● 500 g yellow cherry plums (ripe and pitted)
● 500 g apricots (ripe and pitted)
● 50 kg sugar ● zest and juice of 1 lemon
● 500 g sugar
Wash the fruit very well and cut into small pieces.
Put the fruit in a pot and add the water, the sugar, and lemon juice and zest.
Cover the pot and leave for 4 hours for the sugar to dissolve and for the fruit to release its juices.
After the 4 hours put the pot on medium heat, boil for 15 minutes for the fruit to soften and then remove the pot from the heat.
Puree the fruit in the blender to desired consistency.
Put the pot back on medium heat and simmer for 40-45 minutes until the jam has reduced.
Once the jam is ready, turn off the heat, allow it to rest and store in glass sterilized jars.
To see if the jam has the desired consistency, put some on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the jam is ready.