Frozen cherry jam
Composition / ingredients
1
Servings:
Cooking method
Pour the frozen cherries into a cooking dish (aluminum or copper basin for jam cooking), cover with sugar and leave overnight so that the cherry thawed and gave juice.
In the morning, put the cherry on medium heat, stir occasionally. If the remaining sugar has dissolved, increase the heat and bring to a boil. After boiling, remove from the heat and fall asleep with a pack of Gelefix 3: 1, stir well, put it on the fire again (now medium), boil, stirring and removing the foam, 3-5 minutes, reduce the heat to a minimum and put it in jars.
The jam turns out to be quite thick and at the same time tender, but in fact it is a five-minute jam.
Jam can be made from fresh cherries, after removing the seeds, but you can not cook immediately - the cherry must necessarily stand with sugar, otherwise the whitish color and compote taste are provided.
In the morning, put the cherry on medium heat, stir occasionally. If the remaining sugar has dissolved, increase the heat and bring to a boil. After boiling, remove from the heat and fall asleep with a pack of Gelefix 3: 1, stir well, put it on the fire again (now medium), boil, stirring and removing the foam, 3-5 minutes, reduce the heat to a minimum and put it in jars.
The jam turns out to be quite thick and at the same time tender, but in fact it is a five-minute jam.
Jam can be made from fresh cherries, after removing the seeds, but you can not cook immediately - the cherry must necessarily stand with sugar, otherwise the whitish color and compote taste are provided.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Sour cherry - 52 kcal/100g
- Sweet cherry - 64 kcal/100g
- Dried cherries - 292 kcal/100g
- Canned cherries - 61 kcal/100g
- Pectin - 336 kcal/100g
