Csememári - early summer jam

Csememári - early summer jam
Csememári - early summer jam
Anonim

The end of the cherry and sour cherry is still hanging in the beginning of the raspberry, but there is not enough of anything in the garden to make a decent amount of jam - this is when we have the all-in-one jams made from a variety of reds. This time we started with a four course: cherry, sour cherry, raspberry and currant. As written on the bottle: Csememári. But a good combination is cherry-cherry-cranberry, or cherry-raspberry-currant, or cherry-currant-cranberry.

Raspberries are growing nicely
Raspberries are growing nicely

Since store-bought canning sugars and all-in-one jamfixes all contain preservatives, I would not like to add them to homemade jam. If this is the case with you, you have two options. One is that it thickens the jam so much that it has the right consistency on its own. The other one, which I chose as a test, uses pectin, so you get more jam from the same amount of ingredients. This is the natural gelling agent found in fruits, I bought it at Spar, so it is not hopeless to get it, it was the same place as the jamfixes.

Additions (can be freely varied)

approx. 1 kg of cherries (we have small-eyed, completely black varieties)

approx. 1 kg of cherries

approx. 70 dkg raspberries

approx. 50 dkg currants

65 dkg sugar (it will be sour, if it's not good, you can add more)15-20 grams of pectin (with 20 grams it's already completely jelly, next time I'll add less)

IMG 3162
IMG 3162

1. The fruits have been prepared. We washed everything. We peeled the currants - this is the most disgusting part. We pitted the cherries. One of my daughters was an enthusiastic helper in the whole process, so we finished in about half the time.

2. I sprinkled the currants in a large bowl, then the raspberries, then the cherries and cherries on top.

3. I covered it and started cooking on a low flame. I stirred it after a few minutes, so far the currants and raspberries have released quite a lot of juice.

4 I took the lid off and cooked it like this, still on a low heat, until the currants and raspberry seeds completely fell apart. It was about 20-25 minutes. Up until now, there was more than two liters of fruit in the footer. (My footer page is scaled)

5. Meanwhile, I started boiling the bottles, the caps, the ladle and the tweezers, which I later used to remove the bottles and caps.

6. When the raspberries and currants were cooked, I mixed the pectin into the measured sugar, adding about 30 percent sugar.

7. I raised the flame and slowly, stirring, sprinkled in the pectin sugar.

8. I boiled for another five minutes. During this time, it thickened completely from the pectin. If you want it to be runny, add less, next time I'll stick to 15 grams.

9. I poured them into jars, sealed them, turned them upside down, then put them upside down for another 3 minutes in the boiling water used for sterilization. This is also good because it washes off the glue that I dripped on the side of the bottle while charging.

10. I took everything out, wrapped it in a tea towel, and put it in the bed linen rack to dry.

From this amount, 7 bottles of 3-4 decis have just been filled.

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