Pitted cherry jam for the winter. Cherry jam for the winter with seeds

One name of this berry delights many. How good are dumplings and cherry pies, compotes from it! After the household has eaten enough of this fragrant and tasty berry, the housewives start preparing for the winter.

Cherry is not only tasty, but also healthy. In addition to vitamins C, PP, A, B1, this berry contains malic, citric, succinic, formic, folic acids, as well as useful trace elements: copper, magnesium, iron, potassium. It contains sugars, tannins, fiber, pectins.

Cherries are recommended for anemia, kidney diseases, lung diseases, arthrosis, arthritis, constipation. In addition, cherry has a calming effect on the central nervous system, so its berries are used in the treatment and prevention of mental illness and epilepsy.

Tinctures, compotes, fruit drinks, juices, liqueurs are prepared from cherry fruits. But the most popular is cherry jam.

Subtleties of cooking

• Cherry is not as harmless as it seems at first glance. The fact is that its bones contain the glycoside amygdalin, which, under certain conditions, begins to produce poisonous hydrocyanic acid. Therefore, cherry jam with pits, although it has a specific taste and a richer aroma, becomes harmful to health during long-term storage. That is why it should not be stored for more than a year.
• Ripe, strong, not wormy berries are used for jam. Varieties with bright red or almost black fruits are best suited. Smaller and less mature fruits are used to make jam and marmalade.
• Cherry jam is cooked both with and without seeds. However, pitted jam, although time-consuming, is considered to be of higher quality and delicacy. If the cherries must be pricked or blanched in water before cooking, then the cherries can not be subjected to this procedure. Of course, if otherwise you follow all the rules of canning. For example, so that the berries in the jam do not turn out shriveled, it is boiled in 2-3 doses, kept in syrup for several hours.

Pitted cherry jam

• cherry - 1 kg;
• sugar - 1-1.2 kg;
• water - 1 tbsp.

Cooking method

• Sort the cherries, remove all debris, crumpled, spoiled berries, stalks. Although, as a rule, ripe cherries already happen without them.
• Wash the berries under running water. Let the liquid drain.
• Using a pin or a special tool, remove the seeds, being careful not to deform the berries too much.
• Place the prepared cherries in an enamel pan and sprinkle with sugar in layers. Leave in a cool place for 3 hours.
• Then transfer the cherry to the cooking bowl. Rinse the sugar that remains in the pan with water and pour into a basin.
• Put the bowl of berries on the stove. Make a small fire and, gently stirring the cherries, wait for the sugar to dissolve completely. Increase the fire, bring the mass to a boil.
• Boil the jam at a medium boil, removing the foam that appears. To prevent it from burning, remove the basin from the stove several times and mix the berries with a slotted spoon.
• Check readiness by dropping a drop of syrup on a saucer. If it does not spread, then the jam can be considered finished.
• Cool it in the basin. Transfer to clean and dry jars. Close with parchment paper, tie the neck with twine.

Pitted cherry jam

Ingredients for five 0.5 l containers:

• cherry - 1 kg;
• sugar - 1.2-1.5 kg;
• water - 2 tbsp.

Cooking method

• Sort out the cherry. Remove all unripe, overripe, spoiled berries, as well as the stalks. Wash under cold running water.
• In a pot of boiling water, immerse the berries in a colander and blanch at 90° for one minute. Then cool quickly in cold water. If you do not want to subject the berries to such a heat treatment, you can prick them with a needle before cooking. This must be done so that the berries do not wrinkle during cooking and remain intact. Put the cherry in the cooking bowl.
• In another saucepan, boil the syrup from 800 g of sugar and a full rate of water. If the syrup is cloudy, strain it through a fine sieve or several layers of gauze. Fill them with prepared berries. Let them brew in syrup for 4 hours.
• Separate the syrup from the cherries and boil for five minutes.
• Fill them with berries again. Put in the rest of the sugar. Put on low fire. While stirring, wait until it is completely dissolved. Increase the boil and cook the jam until cooked, be sure to remove the foam with a slotted spoon. Readiness is determined by a drop of syrup poured on a saucer.
• Remove the jam from the stove and cool completely. Pack cold in clean, dry jars. Close with parchment.

Cherry jam special

Ingredients for four 0.5 l containers:

• cherry - 1 kg;
• water - 1/2 tbsp.;
• sugar - 4 tbsp.;
• nuts (hazel, almonds, pistachios, walnuts, etc.) - 200 g.

