Hello friends! I bring to your attention some recipes for cherry jam. It seems that what could be new, cherries and sugar. But still there are nuances in the amount of sugar, preparation and processing of berries and of course sterilization. In my opinion, each of these recipes is interesting in its own way and is worth seeing with at least one eye.
Fragrant cherry for tea - cherry five-minute
Less sugar, beautiful ruby color of jam and divine aroma of berries. I really like this option.
For 1 kg of pitted cherries - 0.5 kg of fine sugar.
- Sugar must be gently mixed with berries and left for 4-5 hours until the sugar dissolves.
- Cook for 5-7 minutes after boiling.
- Pour the jam hot into sterilized jars.
Detailed video recipe 👇
Thick cherry jam - "cherry to cherry"
This recipe is probably familiar to many housewives, our grandmothers and mothers cooked according to it. This is a real sweet viscous jam, which is cooked in several stages (from three to six).
- Pitted cherries are mixed with sugar in a 1: 1 ratio.
After the juice is released, put on the stove and cook 3 minutes after boiling.
- Cools for 3-4 hours and cooks 5 minutes after boiling.
- The last stage is brewed 15 minutes after boiling.
- Lemon zest is allowed
- It is poured into banks and waits in the wings, it is stored very well.
Detailed recipe on Zen (click on the link):
Fragrant cherries in syrup without cooking
In Soviet times, this blank was called: "Compote for baby food ".
Here, 1 kg of cherries accounts for 400 g of sugar and 260 g of water.
- The most important thing in this recipe is that the berries are flawless, otherwise the cans will shoot out and the products and work will be lost.
- Pure berries are put into sterilized jars and filled with hot syrup.
- Then everything is sterilized together for 10-15 minutes.
The recipe is shown in detail in the video clip below 👇
Experiment - Gelling Cherry Jam
I often find jam recipes on the Internet, where sugar is half as much and this jam is stored, does not turn sour and does not grow moldy. Moreover, I found a recipe, where in this way cherries make jelly without pectin.
I decided to test this wonderful tale about the Swedish Silt and set up an experiment.
👉 It is detailed in the article on Zen (click to read)
The result is in the figure below. Alas, no jelly came out ...
For jellied jams, you can use gooseberries or red and black currants.
What do you know about gelation of berries? Write in the comments.
Bon appetit and God bless you!