Delicious red cherry plum jam - 2 recipes

Categories: 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.

Ingredients: cherry plum, carnation, cinnamon, sugar, lemon juice
Time to bookmark: Summer, Autumn

Content

1 Red cherry plum jam - recipe with and without seeds
2 Spicy cherry plum jam in the oven with cloves and cinnamon - seedless recipe

Red cherry plum jam - recipe with and without seeds

To prepare red cherry plum jam, prepare:

1 kg cherry plum;
1 kg sugar;
1 glass of water.

The pulp of the cherry plum is too dense, it does not have enough juice, therefore, water is needed here.

Prepare the cherry plum. Wash it, and if possible, remove the seeds. If the seeds do not come off, prick the skin with a toothpick in several places. If this is not done, the skin will burst during cooking and separate from the pulp.

Make syrup from water and sugar.

Pour the cherry plum into the hot syrup and remove the pan from the stove.

Let the fruits soak in the syrup and cool.Ideally, cherry plum should be infused for about 10 hours, but this is ideal. You can simply wait for the syrup to cool and continue making the jam.

Place the pan on the fire and bring to a boil. During the process, you need to remove the foam and stir the jam a little.

5 minutes after boiling, remove the pan from the stove and let the jam rest.

Bring the jam to a boil again and check the syrup for readiness. Place a drop of syrup on a cooled, dry plate and tip it. If the drop remains in place, then the syrup is ready. If it starts to leak, then you need to continue cooking the jam on the lowest heat until done.

Spicy cherry plum jam in the oven with cloves and cinnamon - seedless recipe

Cherry plum – 1 kg;
Sugar – 0.5 kg;
Cloves – 2 pcs.;
Cinnamon – 0.5 tsp;
Juice of half a lemon.

Cut the fruit and remove the seeds.

Place the cherry plum in a deep saucepan, or better yet, a roasting pan with a tight-fitting lid.

Add sugar, cinnamon, cloves, lemon juice and mix well. Let the cherry plum stand for 2-3 hours.

Preheat the oven to 180 degrees, cover the pan with a lid, and simmer the jam for an hour and a half. Check the condition of the jam every half hour and stir it.

Place the finished jam in dry, sterile jars with lids and store it in the pantry.

Cherry plum jam is stored well, and in a cool place it is suitable for consumption for 24 months. If you store it at room temperature, it is advisable to consume it before 9 months.