How to make seedless cherry plum jam for the winter. Pitted cherry plum jam How to remove cherry plum seeds with a safety pin

Many varieties of cherry plum have one unpleasant feature - an ingrown seed. It is simply impossible to remove this seed without turning the cherry plum into puree. But there are also varieties in which the seed is easily pushed out with a stick. When choosing how to make cherry plum jam, you need to take this feature into account.
Cherry plum, unlike its fellow plum, contains less sugar, but more calcium. Cherry plum seeds are used as one of the components for the manufacture of activated carbon tablets. So, even if you have to make jam with seeds, take comfort in the fact that you are getting more benefits from your jam.

To prepare red cherry plum jam, prepare:

1 kg cherry plum;
1 kg sugar;
1 glass of water.

The pulp of the cherry plum is too dense, it does not have enough juice, therefore, water is needed here.

Prepare the cherry plum. Wash it, and if possible, remove the seeds. If the seeds do not come off, prick the skin with a toothpick in several places. If this is not done, the skin will burst during cooking and separate from the pulp.

Make syrup from water and sugar.

Pour the cherry plum into the hot syrup and remove the pan from the stove.

Let the fruits soak in the syrup and cool. Ideally, cherry plum should be infused for about 10 hours, but this is ideal. You can simply wait for the syrup to cool and continue making the jam.

Place the pan on the fire and bring to a boil. During the process, you need to remove the foam and stir the jam a little.

5 minutes after boiling, remove the pan from the stove and let the jam rest.

Bring the jam to a boil again and check the syrup for readiness. Place a drop of syrup on a cooled, dry plate and tip it. If the drop remains in place, then the syrup is ready. If it starts to leak, then you need to continue cooking the jam on the lowest heat until done.

Spicy cherry plum jam in the oven with cloves and cinnamon - seedless recipe

Cherry plum – 1 kg;
Sugar – 0.5 kg;
Cloves – 2 pcs.;
Cinnamon – 0.5 tsp;
Juice of half a lemon.

Cut the fruit and remove the seeds.

Place the cherry plum in a deep saucepan, or better yet, a duck pan with a tight-fitting lid.

Add sugar, cinnamon, cloves, lemon juice and mix well. Let the cherry plum stand for 2-3 hours.

Preheat the oven to 180 degrees, cover the pan with a lid, and simmer the jam for an hour and a half. Check the condition of the jam every half hour and stir it.

Place the finished jam in dry, sterile jars with lids and store it in the pantry.

Cherry plum jam is stored well, and in a cool place it is suitable for consumption for 24 months. If you store it at room temperature, it is advisable to consume it before 9 months.

How to make red cherry plum jam for the winter, watch the video:

The jam made from red cherry plum has an interesting ruby color, a pleasant aroma and a unique sour taste. To make this jam, you can use whole berries with seeds or halves of fruits, pitted.

Simple cherry plum jam with seeds

Per kilogram of fruit you will need about 1.4 kg of sugar and a large glass of clean water. Thoroughly washed cherry plum is dipped in boiling water for a couple of minutes and then cooled under running cool water. You can start preparing the syrup by pouring sugar into the water, putting it on the fire and maintaining a boil until the sugar dissolves. Each cherry plum fruit must be carefully pricked with a fork or toothpick. After this, pour the berries into hot syrup and leave in it for 3 hours. Next, the liquid is filtered, boiled and poured over the fruits, leaving for another 3 hours. Then the mass is placed on low heat and cooked until fully cooked.

Seedless red cherry plum jam

Sugar and cherry plum are taken in equal quantities, but you will need 2 times less water. The fruits are first thoroughly sorted and washed, removing the seeds. This can be done using a small wooden stick. It is desirable that during the process of removing seeds the fruit pulp is not crushed, and the fruit itself retains its shape. The syrup, as in the previous case, is prepared separately in the same way. After dissolving the sugar in boiling water, pour the prepared cherry plum into it and immediately turn off the heating. The berries should sit in the syrup for at least 2 hours. Then place the container with jam on low heat and cook until it thickens. At the same time, the foam that appears is regularly removed.

Spicy red cherry plum jam

To prepare it, you need to take 1 kg of red cherry plum fruit, about 0.5 kg of sugar (or a little more), a quarter of a small spoon of cinnamon, a little lemon juice and two cloves. You can use a stove or oven for cooking. The fruits can be boiled whole, pricked first with a fork, or broken in half and the pit removed. Add lemon juice and sugar to the cherry plum and leave for 2 hours. Next, put the berries on the stove or in the oven and bring to a boil, add cinnamon and cloves and cook until thickened. This process takes about an hour on the stove, and about an hour and a half in the oven. At the same time, when cooking on the stove, the jam must be stirred often, especially at the beginning of cooking. If the jam is cooked in the oven, then during the entire time it is stirred only 2-3 times.

