Cherry plum jam. The most delicious and simple recipe for making cherry plum jam for the winter Prepare a dessert of cherry plum and orange

Cherry plum is a close relative of the domestic plum. Its fruits are slightly smaller, but just as fragrant and tasty, the flesh is firmer, the stone does not separate well. Cherry plum jam is easy to make, but the process takes a lot of time. The calorie content of the finished delicacy is 183 kcal per 100 g of the product.

Pitted cherry plum jam

To make cherry plum jam, the following components are needed:

0.5 kg of fruits;
750 g of sugar;
100 ml of water.

Cooking technology:

Wash fruits, remove seeds.
Fold the prepared fruits in a deep container, pour sugar and leave for 3 hours to separate the juice.
Place the dishes on the fire, boil and boil for 5 minutes. Then remove from heat and leave for a few hours.
Repeat manipulations 2-3 times.
Pour the finished jam, while still hot, into jars.

Bone variant

Preparing jam with seeds is easier, however, you will have to tinker with preparing the syrup and the berries themselves.

Cherry plum - 1 kg.
Water 850 ml.
Sugar - 1500 kg.

Action algorithm:

Pour 850 ml of water into a saucepan, bring to a boil.
Rinse, peel and pierce each fruit.
Put them in boiling water, simmer for 4 minutes, then remove the berries with a slotted spoon, and boil the syrup from the remaining liquid.
Boil 3 cups of liquid, add sugar and stir until it is completely dissolved.
Pour fruit with syrup and leave for 4-6 hours. Then boil the infused cherry plum and boil for 7 minutes, put out the fire, you can insist all night, but not more than 11 hours.
Repeat the process 2-3 times.
For the fourth time, the cooking time will be 15 minutes with constant stirring.
Pour the finished jam into prepared containers and cool completely.
Place the cooled cans in a dark, cold place until required.

Jam for the winter from yellow cherry plum

Yellow cherry plum has a more sour taste and is therefore rarely consumed fresh. But it makes fragrant, tasty and healthy jam.

Option 1

0.5 kg of cherry plum;
0.5 kg of sugar;
500 ml of water.

Technology:

Boil water, add cherry plum and boil for 5 minutes.
Get the fruit, cool. From the remaining liquid, boil the syrup.
Peel the cooled cherry plum from the stones and transfer to a suitable container, pour over the syrup.
Put on fire, bring to a boil, brew for 1 hour.
Then boil again over low heat for 35 minutes, stirring frequently with a wooden spoon. The longer the jam boils, the thicker the consistency will be.
Arrange the finished product in jars for storage, close (it is better to use iron lids and a seamer).

Method 2

500 g of cherry plum;
400 ml of water;
1 kg of sugar.

What to do:

Pierce the fruit in several places with a toothpick, place in a bowl with water.
Boil, cook for 4 minutes.
Drain the water saturated with fruit juice into another container, and immerse the cherry plum in cold water.
Boil the liquid drained after cooking, then add sugar and wait until it dissolves. The syrup is ready.
Place the berries in a large bowl and pour over the syrup. Insist 6-7 hours at room temperature.
Heat the jam until boiling and immediately remove from the stove. Insist 10 minutes.
Repeat the pattern 2 to 3 more times.
Pour the prepared jam into storage containers and let cool completely.

Red cherry plum preparation

The red cherry plum is much sweeter than the yellow one. In cooking, they are used to make sauces, jellies, jams and preserves.

Red plum jelly

1 kg of berries;
150 ml of water;
550 g sugar.

How to cook:

Put the prepared fruit in a bowl, pour water and cook until completely softened.
Grind the cooked fruit through a sieve. During the wiping procedure, the skin and bones are eliminated.
Boil the pureed mass until it is reduced by 1/3 of the original volume.
Shortly before the end of the process, add sugar, in small portions, stirring constantly.
The readiness of the product is determined as follows: drop a little jelly onto a cold plate. If the mass has not spread, the delicacy is ready.

The finished product can be decomposed:

- hot in glass jars and roll up;

- cold in plastic containers and close the lid.

jam recipe

Jam can be served with tea, used as a filling for pancakes or pies.

Components:

1 kg of fruits;
1 liter of water;
800 g sugar.

