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Cherry jam

Cherry jam


Wash the fruits, remove the seeds, put them in a deep bowl, cover with sugar depending on how sweet the fruits are but also depending on everyone's preferences. Leave it overnight and put it to boil in the evening.

When I boiled the jam, I added 1 glass of water so that it has more juice. Boil on low heat for about 30 minutes. Take the foam when needed, stirring constantly, so that it does not stick and boil until the syrup binds.

When the jam has cooled, put it in a jar and label it. Store in a cool place.

Good appetite!


If you liked my recipe, you can also find it on my blog: http://ancutsa-cuisine.blogspot.ro/2016/06/dulceata-de-cirese.html


Cherry jam / jam

To call it jam & # 8230 to call it jam ..
I know that when my mother went home she made it with syrup, just like I made the rose jam and the jam was boiled more with the sugar ... so, as I did it now, what would it be?

ingredients
1 kg black cherries
650 gr sugar
3 water dogs

In a thick, double-bottomed pot, I boiled the cherries with water.
I let it simmer on low heat, during which time I made a good cake (I'll post it tomorrow).
When the juice has halved (leave the cherries) I added sugar.
I let it simmer for another 35-40 minutes, cleaning the foam formed from time to time. It was so good that I didn't even put the lemon I had prepared to add. Now ..depending on which pot you boil I have a pot which although it was quite expensive, is very good. It has a thick bottom and I don't have to mix too much when I boil something. If you do not have a thick pot, I recommend a bowl of tuci as it is just as good or if you do not stir more often after adding sugar, do not smoke jam / jam.
I kept taking out the saucer to see how thick it was after cooling, and when I thought it was ready I stopped the fire. It thickens a lot after cooling, do not boil too much.

I poured into clean, sterilized, hot jars, and screwed on the lids.

If you make larger quantities that you keep in the pantry, add a little preservative.

I got two jars of 320 plus a bowl that would reach us for two days for breakfast, with milk and butter.

After tasting what came out, I said with a grin: I like cherry jam.
And the children really liked it.)


Label: cherry jam

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Wild cherry jam

Anisoara67 sent a delicious recipe for Wild Cherry Jam.

Wild cherries ripen in July and are very small and have a fragrant, bitter taste. They are found in forests, in wilder places and are very difficult to harvest because on the branch they are caught in bunches of several tails but only 2 or 3 are ripe, the rest are being ripened.

Ingredients Wild cherry jam

a deep plate of wild cherries, without seeds, the same plate with sugar, the juice of 1/2 lemon

Preparation Wild cherry jam
Peel the cherries, wash them, drain them with the help of a hair clip, remove the seeds.
Pour the sugar and leave for approx. an hour to leave its fruit a little juice, then put it on the fire, first quickly, until it boils, then turn on the heat slowly, chewing lightly with a wooden spoon. Bring to the boil until it drops by two fingers, frothing with a whisk as many times as needed. When it starts to set, add the lemon juice. The sample is made on a plate with a few drops of jam, if it is made, it is not spread on the plate.
Put the hot jam in clean glass jars with airtight lids, then cover with a thick towel and leave to cool freely, even day and night, then store in cellars or closets.


Cherry jam - Recipes

A recipe from The Country of Cuisine
by Alice Ciobanu

How are you doing with the supply of the room for the winter? Did you start preparing and arranging the jars on the shelves? Jam, compote? It's summer and fresh and fragrant fruit has started. And if it's hot today and I can't concentrate on getting ready, on time, what I have to write and photograph, then I put on a cup of aromatic tea and some black cherry jam. Let's sweeten up, I say!

Ingredients for the Black Cherry Jam recipe

  • 1,300-1,500 gr black cherries
  • 1 kg of old cough
  • 1 lemon
  • juice of 1 lemon

How to prepare the recipe for Black Cherry Jam

After washing the fruits, you will clean the stalks and remove the seeds with a sharp tool, a slightly thicker needle, a metal skewer stick, whatever you have at hand. It's a sissy operation, you'll make some mess around you too :), but in the end when you put this jam in jars you'll sigh so deeply with great gratitude & # 8230 and in winter & # 8230 you'll be thankful

As you clean them of the seeds, put them in an enameled pan of about 4-5 liters, so as not to lose the juice from them. Sprinkle caster sugar and lemon juice over them. I also add lemon slices, because I like to leave them like that and boil them with cherries and eat them in winter. If you want to put a sliced ​​lemon, it's ok, if not, don't worry, you won't know what you're missing :))

Mix with a wooden spoon a few times, gently, overturning, and then let it sit for about 2-3 hours to leave the juice. Then put the pan on high heat, but not directly on the flame. Use a thick sheet of metal underneath between the pan and the flame. These black cherries are boiled like for any other cherry jam, cherries etc & # 8230 and no water is added at all, because they will leave enough juice. When the fruit floats through the liquid and the syrup begins to bind enough, take the foam from above. Then boil slowly and check the syrup as bound as you want. Allow the black cherry jam to cool completely before closing it in clean, sterilized jars. Keep jars of black cherry jam in the pantry, away from sunlight, heat and moisture.

