Classic cherry jam
You will need:
- 1 kg of cherries with pits;
- 1.2 kg of sugar;
- 1.5 cups of water.
Ripe cherry loop, cull the damaged copies and removing the stalk. Then rinse the berries and dry, spilling on the towel. Wooden toothpick, puncture each cherry in several places. Instead of impaling you blanch the berries in boiling water for 1 minute, this will speed up the cooking process. Place prepared cherries in a saucepan or basin.
Cook the syrup of water and half portion of sugar. Pour the hot syrup over the berries and allow the mixture to infuse for 3-4 hours. After that, put a container of cherry on the fire, bring to a boil, stir in the remaining sugar, reduce heat and simmer 10 minutes. From time to time, stir the jam and remove nokiausa foam. Remove the pan from the heat and leave to infuse for 6 hours.
Again, put the jam on the stove, bring to a boil, reduce heat and simmer for another 10 minutes. Sterilize jars and lids. Spoon shift in banks cherry filling capacity at half the volume. Syrup leave to cook for another 15 minutes and then pour over the berries. Banks cover with gauze and allow the jam to cool. Then tightly close the lids and store it away safely.
Quick cherry jam with chocolate
This is the original jam with a slight bitter taste can be submitted to tea. If desired, the brandy can be replaced with rum or eliminate alcohol. If you like sweeter jam, you can exclude from recipe lemon juice.
You will need:
- 600 g cherries with pits;
- 100 g of dark chocolate without additives;
- 1.5 cups of sugar;
- 1 tablespoon fresh lemon juice;
- 50 ml of water;
- 100 ml cognac or brandy.
Cherry loop, wash, pour boiling water 1-2 minutes, drain in a colander. Let the water drain out, put the berries in a saucepan, add the sugar, a little water and lemon juice. On low heat bring the mixture to a boil. Boil 10 minutes, pour in the cognac or brandy and continue cooking for another quarter of an hour. Add in a saucepan the chocolate, broken into small pieces or grated. Stir jam until the chocolate is completely dissolved.
Wash and dry the jar. They pour the hot jam, cover banks gauze and cool. Then cover them with lids and store in the refrigerator. Jam is not subject to long-term storage, so do not prepare it in large quantities.