

Cherry plum jam with orange (with zest)

You don't need oranges to make this jam. It is enough to remove the zest from citruses, in which aromatic substances are located.

Ingredients

2 oranges;

1.2 kg of cherry plum;

1 kg of sugar;

0.5 cups of water.

Cooking

1. We disassemble the cherry plum into halves. Can be cut into smaller pieces if desired.

2. We put the main product in a container for making jam. Add sugar with water, leave for an hour.

3. First we wash the oranges, then pour boiling water over them.

4. We take a regular grater and remove a thin skin from citrus fruits. The zest can be immediately shifted to the rest of the ingredients.

5. Turn on the stove, stir the jam and, periodically removing the foam, start cooking.

6. After half an hour of slow boiling, the cherry plum billet can be poured into jars.

Cherry plum jam with orange and zucchini

A variant of an unusual, but amazingly tasty and bright cherry plum jam with orange. If you do not say that zucchini is added, then no one will guess about it.

Ingredients

0.7 kg zucchini;

0.2 kg of orange;

0.7 kg of cherry plum;

1.5 kg of sugar.

Cooking

1. If the zucchini is young, then you do not need to peel it. Just take out the insides, cut into small cubes about five millimeters. The recipe indicates the weight of the pure zucchini, that is, the pulp.

2. Pour the zucchini with sugar, let the vegetable release juice.

3. During this time, you need to prepare the cherry plum. If the bones pop out easily, then disassemble the halves, then cut into quarters. The pieces should be slightly larger than the zucchini.

4. Cherry plum can be immediately shifted to the zucchini, let them let the juice go together.

5. We rub the zest from the orange, as we did in the previous recipe. Transfer to jam.

6. Cut the pulp into small pieces, add to the jam. Throw away the white skin and bones.

7. Put on the stove, mixing the ingredients well.

8. Boil the zucchini with cherry plum for 40 minutes. Do not let the sweet preparation actively boil. We lay out while the jam is hot, cork.

Cherry plum jam with orange and apples

A recipe for a mixed cherry plum and orange jam, for which you will also need apples. We will not add them immediately to keep the shape of the pieces.

Ingredients

1 kg of cherry plum;

0.5 kg of orange;

0.5 kg of apples;

400 ml of water;

2 kg of sugar.

Cooking

1. We prepare syrup from water and granulated sugar.

2. Cut the pitted oranges into slices. Add to syrup.

3. Next, throw in pieces of cherry plum, bring the mass to a boil, remove the foam and cook for 15 minutes.

4. During this time, cut the apples into slices, run them into the cherry plum blank.

5. Again, bring the sweet mass to a boil, remove the foam again.

6. After the second boil, prepare the jam for 20 minutes.

7. If the consistency does not suit you, you can extend the cooking time.

8. We lay out in jars.

Cherry plum jam with orange in a slow cooker

The recipe for cherry plum preparation, which turns out to be unusually fragrant, is very easy to prepare in a slow cooker. For jam according to this option, you do not need to remove the bones.

Ingredients

1 kg of cherry plum;

1 orange;

250 ml of water;

1 kg of sugar.

Cooking

1. Remove the zest with a grater or in any other way, chop.

2. Pour water into the multicooker, put the washed and chopped cherry plum, throw the zest.

3. Cut the orange, squeeze out the juice. We make sure that the bones do not fall into it.

4. Pour orange juice to the rest of the jam ingredients.

5. Stir with a spatula.

6. Set the "Baking" mode for the sweet treat.

7. Cook in a slow cooker for 35-40 minutes, lay out in containers until the mass has cooled down.

Cherry plum jam with orange, lemon and spices

For such a jam with cherry plum and oranges, in addition to citrus, you will also need spices. It is advisable to use natural vanilla and a cinnamon stick. Synthetic fragrances do not give the desired smell.

Ingredients

1 kg of cherry plum;

1 cinnamon stick;

1 clove star;

1 kg of sugar;

1 orange;

1 g vanilla.

Cooking

1. We disassemble the cherry plum, freeing it from the seeds. Can be cut smaller.

2. Add sugar, leave for 5 hours, you can stand all night.

3. We wash the citruses, remove the zest from the lemon and from the orange. We shift to cherry plum.

4. Squeeze out the juice from citrus fruits, also pour into jam.

5. Grind the cinnamon stick, pour it into the bulk, throw in the whole clove, pour in the vanilla.

6. Stir, put on the stove.

7. Cook for half an hour.

8. Then you need to catch the star of the carnation. It is better not to deliver it in jam so that a specific bitterness does not appear.

9. Pour the boiling delicacy into jars. Seal tightly or close with nylon lids and store in the refrigerator.

Often water is added to the jam according to the recipe. You can use citrus juice instead.

The jam will thicken as it cools. To check the consistency, you can drop a small amount of syrup on a cold plate. Experienced housewives put several plates in the freezer in advance.

You can put in jam not only fresh zest, but also dried. Harvesting fragrant raw materials can be done in winter, when store shelves are bursting with citrus fruits. Dried zest keeps well for several years in a dry, airtight container.

Plum goes well not only with apples. You can make jam with the addition of pears, quince, berries, but they should not be very sour.

Step-by-step recipes for fragrant cherry plum jam for the winter with lemon, oranges, apricots and black currants whole, halves and grated

2018-07-28 Julia Kosich

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

carbohydrates

53 gr.

Option 1: A classic recipe for cherry plum jam for the winter

From any variety of plums, very tasty and juicy sweet blanks are obtained. Moreover, they differ in such an amazing taste that, for example, cherry plum jam for the winter remains one of the most popular. And how to boil it correctly and what other berries or fruits can be added, read in this selection.

Ingredients:

2 kg of fresh cherry plum;
2 kg of white sugar;
a glass of artesian water.

Step-by-step recipe for cherry plum jam for the winter

Throw fresh cherry plum into the basin. Pour in a lot of cool water. Remove thin twigs, leaves. Wash each berry carefully.

Now put the basin on the table. Cutting the ripe cherry plum along the seam in turn, separate the halves and remove the bones.

Throw the berry parts into the basin. Sprinkle white sugar on top. Leave for two hours, covered from dust.

The next step is to boil a glass of filtered water. Pour boiling water into a bowl with berries. Put on the middle burner. Bring to active seething.

Then turn off the fire. Leave until completely cooled, which will happen in about a couple of hours.

Then return the infused berries to the stove. Boil again, then lower the temperature. Simmer plum jam for the winter for about half an hour.

At the end of the specified time, pour the sweet berry halves along with the syrup into jars scalded in advance with boiling water. Roll it up and put it in the pantry.

When you open the basin in the morning, pay attention to the amount of juice that has formed. If there is a lot of it, you should not add boiling water. In any case, when boiling the workpiece, be sure to mix it with a spatula so that the syrup does not burn.

Option 2: A quick recipe for cherry plum jam for the winter with whole berries

A quick version of the jam this time we will make with seeds. That is why we need small berries without damage, which will be easier to "work with".

Ingredients:

per kilogram of cherry plum and sugar;
225 grams of artesian water.

How to quickly make cherry plum jam for the winter

Wash small plums of any color in clean cold water. In the process, remove the branches and remove along with the leaves.

Arrange the prepared berry on a woven towel. While it dries, pour artesian water into the bottom of the basin. Sprinkle sugar immediately. Dissolve and bring the syrup to a boil.

Throw in the cherry plum. While stirring gently, boil the contents of the pelvis for five minutes (the time is indicated from the moment the bubbling began).

Then transfer soft berries, trying not to damage the skin, into scalded jars. Moreover, they should occupy two-thirds of the space.

Also immediately pour the syrup up to the neck and roll up the lids. Cherry plum jam for the winter can be put in place for further storage.

