A sweet and rich in the vitamin composition of a sweet cherry appears in spring before all berries, so it wants to eat as much as possible in a fresh form and also to prepare the future.
The cherry stimulates immunity, which weakened after a long winter and perfectly cleans the vessels. They cook from cherries and, but it is the jam that turns out to be particularly tasty and gentle, thanks to his own pectin of cherry. Having cool, the cherry jam is quickly gel by purchasing gentle and not too dense structure.
If the cherry has a bright, expressive and rich aroma, then you can't tell this cherry in Jem (or other sweet blanks with it). Jem has a moderate delicate taste from a cherry.
All homemade jams contain dietary fibers in large quantities, as well as some vitamins. This type of conservation is rich in minerals and natural organic compounds. All these substances were present in fresh berries, and during cooking switched to Jam.
A homogeneous cherry jam is perfect for tea, and for the biscuits layer.

What is the difference in jam from jam

Jam is a food product obtained by roaring fruits and berries in sugar syrup or honey to a jelly-like consistency. The main difference of this type of conservation is in the cooking itself. When cooking the jam is allowed to complete the robble of fruits and berries, and during cooking jam fruits should remain integer. Consequently, a thick jam will have a number of advantages compared to jam: it is more convenient to smear on bread or use as a sweet filling when baking a drift.

What is the difference between the jam from the confiture

Some identify jam with, but in fact it is wrong. Jam is obtained by booting berries and fruits in syrup to a jelly-like state without additives. A configure is obtained by boating berries and fruits in syrup to a jelly-like state with the addition of gelling substances. The consistency of the jam is a tender stitching, and the confiture is jelly. The confident is more dense than the jam.

Basic principles of cooking jam

Berries of cherries themselves do not have a bright taste and aroma, so very often the jam is prepared with the addition of zest or lemon juice and other garden fruits.
In the berries of fresh sweet cherries there may be worms that cannot be seen with an external inspection, so the berries should be predetermined in cold salted water for an hour to get rid of them.
Then washed with a cherry, the berries are removed from the fruits and remove the bones. You can do this in several ways. Bones can be removed using a special device or a conventional pin. Damaged and fractures are not used.
The washed and purified cherry is dry, shifted into suitable dishes, fall asleep with sugar, stirred and leave berries for half an hour.
When the cherry gives the juice, put the dishes with berries on the stove and boil them, stirring, 10 minutes. Then the mixture is cooled and crushed. The grinding method depends on the desired result. If the mass is pulled through a sieve, the jam will be homogeneous tender consistency, because the whole skin is removed. More coarse consistency will get a jam if everything is crushed with a blender.
The lemon zest is added to the resulting crushed mass, or citric acid and bring the mass to a boil. The finished jam is spilled in dry sterile jars and roll.
The cherry jam is a real delicacy that will complement the hot tea drinking winter cozy evenings and please you and your loved ones.

Recipe 1. Jam from red sweet cherry for the winter

Most of us prefers a cherry in a fresh form, however, both cherry blanks are very much like. If you prepare a jam from a red cherry, you definitely do not disappoint. He will surprise you with its color, aroma and taste. And if you can sometimes cook with bones, then for the jam, they must be removed.

Ingredients:

✵ Cherry - 500 g (with a bone);
✵ Sugar sand - 270-300 g (1.5 glasses);
✵ Lemon Acid (crystals) - 2 g

Cooking

1. Wash cherry, remove bones and put in a saucepan. Bring to a boil and peak on a big fire under the lid of 5-7 minutes so that the berries are well welded.
2. Add sugar, stir, bring again to a boil on big fire, pecking for 5 minutes, then fire fire and tomorrow on low heat for 10 minutes.


3. Grind the berry mass with the help of a blender, add citric acid and boost until the jam thickens.


4. Ready jam decompose into hot dry sterilized jars, roll up with sterilized tin lids, flip upside down and leave up to complete cooling.

Successful blanks!

