Cherry plum jam

Kislinkka cherry is loved by many, but if you are not among these admirers, and harvesting from the harvest is necessary, then stop on the recipes for sweet jam from no mangly. In the winter, a spoon or other goodies can be smeared on toast with butter, served with pancakes or add to pastries.

How to make jam from cherry plum?

Ingredients:

Preparation

Over the fire place a brazier or any other utensils with a thick bottom and walls. When the dishes are warmed up, put plum into it, fill with sugar, sprinkle with lemon juice and leave for half an hour. During this time, the fruits should soften. Wipe soft plum through a sieve so that all the bones and peel remain in it. Pure the mildew and return to a boil again. Remove the thick white foam from the surface, if it starts to appear, and then put a gauze sack with extracted bones and skin in the cherry plum. The latter are incredibly rich in pectin, and therefore will help the jam thicken. After another 45 minutes, the jam will be ready, the bag can be removed, and the treat itself can be poured over sterile cans and rolled up.

If you decide to make jam from cherry plums in the multivark, follow all the above instructions by turning the device on in the "Varka" mode.

Gem from yellow plum

Ingredients:

Preparation

Put the fruit in the saucepan and wait for the moment when they begin to burst. Soft cherry plum is wiped through a sieve, pits and peel removed, and mash with honey and lemon juice. When the jam thickens, pour it over scalded jars and roll.

How to cook jam from red plum for winter?

Delicacy according to the following recipe in its consistency resembles something between jam and jelly due to the content of purchased pectin.

Ingredients:

Preparation

Prepare the aplic juice in any convenient way, pour it into a thick-walled pot and bring to a boil. Put in the sugar and pectin, and then, after mixing carefully, allow the mixture to boil on a small fire. After a minute, remove the jam from the fire, mix thoroughly and quickly dispense into sterile jars. Put the jars in a water bath, and cover them with lids, let them stand for 10-15 minutes. Then roll and let cool before storing.