Cherry jam differs in a pleasant saturated flavor. It will be suitable for creation of house desserts and a cozy family tea drinking. It is possible to cook jam in different ways. Try several options in which berries are cooked directly with stones. Such jam has thin almond smack, and berries in it keep a form.
Classical cherry jam
It is required to you:
- 1 kg of cherry with stones;
- 1.2 kg of sugar; - 1.5 glasses of water. Touch ripe cherry, having rejected the damaged copies and having destemed. Then wash out berries and dry, having scattered on a towel. Puncture with a wooden toothpick each cherry in several places. Instead of stabbing it is possible to blanch berries in boiled water within 1 minute, it will accelerate cooking process. Lay out the prepared cherry in a pan or a basin.
Weld syrup from water and a half of a portion of sugar. Fill in with hot syrup of berry and leave mix to infuse for 3-4 hours. After that put the container with cherry on fire, bring to the boil, pour the remained sugar, reduce fire and you cook 10 minutes. From time to time stir slowly jam and remove the boiling skin. Remove a pan from a plate and leave to infuse within 6 hours.
Again put jam on a plate, bring to the boil, reduce fire and you cook 10 more minutes. Sterilize banks and covers. A spoon shift cherry in banks, having filled tanks on a half of volume. Leave syrup to cook for 15 minutes, and then fill in with it berries. Cover banks with a gauze and let's jam cool down. Then hermetically close it covers and remove on storage.
Fast cherry jam with chocolate
This original jam with light bitterish taste can be served to tea. If desired cognac can be replaced with rum or at all to refuse alcohol. If you love more sweet jam, exclude lemon juice from the recipe. It is required to you: - 600 g of cherry with stones; - 100 g of dark bitter chocolate without additives; - 1.5 glasses of sugar; - 1 tablespoon of fresh lemon juice; - 50 ml of water; - 100 ml of cognac or brandy. Touch cherry, carefully wash out, fill in with the boiling water and in 1-2 minutes cast away on a colander. Let's water flow down, shift berries in a pan, add sugar, it is a little waters and lemon juice. On weak fire bring mix to the boil. You cook it 10 minutes, pour in cognac or brandy and continue cooking a quarter more of hour. Add the chocolate broken into small pieces or grated to a pan. Prevent not to be dissolved completely jam, so far chocolate. Wash up and dry banks. Pour in them hot jam, cover banks with a gauze and cool. Then cover them with covers and remove in the fridge. Jam isn't subject to long-term storage therefore don't train him in large numbers.