A couple of cans of canned cherry plum will always be useful in the middle of winter. She has a wonderful sweet and sour taste - exactly what you need for blanks. And it's also easy to work with. You can not even remove the bones – roll them up right like that.
Ingredients
- Cherry Plum - 2 kg
- Water - 2 l
- Sugar - 1 kg
Step-by-step cooking recipe
Put the cherry plum in jars, pour boiling water, cover and leave for 20 minutes.
Drain the water, mix with sugar, boil the syrup for 5 minutes and pour the cherry plum again.
Roll up the jars for the winter.
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