Homemade cherry jam is most often made from pitted berries, because taking them out takes a very long time and is not very pleasant. Moreover, there are countless recipes in which this is not necessary at all.
By the way, many lovers of cherry jam cooked with seeds believe that after a year of storage the product becomes poisonous due to the high content of hydrocyanic acid in the seeds. This is nothing more than a myth.
The dense shell of the seeds securely holds the nucleoli and their contents, and under the influence of gastric juice it does not collapse even if part of the cherries is swallowed along with the whole seeds. In addition, studies have shown that when heated to + 75 degrees, the destruction of harmful substances occurs.
The calorie content of such a jam is approximately 233 - 256 kcal / 100 g. Differences are possible due to the difference in the cherry-sugar ratio, so it is usually recommended to use 1.0 to 1.5 parts of sweetness for 1 part of the fruit.
Cherry jam for the winter with seeds - photo recipe
This recipe produces a sumptuous cherry jam, with whole berries and a light almond flavor that comes from the cherry pits.
Cooking time: 18 hours 0 minutes
Quantity: 1 portion
Ingredients
- Cherry: 500 g
- Sugar: 500 g
- Water: 2 tbsp. l.
Cooking instructions
How to make thick cherry jam
For thick jam you need to take:
- cherries 2.0 kg;
- water 220 ml;
- sugar 2.0 kg.
What to do:
- Sort out the berries. Tear off the stalks, wash and dry.
- From the total amount of sugar, pour two glasses into a separate bowl. They will come in handy later.
- In a wide enameled saucepan or in a bowl, heat water to a boil, add sugar while stirring and cook the syrup until it is completely dissolved.
- Pour the prepared cherries into the hot syrup. Mix and leave on the table for 8-10 hours.
- Put the container on medium heat, heat until boiling and add the remaining granulated sugar.
- Cook with stirring for at least 5-6 minutes. Remove from heat and leave on the table for another 8 hours.
- Return the dishes with jam to the stove, again heat everything to a boil and boil to the desired consistency with stirring for 15-20 minutes.
- Pour the jam into hot jars and roll up the lids.
Variation of harvesting for the winter with gelatin
Cherry jam from whole berries with the addition of gelatin turns out to be unusually tasty and can replace dessert. In addition, the convenience of this recipe is that it does not require long boiling.
- cherries with stones 1.5 kg;
- sugar 1 kg;
- gelatin 70 g;
- water 250 ml.
How to cook:
- Sort the cherries and tear off the tails from the fruit. Wash the berries and let them dry.
- Pour cherries into a suitable dish, it is advisable to take an enameled wide pan. Cover with sugar and leave everything for 4-5 hours.
- Cool boiled water and pour gelatin over it for 40 minutes. During this time, it must be stirred 1-2 times for uniform swelling.
- While the gelatin swells, put the mixture of berries and sugar on the fire, heat to a boil and cook for about 5 minutes.
- At the same time, heat the gelatin to 45-50 degrees, the grains should dissolve almost completely. Strain the mass and pour the liquid into the jam.
- Mix well, after a minute pour into jars and roll up the lids.
As it cools, the gelatin syrup will thicken, and the jam will turn out to be a nice thick consistency.
A very quick and easy five-minute cherry jam recipe
The above five-minute recipe will allow housewives to prepare delicious jam almost instantly and without any hassle. Given that the berries will be subjected to heat treatment for a short time, the amount of sugar will have to be increased, otherwise the finished product will ferment.
For the "five minutes" you need:
- cherries 2 kg;
- sugar 2.5 kg.
Action algorithm:
- Sort the berries, remove the stalks and rinse with water. Let the water drain.
- Put the berries and sugar in layers in a bowl for cooking.
- Leave the container on the table for 3-4 hours.
- Put on fire and heat to a boil. Switch the heat to medium and cook the jam for five minutes.
- Pour hot into jars and roll up lids.
