In addition to the ability to use whole berries for baking, it is ideal as a fruit topping for homemade yogurt, as well as a simple sandwich with butter. Step-by-step photos will help you better understand the process of making delicious homemade cherry jam.
To cook such a preparation for the winter at home, you will need ripe cherries and sugar at a ratio of 1:1, jars and lids.
How to make pitted cherry jam
First, let's prepare the berries for cooking.
The cherries should be sorted, removed from the stems and washed well. After that, we take out the pit from the cherry. It is very convenient to do this with a teaspoon, or rather its handle, or with a hairpin.
Place the prepared pitted cherries directly into the container in which the jam will be cooked. As soon as the bottom of the dish is completely covered with berries, sprinkle the first layer with sugar, add the cherries again and sprinkle with sugar again. We also cover the last layer of cherries with sugar and leave the bowl with the jam preparation alone for a while until the sugar turns into syrup.
After a while, when the sugar has dissolved and a syrup is obtained, you can put the container on the fire, thoroughly mixing the berry-sugar mixture.
Let the jam boil, skim off the foam and set aside.
After complete cooling, boil the workpiece again.
After cooling for the second time, place the berries in a colander and pour the syrup into a separate pan. Cook it over low heat for 1.5-2 hours, it should reduce in volume.
While the syrup is boiling, sterilize the jars and lids.
When the syrup is boiled to the desired thickness, combine it with the berries and let the mixture boil again. Now, you can spread out the delicious Cherry jam into jars and seal with lids.
Cherry jam canned according to this recipe continues to thicken while in the jar.
In winter you can enjoy it with tea with a biscuit or cheesecake.
The other day I already shared with you a recipe for cherry jam for the winter, which we prepared with a pit. Today I offer another version of this amazing berry delicacy - let's make pitted cherry jam. It turns out just as tasty, aromatic and beautiful. By the way, thanks to the absence of these very seeds, such cherry jam becomes not only a wonderful dessert, but also a filling for excellent homemade baked goods.
The color of the finished jam will be fantastically rich, 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, subject heat treatment We will use the original products in three doses and for a very short time. By the way, it is precisely because of this procedure that this cherry jam is also called five-minute (the 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 actual work is actually minimal. The most time-consuming thing is to remove the seeds from the berries, but most of the time the cherries are 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:
To prepare 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 the mass 200 grams more (taking into account the weight of the removed seeds).
Wash the cherries and let the water drain. After this, we remove the bones in any way - I use this ancient device, but you can use a pin, a hairpin, a teaspoon, or just your fingers.
As a result, from 1.2 kilograms of fresh cherries I get exactly 1 kilogram of seedless berries. Immediately place the cherries in a large container in which you will cook the jam. It should be large to make it easier to shake the berries.
In this state, the cherries and sugar should be left at room temperature for several hours, during which it is important not to stir, but to lightly shake the contents. This way the berries will not get crushed, and the sugar will dissipate faster. If you have the desire and time, you can sprinkle 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 low heat and let the granulated sugar and cherry juice completely turn into syrup. You can cover the bowl (pan) with a lid during this time. It is advisable not to mix the berries with sugar with a spoon, but only slightly shake the bowl from side to side. This is necessary for the cherry to maintain its integrity.
Bring the contents of the bowl to a boil and cook over low heat for about 5 minutes. Don't forget to remove the foam. After 5 minutes of boiling, turn off the heat and let the pitted cherry jam cool COMPLETELY at room temperature. There is absolutely no need to rush here, so you can leave the treat to rest for at least 5 or 12 hours.
During this time, the cherries will give even more juice, and the berries will become denser, due to which they will keep their shape. Then heat the jam a second time and cook again for 5 minutes. Let it cool completely.
Bring everything to a boil and cook the cherry jam for the last 5 minutes, remembering to skim off the foam. That is, we cook the jam in three batches of 5 minutes each. The fragrant and rich jam with whole berries is ready, all that remains is to close it for the winter.
Pour the still boiling cherry jam into pre-prepared jars, not reaching the edge by about 1-1.5 centimeters. Each housewife has her own favorite method, and I do it in microwave oven- wash jars in soda solution, rinse and pour about 100 ml of cold water into each. I steam them in the microwave at the highest power for 5 minutes each. If you sterilize, for example, 3 jars at once, 7-9 minutes will be enough. I also boil the lids on the stove for about five minutes.
