Content
Cherry and cherry jam is a popular winter preparation. The berries ripen at the same time, sweet cherries harmoniously combine with sour cherries. The cooking time and technology for the berries are the same. Dessert is prepared with and without seeds.
The fruits should remain whole in the finished dessert.
How to make cherry and cherry jam
The main task in making jam is to ensure that the fruit retains its shape in the finished dessert. In order not to obtain a homogeneous, shapeless mass, the preparation for the winter is cooked in several stages and only over low heat.
Use an aluminum, tin or copper container; do not cook jam in an enamel pan, as there is a risk that it will burn to the bottom. The taste of the dessert will be bitter, and the product will have a burning smell, not a drupe.
The container is not too large. It must be taken into account that during the boiling process, foam appears on the surface, which will spill through the low sides of the pan onto the stove. The syrup with the preparation should not occupy more than ½ of the pan.
The fruits are chosen fresh, without rotten areas, well washed and dried.To remove seeds, take a special separator; if you don’t have one, you can use improvised means: a hairpin, a pin or a cocktail straw. It is necessary to work carefully so as not to damage the fruit too much and preserve the juice.
Before discarding the seeds, it is recommended to boil them for 30 minutes in a small amount of water. Then add the broth to the boiling jam. This will give the product additional flavor.
Cherries and cherries for winter harvesting are taken in equal proportions, a change in favor of cherries is allowed. It is less aromatic; if the volume of this berry is smaller, cherries with their sour taste and smell will completely neutralize the cherries.
The fruits are often spoiled by worms. Outwardly it is not always noticeable, but the flesh may be damaged. If there is any doubt about the quality of the product, the drupe is immersed in water with the addition of salt and acid for 15-20 minutes. This measure will not affect the taste, and pests will leave the fruit. Then the cherries are washed well and processed.
During the boiling process, foam periodically appears on the surface; it must be removed. Jars with lids are sterilized.
Delicious cherry and cherry jam
The jam is made delicious without removing the seeds; it is they that give the processed fruits their characteristic aroma. For dessert take:
- cherry – 1 kg;
- cherries – 1 kg;
- sugar – 1.5 kg.
This is the starting dosage, the volume of the main raw material may be larger, the main thing is to comply with sugar.
Jam making technique:
- The fruits are washed, laid out on a cloth, and left to dry until the moisture has completely evaporated.
- Place the berries in a container in which the jam is cooked, add sugar, mix gently and leave for several hours so that the mixture produces juice.
- Place on the stove, as soon as the jam has boiled, set aside.
- The next day, bring it to a boil again and remove it from the stove, during which time the drupes will be saturated with syrup and will not disintegrate during further cooking.
- On the third day, bring the dessert to readiness, simmer over low heat, constantly skim off the foam and stir.
It will take approximately 30 minutes to prepare. Then they are poured into jars and rolled up.
Pitless cherry preparation for jam
A simple recipe for cherry jam
You can prepare dessert in a quick way. Berries are taken in equal proportions; 2 kg of the main ingredient requires 1.5 kg of sugar.
Technology:
- Remove the seeds, place the workpiece in a cooking container and cover with sugar.
- The mixture is gently stirred, the sugar should partially dissolve in the juice.
- Place on the fire, as soon as the mixture boils, remove the foam, and catch all the berries with a slotted spoon in a separate container.
- Boil the syrup for 30 minutes over medium heat, the amount of liquid should decrease and the consistency will become viscous.
- Then return the berries to the pan, after 15 minutes of boiling, turn off the stove.
Boiling jam is packed into jars and closed.
Cherry and pitted sweet cherry jam
Before preparing the dessert, the seeds are removed from the fruit. Weigh the mass; 2 kg of prepared raw materials will contain 1.5 kg of sugar. Drupes are taken in equal quantities.
Recipe sequence:
- The whole mass is poured with sugar in a jam pan and left for 4 hours.
- Mix carefully and put on fire.
- After boiling, remove the foam and cook for 10 minutes, turn off the stove, and leave the container until the next day.
- The next day the process is repeated, the time until done is about 30 minutes.
They are packaged in jars, rolled up and wrapped in a blanket.
Recipe for cherry jam in a slow cooker
To make jam in a slow cooker you will need the following ingredients:
- cherries – 500 g;
- cherry – 500 g;
- sugar – 1 kg.
Recipe:
- Pour seedless berries into the bowl.
- Sugar is added on top, leaving to infuse for 8 hours.
- If the sugar has not dissolved, stir the mass and put it on the “soup” mode for 10 minutes.
- As soon as the bowl heats up, the sugar begins to melt, the mass is stirred until the crystals are completely dissolved.
- Bring to a boil, turn off the device, and leave the workpiece for 4 hours.
- Then the process is continued in the “baking” mode for 15 minutes, turn off the multicooker, turn off the bowl so that the jam cools, take it out and remove the foam.
- After 3-4 hours, return the workpiece to the household appliance, set the temperature to 120 0C, after boiling, cook for 15 minutes.
Distribute into jars and close with lids.
Storage rules
Place cherry and cherry jam in the pantry or basement, and after opening the jar, place it on the refrigerator shelf. If the technology is followed, the workpiece can be stored for up to 3 years. Periodically check its condition so that the mass does not ferment and the metal lids do not rust.
Conclusion
Cherry jam is a delicious, healthy, aromatic dessert. It is served with tea and used for baking. Cherry with a sour taste prevents the fermentation process; the cherry preparation does not lose its presentation and nutritional value for more than 3 years.
