Sweet cherry is tasty not only fresh. Jams, jams and similar preparations are also able to win the heart of any sweet tooth. Especially thick and appetizing it turns out jam from sweet cherry. It takes quite a lot of fresh fruits for its preparation, but they should not be regretted - the result is worth it.
Cooking Features
Even a beginning hostess is able to prepare jam from cherries. There is nothing difficult in this, you just need to be patient and learn the subtleties of cooking this sweet dish.
- Both ripe and over-ripe fruits can be used to make jam, but only those that have not rotted and have not been pecked by the birds. The spoiled berries will make jam quickly sour, moldy.
- Before cooking, the berries are washed and dried. Only then you can remove the branches and bones. If it is done too early, excess moisture gets into the berries, because of this, it will take more time to boil the berry mass.
- To dry the cherries faster, after washing it can be scattered on a towel that absorbs moisture well.
- There are special devices for extracting pits from cherries and cherries. The principle of their action is based on squeezing the seed. You can do without such kitchen assistants. Experienced housewives are able to release kilograms of cherries from the bones in 15-20 minutes with the help of an ordinary pin. They immerse the pinhead inside the berry, pry the bone, and pull it out. With the same success it can be done, armed with a clip or other object having similar shape and size.
- Cherry contains pectin, it allows you to make jam from it without adding thickeners. The use of additional gelling components is advisable if there is a need to speed up the process of making cherry jam as much as possible.
- In order to thicken the berry mass, pectin is used in the preparation of the jam. On the packaging with him there are always instructions on how to use it correctly and how much to add. This information is worth paying attention to, even if you use a familiar recipe. The consistency and composition of store-acquired thickener powders varies, and recommendations for their use also depend on these parameters. If the information on the packaging varies with the information in the recipe, it is advisable to listen to the recommendations of the pectin manufacturer.
- Aluminum pots should not be used for cooking cherry jam. This material reacts with organic acids contained in the berries, forming harmful substances.
- If jam is prepared for winter, it should be laid out on previously sterilized banks. They are covered with metal lids, as plastic ones do not provide tightness. Lids must be boiled before use.
Cherry jam can be spread on toasts, used for making croissants and other pastries, served as an independent dessert for tea.
Classic recipe for jam made from sweet cherry
Composition (1 l):
- sweet cherry - 1 kg;
- water - 0, 25 l;
- sugar - 0, 75 kg.
Method of preparation:
- Wash the cherries, let it dry. Remove twigs and seeds.
- Fold the berries into an enamel bowl or other suitable for cooking jam capacity. Fill with water.
- Put the basin of cherry on a slow fire. Heat until water boils. Cook the berry for 5 minutes.
- Wipe the softened sweet cherry through a sieve or mash it with an immersion blender.
- In a bowl with berry puree, add sugar, mix.
- Put on the stove, cook over low heat to the desired consistency. So that the jam does not stick, you need to mix it. The foam protruding on the surface should be removed - this will positively affect the safety of the finished dish.
- Sterilize the jars and their lids.
- Fill the jars with hot jam, roll them up.
Cherry jam prepared according to the classic recipe can be stored at room temperature for up to two years.
Cherry jam with lemon
The composition (0, 5 l):
- sweet cherry - 1 kg;
- sugar - 0, 3 kg;
- lemon - 0, 5 pcs.
Method of preparation:
- Pitted sweet cherries, add sugar.
- Shake the cherry bowl several times so that it mixes with the sugar. Put in the fridge and leave for 6-8 hours, you can overnight.
- From half a lemon, rub the zest. Squeeze lemon juice.
- Add juice and zest to a container of cherries. Put it on a slow fire.
- Bringing to a boil, boil for half an hour, removing the foam.
- Crush with a dip blender and continue to boil down to the desired consistency.
- Fill jam with sterilized jars, close them tightly.
Jam in this recipe is not as sweet as in the classic, but also well worth it at room temperature.
Sweet cherry jam with pectin
Composition (2 liters):
- sweet cherry - 2 kg;
- sugar - 0, 85 kg;
- pectin - 10-11 g;
- lemon - 1 pc.
Method of preparation:
- Mix pectin with 50 g sugar.
- Sweet pitted sweet cherry, pour in the remaining sugar, leave for a few hours.
- Heat the berries. After boiling, boil them for 10 minutes and turn them into puree using an immersion blender.
- Mix with juice and zest from one lemon.
- Return the basin with the cherry mass to the stove and cook over low heat for 5-10 minutes.
- Pour in pectin, mix. Cook for another 3-4 minutes, remove from heat.
It remains to put jam in banks, cork them and wait for cooling. Store cooked for this recipe dessert in a cool room.
Jam from sweet cherry turns out sweet and bright, well stored. Even an aspiring cook will be able to make such a delicacy for the winter if he does not ignore the advice of more experienced colleagues.