Since we close the quick jam with whole berries, we recommend choosing small cherry plums. They denser "lie down" in banks. Yes, and it is much more difficult to get bones from them, which is why such specimens are used for winter sweet blanks in their entirety.

Option 3: Yellow cherry plum jam with lemon for the winter

To correct the sweet taste of cherry plum and give the jam light sour shades, we recommend adding a large lemon to the recipe, which will be important to wash thoroughly and grind together with the skin.

Ingredients:

1.5 kg of yellow cherry plum;
255 grams of lemon with skin;
1.5 kg of sugar;
215 grams of water.

How to cook

Sort and wash medium yellow cherry plum. After making an incision, separate each fruit and get the seeds. Place the berries in a bowl.

Now grind the thoroughly washed lemon with a blender. The resulting fragrant gruel, along with water and sugar, boil for several minutes over high heat.

At the next stage, throw the halves of the cherry plum into the sweet and sour syrup. Gently mix the mass in a circular motion, removing a thin layer of foam.

Simmer cherry plum jam for the winter for twenty minutes, then put the halves in sterilized jars.

Pour inside the flowing aromatic liquid from the basin up to the neck. Roll up. Before sending the sweet billet to the place of storage, be sure to cool and check the tightness of the twist.

The use of lemon will provide the jam with a deep citrus flavor and a bright tart undertone. And in order for the syrup to be visually combined with berries, we recommend including yellow cherry plum in the recipe.

Option 4: Cherry plum and apricot jam for the winter

If you're making jam from halves, try adding fresh apricots to the recipe. And to make the workpiece beautiful, be sure to take not yellow, but pink or blue cherry plums.

Ingredients:

1 kg of pink cherry plum;
1 kg small apricots;
2 kg of sugar;
210 grams of filtered water.

Step by step recipe

Throw pink cherry plum and ordinary apricots into a large basin. Pour in water. When washing the fruit, remove twigs and other debris.

Lay clean berries on a table to dry. As soon as this happens, get the seeds, cutting both the cherry plum and the apricots into two halves.

Throw the berry parts into a dry basin. Pour in the specified amount of sugar. Shake and leave for two to three hours.

At the next stage, put a container with berries on a wide burner. If very little juice stands out, enter no more than a glass of water.

On minimum heat, cook cherry plum jam for the winter for about fifteen minutes. Then carefully put the berry halves into jars, filling them almost completely.

Now pour in the remaining syrup and immediately tighten the sweet blanks with lids.

So that the halves subsequently remain intact and do not turn into "porridge", we advise you to choose elastic whole berries without rotten or cracked parts. In addition, when mixing, it is necessary to do this carefully so as not to damage the cherry plum with apricots.

Option 5: Grated plum jam with orange for the winter

We will make the next version of cherry plum jam in grated form. And to improve the taste characteristics, we suggest adding juicy fresh oranges to the mass.

Ingredients:

two oranges;
two kilograms of cherry plum;
two kilograms of sugar.

How to cook

Wash the planned volume of cherry plum thoroughly. Wipe the berries from moisture with a clean towel, cut and throw already pitted into the basin. Grind with an immersion blender into a mixture with a relatively homogeneous structure. Pour in sugar.

Remove the orange zest from the oranges washed with a brush (without affecting the white part). Also squeeze fragrant juice from the fruits, pulling out the bones that come across.

Put a container with future cherry plum jam for the winter on medium heat. Cook for a quarter of an hour.

At the end, distribute the sweet mass among scalded jars, which are important to immediately roll up with sterilized lids.

The resulting juice should be enough to make the jam juicy and not burn to the bottom during cooking. However, if you want more liquid or the squeezed juice is clearly not enough, pour in quite a bit of water (up to 210 grams).

Option 6: Cherry plum and blackcurrant jam for the winter

We will make the last jam with the addition of blackcurrant, which will set off the sweet taste with pleasant sourness and color the workpiece in a rich purple color.

Ingredients:

2 kg of ripe cherry plum;
1 kg of juicy blackcurrant;
3 kg of sugar;
1.5 cups of water.

Step by step recipe

Sort currants and cherry plums, wash and leave to dry. After some time, remove the bones from the cherry plum.

Pour berry halves and currants into a dry basin. Pour the ingredients with two kilograms of sugar.

After a couple of hours, the container is on the stove. Switch on a suitable burner. In a separate saucepan, boil the syrup from one and a half glasses of water and the remaining kilogram of sugar.

As soon as the berries boil, pour in the sweet liquid. In a circular motion, mix the cherry plum jam for the winter and simmer for another quarter of an hour.

Lay the fruits with a scoop on the jars (scalded) and immediately pour them with syrup. Screw on sterilized metal caps. Cool by turning upside down.

Since blackcurrant will color both the syrup separately and the jam as a whole saturated dark color, no matter what kind of cherry plum we will use. The main thing is that it be intact and not rotten, otherwise the sweet billet may deteriorate during storage.

The most interesting plum species is cherry plum, which grows in the south and therefore its use is so widely used in Caucasian cuisine. Any dish where yellow cherry plum is added turns out to be fragrant, but still it is especially appreciated and considered healthy - this is cherry plum jam, which usually retains the shape of the fruit and makes it even tastier to eat. But only for this you need to know how to properly prepare cherry plum jam, both with and without seeds.

Useful properties of plum jam

Cherry plum jam will be very useful, as these fruits have many vitamins and substances that are easily and quickly assimilated by the human body. It is believed that cherry plum is a dietary fruit, since 100 grams of this product contains:

Fats -0.1 g
Proteins - 0.2 g
Polysaccharides -7–9 g

The calorie content of 100 grams of cherry plum will be about 30-40 calories. Therefore, her recommended for people to use who are sick diabetes. Cherry plum juice is also used, which is easy to drink, it tones and refreshes. The taste of this fruit is sweet and sour, suitable not only for dessert, but also for meat products. On the basis of cherry plum, you can cook a huge number of different desserts: jam, jam, marmalade, kvass, juice.

Cherry plum seeds are used to produce oil, which is then used in soap production and in cosmetology.

Preparing cherry plum for jam

Before you start cooking any cherry plum jam, it is necessary to prepare the berry. It is worth starting with acquiring such a berry: you can pick it yourself in the garden, if you have such a tree, or purchase one already harvested. For jam, those varieties that have a sweetish taste are usually used. This is very beneficial, since it will not be necessary to spend a lot of sugar on making such a jam. So, it’s worth stopping step by step on how to prepare cherry plum for canning:

And now, when the yellow cherry plum is ready for making jam, we choose the method of cooking it.

Recipe for cherry plum jam with a bone

To prepare delicious cherry plum winter jam, you can take not only this berry, but also other ingredients. It is known that cherry plum will go well with zucchini or citrus fruits. Some housewives, when cooking this jam, also add star anise, which in its taste resembles anise. Most often, this spice is needed to give a special flavor to dishes.

Certainly, not everyone likes jams with stones, as it causes some inconvenience when using this delicacy. But it is they who make it more fragrant and tart. There are several recipes for making cherry plum jam with seeds. Let's take a look at one of these recipes. To prepare it, you need the following ingredients:

Preparing jam with cherry plum seeds step by step. Yes, first berries are thoroughly washed and after that they are placed in a clean enamel pan or any other container with enamel. It is worth placing them in a container, where the entire volume of water is immediately poured and left for 25 minutes. Then water is poured into another pan, which has become fruity right before our eyes. Sugar is added to this water and put on the stove and boiled until the process comes to a boil, and then, stirring, bring the sugar to complete dissolution.

