Cherry jam has a tart aftertaste and an indescribable aroma. In addition to the obvious characteristics, cherries contain large amounts of potassium, magnesium, copper, iron, vitamins of various groups (A, C, B1, PP, etc.). Thanks to this, the delicacy is very popular in many families. The jam is used to make pies and desserts with filling, and is also consumed as a stand-alone snack for tea. Experienced housewives have developed delicious recipes in which cherries are combined with raspberries, apples, cranberries and even chocolate.
Cherry jam with cranberries
- raspberry syrup - 135 ml.
- cherry - 950 gr.
- cranberries (fresh/frozen) - 375 gr.
- lemon juice - 60 ml.
- drinking water - 270 ml.
- granulated sugar (preferably cane) - 1.4 kg.
- Fill a bowl with cold water, dip the cranberries in it (if the berries are fresh). Wash the fruits, remove spoiled and rotten ones. If you are using a frozen product, pour the berries into a colander and rinse under the tap.
- Regardless of the type of cranberry, it must be partially dried before making jam. Once the berries are ready, grind them in a meat grinder, blender or food processor (an alternative is a potato pestle).
- Rinse the cherries, cut the fruits in half, and remove the pits. Mix with lemon juice and raspberry syrup, pour the mixture over the cranberries. Transfer the contents to a cauldron or pan with thick walls, pour in water.
- Cover the dish with a lid, place on the stove, and simmer on low power for 25-35 minutes. Ultimately, the berries should release juice and become very soft. When this happens, add granulated sugar and stir.
- Continue simmering the mixture until the granules melt, then boil the mixture for another 7-10 minutes. Next, remove the container from the heat and remove the foam. Wait 15 minutes for the treat to cool slightly.
- Boil and dry the container, pour the jam into hot jars. Roll it up using a kitchen key, turn it over, wait until it cools. Transfer to the cold (cellar, basement, refrigerator, etc.).
Cherry jam without seeds
- granulated sugar - 1.2 kg.
- fresh cherries - 850 gr.
- drinking water - 550 ml.
- Rinse the cherries, pour them into a colander, and leave the liquid to drain. Remove the seeds using a toothpick or pin/needle. Chop the cherries in half or leave them whole. Sprinkle 400 gr. granulated sugar, stir until smooth, leave for 2 hours.
- While the berries are releasing juice, cook syrup from 800 g. sugar and 550 ml. filtered water. Simmer over low heat until the granules dissolve, then turn off the burner and cool the mixture.
- Pour syrup over the cherries and leave for 5 hours. During this period, the berries will be soaked, the jam will turn out sweet and sour. After the allotted time has passed, place the container on the fire and cook in one step for half an hour.
- Rinse the container and pour boiling water over it, do the same with the lids. While the containers are hot, pour out the treat, roll it up with a key, and turn it over. Cool the jam, transfer to the refrigerator.
- granulated sugar - 870 gr.
- fresh cherries - 850 gr.
- gelatin - 15 gr.
- Place the cherries in a sieve, rinse, and leave for half an hour to drain. Remove seeds with a needle or special device. Sprinkle with sugar, put on the stove, cook for half an hour, stir occasionally.
- Dilute the gelatin according to the instructions, leave until it swells. After the allotted time for cooking the cherries, add gelatin. Mix the contents thoroughly again, reduce the power to minimum.
- Simmer the jam for a quarter of an hour. To make the jam thicker, you can take a break of 5 hours between boiling the cherries and pouring in the swollen gelatin (optional).
- Sterilize containers and lids, dry the dishes, and pour the finished product into containers. Seal each jar, turn the neck down, and leave for 11 hours. Place in the cold for storage.
Thick cherry jam
- drinking water - 850 ml.
- fresh cherries - 900 gr.
- granulated sugar - 1.2 kg.
- To prepare a thick composition, you need to take certain varieties of cherries. These include Vladimir and Zakharyevsky. Wash the berries and remove the seeds in a convenient way.
- Sprinkle the fruits with granulated sugar and let stand for 4 hours until the liquid (juice) comes out. After the specified time has passed, place the pan with the contents on the stove and simmer for 10 minutes. Next, turn off the burner and cool the jam.
- Stir the jam constantly so that it does not stick to the walls. Repeat the manipulations (cooking and cooling) 3 times, then package the finished product in clean jars. You can roll up the jam with a key or cover it with plastic lids (optional).
- sugar - 2.7 kg.
- cherry - 900 gr.
- currants (black/red) - 850 gr.
- raspberries - 850 gr.
- Pour cold water into a basin, pour currants into the container. Stir the berries with your hands to remove any excess debris. Drain the liquid and place the fruit on a sieve to dry. Do the same with raspberries.
- Wash the cherries, remove the seeds, leave for 10 minutes to drain the liquid. Mix with the rest of the berries, add granulated sugar to the fruits. Wait 4 hours, during which time the juice will come out.
- When the specified period has expired, transfer the berries to a cauldron or other heat-resistant container and cook on low power for 8 minutes. Next, turn off the burner and leave the jam to cool for 5 hours.
- Boil the berries again for 10 minutes, cool for 4 hours. Repeat the manipulations 1-2 more times, then package the finished treat into jars. Seal and store refrigerated after cooling.
Cherry jam with strawberries
- cherry - 650 gr.
- sugar - 1.2-1.3 kg.
- strawberries - 600 gr.
- Fill a bowl with cold (if possible ice-cold) water and add the strawberries inside. Stir the contents with your hands and drain the dirty liquid. Place the berries on a cotton towel, wait until partially dry, then remove the sepals.
- Rinse the cherries, leave them on the sieve to evaporate the moisture, and then remove the seeds. Combine 2 types of berries, mix with granulated sugar, leave in a saucepan for 5 hours.
- Now turn on the burner to the minimum mark and cook the fruits for 15 minutes. Don't forget to remove any foam that forms using a slotted spoon. After a quarter of an hour, turn off the stove and let the jam stand until it cools.
- Repeat cooking 1 more time (duration - 10 minutes), then pour the contents into containers. Seal with lids (plastic or tin) and cool.
Cherry jam with chocolate
- lemon juice - 25 ml.
- cherry - 480-500 gr.
- granulated sugar - 190 gr.
- dark chocolate - 80 gr.
- cognac/whiskey (optional) - 60 ml.
- drinking water - 45 ml.
- Wash and rinse the cherries, remove the pits. Pour into a heat-resistant bowl, pour in lemon juice, water, add sugar. Send to the fire, cook for 25 minutes. If desired, add alcohol after simmering for 10 minutes.
- Stir the mixture constantly. After a quarter of an hour, add the grated chocolate and wait until it dissolves. Cool the jam and pour into a resealable jar.
- lemon zest (fresh) - 35 gr.
- frozen cherries (pitted) - 1.4 kg.
- granulated sugar - 1.15 kg.
- pectin - 115 gr.
- lemon juice - 60 ml.
- Make a device for defrosting cherries: place a colander in a bowl, throw the cherries into the mesh cavity. This move will preserve the juice. After defrosting, combine the berries with juice, add pectin and grated lemon peel.
- Place the container on the fire, after 15 minutes add granulated sugar and lemon juice. Constantly stir the contents so that they do not stick to the walls of the dish. When the granules dissolve and the mixture becomes homogeneous, turn off the heat.
