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The wild plum jam with mint and vanilla tastes heavenly fruity, tart and less sweet than the classic jams. You can make it with or without preserving sugar. It is ideal as a sweet spread, fruity sauce or aromatic pastry filling. You can find a detailed cherry plum jam recipe with the exact quantities and step-by-step instructions here at the bottom.
Tart fruity and aromatic
The cherry plum jam, just like the sour cherry jam or rhubarb jam, is ideal for all lovers of sour jams. It tastes particularly fruity and not very sweet. Mint and vanilla give it a fine aroma.
By the way, my apple jam with vanilla is also very aromatic.
Cherry plum jam with preserving sugar
Just like my strawberry jam, blackcurrant jam and strawberry rhubarb jam, I made the wild plum jam with ordinary sugar and apple pectin**.
Alternatively, you can make it with preserving sugar 2:1. To do this, replace the sugar and pectin together with the same amount of preserving sugar in the recipe below. For 1800 g cherry plum puree you need 900 g preserving sugar 2:1.
How to serve and store?
The cherry plum jam is delicious on bread for breakfast. Spread it on
The wild plum jam is also ideal for pancakes. Serve it for example with
As a topping on
- desserts,
- yogurt,
- cereals,
- plombir ice cream
it is just as delicious.
Besides, you can fill with the cherry plum jam various pastries, such as
Store the jarred cherry plum jam in a cool and dark place. You should store already opened preserving jars** with the jam in the refrigerator.
Where can I get cherry plums?
In Germany you can pick cherry plums in some orchards. You can also get them from your local farmer.
I used yellow wild plums in the recipe. But you can also use red fruits.
This wild plum jam is
- heavenly fruity,
- tart,
- fine – just like the apricot jam,
- delicious,
- aromatic,
- vegan,
- with twice as much fruit as sugar,
- without preserving sugar – or with preserving sugar 2:1 possible,
- easy and quick to make,
- delicious on bread, with pancakes, in desserts or pastries.
Cherry plum jam recipe without preserving sugar
My cherry plum jam recipe, which you can find here at the end of the post in the recipe box, comes without preserving sugar. How you make the jam with preserving sugar, I have described to you here above.
First, boil cherry plums for about 10 minutes until the stone has separated from the pulp. Then strain it through a sieve to remove the stones.
Return the pulp to the pot and add sugar mixed with apple pectin. Add peppermint and vanilla to taste.
Boil the cherry plum mix for about 3 minutes and fill the jam into sterilized preserving jars.
How to make wild plum jam: tips and tricks
- You can replace sugar and apple pectin together in the recipe with the same amount, i.e. 900 g, of 2:1 preserving sugar.
- If you use pectin, make sure when buying it that it is pure apple pectin without sugar or other additives. For this you can study the list of ingredients on the packaging.
- You can adjust the amount of peppermint and vanilla according to your taste.
Did you make the cherry plum jam according to this recipe? I’m looking forward to your results, your star rating and your comment here below on how it turned out and tasted.
Looking for more fruity recipes? Try some more:
- Mango sorbet with basil – sugar free 3 ingredient recipe
- Cherry vareniki – fruity summer dumplings
- Raspberry lemonade recipe – how to make sugar free
Cherry plum jam / Wild plum jam
Equipment
- sterilized preserving jars or screw jars
Ingredients
- 1800 g pitted cherry plums (approx. 2500 g cherry plums with stone)
- 865 g sugar**
- 35 g apple pectin**
- 10 peppermint leaves fresh
- 1/3 tsp vanilla bean**
Instructions
- Put approx. 2500 - 2700 g cherry plums with stone in a large saucepan and mash them a bit with a potato masher.
- Heat the cherry plums slowly over low heat while stirring until enough juice has formed.
- Now bring the cherry plum mix to a boil, adding peppermint leaves, and simmer, stirring occasionally, for about 10 minutes, until the fruit is cooked through and the stones have separated from the flesh.
- Pass the cherry plum mix through a sieve, weigh out 1800 g of fruit puree, and return it to the saucepan.
- Mix sugar with apple pectin, add it to the fruit puree together with vanilla and stir.
- Bring the fruit puree to a boil while stirring and boil it bubbling for about 3 minutes.
- Immediately fill the hot wild plum jam into sterilized canning jars or screw jars to the brim, close them, put them on the lids and let them cool.
Notes
- Sugar and apple pectin together can be replaced by the same amount, i.e. 900 g, of preserving sugar 2:1.
- You can adjust the amount of peppermint and vanilla to taste.
- Note the detailed tips and tricks for making the cherry plum jam at the top of the post.
If you are using Pinterest, you can pin the following picture:
