Quick Cherry Plum Jam
Description
A canning recipe without unnecessary complications. I simply adore the slightly tart taste of cherry plums and preserves made from them, so I try to put up as much as I can for winter; thankfully, getting these fruits is not a problem where we live. But making jam from them is quite labor-intensive and usually happens in several stages with 3–4 hours between them, so overall you have to spend a whole day to get your favorite treat. Fortunately, I recently found an excellent recipe for quick cherry plum jam that suits me in every way: the simplicity and ease of preparation, and the final taste of the jam itself. Thanks to star anise, it turns out incredibly fragrant and spicy, and lime adds a light bitterness to the flavor. So now that you know how to jar quick cherry plum jam, you can save time on preserving and spend it instead relaxing with family and friends. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
First, we wash the plums, cut each fruit in half and remove the pit, then cut the halves into several more pieces and place them in a deep saucepan or basin.
- 2
Step 2
Pour half of all the sugar into the container with the cherry plums and leave for a couple of hours so the fruit releases its juice. While the cherry plums are macerating, slice the lime into rounds, remove the seeds, and blanch the lime in boiling water for 5 minutes so the peel does not toughen when you cook the jam.
- 3
Step 3
When enough juice has formed, place the bowl with the plums over low heat and start warming the contents. Add the remaining sugar to the plums, then add star anise and slices of blanched lime. Cook the jam for 15–20 minutes after the liquid comes to a boil.
- 4
Step 4
Pour the hot jam into sterilized jars and seal them tightly with lids. Leave the jars under a blanket until they have cooled completely.