Juicy and fragrant sweet cherry is good not only fresh. Delicious desserts are made from it: jam, jam, jelly. Sweet cherry confiture has excellent organoleptic qualities, which can be prepared for the winter. The recipes of this delicacy are varied, among them it is difficult not to find an option for the soul.
Cooking Features
Confiture resembles jam or jelly in consistency somewhere between them. It is quite liquid, which allows them to sandwich cake cakes, pour cottage cheese or ice cream on them. But at the same time it is quite thick, so it is convenient to spread it on bread, to use as a filling for sweet pastries. Even an inexperienced hostess can cook the cherry confiture if she knows and takes into account a few moments.
- Sweet cherry will be sweeter if you pick it in sunny, dry weather.
- The bones of the berries are taken out after it has been washed and dried.
- Cherries dry out faster if they are scattered on a towel, due to the fact that the fabric absorbs excess moisture.
- It is convenient to remove bones from sweet cherries with the help of special devices, they are of several types, but all are based on squeezing bones from berries. If you do not have such a device in the kitchen, a pin will help with the task. It is immersed in the berries and hooked bone, pulling out.
- For making jam, berries are most often ground. The easiest way to do this is with a blender. In the absence of a blender, the berry can be turned through a meat grinder or rubbed through a sieve.
- Cherry contains pectin. If the cherry puree is boiled for a long time, it will thicken to the desired consistency. The process can be accelerated by adding gelatin, pectin or fruit with a high pectin content.
- Adding citrus fruit juice to confiture from cherries will not only improve its taste, but also protect it from sugar.
- To improve the taste and aroma, vanilla or cinnamon, orange peel can be added to sweet cherry jam.
- The confiture should be closed in sterilized jars, otherwise it will quickly deteriorate.
The confiture can be stored at room temperature, but the opened jar must be moved to the refrigerator. The shelf life of the product after opening is only 2 weeks. Hermetically packaged confiture will stand without spoiling for a year.
Sweet cherry confiture with pectin
The composition (1, 75 liters):
- sweet cherry - 1 kg;
- sugar - 1 kg;
- water - 0, 25 l;
- citric acid - 4 g;
- pectin - 5 g.
Method of preparation:
- Wash and dry the cherries. Remove twigs and seeds.
- Put the berry in the enamel basin, add sugar. Cover with a thin cloth and put in a cool place for 6-8 hours.
- Stir, add water, put on medium heat.
- Bring to a boil, boil for 5 minutes, removing the foam.
- Reduce the intensity of the flame, reduce the cherry mass, until it reaches the desired consistency.
- Add pectin, stir.
- Add citric acid, stir, cook for another couple of minutes.
- Sterilize the jars, pour jams over them.
- Roll cans with sterilized lids.
After the jars of confiture have cooled, they can be removed for safekeeping.
Confiture for this recipe can be prepared without pectin. Cook will have longer, the volume of the finished dessert will be slightly less.
Sweet cherry confiture with apples
Composition (2 liters):
- sweet cherry - 2 kg;
- sugar - 1 kg;
- lemon - 1 pc .;
- apples - 0, 4 kg.
Method of preparation:
- Cherries, having washed and dried, free from stones.
- Fill the berries with sugar, leave for a few hours.
- Add squeezed lemon juice.
- Put a bowl of cherry on the fire, bring to a boil.
- Cook on medium heat, removing the foam, 10 minutes.
- Flip out in a colander, let the syrup drain into a clean pan.
- Wash apples, blot with a towel. Cut out the cores.
- Cut apple pulp into thin slices, put in syrup.
- Boil the syrup over low heat until its volume is halved.
- Remove the saucepan with the syrup from the heat, place the cherry in it.
- Crush apples with cherries until smooth.
- Return to the fire, reduce to the desired consistency. It will take about 10 minutes.
- Spread the confiture over the prepared jars, roll them up.
The cooled confiture can be rearranged to the pantry or to another place where billets are stored in your house for the winter.
Sweet cherry confiture with gelatin
The composition (1, 5 l):
- sweet cherry - 1 kg;
- sugar - 0.5 kg;
- cinnamon - 1 stick;
- water - 150 ml;
- lemon - 1 pc .;
- gelatin - 15 g.
Method of preparation:
- Put the cherry cleaned, dried and stoned, in an enamel container and cover with sugar.
- Put the berry in the fridge for 8 hours.
- Stir, squeeze lemon juice into a container with a berry.
- Place a cinnamon stick on the bottom.
- Put on a slow fire, cook for 10 minutes.
- Take out the cinnamon.
- Fill the gelatin with cool water.
- Add to the cherry, stirring.
- Cook for 3-4 minutes, remove from heat. If you cook for more than 5 minutes, the consistency of the confiture will start to become thinner.
- Distribute the confiture to prepared banks. Cork them tightly.
- Wait for the jam to cool and store it in the refrigerator.
Sweet cherry confiture according to the above recipe is fragrant, delicate in taste. The advantage of this option is the preparation of dessert and its efficiency.
Sweet cherry confiture with orange juice
Composition (2 liters):
- sweet cherry - 1 kg;
- sugar - 1 kg;
- oranges - 0, 3 kg;
- water - 100 ml;
- gelatin - 10 g.
Method of preparation:
- Chop up the prepared cherry with a blender, mix with sugar.
- Pour juice squeezed from oranges into berry mass.
- Put on the stove, cook for 10 minutes.
- Add gelatin dissolved in water, boil for a couple of minutes.
- Enter the orange zest, mix.
- Cook another 1-2 minutes, remove from heat.
It remains to distribute the confiture over the prepared banks, cork and, waiting for cooling, put into the refrigerator.
Sweet cherry confiture has a delicate texture, rich taste and an indescribable aroma. Both children and adults eat it with pleasure. Dessert can be prepared for the winter, even an inexperienced cook can cope with this task.
