home » Decorative » Delicious seedless cherry plum jam. Thick, sour cherry plum jam for the winter Seedless cherry plum confiture for the winter

Delicious seedless cherry plum jam. Thick, sour cherry plum jam for the winter Seedless cherry plum confiture for the winter

Cherry plum is a fruit that is great for making jam, marmalade and jellies. Due to the presence of a large amount of pectin in it, the workpieces are of good thickness. At the same time, making cherry plum jam does not require a large amount of sugar. This makes the product dietary to some extent. Today we are talking about the secrets of making a variety of jams from red, yellow and even green cherry plums.

The taste of cherry plum, its aroma and pleasant appearance are preserved in the dish even after prolonged cooking. But in order for the jam to be richly aromatic and tasty, you need to know and follow some of the subtleties of cooking the dessert.

Preparation and selection of fruits

Before you start cooking, you need to evaluate the quality of the fruit. Only fruits that are smooth and without signs of rot are used. When buying a cherry plum, break it - it’s better if the seed comes away easily from the pulp.

However, the jam is prepared pureed, so other varieties are quite suitable, it just adds a little more work.

A few more important points:

the amount of sugar depends on the sweetness of the fruit. Usually, when cooking preserves and jams with all other fruits, sugar is taken in a one-to-one ratio. But cherry plum contains a lot of fructose, so the amount of sugar can be safely reduced to 0.6 kg per kilo of fruit. If the cherry plum is too sweet, you can adjust the taste by adding lemon juice. If greenish and sour, add more sugar;
The cherry plum has a soft skin, so it is not necessary to peel it when cooking, everything will boil down and be tender and homogeneous. Simply removing the seeds is enough.

How to properly prepare containers?

You can prepare jam in an enamel, copper or aluminum basin or in a pan with a wide bottom and thick walls. The thicker the walls, the less the jam will burn during cooking.

The product is placed in glass jars, which are first washed with soda, then rinsed well and scalded with boiling water.

Can be baked in the oven or sterilized in the microwave. The lids are either varnished metal or screw-on. They need to boil for about five minutes before using.

How to make confiture from cherry plum?

Now a few recipes for making thick, aromatic cherry plum jam. It is often called confiture for its homogeneous and soft consistency.

Classic recipe for pitted yellow cherry plum

It involves repeated boiling of the cherry plum mass to remove excess moisture and make the product thicker.

4 kg of yellow cherry plum;
half a liter jar of water;
4 kg granulated sugar.

Preparation:

Rinse the cherry plum, let the water drain, place it in a saucepan and add water.
Put on gas and boil for about ten minutes until the cherry plum becomes soft.
Place the boiled fruits in a sieve, let cool and wipe. After removing the seeds, you can place the pulp in a blender and, after grinding, add it to the pureed mass. The skin in the finished jam will be almost invisible, but the delicacy will become thicker and denser due to the pectin remaining in the skin. You can, however, puree the jam without the skin.
Place the cherry plum mass in a saucepan, bring to a boil and add sugar. Stir and cook for a quarter of an hour over low heat.
Remove from the stove and let cool. Repeat cooking two more times for 15 minutes.
After the third boiling, pour the amber jam into prepared sterilized jars. It is better to take small ones - 0.5 or 0.7 liters in volume.

Simple fast way

Thick jam, more like jam, can be prepared in one step. For him we take:

1 kg of fruits;
1.5 kg of sugar.

The jam is prepared like this:

Place the cherry plum into boiling water and cook over high heat for three minutes.
Place in a colander, allowing the water to drain.
Rub the cherry plum into a clean pan, removing the skin and seeds.
Pour sugar into the pureed mass and cook for an hour, stirring occasionally, over low heat. The jam should thicken well. Place the mixture into jars and seal with lids.

Without sterilization

If you come across fruit with a detachable pit, we recommend making delicious jam with cherry plum pieces. For this recipe you will need sugar and fruits in a 1 to 1 ratio.

Preparation:

Cut the fruits, remove the seeds, place the cherry plum halves in a basin and cover with sugar.
Let stand overnight for the juice to come out.
Boil for 5 minutes until syrup is obtained and sugar is dissolved.
Leave to cool and infuse for 8 hours.
Boil again for 5 minutes and leave again for 8 hours.
After boiling for the third time, carefully transfer the mixture into jars and close the lids.

With apricots

By adding apricots, we get a new interesting taste and aroma. The sourness of cherry plum dilutes the sweetness of apricots. And if you add lemon, you get a real fruity bouquet.

cherry plum - 1 kg;
apricots - 1 kg;
lemon - 1 pc.;
granulated sugar - 5 glasses.

