Homemade cherry plum marmalade
The recipe for homemade cherry plum marmalade is so simple that once you cook it, you will realize that this is one of the most affordable and delicious autumn treats. Everyone now has refrigerators in their summer cottages, but besides him there is also a stove, nothing is needed to make marmalade, just a bag of gelatin and sugar.
The taste of homemade marmalade is very different from the sweets produced in an industrial way. Cherry plum marmalade is tender, keeps its shape well, and inside is juicy and bright.
Plum and cherry plum with enviable regularity delight gardeners with a good harvest, and therefore, stocks of jam, jam and sauces sometimes go beyond the reasonable, and here comes the recipe for homemade marmalade. Unlike the above harvesting methods, marmalade is not stored for a long time. It disappears from our refrigerator 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 method of preparing marmalade from cherry plum.
We prepare marmalade from ripe plums or cherry plum, and overripe fruits are also suitable. The basis of marmalade is jam, and it is known that it was invented in order to cook citrus fruits spoiled during long trips.
We put the cherry plum in a pan with a thick bottom, pour half a glass of water, close the lid and cook until the flesh is separated from the seeds. We leave 100 grams of syrup for gelatin dilution, and wipe the rest of the fruit puree through a fine sieve, thereby getting rid of bones and skin immediately.
Weigh the mashed plum puree, and pour the gelatin into the syrup, which has 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, is different for everyone, but in order for the marmalade to keep the shape of the proportion, it is necessary to observe.
We mix sugar and cherry plum puree evenly, put on the fire and cook for 10 minutes with intensive boiling. The mass should be boiled for 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 dissolved gelatin to the finished puree, mix thoroughly and filter through a very fine sieve again. Not all grains of gelatin dissolve in syrup, and in the finished marmalade it is unpleasant to find undissolved gelatin.
Cover any rectangular container with low sides with cling film or oiled parchment. With food wrap you need to be careful, it is better to lubricate it with vegetable oil, since the quality of the film varies, and the marmalade can stick very much. Pour the thick mass into the mold, and after it has completely cooled, put it in the refrigerator for 10 hours.
We spread the parchment, sprinkle it abundantly with small sugar, turn the frozen homemade marmalade onto sugar.
We cut homemade marmalade of cherry plum in batch pieces, roll in sugar on all sides, put it back in the refrigerator, in which you can store homemade marmalade from cherry plum for 10 days.