Cherry plum jam - 6 step-by-step recipes for the winter

Cherry plum usually produces a good harvest and is excellent for winter harvesting. Thick and tasty cherry plum jam is a useful addition to tea and an excellent filling for homemade pies. The article contains 6 wonderful recipes for cherry plum jam.

Seedless yellow cherry plum jam for the winter

Cherry plum is a variety of plums and a plant with a very ancient history. These berries contain a lot of pectin, vitamin C and organic acids. Cherry plum jam is prepared simply and turns out to be very rich and thick.

Cooking time: 24 hours.

Cooking time: 50 minutes

Servings: 5.

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  Wash the cherry plum and remove the seeds in any convenient way.
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  Transfer the cherry plum to a volumetric container, cover with sugar and leave for 5 hours.
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  After that, put the container on the fire and bring the cherry plum to a boil. Skim the foam from the top of the jam and cook for 5 minutes.
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  After the first boil, remove the jam from the heat and leave for 5-6 hours. Then put it back on the fire and cook for another 5 minutes after boiling. Repeat this procedure 2 more times.
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  After the fourth boil, spread the jam into the jars and roll them up with metal lids. Cool the jam at room temperature, then store in a cool place.

Bon Appetit!

Step-by-step recipe for red cherry plum jam for the winter

From red cherry plum, you can make an excellent sweet and sour jam for the winter. Unlike yellow berries, red ones are more fleshy and sweeter. Jam can be eaten with spoons or used in all kinds of homemade baked goods.

Cooking time: 3 hours.

Cooking time: 60 minutes

Servings: 3.

Ingredients:

• Cherry plum red - 0.6 kg.
• Sugar - 0.5 kg.

Cooking process:

1. Sort out the cherry plums, wash well and discard in a colander so that the liquid is glass.
2. Cut the berries in half and remove the seeds.
3. Cover the cherry plum with sugar, leave it for a couple of hours so that they let the juice out.
4. Then put the cherry plum with sugar over low heat and cook for 35-40 minutes. Stir the jam periodically so that it does not burn.
5. Spread the hot jam in sterilized jars and seal them with lids. Store the jam in a cool, dark place.

Bon Appetit!

Thick cherry plum jam with gelatin for the winter in jars

Jams are loved for their thick consistency and dense structure. Cherry plum jam with gelatin is prepared many times faster, since you do not need to boil the syrup for a long time to make it thick.

Cooking time: 60 minutes

Cooking time: 60 minutes

Servings: 8.

Ingredients:

• Cherry plum - 1.7 kg.
• Sugar - 1 kg.
• Gelatin - 15 gr.

Cooking process:

1. Wash and dry the cherry plum thoroughly.
2. Cut the berries into slices and remove the seeds. Place the berries in a non-stick skillet.
3. After the cherry plum, add sugar and gelatin, mix.
4. Simmer the jam over low heat until all the sugar is dissolved.
5. It will take you about 30-35 minutes to bring the jam to the required consistency.
6. Spread the jam over sterilized jars and roll them up with lids. Cherry plum jam with gelatin turns out to be very tasty and thick.

Bon Appetit!

How to cook delicious cherry plum jam in a slow cooker?

Cherry plum is very useful to eat fresh, but if you have a rich harvest, you can make delicious homemade preparations. The multicooker is perfect for making thick cherry plum jam.

Cooking time: 140 minutes

Cooking time: 50 minutes

Servings: 10.

Ingredients:

• Cherry plum - 2 kg.
• Sugar - 1.5-2 kg.
• Vanillin - 1 pinch.

Cooking process:

1. Sort out the cherry plums, wash and discard in a colander to glass the liquid.
2. Then cut the berries in half and remove the seeds from them.
3. Transfer the berries to a multicooker bowl, cover them with sugar and leave for 40 minutes to let the berries juice. Then activate the "Cooking" mode for 40 minutes.
4. During this time, the berries will boil and you will get a thick jam of a beautiful amber color.
5. Spread hot jam in sterilized jars, close them with sterile lids, cool and move to the cellar for storage.

Bon Appetit!

A simple and delicious recipe for cherry plum jam with orange

Making cherry plum and orange jam at home is very simple. These fruits are in harmony with each other not only in color, but also in taste. Your delicacy will turn out to be bright and rich.

Cooking time: 18 hours.

Cooking time: 60 minutes

Servings: 6.

Ingredients:

• Cherry plum - 1 kg.
• Sugar - 1 kg.
• Oranges - 2 pcs.
• Water - 200 ml.

Cooking process:

1. Sort out the cherry plum, tear off the tails, wash and discard in a colander.
2. Remove the seeds from the cherry plum, pour over the oranges with boiling water and wash well.
3. Pour water into a saucepan and add half of the sugar, boil the syrup. Bring the syrup to a boil and cook until the sugar is completely dissolved.
4. Pour cherry plum with the other half of the sugar and leave to let the berries give juice.
5. Cut the oranges and the rind into cubes.
6. Put cherry plum and oranges in boiling sugar syrup, stir and cook for 5 minutes. Then remove the pan from heat, cool and repeat this procedure 2 more times.
7. After the third boil, spread the jam into sterilized jars and close them tightly. When the seams are completely cool, store them in a cool place.

Bon Appetit!

Thick cherry plum jam with agar-agar at home

A natural agar-agar thickener can be used to give the jam the desired thick consistency. How to properly prepare cherry plum jam with agar-agar for the winter, you will learn from this recipe.

Cooking time: 20 hours.

Cooking time: 60 minutes

Servings: 6.

Ingredients:

• Cherry plum - 0.8 kg.
• Sugar - 0.8 kg.
• Agar-agar - 1 tablespoon
• Orange - 1 pc.

Cooking process:

1. Wash the cherry plum and discard it in a colander to glass the liquid. Cut the berries into small slices and remove the seeds from them.
2. Wash the orange thoroughly, grate its zest on a fine grater and squeeze out the juice.
3. Transfer the cherry plum to a saucepan with a thick bottom, add sugar, pour in orange juice and add zest. Leave the fruit at room temperature until the sugar dissolves.
4. After that, put the pan on the fire, bring to a boil and cook for 5-7 minutes. Then remove the jam from the heat and cool completely. Repeat this boiling procedure two more times.
5. After the third boil, add agar-agar, mix and immediately spread the jam into sterilized jars. After the seams have cooled, store them in a cool place.

Bon Appetit!