Progress:

Separate fruit from seeds. Mix and add lemon cut into circles (without peel and white pulp).
Pour sugar into a bowl and leave for a couple of hours until the juice appears.
Place on medium heat and wait until it boils. Cook for 20 minutes and remove from heat.
Let stand, remove the lemon slices, and cook the cooled mass again over low heat for 30-40 minutes. The jam will thicken, but it must be removed from the stove again and allowed to cool completely.
Cook for the third time for only 10 minutes. After this, put into jars and close with clean lids. Apricot jam is ready!

With oranges

We prepare products:

1 kg cherry plum;
2 cups sugar;
1 orange;
a couple of spoons of water.

Progress:

Boil the cherry plum with a minimum amount of water until soft.
Rub through a sieve.
Add sugar, orange zest and juice. Stir and put on fire.
Remove the foam that appears and cook in three batches, as in the previous recipe. Boil one last time and place in storage containers.

Cinnamon

It is prepared from cherry plum and sugar in equal proportions with the addition of cinnamon (for 1 kg of sugar and 700 g of fruit, take 5 g of cinnamon powder).

Preparation:

Place seedless fruits in a saucepan and sprinkle with sugar. Juice will appear - you can put it on the fire.
Boil the mixture, constantly removing foam, for half an hour. About halfway through cooking, add cinnamon; you can also add a little star anise for more flavor.
Use an immersion blender to turn the hot mass into puree, then boil the jam again and put it into jars.

Thick jam with gelatin

Very tasty and moderately sweet jam is prepared with a gelling agent. It can be agar-agar, Zhelfix or gelatin. Here is one of the recipes:

Take 2 kg of cherry plum, remove seeds and grind in a meat grinder.
Add 1 kg of sugar mixed with 40 g of gelatin, mix and leave until the sand dissolves.
Heat to a boil and cook for 5 minutes. You cannot cook the product with gelatin any longer, as it will lose its gelling properties.

Pack the hot cherry plum mass into clean jars and seal. In a similar way, you can prepare jam with cherry plum and cherries, dividing the fruit in equal proportions.

From green cherry plum

Some consider such fruits to be unmarketable, although they can make wonderful sweet and sour jam.

You will need:

2 kg of fruit;
500 g sugar;
50 g of water.

Preparation:

Wash the cherry plum, pour water into it and cook in a saucepan until the berries soften. To speed up the process, we recommend pricking each one with a toothpick before cooking, so the juice will come out of the fruit faster.
Rub through a fine sieve.
Put the puree on the fire and simmer for an hour, skimming off the foam.
Add sugar to the thickening mass and cook for another hour, stirring constantly and skimming off the foam.
The mass should darken and thicken greatly. The jam will acquire the color of caramel and the same viscousness.
Place it in prepared jars and close the lids.

From red cherry plum

Products:

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

Preparation:

Wash the fruits, pour water into the pan, add the cherry plums, and boil for about five minutes until the fruits soften.
Rub through a large colander, removing the skin and seeds.
Add sugar to the puree, stir and cook for half an hour while stirring.
Hot red cherry plum jam is packaged in jars.

In a slow cooker

You can make delicious, aromatic jam in a slow cooker from any variety of cherry plum. It can be red, yellow and even green.

The only condition is that you need to cook in a slow cooker in small quantities.

1 kg of fruits;
1.2 kg sugar;
a quarter glass of water.

Let's prepare it like this:

Pour the cherry plum into the multicooker bowl and pour out the water, set the stewing or cooking mode, cooking time - a quarter of an hour. Keep the device cover closed.
Rub the resulting boiled mass through a sieve.
Place in a slow cooker, add sugar and cook on stewing mode or soup mode for 40 minutes with the lid open.
Place the hot jam into clean and dry jars.

Storage Features

Provided that the lids and jars are properly sterilized and the recipe is followed exactly, cherry plum jam can last for two or even three years when stored at home.

Cherry plum belongs to the plum family, and looks very similar to them. The color of the fruit can be very diverse: yellow, burgundy, red and even green. Inside the cherry plum there is a large drupe, which in most varieties is very difficult to separate from the pulp. The taste of the fruits is quite sour, but this does not prevent them from being prepared into amazing dessert dishes. One of them is jam. Today we will try to understand all the intricacies of the process of preparing this delicacy at home.

You can use cherry plum for jam of any color of fruit. At the same time, by mixing different varieties, you can get a finished product of an unusual shade.