This is an aromatic and tasty jam that will delight you during the cold season and give you a pleasant taste sensation. This dessert will wonderfully complement any sweet table and will become a desirable dish at any tea party. To add a certain “zest” to cherry jam, you can additionally use mint or lemon balm leaves. If you have a few cherry leaves, you can add them for flavor. The resulting jam from pitted cherries is thick, aromatic, not very sweet, but very tasty. A pleasant cherry sourness remains. And if you prefer cherries with pits or simply don’t have time for the lengthy procedure of extracting them, see the recipe. This cherry jam is brewed without seeds, which complicates the process of preparing it a little, but it gives you a lot of options for using the finished product. So with such a reserve for the winter, you can bake fragrant pies in the cold season, and delicious cakes and make desserts.
How to make pitted cherry jam? It is very important to decide on the proportion of berries and sugar. Our grandmothers used 1 kg of prepared berries, and some even 1.2 kg of sugar. The result is quite sweet jam, but it can be stored for years. If you don’t like sugary desserts, you can reduce the proportions so that a pleasant cherry sourness remains. No water is used in this recipe because the candied seedless berries release a lot of juice. So that the jam retains more vitamins and the berries do not become overcooked, it is cooked in several batches for 5 minutes, which is why it got the name “five-minute”. Thanks to this method of preparation, the cherry jam is quite thick. But if you want it to be more jelly-like, you can add pectin according to the instructions on the package. Just keep in mind that when the jam cools and sits a little, it will become even thicker on its own.
Ingredients:
- 1 kg cherries;
- 500 g sugar.
Recipe for pitted cherry jam for the winter
1. Pour cherries with cold water for 10 minutes. During this time, all the bugs and spiders that may be in the berries will float to the surface. After a while, drain the water and rinse the cherries. Remove the stem and sort the berries.
2. Remove the pit from the cherry. To prevent the berries from becoming deformed, you can use a small pin, paper clip, or a device to remove the pit. This step is perhaps one of the longest procedures in making cherry jam.
3. Move the prepared cherries into a saucepan with a thick bottom, sprinkle with sugar and leave for 3-4 hours so that the berries release their juice. If you have time, you can leave it overnight. Do not use aluminum cookware to make jam. It is better to take an enameled or cast iron saucepan. And if you have a special copper basin for making jam, that’s absolutely great.
4. After the specified steeping time, the sugar becomes moist as the cherries release a lot of juice.
5. Place the pan on low heat. Stirring occasionally with a wooden spatula, bring to a boil. Many people are interested in how long to cook pitted cherry jam and how to do it correctly. Like any other berry or fruit jam, it should be cooked for no more than 5 minutes to preserve more vitamins. But in order for the cherries to be well saturated with syrup and the jam to thicken, there should be several such approaches.
As the foam forms, remove it with a slotted spoon. Turn off the heat and leave to cool completely (until room temperature). Then put the pan with the cherries back on the fire, bring the jam to a boil and cook for 5 minutes. Turn off the heat and cool. We repeat this procedure 2-3 more times. The longer we boil the jam, the thicker it will turn out.
6. Sterilize jars with lids. It is most convenient to use a small container. You can sterilize jars in the oven, steam or microwave. You can read in more detail.
7. Pack the hot jam into jars and seal tightly using lids sterilized in the same way.
Important! Both the jam and the jars should be at approximately the same temperature. If you pour hot jam into a cold jar, the glass may crack.
8. Turn the lid down, then put it away for a day in a place without a draft. Just in case, you can play it safe and wrap the cans in a blanket. After a day, the jam can be transferred to a cupboard or pantry.
Delicious pitted cherry jam is ready for the winter! Now you know how to prepare it correctly: so that the berries are whole and the vitamins are preserved. Bon appetit and have a delicious winter!
Just imagine how great it is: it’s winter, it’s frosty outside, and you have hot tea with cherry jam on your table. You put it on your plate as much as you want. All this because we managed to prepare it in time in the summer, when cherries were in abundance. What a pleasure!
In the time of our grandmothers, there weren’t very many sweets in stores. Therefore, making jam was simply necessary. This was the main children's joy. They especially liked to spread butter on black bread and put a thick layer of jam on top. Moreover, there was no talk of saving. Of course, they loved any jam, but cherry jam was the most popular, especially seedless.
