If you've ever cooked jam with bones - you probably know the fact that they give the delicacy a touch of tartness. Despite the pleasant taste, it's hard not to agree with the fact that the presence of pits in the fruit greatly complicates the eating of the jam itself and often causes an unscheduled visit to the dentist. Avoiding unpleasant consequences, preparing a delicious jam from the pitted alycha, we will help you and the following recipes.
Jam from red plum without seeds
Red cherry plum to taste is indistinguishable from its counterparts from the orange range, but the jam from it looks much more spectacular, standing out with its juicy ruby color. We will cook the jam in a very unusual way - in the oven, so the fruits will not lose their shape, they will not accumulate excess moisture and will retain more flavor.
Ingredients:
- red plum - 950 g;
- granulated sugar - 550 g;
- citrus juice (lemon or lime) - 25 ml;
- cinnamon stick.
Preparation
While the temperature of the oven reaches 150 degrees, prepare the plum, cutting it in half and removing the stone. We shift the halves of the cherry plums into a container that is suitable for placement in a heated oven, sprinkle with sugar, put cinnamon and pour lemon juice. We give the alyche to stand at room temperature for a couple of hours, and then we mix it to coat the halves as uniformly as possible with syrup, and put the container with the future jam in the oven. Cut an hour and a half and do not forget to stir fruit every 30 minutes. Ready jam can be cooled and tasted, and you can still hot spread out on sterile jars and roll up.
Jam made from cherry plums - recipe
Every lover of jam from cherry plum, and jam in general, knows the problem of this long fuss with the preparation and cooking of fruit, which discourages all the hunt to prepare preparations. Preparation for this recipe is not only a pleasant taste, but also simple and quick.
Ingredients:
- a plum (without a stone) - 900 g;
- granulated sugar - 860 g;
- 1/2 lemon;
- stars of badin - 3 pcs.
Preparation
Clearing the fruit from the bones, cut the flesh in half and fall asleep half of the sugar. We leave cherry plum juice for a couple of hours, and we cut the lemon itself into slices and quickly brew them in boiling water. Put the halves of lemon to a cherry in the syrup, pour the remaining sugar, put the sprouts of badyan and put the container with cherry plum on the fire. Cook the jam for about half an hour on medium heat, and then pour into cans and roll.
How to cook jam from a plum?
If you do not like the gruel, boiled almost puree fruit, then the following recipe is just for you. After cooking with this technology, cherry plum remains elastic, and the delicacy itself is viscous and fragrant.
Ingredients:
- cherry plum - 1,9 kg;
- granulated sugar - 1,5 kg;
- water 240 ml.
Preparation
Peel the fruit in an enameled container, cover with sugar and pour water. After stirring, leave cherry plum for the whole night, and put the sutra on the fire and cook the jam for about 3 hours.
Jam-puree from pitted cherry plums
Separating the cherry plum, blanch the pulp in boiling water for about 10 minutes. Soft halves of fruit rub through a sieve to get rid of a dense skin. The resulting cherry plum mix with sugar in equal proportions and place on medium heat. Cook the cherry plum until until it becomes thick.
In addition, jam from a plaster without pits can be made in a multivark. For this, a cherry puree should be boiled with sugar on the "Bake" for about half an hour. Ready-made delicacy can be cooled and poured over the bowls, and you can immediately, still hot, roll in cans.