How to remove pits from cherry plums. Pitless red cherry plum jam

I make such aromatic pitted cherry plum jam every year. I love his simple recipe
by which the jam is prepared quickly and turns out very tasty. Cook several times with breaks to cool. My mother always used this method, so I do the same. I noticed that if you cook the fruit for a short time, their shape is retained and the jam comes out with pieces. It is very interesting to take them out of the jar and enjoy such sweets. This jam spreads perfectly on bread and does not drip. A hot, freshly brewed one will be just the thing! Place the tea set on the table and invite the whole family, especially the kids, because they love to treat themselves so much!

Required Products:
- 500 grams of cherry plum;
- 500 grams of granulated sugar.

Recipe with photos step by step:

It has always been difficult to separate the cherry plum from the pit, so I cut it with a knife. Quite even pieces come out. The cherry plum I came across was hybrid and large in size, so it was easy for me to cut. But if you buy a small cherry plum, it will also be easy to cut it from the pit.




I put the cherry plum pieces into a pan. I sprinkle it with granulated sugar.




I leave the fruit in the sand overnight. The sugar will dissolve in the juice, which will release the cherry plum. Now you can put the jam on the stove and cook. Boil it and cook for 5-7 minutes. I always remove the foam, as it will make the jam cloudy and not very beautiful.




Remove from heat and let the jam cool completely. At this time I mind my own business. And the jam sits there and cools down. Then I boil it again for the same time. I leave it to cool. And finally, I boil it for the third time and, already hot, put it in jars that have been previously washed and sterilized.






I immediately screw the lids on the hot jam and cover it with a blanket. I put the cooled jam on a shelf in the pantry.
When you open this jam in winter, you will see that it has become thick.




The jam may also change color slightly and become a little darker. But this is a common thing and does not affect the quality.




A sweet treat for the winter is ready!
Bon Appetite!

It turns out no less tasty

Cherry plum is known to gourmets not only as a dessert. The fruit is used to make the famous tkemali sauce, which is served with fatty meat. Wine is also infused from the juicy fruit, juice and kvass are prepared. The kernels are used to produce oil, which is not inferior to almond oil in its beneficial composition and properties. They can also be added when cooking dessert.

Which variety to choose

You can make jam from different varieties of cherry plum. Each crop differs not only in the shade and volume of fruits, but also in culinary qualities. Sweet, juicy, ripe, elastic fruits are ideal for jam. It is better to leave overripe plums for jam. The table describes the most common varieties of cherry plum for making jam.

Table - Description of varieties

Many hybrid varieties of red cherry plum are easily confused with plums. Plum jam is no worse than cherry plum jam and is often prepared according to the same recipes. If you need cherry plum, then it is better to choose yellow fruits.

Cherry plum jam with and without seeds: 15 options

Before cooking, prepare the necessary dishes and utensils. It is recommended to use a copper or enamel pan. It is not necessary to sterilize storage containers. It is enough to wash, dry and scald the container with boiling water before laying out the jam.

Eliminate overripe, rotten and green fruits. Unripe cherry plum is quite sour and hard, so the jam will turn out tasteless. On average, 60% sugar is needed from the total amount of fruit.

If jam is made with seeds, it is recommended to blanch the fruits. Place the plums in a colander and place in hot, but not boiling, water for five minutes, then place in a container of ice water. Be sure to pierce the skin in several places so that the fruit does not crack and gives more juice.

Traditional

Description . Traditional cherry plum jam with pits for the winter is prepared in several steps. The fruits retain their shape, become soft and sweet.

What to prepare:

• cherry plum - 1 kg;
• sugar - 1.2 kg;
• water - 600 ml.

