Add to plans
Prep Time
73 h.
Cooking Time
2 h. 30 min.
Serves
1
Difficulty
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Cherry jam with lemon has an exquisite taste and a dizzying citrus aroma, so if possible, be sure to test our recipe in practice. The process of preparing this delicacy is quite lengthy, but not at all complicated. The most time-consuming part is removing the pits from the cherries! If you cope with it, then everything will go like clockwork. You only have to devote about 10 minutes a day to boiling the fruits in syrup (for example, in the evening after work). Thus, on the fourth day the white cherry jam will be ready. Pour it into jars, seal it and let it “rest” under a warm blanket for another day.
In lists at 0 people
Cooking
Cooked
Planned
Total ingredients: 5
Serves:
Cherries - 1 kg
Sugar - 1 kg
Water - 150 ml
Lemon - 1 pcs.
Cognac - 100 ml
Serves:
🥓
Fat
4г
🍚
Carbohydrates
1114г
🥩
Protein
12г
🔥
Kcal
Prepare the ingredients for the jam. Wash the white cherries and dry them well, spreading them out on a paper towel. Then remove the seeds from the fruit using a special machine, hairpin or paper clip.
Transfer the prepared white cherries into a wide enamel pan or basin. Sprinkle with cognac. Cover with a clean towel and leave for 1 hour at room temperature.
Pour sugar into another pan. Pour in water and, stirring, bring to a boil over low heat. Cook for 3 minutes. Add white cherries in cognac and cook for 2 minutes, skimming off the foam.
Remove the cherries in syrup from the heat. Cover with gauze and leave for a day at room temperature. Place on the heat again and bring to a boil. Cook for 5 minutes, skimming off the foam. Leave for 24 hours.
Wash the lemon and cut into thin slices. Add to almost finished jam. Bring to a boil and cook for 10 minutes. The syrup should thicken and the fruits should become translucent.
Pour the resulting white cherry jam with nuts into dry sterilized jars and roll up the lids. Cover with a thick blanket and leave for 24 hours.
Follow the instructions step by step