Even now it is impossible to forget this special aroma and ruby color. Everything flows through the hands, but it doesn’t stop. You keep eating and eating. Grandmother’s baked goods in the form of pies and pies with cherry filling are also remembered with special warmth. Simply delicious! It made absolutely no difference whether the jam was with or without seeds.
Having chosen a certain day, all the neighbors gathered together in the yard and began to peel the cherries for future jam. The most important tool for removing the bone was an ordinary hairpin, which in those days was sold everywhere. When special devices for cleaning pits began to appear, they were passed on to each other one by one.
This is how “light” jam appeared for everyone. There were always two basins. One for cherries, the other for pits. In those days there were few pickles, including those made from cherries. They didn’t pay attention to what type of cherry it was.
Times are different now, you can be fashionable and pamper yourself. Recipes various types preparations can be seen on the Internet on the websites of people who willingly share their knowledge with users. In addition to the cherries themselves, these recipes include various additives, which can be used in making cherry jam.
You can try adding other berries or fruits to the jam. Can be used as a supplement for coffee, cocoa, spices and much more. It depends on taste.
Any mention of cherries in connection with conservation evokes only positive emotions. Whether it will be compote, preserves, marmalade, jam, liqueur - it doesn’t matter.
It’s clear right away - it will be very tasty. We will try to diversify the above list with new recipes. We will try to give easy-to-remember tips, be sure to remember them.
Such a yummy dish as “Cherry in Chocolate” can be made as a preparation for the winter. It will be nice to open it in winter and enjoy it.
Cook together.
Ingredients for preparation:
- 1/2 kg. pitted cherries
- Chocolate bar weighing 100 grams
- 150 grams of sugar
- Add vanilla and lemon juice in the amount of a tablespoon
- Water - 100 ml.
Cooking method:
1. Carefully sort out the cherries. Remove stems and damaged fruits. First, it is washed and then the seeds are removed.
Place the prepared product (cherries) in a cooking vessel.
Since the quantity (weight) of cherries is very important, we focus on the fact that we definitely need the weight of the already peeled cherries to be exactly half a kilogram.
2. Pour sugar over the top of the cherry, add vanilla and fill with water. Squeeze the juice from the lemon into a tablespoon and add it to the resulting mass. Mix everything carefully so as not to damage the fruits.
3. Place on low heat and wait for it to boil. The mixture must be stirred constantly.
4. After this, turn on a very small fire and continue to boil for at least half an hour until the excess liquid evaporates.
5. Break the chocolate into slices and put it in a container, mix well and wait for it to completely dissolve. We wait for the liquid chocolate to boil and boil for a minute.
6. Place everything in pre-prepared jars.
7. Turn the jars over, cover with something warm and let cool completely.
8. Put it in storage.
These goodies don't last long. In less than a month they will be eaten. Therefore, make a trial version of our recipe so that you can prepare this yummy dish for the winter while there are cherries.
Opening such a jar in winter, you will receive a treat that will be a pleasure to look at, and even more so, to eat. You can use this twist as a decoration or filling in pies and any types of cakes.
Cherry jam with orange
Just one orange can change the taste of the cherry jam we are used to. It seems to be the same, but the taste is different.
Take cherries and sugar, orange in equal proportions and add water - 3 tablespoons.
Cooking:
1. We sort the berries, wash them, dry them, removing the seeds.
We measure the volume with glasses and if there are bones or not. The sweetness of the jam will depend on the amount of sugar you add. Focus on your taste.
2. Place the cherries sprinkled with sugar in a container and fill with water. Mix slowly so as not to harm the berries.
If you have time, leave the resulting mixture for a couple of hours until the liquid appears. If you don't have time, start cooking immediately. Melted sugar will begin to release juice on its own. Stay near the stove, stir often and watch the sugar. It must not be allowed to burn. It should dissolve evenly. The mixture should come to a boil.
3. Now I will offer you two options for making jam.
Option 1:
Cook the cherries over low heat for 10 minutes. After removing from the stove when cooking is finished, let it sit for a couple of hours.
After settling, cook 2 more times for 10 minutes. And it turns out that we have to boil the cherries 3 times. There are housewives who cook more than 3 times.
Option 2:
It takes more time.
