A traditional delicacy in our area. Generous for the summer and autumn give us the opportunity for the future different, so that later on long winter evenings, in the warmth and comfort of home, to drink fragrant tea with wonderful treats own cooking. Today our story is about white jam.

Kitchen appliances and utensils

So, let's start with preparing the kitchen utensils and utensils we need to make white jam. If you decide to make pitted jam, purchase a special tool with which these same pits can be easily removed from. Take seriously the choice of dishes for cooking. There is an opinion that the best dishes are a copper or brass basin. This is not entirely true. Such dishes have some advantage, namely: in such containers, the product burns less. The disadvantage of such a container is that the acid contained in the fruits is able to dissolve the oxide film that is present on the surface of copper or brass products.

But still, an enameled basin or pan is better suited for these purposes. Just keep in mind: enamelware should not have any chips or cracks. If there is the slightest defect on the enamel, such a container should be discarded. Another option is a bowl made of food grade stainless steel. We will also need a skimmer.

Required Ingredients

There are many recipes for jam from, we will talk about one of them below. The ingredients needed for cooking vary slightly. Main three:

• white cherry;
• sugar;
• water.

Often, although not necessarily, zest or citric acid is added.

Features of product selection

Several simple tips how to choose the base for jam:

• It is better to buy in June or July. At the height of the season, the berry is the most delicious, and it is also cheaper.
• Carefully inspect the berries and stalks. should look good, not have spoilage, dents and dark spots from a long stay on the ground. The stalks should be green and fresh, otherwise, this indicates long-term storage berries.
• Buy dry, fresh berries with a characteristic smell. When pressed lightly, elasticity should be felt.
• Ask when buying on the market to show documents for products, in particular, "Expert Conclusion".

Cooking white cherry jam: step by step instructions with photos and videos

For cooking, we need the following ingredients:

• pitted - 2 kg;
• water - 0.25 l;
• sugar - 1.5 kg;
• 0.5 tsp citric acid or half a lemon.

When everything is ready, you can start:

Workpiece storage rules

It is best to store homemade canned food at temperatures from 0 ° C to +18 ° C and air humidity up to 80%. A higher temperature is not critical if the preservation has been properly prepared and the jars are well sterilized. Storage at negative temperatures is undesirable due to the fact that the water contained in canned food, when

Each hostess wants to show off her culinary talents in front of the guests. Just imagine how bright an amber-colored syrup will look with small tender berries of white cherries. Doesn't the jam look very appetizing. To make delicious jam, we need citric acid, vanilla, granulated sugar and white cherry. Cherry jam will give excellent taste characteristics. Even those who do not like fresh cherries will definitely try this delicacy.

- a favorite pastime of many housewives, because in winter you want to eat not only vegetable preparations, but also sweet tasty berries.
For jam, it is better to choose the most whole berries, without spots and dents. For 1200 grams of cherries, on average, it will take about a kilogram of sugar. Citric acid in the preparation of jam will be needed so that each berry retains its appearance and does not lose color in the process.

It cooks very quickly, but at the same time the taste is incredibly tasty. Before you start cooking, you need to carefully prepare the berries. It is necessary not only to remove the bones, but also thoroughly wash each berry. We put prepared cherries in an enamel bowl, add citric acid and sugar and put on fire. Constantly stirring, bring the future jam to a boil and boil for no more than two minutes. In this form, the jam should stand for five hours. During this period, the berries will absorb the syrup, and it will infuse.

Cooking cherry jam recipe includes re-cooking. Five hours later, put the jam back on the fire and boil for about five minutes. Do not forget to stir and remove the resulting foam. Leave the jam for five to six hours to cool completely. Boil one more time already with the addition of vanilla sugar. Only this time it must be boiled for ten minutes. The resulting jam can be poured into jars and closed. Thanks to this method of cooking, the berries do not dry out and taste very tender. In addition, they do not lose useful vitamins in the process, but on the contrary, they retain them.

Armenian cuisine has given the world many culinary masterpieces. The most famous of them are khorovats (barbecue), basturma and tolma. However, Armenian cuisine is not limited to meat dishes. Among traditional recipes There are treats for all occasions and for all tastes. For example, jams. It is prepared even from eggplant. Less unusual, but no less tasty, is pitted white cherry jam.

Ingredients:

• white cherry - 2 kg;
• granulated sugar - 1.8–2 kg;
• water - 200 ml;
• lemon - 1/2 pcs. or citric acid - 3-4 g;
• vanilla or vanillin - at the tip of a knife or for each kilogram of cherries, 1 g.

Cooking

1. Unlike cherry jam, cherry jam is always made pitted. Sometimes, for more chic, pieces are inserted instead. walnut. To enhance the aroma during cooking, vanilla sticks are used (they are placed at the beginning of the heat treatment) or vanillin (added at the end).

2. Sort out strong, ripe berries of white cherries, separating all darkened fruits. At the same time, you need to tear off the green tails.

3. Then rinse the berries under cold water.

4. After the moisture has drained, the pits should be removed from the cherries. This can be done with a special tool, a machine or a regular pin. The main thing is to preserve the juice as much as possible and not crush the berries.

