Red cherry plum jam with orange. Cherry plum jam

Cherry plum is the closest relative of plum. It differs only in its smaller size and more sour taste. The skin of the cherry plum is very delicate and easily wounded. The main task during cooking is to preserve the fruit in its entirety. For this purpose, cooking is carried out in several stages, allowing the fruits to gradually soak in the syrup. Do not immerse tender fruits directly into boiling syrup. This can cause the skin to instantly burst and curl. Let it cool to at least a temperature of 75–80 °C. Never heat fruit syrup over high heat. This also damages the skin. Small-fruited cherry plum is usually boiled with its seeds. It is known that all canned food with seeds can be stored for no more than a year, since substances undesirable for our body can be released from the seeds. The storage conditions for canned food must also be observed. The room in which canned food is stored should be cool (up to 15 ° C), preferably dark and dry. Exposure to light can destroy the coloring substances in fruits and syrup. In a damp room, the lids may rust. If necessary, be sure to prepare this jam for your loved ones, and they will thank you for such a beautiful and tasty delicacy. There is no shame in serving it for tea for friends. We also recommend preparing it for the winter.

Recipe with photos of cherry plum jam with seeds for the winter

Small apricot cherry plum – 1 kg

Granulated sugar – 1.2 kg

Water – 2 glasses

Output – 3 cans with a capacity of 0.5 l

To make jam, you need to take ripe but still quite hard cherry plum, granulated sugar and water.

Bring the water to a boil, pour sugar into it, stir, bring to a boil again and boil for 2-3 minutes. During the cooking process, be sure to remove the foam. Cool the syrup to a temperature of 80 °C.

Place thoroughly washed cherry plums in sugar syrup and shake the container slightly so that all the berries are moistened with syrup. It is not advisable to stir with a spoon so as not to damage the fruit.

Cover the dish with a lid and soak the fruits in syrup for 8–10 hours.

Place the cooking container back on the stove, bring to a boil over low heat and simmer for 30–40 minutes, stirring gently occasionally. The jam will be considered ready if foam no longer appears and the fruits are evenly distributed throughout the entire volume of syrup.

Place the finished cherry plum jam into sterilized jars, seal with boiled canning lids, turn upside down and leave in this position until completely cooled. Store canned food in a cool and dark place.

Cherry plum has small fruits, mostly yellow, but there are green, pink, red, and less often purple. It is rich in vitamin C, A, organic acids, and pectin. Perfectly retains its benefits and taste during heat treatment. It is used to make compotes and make marshmallows. The preparation of cherry plum jam, as well as jam and jelly, occupies a special page in the culinary sections, since these delicacies turn out to be very tasty.

In order for the dish to be aromatic and pleasant to taste, it is necessary to observe simple but important features of the cooking technology:

1. Only ripe fruits are selected. Unripe fruits are sour, and jam is made from overripe ones.
2. Sugar needs about 60% of the amount of fruit, otherwise the delicacy may turn sour.
3. To preserve the integrity of the pieces, the cherry plum is placed in hot syrup and left for 4-6 hours. If the jam is made from red cherry plum, you can immediately put it in hot syrup and cook further.
4. If the jam is made from cherry plum with seeds, it is pierced in several places. For convenience, you can take a cork from a wine bottle and insert a few needles into it. Using such a simple device, the work can be done faster.
5. Jam made from yellow and green cherry plums is amber in color, and added lemon and orange will give the dish new colors and flavors.

Preparing cherry plum for making jam

The cooking process does not take much time:

1. Sort the fruits, remove any debris or spoiled ones (if any).
2. Remove the tails, wash and dry, remove the pits if necessary.

Cherry plum jam in a slow cooker

This technique has become simply an indispensable assistant for housewives. She will cope well with this dish, although she does not have such a regime. The quantity of products is designed for a bowl volume of 3-5 liters.

Required components:

• cherry plum – 650 grams;
• granulated sugar – 350 grams;
• vanilla – 2 grams;
• water – 70 milliliters.

Cooking diagram:

1. Wash the fruits, dry them, remove the stems and seeds.
2. Set the “Cook” mode for 5 minutes, pour granulated sugar into the bowl, pour out the water and, stirring, prepare the syrup.
3. Place fruit in it, add vanilla, set to “Simmer” for 1 hour.
4. After the end of the regime, place the finished product in a dry, sterilized container and close tightly.

