Good morning friends. Everyone has long known that summer is the time for preparations. It is during this period that a lot of different berries, fruits and vegetables ripen. And if you are not lazy, then in winter you can enjoy a piece of summer with pleasure, for example, eat fragrant or, or maybe you will enjoy emerald.
In our family, cherry jam is especially popular from all winter stocks. From this berry you can make a dessert with or without seeds. But you must admit that eating pitted cherries is much more pleasant.
I must say right away that I do not like too sugary treats, and I prefer moderately thick and not very liquid syrup. You can check out all the photo recipes below and choose the most suitable one for yourself. And adjust the amount of sugar at your discretion. I will also say that the longer you cook the delicacy, the thicker the syrup will be, but the berries will wrinkle and not turn out whole.
Remember that cherries are very useful berry. It contains a large amount of vitamins and useful microelements.
First of all, I want to introduce you to the technology of preparing treats, which are loved and known to every culinary specialist. According to this recipe, the dessert always turns out very tasty and is stored for a long time.
Do not forget that when making winter treats you need to choose only ripe and not wormy fruits. It is best of course to put large berries.
By the way, the amount of sugar can be increased to 1 kg. Do not be afraid, the jam will not be sugared during storage. And yes, 2 half-liter jars come out of this amount of ingredients.
Ingredients:
- Cherry - 1 kg;
- Sugar - 800 grams.
Cooking method:
1. Rinse the berries well under cold running water. Then shake the branches a couple of times to drain all excess water.
2. Now remove the stalks and select the berries. Bad and wrinkled is better not to use. Next, you need to carefully pull out the bones. To do this, use special tools that are sold in the store, or use a regular hairpin, paper clip or pin.
3. Pour the prepared berries with sugar and leave for 2 hours at room temperature. The cherry should release the juice, but do not leave the workpiece for a longer time, otherwise you risk that the mass can ferment.
4. After 2 hours, put the container on the fire and bring to a boil. Then turn off the heat, cover the jam with a lid and leave for 3 hours.
5. After the time has elapsed, boil the delicacy again, then reduce the heat and cook the dessert for 5-7 minutes, continuously stirring the consistency with a slotted spoon.
6. Sterilize jars and lids in advance. Pour the hot treat into prepared containers.
8. Turn the blanks on the covers down. If you wish, you can wrap them with a blanket, but this is not necessary.
9. Cool the jars and put them in a storage place. Eat well on winter evenings!
How to cook cherry jam in a redmond slow cooker
When writing this article, I wanted to pick up for you not only proven and delicious options desserts, but also not very complex. Suddenly someone is going to cook such a sweetness for the first time.
So I decided to find detailed video story with explanations and found. We will cook in a slow cooker. True, according to the recipe, treats are made with bones, but I advise you to remove them first, and then do everything as they say in the video.
Pitted cherry jam according to the recipe "Five minutes"
And the next recipe can be safely called a “long five-minute”, because we will boil the treat several times for 5 minutes, and then long time wait for cooling. Thanks to this approach, the berries are well soaked and remain whole.
I also recommend adding cherry leaves. They will give a specific taste and aroma to jam.
Ingredients:
- Cherry - 1 kg;
- Sugar - 900 gr.;
- Cherry leaves - 5-6 pieces.
Cooking method:
1. First, separate the berries from the branches, remove the debris and rinse well. Measure out the required amount of sugar.
2. Now use a pin to remove the bones. Place the fruits immediately in the container where the delicacy will be cooked in the future.
It is better to work with gloves so as not to stain the skin of the hands.
3. Pour the berries with sugar and shake the container a little so that the sugar is evenly distributed. Leave for 2 hours for the cherry to give juice.
4. After 2 hours, put the workpiece on a small fire. Stir the mass continuously so that the remaining sugar dissolves, and the fruits give even more juice.
5. When the sugar is completely dissolved, increase the fire and bring the brew to a boil. After boiling, boil the mass for 5 minutes. Turn off the heat and leave the workpiece for 10 hours to cool completely.
6. Thus, you need to boil the jam 3 times. That is, bring to a boil, cook for 5 minutes, cool. Again, all you need to do is three approaches. And for the final third time, add clean and dry cherry leaves, boil them, and then pull them out.
7. Pour the hot and ready treat into sterile jars and roll up with iron lids. Cool and put in the cellar for storage.
Thick cherry jam for the winter
Of course, many people love a thick dessert, and it is clear why. Indeed, thanks to the jelly consistency, the delicacy can be spread on toast, or make a filling for cakes and. And in order to get jelly from cherries, you need to add gelatin or pectin.
Ingredients:
- Cherry - 0.5 kg;
- Sugar - 3-5 tbsp.;
- Dry fruit pectin - 170 gr.;
- Lemon juice - 60 ml (1/4 cup).
