Description
Cherry plum this year - the sea, and this must have something to do. Offer a little pooriginalnichat and to turn regular jam into a sophisticated dessert.
Ingredients
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Plum
2 kg
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Sugar
500 g
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Vanilla
2 pack
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Cocoa powder
5 Tbsp
Cooking
Here's a harvest awaiting processing in the next few days.
For preservation, I chose the fruit sugar from "Mistral": it is ideal for jam, and it requires less than half.
Oh, and it is a hard job to dig the stones out of the plums! With plums is much easier... Oh well... Take out the pits from the plum and filled it with sugar in a saucepan. Leave for a day.
A day is added to drain the cocoa powder, stir and put on fire. Bring, stirring, to boiling, reduce the heat to minimum and cook for 1 hour. However, cooking can be more, as the jam turns out watery. Look at your taste. Periodically stir the jam.
10-15 minutes before end of cooking add the vanilla, mix well and govarival. Immediately pour jam into sterilized jars and preserve. After rolling turn to cool down.
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