Cooking method

• Prepare the nuts ahead of time. Grind so that the pieces fit into the fruit.
• For this jam, take a large ripe cherry with a well-separated bone. Sort the berries, remove the remaining stalks. Rinse under running water.
• Using a special tool or a pin, carefully remove the bones. Put a piece of walnut into each berry.
• Put the cherries in an enamel pan. Pour in sugar, taking only half of it. Leave for 6 hours in a cool place. During this time, juice will stand out.
• Carefully pour the juice into the cooking bowl. Pour the remaining sugar, add water. Boil the syrup.
• Put the berries in the hot syrup. Boil, skimming off the foam, until done. Try not to mix the berries so that nuts do not fall out of them. It is enough to gently shake the pelvis and turn it from side to side.
• As soon as the syrup becomes quite thick, remove the jam from the stove and cool.
• Put cold jam in jars, cover with parchment or nylon lids.

Cherry jam "Five minutes"

Ingredients for seven 0.5 l cans:

• cherry - 2 kg;
• sugar - 1.5 kg.

Cooking method

• Pick a cherry. Remove spoiled berries and debris. Rinse under running water.
• Place it in the cooking bowl. Sprinkle with sugar. Leave for 5-6 hours for the berry to release juice.
• Put on a slow fire and cook, stirring gently, until boiling, be sure to remove the foam. Then cook for another 5-7 minutes.
• Prepare sterile jars with boiled lids. They must be completely dry. Pack the jam into jars and seal immediately. Turn upside down and cool in this position.

Pitted cherry jam thick

• cherry - 1 kg;
• sugar - 1.2-1.5 kg.

Cooking method

• Sort the cherries, remove debris, damaged berries and stalks. Rinse the berries under running water. Using a special tool or a regular pin (hairpin), remove the bones.
• Place the berries in a cooking bowl. Sprinkle with sugar. Leave for 2 hours for the berry to release juice. Stir.
• Place the basin on the stove and bring to a boil over low heat, stirring gently and removing the foam. Boil 10 minutes.
• Remove from stove. Leave the jam for 12 hours to stand.
• The next day, put the jam on the fire and cook for 5 minutes.
• Stand again for 12 hours.
• The third time put the jam to boil, but cook until it thickens.
• Prepare sterile dry jars. Pour hot jam into jars and seal tightly. Turn upside down and chill.

Cherry jam with pits thick

Ingredients for four 0.5 l jars:

• cherry - 1 kg;
• sugar - 1 kg;
• water - 150 ml.

Cooking method

• Sort out the cherry. Leave only ripe strong berries. Remove the stems. Rinse well under running water. Place in a cooking bowl.
• Pour water into a saucepan and add 700 g of sugar. Boil the syrup. Fill them with cherries and leave for 12 hours.
• The next day, put the basin on the stove, add the remaining sugar and bring to a boil over medium heat, skimming off the foam. Reduce the heat, boil the jam for five minutes. Remove from the stove and again leave to infuse for 12 hours.
• For the third time, put the jam on the fire and boil for 10 minutes.
• Prepare dry sterile jars with lids. While hot, pour jam into them and immediately roll up. Turn upside down and chill.

Note to the owner

In the hot season, it is not always possible to find a cool place to store jam covered with parchment paper, so they have to be hermetically sealed. To do this, clean jars are prepared, which are pre-sterilized over steam, in boiling water or in an oven, and then dried. The jam is poured hot and immediately corked. Cool upside down. This jam can be stored at room temperature in a dark place.

Dishes with fresh or frozen cherries are traditionally loved by adults and children. The berry has a pleasant taste and delicate aroma, if desired, it can be cooked even without sugar. The most popular method of processing the component is traditionally boiling jam. Depending on the desired result, the ingredient is boiled with a thick or liquid syrup, pitted or the berries are not pre-treated.

If you cook the ingredients for only five minutes (special recipe "Five Minute"), they will retain the vast majority of trace elements and vitamins. In this case, the blanks will improve the body's performance in anemia, kidney and lung diseases, constipation, and even a number of mental illnesses.

The nuances of making cherry jam

With all the simplicity of the process of making cherry jam, you can count on getting the desired result only if you follow a number of specific rules. If you ignore them, the end result will not only not be as tasty as you would like, it can become truly dangerous.

Depending on how much and where the finished composition will be stored, it can not only be rolled up in glassware under metal lids. Cherry delicacy is often covered with parchment if it is planned to be kept in the refrigerator.

Winter harvesting with and without bones

Making pitted jam is a rather lengthy and laborious process. But the result impresses with its delicate aroma, exquisite taste and delicate texture. You can cook it in different ways, for example, like this:

• For 1 kg of cherries we take the same amount of sugar and a glass of water.
• We sort the berries, wash them under running water, put them in a colander to get rid of excess liquid. After that, we remove the seeds from the fruits using improvised devices (for example, a medical clip), trying not to damage the berries too much.

Tip: Some housewives blanch cherries before processing, trying to squeeze the maximum amount of juice out of them. But it is better to do this with cherries, it has a denser skin. Cherry fruits do not need such processing, the finished result will be juicy and fragrant even without it, even if you use the Five Minute approach.

