Seedless red cherry plum jam. Recipes for cherry plum jam: from “classic” to “Burgundy”

Interesting 11.03.2024

Interesting

Making jam is one of the simplest and most convenient ways to preserve the cherry plum harvest for the winter.

Sweet and sour, viscous, aromatic cherry plum jam will decorate any winter tea party. The jam has a rich taste and aroma, is undemanding to storage conditions, and its preparation does not require much effort from you.

Both options will not take up much of your time, and the result - aromatic and tasty homemade cherry plum jam - will delight you on long winter evenings and brighten up your anticipation of spring. Let's get started?!

Prepare your ingredients. To prepare cherry plum jam with pits, you will additionally need a cup of water (250–300 ml) to prepare the sugar syrup.

Prepare the cherry plum. Wash, sort and remove all spoiled and wrinkled fruits.

To make pitted cherry plum jam, cut the fruit in half and remove the pit. If the cherry plum is ripe and soft, the seed can simply be squeezed out of the fruit by pressing it with a pencil or other small-diameter handy object.

Lay the cherry plum in layers, sprinkling with sugar.

Leave for several hours until the plum releases its juice.

Bring the mixture to a boil over low heat and cook after boiling for 10 minutes. Turn off the heat and leave the jam until completely cooled.

Repeat the procedure two to four more times, gradually boiling the jam to the thickness you need.

To prepare cherry plum jam with pits, pour hot water over the prepared fruits. The water temperature should be about 80 degrees; if the water is too hot, the skin of the fruit will burst. I don't have a thermometer, so I just cool the boiled water a little (a few minutes) before pouring it over the fruit.

After 3-4 minutes, drain the hot water and, after rinsing the fruits with cold water, pierce them in 2-3 places with a needle or toothpick.

Combine sugar and water. Over low heat, stirring occasionally, bring the mixture to a boil and cook until the sugar dissolves. Turn off the heat and place the cherry plums in the hot sugar syrup.

Leave the fruits in the syrup for 4-5 hours, then repeat the procedure 1-2 more times. Each time, bring the syrup to a boil, turn it off and leave the berries to cool in the syrup. Bring the syrup to a boil for the last time and simmer over low heat for 10–20 minutes until the syrup reaches the desired consistency and thickness.

Place hot jam in sterilized jars and close with sterilized lids.

Turn over and wrap until completely cool.

Cherry plum jam with and without seeds is ready. Bon appetit!

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.

I bring to your attention a fragrant, delicious pitted red cherry plum jam, we will cook it in the oven. Pleasant ruby color, sourish sweet taste will not leave you indifferent. The spices used in cooking give it a special and unusual flavor. The overall cooking process will take about 4 hours, but you will be pleasantly surprised by the result. This amount of ingredients will make 2 jars of 480 grams each. Well, let's cook.

Taste Info Jam and marmalade

Ingredients for jam

red cherry plum 1 kg
sugar 650 grams
cloves 3 buds
cardamom 1 box
cinnamon 1 stick
lemon juice 2 teaspoons

How to make fragrant jam from pitted cherry plum

I used the Kuban Comet cherry plum variety. Its taste is excellent. The pulp is dense, sweet and sour in taste. The bone is difficult to separate from the pulp, but I found a way out of this situation. The fruits are delicious to eat both fresh and canned. To begin with, the cherry plum should be thoroughly rinsed under running water and dried with a paper towel. Using a coring knife, remove the pit. The inside with the pit can be used to make compote. If you don't have such a knife, you can use a kitchen knife. Cut in half and carefully remove the pit. You can also use whole fruits for cooking, but I recommend pricking them with a toothpick first.

Place the prepared cherry plum in a heat-resistant container.

Add the required amount of sugar and add lemon juice. Mix thoroughly with a wooden spoon and leave for 1.5-2 hours so that the fruits release juice.

This is what our cherry plum looks like after a two-hour rest.

Preheat the oven to 150 degrees. If the container is metal, you can put it in a hot oven, put another in a cold oven, and only then turn on the mode we need. Cook in the oven for about 1.5 hours after boiling. After the jam boils, add cloves, cardamom and a cinnamon stick. You can use ground cinnamon according to your taste. Stir 2-3 times during the process. This jam can also be prepared on the stove, but you need to stir it more often so that the fruit does not burn. And it will take 1 hour.
Our aromatic jam with a sweet and sour taste has already been prepared.

Pour into sterile jars and seal with a lid. A delicious treat for a cold winter evening is ready. Enjoy your tea!

