Season harvest a plum is in full swing, but because the best time for cherry plum blanks for the winter is not found. Bright orange and reddish fruits can be used as a basis for compotes , pastille, marmalade and jam , but the most universal treat was and remains cherry plum, whose simple recipes we intend to disassemble further.
Jam from red cherry plaits
Bones even though some inconvenience during the tasting jam, but undeniably give the latter a slightly more pronounced flavor and light tartness.
Ingredients:
- cherry plum - 950 g;
- granulated sugar - 1,1 kg.
Preparation
After cleaning and rinsing the plum, drain the fruits and pour them into any deep enameled container. Pour plum 600 ml of boiling water and leave it for 15 minutes. After the time, drain the plum water into a separate container, mix it with sugar and prepare a simple syrup, which should be cooked exactly until the sugar crystals dissolve. Further, the hot syrup must be poured over the plum, mix and put everything on fire for another hour. The boiling jam is then poured over clean jars and rolled with scalded lids.
Fast cherry plum
Ingredients:
- a plum (without a stone) - 950 g;
- granulated sugar - 950 g;
- a vanilla pod;
- lemon - 1/2 pcs.
Preparation
Halves of apliquid pulp cut into slices and place in an enameled container. Sprinkle cherry plum with citrus juice, pour sugar, put the cut vanilla pod and mix. Leave fruit in the sugar for 5-6 hours, during this time they will have time to start the juice, which then turns into syrup during cooking. To cook jam from cherry plum by this simple and quick recipe follows no more than 15 minutes, after which it can be poured over sterile containers and rolled up.
How to make jam from cherry plums in a multivariate?
After preparing the plum, put it in the water boiling in the bowl of the multivark and leave to cook until the skin on the fruits starts to crack. Drain the boiling liquid, quickly pour plum with ice water and return it back to the bowl. Fill the contents of the bowl with sugar in a 1: 1 ratio, turn on the "Baking" mode and leave the multivark for 40 minutes. Another hot jam pour on sterile jars and instantly roll with scalded lids. The rolled cans are turned over and left in the heat for a day, before being placed for storage.