Cherry plum jam
Jam can be prepared both from fresh mashed potatoes and from canned. To prepare puree cherry plum, blanch in a steam juicer until completely softened, and then rub through a sieve. The puree is placed in an enamel basin, cooked for 15 minutes, and then, adding sugar in small portions, stirring continuously, cook until tender. Sugar is added at the rate of 1 kg per 1 kg of puree.
Pour the finished hot jam into heated dry jars, roll up, turn upside down and cool.
This text is an introductory fragment.Cherry plum compote Ingredients 1 kg of cherry plum, 500 g of sugar. Method of preparation Chop plum with a sharpened wooden stick and place tightly in sterilized jars on the shoulders. To prepare the syrup, bring 1 liter of water to a boil, add sugar, simmer for 2 minutes.
Cherry plum jam Servings - 10 1 kg ripe cherry plum fruits 1.5 kg sugar 2 g citric acid Preparation 10 min. Cooking 60 min. 1. Wash the cherry plum well. Make a syrup with 75 g sugar in 250 ml (1 cup) water, bring to a boil. Then on
Cherry plum jam You will need: 1 kg of cherry plum, 1.5 kg of sugar, 750 ml of water Remove the stalks, rinse the cherry plum with cold water, let the water drain. Place the cherry plum in a colander, immerse it in hot water (80 ° C) for 5 minutes, then pierce it. Pour cherry plum with hot syrup, let stand for 3-4 hours. After that
Cherry plum sauce Ingredients 3 kg of cherry plum, 5-7 sprigs of dill, 5-7 sprigs of cilantro, 5-7 basil leaves, 4 chili peppers, 2 heads of garlic, 4 tablespoons of 9% apple cider vinegar, 2 tablespoons of sugar, 1 a tablespoon of hops-suneli, 1 tablespoon of salt, 250 ml of water.
Cherry plum jam Cherry plum jam is boiled without pits. The prepared fruits are placed in an enamel basin, water is added (3/4 cup per 1 kg of fruits) and boiled for 10-15 minutes, sugar syrup of 75% concentration is added, prepared at the rate of 1 kg of cherry plum, 1.2 kg of sugar and 400 g
Cherry plum jam Jam can be made from fresh puree or canned. It is placed in an enamel basin, boiled for 10-15 minutes, and then, adding sugar in small portions, boil until tender with continuous stirring. Sugar is added
Cherry plum puree To make cherry plum puree, use the sour green fruits in the ripening stage. Pepepat fruits, clean from impurities and stalks, rinse thoroughly and pour into an enamel bowl. Pour boiling water over, cover with a towel, cover and cook on a strong
Cherry plum kissel Ingredients: water - 800 g, cherry plum - 100 g, sugar - 4 tablespoons, potato starch - 3 teaspoons. Fruits pour hot water, cook until completely boiled, rub, gradually pouring in the broth. Then add sugar, bring the mixture to a boil, pour in
Cherry plum jam 1 Prepare sugar syrup from 3 tablespoons of sugar and 1 glass of water. Bring the syrup to a boil, dip the cherry plum into it for 3 minutes, then remove. Add the rest of the sugar to the syrup, stir and bring to a boil. Put cherry plum in boiling syrup, bring to
Cherry plum jam 2 Blanch fruits for 5 minutes, pierce, pour hot syrup (600 g of sugar, 600 ml of water), stand for 5-8 hours, then drain the syrup, boil, add half of the remaining sugar and 120 ml of water to it, add the berries and stand again for 5-8 hours, then the process
Cherry plum jam 3 Cherry plum jam can be cooked without pits and skins. To do this, the fruits must be dipped in boiling water for 1-2 minutes, then cooled, peeled and pitted. Before cooking, dip the peeled cherry plum in a 1% citric acid solution so that it does not darken, and then
Cherry plum jam 4 Thoroughly washed fruits are immersed in water heated to 80 ° C for 2-3 minutes, then immediately cooled with cold water and pricked with a pointed match in 2-3 places. Put the cherry plum prepared in this way in a saucepan and pour boiling syrup (for this
Cherry plum jam Cook in small portions! Remove seeds from well-ripened cherry plum fruits. Boil two-thirds of the prepared fruits with a little water, after 5 minutes add sugar (200 g per 1 kg of mass), mixed with pectin powder. Cook over high heat. Across
Cherry plum seasoning 1 Take ripe cherry plums, put them in boiling water for 2-3 minutes, cool in cold water and peel them off. Boil with a little water (10%) and rub through a sieve. Fleshy fruits of ripe tomatoes are also immersed in boiling water for 3-4 minutes, immediately
Cherry plum juice Juice can be prepared using blue, yellow, dark red cherry plums, as well as other types of cherry plums. The juice turns out to be sour, so it is recommended to mix it with juices sweeter to taste, for example: apple, apricot, grape.
