Jam can be made different ways and perhaps you have never tasted jam with walnuts. Nuts perfectly set off berries or fruits, the jam with them turns out to be simply amazing. And our aromatic jam from cherries with walnuts will be simply excellent, because each sweet cherry will contain a piece of walnut. Each berry will have unforgettable taste, this delicacy can easily replace sweets. Natural and tasty homemade jam will amaze your family and your guests.

The process of its preparation is quite time consuming, but the result will certainly delight you, your family or guests. This jam belongs to Georgian cuisine... It turns out to be very tasty, moderately sweet. It is served in addition to unsweetened tea with pancakes or pancakes. This jam also goes well with ice cream. In the latter version, the jam will act as a topping.

Taste Info Preserves and jam

Ingredients

• kernels walnuts- 150 g;
• cinnamon powder - a pinch;
• natural vanilla - to taste;
• peeled white cherries - 600 g;
• granulated sugar - 400 g;
• lemon - 1/2 part;
• filtered drinking water - 1 tbsp.

How to make cherry and walnut jam

Berries of white cherries have a dense texture, which is why they are perfect for making this jam. Other varieties of cherries are softer and, in the process heat treatment may lose their original shape. Rinse the white cherries with water, and then remove all the tails. Next, you need to remove the bones. You can use a specially designed device for this, or, if one is not available, use an ordinary hairpin. When removing seeds from cherries, try to make not a through hole, but a neat one, and only from the side of the stalk. Cover the peeled cherries with plastic or cling film and set aside - recommended in the refrigerator.


Send the cherry seeds to an enamel bowl and fill with a glass of water. Add half a teaspoon of cinnamon powder and a lemon wedge to the seeds. Send the bowl to medium fire and simmer for 10 minutes.


Throw the broth with seeds on a sieve or colander and strain. Pour sugar into the strained broth, mix and send to the stove, let it come to a boil. Then reduce heat to low heat and pour 2 tablespoons of lemon juice into the syrup. Boil the syrup for 10 minutes, periodically removing the resulting foam.


In the meantime, while the syrup is cooking, stuff each white cherry berry with walnut kernels.

Dip the stuffed cherries into the prepared syrup. You can add vanilla or vanilla sugar to the cherry syrup for a spicy aroma.


Boil the cherries over low heat for 15 minutes.


Sterilize the jars, pour boiling water over the lids. Pour boiling cherry jam with nuts into jars and roll up.

Then the jars must be turned upside down and wrapped in a terry towel or blanket. After cooling, store the jam in a pantry or basement. The painstaking work on this terrific jam is well worth the result you will feel in the winter when you open the jar.

Who doesn't love juicy, sweet cherries ?! Unfortunately, their season is passing quickly, and I want to prolong the pleasure as long as possible. There is nothing easier - you can roll up seedless cherry jam for the winter. It has more sweet taste than, but not sugary, moreover, it is very fragrant and looks beautiful.

For preserving jam, you can use all varieties of cherries, but the most tasty treat obtained from sweet cherries Napoleon (pink and black), Francis and Trushenskaya.

The jam will turn out sweet when all the berries are ripe.

Before cooking pitted sweet cherry jam, the berries should be washed well and the petioles should be cut off. And of course, peel them. It is worth noting that the process of pitting is not an easy one. Unlike cherries, cherry pits are tightly attached to the pulp, and it is quite difficult to remove them, but possible. If there is no special device to facilitate the process, an ordinary pin will do for this purpose.

If during the period of flowering and ripening of fruits there was warm, humid weather, there is a high probability that larvae will appear in the berries. If "uninvited guests" are found, before processing, it is necessary to fill cold water and leave for a couple of hours. During this time, the larvae will emerge, and the cherries will become clean.

The foam that appears during the cooking of the jam must be removed, otherwise the shelf life can be significantly reduced.

To keep the berries intact, it is better to cook the jam in several passes - this way the cherries will have time to soak in the syrup and retain their shape.

Cherries in their own juice

Rich cherry jam without pits for the winter is obtained if the berries are cooked in own juice, without adding water. The only caveat is that you will need juicy cherries that can release enough liquid.

To make jam, sugar and berries must be taken in a 1: 1 ratio. From 1 kg of cherries, according to this proportion, 1.2 liters of jam are obtained.

Step-by-step instruction:

If, after 5 hours, the cherries still let out a little juice, do not despair. The situation can be corrected by adding a little water (no more than 200 g).

Thick cherry jam in its own juice with gelatin

Universal recipe seedless jam comes to life in just 5 minutes. Thanks to the addition of gelatin, such a dessert will not spread over the pancakes, and besides, it looks very beautiful.

Since sugar is required almost three times less than in the previous recipe, very sweet varieties of cherries should be chosen for jam.

Required Ingredients:

• berries - 2 kg;
• sugar - 600 g;
• water for diluting gelatin - 400 g;
• gelatin - 60 g.

So to cook thick jam from pitted cherries:

Cherry jam with lemon

For especially impatient sweet tooths, a recipe for pitted cherry jam with lemon, cooked in one go, is useful. The duration of cooking depends on the desired consistency - the thicker the jam should be, the longer it takes to cook.

Ingredients:

• 1 kg of sugar and berries;
• 1 large lemon.

Cooking technology:

Jam "Pyatiminutka" with orange

A feature of the recipe is the puree-like consistency of the dessert, which is quite unusual against the background of traditional preparations. An orange is used instead of a lemon.

1 kg of peeled cherries and half a medium orange, cut into pieces, chop in a blender.

Pour the mixture into a saucepan, add 600 g of sugar. Cook for 5 minutes over low heat from the moment of boiling. The emerging foam must be removed.

Put the hot jam in glass containers and let cool.

Pitted sweet cherry jam "Pyatiminutka" should be stored in the refrigerator.

White cherry jam

Amber colored berries are what a dessert made with white cherries looks like. Vanillin and a little lemon are used to make it more flavorful. The latter will add a little acid to the workpiece, which is necessary for long-term storage, and will also help the jam thicken faster.

Berries and sugar for pitted white cherry jam should be taken in a 1: 1 ratio.

In addition, for every kilogram of cherries you will need:

• 100 g of water;
• 0,25 ;
• 1 g vanillin.

Instead of sour citrus, you can use citric acid –3 g per kilogram of berries.

To make jam:

After dripping onto a plate, the finished jam should keep the shape of a drop and not spread.

Cherry jam is one of my favorite jams. I have already given a recipe for cooking, as well as a recipe that is not quite ordinary, but very tasty.

And recently on the site willcomfort.ru I saw a very informative article with step-by-step recipes about another yummy. This is strawberry jam, look, you will like it.

Well, now is cherry time. Sweet cherry is a very ancient berry, and probably because of its antiquity, it is so expensive, at least in our country. But in any case, we definitely try to cook at least a couple of jars of jam from it.

Of course, cherries are not raspberries, the jam from which helps very well with colds. But cherry jam also has its own advantages. It is delicious for children. For adults, I give information that many do not know:

When cooking cherries, most nutrients persists. Even boiled cherries contain vitamins C, B1, B3 and PP necessary for the body, which has a positive effect on human immunity. Also, the berries are high in potassium, magnesium and sodium, which help to improve the condition of the skin, hair and nails.

So cook for health!

How to cook sweet cherry jam. Step-by-step recipes for making cherry jam for the winter

Of course, jam is cooked not only for the winter. You can eat it whenever you want. Well, it is customary for us that we make all the blanks -for the winter... Because before there was no such variety of jam in stores.

It was impossible to imagine what you can buy in winter fresh tomatoes or cucumbers. Well, and already fresh berries especially. And another reason is that homemade food is always tastier.

The first thing I want to show is how to remove the seed from the berry. The video shows three ways to remove pits. True, it is written that this is for cherries, but there is no difference. You can also remove from cherries in the same way. I think it might come in handy for you.

1. Video - Three ways to remove seeds from berries

2. Pitted sweet cherry jam

Ingredients:

• Sweet cherry - 3 half liter mugs. We did this for convenience, so as not to calculate grams, we will consider half-liter circles or cans.
• Sugar - 8 tablespoons with top
• Citric acid - 0.5 tsp

Preparation:

1. My cherries, dry them and remove the seeds (see the video above for how to do this).

2. Pour 3 tablespoons of sugar into a deep frying pan or saucepan to close the bottom.

3. Since cherries are sweet without any sourness, add, evenly sprinkling on sugar, half a teaspoon citric acid... We will have jam with a little sourness, which will soften the taste of sweetness.

