The combination of blackthorn and cherry plum gives the jam a harmonious sweet and sour taste, moderate astringency and original coloring. Each fruit has its own value, unique composition. "Prickly plum", as the thorn is also called, contains many tannins and aromatic substances, "splayed plum" (cherry plum) is rich in vitamin C and carotene. Thorn and cherry plum products are a rich source of pectin. When processing berries, it is important to preserve their valuable nutritional properties.
It is necessary
-
- 8 kg of cherry plum and blackthorn fruits;
- 2 teaspoons of baking soda;
- 1 liter of water;
- 2 glasses of plum broth;
- 6 kg of sugar.
Instructions
Step 1
Take about 8 kg of ripe fruits of the correct shape - a purple-black variety of thorns and a light-colored cherry plum. Overripe plums quickly lose their shape when cooked, and unripe ones do not differ in the richness of their flavoring and aromatic bouquet.
Step 2
Blackthorn and cherry plum are often prepared with seeds. However, if you are going to keep the workpieces in a cool place for more than a year, you should cut the fruits in halves and free them from seeds. When stored for a long time, stone fruits release harmful hydrocyanic acid.
Step 3
Rinse the sorted raw materials thoroughly in running water, tear off the stalks and prick each berry with a toothpick. Put the fruits in a solution of baking soda (2 teaspoons per 1 liter of water) and keep in it for 20-25 minutes so that cherry plum and blackthorn do not crack during heat treatment.
Step 4
Drain the soda solution through a colander and rinse well with cool water. Let the liquid drain completely. Now it is recommended to balance the berries - place them in an enamel container and pour boiling water over them. After 3-4 minutes, drain the hot water.
Step 5
Prepare sugar syrup on the basis of the plum broth left after balancing. Stir 1 cup of liquid with 4 kg of granulated sugar and place the dish with the solution over medium heat. Stir the sugar mixture thoroughly until it is completely moistened.
Step 6
Pour in 1 more glass of broth and add 2 kg of granulated sugar. Stir vigorously and cook until thick and completely homogeneous.
Step 7
Fill the thorns and cherry plums with the syrup, spreading it evenly over the surface of the berries. Bring the jam to a boil and simmer for 5 minutes. After that, turn off the stove and leave the fruits to cool completely.
Step 8
Repeat the procedure - boil the syrup with berries and boil for another 10 minutes, then refrigerate. The color of the syrup should become darker and richer. For the last time, bring the blackthorn and cherry plum jam to a boil, hold it on the hot stove for a couple of minutes and turn it off.
Step 9
Spread the cherry plum and blackthorn on sterile dry jars with a boiled slotted spoon, then pour over the syrup. Usually, when cooking plum jam, plums give a lot of juice, and the sweet pomegranate liquid remains in excess. It can be used as a berry sauce for pancakes, ice cream and other desserts.
