Pitted cherry jam in syrup. Cherry jam for the winter without seeds. Fried cherry jam

Risotto does not take long to prepare - 25-30 minutes, but at the same time requires close attention. In order for everything to work out correctly, you won’t be able to evade the stove during the cooking process - you need to constantly look into the pan, monitor the amount of liquid and carefully stir the contents. If you are not lazy, you can enjoy the great taste of real Italian risotto!

In the Middle Ages in Italy they began to prepare the famous Italian dish risotto. Its main component is rice. The varieties were grown as round- and medium-grain, they did not require a large amount of water.

“If you want to know the secret of real risotto, first remember the spell: arborio, vialone nano, carnaroli,” Italian chefs strongly recommend. The advice, I must say, is extremely useful: after all, all these unfamiliar words are the names of medium-grain varieties of rice, which during the cooking process acquire a velvety structure and a delicate creamy taste.

The most common variety is the Arborio variety. These are the grains that are needed for risotto. His name comes from the name of one of the cities in the province of Vercelli in the north-west of the country. In the wide translucent grain of Arborio rice, you can see the opaque core of the grain. When cooked, this rice acquires a creamy appearance and absorbs the taste and aroma of other components of the dish. Arborio rice is very soft and easy to overcook, so experts recommend removing the dish from the heat until the rice is completely cooked - then the rice will cook on its own in a few minutes, but the grains will retain their shape.

Risotto is prepared with seafood, vegetables, hot pepper, meat, often chicken, with herbs, ham, mushrooms. The dish is seasoned with basil, saffron, parmesan and served with dry wine, which is also added to the risotto.

To cook delicious risotto, you don’t have to be Italian; it’s important to know a few rules.

First- proper frying of rice in oil, second- gradually adding liquid and wine, and third- constant stirring with a paddle, as well as compliance with all cooking technologies.

Basic risotto recipe (classic)

Ingredients:

chicken breast or beef on the bone (for broth) 700 g (broth for this recipe you should prepare a little more than a liter)
1.5 cups arborio rice
2-3 tbsp. l. olive oil
1 thin glass of dry white wine
3-4 tbsp. l. 10% cream
1 onion (large)
Parmigiano cheese 70 g
salt, white ground pepper
1-2 tsp. lemon juice

Cooking method:

Boil the broth, strain, leave on the stove. While the broth is warm, start preparing the risotto.
Heat olive oil in a large non-stick frying pan, fry chopped onion in it until translucent, add rice. Mix well and fry for 2 minutes.

When the rice has absorbed the wine, add a little broth and lemon juice. Stir. Next, add the broth in parts: if it is absorbed into the rice, add it, if it is absorbed, add it, and so on for 15 minutes.

Turn off the stove, let the risotto stand for 3 minutes on a warm stove (for the grains to fully ripen), add cream, sprinkle with Parmigiano, place on a plate and serve after a minute.

Seafood, vegetables, mushrooms, herbs are used as additional ingredients.

So, for cooking:

fish risotto and seafood we need broth made from fish. Fish, shrimp and mussels are added 10 minutes before the rice is ready.
vegetable risotto (zucchini, broccoli). Zucchini is cut into cubes, broccoli is divided into small inflorescences. Vegetables are fried in oil and added at the very end, 3-4 minutes before readiness.
mushroom risotto the same thing, mushrooms (usually boletus, but champignons can be used) are fried in oil and added at the end.
green risotto (parsley, basil) . Parsley is chopped and added along with cheese and basil.
pink risotto (with tomatoes). At the end, diced tomatoes are added and sprinkled with basil. Finely chopped Bell pepper(different colors).
chicken risotto You can use boiled meat (from broth), but the tastiest thing is to add chicken breast fried separately in butter to the risotto. It should be added halfway through the cooking process.

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Rice is one of the few grains that is the national food in most countries of the world. So Italian cuisine did not ignore this miracle product. Risotto is a rice dish cooked in broth. It is common in all regions of the republic, but it is still given greater preference in the north of the country. At home, it is usually served first before the main dish. The huge variety of types of risotto makes it an attractive target for both restaurant and home cooks. Our article is a relaxed guide to the world where rice rules.

