Amazingly tasty and dense cherry jam is a real find for any cook. You can prepare such a fragrant and sweet dessert for the winter in various ways. Below are several fairly simple recipes with photos. Using step-by-step instructions, it will not be difficult to cook a rich and dense version of cherry jam for the winter, even if the hostess has decided on such a culinary experiment for the first time. So choose any recipe and go for it!
Classic pitted cherry jam
You can prepare a classic, delicious jam from pitted cherries for the winter using various methods. Below is one of the popular options. Housewives have been using it for many years, and the results are always excellent.
Ingredients
To make classic pitted cherry jam you need:
- cherry – 5 kg;
- sugar – 3 kg;
- water – 1 l.
On a note! From the specified number of components you should get 5 jars of dessert with a volume of 0.5 liters each.
Cooking process
- First you need to prepare all the components.
- All the fruits are sorted. It is necessary to select the strongest cherries. They can be ripe and even overripe.
- You need to remove the seeds from the berries using one of the most convenient methods.
- The cherries should be passed through a meat grinder or turned into a paste using a blender.
- The resulting mass is transferred to a container for cooking the dessert and covered with the amount of sugar indicated in the cherry jam recipe. The specified volume of water is immediately poured into these components.
- The container is placed on fire. The heat is set to moderate. The mixture needs to be boiled for 2-3 hours. During the entire time, the future jam from pitted cherries should be stirred.
Note! A few minutes before the end of cooking, you can add 4 g of citric acid to the mixture.
- The cherry jam is kept on the fire until a clear trace remains on the surface of the mixture from the spatula. The mass is kept on high heat for the last 3-5 minutes.
- All that remains is to pour the hot product into sterilized jars and close the lids.
Cherry jam with apples
Cherry jam for the winter, which is prepared according to a recipe with the addition of apples, has an amazing spicy sweet-sour taste and unique benefits.
Ingredients
- cherry – 1.3 kg;
- apples – 650 g;
- sugar – 800 g;
- water – 1 l.
Cooking process
The recipe for cherry-apple jam for the winter is easy to make. But the result will be a delicious preparation, rich in vitamins from fresh berries and fruits.
- You need to prepare all the necessary ingredients for cooking jam from cherries and apples for the winter.
- Dark cherries need to be sorted and washed. The seeds are removed from the berries.
- The prepared cherry pulp is scrolled through a meat grinder. The result should be 1 liter of bright puree.
- Next comes the turn of the apples. They also move and wash themselves. The skins are cut off from the fruits, and the pulp is cut into thin slices.
- The prepared apple pieces are transferred to a saucepan and filled with the amount of water specified in the jam recipe.
- Boil the apples over medium heat. They should become soft. This usually takes about 10 minutes.
- The still hot apple slices are rubbed through a sieve.
- Sugar, cherry preparation and apple mass are combined in a common bowl.
- Mix the ingredients and place the pan on the stove. Cook the mixture until it thickens, about 10 minutes from the moment it boils. The sugar foam must be skimmed off periodically.
- The finished cherry-apple dessert is still hot and poured into prepared jars. The jam should cool down. When a crust appears on its surface, you need to close the containers with lids and put them in a dark place.
Cherry jam with gelatin
Many housewives make fragrant and tender cherry jam with gelatin for the winter. The appeal of this dessert is that it is dense, light and rich at the same time. This delicacy can be eaten with sandwiches for breakfast or used as a filling for all kinds of baked goods.
Ingredients
- cherry – 1 kg;
- gelatin – 20 g;
- sugar – 1 kg.
Cooking process
To prepare an original tender cherry jam, you should use this recipe with photos. The result is an amazing dessert that attracts not only its amazing subtle taste and delicate aroma, but also its spectacular appearance.
- First you will need to prepare a set of ingredients, which are indicated in the recipe for a tender but dense cherry jam with gelatin.
- The berries should be sorted and all overripe, dried out or rotten specimens should be removed. The preparation contains only whole, healthy and strong fruits. The cherries need to be washed. The seeds are removed from it, the product is filled with the volume of granulated sugar specified in the recipe and put on fire.
- While the cherries are cooking, you need to make gelatin. The granules of this gelling agent must be diluted in warm water. The composition needs time to swell. So you should let it sit for a while. At this time, the cherries on the fire need to be constantly stirred.
- When the jam has boiled for about 30 minutes, you need to pour the prepared gelatin into it. The resulting mass should be simmered over low heat for about 10 minutes.
