Cherry plum jam

1. We sort out the cherry plum: we remove the damaged and rotten berries, we also remove the stems and twigs. Well, now mine. You can wash it under running water, putting the cherry plum in a colander, or pour the berries with water, wash them with your hands, drain the water. It is quite problematic to peel the cherry plum from the seeds, so at this stage we leave the berries as they are.

2. We put the prepared berries in a saucepan, pour a little water, send it to the fire. Cook over medium heat for 5-10 minutes from the moment of boiling. The cooking time directly depends on the density of the berries, the softer the cherry plum is, the less time it will take. You also need to make sure that all the berries are boiled evenly. Therefore, without leaving the stove, we mix the cherry plum to immerse those berries that have surfaced into the water.

3. When the berries become transparent in appearance, and immediately deform when pressed, you can turn off the fire. Cover the pan with a lid, leave for 20 minutes. Then we put the berries on a sieve, gently wipe. All the pulp will separate, and the bones and skins will remain on the sieve. Only you need to act carefully so as not to get burned.

4. Pour sugar into the resulting pulp and return to the fire. Cook for about 15 minutes, only the fire should be weak. The mass gurgles and can burn your hands, so stir gently. Then turn off the fire, let the alychev puree cool down, and then re-boil. It is recommended to boil at least three times, each time the jam will thicken. It is better not to boil the fourth time, since the color may darken too much, which is highly undesirable.

5. We fill clean sterilized jars with jam, roll them up hermetically. Sterilization of cans cannot be ignored, the shelf life of the delicacy depends on it. And jam can be stored in the cellar for up to two years!

Have a pleasant tasting!