Cherry cherry jam

Cherry jam is a wonderful dessert that preserves the summer mood for a long time. This berry is one of the most beloved gifts of the warm season. Juicy fruits are perfectly refreshing in the heat, so many people prefer to eat them fresh. As a raw material for preserves and jams, cherries are less popular than their closest relative, cherries, but this undeserved attitude is sure to change if you even try to make sweet preserves from it at least once.

Jam is a product obtained by boiling berries in sugar syrup to a jelly-like state. If you make mashed potatoes from berries and cook with sugar, you get jam. A variety of jam with the addition of gelling agents is called confiture.

Is it possible to make cherry jam for the winter

Sweet cherries have a harmonious, mild sweet taste with a slight sourness and a weak aroma, so lemon juice, vanilla, cinnamon, almond essence, and citrus zest are often added to it when cooking. A good quality dessert is obtained from fruits of any variety. Sweet cherries contain pectin in sufficient quantities to make the jam well gelled.

Making cherry jam according to the recipe includes several steps, the procedure can be changed.

Preparation of raw materials

It is necessary to sort out the berries, remove unripe, damaged and rotten ones. Remove leaves and stems. There is a danger of not seeing the larvae in the fruits, so it is necessary to soak them for an hour in salt water (1 teaspoon of salt per liter of water). Everything that was missed during the inspection will come to the surface. Rinse the berries thoroughly so that there is no salty aftertaste.

Separate the bones from the pulp manually or using a special mechanism. The juice that is released as a result of this operation must be collected and poured into the berry mass.

Introduction of sugar

In most recipes, prepared fruits are covered with sugar and left for 2 hours to form the juice necessary for cooking. You can prepare a sweet syrup separately and brew the berry mass with it.

Cooking

Bring the cherries over low heat to a boil and cook with continuous stirring for 30-40 minutes. If the syrup runs off the spoon like a thread, it’s time to turn off the heat. There is another way to check the readiness of the jam. It is necessary to cool the saucer in the freezer, pour a “pancake” of jam into it with a teaspoon, return the saucer back. Get it, draw a line along the center of the “pancake” with a knife. If the surface becomes wrinkled, the jam is ready.

Pureing

Grind fruits or not – a matter of taste. The traditional recipe does not involve chopping berries, but many do. There are options here. You can grind part of the raw material in a meat grinder, using a blender or an ordinary wooden crush, and leave the rest intact. Some housewives prefer to do this after the berries have boiled a little, others – immediately after separating the seeds.

packing

Glass jars are thoroughly washed, dried, sterilized in advance, the lids must also be boiled. Immediately before packaging, the jam is boiled for 10 minutes, poured hot into the prepared container. It is convenient when the sterilization of the jars and the last brewing take place at the same time, then they will be warm enough to avoid damage to the container due to the temperature difference.

The procedure is as follows:

• Boil lids, leave in hot water until needed.
• Put a kettle on the fire, on the spout of which jars for sterilization will be placed, and jam – for the final boil.
• When the jam boils for 10 minutes, reduce the fire under it to a minimum and put the first jar on the kettle to sterilize.
• Remove the jar, place it on a tray next to the stove, put the next jar on the kettle. Pour the jam into the container to the brim, close the lid, set aside in the prepared place with the neck down. The quality of the closure is checked visually (whether it is leaking from under the lid) and aurally – if the lid lets air through, you can hear it.

Охлаждение

It is advisable to cover the finished product with a warm blanket so that it cools slowly. Although if you follow all the cooking technology, rapid air cooling will not have negative consequences.

Stainless steel, Teflon, ceramic containers are preferred. Aluminum containers are unacceptable due to the high probability of penetration of harmful substances into food. Copper must be thoroughly cleaned before use. Cooking in enameled dishes should be done on low heat to avoid burning and cracking of the top layer.

