Pitted Cherry Plum Jam for Winter
A fragrant, smooth, and delicately flavored cherry plum jam. Cherry plums are small, sweet-tart, aromatic fruits that look and taste much like a plum—the main differences being their smaller size and where they grow. Like plums, they make all sorts of treats: jam, compotes, jellies, preserves, and they're great in desserts and baking. Cherry plums are rich in vitamins C and A, pectin, and organic acids.
Cooking method
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Step 1:
Cherry plum jam is more often made with the pits in, since they're fairly tricky to remove. But not everyone loves jam with the pits, and it's harder to use in baking. So if you're willing to put in a little effort to pit the fruit, you can make a wonderful pitted cherry plum jam. You can use cherry plums of any variety and color—yellow, red, or purple—depending on your taste and what's available.
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Step 2:
Use nice, ripe cherry plums so the finished jam comes out fragrant and sweet. Underripe fruit is very sour and lacks aroma, while overripe fruit is only good for making a smooth jam. Wash the cherry plums thoroughly, changing the water several times, and sort through them, discarding any rotten or spoiled fruit. Drain them in a colander and let the water run off completely.
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Step 3:
Carefully cut into each fruit with a knife and remove the pit. Transfer the cherry plums to a non-reactive (enamel) pot and cover them with the sugar. Drape a towel over the pot and leave it at room temperature for 5 hours. During this time the sugar will dissolve and the fruit will release its juice. After that, set the pot over the heat and bring to a boil.
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Step 4:
Skim the foam off the surface with a slotted spoon and cook for 5 minutes from the moment it boils, stirring constantly with a spoon or spatula so the sugar doesn't scorch on the bottom. Then take the pot off the heat and let it rest again for 5–6 hours at room temperature. After that, boil the jam for another 5 minutes. Repeat this whole process two more times.
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Step 5:
Meanwhile, prepare the jars. It's best to use small ones; wash them with a baking soda solution and sterilize them however you prefer—over a water bath, in the microwave, or in the oven. Boil the lids and dry them. Fill the jars with jam up to the shoulders and seal with the lids. Let the jam cool completely at room temperature under a blanket.
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Step 6:
Store the jam in a cool pantry. You can also serve it right away. Cherry plum jam is a great addition to breakfast or a base for desserts and baking. Enjoy!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cherry plum - 27 kcal/100g