The density and softness of the fruit also does not matter. You can even use substandard products to make jam. The main requirement is the absence of rotten places on the fruit.

Before cooking, the cherry plum is thoroughly washed. If there are particularly contaminated areas on the berries, they are treated with a brush. The washed fruits are transferred to a sieve and wait for the excess liquid to drain. Peeling raw fruits from seeds is a very difficult and troublesome task, so you should not complicate the cooking process by removing the stones.

Delicious jam recipes

From yellow cherry plum

Pure cherry plum fruits, 1 kilogram, are placed in a cooking container and filled with a very small amount of water. 50 milliliters of liquid for a given volume of fruit will be quite enough.

The bowl of fruit is placed on the fire and boiled on medium heat for 5-10 minutes. Cooking time depends on the density of the cherry plum pulp. To ensure that the fruits cook more evenly, they are constantly stirred, trying to submerge the berries that have floated to the surface into the water.

As soon as the cherry plum becomes watery in appearance and is easily deformed when pressed, turn off the heat, cover the bowl with a lid and let the fruits brew for about 20 minutes. After this, the still hot berries are placed on a metal sieve and wiped, leaving only cherry plum skins and bones.

Granulated sugar is poured into a homogeneous mass. Its quantity depends on your taste preferences. Usually 1.5 kilograms of sugar are taken for cherry plum jam, but if you do not like very sweet desserts, then the sweetener can be added in proportion to the amount of the main product.

Sergey Lukanov will tell you how to make delicious yellow cherry plum jam. Video provided by the channel “Guys in the Kitchen!”

Red cherry plum jam in a slow cooker

A kilogram of clean cherry plum is placed in a multicooker bowl and filled with 100 milliliters of water. To blanch the main component, set the “Cooking”, “Steaming” or “Soup” mode for 15 minutes. The unit lid is kept closed. Afterwards, the berries are drained along with the liquid into a fine colander or sieve, and they begin to grind with a spoon or wooden pestle. As a result, all the cherry plum pulp remains in the bowl, and waste in the form of skins and seeds remains on the wire rack.

The fruit puree is transferred back into the multicooker bowl and covered with granulated sugar. You need 1.2 kilograms of it. The puree is mixed and the “Stewing” mode is set for 40 minutes. Cook the jam with the lid of the unit open, stirring the mixture periodically.

Important rule: You cannot use the multicooker at full capacity, filling it to the top with food. In such an assistant it is best to cook small portions of jam - 1-2 kilograms maximum.

Jam with cherry plum pieces

Separating the seeds from the cherry plum is quite problematic, but if you decide to make jam with pieces of fruit, you will have to work hard. To prepare the dessert, cut the clean fruits in half and cut out the pit with a knife. In this case, cherry plum can be used in any color, the main thing is that the pulp is dense. The prepared halves are covered with sugar in a 1:1 ratio and the mixture is allowed to brew for 5-6 hours.

Jam is cooked in intervals, that is, the jam is boiled several times for a short time. First, place the bowl of food on the fire and bring the cherry plum mass to a boil. Five minutes of cooking - turn off the heat and leave the jam to rest for 8-10 hours. Thus, the mass is heated 3 times. No water is added to the jam, and the pieces are mixed very carefully to preserve the integrity of the cherry plum halves.

How to preserve cherry plum jam for the winter

The product is packaged hot in jars. In this case, the container must be sterilized. This can be a microwave, an oven, or simply steaming jars on the stove over a pan of water. The lids, designed to seal the jam, are boiled for a couple of minutes in boiling water. Tasty and aromatic cherry plum jam, subject to preservation rules, can be stored in a dark, cool room for up to two years.

Cherry plum is a yellow or dark pink berry, similar in appearance to a regular plum, but with a more sour taste. What can be prepared from this sour berry? What is the first thing that comes to mind when the word cherry plum is pronounced? Jam for the winter - quick and not complicated recipes! Homemade jam is a tasty and aromatic treat for winter evening gatherings with the whole family.

How to prepare cherry plum for jam?

When making jam, this procedure can be omitted if you are not bothered by thin pieces of skin in the delicacy. But to make jam, you need to remove the skin, so it will be more uniform and delicate in taste. This is done like this:

Sort out the cherry plum berries, you only need ripe, good-quality fruits without damage or bruises;
rinse them in water;
In an iron sieve, immerse the berries in boiling water for a few seconds and remove;
Let the cherry plum cool and manually remove the skin from each berry.

Now, for convenience, you can remove the seeds.