When everything boils, cook for another 5 minutes, let it sit for half a day. Boil again 2 more times at intervals. Half a day is enough for settling.
4. Both recipes require that you add the orange only during the final boil.
They do it in different ways. Some housewives cut it straight with the peel and add it that way. This is not very healthy as it can give the jam a bitter aftertaste.
You can grate the zest of an orange orange. The white part of the zest does not need to be consumed. But this is optional. You can do everything together.
You can simply squeeze out the orange juice, then, after peeling the skins and seeds, add the remaining orange to the jam, having first chopped it finely.
Adding all the orange will thicken the jam, but not by much.
5. Before the last 3rd cooking, add: juice, zest, pulp, whatever you like best, or all together and stir the resulting mixture.
6. Bring to a boil, cook for 5 or 10 minutes and skim off the foam that children love so much. They will eat it with pleasure.
To remove the foam easily, the container with the mixture must be slightly rotated or shaken. In this case, the foam will accumulate in the central part of the container. You can remove it very easily.
7. We already have jars and lids ready. Pour the jam and swirl it.
8. Turn the jars over, cover with something warm, and let cool completely. After cooling, store it in a cool place out of direct sunlight.
In the same way, you can replace the orange with watermelon rinds. It will also be very tasty. Only the color and taste will change slightly.
Dry candied cherry jam without seeds
Equal proportions of cherries and sugar, a glass of water and several large lemons.
The recipe is simple. Let's make it just to try it out. Candied fruits or berries are perfect as an addition to any drinks.
They can even replace candy.
Cooking:
1. We sort the berries, wash them and let the water drain. Remove the seeds from it.
2. Prepare the syrup. Dilute water and sugar until you get a homogeneous mixture. Place on the stove and stir constantly. You should get a liquid, homogeneous mass. Add hot water into sugar, so it will dissolve much faster. Try to stay at the cooking point, constantly stir the mixture, using a spoon to reach the very bottom. Make sure that the mixture does not burn.
3. When heated, the mixture will become liquid in shape. Dip seedless fruits into this mixture only after boiling.
Dropping the fruit into the liquid will stop the boiling process. Try to “bathe” the cherries in the syrup. It is advisable to stir the cherries constantly and do not forget to shake.
4. After the syrup boils, let it simmer for another 1 hour, constantly stirring and shaking the cherries. This way it will heat up evenly. Turn off the heat and leave for 10 hours to settle. If you choose the option of cooking with seeds, increase it for another couple of hours. Settling will be the time necessary for the cherries to be saturated with syrup.
and its own juice. This will make it even tastier.
5. Then take a colander or fine sieve. Place the berries in it and wait for all the liquid to drain. Do this in small portions.
6. We have come to the stage of drying it. For this we use the oven. We make the temperature no more than 40 degrees. But, if possible, you can do this process
do this in an electric dryer. At a temperature of 35-40 degrees.
Parchment paper will help you in this procedure. Place it on the bottom of the mold and arrange the fruits on it.
Dry until it is ready to put into jars. We check as follows: the cherry should stop releasing juice.
7. This is how we got candied fruits. Add sugar and place it in jars. We find a dry place for quality storage.
Use for baking and just eat.
Jam with mint and black tea
Many people love both the smell of mint and various products in which it is used. These are baked goods, candies, chewing gum, marmalade and marshmallows. I am one of these types of people. That is, for those who enjoy the smell and taste of mint. Considering my preferences, this summer I decided to try making cherry jam with the addition of mint.
Of course, the experiment is dangerous; you don’t want to spoil the jam. But, I had an assumption that it was impossible to spoil anything with mint. You probably already guessed that I cooked it and I was not mistaken. The jam turned out great. It tastes like mint candy with a cherry flavor.
It turns out it can! Moreover, such jam will have an amazing aroma and unforgettable taste. Of course, I didn’t come up with the idea of adding black tea to the cherries and mint myself. I found a recipe in one of the women's magazines and decided to try it. The experiment was a great success.
Take for preparation:
- 1 kg. pitted cherries.
- Sugar 1 kg
- Juice 1 kg. lemons
- Bergamot tea 1 tablespoon
- Mint in the amount of 10 tablespoons
Prepare as follows:
1. 2 kg. We sort the cherries, remove spoiled berries and other impurities. Wash thoroughly several times. We get rid of the seeds using a hairpin or other device.
