Cherry jam for winter
Composition / ingredients
50
Servings:
Cooking method
Cherries are better to take ripe, juicy, strong, delicious. Sort the berries, wash, dry and remove the bones from them.
Put the cherries in a saucepan, cover with water and bring to a boil. Cook them for 5-10 minutes on low heat until they become soft. Then cool and rub the berries through a sieve.
Add sugar to the cherry puree, mix and put on the stove. Bring to a boil and cook over low heat, not forgetting to stir, for 2-3 hours (until the spatula begins to leave a trace on the surface of the future jam).
Turn up the heat and cook the contents of the pan for 3 minutes, constantly stirring. Place the hot jam in sterilized jars, roll up the lids, let cool in a warm place.
Jam is best kept cool. Enjoy your appetite!
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
- Water - 0 kcal/100g