Recipe 2. Jam from sweet cherry with juice and lemon zest

If you are a happy owner of a large crop of cherries, then it's time to prepare a wonderful jam from this berry. The juice and zest of the lemon shade the sweetness of cherry and make winter treats are not so apparent. Jam from sweet cherry is not only an amazing dessert, but also an addition to ice cream, whipped cream, cakes and cakes, not to mention tea. Aromatic and gentle, with light sourness, he will remind him of warm summer on a cold winter day. Prepare such a jam - and save the summer particle in the jar!

Ingredients:

✵ Cherry - 1 kg (with a bone);
✵ Sugar sand - 0.5 kg;
✵ Lemon - ½ PC.

Cooking

1. The cherry, without removing the fruits, pour slightly salted water for a couple of hours to get rid of worms, if any. Then water to merge, berries to rinse and dry slightly. Remove the fruits and stones in any way convenient for you (it is desirable to do it over the enameled dishes in which the jam will be boiled).


2. Fall asleep with sugar, mix and leave for 30 minutes so that the berries let the juice.
3. Put the dishes with a berry on the middle fire, bring to weak boil, and then reduce the fire to a minimum and cook for 10 minutes, mixing periodically. Remove the foam or not - this is your personal business, the taste and quality of the jam does not affect.


4. When the woven berries are cooled, you need to grind them. If you roll through the sieve and remove the skin, then the jam will turn out to be homogeneous tender consistency as a children's fruit puree. If you crush in a blender, then the consistency of the jam will not be so homogeneous. But it will be tasty anyway.


5. Berry puree lay out back to the enameled container, put on the middle fire, bring to a boil, and then reduce it to a minimum and cook, stirring.
6. From the soults of Lemon, a sharp knife to remove the zest and squeeze juice. 15 minutes after boiling the cherry mass, add a zest with juice and mix. The number of lemon juice depends on the taste of cherry: if it is very sweet, then lemon juice will have to add a little more. Be sure to try the jam to taste.


7. Until full readiness jam boil 40 minutes after boiling. To determine the readiness of the jam, you need to drop it a bit on a dry ceramic saucer and cool. If you put the saucer vertically, the finished jam should not flock.
8. Small jars with caps rinse with soda, rinse and sterilize the ferry or in a hot oven.
9. A prepared hot container fill the home jam, hermetically clogped with sterile covers, flip upside down and wrapped with plaid or terry towels to a complete cooling.
Store a cherry jam in the basement or pantry.

Binding lemon peel can spoil the taste of the jam, so before adding the zest to check the lemon to burglar. To do this, the lemon slice is lowered into a glass with boiling water and cool. Try the water: she can be pattering strongly, grieving slightly or not to be patched at all. The zest of the lemons, which give bitterness, put less in the jam, removing the finest yellow part.

Successful blanks!

Recipe 3. Cherry Jam with Almond Aromas

We bring to your attention an exquisite cherry jam with almond aroma. A jar of such a delicacy, open to tea with a cold winter evening, will give you a summer mood!

Ingredients:

✵ Cherry Red (ripe berries) - 500 g;
✵ Sugar sand - 200-250 g;
✵ citric acid (crystals) - 3 g (or 1 tbsp. Spoon of lemon juice);
✵ Almond essence - a couple of drops.

Cherry is a berry that matures the first.

The cherry stimulates immunity, which weakened after a long winter and perfectly cleans the vessels.

Compote and jam are boiled from cherry, but it is a jam that turns out to be particularly tasty and gentle.

Cherish Jam - Basic Preparation Principles

Berries of cherries themselves do not have a bright taste and aroma, so very often the jam is prepared with the addition of zest or lemon juice and other berries.

In cherry berries, there are often worms that we have nothing to do, so the berries are pre-soaked in cold water for an hour. Then wash the cherry, the berries are removed from the fruits and remove the bones. You can do this in several ways. Bones can be removed using a special device or pin. Damaged and fractures are not used.

The washed and purified cherry is dry, shifted into the appropriate dishes and fall asleep with sugar and stirred. Leave berries for half an hour.

