- My favorite jam from walnuts. Most recently opened for myself, I really liked his almost caramel taste. And if we talk about the traditional jam, which gave grandmother, it is, of course, cherry with bones. The bones are, in my opinion, the most valuable. As a child, he loved the blueberries with sugar - in the summer we often rested in the Baltic States, and there is a sea of blueberries. We collected it with whole bidones. I also love strawberries with sugar. It is delicious, and very useful because it is thermally not processed, and is stored for a long time if the jar immediately hide into the refrigerator.
The thermally not treated strawberry with sugar is very useful
Photo: pixabay.com/ru.
Strawberry with sugar
Ingredients: 1 kg of sugar sand, 1 kg strawberries (this is a proportion, you can take 2-3 times more by weight).
Cooking method: Berries first dunk. Then decompose on the towel and give to dry. Then recycle berries with a meat grinder or blender, add sugar and put in the refrigerator. For 2-3 days it is necessary to mix the contents, since the sugar is not immediately dissolved. After three days, it is possible to decompose on jars, sprinkled with sugar from above. We will not be reminded that jars and covers before the procedure must be sterilized.
Cherry jam is very thick
Photo: pixabay.com/ru.
Cherry with bones (thick)
Ingredients: 1 kg of cherries, 1 kg of sugar.
Cooking method: Berries soak, inspect for spoilness - putting missing fruits in the jam is prohibited. Purplify the berries with sugar and leave for 3 hours to enable juice. After that, the saucepan with all the contents is sent on the stove. Cooking time is 10 minutes after boiling. Do not forget to constantly stir and shoot foam, so my grandmother always did. After 10 minutes, the saucepan is removed from the stove and put in a cool place for 12 hours - to estimate. Then we again put a saucepan with jam on the stove, bring to a boil, we leave for 5 minutes - and stand up for 12 hours. For the third time, cook until the desired degree of thickening so that the consistency of the jam has become homogeneous. Ready jam lay out on clean and sterilized jars and ship into a cool place.