Cherry Jam and Tips

Hello Dear Friends,

We use sour cherry, which is one of the most popular fruits of August, which is loved by those who love sour tastes. Sometimes sauce for cheesecake, sometimes homemade cherry juice is happening. I always boil the jam once a year. I throw 1-1 kilos in the freezer to use in the winter.

Before that I always prepared with core (sour cherry jam recipe) but this time I made jam easily using a straw without much hassle. If you do not have a seed extractor at home, you can easily remove the seeds with any pipette. In this way, the cherries do not scatter and do not splash too much water.

What you need to do is very simple, push the straw on the stems of the cherries that you wash and remove the stems and stick the seeds out. If you do this on the pot, you can use the flowing cherry juice in your jam, even if it is a little.

Let me share 1-2 tricks before the cherry time passes so that your winter jams will last a long time without spoiling.

First, use bruised and uncrushed cherries as much as possible. Make sure to boil the jam jars and lids. And finally, if you're going to store it for the winter, fill the cherry jam in jars while it's hot. Pop off the lid and turn the jar upside down and let it cool for 1 night. So it will vacuum and last for months with absolutely no air.

In addition, if you divide the entire jam into 2-3 jars instead of putting it in a single jar, it will be easier to store and consume.

Ben in ripe fig jam I also use the same method. What I prepared last year lasted for 1 year. You can find the recipe here.

Finally, you can add 1 teaspoon of butter to the jam so that it does not foam too much while boiling.

Love…

Ingredients for Cherry Jam and Tips Recipe

• 1 kilo of cherries
• 1 kilo of granulated sugar
• Juice of 1 lemon
• 1 cinnamon stick
• 2 cloves of dried cloves

How to Make Cherry Jam and Tips Recipe?

1. Put half of the cherries you have sorted into the pot and pour half of the sugar on top.
2. Pour the remaining cherry on the sugar, and finally, spread all the sugar on the cherries, close the lid of the pot and wait for 1 night until the fruits are watered.
3. If the sugar has almost melted and the cherries have released their juices, take them to the stove (if they have left little water, you can wait another 2-3 hours.
4. If you want it to give aroma, add cinnamon and cloves to the pot and start boiling the jam on low heat.
5. Add the butter to the boiling jam so that it does not foam and cook on low heat until the jam thickens.
6. To check its consistency, drop 1-2 drops of jam juice from a spoon on a porcelain or glass plate. If the juice does not disperse quickly, add the lemon juice and boil for another 5 minutes.
7. If it is to be consumed immediately, after it cools down, if it is to be stored for the winter, divide it into hot jars.