Cherry plum marmalade

The proportions are arbitrary, but it is better to stick to the standard ones:

• For 1 kg of cherry plum;
• 700 g sugar;
• 70 g gelatin.

Rinse the cherry plum. Remove spoiled and rotten fruits. If they are simply overripe and burst, it’s okay, it will even taste better. After all, it is overripe fruits that contain the maximum amount of pectin and sugar.

Place the cherry plum in a pan, add half the sugar, pour half a glass of water and put the pan on the fire. Water is needed only to prevent the cherry plum from burning while it releases its juice. Well, you shouldn’t pour in all the sugar at once so that the syrup doesn’t thicken too quickly.

With continuous stirring, cook the cherry plum until soft, until the fruits have completely spread and the seeds have separated.

Prepare a sieve and grind the cherry plum puree through it. You need to get rid of the skin and seeds.

Separate 100 grams of syrup and dilute gelatin in it.

Pour sugar into the remaining syrup and place on low heat to simmer.

When the puree has reduced by about 1/3, add syrup with diluted gelatin.

Reheat and bring almost to a boil, but do not boil. Immediately remove from heat and stir vigorously to cool slightly.

You can use any containers that you like best as molds. Cover them with cling film and pour the puree into them.

Place the molds in the refrigerator for 4 hours. Remove the frozen marmalade from the molds, cut and roll in sugar.

A pleasant tea party with cherry plum marmalade is guaranteed.

In order for marmalade to be stored for a long time, it should be poured into sterile jars and closed, like any other preserved food. After all, no preservatives are added to homemade marmalade, and if you store it in the refrigerator unopened, it will need to be consumed within 10 days. It will simply deteriorate longer and it will be a shame.

Watch the video on how to make cherry plum jelly for the winter: