Cherries, southern berry, "noble", very tasty, good in all kinds. From the end of spring and until the middle of July, it pleases the eye and the taste of elegant bunches on trees in gardens and on the shelves of shops and markets. But later, closer to the autumn and further, fresh cherries, except as imported, can not be found. But it's not scary, because for a season it can easily be procured for future use.
Ah, those jars of jam!
Perhaps the most popular kind of cherry blanks for the winter is various kinds of jams and jams. Let us dwell on them in more detail. At once we will specify: acids of own in a berry it is not enough. Therefore, to slightly improve the flavoring qualities of jams, marmalades, etc. From it, citric acid or the lemon itself, cut into small pieces, is added to the prepared product. Then the delicacy turns out to be simply royal, to break away from it is difficult. Suit such blanks from sweet cherries and just for a bite with tea, and in pies as a filling, in layers for cakes, additives to milks porridge. Yes, and just cherry bread, cherry, will be sweeter than any overseas delicacy.
Jam ordinary
This is the most elementary way, the main "difficulty" of which is to clean the fruits from the bones. Berries are washed, sorted - green or spoiled discarded. They fall asleep with sugar and put for a few hours in a cool place to come up with juice. For this type of cherry blanks, both red and white varieties are suitable. They are equally juicy and require very little water to add to the cooking process. So, the prepared product is put on moderate fire and brought to a boil. Let boils for 15 minutes, only stir so that it does not burn out. And remove the foam. Then set the pelvis aside, cover it. After 4 hours, start boiling again. Repeat the procedure for the third time, already bringing the jam to full preparedness. When the product is almost ready, pour 5-6 g of citric acid (from the calculation: berries - 11-12 kg, sugar - 3.5 kg, water - 250-300 g). Prepare sterilized jars in advance, put boiling jam in them and roll them. All you have is one kind of cherry blanks!
Jam with seeds
The jam with pits has its own unique, very pleasant slightly bitter aftertaste, its own, as they say, zest. Yes, and cook it quite simply: washed the berries, fell asleep in the basin, filled with syrup - and forward! Of course, the water requires a little more, but such a sweet cherry in winter reminds a fresh one and is eaten with pleasure. The distribution of products is as follows: for each kilogram of berries goes a pound of sugar, 300 grams of water, 3-4 g of citric acid. Or half a lemon, which must be finely chopped and put together with berries from the beginning of cooking. The acid is added at the very end. Cook using the technology of the previous recipe.
Sweet cherry with liqueur
And, finally, a very special cherry for the winter, canned with liqueur. As an alcoholic additive is not only the classic "Amaretto", but also "Orange", "Strawberry" and other fruit-fruit. Consumption of products: cherry - one and a half kg, sugar - 500 g, liqueur - 100 g. With an increase in the number of berries, respectively, the number of other components also increases. Technology of preparation: fill the sweet cherry with sugar, put the pelvis on medium fire and cook for 40 minutes, stirring and removing the foam. The temperature of the product is about 104 degrees. After the specified time, when the jam has thickened enough, the liqueur is poured in, then it needs to be mixed and, when it's boiled again, removed from the fire. In the hot form to spread on the banks, roll up.
Of course, there are many more ways of preserving, harvesting cherries for future use. Do not regret time, please yourself with delicious!