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Honey jelly from cherry plum

Russian cuisine
Description Products Steps
Honey jelly from cherry plum

The cherry plum looks small and unsightly, but tastes sour. But it makes excellent jelly: thick, yellow, reminiscent of honey. Serve the jam with porridge, casseroles, cheesecakes, pancakes or waffles.

  1. Calories
    176,82 kcal
  2. Protein
    0,09 gram
  3. Fat
    0 gram
  4. Carbohydrates
    48,5 gram
  5. ~ Time
    2 Min
  6. Pepper
  7. Complexity

Products per 10 serving:

  1. Cherry plum
    1 kg = 1000 g
  2. Sugar
    Sugar
    1 kg = 1000 g
  3. Water
    Water
    1 glass = 200 g

Steps:


  1. Sort the cherry plum, remove the stems, and wash. Prepare a saucepan and sterilized jars with lids for the finished jam.

  2. Pour the cherry plum into a saucepan, add water and cook over low heat for 15 minutes. The cherry plum should be steamed so that it can be easily rubbed through a sieve.

  3. Place a colander with a mesh over a deep saucepan and puree the cherry plum in small portions using a masher or spoon. The puree will drain into the pan under a colander, and the pits and skins should be discarded.

  4. Pour sugar into the resulting puree, stir and cook for 30-40 minutes over low heat, stirring constantly so as not to burn. Pour the finished jelly into jars, screw on the lids and let cool. Store in a cool place.

  5. Cherry plum jelly can be served with pancakes, semolina porridge or used as a filling for pies.
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