Cherry plum is a relative of the plum, from which it differs only in the size of the fruit and the place of growth. Culture does not tolerate frosts, so it grows in areas with warm or temperate climates: in the Caucasus, the Balkans, Iran, countries of Central and Asia Minor. It is successfully cultivated in many regions of Russia, in Ukraine, in Western Europe.
The fruits of the cherry plum are small, round, mostly yellow, but can be green, pink, red and even purple plum.
Cherry plum, like its relative - plum, contains many sugars, pectins, organic acids, as well as vitamins C and A.
Sweet and sour cherry plums are very tasty. They are well suited for conservation. From the cherry plum they cook compotes, jams, jelly, jam, make a marshmallow.
Cherry plum jam: cooking details
- Only ripe cherry plums are selected for jam. Unripe fruits are very sour, and the jam of them is obtained without the proper aroma and taste. From over-ripe fruits, only jam can be made.
- Sugar should be enough in the cherry plum jam - at least 60%, otherwise the product may sour. The fact is that some microorganisms with a small amount of sugar continue their livelihoods, which degrades the quality of the jam.
- In order to keep the fruits whole, plum is recommended to fall asleep in syrup and soak in it for at least 3-4 hours. During this time, plum is evenly soaked with syrup, and the fruit does not boil soft during cooking. Without pre-standing, you can boil only red plum. It is immediately immersed in boiling syrup and boiled until cooked.
- If you boil plum with stones, then it is recommended to blanch it before cooking. To do this, previously washed cherry plum is placed in a colander and immersed in boiling water. The fire is reduced so that the water temperature drops to 80 °. In hot water, cherry plums are blanched for 5-8 minutes. The boiling point of water can not be increased, otherwise the fruit will melt. Then cherry plum is immediately cooled in ice water.
- After cooling, the fruits are punctured with a toothpick, pin, or homemade “brush”. To do this, cut off a wine cork circle thickness of 0, 5-1 cm and pierce it through several needles.
Cherry plum jam with stones
Ingredients:
- plum - 1 kg;
- sugar - 1, 5 kg;
- water - 1, 5 st.
Preparation Method
- Take the cherry plum. Remove wormy, unripe, and battered fruit.
- Free cherry plum from the stalk. Wash thoroughly under running water.
- In small batches, dip plum in hot water and blanch for 5 minutes. Quickly cool in ice water.
- Prick each fruit in several places. Fold in the cooking basin.
- Pour sugar into the pan, add water. Constantly stirring, bring to a boil over low heat. Boil the syrup for 5 minutes.
- Fill in cherry plum with hot syrup. Leave for 4 hours to soak the fruits.
- At the end of this time, carefully pour the syrup into the pan, bring to a boil and cook for 15 minutes over moderate heat.
- Pour cherry plum with boiled syrup. Leave it again for 4 hours.
- The second time, pour the syrup into the pan and boil again for 15 minutes.
- After pouring the syrup, boil the cherry plums on a moderate fire for 20 minutes.
- Cool the jam completely. Spread into clean, dry small jars. Close the parchment. If you want to close the jam hermetically, put it in jars hot. Immediately seal with sterile caps.
Cherry plum jam with pits: the second recipe
Ingredients:
- plum - 1 kg;
- sugar - 700 g;
- water - 100 ml.
Preparation Method
- At ripe cherry plum cut off tails. Wash under running water.
- In small batches, put in a colander, immerse in boiling water and blanch for 5 minutes. Then quickly cool in ice water.
- Using a toothpick, fork, or special tool, chop each fruit. Fold in the cooking basin. Add sugar and leave for 5-6 hours.
- After a few hours, place the basin on a slow fire, add water at a normal rate and heat until sugar is completely dissolved. Be sure to remove the foam that will appear on the surface of the jam. Since boiling boil jam for 20-30 minutes.
- Remove from heat. When hot, arrange in clean, dry glass jars, wait 5-10 minutes, then seal tightly with tin lids.
Cherry-plum jam pitted: the first recipe
Ingredients:
- plum - 1 kg;
- sugar - 1 kg.
Preparation Method
- Sort out the cherry plum, leaving only a ripe, dense berry. Rinse thoroughly under running water or in the basin, changing the water several times.
- After the water has drained, carefully remove the bones.
- Fold the cherry plum into the cooking basin or into a wide enamel pan. Pour sugar. Cover the dish with a towel and put in a cool place for 5-6 hours. During this time, plum will give the juice, and the sugar is partially dissolved.
- After a while, put the basin on a small fire. Bring the jam to a boil, removing the froth. To sugar or plum stuck to the bottom, periodically stir the contents of the pelvis. Since boiling boil cherry plums for 5 minutes.
