Bitter cherry jam

As I told you before, I really like jams and jams. I wanted to make bitter cherry jam, but I didn't have much time to search the market. I was lucky with a neighbor of my parents, who did not know what to do with so many cherries. So we went and picked them ourselves. I didn't pick them ... I just made jam :).

  • 3 kg bitter cherries without seeds
  • 3 kg of sugar
  • juice from 2 lemons

Servings: 1

Preparation time: over 120 minutes

RECIPE PREPARATION Bitter cherry jam:

After washing the cherries, I removed the tails and then removed the seeds. I carried out the operation of removing the seeds with the help of Silviu and the device removed the seeds (two "things" useful for the man's house: D).

In a large pot put a row of cherries and a row of sugar. Let it sit until it leaves its juice. I didn't have to leave them too long because they were very juicy.


Put the pot on the fire (I used a hob that I put under the pot) and let it boil at the right heat.

We collect with a spoon the foam formed. Stir from time to time so that the jam does not stick to the pot.

When it starts to bind we try the consistency on a plate. When the jam reaches the desired consistency, add the lemon juice and let it boil for a few more minutes and then turn off the heat.

We put the hot jam in washed and sterilized jars and we put the lid on them. We turn the jars on the lid and cover them until the next day.

After they have cooled, we can store them for the winter.

Out of these quantities I got 9 jars of jam.

It is one of the best jams and I guarantee it goes perfectly with a fresh homemade bread :)


Bitter cherry jam

Bitter cherry jam, is, if you ask me, one of the most refined jams, along with roses. In addition, it is a sweetness that will always remind me of my childhood years when bitter cherries seemed to be more than now.

However, I found this year, with difficulty, which is true, a few kilograms of bitter cherries and I turned them into jam. They are small, hard to pick and careful to choose the seeds from them. But in the end, it's worth the effort because bitter cherry jam it has a special taste and aroma.

I can't say I did one bitter cherry jam classic. For the jam, in general, one kilogram of sugar is added to the kilogram of fruit. And in addition a syrup is made before that. But I did it according to my mother's recipe, as usual, reducing the sugar as much as possible. I could say that it is bitter cherry jam but it can not be defined either because the fruits are not mashed and remain whole and there is finally a syrup in which they stand.

I hope you like this version of bitter cherry jam and try the recipe which is simple and easy to make. Just be patient in removing the cherries. As for the rest, there is not much to do. You'll see.

Preparation for the recipe for bitter cherry jam
  1. Over the peeled cherries we put the sugar and leave it overnight to leave the juice.
  2. The next day we put the pot on the stove, over medium heat and let it boil until the syrup from it binds. bitter cherry jam. To see if it is ready, take a small amount of syrup and drip a little into a glass of water. If it does not unravel, it means that the jam is ready.
  3. At the end, we add the juice from a lemon, bring it to a boil and then we put the jam in sterilized jars previously in the oven. We turn the jars with the lid down and cover them with a blanket, letting them cool slowly and then we put them our bitter cherry jam for storage for the winter.

Have a good appetite!

See also the video recipe below


Sanda Marin's recipe for bitter cherry jam & ndash Ingredients

-2 kg of bitter cherries, c & acircntărite without s & acircmburi

Sanda Marin's recipe for bitter cherry jam & ndash Preparation

Mai & icircnt & acirci speli bitter cherries & icircntregi, with tails with everything. They are never washed after cleaning the tails or removing the stems because they can be soaked with water. After draining them, you begin to remove the seeds bitter cherries. Either you process them manually, or you use a screwdriver, depending on the size. bitter cherries.

Sanda Marin teaches us that after removing the seeds, you can leave bitter cherries & icircn strainer, & icircntr a bowl, drained, & icircn refrigerator overnight. For the preparation of cherries & icircn which will be done Sweety, put in a metal pot 2 kg of caster sugar over which you add 200 ml of water. Put the pot on the fire and add the juice from a lemon. If you don't have one, you can use 8g of lemon & acircie salt. This juice will color the syrup yellow.

Everything celebrates Sanda Marin to say that & icircn during boiling, the syrup should reach 112 & ndash 115 degrees Celsius. Make sure you check with a thermometer. Then sit down bitter cherries for sweetness & icircn this hot syrup and mix them lightly with a wooden spoon. The fire must be hot, and the fruit must boil well in this syrup. Collect the foam formed on top and mix occasionally. Let the cherries boil for 10 minutes until they change color and become glassy. After you turn off the heat, cover the pot with bitter cherry jam with a wet and squeezed kitchen towel.

Leave bitter cherry jam cool it on the 2nd day so that the cherries absorb the surrounding syrup and leave it at the bottom of the pot. reap cherries from the pot and boil the remaining syrup for about 10 minutes. Then add the cherries over the syrup again and let them boil for another 5 minutes. After cooling, put bitter cherry jam & icircn sterilized jars.

That's how it's prepared Sanda Marin's recipe for bitter cherry jam, with which you never fail!


