The cherry plum has an incomparable, moderately sweettaste. Many housewives love to cook buns, rolls and pies from this product. But if the children's hands get to the bunched for the baking, your family risks to remain without branded desserts. Therefore, hide jam from cherry plums, prepared for winter, in a secluded place, preferably away from children's eyes. But how to prepare this dish, we will tell in our article.
Technologically complex process
Do not deny that the preparation of jam -rather laborious process. You will have to stock yourself with time, patience and some effort. True, the result will surpass all expectations. If you do everything correctly, on the way out you will get a beautiful, noble amber jam from a plum. The recipe with the photo we will provide further. The consistency of the dish at the output should resemble a marmalade.
What ingredients will be needed for cooking
So, for the preparation of an unsurpassed dessert, we need the following components:
- cherry plum yellow - 1 kilogram,
- granulated sugar - 1 kilogram;
- water - 200 ml.
If you have a lot of plumbers, then you can safelyincrease the proportion by half or second. Looking around the list of products, the landlady will be puzzled: what is the difficulty? However, the most "interesting" is waiting for you from the very beginning, even at the stage of fruit processing. Gem from cherry plums will turn out delicious only if you take out a bone from each fruit and take off the skin. Despite the fact that the plum belongs to the genus of plum, the bone does not get so easily, and in order to get rid of the "entrails", you will have to cook a little fruit. Try to choose only ripe fruit, this depends on the taste of the food at the outlet. But substandard fruits can be used.
Preparation of fruits
To begin with, the cherry plum should be cleaned, washed andfolded in an enameled basin. In the container add a glass of water and put on a small fire, bring to a boil and do not forget to stir. Fruits are cooked quickly, so assess the readiness visually. Now it's time to free the mass from the bones. To do this, you need to take a sieve with small holes, put it on a deep saucepan and flush the plum there, along with the juice. Rub the resulting mass with your hands so that the pulp is outside the sieve and formed a fruit puree, fluffy and very fragrant. It remains to throw away bones and cake, and the resulting mass again put on fire.
Gem from a plum without pits: the process of preparation
Immediately add sugar to the fruit mix andgently stir with a wooden spoon. Put the brew only on a slow fire, otherwise you risk ruining the product. While jam is brewed, do not leave it for a minute and stir all the time, it should not burn out in any case. The foam that appears on the surface must be removed immediately. As soon as you see that the jam from the cherry plum boiled and heavily thickened, it means it's time to remove it from the fire. Put the ready dish into a sterilized jar in a hot form. Now the fragrant amber jam can be rolled, let it cool down and put it in a cool place.
Cherry plum: a recipe with cinnamon
Traditionally, we are used to usingblanks for the winter cherry plum yellow. However, in nature there are some varieties of this tree. In addition, jam from red cherry plum will become a real discovery for many culinary specialists. Since the fruits are small enough, it is better to clean them from the stone in the way that we indicated in the first recipe, through a sieve. But if you own a thin and sharp knife in perfection, you can try to cut the bone together with the adjacent flesh. If you take 1 kilogram of fruit, after removing all unnecessary you should get about 600 grams of the product. Well, now let's read the entire list of necessary ingredients:
- cherry plum red (without pits) - 600 g;
- granulated sugar - 200 g;
- cinnamon - 1 stick.
Cooking process
Take a saucepan with a thick bottom and place it there.processed fruits and sugar, and from above put a stick of cinnamon. Place the container on medium heat and, stirring regularly, bring to a boil. Then reduce the heat and cook, without stopping stirring and not forgetting to remove the foam. This is necessary to ensure that the finished product is not prone to sour during storage in winter. In addition, in addition to the coagulated proteins, the foam may contain various debris. That is why it is customary to delete it.
A cherry plum, the recipe of which you see, shouldcook for a long time, about 45 minutes. However, the visual assessment of the process will not interfere. So, the consistency of jam should be dense and thick, and the foam will cease to form at the edges of the pan, gathering exclusively in the center. If you have a cooking thermometer in your kitchen, you can use this device for full confidence. If the jam from cherry plum, the recipe of which we now give you, is ready, the thermometer will give 104 degrees.
The final stage
Now you can remove the stick from the prepared dishcinnamon and immediately, in a hot form, pour the jam over the previously prepared sterilized jars. Roll up the containers with covers and turn them upside down on the kitchen towel. Also, before cooling down, you can cover the jars with two or three kitchen towels or a thin blanket. Tare is turned to the normal position after complete cooling. Such a jam from pitted a plum can be stored up to six months in a pantry or any other place having room temperature. And after the expiry of the specified period, the banks can be removed to a cold place. If, of course, until this point you do not eat dessert.
Interesting Facts
Alycha refers to dietary products due tolow sugar content in fruits. That's why many people do not like to use these fruits in their raw form, believing that they are excessively acidic. In yellow plum, more ascorbic acid, and in red and blue more pectin, there are also tannins. This means that the jam from the red cherry plum thickens much faster and requires less sugar.
