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Thick cherry plum jam with seeds with whole berries for the winter

0
354
Kitchen Russian
Calorie content 276.9 kcal
Portions 2 p.
Cooking time 15 h.
Proteins * 0.3 g
Fats * gr.
Carbohydrates* 69.5 g
* per 100 gr. product
Thick cherry plum jam with seeds with whole berries for the winter
Content

The density of cherry plum jam is determined by calculating sugar per fruit weight, the number of cooking cycles followed by infusing the cherry plum in syrup and the duration of the last boil. Given these nuances, you can prepare such a jam of the desired texture. Any cherry plum is suitable for jam, but the most beautiful dessert will be yellow cherry plum with a thin and delicate skin.

Ingredients

Cooking process

step 1 out of 10
First, measure out the calculated amount of berries and sugar for making jam, because their correct proportion is important.
step 2 out of 10
Sort out the cherry plum, removing the stalks and damaged fruits, then rinse it.
step 3 out of 10
In order for the fruits to remain intact in the jam, they must first be blanched. Transfer the cherry plum to a colander and place in a large pot of hot water for 3-4 minutes.
step 4 out of 10
Then cool the blanched cherry plum quickly under running cold water.
step 5 out of 10
Use a fork or a toothpick to prick the rind of each cherry plum so that it does not separate from the pulp during cooking.
step 6 out of 10
In a separate saucepan, boil the sugar and water syrup. It should be exactly 70% to make the jam thick. Boil the syrup over low heat for 5 minutes.
step 7 out of 10
Put the processed cherry plum in a bowl for making jam and fill it with hot syrup. Leave the cherry plum in the syrup to infuse for 4 hours.
step 8 out of 10
After this time, carefully pour the cherry plum syrup into another saucepan and boil it for 15 minutes.
step 9 out of 10
Then re-pour the cherry plum with this hot syrup and leave for 4 hours. Repeat this procedure for boiling syrup and infusing cherry plum in it for the third time. After the third infusion, boil the cherry plum jam over low heat for 15 minutes, as much as possible so that the jam acquires a thick consistency.
step 10 out of 10
Thick jam from a whole cherry plum with a bone is ready. Pour it into sterile jars, seal it tightly and, after cooling, transfer it to storage in a cool place. Leave a little jam to taste.
Delicious and successful preparations!

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