Technology:

Put the washed and pitted fruit in a bowl, pour water over it.
Boil over low heat until the pulp softens.
Press the resulting mass through a fine sieve. The resulting puree must be weighed, then transferred to a container to continue cooking.
Combine with sugar and cook, avoiding burning, until the desired consistency.
After turning off the heat, cover the pan with a lid and let the jam brew a little.
Pour the finished product into hot jars, roll up and let cool. Store in basement or cellar.

Jam with cocoa

Components:

Cherry plum 1 kg.
Sugar 1 kg.
Vanillin 10 g.
70 g cocoa powder.

What to do:

Pour the peeled cherry plum with sugar and leave for 12-24 hours.
Add cocoa powder to the present fruits, mix and put on the stove.
Bring to a boil, cook over low heat, stirring occasionally, 60 minutes. You can cook longer if you want a thick consistency.
8 minutes before the end of cooking, add vanillin, mix thoroughly.
Pour the jam into storage containers and roll up immediately.

Preparing jam with cherry plum and apples or pears

Components:

0.5 kg of apples;
0.5 kg of ripe pears;
250 g of cherry plum;
1 kg of sugar.

Cooking:

Peel apples and pears from peel and seeds, finely chop. Get rid of the pits.
Place the fruits in a bowl for cooking, add sugar and pour in the liquid.
Boil, simmer over low heat for 25 minutes, stirring gently.
Then cool and leave to infuse in the refrigerator for 12 hours.
At the end, boil the jam for another 10-12 minutes. Divide into storage containers.

Preparation with sugar

Not all preparations for the winter require multi-day cooking. Sometimes it is enough to boil the mass for just a few minutes. It is in this case beneficial features fruits are preserved in full.

Components:

1 kg of berries.
750 g sugar.

Cooking technology:

Remove the seeds from the washed fruits and grind the pulp in a blender or meat grinder.
Pour granulated sugar into the resulting mass, mix and infuse for 2 to 8 hours.
Place the composition on fire, boil, boil for 4-6 minutes on low heat.
Remove from stove and immediately pour into jars.

Pureed fruits can be served with tea, used for cooking compotes or as a filling for confectionery.

For the preparation of sweet dishes from cherry plum, all varieties are suitable. For jam with seeds, it is better to choose slightly unripe fruits. This will keep the shape of the fruit during cooking. Ripe and even overripe fruits are suitable for making jellies and jams.

You can cook cherry plum only in enameled dishes, stirring with wooden cutlery. If you use an iron or aluminum container, an oxidation process will occur.

If you add a little cinnamon or ginger during cooking, the dessert will become even more healthy and fragrant.

Instead of regular sugar, fructose is allowed. A treat prepared with a sweetener can be eaten even by diabetics.

Jars for blanks must be sterilized and dried before placing blanks in them.

You need to store jam in a dark, cold room. There it can remain unchanged for more than one year, if such a need arises.

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.

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 heart problems 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 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 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 blanch for 3-5 minutes, after which they are immediately cooled in a 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, 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.

Cherry plum jam with seeds for the winter, step by step recipe 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 jam from yellow cherry plum 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?

Compilation best recipes solar jam.

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.

The golden beauty of cherry plum - the basis of delicious cherry plum jam with oranges - is found everywhere in the south, it costs mere pennies and is highly productive. And in some places it is found in a wild form, so you can pick it up in any quantity for free. And prepare a fragrant, thick jam that will be perfectly stored for several years (due to the fact that the bones are completely removed from the cherry plum). Orange gives the preparation not only a pleasant refreshing citrus taste, but also a delicate, subtle aroma - everyone will certainly like the jam, I guarantee.

Cherry plum jam with pitted orange for five minutes

The easiest way to make jam from small yellow cherry plums.

Ingredients:

1 kg of cherry plum;
2 large oranges;
1 kg of sugar.

Cooking:

The most difficult thing to deal with oranges: they need to be washed, freed from the peel, seeds, films. Leave only the pulp. Then mix with half of the available sugar, pressing down with a spoon, bring to a boil over low heat and cook for 5 minutes, stirring constantly. Cool at room temperature. Wash the cherry plum and remove the seeds, cook together with the orange mass for another 5 minutes. Leave for a couple of hours, and then resume cooking after preparing the jars. I roll a five-minute cherry plum with orange in the smallest jars that I can find.

Before laying out for storage, the jam must be brought to a boil again and boiled for 5 minutes over low heat.