Cooking method:
1. Wash the fruits under running water and remove all dirt and dust.
2. Using a special device, pull out the bones. Prepare the right amount of sugar.
For sour cherries, take a little more sugar, but for sweet ones - a little less.
3. Now chop the berries into pieces.
4. Pour the prepared fruits into a saucepan and put on a strong fire.
6. Enter lemon juice.
7. Once again, stir everything well and boil the resulting mixture. Reduce heat to medium.
8. Pour in the sugar, constantly stirring the consistency.
9. Boil the brew again. And cook after boiling for 1 minute. Then remove the container from the fire.
10. Sterilize jars in advance. To do this, put the autoclave on the stove and pour half the clean water.
11. Place the jars on the rack and boil them for 10 minutes.
12. Wash the lids with soap, and then boil the kettle and pour over them with boiling water.
13. When you remove the hot jars from the water bath, turn them upside down to remove excess water from the inside.
14. Pour hot cherry jam into hot sterile jars.
15. Screw caps on tightly.
16. And then put the blanks in a boiling autoclave and boil them for 10 minutes.
17. Then carefully remove the jars from the water and cool them. Check for tightness. The lid should not pop when pressed. Such jam can be stored for a long time in the cellar or in the pantry.
A step by step recipe for making jam with gelatin
I also want to draw your attention to the fact that doing such cherry blanks You don't have to spend a lot of time cooking. The whole point lies in the long infusion of berries in sugar syrup. Thus, you save more vitamins, do not lose the color and aroma of the treat, and the fruits themselves will remain safe and sound.
The next option is a little different from the others in that we will add more cocoa and cinnamon. It turns out very tasty!
Ingredients:
- Cherry - 1 kg;
- Sugar - 1 kg;
- Cocoa powder - 3 tbsp. spoons;
- Ground cinnamon - 1-2 teaspoons (with sticks - 2-3 pieces);
- Gelatin - 1 pack (25 gr.).
Cooking method:
1. Wash the berries well and remove bad fruits.
2. Pull out the bones with a regular hairpin.
3. Cover the cherry with sugar. Leave for a few hours until a lot of juice appears.
4. At the end of time, add cocoa and cinnamon to the berry-sugar mixture.
5. Mix everything well and put on a small fire. Bring the mixture to a boil. And after boiling, boil for 5 minutes and remove from heat. After two hours, repeat the procedure: bring to a boil, boil for 5 minutes, cool.
During the cooking process, you need to stir the brew so that nothing burns. But this must be done very carefully so as not to damage the fruit.
6. Now pour in the instant granular gelatin, but very carefully so that there are no lumps. Let it swell for 15 minutes. Then put on fire and bring to a boil, but do not boil.
If, after boiling, the gelatin does not completely dissolve, then leave the mixture for a while outside the stove, and then boil again, but I remind you, do not cook.
7. It remains only to pour the hot treat into sterile jars and roll up. Let dessert cool and store.
How to cook pitted cherry jam in syrup
Well, here is a cooking method for those who like a delicacy that is not thick. We will preserve cherries in sugar syrup. By the way, in this story, the issue of sterilization of cans is very well considered. So watch and shake your head).
Delicious cherry jam like jelly
Ingredients:
- Cherry - 1 kg;
- Sugar - 700 gr.;
- Water - 100 ml;
- Gelatin - 25 grams.
Cooking method:
1. Rinse and dry the berries thoroughly. Then take out the bones.
2. Place the cherry in the dish in which you will cook the treat. Pour the fruit with sugar and leave for several hours so that the berry gives juice.
3. Before cooking, fill the gelatin with cold water.
4. When the berries give juice, put the container on the stove and bring the mixture to a boil. Boil for 10 minutes, do not forget to remove the foam. Then add the swollen gelatin and mix everything well.
5. Sterilize jars and lids in advance. Pour more hot jelly into them and roll up.
6. Turn the blanks over onto the lids and wrap until completely cool. Everything is ready. Store and enjoy the taste of cherries whenever you want!
As you can see, pitted cherry jam is prepared in own juice or in syrup. In this case, a short cooking and sterilization is required. You can also add additional ingredients, but don't overdo it and choose only proven products that pair exactly with cherries. Of course, it’s better not to add anything extra, because it turns out so incredibly tasty.
Remember that cherry dessert can be made without boiling and without sterilization. But the treat will not keep well. In any case, no matter what recipe you choose, always cook with pleasure and love, and you will succeed.
Hello friends and girlfriends!
Cherry jam is on the agenda today. We will learn how to cook it thick and with bones. Although there are options that suggest cooking this delicacy without them. Which one do you prefer? I love both. Therefore, my preparations are always varied and tasty, and all because I make them only according to proven and simple recipes.