Bitter cherry jam

Bitter cherry jam, is, if you ask me, one of the most refined jams, along with roses. In addition, it is a sweetness that will always remind me of my childhood years when bitter cherries seemed to be more than now.

However, this year I found, with difficulty, which is true, a few kilograms of bitter cherries and I turned them into jam. They are small, hard to pick and careful to choose the seeds from them. But in the end, it's worth the effort because bitter cherry jam it has a special taste and aroma.

I can't say I did one bitter cherry jam classic. For the jam, in general, one kilogram of sugar is added to the kilogram of fruit. And in addition a syrup is made before that. But I did it according to my mother's recipe, as usual, reducing the sugar as much as possible. I could say that it is bitter cherry jam but it can not be defined either because the fruits are not mashed and remain whole and there is finally a syrup in which they stand.

I hope you like this version of bitter cherry jam and try the recipe which is simple and easy to make. Just be patient in removing the cherries. As for the rest, there is not much to do. You'll see.

Preparation for the recipe for bitter cherry jam
  1. Over the peeled cherries we put the sugar and leave it overnight to leave the juice.
  2. The next day we put the pot on the stove, over medium heat and let it boil until the syrup from it binds. bitter cherry jam. To see if it is ready, take a small amount of syrup and drip a little into a glass of water. If it does not unravel, it means that the jam is ready.
  3. At the end, we add the juice from a lemon, bring it to a boil and then we put the jam in sterilized jars previously in the oven. We turn the jars with the lid down and cover them with a blanket, letting them cool slowly and then we put them our bitter cherry jam for storage for the winter.

Have a good appetite!

See also the video recipe below


Bitter cherry sweetness (370 g, jar)

Lust for Fire is a small family business, raised with love. Be careful - the ingredients used are negotiated at the choice of small producers, tasted and thoroughly checked!

About the lust for fire

The story of Pofta Focului started from the passion of the housewife Tanti Gica for cooking and from the desire to bring on the tables of the greedy products as they were once found in grandparents.

So, since the fall of 2013, Tanti Gica produces several varieties of zacusca, jams, pickles and other goodies.

She chooses the most chic and delicious vegetables and fruits, then with great care and love mixes them in a cauldron according to traditional recipes. And because Tanti Gica was proud of her recipes, in 2017 she ran to the Ministry and managed to obtain a certificate of traditional product for eggplant and donut zacusca, ghebe zacusca, mushroom zacusca and green walnut jam.

And so, Tanti Gica continues to burn with fire in her cauldron, preserving tradition and quality, managing to make products that must be tasted again and again.


Bitter cherry jam

Ingredient:

  • 1.5 kg bitter cherries
  • 3 slices of lemon
  • 1 sachet of vanilla sugar
  • 1 packet of gelling sugar

Wash the cherries well, remove the stalks and seeds, put them in the pan with the lemon slices and vanilla sugar, add the contents of the gelling sugar package and mix until a homogeneous mass is obtained.

Put on medium heat, stirring constantly until boiling. From this moment, keep it boiling for 3-5 minutes and froth.

Remove from the heat and pour into dry jars. They are sealed and kept on the lid for 5 minutes.

Until cooling, the jars are turned over several times (hold for 10 minutes, sometimes with the mouth down, sometimes up), to homogenize the contents.


Bitter cherry jam

Wash the cherries well, remove the stalks and seeds, put them in the pan with the lemon slices and vanilla sugar, add the contents of the gelling sugar package and mix until a homogeneous mass is obtained.

Put on medium heat, stirring constantly until boiling. From this moment, keep it boiling for 3-5 minutes and froth.

Remove from the heat and pour into dry jars. They are sealed and kept on the lid for 5 minutes.

Until cooling, the jars are turned over several times (hold for 10 minutes, sometimes with the mouth down, sometimes up), to homogenize the contents.

1.5 kg bitter cherries
3 slices of lemon
1 sachet of vanilla sugar
1 packet of gelling sugar


Bitter cherry jam

Ingredient:

  • 1.5 kg bitter cherries
  • 3 slices of lemon
  • 1 sachet of vanilla sugar
  • 1 packet of gelling sugar

Wash the cherries well, remove the stalks and seeds, put them in the pan with the lemon slices and vanilla sugar, add the contents of the gelling sugar package and mix until a homogeneous mass is obtained.

Put on moderate heat, stirring constantly until boiling. From this moment, keep it boiling for 3-5 minutes and froth.

Remove from the heat and pour into dry jars. They are sealed and kept on the lid for 5 minutes.

Until cooling, the jars are turned over several times (hold for 10 minutes, sometimes with the mouth down, sometimes up), to homogenize the contents.


Bitter cherry jam

Ingredient:

  • 1.5 kg bitter cherries
  • 3 slices of lemon
  • 1 sachet of vanilla sugar
  • 1 packet of gelling sugar

Wash the cherries well, remove the stalks and seeds, put them in the pan with the lemon slices and vanilla sugar, add the contents of the gelling sugar package and mix until a homogeneous mass is obtained.

