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The main advantage of cherry jam is its sweet and sour taste. Thanks to the ability to freeze berries, you can prepare a treat at any time of the year. Frozen cherry jam retains the maximum amount of nutrients.
Can I make frozen cherry jam?
The option of harvesting berries by freezing has many advantages for housewives. The berries are already washed, peeled and pitted. This allows you to immediately start the cooking process without wasting time on preparation.
Making jam from frozen cherries allows you to get a tender mass with a high juice content. You can cook dessert from berries with seeds. Freezing berries can be used specifically for further cooking jam. This approach retains the juice in the red pulp, aroma and characteristic flavor.
Dessert is made from frozen cherries and sugar - there are only two components. No water is used, as the berry releases a lot of juice.
This nuance is of particular importance, on the implementation of which the quality of the final product depends. Frozen cherries should not be immediately put in a saucepan and cooked over a fire. The berries just got out of the freezer look like a block of ice. When the container is heated, the mass adheres to the walls, since it will not have enough liquid.
Before cooking, the berries must melt. After that, sugar is added and everything is sent to the stove. The mass is cooked over medium heat and stirred frequently.
How to prepare the container for the start of the process?
There are no special rules. Preference is given to containers with a thick bottom. This ensures even heating and the risk of burning is reduced. A wooden stick is taken for stirring. It is advisable to choose one that you do not mind spoiling, since after contact of the tree with cherry juice, it darkens.
How to make frozen cherry jam?
Ingredients for the dish:
- cherry - 500 g;
- sugar - 300 g;
- water - 150 ml (optional);
- citric acid - on the tip of a knife.
Step by step cooking:
- The berries are poured into a cooking container.
- Sugar and citric acid are added. The last component is taken if the fruit is sweet and you want to balance the taste.
- If necessary, add water and put all ingredients on low heat.
- The sweet mass is brought to a boil and cooked for 10 minutes. Then the fire turns off.
- After cooling, the jam is boiled again according to the same principle. After the second stage, the dessert can be served at the table. If winter storage is planned, the mass is boiled for the third time.
- Hot jam is poured into jars, which are immediately rolled up.
If a large amount of juice is formed in the cherry mass during defrosting, it is drained. Berries are felt in the dessert, since they were not pre-chopped. To obtain a more tender and homogeneous mass of cherries at the time of cooking, they are crushed with a potato press.
As it cools, the dessert will thicken, which should be borne in mind while cooking. There should be no foam on the surface of the jar. This indicates that air has got inside. If this happens, the covers are tightened again with the key.
How to store it correctly?
Since this is winter harvesting, the storage standards are the same as for other preservation. Keep your basement, cellar, or pantry cool, dark, and dry. Cherry jam has a long shelf life. It is recommended to make a batch so that it can be consumed within 3 years.