Cherry plum jam for the winter: 7 homemade savory recipes

Cherry plum jam for the winter: 7 homemade savory recipes

Making cherry plum jam for the winter according to a proven recipe, chosen by yourself - what could be more pleasant? The irresistible sourness present in it adds a special charm to this dessert so that it goes equally well with tea and in pie innards. Read more...

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2. Best selections
3. Preparations for the winter
4. Homemade jam
5. Fruit and vegetable jam
6. Cherry plum jam

• Jam for the winter
• Homemade jam
• Preparations for the winter
• Without sterilization
• Recipes for kids
• Diets (Diet is a set of rules for human consumption of food) recipes for weight loss
• Lenten table
• Dishes with cherry plum
• Vegetarianism
• Veganism
• Recipes without butter and margarine
• Preparations from fruits and berries
• For a children's party

How to make cherry plum jam for the winter quickly and easily: a selection of the best recipes

Cherry plum jam is similar in taste and appearance to plum jam - it has the same pleasant sourness, the same color, from soft crimson or emerald yellow to the deepest purple or red. It can be prepared with or without seeds, with the addition of other fruits or berries, with nuts, lemon zest, in sweet syrup or in its juice with sugar, thick or watery.

The 5 most commonly used ingredients in cherry plum jam recipes:

The most common recipes for cherry plum jam include only these berries and sweet sand. Usually the cherry plum is removed from the seeds and covered with sugar. They wait until it releases the juice, and then cook it in several stages. The number of steps depends on the desired thickness of the jam. Because cherry plum berries are often small, it is not necessary to cut it into halves or quarters, as happens with plums.

For the most sophisticated methods of making cherry plum jam, nuts are taken: walnuts, almonds, hazelnuts. Their pieces are carefully inserted inside the berries instead of the removed seeds. It turns out unusually tasty - there is no shame in preparing such a treat as a gift for friends.

5 of the fastest cherry plum jam recipes:

To make your jam look even more beautiful, try to use fruits of a similar size. Especially if you are going to cook the cherry plum completely. Due to the high acidity, more sugar is added to this jam. Also remember that cherry plum gels worse than plum, and therefore the jam from it comes out the most watery. Plus, small cherry plums can be boiled together with the tails - when finished it will look very nice.

Cherry plum jam – 5 of the most delicious recipes with photos step by step

Cherry plum is not just a tasty berry, it is full of essential vitamins and microelements. The new cherry plum berries contain a lot of vitamins A, E and C. This berry is also rich in valuable B vitamins, which have a very positive effect on the nervous system. It contains a lot of phosphorus, calcium, magnesium, iron and potassium. And one of its most important advantages is that during heat treatment, virtually all of its vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) remain intact and unharmed, which makes cherry plum jam indescribably valuable during the period of colds and winter vitamin deficiency. This jam is prepared very quickly and simply. Try it!

Cherry plum jam “Gelissimo”

Production time: 2 hours

Number of servings: 3-4

Ingredients

Manufacturing process

Regular cherry plum jam

Production time: 24 hours

Number of servings: 4-5 liter jars

Ingredients:

• Cherry plum – 4 kilograms
• Sweet sand – 4 kilograms
• Drinking water – 2 glasses

Manufacturing process:

1. The variety of cherry plum does not play any role in the making of this jam. The main thing is that the berries are ripe, juicy and large. Sort through the berries properly, throw away any bruised or rotten ones, remove the stems from the remaining cherry plums and wash thoroughly under running water. If you wish, you can remove the seeds from the cherry plum, but this is a rather labor-intensive process, because the seeds are very difficult to separate from the cherry plum. Therefore, there is nothing terrible in boiling berries directly with the seeds.
2. Place the washed berries in a colander so that the excess liquid dries out and the cherry plum dries out slightly.
3. Pour 2 kilograms of sugar into a saucepan, and then fill it with 2 glasses of water. Place the pan on the fire and bring its contents to a boil. During the process, stir the water and sugar so that it dissolves faster and more evenly. When the syrup boils, reduce the heat slightly and simmer for 2-3 minutes. Remove the pan from the stove.
4. Place the cherry plum in a deep saucepan or basin and fill it with the syrup removed from the stove. take a wooden spoon and gently stir the berries so that the syrup covers each berry. Leave the cherry plum in the syrup until it has completely cooled down.
5. When the syrup reaches room temperature, add the remaining 2 kilograms of sweet sand to it. Place the pan on the heat again and wait until the berry syrup boils. By this time, the cherry plum will release a sufficient amount of juice, so you should get quite a lot of syrup.
6. Skim off any foam that has formed, reduce the heat and let the jam simmer at a gentle simmer for about 20 minutes. Turn off the heat and let the jam cool completely (this may take about 5-6 hours). After the jam has cooled, put it on the stove again, bring to a boil, skim off the foam and let simmer over low heat for about 20 minutes.
7. When you notice that the cherry plum has boiled properly, carefully remove the separated skins and seeds with a spoon.
8. Prepare the jars in advance; they should be clean and dry. You can sterilize jars using any method that is convenient for you: steamed, in the oven, in the microwave.
9. Pour the bubbling jam into prepared jars and close with screw or tin lids. Carefully, so as not to get burned, turn the jars upside down and leave the jam in this position until it cools completely. Bon appetit!

Cherry plum jam with raspberry flavor

Production time: 1 hour

Number of servings: 2-3 cans of 0.5 liters

Ingredients:

• Cherry plum berries – 500 gr
• Sweet sand – 1 kilogram
• Fresh raspberries – 500 gr

Manufacturing process:

1. Wash the cherry plum properly under cool water. Review the berries: the cherry plum must be ripe and strong, without dented or rotten sides. Place the berries in a saucepan with a deep bottom and fill with bubbling water to such a level that it completely covers the berries and is 1-2 fingers higher than them.
2. Bring the berries in water to a boil, reduce the heat and cook the cherry plum for 10 minutes.
3. Drain the water from the pan, and then, using a spoon, mash the berries to separate the seeds.
4. Wash the raspberries in cool water (but since raspberries are a very capricious berry, you can do without this step). Add raspberries to the cherry plum, sprinkle the berries with 1 kilogram of sugar and put the pan on the fire.
5. When the mixture boils, reduce the heat to low and simmer the jam for about 40 minutes. Remember that in order to prevent the jam from burning, you need to stir it from time to time. If foam is created during the cooking process, skim it off using a wooden spoon.
6. For the final step, you will need sterile jars. To do this, you need to wash them properly with baking soda under hot water, and then sterilize them using any method that is convenient for you: bake them in the oven, hold them over steam or in the microwave.
7. Pour the hot jam into sterile dry jars and close with tin or screw caps. Turn the jars upside down, cover with a blanket and let the jam stand in this position until it has cooled completely.
8. Savory and fragrant raspberry and cherry plum jam is ready, bon appetit!

Pitted cherry plum jam

Production time: 20 hours

Number of servings: 2 half-liter jars

Ingredients:

• Sweet sand – 1 kilogram
• Cherry plum – 1 kilogram

Manufacturing method:

1. Carefully inspect the cherry plum berries: you need to throw in only the strongest, most ripe and whole berries. Rinse the cherry plum in plenty of cool water, and then place in a colander to drain off excess liquid.
2. Cut each berry in half and remove the seeds.
3. Place the cherry plum halves into a deep pan, and then pour sweet sand on top. Cover the top of the pan with a clean kitchen towel, and then place the pan with the berries in sugar in the refrigerator for at least 6 hours. At the end of the designated time, the berry will release a sufficient amount of juice, in which the sweet sand will be able to dissolve.
4. Remove the pan from the refrigerator and place over low heat. Wait until the jam boils. During the boiling process, foam will begin to form; it must be carefully removed with a wooden spoon. Also, do not forget to constantly stir the jam so that it does not burn.
5. When the jam boils, let it cook for about 5 minutes and turn off the heat.
6. Wait until the jam has cooled completely. This will take 5 to 6 hours.
7. After the jam has cooled completely, put the pan back on low heat and bring the cherry plum to a boil. Boil the jam again for 5 minutes, and then turn off the stove.
8. Let the jam cool for 6 hours.
9. While the pot of jam is cooling, prepare the jars: wash them properly in very hot water (preferably with the addition of baking soda), and then sterilize using any of the following methods: for example, steam for 15 minutes, or in the oven at a temperature of 200ºC, or - a couple of minutes in the microwave.
10. Pour the bubbling jam into jars and close them with tin or screw-shaped lids. Turn the jars upside down and then let the jam cool completely. Store the finished jam in a cool, dark place. Bon appetit!