The history of risotto is naturally connected with the history of rice in Italy. The cereal was first brought to the country by the Arabs in the Middle Ages. Humidity coming from Mediterranean Sea, was ideal for growing this crop.

The popularity of rice grew, but mainly among the wealthy population due to the exorbitant prices of the product. As soon as mass sales of cereals abroad began, its cost in the republic began to decline quite quickly. This has contributed to its presence in almost every home.

The first recipe for risotto supposedly dates back to 1809, when a young glassblower from Flanders, accustomed to using saffron as a pigment in his craft, added the spice to boiled rice at a wedding celebration.

As a dish with an established recipe, risotto was first mentioned in the book Trattato di cucina (Treatise on Cookery) in 1854. However, the question of who exactly invented the now traditional dish in Italy still remains open.

Rice varieties for cooking

To prepare risotto, round or short grain rice is usually used. Such varieties have the ability to absorb liquid and release starch. Therefore, they are stickier when cooked than long-grain cereals.

The main varieties of rice from which the dish is cooked in Italy are called: A Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, Vialone Nano.

Carnaroli, Maratelli and Vialone Nano are considered the best and most expensive options. Moreover, the first of them is less likely to be overcooked. And the latter cooks faster and absorbs seasonings better.

Types such as Roma and Baldo will not have the characteristic risotto creamy taste. They are considered to be better suited for soups and sweet rice desserts.

Varieties by region

Risotto is so versatile that almost every cook can boast of his own masterpiece. But there are varieties whose recipes do not need to be supplemented. They all have traditional names:

Risotto alla milanese is a dish born in. It is prepared in beef broth with beef bone marrow, lard and... Flavored and colored with saffron. We recommend reading the article.
Risotto al Barolo is a Piedmontese version of the dish. Made with the addition of red wine and Borlotti beans.
Risotto al nero di seppia is a dish specific to the region. It contains cuttlefish and its ink, which gives it a jet black color.

Risi e bisi is another representative of Veneto. This spring version of the preparation is more reminiscent of a thick soup and is usually served with a spoon rather than a fork. Young is added to it green pea and season.
Risotto alla zucca is a pumpkin dish with saffron and grated cheese.
Risotto alla pilota is a dish typical of Mantova. It is prepared with pork and...
Risotto ai funghi is a mushroom version of rice. It often contains porcini mushrooms, boletus mushrooms, summer mushrooms or champignons.

In Italy, the term risotto means not so much a rice dish as a special technology for its preparation. Therefore there are great amount its types.

Recipes

It is not possible to list all risotto recipes in one or even several articles. Not only all over the world, but even within the borders of Italy itself, no one will undertake to count their exact number. Therefore, in this article we have selected the most popular options.

Classical

Just as you can’t erase words from a song, so it is in recipes national dishes It's impossible to ignore the classics. For risotto, the Milanese version is traditional. This is what we will look at first.

Required ingredients:

Round grain rice – 320 g;
Meat broth – 1l;
Dry white wine – 100 ml;
Beef Bone marrow– 30 g;
Butter – 60 g;
Saffron stigmas (16 pcs.) or ground saffron (1 bag);
Onion – ½ piece;
Hard cheese (parmesan, grana padano) – 50 g;
Salt to taste.

It is unlikely that you will find prepared beef bone marrow on sale. But he's in sufficient quantity found in the femur and shin bones. It is easily separated from hard tissue using a narrow spoon.

If you do not have the opportunity to purchase any famous Italian hard cheese, then use domestic products (Gouda, Tilsiter, Russian).

So, first of all, we prepare the saffron in case of using stigmas. They need to be filled with 50 ml hot water and leave for 2 hours.
Next, in a frying pan with high sides, melt 30 g of butter and fry finely chopped onion and bone marrow in it. Add rice and fry until the grains become shiny. At this point, add white wine and let it evaporate over high heat.

Add some salt to taste, add hot broth in such an amount that it completely covers the rice. While cooking over medium heat, stir the cereal several times. If necessary, add broth.

A few minutes before readiness, add saffron infusion or powder. Mix thoroughly again.

Remove the pan from the heat and enrich the taste of the risotto with the remaining butter and grated cheese. Let cool for 5 minutes. Your Milanese risotto is ready to serve!