Cherry plum juice For 1 kg of cherry plum - 200 g of sugar. To make juice, use a juicer. Place the prepared fruits in a juicer, evaporate for 60 minutes. At the end of evaporation, pour the prepared juice into hot dry jars, cover with boiled lids, roll up,
Cherry plum jam goes well with homemade cakes. On a cold winter day, it can turn an evening tea party into a small celebration thanks to its amber color and summer aroma. Cherry plum retains vitamins and expressive taste even after prolonged heat treatment. Knowing the features of this fruit, you can easily make your own cherry plum jam for the winter and delight your homemade delicious desserts in the cold season.
The benefits of cherry plum
Doctors advise those who suffer from gastrointestinal disorders and liver diseases to eat cherry plum. This fruit is useful for pregnant women and convalescent patients. Cherry plum is rich in vitamins and minerals, which are especially necessary in winter. Cherry plum jam is a tasty and reliable way to avoid seasonal vitamin deficiency.
Preparatory stage
Some varieties of cherry plum simply cannot be pitted without preliminary heat treatment. Usually, such fruits are used to prepare compotes, canning together with seeds. But these sweet and flavorful fruits are so great in preserves and jams! Cooking jam is a great way of harvesting cherry plum, because the features of the process involve getting rid of the seeds.
If you are using a variety that breaks apart easily, peel the fruit beforehand. This is the only thing that needs to be done at the preparatory stage. Pitted cherry plum jam can be made from different varieties of these fruits. You do not need to remove the peel, it will become soft enough during cooking.
Food proportions for jam and marmalade
Usually, for making jams, fruits and sugar are taken in equal parts. But cherry plum contains a large amount of fructose, therefore, in order to make seedless cherry plum jam or jam, other proportions are needed.
Usually 600-700 grams of sugar are taken for one kilogram of pitted fruit. Much depends on the variety of cherry plum, because some of its types are sour. And you shouldn't forget about your own culinary preferences. If you don't like desserts that are too sweet, use a 1: 0.6 ratio. But those with a sweet tooth may well bring its amount even to a 1: 1 ratio. If you are using a sweet variety of fruit, you can add a few slices of lemon or orange to the cooking jam. Water for these juicy fruits can not be used at all, they have enough natural moisture.
The process of making jam with syrup
Cherry plum jam will be even tastier if the syrup is cooked separately from the slices. For this recipe, a variety is suitable from which you can easily remove the seeds. It is best to do this in the evening. Cut the cherry plum into halves, put it in a fireproof dish in which the jam will be prepared. Cover with sugar and leave until morning. After a few hours, pieces of cherry plum will simply drown in their own juice, which is released very quickly when interacting with sugar. In the morning, they must be caught with a slotted spoon and transferred to a clean, dry dish. Put the syrup with the dissolved sugar on the fire, boil, stirring constantly. Let it boil and then stand for about 20 minutes. Repeat the procedure 3 times. Then add cherry plum to the syrup and cook the jam for 3 days, bringing it to a boil twice a day. The syrup prepared in this way turns out to be thick, homogeneous, similar to honey. Immediately after the last boil, pour the jam into sterile jars, seal and cover with a blanket. Transfer the cooled jars to the pantry.
Jam preparation
If you decide to make cherry plum jam, from which it is difficult to remove bones, you will have to tinker a little longer. Dissolve three kilograms of sugar in 2 liters of water. Heat over medium heat. Add 5 kg of fruit. To make them give off juice faster, pierce them with a needle or simply mash them with a pestle. Heat the jam without boiling. Repeat the procedure several times until the fruits are soft. Next is the grinding process. To do this, it is better to use a colander with a coarse mesh. The jam keeps the temperature for quite a long time, so try not to touch the mass with your hands. Use a spoon or ladle. Wipe the fallen off pulp through a sieve, and remove the seeds immediately. When the whole mass is grinded, put the jam on the fire and boil again. Continue until the product reaches the desired thickness.
