Sour cherries, like other red fruits, are beneficial for health. Cherry, which has a distinctive smell like black mulberry and a slightly sour taste, is the fruit most frequently used by pastry chefs.
When jam is mentioned, cherry jam always comes to mind. Because it is sweet as well as its color and smell is fascinating. On the other hand, it is the jam that best suits butter.
Here is the Cherry Jam recipe...
Materials
- 1 kilo of cherries
- 500 grams of sugar
- 1/2 lemon
- 1 pinch of lemon salt
How Is Cherry Jam Made?
- Wash the cherries with plenty of water and remove the seeds after removing the stems.
- Take the cherries that you have removed the seeds in a deep steel saucepan and cover them with granulated sugar so that they are completely covered with sugar. Leave overnight with the lid closed.
- Since the cherry is a little juicy fruit, the amount of water it leaves may be insufficient, so after adding 1 glass of water the next morning, mix the cherries lightly without crushing them and open the bottom of the stove and minimize it. fire.
- From time to time, remove and discard the foam that accumulates at the lowest temperature and cook for about 2 hours until the juice of the jam thickens slightly.
- Add the lemon juice and lemon salt 5 minutes before removing from the stove, remove from the stove and pour into a glass container and leave it in a sunny place, if possible, until it thickens.
- After it comes to room temperature, put it in a jar and store it in the refrigerator. Enjoy your meal.
Note: You can prepare cherry jam without removing the seeds. In this method, the cherry grains may not be sufficiently watered with the addition of granulated sugar, so you can add a very small amount of water. In order not to damage the grains, take care to cook the jam on low heat without mixing it too much. Cooking jam without mixing; At the same time, it will prevent the edges of the pot from sugaring. Remove the foams that come to the surface of the pot during boiling with the tip of a wooden spoon and clean it.