How to make cherry jam
What you need for cherry jam1 kilogram of cherries requires 1 kilogram of sugar and 100 milliliters of water.
How to make cherry jam
1. Pour sugar into a steel pan, pour in water.
2. Boil the syrup until sugar is completely dissolved, stirring occasionally; when cooking, it is necessary to remove the foam.
3. Wash the cherries and put them in boiling syrup.
4. Wait for the second boil and remove the jam from the heat.
5. Wait for complete cooling (4-5 hours).
6. Boil the jam again and cool it down again; repeat the procedure 3-4 times.
7. Pour the cooked cherry jam into the jars.
How to cook cherry jam in a slow cooker
1. Sort the cherries and wash (if the cherries are frozen, do not wash or sort), pour into a slow cooker, add sugar and water, mix well.
2. Turn on the "Stew" mode and cook the jam for 1 hour with the lid of the multicooker closed, stirring the jam every 10 minutes and removing the foam.
3. Pour cherry jam into jars and store. Cherry jam will keep for more than one winter.
How to cook cherry jam in a bread maker
2. Sort the cherries and wash (if the cherries are frozen - do not wash or sort), pour into a bread maker, add sugar, water, mix well.
1. Switch on the "Jam" mode and cook the jam for 1.5 hours.
2. Pour cherry jam into jars and store.
Fusofacts
- Cherry jam made with seeds should be consumed within 1 year. If cherry jam is cooked with the prospect of long-term storage at home, you should first remove the seeds (this can be done using a special device, or using a hairpin).- Removing the seeds takes time, besides, it is the nuts that give the jam a nutty astringency and almond flavor. In addition, pitted cherries retain their shape better and do not boil over.
- To easily free the berries from the bones, you can use a special device - a mechanical pitting machine.
- If the cherry jam is too runny, increase the amount of sugar and cook the jam longer. It should be borne in mind that when cooled, the cherry jam will become thicker: pour some of the jam onto a plate and after cooling make sure that the jam is thicker. Alternatively, to make the cherry jam thicker, you can add pectin - for 1 kilogram of berries you need 15 grams of gelling agent. If there is no pectin, you can strain the jam syrup, pour it into a saucepan and boil it separately from the berries. You can also pour the syrup and make a fruit drink based on it or compote.
