For tea with buns or soft creamy ice cream - cherry jam is appropriate everywhere. The recipe for its preparation is so simple that even a child can master it. And numerous variants of its execution will allow to preserve the maximum amount of vitamins of healthy berries.
Why exactly cherry?
Known since ancient times, the fruit can win the heart of any original sweet and sour taste. But not only the latter makes cherries so attractive for culinary masterpieces. The thing is that it is literally a valuable treasure for those who regularly consume it. In fact, it combines anti-inflammatory, immunomodulatory and youthful properties. By the way, most of them are preserved during heat treatment, whether it is stewed fruit, jam or cherry jam. Therefore, it is worth trying to stock up on a healthy dessert for the winter.
Cherry jam: classic recipe
Getting started, it is worth remembering that almost always in this recipe, the cherry is boiled in its own juice. Therefore, sugar should be mixed with berries in a proportion of two to one. Before doing this, the fruits should be thoroughly washed, preferably running cold water, remove the seeds and stalks. After which they are sprinkled with sugar and left for a while in order for the juice to go.
Next, put the container with the cherry mixture on the fire, wait until the foam begins to form, and remove the latter. The theoretically described process can take about forty to fifty minutes. Upon completion, the dishes are removed from the heat and allowed to cool the semi-prepared jam. Then the mixture is again boiled, laid out in glass jars and everything - our cherry jam is ready.
The recipe for cooking it can be greatly simplified if you chop the fruit with a blender before pouring sugar on the cherry. Then it will be enough to bring the mixture to a boil, remove the resulting foam, boil for another five to ten minutes and serve or roll in glass jars.
Add sourness
Cherry jam, the recipe of which involves the use of lemons, will appeal to fans of the game of contrasts.
To prepare it, you need a kilogram of cherries, two lemons and 0.5 kg of sugar.
The cooking process itself is as follows: the cherry is washed, the bones are removed from it and cut into small pieces. Next, rub the zest from one lemon and attach it to the cherry mixture. After that, juice from both lemons is squeezed out there.
The prepared mixture is sent to the fire and brought to a boil, after which it is transferred for twenty minutes to languishing mode under the lid. The specified interval has expired - so you can add sugar. Mix thoroughly and cook over medium heat until the mixture thickens. Then you can put it hot in glass jars, cool and put it in the refrigerator for storage.
It is worth noting that the shelf life of such a jam is small, only a few weeks, but because this recipe is not so often used.
Cold approach
You can save vitamins and cook delicious cherry jam if you don’t use cooking at all.
How to make cherry jam this way? It is enough to peel the cherry, remove the seeds from it, grind it with a blender, fill it with sugar, mix and pour into containers. Then they go to the freezer.
That's how easy it is to make cherry jam in three different ways.