When a cherry gives juice, put the dishes with berries on the stove and cook them, stirring, ten minutes. Then the mixture will cool down and grind.

The grinding method depends on the result you want to get. If the mass is pulled through a sieve, the jam will be delicate, uniform consistency, because in the end you remove all the skins.

More coarse consistency will be jam if everything is crushed with a blender.

The lemon zest is added to the resulting crushed mass, or citric acid and bring the mass to a boil. The jam is spilled by sterile, dry banks and roll.

Recipe 1. Cherry Jam with lemon zest

Ingredients

kilogram of cherry without bone;

two glasses of sugar;

two lemon.

Cooking method

1. Soak the cherry in cold water for a couple of hours. Then drain the water, take the berries, remove them from the fruits, lay out in the colander and rinse under the jet of water. Slightly dry the berries and remove the bones in any way convenient for you. Better if you do it over a cup in which you will cook jam

2. Clear, peeled from the seeds to the bowl of the blender and the couch. Pour the resulting mass into a cup where the jam will be boiled.

3. Rinse lemons, remove the zest with a sharp knife and exit juice from them. Add a zest with lemon into a cherry mass and mix.

4. Put a cup with a jam on a slow fire. When the mass starts to boil, reduce the power to a minimum, cover the lid and prepare for about 20 minutes, periodically stirring. At this stage, pour sugar, stir, increase the fire and bring to a boil. Remove the lid and boil until ready, stirring. To check the willingness, drop a little jam on the saucer. Ready jam should not be spread.

5. Clean banks sterilize over the ferry or in a hot oven. Distribute the finished jam on the banks and roll the lids. Banks flip upside down and cool down. Keep the jam in the basement or storage room.

Recipe 2. Cherry Jam with Pectin

Ingredients

cherish kilogram;

natural lemon juice - 50 ml;

800 g of sugar;

4 g of pectin.

Cooking method

1. Fill with cold water with fruits with fruits, adding salt into it, and soak two hours of hours. Then drain the water, berries free from the fruits and wash. Then, with a special device or with a pin, remove bones.

2. Grind the cherry in the blender and put the resulting mass into the enameled pelvis. Pull with sugar sherry and leave for a couple of hours.

3. Then the pelvis with sweetheart put on the intensive fire and quickly bring to a boil. Pectin dilute with a small amount of water. Pour it into a boiling mass of sweet cherry and mix. Twist the fire to a minimum and boil the jam, stirring, forty minutes.

4. Shortly before the end, pour natural lemon juice. Mix and turn off the lights and cool slightly. Boil the jam on clean, sterile banks and cover tightly. Fully cool down and store in the cellar or other cool place.

Recipe 3. Cherry Jam in Multicooker

Ingredients

80 ml of lemon juice;

polkilogram of sugar;

kg cherry.

Cooking method

1. Cherry, without removing fruits, pour slightly salted water to get rid of worms, if any. Then drain the water, rinse berries and remove from the fruits. Lightly dry and remove the bones using a special device or pins.

2. Put the berries in the multicooker's bowl and pour sugar. Leave the bowl with sweetheart in a cool place for the night, so that the juice stood.

3. The next day, place the bowl in the multicooker and activate the "jam" mode for an hour. Do not cover the lid. Temperature regime should be around 100-108 C. When the mass starts to boil, remove the foam.

4. After 15 minutes, grind the berries with a submersible blender and boil the jam for another half hour, periodically stirring with a wooden spatula. Pour lemon juice five minutes before the end of the cooking.

5. Glass container pre-wash the glass with soda, rinse and sterilize in a hot oven or over the ferry. Covers boil. Distribute the finished jam on the prepared glass container and tightly cover the lids. Completely cool and store in the storeroom or cellar.

Recipe 4. Jam from sweets with peaches and rose petals

Ingredients

yellow sweet cherry - 200 g;

pacifies of peaches - Polkylogram;

fifteen rose petals;

sugar - 700 g;

vermouth "Campari" - 80 ml;

natural lemon juice - 150 ml.

