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Black cherry jam!

Black cherry jam!


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Although it had been raining for about 2 weeks, the cherries managed to ripen. Organic cherries, harvested with these two hands;), came to be "boiled" in their own juice: D, then hermetically sealed in jars, and then to be enjoyed on frosty winter days.
Again I "inspected" or "peeked" at the networks on the site, I chose from the best and I got to work;)

  • deboned black cherries (ie without seeds!: D) 1500 g.,
  • sugar cough 1500 g.,
  • juice from a lemon.

Servings: 10

Preparation time: over 120 minutes

RECIPE PREPARATION Black cherry jam !:

The cherries were deboned by my "dragons". I put them in a large bowl, covered them with sugar and left them to sleep, overnight in the cold. The next morning in the morning, I boiled them, approx. 60 minutes. After the first boil, I added the lemon juice and frothed as many times as needed. After the coagulation test, that is, when you drop the jam juice on a plate, and it does not drip, the jam is sufficiently bound. The empty and sterilized jars were eagerly waiting to be filled with delicious jam. After I sealed them, I turned them upside down, wrapped them in beds and let them sleep until the next day. Then I placed them neatly on one of the pantry shelves until it was their turn to use them. Good luck with that!:)


Cherry jam / jam

Call it jam. to call it sweetness. )
I know my mother used to make syrup at home. as I made the rose jam and the jam was boiled more with the sugar ... so, as I did now, what would it be?

In a thick, double-bottomed pot, I boiled the cherries with water.
I let it simmer in its law, during which time I made a good cake (I will post it tomorrow).
When the juice has halved (leave the cherries) I added sugar.
I let it simmer for another 35-40 minutes, cleaning the foam formed from time to time. It was so good that I didn't even put the lemon I had prepared to add. Now ... depending on which pot you cook, I have a pot that, although it was quite expensive, is very good. It has a thick bottom and I don't have to mix too much when I boil something. If you do not have a thick pot, I recommend a bowl of tuci as it is just as good or if you do not stir more often after adding sugar, do not smoke jam / jam.
I kept taking out the saucer to see how thick it was after cooling, and when I thought it was ready I stopped the fire. It thickens a lot after cooling, do not boil too much.

I poured into clean, sterilized, hot jars, and screwed on the lids.

If you make larger quantities that you keep in the pantry, add a little preservative.

I got two jars of 320 plus a bowl that would reach us for two days for breakfast, with milk and butter.

After tasting what came out, I said with a grin: I like cherry jam.
And the children really liked it.)


Bitter cherry jam - recipe by Radu Anton Roman

The cherry jam was once the dessert served to the guests at the boyar houses. Very passionate about traditional cuisine, Radu Anton Roman gathered in his book "Stories of Romanian cuisine" many of the most representative ancient recipes, including the recipe for bitter cherry jam.

& # 8230 queen, big and small bourgeois, boyar and vel vornica, of hot summers, with deserted town villas or distant mansions, drawn curtains, late afternoon hours, thick shadow of the room, heavy furniture, old, too old , steamed glasses, delicate saucers, nail-sized teaspoons, silver & # 8230
(Ingredients) 1.2 kg bitter cherries (black and pitted), 1.6 kg caster sugar, juice of 1 lemon, 3 g vanilla (or vanilla sugar).

(Preparation) First, mix the cherries with the sugar and put them on a low heat, shaking the tingle back and forth, so that they do not stick. Then, it binds on high heat: the science of playing the tinge so that the jam doesn't burn is an art. -a bowl, to cool, to be put in jars. When he has changed his face, he puts himself in jars.


Cherry jam in sugar syrup

For me it is a completely new method, I don't know if it is more popular in the Transylvania area, because I found out that many of you, those who live in various other areas, know it and prepare for it. This variant won me over and I recommend it because: the fruits boil for a short time (except for the rainier years when the fruits are particularly juicy and you only have to boil the syrup the next day a little more) and I assume that the fruits keep more vitamins. than those cooked for a long time. Another advantage from my point of view is that it keeps a shade of color close to ripe and uncooked fruit, meaning that it is reddish but not brown or black (if the cherries are not black / bitter).

The syrup has a lovely pink hue

and you can control the consistency as you like, you must test the glass of water. If you eat it on bread for breakfast, the jar you open will keep it in the fridge and this syrup will thicken and stay on the bread (I tried). Another advantage is that it is done quickly, although in two stages, without splashing everything around. I do not recommend this criterion, but for the arguments mentioned above.

The ultimate refinement to this cherry jam is to add a little almond essence (not much because it is strongly flavored and the preparation becomes bitter if you overdo it). I divided the jam into two (at the end) and mixed the essence in half after tasting in a cup to see how I like it. Therefore, you do not have to flavor it all, it may not be to everyone's taste. I added the one with white cherries and I wasn't wrong.

