France is considered the birthplace of confiture, although the ancient Roman mistresses still prepared a thick sweet treat.
Its name is real French and means "boiled in sugar."
This is a thick, beautiful-colored jelly from berries, fruits, or from a combination.
The cherry jam is excellent. You can add lemon juice, currants, apples to it, supplement with aromatic spices. Sugar gives sweetness to the finished product, and thickeners (gelatin, agar-agar, starch, pectin) add density. You can make jam without them. The consistency of the finished product should be thick, but not uniform.
You can eat confiture as an independent delicacy for tea, morning buns, or as components for pies or cakes. The taste and texture of cherry jam will be good as a sweet base for a gourmet cheese plate.
Cherry confiture - general principles of preparation
To prepare a dessert, you need to sort out the cherry, remove the garbage (twigs, leaves, spoiled berries) and rinse with cold water. For selected cherries, it is necessary to remove the cuttings and take out the seeds using a special device.
For enamel cooking, a wide enameled dish is suitable: a pan or a small bowl. You will need a slotted spoon: it is convenient to remove the resulting foam with it. It is very important to ensure that sugar syrup does not burn. Otherwise, the taste of the dessert will be spoiled. Therefore, you need to constantly stir the cherry mass, removing the resulting foam.
It is better to take jars for confiture of small volume - it is more convenient to store dessert in them. Be sure to wash the container with soda and steam sterilize for 15-20 minutes. Metal lids need to be boiled or scalded with boiling water.
Classic cherry confiture with lemon
To make traditional confiture, no additional ingredients or thickeners are required. Lemon gives a special note of freshness and pleasant acidity. Dessert is perfect for tea drinking.
Ingredients:
• two kilograms of ripe cherries;
• two kilograms of white sugar;
• one lemon.
Cooking method:
Remove the seeds from the prepared cherry.
Put the berry in a cooking bowl.
Sprinkle cherries with sugar and mix gently with your hands so as not to damage the berry mass.
Leave the cherry alone for two hours: the berry should give juice.
Scald lemon with boiling water and squeeze juice out of it.
Turn on a small fire and heat the berry mass until it boils. Remove the resulting foam with a slotted spoon.
Confiture must be constantly stirred, otherwise it will burn.
After boiling, boil the cherry mass for exactly five minutes and turn off the heat.
Puree the confiture in a blender or pass through a meat grinder.
Prepare banks.
Bring the cooled confectionery to a boil again, immediately pour into jars and cork.
Cool at room temperature. Store in a cool, dry place.
Apple and lemon cherry jam
Cherry flavor goes well not only with lemon, but also with an apple note. A wonderful morning treat turns out to be tasty, healthy and very beautiful.
Ingredients:
• a kilogram of prepared pitted cherries;
• two medium apples;
• one lemon;
• eight hundred grams of white sugar.
Cooking method:
Sprinkle the cherry blank with sugar in a cooking pot.
Wash the lemon well and squeeze the juice out of it.
Pour juice into sugar cherries, mix gently.
Let the berry mass stand for an hour and a half, so that the juice stands out.
Put the pan on a small fire and bring to a boil.
When the cherry boils, boil it for ten minutes, stirring constantly.
Remove the peel from the apples, core, cut into thin slices.
Remove the berries from the syrup, put apple slices in their place.
Cook apples until the syrup doubles.
Put the cherry berries in the syrup again.
Grind apples and cherries with a blender or mince.
Bring the mass to a boil, simmer for another ten minutes.
Immediately put in sterilized jars and cork.
Chocolate Almond Cherry Confiture
Fantastically delicious cherry jams can be made with chocolate and almonds. It can be eaten right away or rolled up for the winter.
Ingredients:
• kilogram of ripe cherries;
• six hundred grams of white sugar;
• fifty grams of gelatin;
• one hundred grams of almonds;
• chocolate bar.
Cooking method:
Pour gelatin with cold water and leave for forty minutes to swell.
Remove the seeds from the seeds and puree the berry with a blender or meat grinder.
Grate the nuts or grind in a meat grinder. Gotta get almond flour.
Break the chocolate into small pieces.
Put the cherry puree in a pan, add gelatin and sugar, add almond flour and mix everything.
Heat the mixture over low heat, stirring constantly.
Sugar and gelatin should dissolve completely.
When the aromatic mass boils, boil it for two minutes and remove from heat.
Put chocolate in confiture and mix the treat.
