Popular cherry plum jam recipes - how to make tender jam from pitted yellow and red cherry plums

Preparation and selection of fruits

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.