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Cherry plum jam with seeds without sterilization for the winter

0
360
Kitchen Russian
Calorie content 276.9 kcal
Portions 1 l.
Cooking time 15 h.
Proteins * 0.3 g
Fats * gr.
Carbohydrates* 69.5 g
* per 100 gr. product
Cherry plum jam with seeds without sterilization for the winter
Content

Cherry plum jam with seeds is not prepared because you do not want to deal with peeling berries. Such jam is an order of magnitude higher in taste than that made from peeled cherry plum. Jam is made from different varieties of cherry plum, but it is important that it is not overripe and retains its acidity. For reliable storage, sugar should be at least 60% of the volume of the workpiece and, on average, take in a ratio of 1: 1 to cherry plum. To preserve the integrity of the fruit, cherry plum is kept in syrup for at least 10 hours.

Ingredients

Cooking process

step 1 out of 6
First, select a good cherry plum for jam and measure the amount of fruit and sugar according to the recipe. Then rinse the cherry plum and pierce each berry with a sharp object in several places so that the peel does not burst during cooking.
step 2 out of 6
Cherry plum itself is dense and water is added to make jam. In a separate saucepan, boil the syrup using the calculated amount of sugar and water.
step 3 out of 6
Put the prepared cherry plum in hot syrup and leave for 10 hours to infuse. If you are limited in time, then it is enough to insist the cherry plum in the syrup until it is completely cooled.
step 4 out of 6
After the infusion time, bring the jam over medium heat to a boil.
step 5 out of 6
Remove all foam from the surface of the boiled jam. Boil it for 5 minutes and then turn off the heat. Leave the jam for 4 hours to cool and then re-boil over low heat until tender. Put some syrup on a saucer, if the drop does not spread, then the jam is ready.
step 6 out of 6
Pour hot jam into pre-sterilized jars, seal tightly with boiled metal lids and, after cooling, transfer them to a storage location.
Delicious and successful preparations!

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