● 1 kg yellow cherry plums (ripe and pitted)
● 1 kg sugar
● 400 g water
● zest and juice of 1 lemon
In a large pot, put the water and sugar and boil for 10 minutes.
Next, add the yellow cherry plums, the lemon juice and lemon zest.
Boil for 10 minutes, turn off the heat and leave it overnight.
The next day, put the pot on medium heat and simmer for 30-35 minutes until reduced.
Stir frequently so it does not scorch.
When the sweet is ready, remove from the heat, allow it to rest, and then store in glass sterilized jars.
Be the first to comment