We took 2 kg. cherries, since our recipe is designed for pitted cherries. The bones weigh quite a bit. If necessary, add a little extra sugar.
Place the peeled berries in a container in which we will cook the jam. We give her time to let the juice flow. The more juice it lets in, the tastier the jam will be.
2. If you sprinkle sugar on the cherries in layers, they will quickly absorb it and dissolve it.
3. While the cherries are brewing, make tea leaves. It should brew well. This process will take no more than 15 minutes.
4. After pouring tea into a container, add lemon juice there. Tea, lemon, great combination! Try to mix gently.
Your tea is hot, so the sugar will dissolve very quickly.
5. Turn on a small fire, place the cooking container on it and mix everything thoroughly. Let it sit on the fire longer. After the sugar has completely melted, it will give exactly the amount of syrup that we need for further preparation jam.
6. After the syrup boils, immediately note the time. From now on, remember that you must cook the mixture for 25 minutes, stirring constantly. The heat is low, make sure it doesn’t burn and stir constantly.
7. If you feel that it will take another 5 minutes and everything will be ready, add mint leaves, be sure to wash and dry them beforehand.
8. No need to remind you that you should already have your lids and pre-treated jars ready.
9. You need to get mint leaves. Pour hot jam into jars.
From my point of view, there is nothing difficult in such preparation. Since I have made this kind of jam before and know its taste, I am haunted by its aroma.
In addition, this jam will be tender, piquant, not just sweet, and will taste pleasantly sweet and sour.
Everyone will like it!
Jam “Five Minute” - video
We make delicious cherry jam “Pyatiminutka” - this is seedless jam. The berries remain whole and firm, and making such delicious jam is very simple.
Tips and secrets on how to make good cherry jam
The previous sections are recipes. Some of them are classic, that is, they have been used for many years and are passed down from generation to generation.
Some are just interesting or original and worth experimenting with. If you like it, you will make it all the time and share the recipes with your friends or acquaintances.
All of these recipes have several cooking rules that should not be changed. Jam cannot be overcooked, how to make it “overwinter” safely so that its taste remains.
Now, first things first:
1. Sort the fruits before cooking them. Damaged, dried out or those that have already been pecked by birds are removed. Some say: “jam, everything will be digested and everything will be fine.” Yes, of course, cook it, but how?
If the fruit is already damaged, it will shrink and be tough in the jam itself. If it gets into the jam, it will be able to spoil the taste of good cherries.
2. All varieties of cherries, without exception, are suitable for jam. Of course, the taste or color of the jam will differ. Perhaps this will also affect its aromatic qualities. The majority of housewives prefer a variety called shpanka for making jam. Cherries of this variety are distinguished by their fleshiness and ruby color. They are large and smooth in appearance.
But, this is so for the word. As practice shows, jam will be tasty and aromatic even from cherries, the names of which no one knows. In appearance, it may look small, completely nondescript, but the jam will have an excellent taste.
3. Having cleared the cherry from leaves, stalks and twigs, it must be washed very thoroughly several times under running water. When it dries, you can start removing the seeds. The seeds are removed different ways, whichever one likes best.
If you peel the cherries with your hands without wearing gloves, they will turn red. Washing them right away is not an easy task. It’s better to do this right away with gloves on. You can't go to work with such hands! It would be best if the gloves were made of latex. When you put them on you think it’s a second skin.
This is what they usually do good quality. The best thing is that, unlike ordinary rubber gloves, they have no foreign odors.
4. The amount of sugar when making jam is also not always the same or necessary. It has options that can vary from 0.5 kg. up to 1.5 kilograms. Why is it recommended to add more sugar? Because the more sugar, the longer the cherry jam can be stored. It is sweeter and produces more syrup. Sugar is added and it needs to sit for the cherries to release juice.
A few hours is enough, but more is better than less. Try to shake it periodically. Mix carefully so as not to harm the berries. Water is needed to reduce the thickness of the jam. But don't overdo it. Not enough water - the jam is thick. A lot of water means liquid jam. Be sure to calculate the amount of water per 1 kg. cherries.
When adding water, you should constantly stir the mixture so that it does not burn. It will be disappointing and unpleasant if the jam turns out with a burnt smell. It’s a pity, both for your labor and for the cherries. The burning smell cannot be corrected. In addition, the jam will no longer have a beautiful ruby color. The resulting brown tint will not decorate it.