Cooking method

1. Wash peaches, clean them from the fruits and remove the skin with them. Currente the fruits in half and remove the bones. Picks cut into small pieces. Wash the cherry, remove leaves and tails. With a pin or special device, remove bone from berries.

2. Finely chopped peaches and mixed in aluminum pelvis. Leave fruit with berries for an hour and put on an intense fire. Bring the content to boil, pour sugar and pour fresh lemon juice. Mix and boil all on the weak fire for about ten minutes.

3. Now add to the mass of rose petals and pour vermouth. Mix everything thoroughly and insist the jam about 20 minutes.

4. Wash the glass container with soda, thoroughly rinse and sterilize. Spread the jam on the prepared banks and cover tightly. Banks with a jam turn over and completely cool. Keep banks with blanks in the cellar or other cool place.

Recipe 5. Cherry Jam with Gelatin

Ingredients

2 g of citric acid;

kg cherry;

4 g gelatin;

800 g of sugar.

Cooking method

1. Berries of cherry tear with fruits, put them in a colander and rinse. Slightly dry the cherry and remove the bone from berries. This can be done by a special device or with a pin.

2. Prepared berries put in the bowl of the blender and grind. Place the resulting mass into a deep aluminum bowl and pour everything with sugar. Leave the mixture alone by a couple of hours.

3. Place the bowl on the intensive fire and bring to a boil. While the berries boil, pour the gelatin hot water and stir until it is completely dissolved. When the berries boil, reduce the fire and pour the gelatin solution with a thin jet, while stirring. Welcome jam for another forty minutes.

4. Shortly before the end of the cooking, add citric acid. Glass container well wash, rinse under the crane and sterilize over the ferry or in a preheated oven.

5. Spread ready-made jam on banks and tightly encourage them. Turn over and completely cool the workpiece. Keep cherry jam in a storeroom or cellar.

Recipe 6. Jam from sweet cherry and gooseberry

Ingredients

sugar - 600 g;

cherry - 750 g;

250 g gooseberry.

Cooking method

1. Wash the gooseberry, clean the berries from the fruits and rinse thoroughly. Fill the gooseberry with water and tailor it until soft.

2. Separate the cherry from the fruits, lay the berries in the colander and rinse. Remove the bones with a pin or with a special device. Slightly dry the berries and lay them out to the gooseberry. Mix and continue cooking.

3. To the cherry and gooseberries gradually add sugar and, constantly stirring, bring to a boil. Put the resulting mixture into a sieve and overtake the wooden blade. Put the mass to break into a bowl and continue to cook before thickening.

4. Glass containers Carefully wash and sterilize. Spread the finished jam on sterile, dry banks and sunk. The finished billet is completely student and stored in the cellar or storage room.

Recipe 7. Jam of Cherry and Currant

Ingredients

cherry - kg;

sugar - one and a half kg;

drinking water - 100 ml;

red currant - kg.

Cooking method

1. Remove currants from the twigs, lay out in a sieve and carefully wash. Put the berries in the pan and leave for a while. Then put a saucepan with currants on the stove and cook, constantly stirring, until soft.

2. Strain the resulting mass through the gauze, twice the folded. At the same time, do not press on the currant, so that the juice turns out to be transparent. You must come out about one and a half liters of juice.

3. Separate the cherry from the fruits, wash well and dry slightly. Remove the bone from berries, and collect the allocated juice. Berries of sweet cherry fold into the saucepan, make some water, pour 300 g of sugar and cook berries until a quarter of an hour. Then grind it all with a submersible blender.

4. Pull the remaining sugar to the resulting mass and pour currant juice. Bring everything to a boil and boil until the jam starts thick. Remove the noise foam.

5. Glass container thoroughly wash and sterilize. Boiling jam bully at prepared banks and thoroughly roll them out. Turn the banks upside down and completely cool the jam.