Cherry plum jam in a slow cooker
If you have modern kitchen appliances at your disposal, the process can be accelerated and simplified. You can make jam in just a couple of hours. Throw a kilogram of fruit together with the seeds into boiling water. Boil for 5 minutes, then cover with cold water. Now you can easily remove the bones. Fold the cherry plum pulp into the multicooker bowl, add 800 grams of sugar. Set the Bake setting and cook the jam for 45 minutes. If you wish, you can puree the mass with a blender and get jam. It can be served immediately or can be corked in a jar for the winter.
Jam can be made from any kind of berries and fruits, but not all of these products contain enough pectin to make such a treat quickly enough without adding thickeners. In cherry plum, there is quite a lot of this component responsible for the density. The cherry plum jam is not only cooked for a relatively short time, but it also turns out to be very tasty, since these fruits contain a lot of acid, which balances the sweet taste of sugar, and it is used in large quantities when cooking jam. Another advantage of cherry plum jam is its long shelf life. Even in a kitchen cabinet, it can stand for years without sour or mold.
Cooking features
Even an inexperienced housewife can make cherry plum jam for the winter if she knows a few things:
- For jam, you can take cherry plum of varying degrees of maturity, it is only important that the fruits are not spoiled.
- Wash and dry the fruit before use. The seeds can be removed immediately or afterwards by rubbing the cherry plum pulp through a sieve. The second option is the most common, since in many varieties of cherry plum, the bone grows strongly into the pulp, and it is not easy to separate it without heat treatment.
- Sugar for making cherry plum jam is used a lot, since these fruits are acidic, but its amount should not exceed the amount of fruit mass. The weight of the seedless fruit is taken as a basis.
- In recipes, the weight of the peeled cherry plum is often indicated. The seeds weigh about 10% of the total weight of the fruit. This means that you will need 10-15% more unpeeled fruit.
- Citric acid or lemon juice is not added when preserving cherry plum.
- For cooking jam, use wide containers. The larger the evaporation area, the faster the fruit mass will boil down to the desired consistency.
- The finished jam does not drain from the spoon, but reaches for it. The liquid content in such a product does not exceed 25%.
- Do not use aluminum dishes for cooking cherry plum jam. This material forms harmful substances in contact with acids.
- Cherry plum jam will be well stored only if the cans under it are well washed and sterilized. The lids are also sterilized by boiling. The jam is closed with metal lids to ensure tightness. If they are replaced with plastic ones, the product can only be stored in the refrigerator.
Cherry plum jam can be used as a filling for various pastries or served with tea as an independent dessert.
The classic cherry plum jam recipe
Composition (for 1.25 l):
- cherry plum - 1 kg;
- sugar - 1 kg;
- water - 0.2 l;
- vanillin (optional) - 1 g
Cooking method:
- Go over, wash the cherry plum. Without peeling, put in an enamel basin, pour water into it.
- Put the basin on low heat. Cook the cherry plum for 20 minutes after the water in the basin starts to boil.
- Cool the fruit slightly and rub through a metal sieve.
- Pour sugar and vanillin into the cherry plum mass, mix.
- Return the bowl of cherry plum to low heat, boil the fruit mass, stirring and skimming until it becomes thick enough for jam.
- Sterilize the jars and matching lids.
- Spread the cooked jam in the jars, seal them tightly.
After cooling, the jars of jam can be removed to the pantry. The workpiece stands well at room temperature. Within a year, it will definitely not deteriorate.
Cherry plum jam without water
Composition (per 1 l):
- cherry plum (seedless) - 1 kg;
- sugar - 0.75 kg;
- cinnamon (optional) - a large pinch.
Cooking method:
- Dip the cherry plum into boiling water, blanch for 10 minutes, discard in a colander, let dry and cool.
- Peel the fruit, chop the pulp with a blender.
- Combine fruit puree with sugar and cinnamon.
- Put on low heat. Cook, removing the foam protruding on the surface and stirring occasionally, until the fruit mass becomes thick and stringy.
- Spread the jam over sterilized jars, close them tightly.
The jam made according to this recipe turns out to be slightly more sour than the traditional jam. It is stored as well as cooked using the classical technology.
Cherry plum and zucchini jam
Composition (for 1.5 l):
- cherry plum - 0.6 kg;
- zucchini - 0.6 kg;
- apples - 0.8 kg;
- sugar - 1 kg;
- water - 100 g.
Cooking method:
- Put cherry plum in a basin, add water. Bring the water to a boil, cook the fruit for 15 minutes. Rub through a sieve.
