Zipperlegelee

Ingredients for 1 servings:

• 2 kg fruit (wild plums, Zipperle), pitted
• 1 kg gelling sugar 2:1
• 1 medium-sized lemon(s)
• ½ cup(s) water
• n. B. Water to boil

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Wild plum jelly

First, wash and core the Zipperle. I boiled the seeds with a little water because a lot of pulp clung to the seeds. Strain the resulting liquid through a coarse sieve into the remaining Zipperle. Squeeze the lemon and pour the juice into the fruit. Add about 1/2 cup water and bring everything to a boil. Once the fruit has broken down, puree everything with a hand blender and pass it through a sieve or food mill. Bring back to a boil briefly. Now add the preserving sugar and continue according to the package instructions. Pour the hot jelly into jars and turn them upside down with the lids closed for 5 minutes. This amount was enough for about 7 jars. A little treat: You can refine the jelly with a teaspoon each of cinnamon and gingerbread spice, which gives it a wonderfully Christmassy touch.