Seedless cherry jam for the winter. Cherry jam for the winter with gooseberry juice

Jam is a favorite among my winter sweet preparations. Now I will show you how to make cherry jam for the winter - the recipe makes it possible to cook almost the same jam that we usually buy in the store - thick, sweet and sour, with a smooth, uniform structure. The only difference is that in homemade jam there will be no chemical additives and fragrances. Only natural products.

Cherry has just appeared on the market. A couple of times I came across sweet, and today we bought a kilogram - sour, it is impossible to eat. But it is from such a berry that the most delicious preparations. For cherry jam, it is imperative to take a gelling agent (“Zhelfix”, “Jelly”, pectin, etc.), because there is not much pectin in the berry itself - with long boiling, the cherry mass will not become jam-like, but will only become vitreous.

Ingredients:

• Cherry - 1 kilogram,
• Sugar - 1 kilogram (if the berry is very sour), 600 grams for sweet,
• Pectin - 15 grams (or a bag of gelfix, Jelly or other natural gelling substances)

How to make delicious cherry jam for the winter

Cherries must be sorted out and discarded all dubious berries with barrels and any other incomprehensible spots, otherwise the harvest will not stand until winter.

Remove the seeds from the washed berries. I tried to do it the newfangled way, when they put a cherry on the neck plastic bottle and they pierce the berry in the center with a stick, so that the stone falls into the bottle, but it is only suitable for large cherries, small ones strive to fall down. In general, in the old fashioned way, just picking out the bones from the berries with the same stick, it’s more convenient.

Place the berries in a bowl. We grind them into liquid puree, which personally seemed to me more like juice, in which small inclusions of the skin floated.

I know that many people cook like this - with these inclusions. But I always delete them. It is very simple to do this - the puree is passed through a fine sieve. It must be rubbed with a spoon along the bottom of the sieve until a dry mass remains inside. There is not much of her. A trifle, five minutes of work, but how your jam will win!

Next, we fall asleep in the jam 2/3 of the norm of sugar. We put on fire, bring to a boil, reduce the heat to a third of the full scale on the temperature controller and cook for 15 minutes. I do not remove the foam - it will disappear at the end of cooking.

Then we take a gelling agent (manufacturers write the quantity per kilogram on the packages), mix it better with the remaining third of the sugar. Pour into a saucepan with jam and stir quickly - so that jelly-like lumps do not form. The most convenient way to do this is with a pastry whisk. You will see how the jam will begin to change - it will acquire some transparency and a deep rich cherry color. Boil for 5 minutes.

I advise you to try the jam in the process of cooking. And if it's too sour, add some more sugar. I got a total of 1 kg of sugar per 1 kg of berries. But if your cherries are not particularly sour, then 600 grams of sugar per kilo of cherries is enough.

By this time, you should already have jars prepared. They need to be washed and sterilized - it is most convenient for a couple. Boil the lids for five minutes. Banks must be dry.

Pour hot jam into jars. So that the glass does not burst, put a spoon in the jar, and, after filling with jam, remove it.

We screw the jars tightly, turn them over and leave to cool.

That's all. This cherry jam is amazingly delicious. It can be served with toast for breakfast, bake pies, buns, croissants with it. I always try to make more jam from the most different berries– never before has there been a single can left by the beginning of the next season.

Bon appetit!

Cherry confiture is a wonderful preparation for the winter. It will be enjoyed by all members of your family. To prepare this exquisite and at the same time simple dessert, you will not need much effort and time. Using the recipes published in this article, you can easily master the preparation of this dish.

Description of the dish

Confiture is jelly dessert with pieces of fruits, fruits and berries evenly distributed in it. Usually it is prepared with the addition of sugar and various thickening agents - pectin or agar-agar. By consistency, this delicacy resembles jam, but has a slightly different structure.

