Cherry jam

Cherry jam with stones

If you are too lazy to bother and extract from cherriesbones, you can cook jam from cherries with bones. Of course, to make a pie such a jam is no longer using, but it will be far less trouble. For the preparation of cherry jam with bones, we will need:

• 
  1 kg cherries
• 
  800 g of sugar
• 
  2 tbsp. water

Berries sorted, cleaned of debris, separatedstems and mine in cold water. Then each berry should be pricked for faster cooking. This is done in order to preserve the natural color of the berries after conservation. In addition, reducing the time of heat treatment helps to keep more berries in the berries.

Pinned berries a couple of minutes blanched in hotwater (water temperature - 80-90 degrees). We prepare the syrup from the water and some sugar, pour in the prepared berries, wait three to four minutes and cook the jam until ready, adding the remaining sugar. Ready jam is poured over sterilized jars and rolled.

Cherry jam without pips

Cherry jam without pits can not only be served with tea - it produces an excellent filling for pies and pies. To cook cherry jam pitted, we will need:

• 
  1 kg cherries
• 
  1 kg of sugar
• 
  0.5 tbsp. water

We sort out the berries, clear them of rubbish and peduncles. The cherry is carefully rinsed in cold water and thrown to a colander to water the glass. Then remove the bones from the berries and transfer them into the basin, each layer of berries interspersed with sugar. Leave for a few hours, so that the cherry let the juice.

Then add to the berries the remains of sugar and seta hose to the fire. We bring the cherry with sugar to a boil, stirring constantly. Then cook on moderate heat until ready, do not forget to remove foam from time to time. This jam is cooked in one go. Ready jam is poured over sterilized jars and sealed.

Cherry jam with chocolate

Variant for lacquer - cherry jam with the addition of chocolate and strong alcohol (rum and cognac). Real jam! To prepare a half-liter jar of this jam, we will need:

• 
  0.5 kg of fresh cherries without pits (can be taken frozen)
• 
  1 tbsp. Sahara
• 
  100 g of bitter dark chocolate
• 
  100 ml of cognac or dark rum
• 
  50 ml of water
• 
  1 tbsp. l. lemon juice

Pour the berries into a saucepan, add water, sugarand lemon juice. Constantly stirring, bring to a boil. When the future jam boils, reduce fire and pour cognac or rum (you can do without it). For 20-25 minutes cook on low heat, stirring occasionally.

Chocolate we break into small pieces. Remove the jam from the heat, add the chocolate and mix until the chocolate is completely dissolved. Then you need to let the mixture cool down and you can use it as a sauce for any dessert!

Cherry jam

Jem differs from jam in consistency: if the integrity of berries is important in jam, then jam rather reminds jelly-like puree. Cherry jam can be used both for baking and serving for tea. To make a cherry jam, we'll take:

• 
  3 kg of cherry
• 
  1 kg of sugar
• 
  1 tsp. soda

Cherries my, we sort, clean from the stems andremove the bones. Berries are passed through a meat grinder and put into a cooking bowl. We put cherry puree on a strong fire, bring to a boil and evaporate for 40 minutes, periodically mixing.

Then add the soda, while it risesgreenish foam. Do not be afraid, it should be so. Stir in a couple of minutes until the foam subsides. Add the sugar, bring to a boil and evaporate another 40 minutes, not forgetting to stir.

We pour out the prepared jam over sterilized jars, close the lids and leave the jars to cool completely, covering them with a towel.

Bon Appetit!