Classic: pitted cherry jam

Delicious and fragrant jam is obtained from overripe fruits. In addition to berries and sugar, vanilla and citric acid are present in the recipe to stabilize the taste and aroma. Although this is a matter of taste, many people like non-sour jam with a natural smell. To prepare a classic jam, use the following recipe:

• Sweet cherry – 1 kg.
• Sugars – 800 g
• Citric acid – 1/2 tsp
• Vanillin – 1 sachet.

Step-by-step recipe:

1. Pour the prepared fruits with sugar and leave for 2 hours.
2. On low heat, stirring, cook for 15 minutes.
3. Mash the berries, continue to cook until thickened, stirring constantly.
4. Pack ready jam, close the lids.

Sugar-free cherry jam is prepared for later use as a filling for a variety of confectionery products. Prepared berries are boiled in a water bath for 40 minutes, poured into hot jars and tightly sealed.

Thick pitted cherry jam with gelling agents

The traditional way of cooking requires a long cooking time to achieve the desired consistency. The addition of gelling agents allows you to quickly make cherry jam thick, significantly reducing cooking time, retaining more vitamins and nutrients, and leaving the original taste and aroma of the fruit practically unchanged.

Seedless cherry jam with pectin

Cinnamon, included in the recipe, enriches the flavor of the finished product.

Ingredients:

• Sweet cherry – 1 kg.
• Sugar – 800
• Lemon juice – 50 ml.
• Pectin – 4 g.
• Ground cinnamon – to taste.
• Water is an 1 glass.

Step-by-step recipe:

1. Grind the washed pitted cherries, cover with sugar.
2. Pour in water, lemon juice, add cinnamon, pectin, cook for 20 minutes.
3. Jam can be closed in jars.

Cherry jam with gelatin

In order to cook cherry jam with gelatin, you will need:

• Seedless cherries – 1 kg.
• Sugar – 1 kg.
• Citric acid – ½ tsp.
• Gelatin – 50
• Water – 500 ml.

Recipe:

1. Pour gelatin with water, leave to swell.
2. Sprinkle the cherries with sugar until the juice separates.
3. Bring to a boil, cook for 10 minutes.
4. Crush the berries.
5. Add gelatin, stir until dissolved, put on fire again and then simmer for another 10 minutes. The product is ready.

Cherry jam with agar-agar

Agar-agar is a very strong thickening agent. The only drawback is that it dissolves slowly, it needs to be soaked in water for 5-6 hours before use. The recipe contains the following products:

• Sweet cherry – 1 kg.
• Sugar – 800
• Water – 250 ml.
• If – if – 2 h. l.

Step-by-step recipe:

1. Soak agar-agar beforehand.
2. Boil the syrup from sugar and the remaining water, pour over the processed fruits and leave for 6-8 hours.
3. Then boil for 30 minutes.
4. At the end of cooking, pour in agar-agar, wait for it to dissolve, hold on fire for a few more minutes.
5. Can be packaged.

Cherry jam with gelfix

Gelfix is ​​a gelling agent of plant origin based on pectin. It contains citric acid and sugar, you need to adjust the recipe. The powder does not require pre-treatment – soaking or mixing with sugar, it just needs to be poured into a hot product. Gelfix Jam Recipe Ingredients:

• Sweet cherry – 1 kg.
• Sugar – 500
• Gelfix – 1 sachet 2:1.

Next steps:

1. Pour 100 g of sugar, gelfix into the prepared berries and bring to a boil over low heat.
2. Pour the remaining sugar, wait until it dissolves, boil for 15 minutes.
3. Pour into a sterilized container.

Cherry jam with chocolate

A delicate cherry dessert with a chocolate flavor can also be prepared using gelfix. For the recipe you will need:

• Sweet cherry – 1 kg.
• Sugar – 400
• Chocolate -100 g
• Gelfix – 1 pack 3:1.
• Vanillin – 1 pack.

Prescription steps:

1. Grind the washed pitted fruits with a blender, pour 100 g of sugar and gelfix into a bowl with berry puree, add chocolate broken into pieces.
2. Heat over low heat until the dry ingredients are dissolved, cook a little.
3. Pour the remaining sugar, dissolve, cook for 15 minutes until tender.

