The latest recipes

Cherry jam

Cherry jam

We wash the cherries, we clean them of the tails and we take out the seeds, then we weigh them to remain 1kg. We put them in a bowl and we cover the cherries with sugar, we leave one hour,

Put the cherries and sugar in a saucepan, add the gelfix and lemon salt and leave on the fire, stirring constantly and taking the foam that forms on top. Let it boil for a few minutes, until the composition is bound, checking if it is ready, putting a drop of jam on a plate, if not spread, is ready.

Pour into sterilized jars and put the jars upside down, changing position after 10 minutes and do the same again. Put the jars in a warm blanket until the next day.


Cherry jam with shock flowers

From this unique combination of flavors will result a dessert full of freshness to pamper yourself in moments of peace.

The well-ripened cherries are washed, dried, the seeds are removed and strained.

The resulting fruit composition is mixed with gelling sugar, then the juice of a lemon is added and left to soak a little.

Now shake the shock flowers well, sort and clean them, then add them to the jam jars prepared in advance.

Boil the whole fruit composition for 4 minutes, leaving the composition to boil and stirring constantly.

Take the pot off the stove and add the cherry liqueur.

Fill the jam jars with the warm composition and seal them immediately.

Gelling test: Put a few drops of jam on a plate. If the drops no longer flow when they cool, then the jam is ready.

The desired consistency can be determined by several & # 8220 gelling tests & # 8221, made during the specified cooking time.

Do not use more than 2 kg of prepared fruit in a single boil.

When making jam from very sweet fruits, we recommend adding a little lemon juice.


Easy to make and super delicious!

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Cherry jam / jam

Call it jam. to call it sweetness. )
I know my mother used to make syrup at home. as I made the rose jam and the jam was boiled more with the sugar ... so, as I did now, what would it be?

In a thick, double-bottomed pot, I boiled the cherries with water.
I let it simmer in its law, during which time I made a good cake (I'll post it tomorrow).
When the juice has halved (leave the cherries) I added sugar.
I let it simmer for another 35-40 minutes, cleaning the foam formed from time to time. It was so good that I didn't even put the lemon I had prepared to add. Now ... it depends on which pot you boil, I have a pot that, although it was quite expensive, is very good. It has a thick bottom and I don't have to mix too much when I boil something. If you do not have a thick pot, I recommend a bowl of tuci as it is just as good or if you do not mix more often after adding sugar, do not smoke jam / jam.
I kept taking out the saucer to see how thick it was after cooling, and when I thought it was ready I stopped the fire. It thickens a lot after cooling, do not boil too much.

I poured into clean, sterilized, hot jars, and screwed on the lids.

If you make larger quantities that you keep in the pantry, add a little preservative.

I got two jars of 320 plus a bowl that would reach us for two days for breakfast, with milk and butter.

After tasting what came out, I said with a grin: I like cherry jam.
And the children really liked it.)


Cherry jam with shock flowers

From this unique combination of flavors will result a dessert full of freshness to pamper yourself in moments of peace.

The well-ripened cherries are washed, dried, the seeds are removed and strained.

The resulting fruit composition is mixed with gelling sugar, then the juice of a lemon is added and left to soak a little.

Now shake the shock flowers well, sort and clean them, then add them to the jam jars prepared in advance.

Boil the whole fruit composition for 4 minutes, leaving the composition to boil and stirring constantly.

Take the pot off the stove and add the cherry liqueur.

Fill the jam jars with the warm composition and seal them immediately.

Gelling test: Put a few drops of jam on a plate. If the drops no longer flow when they cool, then the jam is ready.

The desired consistency can be determined by several & # 8220 gelling tests & # 8221, made during the specified cooking time.

Do not use more than 2 kg of prepared fruit in a single boil.

When making jam from very sweet fruits, we recommend adding a little lemon juice.


Similar products

Natural blueberry syrup, Steaua Divina, 250ml

BIO polyfloral honey, Honeymoon, 250g

Ecological Honey Poliflora 250g, by Melio

Natural blackberry syrup, Steaua Divina, 250 ml

The fluffiest pancakes, home!