The main thing is to choose only ripe and juicy berries for this charm, it is advisable to take them large and unharmed so that they retain their integrity during cooking.
To be honest, I like this dessert because it tastes quite pleasant and sweet, with a little sourness. Something even resembles cherry jam, although this option is more cloying.
But everyone in my family loves both. We eat with large spoons and drink with tea. And sometimes I make shortcakes and grease the top with jam, and a cherry acts as a decoration. It turns out both cheap and beautiful. And there is one more idea to decorate your favorite desserts, such as ice cream.
There is only one thing, but please do not forget about it. Since there is acid in the bones, it means that the storage of such a product, according to all safety rules, cannot be more than one year.
I can’t even imagine my cellar without jam. How so, to make blanks and so that such magic jars do not stand on the shelves. Which you open and immediately remember a piece of summer. Where you ran along the path, went to visit your grandmother and collected a huge harvest.
Note to housewives! My family loves cherries not only boiled, but also prefers to freeze them in the freezer. After taking it out, at any time you can enjoy the aroma and cook at least jam, even cook compote. In general, there are many options.
Memories of childhood always come flooding back to me, because I loved watching cartoons about the cheerful and mischievous Carlson, who also ate cherry jam from a vase. So be sure to do it, maybe he will fly to you).
Important! Now, as for the ingredients themselves, the calculation of granulated sugar and berries goes about 1 to 1. So it’s easy to remember, you don’t even have to write anywhere.
We will need:
- cherry berries - 2 kg
- sugar - 2 kg
Stages:
1. Before you start the main work, wash the berries thoroughly in running water. Then shake the cherry through a colander so that all the droplets escape. Then sprinkle with sugar.
Usually such a dish is cooked in 3 or 4 calls. Depending on what effect you want to get, someone prefers a too dense consistency, then it will take longer to cook. And someone is hotter. Any option turns out incredibly tasty and with a little sourness.
Leave the ripe cherries with pits to stand and put the juice into the sugar. It is better to let her rest all night in this form. Or then put it out in the morning, and in the evening - cooking.
2. After the magical transformation begins - put a bowl with the possessed and finish it, as is customary in any classic recipe to a boil. If you see foam, and it will probably be there, then scoop it up with a spoon and remove it.
My kids are right there, like kittens for milk, they come running and licking the spoons).
Cook over low heat and be sure to stir, quite often. To avoid burning anything, do this for about 6-8 minutes.
Then let the jam stand and again stand out with even more juice. The waiting time will be about 7-8 hours. And then again, put the container on the stove and boil (5-7 minutes), this procedure will need to be repeated 2 more times. In total, you get 4 passes. You can basically get by with three.
4. You can roll it under a metal cover with a special key or clog it using screw ones. Further, if you refer to the instructions, you should turn the jars over and cover with a towel. Allow to cool completely to room temperature and store in a pantry or somewhere cool.
A simple recipe for cherry jam with whole berries without sterilization
A variant that has been proven over the years and always helps out. More details and details can be seen in this film. Moreover, if you are a beginner, it is better to go straight to viewing.
This universal, but at the same time easy recipe will help you not only learn how to cook cherry jam, but also then apply it to other berries.
Cherry jam for the winter, like jelly - Five-minute recipe
I will have this time unusual option which can be prepared in just 5 minutes. Imagine how cool, oh, and everything is ready. And most importantly, fast and very tasty!
The biggest advantage of this option is that by cooking without gelatin or any binding element, you can quite easily achieve a jelly-like consistency. Sometimes miracles do happen in the kitchen.
We will need:
- cherry - 1 kg
- sugar - 1 kg
Stages:
1. Prepared berry, that is, wash it first and sort it from twigs, leaves, and the like. Don't remove the bones. Then sprinkle with sugar and stir with a spatula. Then be patient, wait a night or 3-4 hours. During this time, the sugar, due to the fact that the juice will stand out from the cherry, will begin to thaw.
3. On the surface, foam will constantly form when bubbles start to form.
Do you know how to avoid this incident? The answer is this - add a spoonful of lemon juice just before boiling. It is the acid contained in the lemon that will prevent this process from developing.
And that's not all - lemons contain a large amount of pectin. And what does it give? It is precisely that most wonderful property - cohesion and not a liquid, but a thick consistency.
And this means that nothing will ever escape and rise over the edges. But, I still recommend taking high containers with large sides. Usually done in enamelware or saucepans are used. It all depends on how many kilograms of the desired products you took.
Advice! If you cook such a blank for the first time, then first make such a treat for a sample. If everything works out, then you will continue to conjure.
