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Cherry Jam with Lemon
Achieving a sweet and sour taste of a neutral berry, along with a citrus aroma, can be done by making cherry jam with lemon. The fruits will retain more pulp if the pit is not removed, and in this case, the berries will not fall apart into a mash but will only shrink a little.
Preparation time: 4.5 hours.
Caloric content: 207 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- ripe cherries - 500 g;
- white sugar - 500 g;
- water - 75 ml;
- lemon - 2/3 pcs.
Preparation
- Prepare the ingredients for making cherry jam with lemon.
- To help the thick skin of the cherries absorb the sweet syrup more quickly, pour boiling water over the berries until they are completely covered. Additionally, this procedure will help more reliably remove any chemicals if the trees were treated with them.
- Cover the container with a lid and let it sit for 5 minutes. Then drain the water and rinse the cherries with fresh water.
- Cook the syrup from sugar (500 g) and water (75 ml) for 2-3 minutes.
- Pour the resulting solution over the berries.
- Boil the mixture over low heat for 5 minutes. Immediately remove the white foam that forms.
- Set the pot aside and let it sit for 2 hours.
- During this time, the cherries will gain an amber transparency and shrink slightly.
- In the meantime, prepare glass jars and lids, which can simply be boiled for 3 minutes, and warm the jars with steam by pouring a little water into a frying pan. Once the glass walls are covered with drops of condensation, sterilization can be considered complete.
- Thinly slice the lemon.
- Add it to the cherries and boil everything for 5 minutes.
- If foam still arises, remove it.
- Cool the jam for another 2 hours, after which boil for 5 minutes and pour into jars, which should be inverted after sealing and left to cool on the table.
Since the cherry jam with lemon was made with pits, it can be stored for no more than a year even in a regular apartment or, even better, in a cool place. This bright flavor and pronounced aroma is best suited not only for tea but also as an addition to ice cream, syrniki, casseroles, and regular toast.