How to cook

1. Sort and wash the cherry plum and dry.
2. Prick each fruit with a toothpick or fork.
3. Pour water over the fruit and heat to about 80°C (do not bring to a boil).
4. Drain the liquid into another pan, and pour an arbitrary amount of cold water over the fruits.
5. Add sugar to the broth, put on fire and stir until completely dissolved.
6. Wait until it boils.
7. Drain the water from the cherry plum and pour hot sweet liquid over the fruit.
8. Leave for four hours.
9. Put on fire, cook until boiling.
10. Leave to steep again for four hours.
11. Repeat the boiling and infusion procedure twice.
12. Boil the jam for the last time for ten minutes.
13. Pour into sterile jars and seal.

To prevent whole fruits from cracking during cooking, place the pierced plums in a 1% solution of baking soda. Let stand for about 20 minutes, then start cooking.

Seedless

Description . Pitted cherry plum jam is soft and has a jammy consistency. You can cook regular dark plums in the same way.

What to prepare:

• cherry plum - 1 kg;
• sugar - 1.2 kg.

How to cook

1. Sort, wash, dry the fruits.
2. Cut into two halves and remove the seeds.
3. Sprinkle with sugar and place cherry plum slices in layers in a deep bowl.
4. Leave for three to four hours.
5. Place the fruits that have released plenty of juice on the stove and cook until boiling.
6. Reduce heat and simmer for ten minutes.
7. Leave to cool for two to three hours.
8. Boil for ten minutes and cool.
9. Repeat the procedure several more times until the excess liquid has evaporated and the jam has acquired a uniform thickness.
10. Pour into containers and seal.

In syrup

Description . A very simple recipe for cherry plum jam that does not require long cooking. The bones can be removed if desired.

What to prepare:

• cherry plum - 1 kg;
• sugar - 1.5 kg;
• water - 800 ml;
• boiling water.

How to cook

1. Sort through the fruits, rinse, and prick each plum.
2. Scald the fruits with boiling water or soak for five minutes in hot water (80°C).
3. Boil water, add sugar.
4. Bring to a boil and pour over the fruits.
5. Soak the cherry plum in the syrup for three to four hours.
6. Place on the stove and simmer for half an hour, skimming off the foam that forms after boiling.
7. Once you have the desired thickness, pour the jam into containers.

"Five Minute"

Description . Pyatiminutka jam is prepared quickly and easily. The taste remains fresh and rich, and the fruits retain most of their vitamins and beneficial properties.

What to prepare:

• cherry plum - 1 kg;
• sugar - 1 kg;
• water - 200 ml.

How to cook

1. Rinse the cherry plum and prick each fruit with a toothpick.
2. Place in a saucepan.
3. Add sugar and water.
4. Leave for half an hour.
5. Place on low heat and wait until it boils.
6. Boil for five minutes.

Yellow treat

Description . Thanks to the high content of pectin - a natural thickener - yellow cherry plum jam turns out thick, reminiscent of marmalade. To obtain a homogeneous consistency, it is necessary to wipe the boiled fruits. If the dessert is made from dark plums, it is recommended to additionally add a liquid thickener.

What to prepare:

• yellow cherry plum - 1 kg;
• sugar - 2 kg;
• water - 100 ml;
• cinnamon stick.

How to cook

1. Rinse the fruits and place in a saucepan.
2. Pour in water and place on low heat.
3. Cook until soft.
4. Rub the softened fruit through a sieve to retain the skin and seeds.
5. Add sugar to the resulting puree and stir.
6. Simmer over low heat for five to seven minutes to dissolve the sugar grains.
7. Throw in the cinnamon stick and boil for another quarter of an hour to evaporate excess moisture.
8. After removing the cinnamon, pour the jam into jars.

Apricot

Description . The aromatic jam has a characteristic sour taste. The seeds must be removed from all fruits.

What to prepare:

• cherry plum - 500 g;
• apricot - 1 kg;
• sugar - 1.5 kg.