5. Pour 1 glass of water into an enamel basin. Pour in all the sugar. If the cherry is sweet, then 1800 g will be enough.

6. Put the basin on a slow fire and bring to a boil. To prevent the lower layers of sugar from burning, you need to mix a thick mass until it becomes liquid. Pour cherries into boiling syrup.

7. All berries should be dipped into the liquid. They need to cook for 5 minutes. Then remove the basin from the fire and leave for 8 hours.

8. The second time, the cherries again need to be boiled for 5 minutes and cooled.

9. The third brew lasts longer. As soon as the syrup boils, add vanillin to it. Then cut the unpeeled lemon into small pieces (remove only the seeds) and pour them into the jam.

10. heat treatment continue for 15 minutes until the syrup thickens. Drops falling on a plate should retain a spherical shape.

We have cherries in the south in the summer - a dime a dozen! Well, how can one not create several jars of enchanting summer jam from such a juicy berry. Cherries are quite sweet, and be sure to add a little lemon juice or citric acid to the seaming to balance their taste.

Since a white cherry tree grows in our country house, every year I cork several jars of jam from it, but I’ll tell you right away that this berry is rather capricious. If you do not preserve the freshly harvested crop, then brown marks begin to appear on the berries themselves, which spoil their appearance.

To remove them, you have to boil the delicacy several times, warming up and letting it cool. This does not affect the taste of preservation in any way, so I consider this method of harvesting to be the most optimal both in taste and appearance.

So let's pick necessary ingredients and start cooking. In the photo you can see artificial lemons - they symbolize citric acid.

To prepare pitted white cherry jam, wash the cherries in water, remove the tails from them, and from them - the bones. We will immediately throw out the wormy berry - we will not use it for conservation.

Pour the cherry mass into a saucepan with a non-stick bottom and place it on the stove. Add granulated sugar along with citric acid and mix. We will not add water, since the berries are quite juicy and when heated, they will release the juice themselves! From the moment of boiling, boil them for exactly 5 minutes over low heat and let cool for 6 hours. Then heat again and boil for 5 minutes. Let it cool again and warm it up a third time.

We scald the jars with boiling water or hold them over the steam. Pour cherry jam into them.

Cover with a lid and immediately cork with a key for conservation. Be sure to check the quality of the blockage by turning the container on its side over the sink, and move it to the basement or cellar before winter.

How nice it is to taste in winter fragrant jam from white cherries, remembering the summer days.

), so you have to be patient, but it will definitely pay off! Each berry is "with a secret" - instead of a stone, a piece of walnut is hidden inside - it turns out a little tart and very interesting.

The technology of preparation, although troublesome, is simple. The preparation of products will take considerable time, because separately you need to peel the nuts from the skin and the cherries from the pits. Then fit a piece of walnut into each berry and only after that proceed directly to the preparation of jam - boil the berries in sugar syrup, insist for a while, boil again and roll into jars.

In some recipes for white cherry jam, you can find a recommendation to flavor the jam with vanilla (cook with the pod) or a few cardamom seeds. Well, it's delicious additions, but optional - at your discretion. Lemon juice is replaced with a couple of lemon slices or 1/4 tsp. citric acid for 2 tbsp. l. water.

Preparation: 6 hours / Cooking: 1 hour / Yield: 0.5 l

Ingredients

• sweet cherry 500 g
• sugar 400 g
• walnuts 5-7 pcs.
• lemon juice 2 tbsp. l.
• water 80 ml

Cooking

First of all, prepare the nuts. To do this, we clean them from the shell, dry the kernels in a dry frying pan and remove the brown skin from them (so that the nuts are white). If the skin is not removed, then the jam will turn out cloudy and dark, it will not be transparent. The easiest way to remove the skin is to first pour the kernels with boiling water and leave for 20-30 minutes until completely cooled. AT hot water the nuts will swell slightly and soften, it remains to remove the skin, prying the edge with a kitchen knife.





We remove the bones from the cherries, collect all the resulting juice - it will be needed to cook the syrup. It is most convenient to use a special tool for removing bones, but if it is not there, you can arm yourself with an ordinary hairpin.



We break the nuts by hand or cut them with a knife into small pieces and place them inside each berry (instead of the seeds removed).



Let's start making syrup. To do this, pour sugar into a saucepan or a saucepan with a thick bottom, add water and freshly squeezed lemon juice (it will prevent the berries from darkening too much, and also add a characteristic sourness). Here we also introduce the juice, which was formed when the seeds were removed from the cherry. Cook the syrup over low heat until the sugar is completely dissolved, stirring constantly so that it does not burn.



Pour the berries into the hot syrup and bring to a boil, removing the foam. As soon as the jam boils, remove the saucepan from the heat.



We leave the jam in a cool place for 6 hours so that the cherries are saturated with syrup. After that, return the saucepan to the stove and boil the jam over low heat for 10 minutes.



We lay out the hot cherry jam in sterilized jars (hot) and roll up with clean lids.

We turn the jars upside down, wrap them in a blanket and leave them to cool completely, after which we send them for storage in a dry and dark place. You can serve cherry jam with nuts right away, but it’s better to let it brew for at least a couple of weeks.