Cherry confit (confiture): recipes for cake, for cupcakes from fresh and frozen berries

Cherry confiture is the most popular in the confectionery industry. It is often used in place of a separate layer of cakes. The term itself came from the French language, France is generally famous all over the world for its desserts. Confiture is a puree of berries or fruits that has been boiled to a jelly consistency.

How to make cherry jam

Preparing cherry confiture is quite simple, even novice cooks can handle it. The consistency of the finished product depends on the type of cherry, so before cooking, you need to choose the right kind of berries. For lovers of liquid confiture, sweet varieties are suitable, and for those who love a thick delicacy, fruits with a slight sourness are suitable.

The main characteristic feature of the preparation of cherry confiture is the removal of all seeds from the berries. Therefore, for confit, ripe and soft fruits are needed, from which it is easy to get the seeds and get rid of the skin.

When preparing berries, it is very important to remove the seeds immediately after washing. Moreover, they must have time to dry, otherwise moisture will get inside, and the structure of the cherry will become watery. A big plus of cherry confiture is that it can be prepared from frozen berries.

To achieve a thicker consistency of confiture, it is necessary to add gelatin, Quittin and other thickeners during cooking.

Cherry Confiture Recipes for Culinary Purposes

The big advantage of cherry confit is that it can be widely used in cooking. Make layers for cakes or fillings for other pastries from berry delicacy.

Cherry confit with gelatin for cake

Before preparing a cherry treat, you need to stock up on the following products:

• 350 g fresh (can be frozen) cherries;
• 80 g granulated sugar;
• 10 g gelatin (preferably leafy);
• 90 ml of drinking water.

Confit can be made from both fresh and frozen berries

Cooking process:

1. Soak the gelatin sheets in cool water, after breaking it into pieces. Let him swell.
2. Remove pits from cherries and mix with sugar. Blend with a blender until puree.
3. Pour the cherry mixture into a saucepan and bring to a boil.
4. Remove from the stove and add the swollen gelatin. Beat again with a blender.
5. Pour the mixture into the required container and cool in the refrigerator.

Thick cherry confiture with starch

In this recipe, starch is added to the confit to thicken the finished product.

Necessary ingredients:

• 250 g of pitted cherry fruits;
• Xnumx g of granulated sugar;
• 1 st. l. ordinary starch;
• a small piece of butter (about 10-15 g);
• 40 ml of drinking water.

We take cherries for cooking with medium and late ripening – they are more fleshy, sweet and fragrant

Cooking process:

1. Sprinkle sugar on top of the fruit and put to boil on the stove.
2. As soon as the juice begins to stand out and all the sugar has melted, you need to add a piece of butter. Be sure to mix well.
3. Combine water with starch and stir, and add this mixture to the pan.
4. Boil the contents of the pan until thickened, stirring constantly.

Frozen Cherry Confiture

Frozen berries are also ideal for making confiture.

Ingredients needed:

• 400 g frozen cherries in the freezer;
• Xnumx g of granulated sugar;
• any food thickener;
• half a medium sized lemon.

It turns out a thick and fragrant confiture with a rich ruby ​​​​color.

The order of preparation is almost identical with the rest of the recipes:

1. Cherries do not need to be completely defrosted. It is enough to wait for softening so that it is possible to grind it in a blender.
2. Pour the crushed fruits into a saucepan and cover with a thickener.
3. Heat slowly on the stovetop. Enter lemon juice and add granulated sugar.
4. Boil for half an hour, periodically removing the resulting foam.
5. Hot confiture can disturb the housewives with its liquid consistency, however, when it cools completely, it will thicken.

Cherry confiture for cake with starch and gelatin

Ingredients:

• 600 g large pitted cherries;
• 400 grams of sugar;
• a pack of gelatin;
• 20 g of starch;
• 80 g of drinking water for dilution of starch and gelatin.

Gelatin and starch thicken the confit

Cooking process:

1. Mix cherries with sugar and cook on the stove for 10 minutes. Remove any foam that appears.
2. Dissolve starch in 40 g of water, then add to the pan. Stir and cook for another 5 minutes.
3. Pre-diluted in 40 g of water and swollen gelatin, add to the hot mixture that has just been removed from the heat. Mix.

Cherry confit for cake with agar-agar

Another popular thickener among cooks is agar-agar.

Necessary ingredients:

• 400 g of ripe cherries;
• Xnumx g of granulated sugar;
• 10 g of agar-agar.

Gelatin, agar-agar, pectin or corn starch are added as a thickening agent.

Step-by-step cooking:

1. Boil water in a saucepan and send cherries there. Blanch for 3 minutes.
2. Pour the fruits into a sieve and grind.
3. Introduce sugar and agar-agar into the resulting gentle puree, stir.
4. Boil the mixture for no more than 5 minutes after boiling.

How to make cherry confiture for the winter

Confiture prepared for storage can help out at any time of the year. When there is no time to prepare fillings for baking, you just need to get a ready-made treat.

