Jam made from different varieties cherry plum is appreciated by gourmets for its unusual taste characteristics and high content beneficial vitamins. Sweet and sour fruit jam can be used as an independent dessert or as an addition to other dishes. Cherry plum is ideal for conservation, so you can cook jams and preserves of any consistency from it.

During the preparation of jam, several rules should be observed.

Including:

1. For cooking, you can use the fruits of not only common yellow, but also green and red cherry plums. It is important to select ripe fruit, as underripeness can make the finished product taste too sour.
2. To prevent the delicacy from sour after cooking, the sugar content should be at least 60%.
3. When sorting fruits, wormy and darkened ones should not be left, as they can lead to rapid spoilage of jam.

Preparing cherry plum for cooking jam

Without prior infusion, only the red variety can be used.

If cherry plum is cooked with bones, then it is necessary to blanch it. To do this, the washed fruits are poured into a colander and kept in boiling water for 5 minutes. Then the cherry plum is immediately placed in ice water.

Cherry plum jam in a slow cooker

One of simple ways cooking involves the use of a slow cooker. To prepare, you need to pour crushed fruits on the bottom of the multicooker, cover them with sugar and mix thoroughly. Having started the extinguishing mode for 1 hour, all that remains is to wait for the beep, and then spread the delicacy in sterilized containers.

Pureed cherry plum jam without cooking

To simplify cooking, you can do without cooking. To do this, it is necessary to mix cherry plum, ground through a sieve or crushed in a blender, with sugar. The resulting mass is well mixed and packaged for storage.

A simple five-minute recipe

Most fast way allows you to prepare a treat by simply mixing the ingredients and boiling for 5 minutes over low heat. During cooking, be sure to remove the foam from the surface, as it can affect the taste.

Seedless cherry plum jam

For cooking pitted jam, it is enough to follow a simple recipe.

It includes the following steps:

• cut fruit and remove seeds;
• put the cherry plum in a container, cover with sugar and leave in a cool place for 5 hours;
• boil the mixture in 2 five-minute doses with an interval of 6 hours.

Cherry plum jam with pits

Leaving the bones in the fruits, you must first blanch the berries, and then pierce them in several places. Aged cherry plum is mixed with sugar and boiled over low heat to a suitable consistency.

Cherry plum jam with cloves

The addition of cloves gives the finished product a spicy flavor. The recipe for jam with the addition of spices is no different from the classic one. To prepare, you need to mix all the ingredients and cook until thickened.

Cherry plum jam with pears

When planning to cook cherry plum in combination with a pear, you can change the ratio of ingredients at your discretion. If you use less cherry plum, the jam will have a pleasant sweetish aftertaste.

In another case, it will kill the taste of the pear and make the product more sour.

After mixing the ingredients, you need to boil them for about 25-30 minutes.

Plum jam with oranges

By cooking cherry plum with orange pulp, it will be possible to give the delicacy a light refreshing taste and citrus aroma. To cook jam, you need to peel the oranges, remove all the seeds and remove the film. Mix the orange pulp with half the sugar and cook for 5 minutes, then add the cherry plum puree and the rest of the sugar, continuing cooking for another 5 minutes.

Cherry plum jam with zucchini

An unusual combination of berries with zucchini allows you to make jam with an original sour taste.

For cooking, you need to remove the peel from the zucchini and cut into small cubes.

The ingredients should be kneaded until smooth and boiled for 10 minutes 4 times with an interval of 5-6 hours for languishing.

By mixing fruit with vanilla during cooking, you can make jam with a pronounced sweet taste. Add vanilla to cherry plum at the same time as sugar, then boil the ingredients over low heat until the desired consistency, stirring occasionally and removing the foam.

Cherry plum jam with pectin

To prepare, add half the sugar and pectin to the fruit, then mix the ingredients thoroughly and boil for 15 minutes. After adding the rest of the sugar, you need to mix the ingredients again and leave on low heat until a thick state forms.

Cherry plum jam with lemon and cinnamon

Taking as additional ingredient lemon, you should remove the seeds from it and boil separately to soften the pulp. Then you need to mix the lemon with fruits, sugar and cinnamon, put on the stove and cook for 20-25 minutes, stirring regularly.

Cherry plum jam with pear

Having selected the ripe fruits of the cherry plum, you need to cut them and pull out the bones. Pears should be cut out the seed chambers, and cut the fruit into small cubes. Having put the ingredients in a container and covered with sugar, you need to add water and leave for 5-6 hours to infuse. The aged mixture is boiled until a thick consistency is formed. delicious jam for storage, it is recommended to cool and decompose into clean jars, then cover with parchment paper.

Jam with cherry plum and apples

Apples of any variety can be added to the recipe for cherry plum jam. Depending on the choice, the taste of the finished product will change.

Before cooking, you need to peel the fruit, remove the bones from them and cut into small pieces.