How to cook

1. Wash the fruits, halve them and remove the seeds.
2. Sprinkle with sugar and layer first the apricot slices and then the cherry plum slices.
3. Leave for three to four hours.
4. Let it cook, stirring until the sugar dissolves.
5. Wait for it to boil, cook for a quarter of an hour.
6. Leave for two to three hours until completely cooled.
7. Boil after boiling for ten minutes.

The highlight of the jam can be apricot kernels or almonds. Before adding the kernels to the brew after boiling, taste them. It is better not to use bitter seeds.

Pear

Description . Tasty and aromatic jam goes well with spices. Pear fruits should be quite dense, but it is better to take ripe and juicy cherry plums.

What to prepare:

• pear - 1 kg;
• cherry plum - 1 kg;
• sugar - 1 kg;
• water - 100 ml;
• vanilla - half a teaspoon;
• cinnamon - tablespoon;

How to cook

1. Rinse the fruit well and dry.
2. Remove the seeds from the cherry plum, cutting the pulp into two halves.
3. Remove the seeds from the pear fruit.
4. Remove the skin if desired.
5. Cut the pulp into cubes.
6. Place the prepared fruits in a cooking pot.
7. Pour in water, add sugar.
8. Leave for five to six hours.
9. Add spices and cook over low heat.
10. While stirring, wait until it boils, remove the resulting foam.
11. Cook for 15-20 minutes until thick.
12. Place in jars and roll up.

Nut-banana

Description . An unusual combination of fruits produces a sweet, delicate jam. Fresh juicy cherry plums and frozen plums are suitable for cooking. You don’t have to add cocoa so as not to interrupt the delicate fruity aroma.

What to prepare:

• cherry plum - 600 g;
• banana - two pieces;
• sugar - 250 g;
• walnut - 100 g;
• cocoa - a tablespoon.

How to cook

1. Rinse the plums and remove the pits.
2. Place in a saucepan or saucepan.
3. Add sugar and leave for half an hour until the fruits release juice.
4. Place over high heat and boil for ten minutes until the granulated sugar is completely dissolved.
5. Rub soft fruits through a sieve or puree in a blender.
6. Return the resulting puree to the cooking container.
7. Cook until excess moisture evaporates and the jam becomes thicker.
8. Crush the nuts and add to the mixture.
9. Mash the banana pulp into a puree and add to the brew.
10. Add cocoa and mix well until smooth.
11. Wait for it to boil and cook for two to three minutes.
12. Pour into jars and seal.

Taste the jam before placing it in containers. Season the sour taste with sugar. If the fruit mixture is too sweet, add lemon juice to taste.

Orange

Description . Red cherry plum jam with orange has a beautiful color and pleasant aroma. You can use tangerines instead of oranges. Citrus fruits are used with the peel, so before cooking they must be washed well with soap and scalded with boiling water. Any dirt that gets inside can cause mold to form.

What to prepare:

• cherry plum - 1.5 kg;
• oranges - 500 g;
• sugar - 1.5 kg.

How to cook

1. Cut the washed oranges into slices.
2. Remove the seeds and grind the pulp and peel with a blender or other device.
3. Remove the seeds from the cherry plum and combine the pulp with orange puree.
4. Add sugar and leave for half an hour.
5. Boil the mixture and simmer over low heat for a quarter of an hour.
6. Stir occasionally and skim off the foam.
7. Having achieved the desired thickness, remove the brew from the stove and pour into jars.

Lemon

Description . A bright, “sunny” delicacy with a fresh and invigorating aroma can be combined with cottage cheese and pancakes. The liquid component is well suited for soaking cakes. For taste, when serving dessert, it is recommended to add a little cognac or liqueur in portions.

What to prepare:

• cherry plum - 1 kg;
• lemon - one;
• sugar - 1 kg;
• water - 500 ml;
• star anise - four pieces.

How to cook

1. Fill the washed cherry plum with water.
2. Add sugar and stir.
3. Cut the lemon into slices and add to the cherry plum along with the spicy stars.
4. Stir and cook over low heat.
5. After boiling, simmer for five minutes.
6. Leave for three to four hours.
7. Repeat boiling for five minutes.
8. Cool, boil a third time.
9. Pour into containers.

