SAEDNEWS: Summer is the season for making delicious and colorful homemade jams. One of the most tasty and beloved jams is cherry jam, which can be enjoyed for breakfast or used in preparing desserts and pastries.
According to SAEDNEWS, Many of you may have wondered how to make cherry jam. In the following, we will show you how to prepare it. For making cherry jam, it is better to use fresh and healthy cherries.
Pitted yellow cherries: 1250 grams
Sugar: 1 kilogram
To prepare white cherry jam, first wash the cherries and remove their stems and pits. Be careful not to crush the cherries, as this will affect the appearance of your jam.
Place the sugar and cherries in layers inside an enamel pot, cover it, and leave it in the refrigerator for 7–8 hours. After this time, put the pot on the stove and let it boil. If it does not release enough juice, add half a small glass of water. If the cherries have released enough juice, there is no need to add water. Remove the foam from the surface so that your jam becomes clear and beautifully colored.
Let the heat remain moderately high until the jam thickens. Then take a small amount of syrup and allow it to cool. If the syrup becomes thick after cooling, turn off the heat. The jam syrup will become thicker once it cools completely.
After the cherry jam has cooled, transfer it into a clean and dry container or glass jar. Close the lid tightly and store it in the refrigerator.
Red or black cherries: 1 kilogram
Sugar: 750 grams
Vanilla: Half a teaspoon
Fresh lemon juice or citric acid: 1 tablespoon
To prepare cherry jam, first remove the stems from the cherries and wash them thoroughly. Remove the cherry pits in the same way as sour cherries. If you prefer and your cherries are large, you can cut them in half and remove the pits.
Then, preferably in an enamel pot, place the cherries and sugar in layers. Cover the pot and keep it in the refrigerator for 12 to 24 hours until the cherries release their juice.
After this time, place the pot over heat and bring it to a boil. Once it starts boiling, reduce the heat and allow the jam to cook gently until it is ready. During this process, remove the foam from the surface so that your cherry jam keeps its beautiful color.
When the jam becomes thick, turn off the heat and add vanilla and lemon juice or citric acid to help prevent the jam from crystallizing. Let the jam cool in the pot without covering it. If you put the lid on, steam will form and may cause the jam to become moldy.
After it has cooled completely, transfer the jam into clean and dry glass jars, close the lids tightly, and store them in the refrigerator.
The preparation method for cherry jam and sour cherry jam is almost the same; the only difference is the amount of sugar used. Since cherries are naturally sweet, they require less sugar.
Be careful not to boil the jam for too long, as this can affect its color and make it less appealing.
If you use too little sugar, or if the jam does not reach the proper consistency or is not fully cooked, it may become moldy.
If the jam syrup boils for too long or does not contain enough sweetness, the jam may crystallize. To fix this issue, add a little boiling water and some lemon juice to the jam and let it boil again.
To check whether the jam has reached the right consistency, pour a small amount of syrup into a spoon. If the syrup does not quickly run off the spoon after cooling, it means the syrup has reached the proper thickness.
