Yellow cherry plum jam

Let's prepare cherry plum for jam. The berries should be ripe, not spoiled, but at the same time not soft. Otherwise, it may affect the taste of the finished jam and spoil it. We will put the cherry plum in a large basin or bowl and fill it with cool running water. Then thoroughly wash the berries from dust and dirt. The seeds from the fruit can not be removed, since this process takes a lot of time and does not particularly affect the taste of homemade jam.

After the cherry plum has been washed, we will throw it into a metal colander and drain the excess liquid.

Pour water into a large diameter saucepan (so that a colander enters it) and put it on the stove. On medium heat, bring the water almost to a boil (but do not boil!), make the fire less and put a colander with cherry plum in a saucepan for 3-4 minutes. After we wash the berries under a stream of cold water. Using a fork with sharp teeth, we will make punctures in the cherry plum.

Cook sweet syrup for jam. To do this, mix water and sugar in a saucepan, stir and put on the stove. Over low heat (so that the sugar does not burn), bring the contents of the pan to a boil and cook for about 5 more minutes. Then pour the resulting syrup over the pierced cherry plum. Let's soak the berries in this syrup for 4 hours.

Again, pour the syrup back into the pan and boil it over low heat for 15 minutes from the moment of boiling. After that, the syrup will become much thicker and denser in consistency.

Pour the cherry plum syrup again and keep the berries in it for 4 hours.

After the specified time, we will put the cherry plum together with the syrup on the stove, bring it to a boil and cook it over low heat for about 10-15 minutes. Then remove the pan from the heat.

Then let the jam cool down and pour it into sterile jars, close with sterile lids. A little jam, of course, we leave for trial, and the rest we put away for storage.

Delicious amber jam from yellow cherry plum is ready! You can start tasting!