This year so many plums that need somewhere to attach indefinitely. See for yourself - full bath. To make the plum sauce (my recipe here http://www.povarenok .ru/recipes/show/128 161/) 'm tired, as I have at the moment a limited number of ancillary junk and very difficult process of grinding, the handle hurt. Why I remembered about tkemali? Partly because the cooking process is taken from there. At least in the beginning.

Now for the preliminary preparation for the jam. Why? Yes, because, once in a slow cooker jam is a liquid, so make it thick in a violent way. The number of fruits I gave a conditional, it is fashionable to take as much as necessary, and then just cook in batches. Take our large clean saucepan or other container according to your wishes and habits. On the bottom put the prepared and cleaned twigs of cherry or Apple to not attracted. Plum my and downloadable in a saucepan almost to the top. Pour a little water, to go faster the process of "floating". Good, if from the fruit easily removed from the bone - remove the pre -, but not - and so it goes. Put the saucepan on a small fire. After some time, everything will puff and gradually okazyvatsya. You will see on the sides of the pan rises a rich concentrated juice. I the juice is removed with a ladle. With a large 10-liter saucepan scoop about 4 liters of juice, poured into plastic bottles and just freeze. Useful then you'll see: and compotes to add, and so to drink.

Thick the remaining part, which consists of crushed and whole berries, I put in the slow cooker to the top of the label and set the mode SUPPRESSION for 1 hour. The lid that closes the steam valve clean. Occasionally to stir. This process can be done in the mode of ROASTING and cooking with the lid open. All!

The sounding of the signal - put into sterilized jars, sterilized lid on, pour a little of vodka, close and twirl. Turn over to cool. Stored usually in the sun.