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There are quite a few options for making desserts from cherries, they use a berry with a bone or remove it, add spices, citrus fruits. The choice depends on individual preferences. Orange and cherry jam is a common assorted recipe with a pleasant aroma and balanced taste.
Citrus adds extra smell and taste
How to make cherry orange jam
You can prepare a dessert from whole cherries by removing the seeds and interrupting with a blender until smooth. In traditional recipes, sugar and cherries are taken in the same amount.
You can add orange, thickeners, or spices to cherry jam. How much citrus to take also depends on preference. In the finished product according to the classic recipe, the orange will look like candied fruit. In any case, cooking provides for a number of rules that must be followed:
- use dishes made of aluminum, copper or stainless steel, the enamel container is not suitable, the jam often burns to the surface, the taste will be spoiled;
- the dessert is poured only into sterilized jars, closed with lids after preliminary heat treatment;
- remove bones with a special device, a pin, hairpin or cocktail tube, if the jam is homogeneous, you can remove it manually;
- in order to exclude the ingress of pests from the berries into the jam, before processing, the drupe is immersed in a weakly concentrated salt solution with the addition of citric acid for 15 minutes;
- use only clean and dry berries, not damaged, without rotten areas, freshly picked;
- citruses are chosen firm, with a thin skin, medium size, with a juicy pulp.
Traditional recipe for cherry and orange jam
According to the classic recipe, the berry is taken with a stone, the consistency will be less liquid, and the cherry in syrup is whole. 2 oranges are enough for 1 kg.
Cherry harvesting technology:
- In order for the berry to give juice, the processed drupe is covered with sugar and left for 4-5 hours, during the infusion the mass is stirred several times to better dissolve the crystals.
- Pour boiling water over the citrus, wipe the surface with a clean napkin, cut into slices of about 0.5 cm thick, then again into 4 parts. Use a flat plate to keep the juice completely.
- The raw materials are put on fire, boiled for 30 minutes, the foam formed in the process is removed. Turn off and allow the mass to cool.
- Citrus is added to the cold workpiece and boiled to the desired consistency. The longer the workpiece boils, the denser the mass will become, but the darker the color.
5 minutes before cooking is complete, you can add a teaspoon of cinnamon to the dessert, but this ingredient is optional. The finished product is distributed among the jars and closed.
To enhance the taste, you can add cinnamon or other spices.
Cherry jam with orange: recipe with gelix
Zhelfix in the recipe plays the role of a thickener; for a standard proportion of 1 kg of cherries and two citrus fruits, you will need 4 tbsp. spoons of the substance.
Preparation:
- Pitted cherries covered with sugar are left to infuse for 10-12 hours.
- Jam is prepared in 3 stages.The first time is brought to a boil, the foam is removed and set aside to cool the mass.
- The procedure is repeated once more.
- The orange is poured over with boiling water, wiped dry, cleaned, the white fibers are removed, the zest is grated, the pulp is cut into cubes, preserving the juice as much as possible.
- Bring to a boil, combine citrus and gelatin with cherries, boil for 30 minutes. The syrup is dripped on a saucer and the readiness of the product is determined, if necessary, the time is extended.
After packaging and seaming, the workpiece is insulated for a day.
Cherry jam with orange juice for the winter
The workpiece should be uniform, for this use a food processor or blender. Pits are removed from the cherries, the pulp is brought to a state of puree.
Following actions:
- The berry, along with sugar in a 1: 1 ratio, is put on fire, boiled for 10 minutes, turned off.
- The workpiece cools down for about 3-4 hours, then the procedure is repeated, the cherry is allowed to brew for another 3 hours.
- Remove the zest from 1 citrus, rub it on a grater, you can use a meat grinder, squeeze the juice.
- The ingredients are combined and cooked for 10 minutes.
After distribution to the jars, the product is covered with a warm blanket.
Pitted orange and cherry jam
The main goal of this recipe is to keep the berries intact after the seeds have been removed. For cooking, you will need the following ingredients:
- sugar - 800 g;
- orange - 1 pc.;
- cherry - 1 kg.
Recipe technology:
- To prevent the sugar from burning, the filled berries are left for 1 hour before the liquid appears in the workpiece.
- Citrus can be processed in any way: chop the zest to a homogeneous consistency, and divide the pulp into slices or squeeze out the juice, you can cut it with the peel to make cherry jam with candied orange fruits.
- Put the future jam on the stove and immediately add citrus, boil for 20 minutes on minimal heat, remove the foam.
- Allow the workpiece to cool and brew for 5 hours.
- Re-boil for 15-20 minutes, and pack in jars.
The jam cools down gradually, it is kept for 24 hours under a blanket or warm jackets.
Storage rules
There are no special recommendations for storing winter harvesting. The jam is placed in a basement or storage room without heating. Hermetically sealed cans are stored for a long time. A product with seeds will be usable for no more than 2 years, without seeds - 3 years.
Conclusion
Orange and cherry jam is characterized by a pleasant citrus aroma. Dessert is prepared according to various recipes, removing pits from cherries or using whole berries. Citrus is cut into slices or crushed until smooth. The blank does not require special storage conditions, it retains its nutritional value for a long time.
