Delicious on pancakes, waffles, ice cream or in a smoothie!
Ingredients:
6-8 pounds cherry plums
1/2 cup sugar per 1 cup of juice
Directions:
Place rinsed cherry plums into an 8 quart pan.
Cook on medium low heat about 10 minutes and until soft and juicy.
Using a potato masher crush fruit to release all juices.
Remove from heat and let cool slightly then strain fruit. It is easiest to use a fine mesh strainer then strain again using cheese cloth to remove pits, peels and solids.
Return pan to stove and for every cup of juice add 1/2 cup of sugar.
Bring to a rolling boil over medium high heat and let boil for 15 minutes, stirring occasionally.
While hot pour into jars.
This can be preserved using a water bath or stored in the fridge for several weeks.
Comments:
For a sweeter syrup increase sugar to 1 cup per cup of juice.