With mushrooms

Mushrooms are one of the most valuable gifts that Mother Earth gives us. No the best way to enjoy their taste than to cook risotto with porcini mushrooms. Its creamy, enveloping taste will not only pamper the family on weekdays, but will also be a wonderful addition to the holiday table.

Ingredients for mushroom risotto:

Round grain rice – 320 g;
Porcini mushrooms – 400 g;
Vegetable broth – 1 l;
Small onion – 1 pc.;
Garlic – 1 clove;
Butter – 30 g (+30 g for serving);
Olive oil – 2 tbsp. spoons;
Salt and ground black pepper to taste;
Hard cheese – 50 g;
Chopped parsley - 2 tbsp. spoons.

In the absence of porcini mushrooms, they are replaced with any available options. But it is worth remembering that only the “kings of the forest kingdom” will impart a bright mushroom aroma and a unique velvety taste to the dish.

First of all, prepare the vegetable broth. Boil coarsely chopped carrots, onions, and celery in about 2 liters of water for 1 hour (you can add a tomato and a pot of pepper). Strain and add salt to taste.

After preparing the broth, we deal with porcini mushrooms. Remove any remaining soil, if any, and wipe damp cloth. We wash the very dirty fungus under running water and collect the moisture with a dry towel. Next, cut the boletus lengthwise into slices 7-8 mm thick.

Heat olive oil in a frying pan and lightly fry the chopped garlic clove. Then increase the heat and add the mushrooms. Fry for 10 minutes until golden brown, add salt and pepper. Mushrooms prepared in this way will have a pleasant crunch in the main dish.

Meanwhile, peel and finely chop the onion. Melt the butter in a saucepan and add the onions. Simmer over low heat for 10-15 minutes, adding a spoonful of broth if necessary. When the onion softens, add the rice and fry for a couple of minutes.

Pour a ladle of broth over the completely coated cereal and cook over medium heat, stirring constantly. As absorption progresses, add a large number of liquids. We make sure that there are constant small boiling bubbles. When the rice is almost ready, as the Italians say “al dente,” add the mushrooms and wait another 5-7 minutes. Turn off the heat and add salt to taste.

Finally, season the risotto with coarsely grated cheese and the remaining butter, mix well. Before serving, garnish with chopped parsley.

Mushroom risotto is best eaten fresh. You can store it in the refrigerator in an airtight container for 1-2 days.

With seafood

Seafood risotto is a classic Italian dish that perfectly warms you up on cold days. At first glance, the recipe may seem quite complicated. In fact, it does not require special culinary skills. You just need to choose your seafood carefully. In our version, we used mussels, oysters, shrimp and squid. But the types of seafood can vary according to your taste.

Required ingredients:

Round grain rice – 320 g;
Mussels in shell – 1 kg;
Oysters – 1 kg;
Cleaned squid – 400 g;
Shrimp – 350 g;
Parsley – 1 bunch;
Garlic – 2 cloves;
Dry white wine – 200 ml;
Fish broth – 0.5 l;
Olive oil – 80 ml;
Onion – 1 pc.;
Celery – 1 pc.;
Carrots – 1 pc.;
Chili pepper – 1 pc.;
Salt and ground black pepper to taste.

Preparation of seafood consists of several stages:

We wash the peeled squids under running water and cut them into rings.
Separate the shrimp from their shells.
We wash the mussels under the tap, and soak the oysters in water overnight. Cook the first and second ones in different pans over high heat for 1-2 minutes until their shells open. Strain the broths into one container, and clean the shellfish and set aside until use.

When the preparation is completed, we move on to the main process. Chop carrots, celery, garlic and chili peppers and fry in 40 ml of olive oil. Add squid and pour in 100 ml of white wine. Simmer until soft.

At this time, in another pan, fry the chopped onion in the remaining oil over low heat. When the onion becomes transparent, add rice and mix thoroughly for 3-5 minutes. Add 100 ml of white wine. As soon as the wine is absorbed, we begin to gradually add the shellfish broth and leave to cook.

Add soft squids with shrimp and finely chopped parsley and cook for another 5 minutes. If necessary, add a couple of ladles of broth.