Cherry jam

The cherry jam is more than just a jar in the closet. It is the taste of summer preserved in that jar. For me, there is nothing more wonderful than opening a jar of cherry jam in the middle of winter. So I try as soon as the cherries ripen to make several jars of ice cream to give the whole family delicious summer pieces on buttered pears.


Cherry jam

The cherry jam is more than just a jar in the closet. It is the taste of summer preserved in that jar. For me, there is nothing more wonderful than opening a jar of cherry jam in the middle of winter. So I try as soon as the cherries are ripe to make several jars of ice cream to give the whole family delicious summer pieces on buttered pears.


Cherry jam with shock flowers

From this unique combination of flavors will result a dessert full of freshness to pamper yourself in moments of peace.

The well-ripened cherries are washed, dried, the seeds are removed and strained.

The resulting fruit composition is mixed with gelling sugar, then the juice of a lemon is added and left to soak a little.

Now shake the shock flowers well, sort and clean them, then add them to the jam jars prepared in advance.

Boil the whole fruit composition for 4 minutes, leaving the composition to boil and stirring constantly.

Take the pot off the stove and add the cherry liqueur.

Fill the jam jars with the warm composition and seal them immediately.

Gelling test: Put a few drops of jam on a plate. If the drops no longer flow when they cool, then the jam is ready.

The desired consistency can be determined by several & # 8220 gelling tests & # 8221, made during the specified cooking time.

Do not use more than 2 kg of prepared fruit in a single boil.

When making jam from very sweet fruits, we recommend adding a little lemon juice.


How to make cherry jam recipe with chopped fruit (chopped, ground)?

Ingredients for cherry jam

Here are the beautiful cherries picked from my garden! I have a more special variety of cherries with bright red skin and light yellow core.

I washed the cherries and then cleaned them of the stems and leaves. I took out the seeds and weighed everything.

How to chop jam or marmalade cherries?

I passed the cherries (1 kg) through the meat grinder, using the sieve with the largest holes. This will keep the larger pieces of fruit in this jam.

This is what ground or chopped cherries look like. I told you my cherries aren't very colorful.

I chose a roomy pot (wide and tall) in which I put the chopped cherries, sugar and lemon juice. It has an anti-sugaring role but also an antioxidant (it keeps the fruit color alive) so it is applied from the beginning to any jam or jam! So we do not put lemon juice "at the break of the fair" because it no longer has its effect.

I mixed everything and put the pot on medium heat, placed on a perforated metal disk (with the role of uniform heat dissipation). This reduces the chances of the jam getting caught. I stirred constantly until the jam reached boiling point. From that moment I took a culinary thermometer and watched the temperature of the jam reach 105 ° C. You will see that it takes quite a while to grow with each degree of this cherry jam. I recommend using large, large pots or pans to speed up the evaporation of water. I stirred constantly during this time. You will see that when the jam has reached 105 ° C it will have the optimum consistency. Remember that jams and jams become even more viscous (dense) after cooling!

How much is a syrup, a jam or a jam boiled? The simplest and most correct is to use a culinary thermometer and follow its gradations: at 105 C the jam stage is reached and we can stop boiling. Yes, all water sugar solutions will have the same consistency and concentration at 105 C but it will take more or less until we reach this stage, depending on the water content of the fruit, the amount of fruit used and the size of the pot. or saucepan.

So we don't boil the jams and jams unknowingly because we definitely ruin them: the fruits no longer contain any nutrients and the sugar caramelizes (denatures) and finally forms that brown foam (like coffee) & # 8211 not to be confused with the beautiful colored foam which the fruits do at the beginning! For me it lasted approx. 30 minutes all the preparation of this cherry jam, calculated from the moment I put the pot on the fire.

I also tried the saucer: the consistency is perfect, the color is perfect & # 8230 the taste is a dream. Of course, the saucer should be at room temperature, not in the freezer! Why? In order not to distort the results! We are interested in the consistency of this cherry jam at ambient temperature, not cold.


Video: Μαρμελάδα Κεράσι εξαιρετική από την Ελίζα #MEchatzimike (January 2022).