4. The hot miracle of nature should be poured hot into clean jars. And of course, close them with lids. Let cool and lower into the cellar or store in the refrigerator. Such an option is not stored for a very long time, but it will definitely stand for about 6 months. And this means that you will receive vitamins in your diet until the New Year. Bon Appetit!
How to make jam with cherries, gelatin and without water
I love everything original, and this version shocked me too. Now quite often you can find that many began to cheat and, in order to achieve the desired result, they began to add pectin to the mixture, agar-agar and gelatin are no exception.
Why are you doing this, it’s probably clear to everyone why, so that the mass turns out to be thick from cherries and the spoon would just “stand”. Of course, you must agree that this is cool, the main thing is that it also looks beautiful, which is also not unimportant.
Everyone has long known that cherries are very harmoniously combined with chocolate cakes or sweets, in principle, there are so many sweet dishes now. That's why, in order not to repeat myself, I want to show something new and unique this time. Optionally, you can not add additional ingredients. And if you still want to diversify your menu, then be sure to use this addition. Let's see the composition.
We will need:
- cherry - 1 kg
- instant cocoa powder - 3 tbsp (optional)
- ground cinnamon - 2.5 tsp (optional)
- sugar - 1 kg
- gelatin - 1 packet about 25 g
Stages:
1. Soak cherries in water, then remove all sticks. For conservation, they will not be useful, but will only interfere.
2. Then place the clean berries in a bowl, which should be deep and comfortable.
3. Pour the contents with granulated sugar and let, as is customary, stand in this state for one night.
4. After which you can observe such a picture, sugar crystals will almost all dissolve in a short period of time. And if not, then we will help them later. Add cinnamon and cocoa. Stir.
5. Cook over medium heat after boiling point for five whole minutes. Then remove from heat and let the berries release their juice even more. Hold for 2-3 hours. You can carefully cover the container with a towel so that the flies do not fly in).
6. Then you can already pour such a five-minute jar. But, this time we cook using a different technology, so bring the mass back to a boil again for 5 minutes, then let it cool down to room temperature again.
And for the very third time, before boiling, add a bag of gelatin, and let it swell for 15 minutes, then stir quickly and just bring the mass to a boil, turn off the stove.
Pour the hot treat into jars. Keep them clean and dry. Close the lids, cool and lower into the cellar.
7. Eat friends and enjoy the fragrant and magnificent treat given by nature itself.
Cherry jam with a bone in a slow cooker
Depending on how the cherry tastes - sweet-sour or sour, you must first determine the proportions. At the very beginning, it was already stipulated that you need to take 1 to 1, since here the electrical appliance is a multicooker, nothing changes.
It is often more convenient to cook in it, agree that it has large edges on the bowl, and if there are not so many ingredients, then it is quite convenient.
We will need:
- cherry - 0.5 kg
- sugar - 0.5 kg
Stages:
1. Sort and rinse the cherries, leaving only the largest and whole berries.
2. Place the fruit in a bowl, and pour half a kilo of sugar on top of the cherry.
3. Leave the container overnight so that the sugar begins to dissolve from the liquid that the berry releases.
4. After a night, select the “Frying” or “Multipovar” mode in the multicooker 100 degrees and stir after 8 minutes so that the sugar melts evenly.
Then increase the temperature to 120 degrees and stirring, cook until boiling. Stir again. Turn off the multicooker as soon as the granulated sugar is completely dissolved. This time we will cook in three batches.
First, it turns out to dissolve the sugar, the second time the berries will begin to wrinkle a little, but the third time they will be saturated with syrup.
After the first time, let the mass cool down, it should take 5-6 hours, then boil again and boil for 5 minutes, turn it off, let the mixture become cool. And only after that again bring to a boil and boil for 5-10 minutes.
5. Then fill in clean and sterile jars, close the lid and cool. Store in a dark cool place.
Video recipe from YouTube channel by Olga Matvey
Here's another quirky variant, from a well-known blogger on the web. According to this method, the jam is not too dense in consistency, but it is very tasty and rich, as the cherries will be stewed in their own juice.
Study and watch this story and you will also soon learn all the secrets and subtleties of this dish.
How to cook cherry jam with pits and gelfix
And finally, I want to please my friends with another intriguing novelty of this summer. I tried to find an option from which you will be crazy or out of memory.
In principle, this is a five-minute cherry, but with a jelly-like component so that the consistency is even better.
If you want jam with sourness, then add less granulated sugar. And remember, the less sugar you add, the more liquid the consistency will be. Or you can use gelfix to achieve the result. The most interesting thing is that then you can take only half a kilo of sugar per 1 kg of fruit.
This is interesting! Excellent gelfix is suitable for jams and marmalades.
We will need:
- cherry - 800 g
- sugar - 800 g
- gelfix
- water - 2 tbsp (or without it)
Stages:
1. Place the cherries in the prepared container and sprinkle with sugar, stir with a spatula and leave for a certain time so that the cherries give juice. If this does not happen, then add two tablespoons of water.