• We spread the berry mass in a bowl for cooking (preference is given to enameled dishes), we fill it in layers with the entire volume of sugar and leave it for 3 hours.
• Then we put the mass on the stove, add water to it and mix well. First, the product must be kept on low heat and stir constantly until the sugar is completely dissolved. Then we increase the fire and wait for the composition to boil.
• After boiling, we keep the workpiece on a medium-intensity fire, but it should not actively boil. We regularly remove the product from the stove and mix gently, do not forget to remove the foam.
• It is difficult to say how much to cook the product; you will have to regularly test for readiness. To do this, the resulting berry syrup in the amount of one drop is placed on a saucer. If it does not spread, the jam is ready.

If you want to cook a blank of cherries with seeds, then for 1 kg of berries you need to take 1.3 kg of sugar and 2 cups of water. The manipulation itself, due to the lack of the need to clean the ingredients, takes less time, but still has certain specifics:

• We sort out the fruits and wash them under running water, put them in a colander. In order for the berries to remain intact during processing, they can be pricked with a clean needle and only then placed in a bowl for cooking.
• From all the water and two-thirds of the sugar, we cook the syrup, with which we pour the prepared berries and insist for 4 hours. After the specified time, drain the liquid, bring to a boil separately from the fruit and keep on fire for 5 minutes.
• Pour the berries again with a liquid mass, add the remaining sugar and boil over low heat until the crystals are completely dissolved. Next, the mass must be cooked over medium heat, regularly removing the foam until the composition is ready (we conduct an experiment with syrup on a saucer).

With frozen cherries, everything is exactly the same. First, we simply defrost the product correctly (in the refrigerator overnight), scald it with boiling water, and only after that we cook it using one of the above methods. It will turn out no less tasty and healthy.

Jam with thick syrup

To prepare a blank with a thick fragrant syrup, you need to take 1 kg of fresh or frozen cherries, about 1.5 kg of sugar (or less). We sort the berries, wash them, remove the seeds. We spread the mass in a basin, sprinkle with sugar and leave to infuse for a couple of hours. Then we put the dishes on the stove, and, stirring regularly, bring to a boil over low heat.

After that, the composition must be cooked for another 10 minutes, removing the foam. To make it really tasty, and the syrup becomes thick, the product will have to be infused for 12 hours, then boiled for another 5 minutes. Another 12-hour infusion, after which the composition is cooked as much as needed to the desired degree of density.

The recipe for making cherry jam, called "Five Minute", deserves special attention. Here, berries and sugar are taken in equal amounts, mixed, infused for 5-6 hours. After that, the workpiece is placed on the fire, brought to a boil and boiled for only 5-6 minutes with the obligatory removal of the foam. A tasty and healthy delicacy is immediately laid out in jars without any checks and additional insistence.

Cherry jam in the old days it was called "royal" because of its excellent taste, with which no berry could compete. Indeed, cherries are tasty and fragrant, but the process of making jam from them is quite laborious and lengthy (especially the preparation of cherries). Therefore, quick five-minute recipes and methods for preserving pitted cherries were invented. But the usual recipes should not be neglected. After all, it is in the rich cherry jam and confiture that all the charm is contained.

Cherry jam is prepared in different ways. For example, with or without bones. Of course, the second option is considered better and safer; since with seeds, the shelf life of jam does not exceed one year. Jam is made from ripe and overripe cherries, but the most successful varieties for preservation are Zakharyevsky cherries, Turgenevka, Shubinka and other southern varieties. It is best to select maroon cherries, and the darker they are, the tastier and richer the winter dessert will turn out.

Preparing cherries for jam

For making cherry jam the most important step is the preparation of the berries. Cherries are subjected to the following processing. If you plan to cook pitted jam, then you will need to remove them with a hairpin, pin or a special device, thanks to which the cherries will lose less juice when peeling. To make jam with seeds, each berry must be pierced so that it is better saturated with sugar syrup. Alternatively, instead of piercing the cherries, you can blanch at 90°C for about 1 minute. And be sure to cut off the tails and leaves from the cherries, which are absolutely not needed in delicious cherry jam.

"Cherry jam" recipe with bones

Such methods without pre-cleaning fruits and berries are. There is no hassle with them, and they take much less time. The secret of this jam lies in the proper preparation of the berries for cooking. So, for jam with seeds, 0.5 kg of sugar and 800 ml of water are taken per 1 kg of cherries.

Cherries need to be washed and pricked with a pin or needle. Whole berries will be more slowly soaked in syrup, and as a result, they may shrink and the jam will turn out not so beautiful and, accordingly, of poor quality. And it is not recommended to cook them for a long time. Therefore, it is worth paying attention and chopping the berries, after which they are transferred to an enamel basin or a stainless steel pan and poured with sugar syrup made from 300 g of sugar and 800 ml of water.

