Incredibly bright in every sense, yellow cherry plum jelly goes well with cookies and other desserts. And it's also a great way to keep the summer mood for the whole winter. I choose only the ripest fruits to get a rich and juicy taste.
Ingredients
- Cherry Plum (yellow) – 1.5 kg
- Water - 200 ml
- Sugar - 1 kg
Step-by-step cooking recipe
Fill the cherry plum with water, boil for 15-20 minutes and rub through a sieve.
Add sugar to the puree and bring to a boil again.
Cook the jelly for about 30-40 minutes on low heat and roll it into sterile jars.
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