You can also make deviations in time. The main thing is not to forget that it is advisable to boil it 3 times. Try to rinse the jars thoroughly and seal them properly so that they preserve the resulting product well.
5. The required cooking time after boiling is 5 or 10 minutes. Stir the jam constantly with a wooden or metal spoon. It is not recommended to use a metal spoon as it may oxidize. The foam must be skimmed off all types of jam, including cherry jam. This is necessary so that the jam lasts longer.
If you're making jam that you want to eat within a few days, don't bother. If this is jam, which housewives call “five-minute”, you need to make it in time and skim off the foam, that is, when else the process is underway cooking
If you plan to let the jam settle according to all the rules - up to a day, then the foam can be removed only when you cook it for the last time. Try to rotate the container with jam so that the foam concentrates in the center. This will make it easier to remove it all without leaving a trace.
6. How to determine whether the jam is ready or not? This is done very simply. Place a drop of the cooked mixture on a saucer. If the jam is ready, the drop will not spread, but will remain in the form you dropped it. You can put a drop on your nail. It should hold and not spread. So the jam is ready. The drop should be brown in color. If the jam is prepared correctly, it will be ruby in color, moderately thick and smell like cherries.
7. Many people ask why do you need to turn the jars over after twisting?
There are two reasons:
1st - this is how the jars are tightly closed, since if the lid is not closed tightly, the jam will leak.
2nd - so that the jars do not oxidize during storage.
These are our secrets, which we share with you with great pleasure.
We want you to like these secrets and our recipes and always make jam according to them.
Bon appetit!
This type of dessert is very common and is loved by many for its taste and beneficial features. It’s not for nothing that jam made from this berry has always been considered a “royal dessert.” Recipes for making thick and aromatic jam are very famous.
This delicious dessert is healthy:
1. If you use it every day, you will notice that metabolic processes They begin to improve, sleep normalizes and insomnia disappears.
2. In addition, this jam helps well as a laxative.
3. Young children are recommended to use it for colds and coughs. It removes phlegm well.
4. The vitamin E it contains significantly improves the condition of the skin and hair, slows down the aging process, and also cleanses blood vessels.
5. In addition, it contains coumarin, which reduces the risk of blood clots.
6. This product is also recommended for anemia, anemia and low hemoglobin due to its iron content.
What harm can such a dessert do?
1. Due to the fact that they are used in cooking a large number of Sugar, this dessert is contraindicated for people suffering from diabetes.
2. Cherry is a fairly strong allergen, so it is forbidden to give it to children under one year of age.
3. If the dessert is cooked with seeds, it cannot be stored for more than a year. Since the bones begin to secrete acid, which harms the body and internal organs.
How to cook cherry jam correctly
There are many recipes for making this jam. It is prepared both without removing the seeds and without them. But if you do not remove the seeds, you should keep in mind that it is better not to cook it for future use, since if it is stored for more than a year, it will begin to release toxins harmful to the body.
When preparing dessert, a lot also depends on the choice of berries. If you take berries with a deep burgundy color, it will turn out very tasty and aromatic. The varieties Shubinki, Zakharyevskaya and Turgenevka are also ideal for this.
The dishes should also be selected very carefully and it is better to use enameled or stainless steel. It is also important to thoroughly rinse and sterilize jars.
When preparing the berries themselves, soak them overnight in cold water. This is done in order to completely get rid of dirt and microorganisms. IF YOU ADD SALT TO THE WATER, ALL THE WORMS FROM THE BERRIES WILL FLOOM
One of the longest and most painstaking moments in preparing this dessert is preparing the berries. If you are going to remove the seeds, you should do this before starting cooking using a special device or pin. In the case of using whole berries, each of them should still be pierced lightly with a pin so that they are better saturated with syrup.
During cooking, try to remove foam from the mass in a timely manner, otherwise the finished product will not be able to be stored for a long time and will quickly turn sour.
In addition, many housewives believe that it is better not to cook the berries for too long, because the berries begin to deteriorate from prolonged heating.
Cherry jam proportions per 1 kilogram
The proportions must first be selected based on the recipe. For example, when preparing a thick dessert for 1 kg of berries, you will need approximately 1.3 kg of sugar. And if you cook five-minute or simple jam, then of course you will need less. In this case, take 1-2 cups per 1 kg of fruit. But at the same time, sugar should not be added immediately, but gradually. First, sprinkle the cherries with a small amount of sugar and let them soak. After putting it on the fire, add half the sugar, and the rest while boiling again.
