Jam of cherry, which is perfect for sandwiches for tea. Recipe without long cooking, whereby the stored useful vitamins and bright cherry flavor.
As a child my mother always used to cook in the summer of cherry jam. These were the seeds from the berries in a sugar syrup. Jam, of course, very tasty, and it can bring to the table separately from the whole. But when I first tried to jam, I realized that now I will only boil the cherries in this recipe.
Just imagine the fragrant berry jam with slices on toast with butter. Mmm... I always thought of such drools. Today I want to share with you a recipe for just such a jam.
Cooking method
Ingredients
1 kg of cherries (pitted)
0.5 kg of sugar
10 g agar
100 g water or cherry juice
Training
Cherries washed, get rid of twigs and remove seeds. I have no special remover seed, so I removed with the help of Chinese chopsticks.
I shift half the cherries in a pan for boiling, add sugar and knocking blender into a uniform "mush". The remaining berries cut into halves. I like it when there is a "chew on that," but you can pyurirovat once all the fruit, at your discretion.
Cooking
In a separate saucepan save little cherry purees (100 c) adding agar, cherry juice or water and set on medium heat. by heating the mass should be as thick as pudding.
At the same time I put a cherry on fire with the sugar. I bring to boiling and pour hot syrup of agar-agar. The syrup should be at this point dense and homogeneous. Jam stirred and boil 5 minutes after boiling.
Storage
Until jam is still hot, I spill it in sterilized jars and lids close. Give to cool completely, then put away in a dark place for storage. This jam safely stored for about 12 months without refrigeration.
On a note:
✔ Agar - a natural thickener, which is made from seaweed
✔ If syrup agar is already in full swing, and jam are no - to reduce the fire under the syrup to a minimum
✔ Cherries in removing seed juice splashes in all directions, secure the space around them
3 as a method for sterilizing cans
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