Seedless red cherry plum jam. Removing seeds from cherry plums: what methods are available? Puree cherry plum jam without cooking

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 must be ripe and sweet, and in no case green. So, I sorted out the cherry plum and washed it. 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.

I 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 the 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

Cherry plum is a relative of the 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.
Put it back on the heat 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 in sterile dry jars and seal tightly with clean lids boiled in water.

Puree cherry plum jam without cooking

Ingredients:

cherry plum – 1 kg;
sugar – 1 kg.

Cooking method

Sort out the ripe cherry plums, 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.

Note to the hostess

Cherry plum jam is stored in the same way as any other - in a dry, dark, cool place.

Jam ground with sugar is stored only in the refrigerator.

The harvesting season is in full swing, so we continue to replenish our reserves of sweet vitamins for the winter and make yellow cherry plum jam. I am sure that lovers of sweet and sour desserts will appreciate it, since this jam, or it would be more correct to call it that way, has a pronounced aroma of cherry plum and the pleasant sourness that is inherent in this berry.

For jam you will need:

1 kg yellow cherry plum
1.5 kg sugar
2 glasses with a volume of 250 g of plain water

How to make pitted yellow cherry plum jam

If you don’t make this jam just because you need to spend a long time with cherry plums, removing the seeds, I hasten to please you. We won't get anything. All that is required in the first stages of preparation is to thoroughly wash the berries, let them dry a little and transfer them to a large container: a basin, a saucepan, a pressure cooker, a multicooker bowl. We will make jam in it.

Now we will move away from the usual process of making jam, when we put in the berries, cover them with sugar and put them on the fire. We need to get rid of the seeds, what a jam with them! Therefore, pour water into the pan, stir and send the cherry plum to simmer over medium heat.

Don't worry, 2 glasses of water will be enough. During stewing, the berries will release their juice and for the most part will be boiled/stewed in it, and we pour in some water so that they do not burn when we put them on the fire. Simmer the cherry plum, stirring occasionally, for 30 minutes.

During this time, we look for suitable jars, wash them and put them in the oven for sterilization. For jam, I choose a very small container, so to speak, for one time use, so that I can open it and eat it right away.

While the pan is on the stove, the cherry plum will boil, the skin will peel off the fruit, and the seeds will separate from the pulp. Next, rub the mixture through a colander or sieve.

We do this carefully so that only bones and unnecessary pulp remain in the colander at the exit.

Place the grated cherry plum back into the pan, add sugar, stir and place on high heat.

After boiling, reduce it and cook the jam for 40 minutes.

Remember, you need to add more sugar to cherry plum if you don’t want to get very sour jam. The consistency of the jam will depend on how much you boil the mixture. To make it look like jelly, leave it for 45-50 minutes. If you remove from heat after half an hour of cooking, you will get a thinner jam.

Pour the prepared jam into jars and close the lids tightly. Don't forget to boil them first.

I make such aromatic pitted cherry plum jam every year. I love his simple recipe
by which the jam is prepared quickly and turns out very tasty. Cook several times with breaks to cool. My mother always used this method, so I do the same. I noticed that if you cook the fruit for a short time, their shape is retained and the jam comes out with pieces. It is very interesting to take them out of the jar and enjoy such sweets. This jam spreads perfectly on bread and does not drip. A hot, freshly brewed one will be just the thing! Place the tea set on the table and invite the whole family, especially the kids, because they love to treat themselves so much!

Required Products:
- 500 grams of cherry plum;
- 500 grams of granulated sugar.

Recipe with photos step by step:

It has always been difficult to separate the cherry plum from the pit, so I cut it with a knife. Quite even pieces come out. The cherry plum I came across was hybrid and large in size, so it was easy for me to cut. But if you buy small cherry plums, it will also be easy to cut them from the pit.

I put the cherry plum pieces into a pan. I sprinkle it with granulated sugar.

I leave the fruit in the sand overnight. The sugar will dissolve in the juice, which will release the cherry plum. Now you can put the jam on the stove and cook. Boil it and cook for 5-7 minutes. I always remove the foam, as it will make the jam cloudy and not very beautiful.

Remove from heat and let the jam cool completely. At this time I mind my own business. And the jam sits there and cools down. Then I boil it again for the same time. I leave it to cool. And finally, I boil it for the third time and, already hot, put it in jars that have been previously washed and sterilized.

I immediately screw the lids on the hot jam and cover it with a blanket. I put the cooled jam on a shelf in the pantry.
When you open this jam in winter, you will see that it has become thick.

Also, the jam may change color slightly and become a little darker. But this is common and does not affect the quality.

A sweet treat for the winter is ready!
Bon Appetite!

It turns out no less tasty