Cherry jam - Tips and tricks

In the berries of fresh cherries there may be worms, which cannot be seen with an external inspection, so berries should be soaked in salted water to get rid of them.

Jam is best prepared from red cherry.

In order for the gem consistency to be homogeneous and tender, overtake failed berries through a sieve.

Add to the cherry mass of Pectin so that the jam gets thick.

Instead of the usual, you can close the jar of an unusual confiture of cherry. Unlike jam, the confident is a cross between jam and jelly, has a thick consistency and a very pronounced taste and color. This is a great option not only as an independent delicacy, but also as a stuff for baking and the addition of favorite desserts.

Cherry confiture - recipe for the winter

The sweet cherry contains quite a lot of pectin, but it is still not enough to achieve the desired delicacy thickness. To this end, the confident can add directly pectin powder or much more widely accessible alternative - gelatin.

Ingredients:

• cherry - 440 g;
• gelatin - 1 ½ h. spoons;
• sugar - 155 g;
• cinnamon stick;
• lemon - 1 pc.;
• water - 85 ml.

Cooking

If you decide to make a confiture of sweet cherry, then you will have to spend a little time to get rid of them. Carefully delivered all the bones and trying not to damage the flesh itself, put the berries in the enameled dishes, pour off sugar, splash water, add lemon juice with a zest, and at the very end put cinnamon wand. Place the dishes with sweet cherries on the fire and drop the heat after boiling liquid. We manage the confident about 20 minutes, then perepay the gelatin granules and continue cooking, stirring until all the gelatin is completely dispersed. Pour the confiture from a sweetheart with gelatin to a sterile jar and roll up for storage.

An alternative to gelatin - pectin, which can be found in any confectionery store in the form of a powder or liquid.

Ingredients:

• cherry - 1.8 kg;
• sugar - 1.8 kg;
• - 2 h. Spoons;
• citric acid - 2 h. spoons;
• water - 340 ml.

Cooking

Before cooking a confiture from cherry, prepare banks, Rinse and sterilizing them before use along with the lids.

With cherries, remove the bone and lay it out into the enameled dishes alternately with sugar, layers. Leave the berries to let juice all night. If the juice is not enough, then spill water before starting cooking. Place the dishes above the fire, negotiate before boiling, pour pectin and leave to boil up to thickening. Following luminous acid. After a complete dissolution of the acid, remove the confiture from the fire, burst on the banks prepared earlier and sunk. Leave the product for storage only after the complete cooling of the container.

Step-by-step prescriptions of a natural cherry cherry, with pectin, gelatin, butterfly

2018-07-25 Marina Extender

Evaluation
Recipe

438

Time
(min)

Portions
(person)

In 100 grams of finished dishes

0 gr.

0 gr.

Carbohydrates

40 gr.

200 kcal.

Option 1: Classic Cherry Jam

You can make a cherry and even need to be saved for the winter. There are different ways to canning, but it is especially successful with a jam. The thick gentleness of the jelly consistency will definitely find their fans, and his taste will be directly dependent on the variety. Yellow Cherry It turns out the delicate sweetness of amber color with a light taste. If you take red varieties, then the ultimate delicacy will give a little cherry.

Ingredients

• 1 kg of cherry;
• 50 ml of water;
• 500 g of sugar;
• 0.5 lemon.

Step-by-step recipe for a classic cherry jam

In cherry can be worms, therefore berries before use, we necessarily fill with cold water for a couple of hours. All residents will definitely get out and pop up to the surface. If a sweet cherry has long been, the worms could die, they will remain inside. Further, berries need to be released from the bones and folded into the saucepan.

I fall asleep sugar and add some water. If the cherry is juicy, then the extra liquid is not needed. We leave it for an hour to appear juice. While removing the zest from Lemon and finely ruby, in a small bowl, we sorrow juice, randomly hitting the bones.

We put a cherry on the stove, let's get bored literally ten minutes, you can collect foam, like when cooking jam, or leave, in this option it does not matter. We remove the berries from the stove, cool and wipe through the sieve. There is a lazy option - whipped by a blender.

