Cherry Confiture

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

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

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.