VIDEO: Make sweet cherry jam yourself
- Decide which preserving sugar you want to use. 3: 1 means you use three pounds of cherries for one pound of sugar. If you like it a little sweeter, you can also use 2: 1 preserving sugar, but then you have to adjust the amount of fruit accordingly. Preserving sugar 1: 1 is not recommended for sweet cherries because it makes the jam too stiff. (Preserving sugar is also available on a fructose basis for diabetics.)
- First clean the jam jars normally, then rinse again with clear water so that no foam remains before you dry them off.
- Wash the sweet cherries carefully and make sure that you only use good fruit for the jam that neither shows signs of rot nor of Mould demonstrate.
- The fruit must now be stalked and pitted. This is particularly professional with a cherry pitter, but you can also stick a hairpin on a wine cork and use it to remove the cherry pits.
- Put the cherries in the saucepan and leave them with a tablespoon or two of sugar juice draw.
- Put the pot on low heat at first, then slowly increase the temperature until the fruit is boiling.
- The fruits need to cook for ten to fifteen minutes until they are soft. Depending on how small you want the fruit, stir with a wooden spoon or whisk. You can also use a hand blender to chop the fruit.
- Then add the sugar, stirring evenly so that the jam does not burn. The mixture must cook for at least three minutes after boiling.
- You can rinse the jam jars one more time with hot water to make sure they don't burst
- Fill the jam jars to the brim. Then close the screw cap and turn the jars upside down. After an hour you can turn the glasses over again.
- Now you can write nice labels for your glasses or cover them with fabric doilies. And then: Bon appetit!
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Cherry jam tastes best of course when you make it yourself. With this simple ...
It tastes particularly good jamif you have a shot glass or kirsch rum put in. You can also mix the sweet cherries with other things fruit such as sour cherries, strawberries or bananas. Your imagination is the limit.