If you do not mind the presence of bones in jam, which greatly complicates its use in baking and other dishes, then give preference to uncooked berries. Thanks to the presence of the stone, the flesh of the berries is not only able to maintain its integrity, but also to fill the final product with a much more pronounced flavor. In the recipes below, we will learn how to prepare a cherry jam with a bone for the winter.
Cherry jam with bones - recipe
Ingredients:
- cherry - 940 g;
- sugar - 960 g;
- water 145 ml.
Preparation
Start by cooking the syrup for a future jam, in which then we will insist the berries. Dissolve the sugar in warm water and boil the solution until the sugar crystals disappear completely. Remove the hot syrup from the fire, sprinkle the cherries in it. Leave for a quarter of days at room temperature. At the end of the time, the jam is again placed over the fire, cooked for no more than 10 minutes and allowed to cool for 6-8 hours.
Simultaneously with the sterilization of jam jars, put the jam to boil for the last time. Distribute the hot jam over the prepared container and roll it up. After complete cooling, it can be stored.
Cherry jam with a stone "Pyatiminutka" - recipe
The product, prepared according to this recipe, can hardly be called a jam in the classical sense of the word. These are, rather, berries in syrup , which have saved most of their vitamin benefits and a fairly dense texture.
Ingredients:
- cherry - 860 g;
- sugar - 320 g;
- water 145 ml.
Preparation
For this recipe, it is better not to take a fleshy berry, so that the cherries can soak up the syrup for a short cooking period.
Before you make a cherry jam with a stone, go for berries and get rid of the pedicels. Prepare the syrup from a mixture of sugar and water, put a berry in it and wait for the boil. After 5 minutes of boiling with moderate boiling, the jam can be removed from the plate and proceed to canning.
Thick cherry jam with bones
For a thick cherry jam, an equal in weight amount of sugar is added to the berries. The finished syrup turns out to be noticeably thicker than in the previous recipes and the berries do not need to be digested for a long time.
Before preparing a jam from cherries with bones, the picked berries are combined with granulated sugar, and then left at room temperature. After isolating the juice, the container with berries is placed over the fire and boiled for 10 minutes. The pan is removed, left to cool until the next day, and then repeat the brew again. After the final cooling, a tasty cherry jam with a bone is brought to a boil, and then poured over the sterilized container.
Cherry jam with bones in a multivark
Brewing cherry blanks using modern kitchen gadgets is incredibly convenient, if only because the process requires minimal participation from your side.
Shredded and peeled from the tails of cherries pour into the bowl, fall asleep with sugar, and after mixing close the bowl and leave everything in the "Quenching" mode for an hour and a half. During the allotted time, the jam will reach its full readiness without additional stirring or other manipulations that are customary for cooking on the stove. In addition to sugar, you can also add any spices at your discretion.
After the signal, immediately place the container for the future workpiece for sterilization. Pour the jam over hot jars, cover with lids and leave until completely cooled before storing.