Pitted cherry jam
Jam is a fruit and berry confection. Its structure and recipe resemble jam or preserves, which is no surprise, as it's a type of concentrated fruit and berry preserve. While jam is commonly spread on bread, jam is most often used as an ingredient in complex desserts.
- Proteins: 0.6 g
- Fats: 0.4 g
- Carbohydrates: 30.8 g
- Total time:
- Time in the kitchen:
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Complexity:
It will work even if you're making it for the first time. Not just this dish, but your first time ever.
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Number of servings:
1 300 grams of cherry filling
Jams come in many varieties, and the methods for making them are also quite varied. Some use apple pectin as a thickener, others simmer the berries in their own juice, but today we'll prepare a filling from cherries, sugar, and starch. The ingredients are simple and readily available to almost everyone. Starch significantly reduces the cooking time, making the recipe not only simple but also quick. This jam is suitable not only for filling or layering pies, cakes, and cookies, but also makes a perfect dessert on its own for afternoon tea.
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Cherry500 G
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Cornstarch1.5 tbsp
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Sugar150 G
Remove the pits from half a kilogram of cherries. You can do this with a pitting tool, by hand, or with a cocktail stick. You can also use frozen cherries. Transfer the cherries to a saucepan.
Pour in the sugar.
Add 20 grams of cornstarch and stir.
Place the saucepan on the stove and simmer for a few minutes until thickened. Once the cherries are heated through, stir them thoroughly.
Once the sugar and starch have completely dissolved, reduce the heat. Bring the mixture to a boil and simmer for 2-3 minutes.
The jam will be runny when hot, but it will reach the desired consistency once cooled. Cool the mixture to room temperature and refrigerate. Cover the container with cling film.
A similar video recipe: Pitted Cherry Jam for the Winter
Cherry confiture is more like jam, though less dense and stable. Cherries contain relatively little natural pectin, so you won't be able to make a full-fledged marmalade in a jar with them, but you can make a thick filling that won't leak out of pies and dumplings.
On the "Baking and Cooking" channel, you'll find a quick and easy way to make pitted whole cherry jam for the winter. You'll need just three ingredients: cherries, sugar, and a thickener (the author uses agar-agar). This jam can be stored in the refrigerator or at room temperature in a dark, dry place.
Jam vs. Preservative
Some housewives and even professional chefs describe confiture and jam as types of preserves, but they are actually two different products. According to European and Russian GOST standards, the main difference between confiture and jam is their consistency.
Jam has a denser consistency, similar to marmalade. Its essential ingredient is whole berries.
Jam is a more jelly-like, spreadable dish. It often has a smooth consistency due to pre-blended fruits or vegetables.
It's best to transfer the finished jam to a glass container. This could be a jar, a small bowl, a tray, or even a glass. To prevent the jam from absorbing odors from the refrigerator, cover it tightly with a lid or cling film.
Jam can be stored in several ways:
At room temperature. Unopened, the filling can be left out for no more than 24 hours.
Store in the refrigerator or pantry. In a cool, dark place, the jam can be stored for up to 12 months. To extend the shelf life, use more sugar in the recipe and can the jars in a pressure canner before canning.
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