Cherry jam recipe with perfectly whole fruit. Ingredient:
• 1 kg of firm cherries
• 650 g of sugar
Make sure you buy firmer cherries, even if that means they are a little more ripe and sour. After removing all the leaves and stalks, wash the fruit well.
We remove the seeds. I got 800 g of pitted cherries. For this amount we will use a total of 650 g of sugar.
We first take 350 g of sugar, add 300 ml of water on top, and bring it to a boil. Boil for 5 minutes. Then remove from the heat and pour the syrup over the cherries. I previously placed the cherries in a pot that can be set on fire. Stir, leave for a few minutes until cool, put a lid on and refrigerate for 24 hours. You have to keep it in the fridge, otherwise the mixture will spoil, because the fruit is not cooked in syrup.
The next day, remove the cherries, add 100 g of sugar to the syrup and bring to the boil. Boil for 5 minutes from the moment it boils. Turn off the heat and add the cherries. Stir, allow to cool slightly, cover, refrigerate for 24 hours. The procedure is repeated twice more, in two consecutive days.
On the fifth day, you should have 2-3 small jars with the corresponding lids ready for packing.
Remove the cherries, put the syrup to boil, without adding any more sugar, because I have already used it all.
Bring to the boil until the syrup is slightly thick, but does not change color (110 degrees Celsius). Then add the cherries, bring to a boil again, boil for 1 minute, then immediately pack hot in jars. The jars will be sterilized by the hot jam.
Cover immediately, turn upside down, cover with a towel and leave to cool completely.
Many people ask me in their jam recipes if they can use less sugar. If you want the fruit to stay whole, then you can't use small amounts of sugar. Without a certain amount of sugar, the fruits cannot be trusted. They will feed. If you want to get jam, then you can reduce the amount of sugar by 50% depending on the recipe.
That's what sweetness looks like at the end. Perfectly whole fruit, which remained almost 100% smooth. The syrup is semi-liquid and perfect to put on top of papanas, for example. I got 2 and a half jars (314 ml jars).
You have probably noticed that I did not use lemon juice for this jam, as for other recipes, because there is no need. Lemon juice is used to lower the pH of jam, so that the pectin in the fruit has a favorable environment for gelling. But cherries are already sour, and they contain very little pectin anyway, not at all. That's why we get a gulp with a semi-liquid syrup, and not with the appearance of a gel.
The shorter version of cherry jam is like this:
• Seedless cherries - 1kg
• Old - 800 g
Combine the cherries with the sugar, in a bowl as large as possible. Let them soak in the fridge for 12 hours! The next day we boil it. Boil for 5 minutes from the moment it boils. It covers. Leave at room temperature for 12 hours. Boil again for 5 minutes. Leave it at room temperature for 12 hours. Boil again until the syrup thickens a little, ie somewhere above 106 degrees Celsius. Pack immediately in small jars. The sterilization of the jars is done by the hot jam, I have not sterilized them before. We obtained 3 small jars of 280 g. Cover immediately, turn upside down to sterilize the lid, cover with a towel to keep warm for as long as possible, and leave to cool freely. .
In this recipe, the fruits come out a little more wrinkled and smaller, because they were cooked with the syrup, but this recipe also produces a pretty good result.
Dear ones, this was today's recipe. I hope it will be useful. Until next time, I warmly embrace you. All the best.
Panama Hat No Voice by Audionautix is licensed in
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Artist: audionautix.com/
13 июн 2022
