Für meine deutschen Freunde,...
hier der Google Uebersetzer für ganze Texte.
Falls Ihr Probleme mit dem Englischen habt.
Einfach den Text komplett kopieren, einsetzen und los gehts.
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I am in love! Really,...
...in love with this Sour Cherry jam!
I even would name it "best sour cherry jam in the world".
Well, for me,... it is!
I love cherry jam. I always get the French brand, what does not uses white sugar.
It is a really nice jam. But the cherry flavor,... well,... if I would not know it is cherry, I not really would guess it is.
It is sure delicious, but this "it" is missing for me. And that is because they use sweet cherries.
Most companies use sweet cherries. But some use sour cherries.
And for me, those one are the real deal for making a good jam.
I also was very keen on not using pektine-sugar. Far to much needs to be used.
In my opinion, that ruins every fruit what ends up in a jam. And the sugar is not good for the body.
To start the day with a sugar bomb is not my idea of starting well.
So,... I left all that and used just simple ingredients to make this fantastic jam.
Sweet and sour, just the way I really like it. And, most important,... you really taste the cherries!
It is pretty easy and quick to make this jam. Out of 400g sour cherries I got 2 jars. Smaller jars.
The consistency is just perfect in my opinion. I was unsure about the agar agar I used.
It is always tricky to know how much of it to use. A couple of times I used to much and the end result was a jelly, haha.
This time I used less and also worked with a bit of starch.
It all worked really great. I can not be happier!
Lets get started:
to make 2 smaller jars you need:
400g of frozen sour cherries*
180g genuine Maple syrup
1 tbsp fresh lemon juice
1/4 tsp cinnamon
1/2 a vanilla pod
1/2 tsp Agar Agar powder
2 tsp potato starch with a small splash of water to dissolve it
*I used Turkish organic sour cherries from my organic store.
I recommend to use frozen cherries, because that is what I used.
When you use fresh cherries, you probably will need to adjust the liquid part a bit.
And I think it depends on what area of the world you are.
Here in Australia I didn't see sour cherries so far. The sour cherries are a bit smaller than sweet cherries.
And brighter in color. And,... sour. I am unsure, but I think sour cherries are mostly grown in Europe.
Direction:
1. add the frozen cherries, maple syrup, lemon juice, vanilla pod
(cut in the middle and release the seeds, and cook with the pod) and cinnamon into a cooking pot and bring to a simmer.
2. when it starts to heat up, use a hand blender to give it a slight blend. When you like some fruits in your jam,
don't over blend. If you like it smooth,... keep blending.
Now add the agar agar and bring it to the boil.
3. Mix the potato starch with a small splash of water to dissolve and add to the cherries.
Stir well. Turn heat down to a simmer and let it simmer for about 15 minutes.
Keep stirring in between.
Turn off the heat.
4. use only very clean glass jars. I always cook the jar before I add jam.
Fill jam into the jar and shut the lid. Turn it up side down for 10 minutes.
Turn after 10 minutes and cool down complete.
Chill,... and store in the fridge.
Enjoy for breakfast on buns,...or for the afternoon coffee with some waffles.
:-)
![Picture](/uploads/1/2/8/8/12880695/published/agar.jpg?1718085991)
This is the Agar Agar I used,...