Friday, July 19, 2013

Cherry Plum Jam

70 - 80 cherry plum - washed and pitted
1-2 cup sugar or as preferred
sprinkle of ground cinnamon
water as needed

  1. Place the pitted cherries in a large pot.  Add some water and bring to a boil.
  2. Reduce heat to medium low and continue stirring to prevent it from burning.
  3. Let it simmer for about 30 minutes to an hour or until the mixture is slightly thick.  I like the consistency of my jam to the thickness of it dropping by heaps within seconds when dropped from a ladle.  Turn off heat.
  4. Sterilze the jars and lids in a pot of boiling water.  Remove the sterilized jars from the pot using a tong.
  5. Ladle the jam into the jars leaving about 1.5 cm space on top.  Cover with lid and let it cool.
  6. When cooled, store the bottle in the fridge and enjoy the jam.

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