Cherry plum jam at home flies even faster than from an ordinary plum. It turns out not so sweet, with a subtle sourness characteristic of this particular fruit. At the same time, the density is preserved due to the high content of pectin.
Ingredients
- Cherry Plum - 2 kg
- Sugar - 1 kg
- Citric acid - 0.5 tsp.
Step-by-step cooking recipe
Remove the seeds from the cherry plum, cover it with sugar and cook for 40 minutes until soft on low heat.
Rub the jam through a sieve, bring it to a boil again and cook for another 15 minutes.
Add citric acid and roll it into sterile jars.
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