What could be easier than to recycle fresh cherries in the "winter" dessert?However, given the characteristics of the berries, you must first select one of the ways of cooking.At the same time still need to learn some of the properties of the finished dish before starting to cook cherry jam.With bones, it has a special quality, characterized by a specific taste and a wonderful aroma.The fact that the inner core of berry tart impregnates "notes" in the cooking environment of its pulp and syrup.Precisely because of this, many gourmets prefer to cherry jam with seeds similar dessert consisting entirely of juicy mass without solid "inclusions."Others sweet lovers are not willing to spoil the fun by choosing a dessert, which consists entirely of a single structure weight (in other words, spit nucleoli).Which of them is better to culinary choices?It all depends on the taste preferences of each.This article gives recipes, how to cook cherry jam with seeds, and without them.The technology of these two dishes is somewhat different from each other.Also provides information about the features and duration of storage piece.
How to make cherry jam with seeds?
berries have turned to neat shape and beautiful color, it is better to work in several steps:
- Prepare syrup from sugar (1-1.2 kg) and 1 cup of water.
- Pour the hot solution selected and washed cherries (1 kg).Let sit for 1-2 hours weight.
- Boil the jam by collecting the foam for 5 minutes.
- Repeat the previous step two or three times.Do not boil down a lot too.It should consist of berries and sufficient liquid.To do this, follow a moderate boil, stop it when you change color to slightly brown.
- Pour berries with syrup on the banks.
Tips how to prepare cherry jam seedless
This method is more time consuming, but it's worth it.If you do not have a special device to remove nucleoli, you can use a large common pin.Immersing it in the berry through the hole where the stem was attached earlier, hock bone, sending it out.When processing is allocated a lot of cherry sokoobraznoy fluid, so no need to specially cook the syrup.Pour the finished weight of the sugar in equal proportions.After a few hours, you can start preparing to be similar to the previous description.Consider also that the jam seedless "come" until cooked quickly, as in the composition of food does not use water.
How long can you keep cherry jam?
It all depends on how you cook it. Shelf life cherry jam with seeds should not be more than one season (autumn-winter-spring), that is seven to eight months.The fact that in the nucleolus contains not quite good for health hydrocyanic acid.Over time, it penetrates into the flesh of berries and syrup.So you need to eat meals of whole canned cherries (jam, compotes) until fresh.This restriction does not apply to harvesting seedless, which can be stored up to three years.