Cherries are aged in syrup for about 3-4 hours, and then boiled over moderate heat for 7-10 minutes. Then the cherry syrup is decanted and boiled separately for another 5 minutes. Cherries are again laid in hot syrup, 200 g of sugar are poured into them and the jam is boiled until cooked by bringing to a boil and removing from heat in 2-3 calls. Ready cherry jam is laid out in sterilized glass jars and sealed with boiled lids.

Pitted Cherry Jam Recipe

Unlike the "" recipe, for cooking 1 kg of peeled berries you will need 1.2 kg of sugar. Cherries for harvesting are freed from stones, transferred to a bowl for cooking and sprinkled with sugar. The berries must be allowed to brew for 2-3 hours, let the juice in and so that the syrup is formed. Another 1 cup (200 ml) of water is added to the berries with syrup and they are simmered over low heat, stirring regularly so that the grains of sugar are completely dissolved in the jam.

Then the fire should be increased, bring the jam to a boil and remove it from the stove. This procedure is repeated several times, making sure that the cherries do not burn. The foam that forms on the surface during cooking must be removed. After the last cooking, the jam should cool down and you can transfer it to glass jars, close the lids and store it in a cool place.

Recipe "Thick Cherry Jam"

Thick cherry jam is more like cherry jam or jam. It does not spread over the surface and is great as a decoration for desserts, and can also be cooked cherry jam pie recipe. The ingredients that you will need for harvesting are as follows:
- 1 kg of cherries,
- 1.5 kg of sugar,
- 1 cup (150-200 ml) of water.

The jam turns out to be thick - as lovers say, so that there is a "spoon" in it - due to the high sugar content in it, as well as a certain variety of cherries (it is better to select fleshy, dense, not watery berries for jam). For thick jam, cherries do not have to be pitted; This is at the discretion of the owner. Prepared cherries are placed in a saucepan, covered with sugar and left to infuse for 3 hours. After that, the dishes with cherries in syrup are placed on a low fire, 1 glass of water is poured into it and the jam is warmed up, stirring constantly. Cherry jam is boiled until the syrup becomes homogeneous. Then the fire must be increased, stir again and bring the jam to a boil. The workpiece is brought to a boil and removed from heat to cool to room temperature 3-4 times, and you can roll the jam into jars.

Recipe for cherries

In a slow cooker, cherry jam can be prepared in several ways. The next two are the most popular ones. For the first jam recipe in a slow cooker, you will need:
- 0.6 kg pitted cherries,
- 1.2 kg of sugar,
- ? tsp citric acid.
Pitted cherries are placed in a saucepan with a volume slightly smaller than the multicooker bowl (so that it freely enters the device), covered with sugar and about 150 ml of water is poured into them. The berries are left for 5 hours, after which they are thoroughly mixed. Next, water is poured into the multicooker to the first mark, and a saucepan with cherries is inserted. Additionally, a clean cloth or silicone mat should be placed on the bottom of the bowl. The slow cooker turns on the "Soup" mode for 4 hours.

After the specified time, the multicooker lid must be opened and citric acid diluted with cold boiled water in a ratio of 1: 2 is added to the jam. The jam is mixed, the device closes, and the workpiece is boiled for another 8-10 minutes. Ready cherry jam must be allowed to brew in a warm place and cool (approximately 10-12 hours). During this time, the berries will have time to soak in sugar syrup, and you can put the jam in jars and roll it up.

For the second recipe in a slow cooker for 1 kg of cherries, you need to take 1 kg of sugar. Cherries are carefully sorted, washed, transferred to a slow cooker and mixed with sugar. They also have some water on them. The multicooker closes and turns on for 60 minutes in the "Extinguishing" mode. During this hour, every 10 minutes, the jam should be stirred and the resulting foam should be removed. The finished cherry jam is poured into jars and stored in a cool place. The proposed two methods for a multicooker are very convenient to cook. With cherry jam cooked in a slow cooker, you can make excellent desserts, decorate pastries with them.

Recipe " Cherry jam with pits five minutes"

The ingredients needed for five-minute cherry jam are as follows:
- 1 kg of cherries,
- 0.5 kg of sugar.
For quick jam, cherries are washed under cold water and poured into a saucepan. It is not necessary to clean the berries from the stones. Cherries are sprinkled with sugar in layers; in this way 4-5 layers are made. The saucepan with cherries is covered with a towel (so that the berries can “breathe”) and left for 2-3 hours so that the cherries release the juice in which they will be boiled; because water is not added to quick jam. After 3 hours, the saucepan with the cherry preparation is put on a slow fire to boil, kept on it for 5 minutes with a quiet boil and removed from the heat. Jam is laid out in sterilized dry jars and closed.

