Five-Minute Cherry Jam

Many people like cherries more than cherries. Its fruits are larger and sweet. Few people know that the dark color of this berry gives a very useful substance with a powerful antioxidant effect. If it is possible to prepare it for the winter, a good choice would be five minute cherry jam. It is prepared according to special recipes, which allow minimizing the time of heat treatment. Due to this, the berries remain intact, and there are more vitamins in them than when cooking jam in the traditional way.

Cooking Features

Under the name “Five Minutes”, the recipes of jams are combined, which boil no more than 5 minutes at a time, although sometimes this is done several times with breaks for soaking the berries with syrup. Prepare "Five minutes" of cherries can be in different ways. Some options are designed for cooking berries with stones, for others, the fruit is pre-cleaned of seeds and only then subjected to heat treatment. The technology of cooking delicacies may differ slightly from this, but the general principles of cooking remain the same.

Before cooking jam, sweet cherries must be picked, removing damaged, unripe, and overripe fruits, then rinsed in running water and dried. Berries dry out faster if they are poured on a towel that absorbs moisture well.
The branches of the cherries are cut off after it has been washed and dried, otherwise the water may get inside, because of which the berries will become watery.
After removing the branches, you can begin to extract the bones. If there is a special device in the house that squeezes the seeds out of the fruit, the task is easy to handle. But it can be solved without the presence of such devices. A pin or similar object is required. The pin is immersed in the flesh of the cherry through a hole in the vicinity of the branch of the branch to the fruit, hook the bone and remove it to the outside. If you have experience kilogram cherries can be stoned in this way in 20 minutes.
Jam made from cherries with pits is more fragrant, but it cannot be stored for a long time. Over time, prussic acid forms in the pits, which is toxic. It is usually considered that the maximum shelf life of sweet cherry jam with stones is 12 months, but it is not necessary to delay this for so long. The sooner you eat dessert, the safer it will be for your body.
Do not use aluminum cookware for cooking cherry jam. Aluminum in contact with organic acids contained in the berries, is oxidized, forming harmful substances.
When making cherry jam for the winter, the cans under it must be sterilized, the same goes for the lids.

Cherry jam is stored in a cool place, although some recipes allow you to make a dessert that is well worth it at room temperature. In order to have time to eat dessert before it spoils, experienced housewives stick a note on the cans with the date of its preparation.

The classic recipe for five minute cherry jam (with pits)

The composition (1, 5 l):

sweet cherry - 1 kg;
sugar - 0, 75 kg.

Method of preparation:

Go through, wash the berry. Let it dry.
Fold in the pan, add sugar.
Cover the pan with a lid, shake it several times. This will allow the berries to mix with sugar, without violating their integrity.
Store the cherry in the fridge for a few hours. You can move on to the next stage, when the berry launches juice, and the sugar dissolves almost completely.
Place the pan on medium heat, bring the jam to a boil and cook for 5 minutes, removing the foam. If the foam is not removed, the jam will quickly sour.
Remove the pan from the heat, cover with gauze or cloth (but not the lid). Leave to cool.
Bring the dessert to a boil again and cook for 5 minutes.
Sterilize the jars and lids that fit them.
Spread the jam over the prepared jars, seal them tightly.

After cooling, the jam can be stored at room temperature. It can be cooked not only in the pot, but also in the pelvis.