Jam cherry is a well-cooked berry (cherry) puree with sugar. Jam is one of the most common types of winter treat, which is so nice to eat with fresh pastries and hot tea. Very sweet, thick, fragrant, it can be added to the pie as a filling. To rather sweet berries, lemon juice or citric acid is added during cooking. And to enhance the flavor put vanilla, cinnamon, cloves or ginger.

On the cherry jam recipe would need:

• cherry berries - 0.5 kg;
• sugar - 0.2 kg.

Cooking process:

1. Cherry fruits are selected for jam only well ripened and even overripe; but not lost the strength of the pulp. They are washed and the bones are taken out.
2. Prepared cherries are poured into a saucepan for cooking. They can also be passed through a meat grinder to make a puree.
3. Sugar is added, water is added.
4. Cherries take a long time to cook. First you need to boil them over moderate heat for half an hour. After increasing the heat, continue cooking, constantly stirring with a spoon (wooden) or spatula. The process of boiling cherries continues until the mass "thickens".
5. A couple of minutes before the end of cooking, citric acid is added (at the tip of a teaspoon) or 10 ml of lemon juice.
6. To make jam of the highest quality, it should be boiled until completely softened; and then wipe on a sieve.

The resulting jam has a pleasant sweet and sour taste, has a dark red saturated color and smells amazing. It is rolled up in sterilized jars, and stored in a cool, dry place. It is prepared according to the same principle.

Since ancient times, jam and cherry jam have been used for medicinal purposes. With diseases of the kidneys, bladder; as well as indigestion and gout. Fiber and pectins, which are rich in cherry fruits, are stimulants of the digestive process and improve peristalsis. And in terms of pectin content, cherry takes the 2nd place. Pectins promote the release of harmful metabolic products and lower cholesterol levels. Cherry can be called a storehouse of nutrients and vitamins. Not in vain jam from cherries, as well as

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

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 shade.

In the main composition of cherry jam, except for pitted cherries and sugar, there should be nothing else. Jam with thickeners - an option for supermarkets. We cook homemade jam. Flavoring is allowed. For example, cinnamon or vanillin is purely optional.

So, we take cherries and sugar.

Remove pits from cherries. It is most convenient to use a pin or a special device. I sorted out cherries in the country - I used a medium-sized pin. My cherries turned out to be half as much as it was originally.

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

Sprinkle cherries with sugar.

Mix and put 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, jam should be stirred as often as possible.

Homemade cherry jam without starch and thickeners is ready!

Let's prepare a container for storage in advance. You can take small jars with screw caps. Banks are calcined in the oven, and the lids are boiled.

Pour hot jam into jars under the very neck.

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

Cherry jam is stored for 2 years at room temperature.

Cherry jam is primarily a dessert that you should not get carried away with so as not to lose a beautiful slender figure and not increase blood sugar. Two spoonfuls of jam with cookies over a cup of tea - that's it.

Step-by-step recipes for making jam from cherries, gelatin, walnuts, cinnamon and chocolate

2018-07-21 Rida Khasanova

Grade
prescription

1748

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

0 gr.

carbohydrates

51 gr.

204 kcal.

Option 1: Classic Cherry Jam Recipe

When the season of summer preparations begins, housewives take care of new flavors of winter recipes. One of these options is cherry jam. Easy to cook and delicious to eat! Jam can be used just like that for tea or make it a filling for pies, cakes. Preparing jam in the classic way of boiling, with gelatin or agar-agar. To diversify the taste, chocolate, spices or ground nuts are added to the berries.

Ingredients:

• 1.5 kg of fresh cherries;
• 1.2 kg of granulated sugar.

Cherry jam recipe step by step

The list of ingredients for a classic recipe is minimal. These are only two products - cherries and sugar. Therefore, immediately start preparing them. Sort the cherries carefully, rinse in cold water. Remove the seeds from the berries. This is easy to do with a package. Immerse your hands in a plastic bag and squeeze the bones in it. As a result, the juice and pulp will remain in the bag, and discard the seeds immediately.

