Strawberry and Cherry Jam

Strawberry and Cherry Jam

Strawberries and cherries combine well to taste. Recipes where berries are found together are often used for homemade preparations for the winter. Among the most popular delicacies is strawberry and cherry jam. Even an inexperienced chef will cope with cooking dessert if he knows a few subtleties.

Cooking Features

Jam from several types of berries is brewed according to the same principles as from one type of fruit, although the recipe and technology of dessert preparation may be different.

  • Strawberries should not be picked during or after rain. At this time, the berries are watery and tasteless, the blanks of them quickly deteriorate. On the cherry is not so noticeable, but it is better to collect in sunny weather.
  • The twigs of the strawberries and the sepals of strawberries are removed only after the berries have been washed and dried. Otherwise liquid will get in. This will negatively affect the taste of the fruit.
  • Bones from cherries, when jam is prepared from them with strawberries, must be taken out. This can be done not only with a special device, but also using a conventional pin.
  • The weight of the seed is about 7-10% by weight of the cherry. Consider this when the seed weight is specified in the recipe.
  • Strawberry-cherry jam can be cooked from whole berries or from their pieces. If you want the berries to remain whole, you need to choose their medium size. They must be ripe, but not overripe. Damaged fruits will not work.
  • Strawberry and cherry jam, according to whatever recipe it is prepared, should be pre-washed with soda and sterilized jars. They are sealed with metal lids, which must also be boiled first.
  • Strawberry-cherry jam can be cooked with the addition of other berries and fruits. It is often made with lemon, which prevents the sugar from being sugared as a result of prolonged storage, with apples or currants, allowing for a thicker consistency. Useful is the jam from cherries, strawberries and raspberries, which are well stocked up for the winter in case of a cold.

The terms and conditions of storage of strawberry and cherry jam depend on the recipe taken as a basis. A large role is played by the amount of sugar used and the heat treatment time of the berries.

“Five minutes” of strawberries and cherries

Composition (for 3, 5 l):

  • strawberries - 1 kg;
  • pitted cherries - 1 kg;
  • sugar - 2 kg.

Preparation Method:

  • The berries are sorted. Wash by immersing in clean water tub. Rinse in the shower. Put on a towel so that it absorbs excess moisture, so the berries dry out faster.
  • In strawberries, unscrew the sepals, put the berries in a bowl, pour it in a kilogram of sugar.
  • Remove the bone from the cherry, put it in a separate container, add the remaining sugar.
  • An hour later, put the strawberries on fire. On medium heat bring to a boil, boil for 2-3 minutes, removing the foam. Remove from heat.
  • Put a bowl of cherries on fire. Cook for 5 minutes over medium heat, also removing the foam that appears on the surface.
  • Combine both parts of the jam, mix with a spatula, cover with a cloth and leave to soak for a few hours with the syrup.
  • When the jam has cooled to room temperature, boil it for 5 minutes over low heat.
  • Sterilize the jars and their lids.
  • Spread hot jams on the cans, cork. Turn the jars and wrap, leave to cool in this form.

The berries in this jam remain whole, which is why they look especially appetizing. Store jam, made according to this recipe, it is possible at a temperature not exceeding 18 degrees. If you have enough space in the refrigerator or cellar, you can remove jars of jam there. If this is not possible, the coolest room in your house will be suitable for storing a dessert.

Thick strawberry and cherry jam

Composition (2 liters):

  • strawberries - 1 kg;
  • pitted cherries - 0.5 kg;
  • sugar - 1, 25 kg.

Preparation Method:

  • Enume the strawberries, rinse, let them dry. Cut the sepals. Berries cut in half or 4 pieces, depending on their size.
  • Prepare the cherry by washing it, dried, removing the bones from it. Mix with strawberries.
  • Fill the berries with sugar and leave for 6 hours so that they pick out as much juice as possible.
  • Place the bowl with the berry mass on the stove. Boil, stirring, over low heat for 30-40 minutes.
  • Spread jam over sterilized jars, roll up.

Strawberry-cherry jam cooked with this recipe is well worth it at room temperature.

Strawberry, Cherry and Raspberry Jam

Ingredients (for 2-2, 5 l of jam and 0, 75 l of syrup):

  • cherry - 1 kg;
  • strawberries - 1 kg;
  • raspberry - 0, 5 kg;
  • sugar - 2 kg.

Preparation Method:

  • Enumerate the berries, rinse well, let them dry.
  • Remove the sepals and twigs.
  • Cut the strawberries into large pieces, free the cherries from the seeds.
  • Fold the berries in the bowl, add sugar, leave in a cool place for the night. During this time, a lot of juice.
  • Bring the berry mass to a boil. Boil for 5-10 minutes, removing the foam. Let cool.
  • Crate part of the syrup of about a liter. Boil it over low heat until it thickens. Its volume during this time should decrease by about a quarter.
  • Pour syrup into sterilized jars or bottles, close it tightly.
  • Place a bowl of berries on the stove. Cook them for 30-40 minutes. Spread thick jam on sterilized jars, roll up.

After cooling, both the jam and the syrup can be stored at room temperature. The syrup is thick and fragrant, suitable for impregnating the cake cakes, they can be poured over ice cream and pancakes. Jam is served as an independent dessert. It helps to strengthen the immune system and reduce the temperature, so it can be used during a cold in addition to pharmacy medicines.

Strawberry and cherry jam has a balanced taste with a pleasant sourness. It looks appetizing and loved by many. Even an inexperienced hostess can prepare such a dessert for the winter, if she knows the correct technology of its preparation and selects the appropriate recipe.

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