Cherry plum jam

Cherry plum jam with stone is prepared according to different recipes and most often it is boiled in sugar syrup so that the fruits remain intact. For jam without adding water, the cherry plum is covered with sugar and kept for at least 10 hours so that the berry gives its juice. Such jam is prepared from cherry plum of any kind, and all the beneficial properties of this fruit are completely preserved after heat treatment.

Cherry plum jam is often supplemented with other fruits and berries, but it is especially tasty with citrus fruits: oranges or lemons. Depending on the color of the cherry plum, your jam will be either light with a honey tint, or dark cherry. Oranges can be chopped in a blender and added to the syrup, or cut into pieces with the peel for a more pronounced flavor. Cherry plum can be cooked with a stone (in some varieties it does not separate at all) and cut some of the fruits in halves, because this fruit is quite dry.

You can make a five-minute jam from cherry plum, because this is the method of preservation that many housewives choose to preserve all the useful properties of this fruit as much as possible. The cooking method is easy. The jam will be fragrant, with a rich color and will go well with homemade cakes or just tea. For reliable storage, sugar is put in the jam in a ratio of 1: 1, no less, and for storage at home, you need to add more of it.

The density of cherry plum jam is determined by calculating sugar per fruit weight, the number of cooking cycles followed by infusing the cherry plum in syrup and the duration of the last boil. Given these nuances, you can prepare such a jam of the desired texture. Any cherry plum is suitable for jam, but the most beautiful dessert will be yellow cherry plum with a thin and delicate skin.

Cherry plum jam with seeds is not prepared because you do not want to deal with peeling berries. Such jam is an order of magnitude higher in taste than that made from peeled cherry plum. Jam is made from different varieties of cherry plum, but it is important that it is not overripe and retains its acidity. For reliable storage, sugar should be at least 60% of the volume of the workpiece and, on average, take in a ratio of 1: 1 to cherry plum. To preserve the integrity of the fruit, cherry plum is kept in syrup for at least 10 hours.

Cherry plum has a pleasant taste and slight sourness. For a more pronounced taste, add lemon. To prevent the fruits from bursting much during cooking, we will first soak them in hot syrup. And the cooking process itself is divided into three passes. In fact, the jam will just need to be brought to a boil. With this method, the fruits will retain their shape.

Cherry plum jam turns out to be more interesting and beautiful if you cook it with seeds. The fruits remain intact, of a beautiful amber-golden color, with a juicy, viscous consistency. The syrup is great as a sauce for desserts or as a base for fruit drinks.

Classic red cherry plum jam. The proportion of fruits to sugar is 1: 1. In addition, pour in a little water. Cherry plum in ready-made jam "bathes" in syrup, not cloying, juicy. An excellent preparation for desserts and just for tea.

Cherry plum from such a roll can be served as a dessert, and the syrup can be diluted with water and used instead of compote. Making preservation will not take much effort, which is important during the period of active harvesting. The proportions are per liter can.

Cherry plum harvested by this method is not jam. The fruits retain their flesh, practically do not deform, and are juicy. And to make the taste of the preparation more interesting, add orange juice to the syrup. Such cherry plum will complement the serving of any dessert, will serve as an excellent accompaniment to cheese cakes, pancakes, dumplings.

A blank for those who love the natural texture of berries more than jam. Basically, we just wash and dry the cherry plum and then fill it with hot syrup. It is worth such a roll all winter, the cherry plum turns out to be soft, fragrant, natural.

To make delicious cherry plum jam, we will use a slow cooker. You can use the "Multi-cook" mode - it is convenient to set the desired temperature. There is no need to get the seeds from the cherry plum, the fruits will retain their shape during cooking - such a jam will resemble a berry dessert.