Cherry plum jam with seeds

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   How to make cherry plum jam with seeds for the winter? Prepare the necessary ingredients. You can use any variety of cherry plum, yellow or red, the main thing is that it must be ripe and sweet.

2. STEP 2

   

   Sort the cherry plum, remove spoiled and rotten fruits. Rinse the fruits under running water and place in a colander to drain the water from the berries. Pour water into a saucepan and bring it to a boil. Dip the cherry plum into it. It’s more convenient to do this directly in a colander. Please note that it is better to use a metal or fireproof silicone colander for these purposes; plastic ones may begin to melt. Keep the cherry plum in boiling water for about 5 minutes, then remove.

3. STEP 3

   

   To keep the fruits in the jam intact and not burst when poured with syrup, each fruit must be pierced with a toothpick. But even if they fall apart during cooking, this will not spoil the taste of the jam. Only the appearance will change. It will even be more convenient to remove the seeds when the jam is eaten.

4. STEP 4

   

   Prepare sugar syrup. Pour water into the pan and add the measured amount of sugar. Bring the water to a boil, stirring constantly with a spoon until the sugar is completely dissolved. When the sugar has dissolved, remove the pan from the heat.

5. STEP 5

   

   Transfer the cherry plum into a metal container that does not oxidize from fruit juice, fill it with syrup and leave at room temperature for 3 hours. Then put it on the fire, bring to a boil and cook for about 30 minutes over medium heat. While the jam is preparing, sterilize the jars and their lids in a way convenient for you.

6. STEP 6

   

   Place the jam in sterilized jars and seal them. Let the jam cool and store it in a cool place.

7. STEP 7

   

   Bon appetit!

Comments on the recipe

Natalia M

20.09.2023

4.9

I made cherry plum jam with seeds for the winter. My cherry plum is dark and not very sour. I used 300 g less sugar, I like this peculiar sourness. I pricked the cherry plum in several places and poured hot syrup over it. At the same time, the syrup immediately began to turn dark red, and the skins of the fruit burst. I concluded that the syrup should have been cooled first. But this incident did not upset me, some people here love “naked” cherry plums, but I prefer those same skins. In my opinion, they are the most delicious and pleasant to chew). I kept the fruit in syrup in the refrigerator overnight, and in the morning I boiled the jam for about 40 minutes and put it in jars. The cherry plum jam was made with a richly colored liquid syrup. And the fruits themselves are transparent and very appetizing! Fragrant and tasty jam!