Cherry jam for cake

Industrial jam and preserve producers offer confectionery preserves for sale. The offer seems tempting until you try the original homemade preserves made from fresh berries. Especially since do This dish won't be difficult to make.

To cook Cherry dessert requires only the simplest ingredients and a few minutes at the stove. Even a child can handle this simple recipe. cook cherries and add thickener until the mixture sets. We'll find out how much of each and what for in the recipe below. Let's get started!

What thickener should I use?

To achieve the desired consistency in cherry jam, it's essential to add a thickening agent. Cherries contain little natural pectin, so simply boiling the berries won't always produce a thick consistency. This depends on the amount of sugar, the cooking time, and, most importantly, the cherry variety.

To be completely sure of a good result, we need a gelling agent. This could be:

• gelatin;
• agar-agar;
• pectin;
• starch.

These ingredients remove excess moisture, which is exactly what's needed when working with cherries. For example, for 1 kg of cherries, you'll need 50 grams of gelatin, 25 grams of pectin, or 40 grams of starch. Remember that the mixture will initially be slightly runny and will only develop its final consistency once it's cooled.

Applesauce can be used as a natural thickener. This will give the cherry jam a slightly different flavor.