Recipe

Required Products:

cherry plum - 2 kg;

So, let's start cooking:

After pre-processing the cherry plum berries (removing the skin and seeds), they need to be ground into puree. Although this can be done with almost finished jam. For this, take a meat grinder, a home food processor or a blender with a bowl. To make the mixture more homogeneous, when using a food processor or blender, grind in several stages.
Mix berry puree with sugar in a saucepan for making jam.
Bring to simmer over moderate heat and stir constantly with a spatula or long spoon. Otherwise, the bottom will definitely burn and the jam will have a burnt taste. Standard cooking time is 40 minutes. But if you take fewer products for cooking, the time also decreases noticeably.
If at the beginning of cooking the berries were not pureed, then now is the time to do so. An immersion blender will do. After the procedure, boil the jam and remove from heat. It turns out pitted cherry plum jam. It must be placed hot in sterilized hot jars and covered with sterilized lids. After natural cooling, put the jars in a cool place.

Method for making jam without sterilizing jars

The recipe for cherry plum jam requires strict sterilization of jars and lids for its storage. However, this procedure is not required. It will be enough to thoroughly wash the glass jars with baking soda and rinse them under running cold drinking water. The same goes for lids. Then the important point is when putting the jam into jars. It should be at room temperature and completely cooled, and the jars and lids should be dry.

This requirement guarantees that during the entire period of storage of the workpiece, mold will not form on its surface and the fermentation process will not begin. The rule applies only to home-made jams, marmalades and marmalades.

The action algorithm will be like this:

make the jam and immediately rinse the jars and lids;
leave the jam to cool with the lid open (so that there is no condensation - droplets of moisture on the inside of the lid), and place the jars and lids upside down on a dry, clean kitchen towel - it is better to leave everything like that overnight;
then mix well and put the jam into jars, immediately close tightly with lids and put away for winter storage.

Note to the hostess

Cherry plum jam is perfect for home baking. You can use it to layer cake layers, make a filling for sponge rolls, cakes or petit fours, bake small pies or one large pie with jam. This sweetness is suitable even just to spread on wheat bread or a bun for breakfast or afternoon snack for children and adults.

Layer the cake with jam

To layer the cake, you will need seedless cherry plum jam. It must be diluted with boiled or filtered water in a ratio of 1:1 or 1:2 and brought to a boil. After the mixture has cooled, you can begin layering the sponge cake layers.

What else can you put in jam?

Cherry plum jam can be prepared not only as a single component, but also with several main ingredients. For example:

plum;
zucchini;
pumpkin;
citrus juice and zest (tangerine, orange or lemon) - you can take two types;
sweet apples.

To make jam, fruits or vegetables need to be ground into a pulp, just like the cherry plum itself. The exception is citrus fruits, of which you only need zest and juice. And the white layer of the fruit gives bitterness, so it is better not to use it. There is another important point for these fruits - they need to be pre-processed in a special way. Namely:

wash with soap (laundry or toilet soap, but do not use dishwashing detergent or liquid soap);
place the citrus fruits in a saucepan and pour boiling water over them;
after 30-40 seconds, remove and transfer to ice water;
remove the zest and chop it;
Cut the fruit in half and squeeze out the juice.

The preparation will sparkle with a more original and interesting taste if you add flavoring:

fruit liqueur;
tincture;
table dry white wine.

One teaspoon per 2 liters of cooked jam will be enough. It is better to add flavoring a few minutes before the end of cooking.

For some reason, with age, more and more people prefer homemade products - preserves, jellies, confitures - to store-bought sweets. Probably, the realization comes that there is no chemistry in them, everything is only natural and healthy. We suggest you prepare seedless cherry plum jam for the winter. It has a thick consistency and a beautiful yellow color. In winter, when there are no fresh berries, it is perfect as a filling for pies and buns.

TIME: 1 hour 20 min.

Easy

Servings: 4

Ingredients

yellow cherry plum – 500 g;
granulated sugar – 350 g;
lemon – 1 slice;
water – 100 ml.

Preparation

Sort out the cherry plum berries, soak them in water for a few minutes, then wash them thoroughly and dry them on a paper napkin or towel.

Before making jam, remove the seeds from the cherry plum, making sure that there are no spoiled or wormy berries inside. This is a long process, so it may take you a long time. Try to remove as much pulp from the pit as possible. Also rinse the peeled cherry plum a little under running water.

Place the prepared cherry plum slices into a saucepan of a suitable size, pour in water and place on the stove. Liquid is absolutely necessary here, since without it the cherry plum will immediately burn. Water will also help the berries boil faster. After boiling, reduce the heat to the lowest setting and simmer the mixture for five minutes, stirring constantly with a wooden spoon.

