Cherry jam cooking method. The most successful cherry jam recipes

Many people know how to cook cherry jam so that the finished delicacy turns out to be unusually tasty and fragrant. I remember this sweet and fragrant dessert from childhood - this is how I cooked Cherry jam with bones my grandmother. Today I will share with you the recipe for this berry preparation for the winter, so that you can please your family in the cold season with the gifts of summer.

I propose to cook cherry jam with seeds - this way the dessert will turn out to be especially fragrant. 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 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 bottom line is that most of the time the berries are infused and soaked in syrup, and we just wait, doing our own thing. But as a result, you will get about 1.3 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:

We will cook cherry jam with a bone for the winter from cherries and granulated sugar. It is clear that we take beautiful, ripe, juicy and not spoiled berries (without cuttings).

Wash the cherries and let the water drain. If you wish, you can prick each berry with a pin or a toothpick - so the juice will stand out from the cherry more quickly. But I don't do that.

After that, you need to sprinkle the cherry with sugar. Just choose more dishes, as the berries will need to be shaken, and in a small bowl it is quite difficult to do this - everything will spill out on the table. In general, I always cook jam in a thick-walled saucepan, but this season it has become unusable for me (the inner non-stick coating has been scratched), and I am still waiting for a new one. That is why I decided to cook cherry jam with a stone ... in a slow cooker. By the way, this is a very convenient way, especially in the heat.

So, berries 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.

Happy owners of a multicooker can easily reduce this time - just insert a bowl of berries and sugar into the appliance, close the lid and turn on the Warming mode. I do not set time on this program, so I mark 20 minutes on the stove timer.

After 15-20 minutes, you will see that most of the sugar has dissolved and the cherry is floating in the syrup. You can immediately continue the process of making cherry jam for the winter. When cooking jam on the stove, you will have to wait 4-12 hours (depending on the juiciness of the berries and the temperature in the room) until the cherry releases enough juice.

So, we continue to cook cherry jam - bring the berries in syrup to a boil and cook after that with an average gurgle for 5 minutes (4-6 minutes - it doesn’t matter). How to do it on the stove, it seems clear. In the slow cooker, I advise you to choose the Baking or Soup mode, since, for example, it takes quite a long time to cook jam on the Stew program - the temperature is lower there. We brought the contents of the bowl to a boil (under the lid), after that we mark for 5 minutes and let the berries in the syrup boil with the lid open. In both cases, do not forget to remove the foam, as it will then look not very appetizing in the finished jam.

Boil the berries in syrup for 5 minutes and leave to cool completely. Again, this will take several hours, but there is no need to rush things - let the cherry give off the juice and absorb the sugar. When the berries are infused and completely cooled, you will see that they have become smaller in size and slightly firmer - as they should be. Now we need to repeat the cooking procedure 2 more times. That is, bring to a boil, cook for 5 minutes, turn off, cool. After the third boil, the cherry jam with a stone will be completely ready - the syrup will noticeably thicken and there will be a decent amount of it.

It's time to pour the boiling cherry jam into pre-prepared (they need to be sterilized) jars. Each hostess has her own favorite method, and I do it in microwave oven- I wash the jars (volume 0.5 liters) 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. I boil the lids on the stove for about 5 minutes. Pour hot cherry jam into jars, not reaching the edge of 1.5-2 centimeters.

This type of dessert is very common and is loved by many for its taste and beneficial features. After all, it is not for nothing that jam from this berry has always been considered the “royal dessert”. At the same time, recipes for making thick and fragrant jam are very famous.

this delicious dessert is useful:

1. If you use it every day, you will notice that metabolic processes begin to improve, sleep normalizes and insomnia disappears.
2. In addition, this jam helps well as a laxative.
3. Young children are advised to use it for colds and coughs. It removes mucus well.
4. Vitamin E contained in it noticeably 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. Also, such a product is recommended for anemia, anemia and low hemoglobin due to the iron content.

what can harm such a dessert:

1. Due to the fact that they use a large number of sugar such a 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 old.
3. If the dessert is cooked with bones, then 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

There are many recipes for making this jam. It is prepared both without pulling out the bones, and without them. But if you do not take out the bones, it should be borne in mind that it is better not to cook it for future use, since when it is stored for more than a year, it will begin to release toxins harmful to the body.

When preparing a dessert, a lot also depends on the choice of berries. If you take berries with a rich maroon color, then it will turn out to be very tasty and fragrant. The varieties of Shubinka, 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 the jars.