Cherry plum jam with oranges

Cherry plum and sugar are taken in equal shares of 1.5 kg, for this amount of oranges you need 0.5 kg. All the fruits are washed, the seeds are removed from the cherry plums, and the oranges are peeled. Then all the fruits are crushed with a blender until smooth, sugar is poured in and placed on low heat. Bring the mixture to a boil, reduce the heat as much as possible and cook until it becomes thick.

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 at the exit only the seeds and unnecessary pulp remain in the colander.

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.

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 sour. The fact is that some microorganisms continue their vital activity with a small amount of sugar, 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.
Place on the heat again 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 the 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 has dissolved, 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.

Cherry plum is rich in vitamins and beneficial microelements. The berries are unpretentious to grow, and you can use them to prepare a lot of interesting and tasty preparations. Stock up on fruits in advance and prepare cherry plum-based delicacies. You can also cook compote. Strengthen your immune system all year round with your family and friends. Consider recipes for cherry plum jam.

Classic cherry plum jam

sugar - 1.45 kg.
cherry plum (yellow) - 1 kg.
filtered water - 270 ml.

In the standard way, sort through the fruits, get rid of spoiled and damaged cherry plums. Rinse the product with running water and place on a cloth to dry further. Add filtered water to the saucepan, add 120 g. Sahara.
Place the container on the burner and turn on medium heat. Stir the mixture and wait for bubbles to appear. Place the cherry plum into the hot mass, boil the berry for 4-5 minutes, no more. Remove the pan from the stove, add the remaining sugar.
Mix the ingredients and leave the product to steep for 6-7 hours. It is recommended to cover the container with gauze. After the time has passed, repeat the process of cooking the food for a few minutes after boiling.
Allow the composition to cool; the operation must be performed three times. After the last manipulation, wait 5 hours and pour the cherry plum jam into clean jars. Cover the container with nylon and refrigerate for long-term storage.

Pitted cherry plum jam

purified water - 535 ml.
sugar - 1 kg.
ripe cherry plum - 970 gr.

After you have sorted and washed the cherry plum, dry it on a cloth and remove the seeds. To simplify the task, you can use a safety pin. You will significantly reduce the duration of the procedure and will not damage the fruits.
Combine drinking water and granulated sugar in a thick-bottomed saucepan. Place the container on the fire and prepare the syrup using classical technology. As soon as the composition boils, pour the prepared fruits into it.
Boil the ingredients for a few minutes. Turn off the burner and leave the food at room temperature for a couple of hours. After a while, repeat the process of cooking the delicacy. As soon as the mixture boils, cook the treat until the fruit is transparent.
During cooking, the cherry plum needs to be stirred constantly, do not forget to remove the resulting foam. Treat glass jars with boiling water, pour hot treats into them, and roll them up in the classic way.

Cherry plum jam with oranges

fleshy oranges - 600 gr.
granulated sugar - 1.6 kg.
cherry plum - 1.5 kg.

Prepare the fruit in the classic way. You need to remove the seeds from the dried cherry plum. Place the washed oranges in boiling water for 25-35 seconds. Chop the citrus into small pieces along with the zest.
You also need to remove the seeds from the oranges. Place the citrus pieces in a blender or food processor. Puree the fruit. Combine all ingredients in a common enamel-lined container and mix thoroughly.
Leave the composition in the container for half an hour to infuse. It is recommended to carry out the stirring process with a wooden spatula. Turn on the stove to minimum power, place the pan with the contents. Stir the ingredients until bubbles appear.
Carry out the sterilization process in the usual way, and do the same with metal lids. Pour the cherry plum treat into glass containers and roll up. After cooling, remove the jars for long-term storage in a dark room.

Cherry plum jam with zucchini

zucchini (young) - 560 gr.
yellow cherry plum - 600 gr.
granulated sugar - 980 gr.

Wash the zucchini under the tap, remove the peel from the fruit. Chop into small square pieces. Rinse the cherry plum, dry it, remove the seeds. Place the ingredients in a food processor until smooth.
Pour the finished puree into a metal pan, stir in granulated sugar. Achieve uniformity of products. Leave the container for a couple of hours to dissolve the sand. After the specified time, place the pan on the stove and turn the heat to low.
Wait for the first bubbles to appear; the products must be constantly stirred. After boiling, simmer the sweet mass for another 12 minutes. Set the container aside for 5-6 hours. The simmering procedure must be repeated 3-4 times.
When preparing cherry plum jam, do not forget to constantly skim off the foam. Pour the boiling mixture into dry jars and seal with nylon. Insulate the container with cloth and store in the cold. You can use the jam after 2 days.

