Cherries in our country grow in many gardens and bear fruit well. You can not only eat fresh berries, but also prepare them for the winter. One of the most common blanks of sweet fruit is jam. It costs well at room temperature and especially in a cool room, retains a pleasant aroma, is a good addition to tea. The lack of most of these canned foods is only one - prolonged heat treatment kills a significant part of the vitamins contained in the berries, making them less useful. Many housewives prefer cherry jam "Five minutes". This dessert is prepared according to special recipes, allowing you to limit the boiling time of the berry mass to five minutes.
Cooking Features
Even a beginning hostess can make “Pyatiminutka” jam from cherries for the winter, if she knows several features of the technological process.
- Cherry jam can be cooked from whole berries with or without stones. Dessert with pits has a unique aroma with almond notes, but it cannot be stored for more than a year, since hydrocyanic acid forms with time inside the cherry seeds.
- It is convenient to remove bones from cherries with a special device. The principle of its action is based on squeezing or knocking out stones. Even more carefully they can be extracted from the berries with a pin or similar items. The pinhead is dipped inside the cherries and the bones are hooked to it, without effort removing them outside.
- Before cooking cherries, you need to sort, rinse and dry. Only after that you can remove the twigs and bones. Otherwise, the water gets inside the berries, making them watery.
- Cherry jam cannot be cooked in an aluminum pot. This material, coming into contact with acids, forms harmful substances, and in berries there are many organic acids.
- When cooking cherry jam, you can add mint to it, it will give a unique taste to the dessert. A sprig of mint is put in a jam, when it is infused, but before placing the delicacy in jars, it is removed.
- Cherry jam jars are not well cleaned, they must be sterilized. The lids are also sterilized by boiling. Close the "five minutes" need metal lids, ensuring tightness. Plastic suit only when you plan to keep the jam in the refrigerator.
Cherry jam “Five minutes” can be cooked in several approaches for 5 minutes, then it will become thicker. The volume of thick jam is less than liquid, and it is less useful, but has a particularly pleasant taste.
The classic recipe for cherry jam “Five minutes” (with stones)
The composition (1, 5-1, 75 liters):
- cherry - 1 kg;
- sugar - 1 kg.
Method of preparation:
- Sort the cherry, rinse it under running water. Pour onto a towel so that the berry dries faster.
- Fold the berries into a bowl or pan, sprinkling it with sugar.
- Cover the container and shake a few times so that the sugar covers each berry.
- Store for 5-6 hours in the fridge so that the cherry will make juice.
- Put the container with the berry mass on the fire. On medium heat, bring to a boil and cook for 5 minutes, removing the foam. Throwing foam is not worth it - it is delicious, it can be served with tea.
- Remove the jam container from the fire. If you plan to keep the jam in a cool place, it can already be laid out on sterilized jars. If the jars of delicacy are at room temperature, wait for the jam to cool, reheat it again and boil for another 5 minutes.
- Prepare jars and lids by sterilizing them in any convenient way.
- Fill the jars with hot jam, roll up.
Storage conditions of jam depend on the boiling ratio. If you boil it twice, you can store it at room temperature. If the total boiling time is 5 minutes, you can only keep the sweet billet in a cool place.
“Five minutes” jam from cherries with stones in syrup
The composition (1, 75-2 l):
- cherry - 1 kg;
- sugar - 1 kg;
- water - 0, 2 liters.
Method of preparation:
- Prepare the cherry by washing, drying, removing the twigs.
- Pour water into the basin, bring it to a boil.
- Sprinkle sugar in one glass, stirring the syrup each time until the sugar crystals completely dissolve.
- When the sugar is over, put the cherry in the syrup. Bring the syrup to a boil over low heat.
- Remove the pelvis from the fire, cover it with gauze or a thin cloth to protect it from insects, leave it for 4-6 hours. You need to wait until the syrup has cooled completely.
- Put the basin on the fire again, bring it to a boil on a fast fire, cook for 5 minutes, removing the foam.
- Remove the pelvis from the heat, allow the jam to cool. Boil the jam again for 5 minutes.
- Spread the jam over the prepared jars, close them tightly.
After cooling, the dessert can be removed to the pantry. You can store it at room temperature, but not more than a year.
Five Minute Cherry Jam
The composition (1, 75-2 l):
- cherry - 1, 5 kg;
- sugar - 1 kg.
Method of preparation:
- Clean the dried and dried cherries from the seeds, fold them into the basin, cover them with sugar.
- Shake the pelvis gently a few times so that the sugar is poured over the berries below.
- Leave for one hour at room temperature. During this time the berry will start up juice in which the sugar will dissolve completely or partially.
- Place the bowl of cherries on a slow fire, bring to a boil and cook for 5 minutes, removing the foam from the surface. Remove from heat.
- Cover with gauze, leave for 6-12 hours.
- Bring to a boil again, boil for 5 minutes. After that, the jam can be laid out on the banks, but if you want to make it thicker, the procedure must be repeated once or twice.
- After distributing the jam in sterilized jars, roll them up.
Cherry jam pitted does not require special storage conditions. It can be not only eaten with spoons, but also served with various desserts as confiture.
Cherry jam “Five minutes” can be prepared according to different recipes, using berries with or without stones. One recipe combines - the berries do not boil for more than 5 minutes in a row, which allows you to save a significant amount of vitamins contained in them.
