Cherry jam

Name: Cherry jam - Carolina N.
Ingredients: 3.2 kg cherries 1; 250 g sugar small jars of 400 g

Jam - Cherry jam by Carolina N. - Recipia

During the cherry season, it's worth preserving them as jam. For this recipe, I used ripe country cherries, which I pitted and stemmed before soaking them in sugar. The boiling is done over medium heat, and the jam is checked separately on a saucer to see when it reaches the desired consistency. After being placed hot in jars, they are sealed and left wrapped until the next day. Quick Info Total time: about 2 hours and 30 minutes for resting the cherries and boiling; cooling the jars is done until the next day Preparation time: not specified exactly; includes washing, pitting the cherries, and preparing the jars Cooking time: about 1 hour and 30 minutes Servings: the quantity is put into small jars of about 400 g; the exact number depends on how much jam results after boiling Difficulty: easy Recipe type: cherry jam for the pantry Ingredients 3.2 kg cherries 1.250 kg sugar Small jars of about 400 g with lids Preparation method 1. Prepare the jars Wash the jars thoroughly with hot water. Wash the lids in the same way, then place the jars and lids to drain upside down on a clean towel. 2. Wash and pit the cherries Wash the cherries very well under cold running water. Remove the stems and then pit the cherries. It is important that the fruits are cleaned before weighing or using them in the recipe so that only pitted cherries go into the pot. 3. Let the cherries sit with the sugar Place the pitted cherries in a cast iron pot. Add the 1.250 kg of sugar and gently mix to distribute it among the fruits. Let the pot sit in a cool place for an hour. During this time, the cherries will sit with the sugar before boiling. 4. Boil the jam Place the pot on the stove and start with a slightly higher heat. When the mixture begins to boil, reduce the heat to medium-low. As it boils, foam will form on the surface. Remove it with a skimmer. Stir occasionally, but gently, so as not to crush the cherries. Continuous stirring is not necessary; what’s important is that the fruits are not bruised and the jam boils evenly. Boil the jam for about an hour and a half. The time can be used as a reference, but the final check is done on a saucer. 5. Check if the jam is ready Take a small amount of jam and place it on a saucer. Let it cool for a few moments, then gently push the mixture with the back of a teaspoon. If wrinkles form on the surface, the jam is ready. If it is still very fluid and does not react this way, it needs more boiling. In the basic recipe, the check is done after about an hour and a half. 6. Fill the jars Turn off the stove and place the hot jam in the prepared jars. Fill them carefully, then screw the lids on tightly. Wrap the jars in a blanket and leave them like this until the next day. After they have sat overnight and cooled, store them in a cool place. Why I make this recipe often Cherry jam is easy to prepare and uses only fruit and sugar. Moreover, the method does not require complicated steps: the cherries are pitted, left for an hour with sugar, and then boiled until they pass the saucer test. Small jars are practical for consumption since a jar can be opened and used gradually without leaving much started. Tips and variations Tips Choose healthy cherries and wash them well before pitting. Damaged or bruised fruits should not be used in the jam. Respect the one-hour step where the cherries sit with the sugar in a cool place. This is part of the recipe method and prepares the fruits for boiling. After the jam begins to boil, reduce the temperature to medium-low. Too high a flame can make the mixture boil aggressively and crush the cherries when stirring. Remove the foam as it appears. Use a skimmer and work without stirring vigorously. The saucer test is safer than simply adhering to the time. The jam can boil differently depending on the cherries and the pot, so watch both the indicated duration and the appearance after cooling a small amount. Put the jam in jars while it is still hot. The lids must be screwed on tightly, and the jars should be wrapped until the next day, according to the method here. Substitutions The recipe has a simple formula, with cherries and sugar, and the source does not indicate substitutions for ingredients. To maintain the same method and result, use the sugar in the amount mentioned and do not replace it with another sweetener. Jars of about 400 g are recommended for this recipe. If you use other sizes, only the portioning method changes, not the quantities of cherries and sugar. Variations No variations are included in the basic recipe. For a result close to the described one, keep the short list of ingredients and the boiling method. The taste and texture come from the cherries, sugar, and the gradual reduction of the mixture over medium-low heat. Serving ideas The jam can be served after the jar has been opened and stored in a cool place. It is suitable for bread, slices of sweet bread, or other simple desserts when you want to use a homemade fruit preserve. It can be placed in small amounts directly from the jar without further preparation. Frequently asked questions How long should the cherries sit with the sugar before boiling? The pitted cherries should sit for an hour in a cool place with the sugar. After this interval, the pot is placed on the heat. How do I know when the cherry jam is ready? After about an hour and a half of boiling, put a little jam on a saucer and let it cool. Gently push with the back of a teaspoon. If wrinkles form, the jam is ready. At what heat is the jam boiled? At first, a slightly higher heat is used. Once it starts boiling, the heat is reduced to medium-low. During boiling, stir rarely and gently. Why is the foam removed from the surface? The foam that forms during boiling is removed with a skimmer. This is the step provided in the recipe to clean the surface of the jam as it boils. When are the jars taken to the cool place? The jars filled with hot jam are tightly screwed on and wrapped in a blanket until the next day. After that, they are taken to a cool place. Nutritional values The values below are estimates and are calculated based on the quantities of cherries and sugar in the recipe. Boiling reduces the water in the fruits, and the exact value per jar depends on the final amount of jam obtained and how full each jar is. For 100 g of jam, the estimate is approximately: 230-250 kcal 57-62 g carbohydrates 55-60 g sugars 0.5-1 g proteins 0-0.5 g fats For a small serving of about 20 g, this results in approximately 45-50 kcal and 11-12 g carbohydrates. The jam contains added sugar, so it is best consumed in moderate amounts. Storage and reheating After filling, screw the lids on tightly and leave the jars wrapped in a blanket until the next day. Then store them in a cool place. After opening, the jar is kept in a cool place. The jam does not need to be reheated before serving. If it is firmer after storage, you can leave it at room temperature for a while before using it, without needing another cooking step.

Cherry jam

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