Cherry plum jam with vanilla

vanillin - 6 gr.
cherry plum (puree) - 985 gr.
sugar -850 gr.

Combine cherry plum puree with sand and mix. Leave the products to steep overnight. When the next day arrives, transfer the mass to an enamel-lined container.
Place the pan on the burner and cook the mixture until it boils. After this, reduce the stove to minimum. Boil the sweet mass for about 10 minutes.
After time, add vanillin, stir the ingredients, turn off the heat. Roll up the hot jam in the usual way, and after cooling, put it in the pantry.

pectin (powder) - 45 gr.
citric acid - 6 gr.
granulated sugar - 870 gr.
cherry plum - 1.3 kg.

Experts strongly recommend preparing this jam exclusively in small portions. Select ripe and undamaged cherry plums, rinse, place in a colander, and wait for the moisture to drain.
Next, you need to remove the seeds from the cherry plum. In a separate cup, combine granulated sugar with pectin and mix. Place the cherry plum in a container with water. Continue the process of simmering the components for 5 minutes after boiling.
After some time, add 230 grams to the berries. sand combined with pectin. Mix the ingredients and cook for about a quarter of an hour. After the specified time, add the remaining sand and lemon previously dissolved in water.
Mix the ingredients again until the particles dissolve. Boil the treat until thick. Pour the jam into sterile containers. Seal the jars with nylon. Warm it, after 24 hours the jam can be consumed.

Cherry plum jam with lemon and cinnamon

sugar - 980 gr.
lemon - 0.5 pcs.
yellow cherry plum - 1 kg.
filtered water - 275 ml.
cinnamon (powder) - 10 gr.

Scald the washed lemon with boiling water. Chop into half rings and remove the seeds. Place the citrus in a saucepan with liquid, boil the fruit after bubbling for 6 minutes.
After this manipulation, the pulp and zest of the lemon will soften, and ultimately the citrus will not be hard. Wash the cherry plum, sort it in the usual way, and dry it on a thick cloth.
Divide the berries into 2 parts and get rid of the seeds. Finely chop the cherry plum pulp and place it in a dry pan of suitable size. Add half the sand to the fruits, mix well, and leave overnight.
The next day, place the container on the stove and set the heat to minimum. Wait until it boils, do not forget to constantly stir the mixture. Add the remaining granulated sugar. After 5 minutes, add lemon and cinnamon to the mixture.
Mix the ingredients and remove the foam. Boil the treat for 20-25 minutes. Perform standard sterilization of jars and lids. Pour hot jam into containers and roll up. Refrigerate the jam.

Cherry plum jam with pear

cinnamon powder - 20 gr.
pear - 960 gr.
vanilla - 4 gr.
cherry plum - 1070 gr.
granulated sugar - 1.2 kg.

Place the cherry plum in a bowl of cold water and wait 1 hour. After this, the fruits need to be washed under the tap. Dry the berries and examine them again. If you find a damaged cherry plum, get rid of it.
Cut the fruits in the standard way and remove the seeds. Place the prepared cherry plum into a cup of suitable size, add sugar and spices to the berries. Pour in 120 ml. drinking water, mix the ingredients.
Wash the pear, remove the peel and core. Cut into small arbitrary slices. Add the pulp to the main ingredients. Mix the ingredients again and leave for 4.5 hours.
Next, the fireproof container must be installed on the burner. Wait for the mixture to boil at medium power. Reduce heat to low and simmer for about 1.5-2 hours. Remove foam if necessary. Roll up using classic technology.

Jam with cherry plum and apples

sweet apples - 960 gr.
sugar - 1560 gr.
cherry plum - 940 gr.

Wash the products and leave them to dry on a cloth. Cut the berries and fruits, remove the seeds and cores. If necessary, peel the apples. Place the fruits in an enamel-coated pan, add sugar.
Mix the ingredients, leave the ingredients to steep for 3 hours. Next, you need to place the pan on the burner. Set the heat to medium, and after the mixture is bubbling, reduce the burner to low. Do not forget to systematically mix the product.
When the first bubbles appear, simmer the jam for a quarter of an hour. Turn off the heat and leave the treat at room temperature until completely cooled. Next, repeat the cooking process. Roll up the cherry plum delicacy in the usual way.

It’s easy to prepare a cherry plum treat, following the instructions. Vary the amount of spices and products as you wish. If you cook the delicacy in small quantities, you don’t have to roll it into sterile jars. It is enough to seal the container with nylon and put it in the refrigerator. Add spices to your taste, feel free to experiment.