Recipe for preparing a workpiece in a slow cooker
Cooking cherry jam with pits in a slow cooker has many advantages. First of all, it is not necessary to remove the seeds from the berries, thus, the loss of raw materials is minimized. The ingredients are immediately put into the bowl, and the jam itself is cooked in one step without additional steps. Uniform heating allows the berries to boil well in sugar syrup.
To make cherry jam in a slow cooker, you need:
- cherries 1.5 kg;
- sugar 1.8 kg.
Cooking:
- Sort the berries, remove twigs, plant debris and ponytails. Wash the cherries and let them dry.
- Place clean fruits in the multicooker bowl, sprinkling them with sugar.
- Set the "extinguishing" mode for 2 hours.
- After this time, the jam is ready. It remains to shift it into jars and roll up the lids.
Jam with seeds should be cooked, adhering to the following tips:
- Take the dishes low, wide and with a thick bottom. The metal from which the container is made should not oxidize, because there are a lot of organic acids in the berries. The best solution is an enamel basin.
- Stir the fruit mass during cooking, preferably with a wooden spoon or spatula from the bottom up.
- When boiling, a whitish foam usually appears on the surface. It needs to be removed and will have to be done several times.
- If it so happened that the finished jam was sugared very quickly, it can be reanimated. To do this, transfer the product to a bowl or pan, pour 50 ml of water per 1 liter of jam, heat to a boil and boil until the sugar is completely dissolved. But you will have to eat the overcooked dessert first.
- Jars and lids for long-term storage of jam should not only be well washed and sterilized, but also dried.
- Cherry berries picked in rainy weather contain more acid and water. So that jam from such raw materials does not ferment, you need to add a little more sugar, a little citric acid to it and cook a little longer.
Cherry jam with lemon
Pitted cherry jam
Friends, I have never eaten such a delicious and fragrant cherry jam. This is VERY delicious. Lemon surprisingly transforms the taste of ordinary sweet jam, adding refinement and light, joyful sparks of freshness to it. Just beautiful! I highly recommend.
I cooked for five minutes in 3 doses and with bones. You can cook it with lemon - in 1 step (40 minutes, until the syrup thickens - a drop of jam stops spreading on a saucer). It is possible without bones, but it is not interesting. After all, you like to spit out the bones from cherry jam ?!
Proportions of cherry jam with stones and lemon
- Cherry - 1 kg;
- Sugar - 1 kg;
- Lemon - 1 small or half large
I took 3 kg of cherries and sugar + 1 very large lemon. Cooked 3 times: in the evening, in the morning of the next day and in the evening (closed). Adjust as you please. The intervals between cooking can be 6-12 hours.
How to cook cherry lemonade
- Wash cherries, sort out, take only whole (not spoiled). Put in a basin, cover with sugar. Grate the lemon zest (fine grater), squeeze the lemon juice into a bowl of jam.
- 1 cooking: Bring to a boil over low heat, stirring (so as not to burn). Boil after boiling for 5 minutes over medium heat. Remove foam. Cover with a towel or lid. Leave the jam to rest.
- 2 cooking: After 6-12 hours, boil a second time - 5 minutes after boiling. Leave to rest again.
- 3 cooking and closing of jars: After 6-12 hours, boil for the last time. Pour into clean prepared jars (dip in boiling water or sterilize), close with lids (I preserve, you can roll this jam with ordinary ones, you can close it with plastic ones).
- Store jam at room temperature in a dark, cool place for 1 year. Pitted cherry jam can be stored longer (the seeds release harmful substances into the jam after a year).
Cherry jam with lemon is very popular in Greece, they are cooked in the same way. And further - .
How to cook jam
Of course, you can cook jam in any enameled or glassware, but best of all - in a copper or enameled bowl. The basin is a wide dish, where the jam is distributed over a large surface of the bottom in a thin layer, therefore - a larger heating and evaporation surface. Less chance of burning, jam cooks faster.
It is convenient to cook jam in a basin My jars of cherry jam! Harvesting cherries for the winter - jam
Any housewife knows that an alternative to making cherry jam, which takes a long time, is a quick option - Five Minute. It allows not only to save time, but also to preserve all the benefits of berries. The sweetness will turn out bright, fragrant, tasty and will be loved by the household throughout the winter.
