Cherry jam

Name: Cherry jam - Julieta M.
Ingredients: 8 kg pitted cherries 5 kg sugar Juice from 3 lemons

Jam - Cherry jam by Julieta M. - Recipia

Cherry Jam When I have a lot of cherries available, I prefer to prepare them in large quantities and put them directly into jars for winter. The cherries can remain whole for a chunky jam, or they can be processed through a meat grinder if you want a more uniform texture. The preparation is simple, but the boiling takes time, so it should be started the day before. Quick Info Total Time: Over a day, as the cherries sit with sugar until the next day Preparation Time: Cleaning and preparation duration not specified Cooking Time: Approximately 2 hours and 30 minutes Servings: The number of jars is not specified and depends on the amount of water released during boiling Difficulty: Easy to medium Recipe Type: Cherry jam for preservation Ingredients 8 kg of pitted cherries 5 kg of sugar Juice from 3 lemons From the total amount of sugar, 1 kg is placed over the cherries before resting. The rest is added to the pot after the first boil. Preparation Method 1. Wash the cherries well and remove the pits. Check the fruits as you clean them to ensure no pits remain in the mixture. 2. Choose the texture of the jam. Cherries can be left whole or processed through a meat grinder. If left whole, the jam will have pieces of fruit. If chopped, the mixture will be more uniform. 3. Place the cherries in a large pot and sprinkle 1 kg of sugar over them. Cover the pot and let the cherries sit until the next day. During this time, the sugar will gradually mix with the juice released by the fruit. 4. The next day, transfer the cherries to a large pot and bring to a boil. After the mixture reaches its first boil, add the remaining sugar, which is the 4 kg left. 5. Add the juice from the 3 lemons, then continue boiling. Stir occasionally, especially as the jam begins to thicken. For this quantity, boiling takes about 2 and a half hours. 6. The jam is ready when the mixture becomes sticky and forms round drops when placed on a plate. This is the sign used in the original recipe to check the final texture. 7. Pour the hot jam into sterilized jars. Screw on the lids and keep the jars wrapped in cloth until the next day. 8. The next day, move the jars to a dark and cool place. In the case of such a large quantity, it is important to use a sufficiently large pot so that the mixture can boil without overflowing. Stirring must be done carefully, especially towards the end when the jam becomes denser. Why I Make the Recipe Often It is a useful recipe when you have a lot of cherries and want to preserve them for later. The large amount of sugar helps to achieve a thick jam, and the lemon juice enhances the flavor and makes the mixture more pleasant. Additionally, the jam can be prepared in two ways: with whole or chopped cherries, depending on the desired texture. Tips Use a large pot for both resting the cherries and boiling. The fruits release juice, and at first, the mixture takes up a lot of space. Respect the sugar division. The first kilogram is placed over the cherries before resting, and the remaining 4 kg is added after the first boil. Do not rush the consistency check. The recipe indicates approximately 2 and a half hours of boiling, but the key is the texture: the jam should be sticky and form round drops on the plate. The jars must be sterilized before filling, and the lids should be screwed on immediately after pouring in the jam. Substitutions The recipe does not include substitutions for the main ingredients. For a result that matches the original version, use cherries, sugar, and lemon juice in the indicated quantities. Variations Cherries can be left whole. In this variant, the jam will have visible pieces of fruit. For a finer composition, process the pitted cherries through a meat grinder before mixing them with sugar. These are the two variations mentioned in the recipe. The quantities of sugar, cherries, and lemon juice remain the same. Serving Ideas Cherry jam can be consumed directly after opening the jar, in the form it was preserved. Whole cherries are suitable if you prefer pieces of fruit, while the chopped version spreads more easily. No additional preparation is needed before serving. Frequently Asked Questions How long should the cherries sit with the sugar? The cherries are placed with 1 kg of sugar in a large pot and left until the next day. The recipe does not specify an exact number of hours, but states that the resting is done overnight. When is the rest of the sugar added? The remaining 4 kg of sugar is added to the pot after the cherries reach their first boil. The first kilogram is used before boiling. How do I know the jam is ready? The mixture should become sticky. When you put jam on a plate, it should form round drops. This is the criterion indicated in the recipe, in addition to the approximate boiling time of 2 and a half hours. Can I keep the cherries whole? Yes. Cherries can be left whole or processed through a meat grinder before boiling. The choice only changes the texture of the jam. How many jars does this quantity yield? The recipe does not specify the number of jars. The final quantity depends on how much water is released during the approximately 2 and a half hours of boiling and the size of the jars used. Nutritional Values The values below are estimates and refer to 100 g of jam. They may vary depending on the final quantity obtained after boiling: Calories: approximately 230–280 kcal Carbohydrates: approximately 58–70 g Of which sugars: approximately 55–68 g Proteins: approximately 0.5–1 g Fats: under 1 g The jam has most of its energy value from the added sugar and the natural sugars from the cherries. Without the final weight of the jam, the exact values for a serving cannot be calculated accurately. Storage and Reheating After filling, the jars are screwed on and kept wrapped in cloth until the next day. They are then moved to a dark and cool place. The recipe is intended for preserving the jam in jars, not for reheating. After opening a jar, the jam is used directly, without a heating step indicated in the recipe.

Cherry jam

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