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Cherry and cherry jam

0
2223
Kitchen Russian
Calorie content 329 kcal
Portions 1.5 l.
Cooking time 5 h
Proteins * 1.9 gr.
Fats * 1.1 gr.
Carbohydrates* 78.1 gr.
* per 100 gr. product
Cherry and cherry jam
Content

This jam has a rich color and a balanced taste. The sourness of the cherry is smoothed out by the sweetness of the cherry and gives a characteristic fresh accent. At the end of cooking, add pectin so that the consistency of the jam is thick. Such a blank can be considered as a ready-made independent dessert, for example, for tea - the jam consists of whole berries, which resemble soft candied fruits in texture.

Ingredients

Cooking process

step 1 out of 6
We thoroughly wash the cherries and cherries, select the defective specimens and discard them. We remove the accidentally fallen leaves and twigs.
step 2 out of 6
Let the berries dry completely. To do this, you can sprinkle them on a clean towel and wait until all the moisture is absorbed into the fabric.
step 3 out of 6
Then we extract the seeds from the berries. You can do this with a pin or a special device - a pusher of the bones.
step 4 out of 6
Place the seedless berries in a large saucepan or basin, cover with granulated sugar, stir and leave for four to five hours to let the berries juice.
step 5 out of 6
Put the prepared berries with juice on the stove and bring to a boil. With occasional stirring, cook the jam for an hour at a temperature of medium intensity. During this time, the mass will darken, the berries will soften, some of the moisture will evaporate.
step 6 out of 6
At the end of cooking, add pectin and keep it on the stove for another five minutes. Pour the finished hot jam into dry sterilized jars and close them with dry sterile lids. Let the jars cool completely and put them in a cool dark place for storage.

Bon Appetit!

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