Cherry plum, or wild plum, juicy, with a slight sourness, is widespread in the southern mountainous regions of the planet - in the Caucasus, Iran, Asia Minor. It is unpretentious in breeding, but loves warmth and bears fruit abundantly only in the south.

The harvest is harvested in late summer-early autumn. There are many color options for cherry plum fruits: greenish, yellow, pink, raspberry-red, purple. Moreover, the color of the fruit can say a lot about the composition of the berry: for example, yellow cherry plum contains many carotenoids, and purple cherry plum contains anthocyanins.

Cherry plum is low in calories and has a low glycemic index. Its juice and flowers are used in folk medicine and cosmetology. Activated carbon is made from the shells of cherry plum seeds.

Cherry plum is incredibly tasty both fresh and in jam, and as a pie filling. It is used to make jam and marshmallows, syrups and marmalade, wine and compote, pilaf and kharcho soup. There are even recipes for making cherry plum with garlic - for example, tkemali and satsebeli sauces.

Perhaps the only disadvantage of cherry plum is that the seeds are not always easily separated from its pulp, except in very ripe berries. And if they hardly interfere in jam or compote, then their presence in other dishes is unacceptable.

How to free cherry plum fruits from the inedible part and at the same time preserve their shape is a question that housewives have to solve, who prefer that their dishes not only taste good, but also look beautiful.

Methods for peeling cherry plum berries from seeds

There are quite a large number of options and methods for peeling seeds from berries. Among the main ones are the following:

The seeds from the cherry plum can be removed using a knife: the berries are cut in half and the hard core is removed by hand. But, unfortunately, in this case, a significant part of the pulp is often lost, and during heat treatment, the cut fruits boil too much and turn into jam, which is not suitable for every housewife. And the time required in this case is impressive, especially if you have to process several kilograms.
The next method requires some skill. The cherry plum berry is placed on the neck of the bottle with the recess upward, and then with a stick no thicker than a pencil the seed is squeezed into the bottle. In this case, the appearance of the berry will hardly suffer, unless, of course, the housewife overdoes it with the pressure and if the bottle is well strengthened.
A variety of devices for squeezing cores out of fruits, both manual and mechanical, operate on the same principle. The simplest ones are shaped like a double spoon or a stapler. The berry is placed on the lower plane in a recess with a hole, the device is compressed with the palm, and with the help of a tip with a spring mechanism, the seed is quickly pushed out.
Other devices may be a piston attached to the container. A handful of cherry plums is placed in a tray above the container, the berry enters the recess under the tooth, which is driven mechanically, the squeezed-out seed falls inside, and then the berry rolls out through the outlet sleeve.
Special devices are very convenient that allow you to remove seeds from a significant number of berries at one time. During the summer preparations, they are indispensable, as they are a great time saver for the housewife. Such devices have several cells and teeth at once. The berries are rolled into the recesses under the teeth, with one movement of the handle the mechanism is set in motion, the removed seeds fall into the tray and are then thrown out.
You can make a device for processing berries with your own hands from a regular medical syringe of 10 ml or more. The nose of the syringe is cut off with a knife, then in its place a hole is drilled in the center, roughness is removed, and a “window” is carefully cut in the wall of the syringe close to the edge for the berry according to its size. The piston is processed with tweezers so that a non-sharp, dense tooth with a length of 25 mm and hooks are obtained just above its base.
A round rubber attachment, previously removed from it, is attached as a stop for the piston - so that the stroke of the tooth is limited by the upper edge of the window. And to ensure automatic reverse motion, a regular rubber band is used: it is folded in half, then in the shape of a figure eight, put on the syringe stops and piston hooks, and the nose of the piston is threaded into the resulting loop.
You can use a regular closed safety pin, a hairpin or paper clip, even a tiny spoon. This method is only suitable for soft, ripe fruits. The cherry plum is pierced with the rounded end of the object, the seed is pryed off and pulled out.
Some housewives use a regular pen with the tip removed to clean berries, but the hole gets clogged too quickly and needs to be cleaned from time to time. For such actions, a hard stick with a depression in the middle is better suited.

Thus, getting rid of the seeds in the cherry plum and not deforming it is a solvable problem.

But we must remember that the berry is very juicy, and use deep dishes that collect splashes of juice.