Put the berries, along with the juice from the bag, into an enamel pan. Sprinkle with sugar. Stir. Leave for a couple of minutes for the sugar to dissolve. Put on moderate fire. Wait for the boil. Remove foam with a spoon or slotted spoon. Cook, stirring, for about 10-15 minutes.

Remove the saucepan from the stove. With an immersion blender, twist the mass into a pulp. Pour through an iron sieve into another saucepan. Thoroughly wipe all the pulp through a sieve so that the total mass is homogeneous.

Continue cooking treats until thick. Boil at a moderate boil and with the lid half closed. It will take about 2-2.5 hours, depending on how thick the jam is required.

Transfer the finished delicacy in a hot state to sterilized jars. Close with sterilized lids, cork tightly. Leave to cool at room temperature and then refrigerate to store.

Cherries for jam must be pitted. This is done with a special tool or manually. For the latter option, the plastic bag method is ideal. And the berries are clean, and the kitchen is not in pink splashes.

Option 2: Quick Cherry Jam Recipe with Gelatin

If there is no time to stand in the kitchen for a long time, use this recipe. Jam with gelatin is thick and very tasty. But in order for the result to pleasantly surprise you with density and aroma, follow the step-by-step instructions exactly.

Ingredients:

• 2 kg cherries;
• 1.5 kg of sugar;
• 2 full art. l. loose gelatin.

How to quickly make jam from cherries with gelatin

Sort the berries from low-quality specimens. Rinse the cherries in a tub of cold water. Dry all the berries, it is important that there is no excess water. Remove the pits from all berries. Transfer the pulp with juice (or without juice) to the chopper of a blender, twist in portions into a smooth puree. Transfer to a saucepan with a thick bottom, it is better to use enamelware.

Put the mass to boil over moderate heat. Foam will appear very soon, remove it. Simmer, stirring occasionally, for about 30 minutes.

In the meantime, pour loose gelatin with water. For 2 tablespoons of the ingredient, take 8 tablespoons of boiled chilled water. Stir, let stand for about 25 minutes.

Remove the still watery jam from the stove. As soon as the boiling process stops, let the mass cool slightly - this is about 3-4 minutes. At this time, actively stir the berry mass. Add gelatin. Continue stirring until it is completely dissolved in jam.

Pack the hot mass into jars, immediately close the lids. Seal. Leave the jars on the table until they cool. As it cools, the jam will thicken. This is what gelatin does.

But not only with gelatin, you can cook a quick and tasty jam. If you have agar-agar at home, take it. Just mix it with water and let it brew. But agar-agar is added not to a slightly cooled liquid jam, but at a slow boil. This is the difference between it and gelatin. Everything else is done as in the recipe.

Option 3: Chocolate Cherry Jam

One of the most delicious options for cherry jam is with chocolate. But it is important to use quality dark or milk chocolate bars without filling or other additives.

Ingredients:

• 2 kg of fresh berries;
• 1.2 sugars;
• 200 gr. chocolate.

How to cook

Rinse freshly picked cherries from the tree in a cup of cold water. Lay out on layers of paper or regular towels. This will remove excess water, it will only interfere in the recipe.

Squeeze the pits from each cherry. Dip the pulp and juice into an enamel pan. If you want to cook jam faster, drain the juice from the berries. Sprinkle with sugar. Stir lightly.

Boil the cherry-sugar mass over moderate heat of the stove for about an hour. Then grind the mass with an immersion blender. If this is not the case, cool the jam. And then grind through a hard iron sieve with a wooden spatula. Pour the mashed mixture back into the bowl. Continue to cook over low heat until thick. To prevent the workpiece from burning, constantly stir the mass.

Break chocolate bars into pieces. Add to jam. Stir. Simmer over low heat until the pieces melt. It will happen quickly.

