How to make yellow cherry jam - “Amber”: recipe for sunny preparation for the winter with citric acid
Unfortunately, after heat treatment, cherries lose most of their taste and aroma and cherry jam becomes sweet, but somewhat herbaceous in taste. To avoid this, yellow cherry jam must be prepared correctly, and do not forget about our “magic wands” - spices.
Yellow cherry jam can be made with or without pits. Jam with seeds cannot be stored for more than 4-5 months, and cannot be used for filling pies. But nevertheless, the seeds add a special taste to the jam. A slight bitterness and the smell of almonds enhance the taste.
The method of preparing jam does not depend on whether it has seeds or not; the jam is prepared in exactly the same way.
To make jam you will need:
- 1 kg yellow cherries;
- 1 kg sugar;
- 10 grams of citric acid;
- Vanilla to taste.
Wash the cherries, remove the stems and seeds.
Boil the syrup and pour the boiling syrup over the prepared berries. Leave them to brew for 2-3 hours.
Place the pan with the cherries on the fire, bring to a boil and immediately remove from the stove. After 2-3 hours, when the jam has cooled, add citric acid, vanilla and bring to a boil again, but do not let it boil too much. Reduce heat and cook the jam over very low heat for no more than 10 minutes.
Place the jam in clean, dry jars and seal them.
The jam prepared in this way will be made with transparent yellow cherries in amber-honey syrup. But it is not only beautiful to look at, but also extremely tasty, with the aroma of spring cherries.
How to make yellow cherry jam with lemon, watch the video:
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