Cherry puree put on the stove, enter the crushed zest and immediately add juice. Now the delicacy is simply welded until it reaches the desired consistency. A real jam is thick, it does not fall from a spoon, and slowly flows. To determine the faithful consistency, drip a little on the chilled plate. If the delicacy does not spread, then everything is ready.

Since the jam is usually harvested for winter, sterilize pre-washed and low-fat banks with covers, laying a boiling mass, ride and leave until complete cooling. Then we remove into the dark and preferably a cool place where the workpiece can stand even for several years without loss of taste and quality.

Fall asleep with sugar and expose better in enameled dishes, as the metal is oxidized. For cooking, it is better to use a saucepan of stainless steel or just with a good and thick bottom, to which the jam will not stick.

Option 2: Quick Recipe Cherry Jam with Gelatin

Jam from cherry always perfectly freezes, it turns out thick and viscous, but it has to boost it for a long time. Here is a simplified version with the addition of gelatin. The delicacy will be very similar in jelly, it is simple and relatively quickly prepared. For grinding, you need a meat grinder or a blender.

Ingredients

• 1,1 kg of cherries;
• 700 g of sugar;
• 80 ml of water;
• 30 g gelatin;
• 20 ml of lemon juice.

How to quickly prepare a cherry jam

We release the sneer from the twigs, rinse, remove all the bones and in any way we can simply alternate the combine meat grinder. We send to the pan, immediately add all the sugar, it is much in this recipe, as there will be almost no waste. I mix well and put on a small fire, stirring.

In parallel, we need to twist gelatin. Pour it with cool water and just leave. You can stir so that the upper crystals do not fall asleep.

As soon as a lot of juice appears in the cherry, you can add fire. Let the berry mass boil, we remove the foam and fifteen minutes for quite strong fire, we add lemon juice, which can be replaced with acid, in this case, we fall asleep at no more than half of the teaspoon.

We add swirl gelatin, but the fire is removed. Slowly calm, stir. It is necessary to peak with gelatin, but are not actively boiling. Warm for about five minutes, after which we lay a cherry jam into sterile jars, we silent.

Gelatin works well only in a cool place. The final consistency of the jam will receive after a complete cooling. It is possible to store it at room temperature, but it is advisable to cool a little before use.

Option 3: Cherry jam with pectin

In addition to gelatin, you can use pectin to use the jam. It also allows you to get jelly delicacy from sweet cherry without a long cooking. It is recommended to add pectin indicated below in order to obtain a homogeneous mass without lumps.

Ingredients

• 1 kg of cherry;
• 700 g of sugar;
• 30 ml of lemon juice;
• 15 g of pectin.

How to cook

Wash the cherry, remove the bones, grind or chop the blender. Shipping into a saucepan for cooking, add lemon juice and sugar to immediately, but not all, about 150 grams we leave for pectin.

We put the berries on the stove, feed the jam for 25 minutes. We mix sugar and pectin, fall asleep in the jam, quickly stir. We are preparing a couple of minutes, the last sugar must completely dissolve. Boiling long pectin can not, it loses its properties.

Now simply pack the cherry jam into sterile banks, we launch a boiling mass carefully, if a drop hit the neck, then wipe the napkin, otherwise the lid is hermetically closed. We ride.

You can remove bones from cherries with special devices, but it is also convenient to use a hairpin or pin. Wake up the ear in the hole where the twig was attached, cling the bone and pushed. If ripe berries, the process will go quickly and easily.

Option 4: thick jam from a strawberry and thickener "Nefix"

In addition to gelatin and pectin, you can find "Nefix" on sale. It is intended for the jams, jam, jam and other sweet blanks, very convenient to use and practically does not change the taste, made on the basis of pectin, but it is much more convenient to use.

Ingredients

• 1 kg of strawberries;
• 1 kg of cherry;
• 2 Boots "Nefix";
• 1 kg of sugar;
• 2 h. L. Lemon juice.

