Jam is a traditional delicacy in our area. Summer and autumn generous for harvest give us the opportunity to procure various preservation for future use, so that later in the long winter evenings, in home warmth and comfort, drink fragrant tea with a wonderful delicacy of its own preparation. Today is our story about white cherry jam.
Kitchen appliances and utensils
So, let's start with the preparation of kitchen utensils and utensils necessary for us to make white cherry jam. If you decide to make seedless jams, get a special device with which you can easily remove these stones from the berries. Take seriously the choice of dishes for cooking. Argued that the best dishes - copper or brass basin. This is not quite true. Such an advantage has such an advantage, namely: the product burns less in such containers. The minus of such a container is that the acid contained in the fruit is capable of dissolving the oxide film that is present on the surface of copper or brass products.
Important! Sweet cherry is not recommended for people suffering from gastritis and diabetes.But still, an enameled basin or pan for these purposes will fit better. Just keep in mind: enamelware should not have any chips or cracks. If there is the slightest defect on the enamel, such capacity should be discarded. Another option - the pelvis of food stainless steel. We also need skimmer.
Required Ingredients
There are a lot of recipes for cherry jam, one of which we will describe below. Ingredients necessary for cooking, differ slightly. There are three main ones:
- white cherry;
- sugar;
- water.
Did you know? Cherries were known for 8 thousand years before our era. This is the oldest of all forms of cherry.
Features of product selection
A few simple tips on how to choose a base for jam:
- It is better to buy sweet cherry in June or July. At the height of the season the berry is the most delicious, besides it is cheaper.
- Carefully inspect the berries and stalk. Cherries should look good, not have tarnishes, dents and dark spots from a long stay on the ground. The stems should be green and fresh, otherwise, this indicates a long-term storage of berries.
- Buy a dry, fresh berry with a characteristic smell. When lightly pressed, elasticity should be felt.
- Ask for a purchase on the market to show documents on products, in particular, "Expert conclusion."
Learn also how to make jam from quince, wild strawberries, currants, yoshta and apples.
Cooking white cherry jam: a step-by-step instruction with photos and video
For the preparation we need the following ingredients:
- pitted sweet cherry - 2 kg;
- water - 0.25 l;
- sugar - 1.5 kg;
- 0.5 tsp. citric acid or half a lemon.
Important! Observe the technology of making cherry jam, because it differs from other berries by low acidity.
When everything is ready, you can begin:
- We put on the fire capacity. Pour a glass of water, when it starts to boil, we fall asleep sugar and sweet cherry. Make a weak fire and, while constantly stirring, bring to a boil.
- After boiling the syrup with the berry, we make the fire as low as possible for a uniform, not very strong boil.
- Give boil for 5-10 minutes, then add lemon or acid.
- Skimmer periodically remove the foam, which will appear on the surface. We increase the fire and, stirring all the time, give the jam to actively boil.
- While the syrup with the berries is boiling, let's do the sterilization of the cans. Banks can be sterilized using a microwave. The procedure takes less time than the traditional, and the effect is the same.
- The fact that the product is ready can be recognized by the appearance and characteristic bursting of air bubbles during boiling. Bubbles glaze, become like candy-candy. When bursting, they emit a distinct cotton, not like the sound of boiling water. You can turn off the fire.
- After the jam is ready, it is necessary to collect the remaining foam. To do this, take the capacity and light movements, similar to sifting flour through a sieve, trying to push the foam from the sides of the pelvis to its center. When a compact stain of foam forms in the center, remove it from the surface with a simple tablespoon. The procedure must be repeated several times until the complete disappearance of the foam.
- Give the jam to cool and pour into prepared jars.
Storage rules
It is best to keep homemade canned food at temperatures from 0 ° C to +18 ° C and air humidity up to 80%. A higher temperature is not critical if the preservation has been properly prepared and the jars are well sterilized. Storage at a negative temperature is undesirable due to the fact that the water contained in canned food during freezing increases in volume, and this can cause a can to explode. In addition, freezing and subsequent defrosting may adversely affect the taste of the product.
Did you know? Sweet cherry has a beneficial effect on digestion, helps with pain in the gastrointestinal tract, has an analgesic effect on arthritis, gout, rheumatism, reduces puffiness.Try to prepare the sweetness yourself, and you will not regret it. Nothing beats a hand-made jam made of ripe sweet cherry caressed by the sun. Do not be afraid of extra calories, a few spoons of fragrant tasty delicacy will raise your spirits and become a pleasant addition to tea drinking.