On a note! A break is allowed between cooking the jam and adding gelatin. You can leave the cherry mass for several hours, and then boil the composition several times to achieve the required shade and thickness of the workpiece.
- After the first cooking, it is necessary to puree the future jam and boil the composition again.
- The finished cherry jam with gelatin needs to be poured into prepared jars. The product is sealed with lids and removed. This dessert is perfectly stored all winter: you can keep the delicacy in the pantry and cellar.
Video recipe for cherry jam for the winter
If you liked our step-by-step cherry jam recipes, but want to learn even more details about the process of making it, then watch the video!
In winter it is not always possible to buy good berries. Even if they are on sale, they are not cheap. An excellent way out is cherry jam made from fruits from your own plot. In winter, it will be a wonderful dessert for tea or a good addition to pancakes and pancakes. This product will help maintain vigor and good mood all winter, enriching the body with vitamins and microelements. The main thing is to do it correctly. This article will tell you about the features of making cherry jam.
How to choose the right fruits?
When choosing and processing berries for jam, you need to be very careful. If you pick the berries yourself, then you don’t have to worry about their quality, but it’s advisable to sort out the purchased ones before starting processing. To prepare jam, you need to take the ripest and juiciest cherries. However, there is a little secret that allows you to bring the cherry mass to the state of jelly as quickly as possible - you need to add a small amount of unripe fruits to the bulk of ripe berries. This way the mass will turn into jelly many times faster.
It is also worth remembering that before you start cooking the berries, they need to be pitted. This is a necessary condition, because the seeds can spoil the finished product. If there are a lot of berries, you should use a special device that removes the seeds from the cherries in the shortest possible period of time. Also, do not forget that before you start cooking, you must wash the berries.
How to choose dishes?
The container for cooking cherry jam is no different from the container in which any other jam or preparation for the winter is prepared. It must have thick walls, since the jam is prepared at the maximum temperature of the stove. It should also be shallow, otherwise it will be inconvenient to mix the cherry mass. In this case, the container should be wide enough, which is also explained by the ease of preparation. This is where the recommendations for choosing containers for jam end; there are no other special rules.
Advantages and disadvantages of the product
Each product has its own advantages and disadvantages. Cherry jam is no exception. The main advantage of this dessert is that it can be stored for a long time at room temperature. This will not affect the freshness, taste or properties of the product.
Another advantage is the pronounced, rich cherry taste of the preparation. It is worth noting that the preparation of this product usually does not take much time.
As for the disadvantages of cherry jam, they include the fact that the process of creating it is very labor-intensive. Despite the fact that the berry puree itself is prepared quickly, pre-processing the berries (peeling the seeds) is a long and tedious task. It is also worth noting that quite a large amount of sugar is added to the jam, which is not entirely good for human health. Overweight people should not abuse this product. The same applies to those who have diabetes.
Rules for storing jam
As already mentioned, if the product is prepared according to all the rules, it can be stored in any conditions (both in the refrigerator and in a kitchen cabinet at room temperature). In this case, the key point is compliance with the procurement rules. The product must be stored in glass jars. Before placing jam in them, they must be thoroughly washed and sterilized. The lids that will be used to close the jars must be boiled. After placing the jelly in the container, the jars must be tightly closed.
Cooking technology
There are several recipes for preparing this delicacy. They are not too different from each other. Also unchanged is the excellent taste of the finished product, which cannot be confused with anything else.
The technology for making cherry jam is quite simple:
- first you need to sort through all the berries, remove rotten and diseased fruits;
- then you need to wash the berries before you start removing the seeds;
- it is important to remove all the seeds using a special device or manually;
- pitted berries are placed on the fire and cooked over medium heat until completely softened;
- the resulting mass must be passed through a sieve, thereby making cherry puree;
- then the puree should be put back on the fire and cooked with the addition of sugar (1: 1) at low temperature until the mass turns into jelly, not forgetting to remove the foam;
- The resulting jelly is immediately placed hot into sterilized jars and rolled up.
When cherry jam is cooked using this technology, a certain amount of liquid is added. This is mainly cherry juice, but if it is not enough, you need to add water.
The product can be considered ready when a spoon passed over the surface of the mass leaves a mark for a few seconds. Only after this will it be possible to roll the jam into jars or eat it. It is worth noting that it is recommended to try the jam when it has already cooled down.