During the preparation of the berries themselves, soak them overnight in cold water in advance. This is done in order to completely get rid of dirt and microorganisms. IF YOU ADD SALT TO THE WATER, ALL WORMS FROM THE BERRIES WILL SPIN

One of the longest and most painstaking moments in the preparation of this dessert is the preparation of berries. If you are going to remove the bones, then you should do this before cooking with the help of a special tool or pin. In the case of using whole berries, each of them should still be pierced slightly 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 finished product cannot be stored for a long time and quickly 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

Proportions must first be selected based on the recipe. For example, when preparing a thick dessert for 1 kg of berries, you will need about 1.3 kg of sugar. And if you cook a five-minute or simple jam, then of course it will take less. For 1 kg of fruit in this case, take 1-2 cups. But at the same time, sugar must not be poured immediately, but gradually. First, the cherry should be covered with a small amount of sugar and allowed to soak. After putting on the fire, add half the sugar, and the rest when boiling again.

How long to cook cherry jam

Depending on the recipe you choose, cherries can be cooked 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, while letting it brew and soak well.

Classic cherry jam

By standard recipe This delicacy is prepared not pitted.

For it you will need:

1 kg fresh unpeeled berries
800 g sugar
2 glasses plain water

First, prepare the berries by cleaning them of debris, washing and making a few punctures on each. After that, start blanching at a temperature of about 90 degrees, but without bringing to a boil. In time, 5 minutes will be enough for you.

Take all the sugar and water and make a syrup with which you pour the finished berries and bring to full readiness on the stove. To determine how ready the jam is, put a small drop of it on a clean saucer. Ready dessert should not spread.

Cherry jam 5 minute recipe:

From one name, you can understand that such a recipe will not require much time and effort from you. Prepared in this way, it retains much more vitamins in its composition. When preparing according to this recipe, it is best to fall asleep berries granulated sugar and leave it like this for a few hours. But many housewives, not having extra time, skip this process and start cooking right away.

with bone

The pitless cooking option further reduces the time and simplifies the recipe. After all, you do not have to spend time cleaning the berries.

For this dessert, take:

1 kg prepared fruits
2 cups granulated sugar

Mix all the ingredients and leave in this form so that the juice appears. After that, it must be put on fire and boiled for 5 minutes.

pitted

Jam from peeled cherries differs only in that at first you will 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 hold on low heat for 5 minutes.

Cherry jam thick with pits recipe

This jam contains, in addition to the main ingredients, one more thanks to which it turns out to be very tasty and thick.

To get started, take:

1 kg of clean and prepared fruits
1 kg of granulated sugar
1.5 tbsp pitted fruits

An additional 1.5 tbsp is needed in order to make juice with pulp out of them. You can grind them with a meat grinder or blender. Also, if you have enough time left, put some sugar in them and let them stand for an hour and extract the maximum juice.

After that, mix all the ingredients and set to cook until ready, until the drop stops spreading.

Pitted cherry jam with gelatin

Such a recipe greatly simplifies cooking and allows you to reduce the cooking time by several times thanks to the added gelatin. The finished dessert turns out to be a jelly-like consistency, full of flavor and the aroma of berries. An important point during cooking is not to bring the gelatin itself during preparation, as well as after adding to the jam to a boil, otherwise the consistency will not be thick.

To start cooking, take:

3 kg of prepared and washed fruits
1 kg of granulated sugar
2 tbsp plain water
2 packs (70 gr) 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 package how to prepare it.

In separate containers, heat the berries with sugar and gelatin. After the berries boil and boil for 10 minutes, slowly mix the swollen gelatin with them and remove from heat.

Pitted cherry jam with gelatin

This jam is prepared in almost the same way as the previous recipe. Additionally, if you have a desire, the berries can be completely crushed and then you get real jelly.

For this you will need:

2 kg of peeled and prepared fruits
1.5 kg of granulated sugar
1.5 tbsp plain water
40 g gelatin

As in the previous berry recipe, set the infusion with sugar in advance. Also prepare the gelatin in advance.

Put all ingredients except gelatin on fire and boil for 10 minutes. After that, let it cool for about half an hour, stir in the prepared gelatin and heat a little without boiling.

Cherry jam video

Delicious cherry jam recipe

The most delicious and fragrant dessert is obtained at the moment when the berries are cooked in own juice. Wherein this recipe allows you to save as much as possible vitamin composition which makes it very useful. Even the youngest and most inexperienced hostess can cook this.

