Cherry jam with stones is warmly loved by many housewives, not only for a much more pronounced flavor, but also because of the absence of unnecessary trouble associated with the extraction of pits from each individual berry. Like any other jam, cherry can be brewed in several different ways, with the composition of the ingredients remaining virtually unchanged, or changing to a small extent.
Cherry jam with a stone for the winter
Despite the fact that within the framework of this recipe jam is prepared with a minimum of effort, it takes a lot of time, so it will not be possible to tackle the brew in a hurry in a hurry. Nevertheless, all the time costs will more than pay off the quality of the finished product.
Remember the composition of the ingredients is not necessary, exactly, like all proportions, since the cherries are enough to mix with sugar 1: 1.
Before you can cook jam from cherries with bones, prepare the used packaging. Wash the jars, and after drying, place them sterilized together with the lids.
Peel the berries from the tails and rinse well, then immediately fill with sugar and leave in enameled, glass or plastic dishes for about 3-4 hours. During this time, the cherries will become noticeably softer and a small amount of juice will be allowed.
After the time has passed, transfer the berries to an enamel pot. Place the dishes over the middle fire and splash some cherries to the cherries. Thanks to the liquid, they do not burn to the bottom of the dishes. Leave the future jam to boil, and then brew the berries in syrup for 3 minutes. Do not forget to remove the foam formed on the surface.
After, put the pan with the jam to cool covered for 5 hours. During this time the berries will become noticeably softer, and the syrup becomes thicker. In addition, the syrup thickens after repeated half-hour cooking on a small fire. After the last heat treatment, a thick cherry jam with a bone can be rolled.
Cherry jam with pits "Pyatiminutka" - recipe
Unlike the above recipe, this jam is cooked really in just five minutes, no additional cooling and digestion is required. This method of preparation allows you to keep a dense texture of berries, but the usual consistency of thick jam will not have to wait because of too short heat treatment.
Ingredients:
- cherry - 950 g;
- sugar - 430 g;
- water 140 ml.
Preparation
Start by making a simple syrup. Pour the sugar to the water and leave the mixture over a small fire, waiting for the crystals to dissolve. Prepare the berries, separating them from the pedicels and rinsing well. Then sprinkle the cherries in the syrup and leave over a small heat for 5 minutes on low heat. Distribute portions of jam to the banks, immediately roll them.
Thick cherry jam with bones
Another technology of preparation of jam combines the two previous ones: cherries should be left to stand the bay with syrup before direct digestion, and then repeat the procedure twice.
Ingredients:
- cherries - 2.5 kg;
- sugar - 2,5 kg;
- water 270 ml.
Preparation
Start with cooking simple syrup from a mixture of sugar and water. When the sugar crystals dissolve, hot syrup can be filled in prepared berries and leave them for 12 hours. Next, the container with cherries is again put on the fire, cook for 5 minutes (not forgetting to remove the foam) and leave for another 12 hours.
Before the third, final, cooking, put the cans with lids on sterilization. Cook the jam again on a small fire for no more than 5 minutes and pour over the prepared container, then roll it up.