Confiture has been known since ancient times. It is mentioned in Pliny's Natural History. Fruit soaked in grape juice or boiled in honey, used in Ancient Rome great popularity. The use of gelling agents was an urgent need in those days. They kept the freshness of fruits for a long time, besides, they made it possible to eat fruits with a sharp taste (lemon) or a solid structure (quince).

For a long time, such delicacies were a great luxury. However, in the 19th century, with the advent of beet sugar, the situation changed. Nowadays, confiture is easy to prepare at home. Usually it is made from everyone's favorite berries and fruits - strawberries, raspberries, apples, apricots, lemons. Below we will talk about how to make cherry confiture.

Classic cherry jam. Ingredients

This dessert is easy to make. The main task of the cook is to make it thick and jelly-like. Usually, in order to prepare cherry confiture, natural thickeners are actively used. But in this recipe, we suggest you do without them. So, to create a cherry treat, we will have to stock up on the following products:

• cherry (ripe) - two kilograms;
• lemon - one piece;
• sugar - two kilograms.

Classic cherry jam. Cooking method

1. First of all, it is necessary to sort out, clean from leaves and stalks and rinse the cherries.
2. Next, you need to remove the seeds from the fruits and put them in a separate enameled pan.
3. After that, the berry should be sprinkled with sugar and set aside for a couple of hours so that it gives juice.
4. Then add the juice of one lemon to the cherry mass and put it on the stove.
5. Now future dessert gradually heat over low heat and bring to a boil. The resulting foam should be carefully removed with a slotted spoon. In addition, it is necessary to ensure that the berries do not burn, otherwise the taste and aroma of the dish will be spoiled.
6. Cherries should be kept on fire for no more than four minutes. After that, it should be removed from the heat and immediately crushed with a blender or meat grinder.
7. Next, again you need to put the mass on the stove and bring to a boil. After that, the puree can be poured into sterilized jars and rolled up with boiled lids.

Seedless cherry confiture is ready! It must be stored in a dry, dark and cool place.

Cherry confiture with gelatin. Ingredients

The dessert we are describing has a tangible advantage over the usual jam - it cooks much faster. Especially if you use gelatin when creating it. Below we will talk about how to cook cherry confiture with it. The recipe for the dish involves the use of such ingredients:

• pitted cherries - one kilogram;
• sugar - 800 grams;
• gelatin - three tablespoons (tablespoons);
• water - 400 grams;
• citric acid - on the tip of a knife.

Cherry confiture with gelatin. Cooking method

1. First you need to fill the gelatin with half a glass warm water and give the product a good brew.
2. Next in separate saucepan it is necessary to combine cherries, water and sugar, bring the resulting mass to a boil and cook for three hours over low heat.
3. After that, remove the puree from the heat and, while it has not cooled down, add citric acid and gelatin to it. Now all the ingredients must be carefully mixed together.
4. Then the future dessert must be put back on the stove and let it boil.
5. After that, cherry confiture with gelatin can be preserved. It must be poured into hot sterilized jars, rolled up with lids and stored in a secluded place.

Cherry confiture with coriander. Ingredients

To make your breakfast special, you can cook this gourmet dish. Gourmets combine it not only with a bun and cheese, but also with game or poultry dishes. Such cherry confiture is created (for the winter) from the following products:

• ripe cherries (pitted) - 400 grams;
• coriander seeds - 5 grams;
• almond flakes - 20 grams;
• sugar - 400 grams;
• water - 400 milliliters.

Cherry confiture with coriander. Cooking method

1. First you need to heat a dry frying pan and fry the almond flakes and coriander in it for a couple of minutes.
2. Next, you need to mix sugar and water in a saucepan with a thick bottom, put on slow fire and stir until a thick homogeneous mass is obtained.
3. Now add pitted cherries to the syrup and let it boil for a few minutes.
4. Then you need to add fried coriander and almonds to it, mix everything and hold on low heat for ten to twelve minutes.
5. After that, pitted cherry confiture is finally cooked. It can be rolled up in sterilized jars and stored all winter.