To prepare a delicious cherry jam, you need to not only take into account the basic rules for creating this dessert. It’s also good to know some secrets that can make the delicacy even more delicious and appetizing.
The first thing worth mentioning is the secret with seeds. Everyone knows that jam is made from berries, from which all the seeds are first removed. But in order for the taste of the dessert to be more pronounced and have a real cherry aroma, during the cooking process it is necessary to place a bag in which the very seeds removed from the fruit are located in the pan. They will make the product tastier and more aromatic. After the jam is ready, the bag with the seeds will need to be removed.
I decided to give up sugar. At all. And there were a lot of cherries this year. What to do with them? I read that in Rus' jam was successfully cooked and stored without the then expensive and inaccessible sugar. In modern conditions this is much easier to do. The taste of this jam never ceases to amaze me: it is bright, rich, very multifaceted. Of course: 500 grams of jam took 5 kilograms of cherries! Maybe I’m strange, but I like it much more than with sugar)) Plums or sweeter berries will turn out delicious even without bananas, I think. If you can't stand sour tastes, then this is certainly not for you. The rest are welcome!
Ingredients for “Cherry jam without sugar”:
Recipe for “Cherry jam without sugar”:
Remove the pits from the cherries. In the process, it releases a lot of juice, so along with this juice we put the cherries on low heat and cook. When it becomes soft, add bananas (you can do without them, but then it will be completely sour), and puree with a blender. I add a little cinnamon to enhance the aroma. It is not noticeable in the final product. We continue to cook, stirring occasionally, over the lowest heat available. You can install a divider. Cook for a very long time, with breaks, but sleep and walk - almost the whole day)) The mass should decrease by about 10 times. It is for this reason that I put here an unsightly photo of my saucepan at the end of cooking: the top line shows how much puree there was initially, and to what amount it was boiled down.
But that's not all. Once the jam becomes thick enough, keeping it on the fire becomes dangerous - it can burn. Then take a larger saucepan, put it on gas and place the container with our jam in it. In a water bath, the jam is safely evaporated to a very thick state. Adjust the thickness yourself, but the thicker it is, the richer the taste. Mine is so thick that you can cut it with a knife, but it’s not as thick as marmalade.
When everything is almost ready, set the jars to sterilize. I like to package it in small baby food sizes. It’s better to just take it from fruit puree - with broccoli, cauliflower and the like, the lid can absorb the smell and then give it to your jam. Do you need it? So, thoroughly wash the jars with soda and put them in a cold oven, turn it on and keep the jars at 100-150 degrees for 20 minutes. At this time, boil the lids in water. Place the boiling jam straight from the fire into hot jars and cover with a lid of boiling water - everything is sterile)) Cool slowly under a blanket, and you can put it away for storage. If everything is completely sterile, there should be no problems, but I still feel safer storing the jam in the refrigerator. I eat it a little bit, but often, so the 100 ml jar may well end within a day)) Bon appetit to you too!
When cherries ripen in the garden, the question of their processing becomes acute. The berries spoil quite quickly, so you can’t hesitate. Today you will learn about all the intricacies of preparing cherry jam for future use. The delicate texture of this dessert, combined with a bright, rich taste, will certainly delight you with a cup of hot tea on winter evenings.
Cherries collected independently or purchased in a store are first thoroughly washed in cool water. Then the crop is sorted, removing rotten parts of the fruit and getting rid of completely spoiled berries. The cherries for jam are selected as ripe, juicy and fleshy as possible. In order for the jam to gel faster, add a handful of unripe cherries to the main berry. Due to the high content of pectin in them, the dessert will quickly acquire the desired consistency when cooked.
Before cooking, the berries are freed from drupes. To do this, you can use a regular pin. However, if there are a lot of berries, then this method will take too long. A special device for extracting pits from cherries can come to the rescue.
Cherry jam recipes
Recipe No. 1 – Tender jam with pre-cooking
Place 2.5 kilograms of peeled cherries in a wide-bottomed saucepan and add 2 cups of water. The berries are boiled for 30 minutes and then placed on a sieve. The size of the metal grid is 1.5 - 2 millimeters. Grinded through such a sieve, the jam turns out to be as homogeneous and elastic as possible.
After straining, the berry mass is weighed and a similar amount of granulated sugar is added to it. In order for the jam to acquire its final thick consistency, it is boiled over low heat for 1.5 - 2 hours. The sweet berry mass is stirred periodically and excess foam is removed.