When the rice is almost ready, combine it with a mixture of squid and shrimp, mussels and oysters. Mix thoroughly, season with salt and pepper and turn off the heat. Let the dish rest for a few minutes under the lid. To serve, decorate the seafood risotto with fresh parsley.

With Chiken

Today, chicken meat is the most popular product in its category. Therefore, dishes with it are incredibly popular. We present to your attention a simple recipe for risotto with crispy chicken.

To prepare it you will need:

Round grain rice – 300 g;
Chicken breasts – 400 g;
Vegetable broth – 1 l;
Butter – 30 g;
Hard cheese – 40 g;
Olive oil – 60 g;
Paprika – 10 g;
Black olives – 40 g;
Salt to taste.

Fry the rice in a saucepan olive oil. When the cereal is completely covered with an oily film, season it with a pinch of salt. Add vegetable broth so that it covers the rice completely. During cooking, add liquid as needed.
While the rice is cooking, let's get busy chicken breast. Cut it into cubes with a side of about 2 cm. Fry in olive oil over high heat for a couple of minutes. We complete the treatment with a six-minute exposure in the oven at 200 degrees.

When the rice is ready, add butter and grated hard cheese. Mix thoroughly for about a minute.

To serve hot risotto, sprinkle with paprika, lay out pieces of chicken and black olives, cut in half. If desired, paprika can be replaced with saffron.

With vegetables

Risotto with vegetables is a healthy and nutritious, and at the same time also a very bright dish. It is simple and quick to prepare. Ideal in the summer. Vegetarians will also appreciate it.

Required components:

Round grain rice – 320 g;
Carrots – 100 g;
Yellow bell pepper(peeled) – 50 g;
Red bell pepper – 50 g;
Eggplants – 100 g;
Zucchini – 100 g;
Green peas – 50 g;
Cherry tomatoes – 150 g;
Celery – 1 pc.;
Onion – 1 pc.;
Butter – 20 g;
Olive oil – 180 ml;
Vegetable broth – 1 l;
Chopped parsley - 2 tbsp. spoons;
Hard cheese (grated) – 4 tbsp. spoons;
White wine – 40 ml;
Sugar – 1 tbsp. spoon;
Salt and black pepper to taste.

All vegetables for preparing risotto must be fresh, not frozen. The only exception is peas. This dish you can do it with any seasonal vegetables, depending on your preferences.

First of all, wash and chop the vegetables (except onions). It is necessary that everything be cut into small cubes of the same size (with a side of no more than 1 cm). Cut cherry tomatoes into halves and add a tablespoon of sugar. This will help them lose excess acidity.

Saute the chopped half of the onion in a saucepan with a mixture of oils (10 g butter and 3 tablespoons olive) over very low heat. To prevent it from burning, add a little broth. When the onion becomes transparent (after about 15 minutes), add chopped zucchini, eggplant, half a carrot, peas and bell pepper. Salt, pepper and simmer for 15 minutes. Vegetables should be soft, but not soggy.

In another pan, fry the remaining onion, celery and carrots in olive oil for 10 minutes. Then add rice and fry for a couple more minutes. Pour in white wine. When it has evaporated, add a ladle of broth and cook, stirring occasionally.

After absorbing the liquid, add ready-made vegetables to the rice and add salt and pepper. Pour in the broth again in portions and cook until the cereal is completely cooked. Mix everything with cherry tomatoes and turn off the heat.

While the risotto is still hot, add butter, grated cheese and parsley. Mix everything thoroughly and serve.

Calorie content and benefits

For example, the nutritional value 100 g of a classic dish is approximately 350 kcal and consists of:

Proteins – 14 g;
Fats – 13 g;
Carbohydrates – 44 g.

This amount of fat is about 40% of the recommended amount. daily norm For healthy person. In order to reduce lipid content, it is necessary to reduce the proportions of fatty components (butter, cheese, cream).

Despite all the calories, a medium-sized serving of risotto contains many valuable nutrients, especially if the dish is prepared with vegetables or seafood. The latter are distinguished by a large percentage of essential proteins and the presence of Omega-3 fatty acids, which reduce inflammatory processes in the body and improve the condition of the cardiovascular system.