- Boil the container for twisting, dry it, and do the same with the lids. Package the berry mixture, seal immediately, and let cool. Store cherry jam refrigerated; shelf life is 10 months.
Cherry jam with raspberries
- cane sugar - 1.3 kg.
- cherry - 900 gr.
- raspberries - 370 gr.
- drinking water - 230 gr.
- Sort through the fruits, eliminating spoiled, bruised, or worm-eaten fruits. Wash the cherries, remove the seeds, rinse the raspberries.
- Prepare a suitable heat-resistant container, add granulated sugar and pour in water. Set the burner to minimum, prepare the syrup (heat treatment lasts 10-12 minutes).
- After this time, add the prepared fruits, turn off the stove, cover with a lid, and leave the mixture to steep for 5 hours. After this, cook the mixture for another half hour. The longer you cook the mixture, the thicker the jam will be.
- Clean the jam container in advance. Pour the finished product, twist it with a key, turn it over and cool.
- clean water - 180 ml.
- cherry - 900 gr.
- granulated sugar - 850 gr.
- Wash the cherries and remove the pits. In a multicooker container, combine water and granulated sugar, stir until the grains are soaked. Set the “Keep Warm” function and cook the syrup for 20 minutes. Open the lid periodically and stir.
- Combine the syrup with the berries, turn on the timer for a third of an hour, change the program to “Soup.” Do not close the multicooker to be able to monitor the process.
- Stir the jam constantly, skim off the foam with a slotted spoon. Prepare glass containers in advance and keep them warm. When the delicacy is cooked, pack it into containers.
- Screw on the lid and key, wrap it in a warm cloth, and leave it in the kitchen until it cools down. Transfer to the pantry for long-term storage.
Cherry jam with apples
- almonds - 60 gr.
- apple “Simirenko” - 480 gr.
- cherry - 475 gr.
- lemon - 2 pcs.
- gelatin - 25 gr.
- Rinse and dry the berries, remove the seeds. Mix gelatin with granulated sugar, sprinkle the mixture over the berries. Cover the container with a lid and leave for a day.
- Wash the apples, do not peel them, but remove the stems and core. Grind the fruits into puree using a grater, blender or meat grinder, add to the infused cherries.
- Pour in lemon juice and add grated citrus zest if desired. Place on the stove and cook for 7 minutes. Next, fry the nuts in a dry frying pan, grind into powder or chop in half.
- Pour the almonds into the jam and immediately pack into containers. Seal with tin lids using a special sealing wrench.
Consider recipes for making cherry jam with the addition of raspberries, black or red currants, dark chocolate, cranberries, and apples. Cook the treat in a slow cooker, adjust the amount of sugar as you wish.
Video: how to make cherry jam
Today we are making cherry jam. I offer 4 recipes that differ from each other in cooking technology. Cherry jam can be made with or without pits. You can add gelatin for thickness. And for an explosive taste, jam is made with chocolate. I think you will like these recipes and will keep them in your bookmarks.
Any cherry is not suitable for jam. The berries should be of medium ripeness, elastic and not rotten. So be sure to pick out the cherries.
Also, be sure to sterilize the jars and lids and dry them beforehand. You can sterilize the jars over steam for 10-15 minutes, or in the oven. If you do this in the oven, then place the jars in a cold oven, turn on the heat to 150 degrees and after heating, keep them there for 15 minutes.
This is an interesting recipe and quite quick. There is no need to let the jam sit for several hours; it cooks immediately. But the peculiarity of the cooking technology is that sugar is not added immediately, but gradually.
Ingredients:
- cherry – 1 kg
- sugar - 1 kg (5 glasses of 250 ml)
Cooking method:
1. Wash the cherries, remove seeds. Place in a saucepan in which you will cook the jam. Place over medium heat and bring the berries to a boil. As they heat, they will release a lot of juice. Stir the cherries gently to avoid bruising them.
2.When the cherries boil, you need to add one glass of sugar. Stir gently, bring to a boil and cook for 2 minutes. Then add another glass of sugar, wait until it boils again and cook for 2 minutes. And do this 5 times.
For 1 kg of cherries you need to add 5 glasses of sugar in 5 approaches. If you take cherries of 2 or more kg, then sugar is also added 5 times. But in this case, for 2 kg you will need to add 2 cups at a time, for 3 kg - 3 cups, etc.
3.After adding sugar for the fifth time, boil the jam and cook for 10 minutes. Stir occasionally, but not too often to avoid damaging the berries. Remove foam as soon as it forms.
4.When the jam has been boiled for the last time for 10 minutes, reduce the heat to low and pour the jam into sterilized jars while boiling. Screw the lids on immediately.
5. Turn all filled jars over, wrap them in something warm and let them cool completely.
6. The jam will become thicker when it sits. This is a very tasty recipe, the cherries remain whole, the syrup is beautiful and transparent.
Making cherry jam according to an old recipe from 1907
Ingredients:
- cherry – 1 kg
- sugar - 1.5 kg
- vodka - 10 gr.
Preparation:
1. Rinse the cherries and place in a sieve to drain. Remove the seeds. To do this, you can use a pin - it is very convenient. Simply insert the back of the closed pin into the cherry where the stem was attached and remove the pit. In this case, the berry remains intact and does not break.
3.Place half the cherries on a baking sheet and sprinkle lightly with vodka. It is convenient to do this if you insert a spray bottle into the bottle. Cover the berries with half the sugar. Place the remaining cherries on top, sprinkle with vodka again and add sugar.
4.Place the baking sheet with the preparation in the refrigerator for 3-4 hours. The original source says: you need to put it on ice.
5.Pour the berries into the pan or basin where you will cook. Place over medium heat and bring to a boil. Stir the jam so that the sugar on the bottom does not burn.
6.After boiling, cook the jam for 5 minutes over medium heat. Be sure to skim off the foam.
7. Turn off the heat, cover the jam with a lid or towel and leave for 8 hours or overnight. If you covered it with a lid, condensation will appear on it. Remove the lid carefully and drain this water.
8. Boil the jam again and cook for 5 minutes. Cover and leave to steep for several hours.
9.And for the third time, bring the cherry jam to a boil, boil for 5 minutes and you can pour it into jars. Don’t forget to sterilize and dry the lids too. Close the lid immediately after pouring the jam.
10. That's all. Invert the jar to check if the lid is leaking. To make such jam, you need to spend a lot of time infusing the cherries in syrup. But the result will be worth it. In winter, you will be happy to eat this jam, remembering the warm summer days.
Step-by-step recipe for cherry jam with pits
Jam can be cooked with seeds. Although the seeds contain hydrocyanic acid, it is destroyed during cooking, and sugar is its antidote. Therefore, cherry jam with pits will not be poisonous. But you need to be careful, if such jam costs more than one year, then it is better not to eat it. Cherry liqueurs with pits should not be consumed; they can actually cause poisoning.
Ingredients:
- cherry – 1 kg
- sugar - 1 kg
Making jam with seeds:
1. First you need to wash the cherries, remove spoiled berries and dry them on a sieve.
2.Pour the dry berries into the pan in which you will cook the jam. Add sugar to the cherries and stir so as not to overwhelm them.
3. Leave the berries in sugar overnight so that they release juice.
4.In the morning you can make jam. Place the pan over low heat so that the sugar at the bottom does not burn. Use a spatula to pry up the sugar and stir from bottom to top. The sugar will gradually dissolve.
