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Cherry jam

Cherry jam


We wash the cherries and remove the seeds.

Cut the lemon into very small pieces and mix with the cherries.

Mix the gelfix with two tablespoons of sugar and pour over the cherries, mix the composition well. Put in a saucepan over medium heat and stir continuously until it starts to boil, remove from the heat and pour the rest of the sugar and put back on the fire. , stirring and taking the foam that forms on top, for about 15 minutes.

Remove from the heat and pour into sterilized jars, put the lids on and turn the jars with the lids down for 5-10 minutes, the operation being performed 2-3 times, then put the jars in a blanket and leave to warm. until the next day.


Cherry or cherry jam

After all the hysteria in social media caused by the price of cherries that appeared on the market at the end of May, the waves calmed down and the prices retreated: 7-8 lei / kg. (Not to complain that they were so expensive that you bought them in pieces, I can inform you that they had the same price in Romania as in the flying markets of Paris: 9.90 Eur / kg.)

From now on we can discuss the purchase of quantities of the order of kilograms, from which we can begin to bury what is needed for the winter: jams, jams, compotes, etc. Although in the shops you can find, all year round, jams and jams from a huge variety of fruits, we still have that instinctive urge to prepare them with our little hand (the excuse being invariably "so that we know what we put in them, that they only put chemicals in the factories”), Most often in sufficient quantities for the long-term supply of a regiment of hypoglycemic soldiers.

What do you need?

  • 3 kg of cherries (or cherries), weighed before removing the seeds
  • 1.5 kg of sugar
  • 1 lemon (juice only).

How do you proceed?

If you did not buy them from the market, from the grocery store or from the supermarket, arm yourself with a ladder and a bucket, then proceed to pick the fruits (cherries, white cherries, bitter cherries, cherries - as appropriate) directly from the source . This way you are absolutely sure that the plastic traders made in China did not sell you. That you just saw on Facebook how the bad Chinese fake cabbage or rice!

Once harvested, the fruit must be sorted and washed. As you wash them, you can remove the stems and any leaves. If they still contain some amounts of animal protein and you get rid of CTC (technical quality control), don't worry, by boiling those proteins will become edible.

Now comes the hard part: deforestation - popularly also called "seed removal". If you do not have a (semi) professional weeder that weeds 1 kg of fruit in 15 minutes and costs between 15 and 30 lei (depending on the trader), you can use a safety pin or a paper clip. They do about the same job, which is true only at half speed, but at the price they are unbeatable.

The sorted, washed and "deboned" fruits are placed in a large pot - they should have twice the volume of the grapes - and the sugar is poured over them. Place the dish in a place away from heat and wait. A few good hours, ideal from evening until the next morning. In this way the fruits will release most of the liquid contained, a liquid that will partially dissolve the added sugar, thus obtaining a syrup in which we will boil the fruit.

Put the bowl with fruit, sugar and syrup to boil over low heat for about 30-40 minutes. Froth if necessary and continue cooking.

As I said when preparing other sugary fruit stews, the jam / jam is ready to pass into jars when a drop of liquid syrup taken from the bowl retains its shape (does not flow) when placed on a cold surface.

At this point you can add the acidity regulator, the infamous additive known as code E330 . This is the usual squeezed lemon juice indicated in the ingredients, juice containing about 47 g / L C6H8A7, ie citric acid.

After you have added the lemon juice, bring it to a boil, then you can put the product in the jars that you have previously washed (with water and detergent), rinsed them and then sterilized them by keeping them in your mouth. up for 15 - 20 minutes in the preheated oven at 160 ˚C.

The same washing, rinsing, sterilization operations apply to lids.

Once the jars are filled and sealed, put them down for about 10-15 minutes, then return to the normal position and allow them to cool naturally.

For long-term storage, the jars can be subjected to additional pasteurization, by boiling them in water for 15-20 minutes, as we showed in detail at the end of this article.

From now on, all you have to do is label them (or at least write on the lid that contains the respective jar) and store them in the cool and dark (in the cellar, pantry, chiller, cellar, fireplace, basket, pot, pohreb, zemnic, or what do you have next to the house).

And what could be better now than a vanilla ice cream decorated with some freshly prepared cherry jam?


Cherry jam

Sweet and sour, cherry jam is the delight of the mornings, especially with a slice of bread with butter and a cup of steaming tea.

