Cherry raisin jam + bonus

[BONUS]

Cherry raisin jam + bonus

Category: Blanks

Ingredients
pitted cherry	2 Kg
sugar	~ 750 g

Cooking method

Wash the cherries and remove the seeds.

Transfer the cherries to a saucepan and cover with sugar (250 gr.) Cover with a towel, lid and leave overnight.

In the morning, with a slotted spoon, transfer a kilogram of berries to a saucepan with a thick bottom.

Sprinkle 50 gr. sugar and put on the smallest heat. Bring the sugar to complete dissolution, stirring the berries occasionally - this will take a few minutes.

Throw the berries on a strainer so that the resulting juice escapes. Place the berries in a saucepan again, sprinkle with 2 tbsp. l. sugar and back on fire until sugar dissolves.

After dissolving the sugar, fold the berries back onto a strainer, etc. Repeat the procedure 4-6 times, depending on the juiciness of the berries.

This is how the berries look after the fourth discarding in a colander.

And so in finished form. It took me six cycles because the cherry was very juicy.

We do the same with the next kilogram of cherries. And so on until all the cherry runs out.

Cool the berries, put them in containers and in the freezer. You can use such a berry in porridge, with cottage cheese, in baked goods, etc. You can just eat instead of sweets, it is like raisins, only with the taste and aroma of cherries.

BONUS After discarding the berries, a lot of syrup flows onto the strainer.

Combine the syrup with the juice that remained at the bottom of the saucepan, which was left with the berries overnight. Add 100-150 g per liter of liquid. sugar and a pinch of citric acid. Bring to a boil, let it boil for 5 minutes, skimming off the foam.

Pour the syrup hot into jars or bottles. Roll up and leave to cool, turning over onto the lid. From three kilograms of cherries, I got three containers of berries and a liter of syrup.

Note

Write longer, cook faster, and eat in one sitting.

[Tatyana1103]

Tatyana1103, Tatyana, for several years now I have been making dried cherries in almost the same way, according to this recipe. I was only guided by Tanya's recipe Admin, but not strictly according to its proportions. But I always dried cherries on the dryer and only then put them in bags and kept them in the freezer. In your recipe for me, a very valuable piece of advice to send to the freezer immediately after the syrup. I will definitely try, but only next season. This year, in June, the cherry has already departed. The remaining syrup is also poured into jars and used for various purposes. Only I'm lim. to-that I do not add. And what does it give? After all, the cherry itself gives acid.

[Nelya]

Nelya, it’s very nice that you didn’t think that I would surprise you with something. I’ll be very glad if the recipe comes in handy. It’s a pity that we have cherries when you are already leaving

Only I'm lim. to-that I do not add. And what does it give? After all, the cherry itself gives acid.

It is a preservative and flavor enhancer, as well as retains a brighter syrup color.

Tanya, what are you? There are so many things that can surprise me. I'm not that know-it-all, but on the contrary, I am very conservative.
in cooking. Gone are the days when I was always trying to cook something new. Now my husband and I are left alone, but he is picky in food, and there are only dishes that are familiar to him.
Just dried cherries suit me very much, but to dry them you need to turn on the dryer. And since electricity has risen in price, I try to use it to a minimum. Therefore, your recipe for me is just a godsend! I will definitely try, just not to forget for a year.

I will definitely try, just not to forget for a year.

Nelya, try it, I think she will pleasantly surprise you. Personally, I really like it. In the freezer, the cherry does not freeze until it is oak, and after you take it out, the berry quickly leaves. I really like this kind of cherry in milk porridge, also in hot porridge the berry increases in volume, so that very little cherries are needed on a plate of porridge. As I began to make "cherry raisins", mine stopped eating cherry jam from the word "absolutely"