Content
- 1 How to make thick cherry jam
- 2 How to make thick pitted cherry jam
- 3 How to make thick cherry jam with pits
- 4 Recipe for thick cherry jam with star anise and cardamom
- 5 How to cook thick cherry jam by boiling down the syrup
- 6 Recipe for thick cherry jam with pectin
- 7 Thick cherry jam for the winter with vanilla
- 8 Kiev recipe for thick cherry jam for the winter
- 9 How to make thick cherry jam in a slow cooker
- 10 Storage rules
- 11 Conclusion
Thick cherry jam with pits has a unique taste and aroma. Almost everyone without exception loves it as a dessert for tea. Any housewife can learn how to prepare a winter delicacy. It is important to be patient in this matter, as well as a sufficient amount of sugar.
July-August – cherry ripening period
How to make thick cherry jam
To prepare cherry jam for the winter, it is better to take densely colored varieties, such as Michurina, Vladimirskaya, Lyubskaya, Shubinka, Chernaya Shirpotreb and some others. From them, blanks are obtained of a rich dark burgundy color, with an excellent taste and aromatic bouquet. Pale colored cherry varieties produce jam with the same light appearance.It has neither a rich color nor pronounced taste properties.
To make the berries more easily soaked in syrup, they must be pre-treated. At the preparatory stage, as a rule, the cherries are pierced with something sharp and thin, for example, a pin, or blanched in very hot water (+90 degrees) for no more than 1-2 minutes. Thick cherry jam with pits should be prepared slowly, in several stages. When cooked quickly, the fruits shrink and lose their original appearance.
Among the recipes for thick cherry jam for the winter, there are pitted options. Beating the core out of cherries is quite labor-intensive and requires time and effort. This can be done using primitive devices, but in this case one should expect large losses of juice and other not very favorable side effects.
Modern stores sell special kitchen tools that greatly simplify and facilitate this task. With these devices you can do everything very quickly and without wasting juice. The only negative is that they sometimes miss whole berries. Therefore, when consuming jam prepared using such modern equipment, you should not forget about its features.
Special devices will help the housewife prepare cherry jam
Why is cherry jam so runny?
Even if you prepare jam according to the same recipe, you may be surprised at how different it turns out. Sometimes the dish comes out too liquid. There may be several reasons for this:
- the berries were collected immediately after rain or in wet weather;
- before preparing the jam, the fruits were washed, but not dried sufficiently;
- the proportions specified in the recipe are violated;
- an untested recipe with initially incorrectly selected ingredients was used.
If you receive too liquid cherry jam, do not despair, do nothing and assume that it is irreparable. There are many different ways to fix the situation.
How to make cherry jam thick
Various thickeners of natural origin can be found on sale.
If the syrup turns out to be liquid and there is too much of it, you can resort to some culinary tricks. Here it is necessary to understand that increasing the cooking time is unproductive. Excessive temperature treatment will significantly reduce the value of the product and its benefits, which will also affect the taste characteristics. So, you can do this:
- for 2 kg of fruits, give 1 sachet of agar-agar;
- add pectin-containing products: apple puree, red currants, gooseberries, citrus zest;
- prepare the jam in 3 identical stages: cook for 15 minutes – leave for 6-8 hours;
- do not forget to remove the film that forms on the surface of the jam during cooking;
- use dishes with low sides and a wide bottom, so the moisture will evaporate much more intensely;
- excess cherry syrup can be used to roll up gooseberries, the berries of which should be pierced with a toothpick on both sides, and then poured and boiled in the aromatic liquid left over from the previous recipe.
The remaining cherry syrup can be used to make drinks and also as a sauce to serve on pancakes, pancakes, ice cream and other sweet desserts.
Cherry jam has a unique rich color, rich taste and aroma.
How to make thick pitted cherry jam
Separate the cherries from the pits, put them on the fire and heat them slightly to +70 degrees. Almost immediately a lot of juice will be released, about 2 liters or a little less.
Ingredients:
- cherry – 6 kg;
- sugar – 3.5 kg.
Separate the fruits from the liquid component using a colander, cover the cherries with the same amount of sugar. As a result, juice is released again, although in smaller quantities. Place the pan with the cherry contents on the stove and bring to a boil. Simmer on low heat for a quarter of an hour.
How to make thick cherry jam with pits
Jam with seeds requires special treatment, since the preparation technology is much more complicated. This is due to the fact that whole fruits are difficult to soak in syrup, and if cooked quickly, they easily wrinkle and lose their attractiveness. Therefore, as a rule, the process is divided into several stages:
- pitted fruits must be poured with freshly boiled syrup (1 kg of cherries per 0.8 kg of sugar), which is prepared from the released juice; this should be done in the container, pan or basin where the cooking will subsequently take place;
- Keep in this form for 3-4 hours;
- Boil at low boil for 6-8 minutes;
- again soak the berries in hot syrup for 5-6 hours, during this period add 0.4-0.6 kg of sugar per 1 kg of fruit, remembering that you need to add it at the beginning, while the jam is still hot;
- At the end of this process, strain the entire mass through a colander, place the filtered berries in jars, and boil the syrup for an additional 1/4 hour.
After this, pour into jars uncooled.
For 1 kg of cherries it takes 1.2-1.4 kg of granulated sugar. The amount depends on the degree of acid in the berries.
Recipe for thick cherry jam with star anise and cardamom
Spices will help diversify the taste and prepare unique cherry jam
It is worth considering a recipe for spicy thick pitted cherry jam. Spices will give it an additional and very interesting flavor.
