Simple recipes for making cherry plum jam with and without pits for the winter

Cherry plums are small, mostly yellow, but also green, pink, red, and, less commonly, purple. They are rich in vitamins C and A, organic acids, and pectin. They retain their nutritional value and flavor well during cooking. They are used to preserve compotes and make pastila. Making cherry plum jam, as well as jellies and preserves, is a specialty of culinary literature, as these delicacies are incredibly delicious.

Cherry plum jam: the subtleties of preparation

To ensure the dish is aromatic and delicious, it is necessary to follow simple but important cooking techniques:

1. Only ripe fruits are selected. Unripe fruits are sour, and overripe ones are used to make jam.
2. Sugar is needed at about 60% of the amount of fruit, otherwise the treat may go sour.
3. To preserve the integrity of the pieces, the cherry plums are placed in hot syrup and left to steep for 4-6 hours. If the jam is made from red cherry plums, they can be placed directly into the hot syrup and continue cooking.
4. If you're making jam from cherry plums with pits, pierce them in several places. For convenience, you can use a wine bottle cork and insert several needles into it. Using such a simple device will speed up the process.
5. Jam made from yellow and green cherry plums produces an amber color, and the addition of lemon and orange will add new colors and flavors to the dish.

Preparing cherry plums for making jam

The cooking process does not take much time:

1. Sort the fruits, remove debris and spoiled ones (if any).
2. Remove the tails, wash and dry, remove the seeds if necessary.

Cherry plum jam in a slow cooker

This appliance has become an indispensable assistant for home cooks. It will handle this dish perfectly, too, although it doesn't have a special setting. The amount of ingredients is calculated for a bowl capacity of 3-5 liters.

Necessary components:

• cherry plum – 650 grams;
• granulated sugar – 350 grams;
• vanilla – 2 grams;
• water – 70 milliliters.

Cooking instructions:

1. Wash the fruits, dry them, remove the stems and seeds.
2. Set the “Cook” mode for 5 minutes, pour granulated sugar into the bowl, pour in water and, stirring, prepare the syrup.
3. Place the fruit in it, add vanilla, and set the “Stewing” mode for 1 hour.
4. After the mode is completed, place the finished product in a dry, sterilized container and close tightly.

Plum jam without cooking

The no-boil cooking process allows you to preserve the maximum amount of beneficial components.

Ingredients required:

• cherry plum – 950 grams;
• vanilla sugar – 15 grams;
• granulated sugar – 950 grams.

Preparation procedure:

• Remove the stems from the fruits, wash and dry thoroughly.

Important! If any moisture remains on the fruit, the jam will ferment.

• Remove the pits and puree in a blender. For this jam, you can use fruit that has been sieved.
• Add the specified amount of granulated sugar and vanilla sugar and wait until it dissolves completely. Stir the mixture occasionally.
• Prepare sterilized dry containers and place the "Vitaminka" (as this dish is also called) in them. Sprinkle a 0.5 cm thick layer of sugar on top. Close with a plastic lid. Treats prepared in this way should only be stored in the refrigerator.

A simple recipe for "Five Minutes"

A simple and easy to prepare dish.

Necessary:

• cherry plum – 950 grams;
• vanillin – 2 grams;
• granulated sugar – 650 grams.

Cooking instructions:

1. Wash the fruit, dry it, remove the pits, and sprinkle with granulated sugar. Let it sit for 2-3 hours until the juice separates.
2. Add vanillin, bring to a boil, and simmer for 5 minutes.
3. Place into pre-sterilized jars and close tightly.

Pitted cherry plum jam

This delicacy can be prepared in two ways. In the first case, the pieces will partially lose their integrity; in the second, it will appear as candied fruit in a clear syrup.

Necessary components:

• cherry plum – 850 grams;
• granulated sugar – 650 grams.

The first method

Scheme of actions:

1. Wash the fruits, remove the stems and dry. Remove the seeds.
2. Place the fruit in the container you intend to use for making jam and cover with granulated sugar. Let it sit for 5-6 hours until the juice separates.
3. Bring to a boil and set aside again. Boil again after 5-7 hours. Repeat this procedure 2-3 times.
4. Bring to a boil for the last time, cook for at least 15 minutes, longer if you need a thicker consistency.
5. Place in a prepared dry, sterilized container and seal tightly.

