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We are in the season when we fill our pantry with goodies, because winter is long and it is good to have everything. These days I received some country cherries, and it was a shame not to make anything good out of them. I said that I make fewer compotes because there are enough more, all I have to do is make a jam. And the sweet one came out! A wonder! Run to the market because there are still cherries and make some jars too.
- 3.2 kg cherries
- 1,250 gr sugar
- small jars of 400 gr
Servings: 5
Preparation time: over 120 minutes
RECIPE PREPARATION Cherry jam:
We wash the jars well with hot water, as well as the lids, and we drain them on a clean towel, face down.
We wash the cherries well, well under a stream of cold water.
Remove the tails and remove the seeds.
We put the cleaned cherries in a pot of tuci, we add the sugar and we let them stay cold for about an hour.
We put the pot on the fire, at the beginning we give the fire a little bigger, and when it starts to boil, we adjust the fire to medium-to small.
We take the foam that forms on top with a paddle.
Stir occasionally, lightly, so as not to crush the cherries.
After about an hour and a half, we take a little jam on a plate.
Let it cool, then push a little with the back of a teaspoon.
If a kind of wrinkles form, it means that the jam is ready.
Close the stove and put the hot jam in jars.
We screw them well and wrap the jars in a blanket until the next day, when we take them cold.
Early autumn is a time of change. I hope it does not leave this blog aside.
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