In winter, it is not always possible to buy good berries. Even if they are on sale, they are not cheap. An excellent way out is cherry jam, made from fruits from your site. In winter, it will be a wonderful dessert for tea or a good addition to pancakes and pancakes. Such a product will help maintain vigor and good mood throughout the winter, enriching the body with vitamins and microelements. The main thing is to do it right. This article will tell you about the features of making cherry jam.

How to choose the right fruit?

When choosing and processing berries for jam, you need to be very careful. If the berries are collected with your own hands, then you do not need to worry about their quality, but it is advisable to sort out the purchased ones before starting processing. To make jam, you need to take the ripe and juicy cherries. However, there is a little secret that allows you to bring the cherry mass to the state of jelly as quickly as possible - you need to add a small amount of unripe fruits to the bulk of ripe berries. So the mass will turn into jelly many times faster.

It is also worth remembering that before you start cooking the berries, they need to be pitted. This is a necessary condition, because the bones can spoil the finished product. If there are a lot of berries, it is worth using a special device that removes the seeds from cherries in the shortest possible period of time. Also, do not forget that before starting cooking, it is imperative to wash the berries.

How to choose the dishes?

The dishes for cooking cherry jam are no different from the dishes in which any other jam or preparation for the winter is prepared. It must have thick walls, since the jam is cooked at the maximum temperature regime of the plate. It should also be shallow, as otherwise it will be inconvenient to stir the cherry mass. In this case, the container should be wide enough, which is also explained by the convenience of preparation. This is where the recommendations for choosing utensils for jam end, there are no other special rules.

Advantages and disadvantages of the product

Each product has its own merits and demerits. Cherry jam is no exception. The main advantage of this dessert is that it can be stored at room temperature for a long time. This will not affect the freshness, taste and properties of the product.

Another advantage can be called a pronounced, rich cherry taste of the preparation. It is worth noting the fact that the preparation of this product usually does not take much time.

As for the disadvantages of cherry jam, they include the fact that the process of creating it is very time consuming. Despite the fact that the berry puree itself is prepared quickly, the pre-processing of the berries (peeling) is a long and tedious task. It is worth noting that a fairly large amount of sugar is added to the jam, which is not entirely good for human health. Overweight people should not abuse such a product. The same applies to those with diabetes mellitus.

Jam storage rules

As already mentioned, if a product is prepared according to all the rules, it can be stored in any conditions (both in the refrigerator and in a kitchen cabinet at room temperature). In this case, the key point is to comply with the procurement rules. It is necessary to store the product in glass jars. Before placing jam in them, they must be thoroughly washed and sterilized. The lids that will be used to close the jars must be boiled. After putting the jelly in the container, the jars must be tightly closed.

Cooking technology

There are several recipes for making this delicacy. They are not very different from each other. Also, the great taste of the finished product remains unchanged, which cannot be confused with anything.

The technology for making cherry jam is quite simple:

• first you need to sort out all the berries, remove rotten and diseased fruits;
• then you need to wash the berries before starting to remove the seeds;
• it is important to remove all the bones using a special device or manually;
• pitted berries are put on fire and boiled over medium heat until they are completely softened;
• the resulting mass must be passed through a sieve, thereby making the cherry puree;
• then the mashed potatoes should be put back on the fire and cooked with the addition of sugar (1: 1) at a low temperature until the mass turns into jelly, without forgetting to remove the foam;
• immediately hot, the resulting jelly is put into sterilized jars and rolled up.

When cherry jam is cooked using this technology, a certain amount of liquid is added. This is mainly cherry juice, but if it is not enough, you need to add more water.

The product can be considered ready when a spoon drawn over the surface of the mass leaves a trace for a few seconds. Only after that it will be possible to roll the jam into jars or eat it. It is worth noting that it is recommended to try the jam when it has already cooled down.

To make a delicious cherry jam, you must not only take into account the basic rules for creating this dessert. It is also good to know some secrets to make the delicacy even more exquisite and appetizing.