Cherry confiture with strawberries. Ingredients

This recipe is a compromise that allows you to combine products of different price categories in one dish. If strawberries are expensive and it takes a lot of time to grow them, then with cherries, as a rule, there are no problems. As an output, you can get excellent delicacy, which in the cold season will delight your friends and family. In order to prepare cherry confiture (this time it will not do without seeds), you should buy the following products:

• cherry - 1 kilogram;
• strawberries - 300 grams;
• cinnamon - 4 grams;
• gelatin - 20 grams;
• water - 70 milliliters;
• sugar - 800 grams.

Cherry confiture with strawberries. Cooking method

1. First of all, you need to sort out the cherry, peel it from the branches and rinse well. At the same time, the bones should not be removed - they contribute to the creation of a jelly-like consistency.
2. Next, the berries need to be boiled a little in water. At the exit, the liquid should resemble cherry compote in color.
3. After that, the resulting fruit drink must be wiped with a wooden spatula or a plastic spoon through a sieve, add sugar and cinnamon to it and put it on fire again. This time it needs to be boiled for forty minutes.
4. Now it's the turn of the strawberries. It must be cleaned of leaves, and in whole place in future cherry confiture. The mass should be kept on fire for another fifteen minutes.
5. Before removing from the burner, heat the product over high heat and pour the pre-prepared gelatin into it. Boil after this dessert should not be. It must be removed from the stove and immediately poured into pre-sterilized jars.
6. Cherry confiture with gelatin and strawberries is ready! Then you can do with it the same way as with ordinary jam: roll up the lids, turn the containers upside down, let them cool and store in a dark and cool place.

The dessert prepared in this way becomes moderately sweet and very tender. Cherry confiture for the winter is a real storehouse of trace elements and vitamins.

Cherry confiture with pectin. Ingredients

Another well-known substance that gives dishes a jelly-like consistency is pectin. Some housewives are afraid to use it, and in vain. It also makes a wonderful cherry confiture. The dessert recipe involves the use of the following products:

• cherry (pitted) - 1 kilogram;
• sugar - 500 grams;
• pectin - 10 grams.

Cherry confiture with pectin. Cooking method

1. First you need to sort and wash the berries. After that, it must be mixed in a saucepan with sugar and let it brew for three to four hours.
2. Next, the future dessert should be put on the stove and cook for about five minutes over low heat.
3. After that, you need to combine pectin with four tablespoons of sugar and pour it into boiling cherry puree. Then the mass must be thoroughly mixed so that the substance is evenly distributed over it.
4. After three minutes, the container with dessert should be removed from the heat and quickly poured into pre-prepared jars.

It's so easy to make cherry confiture. Recipe for the winter provides long storage product in a cellar or any other dark and cool place. It will remain liquid at first, but will thicken over time. A jar with an already opened treat is best stored in the refrigerator.

Now you know how to make cherry jam. For getting dietary product You can reduce the amount of sugar in recipes. Bon appetit!

Cherries are delicious and useful berry known for its antioxidant properties. Exactly high content antioxidant anthocyanin gives it a rich red-burgundy color. Juicy berries reduce cholesterol levels, are useful for cardiovascular diseases and with gout, increase immunity, improve blood formation.

There are many recipes home preservation berries. One of the most popular blanks from cherries is jam. This wonderful dessert, which can be served with tea, cottage cheese, semolina, cook delicious sandwiches or use as a filling.

Today on the site "Popular about Health" we will look at how to make pitted cherry jam according to simple recipe for the winter we will consider and not one.

Before proceeding directly to the recipes, I suggest that you read the tips experienced housewives for the selection and processing of berries:

Preliminary preparation

If you will be making jam from purchased berries, it is better to buy them in the market, where they are fresher than store-bought ones. Choose dense, with a shiny skin. Do not take damaged and wrinkled. It is advisable to buy with stalks (they are juicier).

Sort out at home, wash well cold water, discard in a colander. Remove the stalks and place in a bowl.