Cherry plum mixed with apples is poured with hot sugar syrup and infused for 3 hours. Then the mixture is left to put on slow fire and boil until thick, stirring occasionally. To check the degree of readiness, you can drop the jam on a plate, and if the drop does not spread, then the delicacy is ready.

How long the product is stored

The finished product can be left to be stored for winter period. Jam does not lose its taste characteristics over time for two years, subject to storage conditions.

Thick, fragrant and appetizing jam from sweet pears and fragrant cherry plum- this is exactly the dessert that you dream about until the very cold weather.

Such delicious platter will remind you of warm summer days in the cold winter. It is delicious to spread on a bun with butter, put it in pies and rolls, cook jelly or marshmallow. And you can just savor it with a cup of hot, fragrant tea.

Jam Ingredients:

• pear - 0.6 kg;
• cherry plum - 0.5 kg;
• granulated sugar - 1.3 kg.

Jam preparation steps

1. Rinse pears and cherry plums in cool running water, allow excess liquid to dry in the air. Chop the pears into pieces about the size of a small plum. Remove seeds from cherry plum fruits.

2. Pour crushed fruits with sugar.

3. Leave the pear and cherry plum in sugar for 3-4 hours to separate their own juice.

3. After the allotted time, a fairly decent amount of juice has already formed in the container with the fruits. Let's start cooking the future jam.

5. After twenty minutes of cooking jam, grind the hot mass with a blender into puree and put it on the stove again. The second time we will cook for about 20-25 minutes. Jam very quickly seizes to the bottom of the pan and burns, so you need to stir it continuously. If it seems to you that the jam turned out to be watery, then hold it on fire for another 10-15 minutes.

6. hot product pour into clean, pre-sterilized jars and roll up with metal lids if you are going to store it for a long time. We cover and let cool a little more than a day. Further, the dessert can be hidden (if there is enough willpower) for storage until winter in the basement or other suitable cool place.

Craftsmen can make jam from any gifts of nature, not only from berries and fruits, but also from nuts, fir cones and even zucchini. Despite the bland taste original product, zucchini jam is very fragrant and tasty. Welded by classic recipe, it has a saturated amber syrup with transparent pieces of pulp inside, similar to candied fruits.

To add flavor and additional flavors, citrus zest and juices, apples, pears and plums, nuts and even nasturtium and marigold flowers are added to the jam. Depending on the chosen recipe, finished product may be liquid, have the appearance of jam or thick jelly. From young vegetables, the jam is very tender and not very thick. From the old, dryish pulp, a rich, thick mass is cooked. Under a tin cover, the workpiece is stored for 2-3 years, and under a nylon cover for about 1 year in the refrigerator.

How to properly prepare zucchini jam and surprise your loved ones with it is described in the following three recipes.

Classic zucchini jam

The most famous recipe in everyday life.

List of ingredients:

• Zucchini - 1 kg.
• Sugar - 1 kg.
• Water - 700 ml. - 1 l.
• Citric acid - 0.5 tsp.

Cooking method:

1. Cut the zucchini pulp into small cubes and cover with the whole amount of sugar. Cover with a lid or film and leave in a cool place for a day.
2. When the released juice completely takes away all the sugar, add water to the pan (from 500 to 1000 ml, look at the mass), mix and put on a medium fire.
3. Cook, stirring occasionally and without covering with a lid. In general, it is desirable to cook jam in a wide enamelware, so the boiling area is larger and the workpiece is cooked faster.
4. At the end of cooking, add citric acid and mix thoroughly. If the syrup begins to form into a ball on a cold plate or in water, then you're done.
5. Then it needs to be poured into sterile half-liter jars and corked tin lids. Immediately turn upside down and cover with a thick blanket.

Zucchini jam with pears

Prepared from overripe zucchini and small soft-fleshed pears.

List of ingredients:

• Pears - 2 kg.
• Zucchini (pure pulp) - 2 kg.
• Sugar - 2 kg.
• Water - 1-1.5 liters.
• citric acid or lemon juice- 0.5 tsp or 0.5 st.
• Zest of lemon or orange - 1 tbsp. l.

Cooking method:

1. From halves ripe pears Spoon to choose the pulp without cores.
2. Coarsely chop the zucchini and pass through a meat grinder. Sprinkle sugar on top and leave for a day so that the juice comes out.
3. orange or other citrus fruit wash with soap to remove the paraffin shell from the peel. Grate. Put the finished zest for the time being in a small bowl and cover cling film to keep the essential oils from escaping.
4. Mix zucchini with pear puree, add water and put on medium heat. Stir often, as the pear puree burns badly.
5. Cook until the water is reduced by a third. Add orange peel and citric acid.
6. Stir, boil for another 10 minutes and check readiness, as in the previous recipe. When the syrup is ready, pour into jars and seal.

Walnut, citrus and zucchini jam

Zucchini jam with the addition of one or two oranges or lemons is prepared quite often, below is a more luxurious version with assorted citrus and nuts.

List of ingredients:

• Zucchini - 2 kg.
• Lime - 1 pc.
• Lemon - 2 pcs.
• Orange - 2 pcs.
• Walnuts - 200 g.
• Sugar - 1.5 kg.

