Cherry Plum Jam
A tangy jam to brighten your table all year round!
Katerina
Recipe author
Cherry Plum Jam
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 %
48 g
192 kcal
GI:
8
/
0
/
92
- So, we're getting ready for winter :) Pickles, preserves… Today we're making cherry plum jam. It comes out really tasty and bright. But I'll warn you right up front: you'll have to put in some serious work for it. Stock up on patience and time! Still, I'd say give it a go—especially since we're only making about 3 quarts of jam, so you won't wear yourself out too badly. The recipe looks simple enough. Wash the cherry plums. Set a pot of water on the stove and bring it to a boil. Drop the cherry plums into the boiling water and watch for the moment the skins start to split. Immediately pull them off the heat and run them under cold water. And this is where the tricky part begins… you have to peel each plum and remove the pit. There's no shortage of tips online—pressing them through a sieve or a colander. None of that worked for me, so I did it by hand. Done. The easy part is left. Cover the fruit with the sugar, stir it well, and put it on the stove. Once it boils, cook for 5 minutes, then let it cool. Bring it back to a boil, cook for 5 minutes, and cool again. Then repeat that step one more time. Get your jars ready and pour in the jam. And come winter, we'll treat ourselves to rolls with cherry plum jam, washed down with a nice cup of tea :)
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
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