Sweet cherry is a juicy, sweet berry that first appears on our tables after a long winter.
Cherry berries contain many beneficial substances and vitamins that have a beneficial effect on the skin, normalize the liver and kidneys, and also help to cope with depression.
Cherry jam with lemon is not only a tasty treat, but also healthy.
The main thing is to cook it correctly in order to preserve all the vitamins.
Cherry jam with lemon - the basic principles of preparation
Compotes, jams, jam, and, of course, jam are made from cherries. It is prepared from white, yellow, red and black cherries.
To make cherry jam with lemon, use a copper basin or stainless steel utensils. Cooking jam in aluminum utensils is not recommended, as utensils can oxidize, which will adversely affect the taste of the finished product.
The collected cherries are poured with cold water and left for several hours to wash away all the garbage from the berries. Then it is thoroughly washed, tipped and tails torn.
If you notice that there are wormy berries, soak the cherries for 15 minutes in a weak solution of salt, and then rinse.
Bones of cherries are taken out with a special machine or pin. Prepared berries are put in a basin, covered with sugar and mixed. As soon as the berry starts juice, put the pelvis on a slow fire.
Peel the lemon, cutting off the white part, and finely chop it. Slices of lemon are added to the bowl with boiling berries, mixed and brought to a boil. Then boil for five minutes, stirring continuously. The pelvis is removed from the heat, the lemon slices are removed, covered with a clean cloth and left to rest.
After boiling the jam again, it is packaged in a sterile dry glass container and hermetically sealed.
You can make the taste of jam even more interesting if you add vanilla or walnuts to it.
Recipe 1. Cherry jam with a stone and lemon
Ingredients
kilogram of sugar;
two medium lemons;
sweet cherry - a kilogram.
Cooking method
1. Soak the sweet cherry in cold water for several hours. Then we thoroughly wash the berries, remove the damaged fruits and pick the tails.
2. Put the berries in a copper basin and cover with sugar. Using a sharp knife or a fine grater, remove the zest from the lemon and squeeze the juice out of it. Zest and juice are added to the sweet cherries. Mix.
3. Put the basin on a small fire and cook, stirring constantly, until juice stands out. If there is little liquid, and sugar sticks to the walls, pour a glass of boiled water. Cook jam from boiling for five minutes. Then remove the jam basin from the heat, cover with a towel and leave for six hours.
4. After the allotted time, we send the basin again to the fire and cook for five minutes from the moment of boiling. Leave for six hours, covering with a towel, and repeat the procedure again.
5. We lay out the hot jam in sterile dry half-liter jars and roll hermetically. We completely cool it and send it to the basement for storage.
Recipe 2. Pitted sweet cherry jam with lemon
Ingredients
sweet cherry - a kilogram;
large lemon;
kilogram of sugar.
Cooking method
1. If wormy fruits are present in the cherries, soak it in a weak salt solution. Then wash the cherries thoroughly. Divide each berry into halves and remove the seeds.
2. Fold the prepared cherries in an enameled or copper basin, pouring the berries with sugar. Gently mix the mass and put the dishes on the fire.
3. Wash the lemon and cut into slices. Add it to the boiling mass of sweet cherry. Cook the jam, stirring constantly, until the required amount of juice is formed. Cook until the jam reaches the desired consistency.
4. Pack the prepared hot jam in half-liter sterile jars and immediately seal hermetically. Cool the workpiece completely.
Recipe 3. Cherry jam with lemon, nuts and cinnamon
Ingredients
sweet cherry - a kilogram;
cinnamon - 4 g;
large lemon;
200 g of walnuts;
granulated sugar - kilogram;
drinking water - 250 ml.
Cooking method
1. Carefully wash the cherry, sort it out, removing rotten berries and picking tails. We spread the berries on a linen towel and slightly dry them. We take out the seeds from the berries using a special device or pin.
2. We divide the walnut kernels into four parts. We put a piece of walnut in each berry so that it peeks slightly.
3. We put a pot of water on the fire. Pour granulated sugar and boil the syrup, from the moment of boiling, for about five minutes.
4. Remove the syrup from the fire and put the sweet cherry in it. Mix and cool completely.
5. We send a pan of berries to the fire, bring to a boil and boil for ten minutes. Remove from heat and completely cool.
6. From the washed lemon, remove the zest and cinnamon with a sharp knife. Add it to the pan, mix and put on a slow fire. Cook from the moment of boiling, ten minutes, and lay out in sterile dry jars. We seal tightly with sterile caps.
Recipe 4. Cherry Jam with Lemon and Walnuts
Ingredients
a kilogram of cherries;
300 g of walnuts;
kilogram of granulated sugar;
lemon;
one and a half glasses of drinking water;
2 g vanilla.
