How to make cherry jam. Delicious and healthy cherry jam

1. Rinse soda cans first. Sterilize jars and lids.
2. Rinse cherries, remove stems.
3. Pour the cherry into a bowl (preferably enameled or copper). Cover the berries with sugar so that the cherries give juice. Let the berries infuse for 3-5 hours. Then make a hole in the middle and pour water into it. Water in the jam is needed so that the cherry does not burn, since at first there will be little juice.
4. Put a bowl of jam on a small fire and, stirring, bring the jam to a boil. Boil 3 minutes. Remove the foam, turn off the gas and refrigerate the jam, about 5 hours. When the jam has cooled, put it back on the fire and cook the cherry jam with pits until tender (about 20-30 minutes) over low heat, stirring regularly.
5. If in doubt that the jam is ready, then check. Put a drop of jam on a flat saucer. If it does not spread, then the jam is ready. Pour the jam into sterile jars and roll up. Pitted cherry jam is ready. Bon appetit!

Ingredients

• cherry 1 kg;
• sugar 1 kg.

Cooking method

1. Pour water over cherries, leave for a while. For every 1 kg of sugar, take 1 glass of water, pour the sugar with water, boil the sugar syrup - the sugar should completely dissolve.
2. Next, pour the dried cherries into the boiling syrup, immediately turn off the stove and leave everything to infuse for 6-7 hours.
3. Next, separate the syrup from the cherries, taking out the berries with a slotted spoon. Bring the syrup to a boil, put the cherry, bring to a boil again, turn off the stove, leave for another 10 hours.
4. On low heat, bring the jam to a boil again and boil until cooked (check it for a drop of jam - it should not flow).

So the time has come for cherries, and now it is important not to miss the moment, because the fruits go away incredibly quickly. Therefore, while there is a good selection of cherries in the market, and the prices are reasonable, we will hasten to make preparations for the winter. Cherries can be rolled in their own juice, frozen for desserts, you can make cherry liqueur, or you can cook delicious cherry jam. This jam goes perfectly with tea, in addition, cherries are used as a filling for pies, and biscuit cakes are soaked with juice, but that's not all. Cherry syrup can add a special flavor and aroma to many meat dishes, but more on that later.

Ingredients:

• 1 kg. cherries
• 1 kg. Sahara
• juice of half a lemon (optional)

• So, for cherry jam, we choose ripe, freshly picked cherries, options with a broom are not suitable. We sort the cherries, remove the leaves, stalks and spoiled cherries.
• Be sure to rinse in cold water. Even if it's a homemade cherry picked from your tree, it still needs to be rinsed, because you can't vouch for your neighbors that they don't use all sorts of chemicals.

Pitted cherry jam

• The big advantage of this jam is that it is beautiful, tasty, you do not need to be distracted by the search for seeds, and it can be stored for a very long time (if it is not eaten before). The disadvantages include some trickiness, but the result is worth it.
• So, after we sorted and washed the cherries, we proceed to remove the seeds. You can use the old proven method - remove the bones with a large safety pin, a regular hairpin is also suitable.

• But there is a more convenient method - we use a special mechanical device, which is sold in many stores and costs a penny. Of course, with such a device, removing pits from cherries is much faster and easier, and the cherries are whole.
• Pitted cherries must be weighed. Based on the “net” weight of the cherry, we calculate the required amount of sugar. As a rule, one kilogram of sugar is taken for one kilogram of cherries.
• We take enameled dishes, usually a special bowl or pan for cooking jam. Pour a layer of sugar on top of which we lay a layer of cherries. Alternate layers of sugar and cherries, the last layer is sugar. If you want the jam to turn out to be less saturated in color, then add the juice of half a lemon. Pour them over cherries while filling with sugar.
• We tie a bowl with cherries with clean gauze and leave it overnight (6-8 hours) in a cool place. If the heat is strong, then it is better to put the cherry in the refrigerator.
• Drain the cherry juice the next day. Bring the juice to a boil, boil a little, and then pour the cherry with hot cherry syrup.
• We put a bowl of cherries on the fire. Stirring lightly with a wooden spoon, bring to a boil. Cook cherry jam for 10-15 minutes over low heat. Stir the jam periodically, be sure to remove the foam.

• Let the jam stand for 4-5 hours at room temperature. In order not to fly living creatures, we tie a bowl of cherry jam with clean gauze.
• Bring the semi-finished cherry jam to a boil again, reduce the heat to a minimum and cook over low heat. Stir from time to time, be sure to remove the foam with a wooden spoon.
• The cooking time of cherry jam depends on the type of cherry, the amount of sugar and the amount of juice released. The readiness of any jam, including cherry, is determined by the viscosity of the boiled drop. If a drop of syrup does not spread on a cold plate, then our jam is ready. Of course, if you want to get a thicker jam, then increase the cooking time. But measure is important in everything, so the main thing is to stop in time and not overcook the cherry. Estimated cooking time is 20-30 minutes.
• Pour the jam into sterile jars hot, roll up with sterile metal lids. We turn the jars of cherry jam upside down, wrap them well and leave until the morning. We store the jam in a dark, cool place, away from sunlight and heating appliances.
• Cherries from this jam can decorate cakes and any desserts.

Pitted Cherry Jam (easy recipe)

• A huge plus of this jam is the speed of preparation, the minus is that this jam cannot be stored for more than a year. In case of long-term storage, hydrocyanic acid contained in the seeds can cause poisoning.
• So, as in the first recipe, we sort through my cherries. Sprinkle the cherries with sugar and put in the refrigerator overnight to release the juice.
• We put a bowl with cherries on a fairly strong fire, bring to a boil. From time to time, stir with a wooden spoon, make sure that all the sugar dissolves. After boiling, reduce the fire.
• Do not forget to remove the risen foam.
• Let's try sugar. If the cherries are too acidic, you may need to increase the amount of sugar.
• Cook the jam for 15-20 minutes. In this case, the cherries should become soft, and the syrup should be viscous. To check the viscosity, drip cherry syrup onto a chilled plate. If the droplet does not spread, then the jam is ready. If it spreads, then continue to cook over low heat.
• Pour hot jam into sterile jars, tightly close with sterile lids. We put the jars with lids down until they cool completely.

Cooking a soft cherry dessert is not as difficult and troublesome as most novice housewives think. A delicious delicacy is not only good for the body during the season of colds, but also serves as an excellent addition to pastries and desserts. You can get acquainted with recipes for seedless cherry jam for the winter ad infinitum. Variants with different cooking times, with and without sterilization, with spices and assorted are in demand.

The blank, where only the pulp of the berries is present, is more tender. Another plus is that peeled cherries from jam can be used for making desserts and homemade pastries, as a filling and decoration. Such preservation is stored longer.

You can clean the berry in several ways:

Jam can be made from felted cherries with a sweet taste, from varieties with sourness, and even from early sour berries. When sugar and spices are added, the cherry dessert will not sour.

The riper the cherry, the easier it is to remove the pits. It is ripe, not overripe fruits that are suitable for cooking.

A few tips before you get started:

1. When selecting berries, it is recommended to protect your hands from the coloring berry juice with latex gloves, since rubber ones can smell.
2. The berry mass can not be sterilized, but all containers taken for preservation storage must be processed. This is easy to do by placing the washed container in the oven for a few minutes until the moisture evaporates.
3. Covers, both iron and nylon, also require sterilization. If nylon lids are selected, the product is stored in a cold place - a cellar or a refrigerator. Sealing lids allow you to extend the shelf life up to 2-3 years.
4. For cooking use a wide copper basin, a stainless steel pan.

Video with different ways to remove bones.

How long to cook jam from harvested cherries?

Do not forget that jam means a product with maximum preservation of the shape of berries. When cooking, you should achieve uniform soaking of the fruit with syrup. The amount of time required to cook depends on the selected recipe. A laborious option is three or four times boiling of the berry mass. In this case, the best penetration of sugar into the fruit is ensured. A simple recipe for beginners is to boil the berry for 5 minutes. If you want to get cherries, then the berries are pre-crushed or rubbed hot through a sieve.

Preparing berries for cooking

The time depends on the proportions of cherries and sugar, on the presence of gelling additives, added fruits, spices. In order not to be mistaken, you must follow the chosen recipe for pitted cherry jam, then it will turn out delicious, it will be stored for a long time.

How to determine readiness?

In order not to be mistaken in the readiness of the berry delicacy, it is necessary to conduct a final check. To do this, a thin layer of syrup is poured into a saucer, a groove is made with the tip of a spoon. If the delicacy is ready, then the groove will not immediately disappear.

You can check in another way:

The specified method of verification is not suitable if they are preparing cherries, or any other berries. It is used if the fruits are boiled after boiling for at least 15 minutes.

Cherry "Five Minute"

Five minutes is the most popular jam recipe. Its essence is that after boiling, the berry mass is cooked for exactly 5 minutes. During this time, a sufficient amount of berry juice is released, and unwanted microorganisms are destroyed. The fruits remain whole, most of the vitamins are preserved, the natural cherry taste is not distorted.

To cook a five-minute pitted cherries, you will need:

• 1 kg of peeled cherries,
• 1 kg of granulated sugar,
• a pinch of citric acid.

Step by step cooking instructions:

If you want to get a thick and more viscous consistency, the boiling cycle is repeated three times. Each time the composition will have to be left to cool completely for several hours. Sugar in this case is increased by 0.5 kg. The workpiece is successfully stored at room temperature, and the usual "five-minute" - in the refrigerator, cellar.

Recipe with repeated boiling for beginners and experienced housewives

Duration of heat treatment ensures maximum sterility of the product. This jam will last up to 3 years.

Ingredients:

• 1 kg cherries
• 0.8 kg of sugar.

A simple recipe is prepared in the following sequence:

What to do so that the berries do not wrinkle?

Everyone can learn how to cook with whole berries. The skin of the cherry is wrinkled from prolonged heat treatment, when the jam is kept on the stove after boiling for more than 15-20 minutes. So that the berries do not wrinkle, they are boiled for no more than 5-7 minutes in one stage. So the liquid is stored inside the fruit, they remain whole.

How important is sterilization?

Delicious cherry jam is obtained both with and without sterilization. The procedure involves additional processing of jars already filled with jam. Sterilization is carried out in the following sequence:

• fill jars with cherry mass;
• a piece of cloth or a special grill is placed at the bottom of a wide pan;
• jars put on the bottom of the pan;
• add water so that it covers a third of the cans;
• bring to a boil, keep the containers from 10 to 25-30 minutes, depending on the volume;
• after sterilization, banks are immediately rolled up.

Without sterilization, the jam will last for several months if all the jars and lids have been prepared according to the rules (steamed and dried).

The secret of thick jam with gelatin

A thick delicacy is obtained by adding gelatin or pectin. When using the last thickener, the cooking time and the amount of sugar can be reduced.

Cooking:

Cherries and Supplements: Delicious Ideas

Even the simplest recipe can be made extraordinary. If you add new ingredients, the taste will become rich and rich. Housewives prioritize spices, nuts and fruits. If you have heard about, then you can add it. Seedless recipes are even combined with chocolate.

Harmonious additives:

• from nuts, walnuts, hazelnuts, almonds are ideal;
• citrus fruits use pulp and zest;
• from spices choose vanilla, cinnamon, mint.

Video: recipe with nuts.

Cherry chocolate jam

Delicacy is held in high esteem not only by children, but also by adults. It is suitable for complementing sandwiches, homemade buns.

Ingredients:

• for 1 kg of berries - 100 g of dark chocolate,
• 0.5-0.6 kg of sugar,
• a little cognac if desired.

Step by step recipe:

1. Rinse the berries, peel, cover with sugar, pour cognac. Leave to extract juice for a couple of hours.
2. Put on fire, boil and boil for 5 minutes.
3. Cover with a lid, leave for 12 hours.
4. Grind chocolate on a grater.
5. Bring the jam to a boil, add chocolate chips, stir, reduce heat and simmer for 15 minutes.

Vitamin cherry-lemon jam with mint and black tea

Ingredients:

Add black tea to cherries and sugar, squeeze the juice of half a lemon. Pour all this into the berry, mix. Put on fire, boil, reduce the temperature to a minimum and cook, stirring, for 20-25 minutes. Rinse mint leaves, add to the composition 5 minutes before readiness. Jam is poured into jars hot, sent to a dark cool place.

Cherry with orange

For 5 cups of berries take 5 cups of sugar, 1 orange, 3 tbsp. l. water. The berries are mixed with water and sugar, put on the stove, boiled for a minute after boiling and removed. After 3-4 hours, the jam is boiled again, this time for 10 minutes. Orange pulp is added at the last boil. Boiling cycles can be from two to four.

Fantasy and personal passions turn a simple dish into a royal dessert that does not stay on the shelf for long. It is boldly served to guests for tea, taken for pies and dumplings, pampered by work colleagues with spring rolls.

Bright rich color of cherry jam and a charming smell - create a delicious delicacy. Cherry jam is prepared without seaming, in a slow cooker, with or without a stone, but the pitted option is considered safe for health, because after two years of conservation, harmful toxins will begin to be released from them and such a preparation will become hazardous to health. If you want homemade jam to be rich and beautiful in color, then use ripe, dark, burgundy berries. Learn more secrets about how to cook cherry jam from experienced housewives in our culinary section, which contains delicious and simple recipes with photos.

The best recipes with photos

The last notes

Can you make frozen cherry jam? After all, equipment is sometimes not reliable, and if the freezer breaks down, you begin to feverishly think about how to save your workpieces for the winter. You can make jam from frozen cherries in the same way as from fresh ones.

Homemade cherry jam is most often made from pitted berries, because taking them out takes a very long time and is not very pleasant. Moreover, there are countless recipes in which this is not necessary at all.

By the way, many lovers of cherry jam cooked with seeds believe that after a year of storage the product becomes poisonous due to the high content of hydrocyanic acid in the seeds. This is nothing more than a myth.

The dense shell of the seeds securely holds the nucleoli and their contents, and under the influence of gastric juice it does not collapse even if part of the cherries is swallowed along with the whole seeds. In addition, studies have shown that when heated to + 75 degrees, the destruction of harmful substances occurs.

The calorie content of such a jam is approximately 233 - 256 kcal / 100 g. Differences are possible due to the difference in the cherry-sugar ratio, so it is usually recommended to use 1.0 to 1.5 parts of sweetness for 1 part of the fruit.

Cherry jam for the winter with seeds - photo recipe

This recipe produces a luxurious cherry jam, with whole berries and a light almond flavor, which is given to it by cherry pits.

Cooking time: 18 hours 0 minutes

Quantity: 1 portion

Ingredients

• Cherry: 500 g
• Sugar: 500 g
• Water: 2 tbsp. l.

Cooking instructions

How to make thick cherry jam

For thick jam you need to take:

• cherries 2.0 kg;
• water 220 ml;
• sugar 2.0 kg.

What to do:

1. Sort out the berries. Tear off the stalks, wash and dry.
2. From the total amount of sugar, pour two glasses into a separate bowl. They will come in handy later.
3. In a wide enamel saucepan or in a bowl, heat water to a boil, add sugar while stirring and cook the syrup until it is completely dissolved.
4. Pour prepared cherries into hot syrup. Mix and leave on the table for 8-10 hours.
5. Put the container on medium heat, heat until boiling and add the remaining granulated sugar.
6. Cook with stirring for at least 5-6 minutes. Remove from heat and leave on the table for another 8 hours.
7. Return the dishes with jam to the stove, again heat everything to a boil and boil to the desired consistency with stirring for 15-20 minutes.
8. Pour the jam into hot jars and roll up the lids.

Variation of harvesting for the winter with gelatin

Cherry jam from whole berries with the addition of gelatin turns out to be unusually tasty and can replace dessert. In addition, the convenience of this recipe is that it does not require long boiling.

• cherries with stones 1.5 kg;
• sugar 1 kg;
• gelatin 70 g;
• water 250 ml.

How to cook:

1. Sort the cherries and tear off the tails from the fruit. Wash the berries and let them dry.
2. Pour cherries into a suitable dish, it is advisable to take an enameled wide pan. Cover with sugar and leave everything for 4-5 hours.
3. Cool boiled water and pour gelatin over it for 40 minutes. During this time, it must be stirred 1-2 times for uniform swelling.
4. While the gelatin swells, put the mixture of berries and sugar on the fire, heat to a boil and cook for about 5 minutes.
5. At the same time, heat the gelatin to 45-50 degrees, the grains should dissolve almost completely. Strain the mass and pour the liquid into the jam.
6. Mix well, after a minute pour into jars and roll up the lids.

As it cools, the gelatin syrup will thicken, and the jam will turn out to be a nice thick consistency.

A very quick and easy five-minute cherry jam recipe

The above five-minute recipe will allow housewives to prepare delicious jam almost instantly and without any hassle. Given that the berries will be subjected to heat treatment for a short time, the amount of sugar will have to be increased, otherwise the finished product will ferment.

For the "five minutes" you need:

• cherries 2 kg;
• sugar 2.5 kg.

Action algorithm:

1. Sort the berries, remove the stalks and rinse with water. Let the water drain.
2. Put the berries and sugar in layers in a bowl for cooking.
3. Leave the container on the table for 3-4 hours.
4. Put on fire and heat to a boil. Switch the heat to medium and cook the jam for five minutes.
5. Pour hot into jars and roll up lids.

Recipe for preparing a workpiece in a slow cooker

Cooking cherry jam with pits in a slow cooker has many advantages. First of all, it is not necessary to remove the seeds from the berries, thus, the loss of raw materials is minimized. The ingredients are immediately put into the bowl, and the jam itself is cooked in one step without additional steps. Uniform heating allows the berries to boil well in sugar syrup.

To make cherry jam in a slow cooker, you need:

• cherries 1.5 kg;
• sugar 1.8 kg.

Cooking:

1. Sort the berries, remove twigs, plant debris and ponytails. Wash the cherries and let them dry.
2. Place clean fruits in the multicooker bowl, sprinkling them with sugar.
3. Set the "extinguishing" mode for 2 hours.
4. After this time, the jam is ready. It remains to shift it into jars and roll up the lids.

Jam with seeds should be cooked, adhering to the following tips:

1. Take the dishes low, wide and with a thick bottom. The metal from which the container is made should not oxidize, because there are a lot of organic acids in the berries. The best solution is an enamel basin.
2. Stir the fruit mass during cooking, preferably with a wooden spoon or spatula from the bottom up.
3. When boiling, a whitish foam usually appears on the surface. It needs to be removed and will have to be done several times.
4. If it so happened that the finished jam was sugared very quickly, it can be reanimated. To do this, transfer the product to a bowl or pan, pour 50 ml of water per 1 liter of jam, heat to a boil and boil until the sugar is completely dissolved. But you will have to eat the overcooked dessert first.
5. Jars and lids for long-term storage of jam should not only be well washed and sterilized, but also dried.
6. Cherry berries picked in rainy weather contain more acid and water. So that jam from such raw materials does not ferment, you need to add a little more sugar, a little citric acid to it and cook a little longer.