Cherry jam

Cherry jam is a wonderful dessert that preserves the summer mood for a long time. This berry is one of the most beloved gifts of the warm season. The juicy fruits are perfectly refreshing in the heat, so many people prefer to eat them fresh.Cherries are less popular as a raw material for preserves and jams than their closest relative, cherries, but this undeserved attitude will certainly change if you at least once try to make sweet preserves from them.

Jam is a product obtained by boiling berries in sugar syrup to a jelly-like state. If you puree the berries and boil them with sugar, you get jam. A type of jam with the addition of gelling agents is called confiture.

Is it possible to make cherry jam for the winter?

Cherries have a harmonious, soft sweet taste with a slight sourness and a weak aroma, so when cooking they often add lemon juice, vanilla, cinnamon, almond essence, and citrus zest. Good quality dessert is obtained from fruits of any variety. Sweet cherries contain sufficient pectin for the jam to gel well.

Preparing cherry jam according to the recipe includes several steps; the order of actions can be changed.

Preparation of raw materials

You should sort out the berries, remove unripe, damaged and rotten ones. Remove leaves and stalks. There is a danger of not seeing the larvae in the fruits, so you need to soak them for an hour in salt water (1 teaspoon of salt per liter of water). Everything that was missed during the inspection will come to the surface. Rinse the berries thoroughly to avoid any salty taste.

Separate the seeds from the pulp manually or using a special mechanism. The juice that is released as a result of this operation must be collected and poured into the berry mass.

Introduction of sugar

In most recipes, the prepared fruits are covered with sugar and left for 2 hours to form the juice necessary for cooking. You can prepare sweet syrup separately and brew the berry mixture with it.

Cooking

Bring the cherries to a boil over low heat and cook with continuous stirring for 30-40 minutes. If the syrup drips off the spoon like a thread, it's time to turn off the heat. There is another way to check the readiness of the jam. You need to cool the saucer in the freezer, pour a teaspoon of jam into it, and return the saucer. Take it out and draw a line along the center of the “pancake” with a knife. If the surface becomes wrinkled, the jam is ready.

Puréeing

Whether to chop fruits or not is a matter of taste. The traditional recipe does not involve chopping the berries, but many people do. There are options here. You can grind some of the raw materials in a meat grinder, using a blender or an ordinary wooden masher, and leave the rest whole. Some housewives prefer to do this after the berries have cooked a little, others prefer to do this immediately after separating the seeds.

Packaging

Glass jars are thoroughly washed, dried, and sterilized in advance; the lids must also be boiled. Immediately before packaging, the jam is boiled for 10 minutes and poured hot into the prepared container. It is convenient when the sterilization of the cans and the final cooking occur simultaneously, then they will be warm enough to avoid the container breaking due to temperature differences.

The procedure is as follows:

• Boil the lids and leave in hot water until needed.
• Place a kettle on the fire, on the spout of which jars will be placed for sterilization, and jam for final cooking.
• When the jam has boiled for 10 minutes, reduce the heat to low and put the first jar on the kettle to sterilize.
• Remove the jar, place it on a tray next to the stove, and place the next jar on the kettle. Pour jam into the container to the brim, close the lid, and set aside in the prepared place with the neck down. The quality of the closure is checked visually (whether there is any leakage from under the lid) and audibly - if the lid allows air to pass through, you can hear it.

Cooling

It is advisable to cover the finished product with a warm blanket so that it cools slowly. Although if you follow all the cooking technology, rapid air cooling will not have negative consequences.

Stainless steel, Teflon, and ceramic containers are preferred. Aluminum containers are unacceptable due to the high probability of harmful substances penetrating into food. Copper must be thoroughly cleaned before use. Cooking in enamel-coated containers should be done over low heat to avoid burning and cracking of the top layer.

