From cherry it is possible to prepare not only a stuffing for pies, jam or compote. From these berries the remarkable jam having pleasant sourness turns out. Cherry jam perfectly approaches toasts, ice cream, tea.
The recipe of cherry jam with red currant
Cherry has low jellifying properties therefore addition of other berries, in particular red currant, gives to jam more firm texture. To make cherry and red currant jam, it is necessary to take the following products:
- 1 kg of cherry; - 500 g of red currant;
- 1.8 kg of sugar. First of all, very carefully wash out cherry under flowing water. Then remove stones and wipe berries through a sieve. Remove seeds from the washed-up berries of currant then pour in 50-125 milliliters of hot boiled water and cook currant on silent fire until thick.
Add 150 milliliters of hot water to the wiped cherry and you cook minutes 15. After this time pour a part of granulated sugar and you cook the mass of 15 more minutes at constant stirring. Then add the welded mass of their currant to the made cherry jam. Pour the remained sugar and you cook jam until ready which can be determined by a drop. If it on a plate doesn't spread – jam is ready. Spread out hot jam on clean sterile banks. Roll up them, then turn upside down and let's cool down.
Recipe for cherry jam in the multicooker
For preparation of useful cherry jam in the multicooker it is required: - 1 kg of cherries; - 1 kg of granulated sugar; - 500 ml of water; - 5-6 g of pectin; - 1 tsps of wine acid. Touch cherry, then carefully wash out and remove from stone berries. Cherry jam can be cooked without them though stones give to jam and jam special aroma and taste. Therefore for improvement of gustatory qualities fill in the stones taken from berries with cold water so that it hardly covered them, and boil several minutes on fire. Then filter the received broth and use for preparation of jam instead of water. Weld from sugar and water (or cherry broth) syrup in the Suppression mode within 10-15 minutes. Then in the boiling syrup lower the prepared cherry and the pectin which is previously mixed with 6-8 grams of the sugar dissolved in a small amount of water. On the control panel of the multicooker set the Suppression mode, and on the timer time 2 hours. You cook cherry jam, without mixing it that berries kept integrity. In the course of cooking don't forget to remove a spoon the formed foam. When berries become soft, and syrup will begin to gelatinize, add wine acid. It should be made in 2-3 minutes prior to the end of cooking. Then remove ready jam from fire, cool a little, pack in sterile banks and you will hermetically cork.