The first thing worth mentioning is the secret with bones. Everyone knows that jam is made from berries, from which all seeds are removed first. But in order for the taste of the dessert to be more pronounced and to have a real cherry aroma, during the cooking process, it is necessary to place a bag in the pan, which contains the very bones taken from the fruit. They will make the product tastier and more flavorful. After the jam is ready, the pouch with bones will need to be removed.

Surely all housewives know that jam is a delicacy of a thicker consistency similar to jam. Jam is prepared from fruits, berries and sweet vegetables by long boiling. Served for dessert for tea drinking or as a sweet addition to pancakes, pancakes, cookies, casseroles or curds.

I propose to cook cherry jam for the winter. Unlike other types of berry jam, cherry jam has a fairly liquid base - all because of the juice, which is found in large quantities in pitted cherries. Unlike cherry jam, jam has a darker hue.

In the main composition of cherry jam, except for pitted cherries and sugar, nothing else should be. Jam with thickeners - an option for supermarkets. We are cooking homemade jam. It is allowed to include a flavoring agent. For example, cinnamon or vanillin is purely optional.

So, let's take cherries and sugar.

Remove the seeds from the cherry. The most convenient way is to use a pin or special device. I was sorting through cherries at the dacha - I used a medium-sized pin. I got half the cherries as they were originally.

Pass the pitted cherries through a meat grinder. It is customary to make jam from whole berries. The jam goes rather berry puree. Let's pour the resulting cherry puree into a cooking container. I am using an enamel bowl.

Fill the cherries with sugar.

Mix and place on the stove. We will cook the jam for about 3 hours over low heat, but first you need to bring it to a boil and remove the foam. During the cooking process, the jam should be mixed as often as possible.

Homemade cherry jam without starch and thickeners is ready!

We will prepare the container for storage in advance. You can take small jars with screw caps. We bake the cans in the oven, and boil the lids.

Pour hot jam into jars to the very neck.

Close with lids and turn over to a hat. Cover with a warm towel. Let's cool down.

Cherry jam is stored for 2 years at room temperature.

Cherry jam is, first of all, a dessert, which should not be carried away too much, so as not to lose a beautiful slim figure and not to increase blood sugar. Two spoons of jam with cookies over a cup of tea - that's it.

Preserves, jams and marmalades are a delicious sweet addition to dessert, baked goods or breakfast. Store products do not differ in the presence of natural ingredients in the composition, so enterprising housewives prefer to cook sweetness at home. Jam can be made not only from apples or pears, but also from cherries. Cooking features, as well as several useful recipes later in the material.

In fact, this sweetness is a highly boiled puree from the pulp of fruits or berries. Unlike other desserts, the peculiarity of jam is that in consistency it is something in between, between jam and jam. Therefore, it is often used as a filling for pancakes, pies, baskets and other baked goods.

1. If you don't want to add gelatin to the product, but you want to make it thick, you need to add a small amount of apple or apricot pulp to the cherry puree.
2. Often, a meat grinder is used to grind berries, but if you use a blender to make mashed potatoes or knead cherries with a fork, pieces of pulp will come across in the dessert. This will give the dish a brighter flavor.
3. In order to avoid the appearance of mold during the storage of the dessert, the proportion of sugar in the composition of the jam should be at least 60%.
4. So that the product does not deteriorate during the winter cold and stand until spring, jars with sweet filling are sent to an oven preheated to 70 degrees. As soon as a thin film appears on the surface, the container must be removed.

How to choose the right fruit

To make the cherry sweetness tasty, you first need to choose and prepare the crop. When choosing, you need to pay attention to ripe, juicy and fleshy berries.

Do not use overripe, shriveled or spoiled cherries. This will shorten the shelf life of the jam.

Prepared products are placed in cool water, sorted out and washed. And then you need to get rid of the bone using special devices or an ordinary pin.