5.When the sugar has dissolved, increase the heat to medium and wait until it boils. Skim off all foam.
6.Cook for 20 minutes over medium heat, stirring occasionally.
Take a large saucepan, because the foam rises a lot when boiling and can “run away”.
7. Pour the hot jam into pre-sterilized jars. Pour carefully so that the jar does not crack. And roll it up. If you store it in the refrigerator, you can cover it with a clean nylon lid.
8. Cool the jam at room temperature and then store. Tasty, sweet, simple and quick.
How to make cherry jam with chocolate
In addition to classic jam, which contains only cherries and sugar, you can make an unusual chocolate dessert that will be very tasty. And children are simply crazy about such jam. Try boiling cherries in chocolate and you won’t need to buy any candy. The composition also contains a little cognac, which is needed for a brighter aroma. All the alcohol will evaporate during cooking, so the jam will be non-alcoholic.
Ingredients:
- cherry – 1 kg
- sugar - 0.5 kg
- lemon juice - 2 tbsp.
- cognac or brandy - 2 tbsp.
- dark chocolate 75% - 90 gr.
- gelling mixture - 40 g.
How to make cherry jam with chocolate:
1. Wash and sort the cherries. Remove the seeds.
2.Pour the berries into the pan and place over medium heat. Stir and wait for the berries to release juice.
3.Add in the gelling mixture, stir and bring to a boil.
4.Add sugar, stir again, bring to a boil, reduce heat to low and cook for 4 minutes.
5.Pour in lemon juice, cognac and grated chocolate. Stir until the chocolate is completely dissolved. Bring to a boil and pour the jam into sterilized jars.
6. Roll up with sterile lids, turn over and cool. This is how you can quickly make thick cherry jam with chocolate. This is delicious!
As you can see, making cherry jam is not difficult. Just repeat the steps in these recipes. And get a tasty and sweet treat that creates home comfort on cold winter days.
Summer is the richest time for various kinds of berries and fruits. And we all try not only to eat our fill of them, but also to prepare more of them. Therefore, we freeze them, dry them, and prepare compotes and jam.
Imagine how great it will be to open a jar of this summer delicacy on a cold winter day or evening, and drink tea with it, spreading it in a thick layer on the edge of black bread. And some people also like to spread butter on the bread first, and then add sweets. Moreover, this sweetness is always served with interest, so that it drips both on your hands and on the plate, if you managed to put it on. What a pleasure it is!
And it comes from childhood. Probably everyone loved to eat this way. After all, there weren’t so many sweets in stores, but they always made jam. It was in those days the most important children's joy.
And it has always been revered in a special way, made from pitted cherries - for its incredible aroma, rich color and magical taste. It was one of our favorites, which we, as children, spread in a thick layer on bread.
And our grandmothers used it as a filling for pies and pies. What wonderful pies they turned out to be! If there were bones in it, what kind of filling would it be? You could even break a tooth on one of these.
Therefore, we chose a day, went out into the street with a basin and fruits, armed ourselves with a hairpin, and fell into meditation for 4 hours. Cherries in a bowl, and pits in a bowl. Only then did the first stone removers begin to appear. And when one of the neighbors became its first owner, after boiling his cherry delicacy, this simple device was already walking around all the neighbors.
Then they prepared one, maximum two options from berries and fruits of the same variety. But now there is simply an incredible amount of delicious recipes where you can cook according to the classic method and use unusual, original options.
The classic method includes “five-minute ones,” both with and without proofing, and original versions are prepared using chocolate, coffee, cocoa, spices, and the addition of other berries and fruits.
And today we will prepare our delicacy in various ways so that everyone can choose a recipe to suit their taste.
Personally, I really love this particular option, and every year I prepare several jars of it. The finished product is thick and very tasty.
We will need:
- cherry – 1 kg
- sugar - 1 kg
I always add sugar in this recipe in this proportion. The finished delicacy is perfectly stored, does not become candied and remains tasty and thick throughout the entire storage period.
Preparation:
This cooking method is called "proofing". And it owes its name to the fact that we first heat the fruits together with sugar to a boil, and then let them brew for 12 to 24 hours. And so three times. That is, the time for preparing jam using this method will be 2 - 3 days.
But this, of course, does not mean that we will stand at the stove all this time. You will need to cook the contents three times for 5 minutes. And the rest of the time the cherries will be saturated with syrup and their own juice. I call this method the “long five-minute”
1. Sort the fruits, remove damaged and rotten fruits and stalks. Rinse in several waters, then place on a towel or napkin and let the water drain.
The juice stains the fabric, so take this into account when drying the fruit.
2. Pour some sugar into the cooking basin and begin removing the seeds directly above this basin. The cherries are very juicy and be prepared that when cleaning, this juice will directly flow into the container.
The seeds can be removed using a special device or a pin. At the end of the article you can watch a video on this topic.
3. As soon as a small layer of peeled fruits forms, sprinkle them with sugar again. And so alternate until one and the other are finished. Stir to release the juice quickly.
4. Leave to infuse and form more juice for 3 - 4 hours. If you don’t have time, you can stir after another half hour and immediately proceed to the next step.
5. Place on low heat and heat the contents while stirring, and then ensure the sugar dissolves. When the sugar no longer lies on the bottom in a thick layer, but has slightly melted, the heat can be increased to medium. You can check this by picking it up from the bottom with a spatula.
At all stages of heating and melting, it is necessary to stir the mass so that the sugar does not burn. However, do this carefully so as not to damage the integrity of the berries.
6. Wait until the syrup boils. Then shake the basin so that all the fruits are in the hot syrup. The boiling will stop for a while, but will resume very soon. It is from this time that you will need to time exactly 5 minutes.
7. During this time, remove the resulting foam. It is necessary to remove the foam, since without it the jam will be of higher quality, and it is also important that it will be stored better.
8. After 5 minutes of boiling, turn off the fire, and place the basin with the contents in a secluded place where small children and animals cannot reach it, so that they do not accidentally tip it over themselves.
After the syrup has cooled, cover it with a towel. And to prevent it from falling into the basin, first cover it with an oven rack.
9. Leave to infuse for 12 to 24 hours. I leave it for 24 hours so that the fruits can fully rest and be saturated with juice. But 12 hours can also be enough, especially if you don't have a lot of time.
10. After the allotted time, put the contents back on the fire and repeat the procedure - bring it to a boil again and cook for 5 minutes, skimming off the foam.
11. Let it cool again and leave for another 12 - 24 hours.
12. And then put it on the fire for the third time, again for 5 minutes.
13. By the third time we must prepare the jars and lids. I use screw caps, but you can also use ones that are sealed with a seaming machine.
Either one or the other, together with the jars, should be thoroughly washed and sterilized.
14. Pour the boiling delicacy into jars and seal with lids. Turn them upside down, cover with a towel and let cool.
15. Then store in a dark, cool place.
The jam turns out thick, with a lot of fruit and a small amount of syrup. As I said, it keeps well. Can be stored even for more than a year. But if stored for too long, it becomes very thick and the fruits wrinkle, and the syrup becomes darker.
Therefore, it is better to use it within a year.
And during the prescribed period, the fruits remain whole, not soft. The syrup is thick, beautiful ruby color.