The fruits are poured with the resulting syrup and the whole mass is thoroughly mixed. It is put on a very slow fire, where cooking continues for an hour. Banks must be sterilized in advance and immediately, removing from heat, pour the still boiling jam. Immediately rolls up and covers. It remains only to turn the jars over so that it is at the top and wrap it well with a warm blanket.

The second recipe for cherry plum jam

If the hostess does not like to sterilize the jars, then you can cook cherry plum jam without it. We offer a simple recipe with which any, even an inexperienced hostess, can cope. For this recipe for yellow berry jam with stones, you will need the following products:

Berry fruits are well peeled, doused with boiling water, and then laid out in an enamel bowl, where sugar is added first, and then water. Put the pan on a strong fire and bring to a boil, after which the fire is reduced to a minimum, and only then the fruits languish for half an hour. This will allow the sugar to dissolve as best as possible. The resulting mass is laid out in a jar, and they are closed with lids. Then the jars are turned over, covered with a warm blanket and placed in a dark place.

A simple and quick recipe for cherry plum jam without pits

This recipe also called "Five Minute" by housewives because its preparation does not take much time or effort. To cook such a cherry plum dessert, you should not look for a lot of products. Their set is quite simple:

Cherry plum -3 kilograms.
Sugar, but only sand - 2 kilograms.

The cherry plum is washed, separated from the pits and placed in a saucepan, where all the granulated sugar is poured and all this sugar is left. mass of cherry plum and sugar for 6 hours. Then the fruits are carefully pulled out with a slotted spoon and transferred to another dish. Only the syrup obtained from the berries remains in the saucepan, which is immediately put on the fire and, stirring constantly, heats up. The fire doesn't have to be strong. After the syrup boils, it should be made very small and simmer for another 25 minutes until it becomes thick.

On the fire, the cherry plum itself neatly moves into the boiling syrup. After that How does this mixture come to a boil?, you must immediately turn off the fire and let the resulting mass stand for another 15 minutes. Then again it is put on a slow fire and brought to a boil. Yellow cherry plum jam is ready! It remains only to pour into jars and send to a dark place.

Recipes for plum jam in a slow cooker

the tastiest and quick amber jam obtained in a multicooker. The number of products for its preparation varies slightly: sugar will take about 1.6 kilograms, and cherry plums about 2 kilograms. Boil the washed cherry plum for 5 minutes and when the skin on the berries begins to burst, then the same fruits should be poured with cold water. Cherry plum is placed at the bottom of the multicooker, sprinkled with sugar. Then everything is thoroughly mixed and, by pressing the “Baking” function, set the timer for 45 minutes. It remains to wait until the end of cooking and then simply pour into jars and roll up the lids. You can add any other fruits that will add variety to this delicious dessert.

Whatever the recipe selected for cooking, the main thing is that it is well stored and pleases you and your loved ones with its incredible aroma and excellent palatability. Bon appetit!

This year, for the first time, I cooked according to a simple recipe of my good friend. Before that, I cooked exclusively, but this jam impressed me not only with its appearance, but also with its taste. By and large, we can say that such jam from the stones is something between jam and cherry plum compote. The very technology of its preparation consists in boiling cherry plum berries in sugar syrup.

Such cherry plum jam with pits as a filling for pies, rolls, layers for cakes is not very suitable, but it is very useful for decorating homemade cakes and all kinds of recipes.

Ingredients:

Cherry plum - 1 liter,
Sugar - 800 gr.,
Water - 1 liter,
Mint - 2-3 sprigs.

Cherry plum jam with seeds for the winter - a simple recipe

Pour sugar into a saucepan. Fill it with water.

Put in mint leaves.

Put the cherry plum into the syrup.

Stir it lightly. Boil yellow cherry jam with bones just 5 minutes.

To date, there are several varieties of cherry plum jam - five-minute jam, raw jam, seedless cherry plum jam and jam with stones. Each of the recipes and types of this jam has its own advantages. For example, five-minute jam or raw jam due to the lack of heat treatment or its short period, it turns out to be more vitamin than other types.