2. Light the gas and bring the saucepan to a boil, simmer for 5 minutes, and then leave to cool completely. Repeat the procedure 3 times. That's just the third time you pour gelfix, cook after boiling for 3-5 minutes.
If foam stands out, carefully remove it with a spoon with holes.
3. Then pour into containers so that the cans do not burst, put a metal knife under them.
4. From above, when you do the packaging, foam may form, remove it.
5. Screw the jar with a special seaming machine and check whether you have done everything tightly.
6. Eat healthy and store this treat for about 7-8 months in the refrigerator. Happy discoveries!
Well that's all. Today we got acquainted with awesomely beautiful and tasty cherry jam, cooked it with seeds and made a bunch of blanks for the winter.
I wish that luck always does not leave you and only a sunny mood accompanies you. See you all soon! Bye!
Sincerely, Ekaterina Mantsurova
Sweet, aromatic and delicious jam cherries can only be obtained when sweet ripe cherries are used. In order to make jam, you need to use cherries that have just been picked. Naturally, it is difficult to keep track of this if you buy berries in the market. After all, no one knows when the cherry was plucked. Therefore, you need to agree in advance with the seller about the purchase and ask for fresh berries. Do not take cherries in the supermarket. From such a berry, jam will turn out tasteless.
There are many recipes for making pitted cherry jam. And surely every hostess knows them. Below I will tell you a couple of interesting and tasty jam recipes and how much to cook Cherry jam seedless.
Pitted cherry jam "five minutes" - recipe
In this recipe, the name does not speak for itself. If many people thought that the process would take only 5 minutes, then this is not so. Much more time will be needed. But we will cook for exactly 5 minutes. It is necessary to bring the mass to a boil and cook it 3 times for 5 minutes.
For cooking you will need:
- 3 kg of sugar;
- 3 kg sweet ripe cherries.
The process is as follows:
While the cherry mass is infused, prepare jars (you can use 0.5 and 1 l.). The jam prepared according to this recipe is very tasty, so it will not stand in the refrigerator in winter. Sterilize the jars and wash the lids well with boiling water.
After jam cooled down in 30 minutes, put it back on the fire and boil for another 5 minutes. After that, remove it from the heat and wait another half an hour. Bring to a boil again and cook over low heat for 5-7 minutes. Pour jam into jars and seal. Turn the lids down and wrap the jars in a blanket and let them cool.
Pitted Cherry Jam Recipe Thick Consistency
Cooking according to this recipe is a more time-consuming process than the previous one. But the result is worth the time and effort.
You will need:
- sugar - 4.4 kg;
- 4 kg cherries.
Don't be surprised that the amount of sugar exceeds the amount of cherries. This is necessary for thickening. You need to cook this jam 3 times with a time interval of 10-12 hours.
The cooking process is as follows:
Plan your cooking time before cooking. Most convenient evening-morning-evening. Reduce the time of the next boil to 3-5 minutes after the mass boils. The foam must be removed, as with the first boil. Again, let the mass brew for 12 hours.
Before cooking the mass for the last time, first sterilize the lids and jars. For the third time, bring the resulting mass to a boil and cook over low heat until pronounced signs of thickening appear.
Pour the jam into jars, twist them. Turn the jars upside down and wrap them.
Pitted cherry jam recipe in a slow cooker
Using a slow cooker to make jam is a very tempting and interesting option. But to the great regret of many hostesses, you will have to use water for cooking.
Required Ingredients:
- 2 kg of sugar;
- 4 kg of cherries;
- 2 cups of water.
Cooking:
This type of jam is very tasty, but not very thick due to the addition of water.
How to cook cherry jam without pits and sugar
To prepare this type of jam, use the oven. It is very important to take jars with twist-on lids. For such a jam from the ingredients, you only need 5 kg of sweet ripe cherries.
The cooking method is as follows:
- Sort and wash the berries, remove the seeds from them;
- Divide the cherry into 2 parts;
- Pour boiling water over the jars;
- Place half of the berries in clean jars, not too tightly, after leaving a place for pouring. Just cover the jars with lids, and do not twist them;
- From the remaining amount of cherries, puree by passing them through a meat grinder, or beat with a blender. Pour the puree into an enamel bowl and heat to a temperature of 70-80 degrees.
- Pour the heated puree into jars with cherries and cover them again. Send the containing jars to a cold oven and heat to a temperature of 85 degrees. Sterilize the mass in jars at this temperature for 15–20 minutes. After that, increase the temperature to 100 degrees and sterilize the mass for another 15 minutes. When this time is up, turn off the oven and leave the jars in there for a while to cool down a bit.
