Tart like a Plum, sweet like a cherry.
Cherry Plums are the bounty of our neighbourhood. In the spring, our streets are lined with gorgeous pink blossoms and in the late summer months we cruise for the plump red fruit swinging from the trees.
Our old chinese neighbours look at us oddly, even going so far as to come out of their houses and pointing. Most assume the fruit is decorative and many simply didn't even know it's there. It wasn't long before were sharing this little secret with our neighbours. This delicate sweet fruit makes the most amazing jam! Tart like a plum but cut with the refreshing sweetness of a cherry.
Cherry Plum Jam
4.5 lbs of fruit - pitted
4 cups of sugar
zest and juice of one lemon
2 packets of liquid pectin
Directions:
- Boil the fruit and sugar in a pot and bring to a boil and hold at a boil for 10 minutes until jam looks molten and syrupy.
- Add zest, juice and pectin.
- Boil for another 5 mins. It should bubble rapidly.
- Ladle into prepared jars and boil for 10 minutes.
Makes about 2000 ml of jam.