Do not cook fruit for more than 5 minutes at a time. Otherwise, it will lose its color and become too thick and dark. It should not be boiled, but rather infused; during this time the cherries should be soaked in syrup as much as possible.
Overall the recipe is simple. The most difficult and time-consuming thing about it is removing the seeds. And the rest of the process is just pure pleasure! Yes, and removing bones is also a pleasant activity, it is even somewhat akin to meditation. Especially with your favorite music!
Cherry “Pyatiminutka” without seeds
As has been noted more than once in other articles, “five-minute cooking” is a very popular cooking option for many fruits and berries. And when we did, we of course used it too.
And today we will cook the same, but without seeds.
We will need:
- pitted cherries - 1 kg
- sugar - 0.5 kg
This recipe gives the minimum sugar consumption per kilogram of fruit. If you have a sweet tooth, you can add sugar. The proportion of berries and sugar is allowed, both in this recipe and one to one (per kilogram of fruit, kilogram of sugar), as well as all its intermediate options.
In the same proportion, the product will turn out sweet and sour.
The weight of the fruit is given without seeds.
Preparation:
1. Rinse the cherries thoroughly and let the water drain. Remove seeds and stalks. To remove seeds, you can use a special device for removing them, or, if you don’t have one, then use a regular hairpin. At the end of the article there will be a video showing how to do this.
While you remove the seeds, a lot of juice will come out. So put some sugar in the bottom of the cooking pot, and then sprinkle it over it as you clean further.
We need the sugar to begin to melt under the influence of the juice. Therefore, it is better to pour it not after everything has been cleaned, but before the juice immediately begins its work.
2. Leave the basin for 3 - 4 hours so that enough juice is released for subsequent cooking.
3. After this time, place the basin with all its contents on medium heat. Heat it until the sugar completely melts. At the same time, be sure to stir and make sure that it does not burn.
It is clear that if this happens, then the entire final product will have a burnt smell along with its unforgettable aroma. There will be no way to get rid of it.
4. As soon as the syrup boils, shake the bowl with the contents so that all the fruits are “bathed” in the syrup. The boiling will stop briefly, but will soon resume. Once this happens, it's time to time it.
It will take us exactly 5 minutes for it to cook completely. During this period, you can “bathe” the fruits a couple more times by gently shaking the basin.
5. And during this time you still need to have time to remove the resulting foam.
6. By the end of cooking, we should already have sterilized jars and lids ready. Quickly pour the jam into the jars, immediately close the lids and roll them up.
While it is still hot, it is liquid. But don't let this scare you. It will cool down and become thicker.
7. Turn the jars upside down and wrap them in a towel or blanket. Leave in this position until completely cooled.
8. Then turn them over again into their usual position and store them in a dark, cool place. In your house you can store it in the basement, and in your apartment - in the pantry.
This cooking option is good because the cooking itself takes very little time. And the fruits retain the maximum amount of vitamins and microelements.
Of course, it takes a long time to remove the seeds, but what a delicacy you can treat all your family and friends in winter!
Very thick “Five Minute” with gelatin
Everyone loves thick jam. And many people believe that the thicker it is, the tastier it is. And there are options for preparing it in the form of jelly, and quite simple ones. You can simply boil the syrup, I have already shared this recipe as an example
There is another option in which you can simply add gelatin during cooking. This is the option I want to bring to your attention.
The calculation of ingredients will be given for 3 liters of the finished product. If there is a lot of this, then you can simply reduce their number proportionally.
We will need:
- cherry – 3 kg
- sugar - 1 kg
- gelatin - 70 gr
- water - 0.5 liters
With this amount of sugar, the jam will turn out sweet and sour. If you like it sweeter, you can add sugar. Sometimes they ask whether it is possible to use 400 grams of sugar per kilogram of cherries. Can. And this recipe calls for even less of it.
Preparation:
1. Sort the fruits, remove damaged fruits and stalks. Then rinse thoroughly in several waters and let the water drain.
2. Remove the seeds using a special device, a hairpin or a pin. It is better to do this immediately over the basin, in which we will cook in the future.
Immediately pour a little sugar into the bottom of this basin so that the resulting juice melts it faster.
As the number of cherries in the bowl increases, they also need to be sprinkled with sugar. Thus, by the time we clean it all, a sufficient amount of juice will already form in the basin.
3. Soak the gelatin in cool water and leave to swell for about 30 - 40 minutes, according to the instructions on the package. In the meantime, it will release even more juice.
4. After 30-40 minutes, carefully move the contents in the basin with a spoon to move the sugar from the bottom. Place the bowl on low heat and periodically moving the sugar in the bowl, wait until the mass becomes liquid. This means the sugar has melted.
The heat can be increased to medium. And while stirring, bring the whole mass to a boil.
5. At the same time, put the swollen gelatin on a small fire and, while stirring, bring it to a liquid state.
6. As soon as the jam boils, note the time. We will need 5 minutes. At the same time, do not forget to stir. The resulting foam must be removed.
7. After the allotted time, pour gelatin into the basin in a thin stream while stirring continuously.
Bring to a boil again and turn off immediately.
8. We should already have sterilized jars and lids ready. While hot, pour the jam into jars and screw on the lids. Place them upside down and cover with a blanket. Leave until completely cool.
Since it was cooked for only 5 minutes, this procedure is mandatory for it. Under a blanket, with slow cooling, the product will be sterilized and will be better stored.
9. Then turn them over again, into their usual position and store them in a cool, dark place.
You can store it for up to a year in your home in the basement, and in your apartment in the pantry.
A quick and easy way to make jam with gelatin
To be honest, I don’t know a faster recipe for preparing a delicacy of this kind.
Let's see what and how.
As you can see, all the fruits remained intact. And although now the syrup still looks watery, this is only because the jam is still hot. But as soon as it cools down, it will immediately become thick, just as we wanted.
Using the same principle, you can prepare it with gelfix or pectin.
Thick and tasty jam with mint and black tea
This recipe is very unusual and interesting. Moreover, it is interesting both for its composition and its taste. You have never tasted such amazing taste and aroma.
I found this recipe in one of the women's magazines, and now I cook it every year.
We will need:
- pitted cherries – 1 kg
- sugar - 1 kg
- lemon juice - 1 tbsp. spoon
- tea with bergamot - 10 tbsp. spoons
- mint - 3 - 4 leaves
Preparation:
1. Sort the cherries, remove spoiled fruits and stalks. Rinse thoroughly in several changing waters. Then remove the seeds using one of the known methods.
After removing them, immediately place the peeled fruits in a cooking basin. She will begin to secrete juice, which we will use to prepare our delicacy further.
2. During the cleaning process, sprinkle the fruits with sugar in layers for better and faster dissolution.
3. Brew a fairly strong brew with bergamot, let it brew well for 10 - 15 minutes.
4. Then pour it into a basin and add lemon juice. What would tea be without lemon?!
Mix everything carefully so that the sugar can dissolve as much as possible. Since the tea is hot, this process will happen quite quickly.
5. Place the basin on low heat and heat the contents while stirring. The more it heats up, the sooner all the sugar will melt, and a sufficient amount of syrup will appear for further cooking.
6. Wait until the syrup boils and note the time.
Cook for 20 - 25 minutes, stirring occasionally, over very low heat. Make sure that nothing burns, and to do this, stir more often.