Cooking method
1. We sort out the cherry, throw out the spoiled berries and pick the tails. We take out the bones from the cherry using a pin or hairpin. It is better not to use the removal machine, because it punches the berry through and through.
2. We cut walnuts into pieces the size of a sweet cherry stone. We put a piece of walnut in each berry.
3. Pour sugar into the pan and fill it with water. We put on the fire, and constantly stirring, bring to a boil. Remove the syrup from the heat. We spread the cherry in an enameled basin and pour it with sugar syrup. We leave the berry for three hours so that it is soaked in syrup.
4. We put the basin on the fire and cook the cherries on low heat until the berries become transparent. We do not allow intense boiling so that the berries do not boil. Ten minutes before the end of cooking, squeeze the lemon juice. After another five minutes, put the vanilla. Pour hot jam into prepared jars. Cork tightly and cool.
Recipe 5. Cherry Jam with Citric Acid
Ingredients
ripe cherries - a kilogram;
citric acid;
kilogram of sugar;
200 ml of drinking water;
vanillin.
Cooking method
1. We wash the cherry berries in several waters, cleaning them from the stalks.
2. Pour sugar into an enameled or copper basin and pour in drinking water. We put the bowl on the fire and cook, stirring constantly, for about five minutes from the moment of boiling.
3. Put the cherries in the syrup and keep on fire until the mass boils. Remove the foam with a slotted spoon. Turn off the fire and leave the berries for three hours, covering with a lid.
4. After three hours, turn on the fire again and let the berries boil. Cook for five minutes, and again leave for three hours.
5. The procedure is repeated for the third time, adding citric acid and vanillin. We lay out the finished jam in sterile half-liter jars and roll up.
Recipe 6. Amber cherry jam with lemon and mint
Ingredients
sprig of mint;
a kilogram of white cherries;
600 g of granulated sugar;
slices of lemon.
Cooking method
1. Rinse the cherry well under running water, sort and remove the tails. Put the berries on a linen towel and dry. Divide the cherries in half and remove the seeds. Put the halves of the berries in an enameled basin and sprinkle with sugar.
2. Stir the cherries with sugar and send the bowl to the fire. Cook the cherry jam in three steps, bringing to a boil, and boiling for five minutes.
3. Add a sprig of mint and washed lemons, sliced in circles, to the jam, boiling it three times. Put a bowl of cherries on fire for the fourth time and boil for five minutes from the moment of boiling.
4. Take out a sprig of mint and lemon slices. Pack hot jam in jars, having previously sterilized them. Seal the caps tightly and refrigerate.
Recipe 7. Black cherry jam with lemon
Ingredients
one lemon;
kilogram of granulated sugar;
1 kg of cherries.
Cooking method
1. We sort the berries of black cherries, remove the rotten fruits and pick the tails. We take out the seeds from the berries using a hairpin or pin. We shift the cherries into a copper basin, sprinkle with sugar and stand for an hour so that the berries let the juice flow.
2. We send the pelvis to a low fire, wait until the contents boil, and cook for seven minutes at a low boil, periodically removing the foam. We remove from the heat and leave for six hours, so that the cherry is soaked in syrup.
3. We put the basin for the second time on fire. Wash the lemon, wipe and cut into thin plates, removing all the bones. Put the lemon slices in the jam, and cook over low heat for about five minutes. Turn off the fire and leave for six hours.
4. For the third time, cook over low heat until the jam thickens. We spread the jam slightly cooled into jars and tightly roll the lids, after boiling them.
Recipe 8. Cherry Jam with Lemon and Vanilla
Ingredients
a kilogram of large red cherries;
a bag of vanilla sugar;
kilogram of sugar;
one and a half glasses of drinking water;
lemon.
Cooking method
1. Carefully sort out the sweet cherry, stripping it from the stalks and leaves. Wash and dry by laying on a linen towel. If the berries are too large, prick them in several places with a toothpick. We spread the prepared cherries in the basin.
2. Pour water into a saucepan, pour sugar and prepare syrup, constantly stirring with a wooden spatula. Pour the berries with syrup and leave them in a cooler place for three hours.
3. Put the container with berries on a low heat and cook, avoiding intense boiling, so that the berries remain intact. Cook until the cherries become transparent. Now add the lemon slices and vanilla sugar. We cook for another five minutes, and spread the jam hot in jars.
Cherry Jam with Lemon - Tips and Tricks
- Cook the jam in a bowl of copper or stainless steel, a volume of not more than five liters. In larger dishes, jam will turn out “mashed” and boiled.
- Wash the cherries in several waters. If there are insects, soak the berries in a weak solution of salt.
If you are making jam with a bone, prune the berries in several places with a needle or a toothpick so that they are better saturated with syrup.
