How to make cherry jam

Jam is a jelly-like mass with poverennye fruits or their slices. In it, unlike jam, syrup is not separated from soft, seethe fruits. For making classic jam, take 1.5 kg of cherries. Rinse thoroughly and remove the pits. Crush the cherries with a knife and place in a bowl with a thick bottom.

Take two lemons, with one of them, remove the zest and add to the cherries. There also squeeze the juice of both lemons. Thoroughly mix the ingredients and on medium heat bring to a boil.

When the mixture of cherries with the lemon juice and zest to boil, reduce heat to low. Stirring occasionally, cook the jam under the lid for 20 minutes. Then stir in 2 cups of sugar, stir well and turn up the heat to high until the mixture is quickly boiled.

Now cook the jam in an open pan for 20 minutes. Hot put it into jars and preserve.

To make jam with pectin, rinse and free from pitted pounds of cherries. Half the weight of cover with water, bring to the boil and cook for 5 minutes and press.

Other fruits pour 100 ml of water and quickly bring to a boil. Then, subtract the fire, boil for 10 minutes. Then add a sachet of pectin powder and pressed cherries.

Boil all for 3 minutes. Add 700 g of sugar and cook until thick while stirring continuously. Place jam in jars, roll up and cover them to cool, turning upside down.

Prepare the cherry jam with addition of baking soda. Wash 3 kg of cherries, remove the stems, seeds. Mince. Bring the mass to boil and on high heat cook for 40 minutes.

Add a teaspoon of baking soda and wait until foam disappears. Add sugar and, stirring from time to time, cook for another 40 minutes. Ready jam pour in banks and ocuparte. Turn the jars upside down, wrap and leave to cool.