- Carefully remove the jam jars and close the lids tightly.
Cherry jam recipe with gelatin
Such a mass can be safely called confiture. It's just that many people love such blanks for the winter.
For cooking you will need:
- Gelatin - 2 sachets;
- Pitted cherries - 2kg;
- Sugar - 2 kg.
Cooking method:
Cherry jam with nuts and honey
This special recipe for making jam. The process will take a lot of time and effort, but the result will exceed all your expectations.
You will need:
- Honey - 1 kg;
- Pitted cherries - 1 kg;
- Water - 1 glass;
- Walnut - 10 pcs.
Jam according to this recipe is prepared in the following way:
- Put a small piece of walnut into the berry instead of the stone;
- Mix honey well with water, put on fire to heat, so that honey and water form a homogeneous liquid;
- Place cherries in honey syrup and cook until cherries are translucent;
- Arrange the resulting jam in jars. You can also close them with ordinary capron lids.
For such a jam for one 0.5 l jar the following products are required:
- Apricot - 200g;
- Cherry - 300g;
- Water - 100 ml;
- Sugar - 200 g.
Preparation includes the following steps:
Chocolate Cherry Jam
Products for cooking:
- Cherry - 500 g (pitted);
- Lemon juice - 1 tablespoon;
- Sugar - 200 g;
- Chocolate black bitter - 100 g;
- Water - 50 ml;
- Cognac or dark rum - 100 ml.
Cooking method:
- Pour cherries into a saucepan and add water, lemon juice, sugar;
- Bring the syrup to a boil, remembering to stir it;
- Reduce the heat, pour in the cognac (rum) and, stirring, cook for 20-25 minutes;
- Remove the pan from the heat and put the chocolate slices into the resulting mass;
- Stir the mixture until the chocolate is completely melted.
The cooled cherry mass can be eaten with pancakes, pancakes, waffles.
Today we are making cherry jam. I offer 4 recipes that differ from each other in cooking technology. Cherry jam can be cooked with or without seeds. For density, you can add gelatin. And for an explosive taste, jam with chocolate is brewed. I think you will like these recipes and will be stored in your bookmarks.
Any cherry is not suitable for jam. Berries should be medium ripe, firm and not rotten. So be sure to sort out the cherry.
Also, do not forget to sterilize jars and lids in advance and dry them. You can sterilize jars over steam for 10-15 minutes, or you can in the oven. If you do this in the oven, then put the jars in a cold oven, turn on the heat to 150 degrees and after heating, soak them there for 15 minutes.
This interesting recipe and fast enough. No need to insist the jam for several hours, it is cooked immediately. But the peculiarity of the cooking technology is that sugar is not added immediately, but gradually.
Ingredients:
- cherry - 1 kg
- sugar - 1 kg (5 glasses of 250 ml each)
Cooking method:
1. Wash the cherry, clean it from the stones. Put in a saucepan in which you will cook jam. Place over medium heat and bring the berries to a boil. In the process of heating, they will let out a lot of juice. Gently stir the cherries so as not to crush them.
2. When the cherry boils, you need to pour one glass of sugar. Stir gently, bring to a boil and cook for 2 minutes. Then add another glass of sugar, again wait for the boil and boil for 2 minutes. And do this 5 times.
For 1 kg of cherries, you need to add 5 cups of sugar in 5 sets. If you take cherries 2 or more kg, then sugar is also added 5 times. But in this case, it will be necessary to pour 2 glasses at a time for 2 kg, 3 glasses for 3 kg, etc.
3. After sugar has been added for the fifth time, boil the jam and boil it for 10 minutes. Stir occasionally, but not too often to avoid damaging the berries. Remove the foam as soon as it forms.
4. When the jam has been boiled for the last time for 10 minutes, reduce the heat to a minimum and pour the jam into sterilized jars boiling. Screw on the lids immediately.
5. Turn over all filled jars, wrap them in something warm and let them cool completely.
6. Jam, when standing, will become thicker. This is very delicious recipe, the cherry remains whole, the syrup is beautiful and transparent.
Cherry jam according to an old recipe from 1907.
Ingredients:
- cherry - 1 kg
- sugar - 1.5 kg
- vodka - 10 gr.
Cooking:
1. Rinse the cherries, put them on a sieve so that the water is glass. Remove bones. To do this, you can use a pin - it is very convenient. Just thread the closed pin with the reverse side into the cherry, where the stalk was attached, and take out the stone. In this case, the berry remains intact, does not break.
3. Put half of the cherries on a baking sheet and sprinkle lightly with vodka. It is convenient to do this if you insert a spray bottle into the bottle. Sprinkle the berries with half the sugar. Put the remaining cherry on top, sprinkle again with vodka and sprinkle with sugar.
