The combination of a sloe and cherry plum impacts to jam harmonious sweet-sour relish, moderate tartness and an original coloring. Each fruit has own value, unique structure. "Prickly plum" as still call a sloe, contains many tannic and aromatic substances, "the plum which is spread wide" (cherry plum) is rich with vitamin C and carotene. Products from a sloe and cherry plum - a rich source of pectin. When processing berries it is important to keep their valuable nutritive properties.
It is required to you
- 8 kg of fruits of cherry plum and sloe;
- 2 teaspoons of soda;
- 1 l of water;
- 2 glasses of plum broth;
- 6 kg of sugar.
Instruction
1. Select about 8 kg of ripe fruits of the correct form – a violet-black grade of a sloe and the light-painted cherry plum. Overripe plum at to cooking quickly get out of a shape, and immature don't differ in richness of a flavoring and fragrant bouquet.
2. The sloe and cherry plum are often prepared with stones. However if you are going to keep preparations in the cool place over a year, it is necessary to cut fruits on halves and to exempt from seeds. At long-term storage stone cultures distinguish harmful hydrocianic acid.
3. Carefully wash out the sorted raw materials in flowing water, tear off fruit stems and pin each berry a toothpick. Put fruits in solution of baking soda (2 teaspoons on 1 l of water) and you keep in it 20-25 minutes that cherry plum and a sloe didn't crack in the course of heat treatment.
4. Merge soda solution through a colander and well wash fruits with cool water. Let's liquid flow down completely. Now berries are recommended to be probalanshirovat – to place in the enameled capacity and to fill in with boiled water. 3-4 minutes later drain hot water.
5. On the basis of broth plum, remained after a balanshirovka, prepare a sugar syrup. Stir 1 glass of liquid from 4 kg of granulated sugar and put ware with solution on average fire. Carefully stir slowly the sugar weight until it completely is humidified.
6. Pour in 1 more glass of broth and add 2 kg of granulated sugar. Intensively stir syrup and you cook until it becomes dense and completely homogeneous.
7. Fill in a sloe and cherry plum with syrup, having evenly distributed it on a surface of berries. Bring jam to the boil and keep on slow fire of 5 minutes. After that switch off a plate and leave fruits before full cooling.
8. Repeat the procedure – boil syrup with berries and boil thoroughly 10 more minutes, then cool. Color of syrup has to become also nasyshchenny is more dark. Last time bring jam from a sloe and cherry plum to the boil, take a couple of minutes on a hot plate and switch off.
9. Spread out cherry plum and a sloe on sterile dry banks a boiled skimmer, then fill in with syrup. Usually at jam making plum give a lot of juice, and remains to sweet liquid of garnet color much. It can be used as berry sauce for pancakes, ice cream and other desserts.