7. 5 minutes before readiness, add washed and dried mint leaves.
8. Prepare sterilized jars and lids.
9. Then take out the mint leaves and pour it hot into jars. Immediately roll up with metal lids using a seaming machine.
10. Turn the jars over and put them on the lid, wrap them tightly with a blanket or large towel. Leave for a day until completely cooled.
11. Then turn it over again and put it in a cool, dark place for storage.
I’m writing this recipe now and vividly imagining the aroma that spreads throughout the house while preparing this delicacy.
And the taste of such jam is simply unforgettable. It is both tender and slightly piquant, not cloying, but pleasantly sweet and sour. Be sure to try to prepare such a delicacy for the winter; you will treat it to your loved ones and guests.
Cherry jam for the winter, Kiev style
This recipe differs from others in that you will have to tinker with it more than with the others. How could it be otherwise, real culinary creations require attention and time.
Let's stock up on both and make some truly amazing cherry treats!
We will need:
- cherries - 10 glasses
- sugar - 10 glasses
- cherry juice - 1 glass
Preparation:
1. Sort the fruits, remove the stem and damaged fruits or fruits pecked by birds. Then rinse them thoroughly and let the water drain.
2. Using one of the known methods to remove seeds. First, we will need a cherry from which we will squeeze the juice. To do this, you can puree it using a blender and then squeeze out the juice through cheesecloth. And if you have a juicer, then use it.
As mentioned above, we will need a glass of juice.
3. Clean all 10 glasses.
4. Place a glass of cherries in a cooking basin, cover it with a glass of granulated sugar and pour a glass of juice over it all. Mix carefully so as not to crush the fruits.
5. Place over very low heat and, while stirring, melt the sugar and bring the mixture to a boil. Boil at low simmer for 5 minutes.
6. Then add a glass of cherries and sugar again. And wait until everything boils again and cook for 5 minutes.
7. Thus, gradually add all 10 glasses of cherries and sugar, each time bringing the contents to a boil and cooking for 5 minutes. When a sufficient amount of liquid has formed and you are convinced that all the sugar has melted, the heat can be increased to medium.
8. After the last, tenth portion, when the mass boils again and cooks for 5 minutes, immediately pour the contents into sterilized jars. Screw on metal caps.
9. Turn the jars over and wrap them tightly. Let cool in this state, you can leave them for a day. Then turn them over again into their normal position and store them in a cool, dark place.
“Drunken cherry” with coffee, cocoa and liqueur
And this recipe is even more original than the previous two. That is, this is an option for true gourmets, or connoisseurs of unusual delicacies in terms of taste. Now, having seen the composition of the ingredients, you will be very surprised.
By the way, this cooking option is also known under a different name, called “Black Forest”. Two such sonorous names oblige you to cook the same “sonorous” delicacy. What are we going to do now!
We will need:
- pitted cherries – 1 kg
- sugar - 0.5 kg
- cherry liqueur – 50 ml
- cocoa - 4 tbsp. spoons
- instant coffee - 4 tbsp. spoons
- gelatin - 10 g
- citric acid - 1/3 teaspoon
Preparation:
The peculiarity of the preparation of this option is not only the original composition of the ingredients, but also the fact that, unlike previous recipes, it will not have whole fruits in its final form, but crushed ones. However, it will not be a puree. More likely it will be confiture.
And the extent to which you want to grind them depends entirely on you.
1. Sort the cherries, remove the stem and rinse thoroughly. Let the water drain and remove the pit using one of the following methods.
2. Place the peeled fruits immediately into a bowl and sprinkle it with sugar in layers to release the juice faster. You can let it sit for 3-4 hours and let in even more juice, while the sugar begins to slowly melt.
But if you don’t have time, you can simply mix all the contents and let it stand for only 30 minutes.
3. In both cases, before putting the cooking container on the fire, add instant coffee and cocoa. Stir again so that the bulk products are evenly distributed throughout the syrup.
4. Place over low heat and melt the sugar while stirring. Make sure nothing burns.
5. Once all the sugar has dissolved, bring to a boil, but do not boil. Remove from heat and grind the mixture in a blender to the desired consistency. But it is desirable that quite tangible pieces remain.
Just such a delicacy will be very convenient to spread on bread.
6. Place the jam back on the stove and bring it to a boil again, stirring frequently. After boiling, keep on the stove for only 3 minutes.
7. Pour in the liqueur and mix well. Wait until it boils again and immediately put it hot into sterilized jars. Close with metal lids tightly and airtight.
8. Place the jars on the lid, upside down, and wrap them in a blanket, tucking it in on all sides.
9. During the process of slow cooling under the blanket, the sterilization process will take place. This will allow the jam to be better preserved during the winter.
10. Then store them in a dark, cool place, turning them over and placing them in their usual position.
You can probably already imagine what a cherry treat this turned out to be! Delicious, aromatic and very original. Be sure to try it out! At least a couple of jars. I'm sure you'll like it!
"Cherry covered in chocolate"
Please tell me, who among us would refuse such a delicious thing as cherries, and even in chocolate? Do you know that such a delicious delicacy can be prepared for the winter?
Let's prepare it all together today.
We will need:
- pitted cherries – 500 gr
- chocolate – 100 g (bar)
- sugar - 150 gr
- vanilla sugar - 10 g
- lemon juice - 1 tbsp. spoon
- water - 100 ml
Preparation:
1. Sort the fruits, remove damaged fruits and stalks. Rinse under running water and remove the seeds. Place the peeled fruits immediately into the cooking container.
I would like to note that we need exactly 500 grams of cherries, and their weight should already be equal to the seeds.
2. Cover them with sugar. Add water and vanilla sugar. Squeeze the juice from the lemon and pour it into the mixture. Then mix everything carefully, trying not to crush the fruits.
3. Place the bowl or pan with the contents on low heat and bring to a boil, stirring frequently.
4. After boiling, keep on fire for 25 minutes so that excess liquid evaporates.
5. Divide the chocolate into slices and place it in a bowl. Mix well until it is completely dissolved. Bring to a boil and cook for 1 minute.
6. Immediately put into sterilized jars and roll up the lids.
7. Turn the jars over and place them on the lids. Cover with a blanket on top. Leave until completely cool.
8. Then turn it over again and put it in a cool and dark place. This treat is stored well, but usually not for long. Usually it is eaten in the first month of preparation.
So try it out in this test batch. In order to have time to cook a second batch, which you can save for the winter.
How to make jam in a slow cooker
I already shared this recipe with you in a previous article, where we also cooked. I would also like to add it to this article due to the fact that nowadays people cook a lot and often in a slow cooker.
And they also often ask how to cook this or that dish in this miracle pan.
Therefore, the recipe will be appropriate here too. The only thing, keep in mind that the jam is made with seeds, and the topic of our article today is somewhat different.
But it doesn’t matter, especially since there is only one recipe - no matter how you prepare it.
This was such a beautiful treat. Lovely - expensive to watch. So cook it this way if you have a multicooker and like to cook in it.
Cherry and orange jam
In the most amazing way, you can change the taste of familiar jam by adding just one orange to it. A delicacy already familiar to everyone acquires completely new flavor notes. Which can make his fans very happy.
We will need:
- cherries - 5 glasses
- sugar - 5 glasses
- orange - 1 pc.