Puree cherry plum jam without cooking

The non-cooking cooking process allows you to preserve the maximum amount of useful components.

Required ingredients:

• cherry plum – 950 grams;
• vanilla sugar – 15 grams;
• granulated sugar – 950 grams.

Preparation procedure:

• Remove the stems from the fruits, wash and dry thoroughly.

Important! If moisture remains on the fruit, the jam will ferment.

• Remove the seeds and grind with a blender. For this jam, you can use fruits ground through a sieve.
• Add the specified amount of granulated sugar, vanilla sugar and wait until it is completely dissolved. You need to stir the mixture periodically.
• Prepare sterilized dry containers and place “Vitaminka” (this is also the name of this dish) in them. Sprinkle a layer of sugar on top, 0.5 centimeters thick. Close with a plastic lid. Store delicacies prepared in this way only in the refrigerator.

A simple five-minute recipe

A simple and easy to prepare dish.

Necessary:

• cherry plum – 950 grams;
• vanillin – 2 grams;
• granulated sugar – 650 grams.

Cooking diagram:

1. Wash the fruits, dry them, remove the seeds and sprinkle with granulated sugar. Leave for 2-3 hours until the juice separates.
2. Add vanillin, boil, simmer for 5 minutes.
3. Place in previously sterilized jars and close tightly.

Pitted cherry plum jam

This delicacy can be prepared in two ways. In the first case, the pieces will partially lose their integrity, in the second it will be candied fruits in a clear syrup.

Required components:

• cherry plum – 850 grams;
• granulated sugar – 650 grams.

First way

Action plan:

1. Wash the fruits, remove the stems and dry. Remove the seeds.
2. Place the fruit in the container where you plan to make the jam and cover with granulated sugar. Leave for 5-6 hours until the juice separates.
3. Boil and set aside again. Carry out the next boiling after 5-7 hours. Repeat this procedure 2-3 times.
4. Bring to a final boil and simmer for at least 15 minutes, more if a thicker consistency is required.
5. Place in prepared dry, sterilized containers and seal tightly.

Second way

Action plan:

1. Boil syrup from the specified amount of granulated sugar and 120 milliliters of liquid.
2. Place the fruit in it, removing the seeds first.
3. Leave for 5-7 hours. The fruits will release some juice. Drain the liquid into a separate container and boil.
4. Pour boiling syrup over the fruit and leave again for 5-7 hours. Repeat this manipulation 3-4 times.
5. Bring the whole mixture to a final boil and simmer for a quarter of an hour.
6. Place the finished product in a sterilized container and close using airtight lids.

Cherry plum jam with seeds

You can’t eat jam prepared according to this recipe quickly in winter. The delicacy is intended for leisurely, long tea drinking, because it has seeds.

Necessary:

• cherry plum fruits – 950 grams;
• granulated sugar – 650 grams;
• water – 110 milliliters.

Cooking diagram:

1. Pour granulated sugar into a container where the jam will be cooked, add water and prepare syrup.
2. Wash the fruits, dry them, remove the stems and prick them with a needle in several places.
3. Place in hot syrup. Leave to infuse for about 5 hours.
4. After the time has passed, boil and, after boiling for 5 minutes, leave to infuse for 5-6 hours. Repeat the procedure 2-3 times.
5. Boil the jam for the last time, boil for a quarter of an hour and place in the prepared container; it must be sterilized and dry. Close with airtight lids.

Cherry plum jam with cloves

The finished delicacy will have a pleasant aroma of Eastern spices. If you add cinnamon, cardamom or star anise, the jam will become a real oriental sweetness.

Necessary:

• cherry plum – 850 grams;
• lemon (juice) – 70 milliliters;
• granulated sugar – 650 grams;
• cloves – 2 inflorescences;
• water – 120 milliliters;
• cinnamon – 2-3 grams.

Cooking diagram:

1. Wash the fruits, remove the stems, dry and remove the seeds.
2. In a container intended for cooking, prepare syrup from the specified amount of granulated sugar and water.
3. Place the fruit in the syrup and leave for 3-4 hours.
4. Boil, add spices, lemon juice and simmer for about a quarter of an hour.
5. Place in sterilized jars. They must be dry. Close tightly.

Cherry plum jam with pears

The combination of sweet and sour cherry plum and sweet pears is amazing. Cooking such a delicacy is not difficult, and the result is excellent.