How to make cherry jam at home

The finished product has a dark red color, sour taste and has a pleasant aroma. It is not difficult to prepare such a delicacy at home, the recipe is quite simple. Moreover, there are several ways to cook jam, and everyone can choose an option to their liking.

A simple recipe for the winter

This option is suitable for those who want to make a dessert that is not too sweet, since citric acid is added during preparation. For 3 liters of jam, you need to prepare:

1. Ripe cherries - 4-5 kilograms.
2. Granulated sugar - three kilograms.
3. Water is one liter.
4. Citric acid is a flat teaspoon.

The prepared berries, peeled from the seeds, are crushed in a meat grinder to the desired consistency.

The resulting mass is placed in a bowl of water and sugar is added. Mashed potatoes should be cooked for about 120 minutes over medium heat, then citric acid is added.

During cooking, the jam is stirred with a spoon until it starts to leave a noticeable mark. At this point, it is necessary to increase the heat for 5 minutes.

The resulting dessert, hot, is placed in sterilized jars and rolled up.

Seedless

This method requires a minimum of ingredients. You only need to prepare:

1. Ripe berries - 1.5-2 kilograms.
2. Sugar - 1.5 kilograms.

Washed cherries with the pit removed are placed in an enamel bowl and covered with granulated sugar, mixed and left for 10 minutes to dissolve the sugar.

On moderate heat, the workpiece is brought to a boil and boiled for at least 15 minutes. The resulting foam must be removed.

The resulting mass must be chopped until smooth using a blender. Then continue to cook the jam for about 2 hours, until tender.

Distribute the finished filling in sterilized jars and close. The treat should cool at room temperature, then it is removed to a cool place.

Sugarless

This method is ideal for those who follow the figure. For 5 liters of finished cherry dessert you will need:

1. Cherries peeled from pits - 7-7.5 kilograms.
2. Ground cinnamon - 13 grams.
3. Cloves - 2 pieces.
4. Light apples - 1 kilogram.

Take two enamel pans (large and small). The large one is filled with water, a mass of twisted berries is added to the small one (half of the total volume).

Add water to the mashed potatoes and boil for about 60 minutes. Then add the remaining half of the twisted fruit and continue cooking.

After 30 minutes, add cloves, cinnamon and apples, cut into small pieces. Cook until tender.

Distribute hot jam in sterilized jars and send to a preheated oven (70-80 degrees) until a thin film appears. Then leave to cool.

Cork the cooled cans.

With gelatin

To get a thick cherry jam, which can then be quickly turned into jelly, the following recipe will do. You will need:

1. Seedless berries - 1.5-2 kilograms.
2. White currant - 300-500 grams.
3. Pitted apricots - 300-500 grams.
4. Sugar - 1 kilogram.
5. Gelatin is a full tablespoon.

Grind all the necessary berries with a blender. Pour sugar into boiled water, and boil the syrup for 25 minutes over low heat.

Dissolve gelatin in cold water. Then, in small spoons, add the resulting mass in portions to the cooled sugar syrup. Add the puree from the berries.

Boil the treat until thick. On average, this takes about 60 minutes.

With black currant

To prepare dessert in this way, you will need a slow cooker. It is even easier to cook cherry jam in it.

You need to prepare:

1. Pitted cherries - about 2 kilograms.
2. Black currant - 1 kilogram.
3. Granulated sugar - 1.5 kilograms.

Add the mashed mass to a slow cooker. Bring to a boil using the special mode (remove foam).

Set the temperature within 60 degrees using a different mode. After 60 minutes, add sugar and, stirring the delicacy, boil for another 30 minutes.

With apples

This prefabricated filling will suit the taste of any sweet tooth. You will need:

1. Ripe cherries - 1.5 kilograms.
2. Apples - 700 grams.
3. Sugar - 1 kilogram.
4. Water - 250 milliliters.

Separate the berries from the pits and grind with a blender until smooth. Cut apples without peel into small slices.

