Cherry plum jam recipes


Cherry plum jam is prepared not only from fruits of one species. It is made with various supplements, even with vegetables. Sweet-sour notes of cherry plum give special piquancy to any dishes and preparations.

What can be cooked from cherry plum for the winter

There are many varieties of plum, the fruits of which differ in size, color and taste options. From this plum prepare a delicious jam, jam, jams, jellies, compotes. Cherry plum fruits to taste very plastic. They are perfectly combined in sweet delicacies with berries, apples, pears and other fruits. This plum is prepared even with vegetables without a pronounced taste. Corn plum is also marinated, canned with tomatoes, zucchini, as a side dish for meat dishes. Fruits differing in sour taste, are a part of different canned seasonings with sweet pepper, parsley, and celery. The famous tkemali sauce and its varieties are also prepared on the basis of cherry plum.

Unripe fruit is often used to prepare a side dish for meat or fish. Amazing tonic taste of green cherry plum jam, which contains a lot of citric acid (up to 14%).

Cherry plum jam: ingredients preparation rules

Jam is prepared from different varieties of cherry plum, sweet billet is obtained in a classic dark cherry color, honey or olive color, depending on the color of the fruit. It is better to adhere to the generally accepted requirements for a successful dish:

  • fruits take different degrees of maturity, but preferably intact;
  • washed fruits are laid out on towels and dried to avoid water droplets;
  • for seedless blanks, they are removed from the fruit in different ways: using special tools, cutting the flesh along with a knife, using the rounded end of the safety pin, hairpins or paper clips;
  • so that the plums are well and evenly soaked with syrup, they are pierced with a fork or needle, making 4-5 holes;
  • According to the recipe, plum is put into a syrup, where the fruit is saturated for some time or immediately cooked;
  • red cherry plum can be cooked without soaking;
  • preparing a treat with bones, blanch the fruit;
  • if jam is cooked in 2–3 times, a cold preparation should be tried for sweetness;
  • when heated, the fruit seems very acidic.

Tip! Cooking jam in several stages with cooling makes it possible to get whole fruits and a clear, clean syrup.

Cherry-plum jam

Over this workpiece will have to work hard, taking out the bones of the fruit. Pitted sweet treat is a real delicacy with a delicate texture.

Ingredients and cooking technology

  • 1 kg of cherry plum;
  • 500 milliliters of water;
  • 1.5 kg of sugar.

For jam, the hostess chooses her version by sweetness, reducing or increasing the amount of sugar.

  1. From the washed and dried cherry plums extract bones.
  2. Fruits and sugar are combined in a jar. After 6-7 hours, juice appears and the sugar partially dissolves.
  3. Over low heat, bring the mass to a boil. After five minutes, the container is removed from the plate. Cool, leaving several hours.
  4. Then the cooled jam is boiled again for five minutes and allowed to cool.
  5. Again put on the stove, make a dozen fruit to transparency and close.
A warning! Jam lightly, so as not to deform the fruit, constantly stir and remove the foam.

Cherry plum jam with stones

Delicacy with bones is much more fragrant than without them.

Ingredients and cooking technology

  • 1 kg of cherry plum;
  • 270 milliliters of water;
  • 1.5 kg of sugar.

Jam is prepared in three rounds.

  1. In a skillet boil a weak syrup, from 70-100 g of sugar and the entire volume of water.
  2. Spread fruit there for 2-3 minutes.
  3. Then cherry plum is removed from the syrup. Add all the sugar.
  4. Syrup is boiled and put cherry plum. Cook for five minutes and set aside.
  5. When the mass has cooled, the procedure is repeated.
  6. The third time after boiling the billet is packaged and closed.

Recipe for cherry plum jam with cinnamon and cloves

Spices make the preparation fragrant and appetizing.

Ingredients and cooking technology

  • 1 kg of red plum;
  • 0.7 kg of sugar
  • 10 milliliters of lemon juice (2 tsp.);
  • 2 buds of carnation;
  • Teaspoon cinnamon powder.