Classic: pitted cherry jam

Tasty and aromatic jam is made from overripe fruits. In addition to berries and sugar, the recipe contains vanilla and citric acid to stabilize the taste and aroma. Although this is a matter of taste, many people like non-sour jam with a natural flavor. To make classic jam, use the following recipe:

• Sweet cherries – 1 kg.
• Sugar – 800 g
• Citric acid - 1/2 tsp.
• Vanillin – 1 sachet.

Step by step recipe:

1. Sprinkle the prepared fruits with sugar and leave for 2 hours.
2. Cook over low heat, stirring, for 15 minutes.
3. Mash the berries and continue cooking until thickened, stirring continuously.
4. Pack the finished jam and close with lids.

Sugar-free cherry jam is prepared for subsequent use as a filling for a variety of confectionery products. Prepared berries are boiled in a water bath for 40 minutes, poured into hot jars and sealed tightly.

Thick pitted cherry jam with added gelling agents

The traditional method of preparation requires long cooking to achieve the required consistency. The addition of gelling agents allows you to quickly make cherry jam thick, significantly reducing the cooking time, retain more vitamins and nutrients, and leave the original taste and aroma of the fruit almost unchanged.

Pitted cherry jam with pectin

The cinnamon included in the recipe enriches the aroma of the finished product.

Ingredients:

• Sweet cherries – 1 kg.
• Sugar – 800 g.
• Lemon juice – 50 ml.
• Pectin – 4 g.
• Ground cinnamon - to taste.
• Water – 1 glass.

Step by step recipe:

1. Grind the washed pitted cherries and add sugar.
2. Pour in water, lemon juice, add cinnamon, pectin, cook for 20 minutes.
3. Jam can be sealed in jars.

Cherry jam with gelatin

To make cherry jam with gelatin, you will need:

• Pitted cherries – 1 kg.
• Sugar – 1 kg.
• Citric acid – ½ tsp.
• Gelatin – 50 g.
• Water – 500 ml.

Recipe:

1. Pour gelatin with water and leave until it swells.
2. Cover the cherries with sugar until the juice separates.
3. Bring to a boil, cook for 10 minutes.
4. Mash the berries.
5. Add gelatin, stir until dissolved, return to heat and simmer for another 10 minutes. The product is ready.

Cherry jam with agar-agar

Agar-agar is a very strong thickener. The only drawback is that it dissolves slowly, it needs to be soaked in water 5-6 hours before use. The recipe contains the following products:

• Sweet cherries – 1 kg.
• Sugar – 800 g.
• Water – 250 ml.
• Agar-agar – 2 tsp.

Step by step recipe:

1. Soak the agar-agar in advance.
2. Boil syrup from sugar and the remaining water, pour over the processed fruits and leave for 6-8 hours.
3. Then cook for 30 minutes.
4. At the end of cooking, pour in agar-agar, wait for it to dissolve, and keep on the fire for a few more minutes.
5. Can be packaged.

Cherry jam with gelfix

Zhelfix is ​​a gelling substance of plant origin based on pectin. It contains citric acid and sugar, you need to adjust the recipe. The powder does not require preliminary preparation - soaking or mixing with sugar; it just needs to be poured into a hot product. Ingredients for the recipe for jam with jellyfix:

• Sweet cherries – 1 kg.
• Sugar – 500 g.
• Zhelfix – 1 sachet 2:1.

Further actions:

1. Pour 100 g of sugar and jelly fix into the prepared berries and bring to a boil over low heat.
2. Pour in the remaining sugar, wait until it dissolves, and boil for 15 minutes.
3. Pour into sterilized containers.

Cherry jam with chocolate

A delicate dessert made from cherries with a chocolate flavor can also be prepared using zhelfix. For the recipe you will need:

• Sweet cherries – 1 kg.
• Sugar – 400 g.
• Chocolate -100 g.
• Zhelfix – 1 pack 3:1.
• Vanillin – 1 pack.

Prescription steps:

1. Grind the washed, seedless fruits in a blender, pour 100 g of sugar and jellyfix into a bowl with berry puree, add chocolate broken into pieces.
2. Heat over low heat until the dry ingredients dissolve, cook briefly.
3. Add the remaining sugar, dissolve, cook for 15 minutes until tender.