- water - 3 tbsp. spoons
Preparation:
1. Sort the fruits, rinse thoroughly and dry. Then remove the seeds using one of the known methods.
In this recipe, you can measure the cherries in cups, both with and without pits. In the second case, the jam will be less sweet.
2. Sprinkle the fruits with sugar and pour in water. Stir, being careful not to crush the fruit too much. You can, of course, leave them for 2 - 3 hours so that they release the juice on their own.
But if you don’t have free time and the desire to wait, you can immediately put the contents on low heat. And as the sugar slowly melts, the juice will begin to release on its own.
At this time, it is better not to leave the cooking basin for a long time, and stir its contents often so that the sugar does not burn.
3. Bring to a boil.
From now on we have two ways of cooking.
- Let it stand for 1 minute on low heat. Then remove the basin from the stove and leave to infuse for 2 - 3 hours. Then cook for another 10 minutes, 2 times. A total of 3 times. And some people cook it up to four times.
- The second option takes more time. Bring the contents to a boil and cook for 5 minutes. Then let stand for 12 hours. And then cook 2 more times for 5 minutes at an interval of 12 hours.
4. In both cases, we will need to add an orange before the last cooking.
I've come across recipes where they simply cut it into cubes along with the zest and add it that way. This method does not suit me, since the partitions from the orange, as well as the white part located between the pulp and the zest, get into the jam. It is bitter and gives an undesirable aftertaste.
I do it differently. And now I’ll tell you how. I grate the orange zest on a fine grater. In this case, you only need to rub the orange part. The white part needs to be cleaned, freeing the orange from it. Once again we have two different options to choose from.
- Squeeze the juice from the orange and add only that. This is a faster way.
- And a longer method requires that all partitions and seeds be removed from the orange, and only then the pulp can be cut into small cubes.
Choose the method that you like best. By and large, this will not greatly affect the taste of the delicacy. Unless, when choosing the second option, it will be a little thicker, and even then only a little.
5. Before putting it to cook for the third time, add the zest and juice, or orange pulp, and stir the contents.
To make this easier, the pelvis can be slightly rotated and shaken. The foam will accumulate in the center and you will remove the foam with ease.
7. Also, by the third time we need to have sterilized jars and lids. Because you will need to pour hot jam into them. Immediately close them with lids and roll them up or screw them on with screw caps.
8. Turn the jars over and cover with a warm blanket. Allow them to cool completely. Then turn it over again and store it in a cool, dark place.
When you cook, no one can even guess what it is made from.
Here everyone can guess by the characteristic appearance and color of the fruit. But the taste always leads to confusion, because it is changed compared to the usual classic one.
And if you like to change the taste of long-familiar dishes, then I advise you to find one of my articles on this topic. Finding it won’t be difficult, just follow the link and look at the table of contents. The only thing is that the recipe is given for cherries with pits, but it is the same even if we want to remove them.
Dry candied cherry jam without seeds
This jam can be made with or without seeds. Since the topic of our article today takes us to the second option, we will prepare it this way.
But without any changes to the recipe, you can cook cherries with pits according to it.
We will need:
- cherry – 1 kg
- sugar - 1.2 kg
- lemon - 0.5 pcs (small)
- water - 1 glass (250 ml)
Preparation:
The recipe is very simple and I think everyone will want to make at least a test batch of it. Because candied fruits and berries are a favorite treat and treat for tea. A wonderful and healthy alternative to candy.
1. Sort the fruits, rinse and let the water drain. Then remove the seeds.
2. Prepare sugar syrup. To do this, mix sugar with water and put the resulting mass on very low heat. While stirring continuously, begin to melt the sugar.
To make this process happen faster, you can add hot rather than cold water to the sugar.
In any case, you should not leave the stove for a minute at this time, so that the sugar does not burn. You need to constantly stir the thick sugar mixture, carefully moving it from the very bottom.
3. As the mass heats up, it will become thinner, and when it boils, you can dip the pitted fruits into it.
The boiling will stop immediately, and this is understandable; now you need to heat the cherry itself. To begin with, you should “bathe” it in syrup, you can stir it with a wooden spatula or spoon, or you can just shake it.
4. Wait until the syrup boils, let it simmer for 1 hour, while periodically stirring and moving the fruits so that they are heated evenly. Then turn off the heat and leave the contents to infuse for 8 - 10 hours.
If you cook it with seeds, the cooking time will need to be increased to 1.5 hours.
During infusion, the fruits will be saturated with their own juice and syrup, which will allow them to subsequently become very tasty.
5. After the allotted time, place it in a colander or on a sieve and let all the liquid drain. You can drain it by laying out the cherries in small batches.
6. The next step is to dry it. This can be done in the oven at a temperature of 35 - 40 degrees, or in an electric dryer at the same temperature.
To do this, cut a sheet of parchment paper to the size of the mold, place it in place and place the cherries on it. Then dry until ready.
The finished product should not produce juice when pressed, but its structure should be quite soft and elastic.
7. Sprinkle the finished candied fruits with sugar and place in washed and dry jars. Store in a dry place.
Serve with tea, treating all your family, friends and guests.
How to make thick and tasty seedless jam for the winter
Today we looked at several interesting recipes for making cherry jam. Among them were both classic versions and original ones, which are not so common.
But they are all united by several general rules, thanks to which it will not be overcooked and will be perfectly stored in the winter. It will not lose its color and will not thicken.
Let's look at these little secrets and rules in a separate chapter.
- Before cooking, all fruits should be carefully sorted. Remove damaged, dried, bird-bite. Some people think, “Whatever, it’s jam—everything will be cooked anyway.” I don't agree with such people. It will cook, but not like that!
Damaged fruits will shrink and become tough. If you get such a cherry along with a good one, you won’t even taste the good one.
- You can cook from different varieties of cherries, but you should know that depending on the variety you will get a different aroma and taste. Basically, now many people prefer the “spanka” variety. These are quite large, fleshy, smooth fruits with a dark ruby color.
And the most delicious and aromatic delicacy is obtained from ordinary garden varieties, sometimes not even having their own name. It looks smaller and brighter, usually having a bright red color
- fruits should be cleared of leaves, branches and stalks
- the cherry must be thoroughly washed in several waters and then allowed to dry
- You can remove the pits from it in several different ways. In the next chapter you will be offered a video where you can watch how to do it in the simplest ways
- When cleaning the seeds, the skin of your hands will be stained with juice and become dark. In a couple of days it will, of course, wash off, but if you have to go to work tomorrow, you won’t go with such hands. Or you will have to do a manicure and clean the skin of your hands, or you can simply put on gloves before cleaning
You need to have latex gloves for this task. They are like a second skin, and it will be much more convenient to clean the bones in them than in rubber ones. In addition, they will not give off any foreign odor. But rubber ones can ruin our smell
- the amount of sugar when cooking one way or another varies, and can be taken per kilogram of fruit from 500 grams to 1.5 kilograms. With more sugar, jam keeps better and longer, but it is also sweeter.
- It should be cooked in its own juice or syrup. To obtain its own juice, it is sprinkled with sugar and allowed to brew for a minimum of 3 - 4 hours to a maximum of 10 - 12 hours. During this time, either shake or stir
- To obtain syrup, water is included in the recipe components. The less it is, the thicker the jam will be. Therefore, in some places we added only a few spoons, in others 1 glass. And this is per kilogram of fruit. But nothing more
- When preparing syrup, sugar and water must be stirred all the time so that the mass does not burn. Otherwise, the finished product will acquire a burnt smell that cannot be overcome by anything. And it will certainly lose its ruby color and end up with a brown tint.
