Cherry - a berry that is having with his beauty and sweet taste, rich in vitamins A, B1, RR, C, is a favorite on the table in the winter stru. But how to keep this amazing beauty for winter, while keeping it in pristine and not lose all vitamins during cooking? We will reveal the secrets of cooking jam from cherry with bones!
Cherry jam with bones "five minutes"
Babushkin recipe transmitted from generation to generation. I won your location to quick and convenient preparation that retain the beneficial properties of berries, its saturated color and shape.
We will need:
- Cherry with bones 1 kg.
- Sugar sand 1 kg.
Step-by-step recipe:
- Rinse the berry, removing the fruit, let's stop. Place the berry in a saucepan of stainless steel, plump sugar, mix with air movements with a wooden blade. Let stand a couple of hours. During this time, the berry will give juice, which we will use instead of water. Jam will turn out thick, berries will diligently lie to each other.
- While the berry gives juice, we are preparing dishes for our future jam. Rinse the jars under hot water with soda, then sterilize them over the ferry for 15 minutes. More convenient way - type 100 grams of water in a can and put in the microwave for 3 minutes for sterilization. Our banks are ready!
- We put a saucepan on the middle fire and stirring to be taught to a boil. During the boiling period, a lot of foam will be formed, it is required to be removed to avoid rapid porch of the jam.
- When the jam boiled, reduce the fire and cook for another five minutes.
- After the time expires, remove the saucepan, sunk jam in banks and remove into a dark cool place.
Cherry jam with bones - cherries in jelly
The result of this recipe will be a thick jelly, in which berries will be submolded by layers in a bright red mousse.
Ingredients:
- Cherry - 3 kg.
- Gelatin - 60 gr.
- Water - 500 ml.
- Sugar - 1.5 kg.
Cooking:
- I spread the berry in the pan, we fall asleep sugar and put on the middle fire.
- Meanwhile, we pour out the gelatin in a plate and pour it with boiled hot water, cover with a lid and leave swell for 20 minutes.
- Remove the foam from the jam, boil 5 minutes, constantly interfering.
- Turn off the tile and quickly pour wake-up gelatin in jam, mix well.
- We ride into the jars and put in the refrigerator as cool, for better sprouting gelatin.
Cherry jam with bones in a slow cooker
Smart "helper" and here decided to help us out, saving our time and effort! This recipe is suitable for multicurok, where in extinguishing mode, there is no boil if everything is actively boiling, we recommend not to close the lid.
Ingredients:
- Cherry - 1 kg.
- Sugar sand - 1.3 kg.
The recipe is simple:
- Cherry swore, wash and fold into the multicooker's bowl.
- I spend sugar and mix well with a spatula.
- I exhibit the "quenching" mode by 1.5 - 2 hours.
- At the end of the program, we can only open the "helpers" cover and pour jam into prepared banks.
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