To prepare this recipe, you need the following ingredients:

The fruits used must be well ripened, as sweet as possible naturally and without blows.

The fruits are peeled, trying to keep them as whole as possible, and put in a pot.

Add 500 g of sugar and leave to stand for an hour to leave the juice.

Put the pot on the fire, and when it starts to boil, turn the heat to low, stirring constantly so as not to stick to the bottom of the pot.

Boil the jam for 30 minutes, then add the lemon juice and sugar and leave for another 15 minutes on the fire.

Taste the jam, and if necessary, add more sugar.

If you want a more bound jam, let it boil longer until you get the desired consistency.

The jam is left to stand for 5-10 minutes, after which it is transferred to sterilized jars, not very hot.

Seal the jars and put the lid down for 10-15 minutes, then transfer under a thick blanket. When they are completely cooled, they move to the pantry.


Preparation time: 10 min.

Total cooking time: 28 min.

Difficulty: Easy

Amount: 6 servings

  1. Wash, break the tails and remove the seeds from 1000 g cherries ripe.
  2. Put them in the bowl and set 5 sec./speed 5.
  3. Add 400 g of gelling sugar , juice of 1 small lemon and boil 14 min./100°C/speed 2 . *Place the Varoma bowl on top of the bowl to prevent the foam and splashes of jam from soiling the countertop collecting everything inside.
  4. Check the texture of the cherry jam and, if you want it thicker, set more 4 min./100°C/speed 2 . * Or as much as you think, but keep in mind that when it cools it thickens.
  5. Put it in rinsed jars with hot water before and close them immediately.
  6. Put the jars upside down for 10 minutes.
  7. Place the jars in a normal position and let them cool, then you can consume them or store them for the winter.

Useful tips for preparing cherry jam at Thermomix

Check if the cherry jam is ready: put a saucer in the freezer for 10 minutes. Put 1 teaspoon of jam on the plate taken out of the freezer and touch it with your finger when it is cold. If its surface wrinkles, then it's ready. If it is not tied, boil it for another 2 minutes, then test it again.


Recommendations for you and your home

Frying pan, enameled cast iron, round, 20cm, red

Slow Cooker 3.5L Stainless Steel

Smoothie and Ice Cream Set for the C9500, C9820, EVO820 and MOTIV1 range

this is an extraordinary recipe. I am a fan of jams and jams

thanks for the recipe .very good

burdulea maria elena (Chef de cuisine), July 10, 2011

TeoBucatar (Chef de cuisine), July 8, 2011

I love the unmistakable taste of cherries!

mihai (Chef de cuisine), July 8, 2011

Super good this jam! My mother made me a few jars of cherry jam, so I ate two or three slices of buttered bread with cherry jam. per week, I hope to get there until I return to the country. A tip: the next time you make cherry or cherry jam, put your tiles in the kitchen because the juice from them is very easy to wipe. Congratulations!*****


The required amount of freshly picked cherries, dark cherry color, is cleaned, washed and the seeds are removed.


The cherries thus prepared are boiled, in an enameled pot, of known capacity, which is used only for this purpose, stirring continuously, over medium heat, for 15 minutes, counted from the boiling point.


Mix with a wooden spoon used only for this purpose or with a heat-resistant plastic spoon.


After it has boiled, we put, based on the estimated amount of jam, 300 g of honey / liter, but we still boil it, we just boil it together with the fruits.


Who does not trust the visual estimate or does not consider the amount of honey to be appropriate, take a little jam on a plate, and, tasting, decide when the sweetening is appropriate.


Gourmets always boil the fruit together with the seeds, because this way the aroma is more penetrating. It is easier than that to crush with the hammer 1 tablespoon of seeds per kg of fruit.


Then we put the crushed seeds together with the peel in a white tulle bag, and, tied to the handle of the pot, we boil it in jam. The bag is removed before we add the honey, after we have pressed it from the edge of the pot with a wooden spoon, so that the juice from it can drain.


The hot jam is poured into jars that close well, with a wide neck, and preserved in dry steam.


Among the jams and juices prepared at home, the tastiest are from small gypsy cherries. Cherries can be boiled in equal quantities with cherries, in this case being enough, for sweetening, 200g / liter of honey.


Unfortunately, the opened jam does not last in the refrigerator for more than a week. It can be put quietly in the freezer, because the honey content prevents the total freezing of the cherries.


