Cherry Confiture

1. 1 Sour cherries≈ $12.00 per kg 230 g
2. 2 Sugarconfezione 1 kg ≈ $1.60 130 g
3. 3 Pectin (jam setting mix) 4 g
4. 4 Lemon≈ $4.70 per kg 10 g

Gli elementi in grigio sono sale, spezie e tutto ciò che pesa meno di 30 g per barattolo: solitamente li hai già a casa, quindi non sono inclusi nel prezzo del barattolo. Zucchero, aceto e olio da 30 g in su sono conteggiati nel prezzo.

Procedura

1. Wash the cherries and remove the pits. Squeeze the juice from the lemon⁴. Mix the pectin with 20 g of the total sugar².

2. Bring the cherries and lemon⁴ juice to a boil over medium heat, cook for 5 minutes, crushing some of the berries.

3. Add the pectin and sugar² mixture while stirring, and cook for 2 minutes.

4. Add the remaining sugar² (110 g), bring to a boil, and cook for exactly 4 minutes. Check the pectin amount against the package instructions.

5. Sterilize the 0,25 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

6. Pour the hot mixture into the sterile 0,25 l jar up to the shoulders and close with the lid. Place the jar in a pot of hot water and sterilize for 10 minutes from the moment it comes to a boil, then seal it.

7. Turn the jar upside down, wrap it, and leave it to cool for 24 hours. Store in a cool, dark place for up to 8 months, and keep the opened jar in the refrigerator for up to 2 weeks.