Necessary:

• cherry plum – 870 grams;
• pear – 700 grams;
• granulated sugar – 950 grams;
• water – 120 milliliters;
• vanillin – 2 grams.

Cooking diagram:

1. Wash the fruits. Remove the stems and seeds from the cherry plum. Core the pears and cut into slices and cubes (optional).
2. In the prepared container, boil syrup from water and granulated sugar.
3. Place the fruit in the hot syrup and leave to brew for about 4-5 hours.
4. Boil, add vanillin and simmer for half an hour.
5. Place in dry, sterilized jars and close tightly.

Cherry plum jam with oranges

Necessary:

• cherry plum – 750 grams;
• oranges – 340 grams;
• granulated sugar – 650 grams;
• water - 110 milliliters.

Cooking diagram:

1. Wash the fruits, dry them, remove the seeds.
2. Pour water into the container where the jam will be cooked, add granulated sugar and prepare syrup.
3. Place the cherry plum in the hot syrup and let it brew for 2-3 hours.
4. Wash the orange, chop with a blender and add to the cherry plum.
5. Boil for about half an hour, stirring, to avoid burning.
6. Place in a dry, sterilized container and close with special airtight lids.

Cherry plum jam with zucchini

Do not be surprised! Exactly with zucchini. This vegetable, boiled in sugar, is a candied fruit; the main thing is to prepare it according to technology.

Necessary:

• cherry plum – 650 grams;
• zucchini (preferably not young) – 650 grams;
• sugar – 850 grams;
• water – 110 milliliters;
• vanillin – 2 grams.

Cooking diagram:

1. Wash the zucchini, cut, remove the core and cut into cubes.
2. Boil syrup from sugar and water and place zucchini in it for 2-3 hours. They will release a lot of juice. Drain the syrup, boil and simmer for a quarter of an hour.
3. Wash the fruits, remove the seeds, add to the zucchini and pour boiling syrup over them. Leave to soak for 3-4 hours.
4. Boil, cook for half an hour and place in a sterilized, dried container, close tightly.

Cherry plum jam with vanilla

Making jam with vanilla means delighting yourself with a fragrant delicacy all winter. Ideally, it is advisable to use a vanilla stick. If you don't have it, vanillin will do.

Necessary:

• cherry plum – 650 grams;
• sugar – 450 grams;
• vanilla stick (vanillin) – 2 grams.

Cooking diagram:

1. Wash the fruits, remove the stems and remove the seeds.
2. Place in a container where the jam will be cooked, cover with sugar. Leave for 3-4 hours until the juice separates.
3. Boil, simmer for a quarter of an hour. Add the stick or vanilla, cook for another 5 minutes, stirring.
4. Place in a dry, sterilized container and close tightly.

Cherry plum jam with pectin

This jam is a jam or confiture that is perfect for pancakes, pancakes and other dishes.

Necessary:

• cherry plum – 850 grams;
• sugar – 450 grams;
• pectin – 2 grams.

Cooking diagram:

1. Wash the fruits, remove the stems and seeds.
2. Place in a container, add a little water, cover and boil for 5 minutes. Let cool.
3. Rub through a sieve or colander.
4. Pour sugar into the resulting mass and boil for a quarter of an hour.
5. Add pectin according to package directions. Boil for 5 minutes.
6. Place in dry, sterilized jars and close. The jam will acquire a thick consistency after cooling.

Cherry plum jam with lemon and cinnamon

Lemon and cinnamon go well together in sweet dishes. The first will give the finished product a pleasant tropical sourness, and cinnamon will give it an original oriental aroma.

Necessary:

• cherry plum – 750 grams;
• lemon (juice) – 120 milliliters;
• sugar – 650 grams;
• cinnamon – 5-7 grams.

Action plan:

1. Wash the fruits, dry them, remove the seeds. Place in a container where you are planning to cook the jam. Add sugar, pour in lemon juice and leave for 3-4 hours until the juice separates.
2. Boil, boil for 5 minutes and leave for 5-7 hours.
3. After the time has passed, boil, cook, stirring so as not to burn, for about half an hour.
4. Place the finished product in a container that has been previously sterilized and dried. Close with airtight lids.

Jam with cherry plum and apples

A wonderful combination of flavors. Cherry plum will add its own touch of flavor, and instead of the usual apple jam you will get a new delicacy.