Prepare boiled on the stove or in the oven. In the first case, the mass is often stirred. Cooking in the oven, stir 2-3 times.

  1. Bones are removed from fruits.
  2. Ingredients are placed in a jar for jam, lemon juice is poured and allowed to infuse for several hours.
  3. Put on the fire and bring to a boil.
  4. Spices are added as soon as the mass boils and the foam has been removed.
  5. On an open fire, the delicacy is ready in 60 minutes, and in the oven one and a half hours later.

Amber jam from yellow cherry plum

In the process of cooking fruit add cinnamon stick for flavor.

Ingredients and cooking technology

  • 1 kg of yellow cherry plum;
  • 2 kg of sugar
  • 50 milliliters of water (2 tablespoons);
  • One stick of cinnamon.

We execute this recipe in a slow cooker or on a stove.

  1. Prepared fruits are placed in a slow cooker, poured water and held until soft, setting the “Jam” mode for 12-15 minutes.
  2. The workpiece is placed in a colander, separating the bones and sour skin.
  3. Gradually add sugar, grinding it with fruit. In the same mode, the mass is tormented for another five minutes, stirring gently.
  4. Add spice and dovarivat for 15 minutes.
  5. Cinnamon is removed from the bowl, jam is laid out and clog the container.

Delicate jam from red cherry plum

Delicacy with bones will be delicious, if you follow, so that the fruits remain intact.

Ingredients and cooking technology

  • 1 kg of cherry plum;
  • 270 milliliters of water;
  • 1.4 kg of sugar.

The integrity of the fruit will be preserved when blanching and piercing the skin.

  1. The washed fruits in a colander are dipped in a container of boiling water and immediately turn off the heat so that the cherry plum does not boil soft.
  2. Fruits are blanched for up to 7 minutes, then they are dipped in cold water.
  3. Each berry is punctured with a needle several times.
  4. In a container for jam, boil the sugar with water until medium thickening, 10-15 minutes.
  5. Fruits put in a container of syrup and infuse for several hours. The liquid enters the fruit through the holes and sucks them with sweetness.
  6. Pot put on fire. When it boils, cook for 15-17 minutes. The jam is cooled for 2-3 hours.
  7. Mass re-boil the same time.
  8. The finished sweetness is laid out in sterilized containers and twisted.
Important! To cut the fruits faster, they make a “hedgehog” from a wine cork and a few sewing needles.

Cherry plum jam "Pyatiminutka"

Jam is beautiful, transparent and healing, because a short heat treatment spares some vitamins and leaves them in the harvest.

Ingredients and cooking technology

  • 1 kg of cherry plum;
  • 230 milliliters of water;
  • 1 kg of sugar.

For this recipe take the fruits of any varieties and color.

  1. The washed plum is blanched for 5 minutes in boiling water, cooled in cold water.
  2. Fruits pierce by making up to 10 holes.
  3. In a skillet cook syrup for 10-15 minutes.
  4. Fruits infuse in hot syrup before cooling.
  5. Over high heat mass is heated. When boils, reduce the fire to low, spend a slow boil for five minutes.
  6. Ready delicacy packaged and rolled up.

Cherry and Cocoa

Chocolate aftertaste gives a unique flavor to the billet with the addition of cocoa powder.

Ingredients and cooking technology

  • 1 kg of cherry plum;
  • 50 milliliters of water;
  • 2 kg of sugar;
  • 5 g vanilla sugar;
  • 75-200 g of cocoa.

Each housewife chooses the amount of cocoa to his taste. With the help of the powder, the color of the jam is regulated, especially if you take a yellow cherry plum, as well as a taste of chocolate candies.

Washed fruits are released from the bones, put in a saucepan, pour water.

