Cherry Povidlo (Thick Cherry Jam) for Winter
A gorgeous treat made from summery, sun-ripened cherries — enjoy it all winter! A good recipe for cherry povidlo: it comes out sweet but with a characteristic cherry tartness, a deeply rich flavor, and a smooth, tender texture. This batch yields about 5 pint (0.5 L) jars.
Marikusya
Recipe author
Cherry Povidlo (Thick Cherry Jam) for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 1 %
1 g
Fats 1 %
1 g
Carbohydrates 97 %
68 g
168 kcal
GI:
51
/
0
/
49
- It's best to use ripe, juicy, firm, flavorful cherries. Pick over the cherries, wash and dry them, and remove the pits. Put the cherries in a pot, cover with water, and bring to a boil. Cook them 5–10 minutes over low heat until soft. Then cool them and press them through a sieve. Add the sugar to the cherry purée, stir, and set it on the stove. Bring to a boil and cook over low heat, stirring all the while, for 2–3 hours (until a spoon drawn across the surface leaves a trail). Raise the heat and cook for 3 minutes, stirring constantly. Spoon the hot povidlo into sterilized jars, seal with lids, and let it cool in a warm spot. Store the povidlo somewhere cool. Enjoy!
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
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