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Video: Homemade Cherry Plum Marmalade. Step-by-step Recipe With Photo
The recipe for homemade cherry plum marmalade is so simple that having prepared it once, you will understand that this is one of the most affordable and delicious autumn delicacies. Everyone now has refrigerators in their dachas, and besides him and a stove, nothing is needed to make marmalade, just a bag of gelatin and sugar.
Homemade marmalade tastes very different from industrially produced sweets. The cherry plum marmalade turns out to be tender, keeps its shape well, but inside it is juicy and bright.
Plum and cherry plums with enviable regularity delight gardeners with a good harvest, and therefore stocks of jam, jam and sauces sometimes go beyond reasonable limits, and here the recipe for homemade marmalade comes to the rescue. Unlike the above methods of harvesting, 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 plums or blue plums;
- 700 g sugar;
- 70 g gelatin;
Method of making cherry plum marmalade
We prepare marmalade from ripe plums or cherry plums, overripe fruits are also suitable. The base of marmalade is jam, and it is known that it was invented in order to cook citrus fruits spoiled during long travels.
Put the cherry plum in a saucepan with a thick bottom, pour half a glass of water, close the lid and cook until the pulp separates from the seeds. We leave 100 grams of syrup to dilute the gelatin, and rub the rest of the fruit puree through a fine sieve, thereby immediately getting rid of the seeds and skin.
Weigh the mashed plum puree, and pour the gelatin into the syrup cooled to 70 degrees Celsius. Weighing allows you to accurately determine the amount of sugar required for a recipe. Since the juiciness of the fruits, the degree of their boiling and the amount of waste after wiping, is different for everyone, and in order for the marmalade to keep its shape, the proportions must be observed.
Mix equal parts sugar and cherry plum puree, put on fire and cook with vigorous boiling for 10 minutes. The mass should be boiled down to 1/3, remove the foam that forms during cooking. Be careful, when boiling thick fruit puree, splashes form, watch out for your eyes!
Add the dissolved gelatin to the finished puree, mix thoroughly and filter again through a very fine sieve. Not all grains of gelatin dissolve in syrup, and it is unpleasant to find undissolved gelatin in ready-made marmalade.
We cover any rectangular container with low sides with cling film or oiled parchment. You need to be careful with cling film, it is better to grease it with vegetable oil, since the quality of the film varies, and the marmalade can stick strongly. Pour the thick mass into the mold, and after it has completely cooled down, put it in the refrigerator for 10 hours.
Spread out the parchment, sprinkle it abundantly with fine sugar, turn the frozen homemade marmalade onto sugar.
Cut the homemade cherry plum marmalade into portions, roll in sugar on all sides, put it back in the refrigerator, where you can store the homemade cherry plum marmalade for 10 days.