4. Pour cherries into the pan. Pour 5 more spoonfuls of sugar on top. In total, we got 8 tablespoons of sugar for one and a half liters of cherries. We leave the pan with cherries and sugar to stand until morning (for 10-12 hours).

We start making jam

5. In the morning, the cherry has already started up juice, quite a lot. Mix gently. We put on the stove on a fire below average, until it boils.

6. Stir occasionally so that all the sugar dissolves and each berry is dipped in the syrup. As soon as the jam boils, reduce the heat to minimum and also continue to cook, stirring occasionally.

Do not forget to remove the foam every time we cook jam.

7. We boiled the jam for 20 minutes. The cherries have become soft and are all floating in syrup. This is good as it will soak better with the syrup. Turn off the heat and leave the jam until it cools completely.

8. After the jam has completely cooled down (to room temperature), put it on the fire again. We make the heat more than medium until boiling. As soon as the jam boils, reduce the heat to low and cook for another 10-15 minutes.

9. The cherry has boiled for 15 minutes, turn off the heat and again leave it to cool completely. This was the second stage.

10. Put the cooled jam on the stove again, bring to a boil and reduce the heat. Always reduce the heat so that the jam continues to simmer. The berry is already acquiring transparency and amber color.

11. Cook the jam until it thickens a little. It is not necessary to cook for 10-15 minutes. You can cook for 5 or 20. The most important thing is that the jam then completely cool down. We boiled, but we still have a lot of liquid and it has not yet reached the consistency of syrup, so we set it to cool again.

12. And again the stove, again a small fire. We cooked for about 7-8 minutes. The jam became thick. The syrup boiled down as we wanted. If you like thinner syrup, keep the jam on the fire less.

We pour the jam into sterilized jars, and for the first tea party with cherry jam, fill the vase and serve.

Enjoy your tea!

1. Cherry jam with wine and lemon

Ingredients:

• Cherry - 1.2 kg.
• Brown sugar - 1 kg.
• Lemon - 1 pc.
• Lime - 1 pc.
• Dry white wine - 150 ml.
• Water - 150 ml.

Preparation:

1. Peel the cherries after rinsing and drying them.

2. In a deep vat, saucepan, any dish, try to choose a dish with a wide surface, for better evaporation of moisture, such as a basin, for example, pour sugar. Add wine and water to sugar. We put on fire and wait for the sugar to completely dissolve.

You can, of course, take water alone, but so cherries do not have a pronounced taste of their own, the wine will give the jam a pleasant flavor.

3. For the same reason for the lack of a pronounced taste and aroma, add lemon cut into quarters and also chopped lime to the cherries.

4. Lemon gives sourness and lime gives freshness. We send them to the cherry.

5. In the meantime, the syrup has boiled, but the sugar has not yet completely dissolved. It is imperative to wait until the syrup is completely homogeneous. We continue to cook the syrup, stirring constantly the sugar. The sugar must dissolve completely.

6. Our syrup froths, it's from brown sugar and wine, that's okay, then we'll remove the froth. Pour berries with lemon and lime into the syrup and of course with the juice that stands out from them. We make the fire medium.

7. When the jam boils, reduce the heat to low and let the jam boil for 5-10 minutes.

8. Then turn off the heat and let the jam cool for 5 hours.

9. The jam is cold. Bring it to a boil again and cook for about 10 minutes. If you want the jam to be thicker, cook for longer, until the desired stringiness. Remove from heat and let cool.

10. Well, that's all. We close the cooled cherry jam in jars and enjoy the winter.

11. It remains only to remind, when the jam will boil slightly, remove the foam.

Well, and the first sample, of course, we shoot right away. We put jam in a vase and at the table.

Bon Appetit!

1. Sweet cherry jam with stone, vanilla and cinnamon

Ingredients:

• Red cherry with stone - 1.5 kg.
• Sugar - 1 kg.
• Apple juice- 100 ml.
• Vanilla sugar - 1 sachet
• Cinnamon sugar - 1 tsp

Preparation:

1. Pour sugar into a saucepan and add 100 ml. apple juice. Apple juice won't fill all the sugar, that's okay. When we start heating the sugar it will melt and you will get a rather thick syrup.

