The southern edge of our vast country is richall kinds of fruits and berries, which are not so easy to find in other areas (in summer they are, but imported). Among them, one can safely refer to cherry plum - one of the varieties of plum, very fragrant, sweet or sour-sweet, depending on the variety. This berry is not just tasty, it is also useful. So if you want, along with pleasure, to receive and benefit, then it is worth including it in your diet - a good supply of vitamins and minerals is provided to you. And what a magnificent jam from cherry plums (with and without bones) can be cooked! In the winter, a jar of such delicacy will be a real treasure!
If you are a supporter of the rule "fast andit's hard to make bother with pulling out the bones from these fruits - it's not easy to do this, so it's better to simplify your work and prepare the berries whole: the taste will only benefit from this: there will be two recipes: First, we'll look at how to make cherry jam from the traditional way, and then try a more spicy version.
First we will prepare the necessary ingredients. There will be a few:
We wash and sort out the fruits so that they do not get caught.spoiled. We shift the plum into a large bowl. From the specified amount of sugar and water, cook the syrup, which we pour the berries. Do it better directly at night (and in the morning immediately boil) or withstand about 6 hours. Preparation of jam from cherry plum occurs in intervals: keep on fire for no more than 15 minutes, stirring occasionally and taking off the foam, then again to stand for 6 hours and again to cook. So repeat the times. 3. If the bubbles on the surface of the jam began to get bent to the center, then it is ready. And the result should be the following: transparent syrup and whole berries of cherry plum. Now you can sterilize jars, lay out the workpiece and roll it up. The most important thing is to stay away from temptation and not to stock up the stock without waiting for the winter.
Jam from cherry plums is prepared withaddition of other components. So, for example, this berry perfectly combines with badan. This spice for flavor and taste is very similar to anise and is used in the preparation of various products, including chicken and vegetables, for flavoring liqueurs and even chewing gum. We will add it to our jam from cherry plum. With the bones, again, we will not bother, leave the whole berry.
First, take a half of lime, cut itlobules (here the bones can be removed) and blanched in half a glass of water for 5 minutes. This is necessary in order for it to become softer. Then fall asleep 1 kg of cherry plum (500 g) and leave for 2 hours, so that the berries let the juice. Then we put on a slow fire, add as much sugar, 3-4 stars of badjan and lime. Bring the jam to a boil, and then cook until ready for about 20 minutes. We pour out on prepared banks in a hot kind and close them with lids.
Jam with cherry plums, cookedin this way, like lovers of spices. The aroma is delicious, and the taste is very pleasant, with sourness and slight bitterness from lime. By the way, for the first recipe, yellow cherry plum is best, and for the second - purple. Each of them is tasty and interesting in its own way. Try both!
