This you sure have not tried!
If you have not figured out how to use cherry harvest this year, feel free to take on arms these recipes and cook the jam for every taste!
Cherry jam, stuffed with walnuts
Ingredients:
1 kg berries cherries
1 kg of sugar
50-100 gr. walnut kernels (maybe smaller)
Preparation:
Each core walnut divided into 4 parts.
Cherries, wash, dry, and gently remove the stones, trying to keep the shape of the berries.
Each chereshenku put a piece of walnut and put everything in a deep pan.
Berries fill with sugar and leave for 2-3 hours, until the juice act. Then put the pan on low heat and, stirring gently, bring the jam to a boil.
Remove the bowl from the heat and cool completely.
Repeat the procedure two more times. The finished hot jam pour into clean jars and roll up.
Jam with cherry
Ingredients:
1 kg berries cherries
0.5 kg of sugar
1 tbsp. l. cornstarch
4 tbsp. l. water
0.5 hours. l. vanillin
lemon half
Preparation:
Wash cherries, remove pits and pour into the pan.
Add water and sugar.
Put the pan on low heat and bring to a boil.
Boil for 20 minutes after boiling, stirring continuously.
Then grind jam with a blender and rub obtained mashed through a sieve, removing the peel.
Grated mass put on the fire, add squeezed lemon juice and dissolved in a little water starch.
Mix well, a little cook until the jam thickens and pour immediately on a clean, dry banks. Jam will be immediately liquid, but after much thickened.
It can be stored in a refrigerator or other cool place.
Jam cherry
Ingredients:
1 kg of sweet cherry
0.5-1 kg of sugar
Preparation:
merrypre-sort, wash and dry.
Pour the berries into a saucepan along with the sugar.
Put on the plate and bring to the boil over low heat, stirring frequently.
Boil for 20-40 minutes.
Check the jam on the availability, dropping a little on a chilled saucer. Ready jam cherries spread out on the banks and roll up.
Jam cherry
Ingredients:
1 kg of sweet cherry
1 lemon
300-800 gr. Sahara
Preparation:
With Lemon remove the zest and squeeze the juice.
Cherries go, wash and remove the seeds.
In a saucepan, mix the berries, lemon peel and a squeezed juice, sugar and leave overnight.
Then put the pan on low heat and bring to a boil, stirring occasionally.
Simmer, stirring often, until the jam thickens well. To jam has become homogeneous, cherries to whip blenders.
Boil for another 5-10 minutes, stirring occasionally, and immediately expand the jam into sterilized jars and dry roll.
Enjoy tea and successful blanks!
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