Cherry plum jam with oranges without cooking

Such a preparation cannot be called a full-fledged jam, rather a dessert. I close it in clean jars under nylon lids, store it in the refrigerator for 4-5 days maximum, use it as a layer for baking and stuffing for puff pastries, bagels, envelopes. Cherry plum jam without cooking can also be frozen.

Ingredients:

500 grams of cherry plum;
1 large ripe orange;
2 cups of sugar.

Cooking:

Rinse the cherry plum under the tap, dry, remove the bones. Use a blender to puree it, then rub it through a sieve to get rid of the skins. Add sugar to the cherry plum puree, mix.

Wash the orange first with hot, then cold water, cut into pieces along with the zest, remove the seeds and pass through a meat grinder. Add to the cherry plum with sugar, put the raw jam in jars and refrigerate.

Recipe for thick cherry plum jam with orange and pectin

In this case, I add a thickener to the jam - it turns out a fragrant golden thick preparation that looks like jelly. An excellent filling for pies and puffs, as well as a delicious dessert for tea. You will need a very ripe yellow cherry plum.

Ingredients:

1 kg of cherry plum;
5 glasses of sugar;
2 medium sized oranges;
1 tablespoon pectin.

Cooking:

Wash the jars in advance, rinse with boiling water. Sterilization is not needed - there is a lot of sugar in the workpiece, and it is cooked for a long time. Wash the cherry plum, let it dry slightly, remove the seeds, mix with sugar and simmer for half an hour, stirring and removing the foam. At the end of cooking, add peeled orange pulp, cook for another 5 minutes, cool. Resume cooking after 5-6 hours, bring to a boil, cook for 10 minutes and add pectin. Stir until it is completely dissolved, cook for another 3 minutes, put the jam in jars and tighten with sterile lids.

I highly recommend preparing this preparation in order to be able to taste the most delicious sweet and sour sauce for pancakes and pancakes. Plum and orange jam, if mixed with sour cream or cream, it turns out extraordinary.

Jam is excellent for utilizing unformatted cherry plums, if you have already prepared enough tkemali, or you also have cherry plum jam, or you just want something new.

Ingredients

cherry plum small 1 kg
water 25 ml
orange 1 pc.
sugar 2 cups

How to make cherry plum jam with citrus flavor

Sort out small yellow cherry plums and wash well in water. Pour cherry plum into a saucepan, pour water. Cook the cherry plum over low heat, stirring occasionally with a spoon, for about 5 minutes. It is necessary that the fruit becomes soft and let the juice flow, after which you can cover the container with a lid and leave it alone for 10 minutes.

Using a wide metal sieve, wipe all the cherry plum. You can make compote from the cake, just pour it with boiling water and add sugar to taste, stir and cover with a lid - in an hour the compote will be ready.

Pour the mashed cherry plum puree into a ladle, add the grated zest of one orange to it.

Squeeze the juice from the orange, combine it with fruit puree, mix and put on the stove.

Pour sugar into the ladle, cook the jam on minimum heat.

Stir the jam all the time with a wooden spatula. After boiling the jam, carefully remove the entire film.

After the jam has boiled for 20 minutes, remove it from the heat. After 2 hours, put the jam on the fire for another 10-15 minutes. To test it for consistency, pour some of it on a saucer and refrigerate. If the cooled jam thickens, then it is ready, otherwise cook it a little more.

Let the cherry plum and orange jam cool, pour into sterilized jars, screw on the lids. Such a blank is stored in a cool place.

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

How to cook cherry plum jam?

Simple recipes and intelligible recommendations will help to cook cherry plum jam, the implementation of which will be the key to obtaining a workpiece that is ideal in all respects.

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

Yellow cherry plum jam with pit

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

Ingredients:

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

Cooking

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

Pitted red cherry plum jam

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

Ingredients:

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

Cooking

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

Zucchini jam with cherry plum - recipe

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

Ingredients:

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

Cooking

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

Cherry plum jam with orange - recipe

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

Ingredients:

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

Cooking

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

Jam "Pyatiminutka" from cherry plum

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

Ingredients:

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

Cooking

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

How to cook thick cherry plum jam?

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

Ingredients:

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

Cooking

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

Cherry plum jam with syrup

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

Ingredients:

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

Cooking

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

Cherry plum jam without sugar

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

Ingredients:

cherry plum - 2 kg;
honey - to taste.

Cooking

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

Cherry plum jam in a slow cooker

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

Ingredients:

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

Cooking

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

Cherry plum jam in a bread machine

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