Cherry French jam with pectin
4 servings
120 minutes
Cherry French jam with pectin is a true embodiment of sophistication and flavor. This delicacy hails from France, where jams are valued for their rich taste and delicate texture. The cherry, with its natural tartness, creates a perfect balance with the sweetness of sugar, while the addition of pectin gives it thickness and velvetiness. The jam turns out bright, aromatic, and extraordinarily appetizing. It can be used as a morning luxury on crispy baguette, added to desserts or served with cheese to create exquisite gastronomic combinations. This recipe allows you to reveal the full depth of fresh berries' flavor and preserve their natural freshness. Each spoonful is a dive into the traditions of French culinary art.
1
We sort and wash the cherries in cold water. We let them sit in cold water for 20-30 minutes (to remove any worms if present) and then dry them off, removing the pits.
- Pitted cherries: 1 kg
2
Then we mix pectin and 4 tablespoons of sugar and set it aside.
- Pectin: 10 g
- Sugar: 500 g
3
Pour the pitted cherries into a pot or enamel basin where our jam will be made, and sprinkle the remaining sugar over the berries.
- Pitted cherries: 1 kg
- Sugar: 500 g
4
Mix everything thoroughly and let it sit for 3-4 hours: during this time, the sugar will dissolve and the cherry will release juice.
5
Place the pot on the fire and bring to a boil on low heat. After boiling, cook the jam for five minutes on low heat, stirring carefully.
6
Pour the mixture of pectin and sugar into the boiling cherry mass and continue to stir vigorously with a wooden spatula or spoon to evenly distribute the pectin throughout the mass. Cook for NO MORE than 2-3 minutes and remove from heat. Do not cook the jam with pectin longer, as prolonged heating will cause pectin to lose its gelling properties.
- Pectin: 10 g
- Sugar: 500 g
7
We pour the hot cherry jam into prepared sterile jars (wash with soda and sterilize over steam for 1-3 minutes along with the lids in an open position), screw on the lids, and turn them upside down until completely cool. At first, the jam will be liquid and will thicken only after it cools completely.
8
Cherry jam can be stored at room temperature, but once you open the jar, it's better to keep it in the refrigerator.
9
Such experiments can be conducted with any berries and fruits, but for sweet ones, the amount of sugar should be reduced.