The traditional tea drinking in Russia since ancient times was followed by something that corresponded to the term "vprikusku": gingerbreads, gingerbreads, pies. When merchants began to import more sugar, near a samovar the vase with jam appeared. It practically for half a century took a place of honor to the right of the hostess of a feast. And only at the beginning of the twentieth century the tradition changed a little: the vase was replaced by the portion sockets placed before each participant of a tea drinking. Now in house option it isn't forbidden to offer to tea jam directly from a jar. Of course, not three-liter, but small, quite organically looking near a teapot, too where as more modest by the size, than a samovar. Today hostesses can cook jam from in total from apples and blackcurrant, to a cornel, cloudberries and a quince. One of the most favourite – cherry, especially if is welded in due form, with stones.
It is required to you
- - Cherry;
- - sugar;
- - bowls;
- - basin for jam making or a pan;
- - spoons;
- - skimmer;
- - ladle;
- - banks with covers.
Instruction
1. You were very lucky if you have an opportunity to dig cherry for jam in own garden. Do it whenever possible accurately, without breaking a branch, on their tips, most likely, kidneys which will provide with a good harvest and the next year are stuffed already up. If there is no such opportunity, buy berries in the neighbourhood with the house: in the market, in the pavilion, shop or even at acquaintances to whom there arrived relatives from warm edges and brought cherry for sale. Define as far as color of future jam is important for you. In one case it is necessary to look for berries, respectively, high color and having the painting juice, in another – it is possible to choose any cherry if only she wasn't resung and as result – I didn't begin to start to rot.
2. Touch berries, rejecting nedospely or improper by other criteria. Also carefully delete branches and vegetable garbage. The fact that you decided to cook cherry jam with stones simplifies preparation process a little. Otherwise it would be necessary for you manually or by means of special mechanical adaptation to remove these stones. Peeling cherry, try not to allow a strong rupture of a thin skin in the place of fastening of a fruit stem. Through this gap when cooking there will be a juice, and to us it is important that its most part remained inside. At the same time puncture berries with a toothpick, this operation is necessary that when cooking the thin skin didn't burst. Besides at some grades of cherry it quite dense that will inevitably complicate saturation by syrup.
3. Prepare banks. If you plan a serious batch of cherry jam, it is possible to take one-liter jars and banks of bigger volume. For small party more logical preparation of jars volume to halfliter seems. The logic is simple: open jam "lives" not for long, - it so tasty that is eaten almost at once. And it is easier to prolong pleasure from small jars longer. Usually preparation of cans comes down to their sterilization. Almost each hostess was defined long ago from in such a way this technological operation which is most convenient to it. We will tell only one: it is necessary to pack jam only in a dry container, and therefore to leave better not work on its preparation for the last moment, having executed the day before.
4. If you are going to cook jam – "five-minute", shift cherry in the enameled basin, fill up berries with sugar at the rate of 1:1. Leave at the room temperature at 2-3 hours. This time is enough that cherry came out a little juice owing to what when cooking it isn't advisable to add water. Put a basin with berries on small fire, cover and you hold about 10 min. Then uncover, increase heating temperature, bring to the boil, constantly scumming. It is possible to do it by both a skimmer, and a special superficial spoon – a word, at your choice. The main thing that with foam a lot of precious syrup didn't leave. You cook jam of exactly 5 minutes after steady boiling, as a rule, this time enough that fruits were more or less evenly distributed on all syrup, but didn't float at a surface. Pack cherry "five-minute" on banks, wrap up and leave alone before full cooling. It is possible to store such jam in the storeroom at a temperature up to 20 degrees of heat, the main thing – that wasn't direct sunshine. What is characteristic, at restriction of consumption of sugar, in this recipe it can be reduced to a proportion 1:0.3 (that is, on 1 kg of berries to take 300 g of granulated sugar). Cook in the same way, and to store here - only on a glacier, in a cellar or the fridge.
5. You cook traditional cherry jam in four stages. You carry out all preliminary preparation as in the previous option, only don't fill up some berry with sand. Make syrup of equal parts of sugar and water, bring it to the boil, it is a little to uvarita and fill in with it cherry. (The proportion of berries and syrup has to be 1:1 too.) Leave for 12 hours then merge a liquid part, bring to the boil, boil thoroughly a little and again fill in with it berries. After the next 12 hours repeat operation. At you threefold filling will turn out. Provide to cherry rest for day, then put a basin on fire and bring to readiness. Readiness of such jam is defined by test of syrup on thin thread (the cooled drop taken between big and index fingers lasts, forming some kind of thread). One more criterion of readiness – the share of syrup has to be reduced at least by a third. Thus, the jam cooked according to this recipe turns out is delicious sweet and a little viscous. It is possible to store it at the room temperature, but it is no more than a year. More long-term storage is undesirable because the hydrocianic acid which is contained in cherry pits is inclined to be released over time, and it can have quite unpleasant consequences.