The recipe for homemade cherry plum marmalade is so simple that once you cook it, you will realize that it is one of the most affordable and tasty autumn delicacies. Everybody has refrigerators at the dachas, and apart from him there is nothing for cooking marmalade, just a bag of gelatin and sugar.
The taste of homemade marmalade is very different from the sweets produced by industrial methods. The marmalade made from cherry plum is tender, keeps its shape well, and inside is juicy and bright.
Plum and cherry plum delight gardeners with an enviable regularity with a good harvest, and therefore stocks of jam, jam and sauces sometimes go beyond the limits of reasonable, and here comes the recipe for homemade marmalade. In contrast to the above methods of preparation, marmalade is not stored for a long time. From our refrigerator, it disappears in about 2 days, because it's delicious!
- Time: 12 hours
- Servings: 10
- 1 kg of cherry plum or blue plums;
- 700 g of sugar;
- 70 g of gelatin;
A way of cooking cherry plum marmalade.
Cooking marmalade from ripe plums or cherry plums, overripe fruits will do. The basis of marmalade is jam, and, as you know, it was designed to make citrus fruits spoiled during long journeys.
Fold the cherry plum into a saucepan with a thick bottom, pour half a glass of water, close the lid and cook until the flesh is separated from the bones. 100 grams of syrup is left for breeding gelatin, and the rest of the fruit puree is rubbed through a fine sieve, thereby getting rid of both the bones and the skin.
We rub the mashed plum puree, and pour syrup into the syrup, cooled to 70 degrees Celsius. Weighing allows you to accurately determine the amount of sugar needed for the recipe. Since the juiciness of the fruits, the degree of their boiling and the amount of waste after wiping, all differ, and in order for the marmalade to keep the shape of the proportion must be respected.
Mix the sugar and puree of cherry plums equally, put on the fire and cook with intensive boiling for 10 minutes. The mass should be boiled down to 1/3, the foam that forms during cooking is removed. Be careful, when boiling thick fruit puree splashes form, take care of your eyes!
Add the dissolved gelatin to the finished puree, mix thoroughly and filter again through a very fine sieve. Not all the grains of gelatin are dissolved in syrup, and in the ready marmalade it is unpleasant to find not dissolved gelatin.
Any rectangular container with low sides is covered with cling film or oiled parchment. It is necessary to be cautious with food film, it is better to lubricate it with vegetable oil, since the quality of the film varies and the marmalade can stick. Pour the thick mass into the form, and after it has cooled completely, put it in the fridge for 10 hours.
We spread the parchment, sprinkle it liberally with fine sugar, turn over the frozen homemade marmalade.
Cut the homemade plum marmalade in portions, roll in sugar from all sides, put it back in the fridge where you can store homemade marmalade from cherry plum for 10 days.