Cooking fragrant pitted cherry jam

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It is unlikely that any of us have ever tried jam - homemade, cooked by a caring mother or grandmother, or bought in a store. This is the most popular way to preserve fruits, because you want to keep the summer variety of fresh plant products until winter, and it often happens that there is simply nowhere to put a plentiful harvest from the dacha. Pitted cherry jam is rightfully considered one of the most delicious, especially if you do not take out the seed. They say that in this case, the workpiece is more fragrant. But keep in mind that if you boil a berry with a stone, then you can store such jam or jam for no more than a year, since some substances in the seed begin to turn into poison. You should also pay attention to the choice of fruits - cherries should be very ripe with a beautiful and rich color. You don't need any special equipment to make pitted cherry jam. Despite the fact that the whole process lasts about 5 and a half hours, most of this time the workpiece will simply infuse. By the way, Zakharyevsky, Shubinka,Turgenevka, as well as Podbelsky and Anadolsky.

Cooking pitted cherry jam

So, we have already found out which berry to choose for home harvesting for the winter. Ripe, dark-colored cherries make the best treat. For 1 kilogram of berries you will need 1300 g of sugar and about 300 ml of water. First, the fruits must be cleaned of the stalks (twigs) and rinsed thoroughly. After dissolving the sugar in water in a saucepan of a suitable size, put it on the stove, let the liquid boil and, stirring constantly, cook for a while. Add berries and boil for no more than 5 minutes, removing the resulting foam. Next, the pan should be removed from the heat and let the sweet mass stand for 5 hours. After the dishes with the workpiece, put it on fire again, boil the mass for about 5 minutes. Jam from pitted cherries is ready when a drop of it does not spread over the saucer. At the final stage, it must be cooled, packaged in jars and sent to a dark place until the winter cold. As already mentioned in the article, it is not recommended to store such a blank for more than a year, since the bones contain small amounts of the substance amygdalin, which, when decomposed, is converted into potassium cyanide, a deadly poison.

Cooking cherry jam with pits "Five Minute"

To prepare this delicacy, you can take a berry with or without seeds. For 1 kg. cherries require about 500 g of sugar. First, rinse the berries well andclean them from the stalks. Put half of the fruit in a saucepan, add 250 g of sugar. Next, cover with the remaining berries and sprinkle with sand again. After that, the jam blank must be left for 3 hours so that the cherry starts the juice. When the specified time has passed, put the cooking container on medium heat and bring the berry mass to a boil, leave on the stove for 5-7 minutes. Ready. Pitted cherry jam, the recipe of which is slightly different from the previous one (as you can see, it requires half as much sugar to prepare, and the berries are boiled in their own juice), must be placed in sterilized jars and rolled up with lids. Again, its shelf life should be no more than a year.