Cherry plum jam / Wild plum jam
The wild plum jam with mint and vanilla tastes heavenly fruity, tart and less sweet than classic jams. It is ideal as a sweet spread, fruity sauce or aromatic pastry filling. With this recipe you can make the cherry plum jam at home.
Servings 2.5 kg
Equipment
- sterilized preserving jars or screw jars
Ingredients
- 1800 g pitted cherry plums (approx. 2500 g cherry plums with stone)
- 865 g sugar**
- 35 g apple pectin**
- 10 peppermint leaves fresh
- 1/3 tsp vanilla bean**
Instructions
- Put approx. 2500 - 2700 g cherry plums with stone in a large saucepan and mash them a bit with a potato masher.
- Heat the cherry plums slowly over low heat while stirring until enough juice has formed.
- Now bring the cherry plum mix to a boil, adding peppermint leaves, and simmer, stirring occasionally, for about 10 minutes, until the fruit is cooked through and the stones have separated from the flesh.
- Pass the cherry plum mix through a sieve, weigh out 1800 g of fruit puree, and return it to the saucepan.
- Mix sugar with apple pectin, add it to the fruit puree together with vanilla and stir.
- Bring the fruit puree to a boil while stirring and boil it bubbling for about 3 minutes.
- Immediately fill the hot wild plum jam into sterilized canning jars or screw jars to the brim, close them, put them on the lids and let them cool.
Notes
- Sugar and apple pectin together can be replaced by the same amount, i.e. 900 g, of preserving sugar 2:1.
- You can adjust the amount of peppermint and vanilla to taste.
- Note the detailed tips and tricks for making the cherry plum jam at the top of the post.