Ah! And how delicious the winter will be!


The black cherry jam is delicious and easy to prepare. For this jam recipe you will need 2 kg of pitted bitter cherries. After you have washed them and removed the seeds, put them in a large bowl with sugar on top and let them sit overnight.

The next day put the cherry pot on low heat. Add the lemon cut into pieces. Stir occasionally to prevent it from sticking and remove the foam. When you try to see if it is ready, take it with a teaspoon from the bowl and drip it on the surface of a plate, if it closes quickly, it means that the cherry jam is ready.
Wash the jars well and put them in the hot oven, but off - for two hours, and when the jam is ready, fill them, put the lid on and turn them upside down.

Bitter cherry jam is served on buttered bread with milk or on pancakes.
A seed remover from the Kitchen shop would be useful for this recipe.


How to make white cherry jam

White cherries they must be used as soon as they are freshly picked from the tree, or bought from market stalls, as they are fruits that oxidize immediately.

White cherries they will be washed under a stream of cold water, the seeds are carefully removed with the help of a special device (otherwise they can be removed by hand, taking care not to crush the fruit).

a enameled pan specially used only for jams (capacity depending on the quantities used by the fruit), a row of pitted white cherries, a row of caster sugar, until the fruit and sugar are finished.

Put the pan on low heat for a start, until it melts the sugar well, about 10-15 minutes, stirring constantly, so as not to catch the bottom.

The fire will speed up along the way, mixing with a wooden spoon, taking care to remove from time to time the foam gathered on the edges of the pan.

When syrup begins to bind, the pan will be set aside approx Ten minutes, during which time it will be added lemon juice and small pieces of lemon peel (for flavor..optional) and beautiful color, and put the pan back to boil until the syrup will be well bound (the well-known verification test will be done on a cold plate).

After boiling, the pan will be set aside and covered with a damp towel, left to cool when cool, then put in well-sterilized jars, stapled and taken to the shelf in the pantry in a dry and cool place.

Tricks and ideas

This one white cherry jam, like that of cherries, bitter cherries, can also be done by boiling the fruit in sugar syrup, namely: boil 1 kg of sugar in a saucepan with 3 glasses of water, leaving it to boil until the sugar melts and the syrup binds in half.

The fruits will be added to the syrup and let it boil together about 30 minutes, to leave all the fruit in the juice, then proceed in the same way as in the jam above (ie put it cold in jars, then stapled).


Cherry jam in sugar syrup

For me it is a completely new method, I don't know if it is more popular in the Transylvania area, because I found out that many of you, those who live in various other areas, know it and prepare for it. This variant won me over and I recommend it because: the fruits boil for a short time (except for the rainier years when the fruits are particularly juicy and you only have to boil the syrup the next day a little more) and I assume that the fruits keep more vitamins than those cooked for a long time. Another advantage from my point of view is that it keeps a shade of color close to ripe and uncooked fruit, meaning that it is reddish but not brown or black (if the cherries are not black / bitter).

The syrup has a lovely pink hue

and you can control the consistency as you like, you must test the glass of water. If you eat it on bread for breakfast, the jar you open will keep it in the fridge and this syrup will thicken and stay on the bread (I tried). Another advantage is that it is done quickly, although in two stages, without splashing everything around. I do not recommend this criterion, but for the arguments mentioned above.

The ultimate refinement to this cherry jam is to add a little almond essence (not much because it is strongly flavored and the preparation becomes bitter if you overdo it). I divided the jam into two (at the end) and mixed the essence in half after tasting in a cup to see how I like it. Therefore, you do not have to flavor it all, it may not be to everyone's taste. To the one with white cherries I added and I wasn't wrong.

