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Cherry plum jam with agar-agar

0
849
Kitchen Russian
Calorie content 149.1 kcal
Portions 1 l.
Cooking time 20 minutes.
Proteins * 0.1 g
Fats * gr.
Carbohydrates* 37.4 g
* per 100 gr. product
Cherry plum jam with agar-agar
Content

If you want to make a really thick, dense cherry-plum jam, we recommend adding agar-agar when cooking. It will provide excellent gelling, and after cooling the jam can be literally "cut into pieces". This jam is ideal for toasts, pancakes, cheesecakes for breakfast.

Ingredients

Cooking process

step 1 out of 8
My cherry plum is thoroughly washed, if there are spoiled fruits, we throw them away.
step 2 out of 8
We remove the seeds from the cherry plum. You can cut the fruit with a knife and remove the seeds with your hands, you can use a Chinese stick to "push" the seeds out of the whole cherry plum.
step 3 out of 8
Using a blender, puree the prepared seedless cherry plum.
step 4 out of 8
To get a uniform consistency of jam, rub the resulting puree through a sieve.
step 5 out of 8
Put cherry plum puree, granulated sugar, water and agar-agar in a saucepan. Mix and place on the stove.
step 6 out of 8
Bring the mass to the complete dissolution of sugar and to a boil. Then we reduce the fire and cook the jam for twenty minutes.
step 7 out of 8
Wash jars and lids and sterilize in any available way. Ready, hot, still liquid jam, pour it into sterile jars. Roll up the lids, let cool completely. We remove the jam for storage in a dark, cool place.
step 8 out of 8
After cooling, the jam thickens significantly.
Bon Appetit!

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