Black cherry jam

Name: Black cherry jam - Anemona I.
Ingredients: 3 kg black cherries 1.5 kg sugar 1 teaspoon salicylic

Jam - Black cherry jam by Anemona I. - Recipia

Black cherry jam is prepared simply, but it needs a little time before boiling. The cherries are cleaned, the pits are removed, and they are left overnight with sugar to release their juice. The next day, they are simmered on low heat, and the foam is removed as it forms. To check the consistency, a little jam is placed on a cold plate. If a skin forms on the surface, it is a sign that it can be taken off the heat. Finally, salicylic acid is added, and the jam is poured hot into jars. Quick Info Total time: at least a day, including the overnight resting time, plus the boiling time, which is not specified in the original recipe. Preparation time: the time needed to clean the cherries, remove the pits, and mix with sugar. Cooking time: not specified; the jam is simmered on low heat until it passes the cold plate test. Servings: not specified; the amount obtained depends on how much the jam reduces during boiling. Difficulty: medium, mainly due to cleaning the cherries, removing the pits, and monitoring the boiling. Recipe type: black cherry jam for canning. Ingredients 3 kg black cherries 1.5 kg sugar 1 teaspoon salicylic acid Preparation method 1. Prepare the cherries Remove the stems from the cherries, then wash them well. Let them drain and remove the pits from all the fruits. This step takes some time, especially with a quantity of 3 kg, but it must be done before adding the sugar. 2. Mix the fruit with sugar Place the pitted cherries in a bowl and add the 1.5 kg of sugar. Mix so that the sugar gets among the fruits, then let everything sit overnight. Overnight, the cherries release their juice, and the sugar starts to dissolve. There is no need to start boiling immediately after mixing, as the recipe relies on this resting time. 3. Cook the jam The next day, place the bowl with cherries and sugar over low heat. Let the jam simmer slowly, without rushing the process. As foam forms on the surface, remove it from time to time. Boiling continues until the jam reaches the desired consistency. Since the exact time is not mentioned in the recipe, checking the plate is more important than tracking a fixed number of minutes. 4. Check if it’s ready Before testing, place a plate in the refrigerator for a short time. When it’s cold, take two tablespoons of jam and place them on the plate. The jam will firm up faster on the cold surface, and the consistency can be checked more easily. If a skin forms on top, the jam is ready. If it remains very fluid, it needs to be boiled longer and tested again. The test is done with a little jam, not with the entire amount in the bowl. 5. Add the salicylic acid When the jam is ready, add a teaspoon of salicylic acid. Stir, then let the jam come to a boil again. Salicylic acid is added at the end, not from the beginning of the boiling, according to the steps of this recipe. 6. Put the jam in jars Pour the hot jam into clean jars, then seal them tightly. After sealing, place the jars in a warm spot and let them cool there. The jars must remain tightly closed after filling. Do not open them during cooling. Why I make this recipe often I love this jam because it uses a generous amount of fruit and has the specific taste of black cherries, without other ingredients covering it. It is practical for preservation and can be stored in jars for later use. The overnight resting time helps to form the syrup before boiling. Additionally, the cold plate test is easy to do at home and does not require a fixed cooking time. Tips and variations Tips The cherries should be washed before removing the pits. After cleaning, check to make sure no pits remain among the fruits. Simmer the jam on low heat and remove the foam whenever necessary. If the heat is too high, the mixture may boil unevenly, and the bottom can stick before the jam reaches the right consistency. The cold plate makes the test easier to observe. A plate kept in the refrigerator for a short time quickly cools the two tablespoons of jam, and the skin forms faster if the jam is ready. Do not rely solely on the appearance in the bowl. Hot jam looks more fluid than it will be after cooling, so it’s safer to use the plate test. Substitutions The recipe uses black cherries, sugar, and salicylic acid. Substitutions for these ingredients are not indicated in the original version. If you choose to use a different preservative, the amount should not be assumed or changed randomly. For this recipe, keep the mentioned amount: one teaspoon of salicylic acid. Variations The basic recipe does not include spices, lemon juice, or other fruits, so the taste remains concentrated on black cherries. To maintain the original proportions, there is no need to add other ingredients. The quantity can be prepared exactly as presented, with 3 kg of cherries and 1.5 kg of sugar. If you reduce the amount, keep the same ratio between fruit and sugar and note that the boiling time may differ. Serving ideas Black cherry jam can be served plain, straight from the jar, or spread on bread. It can also be used in desserts that require fruit jam, but the recipe does not specify a particular use. Frequently asked questions How long should the cherries sit with the sugar? The cherries are left overnight. During this time, the sugar mixes with the juice released by the fruit before boiling. How do I know when the black cherry jam is ready? Place two tablespoons of jam on a cold plate. If a skin forms on top, the jam is ready. If it is still very fluid, it needs to be boiled longer and tested again. Why is the plate put in the refrigerator? The cold plate helps the jam to firm up faster during the test. This way, it is easier to see if a skin appears on the surface, indicating the end of boiling. When is the salicylic acid added? Salicylic acid is added at the end, after the jam has reached the desired consistency. After that, the jam is allowed to come to a boil again. How is the jam cooled after being placed in jars? The jars are sealed tightly and placed in a warm spot. They are left there after filling, according to the method in the recipe. Nutritional values The values are estimated and depend on the final amount obtained after boiling, as it is not specified how much the jam reduces. For 100 g of black cherry jam, the following can be estimated: 220–260 kcal 55–65 g carbohydrates 0.5–1 g protein 0.2–0.5 g fat The majority of carbohydrates come from the added sugar. Cherries contribute natural sugars, but also a small amount of fiber and micronutrients. These values do not include an exact serving, as the number of jars and final weight are not mentioned in the original recipe. Storage and reheating After boiling, the jam is poured hot into jars, sealed tightly, and left in a warm spot. For storage, the jars must remain closed and kept away from heat and light until use. The jam does not need to be reheated before serving. It is consumed directly from the jar after it has cooled. If a jar has been opened, store it in the refrigerator and use the jam in a timely manner. The recipe does not specify an exact duration for storage after opening, so it is best to monitor the appearance, smell, and taste before consumption.

Black cherry jam

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