Sweet cherry is a berry that ripens first.
Sweet cherry stimulates the immune system, which has weakened after a long winter and perfectly cleanses blood vessels.
Compotes and preserves are cooked from cherries, but it is the jam that turns out to be especially tasty and tender.
Cherry jam - the basic principles of preparation
Cherry berries themselves do not have a bright taste and aroma, so very often jam is prepared with the addition of zest or lemon juice and other berries.
Cherry berries often have worms that we do not need, so the berries are pre-soaked in cold water for an hour. Then they wash the cherries, remove the berries from the stalks and remove the seeds. There are several ways to do this. Bones can be removed using a special tool or a pin. Damaged and rotten fruits do not use.
Washed and peeled cherries are dried, transferred to a suitable dish and covered with sugar and mixed. Leave the berries for half an hour.
When the cherry gives the juice, put the dishes with berries on the stove and cook them, stirring, for ten minutes. Then cool and grind the mixture.
The grinding method depends on the result that you want to get. If you rub the mass through a sieve, the jam will turn out to be a tender, uniform consistency, because in the end you will remove all the skins.
A rougher consistency will result in jam if everything is crushed with a blender.
Lemon peel or citric acid is added to the resulting ground mass and the mass is brought to a boil. The jam is poured into sterile, dry cans and rolled up.
Recipe 1. Cherry jam with lemon zest
Ingredients
a kilogram of sweet cherry without pits;
two glasses of sugar;
two lemons.
Cooking method
1. Soak the sweet cherry in cold water for a couple of hours. Then drain the water, sort the berries, remove them from the stalks, put them in a colander and rinse under running water. Dry the berries slightly and remove the seeds in any way convenient for you. It’s better if you do it over the cup in which you will make jam
2. Pour sweetened cherries into a blender bowl and kill. Pour the resulting mass into a cup where jam will be boiled.
3. Rinse the lemons, with a sharp knife, remove the zest from them and squeeze the juice from them. Add zest with lemon to the cherry mass and mix.
4. Put a cup with jam to simmer on a slow fire. When the mass begins to boil, reduce the power to a minimum, cover and cook for 20 minutes, stirring occasionally. At this point, add sugar, stir, increase heat and bring to a boil. Remove the lid and cook until cooked, stirring occasionally. To check the readiness, drip a little jam on a saucer. Ready jam should not spread.
5. Sterilize clean cans over steam or in a hot oven. Spread the jam on the banks and roll up the lids. Banks turn upside down and cool. Store jam in the basement or pantry.
Recipe 2. Cherry jam with pectin
Ingredients
a kilogram of cherries;
natural lemon juice - 50 ml;
800 g of sugar;
4 g of pectin.
Cooking method
1. Fill the sweet cherry with the stalks with cold water, adding salt to it, and soak the berries for two hours. Then drain the water, free the berries from the stalks and wash. Then, using a special device or using a pin, remove the bones.
2. Grind the cherries in a blender and transfer the resulting mass into an enameled basin. Fill the cherries with sugar and leave for a couple of hours.
3. Then put a bowl of cherries on an intense fire and quickly bring to a boil. Dilute pectin with a small amount of water. Pour it into a boiling mass of sweet cherry and mix. Turn the heat to a minimum and boil the jam, stirring, for forty minutes.
4. Pour in natural lemon juice shortly before graduation. Stir and turn off the fire and cool slightly. Pour the jam into clean, sterile jars and seal tightly. Cool completely and store in a cellar or other cool place.
Recipe 3. Cherry jam in a slow cooker
Ingredients
80 ml of lemon juice;
a pound of sugar;
kg of cherries.
Cooking method
1. Cherry, without removing from the stalk, pour lightly salted water to get rid of the worms, if any. Then drain the water, rinse the berries and remove from the stalk. Dry and remove the bones with a special tool or pin.
2. Put the berries in the bowl of the multicooker and cover with sugar. Leave the cherries in a cool place overnight to make juice stand out.
3. The next day, put the bowl in the slow cooker and activate the "Jam" mode for an hour. Do not close the lid. The temperature should be around 100-108 C. When the mass begins to boil, remove the foam.
4. After 15 minutes, chop the berries with an immersion blender and boil the jam for another half hour, periodically stirring with a wooden spatula. Pour in lemon juice five minutes before the end of cooking.
5. Thoroughly wash glass containers with soda, rinse and sterilize in a hot oven or over steam. Boil the lids. Spread the finished jam on the prepared glass containers and tightly cork the lids. Cool and store completely in the pantry or cellar.