Weight gain dietary fiber(vegetables) by using less short grain rice.
Replacing part of the grain with wild or brown rice, as well as cheese - low-fat cottage cheese, meat broth - vegetable.
Use fresh vegetables when serving the dish. An excellent companion to risotto is lettuce.
Reducing the portion eaten.

If you follow these simple tips, the national dish of Italy can become a traditional healthy dish on your table.

A short article about the giant of Italian cuisine has come to its logical conclusion. Cook with diligence, dare under any circumstances, do not be afraid to fantasize and remember: “The way to the heart of an Italian man lies through a well-prepared risotto!”

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Pyatiminutka jam made from pitted cherries is called Tsarsky for its unusual and rich taste. Despite the fact that the preparatory process takes a lot of time, it is wonderful because the preparation itself happens quite quickly. The recipe received this name because the aristocracy always served seedless sweets.

At the same time, the cherries were very heavily candied so that they were dense and not wrinkled. The knowledge of how to prepare such an unusual delicacy was carefully hidden by the chefs. But in the present, the recipe for the Tsar’s cherry sweetness has been revealed and is available to everyone.

Before you start cooking, you need to wash the berries and remove the seeds. Thawed versions from the supermarket will also be relevant. In this case, the already peeled cherries are thrown into a colander to drain the water formed during the freezing process. Fresh berry should not be broken or showing signs of rotting, otherwise it will cause the seamer to explode.

Ingredients:

pitted cherries – 4-5 kg;
sugar – 4-5 kg.

Preparation:

The candied berries are left in the kitchen for half an hour. In this case, it is better to cover the basin or pan with a towel to prevent dust and insects from getting into the food, which will immediately flock to the aroma of the delicacy.
The cherries are carefully mixed with a spatula so that most of undissolved sugar coated it on top. Then the cooking container is placed on the stove over high heat.
When the pitted cherry jam boils for five minutes, you need to turn the switch to low heat and boil it for exactly 5 minutes. In this case, you need to constantly stir it. This way it won't burn or escape from the container.
After letting the cherries brew for half an hour, you need to repeat the cooking procedure over low heat for 5 minutes. Then pour the finished product into jars and seal.
Ingredient in in this case only one is needed. But you will need to select two containers different sizes. A device for a steam bath is constructed from them. The larger one is filled with water and brought to a boil. The berries are poured into a smaller container and the released juice is poured into it.
The jam simmers in a steam bath for about 2.5-3 hours. At this time, the housewife can do other things, periodically returning to the brew, which requires stirring.
Then the pan is removed from the bath and covered with cling film or a towel.

Cherry jam with gooseberries

Very interesting recipe, which does not take much time, is obtained by combining the two healthy berries. Their combination will create pleasant taste, which will delight guests and loved ones.

Ingredients:

pitted cherries – 1 kg;
gooseberries – 1 kg;
granulated sugar – 2 kg.

Preparation:

Granulated sugar and gooseberries are crushed in a blender and simmered over low heat for 15 minutes.
Then the syrup is poured over the cherries and simmered for twenty minutes over low heat.
Hot jam is carefully placed in sterilized jars and screwed.

Jam “Five Minute”

Cherry jam “Pyatiminutka”

Before you start the cooking process, you need to thoroughly rinse the berries. Then remove the seeds with a pin or a special removal device. The cherries are weighed without pits.

Ingredients:

berry – 0.8 kg;
granulated sugar – 0.8 kg.

Preparation:

The first stage involves sprinkling the cherries with sugar. Then the berries are left for 5-8 hours. During this time, the base of the future jam will be covered maximum number juice This stage is the longest. There is no need to cover the container with a lid. It's better to use a towel.
The cherries are removed from the container and placed in a colander to drain the juice. Place the pan with the liquid on the stove over low heat until all the sugar crystals dissolve. The switch is then turned to high heat and the cherry syrup is brought to a boil. The foam is removed.
The switch on the stove is turned to low heat, the berries are poured into the container and simmered in boiling syrup for 5 minutes. It is important to remove all the foam that will begin to form in large quantities.
The stove is turned off, and the cherries are left to cool completely in a cool room. Then the pan is returned and the syrup is heated over high heat until it boils, and then simmered for 10 minutes on low.

