White Cherry Jam

This recipe was automatically translated from Romanian. View original here
White Cherry Jam

In fact, this is how I make simple cherry jam, but with white cherries a finer color and taste comes out - I recommend the method if you want aromatic jam, because unfortunately the classic overcooking transforms the taste and makes all jams have a common taste, of colored boiled sugar.

Speaking of cherries - if you see pink or white cherries in the market, buy them quickly if you want a more special jam. But the same goes for simple cherries.

Ingredients

Pitted cherries
1 kg
Sugar
1 kg
Lemon
1 piece

Step by step

1

The cherries are washed and peeled. After that, weigh them and prepare the equal amount of sugar for the amount of cherries weighed.

I do not recommend making more than 2kg of jam at a time, it is not the same taste.

2

Cut the lemon in half, squeeze the juice well first and pour over the prepared cherries.

3

Cut the other half of the lemon into small, thin pieces, along with the peel, and add it over the cherries.

4

Put 200ml of water in a saucepan or kettle, when it starts to boil add 1 kg of sugar (this for 1 kg of cherries, if you have less or more cherries change the proportions respectively)

5

You will notice at first that the sugar melts harder but as it starts to boil it will become a fairly bound syrup. Let it boil for 10 minutes on medium to low heat.

6

In 10 minutes, add the prepared cherries to the syrup, stir and wait for it to start boiling.

7

Let them boil for 5 minutes, then turn off the heat and now follow the most important steps:

- necessarily leave the pot with the jam uncovered, or covered only with a sieve or gauze - which will let it "breathe"

- let it sit in the pot for about 24 hours until the next boil

8

After 24 hours, boil the jam again for 10 minutes, turn off the heat and leave for another 24 hours in the same conditions.

9

This is what the jam looks like before the 3rd boil, so:

- in the third round, boil the jam for another 10 minutes and put it so hot in dry and clean jars

I recap - the jam is boiled in 3 rounds of 24 hours break between them, that is 2 days.

10

Although it seems more complicated, you should know that it is not - I really call it the "convenient" method of making jam - you boiled it a little and left it .. :)

But I guarantee you will have a special sweetness - aromatic, bound, beautiful and delicious - no chemical will make such a consistency and color.

For simple cherry jam, I would recommend using only lemon juice - put the rest of the lemon pieces only if you like the taste in the jam.

Good appetite!

Quantity: 1 kg (3-4 jars of 320g)
Prep time: 60 min
Difficulty: intermediate
Ready in: 60 min
Publish date:
Collections: Canning

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