Yellow cherry jam

Category: Blanks
Yellow cherry jam

Ingredients

Sugar 2.5KG
Sweet cherry yellow 3-3.5 kg
Lemon 2 pcs
Red currants handful

Cooking method

  • Wash the cherries, remove seeds, cover with sugar. When the cherries let the juice go, put on a low heat and bring to a boil. Leave until it cools down (I left it overnight).
  • Finely grate the zest of the lemons, remove the white rind from them. Cut the lemons into slices and add to the cherries along with the zest and currants. Boil. Pour boiling jam into sterilized jars.

Note

This year I have a lot of yellow cherries (even too many). I looked for blanks from cherries on the forum ... and did not find anything
Just this:
Quote: matroskin_kot

White cherry jam is the most favorite of my childhood ... Grandma, it seems, (although, I don't remember exactly), added a drop of citric acid and vanillin just a little. it was delicious, very ...
So cherry jam is cooked, and girls from Ukraine are cooked, and it's delicious. Why did it pass me by?
I had to use the services of the CCC (a neighbor told her neighbor). It turned out that everyone (except me) cooks yellow cherry jam, along with cherries in their own juice. A neighbor suggested the amount of sugar, advised to add currants for color and lemon for acid ...
The result is a delicious and very beautiful jam. Next year I will cook more.




CHERRY - bird cherries, the fruits of the tree of the same name are 6-8 m high, with a broad-pyramidal crown, oblong-ovoid shiny leaves and white flowers in an umbrella-shaped inflorescence. Drupes are large, weighing 3.5-5 g, depending on the variety, they are from light yellow to dark red, first with a dense cartilaginous, then delicate watery pulp consistency, a pleasant sweet taste. Grown in the south of Europe, in the countries of Asia Minor and Central Asia; in the former USSR - in Ukraine, in Moldova, in the Caucasus, in the Central Asian republics. Cherry is of great importance for nutrition, as it ripens earlier than other fruits, opening the fruit season. It contains: up to 11% sugars (mainly glucose), organic acids (0.6%, mainly malic acid), mineral salts, 15 mg% vitamin C, carotene, B vitamins, flavonoids. Sweet cherry is useful for everyone, but it is especially indicated for anemia, cardiovascular diseases, metabolic diseases (gout, urolithiasis). Early varieties of sweet cherries are consumed mainly fresh. For use on the spot, ripe cherries are harvested, and those intended for long-distance transportation are removed from the tree 3-5 days before full maturity. When picking, the cherries must be removed together with the stalk, since otherwise it is damaged (juice flows out) and quickly deteriorates. At home, cherries can be used for drying, cooking jam, compote, jelly. Sweet cherry is a perishable product; under normal conditions it is stored for up to 5 days; at 0 ° C and 85-90% relative humidity, it can be stored for up to 20 days.

The best table varieties: Aprilka, Gedelfinger, Zhabule, Krasa Kubani; varieties for canning: early - Bakhor, Valery Chkalov, Cassini early, medium - Bagration, Dybera black, Melitopol black, Francis (Franz Joseph) and others, late - Exhibition, Drogana yellow, Nectar, etc.

lunova-moskalenko
Quote: Olyapatata


Yellow cherry jam

This year I have a lot of yellow cherries (even too many). I looked for blanks from cherries on the forum ... and did not find anything
Only this: So cherry jam is made, and girls from Ukraine are cooking, and it's delicious. Why did it pass me by?
I had to use the services of the CCC (a neighbor told her neighbor). It turned out that everyone (except me) cooks yellow cherry jam, along with cherries in their own juice. A neighbor suggested the amount of sugar, advised to add currants for color and lemon for acid ...
The result is a delicious and very beautiful jam. Next year I will cook more.
You are lucky. yellow cherry in large quantities. When I can afford it, I always cook it, but I have never done it with a handful of currants. Indeed, it is so delicious. I always have it yellowish, transparent. True, sometimes I deliberately take a little cherry that is not red and not yellow, this is probably pink, and then it turns out to be similar to yours in color. And we also love with a bone to savor on long winter evenings. Thank you for showing us the new currant recipe.
Olyapatata
I have a large yellow cherry tree in my dacha. But she is very moody, and it is not possible to harvest a good harvest every year. Usually just eat, or eat to the full
I'm glad that I liked the recipe
N @ dezhd @
Oh, girls from Ukraine, you are lucky to have both yellow and red cherries ... And here in the Urals we can only dream of such cherries. And the jam should really be tasty and smell like lemon. I smell the smell through the monitor. I want cherry jam, probably tomorrow I'll sink into the market, even buy a red one
Irina Dolars
And there is nothing to tease with sweets, yes, even with a lemon! ()
I love cherries so much! And we have it expensive
lunova-moskalenko
The girls won't believe it. In our country, it has not dropped below 20 UAH. For jam, it comes out gold.
Olyapatata
And no one teases I share. Help yourself to your health !!!
Caramia
Quote: nvk

The girls won't believe it. In our country, it has not dropped below 20 UAH. For jam, it comes out gold.

Well, no fig wow I'm here with us spat she swore that for 15 UAH. and not a penny less ... and the "singing" jam turns out ... This year we will be without cherry jam

And from the white cherry, the jam is super super
barbariscka
Olyapatata And you can also put a nut in each sweet cherry, this is generally a super jam ... But there is a lot of fuss.
N @ dezhd @
Quote: barbariscka

Olyapatata And you can also put a nut in each sweet cherry, this is generally a super jam ... But there is a lot of fuss.

Mom dear, also nuts, how delicious! So tasty. And in the bookmarks, just in case, I'll take the recipe, suddenly the opportunity to appear somewhere to get a thread of yellow cherries.
Venka
Girls! Today I cooked for the first time cherry jam, it turned out to be somehow thin, so it should be? The syrup is completely water-to-water, there is no stickiness at all. Cooked like a five-minute, boil - boil a little, set aside, etc. Can it be wrong?
Olyapatata
That's right, the syrup is liquid enough. In banaks it thickens a little, but not much.

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