Pitted cherry plum jam has a spectacular look and is most often used to decorate desserts. And the widely popular pitted cherry plum jam, I probably won’t be mistaken if I call it universal. You can drink such jam with a bun and tea, or you can use it while making homemade cakes.

For the preparation of all these blanks, you can use both red and yellow varieties of cherry plum. Personally, I really like yellow cherry plum with its bright positive color, but it's a pity that yellow cherry plum is always sourer than red.

Do not think that the jam will be sour. If you add more sugar, then you can even eat it with spoons. Seedless yellow cherry plum jam, step by step recipe which we will consider today, it turns out very beautiful color, thick and moderately sour.

Ingredients:

Cherry plum yellow - 2 kg.,
Sugar - 4 kg.,

Seedless cherry plum jam - recipe

Sort out the cherry plum berries. Wash under running water.

Put the cherry plum into a bowl. Sprinkle it with sugar and stir.

Leave the berries to juice for 1-2 hours. After this time, put the cherry plum with the resulting juice into a saucepan.

Put it on moderate heat. Unlike other types of jam, this pitted cherry plum jam is cooked in one go for the winter. After boiling, cherry plum jam should be cooked for another 30 minutes. During cooking, cherry plum jam must be stirred and the foam obtained during the boiling process removed. Sterilize the jars and lids 10 minutes before it is ready. Dip the tin lids in boiling water for 2-3 minutes.

Sterilize the jars over steam in the microwave or oven. Pour cherry plum jam into jars with a ladle (along the hangers themselves). Roll up the lids on the jars. In the case of using steaming nylon lids, it is not necessary to turn the jam upside down. Jars with jam need only be wrapped tightly. from cherry plum, pitted, closed with metal lids, turn upside down and leave warm until completely cooled.

However, like any other jam, you can make it taste varied by adding one or another additional component to it, for example, other berries or fruits or spices. Cherry plum jam with the addition of peaches, apricots, pears, apples, oranges, lemons will turn out very tasty.

Seedless cherry plum jam. Photo

Prepare yellow cherry plum jam with pits for the winter, and my simple recipe with a photo will help you with this. The jam is so beautiful that it is with bones. This option came to my mind when there was absolutely no time to take out the bones, and I decided, so to speak, to cook cherry plum jam as it is. And you know, I guessed right, since my children eat such jam with pleasure in the winter, everyone chooses a berry and smacks his lips with pleasure, gnawing at the bones. Yes, maybe for someone this will seem unacceptable, but the plus is that the cherry plum practically remains intact, only the peel is slightly cracked. And so the jam turns out to be of excellent taste and quality. And what else do you need for a family that loves sweet preparations. By the way, for contrast, you can also cook.

Required products:
- yellow ripe cherry plum - 800 grams;
- granulated sugar - 500 grams;
- water - 200 grams.

Recipe with photo step by step:

Boil syrup. I pour granulated sugar into the water and put it on the fire to boil.

Boil the syrup until the sugar dissolves and froths slightly on the surface. Then I put the washed and dried cherry plum berries into the syrup. I leave the cherry plum in the syrup until the whole mass cools down completely, and the cherry plum is soaked in syrup.

Then I put it on the fire and boil it so that the cherry plum becomes softer for literally 10 minutes.

Then I leave the jam to cool. The second and third times I cook in the same way with heating and cooling. I cook for the last time and after that I immediately lay out the whole cherry plum in jars while hot. I lay out the berries as carefully as possible so as not to damage their integrity.

I roll up the jars with lids and cover with a blanket so that the jam cools down and becomes thicker.

In winter, you can enjoy a delicious sweet treat that you will not find anywhere else. Only you will have such a delicious dessert.
You can treat all the guests with such jam, just warn the guests, just in case, that the jam is made from yellow cherry plum with pits. For example, I really like this kind of jam with seeds, as there is something to “do” while you free the cherry plum from the seeds.
Bon Appetite!
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