- Depending on the recipe, the jam takes a different amount of time to prepare. With short heat treatment, more vitamins and microelements are preserved. But it is more difficult to store, and it must be hermetically sealed with lids, or stored in the refrigerator
- the minimum cooking time for cherry delicacy after boiling is 5 - 7 minutes
- Use a wooden spatula or spoon when stirring. When using metal spoons, an undesirable oxidation process occurs
- When cooking any jam, foam always forms and it is advisable to skim it off. This is necessary for better preservation of the taste of the dessert, and in particular for better storage in general.
- If you cook “five minutes”, then you need to have time to remove the foam during these 5 minutes of cooking. If you cook with “proofing”, that is, you allow the jam to steep for 10 to 12 hours, and sometimes up to 24, then skimming can be left until the very last cooking time.
In addition, the longer you heat, the less foam remains on the surface.
- To make it easier to remove the foam, rotate the cooking basin from side to side, or shake it lightly. The foam will accumulate in the center of the pelvis and it will be much easier to remove it
- Sometimes you need to determine the readiness of the jam, and this is done quite simply. If you drop a drop of syrup on a saucer, it should not spread, but remain unchanged. And we also dripped a drop onto the nail, and if it held on like a button, then the cooking process could be completed
- It is not advisable to digest it, as it becomes brownish in color and loses its beneficial properties and aroma. A properly prepared product should have a natural pinkish-ruby color, not be too thick and have its own smell (unless, of course, you added spices, cocoa and coffee)
- it should be poured only into sterilized, preferably dried, jars and screwed with metal lids
- sometimes they ask “why turn the jars over and put them on the lid?” There are two reasons for this - the first is to check the tightness of the jar. If the lid is not screwed on properly, the jam will begin to leak. And the second reason is to prevent the lids from oxidizing during storage.
These are the basic rules and little secrets that will allow you to always cook only the most delicious sweet cherry delicacy. Whatever recipe you choose for this.
How to quickly remove pits from cherries
Today, all our recipes began with the words that the cherries need to be sorted, washed and pitted. But not everyone most likely knows how to do this.
There are special devices for this. There are manual stone removers with a spring, they can be purchased at hardware stores.
There are even special mechanical devices into which you pour cherries, and by pressing a special lever, the seeds are removed and the fruits fall into the container.
But what to do if you have neither one nor the other at hand. There is a way, and more than one.
Well, first of all, probably everyone in the house has a garlic press. So, almost all of them have a special device for removing seeds.
But if you don’t have such an attribute of kitchen utensils, then you can clean the bones with a hairpin, a pin, or even a paper clip. And how to do this, please watch the video material.
I think that if you still had doubts about how to cook - with or without seeds, now, having learned that getting it out is not difficult, you will still decide to make seedless jam.
Moreover, it is believed that during long-term storage it releases hydrocyanic acid. I don’t know for sure whether this is actually true, in what quantity it is released and how much harm it causes to health. I know only one thing for sure.
From time immemorial this delicacy has been prepared in different ways. And I don’t yet know a single person who would complain about the presence of seeds in jam.
Cook as you wish. The main thing is to do it with soul and love, and then even the hydrocyanic acid in the seeds will turn out to be a medicine.
Bon appetit!
Cherry jam rolled with pits has long and firmly conquered the tastes and preferences of many people in the world. This delicious dessert can be used in many dishes, bake pies from it, pour over ice cream, baked goods and other sweet desserts.
As many people probably know, it is safest to make pitted cherries, because after two years of storage in the rolled state, the seeds begin to release toxic substances that are harmful to health.
Keep in mind that the tastiest cherry jam with or without pits comes from southern berries. Experts also recommend using varieties such as Shubinka, Turgenevka and Zakharyevskaya cherry. If you don't know about varieties, use rich dark burgundy berries, you can't go wrong.
Now we will tell you how to properly cook cherry jam with pits.
Before we begin listing the recipes, we note two important steps that must be done correctly before starting to cook cherry jam with or without pits.
Preparing the dishes
Take a deep enamel-coated pan of a suitable size. You can use a stainless steel container.
Why exactly this kind of dishes?
The main reason is that several hours will pass from the initial stage until the moment of rolling, and if you use a different type of cookware, the finished jam will have an unpleasant color.
Sterilize the jars into which you will put the cherry jam thoroughly so that the lids do not swell later. The fastest way to sterilize is to use a microwave. To do this, fill the container halfway and set to boil for three minutes. You can also use the oven (wash the jars and place them wet in a heated cabinet and sterilize with the door open).
Preparing the berries
First, wash all the berries thoroughly. Prick each cherry using a needle so that they are quickly soaked in syrup. As an alternative, you can blanch them for a minute at a temperature of ninety degrees.
Now, you are actually ready to cook cherry jam with pits.
Traditional recipe
Products
- One kilogram of berries.
- Five hundred grams of sugar.
- Eight hundred grams of water.
How to cook
- Prick each berry using a pin and place them in a metal bowl.
- Now prepare the syrup. Pour three hundred grams of sugar into water and stir until it is completely dissolved.
- Next, pour this liquid over the cherries and leave them to soak for three to four hours.
- Once this time has passed, place the bowl on the fire and boil for seven to ten minutes.
- Remove the berries from the bowl and continue cooking for five minutes.
- Pour the cherries into the boiling liquid again, add two hundred grams of sugar and cook until fully cooked. To do this, wait several times until the liquid boils, and then immediately remove it.
- That's it, you can proceed directly to the process of rolling the jam into jars.
Products
- One kilogram of cherries.
- One and a half kilograms of sugar.
- One glass of water.
How to do
- To ultimately obtain a very thick product, it must be brewed from special varieties of cherries - Zakharyevsky or Vladimirsky are perfect.
- Pour the cherries into a metal bowl, cover with sugar and leave to steep for three hours.
- Place the bowl on low heat, add water and start cooking, stirring constantly.
- As soon as the mass becomes homogeneous, turn up the heat and wait until the jam boils. Turn the heat to low again, wait until the boil stops, and increase the temperature again. Repeat this operation three to four times.
In a slow cooker
Products
- Cherries - two kilograms.
- Sugar – one kilogram.
- Water - one glass.
How to cook
- First of all, make the syrup. To do this, pour sugar into the saucepan of the device, pour in water, and stir the liquid with a special silicone spatula until the sugar is completely dissolved.
- Activate the “Steam cooking” mode and cook for fifteen minutes.
- Meanwhile, wash the berries and pour them into the multicooker bowl. Activate the “Soup” program and cook for sixty minutes, remembering to periodically stir and skim off the foam.
- Pour the finished jam into sterilized jars, roll it up and leave it to steep upside down. You can wrap the jars in a blanket - it won't hurt.
From cherries and cherries with citric acid
Products
- Six kilograms of cherries.
- Three kilograms of cherries.
- Five kilograms of sugar.
- One hundred grams of citric acid.
Preparation
- Wash the cherries, dry them and cover them with sugar, wait until they release their juice.
- Pour one hundred grams of citric acid and put the pan on the fire, bring the contents to a boil.
