Instead of the usual cherry jam, you can close a jar of unusual sweet cherry confiture. Unlike jam, confiture is a cross between jam and jelly, has a thick consistency and a very pronounced taste and color. This is an excellent option, not only as an independent treat, but also as a filling for baking and complementing your favorite desserts.
Confiture of cherries - a recipe for the winter
Cherry contains a lot of pectin, but it is still not enough to achieve the required density of delicacies. For this purpose, pectin powder or a much more widely available alternative, gelatin, can be added to the confiture.
Ingredients:
- cherry - 440 g;
- gelatin - 1 ½ tsp;
- sugar - 155 g;
- cinnamon stick;
- lemon - 1 piece;
- water 85 ml.
Preparation
If you decide to make a sweet cherry confiture, you'll have to spend a little time first to get rid of them. Carefully remove all the bones and try not to damage the flesh itself, put the berries in enameled dishes, pour sugar, splash water, add lemon juice with zest, and at the very end put a stick of cinnamon. Place the dishes with the sweet cherry on the fire and after the boiling of the liquid, reduce the heat. Cook the confiture for about 20 minutes, then pour in the gelatin granules and continue cooking, stirring until all the gelatin is completely dispensed. Pour the sweet cherry confiture with gelatin into a sterile jar and roll it for storage.
Dense sweet cherry confiture - recipe
An alternative to gelatin is pectin, which can be found in any confectionery store in the form of powder or liquid.
Ingredients:
- cherry - 1,8 kg;
- sugar - 1,8 kg;
- pectin - 2 tsp;
- citric acid - 2 tsp.
- water - 340 ml.
Preparation
Before preparing a sweet cherry confiture, prepare the cans,
Remove the stone from the petiole and place it in enameled pots alternately with sugar, layers. Leave the berries to put the juice on all night. If the juice is not enough, then splash the water before starting the cooking. Place the dishes over the fire, boil until boiling, pour the pectin and leave to cook until thick. Then sprinkle citric acid. After completely dissolving the acid, remove the confiture from the fire, pour out the previously prepared jars and roll them. Leave the product for storage only after the containers have cooled completely.