The second method

Scheme of actions:

1. Cook syrup from the specified amount of granulated sugar and 120 milliliters of liquid.
2. Place the fruit in it, after removing the seeds.
3. Let it sit for 5-7 hours. The fruit will release some juice. Drain the liquid into a separate container and bring to a boil.
4. Pour boiling syrup over the fruit and leave for another 5-7 hours. Repeat this process 3-4 times.
5. Bring the whole mixture to a boil for the last time and cook for a quarter of an hour.
6. Place the finished product into sterilized containers and seal using airtight lids.

Cherry plum jam with pits

Jam made according to this recipe isn't something you'll eat quickly in winter. This treat is meant for a leisurely, long tea party, as it contains seeds.

Necessary:

• cherry plum fruits – 950 grams;
• granulated sugar – 650 grams;
• water – 110 milliliters.

Cooking instructions:

1. Pour granulated sugar into the container where the jam will be cooked, add water and prepare the syrup.
2. Wash the fruits, dry them, remove the stems and prick them with a needle in several places.
3. Place in hot syrup. Let sit for about 5 hours.
4. After the time has elapsed, bring to a boil, simmer for 5 minutes, and let steep for 5-6 hours. Repeat this procedure 2-3 times.
5. Bring the jam to a boil for the last time, simmer for 15 minutes, and then pour it into the prepared container. Make sure it's sterilized and dry. Seal with airtight lids.

Cherry plum jam with cloves

The finished treat will have a pleasant aroma of Eastern spices. Add cinnamon, cardamom, or star anise, and the jam will become a truly Eastern delicacy.

Necessary:

• cherry plum – 850 grams;
• lemon (juice) – 70 milliliters;
• granulated sugar – 650 grams;
• carnation – 2 inflorescences;
• water – 120 milliliters;
• cinnamon – 2-3 grams.

Cooking instructions:

1. Wash the fruits, remove the stems, dry and remove the seeds.
2. In a cooking vessel, prepare syrup from the specified amount of granulated sugar and water.
3. Place the fruit in syrup and leave for 3-4 hours.
4. Bring to a boil, add spices, lemon juice and simmer for about a quarter of an hour.
5. Place in sterilized jars. They must be dry. Seal tightly.

Cherry plum jam with pears

The combination of sweet and tart cherry plum and sweet pears is stunning. This delicacy is easy to prepare, and the result is superb.

Necessary:

• cherry plum – 870 grams;
• pear – 700 grams;
• granulated sugar – 950 grams;
• water – 120 milliliters;
• vanillin – 2 grams.

Cooking instructions:

1. Wash the fruit. Remove stems and pits from the cherry plums. Core the pears and cut into slices and cubes (optional).
2. In a prepared container, cook syrup from water and granulated sugar.
3. Place the fruit in the hot syrup and leave to infuse for about 4-5 hours.
4. Bring to a boil, add vanillin and simmer for half an hour.
5. Place in dry, sterilized jars and close tightly.

Cherry plum jam with oranges

When these small, aromatic fruits are in season, it's recommended to make jam with orange for a change. It's a beautiful and tropically delicious treat.

Necessary:

• cherry plum – 750 grams;
• oranges – 340 grams;
• granulated sugar – 650 grams;
• water - 110 milliliters.

Cooking instructions:

1. Wash the fruits, dry them and remove the seeds.
2. Pour water into the container where the jam will be cooked, add granulated sugar and prepare the syrup.
3. Place cherry plum in hot syrup and let it steep for 2-3 hours.
4. Wash the orange, chop it with a blender and add to the cherry plum.
5. Cook for about half an hour, stirring to prevent burning.
6. Place in dry, sterilized containers and close with special airtight lids.

Cherry plum jam with zucchini

Don't be surprised! It's specifically zucchini. This vegetable, cooked in sugar, is essentially candied fruit; the key is to prepare it according to the proper technique.

Necessary:

• cherry plum – 650 grams;
• zucchini (preferably not young) – 650 grams;
• sugar – 850 grams;
• water – 110 milliliters;
• vanillin – 2 grams.