List of ingredients:

1. Wash off the paraffin shell from all citrus fruits by cleaning them well with a washcloth and soap. Squeeze the juice from the lime, grate the zest from the lemon and orange. Immediately put it in a small bowl and cover with a film, otherwise most of the aromatic essential oils will disappear.
2. Discard the white part of the peel. Peel the lemon and orange slices from hard films and cut into small pieces (scroll through a meat grinder).
3. Cut the zucchini into small cubes in advance and sprinkle with sugar. The juice that comes out should completely moisten all the sugar. This usually takes a night or about a day.
4. Mix zucchini with citrus. Pour in water, boil over medium heat for an hour. The liquid should go by a third. Add the zest, mix well and keep on the stove for about 10-15 minutes.
5. Check the syrup, if ready, then pour the jam into jars and cover with tin lids.

Ingredients for the recipe "Yellow cherry plum jam with zucchini in pineapple juice":

Recipe for jam from berries and vegetables

Preparation of the dish according to the recipe "Yellow cherry plum jam with zucchini in pineapple juice":

Step 1

Step 2

Step 3

Step 4

Dissolve sugar in pineapple juice, bring to a boil with constant stirring and boil for 2-3 minutes. Then filter the solution through boiled flannel or gauze folded in 3-4 layers and bring to a boil again.

Step 5

Step 6

After aging, boil the cherry plum and zucchini over low heat for 7-8 minutes (counting from the beginning of boiling) and hold for 4 hours.

Step 7

Step 8

Zucchini jam with lemon

For 1 kg of zucchini - 1 kg of sugar, ½ stack. water, 1 lemon. Prepare a syrup from sugar and water, load the zucchini into it, cut into small cubes. Cook from the moment of boiling for 30 minutes, add the lemon passed through a meat grinder (remove the bones, they are bitter), cook for another 15 minutes. Store as regular jam.

Zucchini jam with oranges

For 1 kg of zucchini - 800-900 g of sugar, 1 orange.

Remove the core from medium-ripe zucchini, do not peel the skin. Cut the oranges, remove the pits, do not remove the peel. Skip everything through a meat grinder. Pour in sugar and cook like regular jam, skimming off the foam. You can boil, leave overnight, boil again the next day to the desired density and roll up.

Zucchini jam with pineapple Once I cooked squash jam with Antonov apples. It turned out delicious, but then my husband didn’t even want to try, he’s not a fan of jam. And now he ate the whole plate prepared for the photo shoot, tried everything and asked: “How to distinguish where the zucchini is and where the pineapple is?” The jam is pleasant, tender, light pineapple flavor. Pieces, like small marmalade - elastic and soft, do not spread.

Step by step photo recipe

Zucchini abundance suggested jam. We make jam from zucchini of any size. We clean the zucchini and completely remove the seed soft part. What is left, cut into small cubes. I have - 1.5 kg of chopped zucchini. Prepare another 1.2 kg of sugar, 0.5 teaspoon of citric acid and a small jar of canned pineapples.

How to cook zucchini jam: Salt pineapple juice (100 ml) and cook on it sugar syrup. Pour zucchini with hot syrup, sprinkle citric acid, mix well. Let's leave it for an hour. It is not necessary to cook zucchini jam right away, zucchini can boil.

Salt the syrup from the zucchini, it will be a little more, heat it up and pour the zucchini again. Let's wait again for an hour. Cut the pineapples in the same pieces as the zucchini. Add pineapples to the zucchini, put on fire, heat to a boil. Let's cool down. Let's do this a few times. At first, a lot of juice will stand out. Then the zucchini will absorb some of the juice, and some will evaporate, and the amount of jam will decrease. The zucchini pieces will look like pineapples. Then we cook the jam for 15-20 minutes over low heat and pour into prepared sterilized jars. Jam yield equal to the number taken sugar - 1.2 kg.

Zucchini jam is ready. Enjoy your meal!

Zucchini jam with orange, lemon and carrot juice

An incredibly tasty assortment is obtained if you combine zucchini with such exotic fruits like lemon and orange. To do this, you need one kilogram of zucchini, 700 grams of sugar, a glass carrot juice, one lemon and an orange. Food is better to prepare in advance. Lemon directly with the zest is passed through a meat grinder. You do the same with an orange and, adding carrot juice, bring to a boil.

Prepared zucchini are placed in a bowl for cooking, sugar, lemon, orange and carrot juice are added. All this is mixed until juice appears. After you let the mixture brew for 14-15 hours. After this time, as soon as the sugar has melted, and the zucchini with lemon will start to let out juice, you put the dishes on the stove (gas or electric - it doesn’t matter) and cook for about seven minutes.

The next stage of cooking provides that you give the jam the opportunity to cool for about 3-4 hours, boil again for 30 minutes. Ready jam poured hot into pre-sterilized jars and rolled up.

Zucchini jam is ready to use. Bon appetit, sweet tooth!