Cherry Jam
Description
A homemade winter preserve. Cherry conserve is delicious with pancakes, buns, or even simply on white bread or a loaf. I often use it as a filling for sweet yeast pastry. You can put up cherry conserve for winter as early as the beginning of summer. By the way, in my family, jars put up in June don’t even last until fall! The conserve really does turn out very tasty. How do you make cherry conserve? 1. Sort through the cherries and discard any spoiled berries. Wash them and remove the pits. 2. You can cook the cherries whole or run them through a meat grinder. Put them in a saucepan, add sugar and a little water. Cook first over low heat, then over high heat. Don’t forget to stir constantly. Cook until a spoon drawn across the bottom of the pan leaves a clear trail. 3. While cooking, add a few pelargonium leaves (or a few drops of essence) to the pan with the cherries. Cherries have almost no aroma on their own, so you need to create it. 4. At the end of cooking, add 1 gram of tartaric acid and stir. 5. Pour the finished conserve into sterilized dry jars. Cover with parchment. Store in a dark, cool place. Serve at the table or keep in the pantry.