We prepare jam from cherry plums with bones on two recipes

The southern edge of our vast country is rich in all sorts of varieties 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 get 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 a plum (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 and tasty," you do not want to bother with pulling out the bones from these fruits - it's not easy to do it. Therefore, it is better to simplify your work and prepare the berries whole: the taste of this will only benefit. The recipe will be two. First, we'll look at how to make a jam from cherry plum in a classic way, and then try a more spicy version.

First we will prepare the necessary ingredients. There will be a few:

• Cherry plum - 1 kg;
• Water - 500 ml;
• Sugar - 1-1,3 kg;
• "Lemon" - a little (to taste).

We rinse and sort out the fruits so that the spoiled do not fall. We shift the plum into a large bowl. From the specified amount of sugar and water, cook the syrup, which is filled with berries. Do it better directly at night (and in the morning immediately boil) or withstand about 6 hours. Preparation of jam from cherry plum takes place in intervals: keep on fire for no more than 15 minutes, stirring occasionally and taking off the foam, then again withstand 6 hours and again cook. So repeat the times. 3. If the bubbles on the surface of the jam started to get to the center, then it is ready. And the result should be the following: transparent syrup and whole berries of 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 are prepared with the addition of other ingredients. So, for example, this berry perfectly combines with an apple. 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 bones, again, we will not bother, leave the whole berry.

To begin with, take a half of lime, cut it into slices (here the bones can be removed) and blanch in half a glass of water for 5 minutes. This is necessary in order for its peel to become softer. Then we fall asleep 1 kg of cherry plums with sugar (500 g) and leave for 2 hours, so that the berries let the juice. After that 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.

The jam from cherry plums, prepared in this way, will be liked by lovers of spices. The aroma is delicious, but the taste is very pleasant, with sourness and light bitterness from lime. By the way, for the first recipe, yellow cherry plum is best, and for the second one - purple. Each of them is tasty and interesting in its own way. Try both!