How to cook cherry jam in a quick way
Royal - this is also called Pyatiminutka cherry jam, because it has an excellent taste that cannot be compared with other berries. You can cook a delicacy with or without bones, but the second option is considered safer if you store the workpiece for longer than 2 years. During this time, toxins accumulate in the workpiece, which are harmful to health. They make sweets from southern varieties.
For dessert, you should choose fruits of a maroon hue, the darker it is, the tastier the twist will turn out. The berries should be processed - if the blank is pitted, then you need to remove them with a pin, hairpin or a special tool. The latter option is preferable as there will be less juice loss affecting the final sweet taste. If the fruits are frozen, then in winter you can cook a delicacy from them.
For the option with seeds, the berries are pierced with a needle to quickly penetrate the syrup into them. Punctures can be replaced with a minute blanching - immersion of cherries in hot water at a temperature of 90 degrees. After preparation, the fruits should be covered with sugar and left for 2-3 hours to infuse. If this time is not available, then five minutes is enough. In total, cooking together with these actions should take about 10 minutes of time.
For long-term storage of spin in the winter, you should carefully consider the preparation of dishes. For this, glass jars are used, previously sterilized in the microwave, oven, on the neck of the kettle or in any other way. Dessert is cooked in a stainless steel container or an enameled basin. This is done to preserve the color of the berries.
Jam Pyatiminutka with seeds
Cooking delicious cherry jam Five-minute is not difficult. Of the ingredients you will need:
- cherry - 1 kg;
- sugar - 1 or 1.2 kg (how much to take, you need to focus on the variety).
How to cook a dessert, the recipe will tell you:
- Sort the berries, wash, remove the cuttings.
- Sprinkle with sugar, spreading in layers. Leave for 2 hours to extract juice and get syrup.
- Pour the mixture into an enamel bowl, let it boil, reduce the heat to a minimum, cook for 5 minutes.
- When cooking, periodically you need to stir a thick delicacy with a wooden spoon, removing the foam.
- Quickly pour the blank for the winter into jars, close.
- Serve with hot drinks, add to desserts, use as a vegetarian sweet.
Seedless Cherry Jam - Five Minute
It will take much more time to prepare the royal delicacy Five Minutes, because the preparatory process is complicated. From the ingredients you need to take:
- sweet cherries - 5 kg;
- sugar - 5 kg.
How to cook a delicious delicacy Five Minute, which can be given to children:
- Rinse the berries, sort them out, leave whole specimens without bruises and cracks.
- Remove the bones, put in an enamel bowl.
- Pour in sugar, stir, leave for a quarter of an hour.
- Stir, put on the stove, bring to a boil, stirring occasionally.
- Boil for 5 minutes on low heat, leave for half an hour.
- During this, sterilize jars and lids.
- Bring the workpiece back to a boil, cook for 5 minutes, leave for half an hour, repeat again.
- After the last cooking, immediately pour the dessert into jars, twist.
- Let cool in a blanket upside down.
- To get a thicker dessert, similar to jelly, use an amount of sugar increased by half a kilo and boil it in 3 doses for 5 minutes, between which there will be a break of 12 hours.
When working days end and the weekend comes, every time I tell myself that everything, I’ll sleep, I’ll watch TV shows and eat delicious treats. Sometimes in winter this list can be fulfilled 100 percent. Well, in the summer, it’s terribly a pity to waste precious time sleeping, when so many berries and mushrooms have not been picked in the forest, so many jars of seamings have not been prepared and so much jam has not been cooked. By the way, I propose not to put off the last lesson and cook cherry jam until the cherry has departed, and only leaves with spoiled and dried berries are left hanging on the trees. We won’t be too smart with him, although we could, but we’ll prepare the simplest. This recipe can be used when the weekend is still far away, and in the middle of the week you unexpectedly turned out to be a bucket of freshly picked cherries, which you need to process quickly, and most importantly, efficiently.