The finished product is poured into jars pre-treated with soda or by thermal sterilization in a warm version. Then they should be turned upside down and left to cool.

Roasted cherry jam

You can not only cook pitted cherry jam for the winter, but also fry it in a regular frying pan according to a simple recipe. To do this, you will need to clean the thoroughly washed red berries from seeds and stems and start cooking.

Ingredients:

cherry – 0.6 kg;
granulated sugar – 0.6 kg.

Preparation:

Cherries and sugar are poured into a frying pan. The stove switch is switched to medium heat and the dishes warm up well.
Under influence high temperature the cherries will generously share their juice, and the granulated sugar will dissolve. Stirring the heated ingredients regularly and bring them to a boil.
The switch is turned to low fire. The cherries are boiled in syrup for 20-25 minutes. In this case, it is necessary to stir regularly and skim off the resulting foam with a slotted spoon. Turn it off.

The finished jam must be immediately poured into sterilized jars. This must be done slowly to avoid breaking the glass. It is best to choose containers with small capacity screw caps. Main secret frying is the speed of cooking and achieving maximum syrup thickness in short time. And cooking in small portions makes it richer and more delicious. Therefore, if you need to quickly process the berries, you can fry pitted cherry jam for the winter using a simple recipe.

Jam “Nut surprise”

If you are tired of the classic options and want to prepare an interesting and original delicacy, you can replace the cherry pits with nuts. The resulting sweetness will not only give good mood for the housewife and relatives during the cold season, but also replenishes the supply of vitamins in the body.

Ingredients:

cherry – 2 kg;
granulated sugar – 2 kg;
medium lemon – 2 pcs.;
peanuts – 600-800 g;
drinking water – 200 ml.

Preparation:

The peeled nuts are poured into a frying pan and fried. They can also be heated in the oven or cooked in microwave oven. The main thing is to ensure that the nuts acquire a pleasant taste and aroma.
Sugar is poured into a container and filled with water. Then simmer over low heat until all the pieces are dissolved and the liquid itself turns into a viscous yellowish syrup. When cooking, it is important to stir the granulated sugar at the first stage of cooking so that the crystals do not burn to the bottom.
The most difficult stage begins with stuffing the cherries. Your favorite nuts are inserted into the holes formed by removing the seeds. It is important to lay them in such a way that they do not fall out.
The sugar syrup has cooled down. Therefore, you can immediately carefully lower the prepared cherries into it. The switch is turned to high heat and the liquid is brought to a boil. The foam is removed and the container with the cherries is removed from the stove. It must be covered with a thick towel and left for 1.5 hours.
The cooking and settling procedure is repeated 4 more times. During this time, a large amount of foam will be released, which must be immediately removed with a slotted spoon. And cherry syrup will give maximum thickness. It is extremely important not to stir the berries in the container during cooking, as they may be damaged and the nuts may fall out. Since the cherries only need to be brought to a boil and then removed, they will not have time to burn.
Before bringing the liquid to a boil for the last time, you need to cut the lemon into two halves and strain the juice into the jam.
The finished product is carefully placed in hot jars and closed with lids. Simple and simple pitted cherry jam for the winter original recipe ready.

Some housewives prefer not to limit themselves to one type of nut and stuff cherries with several options at once. As a result, the use of ready-made jam turns into interesting competition, where everyone who tastes a cherry does not know which nut he will get. Often cherries are stuffed with pieces of pear, prunes, and dried apricots. The combination is amazing.

The sweet and sour aroma of pitted cherries, prepared using a special technology, is considered the most simple recipe jam among preparations for the winter. In the future, it can be served with tea, wrapped in pancakes, or used to decorate ice cream, jelly, or baked goods.

Ingredients:

cherry – 1.5 kg;
granulated sugar – 1.5 kg.