Recipe " "

To make cherry jam you will need:

1 kg cherries,
- 0.5 kg of sugar,
- 1 sachet of gelfix.

Washed cherries are pitted and poured into an enamel pan. Gelfix is ​​mixed with 2 tbsp. sugar and poured to the berries in a saucepan. Everything is thoroughly mixed and put on fire to boil, stirring. As soon as the mass boils, the remaining sugar is poured into it, and the workpiece is mixed again. Having brought the confiture to a boil, it should be poured into glass jars, closed with lids and turned upside down until cool. Cherry confiture is stored in a cool dark place.

Recipe "Cherry jam in chocolate for the winter"

So chocolatey cherry jam calories has a higher than a simple workpiece. But the amazing taste of such a delicacy justifies all the extra calories eaten with cherry seaming. Cherry in chocolate jam can be used as a “spread” for sweet sandwiches, as a chocolate-cherry paste, as a filling for cakes and pastries, as an addition to yogurt, ice cream or jelly ... You can prepare a treat from:
- 1 kg of fresh ripe cherries,
- 1 kg of sugar,
- 1 dark chocolate bar
- 100 g cocoa.

Cherry berries are pitted, stacked in a wide bowl and sprinkled with sugar. When they start up the juice, the dishes are put on a moderate fire and, stirring gently, the cherries in syrup are brought to a boil. After harvesting, it is necessary to give time to stand, and the berries to be fed with syrup. Then the cherries are removed from the syrup with a slotted spoon or colander. The syrup is separately brought to a boil and cherries are lowered into it in a colander and left to cool. This procedure is repeated 4-5 times. During this time, the cherries will already be well soaked in sugar syrup and become dense. If there is too much syrup, you can pour it into a separate jar or make a delicious compote from it.

The last time the cherries are dipped into the syrup, they are carefully transferred to a bowl. Grated dark chocolate and cocoa powder are added to them. All this is mixed and cooked over low heat for 5 minutes. Chocolate cherry jam is laid out in sterilized small (250 ml) jars and rolled up with metal lids. The workpiece can be stored at room temperature.

Recipe " Cherry strawberry jam»

Like all "gifts of nature", cherries can be combined with other fruits and berries when making jam. They are combined with black and red currants, raspberries, gooseberries, apricots, etc. But the cherry-strawberry tandem gives the best result. It is this jam that is obtained with an amazing aroma; especially if vanilla is added to it at the end of cooking. You can prepare cherry-strawberry jam from the following products:
- 0.5 kg of cherries,
- 0.5 kg of strawberries,
- 1 kg of sugar.

Washed cherries are sorted, cleaned of ponytails, leaves and seeds. The strawberries are washed and the sepals are removed from them. Then the berries are transferred to a bowl and covered with sugar. They need to be allowed to stand. Cherries with strawberries should release juice, and as soon as it appears, you can put the bowl on the fire.

The jam is cooked over low heat, stirring it from time to time and removing the foam with a spoon. If cooked, then the cooking time is significantly reduced. On average, the berries are boiled for 30-40 minutes. And in order to keep their shape, it is better to bring the jam to a boil, cool and boil again (and so on 3-4 times). The finished cherry-strawberry jam is transferred to pre-sterilized jars and rolled up with lids.

Useful tips "How to cook cherry jam":

Cherry berries for jam do not need to be cooked for a long time, otherwise they become “wrinkled” and dark spots appear on them, which negatively affects the quality of the finished product.

The foam that forms on the surface during the cooking of cherry jam consists of coagulated proteins that are subject to souring and fermentation. Therefore, the defoaming process is very important. This increases the shelf life of the jam.

Cherry jam with cognac. Photo

The other day I already shared with you a recipe for cherry jam for the winter, which we prepared with a bone. Today I offer another version of this amazing berry delicacy - we will prepare pitted cherry jam. It turns out just as tasty, fragrant and beautiful. By the way, due to the absence of these very seeds, such cherry jam will become not only a wonderful dessert, but also a filling for excellent homemade pastries.

The color of the finished jam will be fantastically saturated, and its taste will be simply magical. So that the berries do not fall apart during the cooking process and remain intact in the finished cherry jam, we will heat the raw products in three steps and for a very short time. By the way, it is precisely due to this procedure that this cherry jam is also called a five-minute (berries are boiled in syrup for no more than 5 minutes).

Despite the fact that the preparation of cherry jam will take 2 days, our work itself is actually minimal. The most laborious thing is to remove the seeds from the berries, but most of the time the cherry is infused and soaked in syrup, and we just wait, minding our own business. But as a result, you will get about 1.2 liters of amazing homemade cherry jam, in which whole sweet berries are bathed in a fairly thick and rich berry syrup.

