Sakura jam - general description
Sakura is also called melkopilchataya cherry (lat. Prunus serrulata). This plant is one of the most famous symbols of Japan, which is present on coins, emblems, in the symbols of educational institutions, and is also the embodiment of beauty and youth for the Japanese. Sakura's flowering period is a national holiday in Japan, it is announced in the media for several weeks and is always eagerly awaited.
Flowers of bright pink color appear in the spring, and then fruits are formed in the form of a drupe 8–10 mm in diameter, very reminiscent of cherries familiar to Russians. Berries for eating are not too suitable, because the pulp in them is small, and the stone has a large size.
For Russia, Sakura belongs to the category of exotic plants, it is also grown mainly for decorative purposes. But if you are lucky enough to grow sakura and harvest berries, then it can be used to make jam.
Sakura jam - preparation of dishes
For making jam from sakura, enameled or aluminum dishes of a suitable volume are used, which can be determined at the rate of 1.5-2.0 liters per 1 kg of fruit. The practice of using copper cookware is well known, but in this case it is necessary to carefully monitor that it does not have oxides (greenish stains), since they can get into the jam and make it unsuitable for human consumption. Stored jam is usually stored in glass jars. It is convenient to use a container with a volume of 0.5-0.8 liters, but in view of the few yields of sakura, the banks can be taken smaller. They should be sterilized by steaming, using a double boiler, a boiling kettle, or other means. Some housewives prefer the dry method of sterilization - in the oven or microwave. The can lids are also sterilized, usually by placing them in boiling water for 3-5 minutes. You can use metal covers, glass or plastic.
Sakura jam - preparation of fruits
For jam from Sakura, you can use only ripe berries. It should be taken into account that for sour fruits, more sugar will be required than for sweet ones. Sakura needs to be sorted out by removing overripe berries, as they can spoil the jam. Next, remove the stalk and thoroughly wash the berries under running water. Separating the sakura bones is extremely difficult, so it is better to make jam with stones. Before putting the berries in the cooking container, each one needs to be pierced with a fork in several places.
Sakura jam (option 1)
To make sakura jam, you will need 1 kg of granulated sugar per 1 kg of berries. If they are very acidic, the amount of sugar can be increased to 1.2-1.3 kg. Washed and peeled berries should be folded into a container in which jam will be cooked. In another bowl, prepare sugar syrup, taking 700-800 g of granulated sugar and 200 ml of water. Pour the sakura with boiling syrup, cover the dishes with a towel and leave in a cool place for 8-10 hours. Then put the dishes on a slow fire, bring to a boil and cook for about 5 minutes. Next you need to remove the container from the heat, cover again with a towel and clean again for 8-10 hours. The process of boiling and subsequent slow cooling should be repeated three times. After the last boiling the berries should soak up the syrup, their surface should be smooth and appetizing. Jam, not cooling, you need to pour in hot banks, close the lids and store in a cool dry place for storage.
Sakura jam (option 2)
There is also a faster way to make sakura jam. To do this, you will need 1 kg of berries, 1.3 kg of granulated sugar and 300 ml of water. Berries pour boiling water for 1 minute, then fold them into a colander so that they do not boil. In a separate container to prepare sugar syrup from 300 ml of water and 2/3 of the prepared sugar. Pour berries with boiling syrup, leave for 2-3 hours. Next, put the container with berries and syrup on medium heat, add the remaining sugar and cook for 10-12 minutes. After that, remove the pan from the heat, leave in a cool place for 5-6 hours. After this time, put the jam on the fire again, boil for 10 minutes. After that, remove the berries with a skimmer and put them in jars. Boil the remaining syrup for another 5-7 minutes, then pour it over the cans. Close them with a lid, store in a cool place for storage.
Sakura and Raspberry Jam
To make this unusual jam, you will need 1 kg of sakura, 1 kg of raspberry, 2 kg of granulated sugar and 0.5 liters of water. Sakura, washed and cleaned from the stalks, should be placed in a container and pour boiling syrup, prepared separately. While stirring gently, bring the jam to a boil and remove from heat. Then wait 30-40 minutes and repeat the procedure. Just need to bring to a boil 4-5 times, last add raspberries, boil the jam for 3-5 minutes and remove from heat. Next, pour into prepared container, close the lids and store.
Sakura jam - useful tips from experienced chefs
Tip 1. Sometimes the time specified in the recipe is not enough to bring jam to readiness. In order to determine whether it has boiled, you need to look at the appearance of the berries. If they become transparent and do not float on the surface of the syrup, but are evenly distributed, then the jam is ready.
Tip 2. Another way is to take a spoonful of syrup and check its elasticity. Syrup should drain with difficulty, in this case, the jam can be considered ready.
Tip 3. For the packaging of sakura jam should use hot cans. They need to turn over after the pickup of jam.