Quick recipe for cherries with starch

Adding starch allows you to whip up jam.This is especially true if it is intended to be consumed immediately after preparation. Starch can be either potato or corn. Ingredients for jam:

• Sweet cherries – 1 kg.
• Sugar – 0.7 kg.
• Lemon – 1 pc.
• Water – 100 ml.
• Vanillin – 2 sachets.
• Starch – 1 tbsp. l.

Step by step recipe:

1. Add sugar and water to the washed and peeled fruits, boil for 10 minutes, cool, and discard in a colander.
2. Rub soft berries through a sieve.
3. Combine the resulting puree with syrup, pour in lemon juice and starch diluted in a small amount of water.
4. Cook for another 10 minutes until done.

Original recipe for cherry jam for the winter with mint leaves

In an effort to enrich the taste of raw berries, housewives experiment by adding various aromatic spices. Mint gives the taste of cherry jam a refreshing touch. You need to prepare the following ingredients:

• Sweet cherries – 1 kg.
• Granulated sugar – 700 g.
• 3 sprigs of fresh mint.
• Water – 200 ml.
• Pink pepper – 3 peas.
• Juice of one lemon.
• Starch – 1 tbsp. l.

Step by step recipe:

1. Berries, 100 ml of water, sugar put on fire, boil, cook for 10 minutes.
2. Add whole mint, pink pepper and simmer a little more.
3. Dilute the starch in the remaining water.
4. Remove mint from the jam, slowly add starch in a stream, and boil.

A simple recipe for cherry jam with pits

Ingredients:

• Large berries – 1 kg.
• Apricot kernels – 350 g.
• Granulated sugar – 500 g.
• Rum – 50 g.
• Vanilla - to taste.

Prescription steps:

1. Prepare fruit raw materials, fry apricot kernels, put in half of the berries.
2. Cover all the cherries with sugar and put them on the stove after 2-3 hours.
3. After 40 minutes, add rum and vanilla.
4. Cook until done.

Amber yellow cherry jam

Light-colored cherries make beautiful, sunny-colored desserts. Here is the recipe for one of them:

• Sweet cherries - 1.5 kg.
• Brown sugar – 1 kg.
• Lemon – 1 pc.
• White wine – 150 ml.
• Water – 150 ml.
• Agar-agar - 2 tsp.

Algorithm of actions:

1. Soak agar-agar overnight in a small amount of water.
2. Boil sugar syrup and add wine to it.
3. Pour ready-to-cook fruits into boiling syrup.
4. Peel the lemon and remove the white skin - it may contain bitterness.
5. Pour the lemon sliced ​​into slices, zest and agar-agar into the semi-finished jam, simmer for another 10 minutes.

Cherries in combination with other berries and fruits

Assorted fruits and berries always have an interesting, rich taste. The harmonious combination of ingredients that complement each other makes these desserts universal in cooking.

Recipe for cherry jam with rose petals and peaches

Ingredients for the recipe:

• Yellow cherries – 1 kg.
• Peaches – 0.5 kg.
• Lemon – 1 pc.
• Vermouth "Campari" - 100 g.
• Rose petals – 20 pcs.
• Sugar – 1.2 kg.
• Vanillin – 1 packet.

How to cook:

1. Wash the fruits, remove the seeds.
2. Peel the peaches and cut into slices.
3. Place all plant materials in a cooking container, add sugar, and leave until the juice separates.
4. Bring to a boil over low heat, add lemon juice and rose petals.
5. Mash the mixture with an immersion blender, add vermouth, cook for 20 minutes.
6. Pack hot.

How to make cherry and gooseberry jam

Recipe ingredients:

• Sweet cherries – 1.5 kg.
• Gooseberries – 0.5 kg.
• Sugar – 1.3 kg.

Further actions:

1. Blanch the peeled and washed gooseberries in a small amount of water.
2. Add prepared cherries, sugar, cook for 40 minutes until thickened.

