Cherry Plums (Prunus cerasifera) are already ripe almost a month ahead this year. I only got 1 kilo this time (about 2lbs) and ended up with 2 jars of jelly, nevertheless delicious. I love the spring when the blossom comes out and then I just wait patiently for the fruit to arrive.
1kilo Cherry Plums
1/2 kilo brown sugar
300 ml of water
Good splash of Calvados
(put some water in the fridge to chill before you start so you can use it to check the jelly is set later)
Pop evertyhing into a large flat-bottomed pan, except the calvados.
Stir and bring to the boil. Boil until the skins start coming off and the fruit comes away from the stones.
I then put through a fine sieve to get rid of the stones and skins and mash it till you get all the juice out and then pop back into the pan. Now add the calvados
Continue boiling the mixture until ‘setting point’ is reached. Which can take up to 30 minutes.
Take your cold water out and put some onto a saucer. Using a teaspoon, let a few drops of the jam mixture drip on to the chilled water in the saucer and allow it to cool for a short while. Now push your finger sideways against the jam. When it is at the right setting point, the jam should crinkle, and be nice and tacky.
Pour into sterilised jam jars and screw the lid on. I know the jar has strawberries on the lid but beggers can't be choosers. Pop in for a coffee later and try my jelly with some homemade bread which will be done very soon.
Poppy getting stuck into hot bread and you guessed cherry jam .