A quick recipe for cherries with starch

Adding starch allows you to cook jam in a hurry. This is especially true if it is intended to be consumed immediately after preparation. Starch can be either potato or corn starch. Jam Ingredients:

• Sweet cherry – 1 kg.
• Sugar – 0,7 kg.
• Lemon – 1 pcs.
• Water – 100 ml.
• Vanillin – 2 sachets.
• Starch – 1 st. l.

Step-by-step recipe:

1. Add sugar, water to the washed and peeled fruits, boil for 10 minutes, cool, discard in a colander.
2. Rub soft berries through a sieve.
3. Combine the resulting puree with syrup, pour in lemon juice and starch diluted in a small amount of water.
4. Cook for another 10 minutes until done.

The original recipe for cherry jam for the winter with mint leaves

In an effort to enrich the taste of berry raw materials, housewives experiment by adding various aromatic spices. Mint gives the taste of cherry jam a refreshing touch. You need to prepare the following ingredients:

• Sweet cherry – 1 kg.
• Granulated sugar – 700 g.
• 3 sprigs of fresh mint
• Water – 200 ml.
• Pink pepper – 3 peas.
• Juice of one lemon.
• Starch – 1 st. l.

Step-by-step recipe:

1. Berries, 100 ml of water, put sugar on fire, boil, cook for 10 minutes.
2. Put the whole mint, pink pepper, sweat a little more.
3. Dissolve the starch in the remaining water.
4. Remove mint from jam, slowly introduce starch in a trickle, boil.

A simple recipe for stoned cherry jam

Ingredients:

• Large berries – 1 kg.
• Apricot pits – 350 g.
• Granulated sugar – 500 g.
• Rum – 50 g.
• Vanilla – to taste.

Prescription steps:

1. Prepare fruit raw materials, fry apricot kernels, put in half of the berries.
2. Cover all the cherries with sugar, after 2-3 hours put on the stove.
3. After 40 minutes add rum and vanilla.
4. Boil until ready.

Amber yellow cherry jam

Light-colored cherries make beautiful sunny-colored desserts. Here is the recipe for one of them:

• Sweet cherry – 1,5 kg.
• Brown sugar – 1 kg.
• Lemon – 1 pcs.
• White wine – 150 ml.
• Water – 150 ml.
• Agar-agar – 2 tsp

Algorithm of actions:

1. Soak agar-agar overnight in a little water.
2. Boil sugar syrup, add wine to it.
3. Pour fruits ready for cooking into boiling syrup.
4. Remove the zest from the lemon and remove the white skin – it may contain bitterness.
5. Pour sliced ​​lemon, zest and agar-agar into semi-prepared jam, then simmer for another 10 minutes.

Cherry in combination with other berries and fruits

Assorted fruits and berries always have an interesting, rich taste. A harmonious combination of ingredients that complement each other makes these desserts versatile in cooking.

Recipe for cherry jam with rose petals and peaches

Ingredients for the recipe:

• Yellow cherry – 1 kg.
• Peaches – 0,5 kg.
• Lemon – 1 pcs.
• Vermouth “Campari” – 100 g.
• Rose petals – 20 pcs.
• Sugar – 1,2 kg.
• Vanillin – 1 package.

How to cook:

1. Wash the fruits, remove the seeds.
2. Remove peel from peaches, cut into slices.
3. Place all vegetable raw materials in a container for cooking, cover with sugar, leave until the juice separates.
4. Bring to a boil over low heat, add lemon juice and rose petals.
5. Mash the mass with an immersion blender, add vermouth, cook for 20 minutes.
6. Pack hot.

How to make cherry and gooseberry jam

Recipe Ingredients:

• Sweet cherry – 1,5 kg.
• Gooseberries – 0,5 kg.
• Sugar – 1,3 kg.