To avoid damaging the cherry plum, use a long-handled wooden spoon to stir. For better soaking, prick the fruit before cooking.

"Wine" confiture

Description . The combination with elderberry produces cherry plum jam for the winter with the smell of Burgundy wine. The consistency of the jam is more like jam, but this does not make it any less tasty and aromatic. It is better to use dark ripe cherry plum.

What to prepare:

• elderberries - 1 kg;
• cherry plum - 900 g;
• sugar - 2 kg;
• water - 500 ml.

How to cook

1. Rinse the berries, add 250 ml of water and cook.
2. Leave the boiled berries to strain through cheesecloth or a fine sieve overnight.
3. Pierce the washed plums with toothpicks and place in the remaining water.
4. Cook until the fruits are soft and the seeds are separated.
5. Collect the seeds near the surface of the water.
6. Chop a few pieces and return the kernels to the brew.
7. Add berry juice to soft plums.
8. Add sugar, stir until smooth.
9. Cook until required thickness.
10. Pour into containers and roll up.

Melon

Description . A bright delicacy with a delicate aroma will pleasantly surprise gourmets. The dessert is prepared quite quickly and easily. It is recommended to use yellow plum, but you can also make it with purple plum.

What to prepare:

• melon - 500 g;
• cherry plum - 200 g;
• sugar - 300 g.

How to cook

1. Cut the washed melon in half and remove the seeds.
2. Trim the pulp and cut into cubes (the size of a plum).
3. Cut the cherry plum and remove the seeds.
4. Mix plum halves with melon cubes.
5. Add sugar and mix well.
6. Leave for three hours.
7. Place on the stove and wait until it boils.
8. Boil for 12 minutes, stirring.
9. When the fruit pieces become soft, pour the liquid jam into jars.

Spicy in the oven

Description . An original way to prepare a fruit dessert. Spices will add aroma and make the taste richer.

What to prepare:

• cherry plum - 1 kg;
• sugar - 500 g;
• lemon juice - 100 ml;
• cinnamon - half a teaspoon;
• carnation - two buds.

How to cook

1. Cut the washed plum lengthwise and remove the pits.
2. Place in a heatproof saucepan with a lid.
3. Add sugar, add spices, pour in juice.
4. Stir and leave to infuse for two to three hours.
5. Preheat the oven to 180°C.
6. Cover the pan with a lid and place in the oven.
7. Simmer for an hour and a half, periodically opening the lid and stirring the fruit.
8. Place in sterile containers and roll up.

In a slow cooker

Description . A multicooker will help you quickly prepare this tasty amber delicacy. Depending on the desired consistency, you can set the “Stewing” or “Baking” mode. It is recommended to stir the brew two or three times during cooking so that the fruit slices cook evenly and do not burn.

What to prepare:

• cherry plum - 2 kg;
• sugar - 1.6 kg;
• boiling water.

How to cook

1. Scald the fruits with boiling water or boil for five minutes.
2. Pierce each fruit.
3. Place in a bowl and add sugar.
4. Stir, set the “Baking” mode for 45 minutes.
5. After the signal, pour the dessert into sterile containers.

Sugarless

Description . Cherry plum has a sour taste, especially if you cook it with the skin. Therefore, it is difficult to do without sugar. However, instead of the usual white sugar, you can use a natural sweetener, for example, xylitol, sorbitol, stevia. The substances give a sweet taste, reduce calories and are approved for diabetes.

What to prepare:

• cherry plum - 4 kg;
• water - 200 ml;
• any sweetener - 800 g.

How to cook

1. Wash the plums, cut them in half and remove the pits.
2. Boil water, pour in the fruit pulp.
3. Cook over low heat for an hour.
4. Add sugar substitute and cook until thick.
5. Pour the hot treat into containers.

