Cherry Jam - General Description
Cherry is famous for its antioxidant anthocyanin. Actually, it was he who gives her a red-burgundy color. Cherry, fresh and canned, is useful for gout, problems of the cardiovascular system, it is also able to lower cholesterol. Cherry jam especially recommended in winter - it is an excellent tool for the prevention of colds, activates the immune system and improves blood formation.
Cherry jam - cooking utensils
To cook cherry jam, use only enameled pots and bowls. And you need to close the jam only with varnished lids. Otherwise, the color of the product may change. Any dishes, whether pots or jars, must first be cleaned with soda, and then sterilized.
Cherry jam - fruit preparation
Cherries, as well as cherries, must ripen on the tree - this will allow them to maintain an incomparable taste. Cherries that will be intended for canning must be torn off the stalks. If you pick only berries, then juice can flow out of them, and besides, such fruits will deteriorate much faster. And immediately before cooking, the berries are sorted, separated from the stalks and washed.
Cherry jam - recipe 1
You can cook a delicious cherry jam with gooseberries. Why do you need a kilogram of cherries, 1.1 kilograms of sugar, 150 grams of water and gooseberry juice. If necessary, all ingredients must be increased proportionally.
The cooking method is as follows:
1. Washed cherries should be removed from the seeds, for which you can use toothpicks or a special device. After that, the berries must be passed through a meat grinder having a wire rack with a hole diameter of 2.5 millimeters.
2. Crushed cherries should be placed in an enameled basin and add water at the rate of 150 grams per kilogram of fruit. Boil cherries with water on a little gas.
3. After this, sugar is added (1.1 kg of sugar is taken for each kilogram of cherry fruit), and the mass is boiled until cooked. It is important to prevent sticking by constantly stirring the jam.
4. At the very end of cooking jam, you must add pre-squeezed gooseberry juice (150 grams of juice will be required per kilogram of cherry fruit).
5. Jam is still in a boiling state and must be poured into hot dry cans and covered with varnished lids. Then seal hermetically and, turning the cans upside down, leave to cool.
Cherry jam - recipe 2
Cherry jam is also in perfect harmony with red currants. The method of preparing such a jam is similar to the previous recipe. Only at the end, instead of gooseberry juice, currants should be added. As for the ingredients, it will take a kilogram of cherries, half a kilogram of red currant and 0.75 kilograms of sugar.
Cooking method:
1. To prepare red currant, it is necessary to sort it, remove the branches and stalks, wash the berries and chop them in a meat grinder.
2. Currants passed through a meat grinder are placed in an enameled basin and approximately 100-150 grams of water per kilogram of currant is added. This mass should be boiled until thickened.
3. Boiled cherries, as described above, are mixed with thickened currants, sugar is added and boiled again until jam is ready.
4. Hot jam is poured into sterilized jars and rolled up with lacquered lids. After hermetic blockage, the cans are turned upside down and covered with a blanket for uniform cooling.
Cherry jam - recipe 3
Since cherries have low gelling properties, when preparing jam, you need to add other berries to obtain a dense consistency. But you can use gelatin. Here is the recipe for cherry jam with gelatin. To prepare it, you need a kilogram of pitted cherries, 0.9 kilograms of sugar, half a liter of water and 5 g of gelatin.
Cooking method:
1. First you need to boil the sugar syrup and put the previously dissolved gelatin in the still hot syrup (for this, take cold water) and pitted cherries.
2. Cherry in syrup is boiled over moderate heat, constantly removing the emerging foam.
3. When the mass acquires the consistency of jam, it is necessary to cool it slightly, and then put it in sterilized jars.
Cherry jam - recipe 4
You can make cherry jam with lemon juice. This recipe will require a kilogram of cherries and a kilogram of sugar, as well as a teaspoon of lemon juice.
Cooking method:
1. Cherries should be sorted, the stalks separated, washed and the bones removed.
2. In an enameled bowl, the fruit must be covered with sugar. And soak the berries for an hour so that they let the juice go.
3. After this, cherries need to be cooked for 30-40 minutes on low heat, not forgetting to constantly stir the mass.
4. Occurring foam periodically must be removed.
5. Lemon juice should be added when the jam thickens. After this, the mass must be thoroughly mixed. Boil a few more minutes and remove the jam from the heat.
6. Once again, mix well the jam and lay it in sterilized jars.
7. Banks are closed with covers, wrapped in a blanket and left to cool completely. Jam made according to this recipe has a rich and saturated color.
Cherry jam - tips from experienced chefs
Cherry jam is pitted. Meanwhile, every housewife knows that cherry jam with pits has a slightly better taste and aroma. To give cherry jam an incomparable aroma, pour the extracted bones with water (so that the water barely covers the bones). Boil them over a fire, strain and use the resulting broth in the preparation of jam instead of water.
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