How to make cherry confiture for a cake for the winter

Confiture for a layer in the cake can be prepared for the winter.

You will need the following ingredients:

• 700 g large ripe cherries;
• Xnumx g of granulated sugar;
• a pack (20 g) of gelatin.

Confiture can also be served with ice cream, bake pies and pies with it

Cooking process:

1. Sprinkle thoroughly washed fruits with sugar on top.
2. After some time, they will give their juice, then you can pour the berries into a saucepan and put on the stove.
3. As soon as the mixture boils, reduce the intensity of the fire and remove, if necessary, the foam. Boil for half an hour.
4. Beat the cooled fruits with a blender without removing them from the syrup.
5. Soak gelatin in clean and cool water.
6. Melt cherry puree in the microwave or heat on the stove.
7. Add the swollen gelatin and stir.
8. Pour the confit into small glass jars and close tightly with an iron lid.

How to make cherry and lemon confiture for the winter

Necessary ingredients:

• 800 g of juicy, but not overripe, pitted cherries;
• 800 grams of sugar;
• 15 g “Jelfix”;
• half a medium sized lemon.

Instead of gelatin, you can use gelling sugar or agar-agar.

Step-by-step cooking:

1. Beat the berries in a blender and mix the resulting cherry puree with sugar, and leave 15 g of it to stir with Gelfix.
2. Put the mixture to boil and after 20 minutes add lemon juice, stir.
3. Boil the cherry puree for another 4 minutes and add to it, mixed with sugar, “Jelfix”.
4. Pour the finished cherry confit into sterilized jars.

Cherry confiture with pectin for the winter

Ingredients:

• 1,5 ripe cherries;
• 1 kg of sugar;
• 20 g pectin.

Immediately after cooking, the confiture will be liquid, and it will thicken in jars after it has cooled completely.

Cooking process:

1. Pour 800 g of sugar into the cherry and give it time to release the juice.
2. Combine the remaining granulated sugar with pectin.
3. Place the sugar cherries in a saucepan and place on the stove to simmer over low heat.
4. When the mixture boils, remove the foam.
5. After 3-4 minutes, add the sugar-pectin mixture. Stir so that the pectin is evenly distributed and does not have time to accumulate in only one place.
6. Turn off the stove and pour the finished confit into containers.

Confiture for the winter from pitted cherries with apples

Seedless cherry confiture can be made with apples. Sour cherries and sweet fruits go well together.

Ingredients for cooking:

• 500 g of ripe cherries;
• 500 g sweet apples;
• 600 g granulated sugar;
• 400 g of drinking water.

Apples are an excellent thickener, and are also rich in vitamins and minerals.

Step-by-step cooking:

1. Get rid of the pits of cherries in any convenient way.
2. Cover all the berries with sugar to allow the fruits to release their own juice. Leave in the refrigerator overnight.
3. Finely chop the peeled and core apples into slices.
4. Add apples to berries and stir. Pour water into the pot and stir again.
5. Cook over low heat until thickened.
6. Let the hot jam cool down, then beat with a blender.
7. Pour the finished treat into small glass or plastic containers and roll up the lids.

Cherry jam for the winter with gelatin and chocolate

To make chocolate and berry treats you will need:

• 700 g of ripe cherries;
• 1 bar (not bitter) chocolate;
• Xnumx g of granulated sugar;
• a packet of gelatin.

Confiture must be stored in a cool place

Cooking steps step by step:

1. Soak gelatin in a small glass and leave it to swell.
2. Remove the seeds from the berries and puree them with a meat grinder or blender.
3. Add sugar to the cherry and cook after boiling the mixture for about 2 minutes.
4. Break the chocolate bar and throw the pieces into the pan. Stir until all the chocolate is completely melted.
5. Pour into glass or plastic containers.

Strawberry-cherry confiture with gelatin for the winter

Cherries can be combined with other garden berries. Strawberries are a good option.

Ingredients:

• 1 kg of ripe cherry;
• 400 g of not overripe strawberries;
• a pinch of cinnamon;
• a pack of gelatin;
• Xnumx g of granulated sugar;
• 40 ml of drinking water.

Strawberries can make confiture thick and without gelatin

Cooking process:

1. Let the gelatin swell in cool water.
2. Remove stems and pits from berries.
3. Throw cherries into boiling water for blanching.
4. Throw the fruits on a sieve. When all the liquid comes off, grind them to get rid of the peel.
5. Combine cherries and granulated sugar in a saucepan, cook for 15 minutes.
6. Add strawberries. Boil another 10 minutes.
7. Add the swollen gelatin to the hot mixture and stir.
8. Pour chilled confiture into containers.

Winter cherry jam without gelatin with coriander

You will need the following ingredients:

• 500 g of pitted cherries;
• 20 g coriander seeds;
• Xnumx g of granulated sugar;
• 20 g almonds;
• 120 ml of filtered water;
• a packet of quince.

