Cherry jam with and without seeds

Cherry jam is the most common option for preparing this berry for future use. The finished product has a pleasant taste, color and aroma. You can use it immediately after preparation or leave it for the winter.

How to cook cherry jam correctly

But you need to remember that mixing fruits of different colors is not recommended.

The best jam is made from ripe and juicy berries, so you should choose those for processing. You can cook them with or without seeds.

Before cooking, you need to prepare the cherries:

• sort through;
• remove all berries unsuitable for processing, for example those with worms or rotten ones;
• Wash the remaining ones and let the water drain.

Some housewives advise piercing the pitted cherries before putting them in boiling water so that they boil less and retain their shape better.

You need to cook the product over low heat so that it does not burn and spoil.

There are two ways to make cherry jam:

1. Fast, when the berries are boiled briefly after boiling and immediately sealed in jars.
2. Long, in which they are boiled several times so that they can boil down.

In the first case, the syrup turns out to be liquid, in the second - thicker.

Which method to choose is up to each housewife to decide for herself.

The nutritional value of the product depends on how much sugar is added to it, but on average the calorie content of cherry jam prepared according to the classic recipe is approximately 230 kcal, which makes it quite filling.

Despite this, the benefits of white cherry jam, as well as its other varieties, are very obvious: it contains a lot of vitamins and mineral salts. Properly prepared, it retains these substances in almost the same volume as they were in the fresh product.The only difference between jam made from white fruits and from colored ones is that it cannot cause an allergy, since light berries do not contain substances that can cause it.

It is better to use enameled or stainless steel cooking utensils, but not aluminum, so that organic acids do not react with the metal. It is better to take small jars for packaging the finished product: this way the jam is used more efficiently.

Traditional cherry jam recipe

The classic recipe involves making jam only from cherries and sugar, without adding any other ingredients.

Depending on the chosen method, the cooking sequence will change.

Recipe for pitted cherry jam

You will need cherries (ripe and always juicy) and granulated sugar in a 1 to 1 ratio.

1. Remove all the seeds from the fruit (by hand or using a special device), then cover them with sugar and leave for about 6 hours so that they can release their juice.
2. Put on the fire and after they boil, cook for no longer than 5-10 minutes.
3. Skim off the foam and remove from heat.
4. Allow to cool completely at room temperature, and then repeat the cooking and infusion process 2 more times.
5. At the end of the third approach, divide the product into 0.33-0.5 liter jars and roll up.

Recipe for cherry jam with pits

You can cook the berries without removing the seeds.

You will need:

• 1 kg of ripe berries and sugar;
• 2 tbsp. water;
• a little citric acid if desired.

Cooking process:

1. Make syrup for cherry jam: dissolve sugar in water and boil the mixture, stirring constantly.
2. Pour the berries into the boiling syrup and wait until it boils.
3. Let it brew and boil.
4. Repeat 2 more times with an interval of 6 hours.
5. At the end of the last cooking, add citric acid.
6. Pack into small-capacity jars and seal.

Cherry jam “Pyatiminutka” with pit

Making this jam is very easy:

1. Cover 1 kg of berries with 1 kg of sugar and leave for half a day so that the juice can be released.
2. Put on fire, boil and cook for no longer than 5 minutes.
3. If desired, add a little citric acid to add sourness to the preparation.
4. Immediately place the finished product into a sterile container and roll up.

Cherry jam “Pyatiminutka” without pit

You need to prepare it in the same way as “five-minute” jam with seeds, only first remove all the seeds from the berries. The express product is no less tasty and aromatic than one prepared using infusion.

It can be eaten as an independent dish, for example served with tea, and also used as a filling for sweet pies. This recipe for pitted five-minute cherry jam is called Tsarskoye because it turns out incredibly tasty and has a pleasant structure.

How to cook cherries in your own juice

Cherries prepared according to this recipe are considered the most delicious. It is enough to cook it once, but you need to use sterilization.

1. Sprinkle the berries with granulated sugar (1 to 1).
2. After the juice is released, divide the mixture into 0.5–1 liter jars, place them in a deep saucepan and fill with water so that it does not reach the shoulders of the jars.
3. After boiling the water in the pan, you need to sterilize it for 10–15 minutes, then place it in jars and seal it tightly.

Thick cherry jam with gelatin

If you want to make thick jam, you need to add gelatin to it. At the same time, it is not necessary to keep the cherries on the stove for a long time: gelatin will make them thick without boiling.

Cooking process:

1. Wash 1 kg of berries, remove the seeds, place in a blender and chop.
2. Pour 0.5 kg of sugar into the mixture, cook for 15 minutes, adding 3 g of citric acid at the end.
3. To thicken the cherry jam, you need to dissolve gelatin separately (1 tbsp in a glass of boiling water) and let it steep until it swells.
4. Pour into the hot jam and bring it to a boil.
5. Place into jars and roll them up.

How to make jam from white and yellow cherries

White cherry jam turns out to be very light, but no less tasty than that made from dark berries.

Components you will need:

• 1 kg of berries and the same amount of sugar;
• 1 large lemon with thick skin.

How to cook?

1. Remove the seeds from the berries, cover them with sugar, add nuts to them and put everything on the fire.
2. When it has simmered for 10 minutes, add lemon pulp, crushed in a blender, to the mixture.
3. Cook for another 15 minutes and roll up.

You can make yellow cherry jam using this method. As a result, it will turn out to be a pleasant yellow color and slightly sour.

A simple recipe for cherry jam with tails

Some housewives prepare this jam without removing the tails. If you want to prepare a dessert according to this recipe, you need to pick the berries from the tree along with the stalks. There is no need to remove the seeds, just carefully wash and cook the fruits for five minutes. This jam looks original in jars and on the table.

Cherry jam without cooking

Its preparation is different in that you do not need to cook the berries.

1. Grind washed and pitted cherries in a blender until smooth.
2. Add granulated sugar 1 to 1 or even 1 to 2.
3. Divide into 0.5 liter jars, close with tight plastic lids and place in the refrigerator, where they can be stored permanently.

How to make cherry jam without sugar

To prevent this jam from going to waste, it needs to be boiled well.

The berries need to be washed, the seeds removed, passed through a meat grinder and cooked until smooth and thickened.

What can you combine cherries with?

It goes well with many berries and fruits:

• cherries;
• strawberries;
• raspberries;
• orange.

The preparation with nuts is especially piquant. They give cherry jam a tart taste.

Recipe for cherry and orange jam

• 1 kg of berries;
• 1 kg sugar;
• 0.5 kg of oranges.

Cooking:

1. Sort the berries, remove the seeds, sprinkle with sugar.
2. When they release the juice, pour the juice squeezed from the oranges into the mixture.
3. Put everything on the fire and cook until thickened.

“Cherry in chocolate”, or cherry jam with cocoa

Required ingredients:

• 1 kg of fruit and sugar;
• 3 tbsp. l. cocoa powder;
• 1 cinnamon stick.

How to cook?

1. Mix berries with seeds removed with sugar, add a little water, put on low heat and wait until it boils.
2. Pour cocoa and cinnamon into the mixture, mix everything and cook for 10–15 minutes.

This jam acquires a nice “chocolate” taste and smell.

Strawberry-cherry jam

Components:

1 kg of strawberry and cherry fruits;

• 1.5–2 kg of sugar;
• 0.5 tsp. citric acid.

Cooking sequence:

1. Sort the berries, wash them, remove the seeds.
2. Sprinkle everything with granulated sugar and boil.
3. Cook for 10 minutes, add citric acid or squeezed lemon juice into the mixture.
4. Boil again and divide the jam into small jars.
5. Leave them to cool.

Cherry jam

For it you will need:

• 1 kg each of dark cherries and cherries;
• 1.5–2 kg granulated sugar.

Preparation:

1. Remove the seeds from the washed berries, place the fruits in a saucepan, sprinkle sugar on top and leave for 6 hours so that they release the juice.
2. Cook after boiling for 5 minutes, set aside to cool.
3. Repeat cooking two more times, after which place the cherry mixture into steamed jars.

"Cherry on cognac"

Components:

• cherry fruits and sugar – 1 kg each;
• cognac – 0.25 l;
• cloves and cinnamon - to taste.

