Content
Cherry and sweet cherry jam is a popular winter preparation. The berries ripen at the same time, sweet cherries are harmoniously combined with sour cherries. Berries have the same cooking time and technology. Dessert is prepared with and without seeds.
In the finished dessert, the fruits must remain intact.
How to make cherry and sweet cherry jam
The main task in making jam is to keep the fruits in shape in the finished dessert. In order not to get a homogeneous shapeless mass, the preparation for the winter is cooked in several stages and only over low heat.
An aluminum, tin or copper container is used, the jam is not cooked in an enamel pan, since there is a risk that it will burn to the bottom. The taste of the dessert will be bitter, and the product will come out with the smell of burning, not drupe.
The capacity is not taken too much. It should be borne in mind that during the boiling process, foam appears on the surface, which will spill over the low sides of the dishes onto the stove. The syrup with the billet should not take up more than ½ part of the pan.
The fruits are chosen fresh, without rotten areas, well washed and dried. To remove the bones, they take a special separator device, if it is not there, you can use the available means: a hairpin, a pin or a cocktail tube. It is necessary to work carefully so as not to severely damage the fruit 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 an extra 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 less, cherries with their sour taste and smell completely neutralize cherries.
The fruits are often spoiled by worms. Outwardly, this is not always noticeable, but the pulp 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 the pests will leave the fruit. Then cherries and cherries are well washed and processed.
In the process of boiling, foam periodically appears on the surface, it must be removed. Jars with lids are sterilized.
Delicious cherry and cherry jam
Delicious jam is obtained without removing the seeds, it is they who give the processed fruits their characteristic aroma. For dessert take:
- cherry - 1 kg;
- cherry - 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 the sugar compliance.
Jam making technique:
- The fruits are washed, laid out on a cloth, left to dry until the moisture has completely evaporated.
- The berries are placed in a container in which the jam is boiled, covered with sugar, gently mixed and left for several hours so that the workpiece gives juice.
- They put it on the stove, as soon as the jam has boiled, set it aside.
- The next day, they again bring to a boil and remove from the stove, during which time the drupe is saturated with syrup, and will not disintegrate during further cooking.
- On the third day, bring the dessert to readiness, simmer, constantly remove the foam and stir.
It will take about 30 minutes to cook.Then they are poured into jars and rolled up.
Pitted cherry and cherry preparation for jam
A simple recipe for cherry and cherry jam
You can prepare dessert in a quick way. Berries are taken in equal proportions, 1.5 kg of sugar is needed for 2 kg of the main ingredient.
Technology:
- The bones are removed, the workpiece is placed in a cooking container and covered with sugar.
- The mixture is gently mixed, the sugar should partially dissolve in the juice.
- Put on the fire, as soon as the mass boils, remove the foam, catch all the berries in a separate container with a slotted spoon.
- The syrup is boiled for 30 minutes over medium heat, the amount of liquid should decrease, and the consistency will become viscous.
- Then the berries are returned to the pan, after 15 minutes of boiling, the stove is turned off.
Boiling jam is packed in jars and closed.
Cherry and pitted cherry jam
Before preparing the dessert, the seeds are removed from the fruits. Weigh the mass, 1.5 kg of sugar will go for 2 kg of prepared raw materials. Drupes are taken in equal quantities.
Recipe sequence:
- The whole mass is covered with sugar in a jam pan, left for 4 hours.
- Mix gently 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 readiness is about 30 minutes.
Packed in jars, rolled up and wrapped in a blanket.
Recipe for cherry and cherry jam in a slow cooker
For jam in a slow cooker, you will need the following ingredients:
- cherry - 500 g;
- cherry - 500 g;
- sugar - 1 kg.
Recipe:
- Seedless berries are poured into a bowl.
- Sugar is added on top, leaving to infuse for 8 hours.
- If the sugar is not dissolved, mix the mass and put 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, leave the workpiece for 4 hours.
- Then the process is continued in the "baking" mode for 15 minutes, the multicooker and the bowl are turned off to cool the jam, the foam is removed and removed.
- After 3-4 hours, return the workpiece to the household appliance, set the temperature to 120 0C, after boiling, cook for 15 minutes.
Distribute in jars and close with lids.
Storage rules
They put cherry and sweet cherry jam in the pantry or basement, after opening the jar - on the refrigerator shelf. Subject to technology, the workpiece is stored for up to 3 years. Its condition is periodically checked so that the mass does not ferment and the metal covers do not rust.
Conclusion
Cherry and cherry jam is a delicious, healthy, aromatic dessert. It is served with tea, used for baking. Cherry with a sour taste prevents the fermentation process, cherry-cherry preparation does not lose its presentation and nutritional value for more than 3 years.