To do this, prepare in advance:

Peeled fruits from stones - 1 kg
Sugar - 1 kg

Such a recipe differs from the traditional one in that the dessert itself is prepared not in a separate bowl, but immediately in jars. To begin with, arrange the prepared fruits in sterile jars, mixing with sugar. For convenience, you can mix them in a separate container. On top of each, add more sugar to the neck in a small layer. At the same moment, we finally close them or roll them up. Leave them to soak a little and extract the juice for a couple of hours.

After that, in a separate container, set the water to heat up 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, of course, is more difficult to prepare and takes quite a long time. But from one name it becomes clear that after trying it once you will definitely fall in love with it. The berries here are taken washed and pitted.

To get started, prepare:

1 kg prepared fruits
1 kg sugar

In a large container, mix sugar with berries and leave for a while to soak and extract juice. Then boil them for 5 minutes. Leave to cool overnight and repeat the same action with boiling and cooling 2 more times.

Cherry jam without sugar

This type of dessert is ideal for people suffering from diseases in which you can not eat sweets. It retains the natural taste and benefits of berries. But it is desirable to store it only in a cold place. But the good news is that any kind of berry is suitable for it, both fresh and frozen.

To start cooking, take:

1 kg of pure and pitted fruits
2 containers of different sizes
plain water

This type of dessert is prepared not just by putting 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 exposure time, it should release all the juice and thicken.

Cherry jam with nuts

As mentioned earlier, pitted jam has a much longer shelf life. But it is the bones during cooking that add the aroma of almonds to the dessert, which many people really like. Many hostesses have found a way out and instead of seeds, nuts are added during cooking, which make the texture more unusual and give this pleasant aroma.

Before making this dessert, prepare:

1 kg peeled fruits
A glass of prepared kernels walnut
1.5 kg of granulated sugar
Glass of plain water

At the stage of removing the core from the berries, immediately replace the removed stone with a piece of walnut. This process requires patience, but it will play a big role in palatability finished dessert.

The rest of the process will not require much effort from you. Mix all the ingredients in a container and send to the fire to cook. In time, 20 minutes should elapse after the start of boiling. Stir gently all the time and remove excess foam.

Cherry jam with pectin

During the preparation of this dessert, the long cooking time is replaced by the addition of pectin, which makes it thick. Cooking it is not at all difficult and all you need for this is:

1 kg prepared and with the middle of the berries removed
1 kg of granulated sugar
1 pack of pectin in 9 gr.

Before sending the berries to cook, leave them overnight, mixed with granulated sugar. After that, send them to the stove, where, after boiling, let them sweat 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. Send the container with berries to the fire and after it starts to heat up, add the prepared pectin. After boiling, let 3 minutes and remove from heat.

Cherry jam with agar-agar

To prepare this dessert, you need:

1 kg cherries, cored
2 tbsp sugar
1 tsp agar - agar
50 ml. plain water

Mix the prepared fruits with all the granulated sugar and, after standing for a while, send to cook for 20 minutes. At this time, do not forget to follow the emerging foam.

After that, turning off the fire, let them soak a little in the meantime, the bay of agar - agar warm water. After an hour, mix everything together and send to the fire for 3 minutes, then pour into jars.

Cherry turned out liquid why

Unfortunately, even if you don’t deviate a single gram from the recipe, the dessert can turn out to be too liquid. The reason for this may be a large amount of juice secreted by the berries. Also a common cause of thin jam is not enough sugar or boil time. That is why it is important to check the drop for density before rolling it into jars.

How to make cherry jam thicker

If the drop remains too liquid during brewing, then the most the best way may increase the cooking time. This is especially true in cases where the fruits gave a lot of juice.

In addition, a great way to get the right consistency is to use gelling agents such as gelatin, agar - agar or pectin. In this case, you will need to prepare the product and by introducing it into the mass, let it warm up a little on the fire.

Cherry jam is a delicacy loved by many, which is not in vain called "royal". Cherry jam is not only a very tasty and refined dessert, but also useful product rich in vitamins, minerals and antioxidants. Cherry jam is being prepared different ways, it is brewed from almost all varieties. It is believed that the most fragrant and rich in taste jam is obtained from the southern varieties of cherries (Zakharyevskaya, Shubinka, Turgenevka).

