Now the harvesting season is in full swing. Many of us have already stocked up on all kinds of pickles for the winter, now they are mastering homemade jam. You knew that the first mention of jam was at the beginning of the XIV century. Then they preferred to cook it from sour marsh and sweet forest berries. But sugar was not used. No, our ancestors did not adhere to proper nutrition, they simply did not have money for sugar, and even then it was in a strong deficit. The jam was cooked with honey.
Now the situation is different: sugar is in abundance, and more and more people are moving away from its thoughtless use. We began to monitor our health more and this was reflected in the choice of food. Many people prefer to make preparations for the winter themselves for this reason. Recently, jams that are not boiled at all have gained popularity, that is, cooking is not used when preparing them. We will now stop at one of them (cherry). A very interesting way, I must say.
How to cook
Cherry needs to be separated from the seeds, then covered with sugar and mixed well. It is advisable to leave the mixture on the table overnight, covered with a lid with a towel. Stir the jam in the morning. And then repeat stirring every 4 hours. put in the refrigerator for the night. We repeat the whole process for 4 days: stir during the day, and at night the jam is in the cold.
At the end of the fourth day, the jam must be transferred to sterile dry jars so that there is no free space at the neck. Now close the lid and put it in the refrigerator or lower it into the cellar (if any).
What we cook from
800 g pitted cherries
800 g granulated sugar
As it was before
Jam came to Russia from distant and mysterious Persia. There it was made from pieces of fruit, sweet rose water, honey was traditionally taken instead of sugar. The product turned out to be liquid, if there was a need to thicken it, simple starch was used. That jam was very different from what we are used to seeing with you. it was generously sprinkled with spices, had a spicy, pungent-sweet taste and was eaten not for dessert, but with spicy and salty dishes.
When the jam came to Russia, the recipe quickly adapted to the habits of the people. spices were gone as unnecessary (and there were no supermarkets at that time, and pepper and the like cost incredible money in bazaars). The term "jam" (and in the recipes they indicated differently: candling) means boiled sweets. They took fruit and just boiled it in honey or honey syrup. used only such berries that do not fall apart during cooking, that is, they could be clearly seen in the finished product. Our ancestors did not grind or crumple berries. The hostess of the house was always engaged in making jam - they did not trust the servants and did not tell the secrets of successful preparations. The recipes were part of the daughter's dowry. Which means that great importance has always been attached to this product.
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