Cherry Plum Jam in Sugar Syrup
Easy to make, very tasty, and great as a filling for desserts. Cherry plum jam isn't just delicious—it's good for you, too.
caramel
Recipe author
Cherry Plum Jam in Sugar Syrup
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
50 g
201 kcal
GI:
4
/
0
/
96
- To make the syrup, you need a mix of water and sugar: stir 1.5 kg of sugar into 3 cups of water and bring to a boil until the sugar crystals have completely dissolved. Hold the washed cherry plums for three minutes in warm water at 175°F (80°C), then transfer them to a container of cold water. Next, prick each berry so it has no more than three small holes. Take them out and put them in an empty pot, pouring over half of the hot sugar syrup. Move it somewhere cooler and leave it for a couple of hours—two or three is fine. Reheat the cooled pot and its contents, this time to 195°F (90°C), almost boiling. Try to hold it there for five minutes. Once they're up, return the jam to a cool spot to rest for almost half a day. Bring it back, add the rest of the syrup, and boil it. One last time, set the pot aside to cool for several hours. Then return the jam to the stove and cook over low heat until hot. All that's left is canning: pour it into sterilized jars and seal them with lids. Cherry plum jam is ready to serve your kitchen anytime!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cherry plum - 27 kcal/100g
- Water - 0 kcal/100g
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