Gem de visine
culegem 2 kg de visine bio din gradina noastra
pe care le vom spala bine de praf si impuritati
scoatem samburii
punem 2 kg de zahar, peste fructe, amestecam si o lasam pana a doua zi
punem 2 kg de zahar peste 2 kg de fruct deci proportia de este de 1 la 1
in ziua urmatoare o punem la foc mare pana incepe sa fiarba, apoi reducem focul la jumatate
cand sunt pe jumatate fierte, scoatem visinile si continuam sa fierbem sucul
decojim o lamaie, o taiem felii
cateva felii punem in sucul care fierbe
lamaia nu lasa gemul sa se zahariseasca!
taiem un baton de vanilie pe lungime sa ajungem la seminte
punem atat batonul cat si semintele in sucul care fierbe
cand sucul a scazut la jumatate, punem visinele inapoi la fiert
dupa cateva clocote punem gemul cu visine fierbinte in borcanele sterilizate
punem borcanele fierbinti pe o tava de inox, pentru ca sa nu se crape
punem capacele si le intoarcem cu susul in jos
in acest fel borcanele se etanseaza
le vom acoperi cu un prosop si paturi, sa se raceasca lent, iar in ziua urmatoare le punem la pastrare in camara sau pivnita
Sour Cherry Jam
we pick 2 kg of organic sour cherries from our garden
which we will wash well of dust and impurities
remove the seeds
we will add 2 kg of sugar over the fruit, mix and leave it until the next day
we put 2 kg of sugar over 2 kg of fruit, so the ratio is 1 to 1
the next day, we put it on high heat until it starts to boil, then reduce the heat to half
when they are half cooked, remove the sour cherries and continue boiling the juice
peel a lemon, cut it into slices
put a few slices in the boiling juice
the lemon does not let the jam become sugary!
cut a vanilla stick lengthwise to reach the seeds
put both the stick and the seeds in the boiling juice
when the juice has reduced by half, put the sour cherries back to boil
after a few boils, put the hot cherry jam in the sterilized jars
put the hot jars on a stainless steel tray, so that they don't crack
put the lids on and turn them upside down
in this way the jars are sealed
we will cover them with a towel and blankets, let them cool down slowly, and the next day we will store them in the pantry or cellar
15 окт 2024