Step-by-step recipe

I pull out bones from cherries, throw off clean berries in a saucepan, add a wash wash and exempt from the tails strawberries, put on the stove. We welcome until soft. It is not necessary to add water, there are enough berry juices, but watches and stir, it should not burn a sweet strawberry. Enjoy.

Grinding a mass for Jema Blender, add lemon juice and immediately two packets of the thickener "Neva", stir and put on the stove, let me boil, cook a minute.

We fall asleep in the jam sugar sand, cook before it dissolve, after which we lay a cherry workpiece into the cans, we bite, turn over. In the process of cooled and cooling, the jam will freeze.

Lemon and citric acid are added not only for taste. They prevent sugaring sweet blanks, as well as a kind of preservative, suppress the development of mold, help jam and jams to preserve. In the thickener "Neva" contains a lemon, but it is not enough for sweet cherry and strawberries.

Option 5: Orange Cherry Jam

For such a jam, a cherry of light varieties is perfect. In this option it will be difficult to guess what this jam is actually. In order for orange to give the fragrance and did not proud, it is important to introduce it to a treat.

Ingredients

• 1 kg of cherry;
• 850 g of sugar;
• 1 tsp. citric acid;
• 1 orange.

How to cook

Sweet the cherry, remove all the bones, fold into the pan and add several spoons of water. Cover, disappear under the lid until soft. Berries to grind: wipe or kill the combine.

While the sweet cherry is cooled and cooled, we blow the orange boiling water, we wipe dry, remove the zest, crushing. We clean white crusts and immediately remove all films, bones. Pure orange flesh add to cherry. It is not necessary to grind it, it falls apart without it. After falling asleep the zest with sugar.

All this is sent to a pot with a thick bottom, heated, bring to a boil, we will be reeling about 45 minutes, but it all depends on the juiciness of cherry. As soon as the jam gets the consistency we need, we break it into sterile banks, we remove the cherry for storage.

You do not need to try to immediately get a thick jam, since finally the consistency will manifest itself only after a complete cooling, and long-term boiling will not appear on taste and aroma.

The cherry is remarkably manifest itself in compotes, sharp marines, but for Jama she needs a certain "taste amplifier." In this case, lemon juice. Jam from sweet cherries for the winter with lemon, it turns thick and fragrant. But, the density of the jam is regulated. If you like a liquid texture, it will flush off the spoon. If you like dense berry sweets, a spoon in Cherhun Jime will hardly turn.

Jam made of cherry and lemon - a decent filling for croissants, which will not flow through the crucifixes of the curls of a puff pastry. Polished by jam curd casserole - delicious dinner.

Products:

• cherry - 600 g (without seeds),
• sugar - 300-350 g,
• water - 70 ml,
• lemon juice - 4 tbsp. l.

How to cook a thick jam from a cherry with lemon

Need to wait patiently when the sweet cherry will. Cool-bitter will be a jam from a solid cherry, which did not have time to hate. Sweet berries wash, tonging all the tails.

Get bones. If you do not have a device that "shoots" bones of floating berries, then the thinnest rubber gloves should be put. Hand squeezing manually will not bring the use of hands.

Sugar with sugar.

Lemon dip in boiling water so that the juice is easily squeezed out of citrus pulp. Having measured the juice with spoons, pour it into a saucepan.

Water is needed, without it, a cherry jam thickens faster than he wants to cook.

The "Turbo" button is pressed on the blender, waiting until the mass becomes like a foam puree.

Jam boil on low heat for 20 minutes, not forgetting to mix hot mass with a spoon. This time is mandatory, it is impossible to reduce it. But it is possible to increase the time, seeking the desired degree of degree.

Hot mass is put into sterilized dishes, roll. Cooling a bank with a jam under a towel.

Jam from cherry and lemon are stored for a year. If you boil the jam more than half an hour, its volume does not coincide with a half-liter jar, but the structure can become "marmalade" without any thickeners.