How long to cook cherry jam
Depending on the recipe you choose, cherries can cook from an hour to 4 hours. But at the same time there is quick recipes, in which the cooking time is 5 minutes. Basically, this berry is cooked for several days, allowing it to brew and soak thoroughly.
Classic cherry jam
According to the standard recipe, this delicacy is prepared without pitting.
For it you will need:
1 kg fresh, unpeeled berries
800 g sugar
2 glasses of plain water
First, prepare the berries by clearing them of debris, rinsing them and making several punctures on each. After this, start blanching at a temperature of about 90 degrees, but without bringing it to a boil. In terms of time, 5 minutes will be enough for you.
Take all the sugar and water and make a syrup, pour it over the finished berries and bring to full readiness on the stove. To determine how ready the jam is, place a small drop of it on a clean saucer. The finished dessert should not spread.
Cherry jam 5 minute recipe:
From the name alone you can understand that such a recipe will not require much time or effort from you. When prepared in this way, it retains much more vitamins in its composition. When preparing this recipe, it is best to cover the berries with granulated sugar and leave them like that for several hours. But many housewives, not having extra time, skip this process and start cooking right away.
with a bone
The pitless cooking option further reduces time and simplifies the recipe. After all, you don’t have to waste time peeling the berries.
For this dessert take:
1 kg of prepared fruits
2 cups granulated sugar
Mix all the ingredients and leave in this form so that the juice appears. After this, it must be put on fire and boiled for 5 minutes.
pitted
Jam made from peeled cherries differs only in that first you have to make an effort to get rid of the pulp from the seeds. But the end result is worth the effort.
To get started, take:
1 kg of prepared and peeled fruits
2 tbsp granulated sugar
1 tbsp plain water
1/3 tsp. citric acid
Mix berries, sugar and water and wait until it boils. Then add the last ingredient and keep on low heat for 5 minutes.
Thick cherry jam with pits recipe
In addition to the main ingredients, such jam contains one more ingredient that makes it very tasty and thick.
To get started, take:
1 kg of clean and prepared fruits
1 kg granulated sugar
1.5 tbsp peeled fruits from seeds
An additional 1.5 tbsp is needed to make pulpy juice out of them. You can grind them using a meat grinder or blender. Also, if you have enough time left, pour a little sugar into them and let them sit for an hour and release as much juice as possible.
After this, mix all the ingredients and cook until ready, until the drop stops spreading.
Cherry jam with pits and gelatin
This recipe makes cooking much easier and allows you to reduce the cooking time several times thanks to the added gelatin. The finished dessert has a jelly-like consistency, rich in the taste and aroma of berries. An important point during cooking is not to bring the gelatin itself to a boil during preparation, as well as after adding it to the jam, otherwise the consistency will not be thick.
To start cooking, take:
3 kg of prepared and washed fruits
1 kg granulated sugar
2 tbsp plain water
2 packs (70 g) gelatin
To prepare such a dessert, it is better to mix the berries with granulated sugar in advance and leave to infuse for several hours. Gelatin should also be prepared in advance. To do this, read on the packaging how to prepare it.
In separate containers, heat the berries with sugar and gelatin. After the berries boil and cook for 10 minutes, slowly mix the swollen gelatin with them and remove from heat.
Pitless cherry jam with gelatin
This jam is prepared in almost the same way as according to the previous recipe. Additionally, if you wish, you can completely chop the berries and then you will get real jelly.
To do this you will need:
2 kg peeled and prepared fruits
1.5 kg granulated sugar
1.5 tbsp plain water
40 g gelatin
As in the previous recipe, infuse the berries with sugar in advance. Also prepare gelatin in advance.
Place all ingredients except gelatin on the fire and simmer for 10 minutes. After this, give it about half an hour for it to cool, stir in the prepared gelatin and heat a little without bringing it to a boil.
Cherry jam video
Recipe for delicious cherry jam
The most delicious and aromatic dessert is obtained at the moment when the berries are cooked in their own juice. At the same time, this recipe allows you to preserve the vitamin composition as much as possible, making it very useful. Even the youngest and most inexperienced housewife can cook this.
