28
A recipe for thick cherry jam
Cherry jam is not just jam, but a homogeneous thick sweet dessert, which is excellent for making buns with filling, pies and other amazing desserts. And just cherry jam on a crispy roast with a mug of hot tea will seem something unthinkable if the jam is cooked correctly.
Usually, to save time, different thickeners are added to it: agar-agar, starch or gelatin. But if you have time, you can do without additives. Today we will talk about the tricks of making jam, which make it so tasty.
The ingredients
Preparation
Too juicy cherries will have to be boiled a little longer to the required thickness, so many housewives use gelatin. Then you need to boil the cherry seeds, dissolve gelatin with sugar in this decoction and add it to boiled jam. Do not forget to remove the foam from the jam and boil it on a moderate heat, so that it does not burn. How do you make jam for the winter?
Usually, to save time, different thickeners are added to it: agar-agar, starch or gelatin. But if you have time, you can do without additives. Today we will talk about the tricks of making jam, which make it so tasty.
The ingredients
- 1kg cherries
- 1 kg of sugar
Preparation
- Wash the cherries well and extract the bones from them. Cherry jam is always made from berries ripened on the tree, this affects the taste of the dessert. And it is also advised to collect berries with peduncles and remove them immediately before cooking jam.
- Pour the berries into a deep pan and add 1/4 sugar. Bring the jam to a boil and boil on low heat for 15-20 minutes. By the way, some housewives specially cook cherry jam with seeds, this gives it a special aroma.
- Cool the jam and grind the berries with a blender until homogeneous. This stage can be skipped, then in the jam will be dried whole berries.
- Then add another 250g of sugar and boil the jam for another 15 minutes. Do the same with the third and fourth glass of sugar.
- Pour hot jam over sterilized half-liter cans and roll them with lids. At first it may seem that the jam is not thick enough, but the next day it will acquire a viscous structure and will be very thick.
Too juicy cherries will have to be boiled a little longer to the required thickness, so many housewives use gelatin. Then you need to boil the cherry seeds, dissolve gelatin with sugar in this decoction and add it to boiled jam. Do not forget to remove the foam from the jam and boil it on a moderate heat, so that it does not burn. How do you make jam for the winter?