Cherry plum is a relative of plum, from which it differs only in the size of the fruit and the place of growth. The culture does not tolerate frost well, so it grows in areas with a warm or temperate climate: in the Caucasus, Balkans, Iran, countries of Central and Asia Minor. It is successfully cultivated in many regions of Russia, Ukraine, and Western Europe.

The fruits of the cherry plum are small, round, mostly yellow, but there are green, pink, red and even purple cherry plums.

Cherry plum, like its relative the plum, contains a lot of sugars, pectins, organic acids, as well as vitamins C and A.

The sweet and sour fruits of cherry plum are very tasty. They are well suited for preservation. Compotes, jams, jellies, preserves are made from cherry plums, and marshmallows are made.

Cherry plum jam: subtleties of preparation

Only ripe cherry plums are selected for jam. Unripe fruits are very sour, and jam from them is obtained without the proper aroma and taste. Only jam can be made from overripe fruits.
There must be enough sugar in cherry plum jam - at least 60%, otherwise the product may turn sour. The fact is that some microorganisms, with a small amount of sugar, continue their vital functions, which worsens the quality of the jam.
To keep the fruits intact, it is recommended to pour the cherry plum into syrup and keep it in it for at least 3-4 hours. During this time, the cherry plum is evenly soaked in syrup, and the fruits do not become soft during cooking. Only red cherry plum can be cooked without pre-standing. It is immediately dipped into boiling syrup and cooked until tender.
If you cook cherry plum with seeds, it is recommended to blanch it before cooking. To do this, pre-washed cherry plum is placed in a colander and lowered into water brought to a boil. The fire is reduced so that the water temperature drops to 80°. Blanch the cherry plum in hot water for 5-8 minutes. The boiling point of water cannot be increased, otherwise the fruits will boil. Then the cherry plum is immediately cooled in ice water.
After cooling, the fruits are pricked with a toothpick, a pin or a homemade “brush”. To do this, cut a circle 0.5-1 cm thick from a wine cork and pierce it through with several needles.

Cherry plum jam with seeds

Ingredients:

cherry plum – 1 kg;
sugar – 1.5 kg;
water – 1.5 tbsp.

Cooking method

Sort out the cherry plum. Remove wormy, unripe and bruised fruits.
Free the cherry plum from the stalks. Wash thoroughly under running water.
In small batches, place the cherry plums in hot water and blanch for 5 minutes. Cool quickly in ice water.
Prick each fruit in several places. Place in a cooking basin.
Pour sugar into a saucepan and add water. Stirring constantly, bring to a boil over low heat. Boil the syrup for 5 minutes.
Pour hot syrup over the cherry plum. Leave for 4 hours so that the fruits are saturated with it.
After this time, carefully pour the syrup into a saucepan, bring to a boil and cook over moderate heat for 15 minutes.
Pour the slightly boiled syrup over the cherry plum. Leave it again for 4 hours.
A second time, pour the syrup into the pan and boil again for 15 minutes.
After pouring the syrup, cook the cherry plum over moderate heat for 20 minutes.
Cool the jam completely. Place in clean, dry small jars. Cover with parchment. If you want to seal the jam hermetically, put it in jars while hot. Seal immediately with sterile caps.

Cherry plum jam with seeds: recipe two

Ingredients:

cherry plum – 1 kg;
sugar – 700 g;
water – 100 ml.

Cooking method

Cut off the tails of ripe cherry plums. Wash under running water.
Place in small batches in a colander, place in boiling water and blanch for 5 minutes. Then cool quickly in ice water.
Using a toothpick, fork or special device, prick each fruit. Place in a cooking basin. Add sugar and leave for 5-6 hours.
After a few hours, place the bowl on low heat, add water as required and heat until the sugar is completely dissolved. Be sure to remove any foam that appears on the surface of the jam. From the moment it boils, cook the jam for 20-30 minutes.
Remove from stove. When hot, place into clean, dry glass jars, wait 5-10 minutes, then seal tightly with tin lids.

Pitted cherry plum jam: first recipe

Ingredients:

cherry plum – 1 kg;
sugar – 1 kg.

Cooking method

Sort out the cherry plum, leaving only the ripe, dense berries. Rinse thoroughly under running water or in a basin, changing the water several times.
After the water has drained, carefully remove the seeds.
Place the cherry plum in a cooking basin or a wide enamel pan. Add sugar. Cover the dishes with a towel and place in a cool place for 5-6 hours. During this time, the cherry plum will give juice and the sugar will partially dissolve.
After a while, place the basin on low heat. Bring the jam to a boil, skimming off the foam. To prevent sugar or cherry plum from sticking to the bottom, stir the contents of the basin periodically. From the moment it boils, cook the cherry plum for 5 minutes.
Then remove from the stove and leave for 6 hours.
Place on the heat again and cook for 5 minutes. Then repeat the process of standing and boiling two more times.
Prepare clean, dry jars with sterilized lids. Place hot jam in them and immediately seal tightly.