While hot, spread the mass in sterilized jars. Seal tightly with lids. Be sure to let it cool at room temperature. And store the workpiece in the refrigerator or any other cool place.

This version of the recipe is good because sugar is saved. Some of the sweetness comes from chocolate. It also diversifies the taste of the finished jam. If your family has a sweet tooth, they will love it!

Option 4: Cherry jam with spices

Spicy jam is an original variation of the classic recipe. It makes a great treat for sweet sandwiches. In winter, you can bake a roll, a pie, muffins with jam, or wrap thick jam in pancakes.

Ingredients:

• 2 kg of ripe cherries;
• 1.8 kg of sugar;
• 1 tsp ground cinnamon.

Step by step recipe

Rinse all cherries. Lay out on towels to remove moisture. It is better to use paper towels or napkins, just throw them away after. Squeeze out all the seeds from the berries, and transfer the pulp and juice to a cooking pan.

Pour the berries in a saucepan with sugar. The best ratio of cherries and sugar is 1:1 or 1:0.7. But, if some other sweet ingredient is involved in the recipe, the amount of sugar is slightly reduced. Puree the mixture with an immersion blender. If this is not at hand, scroll the berries in advance through a meat grinder or food processor with a special nozzle.

Boil the mass for about 3-3.5 hours. During this time, the ingredients in the pan will turn into a thick jam. Add ground cinnamon. Mix thoroughly. Cook for another minute.

Pack the sweet mass in sterilized jars. Seal with lids. Let cool on the table. Keep the delicacy in a cool place until the right moment.

When choosing ingredients for preparations, be guided by your taste. So choose the spices at will and your preferences. A little ground ginger, anise is suitable for sweet cherry jam. An excellent combination will develop with star anise or cardamom.

Option 5: Cherry jam with walnuts

Another unique recipe is cherry jam with nuts. It's easy to prepare, but it turns out amazingly tasty and fragrant.

Ingredients:

• 1.5 kg of cherries;
• 1.3 sugars;
• 200-250 gr. shelled walnuts.

How to cook

Wash the berries. Cleanse the bones. Twist in mashed potatoes with any kitchen technique. Transfer the resulting mass to an enamel pan.

Add sugar.

Put to cook on a moderate fire of the stove. The whole cooking will take about 2.5 hours. This time is necessary for the liquid mass to thicken naturally.

Meanwhile, toast the walnuts in a dry frying pan. Cool the pieces. The dark skin will begin to peel off, peel it off by hand.

Finely chop clean white nuts with a knife. Send to jam. Stir, you're done. Jam can be sealed in jars for the winter or consumed right now.

For the recipe, it is permissible to take not only walnuts. An excellent combination with cherries will be almonds, peanuts or cashews.

Bon Appetit!

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 its own plot. 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 all 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 jam from cherries.

How to choose the right fruits?

When choosing and processing berries for jam, you need to be very careful. If the berries are picked with your own hands, then you don’t have to worry about their quality, but it’s advisable to sort out the purchased ones before starting processing. To prepare jam, you need to take the most ripe and juicy cherries. However, there is a little secret that allows you to bring the cherry mass to a jelly state 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, you should use a special device that removes the seeds from cherries in the shortest possible time. Also, do not forget that before you start cooking, be sure to wash the berries.

How to choose dishes?

Dishes for cooking jam from cherries do not differ from dishes in which any other jam or preparation for the winter is prepared. It must have thick walls, since the jam is prepared at the maximum temperature of the plate. It should also be shallow, because otherwise it will be inconvenient to mix the cherry mass. At the same time, the container should be wide enough, which is also explained by the convenience of cooking. This is where the recommendations for choosing dishes for jam end, there are no other special rules.

Advantages and disadvantages of the product

Each product has its own advantages and disadvantages. Cherry jam is no exception. The main advantage of such a 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.

