Cherry trees often delight our countrymen with a rich harvest. Their fruits are harvested for the winter in various ways. One of the most beloved by many sweet pieces is cherry jam. It can be prepared without the addition of thickeners. Cherry has a lot of pectin, so it has to be boiled for a relatively short time - after about an hour of simmering, the berry sauce already acquires the consistency of jam, and it can be closed in banks.
Cooking Feature
The process of making cherry jam is not complicated, but it requires patience and diligence. The knowledge of several subtleties will allow even an inexperienced hostess to cope with the task.
- Cherry must be sorted before use. Overripe berries for the preparation of jam fit, but from the spoiled (pecked, rotten) will have to get rid of. If several rotten berries get into the jam, it will have almost no effect on its taste, but such a dessert cannot be stored for a long time, even prolonged heat treatment will not save it.
- It is necessary to wash the berries before the twigs are removed from them. Otherwise, water will get inside the berries, because of which the process of making jam will become longer.
- Removal of pits from cherries is a laborious process, but in the case of preparation, jam is obligatory. This can be done quickly, if the house has a special device, whose work is based on squeezing seeds out of the fruit. If such a device is not available, you can use a pin or other object having a similar shape and small size to extract the seed from cherries. The pinhead sinks inside the berry, hooks the bone and lifts it out.
- The technology of making cherry jam may be different. One method involves cooking cherries in a small amount of water to soften them, followed by grinding through a sieve or grinding with a blender. Grinding through a sieve allows you to get the jam, which has the most delicate texture. Next, cherry puree is mixed with sugar and boiled to the desired thickness. The second option involves chopping cherries at the very first stage of cooking. As a result, the jam turns out to be a little more coarse to the taste, but it is prepared a little easier.
- To make a cherry jam “stone fruit” aroma, when boiling, a cloth pouch with stones squeezed from cherries is dropped into it or crushed almonds are added to the dessert.
- Cherry jam will stand well at room temperature if sugar is taken at least 60% of the weight of the berry puree. Jam should be laid on sterilized jars, tightly closing them with metal lids, which also need to be boiled beforehand.
Prepared with the above requirements, cherry jam can be stored at room temperature for at least a year. Usually the shelf life of the product is even 24 months.
The classic recipe for cherry jam
Composition (for 1, 25 l):
- cherry - 1, 5 kg;
- water - 0, 25 l;
- sugar - 1 kg.
Method of preparation:
- Enumerate the cherry, wash it, let the berry dry.
- Remove the seeds from the fruit.
- Fold the cherries in the cooking pot. Stainless steel or enameled ware with a large evaporation area (bowl, basin, wide low saucepan) is preferable.
- Pour water over the cherry.
- Put the container with the berries on a slow fire, cook for half an hour.
- Rub berries through a sieve or recycle with a blender.
- Combine the cherry puree with sugar.
- Heat to a boil and boil, removing the foam and stirring occasionally until the cherry mass becomes so thick that a trace from the spoon will remain on its surface.
- Sterilize the jars, fill them with hot cherry jam.
- Hermetically close the jars.
When the jars of chill have cooled, you can put them in a closet or other room where supplies for the winter are usually kept in your house. Sweet billet is well worth it at room temperature.
Simple cherry jam recipe
Composition (1 l):
- cherries - 1, 25 kg;
- sugar - 0, 75 kg.
Method of preparation:
- Cherry, after sorting and drying, free from stones.
- Crank through a meat grinder or chop with a blender.
- Mix with sugar, leave for an hour.
- After a specified time, put the berry mass on the fire and cook on a small flame until it has gotten thick and thick.
- Put the jam in sterilized jars, roll them up.
The jam made according to this recipe will not deteriorate for two years even at room temperature. Its texture is slightly rougher than that of the classic recipe, but this has almost no effect on the taste of the dessert.
Cherry jam with cherry seed aroma
Composition (for 1, 25 l):
- cherries - 1, 25 kg;
- sugar - 1 kg.
Method of preparation:
- Clean the cherries from the bones, but do not throw away the bones - wrap them in gauze or put them in a cloth bag.
- Cherry flesh and stones with cherries, place in a bowl, add sugar, leave in a cool place for 3-4 hours.
- Over low heat, bring the cherry mass to a boil, boil for 10 minutes, removing the foam.
- Remove the pelvis from the stove, allow the cherry mass to cool to room temperature.
- Boil again for 10 minutes and let cool.
- Repeat the procedure 2 more times.
- Remove the bag of cherry bones. Perebite cherry mass blender.
- Return the basin with the berry mass to a slow fire and reduce it to the desired consistency.
- Spread the jam over the prepared jars, seal them cork tightly.
Dessert for this recipe is almost as easy to prepare as the previous one, but it turns out to be more fragrant.
Cherry jam can be served as a stand-alone dessert or used as a filling for pies. It turns out tasty, fragrant and well stored. The process of making cherry jam is simple enough that even an inexperienced hostess can cook it.
