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Cherry jam with starch for the winter

3961

Kitchen Russian

Calorie content 520 kcal

Portions 0.5 l.

Cooking time 60 minutes

Proteins * 1.8 gr.

Fats * 0.8 gr.

Carbohydrates* 130.5 g

Content

Aromatic cherry jam is a delicious treat that is good in itself and also a great addition to any dessert. Different cooking methods can be used to thicken the jam, and various additives such as starch can be used. It is recommended to take exactly corn starch, since it does not give off an off-taste and is more neutral than potato.

Ingredients

Cherry (seedless) 4 tbsp. Granulated sugar 2 - 3 tbsp. Corn starch 4 tsp Water 30 ml.

Cooking process

The washed pitted cherries must be kneaded and chopped a little. To do this, you can use a potato grinder - the cherry pieces in this case will be large, and the texture of the jam will turn out to be more pronounced. We do not pour out the juice released after crushing the berries, but combine it with the berry mass. You can also use a chopper or hand blender - in this case, the mass of the jam will be more uniform without a pronounced texture.

Place the chopped mashed cherries with juice in a wide saucepan, add sugar and put on the stove, bring to a boil. The amount of sugar allows for some variation. If you like sweeter jam, use three glasses of sugar, if you prefer the natural taste of cherries, you can do with two glasses.

With constant stirring, cook for ten to fifteen minutes so that the pieces of berries are completely softened. Remove the foam formed during cooking with a slotted spoon. Mix the cornstarch with water in a separate small bowl. Pour the starch mixture in a thin stream into the jam, without ceasing to interfere. We continue cooking for fifteen to twenty minutes, stirring the jam constantly to avoid burning. By the end of cooking, the syrup should thicken, become more viscous.