I decided to give up sugar. At all. And there were a lot of cherries this year. What to do with them? I read that in Russia jam was successfully cooked and stored without the then expensive and inaccessible sugar. In modern conditions, this is much easier to do. The taste of this jam never ceases to delight me: it is bright, rich, very multifaceted. Still: 500 grams of jam took 5 kilograms of cherries! Maybe I'm strange, but I like it much more than with sugar)) Plums or sweeter berries will turn out delicious even without bananas, I think. If you hate sour tastes, then this is certainly not for you. The rest - you are welcome!

Ingredients for "Cherry Jam Sugar Free":

Recipe "Cherry Jam without Sugar":

Remove the seeds from the cherries. In the process, it releases a lot of juice, so together with this juice we put the cherries on low heat and cook. When it becomes soft, add bananas (you can do without them, but then it will be completely sour), and puree with a blender. I put cinnamon to enhance the aroma, a little. It is not noticeable in the final product. We continue to cook, stirring occasionally, over the slowest heat available. You can put a divider. Cook for a very long time, with interruptions, but sleep and take a walk - almost the whole day)) The mass should decrease by about 10 times. That's why I put here an unsightly photo of my saucepan at the end of cooking: the top bar shows how much mashed potatoes were originally, and how much it boiled down.

But there is more to come. After the jam becomes thick enough, it becomes dangerous to keep it on fire - it can burn. Then we take a larger saucepan, put it on the gas and place the container with our jam into it. In a water bath, the jam is safely evaporated to a very thick state. Adjust the density yourself, but the thicker, the richer the taste. I have such a density - you can cut it with a knife, but not as dense as marmalade.

When everything is almost ready, we set to sterilize the jars. I like to pack in small ones, from baby food. It is better to just take from fruit puree - from broccoli, cauliflower and the like, the lid can absorb the smell and then give it to your jam. Do you need it? So, carefully wash the cans with soda and put them in a cold oven, turn it on and keep the cans at 100-150 degrees for 20 minutes. Boil the lids in water at this time. Put the boiling jam straight from the fire in hot jars and cover with a lid of boiling water - everything is sterile)) Slowly cool it under a blanket, and you can put it away for storage. If everything is completely sterile, then there should be no problems, but I still feel more comfortable keeping the jam in the refrigerator. I eat it a little bit, but often, so a 100ml jar may well end in a day)) Bon appetit to you too!

Cherry-apple jam

In order to get a thick jam, add 40% fresh apple puree to the cherry puree. For cooking jam, you need to prepare a mixture from the calculation: 150 g of cherry puree, 500 g of apple, 1 kg of sugar. Boil the mixture until tender, stirring continuously, so as not to burn. If you need to get a thicker jam, reduce the amount of sugar to 600 g per 1 kg of puree.

Packed boiled jam in dry heated jars, seal them hermetically and cool. You don't need to roll up a thick jam, since the crust formed on its surface prevents moisture penetration.

From the book Jam, Jam, Jam author Melnikov Ilya

Plum-apple jam It is difficult to prepare jam of dense consistency from one plum puree, therefore, to get a thick jam, you can add 30% apple to the plum puree. To do this, take 1.3 kg of puree mixture for 1 kg of sugar. First, boil the mixture for 15 minutes,

From the book Canning for Lazy Women author Kalinina Alina

Plum-apple jam Since it is difficult to prepare a jam of very dense consistency from one plum puree, to obtain such a jam, add 30-40% of apple to the plum puree. In this case, 1.25 kg of puree mixture is taken for 1 kg of sugar. First, the mixture of mashed potatoes is boiled

From the book Berries and Fruits. Rustic blanks the author Zvonareva Agafya Tikhonovna

Cherry-apple juice Mix freshly pressed, filtered cherry juice to taste with freshly prepared juice from apples of sweet summer varieties. Canned like cherry juice

From the book Blanks. Easy and according to the rules the author Sokolovskaya M.