Cooking instructions:

1. Wash the zucchini, cut it, remove the core and cut into cubes.
2. Make a syrup from sugar and water and soak the zucchini in it for 2-3 hours. They will release a lot of juice. Drain the syrup, bring to a boil, and simmer for 15 minutes.
3. Wash the fruit, remove the pits, add to the zucchini, and pour boiling syrup over them. Let them soak for 3-4 hours.
4. Bring to a boil, simmer for half an hour and place in a sterilized, dry container, close tightly.

Cherry plum jam with vanilla

Making vanilla jam means you'll be able to indulge in a fragrant treat all winter long. Ideally, use a vanilla bean. If you don't have one, vanillin will do.

Necessary:

• cherry plum – 650 grams;
• sugar – 450 grams;
• vanilla stick (vanillin) – 2 grams.

Cooking instructions:

1. Wash the fruits, remove the stems and take out the seeds.
2. Place in a container where the jam will be cooked, cover with sugar, and let sit for 3-4 hours until the juice separates.
3. Bring to a boil and simmer for 15 minutes. Add a vanilla stick or vanilla extract and simmer for another 5 minutes, stirring.
4. Place in a dry, sterilized container and close tightly.

Cherry plum jam with pectin

This jam is a type of preserve or confiture that goes perfectly with pancakes, crepes and other dishes.

Necessary:

• cherry plum – 850 grams;
• sugar – 450 grams;
• pectin – 2 grams.

Cooking instructions:

1. Wash the fruit, remove the stems and seeds.
2. Place in a container, add a little water, cover and simmer for 5 minutes. Let cool.
3. Rub through a sieve or colander.
4. Pour sugar into the resulting mixture and boil for a quarter of an hour.
5. Add pectin according to package directions. Boil for 5 minutes.
6. Place in dry, sterilized jars and seal. The jam will thicken as it cools.

Cherry plum jam with lemon and cinnamon

Lemon and cinnamon pair beautifully in sweet dishes. Lemon imparts a pleasant tropical tartness to the finished product, while cinnamon adds a unique oriental flavor.

Necessary:

• cherry plum – 750 grams;
• lemon (juice) – 120 milliliters;
• sugar – 650 grams;
• cinnamon – 5-7 grams.

Scheme of actions:

1. Wash the fruit, dry it, and remove the seeds. Place it in the container you plan to use for making jam. Sprinkle with sugar, add lemon juice, and let it sit for 3-4 hours until the juice separates.
2. Bring to a boil, simmer for 5 minutes and leave for 5-7 hours.
3. After the time has elapsed, bring to a boil and cook, stirring to prevent burning, for about half an hour.
4. Place the finished product in sterilized and dried containers. Seal with airtight lids.

Jam with cherry plum and apples

A wonderful combination of flavors. Cherry plum adds its own touch of flavor, and instead of the usual apple jam, you'll get a new treat.

Necessary components:

• cherry plum – 850 grams;
• apples – 950 grams;
• sugar – 850 grams;
• water – 120 milliliters.

Cooking instructions:

1. Wash and dry the fruit. Remove the pits from the cherry plums. Halve the apples, remove the cores, and cut into slices or cubes.
2. Pour water into the container where you plan to cook the jam, add sugar and prepare the syrup.
3. Place the fruit in the hot syrup and let it steep for 4-5 hours to release juice.
4. If you want to preserve the integrity of the fruit, drain the syrup, bring it to a boil, and pour the hot syrup over the fruit. Let it sit for 4-5 hours. Repeat this process 2-3 times.
5. If you don’t have much time, boil the fruit and simmer for half an hour, stirring.
6. Place the boiling mixture into a dry container and close tightly.

How long can the product be stored?

Having prepared such a delicacy for the winter, it is important to decide how long to store it and how to properly store it.

1. Thoroughly boiled and hermetically sealed, it can be stored for about a year at room temperature.
2. Prepared without heat treatment, it can be stored for about 4-6 months strictly in the refrigerator.
3. Cooked, laid out cold, covered with a plastic lid, it is stored in a cool and dark place for about 3-4 months.

Important! There must be a 0.5 cm thick "sugar crust" on top.

Don't limit yourself to the recipes provided. They can be used as a base, and you can diversify them by adding additional ingredients: berries, peaches, kiwi, and other fruits. Perhaps you'll create a new culinary masterpiece.