Cherry confit (jam): recipes for cake, for cupcakes made from fresh and frozen berries

Cherry confiture is the most popular in the confectionery industry. It is often used instead of a separate layer of cakes. The term itself comes from the French language; France is generally famous all over the world for its desserts. Confiture is a puree of berries or fruits that has been boiled to a jelly consistency.

How to make cherry jam

Preparing cherry confiture is quite simple; even novice cooks can handle it. The consistency of the finished product depends on the type of cherry, so before cooking it is necessary to select the desired variety of berries. For lovers of thin confiture, sweet varieties are suitable, and for those who like a thick delicacy, fruits with a slight sourness are suitable.

The main characteristic feature of preparing cherry jam is the removal of all seeds from the berries. Therefore, for confit you need ripe and soft fruits, from which it is easy to remove the seeds and get rid of the skin.

When preparing berries, it is very important to remove the seeds immediately after washing. Moreover, they must have time to dry, otherwise moisture will get inside and the structure of the cherry will become watery. The big advantage of cherry confiture is that it can be made from frozen berries.

To achieve a thicker consistency of confiture, it is necessary to add gelatin, quittin and other thickeners during cooking.

Recipes for cherry confiture for culinary purposes

The big advantage of cherry confit is that it can be widely used in cooking. Make layers for cakes or fillings for other baked goods from berry delicacies.

Cherry confit with gelatin for cake

Before preparing the cherry delicacy, you need to stock up on the following products:

• 350 g of fresh (can be frozen) cherries;
• 80 g granulated sugar;
• 10 g gelatin (preferably leaf);
• 90 ml of drinking water.

Confit can be made from both fresh and frozen berries

Cooking process:

1. Soak the gelatin sheets in cool water, after breaking it into pieces. Let it swell.
2. Remove pits from cherries and mix with granulated sugar. Blend with a blender to a puree-like consistency.
3. Pour the cherry mixture into a saucepan and bring to a boil.
4. Remove from heat and add swollen gelatin. Beat with blender again.
5. Pour the mixture into the required container and cool in the refrigerator.

Thick cherry confiture with starch

In this recipe, starch is added to the confit to thicken the consistency of the finished product.

Required ingredients:

• 250 g pitted cherry fruits;
• 50 g granulated sugar;
• 1 tbsp. l. regular starch;
• a small piece of butter (about 10-15 g);
• 40 ml of drinking water.

For cooking, we take cherries with medium and late ripening periods - they are more fleshy, sweeter and aromatic.

Cooking process:

1. Sprinkle sugar on top of the fruit and cook on the stove.
2. As soon as the juice begins to stand out and all the sugar has melted, you need to add a piece of butter. Be sure to mix well.
3. Combine water with starch and stir, and add this mixture to the pan.
4. Cook the contents of the pan until thickened, always stirring.

Frozen cherry confiture

Frozen berries are also ideal for making jam.

Ingredients needed:

• 400 g of cherries frozen in the freezer;
• 450 g granulated sugar;
• any food thickener;
• half a medium sized lemon.

The result is a thick and aromatic confiture with a rich ruby ​​color.

The preparation procedure is almost identical to other recipes:

1. The cherries do not need to be completely defrosted. It is enough to wait until it softens so that you can grind it in a blender.
2. Pour the crushed fruits into a saucepan and add thickener.
3. Heat slowly on the stove. Add lemon juice and granulated sugar.
4. Cook for half an hour, periodically removing the resulting foam.
5. Hot confiture may bother housewives with its liquid consistency, however, once it cools completely, it will thicken.

Cherry confiture for cake with starch and gelatin

Required Products:

• 600 g large pitted cherries;
• 400 g sugar;
• a pack of gelatin;
• 20 g starch;
• 80 g of drinking water for diluting starch and gelatin.

Gelatin and starch make confit thicker

Cooking process:

1. Mix the cherries with sugar and cook on the stove for 10 minutes. Remove any foam that appears.
2. Dilute the starch in 40 g of water, then add to the pan. Stir and cook for another 5 minutes.
3. Add the swollen gelatin, previously diluted in 40 g of water, to the hot mixture just removed from the heat. Mix.

Cherry confit for cake with agar-agar

Another popular thickener among cooks is agar-agar.

Required ingredients:

• 400 g ripe cherries;
• 200 g granulated sugar;
• 10 g agar-agar.

Gelatin, agar-agar, pectin or corn starch are added as a thickening agent.

Step-by-step preparation:

1. Boil water in a saucepan and add the cherries. Blanch for 3 minutes.
2. Pour the fruits onto a sieve and grind.
3. Add sugar and agar-agar to the resulting soft puree and stir.
4. Cook the mixture for no more than 5 minutes after boiling.

How to make cherry jam for the winter

Confiture prepared for storage can help out at any time of the year. When you don’t have time to prepare fillings for baking, you just need to get a ready-made delicacy.

How to make cherry jam for a cake for the winter

Confiture for the layer in the cake can be prepared for the winter.

