Fruits like cherry and vegetables are undoubtedly in their raw form, freshly contain the most useful materials for the body, but if you make them a winter delicacy, jamming seems to be the best option besides freezing. So you can taste delicious and healthy delicacies that do not contain sugar, preservatives, or other artificial additives.
Most fruits can use for jam cooking, but the sour cherry is particularly beneficial. It does not cause bloating complaints, unlike many other fruits.
It also abounds in digestion-stimulating and anti-inflammatory substances and can use to relieve headaches. As in everything, in this case, moderation is essential, because consuming high amounts of acid fruits can cause diarrhea.
In folk medicine, tea made from dried-stalks is a diuretic, it attaches to a stimulating effect on the heart. Also has a beneficial influence on blood pressure and can use effectively in the fight against the pounds. Juice of the fruit relieves coldness, so it is also an excellent winter medicine and delicacy.
It is worth buying freshly and ripe, as it is not after-ripening – it is no longer ripen after harvesting, such as bananas. It can leave in the refrigerator for 3-5 days, but then it starts to rot soon.
Why is good to consume sour cherry?
In addition to being an excellent thirst quencher, and flavorful, cherry contains a lot of antioxidants and flavonoids. As well as coumarin has an antiseptic, antispasmodic, and antitumor effect. But, if you consume in large quantities can affect unwanted effects like Anticoagulation.
However, with reasonable consumption, we can obtain valuable vitamins such as B1, B2 and C, and vitamin A, which is present in sour cherries ten times as much as in cherries.
The jam made from it is for toast, pancakes, cakes
How to make jam if there is no sugar or preservative in it?
After a family-run program, you’ll only have to go through the torture of sorting and pitting, get the action. After a thorough cold water wash, use only ripe and flawless fruits for cooking.
Contrary to popular belief, sugar does not contribute to the durability of jams, and I also think that I would like to feel the real taste of the fruit rather than the sweetness of the sugar. And the preservative can be replaced by an utterly chemical-free method that I have done as follows.
Choco Almond Salami recipe here
The most important criteria to be observed when making jam without preservative:
- Work with flawless, ripe, clean-washed fruits.
- Use sterilized, well-sealed jars.
- After closing the bottles, turn them down.
- Store the jam in a cool, dark place (label them to see what they were and when they made. Hopefully, they won’t be alone on the shelf.) 🙂
It is most important to sterilize all the tools you work with and that no dirt exposes to the tools or the fruits during the preparation.
Sterilize jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.
Place them in the oven for about 20 minutes at 140C, and this will dry any excess moisture in the bottles.
Leave them in the oven until you are ready to use (you can turn the oven off)
Don’t forget to wash and sterilize the bottle lids as well.
Put cherries in a deep pan or pot. Always use a heavy bottom pan or pot. It will prevent the jam from sticking or burning on the bottom.
Blend the pitted fruit in the blender to make it even densely, thus reaching the desired texture sooner. Turn the heat on the medium, occasionally stirring until the foam disappears and the required density reached. You can expect that the volume will nearly halve compared to baseline.
When you have reached the desired texture, you have to fill the jars up to the brim, and then close with the lid that fits them. Another cornerstone of preservation is to set the sealed bottles on the head. With this method, practically vacuum formed, which dramatically increases shelf life. Pack the jars in a newspaper and place them upside down on the shelf in a cool dark place.
The last phase – and the most fun part of the procedure – is the consumption, The perfect choice for tasty and healthy pancakes or donut in winter and summer.
Luscious cherry jam, without sugar and preservative
- 1 kg of Cherries
- 1 tbsp lemon juice
- Wash drain and pit the cherries. Discard any that may not be good or healthy.
- Chop the pitted cherries into little chunks depending on the texture you need
- Place cherries in a deep saucepan. Always use a heavy bottom saucepan. This will prevent the jam from sticking or burning on the bottom.
- Add lemon juice and stir it.
- Place on medium-high heat until the mixture comes to a rolling boil. Once the mixture comes to a rolling boil, turn the heat to medium-low. The mixture should still be simmering but slow.
- Stir, and cook until its foam disappears and until does not get enough density.
- Sterilize four 375 gram jars by washing them in hot soapy water.
- Place them in the oven for 20 minutes at 140C, this will dry any excess moisture in the bottles.
- Pour jam into a warm sterilized jar. Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
- Clean the rim of the jar with a clean paper towel. Top the lid and screw on rings.
- Pack the bottles in a newspaper and place them upside down on the shelf in a cool dark place.
Founder of Chrono Diet