Jam cherry with lemon

By Admin | Cooking Recipes
20 June 2016

Cherry blanks are obtained tasty, very fragrant.Besides cherry and known for its beneficial properties.It has an antioxidant effect, it helps with problems with blood vessels and heart, the ability to lower the level of bad cholesterol.In winter, cherry jam or marmalade help during colds, enhance the immune system.

way to cook cherry jam much.You can, for example, cook jam with cherry and lemon (zest, juice).For cooking, it will be necessary to use enameled capacity to jam retained its rich beautiful color.

cherry jam with lemon juice

Jam prepared in this manner, a very dense, has a bright saturated color.


  • kilogram of sugar;
  • kilogram of cherries;
  • teaspoon of lemon juice.

How to do?

  1. Remove cherries from the stalk, wash them and remove the seeds.
  2. Fold processed berries in an enamel bowl, pour sugar.Leave the fruit of an hour, began to stand out juice.
  3. Next cherry cook on the feeble heat 30-35 minutes, and the weight of all the time stir.Appears in the cooking process it is n
    ecessary to remove the foam.
  4. When the jam thickens, it is necessary to add the lemon juice.After all a good stir and cook a few more minutes, remove from the heat.
  5. Ready jam again stirred and placed in sterile jars.Rolls, wrapped in a warm blanket and so kept until cool.

cherry jam with citric acid

Food composition:

  • two kilos of cherries;
  • kilogram of sugar;
  • 0,25 teaspoon citric acid.

Course of preparation:

  1. Wash berries, remove their seeds, put in a bowl, cover with sugar.
  2. Cherries must stand for 7 hours to berry stood out a little more juice.After
  3. berries put on high heat, stirring constantly while cooking to avoid burnt berries.Before the end of cooking add citric acid jam.
  4. Ready cherry jam laid out in a pre-prepared sterile jars.Gem be still warm.It is pasteurized for about twenty minutes at 95 ° C, after the clog.

cherry jam with lemon zest and juice


  • two cups of sugar;
  • couple of lemons;
  • kilogram of cherries, pitted.

Course of preparation:

  1. cherries Wash in cold water, put them in a colander.After all the excess fluid is drained, it is necessary to cut the flesh into large pieces of fruit.
  2. With one lemon peel cut neatly, then squeeze the juice (from both lemons).
  3. in an enamel basin or bowl put the cherry, lemon zest and juice.Put on low heat.All times interfere.
  4. After boiling fasten the fire to the minimum and cook as jam for twenty minutes.All the time while interfere.
  5. Add the jam sugar, mix, add the flame.After boiling, cook cherry jam for some time.
  6. decompose into sterile jars ready to jam.Clog.