Are you planning to cook cherry plum for the winter, but there is no sugar? It doesn't matter, delicious jam can be cooked without it. It turns out especially well if the fruits themselves are sweet enough. Citric acid will perfectly cope with the role of a preservative.
Ingredients
- Cherry Plum - 2 kg
- Water - 300 ml
- Citric acid - on the tip of the knife
- Lemon zest - 0,5 tsp.
Step-by-step cooking recipe
Wash the cherry plum, peel it from the seeds and pour it into a deep saucepan with a thick bottom.
Pour in water, cover with a lid and simmer for 20 minutes after boiling.
Add lemon zest, citric acid and boil for another 2 minutes.
Arrange the jam in sterilized jars, close the lids and leave for 1 day in a warm place.
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