● 1 kg ripe yellow cherry plums
● 750 g sugar
● juice of 1 lemon
Wash the cherry plums well, slice in half and remove the seeds.
Put the sliced cherry plums and the sugar in a pot with the seeds we removed, tied in a piece of cheesecloth.
Put the pot on high heat for 10 minutes and bring to a boil, remove any foam from the surface with a spoon, and then lower the heat to medium.
Simmer until the jam has reduced, about 30-35 minutes.
Stir frequently so it does not scorch.
Once the jam has thickened, turn off the heat and allow the jam to rest for a bit and then store in sterilized jars.
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