Cherry plum jam

Category: Blanks

Ingredients
cherry plum	1 kg
sugar	1.2KG
water	1-2 tbsp.
cherry leaves	20pcs.
currant leaves	6 pcs.
cinnamon stick, cloves, or sweet peas	taste

Cooking method

To sort out alych. Rinse and dry the cherry and currant leaves. Free the cherry plum from the stalks. Wash thoroughly under running water. Weigh it.
Pour 1.5-2 tbsp of water into a cooking container, bring to a boil, then dip the cherry plum in small batches in boiling water and blanch, as soon as the peel on all the fruits bursts, remove it quickly.
Put the cherry plum with a slotted spoon in very cold water. Remove the cooled cherry plum from the water and place in a colander or sieve.
Pour 1.5 tbsp of water remaining from the blanching of cherry plum into a saucepan, pour 1.2 kg of sugar there and put half of cherry leaves, currants, 3-4 cloves and a little, to taste, a broken cinnamon stick. Stirring constantly over low heat, bring the syrup to a boil. Boil it for 5 minutes, remove the foam.
Pour chilled cherry plum into boiling syrup. Immediately after that, remove the pan from the stove and leave it somewhere on the table for at least 4 hours so that the cherry plums are soaked in syrup. Can be left overnight.
After this time, carefully remove the cherry plum from the syrup with a slotted spoon and put it in a bowl, discard the cooked leaves of cherries, currants and spices.
Bring the syrup without fruit to a boil again, add the remaining cherry and currant leaves. Boil over medium heat for 15 minutes, with a slight boil.
Pour cherry plum into lightly boiled syrup. Leave it to cool again for at least 4 hours.
After 4 hours, put the saucepan with the jam on the stove, bring the jam to a boil over low heat (power), remove the cherry and currant leaves during heating. Then cook on the lowest heat, removing the foam, for 10-15 minutes until the foam stops forming.
Pour hot jam into clean, sterilized small jars. Seal immediately with sterile caps. You don't have to turn it over. I keep the jars in the cellar, but they stand well at room temperature.
Delicious jam with an unusual aroma. Cook for health!

The dish is designed for

about 1.5 l

Time for preparing:

a couple of days, half an hour - an hour a day

Cooking program:

handles, stove, heavy-bottomed saucepan, colander or sieve, jars with screw lids

Note

I have been making this jam for several years now. On the final photo of the bank there is a bigger one - the year before last, there was no cherry plum last year.
Cherry plum has been planted as a green fence, now there are 14 trees. Not all varieties bear fruit, the varieties are all different, but very tasty, we call them pineapple, banana, anise ... understandably, by analogy with taste. We don't have a lot of cherry plum, but 3-5 jars of jam, you can make it in a good year, though this year I made only one
This is my husband's favorite jam. It tastes sweet and sour, and due to the addition of cherry leaves, currants and spices, with an interesting peculiar aroma, and if you do not know then you will not immediately guess what is added.
This year I cooked jam from padanok, and they are a little unripe and I liked it even more, firstly, the berries do not burst when boiled, and secondly, the jam turns out to be thicker, as if a little gelled. I will take this into account for the future, you can eat ripe ones anyway, and collect and cook everything unripe. All good health!