In cooking, confiture is in great demand. Its origin has French roots, the name translates as “candied”. It is something between jam and jam: a syrupy thick jelly-like mixture of fruit and berries or even whole fruit. Cherry confiture has a pleasant sweet-sour taste, is used as an addition to pancakes, pancakes, ice cream and other desserts. Some housewives use it to make sweet pastries. Such a preparation for the winter probably will not be superfluous.
Cooking confiture from cherries is not considered a difficult process, but the knowledge of some of the subtleties of the hostess does not hurt.
- Cherry harvested in sunny weather will be sweeter than that picked on an overcast day.
- Confiture is made from pitted berries. They are difficult to extract from unripe berries. There are varieties of cherries, in which the bone is separated from the pulp with difficulty. For confiture, you need to choose berries that are easy to remove from the seed.
- There are special devices for extracting (squeezing) the seeds of cherries. You can remove the bone with the help of a pin. Her head sinks into the pulp, hooks the bone and lifts it to the hole through which it has penetrated. In the same way, you can remove a bone using a pin or paperclip.
- Berries are first washed, dried, and only then removed from the seed. If you wash the berries afterwards, the moisture gets inside, making them watery and making it difficult to cook the confiture.
- If the recipe specifies the weight of pitted cherries, with pits it should be taken 7-10% more.
- If it is required to thicken the syrup quickly, pectin, gelatin or other gelling components are added to the confiture. Instead, you can use fruits and berries that contain a lot of pectin, such as apples.
- Banks, in which the confiture will be stored, must be washed with soda and sterilized in any convenient way. Covers are used metal, providing tightness. They are boiled before use.
Cherry jam can be stored at room temperature. The opened bank is rearranged in the refrigerator, it is necessary to use its contents within two weeks.
The classic recipe of cherry confiture
Composition (1 l):
- pitted cherries - 0.5 kg;
- sugar - 0.5 kg;
- water - 0, 4 liters.
- sort out the cherry, rinse. Put on a towel so that it dries faster due to the absorption of excess moisture with a cloth.
- Peel cherries in any convenient way.
- Mix the sugar with water, put on a slow fire. Boil until the syrup is thick enough. It should drain from the spoon, like a thread.
- Put prepared berries into the syrup, boil them for 10-15 minutes.
- Sterilize the jars, fill them with hot confiture, roll them up.
The cooled confiture can be removed for storage in the pantry. When adding cherries to the syrup, you can pour a little cinnamon or vanilla - with them the confiture will be even more fragrant and tastier.
Simple recipe for cherry confiture
The composition (1, 5 l):
- pitted cherries - 1 kg;
- sugar - 0, 6 kg;
- pectin - 10 g.
- Cherry, after sorting, washing and drying, put in an enamel basin, pour sugar in the amount of 0, 5 kg.
- Cover the pelvis with gauze to protect the berries from insects. Leave it for 3 hours for the cherry to make juice.
- Stir the cherries. Put the pelvis on medium heat. After boiling, boil for 5 minutes, removing the foam.
- Mix pectin with the remaining sugar, pour it into a bowl of cherries, mix.
- Cook for another 5 minutes.
- Spread over prepared banks, cork.
- Move the cooled jars to the place where you usually store the blanks for the winter.
According to this recipe, cherry confiture is prepared easily and quickly, as it does not require time to boil delicacy - pectin gives it density.
Cherry confiture with apples and lemon
The composition (1, 5 l):
- pitted cherries - 1 kg;
- apples - 0, 4 kg;
- lemon - 1 pc .;
- sugar - 0, 8 kg.
- Wash the cherries, let it dry, free from stones.
- Fold the berry into the bowl, add sugar. Cover the pelvis with a cloth and leave for a few hours for the cherry to make juice.
- After a specified time, squeeze lemon juice into the cherry basin. Put the container on medium heat.
- Bring the berry mass to a boil. Boil for 5 minutes, removing the froth protruding on the surface.
- Drop the cherry in a colander. Squeeze the syrup back into the basin.
- Wash apples, blot them with a napkin. Cut out their seed boxes.
- Cut the apple flesh into thin slices, place in a cherry syrup.
- Boil the syrup with apples over low heat until it decreases in volume by 30-50%.
- Crush apples with a blender, simultaneously mixing them with syrup until smooth.
- Return the cherry to the syrup. Cook it for 10 minutes on low heat.
- Fill the prepared jars with confiture, roll them up.
Apples are almost invisible in this confiture - they play the role of a thickener. Dessert for this recipe turns thick, it is clearly distinguishable cherry berries, which did not have time to boil soft and lose shape. Lemon will not give jams to sugar.
Cherry confiture with strawberries
Composition (2 liters):
- cherry - 1 kg;
- strawberries - 0, 3 kg;
- water - 0, 25 l;
- sugar - 0, 8 kg;
- citric acid - 2 g;
- cinnamon - a large pinch;
- gelatin - 20 g.
- Cherry, after washing and drying, clean the stones.
- Sort through, wash the strawberries. Let it dry. Cut the sepals. Grind strawberries with a blender to a puree or rub through a sieve.
- Pour the cherries with sugar, leave for a couple of hours.
- Add 150 ml of water. Cook the cherries for 5 minutes over medium heat.
- Add strawberry puree, citric acid and cinnamon. Cook for another 10 minutes.
- Dissolve the gelatin in 100 ml of cool water, pour into confiture.
- Cook for 2-3 minutes, remove from heat.
- Distribute the confiture over the prepared jars, tightly tighten them.
Strawberry-cherry confiture has a unique taste and aroma, it is well kept.
Even an inexperienced hostess can cook cherry cakes for the winter, knowing the intricacies of this process. There are many recipes for this delicacy, each cook will be able to find a suitable option.