For preparations you can use yellow or red cherry plum. The yellow fruits are rich in ascorbic acid, they are small and overly sour - few people like such fruits raw, but the jam they make is a very beautiful amber color, with a characteristic aftertaste, which is leveled out by adding a large amount of sugar (usually 700-800 grams per 1 kilogram of cherry plum).

Red cherry plum, unlike yellow one, is sweeter and meatier. Basically, these are specially bred hybrid varieties, with large fruits, sweet, pleasantly sour. Red cherry plum jam turns out to be especially tasty, because during cooking you can use much less sugar (700-800 grams per 2 kilograms of cherry plum). Don’t worry, it will harden perfectly, because red cherry plum contains natural pectin in abundance, which is responsible for the thickness of the jam. And of course, this is a recipe for seedless cherry plum jam - what kind of jam includes seeds, I would like to know?!))

Red cherry plum jam for the winter, the recipe for which I present to your attention today, will turn out thick, dark red, dense and elastic in consistency, like soft marmalade, taste - moderately sweet, with a wonderful aroma, which, if desired, can be emphasized by adding spicy cinnamon. It can be served with tea, mixed with cottage cheese or pudding, and used in home baking.

Total time: 70 minutes | Cooking time: 60 minutes | Yield: 1 liter and 350 ml

Ingredients

• red cherry plum – 2 kg
• water - 250 ml
• sugar - 800 g
• cinnamon - 1 stick (optional)

Preparation

Big photos Small photos

First you need to prepare the fruit - rinse and remove the pit from each fruit. Despite the fact that cherry plum belongs to the plum genus, it is not so easy to remove the seeds from it; you will have to boil the fruits. Sweet varieties are suitable (for example, cherry plum variety “Nesmeyana”), the fruits should be ripe and sweet, and in no case green. So, I sorted out and washed the cherry plum. I poured 2 kilograms into a large enamel pan.



I added a glass of spring water and put the pan on low heat. Bring to a boil and cook for 7-10 minutes, covered, stirring, until the fruits become soft. Evaluate the process visually. The fruits should be softened so that you can easily remove the seeds. And do not pour more water than 1 glass per 2 kg of cherry plum, otherwise you will have to boil the jam for a long time; it will turn out too watery. During boiling, the fruits will gradually “settle” themselves and release a lot of juice.



Now it’s time to free the cherry plum from the seeds. To do this, I used a sieve and rubbed the boiled fruit through it. This way the pulp was easily separated from the juice. I only removed the seeds and left the skins. If you want the jam without skins, then throw away all the pulp. But personally, I like it when I come across pieces of cherry plum; besides, they contain a lot of vitamins.



I weighed the resulting mass - it turned out to be 2 kg of seedless fruit puree (that is, the same weight as it was initially; the weight of the seeds compensated for the glass of water that we added during cooking to soften the fruits). I added granulated sugar at the rate of 200 g of sugar for every 500 g of pitted cherry plum, that is, 800 g in total. For flavor, I added a cinnamon stick - it is not necessary to add it, but it gives an interesting aroma to the preparation and leaves a pleasant aftertaste.



She returned the pan to the stove. Stirring constantly, brought to a boil. Be sure to remove the foam! This is necessary so that the finished product is not susceptible to souring during winter storage. In addition, in addition to coagulated proteins, the foam may contain debris. As soon as it boiled, reduced the heat to medium and simmered, stirring constantly, until thickened - about 45-60 minutes, without a lid. Be guided by the consistency - it should become dense and thick, slowly draining from a spoon. Attention! Remove the cinnamon stick after 20 minutes from boiling, otherwise the aroma of the spice will be too intense.



As soon as you see that the fruit jam has reduced and thickened greatly, it’s time to remove the pan from the heat. I poured the hot cherry plum jam into pre-prepared sterilized and always dry jars. Sealed with clean lids. Turned it upside down and left it until it cooled completely (no need to wrap it up).



The yield was 1 liter and 350 ml, but here everything depends on the juiciness of the fruit, so it is better to prepare containers of different volumes, preferably small ones. Lids can be regular metal or screw-on.

After complete cooling, you can transfer it to the cellar or other cool and dark place, where seedless cherry plum jam will be stored for 1 year. As it cools, it gels even more and becomes thicker. Have delicious winter preparations!