Cherry plum and pear jam

Production time: 14 hours

Number of servings: 2-3

Ingredients:

• Cherry plum berries – 1 kilogram
• Sweet sand – 1 kilogram
• Pears – 1 kilogram
• Drinking water – 100 ml
• Cinnamon – 1 pinch
• Vanillin - on the tip of a knife

Manufacturing process:

1. For this jam you need to take the juiciest and ripest berries. Wash them well under running water. Then dry it slightly and make an incision on each berry so that it is easy to remove the seeds.
2. The sweetest and ripest pears are also needed. Rinse them under copious amounts of water. Cut any fruit in half, and then remove the stem and core. Cut the pear halves into small pieces.
3. Take a huge saucepan with a thick bottom (or, if it’s more convenient and familiar for you, a cooking basin). Add sweet sand and water to the fruit. Let the future jam brew for 6 hours so that the pears and cherry plums have time to release a sufficient amount of juice.
4. After the designated time has passed, place the pan with the ingredients over low heat. At this step you can add a little cinnamon and vanilla to your taste. Stir the jam thoroughly.
5. Wait until the jam boils. When foam begins to appear, carefully remove it using a wooden spoon.
6. Cook the jam over low heat until drops of syrup stop pouring out when dropped onto a saucer.
7. After you remove the jam from the heat, you need to wait for it to cool completely (usually this takes 5 to 6 hours).
8. While the jam is cooling, sterilize the jars.
9. Pour the jam cooled to room temperature into unstained jars and cover with lids or pieces of parchment. Bon appetit!

Cherry plum dishes, jam

Sweets recipes → Jam

Cherry plum dishes

Fragrant cherry plum jam, with a sweet and sour taste, for winter tea. Shall we prepare it? :)

For jam from cherry plums with seeds, take large yellowish fruits with a narrow and tender skin. The cherry plum is kept in sweet syrup and then boiled in it until tender.

This delicate black cherry plum jam has a very beautiful rich color and pleasant texture! The taste is good - a little sourness, a catchy taste of cherry plum and a harmonious note of cinnamon. An unusual combination!

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Cherry plum jam - 11 most delicious recipes

Have a nice day, dear readers! In addition to the famous tkemal sauce, you can make delicious jam for the winter from cherry plum. The manufacturing process is quite simple, but requires more time than for making from an ordinary plum.

In cherry plum, the pulp is slightly harder and in some varieties the stone is very difficult to separate. It is better to use such plum (cherry plum) for compotes or jam.

Cherry plum jam is recommended for use in cases of vitamin deficiency, exhaustion, after a serious illness, and for pregnant women. Even after heat treatment, it retains quite a lot of vitamins and is a source of organic acids, fructose and minerals.

Cherry plum jam with seeds according to a traditional recipe

• 1 kg. – yellowish cherry plum
• 1 kg. – granulated sugar
• A glass of clean, chlorine-free water

1. We need to sort out the fruits; we need only the freshest, most beautiful ones, without damage, dents, or rottenness. Wash in cool water, dry on towels.

2. Pour water into a separate saucepan (saucepan), add 200 g. Sahara. Cook over low heat until it boils. Pour in the cherry plum and boil for a maximum of 5 minutes. Turn off the heat, add the rest of the sugar, stir. Cover the pan with a towel (or gauze) and leave for 6-7 hours.

3. When the mixture has cooled completely, bring to a boil, cook for another 2-3 minutes and turn off. Leave to cool completely. Repeat this process 2 more times.

4. After the last step of production, let the finished jam cool (about 5 hours), pour into clean, dry containers, cover with nylon lids, and store.

Calorie content of cherry plum jam per 100 g. – about 183 kcal.