4. Put the baking sheet with the workpiece in the refrigerator for 3-4 hours. The original says: you need to put on ice.
5.Pour the berry into a saucepan or basin where you will cook. Place over medium heat and bring to a boil. Stir the jam so that the sugar at the bottom does not burn.
6. After boiling, cook the jam for 5 minutes over medium heat. Be sure to remove the foam.
7. Turn off the heat, cover the jam with a lid or towel and leave for 8 hours or overnight. If covered with a lid, condensation will appear on it. Remove the lid carefully and drain this water.
8. Boil the jam again and cook it for 5 minutes. Cover and leave to infuse for several hours.
9. And for the third time, bring the cherry jam to a boil, boil for 5 minutes and can be poured into jars. Do not forget to sterilize and dry the lids too. Close the lid as soon as the jam is poured.
10. That's all. Turn the jar over to check if the lid is leaking. To cook such a jam, you need to spend a lot of time on insisting cherries in syrup. But the result will be worth it. In winter, you will be happy to eat such jam, remembering the warm summer days.
Cherry jam with pits.
Jam can be cooked with seeds. Although the seeds contain hydrocyanic acid, it is destroyed during cooking, and sugar is its antidote. Therefore, cherry jam with pits will not be poisonous. But you need to be careful, if such a jam costs more than one year, then it is better not to eat it. Cherry tinctures you can’t use it with bones, they can really poison you.
Ingredients:
- cherry - 1 kg
- sugar - 1 kg
Preparation of jam with seeds:
1. Cherry must first be washed, spoiled berries removed and dried on a sieve.
2.Pour dry berries into a saucepan in which you will cook jam. Sprinkle the cherries with sugar and stir so as not to overwhelm.
3. Leave the berries in sugar overnight to release the juice.
4. In the morning, you can cook jam. Put the pan on a slow fire so that the sugar at the bottom does not burn. Pry the sugar with a spatula and mix with movements from the bottom up. The sugar will gradually dissolve.
5. When the sugar dissolves, increase the heat to medium and wait until it boils. Remove all foam.
6. Cook for 20 minutes over medium heat, stirring occasionally.
Take a large pot, because the foam rises strongly when boiling and can “run away”.
7. Pour hot jam into pre-sterilized jars. Pour carefully so that the jar does not crack. And roll up. If you store in the refrigerator, you can cover with a clean nylon lid.
8. Cool the jam at room temperature, and then put it away for storage. Delicious, sweet, easy and quick.
Cherry jam with chocolate.
In addition to the classic jam, where only cherries and sugar are included, you can cook an unusual chocolate dessert which will be very tasty. And the children are just crazy about such jam. Try making chocolate covered cherries and you won't need to buy any candy. The composition also contains a little cognac, which is needed for a brighter flavor. All alcohol will evaporate during cooking, so the jam will be alcohol-free.
Ingredients:
- cherry - 1 kg
- sugar - 0.5 kg
- lemon juice - 2 tbsp
- cognac or brandy - 2 tbsp.
- dark chocolate 75% - 90 gr.
- gelling mixture - 40 gr.
How to cook cherry jam with chocolate:
1. Wash and sort the cherries. Remove bones.
2.Pour the berries into the pan and put on medium heat. Stir and wait for the berries to release juice.
3.Pour in the gelling mixture, stir and bring to a boil.
4. Pour in sugar, stir again, bring to a boil, reduce heat to a minimum and cook for 4 minutes.
5. Pour in lemon juice, brandy and grated chocolate. Stir until chocolate is completely dissolved. Bring to a boil and pour the jam into sterilized jars.
6. Roll up with sterile lids, turn over and cool. This is how you can quickly cook thick cherry jam with chocolate. This is delicious!
As you can see, making cherry jam is not difficult. Just repeat the steps in these recipes. And get a delicious and sweet delicacy, which creates home comfort on cold winter days.
Infusion time: 3-5 hours.
Cooking time: 6 doses of 5 minutes of boiling + infusion between boils: 6-8 hours.
Yield: 800 g of jam.
In order to prepare thick cherry jam for the winter, it is best to use the multiple boiling method. This means that the process of making cherry jam takes several days, but during the day there is very little hassle with it. You just need to bring the jam to a boil, boil for 5 minutes and remove from heat again. The result is a thick and tasty seedless cherry jam, in which the berries do not boil soft and retain their shape well.
Due to the fact that such pitted cherry jam is thick (five-minute, as it is also called), it is excellent for making a sponge cake with chocolate and cherries, known as the Black Forest.
In this article, you will learn how to make pitted cherry jam so that it is thick, as well as several different options for making cherry jam:, and.
How to cook thick pitted cherry jam - recipe with photo step by step
Sort the cherries, wash, pit and place in a suitable bowl. It is best to use a wide, shallow container, such as a basin, for cooking jam.