Cooking method:

1. Place cherries with pits removed, sprinkled with sugar, to let out the juice.
2. Heat it over the fire and cook for about 15 minutes.
3. Pour cognac into the hot mixture and boil.
4. Immediately pack into containers and seal.

Cherry and raspberry jam

Required ingredients:

• 1 kg each of red or black cherries and ripe raspberries;
• sugar – 1.5 kg;
• 2 tbsp. water.

Process:

1. Mix seedless berries with sugar.
2. After 6 hours, when the juice appears, put on low heat and cook for 5 minutes.
3. Repeat cooking after the mass has cooled 2 more times.
4. Add the raspberries one last time and cook a little longer than previous times.
5. Place the hot paste in a sterilized container and roll up.
6. After natural cooling, store in a cool cellar or basement.

How to make cherry jam with lemon

For 1 kg of berries, take 1 large lemon.

Cook the jam according to the traditional recipe, adding lemon juice at the very end of cooking.

Cool the rolled jars and store them in a dry, dark place.

Cherry jam with nuts

You can make jam from white cherries with walnuts, then you need to add 0.5 kg of chopped nut kernels to the main products. To add flavor, you can add 1 vanilla pod.

Jam made from seedless white cherries with nuts is a wonderful dessert that can be eaten as a separate sweet dish or made into a delicious filling for pies.

Cherry jam with cinnamon

Cinnamon gives cherry jam a special, persistent aroma that many people like.

Components:

• 1 kg of sugar and fruit;
• 1 tsp. seasonings

The cooking method is classic.

How to make cherry jam with mint and lemon

You can prepare the dessert according to the previous recipe, where lemon is indicated as an additional ingredient.

Place a few mint leaves at the end of cooking, and remove them before distributing the jam into containers.

Recipe for cherry jam with nuts, cinnamon and lemon

You will need:

• 1 kg each of light cherries and sugar;
• 1 tbsp. water;
• approximately 200 g of nuts;
• 1 large lemon;
• 1 tsp. cinnamon.

Cooking process:

1. Wash the berries, remove the seeds, replacing them with ¼ walnut kernel.
2. Add sugar and cinnamon, add water, cook for five minutes.
3. Repeat the cooking process 2 more times after 6 hours of settling.
4. Add lemon juice after boiling at the end of the last time.

Cherry jam with lemon and nuts

You need to take:

• 1 kg of berries and sugar;
• 2 tbsp. water;
• 200 g chopped nuts;
• 1 tbsp. lemon juice.

Preparation:

1. Sprinkle the cherries with the pits removed with sugar, pour in a glass of cold or warm water and leave to extract juice.
2. Pour nuts into them, previously cut into small pieces.
3. Cook the mixture for 5 minutes, then let cool to room temperature.
4. Cook twice more at 6 hour intervals.
5. Pour lemon juice into the last cooking time.

Vanilla-cherry jam with lemon

You can cook it following the previous recipe, but without nuts.

The difference between this option is that during the last cooking you need to add another ¼ tsp to the preparation. vanilla.

How to make cherry jam in a slow cooker

In order not to stand at the stove, you can use a multicooker and cook the product in it.

You need to immerse the prepared fruits along with sugar in the bowl and select the “Cooking” mode. The cooking process lasts approximately 15 minutes, after which the jam can be closed.

Secrets of making cherry jam in the microwave

1. Mix seedless fruits with sugar (1 to 1) and leave until juice appears.
2. Divide the mixture into 0.5 liter jars.
3. Place each in the microwave and keep for 5 minutes at maximum temperature.
4. Leave to cool.
5. Repeat cooking 2 more times.
6. Roll up the jars and place them in the room for natural cooling.

Terms and conditions of storage of cherry jam

All homemade preparations are kept in the cold and dark, so they last longer.

You can leave them in the room, but in warm conditions and in sunlight, preservation is stored much worse (no more than 1 year).

In the cellar, basement or refrigerator, any jam can remain usable for about 2-3 years.

Conclusion

Cherry jam, made only from these berries or with the addition of other ingredients, is a wonderful dessert that can become a favorite for the whole family: both adults and children. You just need to follow the cooking rules so that it turns out tasty and can be stored for a long time.

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