Recipe 4. Cherry jam with peaches and rose petals
Ingredients
yellow cherries - 200 g;
peach pulp - half a kilogram;
fifteen rose petals;
sugar - 700 g;
vermouth "Campari" - 80 ml;
natural lemon juice - 150 ml.
Cooking method
1. Wash peaches, clean them from the stalks and peel them. Cut the fruit in half and remove the seeds. Cut the peppers into small pieces. Wash the cherry, remove the leaves and ponytails. Using a pin or special tool, remove seeds from the berries.
2. Transfer finely chopped peaches and cherries into an aluminum basin. Leave the fruit and berries for an hour and put on an intense fire. Bring the contents to a boil, add sugar and pour in freshly squeezed lemon juice. Stir and cook on low heat for about ten minutes.
3. Now add rose petals to the mass and pour vermouth. Mix everything thoroughly and insist on jam for 20 minutes.
4. Wash glass containers with soda, rinse thoroughly and sterilize. Lay the jam on prepared jars and tightly cork. Turn the jars of jam over and cool completely. Store jars of blanks in a cellar or other cool place.
Recipe 5. Cherry jam with gelatin
Ingredients
2 g of citric acid;
kg of cherries;
4 g of gelatin;
800 g of sugar.
Cooking method
1. Cherry berries are torn off the stalks, put them in a colander and rinse. Dry the cherry slightly and remove the seeds from the berries. This can be done with a special tool or with a pin.
2. Transfer the prepared berries into a blender bowl and chop. Transfer the resulting mass into a deep aluminum bowl and cover everything with sugar. Leave the mixture alone for a couple of hours.
3. Place the bowl on high heat and bring to a boil. While the berries are boiling, fill the gelatin with hot water and stir until it is completely dissolved. When the berries begin to boil, reduce the heat and pour in a thin stream of gelatin solution, stirring constantly. Cook the jam for another forty minutes.
4. Shortly before cooking, add citric acid. Wash the glass containers thoroughly, rinse under a tap and sterilize over steam or in a preheated oven.
5. Arrange the jam in the jars and close them tightly. Turn over and completely cool the workpiece. Store sweet cherry jam in the pantry or cellar.
Recipe 6. Cherry and gooseberry jam
Ingredients
sugar - 600 g;
sweet cherry - 750 g;
250 g of gooseberries.
Cooking method
1. Wash the gooseberries, peel the berries from the stalks and rinse thoroughly. Pour gooseberries with water and boil until soft.
2. Separate the cherry from the stalk, put the berries in a colander and rinse. Take out the bones with a pin or using a special tool. Dry the berries lightly and lay them out to the gooseberry. Stir and continue cooking.
3. Gradually add sugar to the cherries and gooseberries and, stirring constantly, bring to a boil. Put the mixture in a sieve and grind with a wooden spatula. Pour the grated mass into a bowl and continue to cook until thickened.
4. Wash and sterilize glass containers carefully. Arrange the finished jam in sterile, dry cans and roll it up. Thoroughly prepare the finished cherries and store them in the cellar or pantry.
Recipe 7. Cherry and Currant Jam
Ingredients
sweet cherry - kg;
sugar - one and a half kg;
drinking water - 100 ml;
red currant - kg.
Cooking method
1. Remove currants from twigs, put in a sieve and wash thoroughly. Put the berries in a pan and leave for a while. Then put the pan with currants on the stove and cook, stirring constantly, until soft.
2. Strain the resulting mass through cheesecloth twice folded. In this case, do not press on the currant so that the juice is transparent. You should get about a half liter of juice.
3. Separate the cherry from the stalks, wash well and dry slightly. Remove the seeds from the berries, and collect the released juice. Put the cherry berries in a saucepan, add a little water, pour 300 g of sugar and cook the berries until soft for a quarter hour. Then grind everything with a hand blender.
4. Pour the remaining sugar into the resulting mass and pour in currant juice. Bring everything to a boil and cook until the jam begins to thicken. Remove the foam with a slotted spoon.
5. Wash and sterilize glass containers carefully. Pour boiling jam into prepared jars and roll them carefully. Turn the cans upside down and cool the jam completely.
Cherry jam - tips and tricks
In the berries of fresh cherries there may be worms that cannot be seen during an external examination, so the berries should be soaked in salted water to get rid of them.
Jam is better to cook from red cherries.
To make the consistency of jam homogeneous and tender, grind the boiled berries through a sieve.
Add pectin to the cherry mass to make the jam thicker.