Boil the syrup, for which you need to heat 1 glass of water and gradually, stirring all the time, pour out the sugar. As a result, the sugar becomes translucent. Pour the peeled cherries with hot syrup, mix everything and leave for several hours (this stage can last up to 4-5 hours). During this time sugar syrup penetrates into the berries, and the water passes from the cherries to the syrup.
After that, you need to bring the cherries to a boil and boil for 3-5 minutes, not forgetting to stir them. Collect the resulting foam with a slotted spoon. Then remove the container with jam from the heat and leave for 5-8 hours. At this time, sugar will gradually penetrate into the berries. So repeat several times (can be repeated up to 6 times). Thanks to this method, the strength of the syrup gradually increases with each cooking, which contributes to long-term storage jam. It is convenient to cook jam in the morning and in the evening and do it for 3 days.
After that, thick cherry jam (pitted recipe) is ready.
It remains to prepare a suitable container and spread the jam. Best to use glass jars small capacity (up to 0.5 l). They must be thoroughly washed (you can use soda and soap), hold over steam for at least 10 minutes and dry. The lids intended for clogging the jam also need to be thoroughly washed and boiled. After the jam has cooled, it must be laid out in dry jars and covered with lids. You can also cover the jam not with lids, but with parchment paper and tie it with twine. Store the jam preferably in a dry and cool place.
Now you know how to cook cherry jam so that it is thick. However, when cooking jam, other questions may arise. We will try to answer some of them below.
How to protect jam from sugaring?
To do this, during the cooking of jam, 3-5 minutes before the end of cooking, you can add citric acid at the rate of 1 teaspoon of acid per 1 kg of sugar.
Another important condition, which must be observed so that the jam does not become sugary, is to carefully ensure that during the laying out of the jam in the jars not a drop of water gets into them.
How to cook seedless cherry jam so that the berries do not wrinkle?
This problem may arise if fresh berries cook for a long time and continuously in one go. In this case, the water from the cherries quickly turns into syrup, and the berries themselves shrivel. The jam then becomes not too appetizing. The only way to solve this problem is to use the multiple boiling method described above.
How to thicken cherry jam?
In order to make cherry jam thick, you can use gelling additives - gelatin or gelfix. The difference between them is that gelatin is of animal origin, and gelfix consists of plant components (pectin, citric acid, sometimes a vegetable preservative - sorbic acid) and powdered sugar. Gelatin contains proteins and trace elements necessary for humans (calcium, phosphorus, sulfur). It is believed that it improves metabolism, has a beneficial effect on joints, bones, nervous system. However, vegetarians prefer to use gelfix.
Thick pitted cherry jam with gelatin
Ingredients
- cherries - 950 g;
- sugar - 950 g;
- gelatin - 40 g.
Wash the berries, let the water drain and remove the pits from the cherries. Mix sugar with gelatin. Put a layer of cherries, a layer of sugar-gelatin mixture in a container suitable for cooking jam. Cover the container with a lid and leave in a dark place for 8-12 hours.
After this time, put the container with cherries on the stove and bring it to a boil over medium heat, not forgetting to stir from time to time and remove the foam. Then reduce the heat to a minimum and cook the jam for 5 minutes.
After that, pour hot cherry jam into pre-sterilized and dried jars and close with sterile lids. Leave to cool completely at room temperature.
Thick cherry jam with gelfix
Ingredients
- cherries - 1 kg;
- sugar - 1 kg;
- gelfix (1:1) - 1 pack.
Wash cherries, sort and remove pits. Put them in a container in which the jam will be cooked.
Separately, mix the contents of the gelfix package with 2 tables. spoons of sugar and pour this mixture to the prepared berries. Mix everything well and put the container on a small fire. Bring the cherries to a boil, stirring constantly.
After the cherries boil, pour the remaining sugar to them, stir well and bring to a boil again. Boil jam for 3 minutes. During the cooking process, do not forget to remove the resulting foam.
Arrange the jam in prepared dry jars, close the lids and let them cool.
We hope that the recipes described above have detailed how to make cherry jam thick. And to give cherry jam an unusual taste and additional benefits, you can add lemon to the berries.
Thick Pitted Cherry Jam with Lemon
Ingredients
- cherries - 1 kg;
- sugar - 1 kg;
- lemon - 1 pc.
Wash cherries thoroughly and remove pits. Put them in a saucepan or basin and cover with sugar. Leave for a few hours for the berries to release their juice.
Boil the jam 3-4 times for about 15 minutes. Cool the jam completely after each boil.
Cut the lemon into slices and add it to the cherries during the last boil.
Hot spread the jam in sterile jars and cover with lids.
We wish you all good health and bon appetit!