If there is no sugar, store the jam only in a cool place. It is recommended to sterilize the jars and then pasteurize them along with the contents.

Simple recipes for cherry plum jam will help diversify your winter tea drinking. Cherry plum contains vitamins C, E, PP, potassium, calcium, phosphorus, iron. After heat treatment, most of the beneficial substances remain in the fruits. The dessert can be stored in a cold place for up to two years. If the containers remain in the room, it is better to use the jam within nine months.

Cherry plum is rich in vitamins and beneficial microelements. The berries are unpretentious to grow, and you can use them to prepare a lot of interesting and tasty preparations. Stock up on fruits in advance and prepare cherry plum-based delicacies. You can also cook compote. Strengthen your immune system all year round with your family and friends. Consider recipes for cherry plum jam.

Classic cherry plum jam

• sugar - 1.45 kg.
• cherry plum (yellow) - 1 kg.
• filtered water - 270 ml.

1. In the standard way, sort through the fruits, get rid of spoiled and damaged cherry plums. Rinse the product with running water and place on a cloth to dry further. Add filtered water to the saucepan, add 120 g. Sahara.
2. Place the container on the burner and turn on medium heat. Stir the mixture and wait for bubbles to appear. Place the cherry plum into the hot mass, boil the berry for 4-5 minutes, no more. Remove the pan from the stove, add the remaining sugar.
3. Mix the ingredients and leave the product to steep for 6-7 hours. It is recommended to cover the container with gauze. After the time has passed, repeat the process of cooking the food for a few minutes after boiling.
4. Allow the composition to cool; the operation must be performed three times. After the last manipulation, wait 5 hours and pour the cherry plum jam into clean jars. Cover the container with nylon and refrigerate for long-term storage.

Pitted cherry plum jam

• purified water - 535 ml.
• sugar - 1 kg.
• ripe cherry plum - 970 gr.

1. After you have sorted and washed the cherry plum, dry it on a cloth and remove the seeds. To simplify the task, you can use a safety pin. You will significantly reduce the duration of the procedure and will not damage the fruits.
2. Combine drinking water and granulated sugar in a thick-bottomed saucepan. Place the container on the fire and prepare the syrup using classical technology. As soon as the composition boils, pour the prepared fruits into it.
3. Boil the ingredients for a few minutes. Turn off the burner and leave the food at room temperature for a couple of hours. After a while, repeat the process of cooking the delicacy. As soon as the mixture boils, cook the treat until the fruit is transparent.
4. During cooking, the cherry plum needs to be stirred constantly, do not forget to remove the resulting foam. Treat glass jars with boiling water, pour hot treats into them, and roll them up in the classic way.

Cherry plum jam with oranges

• fleshy oranges - 600 gr.
• granulated sugar - 1.6 kg.
• cherry plum - 1.5 kg.

1. Prepare the fruit in the classic way. You need to remove the seeds from the dried cherry plum. Place the washed oranges in boiling water for 25-35 seconds. Chop the citrus into small pieces along with the zest.
2. You also need to remove the seeds from the oranges. Place the citrus pieces in a blender or food processor. Puree the fruit. Combine all ingredients in a common enamel-lined container and mix thoroughly.
3. Leave the composition in the container for half an hour to infuse. It is recommended to carry out the stirring process with a wooden spatula. Turn on the stove to minimum power, place the pan with the contents. Stir the ingredients until bubbles appear.
4. Carry out the sterilization process in the usual way, and do the same with metal lids. Pour the cherry plum treat into glass containers and roll up. After cooling, remove the jars for long-term storage in a dark room.

Cherry plum jam with zucchini

• zucchini (young) - 560 gr.
• yellow cherry plum - 600 gr.
• granulated sugar - 980 gr.