How to remove pits from cherries?

Now you need to remove the bones. If there is no special device, you can use improvised means, for example:

Take a regular hairpin. Insert the arcuate part into the base of the berry, hook the bone in a circular motion and pull it out. In the same way, you can use paper clip.

Suitable for this and crusher for garlic. Namely, the old models - where the handle at the end has a round hole (bottom) and a pin (top). Put the berry on the hole and push the pin. The bone will easily separate and come out.

For making jam, use only enamelware. Wash pots, jars and lids thoroughly. Boil jars with lids or bake them in the oven.

Now you can start cooking:

Thick cherry jam according to a simple recipe without pits

Us need: for 1 kg of berries - 1 kg of sugar.

Cooking:

Sugar according to this recipe will be added in parts, as it is cooked. Therefore, immediately divide the entire volume into 4 equal parts.

Now process the cherries, as we said above, put them in a large, wide pan. Pour in one part sugar. Stir, boil over high heat for 5 minutes, stirring.

Pour the second part of sugar, cook for 5 minutes. Then the third, also cook for 5 minutes and fall asleep the last part, reduce the heat and boil a little longer - 10 minutes.

It remains to shift the jam into hot jars and tightly tighten the lids. Don't worry if it looks runny to you. After seaming, it will quickly thicken, literally, for 2-3 days.

Another recipe for cherry jam for the winter

It's a little more complicated:

Us need: for 1 kg of cherries - an incomplete kilogram of sugar (approximately 800 g).

Cooking:

Pour the pre-treated berries into a saucepan. Do not add sugar at this stage. Put it on the stove, make medium fire. Once it boils, lower the temperature. Cook for 40 minutes, stirring constantly, removing the foam. Now leave to cool completely. It is best to postpone cooking until the next day.

Now grind the berry mass with a blender until smooth. Bring to a boil, lower the temperature, cook for 40 minutes. Let cool completely again.

Boil the third time, cook for 15 minutes. Stir constantly so that the mass does not burn. Cool down again.

And only at the fourth stage, add sugar, boil, reduce the temperature, cook, stirring, for half an hour. Arrange jam in jars, roll up.

Cherry jam for the winter with gooseberry juice

Us need: for 1 kg of berries - 1.5 kg of sugar, 150 ml of freshly squeezed gooseberry juice.

Cooking:

Grind pre-treated pitted cherries with a blender or scroll through a meat grinder. Transfer to a saucepan, add sugar. Leave for a few hours for the juice to mix well with the sugar.

Bring to a boil, reduce heat, simmer for 40 minutes. Stir more often, remove the foam. 15 minutes before the end of cooking, pour in the gooseberry juice. Continue cooking while stirring. Transfer the finished jam into jars, roll up.

Jam "drunk cherry"

This cooking method original recipe came to us from Spanish cuisine. Cherries prepared according to this recipe are served with ice cream and fried meat. In the second case, the sweet-spicy taste goes well with a freshly cooked steak. Let's try to cook such cherry jam for the winter:

Us need: for 1 kg of berries - 1 kg of sugar, 400 ml of dry red wine, 100 ml of rum. You will also need 2 tablespoons of gelatin.

Cooking:

Process the cherry, remove the seeds. Grind with a blender or with a meat grinder. Put the mass in a saucepan, pour half of all the sugar. Stir, leave for a few hours to mix the juice with sugar. Soak gelatin in a glass of water, leave to swell, about 40 minutes.

Put the pot on the stove, boil. Lower the temperature, boil for 15 minutes, stirring and removing the foam.

Mix the wine and the rest of the sugar in a separate saucepan. Pour in the gelatin solution, mix well. Bring to a boil over very low heat. Pour the finished syrup to the cherry, boil for another 10-15 minutes. Now pour in the rum and stir. Ready dessert arrange in jars, roll up.