Cherry jam for the winter
Ingredients:
- cherry - 2 kg (pitted),
- sugar - 2 kg.
If you tried the berry, and it seemed very sour to you, put a little more sugar, for 2 kg of cherries somewhere around 2.3 kg of sugar.
Pour the cherries into a capacious bowl, the basin is best suited, and fill it with cold water. As with the processing of any berry, we traditionally start with washing. Why do I say that it is more convenient to take a large capacity? Because when the berries feel free in it, they don’t press tightly against each other, it’s faster and better to wash them. I do it like this: I put my hands in the water and, as it were, shake the berries, then I pick up a handful, shake it off and transfer it to another container. The size of this one is no longer important, you will still throw the sorted cherries into a saucepan or basin for further cooking jam.
Remove the pits from the berries.
It is difficult to advise how to do it better. I always take them out with my hands, I know that someone takes a pin. In general, peel the cherry any way you like.
Then sprinkle the berries with sugar, mix.
Put on medium heat, stirring constantly. As you understand, it is important not to let the future jam burn at the initial stage of cooking. When it boils, remove the foam, reduce the heat and cook for 40 minutes.
Checking the readiness of cherry jam is easy. If the drop on the plate does not spread, the fire can be turned off.
The container must first be washed and sterilized. We lay out the finished jam in jars.
I try to take different-sized containers for jam, no matter what. So it is more convenient to use the workpiece later. At breakfast, we eat one small jar with pancakes, a larger jar is used for the pie. I almost never put jam in liter jars, it just then stays like this until next year in this large container.
No need to immediately rush to close the jars with lids, let the cherry jam cool down a bit.
We store jars in the cellar or refrigerator. Bon Appetit!
Do you love cherry jam?
Summer fruit and berry abundance does not tire of pampering us with its bright taste! And what a health benefit! If only summer would last forever, and we could again and again enjoy her generous gifts. But, unfortunately, nature has its own rules. Therefore, good hostesses are in a hurry to make preparations for the winter: preservation, jam or jam, which retain the aroma and taste of a particular berry. I would especially like to note the cherry, it is perhaps the leader of the marathon of preparations for the winter. So, here is a recipe for bright and fragrant sweet and sour cherry jam.
Ingredients:
- cherry - 1 kg,
- sugar - 1.3 kg
Cooking process:
For many, conservation is associated with a long and laborious process. And we suggest using our most successful and easy-to-prepare method of making pitted cherry jam.
Although, this is not so much important as pleasant and convenient. After all, you will not enjoy jam with a bone so much, you will have to extract the beans over and over again, for example, from the same pie. Well, what a pleasure it is! Therefore, it is better not to be lazy and remove all the bones in advance. It's quite simple, use an ordinary hairpin to extract the bones. With a hairpin, you need to pierce the cherry to the middle. And then, as if with a spoon, grab the bone and remove it from the fetus.
Next, the pulp should be transferred to an enameled bowl or pan and covered with sugar so that the berries generously release the juice. How much sugar to take per 1 kg of fresh cherries for jam? For this amount, we need 1.3 kg of sugar. I would like to note that, compared with other fruits or berries, cherries, when interacting with glucose, quickly release a lot of juice. And this magnificent property of cherries makes it possible to close the jam absolutely without adding water to it. Cherry with sugar should stand for about half an hour.
We send the fruits of cherries in their own juice to the fire. Constantly interfering, we wait for the jam to boil, and after that, we fasten the burner to a minimum fire. Without ceasing to stir, cook the cherry jam for another 7 minutes. During cooking, a foam will form on the surface, it must be removed with a spoon. Now the incredibly fragrant cherry billet needs to be cooled, you can to a warm state.
We put warm jam on the stove to boil again, do not forget to interfere. Cook for the same amount of time as the first time. When hot, immediately pour into sterilized jars and screw on the lids. Cool upside down, wrapped in a blanket. Then we clean for the winter in a cool dark place.
