Very unusual, aromatic and tasty. You can also cook from ordinary cherries, of course.
But I had almost 6 kg of cherries, and the Crimean one. And so I decided to cook jam from it, since I no longer eat all my strength. In fact, now there are 3 kg with something left. From this amount I will cook jam.
Ingredients 1 to 1:
3 kg of berries
3 kg of sugar (I have less, about 2.650 gr.)
1 glass of water
How to cook:
1. Go through the cherries, remove all debris and stalks. We don't need crumpled berries.
2. Pour in cold water and leave for a couple of minutes to remove all dust and adhering debris.
3. Drain the water, rinse the cherries with running water. You do not need to remove the bones.
4. Allow water to drain completely. You can even dry the berries a little on a towel.
5. Fill in half of the cherries! sugar and put in the refrigerator for 2-3 hours, after mixing and covering with a towel.
6. Take out the dishes with sugar, stir and then two options.
The first is to add the remaining sugar and pour in water, cook the jam in 2-3 passes, boil for 5-7 minutes and cool.
The second is to cook as it is, in parallel boiling syrup from those residues of sugar and water. As it boils in both vessels - combine.
Cook for 15 minutes all together. Then put in clean, dry jars and roll up.
Advice!
If you, like me, make jam (any) on vacation, for example, in the Crimea, then bringing it home is quite simple.
As soon as it cools down, we transfer it to an ordinary plastic bottle from under drinking water, screw it tightly and put it in the refrigerator before leaving. On the road, carefully wrap it in a bag and fix it with tape in the area of the lid. Everything!
So for years I've been making buckets of Crimean fruit / berry jam and taking it home. By train or by car, of course, it is more convenient. I don’t know how to do it on the plane, I haven’t tried it.
Perhaps my way is useful to you.
Good luck and delicious preparations!
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