Video recipe: Cherry plum jam with seeds

Seedless jam

Pitted cherry plum jam - the most common recipe

• 1 kg. – cherry plums
• 1 kg. – sugar
• 0.5 liters – untainted filtered water without chlorine

1. Remove the pit from the cooked cherry plum fruit. To simplify the work, you can take a safety pin and pull it out like a cherry. This way the fruits will remain intact, and you will spend significantly less time.

2. Boil syrup from water and sugar. Pour the processed fruit into the hot syrup, simmer for 2-3 minutes, turn off the heat, and leave the jam for 3-4 hours.

3. After the time has passed, put the pan (bowl) on the stove, bring the mixture to a boil, cook until tender (about 30-40 minutes), until the fruits become transparent. The longer you cook, the thicker the jam will be. Do not forget that we stir the jam and skim off the foam.

4. Prepare sterilized jars. Pour the hot jam and roll it up.

Video recipe: Pitted cherry plum jam

With orange

Five-minute jam from cherry plum with orange

• 1 kg. – ripe fruits
• 1.1 kg. – sugar
• 2 pcs. – oranges

1. Wash, dry the cherry plum, remove the pit.

2. Place the oranges in boiling water for half a minute. Cut into small pieces together with the skin. Also remove all the seeds from the oranges if you find them.

3. Grind all the fruits into a homogeneous mass through a meat grinder or in a blender. Leave the finished mixture to infuse for 30-40 minutes at room temperature.

4. Place the pan on the stove, bring to a boil over low heat, and simmer for another 5 minutes.

5. Pour the finished treat into a sterilized glass container and roll up.

Video recipe: Cherry plum jam with orange

With lemon

Cherry plum jam with lemon and cinnamon

• 1 kg. – sugar
• ½ pcs. – lemon
• 1 kg. – yellowish cherry plum
• 300 ml. – pure water
• 10 gr. – ground cinnamon

1. Sort out the cherry plums, wash them, dry them on towels, remove the seeds, add 500 g. sweet sand, stir, leave for 5 hours (can be until morning).

2. Scald the lemon with boiling water, cut into slices, cook in a saucepan with water for 5-6 minutes. Then the citrus will become completely soft. Remove any seeds if you find them.

3. Place the bowl of cherry plum on the stove. When the mixture boils, let it simmer on low power for 5 minutes, then add the remaining sugar, more cinnamon and lemon slices.

4. Boil the delicacy for another 20-25 minutes, just remember to stir and skim off the delicious foam.

5. Pour the hot treat into sterilized jars and seal with metal lids.

Video recipe: Jam in a slow cooker

With pear

Cherry plum jam with pear (apples)

• 20 gr. – ground cinnamon powder
• 1 kg. – cherry plum fruit
• 0.5 kg. – pears or hard apples
• 1.3 kg. – sweet sand

1. Wash the fruit thoroughly and let it dry. Remove the pits from the cherry plum. Peel the skins of pears or apples (if desired), remove the core, and cut into even slices.

2. Place the cooked fruits in a large saucepan, add sugar, and leave for 3-4 hours.

3. Cook the fruit mixture over low heat until it boils, add cinnamon and simmer for another 15 minutes. Turn off the stove, let the jam cool at room temperature, then boil it again for 15 minutes. Don’t forget to stir and skim off the foam.

4. Pour into prepared and sterilized containers and roll up.

Jam

Recipe for cherry plum jam (jam) for the winter

From time to time you come across varieties in which it is very difficult to remove the seed. I recommend that you don’t suffer, don’t waste precious time on this labor-intensive process, but just make jam.

• 1 kg. – fruits
• 1 liter – untainted water
• 0.8 kg. – sugar

1. Pour the washed fruits with water, cook until completely softened, 15-20 minutes will be enough.

2. Now just grind soft fruits through a sieve, the pit and skin will separate on their own.

3. Place the resulting fruit puree into a saucepan with a thick bottom, add sugar, and stir.

4. Boil over low heat (stirring and skimming off the savory foam with a wooden spoon) for about an hour.

On a note! The jam will shrink significantly, change color, and become viscous and thick.

5. Pour the hot jam into jars and roll up.