Cherry plum confiture - a simple recipe for the winter

In winter, many housewives use such thick pitted cherry plum confiture when baking delicious pies, pies made from yeast, shortbread and puff pastry. My simple recipe with step-by-step photos will tell you how to make this preparation for the winter.

Starting to prepare the workpiece, we need to stock up on:

• yellow cherry plum - 2 kg;
• water - 100 g;
• sugar - 1.5-2 kg (to taste);
• preserves - 1 package (for 2 liters of jam).

How to make cherry plum confiture

It’s good to sort through the cherry plum to get rid of spoiled berries, if any. Wash under running water. Pour our yellow plums into a convenient container and add water. Send to the fire until it boils, stirring constantly. This is necessary for uniform blanching of the berries.

Rub the soft berries through a sieve so that the seeds remain in it.

Pour the pulp into a convenient container, cover with sugar and put on fire.

Bring the plum confiture to a boil and set aside for about 3.5-4 hours.

After the confiture has cooled completely, you need to boil it again, adding confiture.

Confiturka is a gelling mixture based on apple pectin.Cook the preparation for no more than 5 minutes to preserve all the beneficial properties of plums.

Pour jam over prepared jars and roll it up with a special key.

Turn the jars over and wrap them in a warm towel. Leave until completely cool, then store in a cool place.

Yellow cherry plum confiture is stored for a long time, but is usually the first to go away. Its consistency is reminiscent of jelly, and its taste is like a kiss from the sun; it brings back memories of summer and gives not only sweetness, but also warmth. 🙂