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

As for the shortcomings of cherry jam, they include the fact that the process of its creation is very time consuming. Despite the fact that the berry puree itself is prepared quickly, the pre-treatment of the berries (pitting) 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 this product. The same applies to those with diabetes.

Jam storage rules

As already mentioned, if the product is cooked according to 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 compliance with the rules of harvesting. Store the product in glass jars. Before placing jam in them, they must be thoroughly washed and sterilized. The lids with which the jars will be closed must be boiled. After laying the jelly in the container, the jars must be tightly closed.

Cooking technology

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

The technology for making cherry jam is quite simple:

• first, it is necessary to sort out all the berries, remove rotten and diseased fruits;
• then you need to wash the berries before you start removing the seeds;
• it is important to remove all the bones with a special tool or manually;
• pitted berries are put on fire and boiled over medium heat until completely softened;
• the resulting mass must be passed through a sieve, thereby making cherry puree;
• then the puree should be put on fire again and boiled with the addition of sugar (1: 1) at a low temperature until the mass turns into jelly, while not forgetting to remove the foam;
• immediately hot, the resulting jelly is placed in 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 mark 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 prepare delicious cherry jam, you need to not only take into account the basic rules for creating this dessert. It’s good to know some secrets that allow you to make the delicacy even more refined and appetizing.

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

In the summer season, when cherry bushes are bursting with excess berries, you have to roll up a lot of jars of jam, marmalade or jam. So that the jars do not gather dust for several years in a dark corner of the pantry, and the dessert turns out to be very tasty and does not live until next summer, you need to choose the right cooking recipe.

Cherry jam is a delicacy that many housewives love. The process of preparing it at home, of course, is painstaking and takes a lot of time, but the result is worth it.

For this dessert, any berries are suitable, overripe or slightly green, whole or mashed. The main thing is that the fruits do not ferment and mold does not appear on them. Unripe cherries are recommended by experienced chefs to be sure to add in a small amount. The pectin contained in it will allow you to achieve a thicker consistency.

You can also add a few other types of berries rich in pectin, such as apricots or currants. The main thing is that they do not interrupt the taste and aroma of the cherry itself.

Classic cherry jam recipe

Required ingredients: cherry, water, sugar, citric acid on the tip of a knife or freshly squeezed lemon juice.

Sugar should be at least 60% of the weight of the berries. If the fruits are sour, you can add more sugar to taste.

For high-quality harvesting for the winter, it is not so much the cooking process that is important, but the process of preparing berries.

1. First of all, you should peel the stalks from the cherries, wash and dry on a towel.
2. Throw out bad fruits. Although they will not spoil the taste of the jam and they will not be noticeable in the general mass, the jam cannot be stored for a long time and it can ferment or become moldy. A few berries of a non-marketable appearance are not worth the loss of the entire batch.
3. Remove bones. To remove the bones, mankind has long come up with a special device. But if you don’t have it in your kitchen, it’s okay, we remove the bones in any convenient way. This is perhaps the most time consuming. The bones can simply be squeezed out with your hands, the main thing is to do it over the dishes so that the juice stays with the berries.

When all the pulp is separated, you can proceed directly to the preparation of jam.

1. First, boil the resulting slurry a little, and then grind it through a sieve or chop the raw berry in a meat grinder or blender. If you want the dessert to turn out with pieces of berries, leave a small amount as a whole and mix it with the finished puree.
2. Add the right amount of sugar, pour the mixture into a heavy bottomed saucepan and simmer for 2-3 hours.
3. As the berry juice boils, you need to add a little water so that nothing burns, but you can’t pour too much, otherwise the jam will turn out to be too liquid.
4. A few minutes before cooking, add citric acid and mix everything thoroughly.
5. When traces of a spatula remain on the surface of the jam, it can be poured into pre-prepared jars.

To keep the delicacy as long as possible, the container must be sterilized. If you want to be 100% sure that the jam will survive until winter, you can put full jars in the oven for a short time, heated to 80-90 degrees. As soon as a thin film covers the entire surface of the jam, the jars can be taken out and corked with lids. Until completely cooled, store in a warm place, and then hide in a far cool corner so that the household does not find it ahead of time.

Some cooks believe that long-term cooking of cherries kills all the beneficial vitamins. In this case, to get a thick jam, you can boil it for 15-20 minutes, then add a little gelatin or confiture. This will not affect the taste in any way, but the shelf life will be very short. This method is suitable if you do not need to store a delicacy until winter, and the next morning you plan to drink tea with pancakes and fragrant fresh marmalade.

Cherry jam without sugar

Any cooking option is suitable for sweet tooth, but there are people who watch their figure and cannot afford to enjoy this delicious jam. Especially for them, there is a recipe for making cherry jam without adding sugar.

It will take 2.5 liters of finished jam:

• cherry - 4 kg;
• water - half a liter;
• yellow apples - 4 pcs.;
• ground cinnamon - 1-2 teaspoons;
• cloves - a couple of pieces.

Since sugar is the main preservative when harvesting berries for the winter, and it is not in this recipe, cloves and cinnamon are required. Without the addition of these products, the shelf life is no more than a week. It will not spoil the taste at all, but on the contrary, it will add sophistication, and a delicate spicy aroma will only emphasize the taste of cherries.

Cooking:

1. Preparing jam according to this recipe in a steam bath. To do this, you need to pick up two suitable pans, fill the bottom half with water. Put half of the crushed cherries, peeled from stones, in the top.
2. Fill the berries with water and cook for an hour in a steam bath.
3. We divide the remaining berry in half, add one part to the pan and cook for another half hour.
4. Add the last cherry, finely chopped apples, cloves and cinnamon.
5. Cook until the mass thickens.
6. In sterilized jars, we lay out the finished jam and send it to the oven preheated to 80-90 degrees until a thin film appears on the surface.
7. We roll up the jars that have cooled in the oven with lids and put them in a cool place.

Such jam will not only not harm those who are losing weight, but also provide the body with a sufficient amount of vitamins. To give a sour taste, you can add a few drops of apple cider vinegar or citric acid.

Cooking in a multicooker

You can cook jam not only on the stove, but also in a slow cooker. This will free up a large amount of time, you will not need to constantly stir and worry that the cherry will burn. Technology will do everything for you. The main thing is to choose the right mode - the extinguishing mode will be optimal.

Delicious recipe: cherry jam with currants in a slow cooker. Few products will be needed, since a large volume simply does not fit in the bowl:

• pitted cherries - 1.5 kg;
• currant - 1 kg;
• granulated sugar - 1.5 kg.

How to cook:

1. We twist the peeled berry in a meat grinder or grind it in any convenient way, send the puree to the slow cooker.
2. Remove the foam, bring the mass to a boil.
3. Cook for an hour on the stewing mode, add sugar. The optimal mode is not more than 70 degrees.
4. After half an hour, you can lay out the finished jam in sterile jars and roll up the lids.

To extend the shelf life, it is best to store the jars in the refrigerator or cellar.

Secrets of making delicious cherry jam

• If you want to get a more pronounced cherry flavor, when cooking according to any recipe, you can put a mesh bag with stones in the mass, remove it at the end of cooking.
• You can add a bag of vanilla sugar or fresh ginger root to the jam; connoisseurs of cherry dessert will love the unusual taste.
• No less attractive is cherry jam with the addition of almond extract. At the end of cooking, it is enough to add 1-2 tablespoons. The subtle aroma of almonds will emphasize the sweetness of the cherry and add spice to the jam.

Cooking cherry jam is best in the summer season. At this time, the berry is the most ripe, fragrant and affordable. And on cold winter evenings, all that remains is to enjoy the prepared delicacy. Prepare fragrant homemade pies and buns stuffed with cherry jam, reminiscent of the taste of childhood! Also, a cherry masterpiece of cooking will be an ideal addition to pancakes, pancakes or cheesecakes.