Cherry-apple jam 1 kg of cherries, 1 kg of apples, 1 kg of sugar. From the apples, make mashed potatoes, transfer to a saucepan, cover with half the sugar and heat over low heat. Cover the pitted cherries with the remaining sugar. When the cherries are juiced, transfer them to the boiling applesauce.

From the book 1000 of the most delicious lean dishes the author Kayanovich Lyudmila Leonidovna

Blueberry-apple jam 500 g of blueberries, 500 g of apples, 600 g of sugar. Cut the apples into slices and steam in a saucepan covered with 2-3 tbsp. l. water, then rub through a thick sieve. Mash blueberries with a wooden pestle, mix with applesauce and boil over low heat until 1 kg

From the book Home Canning the author Kozhemyakin R.N.

Pumpkin-apple jam For 800 g of pumpkin: 1.2 kg of apples, 1 kg of sugar, 1/4 tsp. orange peels. Simmer the pumpkin in a pan, and then rub through a colander or sieve. Apples, preferably sour, peel and seeds, stew and rub hot through a sieve. Then the pumpkin and

From the book Multicooker - canning. Jams, compotes, jams the author Kashin Sergey Pavlovich

Apple jam You will need: 1.2 kg of apples, 100 ml of water Chop the apples, put in an enamel saucepan, add a little water and cook until soft. Rub the hot mass through a sieve, boil it in half and pour into jars. Cover with parchment paper and

From the book Great Encyclopedia of Canning the author Semikova Nadezhda Alexandrovna

Apple jam Option 1 Components Apples - 1 kg Sugar - 800 g Water - 1 cup Cut apples into slices, put in a bowl for jam, pour in water and boil apples until softened. Then rub through a sieve. Add sugar to the puree, mix and cook the jam until tender.

From the book Multicooker. 1000 best recipes. Fast and helpful the author Vecherskaya Irina

Apple jam Ingredients 350-400 g of apples, 500 g of sugar. Cooking Method Peel the apples, remove the cores, cut and put in the multicooker bowl. Cover the apples with sugar. Set the "Extinguishing" mode to 2? hours and cook, stirring occasionally. Spread out the hot

From the book Ukrainian, Belarusian, Moldavian cuisine the author Pominova Ksenia Anatolievna

Cherry-peach jam Dip the peaches in hot water, remove the skin and cut the fruit pulp into thin strips from the stone. Peaches with sugar, gelatin and zest, the contents of 1 bag of vanilla sugar and 2 peach kernels cut in half, put in

From a book of 50,000 selected multicooker recipes the author Semenova Natalia Viktorovna

Pear-apple jam Wash the pears and apples, cut into slices, remove the core, and pass through a meat grinder. Boil the resulting mass with constant stirring until thickened, then add sugar, lemon juice and cook until tender. Put the finished jam into

From the book Multicooker for Kids. 1000 best recipes the author Vecherskaya Irina

From the book Wine, Liqueurs, Liqueurs the author Pyshnov Ivan Grigorievich

Apple jam Ingredients 5 kg apples, 2.5 kg sugar Method of preparation Wash, peel, core, grate apples. Cook over low heat for 20 minutes, add sugar, cook for another 25 minutes, stirring constantly. Cool the jam, transfer to

From the author's book

Apple jam 350-400 g of apples, 500 g of sugar. Peel the apples, cut and put in a multicooker bowl. Cover the apples with sugar. Set the "Extinguishing" mode to 2? hours and cook, stirring occasionally. Spread hot jam over sterilized jars and close

From the author's book

Apple jam with oranges Ingredients 4 oranges, 6 apples, 500 g sugar, 1 lemon. Preparation Wash the apples, peel and core, cut into small wedges. Peel the oranges, cut them into wedges and cut them in half. Select bones. Lemon

From the author's book

Cherry-currant cocktail Mix equal proportions of blackcurrant liqueur and cherry bitters. If desired, you can add mineral water. Components: blackcurrant liqueur - 40 ml, cherry bitter tincture -