Pitted cherry plum jam: recipe two

Ingredients:

cherry plum – 1 kg;
sugar – 1 kg;
water – 250 ml.

Cooking method

Sort the ripe cherry plum and remove the green fruits. Cut off the stems.
Wash the fruits under running water. Dry by placing on a sieve or towel.
Place in an enamel pan, pour in water. Cook over moderate heat for 5-10 minutes. Be careful not to overcook the fruits.
Place the cherry plum in a colander. Strain through it into a bowl.
Transfer the pureed mass into a wide saucepan, add sugar.
Stir the mixture and put on fire. Bring to a boil, being sure to skim off any foam. From the moment it boils, cook for 10 minutes.
Remove from heat and let the jam sit for 8 hours.
Repeat the ten-minute cooking with a ten-hour break two more times.
Place the hot thick jam into clean, dry jars and seal tightly with sterile tin lids.

Pitted cherry plum jam: recipe three

Ingredients:

cherry plum – 2 kg;
sugar – 1.5 kg;
water – 120 ml.

Cooking method

Prepare ripe cherry plum. Remove the stems. Wash thoroughly under running water.
Cut each fruit to the middle and remove the seed. Place the cherry plum in a cooking basin or wide pan.
Pour half the amount of sugar into another pan, pour in water. While stirring, wait until the sugar is completely saturated with water. Add the rest of the sugar. Stir again. Place on very low heat.
Stirring, cook thick syrup.
Pour hot syrup over the berries and leave for 6-8 hours. During this time, some of the sugar caramelizes, turning into a solid mass.
Collect it and transfer it to another bowl. Drain the syrup from the cherry plum here. Bring to a boil over moderate heat.
When the sugar dissolves, pour it over the berries. Leave the cherry plum to steep for another 8 hours.
Then put the jam on moderate heat and cook for 5 minutes.
When hot, place into sterile dry jars and seal tightly with clean, boiled lids.

Puree cherry plum jam without cooking

Ingredients:

cherry plum – 1 kg;
sugar – 1 kg.

Cooking method

Sort out the ripe cherry plum, remove the wormy fruits, and tear off the stalks.
Rinse the cherry plum in cold water. Cut each fruit and remove the pit.
Grind the pitted cherry plum in a blender. Add sugar and mix well.
Transfer this mixture into clean, dry jars. Close with nylon lids.

Cherry plum jam with cloves

Ingredients:

cherry plum – 1 kg;
sugar – 1 kg;
cloves – 2 buds;
lemon juice – 1 tbsp. l.;
cinnamon - to taste.

Cooking method

Sort the cherry plum, remove wormy and unripe fruits. Wash well under running water.
Place in a colander, place in hot water and blanch for 5 minutes. Cool quickly in cold water.
When the water has drained, use a toothpick to prick the fruit. Place in a cooking basin.
In a saucepan, cook syrup from water and sugar. Pour the cherry plum over it and leave for 5 hours.
Place the basin on the stove. While stirring gently, bring the jam to a boil, skimming off any foam. Add cloves, cinnamon and lemon juice. Cook until done. As soon as a drop of cooled jam syrup stops spreading onto the saucer, the jam is ready.
When hot, place it in sterile jars and seal tightly with tin lids.

Cherry plum jam with pears

Ingredients:

cherry plum – 1 kg;
ripe pears – 1 kg;
sugar – 1 kg;
water – 100 ml;
vanillin and cinnamon - to taste.

Cooking method

For jam, select ripe cherry plum fruits. Rinse them under running water. Cut to the middle, remove the seeds.
Wash the pears, cut them in half, cut out the seed chambers. Cut into small cubes.
Place the cherry plums and pears in a cooking basin. Add sugar and water. Leave for 5-6 hours. During this time, the fruits will give juice, after which the jam can be put on the stove.
Add cinnamon and vanilla to the jam, mix gently. Bring to a boil over low heat, skimming off any foam that appears. Stirring occasionally, cook until done. If a drop of syrup does not cut through the saucer, the jam can be removed from the heat. Cool it completely.
Place the cold jam in clean, dry jars and cover with parchment.