1. Wash the zucchini under the tap, remove the peel from the fruit. Chop into small square pieces. Rinse the cherry plum, dry it, remove the seeds. Place the ingredients in a food processor until smooth.
2. Pour the finished puree into a metal pan, stir in granulated sugar. Achieve uniformity of products. Leave the container for a couple of hours to dissolve the sand. After the specified time, place the pan on the stove and turn the heat to low.
3. Wait for the first bubbles to appear; the products must be constantly stirred. After boiling, simmer the sweet mass for another 12 minutes. Set the container aside for 5-6 hours. The simmering procedure must be repeated 3-4 times.
4. When preparing cherry plum jam, do not forget to constantly skim off the foam. Pour the boiling mixture into dry jars and seal with nylon. Insulate the container with cloth and store in the cold. You can use the jam after 2 days.

Cherry plum jam with vanilla

• vanillin - 6 gr.
• cherry plum (puree) - 985 gr.
• sugar -850 gr.

1. Combine cherry plum puree with sand and mix. Leave the products to steep overnight. When the next day arrives, transfer the mass to an enamel-lined container.
2. Place the pan on the burner and cook the mixture until it boils. After this, reduce the stove to minimum. Boil the sweet mass for about 10 minutes.
3. After time, add vanillin, stir the ingredients, turn off the heat. Roll up the hot jam in the usual way, and after cooling, put it in the pantry.

• pectin (powder) - 45 gr.
• citric acid - 6 gr.
• granulated sugar - 870 gr.
• cherry plum - 1.3 kg.

1. Experts strongly recommend preparing this jam exclusively in small portions. Select ripe and undamaged cherry plums, rinse, place in a colander, and wait for the moisture to drain.
2. Next, you need to remove the seeds from the cherry plum. In a separate cup, combine granulated sugar with pectin and mix. Place the cherry plum in a container with water. Continue the process of simmering the components for 5 minutes after boiling.
3. After some time, add 230 grams to the berries. sand combined with pectin. Mix the ingredients and cook for about a quarter of an hour. After the specified time, add the remaining sand and lemon previously dissolved in water.
4. Mix the ingredients again until the particles dissolve. Boil the treat until thick. Pour the jam into sterile containers. Seal the jars with nylon. Warm it, after 24 hours the jam can be consumed.

Cherry plum jam with lemon and cinnamon

• sugar - 980 gr.
• lemon - 0.5 pcs.
• yellow cherry plum - 1 kg.
• filtered water - 275 ml.
• cinnamon (powder) - 10 gr.

1. Scald the washed lemon with boiling water. Chop into half rings and remove the seeds. Place the citrus in a saucepan with liquid, boil the fruit after bubbling for 6 minutes.
2. After this manipulation, the pulp and zest of the lemon will soften, and ultimately the citrus will not be hard. Wash the cherry plum, sort it in the usual way, and dry it on a thick cloth.
3. Divide the berries into 2 parts and get rid of the seeds. Finely chop the cherry plum pulp and place it in a dry pan of suitable size. Add half the sand to the fruits, mix well, and leave overnight.
4. The next day, place the container on the stove and set the heat to minimum. Wait until it boils, do not forget to constantly stir the mixture. Add the remaining granulated sugar. After 5 minutes, add lemon and cinnamon to the mixture.
5. Mix the ingredients, remove the foam. Boil the treat for 20-25 minutes. Perform standard sterilization of jars and lids. Pour hot jam into containers and roll up. Refrigerate the jam.

Cherry plum jam with pear

• cinnamon powder - 20 gr.
• pear - 960 gr.
• vanilla - 4 gr.
• cherry plum - 1070 gr.
• granulated sugar - 1.2 kg.

