Delicious seedless cherry plum jam for the winter
The cherry plum jam proposed in this recipe is not cloying, has a thick consistency, and has a slight sourness. Cardamom adds nobility to the preparation and gives a pleasant, subtle aroma. If you have a sweet tooth, then when making jam you just need to add a little more sugar.
In general, using the cooking method proposed in this step-by-step photo recipe, act according to your taste preferences and the cherry plum jam will turn out exactly as you need.
To prepare you need:
- yellow cherry plum 1 kg;
- cardamom 2 pcs.;
- sugar 1 kg.
How to make cherry plum jam at home
We thoroughly wash the cherry plum, remove leaves and debris, and place it in a saucepan. There is no need to remove the pits, then rub the cherry plum through a sieve anyway. Pour water so that it covers the cherry plum by about 1/5. Place on the stove and wait for active boiling. Boil over low heat until the fruits are no longer hard.
Cool until warm and grind through a sieve.
Add sugar and slightly crushed cardamom to the cherry plum puree. After boiling, cook for 10 minutes, skim off any foam that has formed. Let cool. You need to do this cooking several times until the mass is the thickness you need. Remove cardamom from the finished product and pour into prepared jars, roll up the lids.
Even a novice cook can make this jam from yellow cherry plum; the recipe is quite simple, but very tasty.
This thick cherry plum jam can be used to spread cake layers, make a filling for pies, and simply eat it, generously spread on a bun.
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