I caught the information about this recipe by chance in a comment in the blogosphere, written by Oana savoriurbane.com blog, combined with my own method of lowering the syrup the next day, boiling it without fruit and thus protecting them from remaining whole. and glassy. I remembered it for the very interesting aspect, that the fruits do not have to be cooked much and the superb description: & # 8220the fruits keep their color and become glassy, ​​candied & # 8221. My fear was that not being cooked for a long time, it could ferment in a year. She assured me that her great-grandmother Buia, consumes such sweetness even after 3 years (aged like old wine. But let's not forget that she probably kept it cold in a cellar and in her great-grandmother's time there were different fruits, from trees sprinkled with I don't know, I can't taste it because I didn't have many cherries from the country anymore, I only made two jars of 800g of fruit.

INGREDIENTS
1 kg of cherries / cherries (without seeds) / strawberries / etc.
1 kg of sugar
1 glass of water (maximum 150-200ml, enough to soak the sugar)
juice from a small lemon
OPTIONAL (but I recommend): almond essence & # 8211 1 teaspoon

PREPARATION
Wash the fruits, drain them well and clean the stalks and seeds (without losing their shape).
1. In a saucepan with high walls and a large evaporation surface, boil the sugar, water and lemon juice over medium heat, which helps the fruit to retain its color. At the first boil, reduce the heat to low. In the end, the resulting syrup will have a consistency almost like homemade chocolate if you have prepared and you know. Reduce the syrup by trying from time to time as follows: drops in a glass of cold water and the drop retains its shape when it falls to the bottom, does not disperse immediately. I dropped a strand and kept it that way on the bottom of the glass. Now it depends on the quality of the sugar, if it crystallizes on the walls of the pot, move the syrup in a clean pan before putting the fruit.

click on & gt & gt photos for ZOOM-OUT

2. Remove the pan from the heat, put in the syrup all the fruits + the juice left (this year it is in excess) and then boil them on low to medium heat for about 6 minutes. The cherries, although stony, left some juice, and after 6 minutes they looked like this:

It seemed to me more like a compote. Don't be discouraged. Turn off the heat and store overnight (not in the refrigerator) in a cool place covered with a towel soaked in cold water and squeezed vigorously. Leave until the next day. Normally, the fruit will draw the syrup and half-trust it, but it will also leave some juice. I boiled the fruit syrup the next day for 10 minutes. I took out the fruit with the foamer in a porcelain bowl so that it doesn't pass, taking care to always drain the syrup from the bowl into the pan, because the cherries will be soaked with syrup. I boiled the fruitless syrup for about 30 minutes on low heat, until it dropped by almost half. I added the chilled fruits + almond essence and brought them to the same temperature, simmering for 10 minutes. Now it looks like a glassy fruit.

3. I sterilized the jars in the oven in advance for 20 minutes at 200 degrees, lying directly on the grill, and I put them in the tray from the cold metal stove on the table, to fill them. Forget the old-fashioned way of putting the knife blade under them so they don't break, the jars being cold, of course. First put a small amount to heat the jar, and then you can lift them in your hand, if it does not burn, approaching the lip of the pan, and fill. Screw on the lid and immediately turn the full jar upside down for at least 10 minutes to create a vacuum. The jars can be kept in the pantry without any preservatives, even for many years.
Liv (e) it!
I leave you recipes for jam cakes:
& # 8211 Apples with apples & # 8211 recipe of yesteryear
& # 8211 Pudding with cottage cheese and raisins


Ingredients Cherry jam:

Preparation Cherry jam:

1. The cherries are washed and cleaned of seeds. We removed the cherry seeds with the new purchase & # 8211 the special device for removing the seeds from cherries and cherries:

2. Weighed the pitted cherries (after they were cleaned) and the sugar I placed them in a not too high pan:

I have tried recipes in the past that recommended a smaller amount of sugar (not the 1: 1 ratio that I recommend in this recipe), but the jam prepared this way will have to boil much longer to bind, the fruit will porridge and will darken in color, or preservatives or various additives will need to be added. This is a classic recipe, but in the end I think it is among the best.

3. In the next 2-3 hours I let the sugar act on the cherries, extracting water from them. I just stirred the pan from time to time, without stirring, until the sugar and cherries were homogenous and I put them to boil over medium heat. Soon, the fruits that remained whole, round, thanks to the device with which they were cleaned of seeds, will float in syrup:

Turn the heat to high and let it continue to boil, permanently wiping the edge of the pot with a clean, damp napkin, so as not to allow the syrup that adheres to the edges of the pot to caramelize and change the taste and color of the jam.

4. Soon, foam will begin to form & # 8211 it is about impurities contained in sugar, the purer the sugar, the lower the amount of foam. The foam is carefully removed as it forms. From the amount of foam that gathered, it seems that the sugar I used was quite impure:

5. After removing the foam a few times and it stops forming, add the lemon juice and mix well. Boil the jam continuously when it seems bound, try dripping from the spoon, in a glass of cold water a few drops, which must keep its shape, like dewdrops, not to spread. Here is the jam ready:

6. Put the jam hot in clean, dry jars, screw the lids on and place the lid down for a few minutes, then turn and keep for a long time, without the need for preservatives.


Currants well cleaned of leafy tails are washed well in some water and drain well, leaving them in a sieve.

