How To Cook Cherry Jam | Food




How to cook cherry jam

Bright, juicy and beautiful cherry jam having an unforgettable taste and aroma can be a favorite treat not only restless kids, but also the older generation.

How to cook cherry jam

You will need:

1.5 kg of berries cherry; 1 kg of sugar; 300 ml of water.

Instruction how to cook cherry jam

Step 1:

Cherry rinse water and iterate through: remove the dry debris (twigs, leaves, etc.), remove from the total number of small, immature, spoiled fruit, separate the stalk. Selected for jam berry rinse thoroughly, fold in a colander and leave for 12-15 minutes.

Step 2:

Take a safety pin or a specially prepared wooden stick, such as a toothpick and use it to gently remove the bones from cherries, taking care not to severely damage berry. There are special tools to extract seeds from the berries, if you cook a lot of jam, buy such a device, and you'll save yourself time and effort.

Step 3:

Get enamel pot (3-4 liters in volume). Fold it freed from seed berries, sprinkling layers with sugar (800 grams of sugar) and then remove the pan in a cold place (cellar, refrigerator) for a day.

Step 4:

After one day, take a small saucepan, pour it into 150 ml of water and bring to a boil. Pour in the boiling liquid trickle sugar (100 grams) and boil syrup, over low heat for 3-4 minutes, stirring constantly. Cool to room temperature and add to a pan with cherry, mix thoroughly. Pan put on low heat and, stirring constantly, bring to a boil. Boil the jam for 3-5 minutes, then turn off, let it cool to room temperature and store in a cool place for 3-4 hours.

Step 5:

Again prepare a sugar syrup (150 ml of water and 100 grams of sugar), and cool to room temperature. Add the syrup in a pot of jam, and stir well, put a pot of jam on a slow fire. Bring to a boil, stirring occasionally, and cook for 15-17 minutes, then turn off. Cooled down to room temperature, jam, remove to a cool place for 1.5-2 hours.

Step 6:

Put the pan with cherry jam on low heat, heat to boiling point and simmer until fully cooked (25-30 minutes). A drop of syrup finished jam will not be spread out on a plate, and the skin becomes cherry berries slightly transparent. Pour the hot cherry jam on the sterilized jars and roll up. Remove to a warm place for 5-6 hours.