There are dozens of ways to make cherry plum jam. This time I suggest you try a fragrant thick jam without seeds. Depending on which variety of cherry plum you take, the blanks turn out to be completely different in taste.
Ingredients
- Cherry Plum - 500 g
- Sugar - 350 g
- Water - 100 ml
Step-by-step cooking recipe
Disassemble the cherry plum into halves and remove the bones.
Add water. Bring to a boil and cook until the skin starts to peel off.
Grind the workpiece through a sieve and bring it to a boil again.
Add sugar and boil the jam to the desired thickness over low heat.
Roll it up in sterile jars.
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