Tart and cherry jam – a combination you can't resist. Intoxicating smell, captivating taste. If you have not prepared jam in this combination before, I advise you to make it.
Marmalade is prepared in the same way - just chop the whole amount at the end.
Cherry jam, ingredients:
- 1 kg of cleaned cherries
- 1 kg of cleaned cherries
- 750 g of sugar* (*the amount of sugar varies, depending on how sweet the sour cherries are.)
Tart and cherry jam, preparation:
- Use a pan with a diameter of about 30 cm.
- Combine sour cherries, cherries and sugar.
- Cook at a higher temperature for about an hour.
- Then reduce and cook for another hour at a lower temperature.
- Blend a third of the mixture (or more to taste).
- Cook until desired thickness.
Note that the sour cherry jam will thicken as it cools.
If you like really thick jams, you can add about 200 g of grated apples to this quantity (add them after an hour of cooking). (The preparation procedure is the same after adding apples as without.)
The cooking time varies - it depends on how juicy the cherries are.
If you are not sure that your jam is thick enough, take out a few spoons in a bowl, cool it by mixing, and then put it in the fridge for ten minutes.
You can use sour cherry jam like any other jam.
I note that it gives a special taste Bačka strudel in combination with poppy seeds (one strudel with poppy seeds, the other with jam according to this recipe, then twisted).
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