|These are cherry plums: look at the 1 Euro coin - same size!|
Marmelade always tastes better made of some sort of "wild" fruit. High breed overgroomed industrial fruits lack some sort of flavour. So I could easily prepare even more "wild" cherry plum marmelade because friends and family always appreciate to get a few glasses (for free). But it is such a pain. I pitted these very small plums by cutting equatorial with a small sharp kitchen knife first, than I had to rotate the two halves against each other to set the seed loose. It took me nearly 1 hour - but there was nothing else to do on such an awful sunday without any glimpse of sun.
For 6 jars you need:
1.7 kg cherry plums (pitted)
1.5 kg jam sugar (sugar with pectin)
1 pinch* dried ginger grounded
1 generous pinch star aniseed (grounded)
1 pinch gloves (grounded)
1 pinch dried bitter orange peel (grounded)
1 big pot (5 l volume)
*) nearly 1/4 teaspoon
Cook the pitted plums with sugar about 20 minutes until they are very soft. In the beginning stir often, than occasionally. Crash the soft plums with a masher (as in potatoe mash) - beware of the hot bubbles. Carefully take of the foam with a slotted spoon. There will always be some kind of guey foam while cooking marmelade and it is not bad, but we all want a rather clear and glossy marmelade so get rid of the foam. Check the marmelade by jelly testing: just drip some of the marmelade on a cold plate, if drops "run" to much cook a little longer until they get into an instant jelly state (but not to much wobbling jelly, soft nearly running jelly is needed).
Fill in very clean jars and close with a lid. Let jars sit on the lid until cooled down.
Tasted great with a little roasted bread and butter:
|cherry plum marmelade|
This year the plums did not recieve enough sunshine. There was no summer. After a hot and dry spring the weather turns to early autumn conditions. They are sour and this year I am not going to eat them raw. But the marmelade was just fine with a small lemony taste.