To do this, prepare in advance:
Peeled fruits - 1 kg
Granulated sugar - 1 kg
This recipe differs from the traditional one in that the dessert itself is prepared not in a separate container, but immediately in jars. To begin, place the prepared fruits in sterile jars, mixing with sugar. For convenience, you can mix them in a separate container. Add a small layer of sugar on top of each one up to the neck. At the same moment we finally close them or roll them up. Leave them to soak a little and release the juice for a couple of hours.
After this, heat the water in a separate container and carefully place the jars so that they do not burst, but gradually heat up. After boiling, let simmer for 20 minutes over low heat and remove.
Royal cherry jam
Dessert according to this recipe is of course more difficult to prepare and takes quite a long time. But from the name alone it becomes clear that once you try it you will definitely love it. The berries here are taken washed and pitted.
To begin, prepare:
1 kg of prepared fruits
1 kg sugar
In a large container, mix sugar with berries and leave for a while to soak and release juice. Then boil them for 5 minutes. Leave to cool overnight and repeat the same process with cooking and cooling 2 more times.
Cherry jam without sugar
This type of dessert is ideal for people suffering from diseases that prevent them from eating sweets. It retains the natural taste and benefits of berries. But it is advisable to store it only in a cold place. But the good news is that any type of berries is suitable for it, both fresh and frozen.
To start cooking, take:
1 kg of clean and seedless fruits
2 containers of different sizes
Regular water
This type of dessert is prepared not just by placing it on the stove, but in a water bath. Keep the berries for 3 hours. At the same time, do not forget to monitor the condition of the water. After this holding time, it should release all the juice and thicken.
Cherry jam with nuts
As mentioned earlier, jam cooked without seeds has a much longer shelf life. But when cooked, it is the seeds that add the almond flavor to the dessert, which many people really like. Many housewives have found a way out of the situation and, instead of seeds, add nuts during cooking, which make the texture more unusual and give that pleasant aroma.
Before making this dessert, prepare:
1 kg cored fruits
A glass of prepared walnut kernels
1.5 kg granulated sugar
A glass of plain water
At the stage of coring the berries, immediately replace the removed pit with a piece of nut. This process requires patience, but it will play a big role in taste qualities ready dessert.
The rest of the process will not require much effort from you. Mix all the ingredients in a container and put it on the fire to cook. 20 minutes should pass after the start of boiling. Stir gently all the time and remove excess foam.
Cherry jam with pectin
While preparing this dessert for a long time cooking is replaced by the addition of pectin, which makes it thick. Preparing it is not at all difficult and all you need for this is:
1 kg of prepared and cored berries
1 kg granulated sugar
1 package of pectin in 9 g.
Before sending the berries to prepare, leave them overnight, mixed with granulated sugar. After that, put them on the stove, where after boiling, let them simmer for about 20 minutes. After removing from the stove, set aside to cool until the next day.
After this time, before continuing to cook, mix a bag of pectin with 2 tbsp. Sugar and a small amount of berry syrup. Place the container with berries on the fire and after it starts to heat up, add the prepared pectin. Once boiling, let sit for 3 minutes and remove from heat.
Cherry jam with agar-agar
To prepare this dessert, you need:
1 kg cored cherries
2 tbsp sugar
1 tsp Agar - agara
50 ml. ordinary water
Mix the prepared fruits with all the granulated sugar and let them sit for a while and let them cook for 20 minutes. At this time, do not forget to watch the foam that appears.
After this, turn off the heat and let them soak a little while you fill the agar - agar with warm water. After an hour, mix everything together and put on fire for 3 minutes, then pour into jars.
Why did the cherry turn out liquid?
Unfortunately, even if you don’t deviate even an ounce from the recipe, the dessert may turn out to be too liquid. The reason for this may be the large amount of juice secreted by the berries. Another common cause of runny jam is insufficient sugar or insufficient cooking time. That is why it is important to check the drop for thickness before rolling it into jars.
How to make cherry jam thicker
If during cooking the drop remains too liquid, then the most the best way There may be an increase in cooking time. This is especially true in cases where the fruits have given a lot of juice.
In addition, an excellent way to obtain the desired consistency is to use gelling agents such as gelatin, agar - agar or pectin. In this case, you will need to prepare the product and add it to the mass and let it warm up a little over the fire.
