Cherry plum

There are many varieties of cherry plum-based ketchup. Each housewife makes it completely different. Even for me, it differs every time from the one prepared earlier, although I use the same recipe.

Today I’ll tell you how to make yellow cherry plum compote with seeds according to a simple recipe. These small, round, yellow fruits are known for such valuable properties as: lowering blood pressure, improving digestion, and strengthening the heart muscle.

Plum jam, in my case yellow cherry plum, is one of the magical treats for those with a sweet tooth during the cold season. This preparation will lift your spirits, add strength, give pleasure and bring the whole family together at the table.

The cherry plum jam proposed in this recipe is not cloying, has a thick consistency, and has a slight sourness. Cardamom adds nobility to the preparation and gives a pleasant, subtle aroma.If you have a sweet tooth, then when making jam you just need to add a little more sugar.

When the first cherry plums ripen in the summer, I always try to make various preparations from them for the winter. Today I will cook delicious and simple seedless cherry plum jam in the oven. But, according to this recipe, the result is not quite an ordinary preparation, since cinnamon is added to the jam.

Many varieties of cherry plum have one unpleasant feature - an ingrown seed. It is simply impossible to remove this seed without turning the cherry plum into puree. But there are also varieties in which the seed is easily pushed out with a stick. When choosing how to make cherry plum jam, you need to take this feature into account.
Cherry plum, unlike its fellow plum, contains less sugar, but more calcium. Cherry plum seeds are used as one of the components for the manufacture of activated carbon tablets. So, even if you have to make jam with seeds, take comfort in the fact that you are getting more benefits from your jam.

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.

Cherry plum jam is incredibly bright and aromatic. It can be used not only for sandwiches, but as a decoration for desserts.

Many people don’t like cherry plum. It has too strong a sour taste and is not colored enough. But such a sour taste is an advantage if we want to close the compote for the winter. For a good preserved color, it is better to combine cherry plum with raspberries.

Cherry plum is good for everyone, except that it cannot be stored for a long time. Ripe fruits must be processed immediately so that they do not completely deteriorate. One way to preserve cherry plum for the winter is to make marmalade from it. After all, the very idea of ​​making marmalade owes its birth to overripe fruits that needed to be preserved until spring.

Cherry plum is also called spreading plum. The fruits of this berry can be yellow, red and even dark burgundy. Regardless of color, cherry plum contains a large amount of useful substances. Of all the methods of preparing for the winter, the most gentle for vitamins and microelements is drying.You can dry cherry plum either as individual berries or in the form of marshmallows.

Cherry plum belongs to the plum subfamily and in some sources it is called cherry plum, therefore it must be dried in the same way as a not very large plum or a very large cherry.

I love original jams, where you can combine unusual ingredients to create a unique taste. It was the melon and cherry plum jam that was truly appreciated and is the most beloved in our family.

Cherry plum blooming in spring is a stunning sight! When a tree produces a bountiful harvest, a reasonable question immediately arises about how to preserve the abundance of cherry plum for the winter. A great way is to freeze it in the freezer. There are quite a lot of options for how this can be done. Today we propose to talk about them in this article.

Cherry plum and grapes are very healthy and aromatic berries in themselves, and their combination will give heavenly pleasure to everyone who tastes a spoonful of this aromatic jam. Yellow and green colors in one jar are reminiscent of warm September, which you want to take with you during the cold season.

Autumn impresses with its golden colors, so I want to preserve this mood for cold winter days. Pumpkin and yellow cherry plum jam with mint is an excellent solution for combining and obtaining the desired color and taste of a sweet preparation.

Often you want to cook something like this, combine in one dish products and tastes that, as it seems at first glance, are incompatible, and in the end get something unusual and tasty. There is such an opportunity - canned cherry plum with tomatoes and garlic - the experiment is very interesting and the result is an unusual and original taste of canned tomatoes and cherry plum.

Every housewife needs to know a simple recipe on how to make cherry plum compote for the winter without sterilization, because everyone knows that cherry plum is a plum with a pleasant taste and many medicinal properties. It contains few sugars, it is rich in vitamins E, PP, B, provitamin A, contains citric, ascorbic and malic acids, pectin, potassium and many other benefits. Therefore, for a real housewife it is important to stock up on cherry plum compote for the winter.

Cherry plum jam prepared in this way does not require long cooking, it turns out thick and with an excellent aroma, preserving all the beneficial properties of cherry plum.

To get delicious, beautiful cherry plum jam with seeds, you don’t need to cook it for a long time. This quick recipe is suitable for those who want to make delicious jam in a short time. The fruits are boiled with seeds, so they are preserved whole, and the jam comes out beautiful and healthier than if it was cooked for a long time.