How to make cherry jam
Jam products
Fresh cherry - 1 kilogram
Sugar - 1 glass
Soda - 1 teaspoon
Food preparation
1. Wash the cherry thoroughly, remove the seeds with a hairpin, tear off the stalks.
2. Scroll the cherries through a meat grinder and pour into a container for making jam.
How to make cherry jam in a saucepan
1. Put jam on medium heat, bring to a boil and cook for 1 hour, stirring occasionally.
2. Add baking soda, mix well.
3. Pour sugar into the cherry mixture, bring to a boil and cook for another 40 minutes, removing the foam.
How to cook cherry jam in a slow cooker
1. Put the cherries in a slow cooker.
2. Set the multicooker to the "Stew" mode and cook the jam without closing the lid for 1 hour.
3. Add soda, stir.
4. Add sugar, cook the jam for another 40 minutes, skimming off the foam.
How to make cherry jam in a bread maker
1. Put the berries in the form of a bread machine.
2. Close the lid of the bread machine, set to Jam and cook for 30 minutes.
3. Open the lid, add baking soda, wait until the foam subsides.
4. Close the lid of the bread machine, continue cooking on the "Jam" mode until the beep (another 50 minutes).
Harvesting cherry jam for the winter
Pour cherry jam into jars, roll up, turn over and wrap in a blanket. In this state, wait for the jam to cool and store it.
Fusofacts
- Cherries for jam must be taken with twigs - especially to keep the berry structure intact and to give rise to the processes of decay and the release of juice.- Since cherries do not contain sticky substances such as apples, cherries must either be boiled for a long time or pectin must be used to achieve the consistency of jam. In case you want to cook dietary cherry jam, it is recommended to resort to the use of gelatin. To do this, provide 10-20 grams of gelatin for 1 kilogram of berries (if up to 0.5 kilograms of sugar is added, then 40 grams of pectin should be added). Gelatin must be diluted with cooled cherry juice or water, and poured into boiling jam 5 minutes before the end of cooking. After that, the jam must be constantly mixed.
- A way to make thick cherry jam without gelatin is to add 400-500 grams of apples to 1 kilogram of cherries, and in this case use 1.5 cup of sugar instead of 1.
- When cooking cherry jam, keep in mind that 1 kilogram of cherries will make a 400 gram jar of jam. Basically, the reduction in volume is influenced by boiling and removing the bones.
- Soda in cherry jam is needed to enhance the bright color. The addition of soda does not affect the taste of the finished jam.
- You can use a regular safety pin to quickly peel cherries. First, you need to disinfect it, then holding the berry in your left hand, stick the pin into the cherry with your right almost to the end, bending around the bone, pry on the bone and pull the pin along with the bone towards you and slightly to the side.