2. We put the pan on the stove, over medium heat and watch the sugar all the time. As soon as the sugar begins to melt, it must be stirred all the time so that it does not burn.

3. You will see the syrup become thinner. Sugar gradually dissolves. Cook the syrup until the sugar is completely dissolved.

4. The syrup has become liquid and boiled. We reduce the heating of the plate a little to below average.

5. Add cherries and vanilla sugar to the syrup. We mix. Let it boil and cook for another 15-20 minutes, after boiling.

6. Do not forget to skim off the foam during cooking. 10 minutes before the end of cooking, add a teaspoon of cinnamon sugar. Someone adds pure cinnamon, but that is to taste. In my opinion, it is better to add sugar with cinnamon, then the taste will be slightly noticeable, not harsh, but will add flavor. We mix.

7. We continue to cook the jam.

8. Sweet cherry jam with cinnamon and vanilla is ready. Put it in a vase, close the rest in sterilized jars.

Enjoy your tea and appetite!

1. Video - Sweet cherry jam with seeds

2. Video - Sweet cherry jam with almonds

Bon Appetit!

Sweet cherry jam - general description

Summer is in full swing! Fruitful shrubs and trees have already begun to give their succulent, useful fruits, it's time to think about homemade preparations. What could be better than taking out a jar of jam in winter and enjoying the taste of the bygone summer! We present to your review cherry jam, not only tasty, but also extremely healthy.

Indeed, cherry itself is a real vitamin and mineral complex that has absorbed a huge amount of vitamins (C, carotene, PP, group B); potassium and magnesium, which, like air, are necessary for the heart muscle; calcium; gland; sodium, etc. Cherry jam is made from berries of any color, as long as they are juicy and ripe. but experienced housewives They recommend us such varieties of cherries as napoleon black, napoleon pink, francis and trushenskaya.

Cherry jam - cooking utensils

Now you need to correctly approach the choice of dishes and equipment, so that the sweet cherry jam is stored longer and does not lose its useful and taste properties... To begin with, you should remember that it is better to cook the jam in stainless steel, brass or aluminum pots, the volume of which should vary from 3 to 7 liters. It is not recommended to use dishes with a larger capacity, since the berries are crushed under the onslaught of their own weight, and the jam will turn out to be too boiled.

In order not to spoil the color of the future jam, when cooking it, it is necessary to stir it with a wooden spatula, and collect the foam with a stainless steel slotted spoon. We will pour the ready-made cherry jam in glass jars with a capacity of up to 2 liters. Do not be too lazy to thoroughly wash them before packaging, scald with boiling water, and then overturn on a towel and dry until moisture is completely removed (the jars must be absolutely dry!).

Cherry jam - preparation of berries

So, we have the dishes ready! Now let's take care of the berry. Cherry jam is cooked with seeds and, accordingly, without them. However, the aromatic and taste qualities of jam with seeds are somewhat improved due to the specific almond flavor. In addition, separating the pulp from the seeds is a laborious task, and not every housewife will have the patience for this.

If you nevertheless decide to figure out pitted sweet cherry jam, then you will have to stock up not only with patience, but also with special stone pickers. These simple devices allow you to minimize the loss of juice and beneficial elements from the pulp.

Before cooking the cherry jam with seeds, we advise you to first pierce the fruit with a pin or treat the cherry with 90 ° C boiling water for one minute, so that later the syrup can penetrate into them faster.

Cherry jam - recipe 1 (pitted)

It is more advisable to cook such a jam from light-colored berries, ideally from white cherries. The collected fruits are thoroughly washed under running cold water, allowed to dry a little and freed from all the bones with the help of simple devices (by the way, you can use a regular hairpin for this matter).

In order to prepare a syrup, it is necessary to take 200 ml of water and 1 200 gr for 1 kg of raw materials. Sahara. Sugar is poured into cooked dishes, poured with water (cold) and, stirring constantly, bring to a boil. Berries are added to the boiling mass. When the cherry jam boils, it is immediately removed from the stove and allowed to brew for ten to twelve hours. After this time, the jam is again put on the fire, kept to a boil, and then cooled in the same way. This procedure is repeated 3-5 times. Spending it for the last time, a pinch of vanilla is added to the cherry jam and vanilla sugar... The finished cooled dessert is poured into jars (1 liter), rolled up or covered with tight plastic lids.

