Cherry plum jam for the winter: a recipe for making it at home
Cherry plum jam is incredibly bright and aromatic. It can be used not only for sandwiches, but as a decoration for desserts.
The only problem with making cherry plum jam is cleaning the seeds. In some varieties of cherry plum, it is almost impossible to separate the pit without losing a good half of the pulp. Therefore, most often cherry plum is cooked directly with the seeds. This somewhat lengthens the process of making jam, but alas, there is no other option.
Cherry plum is usually quite acidic, so sugar should be taken in a 1:1 ratio. But before adding sugar, you need to deal with the seeds.
Wash the cherry plum, put it in a saucepan, pour in water (about one glass).
Cover the pan with a lid and place on the stove, turning on the lowest gas. When the water in the pan boils, turn down the gas and let the cherry plum “languish” for 20 minutes.
This time is enough for the cherry plum to boil and the seeds to move away from the pulp.
Take a large sieve and grind the cherry plum, separating the skin and seeds.
Now you can add sugar and boil the jam until tender.
Since cherry plum is already sour, there is no need to add citric acid here, but cinnamon goes well with the aroma of cherry plum.
Pour the hot jam into prepared jars and roll up.
Cherry plum jam can be stored in a kitchen cabinet for up to a year without worrying about its safety.
How to make cherry plum jam for the winter, watch the video:
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