Cherry jam

To make cherry jam, you need to use thickeners, since the berry itself contains a minimum amount of natural pectin. This recipe uses agar agar. Jam based on it turns out to be thick and very tasty.

To keep the winter warm, you need to prepare as much fragrant jam as possible for the winter. One of the most delicious, of course, cherry jam. Thick, with a pleasant sourness, this is an appetizing delicacy for family tea drinking and meeting guests!

Jam from ripe and juicy cherries, prepared at home, will preserve the beneficial and nutritious properties of the berries. Adding pectin will significantly reduce the amount of sugar while making the jam thick. The treat will have a transparent dense structure with pieces of whole berries.

Starch is an excellent thickener for such sweet treats, while it will not add any extra flavors to the dish and will remain invisible, preserving the aroma and taste of the berries. This jam can be used for baking pies or pies, or as a separate dessert for a cup of aromatic tea. Jam is quick and easy to prepare.

You can make many options for preparations from cherries. With or without seeds, whole berries and chopped. The advantage of chopped berry jam is that it is very convenient to use it as an additive to pancakes, as an interlayer for a cake, as a ready-made base for jelly - it's all about an almost uniform consistency. It is convenient to use a meat grinder or blender to grind berries.

Cherry confiture can be cooked using gelatin - the jam will turn out to be thick, holding its shape on a spoon.To do this, you do not need to boil berries with sugar for a long time, which means that most of the vitamins will be preserved.

Cherries are very tasty in blanks - their natural sourness is smoothed out by sugar and appears very delicately. Cherry jam is ideal for pies and gingerbreads as a filling. According to this recipe, we suggest thickening the jam with starch - the final consistency will be thicker than that of ordinary jam, but more tender than that of jam. This jam is perfect with pancakes, cheese cakes, casseroles, etc.

To make a very rich cherry jelly without adding gelatin, you need a juicer. Thanks to her, we will get real cherry juice, which, by boiling with sugar, will turn into cherry jelly.

Cherries are berries with a small amount of pectin. To make the jelly, we will use a natural gelling agent such as agar-agar. The jelly turns out to be homogeneous, dense and very fragrant.

Cherry jelly with gelatin can be prepared for a quick dessert or rolled up in a jar for the winter. A healthy and tasty cherry dessert will appeal to both children and adults. You can make a blank from both fresh and frozen cherries - which means that the recipe is available all year round.

Cherry jam is my favorite treat since childhood. I recommend making cherry jam with pitted pectin. The delicacy turns out to be fragrant with a pleasant sourness. It goes well with vanilla ice cream and chocolate muffins.

A thick and delicious cherry treat is easy to prepare. Seedless cherry jam retains all the beneficial properties of fresh berries, so the presence of this delicacy in the kitchen in winter is not just desirable, but necessary.

Many housewives use the recipe: the jam is both dense and tasty, so it is added as a filling in baked goods or used as a spread for sandwiches.

To prepare a delicious and delicate cherry jam, you need to choose only the ripe and juicy fruits. It is easier to remove pits from this kind of cherries, and the jam cooking process will take less time.