You will need the following ingredients:

• 700 g large ripe cherries;
• 500 g granulated sugar;
• pack (20 g) of gelatin.

You can also serve confiture with ice cream, bake pies and pies with it

Cooking process:

1. Sprinkle thoroughly washed fruits with granulated sugar on top.
2. After some time, they will give their juice, then you can pour the berries into a saucepan and put them on the stove.
3. As soon as the mixture boils, reduce the heat intensity and skim off the foam if necessary. Cook for half an hour.
4. Beat the cooled fruits with a blender without removing them from the syrup.
5. Soak the gelatin in clean, cool water.
6. Melt the cherry puree in the microwave or heat on the stove.
7. Add the swollen gelatin and stir.
8. Pour the confit into small glass jars and close tightly with an iron lid.

How to make cherry and lemon confiture for the winter

Required ingredients:

• 800 g of juicy but not overripe pitted cherries;
• 800 g sugar;
• 15 g “Zhelfix”;
• half a medium sized lemon.

Instead of gelatin, you can use gelling sugar or agar-agar

Step-by-step preparation:

1. Beat the berries in a blender and mix the resulting cherry puree with sugar, and leave 15 g of it for mixing with Zhelfix.
2. Let the mixture cook and after 20 minutes add lemon juice and stir.
3. Cook the cherry puree for another 4 minutes and add Zhelfix mixed with sugar.
4. Pour the prepared cherry confit into sterilized jars.

Cherry confiture with pectin for the winter

Ingredients:

• 1.5 ripe cherries;
• 1 kg sugar;
• 20 g pectin.

Immediately after cooking, the confiture will be liquid, but it will thicken in jars after it has cooled completely.

Cooking process:

1. Pour 800 g of sugar into the cherry and give it time to release its juice.
2. Combine the remaining granulated sugar with pectin.
3. Place the sugar cherries in a saucepan and place on the stove to simmer over low heat.
4. When the mixture boils, remove the foam.
5. After 3-4 minutes, add the sugar-pectin mixture. Stir so that the pectin is evenly distributed and does not accumulate in just one place.
6. Turn off the stove and pour the prepared confit into containers.

Confiture for the winter from pitted cherries with apples

Pitted cherry confiture can be prepared with apples. Tart cherries and sweet fruits go well together.

Ingredients for cooking:

• 500 g ripe cherries;
• 500 g sweet apples;
• 600 g granulated sugar;
• 400 g of drinking water.

Apples are an excellent thickener and are also rich in vitamins and minerals.

Step-by-step preparation:

1. Get rid of cherry pits in any convenient way.
2. Cover all the berries with granulated sugar to allow the fruits to release their own juice. Leave in the refrigerator overnight.
3. Finely chop the peeled and cored apples into slices.
4. Add apples to berries and stir. Pour water into the pan and stir again.
5. Cook over low heat until thickened.
6. Allow the hot confiture to cool, then beat with a blender.
7. Pour the finished treat into small glass or plastic containers and roll up the lids.

Cherry confiture for the winter with gelatin and chocolate

To prepare this chocolate and berry treat you will need:

• 700 g ripe cherries;
• 1 bar (not bitter) chocolate;
• 400 g granulated sugar;
• pack of gelatin.

Confiture should be stored in a cool place

Step by step preparation steps:

1. Soak the gelatin in a small glass and leave it until it swells.
2. Remove the seeds from the berries and puree them using a meat grinder or blender.
3. Add sugar to the cherries and cook after the mixture boils for about 2 minutes.
4. Break the chocolate bar and throw the pieces into the pan. Stir until all the chocolate is completely melted.
5. Pour into glass or plastic containers.

Strawberry-cherry confiture with gelatin for the winter

Cherries can be combined with other garden berries. Strawberries would be a good option.

Required Products:

• 1 kg of ripe cherries;
• 400 g of unripe strawberries;
• a pinch of cinnamon;
• a pack of gelatin;
• 800 g granulated sugar;
• 40 ml of drinking water.

Strawberries can make confiture thick without gelatin

Cooking process:

1. Allow the gelatin to swell in cool water.
2. Remove stems and seeds from the berries.
3. Place the cherries into boiling water to blanch.
4. Transfer the fruits to a sieve. When all the liquid has disappeared, grind them to get rid of the peel.
5. Combine cherries and granulated sugar in a saucepan, cook for 15 minutes.
6. Add strawberries. Cook for another 10 minutes.
7. Add swollen gelatin to the hot mixture and stir.
8. Pour the chilled confiture into containers.

Cherry confiture for the winter without gelatin with coriander

You will need the following ingredients:

• 500 g pitted cherries;
• 20 g coriander seeds;
• 270 g granulated sugar;
• 20 g almonds;
• 120 ml filtered water;
• packet of Quittin.

