How to make cherry jam?

Oh God, what can be tastier cherry jam, these beautiful berries with a bone inside in a stunning cherry crucible syrup? This magnificent delicacy can be bought in the store, but the most delicious cherry jam is obtained in its own home cooking. How to cook cherry jam to make a real masterpiece, from which relatives and close in good sense will come crazy?

1
Classic Cherry Jam Recipe

The classic is immortal, so it is customary to speak. Therefore, the easiest and most affordable way will be the following: take about the same ratio of berries and sugar sand. Sugar should be a little more. Now some specifics:

Cherry selected, large, whole, with bones - 1 kg.
Sugar sand - 1 kg 200 g.

The collected berries need to carefully go through, clean from garbage and strong contaminants, rinse. After the berries were washed under running water, they need to dry. To do this, it will be enough to pour berries on cotton fabric and allow them to dry.

Now the cherry needs to be poured into the dishes in which the jam will be cooked. For this purpose, an enameled pelvis or a tank is perfect, but, in principle, you can use any familiar dishes for cooking jam.
The next stage - the cherry should give juice. For this, it is covered with sugar sand and send 12 hours into a dark and cool place. If it is necessary that the juice flashes faster, then you can not regret the time and thumb every berroda needle.

After the cherry gave juice, the jam can be started to cook. The tank with berries and sugar must be put on a slow fire and bring to a boil with constant stirring.
In order to interfere with the jam. You need to take a wooden blade or spoon.
Boiling jam is needed about 20 minutes on slow fire. The foam, which is formed when boiling berries in sugar syrup, must be deleted.
After 20 minutes, the fire under the package with jam must be turned off. Now it is necessary that the jam is cooled.

This time needs to be spent on the preparation of cans, the jams are ideal for 0.5 liters with a capacity. They need to be thoroughly rinsed with the use of soda, sterilize a pair together with the lids, it is better to use screw or metal rigging. You can, of course, take the kapron covers, but under them the jam will be stored for a short time, and exclusively in the refrigerator.
When the jam cooled, it is necessary to decompose on the prepared banks, roll and send it to storage in a cool place, it is desirable that it is dark.

Actually, everything, the classic cherry jam is ready and will delight long winter evenings for a cup of tea.

2
Underground version - Cherry jam with the addition of gelatin

Many hostesses resort to use when cooking cherry jams of such an ingredient as gelatin. This allows you to significantly save time, seeking the necessary consistency of jam, without standing the clock at the stove, trying to respect it and evaporate the extra liquid, so that it turned out thick and fragrant. So, what you need to take for such a cherry jam with the addition of gelatin:

Cherries will need 3 kg.
Gelatin will be enough and 70.
Sugar sand - 1 kg.
Waters will be enough 0.5 glasses.

Cooking:

Cherry prepare a standard way: to go through, remove cuttings and torn berries, wash and thoroughly dry on x / b fabrics.
After the manipulations on the preparation of berries for cooking, they need to be pouring them into the container in which the jam will be cooked, fall asleep with sugar sand and send for a while, about 5 hours so that the cherry gives juice.
Gelatin also requires preparation. It is sold in dry form, plates or granules. It is necessary to soak the gelatin in water so that it swells. The ideal option is to clearly follow the instructions that are given on the packaging of the product, then it will be exactly possible to avoid flaws and errors.
As soon as the gelatin Nabuch is enough, it is placed on a weak fire so that it will completely break in the water in which it was clumsy.
Simultaneously with these actions, the cherry is sent to the plate, sugar, stirred before that, it is thoroughly mixed.
Jam must heat up so that sugar is completely dissolved. As soon as the jam boils, the fire must be reduced and boil it exactly 8 minutes.
Then dissolved in the water gelatin gently pours into jam, everything is mixed. Fire under the container can be turned off.
The jam is poured hot on a sterile container, covers twist, banks turn over and thus jam must be completely cooled. After that, it can be sent to a cool dark place for long-term storage.

When you open this jam in the winter, you will understand that it was not for nothing that we tried this recipe, because I certainly called at first doubts because of a small amount of sugar on such a number of berries.

Cherry jam is impossible not to love, it is perfect, no matter what kind of recipe is welded. But remember that in the cooking of the jam you need to add a droplet of true love, then it will really be a masterpiece.