  1. On low heat, the mass softens in 20 minutes.
  2. Pass through a colander, throwing back the skin.
  3. Cook on medium heat, adding not all the sugar. 100 g is left to mix with cocoa.
  4. As soon as boiling begins, the fire is turned off and cooked for 30 minutes, stirring often.
  5. When the jam thickens, time to put cocoa. Taste to regulate sweetness.
  6. The mass is cooked a few more minutes until tender.

Combination plum with other berries and fruits

Different fruits are mutually enriched with flavor nuances.

Recipe for jam from apples, pears and cherry plum

Sweet pears and fresh apples are shaded by sourness.

  • 1 kg of cherry plum;
  • 500 grams of apples and pears;
  • 1.5 kg of sugar;
  • 5 g vanilla sugar.

Cinnamon can be added to the ingredients as desired.

  1. Bones are removed from the plums, covered with sugar and spices, allowed to infuse.
  2. Pears and apples are peeled from the peel and the core, cut into slices and mixed with the sugar mass.
  3. Fruits secrete juice for 4-5 hours.
  4. Over medium heat, bring to a boil, then reduce the temperature by a quarter of an hour.
  5. The jam cools at room temperature.
  6. Then the mass is dvarivat 10-15 minutes and put in a container.

These fruits can be cooked in one set for 90-110 minutes.

Cherry Jam with Pears

These two fruits create an interesting duet of natural sweetness and acid.

  • 1 kg of cherry plum;
  • 1 kg of pears;
  • 1 kg of sugar;
  • 250 milliliters of water.

You can extract the bones from fresh fruit, and you can cook them.

  1. Water is poured into the pan and the fruits are softened for 20-30 minutes.
  2. Then the berries fray through a sieve.
  3. Pears are freed from the cores and cut into slices.
  4. Mix by mixing ingredients.
  5. Over high heat, bring to a boil, then reduce the temperature and cook 50-60 minutes. The billet is rolled hot.

Cherry plum jam and oranges

Orange flavor will share with the workpiece exquisite taste.

  • 1.5 kg cherry plum;
  • 0.5 kg orange;
  • 1.5 kg of sugar.

Delicacy is prepared with orange juice or blanched whole citrus fruit for 2-3 minutes, remove the bones and, finely chopped, add to the berries.

  1. Using the device to get juice from citrus, squeeze oranges.
  2. On the basis of juice make a syrup.
  3. Bones are removed from the cherry plum and put into the resulting citrus syrup.
  4. Twice the mass is boiled for five minutes and left to cool.
  5. The third time, after boiling the billet, it is packaged in cans and spun.
Attention! You can not remove the foam in the cooking process. When cooking comes to an end, the pan jerks slightly moved in different directions. The foam collects in the middle and is quickly removed.

Zucchini jam with cherry plum

Neutral taste of zucchini serves as a filling for bright sweet and sour plums and will give more juice.

  • 0.55 kg cherry plum;
  • 0.5 kg zucchini;
  • 2 kg of sugar.

For this preform, both products can be ground in a blender.

  1. Bones are removed from the plum, and squash is cleaned, seeds are removed and cut into cubes.
  2. Mixing ingredients, leave for 12 hours to make juice.
  3. Prepare a mass of 10 minutes for the three approaches, setting aside for complete cooling.
  4. The third time, boil to the desired density and cork in banks.

How to cook cherry plum jam in a slow cooker

Delicacy is convenient to cook in a slow cooker.

Ingredients and cooking technology

  • 1 kg of cherry plum;
  • 50 milliliters of water;
  • 0.8 kg of sugar.

The treat is boiled from the fruit, removing the bones, or left to preserve a special flavor in the dish.

  1. Whole plums blanch 5 minutes in hot water and dip in cold water.
  2. Pour water into the bowl, put the fruit and sugar. In the "Quenching" mode, cook for 20 minutes, stirring from time to time.
  3. Allow the mass to cool, then bring to readiness, achieving the desired thickness.
  4. Laid out in a container and close the banks.


Cherry plum jam is easy to prepare. Choose to taste which one you like more - with or without bones. Also experiment with spices, adding favorite ones. Keep the summer scent in the blanks!