Ingredients:

Cooking step by step with photos:

To make homemade cherry jam for the winter, we need fresh ripe cherries and granulated sugar. In general, we need 1 kg of sugar for 1 kg of berries, but we will prepare seedless cherry jam, so I give a mass of 200 grams more (taking into account the weight of the removed seeds).

Wash the cherries and let the water drain. After that, we take out the bones in any way - I use such an ancient device, but you can use a pin, hairpin, teaspoon or just your fingers.

As a result, from 1.2 kilograms of fresh cherries, I get exactly 1 kilogram of pitted berries. We immediately put the cherries in a bulk dish in which you will cook the jam. It should be large so that it is more convenient to shake the berries.

In this state, cherries with sugar should be left at room temperature for several hours, during which it is important not to interfere, but to slightly shake the contents. Thus, the berries will not be crushed, and the sugar will disperse faster. If you have the desire and time, you can cover the berries with sugar in the evening and leave them until the morning.

When most of the sugar has dissolved and turned into syrup, put the dishes on a quiet fire and let the granulated sugar with cherry juice completely turn into syrup. You can cover the bowl (pan) with a lid for this time. It is advisable not to interfere with the berries and sugar with a spoon, but only slightly shake the dishes from side to side. This is necessary so that the cherry retains its integrity.

Bring the contents of the bowl to a boil and simmer over low-medium heat for about 5 minutes. Don't forget to take off the foam. After 5 minutes of boiling, turn off the heat and allow the pitted cherry jam to cool COMPLETELY at room temperature. There is absolutely no need to rush, so you can leave the delicacy to rest for at least 5, at least for 12 hours.

During this time, the cherry will give even more juice, and the berries will thicken, due to which they will keep their shape. Then heat the jam a second time and cook again for 5 minutes. Let cool completely.

Bring everything to a boil and cook the cherry jam for the last 5 minutes, not forgetting to remove the foam. That is, cook the jam in three steps for 5 minutes. Fragrant and rich jam with whole berries is ready, it remains only to close it for the winter.

Pour the still boiling cherry jam into pre-prepared jars, not reaching the edge of about 1-1.5 centimeters. Each hostess has her own favorite method, and I do it in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam in the microwave at the highest power for 5 minutes each. If you sterilize, for example, 3 jars at once, 7-9 minutes will suffice. I boil the lids on the stove for five minutes too.

What could be better on long winter evenings than gathering the whole family for tea! Cozy lampshade light, fragrant tea in your favorite cups and fragrant jam. Cherries floating in thick syrup evoke carefree summer days. Great, isn't it?

Cherry jam is an excellent independent delicacy. It is rich in vitamins and helps to keep the body in good shape. Recipes with cherry jam are varied: it can be added to pies and other pastries, or it can be used to make homemade wine.

Cherry jam is popularly called "royal" for its rich ruby ​​​​color and rich taste. There are many recipes for making cherry jam. And, despite the variety of recipes, even experienced housewives often have a question: how to cook cherry jam so that it turns out tasty, does not lose its beneficial properties and is stored for as long as possible? The answers to these and other questions can be found below.

How to make cherry jam

Proper cooking of cherry jam implies compliance with some general rules for harvesting and canning. But the recipe for cherry jam has some features. Next you will learn:

How long to cook cherry jam

The cooking time for cherry jam depends on the specific recipe. If you are making a five-minute jam, then the total cooking time will not exceed 15 - 20 minutes.

First, the berries must be covered with sugar and left to infuse for 4 to 7 hours. After simmering the cherries over low heat until boiling, let it boil for 5 minutes and remove from the stove. After 20 - 30 minutes, the berries are again put on fire, brought to a boil, boiled for 5 minutes and removed. This should be done two or three times. The finished jam is poured into sterilized jars and tightly closed.

If you plan to cook cherry jam for the winter in one go, then the continuous cooking time will be about 30 - 40 minutes over low heat. It all depends on the initial juiciness of the berries and the desired consistency of the jam. Thicker jams take a little longer to cook. If liquid suits you, then the cooking time can be reduced.

One remark needs to be added to the question of how cherry jam is cooked. Do not forget to stir the cherry jam and remove the foam. This should be done every 5 - 7 minutes.

Proportions of sugar and cherries for jam

How to cook delicious cherry jam for the winter and how much sugar to take for this? These questions are always at the forefront.

The most common ratio of berries to sugar is 1:1. By adding sugar from this calculation, you definitely can't go wrong.

For those who like sweeter cherry jam, you can take 1.3 kg of sugar per 1 kg of cherries. Plus, it preserves the jam better. The more sugar, the less chance of mold and fermentation in cherry jam.

If the berries themselves are sweet enough, then you can take 0.7 kg of sugar per 1 kg of cherries.

Necessary set of dishes

In the question of how to make cherry jam, the selection of the right dishes plays an important role.