Cherry jam - recipe 2 (with seeds)

The raw material for such a jam can be any kind of berry. Spoiled, damaged fruits should be discarded immediately, and whole and high-quality fruits should be washed and dried. We prepare the syrup according to the same principle as in the first recipe, only we take 200 grams less sugar per 1 kg of raw material. After the syrup boils, add the berry.

As soon as the jam starts bubbling and bubbles appear on the surface, remove it from the stove and act according to recipe number 1 with the only difference: the cherry jam with a stone should be infused not 10-12 (as in the first version), but only 3-4. The finished dessert is packaged in cans.

Cherry jam - recipe 3 (seedless with walnuts)

For cooking we need: 1 kg of sugar, 350 ml of water, 1 kg of cherries, lemon, ¼ teaspoon of vanilla, 300 gr. walnuts.

Prepare the berries and remove the seeds from them as described above. Slice walnuts into pieces equal to the seeds (a little more is possible) and put each piece in a cherry berry. Next, prepare the syrup: pour sugar with water, bring the mass to a boil, not forgetting about frequent stirring, remove the syrup from the stove and pour it over the cherry stuffed with nuts, so that the syrup completely covers the berry.

We leave to infuse for three hours, then put on low heat (the syrup should not boil so that the cherries do not fall apart) and cook the sweet cherry jam until the fruit is transparent. 2-5 minutes before the end of cooking, add to the jam lemon juice and some vanillin. It is advisable to pour the finished jam hot and close tightly with lids.

Cherry jam - useful tips experienced chefs

If you have children at home, they will certainly love candied fruits made from parts of berries cooked in syrup. They can be given to little sweet tooths instead of sweets, it will be much more useful!

It should be said about the correct storage of sweet cherry jam. It must be stored in dark, cool and dry rooms at a temperature not higher than 8-12 degrees, preferably underground or in other places designated for vegetable storage. More low temperature promotes sugaring of the jam, and a higher one increases the absorption of moisture from the air, which leads to a rapid deterioration of the product.

Sweet cherry has long been associated with warmth, sun, good weather and pleasant summer days. Her gentle, juicy taste I liked it so much that I wanted to keep it for as long as possible. They have become very active in harvesting berries for the winter, and not even a few years have passed since sweet cherry jam pushed even raspberry, cherry and strawberry rolls off the pedestals.

About the benefits of cherries

Sweet cherry is a real storehouse of vitamins, microelements and valuable substances necessary for the full functioning of the human body. It strengthens the walls of blood vessels, promotes the elimination of toxins, effectively resists allergic manifestations, reduces the risk of developing cancer, helps fight atherosclerosis and normalizes hormonal metabolism. Doctors recommend using the berry in any form for gout, arthrosis and exacerbations of rheumatism.

Cherries

How to cook cherry jam correctly

• For jam, you need to choose dense, not crumpled fruits. They keep their shape perfectly even under the influence of repeated heat treatment.
• To remove the bones or not depends only on your desire. Jam with a stone turns out to be more aromatic, and without a stone it can be stored much longer.
• The dishes should be enameled, brass or copper. In it, the jam will not lose its natural color. The volume of the pot or bowl must not exceed 7 liters. In a larger container, the berries, under the onslaught of their own weight, will necessarily be crushed and the jam will turn out to be mushy.
• Stir the fruit mass during cooking with a long-handled wooden spoon. It will not heat up even from contact with boiling jam and you are guaranteed not to burn yourself.

How much to cook cherry jam

If you rush too much and cook the cherries too quickly, the sugar will not have time to properly saturate the berries and they will wrinkle and dry ugly. Prolonged, multi-stage cooking will help to avoid these unpleasant moments.

First, the fruits, even with a bone, or without, are poured hot sugar syrup and left for 4 to 12 hours, depending on the requirements of the recipe. At the second stage, the fruit mass is again well heated and boiled, stirring all the time, for about 10 minutes. After that, the jam is allowed to stand for 6 to 8 hours. For the third time, the cherries with sugar are heated for high fire, carefully remove all the resulting foam, cook for at least 15 minutes and only then pack it into prepared jars and roll up or cover with nylon lids.

Advice: Necessarily before how to cook sweet cherry jam with a bone, pierce the fruit with a pin or treat for 1 minute with hot 90 ° C water. This way the berries will retain their shape and the finished product will look very attractive.

