Small Batch Roasted Sour Cherry Jam / Mala tura pekmeza od pečenih višanja

Making jam from roasted fruit is my new favorite thing. Not only does your jam get the super deep flavor from simmering gently in the oven, but you basically don’t have any work with it at all. You stir things every now and then and that’s about it. I find this method perfect for small batches. Also, I plan on finishing this jam really quickly, so I didn’t bother with hot water bath, but if you’re not going to eat this soon, definitely take that extra step to ensure it doesn’t go bad.

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INGREDIENTS:

(Yields 2 cups / 1.43 EUR per cup / 1.53 EUR for all)

2 cups pitted frozen sour cherries (1.33 EUR)

1 cups sugar (0.20 EUR)

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METHOD:

Preheat the oven to 200°C. Mix the frozen sour cherries in an oven-safe dish with about half of the amount of sugar, cover with a lid and place in the oven. Roast for about an hour, making sure to stir a couple of times in between. After one hour, uncover, stir in the remaining sugar and roast for additional 30 minutes or so. Pulse with an immersion blender to desired consistency and taste for sweetness. If it seems too sour, add a bit more sugar. Also, if the jam seems too runny, plop it in the oven for extra 10-15 minutes, but it will thicken a lot as it cools down.

Distribute the jam between clean glass jars, cover with a lid and allow to come to room temperature before refrigerating. Be sure to use this up quickly if you don’t run it through a hot water bath. You can also freeze the jam for longer shelf life.

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Pekmez od pečenog voća mi je nova najdraža stvar, jer ne samo da dobijete super duboki okus od polaganog krčkanja u pećnici, već nemate skoro nikakvog posla sa nadgledanjem. S vremena na vrijeme sve malo promiješate, i to je otprilike to. Ova metoda mi se pokazala idealnom za manje količine pekmeza. Pošto sve planiram brzo pojesti, nisam se uopće gnjavila sa vrućom kupelji i konzerviranjem. Međutim, ako imate u planu pekmez čuvati duže vremena, svakako napravite taj ekstra korak da vam se ne bi pokvario.

SASTOJCI:

(Za 2 šalice / 5,75 kn po šalici / 11,50 kn za sve)

2 šalice smrznutih višanja bez koštica (10,00 kn)

1 šalica šećera (1,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. U vatrostalnoj posudi višnje pomiješajte sa polovicom šećera, poklopite te ubacite u pećnicu. Pecite oko jedan sat, te nekoliko puta tokom pečenja promiješajte. Nakon jednog sata umiješajte ostatak šećera, te pecite otklopljeno još 30-tak minuta. Propulsirajte sa štapnim mikserom do željene konzistencije i kušajte da vidite da li je dovoljno slatko. Ako vam se čini da je pekmez previše kiseo, dodajte još malo šećera. Također, ako niste zadovoljni gustoćom, ubacite sve u pećnicu na još 10-15 minuta. Imajte na umu da će se pekmez stisnuti kako se bude hladio.

Pekmez rasporedite po čistim staklenkama, poklopite i pustite da dođe na sobnu temperaturu prije nego ga uskladištite u hladnjaku. Ako niste sve obradili u vodenoj kupelji, pazite da pekmez potrošite u kratkom roku. Međutim, za dulje skladištenje možete ga i zamrznuti.

Small Batch Roasted Sour Cherry Jam / Mala tura pekmeza od pečenih višanja

One thought on “Small Batch Roasted Sour Cherry Jam / Mala tura pekmeza od pečenih višanja

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