Spicy cherry confiture
Category: Blanks
Ingredients
Cherry 1 kg
Apples 1 kg
Unpeeled lemon 1 pc.
Red wine 750 ml
Cinnamon 1 stick
Carnation 8 pcs.
Almond plates / petals 60 g
Apple juice 500 ml
Sugar 1.25 kg
Cooking method

1. Remove the pits from the cherries and add the berries to the saucepan. Peel the apples, cut the core, cut into slices and pour into the saucepan too, and put the apple peel in a saucepan.
2. Squeeze the lemon into the fruit mixture. Chop the zest and put it there, pour the wine, add cloves and a cinnamon stick. Then bring the mixture to a boil and reduce heat.
3. Close the saucepan and cook the apple peel for 1 hour. Add nuts to the cherry and apple mixture, then pour in the apple juice. Pass the apple peelings through a sieve and add the resulting mass to the total fruit mass. Try to squeeze as much gruel as possible through a sieve.
4. Bring the mass to a boil, reduce heat, cover the pan. Cook for about 20 minutes, then add sugar and stir to dissolve completely. The mass should be cooked for some time over high heat, until it thickens.
5. Skim the jelly and fill the jars. Replace with airtight caps immediately.

Spicy cherry confitureChocolate cupcake with cherry
(Zhivchik)
Spicy cherry confitureSteamed dumplings with cherries
(fronya40)
Spicy cherry confitureCherry pie quick
(Omela)
Spicy cherry confitureTruffle cakes with cherries
(natapit)
Spicy cherry confitureChocolate tartlets with cherries in jelly and cottage cheese cream (in a pizza maker)
(Podmosvichka)
Spicy cherry confitureSugar charlotte with cherries
(Mila1)
Spicy cherry confitureChocolate glazed sweets with "Dahlia" cherry truffle filling
(Alexandra)
Spicy cherry confiture"Gifts" casserole with cherries and sweets
(L-olga)
Spicy cherry confiturePink katyk on cherry twigs (fermented with fresh beetroot)
(Rada-dms)
Spicy cherry confitureChocolate bandt cake with cherry cheesecake
(L-olga)
RybkA
Crochet, you have ideas - a well! I'm already delicious! But it will be difficult to do for our region: the cherries are already passing, and there are no normal apples yet, only imported
Lisss's
Crochet, here is a recipe !!! I will do it !!! thank you !!!!
Lisss's
Tiny, something is not so rosy with my cherry jam, as with apricot jam, it didn’t gel at all, it was liquid, although I cooked it for a long time, and the pan was already thick with cherries and apples.

it tastes great, very interesting with spices

Crochet, what would you advise on how to save the confiture? maybe pour it back into the pan and bang the pectin, but digest it?

Or do you think it might have influenced that it was closed with lids while it was still hot?
Crochet
Lisss'spoints
Oops ... this is the number ... it's a pity ...Lisss'spoints, and my consistency was in complete order ... the cherry itself does not gel well, but here apples, apple juice and lemon rich in pectin help her ... And you did not try to put the jar in the refrigerator, well, for the sake of interest, we can to ... grab in the cold?
Lisss'sa point, well, if not at all, then, of course, digest it with pectin-business, I myself not so long ago digested / boiled orange jam, anything happens - what else can you say ...
Lisss's
Tiny, don't worry, it's delicious in any way! and we will bring the form to mind, where will he go from us

I do not have time to report - in general, I digested it with pectin. and here the jams that were poured into jars and closed with lids hot were not without surprises - they are still watery, a snake (I already hid one jar in the refrigerator) and the rest, half a jar, was left to cool without a lid - and it became a real jelly! !! jelly like in a store !!!

Tiny, what do you think, can they be, like apricot - leave to cool, and then lids?
Crochet
Quote: Lisss's

Tiny, what do you think, can they be, like apricot - leave to cool, and then lids?
Lisss'spoints
In general, I do this, I already wrote about it in one of the topics (now I don’t remember where), that is, I pour hot confiture / spread it out in jars, cover it with a napkin and leave it on the kitchen table until it cools completely and only then under the cover.
Lisss's
Well, I’m an obedient girl, I did everything according to the recipe ...

Quote: Krosh

5.Skim the jelly and fill the jars. Replace with airtight caps immediately.
Sonia's mom
Tiny, I was very interested in this recipe, but I had more questions than the recipe itself. Explain to the darkness, on your fingers, please.
1. In our family, so to speak, non-drinkers and children, does alcohol evaporate completely? And what kind of wine do you need - sweet, dry?
2. No vanilla sticks, can they be replaced with vanilla sugar and in what quantity?
3. Crushed almond petals or shove whole?
4. You write: "Close the saucepan and cook the apple peel for 1 hour."
Without liquid? Will the peel not burn?
5. So when to close the lids ?!
6. How much jam is made from these products?
7. Can't you stuff everything into HP at once and walk boldly ?!
8. Forgive me, friend, nausea, this is the first time I'm doing blanks

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers