Categories
Blanks for the winter
  1. home
  2. ➠
  3. ➠
  4. ➠ Thick seedless cherry plum jam for the winter

Thick seedless cherry plum jam for the winter

0
732
Kitchen Russian
Calorie content 149.1 kcal
Portions 1.5 l.
Cooking time 60 minutes
Proteins * 0.1 g
Fats * gr.
Carbohydrates* 37.4 g
* per 100 gr. product
Thick seedless cherry plum jam for the winter
Content

It is sometimes difficult to separate the cherry plum pulp from the seeds, since in some of its varieties the delicate inner mass simply grows to the bone. The solution to the problem is steaming the fruit. After this procedure, the cherry plum can be rubbed through a sieve, and the seeds and skin will be separated without problems. Further, it remains to boil the resulting puree with sugar.

Ingredients

Cooking process

step 1 out of 6
We wash the cherry plum fruits, cut off the stalks. Place the cherry plum in a saucepan and pour in water to cover the fruit. We put it on the stove. Bring the water to a boil. We steam the cherry plum over low heat for ten to twelve minutes.
step 2 out of 6
Then we put the boiled fruits on a sieve. Let the liquid drain. We rub the cherry plum through a sieve, thus separating the seeds and getting a homogeneous puree.
step 3 out of 6
Place the resulting puree in a saucepan, add granulated sugar. The proportion of sugar and puree should be 1: 1. We mix. Put on the stove and bring the puree to a boil, stirring occasionally.
step 4 out of 6
Boil the jam until thick for fifty to sixty minutes. The mass should become thicker. Stir during cooking.
step 5 out of 6
Wash the jars and lids, sterilize them. Pour the finished hot jam into sterile jars. Close with lids, let cool completely.
step 6 out of 6
We remove the jam for storage in a cellar or refrigerator. After cooling and cooling, the jam becomes thicker.
Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *