Fabulous pitted cherry jam. The best recipes for cherry jam with and without pits for the winter at home, storage

Among the preparations for the winter, I can always find a couple of jars of cherry jam. The thing in the economy is irreplaceable, agree? Spread a bun for tea, serve pancakes, put in pastries, ice cream. In the selection of my recipes, there were many recipes for making a delicious thick dessert at home - with gelatin, starch, chocolate, strawberries. It remains to choose the option you like and get down to business.

Secrets of cooking delicious cherry jam for the winter

It will be useful for novice harvesters to learn about some secrets of the correct cooking of thick jam.

• Cherry jam, like that made from cherries, is cooked only from ripened berries. Moreover, it is important that the berries ripen on the tree. This greatly affects the taste of the dessert.
• When picking berries, pick them with their stalks. Remove twigs just before making jam.
• Jam is stored in any conditions. Suitable pantry, refrigerator, cellar. If you put it in sterile dishes and treat the lids with boiling water, then the dessert will not ferment all winter even at room conditions.

An important tip: the most delicious jam will turn out if you add bones to it. As a rule, the core of the berries is removed, as the mass is crushed to a puree state. But from personal experience I know that the most fragrant is jam cooked with seeds.

How to proceed? After freeing the berries from the seeds, set aside part (or even all). Fill with water, cook after boiling for 5 minutes. Drain the broth and add when cooking jam, if the recipe calls for the addition of liquid.

How to thicken jam

Cherries have low gelling properties, making jam of a normal thick consistency is quite difficult. You have to cook for a long time, in several steps. And the result is not always pleasing if the berry is too juicy. To achieve the desired consistency, the housewives use tools to help make the jam thick.

How is cherry syrup thickened? More often used gelatin, gelling sugar, gelfix, jam, containing pectin. Since ancient times, agar-agar and starch have been used.

Classic Pitted Thick Cherry Jam Recipe

A thick consistency is obtained by prolonged boiling of cherries with sugar. So cooked before, when they did not use special thickeners.

Take:

• Sugar sand - 800 gr.
• Berries - kilogram.

How to cook:

1. Wash the berries and free them from the seeds - this unpleasant manipulation cannot be avoided when preparing jam.
2. Pour the pulp into a saucepan, boil. Boil for a third of an hour, remove from heat and cool.
3. Chop the chilled pulp with a blender. To what extent to grind, decide for yourself. Personally, I like not completely frayed mass. I like jam with small pieces of cherries.
4. Sprinkle cherry puree with granulated sugar and set to boil. Start with the minimum power of the fire, warm up the mass, stirring. Sugar should dissolve completely.
5. Remove the foam, it is not needed in the preparation for the winter. Boil for 20 minutes, at least.
6. Turn off the gas and wait for the jam to cool.
7. Put it back on to cook for 20 minutes. after time, remove from stove and refrigerate.
8. After do the third, last, cooking. We'll have to stand nearby, because the jam will begin to thicken. Stir frequently to prevent the mixture from burning.
9. When you decide that the consistency suits you, finish cooking. Jam is perfectly stored in the pantry, if it is laid out in sterile jars and screwed on with screw caps.

Cherry jam with gelatin for the winter

If the cherry is too juicy, it will take a long time to boil it down to the desired density. Many housewives use special thickeners when cooking at home. The most common remedy is gelatin. For me, jam is a filling in pies, cheesecakes. I love spreading bread. Hence the main requirement: the jam must be very thick so that the spoon stands on its own.

Take:

• Cherry pulp - kilogram.
• Gelatin - 5 gr.
• Sugar - 900 gr.
• A decoction of seeds or water - 0.5 liters.

How to close jam with gelatin:

1. Boil the bones if you decide to cook with them. Drain the broth into a saucepan. Add sugar, stir and bring to a boil slowly so that the sugar has time to dissolve.
2. At the same time, cover the gelatin with cold water. It will soon swell.
3. Send the pitted cherries to the cooking container. After boiling, add gelatin.
4. Boil until the desired consistency, not forgetting to remove the foam. Make sure that the cherry mass does not boil too much - make the fire moderate. After cooling the workpiece, put it in jars, roll it up.

Cherry jam from frozen cherries with starch

In case winter stocks run out quickly, and there is a frozen berry in the bins, I give a recipe for cherry jam with starch.

Take:

• Frozen berry - a glass.
• Starch - a teaspoon without a slide.
• Sugar - 2 large spoons.
• Butter - 10 gr.
• Water - 30 ml, or even less.

Cooking:

1. Sprinkle frozen cherries with sugar and immediately set to boil.
2. Soon the berry will begin to let the juice out, then boil. Wait for the sugar to dissolve.
3. Add butter, stir to melt.
4. Pour some water into the starch and pour into the pan.
5. Stir the mass without ceasing, not allowing the jam to burn.
6. When the syrup becomes viscous and thick, finish cooking.

Cherry Jam with Strawberries

Strawberries are able to make jam thick without gelatin. When the cherry ripens, the strawberries usually fall off, but there are still enough berries left to make a delicious jam. Keep a great recipe.

Required:

• Cherry pulp - 1 kg.
• Strawberries - 500 gr.
• Water - 300-500 ml.
• Sugar - 900 gr.

How to make strawberry jam step by step:

1. Wash the berries, remove the center from the cherry. Mix with strawberries and work heartily with a blender, chopping the berry mass.
2. Put in a saucepan, boil. Boil for a quarter of an hour and set aside from the burner.
3. When the mass has cooled, put it back to boil, adding sugar and water. Pour water carefully. Pour 300 ml, stir. Decide what is not enough - top up. But here we must not forget that cherries are usually juicy, do not overdo it.
4. Take your time, cook over medium heat, skimming off the foam and stirring frequently.
5. Jam is considered ready when it reaches the required density. Pack the cooled jam in jars and determine for winter storage.

Recipe for an unusual jam - with chocolate and coffee

From cherries you can cook the original jam, similar in taste to the beloved by many cherries in chocolate. True, here the components are reversed - the chocolate slices will float in the syrup. In our family, dessert enjoys great love; it is issued for tea drinking only on holidays.

• Orange.
• Sugar - 800 gr.
• Dark chocolate - half a bar.
• Coffee - 400 ml.
• Cherry, pulp - kilogram.
• Vanillin - 2 small spoons.
• Cinnamon - a pinch.
• Gelatin - 5 gr.

Cooking:

1. Squeeze the juice from the orange, add to the pitted cherries. Pour in sugar, vanillin, gelatin. Stir the mass, leave for 2 hours to infuse.
2. Brew strong natural coffee.
3. Put on the stove, make a moderate fire and start cooking.
4. After the sugar is completely dissolved, pour in the coffee.
5. When the jam boils, throw the chocolate broken into pieces into the brew.
6. Wait until the next boil, add cinnamon. It should take you 40 minutes to make jam. luxurious jam is stored in the refrigerator - this is the only drawback of the recipe.

Video recipe for delicious cherry jam prepared for the winter. Enjoy your tea parties and good mood.

Want to make thick pitted cherry jam for the winter? Then you've come to the right place. I have a very good, repeatedly tested recipe for cherry jam for the winter, which is quickly prepared and always turns out very tasty and beautiful.

The secret of its preparation is that sugar is added to the berries in parts, while the jam is brought to a boil over and over again over high heat. This is really not long in time, and the color of such pitted cherry jam turns out to be ruby, very beautiful, not as dark as or jam.

The jam prepared in this way at first seems too liquid, but do not be embarrassed - when it cools down, it will become quite thick. I will be happy to share with you how to make seedless cherry jam for the winter so that this delicious preparation appears on the shelves of your pantry.

Ingredients:

• 1 kg of cherries;
• 4 cups sugar (250 ml each).

* The weight of unpeeled cherries, with pits, is indicated.

From the indicated amount of ingredients, 1.1 - 1.2 liters of jam is obtained.

How to cook seedless cherry jam for the winter:

We sort out the cherries, removing spoiled, irregularly shaped or immature ones. Rinse the cherries with cold water and drain in a colander to drain excess liquid. We clean the cherries from the stones.

This can be done using a special tool, or you can do it by hand. To do this, lightly squeeze a handful of berries in your hand so that they are crushed. Then, one by one, we remove the seeds - they easily come out of the crushed berries. True, this process will take a little longer.

We shift the cherries into a saucepan with a thick bottom, in which we will cook the jam. You should take a larger pan, taking into account the fact that during cooking the jam will boil and boil strongly.

Pour 1 cup of sugar to the berries, mix.

Put the pot on the fire and bring to a boil over high heat. Cook over medium heat for 5 minutes, stirring constantly. You need to watch the jam all the time - it will boil strongly, so you need to constantly stir it and adjust the fire under the pan. Periodically remove the foam.

Then pour the second glass of sugar, mix and also bring to a boil over high heat. Cook again for 5 minutes, stirring. We make sure that the jam does not boil away. We take foam.

We do the same with the 3rd and 4th glass of sugar.

After the 4th glass of sugar has been boiled, we lay out pitted cherry jam for the winter in hot, sterilized, wiped dry jars and close them hermetically - roll them up or screw them on with lids.

Well, you yourself saw that the recipe for pitted cherry jam is quite simple and very fast, so you won’t have much trouble making it. I look forward to your impressions in the comments.

In my opinion, a very interesting and unusual way of harvesting cherries, I tried it quite recently, but I can say with confidence that I will make cherry jelly for the winter every year.

INGREDIENTS

Cherry peeled 3 Liters
three-liter jar

Water 500 milliliters

Food gelatin 70 grams

To begin with, we thoroughly wash the cherries, let them dry a little and clean the berries from the seeds.

In total, we should get enough peeled berries to fill a completely three-liter jar, because all other ingredients are designed for such an amount of cherries.

Then pour the gelatin into a bowl and fill it with half a liter of water, leave it for a while so that the gelatin swells.

When the mass boils, cook the berries for 3-5 minutes. In parallel, put a bowl of gelatin on the fire and also heat it (without boiling) until the gelatin granules dissolve completely. Pour the hot gelatin mass into a saucepan with cherries, mix everything quickly and turn off the heat.

Pour the gelatin-cherry mass into clean sterilized jars and roll them up. When the jars are completely cool, we rearrange them in the refrigerator or in another cool dark place. In total, I got 6 cans of half a liter.

Cherry jelly for the winter with gelatin

Cherries are a favorite treat for children and adults of all ages. You can cook this berry in various ways, one of the unusual ones is cherry jelly for the winter with gelatin. Cherries come out fresh.

1. 1 kg. cherries,
2. 700 g of granulated sugar,
3. 2 tbsp. l. instant gelatin,

How to cook - step 1

Remove the tails from the cherries and fill the berries with cold water for a couple of hours. This will help you get rid of the worm, which, unfortunately, can hide inside. If there is one, then he will definitely get out. Then remove the pits from the cherry. To do this, you can use a simple hairpin or pin. It's not tricky.
After all the stones have been removed, mix the sugar with the gelatin, then add it to the cherries and mix. Put the berries in a cool place for 12 hours.

How to cook - step 2

After this time, the cherry will release juice. We put the pan on low heat, bring to a boil and cook for about 3 minutes.
At the same time, do not forget to stir. As soon as the cherry begins to boil, a lot of foam will begin to form, make sure that it does not escape. Therefore, the container in which you will cook the cherry should be filled no more than half.
When the cherry boils for 3 minutes, turn off the fire, remove the foam. And we lay out the berries in clean, dry, sterile jars and roll them tightly with a lid. Cherry for the winter in jelly is ready! Be sure to try!
If you liked the recipe, share the link with your friends - this will allow me to further develop the site!
I also recommend preparing healthy raspberry jam according to my recipes. This is delicious!

www.cookeranna.ru

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Cherries in jelly for the winter

The recipe for cherries in jelly for the winter will undoubtedly appeal to you and especially children. After all, with all the simplicity of making this cherry jam, the result is amazing.

This product is perfect for decorating cakes, as well as for stuffing pies and buns, since when cooking, the filling will be juicy due to the melted gelatin syrup (the main thing is not to overdo it with jelly so that the juice does not flow out during frying).

The only time-consuming process in this recipe is removing the pits from the cherries. But this is quite simple to do with a regular pin. The bones are easy to get through the hole from the removed stem, on the side of the pin where the ring is located. However, in household goods you can also look for a special device - a bone pusher.

The process itself is quite simple and fast. So,

Ingredients:

Cherry (already pitted) - 3 l jar

Water - 0.5 l.

Gelatin - 70 g

Sugar - 1 kg

Cooking:

We place the gelatin in cold boiled water and let it swell. At this time, pour the cherry with sugar in a bowl for cooking jam and put on fire. Cook cherries for 3-5 minutes after boiling.

Gently heat the swollen gelatin and stir until completely dissolved. Pour into the boiled cherries and stir. Let the jam cool slightly and pour hot into sterilized half-liter jars (it is easier to get cherries in jelly out of them).

From the indicated amount of ingredients, 6 half-liter jars are obtained. We roll them up with iron lids or cork them with nylon. Cool completely and put in a cool place.

Wonderful cherry jelly is ready to store for the winter.

idei-dlia-dachi.com

Cherry jam with gelatin for the winter

Fans of cherry preparations will be especially pleased with the jam made with the addition of gelatin. Such a delicacy can be cooked thick in five minutes, even with a small amount of granulated sugar, which is almost impossible to do without the participation of gelatin granules.

Seedless cherry jam with gelatin for the winter - recipe

The result of this recipe will be a soft, thin cherry jam. The berries in it are combined with a delicate, fragrant, not very sweet jelly. Be sure to choose high-quality proven gelatin for preparing the workpiece, otherwise, instead of jelly jam, you can just get compote.

fresh cherries - 480 g;

granulated sugar - 160 g;

water - 480 ml;

gelatin - 1 tbsp. heaped spoon.

To make jam, we choose fresh cherries, rinse it and remove the pits from the berries. After that, we place the berry mass in an enameled bowl, pour in granulated sugar, add some water, let the contents boil and boil over moderate heat for five minutes, stirring occasionally.

Soak gelatin granules in two tablespoons of water in advance and, after swelling, dissolve them in a water bath until completely dissolved. Pour the resulting gelatinous mass into hot boiled cherries with water and sugar, mix, heat until the first signs of boiling appear, but do not let it boil. Immediately pour the blank into sterile dry containers, collect all the foam from the surface, cork the jam with lids that must be boiled in advance, and set to cool under a warm blanket.

After complete cooling, move the gelatin cherry jam to a cool and dark place for storage.

Cherry jam "Pyatiminutka" with gelatin

You can get a richer and thicker taste of jam with gelatin by preparing it without adding water. Such a jam, however, like the previous one, can be called "Five Minute". That is how long it will take to boil the berries on the fire.

• fresh cherries - 950 g;
• sugar sand - 950 g;
• gelatin - 40 g.

You can prepare such cherry jam with gelatin both with bones and getting rid of them. In the latter case, it will take much more time to prepare the components, but the result will be more pleasant. After all, it is much more convenient to use a delicacy without fear of damaging your teeth by accidentally biting a bone.

So, rinse the cherries under running cold water, let the berries drain, and remove the seeds if desired. We pour the berry mass with granulated sugar, previously mixed in a separate container with gelatin granules, and determine the workpiece in a bowl suitable for cooking jam. We cover the container with a lid or tighten it with a film and leave it in a dark place for eight hours or overnight.

After the lapse of time, we place a container with cherries on the stove over moderate heat and heat, stirring from time to time and removing the foam, to a boil. We boil the workpiece in the smallest heat for five minutes, after which we pour the cherry mass into sterile dry containers, cork with boiled lids and leave it under the covers until it cools completely.

Spicy cherry jam for the winter with gelatin

The originality and unusual spicy taste of cherry jam prepared according to this recipe exceeds all expectations. Berries with gelatin, complemented by a chocolate and coffee note, create a divine flavor composition that will amaze even picky gourmets.

• fresh cherries - 550 g;
• sugar sand - 250 g;
• citric acid - 1 small pinch;
• cocoa powder - 1.5 tbsp. spoons;
• high-quality instant coffee - 1-1.5 tbsp. spoons;
• cherry liqueur or cognac - 25 ml;
• gelatin - 15 g.



Pour the washed pitted cherries with sugar, add the rest of the bulk components from the list, namely, pour cocoa powder, coffee, citric acid and gelatin granules. We mix the berry mass and leave for several hours to separate the juice, stirring from time to time.

Now we place the bowl with the workpiece on the stove and heat, stirring, to a boil, then boil, removing the foam, for five minutes. Add alcohol, mix, pour the boiling billet into sterile containers and seal with clean lids. It is recommended to store such jam in the refrigerator or cellar.

Thick cherry jam with gelatin for the winter



I dedicate this simple recipe for cherry jam with jelly to those who have last year's cherries in the freezer, and there is nowhere to put a new one. It was in this situation that I first prepared such a cherry jelly. Although, after that incident, more than once she cooked jelly from fresh cherries.

This recipe is simple and good for the speed of preparation and the versatility of using jam.

To prepare cherry jelly at home, the following ingredients are needed:

pitted cherries 1 kg;

gelfix 1 pack (2:1 should be indicated on the pack).

How to make Cherry Jam with Gelatin

Before you start cooking, you should prepare the cherry: wash, remove the tails, remove the bones. There are many methods for removing bones. You can use the simplest one: put your husband (child, grandparents) in front of the TV and hand them two saucepans. ??

Ready pitted cherries must be crushed. This can be done using a meat grinder, blender or sieve.

With the help of a sieve - a more time-consuming method, requiring you to steam the cherries first.



With a meat grinder and a blender, I think everything is clear, but grinding with a blender gives the most spectacular, uniform and fast result.





It is better to take a gelfix brand 2: 1 (that is, 0.5 kg of sugar is spent per 1 kg of fruit). But cherry is a capricious product, it is difficult to gel, therefore, it is better to take 1 kg of sugar and just such a gelfix.

When the puree is twisted, pour the prepared mixture of gelfix and sugar into it, put on fire and bring to a boil, stirring all the time and removing the foam. There will be a lot of foam, especially if the cherry was frozen.



Bring the mixture to a boil and add 1 kg of sugar. Cook over low heat, stirring and controlling all the time so that there is no foam. If the foam is not removed in time, then the cherry jam will be cloudy. We cook it for ten minutes.

Initially, in a hot state, the workpiece will turn out to be liquid, but then it will gel.

Pour the finished jam into sterilized jars should be hot. It is better to take a container of 0.5 liters. Close with a plastic lid for storage in the refrigerator, or roll up for storage in the pantry.



Delicious thick cherry jam, prepared according to such a simple and quick recipe, will be a great addition to your morning breakfast or an alternative to store-bought marmalade, which is necessary when baking homemade biscuit rolls or croissants.



The uniqueness of using cherry jam with gelatin lies precisely in the fact that in baking it retains its shape and does not flow.

Cherry jam is a great independent dessert for tea, an ideal sweet filling for pies or a component of all kinds of desserts. At the time of ripening of fresh berries, do not miss the opportunity to prepare such an amazing delicacy for the winter.

How to make cherry jam?

You can make cherry jam for the winter in an enamel pot, in a frying pan, in a saucepan, or using kitchen gadgets such as a slow cooker or a bread machine.

1. Before use, the berries should be sorted out, washed and pitted using a special device or just a pin.
2. Jam often has a thick texture, achieved by boiling the berry mass or by adding pectin, gelatin or agar-agar.
3. The amount of sugar offered by the recipe can be adjusted, focusing on your taste preferences. When reducing the portion of the additive, it may be necessary to increase the cooking time to achieve the desired billet density.
4. The preparation of cherry jam is completed by corking the hot workpiece into dry, sterilized vessels with steamed lids.

Pitted Cherry Jam - Recipe

Cherry jam, unlike the classic jam, in the original has the most uniform texture, which can be achieved by passing the boiled berry mass through a sieve or breaking it thoroughly with an immersion blender. Fans of sweet blanks should increase the portion of granulated sugar by 1.5-2 times.

Ingredients:

• pitted cherries - 1 kg;
• water - 100 ml;
• sugar - 0.5 kg.

Cooking

1. The berries are sorted, washed, pitted.
2. Place the cherry mass on the stove, add water and boil for 7-10 minutes.
3. Puree the berries with a blender or grind through a sieve.
4. Add sugar to the puree, boil for 10 minutes or until the desired density is obtained.
5. Ready pitted cherry jam is corked for the winter in sterilized jars.

Cherry jam with gelatin for the winter

You can get the desired density without prolonged boiling of the workpiece by preparing cherry. The amount of sugar can be minimal, which will not affect the texture, but will give everyone the opportunity to adjust the taste in their own way. The berry mass can be left as is, or crushed with a blender or sieve before adding sugar.

Ingredients:

• pitted cherries - 0.5 kg;
• water - 0.5 l;
• gelatin - 1 tbsp. spoon with a slide;
• sugar - 300 g.

Cooking

1. Selected berries are pitted.
2. Gelatin is soaked in two tablespoons of water.
3. Syrup is boiled from the remaining water and sugar, poured over cherries, put the container on the stove.
4. Heat the berry mass to a boil, boil for 10 minutes, if desired, puree with a blender.
5. Add soaked gelatin, stir until all granules are dissolved.
6. Warm up the berry mass with stirring for 2 minutes, but do not allow to boil.
7. Delicious cherry jam is laid out in sterile jars, hermetically sealed and wrapped until cool.

Cherry jam with pectin - recipe

It will be possible to transform the density of the workpiece no less effectively by adding pectin to cherry jam. The dry component must be mixed with a portion of sugar or powdered sugar before adding to the boiling delicacy. Only in this case, the additive will be evenly distributed in the berry mass, and will not stick together in a solid lump.

Ingredients:

• pitted cherries - 1.5 kg;
• pectin - 15 g;
• sugar - 750 g.

Cooking

1. The berries are pitted, covered with sugar, leaving 4 tbsp. spoons, and let stand for 4 hours.
2. Place the container with the workpiece on the stove, boil for 10 minutes.
3. Mix the left sugar with pectin, pour it in a thin stream into the cherry boiling mass, stirring.
4. Boil cherry jam with pectin, remove from heat, lay out in sterile jars, cork.

Cherry jam with agar-agar - recipe

Moderately sweet, thick, rich in taste and color, you get cherry jam with agar-agar. The additive acts as a thickener and provides an opportunity to get rid of the long-term boiling of the berry mass. This not only saves time, but also preserves the maximum amount of vitamins that berries are rich in.

Ingredients:

• pitted cherries - 1.2 kg;
• agar-agar - 15 g;
• sugar - 750 g.

Cooking

1. Seedless berries are ground with a blender to a smooth puree.
2. Add sugar, boil the berry mass for 5 minutes.
3. Agar-agar is mixed with a teaspoon of sugar and poured into a cherry base in a thin stream.
4. Boil jam from fresh cherries for 7 minutes with stirring.
5. Lay out the delicacy on dry, steamed jars, cork and turn on the lids until cool.

Cherry jam through a meat grinder

You can get a thick and rich cherry jam using the following recipe. The berry mass is twisted through a meat grinder, and then boiled for at least 40 minutes. The presence of soda reduces the excessive acidity of the berry mass and contributes to the high-quality thickening of the workpiece.

Ingredients:

• pitted cherries - 1.5 kg;
• soda - 0.5 tsp;
• sugar - 0.5 kg.

Cooking

1. Pitted cherries are twisted in a meat grinder.
2. The berry mass is placed in an enameled container and boiled for 40 minutes.
3. Add soda, stir until the color is evened out.
4. Pour sugar into the cherry puree and cook the jam for another 40 minutes, stirring from time to time and removing the foam.
5. The hot treat is laid out in a sterile container, hermetically sealed.

Cherry jam without sugar - recipe

Cherry sugar-free jam is made from berries alone without the participation of other components. All you need is water for a steam bath and two containers of different diameters. The result will be a completely unsweetened jam that can be used as an addition to tea, as a filling for sweets or a component for making desserts. You can puree the finished berry mass or cherries before cooking.

Ingredients:

• pitted cherries - 600 g.

Cooking

1. Cherries are placed in a container of smaller diameter, placed in a larger bowl of water in a water bath.
2. During the first hour, the workpiece is boiled over high heat.
3. Then the heat is turned up to medium and the cherry jam without sugar is evaporated for another two hours.
4. Puree the cherry mass with a blender, heat for another 2 minutes.
5. Transfer the treat to a jar, and after cooling, place in the refrigerator.

Strawberry Cherry Jam

Cherry jam is a recipe that can be made with strawberries. The latter will enrich the taste and aroma of the workpiece, provide an opportunity to add less sugar. Its amount is determined by taste, depending on the natural sweetness of the berries used. The composition can be supplemented with mint leaves or lemon zest for additional fragrance.

Ingredients:

• pitted cherries - 600 g;
• strawberries - 600 g;
• sugar - 450 g.

Cooking

1. Strawberries are removed from the stalks, and washed cherries are removed from the pits.
2. The berries are placed in an enameled container, sprinkled with sugar, left for 5 hours.
3. Boil the berry mass for 10 minutes, leave to cool.
4. Puree cherries with strawberries in syrup using an immersion blender, heat again to a boil.
5. The jam is boiled for 15 minutes, packaged in sterile jars, corked, allowed to cool under a blanket upside down.

Cherry jam in a pan

Making cherry jam at home according to the following recipe will eliminate the need for long-term boiling of the delicacy to obtain the desired density. In this case, the berry mass is fried with sugar in a pan, during which, after 30 minutes, the moisture will evaporate and a thick delicacy will be ready without any additives.

Ingredients:

• pitted cherries - 300 g;
• sugar - 200 g.

Cooking

1. Cherries are sorted, pitted, crushed in an accessible way.
2. Mix the berry mass with sugar and spread in a pan.
3. Heat the contents of the container over medium heat, stirring.
4. When the jam is ready, it is transferred to sterile jars, corked with steamed lids, and after cooling it is put away for storage.

Cherry jam without cooking

It will be possible to prepare the most useful and delicious cherry without subjecting the berry mass to any heat treatment. The use of metal gadgets for chopping cherries is also unacceptable here. The pitted specimens are rubbed with the addition of sugar using a non-metal mortar.

Ingredients:

• pitted cherries - 700 g;
• powdered sugar - 700 g.

Cooking

1. The cherries are sorted out, poured for 30 minutes with cold water, then drained, allowed to drain.
2. The berries are dried, pitted, mixed with powdered sugar and rubbed with a mortar.
3. The resulting vitamin jam is transferred to sterile jars, covered loosely with lids and placed in the refrigerator for storage.

Cherry jam in a bread machine

Excellently!" cope with the preparation of jam bread machine. Berries before laying in the bucket of the device, if desired, can be chopped with a meat grinder or blender. The classic taste of sweetness is easy to diversify by adding a pinch of cinnamon, nutmeg, cardamom or a little vanilla.

Ingredients:

• pitted cherries - 800 g;
• sugar - 700 g;
• spices and flavorings - to taste.

Cooking

1. The washed berries are removed from the seeds, crushed if necessary and, together with sugar, are placed in the capacity of the bread machine.
2. Add additives to taste and set the device to the “Jam” or “Jam” program.
3. Cherry is prepared until the signal, laid out in a sterile container, corked.

Cherry jam in a slow cooker

No less convenient to cook cherry. The workpiece will not “run away” during the heat treatment process, if you select a program with the ability to set the temperature regime to 60-70 degrees. You can bring the mass to a boil in the "Steam cooking" mode or on the "Multi-cook" program, selecting the desired temperature of 100 degrees and controlling the process.

It turns out that cherry confiture is not only tasty, but also healthy: cherries contain many valuable vitamins and antioxidants. It can be added to tea in winter to prevent colds. Jam made from sweet or sour cherries is different, and in each country it is prepared with a special local twist. A few unusual and delicious recipes for preparing this dessert will help to surprise relatives and friends with something new.

To make the jam tasty, there is one important rule - sugar in proportion to cherries should be at least 50%. Each chef prepares cherry confiture in his own way: some take out the seeds from the fruit, others do not. In order to thicken the product, there are some tricks, for example, add gelatin or pectin to the jam.

It is not difficult to prepare cherry jam, it is enough to pick up good fruits, control the cooking process and sterilize the jars. Also, cherry confiture can be prepared with the addition of other fruits. It can be apples, currants and strawberries. And in order to surprise guests with unusual cherry jam, it is worth adding spices or rum to it at the time of preparation.

What cherry is better to take for jam

There are many different varieties of cherries. In order not to add a large amount of sugar to the product, it is better to choose garden cherry fruits - they are sweeter than wild forest ones. For jam, you need to pick cherries with stalks, if you pick only the fruits, juice can flow out of them. Sort and wash the fruits immediately before cooking.

Worth knowing: cherries are needed for jam ripened so that their taste can fully reveal when cooked.

How to make thick cherry jam: the best recipes

To make delicious jam at home or at the cottage, you should follow a few of the recipes listed below, which have already been tested many times. Thanks to such blanks, you can make pastries with cherry filling, make cherry tea or serve jam as a dessert. For each recipe there will be an equal amount of cherries and sugar - for 1 kilogram of fruits, 500 grams of granulated sugar.

Easy winter recipe

The classic way to thick jam is simple. All you need is cherries and sugar. The main thing is to pick up ripe sweet fruits, they can be sour, which does not hurt.

Cooking method:

1. The sorted and washed fruits should be thrown into a colander to dry. Remove the pit from each cherry. Pour the berries into a saucepan, cover them with sugar and put on fire.
2. Boil. Boil the jam until it becomes a homogeneous and viscous mass. This process may take 30-40 minutes.
3. Pour the product into prepared clean jars, roll up. Jam can be stored at room temperature.

In a slow cooker

This method is the simplest, because when cooking, you can not follow the jam. To prepare delicious cherry confiture, you need to prepare ripe fruits and sugar.

1. Cherries should be washed and pitted. Then it can be crushed with a blender or a pusher by hand.
2. Pour the cherry mass into a slow cooker and add sugar. Set the "Extinguishing" mode for 30 minutes and close the bowl with a lid.
3. When half an hour has passed, open the lid and remove the foam, boil for another 5 minutes. Pour into jars and roll up.

Underwired

This recipe is very simple, because it does not take much time to prepare the fruit. To make pitted cherry jam, you will need sugar, cherries and about an hour of time.

1. Dry the washed cherries and put in a deep saucepan, cover them with sugar, you can additionally add half a glass of water.
2. Put on a slow fire and bring to a boil. Remove foam. Boil jam for 25 minutes.
3. Pour the product into jars prepared in advance, roll up with metal lids.

Seedless

To prepare this version of jam for the winter, you will have to spend a little more time than the previous version of jam. But such confiture can be given to children without fear that they may accidentally choke on a bone.

1. Sort the cherries, wash and remove the stone from each fruit. It is recommended to take ripe cherries to make it easier to separate the pulp.
2. Pour the fruits into the pan, add sugar and half a glass of water to them. Put on fire, bring to a boil. Jam is cooked for about 20 minutes. It needs to be constantly stirred.
3. Make a preliminary sterilization of the jars, pour the finished product over them and roll up.

with gelatin

Thanks to gelling agents, the preparation of confiture can be significantly accelerated. To cook such a dessert, you will need a standard set of products: water, cherries and sugar, as well as a bag of gelatin.

Cooking method:

1. Cherry pulp can be separated from the seeds or not - here the choice of each hostess is individual. Pour gelatin with water (150 milliliters) and let it swell. During this time, put the fruits in a saucepan, cover with sugar.
2. Bring fruit mixture to a boil and add gelatin, mix thoroughly. Cook for 5-10 minutes until viscous, stirring constantly.
3. Pour into jars and roll up lids.

With pectin

A proven recipe for pectin-infused French jam can be a delicious treat with strong black tea and a fresh bun. For 1 kilogram of cherries you need only 10 grams of pectin.

1. Mix pectin with 3 tablespoons of granulated sugar. Put it aside, get rid of the cherries from the pits.
2. Pour the peeled fruits into a saucepan, cover with sugar and put in a dark place for 4 hours.
3. When the cherry gives juice, it can be put to boil on a slow fire. When the jam boils, add pectin mixed with sugar to it. Stirring constantly, cook for 3 minutes.
4. Pour the finished jam into jars and roll up the lids.

With wine and rum

Such a spicy jam will appeal to many. It is enough to add 0.6 liters of red wine and 200 milliliters of rum to the main ingredients. You can also add the juice of half a lemon if you like.

How to make jam with rum and wine:

1. Cherry put in a saucepan, sprinkle it with sugar, add wine and put in a dark place for 12 hours.
2. When a certain amount of time has passed, put the pan on a slow fire, squeeze the juice of half a lemon. Bring to a boil and cook for 20 minutes.
3. At the end of cooking, add rum and cook for 1 minute. Pour into jars and roll up.

with currant

This combination will not leave anyone indifferent. To make cherry jam, you only need 500 grams of red currant. It is recommended to cook cherries with sugar separately from currants, and then mix them together and boil for 10 minutes.

This way you get an incredibly tasty jam with a delicate rich texture.

With strawberry

For such a recipe, you need to choose the most fresh and sweet cherries and 500 grams of strawberries, which should also be selected. Sort and wash all fruits. Mix berries with cherries and sugar. Let them brew for 1 hour to give juice. Then boil in a saucepan. After boiling, cook for 5 minutes. Pour the finished product into sterile jars.

With coriander

For those who want to experiment, there is one interesting culinary recipe. Cherry jam can be made spicy thanks to the spice - coriander. It will need a little - about 1.5 teaspoons. You can also add almond petals to this jam - 20 grams and a bag of gelatin.