Cherry plum jam with sugar syrup

In order to make syrup, we need a mixture of water and sugar. Stir into three glasses of one and a half kilos, and bring to a boil until the sugar crystals finally disappear in the resulting mixture.

We keep the washed cherry plum for three minutes in warm water at a temperature of 80 degrees. After that, we shift the cherry plum into a container with already cold water. After that, we poke the berries so that each has no more than three small holes.We take it out and put it in an empty saucepan, pouring half of the hot sugar syrup. We transfer it somewhere cooler, and leave it for hours, maybe two or three.

 Heat the cooled pan, with its contents, again. We need a temperature of 90 degrees. That is, almost boiling water. We try to balance on this value by holding out for five minutes. As soon as they pass, we return the jam back to coolness, cool down for almost half a day. 

We return it, add the syrup we have left, and boil it. For the last time, we carry the pan to cool down for several hours. We drag the jam back to the stove and cook at a low flame temperature until it becomes hot. 

 Next, we have only canning. Pouring into sterilized jars, battening them with lids. Cherry plum jam is ready to serve your kitchen at any time!