- Then remove from heat and leave for 6 hours.
- Put it back on fire and cook for 5 minutes. Then two more times repeat the process with standing and boiling.
- Prepare clean, dry jars with sterilized lids. Spread hot jam in them and immediately seal her cork tightly.
Cherry-plum jam pitted: the second recipe
Ingredients:
- plum - 1 kg;
- sugar - 1 kg;
- water - 250 ml.
Preparation Method
- Pick a ripe cherry plum, remove green fruit. Cut off the stalk.
- Wash fruits under running water. Drain, laying out on a sieve or towel.
- Fold in an enamel pot, pour water. Cook on moderate heat for 5-10 minutes. Make sure the fruit is not boiled soft.
- Put cherry plum in a colander. Wipe through it in a bowl.
- Transfer the ground mass to a wide saucepan, add sugar.
- Stir the mass, put on fire. Bring to a boil, be sure to remove the foam. Boil 10 minutes from the moment of boiling.
- Remove from heat and let the jam stand for 8 hours.
- Repeat a ten-minute brew with a ten-hour break two more times.
- Lay the hot jam in hot form in clean, dry jars and seal hermetically with sterile tin lids.
Cherry-plum jam pitted: third recipe
Ingredients:
- plum - 2 kg;
- sugar - 1, 5 kg;
- water - 120 ml.
Preparation Method
- Prepare a ripe cherry plum. Remove the stalk. Wash thoroughly under running water.
- Slice each fruit to the middle and remove the bone. Fold the cherry plum in the cooking basin or wide pan.
- In another pot, pour half the norm of sugar, pour water. While stirring, wait until the sugar is completely soaked with water. Add the rest of the sugar. Stir again. Put on a very small fire.
- While stirring, boil a thick syrup.
- Fill the berries with hot syrup and leave for 6-8 hours. During this time, part of the sugar is caramelized, becoming a solid mass.
- Collect it and put it in another dish. Drain syrup from this cherry plum. Over medium heat, bring to a boil.
- When sugar dissolves, fill them with berries. Leave the plum to insist for another 8 hours.
- Then put the jam on a moderate heat and cook for 5 minutes.
- When hot, arrange in dry sterile jars and cork tightly with clean, boiled lids.
Mashed cherry plum jam without cooking
Ingredients:
- plum - 1 kg;
- sugar - 1 kg.
Preparation Method
- Pick a ripe cherry plum, remove the wormy fruit, tear off the stalk.
- Rinse the cherry plum in cold water. Snip each fruit and remove the bone.
- Crush the pear plum in a blender. Add sugar and mix well.
- Transfer this mass to clean, dry jars. Close the capron covers.
Cherry plum jam with cloves
Ingredients:
- plum - 1 kg;
- sugar - 1 kg;
- carnation - 2 buds;
- lemon juice - 1 tbsp. l .;
- cinnamon - to taste.
Preparation Method
- Catch the cherry plum, remove the wormy and immature fruits. Wash well under running water.
- Fold in a colander, dip in hot water and blanch for 5 minutes. Cool quickly in cold water.
- When the water is drained, use a toothpick to chop the fruit. Fold in the cooking basin.
- In a saucepan, boil syrup out of water and sugar. Fill them with cherry plum and leave for 5 hours.
- Place the basin on the stove. With gentle stirring, bring the jam to a boil, removing the froth. Put the cloves, cinnamon, pour lemon juice. Boil until cooked. As soon as a drop of the cooled syrup from the jam stops flowing on the saucer, the jam is ready.
- When hot, place it in sterile jars, seal it tightly with tin lids.
Cherry plum jam with pears
Ingredients:
- plum - 1 kg;
- ripe pears - 1 kg;
- sugar - 1 kg;
- water - 100 ml;
- vanilla and cinnamon - to taste.
Preparation Method
- For the jam, pick the ripe cherry plums. Rinse them under running water. Cut to the middle, remove the bones.
- Wash the pears, cut them in half, cut out the seed chambers. Cut into small cubes.
- Fold the cherry plum and pears in the cooking basin. Fill with sugar, add water. Leave for 5-6 hours. During this time, the fruit will give juice, after which the jam can be put on the stove.
- Add cinnamon and vanilla to the jam, mix gently. Over a low heat bring to a boil, removing the foam that appears. While stirring occasionally, boil until cooked. If a drop of syrup is not cut on a saucer, jam can be removed from the heat. Cool it completely.
- Lay the cold jam in clean, dry jars, cover with parchment.
Mistress to note
Cherry plum jam is stored in the same way as any other - in a dry, dark, cool place.
Jam with sugar is stored only in the refrigerator.