I caught the information about this recipe by chance in a comment from the blogosphere, written by Oana savoriurbane.com blog, combined with my own method of lowering the syrup the next day, boiling it without fruit and thus protecting them from remaining whole. and glassy. I remembered it for the very interesting aspect, that the fruits do not have to be cooked much and the superb description: & # 8220the fruits keep their color and become glassy, ​​candied & # 8221. My fear was that not being cooked for a long time, it could ferment in a year. She assured me that her great-grandmother Buia, consumes such sweetness even after 3 years (aged like old wine. But let's not forget that she probably kept it cold in a cellar and in her great-grandmother's time there were different fruits, from trees sprinkled with I don't know, I can't taste it because I didn't have many cherries from the country anymore, I only made two jars of 800g of fruit.

INGREDIENTS
1 kg of cherries / cherries (without seeds) / strawberries / etc.
1 kg of sugar
1 glass of water (maximum 150-200ml, enough to soak the sugar)
juice from a small lemon
OPTIONAL (but I recommend): almond essence & # 8211 1 teaspoon

PREPARATION
Wash the fruits, drain them well and clean the stalks and seeds (without losing their shape).
1. In a saucepan with high walls and a large evaporation surface, boil the sugar, water and lemon juice over medium heat, which helps the fruit to retain its color. At the first boil, reduce the heat to low. In the end, the resulting syrup will have a consistency almost like homemade chocolate if you have prepared and you know. Reduce the syrup by trying from time to time as follows: drops in a glass of cold water and the drop retains its shape when it falls to the bottom, does not disperse immediately. I dropped a strand and kept it that way on the bottom of the glass. Now it also depends on the quality of the sugar, if it crystallizes on the walls of the pot, move the syrup in a clean pan before putting the fruit.

click on photos & gt & gt for ZOOM-OUT

2. Remove the pan from the heat, put in the syrup all the fruits + the juice left (this year it is in excess) and then boil them on low to medium heat for about 6 minutes. The cherries, although stony, left some juice, and after 6 minutes they looked like this:

It seemed to me more like a compote. Don't be discouraged. Turn off the heat and store overnight (not in the refrigerator) in a cool place covered with a towel soaked in cold water and squeezed vigorously. Leave until the next day. Normally, the fruit will draw the syrup and half-trust it, but it will also leave some juice. I boiled the fruit syrup the next day for 10 minutes. I took out the fruit with the foamer in a porcelain bowl so that it doesn't pass, taking care to always drain the syrup from the bowl into the pan, because the cherries will be soaked with syrup. I boiled the fruitless syrup for about 30 minutes on low heat, until it dropped by almost half. I added the chilled fruits + almond essence and brought them to the same temperature, simmering for 10 minutes. Now it looks like a glassy fruit.

3. I sterilized the jars in the oven in time for 20 minutes at 200 degrees, lying directly on the grill, and I put them in the tray from the cold metal stove on the table, to fill them. Forget the old-fashioned way of putting the knife blade under them so they don't break, the jars being cold, of course. First put a small amount to heat the jar, and then you can lift them in your hand, if it does not burn, approaching the lip of the pan, and fill. Screw on the lid and immediately turn the full jar upside down for at least 10 minutes to create a vacuum. The jars can be kept in the pantry without any preservatives, even for many years.
Liv (e) it!
I leave you recipes for jam cakes:
& # 8211 Apples with apples & # 8211 recipe of yesteryear
& # 8211 Pudding with cottage cheese and raisins


Cherry jam in sugar syrup

For me it is a completely new method, I don't know if it is more popular in the Transylvania area, because I found out that many of you, those who live in various other areas, know it and prepare for it. This variant won me over and I recommend it because: the fruits boil for a short time (except for the rainier years when the fruits are particularly juicy and you only have to boil the syrup the next day a little more) and I assume that the fruits keep more vitamins than those cooked for a long time. Another advantage from my point of view is that it keeps a shade of color close to ripe and uncooked fruit, meaning that it is reddish but not brown or black (if the cherries are not black / bitter).

The syrup has a lovely pink hue

and you can control the consistency as you like, you must test the glass of water. If you eat it on bread for breakfast, the jar you open will keep it in the fridge and this syrup will thicken and stay on the bread (I tried). Another advantage is that it is done quickly, although in two stages, without splashing everything around. I do not recommend this criterion, but for the arguments mentioned above.

The ultimate refinement to this cherry jam is to add a little almond essence (not much because it is strongly flavored and the preparation becomes bitter if you overdo it). I divided the jam into two (at the end) and mixed the essence in half after tasting it in a cup to see how I like it. Therefore, you do not have to flavor it all, it may not be to everyone's taste. I added the one with white cherries and I wasn't wrong.