- Peel the apples. Cut seed boxes out of them. Cut into thin slices, put in cherry plum puree.
- Peel the zucchini from the skin and pulp with seeds, cut into medium-sized cubes, combine with fruits.
- Place the basin on low heat. Bring the mixture in it to a boil. Boil for 10 minutes. Grind with a blender until puree.
- Add sugar, stir. Boil until the mass is brown and thick.
- Spread the jam on sterilized jars, roll them up.
Zucchini has a neutral flavor. In the composition of this jam, they are indistinguishable, but they make it more tender. You can store the dessert in a cool place or even at room temperature.
The technology of making cherry plum jam has its own specifics, but this process is not complicated. Even an inexperienced cook can make this delicious preparation for the winter.
This simplest way to make a thick jam will show you how to process a fair amount of cherry plum in no time. The main thing is that in the main process of cooking the workpiece, you do not need to remove the seeds from the berries. How is cherry plum jam prepared for the winter? Ripe berries are pre-cooked in a small amount of water and ground through a sieve. This solution will help you get the most delicate berry puree with a wide range of applications. The seedless cherry plum jam will thicken so quickly that you will not have time to get tired of stirring the fruit mass. Cherry plum is rich in pectin. Therefore, there is no need to cook the jam longer than the prescribed time. The workpiece will thicken quickly when cooled down. In its aroma, it resembles plum jam, but its delicate and marmalade texture and refreshing taste will not leave you indifferent to the fabulous delicacy.
Ingredients:
- cherry plum (yellow or red) - 1.3 kg;
- sugar - 1.5 kg;
- water - 1/3 cup.
Cooking pitted cherry plum jam for the winter
Wash mature cherry plum with cold water and dry. Sort out the berries that are rotten or damaged. Pour the water specified in the ingredients into a stainless steel saucepan. Pour the berries next. Cover the saucepan with a lid and place over low heat. Bring the cherry plum to a boil, occasionally shaking the container or stirring the berries. Simmer them until soft for about 15 minutes over low heat.
Throw the finished cherry plum on a sieve and wipe through it with a mashed potato. Only the bones should remain in the sieve. In a clean pan with a non-stick coating (the same stainless steel is suitable), transfer the resulting mass, mixing it with sugar. Bring the jam to a boil over low heat with constant stirring and cook for 15 minutes. It is not necessary to cook longer if you want to get a delicate and moderately sweet cherry plum treat.
Sterilize half liter jars over steam or in the oven. Boil the seaming caps. Dry the jars and lids. Pour hot jam into containers and roll up immediately. You do not need to wrap the workpiece with insulation. Place the chilled preservation in the storage for home seaming and store for 1-2 years from the date of preparation.
Cherry plum gives a stable harvest, it rarely happens when there are more leaves on the tree than fruits. Usually the tree is densely covered with small yellow fruits, but not everyone knows what to do with them. Meanwhile, cherry plum makes delicious compotes, sauces for meat and fish, jams, preserves, and jam. Of course, compote is much easier to prepare than jam or sauce, but if you want variety in winter, stock up on jars of jam. I propose to make just the yellow cherry plum jam - it turns out to be sunny in color, with sourness, and has an excellent consistency. During storage, the workpiece thickens noticeably due to the pectin content in cherry plum fruits. Fruit mass containing pectin does not freeze immediately, but gradually. So in your jars, 3 months after rolling, almost jelly is formed. Be sure to try it, the jam is delicious. For this preparation we need cherry plum, water, sugar. Spices, lemon or orange peel, herbs and other pleasant little things can be added, but there is no direct need for this.
Ingredients
- 1 kg of yellow cherry plum;
- 900 grams of sugar;
- half a glass of water.
How to make delicious yellow cherry plum jam
You can, of course, remove the seeds from raw fruits. But this is troublesome, since the yellow cherry plum is usually small, the bone from the pulp is difficult to separate. To save you the hassle, I suggest doing differently. First, we cook the fruits in a little water, and then rub them through a sieve.
But, of course, we will not start with this. And from the very beginning. Fruit brought from the market or harvested in the garden must be prepared for processing. Actually, the preparation of raw materials is one of the most important points in the preparation for the winter and the key to the success of your conservation. After all, rotten or sluggish fruits will not make a tasty compote or good jam. All this also applies to Jem. Do not listen to advice that cooking will hide all defects in raw materials, the quality will in any case affect the taste of your sweet delicacy.
