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I really wanted to make a few jars of this delicious jam, before going on vacation and that's just for fear that I won't find cherries when I return. And I did it !
Please serve, and no preservatives!
- 2,200g washed and pitted cherries
- 2,200g sugar
- ½ lemon, just juice
- 7 375g jars with lid / sterilized
Preparation time: over 120 minutes
RECIPE PREPARATION Cherry jam:
I washed and took out the cherries, then put them in a well-washed pot. Over the cherries, I added the sugar, mixed them well, put the lid on and left them in the fridge in the evening until morning. The next day I mixed them and put them to boil in the oven, without a lid, for 2 hours. In the last 15 minutes of cooking, I added the lemon juice, then I put it so hot in jars. I put a piece of wet cellophane on each jar and screwed the lid well. I kept the jars with the lid down for about 15 ', after which I turned them over and let them cool, without putting them in sterilized beds.
When they cooled, I beautified and labeled them, after which I placed them nicely on the shelf in the pantry.
Wild cherry jam
Anisoara67 sent a delicious recipe for Wild Cherry Jam.
Wild cherries ripen in July and are very small and have a fragrant, bitter taste. They are found in forests, in wilder places and are very difficult to harvest because on the branch they are caught in bunches of several tails but only 2 or 3 are ripe, the rest are being ripened.
Ingredients Wild cherry jam
a deep plate of wild cherries, without seeds, the same plate with sugar, the juice of 1/2 lemon
Preparation Wild cherry jam
Peel the cherries, wash them, drain them with the help of a hair clip, remove the seeds.
Pour the sugar and leave for approx. an hour to leave its fruit a little juice, then put it on the fire, first quickly, until it boils, then turn on the heat slowly, chewing lightly with a wooden spoon. Bring to the boil until it drops by two fingers, frothing with a whisk as many times as needed. When it starts to set, add the lemon juice. The sample is made on a plate with a few drops of jam, if it is made, it is not spread on the plate.
Put the hot jam in clean glass jars with airtight lids, then cover with a thick towel and leave to cool freely, even day and night, then store in cellars or closets.