Now that the cherry season has begun, eat as many healthy fresh berries as possible. If possible, be sure to prepare it for the future so that you can enjoy its taste in winter, summer scent, with health benefits.

cherry jam - gourmet delicacy. It combines a unique English sense of style and a purely Russian taste. ripe berries ripening in our gardens throughout the summer. Sweet, tasty, long-term storage product can be used as an independent addition to English breakfast, and as a filling for pancakes and cakes, and how component sauces for fish and meat dishes.

What are the benefits of cherry jam?

cherry jam, cooked at home, retains the spectrum of vitamins and dietary fiber, which they possess fresh berries. When cooking cherries present in it organic compounds are not destroyed, but completely transferred to the composition of the new dish.

Jam can be stored from three months to two years, depending on sterilization and storage conditions: in aluminum and thermoplastic cans, the product can be from three to six months, in glass, sterilized - from one to two. And all this time you can contact useful properties cherries, the main of which is its anti-inflammatory effect, which allows you to easily eliminate pathogenic bacteria penetrating the body, heal wounds and normalize aching joints.

Red-purple berries are a powerful antioxidant. They not only lower blood cholesterol levels, but also prevent the risk of developing oncological diseases. In winter, immunity-boosting cherry jam can be used as a prophylactic against colds. Few people know, but cherry and its derivatives are an excellent sedative (so excellent that it is recommended for use by people suffering from mental disorders).

What is the best way to make cherry jam?

There are several nuances in the preparation of cherry jam:

1. Need to choose the right dishes. For cherry jam, it is best to take a wide (it has a maximum area for moisture evaporation) enameled pan or a tinned cooking basin. Steel and deep dishes are not suitable.

2. No need to overdo it with volume. It is clear that you want to cook as much jam as possible at a time, but this is difficult: it will be difficult to mix the berries, as a result ready meal may not turn out quite the way you expected.

3. Sugar should be less than cherries, otherwise it will be lost spicy taste. It is clear that the more sugar you put in the jam, the longer it will be stored, but ... You don't want to eat only sugar, do you?

4. During cooking, cherry jam must be constantly stirred. Otherwise, it will burn to the container in which it is cooked.

5. Cherry jam is cooked in a state of light boiling, therefore, during the cooking process, you need to constantly monitor the temperature, then decreasing it, then increasing it.

6. Ready cooled jam easily falls off an inverted spoon. The flowing mass means that the jam needs to cook a little more.

7. Ready jam is immediately laid out in jars, which must first be cleaned with soda, sterilized and heated. Hot jam is evenly distributed throughout the jar, leaving no air voids.

8. Cherries for jam should be ripe (ideally, they should ripen right on the tree). It is necessary to pluck them with stalks, which can be separated immediately before cooking.

9. Cherry jam is brewed without stones, but since the latter give it a unique, original taste, then the following trick will help save it: you need to fill the removed bones with water (so that it completely covers them), then boil them over a fire and use the resulting broth in making jam.

10. Cherry has low astringent properties, so jam from it is usually boiled in combination with other berries.

Classic cherry jam

From nine hundred grams of sugar and five hundred grams of water we prepare sugar syrup. Add to it five grams of dissolved in a small amount cold water gelatin and one kilogram of pitted cherries. Cook cherries in syrup over moderate heat, periodically removing foam from it.

Cherry jam with lemon juice

We put one kilogram of pitted cherries in an enamel bowl, add one kilogram of sugar and leave for an hour. We simmer the berries that have given up the juice over low heat for thirty to forty minutes. As soon as the jam thickens, you need to add one teaspoon of lemon juice to it, carefully move, boil for several minutes and mix thoroughly again. We lay out the finished jam in jars, close the lids, wrap it in a blanket and leave it until it has completely cooled down.

Cherry jam with citric acid

Pour two kilograms of pitted cherries with one kilogram of sugar and leave for six to eight hours. Cook the jam over high heat, stirring constantly. As soon as the jam thickens, add a quarter of a teaspoon to it. citric acid.

