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Strawberry and cherry jam contains a successful combination of tastes and aromas. Many housewives who practice preparations for the winter love to cook it. Cooking it is easy, like any other jam for the winter. It is only necessary to choose a good ratio of ingredients and know some technological subtleties.
How to make cherry strawberry jam
It is best to cook any jam in a copper basin. Here it can be kept longer to soak in syrup without sacrificing taste and quality. Pour the prepared berry mass into a basin and cover with sugar. It will be possible to cook in 2-3 hours, when the juice appears. There are 2 main cooking methods:
- In one go. After boiling, cook for 5 minutes, pour into clean, sterile jars and immediately roll up. The natural aroma and taste of berries is preserved, but the jam, as a rule, turns out to be watery.
- In several doses, with breaks of 8-10 hours. The first time the berries are only brought to a boil, the second – boil for 10 minutes, the third – until fully cooked. Fruits well keep the form, color, are impregnated with sugar.
The perfect combination of taste – cherry and strawberry together
You can use recipes that recommend making syrup. To do this, it is best to take white, high-quality granulated sugar. It is combined with water in the required quantities. Stirring constantly, bring to a boil. In this case, foam is most often formed, which must be removed with a slotted spoon or just a spoon. Carefully lower the berries into the finished syrup, and after 12 hours of infusion, heat until the first boiling bubbles form. Then set aside from heat and cool. Two or three such procedures are needed.
Basic cooking rules:
- the fire should be moderate or weak; during cooking on high heat, the berries wrinkle;
- stir continuously;
- use only a wooden spoon;
- do not forget to periodically remove the foam, otherwise the jam can easily deteriorate during storage;
- in the process of boiling, remove the jam from the heat every 5-7 minutes, so the berries absorb the syrup better and will not wrinkle;
- so that the jam thickens faster, you need to add a little lemon juice, apple jelly to it when cooking;
- the finished jam must be cooled, and in no case should it be covered with a lid, it is better to use gauze or clean paper;
- put the cooled mass into jars, evenly distributing the syrup and berries.
Diabetics and everyone who is not recommended to use sugar by doctors can also make delicious jam. Instead of sugar, you can add its substitutes. For example, saccharin, which is easily excreted from the body. It is many times sweeter than its counterpart, so its amount must be carefully measured. Saccharin should be added at the end of the boil. Xylitol can also be used, but the use of this sweetener is limited. You must strictly follow the doctor’s instructions.
It is very easy to remove pits from cherries if there is a special device in the kitchen.
Easy Pitted Strawberry Cherry Jam Recipe
Rinse the berries carefully so as not to crush, especially strawberries. Remove stems and other debris.
Ingredients:
- assorted berries – 1 kg;
- granulated sugar – 1 kg.
Pour in sugar, and when the berry mass releases juice, put on slow heating. Cook no more than half an hour.
Jam made from cherries and strawberries can be prepared with or without seeds
How to make seedless cherry and strawberry jam
Remove pits from washed, sorted cherries. This process is laborious, so you can use various devices. Every housewife, as a rule, has various culinary tools in her kitchen arsenal to help cope with this task.
Ingredients:
- cherry – 0,5 kg;
- strawberries – 1 kg;
- sugar – 1,2-1,3 kg.
Medium or large strawberries, after they dry, cut into two or four parts. Mix them with prepared cherries and sugar. Leave it like this for 6-7 hours. Then boil for at least half an hour.
It is best to cook jam in a copper basin or an enamel pan.
Cherry-strawberry jam with whole berries
Whole berries look good in any jam. They retain their original taste, color and even aroma. In winter, it will be especially nice to have them as a dessert for tea or as a filling in sweet pastries. In this recipe, it is better to take strawberries of medium or small size, they should be moderately ripe, in no case crushed or overripe.
Ingredients:
- strawberries – 1 kg;
- cherry (pitted) – 1 kg;
- sugar – 2,0 kg.
Pour the berries individually with sugar and leave for an hour. Boil strawberries over medium heat for 2-3 minutes, and cherries a little more – about 5 minutes. Then combine both parts and leave to infuse together. Put the cooled mass back on the fire and boil lightly for several minutes.
Whole berries look very appetizing in ready-made jam.
Strawberry-cherry jam “Ruby Delight”
Cherry, strawberry jam always stands out among similar preparations with a juicy, saturated color, pleasing to the eye with a bright reminder of summer, the sun.
Ingredients:
- strawberries – 1 kg;
- cherry – 1 kg;
- sugar – 1,2 kg;
- acid (citric) – 2 pinches.
Strawberries and pitted cherries are combined in one container and chopped with a blender. You can do it lightly so that the pieces are larger, or grind thoroughly to the state of a liquid homogeneous slurry.
To make the color of the jam bright, saturated, add citric acid, a glass of sugar and boil for 7 minutes. Then add another glass of sugar and put on fire for the same time. Do this until the amount of sugar allotted according to the recipe runs out.
Delicious cherry and strawberry jam with lemon juice
Lemon juice will give the jam an interesting flavor note and prevent sugaring.
To make preparations for the winter not only tasty, but also help to strengthen the body with vitamins, they are trying to cook them with the most gentle heat treatment. You can introduce additional ingredients that help enhance the flavor of the jam and at the same time saturate it with useful substances.
This ingredient is lemon juice. In addition to the above-mentioned advantages, this product is an excellent preservative that helps preserve the fresh taste and quality of jam throughout the winter. It interferes with the sugaring process, and jam with such an additive will be as fresh until next summer.
Ingredients:
- berries – 1 kg;
- sugar – 1,5 kg;
- lemon (juice) – 0,5 pcs.
Cover the berries with sugar and leave overnight. In the morning bring to a boil and cook for 20-30 minutes. Add lemon juice just before the end. Bring everything together again to a boil and turn off, cool in jars.
Jars of jam for the winter are best placed on convenient racks somewhere in the pantry or basement
Storage Rules
It is best to store jam in a dry, cold room such as a basement or cellar. But if the product contains quite a lot of sugar and it is cooked according to all technological standards, an ordinary apartment, a pantry or any other convenient corner can become such a place.
If during storage the jam is still candied, you can try to fix it. Pour the contents of the cans into a copper basin, an enameled pan. Add three tablespoons of water for each liter of jam and bring to a boil over low heat. Boil for 5 minutes and turn off. Arrange in jars, cool and cork with lids.
If mold has formed inside the jars over time, this may indicate that the room chosen for storage is too damp. Therefore, boiled jam is then kept in another, drier place. When the cold comes, they try to use it in the first place.
Fermented or acidified jam must be released from the jars, add sugar at the rate of 0,2 kg per 1 kg of jam and digest. In this case, the whole mass will foam very strongly. Cooking should be stopped immediately. Remove the foam immediately.
Conclusion
Preparing strawberry and cherry jam is quite simple. You can come up with something of your own, special, by experimenting a little with the proposed recipes.