Next steps:

1. Blanch the peeled and washed gooseberries in a small amount of water.
2. Add prepared cherries, sugar, cook for 40 minutes until thickened.

How to make cherry and currant jam

In order to make jam from cherries and red currants, you need to prepare:

• Currant – 1,2 kg.
• Pink cherry – 800 g.
• Sugar – 1 kg.
• Water – 100 ml.

Boil currants in sugar syrup until half cooked, add cherries, cook until tender for 20 minutes.

How to make cherry jam with lemon zest for the winter

Ingredients for the recipe:

• Sweet cherry – 1 kg.
• Sugar – 1 kg.
• Lemon – 1 pcs.
• Gelatin — 3,5 h. l.
• Water – 200 ml.

Algorithm of actions:

1. Soak gelatin.
2. Remove the zest from the lemon. This is easy to do by gently running the peel over a fine grater. The pressure should be weak so that only the yellow layer is rubbed, and the white remains intact.
3. After 2 hours, add lemon juice, cinnamon, water to the berry mass and boil.
4. Remove the foam, add swollen gelatin.
5. Add zest, cook for 40 minutes.

Delicate cherry and strawberry jam

The recipe is simple. Take 2 kg of overripe dark red cherries, strawberries and sugar. Boil the syrup, pour over the berries, leave overnight. Cook until gelatinous.

Jam their cherries with orange

Pitted pink cherry jam with orange is obtained tasty and fragrant. According to the recipe, pour 2 kg of berries with boiling syrup (2 kg of sugar + 200 ml of water), leave for 8 hours. Remove the zest from two oranges, remove the white peel, cut into slices. Pour the zest and pulp into the syrup as well. Boil 20 minutes.

Cherry cherry jam

Step-by-step recipe:

1. Prepare cherries, cherries and sugar in equal parts, pour into a bowl for cooking, add 100 ml of water, boil for 10 minutes.
2. Add pectin at the rate of 40 g per 2 kg of vegetable raw materials.
3. Bring to readiness, package hot.

Recipe for cherry jam in a slow cooker

For the preparation of sweet canned food, modern technical achievements can be used. Cherry jam for the winter, cooked in a slow cooker, is in no way inferior in quality to a product cooked in the traditional way.

Ingredients for the recipe:

• Berries – 0,5 kg.
• Sugar – 250
• Almonds – 100 g.
• Vanilla – 0,5 tsp. L.
• Rum – 1 tbsp. l.
• Water – 100 ml.

Algorithm of actions:

1. Grind almonds in a blender, combine with berries, sugar and vanilla.
2. Put the mixture in a slow cooker, add rum and water.
3. Select the “extinguishing” mode, set for an hour and a half.
4. Leave the lid open so that you can collect the foam and stir.

Cherry jam in a bread machine

Bread makers are equipped with a jam making function. The process is fully automated, you just need to load all the ingredients into it and wait for the end signal. The sweetness is prepared at a low temperature, which contributes to a better preservation of nutrients and completely eliminates burning.

Ingredients for the recipe:

• Yellow or pink cherry – 800 g.
• Apricots – 300 g.
• Sugar – 600
• Pectin – 40 g.
• Vanilla – to taste.

Recipe algorithm:

1. Wash the fruits, remove the seeds, chop, place in a special bowl.
2. Pour sugar, vanilla and pectin evenly on top, place the bowl in the bread machine reservoir.
3. Select the function “Jam” or “Jam”, start.
4. After a signal of readiness, pour into banks.

Terms and conditions of storage of cherry jam

Jam can be stored up to 3 years. After cooling, the jars should be placed in a dark, dry cellar or pantry. The product easily tolerates temperature changes, does not like direct sunlight. Do not allow the jam to freeze, this leads to sugaring and rapid spoilage. The air humidity must be low to avoid corrosion of the lids.

Conclusion

Cherry jam is a delicacy that pleases adults and children. It is perfect as a sauce for pancakes, complements the taste of ice cream. Useful substances contained in berries help to strengthen the immune system, improve the health of hair and nails.