Put in a vase and put on the table.
Transfer the remaining confiture into a glass or plastic container, close the lid and after cooling, store in the refrigerator.
If the confiture is prepared for the winter, it must be poured into sterilized jars and rolled up.
Cherry confiture with gelatin
The simplest recipe for cherry jam with gelatin is suitable for beginners. The dessert is prepared quickly and it turns out very tasty.
Ingredients:
• a kilogram of prepared pitted cherries;
• three tablespoons of gelatin powder;
• eight hundred grams of granulated sugar;
• a pinch of citric acid;
• four hundred milliliters of water.
Cooking method:
Soak gelatin in water according to the instructions and allow the grains to swell well.
Sprinkle pitted cherries with sugar, pour in water, mix and put on low heat.
When the mixture boils, note the time and boil the confiture at a slow boil for three hours.
Dissolve citric acid in a teaspoon of warm water.
Add citric acid and gelatin grains to the hot puree, mix well.
Turn on the fire again, wait for it to boil and remove from the fire.
Immediately put in prepared banks, cork, cool and send for storage.
Cherry Confiture with Coriander and Almonds
The unusual taste of this cherry jam turns it into a gourmet treat. It turns out a delicious dessert that can replace honey and raspberry jam served with a cheese plate. In addition, this particular confiture option will make the perfect pair for poultry or game dishes.
Ingredients:
• a pound of cherries;
• five coriander seeds;
• twenty grams of almond flakes or whole nuts;
• four hundred grams of white sugar;
• four hundred milliliters of water.
Cooking method:
Cut whole almonds into transparent slices.
Warm up speed without oil.
On a dry bottom, throw almond flakes and coriander grains.
Fry almonds and coriander one and a half to two minutes.
Pour water into a cooking pot, add sugar, mix.
Boil the syrup, achieving a thick, sweet mass.
Put the prepared cherry in the syrup, boil the berry for five minutes.
Add the fried nut flakes and coriander seeds to the confiture, mix.
Boil cherries with almonds and spices for ten minutes with a slight boil.
Arrange the hot cherry jam in sterilized jars, roll up and put into storage.
Strawberry Cherry Confiture
Cherry with strawberries is a wonderful duet that is associated with summer bliss and carefree. Opening a jar of wonderful delicacies, you can give your family a real pleasure. The recipe is interesting in that you do not need to take out the seeds from the cherry.
Ingredients:
• kilogram of cherries;
• three hundred grams of garden strawberries;
• a pinch of cinnamon;
• eight hundred grams of sugar;
• twenty grams of gelatin;
• a quarter cup of water.
Cooking method:
Put cherries in a saucepan for cooking confiture, add a little water and boil at a slow boil for five to seven minutes. You should get a liquid that looks like cherry compote or fruit drink.
While the berries are boiling, gelatin should be poured with water and left to swell.
Wipe the berries through a sieve with a spatula or spoon, discard the seeds.
Return the cherry puree juice, add sugar and cinnamon, simmer for thirty to forty minutes.
Sort strawberries, remove the green parts of the stem, gently wash.
Whole berries put in cherry jam.
Cook the dessert for another fifteen minutes with a slow boil.
Dissolve the swollen gelatin over low heat.
Before you turn off the finished confiture, you need to add fire and pour melted gelatin into the mass.
As soon as the mass boils, turn off the fire, pour the confiture into prepared jars and roll up.
Store cherry and strawberry confiture in a cool, dark place.
Cherry confiture "Quick" with pectin
The simplest version of the dessert, which is prepared with pectin. It turns out a thick, tasty, aromatic treat, which will be appreciated by both households and guests.
Ingredients:
• a kilogram of pitted cherries;
• a pound of granulated sugar;
• ten grams of pectin.
Cooking method:
Remove berries from the seeds and put in a pan for cooking confiture.
Pour sugar over the cherry and leave to separate the juice for three hours.
Bring the berry to a boil over low heat.
Boil cherries with sugar for five minutes.
Pectin mixed with four boats of sugar and combine with cherry syrup.
Mix everything thoroughly and boil for another three minutes.
Immediately spread the cherry confiture into jars, roll up and cool.
Cherry Jam - Tips & Tricks
Cherries must be very ripe. Unripe fruits are not so tasty and part with the bones worse.
Wonderful cherry jam can be made from frozen cherries. It will turn out no less tasty than a treat made from fresh berries.
