Detailed step -by -step recipe with photo: Step 1
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Prepare the ingredients. For the recipe, cherries on the leg are better suited, since it is easier to remove bones from it. But if you have a softer felt cherry at your disposal, then you will most likely have to get rid of the bones by grinding through a colander. I took 2.5 kg of cherries, and after cleansing it turned out almost exactly 2 kg of berries.
The Zhelfix Zhilitic mixture is a complete analogue of the Jumfix product from another brand. If the goods did not work out in advance in advance, and there were no goods in the stores in the neighborhood, then you can replace them with a pectin.
In the recipe, I use Zhelfix 1: 2, which means: 1 part of sugar for 2 parts of the berries, or 500 g per 1 kg of cherry. In this case, a replacement will require 5-7 g of pectin and 0.25 tsp. citric acid.
Important: dextrose and sorbic acid are present in Zhelfix. They not only facilitate the work with the addition, protecting from the formation of lumps, but also improve the quality of conservation and protect against the formation of bacteria.
If cherry is very sour or you like sweeter jam, then you can use the proportions of 1: 1: 1 kg of berries and 1 kg sugar. But Zhelfix will need to be taken with a note «1: 1». If sugar I want to put less, then Zhelfix 1: 3 will come to the rescue. With it, only 250 g of sugar will require 1 kg of cherry.
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Step 2
Rinse the berry. Cherry in most cases is clean, but this stage should not be missing.
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Step 3
Remove the seeds. You can use a knife to remove the core with a minimum diameter. If the cherry is dense, a special machine is suitable. It took me 2.5 kg about 1.5 hours. If you have a machine to remove bones, it will take much less time.
Tip: In order for the hands to remain clean, it is better to put on disposable gloves. The dark cherry has a very corrosive coloring juice, which is extremely problematic to wash from the skin, especially in the nail area.
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Step 4
Pass the cherry through a meat grinder. Grinding in a blender is permissible, but you will get a lot of dense foam, which will interfere with cooking and affect the texture of the jam.
What to cook from cherries: the best home recipes
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Step 5
Pour the cherry into a wide pan with a thick bottom, add sugar, laying 3-4 tablespoons for mixing with Zhelfix. Put on the stove and turn on powerful heating (5/6 for an electric stove). Stir regularly so as not to burn.
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Step 6
While it boils a mixture of berries and sugar, wash the cans and lids thoroughly. Put jars in a cold oven and turn on the temperature of 100-110 degrees. As soon as it is typed, to detect 12-15 minutes.
Important: for 2 kg of berries and 1 kg of sugar, I required 3 cans of 0.25 liters and 2 cans of 0.5 liters. However, the amount of product largely depends on the duration of fluid evaporation.
How to sterilize banks in a pan, on a teapot, in the oven, microwave, double boiler, slow cooker, dishwasher
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Step 7
Boil the washed covers in a small saucepan for about 10 minutes. Put the lady and a funnel for jam (2-3 minutes before the capacity of the lids).
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Step 8
In a small bowl, combine the deferred sugar and Zhelfix, mix thoroughly.
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Step 9
Remove the foam after boiling the berry. The foam stands out little, but it still needs to be removed as much as possible using a spoon-flair. After about 2-3 minutes, the foam will become noticeably less or it will completely disappear. After that, cook the cherry jam for another 5-7 minutes, stirring constantly.
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Step 10
Remove the covers from the pan and put on a clean plate while the jam is cooked.
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Step 11
Add a mixture of Zhelfix and sugar to a practically ready -made jam from cherry, mixing thoroughly. Cook 2.5-3 minutes after boiling, stirring regularly.
Tip: Walk carefully with a spatula along the bottom and sides of the pan, so that nothing sticks.
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Step 12
Remove the banks from the oven using protective mittens. Remove the finished jam from the stove and pour it into banks using a funnel with a wide neck. So that the banks do not crack, pour first by a quarter of the jam into one, then into the other.
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Step 13
Fill in cherry jam both banks to the very neck. At first it will be very liquid, but after a while it completely thickens.
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Step 14
Take the lid with clean hands, shake off a couple of times from the remains of water and attach to the bank. Twist thoroughly, turn over and listen to whether the lid hisses. You can put on a towel for 1-2 minutes.
Then the jars should be turned upside down and leave to cool under a warm blanket or a terry towel.
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Step 15
A thick cherry jam without bones can be tasted the very next day. I specifically left a small bowl to show what a thick and beautiful consistency turned out. And after 1-2 months of insisting, it will become even more fragrant and tastier, like most jams and jams with Zhelfix!
Bon appetit!
📌 And if you like jam and jam, look at our selection! There you will find Proven jam recipes From strawberries, grapes, figs and other berries and fruits. With photos, step -by -step instructions and storage tips — so that the winter is tasty!
