Cherry jam is very popular, because the berries in it are very appetizingly caramelized and acquire new flavors. If you make cherry jam correctly, it will retain many useful substances, and such a dessert will reduce the risk of heart disease, lower cholesterol levels and relieve pain from gout and sciatica.
It is necessary
- - cherry berries - 1 kg
- - granulated sugar - 500 grams
- - water - 800 grams
Instructions
Step 1
For cooking such jam, it is best to take an enamel dish. This is done because the berries, covered with sugar, must stand for some time, and they can darken from dishes made of other material. The berries themselves should be pierced so that the syrup penetrates them better, or you can treat the cherries with boiling water or steam for a minute. Whole berries will be less saturated with syrup and may shrink during cooking.
Step 2
For making cherry jam, it is better to take berries of southern varieties, as well as Turgenyevka, Shubunka and Zakharyevskaya. Of these, the dessert is the most fragrant. The color of the berries should be maroon, and the richer it is, the tastier it will be. Syrup is prepared from water and 300 grams of sugar, with which cherries are poured in a suitable bowl. To make cherry jam, the berries in the syrup should lie for 4–5 hours. Then the saucepan is put on fire, the jam is brought to a boil and cooked for about 10 minutes.
Step 3
The syrup is separated from the berries and boiled for another 5 minutes. The cherries are again put into the pan, the remaining 200 grams of sugar are added, and the jam is boiled until tender. To do this, you need to put the pan on the fire and remove it several times. The foam that appears must be removed.
Step 4
Before you put the jam to boil again, it is necessary that it is completely cool and infused. This method of cooking is used because during the first boil, the cherries give the juice into the syrup and shrivel, while the second is about the same. And after the third, the opposite process begins - the berries absorb the syrup, and the jam thickens. The readiness of the cherry jam is checked by its drop - it should not flow.
