Cherry jam with orange for the winter: simple recipes

There are quite a few options for making cherry desserts, they use a berry with a stone or remove it, add spices, citrus fruits. The choice depends on individual preferences. Orange and cherry jam is a common assorted recipe with a pleasant aroma and balanced taste.

Citrus adds additional aroma and flavor

How to cook cherry jam with orange

You can prepare a dessert from a whole cherry, removing the seeds and smashing with a blender to a homogeneous consistency. In traditional recipes, sugar and cherries are taken in the same amount.

You can add orange, thickeners or spices to cherry jam. How much to take citrus also depends on preferences. In the finished product according to the classic recipe, the orange will look like candied fruits. In any case, the preparation provides for a number of rules that must be observed:

• use dishes made of aluminum, copper or stainless steel, an enameled container is not suitable, jam often burns to the surface, the taste will be spoiled;
• pour dessert only into sterilized jars, close with lids after preliminary heat treatment;
• the bones are removed with a special device, a pin, a hairpin or a tube for cocktails, if the jam is homogeneous, you can remove it manually;
• in order to prevent pests from getting into the jam, before processing, the drupe is dipped for 15 minutes in a weakly concentrated salt solution with the addition of citric acid;
• use only clean and dry berries, not damaged, without rotten areas, freshly picked;
• citruses are chosen elastic, with a thin peel, medium size, with juicy pulp.

Traditional recipe for cherry and orange jam

According to the classic recipe, the berry is taken with a bone, the consistency will be less liquid, and the cherry in the syrup is whole. 1 oranges are enough for 2 kg.

Cherry blank technology:

1. In order for the berry to give juice, the processed drupe is covered with sugar and left for 4-5 hours, during the infusion process, the mass is stirred several times to better dissolve the crystals.
2. Citrus is poured with boiling water, the surface is wiped with a clean napkin, cut into pieces about 0,5 cm thick, then again into 4 parts. Use a flat dish to keep the juice completely.
3. The raw materials are put on fire, boiled for 30 minutes, the foam formed in the process is removed. Turn off and allow the mass to cool.
4. Citrus is added to the cold billet and boiled to the desired consistency. The longer the workpiece boils, the denser the mass will become, but the darker the color.

5 minutes before the end of cooking, you can add a teaspoon of cinnamon to the dessert, but this ingredient is not required. The finished product is distributed among banks and closed.

You can add cinnamon or other spices to enhance the taste.

Cherry jam with orange: recipe with gelfix

Gelfix in the recipe plays the role of a thickener, for a standard proportion of 1 kg of cherries and two citrus fruits, you will need 4 tbsp. spoons of substance.

Preparation:

1. Pitted cherries covered with sugar are left to infuse for 10-12 hours.
2. Prepare jam in 3 stages. The first time bring to a boil, remove the foam and set aside to cool the mass.
3. The procedure is repeated one more time.
4. Orange is poured over with boiling water, wiped dry, peeled, white fibers are removed, the zest is rubbed on a grater, the pulp is cut into cubes, preserving the juice as much as possible.
5. Bring to a boil, combine citrus and gelfix with cherries, boil for 30 minutes. The syrup is dripped on a saucer and the readiness of the product is determined, if necessary, the time is extended.

After packaging and seaming, the workpiece is insulated for a day.

Cherry jam with orange juice for the winter

The workpiece should be homogeneous, for this use a food processor or blender. Bones are removed from the cherries, the pulp is brought to a state of puree.

Following actions:

1. The berry, together with sugar in a ratio of 1: 1, is put on fire, boiled for 10 minutes, turned off.
2. The workpiece cools for about 3-4 hours, then the procedure is repeated, the cherry is allowed to brew for another 3 hours.
3. Remove the zest from 1 citrus, grate, you can use a meat grinder, squeeze the juice.
4. The components are combined and boiled for 10 minutes.

The product after distribution to the banks is covered with a warm blanket.

Seedless Orange and Cherry Jam

The main task of this recipe is to keep the berries whole after removing the seeds. For cooking you will need the following ingredients:

• sugar – 800 g;
• Orange – 1;
• cherry – 1 kg.

Recipe technology:

1. So that the sugar does not burn, the covered berries are left for 1 hour until the liquid appears in the preparation.

   

2. Citrus can be processed in any way: grind the zest to a homogeneous consistency, and divide the pulp into slices or squeeze out the juice, you can cut it with a peel to make cherry jam with candied orange.
3. Put the future jam on the stove and immediately add citrus, boil for 20 minutes at minimum heat, remove the foam.
4. Allow the workpiece to cool and brew for 5 hours.
5. Re-boil for 15-20 minutes, and pack in jars.

The jam cools down gradually, it is kept for 24 hours under a blanket or warm jackets.

Storage Rules

There are no special recommendations for storing winter harvesting. Jam is placed in the basement or pantry without heating. Hermetically sealed jars are stored for a long time. A product with pits will be suitable for consumption no more than 2 years, without pits – 3 years.

Conclusion

Orange and cherry jam is characterized by a pleasant citrus aroma. Dessert is prepared according to various recipes, removing pits from cherries or using whole berries. Citrus is cut into slices or crushed until smooth. The preparation does not require special storage conditions, it retains its nutritional value for a long time.