A classic homemade jam where sweet cherries meet sugar and take on a chunky consistency. This preparation, which preserves the fruit pieces' integrity, adds vivid color and natural sweetness to breakfast tables.
Wash the cherries and remove the pits, place them in a wide pot together with the sugar, and let rest for a few hours so the cherries release their juice.
Boil the cherry and sugar mixture over low heat, stirring occasionally; skim off the foam that forms regularly.
Once the syrup thickens and the cherries turn semi-translucent, add the lemon juice and boil five minutes more. Important: drop some on a plate — if a trace remains, the consistency is ready.
Fill sterilized jars with the boiling jam and seal them, cool upside down, and store in a cool, dark place.
Important: When pitting cherries, the juice can leave a permanent stain, so use old clothes or gloves; skim the foam that forms during cooking regularly. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool, dark place.
If you let the cherries sit with sugar for a few hours before cooking, they release their juice sooner, which both shortens the cooking time and better preserves the fruit's whole shape.
Admin DadaGastro · verified in test kitchenİlk denememde biraz tedirgindim ama sonuç harika oldu. İkinci kez yapıyorum, ilkinden de güzel oldu.
Bu kadar yağ gerekli mi emin değilim, azaltarak da güzel oluyor.
Elimdeki peynirle yaptım, farklı ama güzel bir sonuç çıktı. Şekersiz versiyonu için tatlandırıcı denedim, tadı çok değişmedi.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.