Recipe No. 2 – Cherry puree jam
For this recipe you will need five kilograms of pitted cherries. The berry mass is passed through a meat grinder with the smallest grid section, and then punched with an immersion blender to obtain the most homogeneous jam structure. A liter of clean water and 3 kilograms of sugar are added to the berries. Over high heat, bring the mass to a boil, and then reduce the heating power as much as possible. Boil the berry puree with sugar for about 2 hours until the mixture is reduced by half. This process is kept under constant control, mixing the jam and removing foam if necessary.
A minute before the end of cooking, add 1 teaspoon of citric acid or 2 tablespoons of lemon juice to the bowl of jam.
Recipe No. 3 - Jam with stone flavor
The cherries are sorted and the drupes are removed. The removed, unwashed seeds are placed in a mesh or gauze bag and bandaged tightly. To prepare jam you will need 1 kilogram of pulp with juice. The cherries are transferred to an enamel basin or pan and covered with 1 kilogram of granulated sugar. The bag with the seeds is also placed in a container with the main products. The mass is stirred with a wooden spoon or spatula and left for 3 – 4 hours at room temperature. During this time, a fairly large amount of cherry juice will be released, and some of the sugar will dissolve.
Place the container with the cherries on the fire and boil for 10 minutes. The mass is then cooled naturally and then boiled again for 10 minutes. From the berries that have cooled for the second time, remove the bag with seeds, and punch the pulp with a submersible blender. The resulting cherry puree is put on fire and boiled until thick.
Recipe No. 4 – Cherry jam with apples in a slow cooker
Four apples are pitted and peeled. The fruits are passed through a meat grinder along with 1 kilogram of peeled cherries. The mass is transferred to a multicooker bowl and filled with a glass of water. Prepare the jam using the “Stew” mode for an hour. During this time, the mass is mixed several times and the foam is removed if necessary. After the specified time, 1 kilogram of sugar is added to the fruit. The jam is simmered for another half hour.
A video from the India Ayurveda channel will tell you in detail about preparing delicious and aromatic cherry jam
How to diversify dessert
To make the cherry jam sparkle with new flavors, add vanilla, clove buds, ground cinnamon or rolled cinnamon to the bowl of food when cooking. For spiciness, add pieces of fresh ginger root or ginger powder to the preparation.
A mix of cherries with other berries and fruits will also help diversify the taste. For example, currants, apricots, apples or gooseberries go well with cherries.
Storing cherry jam
The hot workpiece is packaged in clean glass containers before being sent for storage. In order for the product to be stored for as long as possible, jars and lids must be sterilized over steam.
Surely all housewives know that jam is a delicacy similar to jam with a thicker consistency. Jam is prepared from fruits, berries and sweet vegetables by prolonged boiling. Served as a dessert for tea or as a sweet addition to pancakes, pancakes, cookies, casseroles or cottage cheese.
I suggest making cherry jam for the winter. Unlike other types of berry jam, cherry jam has a fairly liquid base - all because of the juice that is contained in large quantities in pitted cherries. Unlike cherry jam, jam has a darker shade.
In the main composition of cherry jam, there should be nothing else except pitted cherries and sugar. Jam with thickeners is an option for supermarkets. We are making homemade jam. It is allowed to include flavoring. For example, cinnamon or vanillin is purely optional.
So, take cherries and sugar.
Remove the pits from the cherries. It is most convenient to use a pin or a special device. I was sorting through cherries at the dacha - a medium-sized pin came into use. I ended up with half as many cherries as I originally had.
Pass the pitted cherries through a meat grinder. It is customary to make jam from whole berries. The jam is more likely to contain berry puree. Let's pour the resulting cherry puree into a cooking container. I use an enamel bowl.
Cover the cherries with sugar.
Mix and put on the stove. We will cook the jam for about 3 hours over low heat, but first you need to bring it to a boil and remove the foam. During the cooking process, the jam should be stirred as often as possible.
Homemade cherry jam without starch and thickeners is ready!
We will prepare storage containers in advance. You can take small jars with screw caps. We bake the jars in the oven and boil the lids.
Pour the hot jam into the jars right up to the neck.
Close the lids and turn them over onto the cap. Cover with a warm towel. Let's cool.
Cherry jam can be stored for 2 years at room temperature.
Cherry jam is, first of all, a dessert that you shouldn’t get too carried away with, so as not to lose a beautiful, slender figure and not to increase your blood sugar. Two spoons of jam with cookies with a cup of tea is just right.
