Practical Way to Preparing Tasty Homemade Cherry Preserves
Wishing to dine Homemade Cherry Preserves a 5-star restaurant's, but for some reasons are not able to go to restaurants. This site gonna guide you with useful ways on cooking a Homemade Cherry Preserves like a famous chef made.
We hope you got benefit from reading it, now let's go back to homemade cherry preserves recipe. To cook homemade cherry preserves you need 3 ingredients and 12 steps. Here is how you do that.
To prepare an unforgettable Homemade Cherry Preserves, below are the ingridients needed:
- Get 1000 g of cherries.
- You need 450 g of sugar.
- Take 1/2 of lemon.
After preparing the components, next you are good to cook your 5-star Homemade Cherry Preserves by following the procedures on this section:
- Stone the cherries (it's about 900 g after stoning). Puree before putting in pot if you want a smoother consistency..
- Put in a medium pot along with the sugar and lemon juice. Yes - it's a lot of sugar, but this is what "preserves" the cherries and prevents them from going bad..
- Turn on medium high. After a few minutes when the cherries softened up a little, I roughly mashed them up with a masher. You can also use a stick/hand blender to break down the cherries some more..
- When the cherries come to a boil, they will foam up. Skim off the foam every several minutes with a spoon - you can put it aside in a little cup and eat it with yogurt or ice cream. It's quite good!.
- While the cherries are cooking, place a small plate in the freezer so you can test the doneness of the preserves later..
- Continue to cook the cherries on medium to medium-high stirring every few minutes to ensure they don't burn. The juice will gradually get thicker, darker and gooier. It took mine around 60 minutes to get to that point..
- To test doneness, remove the plate from the freezer and put a little bit of the cherries on it. Place back in the freezer for 2-3 minutes and then take out again. Push the chilled preserves gently with your finger - if it "wrinkles" up, it's done. If not keep cooking. (see photos below).
- This isn't done yet because the preserves are still too watery to hold up with pushing your finger through..
- It's hard to tell in the photo but, here the cherries are gooey and wrinkle a little bit when pushing your finger through the preserves. You can turn off the heat now!.
- Let cool off for a few minutes, then transfer to a large jar or two smaller ones. Be careful not to put in cold jars or they can crack (optionally put the hot jam in hot jars). Cover and let cool completely. Store in the refrigerator. It should be good for a few months..
- Really nice with a creamy cheese on bread or toast!.
- Some other ideas I've saw on the internet for flavoring: Add a splash of Kirsch liquor in at the end of the cooking. Or a few drops of almond extract (just a little or you'll ruin the taste apparently!), or vanilla bean (maybe cook with the cherries?)..
Recipe : Homemade Cherry Preserves
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Simple tips to make Homemade Cherry Preserves
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