- As soon as the mixture gives a lot of juice, pour it without the cherries into another saucepan and cook for three to four hours.
- As soon as the juice has become thick, add back the cherries and cook for sixty minutes.
- Pour the finished jam into sterilized jars and roll up.
Products
- A kilogram of cherries.
- Six hundred milliliters of water.
- Six grams of citric acid.
- One kilogram two hundred grams of sugar.
- Ten grams of vanilla sugar.
Preparation
- This jam should be cooked in four batches, after each batch at least five hours should pass. When using this technique, the berries are well soaked in the syrup mass and do not lose their shape.
- Blanch the washed berries in water heated to ninety degrees for three minutes and let them cool.
- Prepare sugar syrup. To do this, pour six hundred grams of sugar into six hundred milliliters of water, stir until the grains dissolve, put on fire and bring to a boil. Then pour this boiling water over the blanched cherries and leave to steep for five hours.
- Divide the remaining six hundred grams of sugar into four equal parts and add each of them to the jam before each new boiling period.
- After the jam has steeped for the first time for five hours, pour the syrup into another saucepan, add a quarter of the prepared amount of sugar, bring to a boil and pour the liquid over the berries.
- Boil again for two to three minutes and leave the jam alone for five hours.
- Repeat all these steps three times.
- To make the dessert aromatic, add vanillin at the very end of the last boiling at the rate of half a gram per kilogram of the finished product.
- And finally, add citric acid (six grams) - this will prevent sugaring.
- Knowledgeable, experienced people advise not to cook cherries for a long time, because they will turn out wrinkled and covered with brown spots. Because of this, the jam will lose quality and taste.
- Be sure to skim the foam throughout the boiling process to remove any coagulated proteins that can cause the product to quickly turn sour.
Well, that's basically all for today. Have a great day everyone and good luck with your jam making!
Video lessons
The cherries ripen quickly. Yesterday the berries were still hard, but today it’s time to collect and process them. Regardless of whether we make cherry jam with pits or without pits, we want to get thick, beautiful jam and retain more vitamins in it. With the smell and color of fresh berries.
We have already prepared a lot of berries and fruits. The canning season has just begun and you need to have time to stock up on a lot of different goodies for the winter. After all, Homemade preparations remind us in winter of the fleeting summer. The methods for making jams are surprisingly varied.
I am one of those who loves cherry jam with pits. However, some are convinced that hydrocyanic acid is released from the seeds. I am of the opinion that harm can only arise from too long storage. Others simply do not want to eat jam and spit seeds for aesthetic reasons. Today we will cook and enjoy jam with seeds!
This is my felt cherry. Making jam using this method does not require much labor, but it will take time. Boiled for five minutes and set aside for proofing. While the jam is proofing, I do other things. However, see for yourself.
What you will need:
Cherry berries - 2 kg.
Granulated sugar - 1 kg.
How to cook:
I sorted the berries, removed the stems and washed them in running water. I poured it onto an old towel to dry. For this task I use old or paper towels, because the cherry does not wash off later.
I don’t mix anything under any circumstances, so as not to damage the berries. I cover the basin with a towel and leave it for 8 hours. The cherry juice has already come out of the berry and although the sugar has not all melted yet, I put the bowl on low heat. When heated, the berry releases juice intensely and dissolves all the sugar.
While it heats up, stir constantly with a wooden spoon. The juice has separated, the sugar has dissolved and the syrup has already boiled. Now stop. Remove from heat and leave for another 8 hours, covered with a towel.
Once the bowl has completely cooled down, I put it back on the fire and just let it boil. I stir. I take it off and put it away again for eight hours.
After the required time has passed, put it back on the stove, let it boil and cook for about five minutes without stopping stirring and removing the foam. The jam has already become thick and dark. The berries are all intact and undamaged. So we made the jam and saved the vitamins.
I fill the sterilized jars with still hot jam and screw on the boiled lids. All is ready. I leave a little to taste. I stacked all the jars upside down and wrapped them in a blanket. Tomorrow my husband will put them in the basement. These jars store well until the next harvest.
If you don't like this long cooking method, try the following two recipes for quick five-minute meals.
Five-minute cherry jam
This method is very popular because of its speed and simplicity. We looked at it when we cooked it, and also
What you will need:
berries - 1 kg.
sugar - 600g.
Preparation:
I sorted and washed the berries and let them dry. I pour the berries and sugar in layers into a container where I will cook. I leave it for 8 hours to release the juice.
Now I put the pan on low heat. The sugar that has not dissolved will all melt during heating and the cherries will give abundant juice. Carefully, so as not to crush the berries, stir with a wooden spoon. When I already see that the cherries are floating in the syrup, I increase the heat a little to speed up the process.
When it boils well, I note the time. I boil for seven minutes, remembering to stir to remove the foam. The better we remove the foam, the more beautiful the jam will be. And it stores better.
I fill jars sterilized in the oven with hot jam up to the neck. I close with boiled lids. I put it upside down and wrap it in a blanket. A day later we take it to the basement. Of course, you must store it for five minutes in a cold room.
You shouldn’t expect much thickness from such a quick jam. But you can cook it for five minutes with gelatin, and this jam will be quick and thick, like foreign confiture. Look how Irina Belaya does it.
Five-minute cherry jam with gelatin (video)
As you can see, everything is done just as quickly and without problems.
Here it was a discovery for me that Irina soaks cherries in salt water to get rid of worms... It’s strange that I have never seen any worms on cherries. Probably, our harsh Siberian cherry is not susceptible to any worms.
However, in winter we not only drink tea with jam, but also bake cakes and pastries with cherries. For cakes, I use a special homemade “drunken cherry” preparation.
“Drunk cherry” with pits for the winter
I use the berries from this jam to decorate baked goods and ice cream. And I soak biscuits for cakes with liqueur. There is no special alcohol there, but I still don’t recommend giving it to children. Of course, for such jam, it would be better to remove the seeds, but, excuse me, I’m lazy.
What you will need:
How to cook:
This liqueur used in baking is much tastier and healthier than just cognacs and liqueurs. Use berries to decorate pastries, desserts and ice cream. Try it and see for yourself.
And, speaking of desserts, another wonderful recipe for double pleasure: cherry + chocolate.
Cherry jam with dark chocolate - you'll lick your fingers!
Let's make cherry jam with pits and dark chocolate. I’ve already done a little bit as a test and I regret only one thing - that I did so little. How come I didn’t know this recipe before! In general, I adore chocolate, and here we have it with cherries... mmmm... You have to try this.
How to cook:
1.As usual, wash the berries and dry them on a towel. In a small saucepan I cook syrup from water, sugar and lemon juice. I throw in half a vanilla pod. If not available, substitute vanilla sugar.
2. I put the berries in this syrup and stir until it boils. I boil it, skimming off the foam for about half an hour.
3. I break the chocolate into slices and, without stopping stirring, throw it into the saucepan. As soon as the chocolate has melted, I turn it off. Just like that, I prepared such a delicious treat!
4. Store it in the same way as regular jam. In a cool place, in jars with tightly screwed lids.
For multicooker lovers, we took a recipe from Marina Petrushenko’s channel
Cooking cherries with pits in a slow cooker (video)
We made enough cherry jam with pits. But we will also definitely cook some pitted cherries.
Thank you to everyone who cooked with me today!
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