Cherry Plum Jam
Description
A simple canning recipe without unnecessary fuss. Because cherry plum is a very sour fruit, only the fruit pulp is used for the jam; the skin and pits are removed. First, it is best to boil the fruit until soft, then rub it through a sieve and only then add sugar. Keep in mind that you will need a lot of sugar, but you can add ground cinnamon, vanilla sugar, or orange or lemon zest. Be sure to taste the jam before filling the jars. It will thicken after it cools. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Prepare the listed ingredients. Sort through the cherry plums, discarding any spoiled fruit. If desired, remove the stems from the fruit.
- 2
Step 2
Pour the cherry plums into a bowl or salad bowl and cover with cold water. Rinse several times to remove dust and dirt from the fruit.
- 3
Step 3
Then drain the water and transfer the fruit to a kazan or a pot with a non-stick bottom. Place the pot on the stove and bring everything to a boil over medium heat. Do not add water! Reduce the heat and stir the mixture; the fruit will release juice and cook down in it. Simmer the cherry plums for about 15–20 minutes, stirring occasionally.
- 4
Step 4
Once all the fruits have burst open and exposed their fragrant flesh, turn off the heat and let the mixture cool slightly for 15–20 minutes.
- 5
Step 5
You can leave the mixture to cool at room temperature overnight; it will become richer in flavor and more colorful.
- 6
Step 6
Then, using a colander or a metal sieve, rub the cherry plum pulp through in batches with a spatula or spoon. You will not need the pomace; you can use it later to make compote. What matters is the cherry plum purée for the jam.
- 7
Step 7
Pour it back into the kazan or pot and add the granulated sugar. Place the container on the stove and gently stir everything together.
- 8
Step 8
Simmer the jam for about 15–20 minutes over medium heat, covering the pot with a lid so the mixture does not splatter everywhere. It will bubble, so you can lower the heat a little. Stir it from time to time so it does not scorch on the bottom. At this stage, add sweet spices and seasonings.
- 9
Step 9
Scald the jars and lids with boiling water, pour the colorful cherry plum jam into the containers, filling to the brim. You can turn off the heat now so the mixture does not bubble.
- 10
Step 10
Tighten with hot lids by screwing them on or using a canning key, and leave at room temperature to cool. Then move the jars to a pantry, basement, or cellar until winter. Set aside a little jam to taste. Enjoy your meal!