Thanks to Elena Cherevko for the recipe and photo.
You may be interested in the recipe for apricot jam:
Sincerely, Anyuta.
Cherry jam is bright, fragrant and tasty. Do not miss the moment from mid-June until August to stock up on cherry berries for the winter. Such a delicacy can be eaten immediately, as well as canned in jars to get and enjoy it at any time. Picking the cherries from the tree is all the effort it takes to create this sweet dessert. For jam it is worth stocking up only with sugar. Usually, the ratio of sugar to berries is 1:1, but in the recipes below, various options are provided, respectively, and the taste will vary slightly.
Delicious cherries have a number of benefits. It is endowed with antipyretic abilities, as well as anti-inflammatory and antibacterial. The high content of vitamin C in it helps to strengthen the immune system. By using it regularly, a strong circulatory system is provided to you. Only often it is not possible to eat it, since all berries are a seasonal fruit. Cherry lends itself perfectly to heat treatment, so it can be safely preserved in any form. It can be juice, compote, jam. In winter, cherry jam can be eaten with tea, it is also great as a filling for pancakes, buns, a layer in cakes, an ingredient in pies. It is worth noting that under the action of hot temperatures, some of the useful cherry substances are lost, but the main part remains. The remaining positive elements include its ability to improve appetite, treat inflammation in the stomach, intestines, throat, and much more.
Pitted cherry jam
For seedless cherry jam, you need 2 kg of berries. If the berries are sour, then sugar will need 2.4 kg, sweet varieties require 1.6 kg. Such a delicacy usually turns out to be thick, so if you are a fan of viscous and rich jam, then use the recipe below.
Cooking:
Bones with the remains of cherry pulp on them can not be thrown away, but boil compote.
Pitted cherry jam
Pitted jam uses more sugar than pitted cherry dessert. And all because the bones absorb a certain part of the sweetness into themselves. Such a cooking process is long in 3 calls, which means that you need to plan more time for making a sweet dessert. It will go a kilogram of cherries and five and a half glasses of sugar. For syrup, you need 4 cups of water (1 cup - 150 grams).
Cooking:
The jam is ready! Happy tea!
Instead of dipping cherries in boiling water, you can make a prick in each berry .
Cherry jam "Five minutes"
Those who wish to preserve useful cherry substances as much as possible are offered the option of quick heat treatment of fruits. Cherry jam "five minutes" is obtained with an undestroyed shape of berries and a bright saturated color. For such a sweetness, 1 kilogram of cherries, only 400 grams of sugar and 200 grams of running water will go.
Cooking:
When removing bones, it is better to wear gloves. Cherry juice is so corrosive that you have to wash your hands for a long time.
Cherry jam with chocolate
Those interested in how to cook cherry jam with additives are invited 
Delicious recipe for cherry jam with chocolate. For such an unusual dish, you need 500 grams of pitted cherries. It can be not only fresh fruits. Frozen also fit perfectly into the recipe. A 100-gram bar of dark chocolate will complement this masterpiece. Additional components will be a glass (150 grams) of sugar, a large spoonful of freshly squeezed lemon juice, 50 grams of ordinary running water and, if desired, 100 grams of cognac can be added.
Cooking:
- Fill a saucepan with berries, then pour water and lemon juice into it.
- Sprinkle the entire surface of the cherry with sugar.
- Put on fire and boil. Stir constantly so that the mixture does not burn.
- Reduce the flame of fire and pour in cognac (rum), continue to cook for 25 minutes.
- Remove the pan from the stove, break the chocolate into pieces and pour the pieces into the cherry potion. Stir until chocolate is completely melted.
- Chocolate Cherry Dessert is ready!
Making cherry jam is a real pleasure. One has only to wait for a while until the berries absorb sugar, but waiting does not work. Usually, the saturation time takes up to 10 hours, depending on the type of fruit and its sweetness. The presence of seeds in the berry, which also absorb sugar, is also important. Have a delicious jam and enjoy tea drinking with it!