Preparation:

The jars must be rinsed thoroughly and allowed to dry on their own on a towel. Boil the lids in boiling water for 5 minutes.
The cherries are poured into jars ¼ full, then sprinkled with three tablespoons of sugar. By alternating berries and sand, the jar is filled to the very neck. Don't worry about too many cherries. This impression is deceptive, since during cooking it will release juice and settle a little.
A thick towel or sheet, folded several times, is placed in a large container. If you do not put a cloth on the bottom, the glass will burst under the influence of high temperature, and the jam will be spoiled. Jars filled with berries are placed on it and covered with lids. It is important not to twist them, but simply put them on top.
Water at room temperature is poured into the pan. At the same time, it is important that it does not fill it to the brim, but not reaching 4-5 centimeters to the edge. Then the container is placed on the stove and the switch is set to maximum heat. As soon as the water begins to gurgle, the switch is turned to minimum. The cherries simmer in the jar for 50-60 minutes.
After the time has elapsed, the stove turns off, the seamers are removed and cooled for 10 minutes. Then the lids are screwed on.

The finished product must be placed neck down and allowed to cool. room temperature. Then the jars can be moved to a place where other preparations are stored for the winter.

Cherry jam with citrus added in French style

The inventive French have learned to prepare not only interesting dishes, but also preparations. It was they who came up with the idea of combining pitted cherry jam with lemon for the winter, creating a simple recipe with citrus notes. Later, modern housewives began to cook the berry with orange, no longer fearing that the fruit would enhance the already bright sourness.

Ingredients:

berries – 1.1 kg;
granulated sugar – 1.1 kg;
lemon or orange - half of an average fruit.

Preparation:

Cherries are pitted and sprinkled with granulated sugar. Then leave for 2 hours, during which a large amount of liquid will be released. If possible, the cherries can be left to share their juice for a longer time.
Lemon is doused with boiling water and added to the container with berries in several stages. First, the peel is grated on a fine grater. It is important to rub until there is a white layer on all sides, and then stop. After all, the yellow part of the peel will add flavor, but the white part contains bitterness, which can ruin the taste of the jam. That's why inner part The skins must be removed with a knife. Then the lemon zest is ground through a sieve so that seeds and veins do not get into the cherries.
All ingredients are carefully mixed so that the integrity of the cherries is not damaged. The container is placed on high heat and the syrup is brought to a boil. The resulting foam is removed. The switch is then turned to low heat. And the mixture is boiled for 25-30 minutes.
The finished jam is removed from the stove and covered with a lid or cling film. It should be left in a cool room for 6-8 hours so that it settles and the cherries share their juice.
To give the jam additional thickness, you need to boil it again over low heat for 20-25 minutes. Then immediately pour into jars and screw.

The exclusivity of this version of pitted cherry jam for the winter according to a simple French recipe will be noticeable immediately. The aromatic syrup will do something incredible with cherries. Each cherry will be whole and beautiful, covered with a sweet film, and a set of vitamins will delight those who have a cold in winter.

Cherry jam

The combination of two such similar and at the same time different berries, rich useful vitamins that will support immunity during the cold season have always turned out to be interesting. In the past, it was cooked with honey syrup, because a gift from bees was in every home. Currently, this product has been replaced with granulated sugar, which is much cheaper and more accessible.

Ingredients:

cherry – 0.5 kg;
cherries – 0.5 kg;
granulated sugar – 0.7 kg.

Preparation:

Berries, peeled from hard cores, are placed in an enamel pan and sprinkled with sugar. Mix thoroughly with a spatula and leave for 3 hours.
The container with the workpiece is placed on the stove and simmered over low heat, waiting for the sugar to dissolve.
The switch is turned to high heat and the liquid is brought to a boil. Boil for 5 minutes, then leave to infuse for 2 hours. The procedure is repeated 4 times. In this case, the foam is removed and the jam is mixed with a spatula.
The finished jam is poured into jars while hot and sealed.

After allowing the seams to cool, you can transfer them to the pantry so that the winter delicacy can infuse and wait for its time.

All recipes with exclusive additives are prepared very quickly and easily. They do not require much time, and therefore are very popular among modern housewives. The ingredients can be very diverse.

Many cooks add red or black currants or citrus fruits to cherries. When adding fruit with high content Vitamin C, for example with lemon or orange, does not need to be sterilized. Just pour boiling water over them, just like the lids.

