Do not neglect the cherry plum. You can cook a lot of goodies from it for the winter. Today we will focus in more detail on cherry plum jelly. With the addition of pectin, it thickens quickly, so you don't have to boil it for hours.
Ingredients
- Cherry Plum - 3 kg
- Sugar - 1,5 kg
- Pectin - 25 g
- Lemon juice - 100 ml
- Water - 500 ml
Step-by-step cooking recipe
Prepare the cherry plum and put it in a saucepan with water.
Simmer for 20 minutes.
Rub the soft fruits through a sieve to remove the seeds and peel.
Put the resulting puree into a saucepan, mix with 1.4 kg of sugar, cover with a lid and put aside for 1 hour.
Put on a slow fire and boil for 5-7 minutes.
Add lemon juice and pectin mixed with the remaining sugar.
Boil everything together for 5 minutes, put it in prepared jars and roll it up.
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