The brewing vessel must be durable and resistant to oxidation. It is better if it has a wide flat bottom and low sides. And it’s very good when the container can be tightly closed with a “native” lid. In this case, the jam can be protected from dust and insects during the breaks between cooking.

Such requirements are met by special basins and pans made of stainless steel. You can take and enameled dishes. Copper and aluminum containers are undesirable: during the cooking process, harmful chemicals can enter the cooked product. For example, copper ions can destroy the ascorbic acid contained in the berries and negate all the benefits of cherry jam.

During the cooking process, you will need a spatula or slotted spoon. It is better if it is wooden: excess contact of the metal with the jam is undesirable due to the possible oxidation of the former. Jam should be stirred periodically, and also remove the boiling foam. So keep a spatula or spoon nearby.

Preservation of cherry jam is not very difficult. Ready jam should be poured into sterilized glass jars up to 1.5 liters. A larger volume should not be taken because of the high probability of jam molding after opening it. It is unlikely that you will eat two liters of jam in one or two meals, right?

Storing cherry jam

Cherry jam should be stored in sealed jars. Place jars of jam in a cool place out of direct sunlight.

Before you remove the cherry jam for storage, you need to carry out one procedure. Jars of hot jam are turned over, wrapped in a warm cloth and left to cool. So you reduce the likelihood of "exploding" jars of jam.

If the jam was rolled up in sterilized jars, properly boiled and sealed tightly, it can be stored for up to 3 years in a dark, cool place. An open jar of jam should be kept closed in the refrigerator. The shelf life of such jam will be from two weeks to three to four months: it all depends on the amount of sugar in the product and the quality of the sterilization of the jar.

Shelf life of cherry jam with pits

The issue of storing cherry jam with pits must be approached with great care. The seeds of the berries contain the substance amygdalin, which after some time begins to decompose. One of the decomposition products is hydrocyanic acid, a deadly substance for the human body. Therefore, jam with seeds should be used within a year.

If you do not plan to consume all of the pitted cherry jam in less than a year, then it is best to remove the pits from the berries before making the jam.

Subtleties and secrets for those who want to make the most delicious cherry jam

How to cook cherry jam so that it turns out tasty, pleasant to look at and does not deteriorate during storage? After all, sometimes cherry jam, the recipe for which you can find in this catalog, turns out to be too liquid, candied and moldy. Read below about why this happens and how to avoid unwanted problems.

Why does cherry jam turn out to be liquid and not thicken?

Cherries picked in a rainy summer absorb excess water. This can cause the cherry jam to turn out liquid.

When preparing jam from berries and fruits, gelatin should not be used: during long-term cooking, it loses its properties and spoils the taste of the finished jam. It is better to add some chopped apples, currants or gooseberries to the jam.

Another option to make cherry jam thicker is to boil the syrup longer, into which then, upon the onset of the desired density, pour berries. So the berries will remain whole and juicy, and the syrup will acquire a beautiful ruby ​​​​color and become thick.

What to do if the cherry jam turned out to be liquid?

The problem of obtaining the desired consistency of jam is quite acute. Many housewives are wondering how to cook cherry jam for the winter so that it turns out thick?

If you are not satisfied with the consistency of the finished jam, try adding a little pectin to it and cook a little more. For example, redcurrant juice is able to give cherry jam the desired density without interrupting the natural taste.

Why is cherry jam bitter?

It's all about amygdalin - a substance contained in the seeds of berries. It gives the jam an almond flavor. With a large number of berries, this substance can make the jam bitter.

Another reason for an unpleasant aftertaste can be a saucepan with sugar syrup forgotten on the stove: after the sugar burns, the taste of burnt sugar will remain in the jam.

Why is cherry jam candied?

Cherry jam can be candied for three reasons:

Wrong preparation:

• adding too much sugar or honey to the syrup can lead not only to sugaring, but also to the appearance of mold;
• too long boiling of the syrup, in which the berries give up all their juice, the liquid evaporates and the jam crystallizes;

Incorrect storage:

• A jar that is not hermetically closed, into which air enters, drying out the contents, spoons left in the jar and foreign substances that get into the jam can also cause sugaring.

Why did cherry jam turn brown?

Most often, cherry jam loses its aesthetic appearance and turns brown as a result of digestion. Too long cooking time can not only destroy all the useful properties of cherries, but also worsen its appearance and taste.

What to do if cherry jam has fermented?

Most often, wine or moonshine is made from fermented, but not moldy jam.

1 liter of fermented jam is poured into a five-liter jar, 1.5 liters of water and a glass of sugar are added. A pierced rubber glove is put on top; the jar is hermetically sealed and placed in a warm place (for example, to the battery).

When the glove is deflated, the resulting material must be filtered through a cloth or gauze. 1.5 cups of sugar are added to the mash. The resulting material is bottled and sent to infuse for two months.

