Cherry jam

Simple cherry jam

Here, perhaps, the simplest recipe for cherry jam, which you can imagine. To prepare a jam on this recipe, we will need:

• 
  1 kg of cherry
• 
  700 g of sugar

Cherries my, we sort and remove from the berries bones(unlike jam, jam from cherries with stones can not be cooked, because it must have a uniform consistency). We shift the cherry into the jam cooking utensils and fall asleep with sugar.

Cook jam on low heat until cooked,stirring constantly. How to determine the availability of jam? It should have a thick jelly-like consistency, and chilled jam should not spread on the plate. Hot marmalade is laid out on prepared cans, sterilized for about 10 minutes, rolled up.

Cherry jam with citric acid

Some housewives add a bit of citric acid to the cherry jam at the very end of the cooking. Try this recipe too. For the preparation of jam you will need:

• 
  2 kg of cherry
• 
  1 kg of sugar
• 
  0,25 tsp. citric acid

The first stage is the same as in the previous recipe: after washing the cherry and removing the bones, we fill the berries with sugar. Leave the cherry for 6-8 hours, so that she let the juice, and then cook on high heat until ready, not forgetting to constantly mix.

Just before the end of cooking, add lemonacid. Ready jam is poured into prepared banks until it has not cooled down. Pasteurized for about 20 minutes at a temperature of about 95 degrees, cork.

Cherry jam with lemon peel

Instead of citric acid, you can add a jam of zest and juice - naturproduct, so to speak. To make a jam with the addition of lemon peel, we need to prepare the following ingredients:

• 
  1 kg of cherries (pitted)
• 
  2 tbsp. Sahara
• 
  2 lemons

Cherries are thoroughly washed under cold water,having folded in a colander. When the water drains, remove the bones and cut the flesh extensively. From one lemon we remove peel, from both we squeeze out juice. Cherries, juice and zest mixed in a bowl for cooking with a thick bottom.

We put the dishes on an average fire,boil, stir and reduce the heat to a minimum. Cook for 20 minutes under the lid, stirring occasionally. Then add sugar, mix, add fire and bring to a boil, then cook until done with the lid open. We prepack by banks in the standard way.

Cherry jam in the microwave

If you really want to prepare a cherry jam for the winter, but in the summer heat there is no desire to stand by the stove, you can use a microwave oven to make a jam. To make a jam in a microwave, take:

• 
  cherry - 1 kg
• 
  sugar - 800 g
• 
  lemon juice - 2 tbsp. l.

Cherries are washed, sorted, remove bones. Fold the berries in a three-liter microwave dish, add the lemon juice and cook at full power for about 5 minutes. During this time, you need to mix cherry once or twice.

Separately about 4 minutes we heat sugar onfull power. Hot sugar poured into a hot cherry, stir to the sugar dissolved. Cover the dishes with a lid and cook jam for about 14 minutes at 100% capacity, from time to time stirring. Ready to put the jam into clean and warm cans and close.

To the mistress of the note

Cherry contains less pectin (gelling) substances than, for example, red currant. Therefore some mistresses at cooking add in jam crushed apple or apple juiceso that it is guaranteed to acquire the desired gelatinous consistency. You can also buy in the store ready apple pectin in sachets. Gelatin is not suitable, because at high temperatures it loses its gelling properties.

Bon Appetit!