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
Step 1: Prepare the Fruits
Step 2: Measure the Quantities
- 1 part fruits
- 1/3 part sugar
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.
Step 3: Peel Off the Red Ones
Step 4: Remove the Seeds From the Fruits
Do the same thing with the yellow ones.
Step 5: "Bake" the Jam
Step 6: Put the Jam in the Jars
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.