There is an original recipe for using fermented jam. In 300 ml of jam, put 1 teaspoon of soda, wait 5 minutes. Add 2 chicken eggs, 2 tablespoons of sugar and 300 g of flour. Knead the dough and make pancakes. You can pour it into a mold and bake like a pie: about 50 minutes in an oven preheated to 200 degrees.

What should I do if the cherry jam is moldy / moldy?

For the development of mold, oxygen is needed, which is not present in the lower layers of jam. Therefore, you just need to remove the mold and throw out the top 2 - 3 centimeters of the product. The remaining jam can be safely used for its intended purpose.

In extreme cases, you can cook the workpiece a little. Add 1 cup of sugar to 1 liter of jam and simmer for about 10 minutes after boiling.

What to do if cherry jam foams?

If the jam foams a lot during cooking, then do not worry. This means that the berries were picked in a rainy summer and absorbed too much water. Perhaps such jam will need to be cooked a little longer.

If cherry jam foams in sealed jars, then it is likely that it has fermented. In this case, the jar needs to be checked for a characteristic smell of fermentation. How to use fermented jam, read above.

The benefits and harms of cherry jam

Benefit cherry jam is due to the presence of the following elements in it:

• vitamins of groups C, B1 and B2, PP, which increase the body's resistance to diseases, strengthen the immune system and fight viruses;
• potassium, iron and magnesium, which increase the level of hemoglobin in the blood;
• folic acid and vitamin B9, which contribute to the organic functioning of the circulatory and immune systems.

Harmful properties cherry jam:

• in all jam recipes (and cherry is no exception), sugar must be added. Moreover, its amount, as a rule, is half of the entire finished product, which negatively affects not only the figure, but also tooth enamel, the problems of allergy sufferers and diabetics;
• the substance contained in the seeds of cherries - amygdalin, after a long time of storage (more than a year), begins to release hydrocyanic acid, which can be fatal to humans. Therefore, housewives who only recognize recipes for cherry jam with pits must follow one rule: either remove the pits from the berries before cooking or eat the finished jam faster than a year.

The benefits and harms of cherry jam during pregnancy

Pregnant women often change their taste preferences, indulging the whims of a changing hormonal background. The result of such experiments can be the absorption of salted tangerines or ice cream with pepper, but often requests can be much more modest and a lady in an “interesting position” will wish for cherry jam.

What is benefit cherry jam for a pregnant woman?

• ascorbic acid contained in jam will increase the immunity of the expectant mother;
• calcium will strengthen teeth and bones, which during pregnancy give in to a huge load;
• folic acid favorably affects the development of the nervous system of the baby;

However, for some groups of expectant mothers, cherry jam can bring harm:

• allergy sufferers may react to cherries with a rash and swelling;
• diabetics are contraindicated in consuming too many carbohydrates contained in jam;
• caring mothers seeking to avoid hydrocyanic acid poisoning should not use cherry jam with seeds.

For the same reasons, cherry jam should not be given to young children (under 3 years old) and people of all ages who are at risk (allergic and diabetic).

The benefits and harms of cherry jam during breastfeeding

Before adding cherry jam to the diet, a nursing mother should definitely consult a pediatrician. If the doctor observing the child does not notice any abnormalities, then he can give permission for the use of cherry jam.

You should start with one or two spoons of jam. If during the day the child does not have rejection or allergies, then you can safely eat jam.

Remember that cherry jam must be fresh and of high quality. Most often, ready-made store jam does not meet these requirements. Therefore, it is better to cook cherry jam yourself, a simple recipe for which you can find here.

Cherry jam calories

Cherry jam is the least nutritious of all those made with sugar. Average energy value per 100 gr. - 260-300 Kcl and 68 gr. carbohydrates.

Is it possible to have cherry jam with an ulcer?

Those suffering from a stomach or duodenal ulcer are not recommended to eat cherries and all its derivatives, including jam. The final answer can only be given by your attending physician, who knows all the features of the course of the disease.

Is it possible to have cherry jam with gastritis?

During an exacerbation of gastritis, cherry jam is strictly prohibited. Only when remission sets in, you can treat yourself to a spoon - another cherry jam. Of course, after consulting with your doctor beforehand.

Is it possible to have cherry jam with pancreatitis?

Patients with pancreatitis, especially its acute forms, should completely exclude any jam from the diet. Jam is not recommended due to the large amount of carbohydrates in sugar, the consumption of which during illness should be reduced as much as possible.

During the decrease in the exacerbation of pancreatitis, you should consult with your doctor about eating cherry jam. If a doctor who knows all the features of the course of the disease does not mind, then sometimes you can treat yourself to a spoon - another cherry jam.

Cherry jam, recipes with photos for the winter of which you will find on this page, will become an indispensable treat on your table!