Ingredients:
- fruits (whole) – 1.5 kg;
- granulated sugar – 1.5 kg;
- cardamom – 1 pc.;
- star anise – 1 pc. (star);
- cloves – 2 pcs.;
- cinnamon – 1 pc. (wand);
- pepper (allspice, peas) – 2 pcs.
Remove the seeds and sprinkle the cleaned berry mixture with sugar. Add all the spices and leave until morning. Then remove almost all the additional ingredients, leaving only the fruits, cinnamon and sweet syrup in the cooking vessel. Bring to a boil over low heat. Cook for 20 minutes, skimming off the foam and stirring all the time. Remove from heat and set aside until completely cooled. Then keep it boiling again for about 5 minutes and immediately pour it into jars. When it cools down, seal it.
How to cook thick cherry jam by boiling down the syrup
Cherries will release a lot of juice when mixed with sugar.
To make a recipe for thick cherry jam for the winter, you need to take an enamel or stainless steel bowl, place the berries there and cover them with sugar. Maintain in this position for 2-3 hours. After this, transfer to a cooking vessel, it is best to use a basin, and cook over low heat. From time to time it is necessary to briefly remove from the heat for 10-15 minutes, about 3 times in total, no more. Then increase the heat and bring to readiness.
Ingredients:
- fruits – 1 kg;
- sugar – 1.25-1.3 kg;
- water – 2 tbsp.
You can replace sugar with pre-prepared sweet syrup. Pour the berry mixture over it and immediately cook until done. During this period, you need to remove it from the heat several times, for about 1/4 hour, no more, and then bring it to a boil again. Repeat this about 4-5 times. Next, boil to the required degree of readiness.
Recipe for thick cherry jam with pectin
Most often, the thickener is prepared based on apples.
Jam prepared according to the following recipe has the consistency of jelly. Here it is allowed to use both ripe and frozen berries.
Ingredients:
- cherry berries – 0.5 kg;
- sugar – 0.3 kg;
- pectin – 10 g;
- water – 0.1 l.
Wash the berries, add sugar, water and mix. Put on fire, when it boils, add pectin and bring to +100 degrees again. When it cools down, boil for a couple of minutes and turn off.
Thick cherry jam for the winter with vanilla
Vanilla will add a unique aroma to any delicacy
Sort the cherries, wash and peel the pits. Dry it a little. Boil syrup from sugar, water and citric acid, add cherries. Cook over low heat.
Ingredients:
- cherry – 0.5 kg;
- sugar – 0.2 kg;
- chocolate – 1 bar;
- citric acid (juice) – 3-4 g (1 tbsp.);
- water – 0.5 tbsp.;
- vanilla (vanilla sugar) – 0.5 pods (to taste).
Add vanilla and cook for half an hour, stirring. Remove the vanilla pod from the pan, add the chopped chocolate. After a few minutes it should melt completely. Then you can turn it off, pour it into jars and close it when cooled.
It is best to cook thick jam in a container with low sides and a wide bottom.
Kiev recipe for thick cherry jam for the winter
It is quite difficult to prepare thick pitted cherry jam according to this recipe. Therefore, you need to be patient. First, grind some of the berries in a blender bowl, and then squeeze the juice out of the resulting pulp. In total you should get 10 parts of berries and one part of juice.
Ingredients:
- cherry – 1 kg;
- sugar – 1 kg;
- juice – 1/2 tbsp.
Pour the squeezed liquid into the pan, add a glass of sugar and the same amount of berries. From the moment of boiling, cook for 5 minutes. Then add the same amount of ingredients and boil for the same amount of time. Repeat this until the cherries and sugar are gone.
How to make thick cherry jam in a slow cooker
You can quickly and conveniently make jam in a slow cooker
The method of making jam for the winter in a slow cooker, bread maker or other kitchen equipment has become very popular. The seeds in this recipe must not be removed - they will give a pleasant almond aroma.
Ingredients:
- cherries (sweet and sour) – 1 kg;
- sugar – 1 kg.
Wash the cherries, sort them and leave the dense, whole berries. Pour into the multicooker bowl and sprinkle sugar on top. Leave until the morning so that the berries release their juice. If this does not happen, because the berries are too dense, turn on the “stew” mode so that the sugar melts.
After about half an hour, when the cherries release juice and the sugar melts, the heating temperature can be increased from +100 to +125 degrees (baking mode, cook for 10 minutes). When the sugar has completely dissolved, turn off the jam and leave for four hours. Cook in three batches for 10-15 minutes (be sure to bring to a boil), periodically letting it steep. Remove foam.
Storage rules
It is most convenient for winter preparations to be stored in a cool, dry basement or pantry.
The seeds give the jam a richer bouquet, but such a delicacy must be eaten with extreme caution, and it is better to store it for a short time. The seeds contain hydrocyanic acid, which shortens the shelf life of such a product. After at least 7 months, thick cherry jam with pits can acquire toxic properties. Therefore, of all preparations for the winter, it should be used first.
By the way, an open jar should also not be stored in the refrigerator for a long time. The jam must be consumed before 2-3 weeks have passed. Otherwise, the result may be the same. Thick, pitted cherry jam can be stored for twelve months or more, up to 2 years.
Also, the duration of storage largely depends on other factors. It should be taken into account whether a sufficient amount of sugar was used in the preparation of thick cherry jam for the winter, how long it was cooked and using what technology, and whether it was sealed in jars correctly. If it was boiled in several stages and repeatedly infused in syrup, the shelf life will be much longer.
Conclusion
Thick cherry jam with pits can be prepared in different ways. But in any case, you need to adhere to the recipes described above so that the result is successful and to the taste of the whole family.