I caught the information about this recipe by chance in a comment from the blogosphere, written by Oana savoriurbane.com blog, combined with my own method of lowering the syrup the next day, boiling it without fruit and thus protecting them from remaining whole. and glassy. I remembered it for the very interesting aspect, that the fruits do not have to be cooked much and the superb description: & # 8220the fruits keep their color and become glassy, ​​candied & # 8221. My fear was that not being cooked for a long time, it could ferment in a year. She assured me that her great-grandmother Buia, consumes such sweetness even after 3 years (aged like old wine. But let's not forget that she probably kept it cold in a cellar and in her great-grandmother's time there were different fruits, from trees sprinkled with I don't know, I can't taste it because I didn't have many cherries from the country anymore, I only made two jars of 800g of fruit.

INGREDIENTS
1 kg of cherries / cherries (without seeds) / strawberries / etc.
1 kg of sugar
1 glass of water (maximum 150-200ml, enough to soak the sugar)
juice from a small lemon
OPTIONAL (but I recommend): almond essence & # 8211 1 teaspoon

PREPARATION
Wash the fruits, drain them well and clean the stalks and seeds (without losing their shape).
1. In a saucepan with high walls and a large evaporation surface, boil the sugar, water and lemon juice over medium heat, which helps the fruit to retain its color. At the first boil, reduce the heat to low. In the end, the resulting syrup will have a consistency almost like homemade chocolate if you have prepared and you know. Reduce the syrup by trying from time to time as follows: drops in a glass of cold water and the drop retains its shape when it falls to the bottom, does not disperse immediately. I dropped a strand and kept it that way on the bottom of the glass. Now it also depends on the quality of the sugar, if it crystallizes on the walls of the pot, move the syrup in a clean pan before putting the fruit.

click on photos & gt & gt for ZOOM-OUT

2. Remove the pan from the heat, put in the syrup all the fruits + the juice left (this year it is in excess) and then boil them on low to medium heat for about 6 minutes. The cherries, although stony, left some juice, and after 6 minutes they looked like this:

It seemed to me more like a compote. Don't be discouraged. Turn off the heat and store overnight (not in the refrigerator) in a cool place covered with a towel soaked in cold water and squeezed vigorously. Leave until the next day. Normally, the fruit will draw the syrup and half-trust it, but it will also leave some juice. I boiled the fruit syrup the next day for 10 minutes. I took out the fruit with the foamer in a porcelain bowl so that it doesn't pass, taking care to always drain the syrup from the bowl into the pan, because the cherries will be soaked with syrup. I boiled the fruitless syrup for about 30 minutes on low heat, until it dropped by almost half. I added the chilled fruits + almond essence and brought them to the same temperature and simmered for 10 minutes. Now it looks like a glassy fruit.

3. I sterilized the jars in the oven in time for 20 minutes at 200 degrees, lying directly on the grill, and I put them in the tray from the cold metal stove on the table, to fill them. Forget the old-fashioned way of putting the knife blade under them so they don't break, the jars being cold, of course. First put a small amount to heat the jar, and then you can lift them in your hand, if it does not burn, approaching the lip of the pan, and fill. Screw on the lid and immediately turn the full jar upside down for at least 10 minutes to create a vacuum. The jars can be kept in the pantry without any preservatives, even for many years.
Liv (e) it!
I leave you recipes for jam cakes:
& # 8211 Apples with apples & # 8211 recipe of yesteryear
& # 8211 Pudding with cottage cheese and raisins


Cherry jam in sugar syrup

For me it is a completely new method, I don't know if it is more popular in the Transylvania area, because I found out that many of you, those who live in various other areas, know it and prepare for it. This variant won me over and I recommend it because: the fruits boil for a short time (except for the rainier years when the fruits are particularly juicy and you only have to boil the syrup the next day a little more) and I assume that the fruits keep more vitamins than those cooked for a long time. Another advantage from my point of view is that it keeps a shade of color close to ripe and uncooked fruit, meaning that it is reddish but not brown or black (if the cherries are not black / bitter).

The syrup has a lovely pink hue

and you can control the consistency as you like, you must test the glass of water. If you eat it on bread for breakfast, the jar you open will keep it in the fridge and this syrup will thicken and stay on the bread (I tried). Another advantage is that it is done quickly, although in two stages, without splashing everything around. I do not recommend this criterion, but for the arguments mentioned above.

