Sweet cherry, southern berry, "noble", very tasty, good in all forms. From the end of spring until mid-July, it pleases the eye and taste with elegant clusters on trees in gardens and on the shelves of shops and markets. But later, closer to autumn and beyond, fresh cherries, except imported, cannot be found. But this is not scary, because for the season it can be easily procured for the future.
Ah, those jars of jam!
Perhaps the most popular type of sweet cherries for the winter is various kinds of jams and jams. Let us dwell on them in more detail. We’ll clarify right away: there is very little acid in the berry. Therefore, in order to slightly improve the taste of jams, marmalades, etc. from it,
citric acid or lemon itself, cut into small pieces, is added to the cooking product. Then the delicacy turns out to be simply royal, it is difficult to break away from it. Such billets of sweet cherries can be used just for a bite with tea, and for pies like filling, in layers for cakes, additives for milk porridges. And simply cherry spread on bread will be sweeter than any overseas delicacy.
Ordinary jam
This is the most elementary way, the main "difficulty" of which is to clear the fruits from the seeds. Berries are washed, sorted - green or spoiled are discarded. They fall asleep with sugar and put for several hours in a cool place so that they come up with juice. For this type of cherries, both red and white varieties are suitable. They are equally juicy and require very little water to be added during the cooking process. So, the prepared product is put on moderate heat and brought to a boil. Let it simmer for about 15 minutes, just bother, so as not to burn. And remove the foam. Then set the pelvis aside, cover. After 4 hours, start boiling again. Repeat the procedure for the third time, having already brought the jam to full readiness. When the products are almost ready, add 5-6 g of citric acid (based on: berries - 11-12 kg, sugar - 3.5 kg, water - 250-300 g). Prepare sterilized jars in advance, put boiling jam in them and roll them up. All, you already have one type of sweet cherry harvesting!
Pitted jam
Jam with stones has its own unique, very pleasant slightly bitter taste, its own, as they say, zest. And cooking it is very, very simple: washed the berries, fell asleep in a basin, filled with syrup - and go! Of course, it requires a little more water, but such a cherry in winter resembles fresh and is eaten with pleasure. The layout of the products is this: for every kilogram of berries there is a pound of sugar, a gram of 300 water, 3-4 g of citric acid. Or half a lemon, which must be finely chopped and put together with berries from the beginning of cooking. Acid is added at the very end. Cook using the technology of the previous recipe.
Cherry with liquor
And, finally, a very special cherry for the winter, canned with liquor. As an alcohol supplement is not only the classic "Amaretto", but also "Orange", "Strawberry" and other berry and fruit. Consumption of products: cherries - one and a half kg, sugar - 500 g, liqueur - 100 g. With an increase in the number of berries, the amount of other components also increases. Cooking technology: fill the cherries with sugar, put the bowl on a medium heat and cook for 40 minutes, stirring and removing foam. The temperature of the product is about 104 degrees. After the specified time, when the jam is sufficiently thickened, the liquor is poured, then you need to mix and, when it boils again, remove from heat. Hot lay out on the banks, roll up.
Of course, there are many more ways of preserving and harvesting sweet cherry for the future. Do not spare time, please yourself with a yummy!