Plum Jam: A Culinary Discovery for Making Desserts

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Jam from cherry plum has an incomparable, moderately sweet taste. Many housewives like to cook buns, rolls and pies from this product. But if children's hands get to the jar stored for baking, your family runs the risk of being left without branded desserts. Therefore, hide cherry plum jam prepared for the winter in a secluded place, preferably away from children's eyes. Well, how to cook this dish, we will tell in our article.

Technologically complex process

There's no denying that making jam is a rather time-consuming process. You will have to stock up on time, patience and make some efforts. True, the result will exceed all expectations. If you do everything right, you will end up with a beautiful, noble amber-colored cherry plum jam. We will provide a recipe with a photo below. The consistency of the dish at the exit should resemble marmalade.

What ingredients will be needed for cooking

So, to prepare an unsurpassed dessert, we need the following components:

• yellow cherry plum - 1 kilogram,
• granulated sugar - 1 kilogram;
• water - 200 ml.

If you have a lot of cherry plum, then you can safely double the proportion or the second. Glancing at the list of products, the housewives will ask in bewilderment: what, in fact, is the difficulty? However, the most "interesting" awaits you from the very beginning, even at the stage of fruit processing. Cherry plum jam will turn out delicious only if you remove the stone from each fruit and remove the skin. Despite the fact that cherry plum belongs to the genus of plums, the stone does not get so easily, and in order to get rid of the "insides", you will have to cook the fruits a little. Try to choose only ripe fruits, the taste of the dish at the exit depends on it. But substandard fruits can be used.

Preparation of fruits

First, cherry plum must be sorted out, washed and put into an enamel basin. Add a glass of water to the container and put on a small fire, bring to a boil and do not forget to stir. Fruits cook quickly, so check 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 discard the cherry plum along with the juice. Rub the resulting mass with your hands so that the pulp comes out of the sieve and forms a fruit puree, fluffy and very fragrant. It remains to throw away the bones and cake, andput the resulting mass back on fire.

Jam from cherry plum without stones: the cooking process

Immediately add sugar to the fruit mass and gently stir with a wooden spoon. Put the brew only on a slow fire, otherwise you risk spoiling the product. While the jam is being cooked, do not leave it for a minute and stir all the time, in no case should it burn. The foam that appears on the surface must be removed immediately. As soon as you see that the cherry plum jam has boiled down and thickened a lot, then it's time to take it off the fire. Transfer the finished dish to sterilized jars while hot. Now fragrant amber jam can be rolled up, let it cool and put in a cold place.

Plum Jam: Cinnamon Recipe

Traditionally, we are used to using yellow cherry plum for harvesting for the winter. However, in nature there are some varieties of this tree. In addition, red cherry plum jam will be a real discovery for many chefs. Since the fruits are quite small, it is better to pit them in the way we indicated in the first recipe, through a sieve. But if you have a thin and sharp knife to perfection, you can try to cut the stone along with the adjacent pulp. If you take 1 kilogram of fruit, after removing everything unnecessary, you should get approximately 600 grams of product. Well, now we will announce the entire list of the necessary ingredients:

• red cherry plum (pitted) - 600 g;
• granulated sugar - 200r;
• cinnamon - 1 stick.

Cooking process

Take a heavy-bottomed saucepan and place the processed fruits and sugar in it, and put a cinnamon stick on top. Place the pot over medium heat and, stirring regularly, bring to a boil. Then reduce the heat and cook, stirring constantly and remembering to remove the foam. This is necessary so that the finished product is not subject to acidification during storage in winter. In addition, in addition to coagulated proteins, the foam may contain various debris. That is why it is customary to delete it.

Plum jam, the recipe of which you see, should be cooked for a long time, approximately 45 minutes. However, a visual assessment of the process will not interfere. So, the consistency of the jam should be dense and thick, and the foam will no longer form along the edges of the pan, gathering exclusively in the center. If you have a cooking thermometer in your kitchen, you can use this device to be sure. If the cherry plum jam, the recipe of which we are now providing you with, is ready, the thermometer will give 104 degrees.

Final stage

Now you can remove the cinnamon stick from the finished dish and immediately, hot, pour the jam into pre-prepared sterilized jars. Roll up the containers with lids and turn them upside down on a kitchen towel. You can also cover the jars with two or three more kitchen towels or a thin blanket until they are completely cool. The container is turned over to its normal position after it has completely cooled. Such a jamseedless cherry plum can be stored for up to six months in a pantry or any other place that has room temperature. And after the expiration of the specified period, the jars can be removed in a cold place. Unless, of course, you've had dessert before then.

Interesting facts

Plum plum belongs to dietary products due to the low sugar content in the fruit. That is why many people do not like to eat these fruits raw, believing that they are overly acidic. In yellow cherry plum there is more ascorbic acid, and in red and blue there is more pectin, tannins are also contained there. This means that red cherry plum jam thickens much faster and requires less granulated sugar.