The most delicious pitted cherry plum jam with whole slices

3.08.2018 Winter blanks

Sometimes weather or circumstances do not allow you to harvest in time. It is good to use ripe and soft fruits immediately for food - after all, they have completely gained sugar, they have become tasty and aromatic. They will make a good jam or jam. But few people dare to cook cherry plum jam, although in my arsenal there is the most delicious seedless recipe. Although they may not come out so solid, they will still taste good. It is cooked, of course, longer than “five minutes” - in three stages, but the result is worth it.

Ingredients for Jam:

cherry plum - 2 kg (1.5 kg pitted);
sugar - 1.5 kg;
water - 400 g.

From these products will come 3 jars of jam of 0.5 l

Making delicious cherry plum jam

Rinse the cherry plum, carefully break it into halves, pull out a bone and put it in a basin or pan.

Boil the syrup. To do this, pour water into sugar and boil over low heat for about 5 minutes so that it completely dissolves. Now you need to pour boiling syrup on halves of cherry plum, stirring slightly so that it spreads evenly and covers the fruit. Cherry plum should stand in syrup for about 6 hours. Better yet, do it in the evening and leave it all overnight. During the night, the halves are soaked in syrup.

After this time, the pelvis with cherry plum should be put on fire, let it boil and boil for 3-5 minutes. The fire should be very small, so that the halves boil only a little, otherwise they can boil. The foam that will appear in this case must be removed all the time.

After the plum is boiled for 5 minutes, put the pelvis off the fire and let it stand for about 6 hours. After this, you need to carefully strain the syrup through a colander. Halves of cherry plum should remain in a colander. This should be done very carefully so that they do not crumple. You can separate the halves from the syrup in another way - pull them out with a slotted spoon.

Now you need to boil the syrup. Pour the syrup into a separate bowl and boil it to the desired density. Cooking time depends on how juicy the cherry plum was and how liquid the syrup was and it can take from 40 minutes to 1 hour. Just keep in mind that when cooling, the syrup will become even thicker.

After the syrup restores to the desired consistency, you need to put halves of cherry plum in it and boil for 5-7 minutes. Pour boiling jam into hot sterilized jars, roll up and turned upside down, leave to cool.