Today we will talk about a berry like cherry plum. Surprise your family with wonderful seedless cherry plum jam. The recipe is quite simple, and step-by-step photos will help you with preparation. It is not immediately possible to guess such a preparation, because sweet cherry plum can resemble plums, some apples and maybe peaches... The berry ripens in the middle of summer, when strawberries, cherries, and gooseberries have already grown. You can prepare a wide variety of preparations from it: bright compotes, sweet jams and syrups. Mostly, I have come across jam with seeds, since it is the seeds that are difficult to separate from the pulp and the housewife, in order not to bother for a long time, boils the berries whole. This is of course convenient, not without its charms, but a similar option without seeds is much better, tastier and more convenient. Spreading delicious seedless cherry plum jam on fresh toast is a real treat, so take the time to prepare this delicious seedless cherry plum jam. Remember that cherry plum comes in different varieties: yellow and red with a burgundy tint. They taste very similar, so choose the type you like best. For me, red cherry plum jam looks more appetizing, but some people like yellow cherry plum jam, it looks like honey. Everyone's tastes are different, but the principle of making homemade jam is the same, so don't miss today's recipe.

Ingredients:

• 600 grams of red or yellow cherry plum,
• 500 grams of granulated sugar.

How to make pitted cherry plum jam

We wash the cherry plum berries and let them sit in a sieve so that all the water is gone. The cherry plum is large and can be washed in a matter of minutes without much hassle. Sometimes we come across tails that we immediately tear off.

Let's arm ourselves with a knife and cut the pulp of the cherry plum from the pit. There will be a lot of waste, but the pulp will remain tasty and juicy.

We fill the cherry plum with granulated sugar, use a little less sugar than berries so that the jam retains a slight sourness. If you like very sweet jam, add more sugar than in the recipe, about 100-150 grams. Leave the cherry plum aside, covering it with a lid. The berries will release juice and the sugar will completely melt.

Cook the jam over low heat for 35-40 minutes until thickened, stirring from the bottom from time to time so that the jam does not burn.

We pour the hot jam into jars that we have washed, rinsed and steamed in advance.

We roll up the jam with any lids of your choice: screw or turnkey iron, put it under a warm “fur coat” and wait for the jars to cool completely.

Ready cherry plum jam is ideally stored in a dark pantry or a regular cellar.

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

How to make cherry plum jam?

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

1. To make jam, you can use all kinds of cherry plum varieties and high-quality fruits of various ripeness without damage or dents.
2. Selected specimens are washed, dried and, if desired, each is pricked with a needle in several places or a fork to maintain integrity.
3. The prepared berry fruits are poured with sugar syrup and, according to the recipe, cooked immediately or after soaking and cooling.
4. The preparation of cherry plum jam can be divided into several stages, which involve cooking and cooling the workpiece, thereby maintaining the integrity of the fruit and the transparency of the syrup.
5. When ready, the hot delicacy is sealed hermetically in sterile containers and wrapped upside down until it cools completely.

Yellow cherry plum jam with pit

Sunny in appearance, appetizing and surprisingly tasty, jam made from yellow cherry plum with seeds. The preparation can be made thicker and richer by increasing the number of cooking and infusion cycles or extending the heat treatment time during the last boiling of the sweetness until the desired texture is obtained.

Ingredients:

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

Preparation

1. The prepared cherry plum is poured with water and heated to a temperature of 75 degrees.
2. Transfer the fruits briefly to a container of cold water and drain in a colander.
3. Syrup is made from the water in which the berries and sugar were blanched, poured into a container for making jam, and left until it cools.
4. Heat the mixture to a boil, then cool again.
5. The heating and cooling cycle is repeated 2 more times; at the last heating, white cherry plum jam with seeds is boiled for 15 minutes, sealed in sterile jars, and wrapped.

Red cherry plum jam with seeds

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

Ingredients:

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

Preparation

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

Zucchini jam with cherry plum - recipe

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

Ingredients:

• cherry plum – 1 kg;
• zucchini – 1 kg;
• granulated sugar – 2 kg.

Preparation

1. Prepared cherry plum and diced squash pulp without peel and inner pulp with seeds are mixed with sugar and left overnight to separate the juice.
2. Boil the delicacy 3 times for 10 minutes, allowing the mass to cool each time.
3. During the final heating, boil the delicacy to the desired thickness.
4. Place hot zucchini and cherry plum jam into sterile jars, seal and wrap.

Cherry plum jam with orange - recipe

Aromatic and delicious cherry plum jam with orange will delight your taste buds over a cup of tea and remind you of the hot summer in the chilly winter. You can make the sweet only with citrus juice or using the whole fruit along with the peel and zest. In the latter case, wash the orange thoroughly, blanch in boiling water for 2-3 minutes and remove the seeds.

Ingredients:

• cherry plum – 1.5 kg;
• oranges – 0.5 kg;
• granulated sugar – 1.5 kg.

Preparation

1. The juice is squeezed out of the oranges, mixed with sugar, heated to a boil and the prepared cherry plum is loaded into the resulting orange syrup.
2. After cooling and infusing, place the container on the stove, boil the contents for 5 minutes, and cool.
3. Repeat the cooking and cooling cycle 2 more times.
4. Hot, the delicious cherry plum jam is placed in sterile containers, sealed, and wrapped.

Pyatiminutka jam from cherry plum

With seeds, it not only preserves the fresh berry taste and most of the vitamin arsenal. In this case, the transparent tasty syrup will be complemented by whole fruits, which both adults and children will not mind enjoying. White or red cherry plum are equally suitable for the recipe.

Ingredients:

• cherry plum – 1 kg;
• water – 1 glass;
• granulated sugar – 1 kg.

Preparation

1. Syrup is made from water and sugar, poured over prepared berries, pierced in several places, and left until cool.
2. Place the workpiece on the stove, heat it to a boil, reduce the heat to minimum.
3. Simmer cherry plum jam with seeds for 5 minutes, pour into jars, seal, and wrap.

How to make thick cherry plum jam?

The following recipe is for lovers of thick preparations. By following simple and accessible recommendations, you will be able to cook it, which will provide the desired texture of the sweet. Rich berry syrup will become an appetizing jelly, in which juicy berries will be tempting to be tasted.

Ingredients:

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

Preparation

1. The prepared cherry plum is often pricked with a fork, placed in layers in a pan, sprinkled with sugar mixed with gelatin.
2. Leave the workpiece for a day until the juice separates, after which it is placed on the stove and heated over low heat until it boils.
3. They immediately put the cherry plums with seeds into sterile jars, seal them, and wrap them.

Cherry plum jam with syrup

The jam made from cherry plums with seeds in syrup cooked with the addition of a vanilla stick will be especially tasty, which will give the sweet an unforgettable aroma and unusual taste. To prepare the preparation, it is preferable to select ripe, fleshy fruits and, do not be lazy, prick each one with a fork on both sides.

Ingredients:

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

Preparation

1. The prepared cherry plum is blanched in water heated to 80 degrees, and then dipped into a container of ice water.
2. From the required amount of water, taken after blanching the berries, and sugar, cook sugar syrup, adding vanilla and boiling the mass for 5 minutes.
3. Pour the syrup over the cherry plum for 4 hours, after which it is boiled at the lowest heat for 15 minutes.
4. Place hot jam into containers and seal.

Cherry plum jam without sugar

You can make cherry plum jam with pits for the winter without adding sugar. Well-ripe fruits are ideal for this; they need to be thoroughly washed, often pierced around the entire perimeter with a fork and left for 3-4 hours in a container for making jam. You can make the preparation in a saucepan with a thick bottom, maintaining minimal heat, or simmer the mass in a bowl in a water bath.

Ingredients:

• cherry plum – 2 kg;
• honey - to taste.

Preparation

1. The prepared cherry plum is placed in a container for making jam, kept for 3-5 hours at room conditions, after which it is simmered in the lowest heat or water bath for 30 minutes.
2. 5 minutes before the end of the cooking process, you can sweeten the treat to taste with honey.
3. Place the hot mass into jars, seal and wrap until cool.
4. Store this product in the cold.

Cherry plum jam in a slow cooker

It is especially easy and quick to prepare cherry plum jam with pits in a slow cooker without any extra labor. The device will ensure gentle heating of the contents of the bowl, during which the sugar will dissolve in time, and the berries will maintain their integrity, while at the same time being thoroughly saturated with the syrup formed during the cooking process.

Ingredients:

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

Preparation

1. Pour water into the bowl of the device, add cherry plum and sugar.
2. Prepare the delicacy in two steps: boil the sweetness on “Stew” for 20 minutes, leave the mixture until it cools, then repeat the cooking.
3. Place the jam in jars, seal and wrap.

Cherry plum jam in a bread maker

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