Cherry jam with gooseberries

We pass one kilogram of pitted cherries through a meat grinder with holes with a diameter of two and a half millimeters. Pour the crushed berries with one hundred and fifty grams of water, cook for a while on low heat, then add one kilogram and one hundred grams of sugar and cook until fully prepared. At the end of cooking, add one hundred and fifty grams of pre-squeezed gooseberry juice to the jam. Boiling jam is laid out in hot dry jars, sealed tightly, turned upside down and left in this position until completely cooled.

Cherry jam with red currant

We pass one kilogram of pitted cherries through a meat grinder with holes with a diameter of two and a half millimeters. Pour the crushed berries with one hundred and fifty grams of water and cook for some time over low heat.

Grind five hundred grams of red currant in a meat grinder, pour sixty grams of water and cook until thick.

We mix cherries with currants, add seven hundred and fifty grams of sugar to them and cook until ready. We lay out the boiling jam in jars, close, turn over and wait for it to cool completely.

Cherry jam with pistachios and cognac

We mix a handful of raw, peeled, chopped almonds in a saucepan with chopped zest left over from lemons, pour water (so that it rises one finger above the nuts) and cook over medium heat for forty-five minutes until the zest is boiled.

We put one and a half kilograms of pitted cherries in a saucepan, pour in the juice squeezed from four lemons, add six hundred milliliters apple juice, one hundred grams of finely chopped pistachios and cook for thirty minutes under the lid.

Strain the decoction of almonds and zest through a fine sieve, add to the cherry jam, stir and cook for five minutes. We put one kilogram of sugar intended for jam with pectin in a saucepan and stir until the latter is completely dissolved. We cook cherry jam for five minutes, add one hundred milliliters of cognac to it and cook for another five minutes.

We remove the foam from the finished jam, put it in jars and close it hermetically.

Cherry jam with melon

Five hundred grams of pitted cherries are mixed with the pulp of two hundred and fifty grams of melon, cut into thin slices. Add seven hundred and fifty grams of sugar and a small cinnamon stick. We insist from one to two hours to all night. Boil for four minutes over high heat. Pour in two or three tablespoons of cherry vodka, mix thoroughly and cook until tender.

Cherry jam with cherries

Pour five hundred grams of cherries and five hundred grams of pitted cherries with a small amount of water and cook for ten minutes. Add to the berries forty grams of pectin and two hundred grams powdered sugar. After three minutes of boiling, gradually add four hundred grams of sugar, making sure that the boil does not stop. Cherry jam should boil intensively throughout the cooking.

Cherry jam with apples

We cut one kilogram of apples into slices along with the peel, cook until softened, rub through a sieve, mix with five hundred grams of sugar and cook until the latter is completely softened.

We mix one kilogram of pitted cherries with five hundred grams of sugar, leave for an hour or two (until the berries let the juice flow) and transfer to boiling applesauce. Cook until ready.

Cherry jam with plum

Grind one kilogram of plums and seven hundred and fifty grams of pitted cherries in a mixer. We add two kilograms of sugar and ten grams of citric acid to them and cook over high heat for ten seconds, stirring constantly. Pour gelatin dissolved in a small amount of cold water into the jam, mix thoroughly, boil over high heat and arrange in jars.

Cherries are famous for the antioxidant anthocyanin. Actually, it is he who gives it a red-burgundy color. Cherries, fresh and canned, are good for gout, problems of cardio-vascular system It can also lower cholesterol levels. cherry jam especially recommended in winter - it is excellent remedy for the prevention of colds, activates the immune system and improves blood formation.

Cherry jam - preparing dishes

Only enameled pots and bowls should be used for making cherry jam. And you need to close the jam only with varnished lids. Otherwise, the color of the product may change. Any dishes, whether pots or jars, must first be cleaned with soda and then sterilized.

Cherry jam - fruit preparation

Cherries, as well as cherries, must ripen on a tree - this will allow them to save incomparable taste. Cherries that will be intended for canning must be plucked with their stalks. If you pick only berries, then juice can flow out of them, moreover, such fruits will deteriorate much faster. And just before cooking, the berries are sorted out, separated from the stalks and washed.

