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There are quite a few options for preparing desserts from cherries; they use the berry with the pit or remove it, add spices and citrus fruits. The choice depends on individual preferences. Orange and cherry jam is a common assorted recipe with a pleasant aroma and balanced taste.
Citrus adds extra smell and taste
How to make cherry jam with orange
You can prepare the dessert from whole cherries by removing the pits and blending them in a blender until smooth. In traditional recipes, sugar and cherries are used in equal quantities.
You can add orange, thickeners or spices to cherry jam. How much citrus to take also depends on preference. In the finished product according to the classic recipe, the orange will look like candied fruit. In any case, preparation involves a number of rules that must be followed:
- use dishes made of aluminum, copper or stainless steel, an enamel container is not suitable, the jam often burns to the surface, the taste will be spoiled;
- pour dessert only into sterilized jars, close with lids after preliminary heat treatment;
- remove the seeds with a special device, a pin, a hairpin or a cocktail tube; if the jam is homogeneous, you can remove it manually;
- to prevent pests from getting into the jam from the berries, before processing the drupes are dipped for 15 minutes in a weakly concentrated salt solution with the addition of citric acid;
- use only clean and dry berries, undamaged, without rotten areas, freshly picked;
- Choose citrus fruits that are firm, thin-skinned, medium-sized, and have juicy pulp.
Traditional recipe for cherry and orange jam
According to the classic recipe, the berry is taken with the pit, the consistency will be less liquid, and the cherry in the syrup will be whole. 2 oranges are enough for 1 kg.
Cherry harvesting technology:
- In order for the berry to produce juice, the treated drupe is covered with sugar and left for 4-5 hours; during the infusion process, the mass is stirred several times to better dissolve the crystals.
- The citrus is doused with boiling water, the surface is wiped with a clean napkin, cut into slices approximately 0.5 cm thick, then again into 4 parts. Use a flat plate to completely retain the juice.
- The raw materials are put on fire, boiled for 30 minutes, and the foam formed during the process is removed. Turn off and allow the mixture to cool.
- Citrus is added to the cold preparation and boiled until it reaches the desired consistency. The longer the workpiece boils, the denser the mass will become, but the darker the color.
5 minutes before the end of cooking, you can add a teaspoon of cinnamon to the dessert, but this ingredient is not necessary. The finished product is distributed into jars and closed.
You can add cinnamon or other spices to enhance the taste.
Cherry jam with orange: recipe with zhelfix
Zhelfix in the recipe plays the role of a thickener; for a standard proportion of 1 kg of cherries and two citrus fruits you will need 4 tbsp. spoons of the substance.
Preparation:
- Pitted cherries sprinkled with sugar are left to steep for 10-12 hours.
- Prepare jam in 3 stages. The first time, bring to a boil, remove the foam and set aside to allow the mass to cool.
- The procedure is repeated again.
- The orange is doused with boiling water, wiped dry, peeled, white fibers are removed, the zest is grated, the pulp is cut into cubes, preserving as much juice as possible.
- Bring to a boil, combine citrus and jellyfix with cherries, boil for 30 minutes. The syrup is dripped onto a saucer and the readiness of the product is determined; if necessary, the time is extended.
After packaging and seaming, the workpiece is insulated for a day.
Cherry jam with orange juice for the winter
The workpiece should be homogeneous; for this use a food processor or blender. The pits are removed from the cherries and the pulp is pureed.
Following actions:
- Place the berries and sugar in a 1:1 ratio on the fire, boil for 10 minutes, and turn off.
- The workpiece cools for about 3-4 hours, then the procedure is repeated, allowing the cherries to brew for another 3 hours.
- Remove the zest from 1 citrus, grate it, you can use a meat grinder, and squeeze out the juice.
- Combine the ingredients and cook for 10 minutes.
After distribution into the jars, the product is covered with a warm blanket.
Pitted orange and cherry jam
The main goal of this recipe is to keep the berries intact after removing the seeds.For preparation you will need the following ingredients:
- sugar – 800 g;
- orange – 1 pc.;
- cherry – 1 kg.
Recipe technology:
- To prevent the sugar from burning, leave the covered berries for 1 hour until liquid appears in the preparation.
- Citrus can be processed in any way: grind the zest to a homogeneous consistency, and divide the pulp into slices or squeeze out the juice, you can cut it with the peel to make cherry jam with candied orange peel.
- Place the future jam on the stove and immediately add citrus, boil for 20 minutes over low heat, skim off the foam.
- Allow the mixture to cool and set for 5 hours.
- Boil again for 15-20 minutes and pack into jars.
The jam cools down gradually; it is kept for 24 hours under a blanket or warm jackets.
Storage rules
There are no special recommendations for storing winter preparations. The jam is placed in a basement or storage room without heating. Hermetically sealed jars are stored for a long time. A product with seeds will be usable for no more than 2 years, without seeds – 3 years.
Conclusion
Orange and cherry jam has a pleasant citrus aroma. The dessert is prepared according to various recipes, removing pits from cherries or using whole berries. Citrus is cut into slices or crushed until smooth. The preparation does not require special storage conditions and retains its nutritional value for a long time.
