Sour cherry jam

Name: Sour cherry jam - Marcela M.
Ingredients: 2 kg of sour cherries (weighed after removing the pits) 1.3 kg of sugar 2 cups of water

Pickles - Sour cherry jam by Marcela M. - Recipia

Cherry jam is a delicacy that evokes memories of summer and joyful moments spent with loved ones. It is a versatile preparation that can be enjoyed on fluffy pancakes, alongside creamy ice cream, or simply as a delightful flavor in a mix of pastries. Additionally, it is an excellent way to preserve the taste of fresh fruits even on cold winter days. Total preparation time: approximately 2 hours (including the time needed for the fruits to release their juice) Cooking time: approximately 1 hour and 20 minutes Number of servings: 3 jars of 700 g Ingredients: - 2 kg cherries (weighed after removing the pits) - 1.3 kg sugar - 2 cups water Step 1: Preparing the cherries Start by washing the cherries under a stream of cold water. Choose fresh, ripe fruits without spots or signs of damage. After washing, remove the pits using a special tool or a knife, being careful not to damage the fruits. It is important for the cherries to remain whole to achieve a visually appealing jam. Step 2: Measuring the sugar Add sugar according to how sweet the cherries are, but also based on your preferences. It is good to know that sugar not only sweetens but also helps preserve the jam. If the cherries are very sweet, you can slightly reduce the amount of sugar. Step 3: Allowing the fruits to release their juice Place the cherries in a deep bowl, add the sugar, and mix gently. Let them sit until the evening so that they can release their juice. This step is essential as it will help achieve a jam with a rich and aromatic syrup. Step 4: Boiling the jam After the cherries have sat for a few hours, transfer the mixture to a large pot. Add the two cups of water – this will help create a more fluid syrup, ideal for coating the cherries. It is important to use a large pot, as the jam will foam during boiling, and you need enough space. Step 5: Cooking on low heat Place the pot over low heat and stir occasionally, being careful not to let it stick. It is recommended to use gentle movements to avoid breaking the fruits. If you notice foam forming, remove it with a skimmer. Boil the jam until the syrup thickens and the volume is reduced by almost half. This process may take approximately 1 hour and 20 minutes. Step 6: Cooling and packaging Once the jam is ready, let it cool slightly before pouring it into sterilized jars. It is important to label the jars with the date of preparation to know how fresh the jam is. Practical tips: 1. You can add a few mint leaves or a bit of lemon juice during boiling to enhance the flavors. 2. Ensure that the jars are completely dry before filling them to prevent mold. 3. Cherry jam can be stored at room temperature, but after opening a jar, keep it in the refrigerator. Nutritional benefits Cherries are rich in antioxidants, vitamin C, and fiber, making them a healthy choice. This jam can be a better option than various pastries or other desserts filled with sugar and additives. Frequently asked questions: - Can I use frozen cherries? Yes, frozen cherries are an excellent alternative and can be used directly without thawing. - How can I tell when the jam is ready? A simple test is to put a drop of syrup on a cold plate. If it forms a film and does not spread, the jam is ready. Serving and combinations Cherry jam is delicious on pancakes, but also as a topping for ice cream or as a filling in pastries. You can also use it to add a sweet-tart note to a cake or tart. Variations For a different experience, you can experiment with adding flavorings such as cinnamon or vanilla during boiling. These will give your jam a unique touch. I encourage you to try this simple yet flavorful recipe and enjoy cherry jam throughout the year. Enjoy your meal!

Category: Pickles Author: Marcela M. Views: 708 Date: 28.09.2024

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