If you prepare confiture using berries that are too juicy, it will take a lot of time to cook

Preparing the treat:

1. Heat a frying pan on the stove and add chopped almonds and coriander seeds into it. Fry the ingredients for 2 minutes without interrupting stirring.
2. Add water, sugar and a packet of Quittin to the pan. Stir and cook until sugar dissolves.
3. Pour the cherries into the prepared hot syrup and cook for another 6 minutes.
4. Bring the prepared cherry mixture to a puree consistency using a kitchen blender.
5. Add roasted coriander and almonds. Stir and simmer over very low heat for 10 minutes.

How to prepare cherry confiture for winter baking

For baking, it is recommended to prepare thick confiture, like marmalade.

You will need:

• 1.2 kg of large cherries;
• 1 kg granulated sugar;
• a pack of gelatin;
• water for soaking gelatin.

The result is a delicacy with a sweet and sour taste and can be used as an addition to pancakes and pancakes

Step-by-step cooking instructions:

1. Sprinkle seedless cherries with granulated sugar on top and let stand for 4 hours.
2. Pour the berries into the pan and cook for no more than 4 minutes. Turn off the fire.
3. Grind the cooled mixture in a blender or other convenient method until pureed.
4. Cook for about 10 minutes and let cool, then return to the heat for 5 minutes.
5. You can repeat the procedure again.
6. Add gelatin to water until it swells.
7. Add the prepared thickener to the hot berry puree and stir thoroughly.
8. Pour the prepared confit into pasteurized glass jars.

A simple recipe for cherry confiture for the winter with vanilla

For this recipe you need to stock up on the following products:

• 900 g cherries;
• 1 pack of vanillin;
• 500 g granulated sugar;
• a pack of pectin or other food thickener.

You can add strawberries, raspberries and apples to the cherry delicacy

Cooking algorithm:

1. Cover the pitted cherries with half the granulated sugar. Leave for 4 hours to allow juice to form. You can first cover the container with berries with gauze to prevent insects.
2. Cook the berries over medium heat for 6-7 minutes.
3. Mix pectin or other thickener with the remaining sugar.Add the mixture to the cherries, stir thoroughly.
4. Cook the berries for another 5 minutes, add vanillin and stir.

Chocolate-cherry confiture for the winter with cocoa

At home, you can prepare a chocolate and berry treat for the winter.

For this you will need:

• 800 g ripe pitted cherries;
• 700 g granulated sugar;
• 50 g cocoa powder;
• 2 sticks or a pinch of ground cinnamon;
• 1 package 20 g gelatin;
• 40 ml of drinking water (for soaking gelatin).

Sugar in confiture plays the role of a sweetener, thickener and preservative.

To prepare a delicious cherry-chocolate confit for the winter, you need:

1. Pour the cherries into the pan and add sugar. Let the berries stand for 3 hours to form juice.
2. Place the pan on the stove and cook the mixture for about 10 minutes. As soon as the foam appears, you must remove it.
3. Soak a pack of thickener in water.
4. Add cocoa and mix the confiture. Cook for another 5 minutes, when finished add cinnamon and stir.
5. At the very end, add the swollen gelatin to the still hot confit and mix.
6. You can pour the delicacy into glass containers while hot.

A quick recipe for cherry confiture for the winter with spices

To prepare a piquant spicy cherry jam you will need:

• 1.2 kg of large cherries;
• 700 g granulated sugar;
• 15 g pectin;
• spices and herbs: cloves, cinnamon, orange or lemon zest, a sprig of rosemary, a couple of anise umbrellas.

It is better to use pure pectin without additives

Cooking process:

1. Remove seeds from washed and dried berries.
2. Pour 600 g of sugar onto the berries and mix.
3. Put on fire, cook for 6 minutes.
4. Add all herbs and spices. Cook, stirring, for a couple more minutes.
5. Add pectin to the remaining granulated sugar. Stir and add to the pan.
6. After 5 minutes, remove the pan from the stove.
7. Pour the finished cherry product into sterilized small jars and roll up.

Storage rules

Confiture is a long-lasting product, so it can be prepared for the winter. The delicacy must be stored in a clean, sterilized glass container and covered with iron lids boiled in boiling water.

Jars should be stored in a dark and well-ventilated area. The storage temperature should not be lower than 10 degrees. Confiture prepared for the winter can be stored in closets, cellars or clean basements.

The treat is placed in the refrigerator for storage so that it is always at hand.

Conclusion

Cherry confiture is a tasty and easy to prepare delicacy. To prepare, you only need a few ingredients that are available in any store. But the finished product can be used as an addition to desserts: used instead of cream for muffins, a layer for a cake or a filling for croissants. Cherry confit does not spoil for a long time, so it can be prepared for the winter and stored as homemade jams or preserves.

Recommended Posts

Apricot confiture - recipe

Cherry confiture and jelly

Pear confiture

Melon confiture for the winter

Peach confiture for the winter: 11 simple recipes

Gooseberry confiture: the best recipes for preparations for the winter

Recipes for red and black currant confiture

The best and simplest strawberry jam recipes for the winter

Chokeberry jam in a slow cooker