How to make jam from cherries and currants

In order to make cherry and redcurrant jam, you need to prepare:

• Currants – 1.2 kg.
• Pink cherries – 800 g.
• Sugar – 1 kg.
• Water – 100 ml.

Boil currants in sugar syrup until half cooked, add cherries, cook until tender for 20 minutes.

How to make cherry jam with lemon zest for the winter

Ingredients for the recipe:

• Sweet cherries – 1 kg.
• Sugar – 1 kg.
• Lemon – 1 pc.
• Gelatin - 3.5 tsp.
• Water – 200 ml.

Algorithm of actions:

1. Soak the gelatin.
2. Remove the zest from the lemon. This is easy to do by gently running the peel over a fine grater. The pressure should be light so that only the yellow layer is rubbed and the white remains untouched.
3. After 2 hours, add lemon juice, cinnamon, water to the berry mass and boil.
4. Remove the foam, add the swollen gelatin.
5. Add zest, cook for 40 minutes.

Delicate cherry and strawberry jam

The recipe is simple. Take 2 kg of overripe dark red cherries, strawberries and sugar. Boil the syrup, pour over the berries, leave overnight. Cook until jelly-like.

Their cherry and orange jam

Jam made from pitted pink cherries with orange is tasty and aromatic. According to the recipe, you need to pour 2 kg of berries with boiling syrup (2 kg of sugar + 200 ml of water), leave for 8 hours. Peel two oranges, remove the white peel, and cut into slices. Also pour the zest and pulp into the syrup. Boil for 20 minutes.

Cherry jam

Step by step recipe:

1. Prepare cherries, sweet cherries and sugar in equal parts, pour into a bowl for cooking, add 100 ml of water, boil for 10 minutes.
2. Add pectin at the rate of 40 g per 2 kg of vegetable raw materials.
3. Bring to readiness, pack hot.

Recipe for cherry jam in a slow cooker

Modern technical advances can be used to prepare sweet canned food. Cherry jam for the winter, prepared in a slow cooker, is in no way inferior in quality to a product cooked in the traditional way.

Ingredients for the recipe:

• Berries – 0.5 kg.
• Sugar – 250 g.
• Almonds – 100 g.
• Vanilla – 0.5 tsp.
• Rum – 1 tbsp. l.
• Water – 100 ml.

Algorithm of actions:

1. Grind almonds in a blender, combine with berries, sugar and vanilla.
2. Place the mixture in a slow cooker, add rum and water.
3. Select the “quenching” mode and leave for an hour and a half.
4. Leave the lid open so that you can collect the foam and stir.

Cherry jam in a bread machine

Bread makers are equipped with a function for making jam. The process is fully automated; you just need to load all the ingredients into it and wait for the end signal. The sweetness is prepared at a low temperature, which promotes better preservation of nutrients and completely eliminates burning.

Ingredients for the recipe:

• Yellow or pink cherries – 800 g.
• Apricots – 300 g.
• Sugar – 600 g.
• Pectin – 40 g.
• Vanilla - to taste.

Recipe algorithm:

1. Wash the fruits, remove the seeds, chop and place in a special bowl.
2. Sprinkle sugar, vanilla and pectin evenly on top and place the bowl in the bread machine reservoir.
3. Select the “Jam” or “Jam” function and start.
4. After the signal that it is ready, pour into jars.

Terms and conditions of storage of cherry jam

Jam can be stored for up to 3 years. After cooling, the jars should be placed in a dark, dry cellar or pantry. The product easily tolerates temperature changes and does not like direct sunlight. The jam should not be allowed to freeze, as this will lead to sugaring and rapid spoilage. Air humidity should be low to avoid corrosion of the lids.

Conclusion

Cherry jam is a delicacy that delights adults and children. It is perfect as a sauce for pancakes and complements the taste of ice cream. The beneficial substances contained in the berries help strengthen the immune system and improve the health of hair and nails.

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