Capture the vibrant flavor of cherry in an irresistible homemade jam, perfect for toast or accompanying desserts.
Por
Equipe Receita Solta
"This artisanal preserve preserves the intense scarlet color and sweet and sour profile of fresh cherries slowly cooked with sugar and lemon. A classic recipe with a full-bodied and shiny texture."
- Release of juices over low heat: cooking the cherries in lemon for 15 minutes softens the pulp and activates the natural pectin. - Balanced conservation ratio: using 750 g of sugar per 1 kg of fruit ensures shine, gelling point, and shelf life. - Jam point on a cold saucer: boiling until the drop wrinkles in contact with cold porcelain avoids losing the point.
Wash the cherries well and remove the pits, discarding them. The most important tip is: use a cherry pitter to speed up the process and minimize pulp loss. Reserve the pitted cherries in a large bowl, they are the base of your flavor.
Transfer the pitted cherries to a large heavy-bottomed pot. Add the lemon juice. The lemon not only adds acidity but also helps release the natural pectin of the fruit, contributing to gelling.
Take the pan to medium heat and cook the cherries for about 10-15 minutes, stirring occasionally. The cherries should soften and release a lot of liquid. This initial step is crucial to extract the maximum flavor from the fruit.
With a potato masher or a hand mixer, mash the cherries directly in the pan until you get a rustic puree, with some pieces. Avoid over-processing to maintain the characteristic texture of homemade jam.
Incorporate the refined sugar into the cherry puree in the pan. The secret to this recipe is: maintain the ratio of 3 parts sugar to 4 parts fruit puree. Stir well until the sugar dissolves completely in the puree, ensuring a balanced sweetness.
Increase the heat to medium-high and let the mixture boil vigorously. Cook for approximately 20-30 minutes, stirring constantly to prevent sticking to the bottom. Remove any foam that forms on the surface with a skimmer to have a clear jelly.
Para verificar o ponto, coloque uma colher de geleia em um prato gelado do freezer por um minuto. Passe o dedo pela geleia: se ela enrugar, está pronta. A técnica profissional é: fazer o teste do "ponto de gota" também pode ajudar.
If you want a firmer jam, add the powdered pectin in the last 5 minutes of cooking, mixing vigorously. The most important tip is: make sure to dissolve the pectin in a little sugar before adding to the hot jam to avoid lumps.
Transfira a geleia quente para potes de vidro esterilizados, deixando um espaço de 1,5 cm da borda. Limpe as bordas dos potes e feche bem com as tampas. Processe em banho-maria por 10 minutos para selagem a vácuo e longa conservação.
Let the jars cool completely to room temperature. O erro mais comum é: opening the jars before the jam is completely cold, which can compromise the seal. Store in a cool, dark place.
Encontramos os melhores utensílios e ingredientes para você preparar Rustic Cherry Jam: Scarlet Shine for Your Mornings com perfeição.
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- Vanilla-flavored jelly: add half a vanilla bean cut in half at the beginning of cooking the cherries. - Touch of spices: simmer a cinnamon stick and two cloves along with syrup, removing before canning. - Version with almonds: add two drops of pure bitter almond extract when turning off the heat of the sweet.
- Fresh cherries: use thawed and drained pitted frozen cherries, keeping the same proportion of sugar. - Refined sugar: replace with light crystal sugar or fine demerara sugar without compromising the gelling of the dessert. - Lemon juice: use fresh lemon juice or a shallow teaspoon of culinary citric acid.
Bottled hot in sterilized and airtight jars, the closed jam lasts up to 1 year in a dry and dark place. After opening the lid, store under refrigeration in the fridge for up to 1 full month.
Ready-made jam with a high concentration of sugar can be frozen in suitable plastic containers for up to 6 months. The dessert does not freeze into a hard block and maintains a soft consistency in the freezer.
Serve with hot toast with unsalted butter, artisanal puff pastry croissants, matured cheeses like brie and cured gouda, or as a syrup over natural Greek yogurt and cheesecakes.
Place a spoonful of the syrup on a saucer that has been in the freezer for 5 minutes; push with your finger: if the surface wrinkles without running, it is done.
Não, as cerejas com limão e açúcar gelificam naturalmente; a pectina em pó apenas diminui o tempo de panela e assegura firmeza consistente.
The lemon provides the acid necessary to react with the fruit's natural pectin to form the gel and acts as a natural preservative for the jam.
Ferva os potes e tampas imersos em água por 15 minutos, escorra sobre pano limpo e despeje a geleia ainda fervente, fechando e virando de cabeça para baixo.
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