Five-Minute Cherry Jam for Canning
The bright flavor of cherry jam brings a little joy to the cold season! My cellar holds a whole shelf of cherry jam, because it's our family's favorite. But however much I put up, it still runs out fairly fast — by the time New Year's rolls around, only a little is left. I make it several different ways, but the very best is the five-minute jam: the flavor stays rich and the nutrients are preserved.
Aliyah
Recipe author
Five-Minute Cherry Jam for Canning
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 %
75 g
212 kcal
GI:
39
/
0
/
61
- Sort and wash the cherries. 2. Pour the water into a pot, add the sugar, set over medium heat, and stir until the sugar dissolves completely. 3. Add the cherries to the syrup, bring to a boil, then lower the heat and hold it there for 5 minutes. 4. Take the pot off the heat and let the jam cool completely. 5. Set it back over the heat, bring to a boil, cook for another 5 minutes, and cool again. 6. Repeat a third time, then ladle the finished jam, still hot, into sterilized jars and seal with lids. Once the jam has cooled, move it to a cool spot for storage. Enjoy!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Sour cherries - 52 kcal/100g
- Sweet cherries - 64 kcal/100g
- Dried cherries - 292 kcal/100g
- Canned cherries - 61 kcal/100g
- Water - 0 kcal/100g
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