Cherry jam - recipe 1

You can make delicious cherry jam with gooseberries. Which will require a kilogram of cherries, 1.1 kilograms of sugar, 150 grams of water and gooseberry juice. If necessary, all ingredients must be increased proportionally.

The cooking method is:
1. Washed cherries should be pitted, for which you can use toothpicks or special device. After that, the berries must be passed through a meat grinder with a grate with a hole diameter of 2.5 millimeters.
2. Crushed cherries should be placed in an enamel basin and water should be added at the rate of 150 grams per kilogram of fruit. Cherries with water must be boiled on low gas.
3. After that, sugar is added (1.1 kilograms of sugar is taken for each kilogram of cherry fruits), and the mass is boiled until cooked. It is important to prevent burning by constantly stirring the jam.
4. At the very end of cooking jam, you must add pre-squeezed gooseberry juice (150 grams of juice will be required per kilogram of cherry fruits).
5. Jam, still in a boiling state, must be poured into hot dry jars and covered with varnished lids. Then hermetically cork and, turning the jars upside down, leave to cool.

Cherry jam - recipe 2

Cherry jam also harmonizes perfectly with red currants. The method of making such a jam is similar previous recipe. Only at the end, instead of gooseberry juice, currants should be added. As for the ingredients, you will need a kilogram of cherries, half a kilogram of red currants and 0.75 kilograms of sugar.

Cooking method:
1. To prepare the red currant, it is necessary to sort it, remove the twigs and stalks, wash the berries and chop them in a meat grinder.
2. Currants passed through a meat grinder are placed in an enamel basin and about 100-150 grams of water per kilogram of currants are added. This mass should be boiled until thickened.
3. Boiled, as described above, cherries are mixed with thickened currants, sugar is added and boiled again until the jam is ready.
4. Hot jam is poured into sterilized jars and rolled up with lacquered lids. After hermetically sealing, the jars are turned upside down and covered with a blanket for even cooling.

Cherry jam - recipe 3

Since cherries have low gelling properties, other berries must be added when making jam to obtain a dense consistency. But gelatin can also be used. Here is a recipe for cherry jam with gelatin. To prepare it, you need a kilogram of pitted cherries, 0.9 kilograms of sugar, half a liter of water and 5 g of gelatin.

Cooking method:
1. First you need to boil the sugar syrup and in another hot syrup put pre-dissolved gelatin (for this they take cold water) and pitted cherries.
2. Cherries in syrup are boiled over moderate heat, constantly removing the emerging foam.
3. When the mass acquires the consistency of jam, it is necessary to cool it slightly, and then decompose it into sterilized jars.

Cherry jam - recipe 4

You can also make cherry jam with lemon juice. This recipe will require a kilogram of cherries and a kilogram of sugar, as well as a teaspoon of lemon juice.

Cooking method:
1. Cherries should be sorted out, the stalks should be separated, washed and pitted.
2. In an enamel bowl, the fruits must be covered with sugar. And soak the berries for an hour so that they release the juice.
3. After that, the cherries need to be cooked for 30-40 minutes over low heat, not forgetting to constantly stir the mass.
4. Appearing foam must be removed periodically.
5. Lemon juice should be added when the jam thickens. After that, the mass must be mixed well. Boil for a few more minutes and remove the jam from the heat.
6. Mix the finished jam well again and place it in sterilized jars.
7. Banks are closed with lids, wrapped in a blanket and left to cool completely. Jam prepared according to this recipe has a thick and saturated color.

Cherry jam is prepared without pits. Meanwhile, every housewife knows that Cherry jam with bones has several best taste and aroma. To give the cherry jam an incomparable aroma, pour the extracted bones with water (so that the water barely covers the bones). Boil them on the fire, strain and use the resulting broth in the preparation of jam instead of water.