The ultimate refinement to this cherry jam is to add a little almond essence (not much because it is strongly flavored and the preparation becomes bitter if you overdo it). I divided the jam into two (at the end) and mixed the essence in half after tasting in a cup to see how I like it. Therefore, you do not have to flavor it all, it may not be to everyone's taste. To the one with white cherries I added and I wasn't wrong.

The information about this recipe I caught by chance in a comment from the blogosphere, written by Oana savoriurbane.com blog, combined with her own method of lowering the syrup the next day, boiling it without fruit and thus protecting them from remaining whole and glassy. I remembered it for the very interesting aspect, that the fruits do not have to be cooked much and the superb description: & # 8220the fruits keep their color and become glassy, ​​candied & # 8221. My fear was that not being cooked for a long time, it could ferment in a year. She assured me that her great-grandmother Buia, consumes such sweetness even after 3 years (aged like old wine. But let's not forget that she probably kept it cold in a cellar and in her great-grandmother's time there were different fruits, from trees sprinkled with I don't know, I can't taste it because I didn't have many cherries from the country anymore, I only made two jars of 800g of fruit.

INGREDIENTS
1 kg of cherries / cherries (without seeds) / strawberries / etc.
1 kg of sugar
1 glass of water (maximum 150-200ml, enough to soak the sugar)
juice from a small lemon
OPTIONAL (but I recommend): almond essence & # 8211 1 teaspoon

PREPARATION
Wash the fruits, drain them well and clean them of stalks and seeds (without losing their shape).
1. In a saucepan with high walls and a large evaporation surface, boil the sugar, water and lemon juice over medium heat, which helps the fruit to retain its color. At the first boil, reduce the heat to low. In the end, the resulting syrup will have a consistency almost like homemade chocolate if you have prepared and you know. Reduce the syrup by trying from time to time as follows: drops in a glass of cold water and the drop retains its shape when it falls to the bottom, does not disperse immediately. I dropped a strand and kept it that way on the bottom of the glass. Now it depends on the quality of the sugar, if it crystallizes on the walls of the pot, move the syrup in a clean pan before putting the fruit.

click on photos & gt & gt for ZOOM-OUT

2. Remove the pan from the heat, put in the syrup all the fruits + the juice left (this year it is in excess) and then boil them on low to medium heat for about 6 minutes. The cherries, although stony, left some juice, and after 6 minutes they looked like this:

It seemed to me more like a compote. Don't be discouraged. Turn off the heat and store overnight (not in the refrigerator) in a cool place covered with a towel soaked in cold water and squeezed vigorously. Leave until the next day. Normally, the fruit will draw the syrup and half-trust it, but it will also leave some juice. I boiled the fruit syrup the next day for 10 minutes. I took out the fruit with the foamer in a porcelain bowl so that it doesn't pass, taking care to always drain the syrup from the bowl into the pan, because the cherries will be soaked with syrup. I boiled the fruitless syrup for about 30 minutes on low heat, until it dropped by almost half. I added the chilled fruits + almond essence and brought them to the same temperature, simmering for 10 minutes. Now it looks like a glassy fruit.

3. I sterilized the jars in the oven in time for 20 minutes at 200 degrees, lying directly on the grill, and I put them in the tray from the cold metal stove on the table, to fill them. Forget the old-fashioned way of putting the knife blade under them so they don't break, the jars being cold, of course. First put a small amount to heat the jar, and then you can lift them in your hand, if it does not burn, approaching the lip of the pan, and fill. Screw on the lid and immediately turn the full jar upside down for at least 10 minutes to create a vacuum. The jars can be kept in the pantry without any preservatives, even for many years.
Liv (e) it!
I leave you recipes for jam cakes:
& # 8211 Apples with apples & # 8211 recipe of yesteryear
& # 8211 Pudding with cottage cheese and raisins


Method of preparation

I washed and removed the seeds from the cherries, then put them in a well-washed pot. Over the cherries, I added the sugar, mixed them well, put the lid on and left them in the fridge from evening until morning. The next day I mixed them and put them to boil in the oven, without a lid, for 2 hours. In the last 15 minutes of cooking, I added the lemon juice, then I put it so hot in jars. I put a piece of wet cellophane on each jar and screwed the lid well. I kept the jars with the lid down for about 15 ', then turned them over and let them cool, without putting them in sterilized beds.
When they cooled, I cosmetized and labeled them, after which I placed them nicely on the shelf in the pantry.

Bitter cherry jam with mint flavor

Remove the seeds from the cherries, measure, to two cups of cherries without seeds full top add


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