To make jam, it is best to take fruits that are naturally rich in pectin. For example, jam from red cherry plum thickens very well and quickly, without any additives. I tell you how to cook it, and at the same time – how to get rid of the bones more conveniently.
Ingredients
- Cherry Plum (red) – 1 kg
- Water - 100 ml
- Sugar - 1 kg
Step-by-step cooking recipe
Fill the cherry plum with water, bring to a boil and boil for 20 minutes.
Rub through a sieve, add sugar and bring to a boil again.
Boil the jam for about half an hour or until the desired density, and roll it into sterile jars.
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