White cherry jam with rum — recipe
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White cherry jam with rum — recipe
Output — 3 jars of 0.5 l   PRODUCTS: 1 kg of white cherries (weight of pitted cherries); 1 orange (medium size); 1 kg of sugar; 20 g g g gelling mixture; 25 ml of rum PREPARATION: Wash orange and wipe dry. Remove the orange zest and squeeze the juice. Cherry sort, wash and dry on paper towels. To remove the cherry pits and stems. Put the cherries in a thick-walled pan, add 150 g of sugar, juice and orange zest, mix, leave for 30 minutes. 50 g of sugar mix with the gelling mixture, stir in the berries. On low heat, stirring all the time, bring everything to a boil and boil for 1 minute. Stir in the remaining sugar, bring to a boiling state and cook for 4--5 minutes. Foam needs to be removed. Stir in the rum. Put the jam into a clean dry banks of small volume, roll sterilized lids and put upside down in about five minutes. Then put the banks in a normal position and leave it until completely cool.

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