If you cook confiture using too juicy berries, then it will take a long time to cook

Preparing treats:

1. Heat a frying pan on the stove and pour the chopped almonds and coriander seeds into it. Fry the ingredients for 2 minutes without stopping stirring.
2. Put water, sugar and a packet of Quittin into a saucepan. Stir and cook until sugar dissolves.
3. Pour the cherries into the prepared hot syrup, cook for another 6 minutes.
4. Bring the finished cherry mixture to a puree consistency using a kitchen blender.
5. Add toasted coriander and almonds. Stir and simmer over very low heat for 10 minutes.

How to cook cherry confiture for the winter for baking

For baking, it is recommended to prepare thick confiture, like marmalade.

You will need:

• 1,2 kg of large cherries;
• 1 kg of granulated sugar;
• a pack of gelatin;
• water for soaking gelatin.

It turns out a delicacy with a sweet and sour taste and can be used as an addition to pancakes and pancakes

Step by step cooking instructions:

1. Pour pitted cherries on top with sugar, let stand for 4 hours.
2. Pour the berries into a saucepan and cook for no more than 4 minutes. Turn off the fire.
3. Grind the cooled mixture in a blender or in another convenient way to a puree state.
4. Cook for about 10 minutes and let cool, then put back on the fire for 5 minutes.
5. You can repeat the procedure again.
6. Add gelatin to water to swell.
7. Add the prepared thickener to the hot berry puree and mix thoroughly.
8. Pour the finished confit into pasteurized glass jars.

A simple recipe for cherry confiture for the winter with vanilla

For this recipe, you need to stock up on the following products:

• Xnumx g cherries;
• 1 pack of vanillin;
• Xnumx g of granulated sugar;
• a pack of pectin or other food thickener.

Strawberries, raspberries and apples can be added to the cherry delicacy

Algorithm cooking:

1. Sprinkle pitted cherries with half the sugar. Leave for 4 hours for the juice to form. You can first close the container with berries with gauze from insects.
2. Boil the berries on medium heat for 6-7 minutes.
3. Mix pectin or other thickener with the remaining sugar. Add the mixture to the cherry, mix thoroughly.
4. Boil the berries for another 5 minutes, add vanilla and mix.

Chocolate and cherry confiture for the winter with cocoa

At home, you can cook a chocolate and berry treat for the winter.

To do this, you will need:

• 800 g of ripe pitted cherries;
• 700 g granulated sugar;
• 50 g of cocoa powder;
• 2 sticks or a pinch of ground cinnamon;
• 1 pack of 20 g of gelatin;
• 40 ml of drinking water (for soaking gelatin).

Sugar in confiture plays the role of a sweetener, thickener and preservative

To prepare a delicious cherry-chocolate confit for the winter, you need:

1. Pour the cherries into a saucepan and add sugar. Let the berries stand for 3 hours to form the juice.
2. Put the pan on the stove and cook the mixture for about 10 minutes. As soon as the foam appears, be sure to remove it.
3. Soak a pack of thickener in water.
4. Add cocoa and stir in jam. Cook for another 5 minutes, at the end add cinnamon, mix.
5. At the very end, add swollen gelatin to the still hot confit, mix.
6. You can pour the delicacy into glass containers while hot.

A quick recipe for cherry confiture for the winter with spices

To prepare a spicy spicy cherry confiture you will need:

• 1,2 kg of large cherries;
• Xnumx g of granulated sugar;
• 15 g pectin;
• spices and spices: cloves, cinnamon, orange or lemon peel, rosemary sprig, a couple of anise umbrellas.

It is better to use pure pectin without additives.

Cooking process:

1. Remove seeds from washed and dried berries.
2. Pour 600 g of sugar on the berries and mix.
3. Put on fire, cook for 6 minutes.
4. Add all herbs and spices. Cook, stirring, for a couple more minutes.
5. Add pectin to the remaining granulated sugar. Stir and add to saucepan.
6. After 5 minutes, remove the pan from the stove.
7. Pour the finished cherry product into sterilized small jars and roll up.

Storage Rules

Confiture is a long-term storage product, so it can be prepared for the winter. It is necessary to store the delicacy in a clean, sterilized glass container and roll it up with iron lids boiled in boiling water.

Banks should be stored in a dark and well-ventilated area. Storage temperature should not be below 10 degrees. Confiture prepared for the winter can be stored in closets, cellars or clean cellars.

Treat for storage is placed in the refrigerator so that it is always at hand.

Conclusion

Cherry confiture is a tasty and easy-to-prepare delicacy. For cooking, you need only a few ingredients that are available in any store. But the finished product can be used as an addition to desserts: use it instead of cream for muffins, cake layers or croissant fillings. Cherry confit does not spoil for a long time, so it can be harvested for the winter and stored as homemade jams or preserves.