Plum jam

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Ingredients:

1 kg cherry-plum

1.5 kg sugar

600 ml water

Fruits blanch 5 min., Pierce, pour hot syrup (600 g sugar 600 ml water), stand 5-8 hours, then drain the syrup, boil, add the remaining half of sugar and 120 ml of water, fall asleep again bear fruit and 5 -8 hours, then repeat the process a third time and cook until tender.


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