After the skin has peeled off the berry and it has darkened a little, remove the mixture from the heat and let it cool slightly. Place the mixture on a sieve with medium holes and wipe thoroughly, pressing the mixture with a spoon. If necessary, you can later refine the resulting puree with a blender.

Pour the homogeneous puree back into the saucepan, add sugar and place on the stove again.

Pour boiling water over a lemon slice several times, remove all the seeds so that they do not give off a bitter taste and place in a saucepan. Simmer the mixture over low heat until the sugar crystals dissolve and the mixture thickens, this will take about 10 minutes. Stir constantly with a spoon to avoid burning.

In the meantime, start sterilizing jars and lids in a manner convenient for you.

Pour the hot jam into jars, first removing a slice of lemon.

Close the jam jars tightly with lids, turn them over, wrap them in a warm cloth and let them cool completely.

After a day, remove the fabric, turn the jars over to their normal position and place them in the pantry for storage.

Helpful Tips:

This simple recipe is suitable for making jam from both yellow and red cherry plums. The most important thing is that the fruits are ripe and have dense pulp.
You can add a special flavor to the jam by adding cinnamon, use the spice to your liking, but in general the recommended amount is 1 stick of cinnamon per 1 kg of fruit. Cherry plum jam also goes well with cloves, star anise and vanilla; do not forget to remove these spices after cooking.
The jam turns out very tasty if, in addition to cherry plums, you add raspberries, cherries, peaches, plums or oranges. Gooseberries with currants, quinces and apples (the Antonovka variety is best) due to their gelling properties, will make the jam even thicker.
To use cherry plum jam as a filling for pies and pies, it must be very thick. You can add zhelfix or pectin in the proportion of 40 g per 1 kg of fruit. To check the thickness of the jam, scoop a little with a teaspoon and then place it vertically over the saucer. If it drips from the spoon, it means liquid jam, if it flows in a trickle, it’s ready, you can close it.

It doesn’t matter what variety of cherry plum you choose to make this jam. Pitted cherry plum jam turns out very tasty, because I know a little secret. Thanks to it, the sour taste of the jam takes on a completely new sound, and no additional effort is required. Just follow the recipe. It won't take more than an hour and won't take much effort, I promise. Treat jars and lids in advance in any way convenient for you.

Pay attention to the specifics of the recipe. Usually we peel the seeds from the fruits and cover them with sugar, and then we start making jam or marmalade, right? This time everything is a little different: first you will need to soften the cherry plum in a small amount of water, then wipe it, freeing the pulp from the skin and seeds, add separately boiled sugar syrup and something else.

Let's quickly move on to the recipe. I indicated the quantity of ingredients for 1 liter of finished preserves. It is better to seal cherry plum jam in half-liter jars.

Ingredients

2 kg cherry plum;
2 glasses of water;
2 oranges;
4 cups sugar;
cinnamon stick optional.

Preparation

Sort out the cherry plum purchased at the market or picked from a tree. Throw away fruits that have begun to rot, burst, or are clearly green. Only ripe fruit of good quality should remain. Wash them with running water and place them in a bowl for cooking. This can be an enamel basin or a large bowl. A large sauté pan is also suitable. Add a glass of water to the fruits, heat over low heat, wait 3-4 minutes after the water boils, then turn off the heat and keep the cherry plum and water under the lid for 15 minutes. Under the influence of the heated liquid, the base of the future jam should become soft.

While you wait, don't waste your time. First, prepare your jars. Choose the sterilization method that is most convenient for you, and don’t forget about lids. The easiest way is to pour boiling water from a kettle over the lids and keep them in the boiling water for 1-2 minutes. You can also process it with steam together with the jars. Decide for yourself.

Secondly, make sugar syrup from 1 cup of water and 2 cups of sugar. Pour water over sugar and stir while bringing to a boil. Cook the syrup for no more than 3 minutes. Then take the oranges, wash them, grate the zest from them, and squeeze the juice from the pulp. Add orange juice to warm syrup and stir. Grind the zest with two tablespoons of sugar.

Rub the cherry plum through a sieve, add sugar, stir and cook for half an hour over low heat, remembering to stir from time to time. Pour the syrup into the sweet fruit puree, add a cinnamon stick and cook for another half hour at a barely noticeable boil. Then remove the cinnamon stick, add the orange zest and cook for another half hour. During this time, the seedless cherry plum jam should thicken a little. Pour it into jars and secure with sterile lids.

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