VIDEO: Make sweet cherry jam yourself

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  1. 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.)
  2. First clean the jam jars normally, then rinse again with clear water so that no foam remains before you dry them off.
  3. 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.
  4. 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.
  5. Put the cherries in the saucepan and leave them with a tablespoon or two of sugar juice draw.
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  7. Put the pot on low heat at first, then slowly increase the temperature until the fruit is boiling.
  8. 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.
  9. Then add the sugar, stirring evenly so that the jam does not burn. The mixture must cook for at least three minutes after boiling.
  10. You can rinse the jam jars one more time with hot water to make sure they don't burst
  11. 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.
  12. Now you can write nice labels for your glasses or cover them with fabric doilies. And then: Bon appetit!

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.

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