How to get seeds from cherry plums. Cherry plum jam

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 may 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.

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 simmer 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.

No sugar

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.

For preparations you can use yellow or red cherry plum. The yellow fruits are rich in ascorbic acid, they are small and overly sour - few people like such fruits raw, but the jam they make is a very beautiful amber color, with a characteristic aftertaste, which is leveled out by adding a large amount of sugar (usually 700-800 grams per 1 kilogram of cherry plum).

Red cherry plum, unlike yellow one, is sweeter and meatier. Basically, these are specially bred hybrid varieties, with large fruits, sweet, pleasantly sour. Red cherry plum jam turns out to be especially tasty, because during cooking you can use much less sugar (700-800 grams per 2 kilograms of cherry plum). Don’t worry, it will harden perfectly, because red cherry plum contains natural pectin in abundance, which is responsible for the thickness of the jam. And of course, this is a recipe for seedless cherry plum jam - what kind of jam includes seeds, I would like to know?!))

Red cherry plum jam for the winter, the recipe for which I present to your attention today, will turn out thick, dark red, dense and elastic in consistency, like soft marmalade, taste - moderately sweet, with a wonderful aroma, which, if desired, can be emphasized by adding spicy cinnamon. It can be served with tea, mixed with cottage cheese or pudding, and used in home baking.

Total cooking time: 70 minutes
Cooking time: 60 minutes
Yield: 1 liter and 350 ml

Ingredients

• red cherry plum – 2 kg
• water - 250 ml
• sugar - 800 g
• cinnamon - 1 stick (optional)

Preparation

First you need to prepare the fruit - rinse and remove the pit from each fruit. Despite the fact that cherry plum belongs to the plum genus, it is not so easy to remove the seeds from it; you will have to boil the fruits. Sweet varieties are suitable (for example, cherry plum variety “Nesmeyana”), the fruits should be ripe and sweet, and in no case green. So, I sorted out and washed the cherry plum. I poured 2 kilograms into a large enamel pan.



I added a glass of spring water and put the pan on low heat. Bring to a boil and cook for 7-10 minutes, covered, stirring, until the fruits become soft. Evaluate the process visually. The fruits should be softened so that you can easily remove the seeds. And do not pour more water than 1 glass per 2 kg of cherry plum, otherwise you will have to boil the jam for a long time; it will turn out too watery. During boiling, the fruits will gradually “settle” themselves and release a lot of juice.



Now it’s time to free the cherry plum from the seeds. To do this, I used a sieve and rubbed the boiled fruit through it. This way the pulp was easily separated from the juice. I only removed the seeds and left the skins. If you want the jam without skins, then throw away all the pulp. But personally, I like it when I come across pieces of cherry plum; besides, they contain a lot of vitamins.



We weighed the resulting mass - it turned out to be 2 kg of seedless fruit puree (that is, the same weight as it was initially; the weight of the seeds compensated for the glass of water that we added during cooking to soften the fruits). I added granulated sugar at the rate of 200 g of sugar for every 500 g of pitted cherry plum, that is, 800 g in total. For flavor, I added a cinnamon stick - it is not necessary to add it, but it gives an interesting aroma to the preparation and leaves a pleasant aftertaste.



She returned the pan to the stove. Stirring constantly, brought to a boil. Be sure to remove the foam! This is necessary so that the finished product is not susceptible to souring during winter storage. In addition, in addition to coagulated proteins, the foam may contain debris. As soon as it boiled, reduced the heat to medium and simmered, stirring constantly, until thickened - about 45-60 minutes, without a lid. Be guided by the consistency - it should become dense and thick, slowly draining from a spoon. Attention! Remove the cinnamon stick after 20 minutes from boiling, otherwise the aroma of the spice will be too intense.



As soon as you see that the fruit jam has reduced and thickened greatly, it’s time to remove the pan from the heat. I poured the hot cherry plum jam into pre-prepared sterilized and always dry jars. Sealed with clean lids. Turned it upside down and left it until it cooled completely (no need to wrap it up).



The yield was 1 liter and 350 ml, but here everything depends on the juiciness of the fruit, so it is better to prepare containers of different volumes, preferably small ones. Lids can be regular metal or screw-on.

After complete cooling, you can transfer it to the cellar or other cool and dark place, where seedless cherry plum jam will be stored for 1 year. As it cools, it gels even more and becomes thicker. Have delicious winter preparations!

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 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