2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Cherry jam for the winter is a versatile product that is good both as an appetizing dessert and as an addition to hot tea or pastries. You can cook it with or without bones. In the first version, the dessert is only suitable for just eating it, but without the pits it can already be used for the pie.
In addition, cherry jam can be prepared according to classic recipes or practically without boiling, which will save more vitamins and nutrients. In a word, there are many options. Which one you prefer is up to you.
Preparing jam according to the classic recipe
In this variant, cherries remain with pits, infused for a long time and are especially tasty. You will need three kilograms of berries and the same amount of granulated sugar, half a liter of water. Sort and rinse the cherries, boil the syrup from water and sugar. To do this, bring the water to a boil, then add sugar and boil for a minute. Ready syrup can be poured over berries. Leave the cherry jam for twelve hours for the berries to release their juice, then put the pan over medium heat and bring to a boil again. After five minutes, remove from heat again and leave for the same time as before. Boil again. Always use a spoon to carefully remove the foam while cooking. Cool the third time and boil the jam, keep it on the stove for about ten minutes, then put it in jars. Turn them upside down, cover with a blanket and leave to cool.
Classic pitted cherry jam is ready. It is sure to please you with its taste during the long winter months.
Seedless option
If you like homemade cakes, you should stock up on cherry jam, which can be added to it. This means that you will have to get rid of the bones. In addition, this recipe does not use water. You will need a kilogram of berries and a little more sugar - about a kilogram and two hundred grams. Rinse and peel the cherries thoroughly, transfer to an enamel bowl, sprinkling with sugar. Leave the juice to run. When the sugar dissolves, stir the future jam. Place the bowl on the stove and bring to the boil, stirring occasionally. After boiling, remove from the stove for half an hour. Boil again and again remove for half an hour twice. After that, pour into jars and screw them tightly with metal lids. Of course, messing around with peeling berries is not the easiest task, but this cherry jam is very useful for cakes and pies.
Quick option
Not all housewives have time for long cooking. In addition, many people are concerned about the usefulness of products. For such cases, quick cherry jam is ideal, which does not require much effort from you. Takea kilogram of berries and a pound of sugar. Rinse the cherries thoroughly; pitting is optional. Sprinkle with sugar and leave for a while. Drain the resulting juice, boil on the stove to obtain a syrup. Put the berries in it and boil on the stove for ten minutes, then immediately transfer to pre-sterilized jars, roll up.
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