To make cherry jam exactly the way you need it, follow our simple tips.. Previously, our mothers and grandmothers cooked fragrant, sweet jam every summer.. Today, this activity is not so popular: many simply prefer to buy a delicacy ready-made..

Juicy sweet cherries that ripen in June make excellent homemade jam. Although it does not have such a rich taste as, for example, cherry, it can compete with other, more popular types of jam in softness and beauty.. And besides, it is not only tasty, but also extremely useful..

After all, cherry itself is a real vitamin and mineral complex that has absorbed a huge amount of vitamins (C, carotene, PP, group B); potassium and magnesium, iron and sodium. Cherry jam is made from berries of any color, as long as they are juicy and ripe..

The choice of utensils for jam It is necessary to approach the choice of utensils and equipment correctly so that cherry jam is stored longer and does not lose its useful and taste properties. To begin with, it should be remembered that it is better to cook jam in stainless steel, brass or aluminum pots, the volume of which should vary from 3 to 7 liters. It is not recommended to use dishes of a larger capacity, since the berries are crushed under the pressure of their own weight, and the jam will turn out to be too boiled.

Preparation of berries So, we have chosen the dishes. Now let's take a look at the berries. Cherry jam is cooked with and without seeds. But it should be remembered that jam with seeds is much more aromatic.. In addition, separating the pulp from the seeds is a laborious task, and not everyone has the patience for this..

Before cooking jam from cherries with stones, we advise you to first pierce the fruits with a pin or treat the cherries with 90 degree boiling water for one minute.

Secrets of proper cooking If you cook jam quickly, the sugar does not have time to soak the berries, they shrivel and dry out. The best way to avoid this trouble is multiple or step cooking..

First, the prepared fruits are poured with hot syrup and left for 4-12 hours.. After this time, they are heated again, boiled for several minutes, removed from heat and left again for 4-8 hours.. This is done several times - the number of operations depends on the type and variety of fruits, after which the jam is finally cooked. When cooking jam, you need to monitor the emerging foam, removing it with a slotted spoon or spoon.

Pitted cherry jam Ingredients: 1 kg of cherries, 1 kg of sugar, 1 glass of water, 5 g of vanilla sugar, 1 g of citric acid Preparation: Peel the cherries from the stalks and remove the damaged fruits. Then rinse the berries, let the water drain, put in an enamel pan, pour boiling sugar syrup and cook in two doses with a break between boils of 5 hours. At the end of the second cooking, add vanilla sugar and citric acid to the jam.. After the second cooking, pack hot jam in dry sterile jars, filling them 1/2 cm below the top of the neck, cover with prepared lids, cork and cool.

Pitted cherry jam Ingredients:

1 kg of sweet cherries, 200 ml of water, 1.2 kg of sugar Preparation: Pour the prepared dishes with sugar, pour cold water and bring to a boil, stirring constantly. Add berries. When the cherry jam boils, it must immediately be removed from the stove and let it brew for ten to twelve hours.. Then put the jam back on the fire, bring to a boil and cool. This procedure must be repeated 3-5 times.. Pour the finished jam into sterilized jars and roll up.

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