Cherry jam
Release Date: 08-10-2007
I adore sour cherry jam, especially the delicious taste of a fruit that cannot be easily eaten alone, combined with sugar, fascinates me.
cherry jam You don't have to do it by removing the seeds, you don't have to take the time or if your cherries are about to go bad, you just need to separate them from the stems and wash them thoroughly. If you are going to make seeds, I recommend adding 1 glass of water into it, as it will not be watered much at first.
In the past, it was tried to remove the seeds of the cherries without breaking them with materials such as awl or wire, now you can find the seed extractor apparatus that is sold for 2-3 liras in cheap markets.
Love…
Ingredients for Cherry Jam Recipe
- 1 kg of sugar
- 1 kg of cherries
- juice of half a lemon
Fabrication:
- Wash the cherries, remove the stems and remove the seeds. Put a layer of cherries, a layer of sugar in the pot and leave it overnight.
- The next morning, take the sour cherry, which has released its juice, into the stove and boil it until it gets the consistency of jam.
- Add the lemon juice close to taking it from the stove, bring it to a boil again and take it off the stove.
- Divide into jars when warm and close tightly.
It was easy to extract 4 kilos of cherries with a fork and needle in 1 hour.
When I boil the cherry jam too much, its consistency is good, but the color is not good. When it is boiled a little, the color is good and the consistency is not good. I'm thinking of taking it out to the sun, let's see what happens...
I make the cherry jam one by one. I don't boil it too much. I just squeeze a piece of lemon powder and half a lemon. I pour it into my debt and keep it in the sun. You will see how beautiful the color is.
it was perfect as always =)=)
Hello girls, today I'm going to buy 1 kilo of cherry and try to make it, let's see how it goes. Oh, a piece of advice to you, do not remove all the seeds of the cherry. stay core. When those seeds are left, they give a different taste. It can be boiled with a 4-1 core.
I think you should wait a bit for the cherry jam earlier.
Seed and seedless sour cherries can be prepared together, but you can damage your teeth when you are inattentive while eating, so I would say they should either be all pitted or pitted.
I think it makes more sense. I also do it with core, it's better, and it's a little difficult to remove the core.
hello, I made cherry jam for the first time, the jam I made with hearsay information was very tasty.. I was successful in my first try :) I am very happymmm
My mother usually makes the raspberry jam. And he loves the cherry jam. It was a disaster on his first try. He got it on the second try.
I am 17 years old, so my mother will make the jam, so I looked at the recipe for her, but when we did not have int, our elders said that 1e2, for example, 1 kg of sugar is added to 2 kg of sour cherry, for example, we were going to add XNUMX kg of sugar to XNUMX kg of sour cherry, but I looked everywhere, my mother said that it was enough to add sugar to sour cherries at the same rate. we can apply it, we removed the seeds from the cherries, the sugar will wait until tomorrow, we will do it, so if you write an urgent answer on this subject, the suggestion would be very good, thanks in advance.
Friends, I think the most important thing in making a good jam is to understand whether it has a consistency. I've been making jam for years, sometimes it works and sometimes it doesn't. Now I learned a new method. I drop a drop of jam into the water and look at it. If the jam disperses in the water, it means that it did not happen, if the dripping jam remained like a drop, if it did not spread, it means it did. If there is a different method, I would be very grateful if you could write it, regards.
I also have a technique, take a plate and put it in the fridge, after it cools down, take some jam and touch the plate, go through the middle of the jam drop with your finger, if the area you passed with your finger is easily divided into two, your jam is ready. If it does come together again then, it needs to boil a little more.
I'm boiling cherry jam right now. I collected the cherries from my garden. I took the seeds out of my garden. I kept the cherries in sugar overnight. After a stone boiled, I took the seeds and thickened the water. Then I'll add the seeds, pour the lemon, take it from the stove and wait in the sun for a few days. I'll write you the result. Thank you.
I made cherry jam for the first time 2 days ago, but now it has become very dark, what should I do? I would be very happy if you provide information.
Hello, Ms. Gülçin, the problem of jams is that their consistency is usually watery and jams with a dense consistency are acceptable. If you still feel uncomfortable, I will consult the family elders and write you a comment again, as it has not happened to me. Love…
Let me give you a recipe for cherry jam, which is much easier and quite beautiful. 1 kg of cherry seeds are removed and placed in the pot, it is expected to boil over low heat, it releases its water and boils for 10 minutes. When it starts to boil, it is boiled for 1 minutes. 7 kg of sugar is added, mixed slowly and it is expected to boil. It is boiled and taken from the stove, the foam is removed, it is taken into a jar while it is hot, its mouth is closed and it is eaten with pleasure at breakfast.
Thanks for the recipe, I will definitely try it :)
In the preparation of sour cherry jam, after boiling the sour cherries with sugar for a while, when the sour cherries are separated from the syrup and the syrup thickens, it is much better if the cherry berries are added, even if it is darkened in the sun as a result of folding, it finds its full consistency. Many thanks to those who prepared this information and the site.
I'm making it for the first time, now I'm boiling the syrup, then I'll put the cherries again.