Cherries can be used to make not only filling for pies, jam or compote. These berries make a wonderful jam with a pleasant sourness. Cherry jam goes well with toast, ice cream, tea.
Cherry Jam with Red Currant Recipe
Cherries have low gelling properties, so the addition of other berries, in particular red currants, gives the jam a denser consistency. To make jam from cherries and red currants, you need to take the following products:
- 1 kg of cherries;
- 500 g of red currant;
- 1.8 kg of sugar.
First of all, rinse the cherries very thoroughly under running water. Then remove the seeds and rub the berries through a sieve.
Remove the seeds from the washed currant berries, then pour in 50-125 milliliters of hot boiled water and cook the currants over low heat until thickened.
Add 150 milliliters of hot water to the grated cherry and cook for 15 minutes. After this time, add some granulated sugar and cook the mass for another 15 minutes with constant stirring.
Then add the cooked mass of their currants to the cooked cherry jam. Add the remaining sugar and cook the jam until tender, which can be determined drop by drop. If it doesn't spread on the plate, the jam is ready.
Divide the hot jam into clean, sterile jars. Roll them up, then turn them upside down and let cool.
The recipe for making cherry jam in a slow cooker
To make healthy cherry jam in a slow cooker, you will need:
- 1 kg of cherries;
- 1 kg of granulated sugar;
- 500 ml of water;
- 5-6 g of pectin;
- 1 tsp. tartaric acid.
Sort out the cherries, then rinse thoroughly and remove the seeds from the berries. It is customary to cook cherry jam without them, although the seeds give the jam and jam a special aroma and taste. Therefore, to improve the taste, pour the seeds extracted from the berries with cold water so that it barely covers them, and boil for several minutes over a fire. Then strain the resulting broth and use it to make jam instead of water.
Boil the syrup from sugar and water (or cherry broth) in the "Stew" mode for 10-15 minutes. Then dip the prepared cherries and pectin, previously mixed with 6-8 grams of sugar, dissolved in a small amount of water, into the boiling syrup.
Set the "Extinguishing" mode on the multicooker control panel, and set the time on the timer to 2 hours. Cook the cherry jam without stirring to keep the berries intact. During the cooking process, do not forget to remove the resulting foam with a spoon.
When the berries are soft and the syrup begins to gel, add tartaric acid. This must be done 2-3 minutes before the end of cooking. Then remove the finished jam from the heat, cool a little, fill it in sterile jars and seal it tightly.