Cherry jam

Jams can be prepared from all kinds of fruits, whole or cut, peeled or not. The fruits must be ripe, healthy and sorted, the stalks, leaves, seeds are removed and the specific fruits of each jam are prepared.

Wash the cherries, clean the stalks and the removed seeds, taking care not to break them, and place them in a saucepan in alternating layers of cherries-sugar. Keep them cold for about 1 hour, then put the pan on high heat until melt the sugar. During all this time, stir constantly so that it does not stick. When the sugar has melted, let it simmer and boil until the jam hardens. When the jam is ready, take the foam, let it cool a bit, put it in jars, close it tightly and keep it on the lids for 5 minutes so that the fruits are arranged nicely in the jars.

To check if the jam is ready, put 2-3 teaspoons on a plate and if it has hardened after cooling it means that it is ready.


Cherry jam

Jams can be prepared from all kinds of fruits, whole or cut, peeled or not. The fruits must be ripe, healthy and sorted, the stalks, leaves, seeds are removed and the specific fruits of each jam are prepared.

Wash the cherries, clean the stalks and the removed seeds, taking care not to break them, and place them in a saucepan in alternating layers of cherries-sugar. Keep them cold for about 1 hour, then put the pan on high heat until melt the sugar. During all this time, stir constantly so that it does not stick. When the sugar has melted, let it simmer and boil until the jam hardens. When the jam is ready, take the foam, let it cool a bit, put it in jars, close it tightly and keep it on the lids for 5 minutes so that the fruits are arranged nicely in the jars.

To check if the jam is ready, put 2-3 teaspoons on a plate and if it has hardened after cooling it means that it is ready.


The required amount of freshly picked cherries, dark cherry color, is cleaned, washed and the seeds are removed.


The cherries thus prepared are boiled, in an enameled pot, of known capacity, which is used only for this purpose, stirring continuously, over medium heat, for 15 minutes, counted from the boiling point.


Mix with a wooden spoon used only for this purpose or with a heat-resistant plastic spoon.


After it has boiled, we put, based on the estimated amount of jam, 300 g of honey / liter, but we still boil it, we just boil it together with the fruits.


Who does not trust the visual estimate or does not consider the amount of honey to be appropriate, take a little jam on a plate, and, tasting, decide when the sweetening is appropriate.


Gourmets always boil the fruit together with the seeds, because this way the aroma is more penetrating. It is easier than that to crush with the hammer 1 tablespoon of seeds per kg of fruit.


Then we put the crushed seeds together with the peel in a white tulle bag, and, tied to the handle of the pot, we boil it in jam. The bag is removed before we add the honey, after we have pressed it from the edge of the pot with a wooden spoon, so that the juice from it can drain.


The hot jam is poured into jars that close well, with a wide neck, and preserved in dry steam.


Among the jams and juices prepared at home, the tastiest are from small gypsy cherries. Cherries can be boiled in equal quantities with cherries, in this case being enough, for sweetening, 200g / liter of honey.


Unfortunately, the opened jam does not last in the refrigerator for more than a week. It can be put quietly in the freezer, because the honey content prevents the total freezing of the cherries.


Preparation time: 10 min.

Total cooking time: 28 min.

Difficulty: Easy

Amount: 6 servings

  1. Wash, break the tails and remove the seeds from 1000 g cherries ripe.
  2. Put them in the bowl and set 5 sec./speed 5.
  3. Add 400 g of gelling sugar , juice of 1 small lemon and boil 14 min./100°C/speed 2 . *Place the Varoma bowl on top of the bowl to prevent the foam and splashes of jam from soiling the countertop collecting everything inside.
  4. Check the texture of the cherry jam and, if you want it thicker, set more 4 min./100°C/speed 2 . * Or as much as you think, but keep in mind that when it cools it thickens.
  5. Put it in rinsed jars with hot water before and close them immediately.
  6. Put the jars upside down for 10 minutes.
  7. Place the jars in a normal position and let them cool, then you can consume them or store them for the winter.

Useful tips for preparing cherry jam at Thermomix

Check if the cherry jam is ready: put a saucer in the freezer for 10 minutes. Put 1 teaspoon of jam on the plate taken out of the freezer and touch it with your finger when it is cold. If its surface wrinkles, then it's ready. If it is not tied, boil it for another 2 minutes, then test it again.


Cherry Jam - Recipes

GoostoMix recipes are adapted to the community Thermomix and are not Vorwerk tested.

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