1. Place the cherry plum in a bowl of cold water and wait 1 hour. After this, the fruits need to be washed under the tap. Dry the berries and examine them again. If you find a damaged cherry plum, get rid of it.
2. Cut the fruits in the standard way and remove the seeds. Place the prepared cherry plum into a cup of suitable size, add sugar and spices to the berries. Pour in 120 ml. drinking water, mix the ingredients.
3. Wash the pear, remove the peel and core. Cut into small arbitrary slices. Add the pulp to the main ingredients. Mix the ingredients again and leave for 4.5 hours.
4. Next, the fireproof container must be installed on the burner. Wait for the mixture to boil at medium power. Reduce heat to low and simmer for about 1.5-2 hours. Remove foam if necessary. Roll up using classic technology.

Jam with cherry plum and apples

• sweet apples - 960 gr.
• sugar - 1560 gr.
• cherry plum - 940 gr.

1. Wash the products and leave them to dry on a cloth. Cut the berries and fruits, remove the seeds and cores. If necessary, peel the apples. Place the fruits in an enamel-coated pan, add sugar.
2. Mix the ingredients, leave the ingredients to steep for 3 hours. Next, you need to place the pan on the burner. Set the heat to medium, and after the mixture is bubbling, reduce the burner to low. Do not forget to systematically mix the product.
3. When the first bubbles appear, simmer the jam for a quarter of an hour. Turn off the heat and leave the treat at room temperature until completely cooled. Next, repeat the cooking process. Roll up the cherry plum delicacy in the usual way.

It’s easy to prepare a cherry plum treat, following the instructions. Vary the amount of spices and products as you wish. If you cook the delicacy in small quantities, you don’t have to roll it into sterile jars. It is enough to seal the container with nylon and put it in the refrigerator. Add spices to your taste, feel free to experiment.

Video: cherry plum jam with seeds

Today, there are several varieties of cherry plum jam - five-minute jam, raw jam, seedless cherry plum jam and jam with seeds. Each of the recipes and types of this jam has its own advantages. For example, five-minute jam or raw jam, due to the lack of heat treatment or its short period, turns out to be more vitamin rich than other types.

Cherry plum jam with pits has a spectacular appearance and is most often used to decorate desserts. And the widely popular pitted cherry plum jam, I probably wouldn’t be wrong if I called it universal. You can drink this jam as a snack with a bun and tea, or you can use it when preparing homemade baked goods.

To prepare all these preparations, you can use both red and yellow varieties of cherry plum. Personally, I really like the yellow cherry plum for its bright positive color, but it’s just a pity that the yellow cherry plum is always sourer than the red one.

Don't think that the jam will be sour. If you add more sugar, you can even eat it with spoons. Seedless yellow cherry plum jam, step-by-step recipe which we will look at today turns out to be a very beautiful color, thick and moderately sour.

Ingredients:

• Yellow cherry plum – 2 kg.,
• Sugar – 4 kg.,

Pitted cherry plum jam - recipe

Sort out the cherry plum berries. Wash under running water.

Place the cherry plum in a bowl. Add sugar and stir.

Leave the berries to release juice for 1-2 hours. After this time, transfer the cherry plum with the resulting juice to a saucepan.

Place it on moderate heat. Unlike other types of jam, this seedless cherry plum jam for the winter is cooked in one step. After boiling, cherry plum jam should be cooked for another 30 minutes. During cooking, cherry plum jam must be stirred and the foam obtained during the boiling process must be skimmed off. 10 minutes before it is ready, sterilize the jars and lids. Place the tin lids in boiling water for 2-3 minutes.

Sterilize the jars over steam in the microwave or oven. Pour cherry plum jam into jars with a ladle (up to the hangers themselves). Roll up the jars with lids. If you use steaming nylon lids, there is no need to turn the jam upside down. Jars of jam just need to be wrapped tightly. from pitted cherry plum, covered with metal lids, turn it upside down and leave in a warm place until it cools completely.

However, like any other jam, you can make it taste different by adding one or another additional component to it, for example, other berries or fruits or spices. Cherry plum jam with the addition of peaches, apricots, pears, apples, oranges, and lemon will be very tasty.

Pitted cherry plum jam. Photo