Sweet cherry, berry southern, "noble", verytasty, good in all forms. From late spring to mid-July, she delights the eye and taste with elegant clusters of trees in the gardens and on the shelves of shops and markets. But later, closer to the autumn and further, fresh cherry, except imported, is not found. But it is not scary, because for the season it can easily be prepared for future use.
Ah, those jars of jam!
Perhaps the most popular type of billet fromcherries for the winter are all sorts of jams and jams. Let us dwell on them in more detail. We’ll clarify right away that there is very little acid in the berry. Therefore, in order to somewhat improve the taste of jams, marmalades, etc. from it, in the preparing product add citric acid or the lemon itself, cut into small pieces. It is then that the delicacy is obtained simply royal; it is difficult to break away from it. Such preparations from cherries and just for a bite with tea, and in pies as a stuffing, in a layer for cakes, additives to porridges dairy suit. And the cherry jam just smeared on bread will be sweeter than any overseas delicacy.
Ordinary jam
This is the most basic way, the mainThe "difficulty" of which is to clear the fruit from the bones. Berries are washed, sorted - green or spoiled discarded. They are filled with sugar and put for a few hours in a cool place, so that they come up with juice. Both red and white varieties are suitable for this type of sweet cherry billet. They are equally juicy and require very little water to add during the cooking process. So, the prepared product is put on a moderate heat and brought to a boil. Let it boil for about 15 minutes, just stir it in order not to burn it. And take off the foam. Then set the basin aside, cover. After 4 hours, start boiling again. Repeat the procedure and the third time, already bringing the jam to full readiness. When the products are almost ready, add 5-6 g of citric acid (based on: berries - 11-12 kg, sugar - 3.5 kg, water - 250-300 g). Prepare sterilized jars in advance, place boiling jam in them and roll up. Everything, you already have one type of preparation from sweet cherry!
Jam with bones
Jam with bones has its own unique, verypleasant slightly bitter taste, its own, as they say, zest. Yes, and cooking it is very, very simple: washed the berries, fell asleep in the basin, filled it with syrup - and go ahead! Of course, it takes a little more water, but such a cherry in winter is fresh and eaten with pleasure. The balance of products is as follows: for every kilogram of berries, about half a kilogram of sugar, about 300 grams of water, 3-4 grams of citric acid. Or half a lemon, which should be finely chopped and put together with the berries from the beginning of cooking. Acid is added at the very end. Cook according to the technology of the previous recipe.
Sweet Cherry with Liquor
And finally, a very special sweet cherry for the winter,canned with liqueur. As an alcohol additive there is not only classic “Amaretto”, but also “Orange”, “Strawberry” and other berry-fruit ones. Consumption of products: sweet cherry - one and a half kg, sugar - 500 g, liqueur - 100 g. With an increase in the number of berries, the number of other components also increases. Cooking technology: pour sugar over the sweet cherry, put the pelvis on medium heat and cook for 40 minutes, stirring and removing the foam. Product temperature is about 104 degrees. After a specified time, when the jam is thick enough, the liqueur is poured in, then you need to mix and, when boiled again, remove it from the fire. Hot-spread on the banks, roll up.
Of course, there are many more ways of canning, stocking up the sweet cherry for the future. Do not regret time, please yourself with yummy!
