● 1 kg red cherry plums
● 750 g sugar
● juice of 1 lemon
Wash the cherry plums well, slice in half and remove the seeds.
Tie the seeds we removed in a piece of cheesecloth.
Put the sliced cherry plums and the sugar in a pot with the seeds we tied in the cheesecloth.
Put the pot on high heat for 5 minutes, then lower the heat to medium and simmer until the jam has reduced, about 35-40 minutes.
Stir frequently so it does not scorch.
Just before turning off the heat, add the lemon juice and stir.
Allow it to rest and then store in glass sterilized jars.