Cherry jam They call it “royal”; this dessert received such a high title due to its excellent taste, which no other berry can compare with. Cherry jam is prepared with or without pits; the second option is considered the highest quality and safest for health, since two years after preservation, toxins are released from the pits, which can be harmful to health.

The most delicious jam is obtained from southern varieties, as well as Shubinka, Turgenevka and Zakharyevskaya cherries; in order for the dessert to be aromatic, it is necessary to use dark burgundy berries, and the more saturated the color, the tastier dessert.

Cherry jam - preparing dishes

In order for the cherry jam to be tasty and to be stored for a long period, it is necessary to properly prepare the dishes. Usually jam is cooked in a stainless steel container or enamel bowl. The fact is that from the moment the berries are processed and filled with sugar before cooking, several hours pass; if during this period the cherries are allowed to stand in a container other than stainless steel, the jam will take on an unpleasant tint.

Glass jars should be sterilized before placing jam in them; this can be done in the microwave (pour 1/2 jar warm water and boil for 3 minutes), in the oven (put wet jars in a hot oven and open the door slightly), on the neck of a kettle or in another way.

Cherry jam - preparing berries

Berries for cherry jam also need to be processed. If the jam is seedless, you need to remove them using a special device; you can also use a regular pin, hairpin or metal feather. Of course, it is better to use special devices, in which case the berries will lose less juice.

If cherry jam is cooked with pits, each berry should be pierced with a needle, this is done so that the syrup penetrates into them faster. An alternative to this process is a minute blanching at a temperature of 90 degrees.

Pitted cherry jam

Ingredients:
- 1 kilogram of cherries;
- 1.2 kilograms of sugar.

Remove the seeds from the berries using special device or available means, place the berries in an enamel or stainless steel bowl, sprinkle with granulated sugar. Let the berries release their juice; it will take 2-3 hours for the syrup to appear. Place the berries and syrup in a stainless steel cooking bowl, add 1 glass of water and boil over low heat, gradually stirring with a spoon until the sugar is completely dissolved. Next, turn up the heat, bring the jam to a boil and remove from heat. A similar procedure (bringing to a boil and removing from heat) must be repeated several times, at the same time making sure that the cherries do not burn. The foam formed during the boiling process should be skimmed off. After the jam has cooled, it must be placed in glass jars, rolled up with lids and placed in a cool room.

Cherry jam with pits

Ingredients:
- 1 kilogram of cherries;
- 1/2 kilogram of sugar:
- 800 grams of water.

The secret of cooking delicious jam with seeds is how well the berries will be prepared for cooking. Whole cherries are slowly soaked in syrup; there is a risk that they will shrink and the jam will not be of high quality; at the same time, it is not recommended to cook them for a long time. How to find a compromise?

The fruits must be pricked with a pin, placed in a basin and not poured over, but filled with syrup made from 800 grams of water and 300 grams of sugar. Keep the cherries in the syrup for 3-4 hours, then bring to a boil and cook for 7-10 minutes. Next, separate the cherries from the syrup and simmer the liquid for another 5 minutes. Place the cherries back into the syrup, add 200 grams of sugar and cook until tender (bring to a boil and remove from heat several times).

Thick cherry jam

Ingredients:
- 1 kilogram of cherries;
- 1.5 kilograms of sugar;
- 1 glass of water.

Secret thick jam lies in the cherry variety; for those who like to “stood a spoon”, it is better to take Zakharyevsky or Vladimirsky varieties of cherries for making jam. Another secret to thick jam is the amount of sugar; it should be slightly more than when preparing traditional medium-thick cherry jam.

Place the berries (it is up to the housewife to decide whether to remove the seeds or not) in a special bowl, cover with sugar and leave to steep for 3 hours. Place a bowl of berries over low heat, add 1 glass of water and heat, stirring constantly so that the cherries do not burn. When the syrup becomes homogeneous, you can turn up the heat and bring the jam to a boil. Repeat the procedure 3-4 times.

Skilled cooks say that cherries cannot be cooked for a long time, otherwise they will wrinkle and brown spots will appear, which makes the final product of lower quality.

The process of removing foam during cooking is very important, since it consists of coagulated proteins that are subject to rapid souring. The foam is removed to increase the shelf life of cherry jam.