Fruits of cherry contain about ten percent of fructose and glucose, lemon and apple acids, tannic and nitrogenous substances, vitamins C, And, SS. Cherry is fine raw materials for various house preparations, for example jam which will become an excellent dessert or addition to ice cream and pastries.
It is required to you
- — cherry;
- — sugar;
- — water;
- — pectin;
- — baking soda;
- — lemons.
Instruction
1. Jam represents jellylike weight with cooking fruits or their pieces. In it, unlike jam, syrup doesn't separate from the pulpy, boiled soft fruits. For preparations classical of jam take 1.5 kg of cherry. Carefully wash out and remove stones. Crush cherries a knife and lay in ware with a thick bottom.
2. Take two lemons, remove a dried peel from one of them and add to cherries. There squeeze out juice of both lemons. Carefully mix weight and on average fire bring to the boil.
3. When cherry mix with lemon juice and a dried peel begins to boil, lower fire to a minimum. Periodically stirring slowly, you cook jam under a cover within 20 minutes. Then pour 2 glasses of granulated sugar, well stir and add fire to a maximum that mix quickly began to boil.
4. Now you cook jam in open ware of 20 minutes. Hot spread out it in banks and roll up.
5. To make jam with pectin, wash out and exempt from stones of kilograms of cherries. Fill in a half of weight with water, bring to the boil, boil 5 minutes and wring out.
6. Other fruits fill in 100 ml of water and quickly bring to the boil. Then, having lowered fire, boil within 10 minutes. After that add a bag of pectinaceous powder and the wrung-out cherries here.
7. Boil everything within 3 minutes. Pour 700 g of sugar and you cook until thick at continuous stirring. Spread out jam in banks, roll up and wrap up them before cooling, having turned upside down.
8. Make cherry jam with addition of baking soda. Wash up 3 kg of cherry, remove tails, stones. Miss via the meat grinder. Bring weight to the boil and on strong fire you cook 40 minutes.
9. Add a teaspoon of soda and wait until foam descends. Add kilograms of sugar and, stirring slowly from time to time, you cook 40 more minutes. Pour ready jam on banks and cork. Turn banks upside down, wrap up and leave before cooling.