''Corcoduse'' Duo-Jam
First I'm going to tell yo what this "Corcoduse" are.
From Wikipedia with google translate : "Corcodusul (Prunus cerasifera, P. divaricata synonym), also called Myrobalan, is a species of plant belongs to the genus Prunus, native of central and eastern Europe, southwest and central Asia.
It is one of the first European flowering trees in spring, often in mid-February. Grow as large or small shrub, reaching 6-15 m in height. The leaves are 4 to 6 cm long, white flowers are 1.5-2 cm diameter with five petals. The fruit is a drupe 2-3 cm diameter, with yellow or red, are edible and reach maturity from mid August to mid September."
What I can tell about them is that they taste like plums :D
From Wikipedia with google translate : "Corcodusul (Prunus cerasifera, P. divaricata synonym), also called Myrobalan, is a species of plant belongs to the genus Prunus, native of central and eastern Europe, southwest and central Asia.
It is one of the first European flowering trees in spring, often in mid-February. Grow as large or small shrub, reaching 6-15 m in height. The leaves are 4 to 6 cm long, white flowers are 1.5-2 cm diameter with five petals. The fruit is a drupe 2-3 cm diameter, with yellow or red, are edible and reach maturity from mid August to mid September."
What I can tell about them is that they taste like plums :D
Prepare the Fruits
Take your yellow and red corcoduse and wash them.
Measure the Quantities
The recpie that I use when making jam is:
- 1 part fruits
- 1/3 part sugar
- pectin
As you will see in the next steps I used the bread machine to "bake" the jam. So the amount of jam that I can make is limited by the size of the machine. That is why I only use aprox. 700 grams of fruit. But you should have aprox. 700 grams of pure pulp after you remove the seeds so that means that you should have more than 700 whem you measure the whole fruit.
Because these fruits are a little sour I deviated from the original recipe and added more sugar. For the red ones I used 300g of sugar and for the Yellow ones I used 400 g of sugar because these ones have more juice.
- 1 part fruits
- 1/3 part sugar
- pectin
As you will see in the next steps I used the bread machine to "bake" the jam. So the amount of jam that I can make is limited by the size of the machine. That is why I only use aprox. 700 grams of fruit. But you should have aprox. 700 grams of pure pulp after you remove the seeds so that means that you should have more than 700 whem you measure the whole fruit.
Because these fruits are a little sour I deviated from the original recipe and added more sugar. For the red ones I used 300g of sugar and for the Yellow ones I used 400 g of sugar because these ones have more juice.
Peel Off the Red Ones
Beacuse we want our jam to be smooth we have to remove the skin. You can peel it off the red ones very easy. The yellow ones are a bit difficult and so we're going to skip this step for them.
Remove the Seeds From the Fruits
Put the fruits in a pasta strainer ( I hope is the right word, but you can see in the picture what I mean) and smash them . The fruit will pass trough the holes and you will be left with the seeds.
Do the same thing with the yellow ones.
Do the same thing with the yellow ones.
"Bake" the Jam
I used a more unconventional method to make the jam. I took my bread making machine and I also borrowed my brother's. This machines are usually used to make bread, but they also have other programs for: cake, baguettes and jam. The jam program takes aprox. 1 hour. All you have to do is add the ingredients and come back when it's finish.Simple.
Put the Jam in the Jars
Initially I wanted to put the jam in the jars in several layers. But it didn't turn out the way as I aspected. You can see this in the pictures. It looks very pshychedelic. The jam was liquid and the colours mixed together. Once it has cooled, it got harder thanks to the pectin.
So in the end I gave up on the idea of several layers and only canned it in two layers.
The end result looks good and tastes good.
So in the end I gave up on the idea of several layers and only canned it in two layers.
The end result looks good and tastes good.