After you are full of juicy and ripe cherries, you can start harvesting them for future use. In this article, we will get acquainted with the recipe for jam, and to make it tasty, follow the simple tips outlined below.
Recipe content:
- How to cook cherry jam - secrets and subtleties of cooking
- Recipe 1 - white cherry jam
- Recipe 2 - cherry jam with pits
- Recipe 3 - pitted sweet cherry jam
- Recipe 4 - cherry jam with lemon
- Video recipes
Jam can be cooked from white and red cherries, with or without seeds, with lemon, nuts and other additives. It is cooked in several ways: in its own juice or in sugar syrup. The duration of cooking can also vary, ranging from a few minutes "five minutes" and up to two days. And since the berry is beautiful, but it does not differ in taste or aroma. Therefore, a slice of lemon, zest, almond kernels, pieces of ginger, apricot pits, etc. are often put in the jam. And the syrup is boiled both in water and in wine. But we will not reveal all the secrets at once, but consider everything in more detail.
How to cook cherry jam - secrets and subtleties of cooking
Sweet cherry is a vitamin and mineral complex, which includes vitamin C, carotene, PP, group B, potassium, magnesium, calcium, iron, sodium, etc. Delicious cherry jam is made from berries of any color, the main thing is that they are ripe and juicy. But experienced housewives advise using the following varieties of cherries: francis, trushensk, napoleon black and pink.
- Selection of berries. The berries are only ripe. Spoiled, pecked and overripe can not be used. Otherwise, during heat treatment, they will lose their shape.
- Preparation of berries. The jam is cooked with or without seeds. At the same time, remember that it is more fragrant with seeds. In addition, it is very problematic to separate the pulp from the seeds. Before boiling, berries with seeds must first be pierced with a pin or covered with boiling water for one minute. This action will prevent them from crinkling during cooking. For the same reason, it is recommended to cook in 2-3 stages, keeping the cherries in hot syrup. When cooked in one go, the berries often burst.
- Removing the bones. To remove seeds from berries, use a special simple device, an ordinary pin, hairpins or paper clips. This must be done carefully so as not to flatten the berries.
- Cooking. When cooking, the jam must be stirred with a wooden or stainless spatula so as not to spoil the color. Be sure to collect the foam with a stainless steel slotted spoon, otherwise the product will not be stored for a long time. To add aroma and piquant sourness to the jam, citric acid, lemon juice, lemon slices, vanillin are added at the end of cooking.
- Dishes. You need to cook the jam in an aluminum, stainless or brass dish. The volume of the container may be different, but it is advisable not to take less than 3 or more than 7 liters. In a very large container, the berries will choke under the onslaught of their own weight, from which the jam will turn out to be boiled. Pour the finished jam into 2 liter glass jars. Before packaging them, wash them thoroughly, scald them with boiling water, put them on a towel and dry them completely so that the jar is dry.
- Storage. You need to store cherry jam in dark, dry and cool rooms at a temperature of 8-12 degrees. At a low temperature, the jam will become sugared, at a high temperature it will deteriorate due to moisture absorption.
Recipe 1 - white cherry jam
White Cherry Jam - Rich in flavor and sophisticated looks, however, the recipe requires patience and sleight of hand.
- Caloric content per 100 g - 284 kcal.
- Servings - 2 kg
- Cooking time - about 12 hours
Ingredients:
- White cherry - 1 kg
- Sugar - 1 kg
- Lemon with thick skin - 1 pc.
- Peeled small hazelnuts - 500 g
- Vanilla - 1 pod
Step by step cooking:
- Roast the nuts in a clean, dry skillet or oven. Take them in the palm of your hand and rub together to remove the husks.
- Remove the seeds from the cherries using a special machine.
- Put a nut in each berry.
- Boil the syrup from sugar and half a glass of water. Cool slightly, add the stuffed berries and add the halved vanilla pod. Boil, remove the froth with a slotted spoon and remove the pan from the heat. Let the syrup cool for 2 hours. Repeat the process three times.
- Wash the lemon, cut into thin semicircles and after the third boil add to the jam.
- Pour the finished jam into prepared jars, seal with lids and store in a dark place.
Recipe 2 - cherry jam with pits
The raw material for this jam will be berries of any kind. But the most aromatic red cherry jam, because it gives a peculiar taste to the finished product.
Ingredients:
- Sweet cherry - 1 kg
- Vanillin - 1 pinch
- Citric acid - 1 g
- Water - 275 ml
- Refined sugar - 1, 2 kg
Step by step cooking:
- Sort the berries, remove the spoiled ones and wash.
- Dissolve sugar in hot water, boil stirring constantly and boil for 2-3 minutes.
- Filter the solution using boiled flannel or cheesecloth folded in 3-4 layers and boil again.
- Fill the berries with hot syrup and cook in 2 stages, 5 minutes each, with a break of 5 hours.
- Add vanillin and citric acid at the end.
- Cool the finished jam and pack it in dry and sterile jars.
- Seal with boiled tin lids and store.
Recipe 3 - pitted sweet cherry jam
Jam can be cooked from any variety, but it is preferable to take light berries, ideally white cherries are suitable. This proposed recipe is prepared in one step and takes a minimum of time.
Ingredients:
- Cherry - 0.5 kg
- Refined sugar - 600 g
- Water - 250 ml
- Citric acid - 3 g
- Vanillin - 3 g
Step by step cooking:
- Sort the berries, wash, remove the stalk and seeds. If desired, a nut slice can be inserted into the middle of the berry.
- Pour water into a ladle, put on low heat and boil, stirring constantly. Remove the pot from the stove. The sugar syrup is ready.
- Pour cherries with hot syrup and cook in one step for about half an hour. Skim off the foam during cooking and stir occasionally.
- To prevent the jam from becoming sugared during storage, add citric acid at the end of cooking.
- Pasteurize the jars. To do this, pour 2 cm of water into them and soak for 5 minutes in the microwave. Sterilize the lids by placing them in boiling water for 2 minutes.
- Fill the jars with jam and close the lids with a sealer.
- Cover the jar with a warm blanket and leave the jam for 4 hours until it cools completely. After the jar, move to a cool storage area.
Recipe 4 - cherry jam with lemon
An open jar of aromatic red cherry jam with lemon, on a cold winter evening with a cup of tea, will give you a summer mood and an unforgettable delicious delight.
Ingredients:
- Red cherry - 1, 8 kg
- Sugar - 125 g
- Lemon juice - 125 ml
Step by step cooking:
- Sort the cherries, remove the spoiled berries, place in a colander and rinse.
- Dry the berries and peel the stalks.
- Put the prepared berries in a saucepan.
- Pour lemon juice into a saucepan, stir and cook the jam over low heat for 20 minutes until the cherries are soft.
- After 20 minutes add sugar and stir the fruit mixture.
- Increase the heat and cook the jam, stirring constantly for 4 minutes.
- Remove the saucepan from the heat and pour the jam into sterilized jars.
- Roll them up with screw caps.
- Turn the jars over and leave to cool.
- Store the jam in a cool place.
Video recipes:
