Cherry jam with lemon is a sweet and sour delicacy for the winter. The best recipes for cherry jam with lemon, nuts, vanilla, mint

Cherry jam with lemon is a sweet and sour delicacy for the winter. The best recipes for cherry jam with lemon, nuts, vanilla, mint

Sweet cherry is a juicy, sweet berry that first appears on our tables after a long winter.

Cherry berries contain many nutrients and vitamins that have a beneficial effect on the skin, normalize the liver and kidneys, and help to cope with depression.

Cherry jam with lemon is not just a tasty delicacy, but also healthy.

The main thing is to properly prepare it to save all the vitamins.

Cherry jam with lemon - the basic principles of cooking

Compotes, jams, jam, and of course jam are made from sweet cherries. It is made from white, yellow, red and black sweet cherries.

For making cherry jam with lemon, use a copper basin or stainless steel bowl. It is not recommended to cook jam in aluminum dishes, as the dishes may oxidize, which adversely affects the taste of the finished product.

Collected sweet cherry is poured with cold water and left for a few hours to wash off all the garbage from the berries. Then it is thoroughly washed, sorted and tails are torn off.

If you notice that wormy berries are present, soak the cherry for 15 minutes in a weak salt solution, then rinse.

From the berries of the cherry are removed the bones with a special machine or pin. Prepared berries are piled in a bowl, covered with sugar and mixed. As soon as the berry launches juice, the pelvis is put on a slow fire.

Lemon peel off, cutting off the white part, and finely chop it. Slices of lemon are added to a bowl with boiling berries, mixed and brought to a boil. Then boil for five minutes, stirring continuously. The pelvis is removed from the heat, the lemon pieces are removed, covered with a clean cloth and left to rest.

Boil the jam again, it is packaged in a sterile dry glass container and hermetically sealed. You can make the taste of jam even more interesting if you add vanilla or walnuts to it.

Recipe 1. Cherry jam with bone and lemon

Ingredients

  • kilogram of sugar;
  • two medium lemons;
  • sweet cherry - a kilogram.

Method of preparation

1. Soak the cherry in cold water for several hours. Then carefully wash the berries, remove the damaged fruit and tear off the tails.

2. Fold the berries in the copper basin and fall asleep with sugar. Using a sharp knife or a fine grater, remove the lemon zest and squeeze the juice out of it. Add the zest and juice to the sweet cherry with sugar. Stir.

3. Put the basin on a small fire and boil, stirring constantly, until the juice is released. If there is little liquid and sugar sticks to the walls, pour in a glass of boiled water. Cook jam from the moment of boiling for five minutes. Then remove the pelvis and jam from the heat, cover with a towel and leave for six hours.

4. After the allotted time, we send the bowl back to the fire and boil for five minutes from the moment of boiling. Leave for six hours, covered with a towel, and repeat the procedure again.

5. Fill the hot jam in sterile dry half-liter jars and roll up hermetically. Fully cool and send to storage in the basement.

Recipe 2. Pitted Cherry Jam with Lemon

Ingredients

  • sweet cherry - a kilogram;
  • large lemon;
  • kilogram of sugar.

Method of preparation

1. If worms are present in the cherry tree, soak it in a weak salt solution. Then carefully wash the sweet cherry. Divide each berry into halves and remove the bones.

2. Fold the prepared sweet cherry in an enamel or copper basin, pouring sugar over the berries. Mix gently and put the dishes on fire.

3. Wash lemon and cut into slices. Add it to the boiling cherries mass. Cook the jam, stirring constantly, until the required amount of juice is formed. Boil down until the jam gets the desired consistency. 4. Prepare hot jam packaged in half-liter sterile jars and immediately hermetically sealed. Cool the billet completely.

Recipe 3. Sweet cherry jam with lemon, nuts and cinnamon

Ingredients

  • sweet cherry - a kilogram;
  • cinnamon - 4 g;
  • large lemon;
  • 200 g of walnuts;
  • granulated sugar - kilogram;
  • drinking water - 250 ml.

Method of preparation

1. Cherry thoroughly washed, sorted, removing rotted berries and tearing off the tails. Put berries on a linen towel and lightly dry them. We take out from berries of a stone by means of special adaptation or a pin.

2. We divide the walnut kernels into four parts. We put a piece of walnut in each berry so that it peeps slightly.

3. Put the pot of water on the fire. Pour the sugar and cook the syrup, from the moment of boiling, about five minutes.

4. Remove the syrup from the heat and put the cherry in it. Stir and cool completely.

5. Send the pan of berries to the fire, bring to a boil and boil for ten minutes. Remove from heat and cool completely.

6. Remove lemon zest and cinnamon from washed lemon with a sharp knife. Add it to the pan, mix and set on low heat. Cook from the moment of boiling, ten minutes, and lay on sterile dry banks. Seal tightly with sterile caps.

Recipe 4. Cherry jam with lemon and walnuts

Ingredients

  • kilogram of sweet cherries;
  • 300 g walnuts;
  • kilogram of granulated sugar;
  • lemon;
  • one and a half glasses of drinking water;
  • 2 g vanilla.