We have to wash them well because they remain impure among the motions that are usually not removed, it would be a titanic job to do that too.
After making sure they are drained well, put them in a bowl and sprinkle the vanilla sugar over them.
We leave them like this until we prepare the syrup.
In a bowl with double walls, put the sugar and water and put the bowl on medium heat, stirring occasionally.
Add a little lemon juice so that the sugar does not crystallize on the walls of the bowl.

Let the syrup boil until we obtain a thick and non-cursive consistency, when we make the sample, putting a teaspoon of syrup in a plate and letting it cool.
Then we add the currants, mix lightly and let them leave their aroma, but we do not boil them too much, because we risk diluting the syrup very much, if the fruits will lose all their juice due to the long heat treatment.

But don't forget to try it along the way, putting a little jam in the plate and letting it cool to see if the syrup is well bound.

If foam forms, we take care to remove it.
Meanwhile, sterilize the well-washed jars in the hot oven and immediately fill them with hot jam.
We screw the lids on, wipe the jars well on the outside and put them in the hot oven, leaving them there until they cool, then transfer them to the pantry.

It came out very fragrant, but slightly cursive, compared to other jams, but it is quite related.


Cherry jam / jam

To call it jam & # 8230 to call it jam ..
I know that when my mother went home she made it with syrup, just like I made the rose jam and the jam was boiled more with the sugar ... so, as I did now, what would it be?

ingredients
1 kg black cherries
650 gr sugar
3 water dogs

In a thick, double-bottomed pot, I boiled the cherries with water.
I let it simmer in its law, during which time I made a good cake (I will post it tomorrow).
When the juice has halved (leave the cherries) I added sugar.
I let it simmer for another 35-40 minutes, cleaning the foam formed from time to time. It was so good that I didn't even put the lemon I had prepared to add. Now ..depending on which pot you boil I have a pot which although it was quite expensive, is very good. It has a thick bottom and I don't have to mix too much when I boil something. If you do not have a thick pot, I recommend a bowl of tuci as it is just as good or if you do not mix more often after adding sugar, do not smoke jam / jam.
I kept taking out the saucer to see how thick it was after cooling, and when I thought it was ready I stopped the fire. It thickens a lot after cooling, do not boil too much.

I poured into clean, sterilized, hot jars, and screwed on the lids.

If you make larger quantities that you keep in the pantry, add a little preservative.

I got two jars of 320 plus a bowl that would reach us for two days for breakfast, with milk and butter.

After tasting what came out, I said with a grin: I like cherry jam.
And the children really liked it.)


Method of preparation

In a bowl, put cocoa and sugar and pour boiling water. Stir vigorously, then add diced butter. I cut it into cubes because it incorporates more easily. Stir until the butter melts and add one egg, mixing well after each one. Add the black cherry jam and continue mixing. I don't mind if the cherries are crushed. Add sifted flour, with baking powder and mix until well incorporated.

Prepare a tray provided with baking paper and pour the composition.

Put in the preheated oven, over medium heat, for about an hour, maybe even better. The cake will swell and crack on top. When it is ready, take it out of the oven, let it cool for 5 minutes, then place it on a grill or on a support to cool well. Don't be afraid if it leaves a little after you take it out of the oven. Is OK!

We put a pan of water on the fire, we prepare the steam bath to melt the chocolate. Then we place a bowl in which we broke the chocolate, on the steam bath and let it melt. When the chocolate has melted, add 2 tablespoons of amaretto and mix well. With this we glaze the cake.


Cherry or cherry jam, old recipe

Cherry jam or cherry jam, old recipe, simple, fast, step by step video. The fruits remain strong, perfectly candied, and the syrup is well bound, ruby, with a fantastic aroma. It does not take more than 1 hour to cook and can be stored for many years

Let's make simple Romanian cuisine known everywhere, as our mothers and grandmothers cooked!


Blackcurrant jam traditional recipe

Blackcurrant jam traditional recipe. How to make currant jam? How much sugar is added to the jam and how much to the jam? Simple black, red or white currant jam recipe. Preservative-free jam recipes. Currant recipes.

Our garden was very generous this year. We have many bushes of black, white and red currants (Ribsili, ribizli, rozinchine or grapes), raspberries but also strawberries or gooseberries. I ate it broken in each i, but I also had fruit left for canning. So I made a few jars of delicious jam from the blackcurrants.

The blackcurrant jam is great fragrant and tasty! Blackcurrants (blackcurrant in English, Schwarze Johannisbeeren or Schwarze Ribisel in German or cassis in French) have a lot of tannin in the shell and it is astringent (sour). It is a slightly sour sweetness that goes great with duck or pork steaks but also with matured cheeses (Camembert, Brie, Roquefort, etc.).

If you do not have enough black currants to make this jam you can combine them with other berries: blueberries, raspberries, blackberries, red and white currants. See the recipe here of jam from the berry mix.

Depending on the amount of sugar we add, we can make currant jam or jam. The jam is put max. 500 g sugar / 1 kg of fruit and the sweetness starts from 750 g of sugar, even 1.2 kg per 1 kg of fruit. From these quantities results 8 jars of approx. 300 g with blackcurrant jam.