Put on moderate heat, stirring constantly until boiling. From this moment, keep it boiling for 3-5 minutes and froth.

Remove from the heat and pour into dry jars. They are sealed and kept on the lid for 5 minutes.

Until cooling, the jars are turned over several times (hold for 10 minutes, sometimes with the mouth down, sometimes up), to homogenize the contents.


Cherry recipes

I prepared you recipes with cherries of the best ingredients, easy to find. If cherries are also your favorite fruit, then learn to make a cake with cherries or other desserts that children and family will love.

Food type +

  • Aperitifs (247)
  • Drinks (60)
  • Soups (61)
  • Desserts (362)
  • Dishes (678)
  • Seals (75)
  • Brickwork (12)
  • Salads (195)
  • Sauces (66)
  • Soups (121)
  • Bread (18)
  • Mamaliga (6)
  • Finger Food (413)

Method of preparation +

After season +

The main ingredient -

  • Meat (469)
  • Fruit (374)
    • Mother (57)
    • Pere (14)
    • Strawberries (51)
    • Lawyer (29)
    • Bananas (45)
    • Lamai (33)
    • Orange (31)
    • Gutui (4)
    • Apricots (8)
    • Mango (17)
    • Cherries (6)
    • Plums (4)
    • Pineapple (15)
    • Cherries (18)
    • Grapefruit (4)
    • Peaches (15)
    • Walnuts (28)
    • Grapes (15)
    • Raspberries (21)
    • Watermelon (12)
    • Blueberries (14)
    • Coconut nut (7)
    • Kiwi (15)
    • Walls (8)
    • Pomegranates (5)
    • Almonds (15)

    Preparation time +

    By origin +

    • Romanesti (113)
    • Italian (168)
    • Greek (19)
    • American (39)
    • Bulgaria (2)
    • French (26)
    • Chinese (19)
    • Indian (22)
    • Turkish (17)
    • Mexican (12)
    • Spanish (8)
    • Hungarian (2)

    After the occasion +

    After meal time +

    Other features +

    The cherry season has already begun, so it's a shame not to take advantage of them by preparing desserts for our children.

    The cherry cake is a delicious quick dessert that is definitely to be enjoyed on the wonderful days of early summer.

    The cherry jam is more than just a jar in the closet. It is the taste of summer preserved in that jar. It's nothing to me.

    Cherry syrup can be a great substitute for commercial juices, especially when we feel the need for a cold drink.

    The cherry tart is a dessert that is prepared very quickly, with a classic look, but with a delicious taste and full of flavor. & Icircn.

    Bitter & icircerry cherry jam deserves the title of the most delicious jam. Although her name doesn't say that, she's very sweet.

    Cherry jam will always be one of the favorites of Romanian cuisine desserts. I'll give you one.

    The cherry season has come and because it won't last long, it's good to prepare our pantry for the delicious cherry compote.

    Cherry jam with honey elegantly avoids the classic white sugar, used by housewives in the preparation of various sweets.

    Fruit salad with sour cream sauce is a healthier option for the classic fruit salad that involves the use of alcohol or.

    The cherries are delicious and children's favorites. So why not integrate them into a cool summer cake? I used them in one.


    How to make white cherry jam

    White cherries they must be used as soon as they are freshly picked from the tree, or bought from market stalls, as they are fruits that oxidize immediately.

    White cherries they will be washed under a stream of cold water, the seeds are carefully removed with the help of a special device (otherwise they can be removed by hand, taking care not to crush the fruit).

    a enameled pan specially used only for jams (capacity depending on the quantities used by the fruit), a row of white cherries, peeled, a row of caster sugar, until the fruits and sugar are finished.

    Put the pan on low heat for a start, until it melts the sugar well, about 10-15 minutes, stirring constantly, so as not to catch the bottom.

    The fire will speed up along the way, mixing with a wooden spoon, taking care to remove from time to time the foam gathered on the edges of the pan.

    When syrup begins to bind, the pan will be set aside approx Ten minutes, during which time it will be added lemon juice and small pieces of lemon peel (for flavor..optional) and beautiful color, and put the pan back to boil until the syrup will be well bound (the well-known verification test will be done on a cold plate).

    After boiling, the pan will be set aside and covered with a damp towel, left to cool when cool, then put in well-sterilized jars, stapled and taken to the shelf in the pantry in a dry and cool place.

    Tricks and ideas

    This one white cherry jam, like that of cherries, bitter cherries, can also be made by boiling the fruit in sugar syrup, namely: boil 1 kg of sugar in a saucepan with 3 glasses of water, leaving it to boil until the sugar melts and the syrup binds in half.

    The fruits will be added to the syrup and let it boil together about 30 minutes, to leave all the fruit in the juice, then proceed in the same way as in the jam above (ie put it cold in jars, then stapled).


    Video: Μαρμελάδα Κεράσι με Κομματάκια (October 2021).