Method of preparation

1. We touch the sweet cherry, throw away the spoiled berries and tear off the tails. We take out the bones from the cherry with the help of a pin or hairpin. It is better not to use the removal machine, because it pierces the berry through. 2. Walnuts cut into pieces, the size of a sweet cherry. We put a piece of nut in each berry.

3. Pour sugar into a saucepan and fill it with water. We put on the fire, and constantly stirring, bring to a boil. Remove the syrup from the heat. Place the sweet cherry in the enamel basin and pour sugar syrup over it. Leave the berry for three hours so that it is soaked with syrup.

4. We put the basin on the fire and cook the cherry on a slow fire until the berries become transparent. Do not allow intense boiling, so that the berries do not boil soft. Ten minutes before the end of cooking squeeze the juice of lemon. After another five minutes, put the vanilla. Hot jam is poured into prepared jars. Cork tightly and cool.

Recipe 5. Sweet cherry jam with citric acid

Ingredients

  • ripe sweet cherry - a kilogram;
  • citric acid;
  • kilogram of sugar;
  • 200 ml of drinking water;
  • vanillin.

Method of preparation

1. We wash the berries of cherries in several waters, cleaning them from the stalks.

2. Pour sugar into enamel or copper basin and pour in drinking water. Put the basin on the fire and cook, stirring constantly, for five minutes from the moment of boiling.

3. Put the sweet cherry in the syrup and keep it on fire until the mass boils. Remove skimmer foam. Turn off the fire and leave the berries for three hours, covered with a lid.

4. After three hours, turn on the fire again and let the berries boil. Cook for about five minutes, and again leave for three hours.

5. We repeat the procedure for the third time, adding citric acid and vanillin. Put the ready-made jam in sterile half-liter jars and roll it up.

Recipe 6. Amber Cherry Jam with Lemon and Mint

Ingredients

  • a sprig of mint;
  • a kilogram of white sweet cherry;
  • 600 g of granulated sugar;
  • lemon slices.

Method of preparation 1. Cherry thoroughly rinse under running water, sort and remove the tails. Put berries on a linen towel and dry. Divide the cherry in half and remove the bones. Put the halves of the berries in an enamel basin and pour them with sugar.

2. Stir the sweet cherry with sugar and send the basin to the fire. Boil the cherry jam in three steps, bring to a boil, and boil for five minutes.

3. Add a sprig of mint and sliced ​​washed lemons into the jam, boiling it three times. Pour a bowl of cherries on the fire for the fourth time and boil for five minutes from the moment of boiling.

4. Take out a sprig of mint and lemon circles. Hot jam pre-packaged in jars, pre-sterilized them. Hermetically seal the lids and cool.

Recipe 7. Black Cherry Jam with Lemon

Ingredients

  • one lemon;
  • kilogram of granulated sugar;
  • 1 kg of sweet cherries.

Method of preparation

1. Black cherries berries are sorted out, we remove rotten fruits and tear off the tails. We take out from berries of a stone by means of a hairpin or a pin. We shift the sweet cherry to the copper basin, pour sugar in it and let it stand for an hour, so that the berries let the juice flow.

2. We send the pelvis to a low flame, wait until the contents boil, and cook for seven minutes at a low boil, periodically removing the foam. Remove from heat and leave for six hours, so that the cherry is soaked with syrup.

3. Put the pelvis a second time on the fire. Lemon wash, wipe and cut into thin plates, removing all the bones. Put the lemon slices in the jam, and cook over low heat for about five minutes. Turn off the fire and leave for six hours.

4. Cook for a third time over low heat until the jam thickens. We spread the slightly cooled jam in jars and hermetically roll up the lids, pre-boiling them.

Recipe 8. Sweet cherry jam with lemon and vanilla

Ingredients

  • kilogram of large red sweet cherry;
  • a bag of vanilla sugar;
  • kilogram of sugar;
  • one and a half glasses of drinking water;
  • lemon.

Method of preparation

1. Carefully sort out the sweet cherry, peeling it from the stalks and leaves. Wash and dry, laying out on a linen towel. If the berries are too large, pick them in several places with a toothpick. We spread the prepared sweet cherry in a basin.

2. Pour the water into a saucepan, add sugar and prepare the syrup, constantly mixing with a wooden spatula. Fill the berries with syrup and leave them in a cooler place for three hours.

3. Put the container with the berries on a low fire and cook, avoiding intense boiling, so that the berries remain intact. Cook until the sweet cherry becomes transparent. Now add lemon slices and vanilla sugar. Gotvoy our five more minutes, and arrange the jam hot in jars.

Cherry jam with lemon - tips and tricks

  • Cook the jam in a copper or stainless steel container with a capacity of no more than five liters. In a bowl of larger volume, the jam will turn out to be “crumpled” and boiled.
  • Wash cherries in several waters. If there are insects, soak the berries in a weak salt solution.
  • If you are cooking jam with a bone, chop the berries in several places with a needle or a toothpick so that they are better soaked with syrup.
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