Jam from red cherry plum is an excellent preparation for the winter. I get it quite sweet, but if you want to leave a slight sourness, just reduce the amount of sugar used. Jam is perfect for desserts, pancakes, pies or just for tea.
Ingredients
- Cherry Plum (red with bones) – 2 kg
- Water - 1,5 glasses
- Sugar - 2 kg
Step-by-step cooking recipe
Wash the cherry plum and dry it slightly.
Put the enameled jam container on the fire, pour water and, stirring constantly, add sugar. Dissolve the sugar and bring the syrup to a boil.
When the syrup boils enough and becomes transparent, add the cherry plum. Using a wooden spoon, immerse the fruits completely in the syrup, turn off the heat and leave to infuse for 8-12 hours until completely cooled.
Then bring the jam to a boil again over low heat, remove from the heat and leave for another 8 hours. Repeat the procedure 1-2 more times. The syrup should noticeably thicken.
Put the completely cooled jam into sterile jars and twist.