Cherry and currant jam

You will need:

• Sweet cherry - 1 kg
• Currant - 1 kg
• Sugar - 2 kg

Wash the cherries and remove the seeds. Sort the currants, free from twigs and stalks, mince or process in a blender. Then put part of the mass in an enamel bowl, sprinkle with sugar, put cherry berries on top, make another layer of sugar, add the remaining currants and sand. Leave the mass for 2-3 hours to let the natural juice flow.

Determine the container on the stove, make a slow fire and slowly bring to a boil. It is imperative to constantly stir the semi-finished product in the process and remove the emerging foam in a timely manner. When the jam boils for 10 minutes, set it aside for 12 hours. Then boil again for 15 minutes, put in jars and roll up with metal lids. Allow to cool and place in a cool, well-ventilated area.

Cherry and currant jam

Important: Scientists have established the value of sweet cherries as a natural antidepressant. Thanks to the melatonin contained in the composition, it has a beneficial effect on the nervous system and has a powerful calming effect.

You will need:

• Sweet cherry - 2 kg
• Granulated sugar - 2.4 kg
• Boiled water - 400 ml

Pour sugar into an enamel saucepan with a thick bottom, cover with cool water and quickly bring to a boil, stirring constantly. When the syrup begins to bubble evenly over the entire surface, add the previously washed and pitted berries. Wait until the mass boils and at the same moment remove it from the stove. Let stand for at least 10 hours, then boil again over high heat for about 10 minutes. Remove excess foam and refrigerate for 12 hours. After the required time has elapsed, boil for another 10 minutes, pour into sterilized jars and roll up with tin lids.

Pitted sweet cherry jam

You will need:

• Sweet cherry - 1.5 kg
• Granulated sugar - 1.5 kg
• Water - 0.5 ml
• Vanilla sugar - 1/3 tsp

Wash the berries thoroughly under cool water, put on a linen tea towel and let dry. Carefully sort out and leave only absolutely whole fruits without a hint of damage or crinkling. Combine sugar with water and, stirring constantly, bring to a boil in an enamel container. Cool the prepared syrup a little, pour over the cherries and let it soak for about 3 hours. Then put on the stove and bring to a boil over medium heat. Reduce the strength of the flame to a minimum and cook until the berries are almost transparent. Add vanilla sugar, stir very carefully and cook for another 3 minutes. Pour hot into jars and seal with lids.

Sweet cherry jam with stone

You will need:

• Sweet cherry - 2 kg
• Sugar - 2 kg
• Cognac - 2 tablespoons

Take dense, slightly unripe berries and sort carefully. Wash under running water, remove stalks and bones and place in an enamel basin with a wide bottom and low sides. Cover the fruits with sugar and put on low heat. Stir gently while heating without damaging the integrity of the fruit. When the berry actively releases its juice and the sugar is completely dissolved, drain the syrup into a separate container. Reduce the heat and continue cooking until the mixture thickens to the desired level. Before turning off, pour in the cognac and spread the jam hot in sterile, absolutely dry jars. Seal with lids and allow to cool completely.

You will need:

• White cherry- 2 kg
• Filtered water - 750 ml
• Lemon - 1 piece
• Sugar - 2 kg
• Vanilla sugar - sachet

Sort the cherries, wash under running water, dry in a colander and free from leaves, stalks and seeds. Pour water into a deep container with a thick bottom, add granulated sugar and cook over medium heat. In the process, stir all the time and promptly remove the resulting foam. When the sugar crystals are completely dissolved and the liquid becomes homogeneous, very carefully put the berries in a container, gently stir with a large spoon with a long handle. Turn off the heat, cover and leave for a day. After the time has elapsed, wash the lemon, wipe it dry and cut into small equal cubes. Do not peel off the peel. Add to the sweet cherry mass and simmer over medium heat for 5 to 6 minutes. Once again, allow to stand for a day. Then boil the delicacy over high heat for 13-15 minutes, add vanilla sugar, mix quickly, put it hot in a prepared container and roll up with sterile lids. Turn the jars upside down and wrap them tightly in a warm blanket. When the dessert has cooled, put it in a cool, dry place for storage.

White cherry jam

Video recipe for cherry jam