When choosing cherries for jam, it is important to consider not only the variety, but the degree of ripeness. Most delicious dessert obtained from ripe, dark burgundy or ruby ​​fruits. Cherry jam is prepared, both with a bone and without it. Medical experts say that seedless jam is more beneficial. Inside the cherry seed contains harmful and toxic substances that, when long-term storage jams (more than 2 years old) begin to stand out in the product itself, which can lead to negative consequences.

Cherry fruits contain many vitamins, mineral salts, organic useful substances. The composition of cherries includes vitamins of groups B, A, PP, E, folic acid. The fruits are quite high in vitamin C, which explains its benefits for immunity, which is especially important during seasonal colds and viral diseases. The list of minerals includes calcium, magnesium, fluorine, iron, zinc, potassium. In addition, the composition of cherries includes a natural antioxidant anthocyanin, which gives the fruits a rich red color.

Cherry and jam from it are useful for diseases of the cardiovascular system, digestive disorders, reduced immunity, high cholesterol and joint diseases (arthritis). Some of the nutrients inherent in cherries are lost during heat treatment, but many remain. To retain the maximum benefit from cherry jam, it is important to prepare it properly. Before telling you how to make cherry jam, let's consider what dishes you need to have in your arsenal.

To prepare cherry jam, you will need a basin or pan with a wide bottom and low walls. This form of utensils for jam is optimal, as it allows you to mix it easily and well during the cooking process. It is best to take stainless steel or enameled dishes. Only such utensils guarantee that the jam during the cooking process will not acquire an unpleasant aftertaste and metal oxide ions will not get into it, as happens when using aluminum or copper objects. If you have chosen a recipe where the syrup is cooked separately, then the same requirements apply to the dishes for its preparation. To stir the jam, it is best to take a large wooden spoon or spatula.

To store the finished jam you will need glass jars and covers. Banks must first be washed with soap and rinsed well with warm water. Before pouring the jam, the jars must be sterilized, otherwise there is an increased risk that the product may become moldy during storage due to bacteria remaining in the jar. You can sterilize jars in various ways:

1. The traditional "grandmother's" method - over steam. Bring water to a boil in a kettle or saucepan, place a wire rack on the top edge and place the jars upside down on it. Steam entering the vessel kills microorganisms.
2. In the microwave. Pour a little water into the jars (3 cm from the bottom) and put them in the microwave at maximum temperature, let the water boil for 3 minutes.
3. In the oven. Preheat the oven a little (no more than 100 degrees), install a grate, put a paper towel on it and put the washed jars on it with the neck down. Close the oven and heat the jars for a few minutes.

Lids can be used in a variety of ways, an important requirement for them is only good tightness when closing. They also need to be sterilized - hold for a few minutes in boiling water.

Preparing berries for cherry jam

Berries for cherry jam also need preparation. First you need to wash and sort them out, you can do it at the same time. Carefully pour the cherry on the table, prepare a bowl of cold water in advance. Select and discard discarded fruits (spoiled, green), good ones - immediately put in a basin or other convenient dish.

You can’t keep cherries in water for a long time, otherwise it will be saturated with excess moisture and the jam will be too watery. Put the washed cherries in handfuls on a kitchen towel to dry.

If you are making pitted jam, then after drying, you can proceed to remove them. For this purpose, you can use special kitchen appliances, but it is quite possible to get by with improvised means. For example, take a thin wooden rod or an ordinary hairpin, with which you can push the bone mono through the hole in the stalk or gently pick it up and take it out through it.

If the jam is made from whole cherries, then in each berry you need to make a small puncture with a needle. This is done in order to get inside each fetus sugar syrup. If there is no time and desire to pierce each berry, then to achieve this goal, you can hold the cherry over steam for 1-2 minutes or lower it into hot water (up to 90 degrees) for literally half a minute. Below we have selected for you simple recipes cherry jam at home.

How to make pitted cherry jam? To prepare this jam, you will need cherries and granulated sugar per 1 kg of cherries 1.2 kg of sugar, 1 glass of water. Wash the cherries, dry them and carefully remove the seeds from it using a special device or improvised means. Then, layers of cherries should be laid out in a cooking container, interspersed with sugar. The top layer is sugar. In this form, leave the cherry for 2-3 hours at room temperature so that it starts up the juice.

In a bowl for jam, add 1 cup of cold water to the cherries and sugar and put on a slow fire. Keep on low heat until all the sugar is dissolved in the syrup. After the syrup has become homogeneous, the fire under the jam can be made stronger. Bring jam to a boil and remove from heat. During the cooking process, do not forget to stir and skim the foam from the surface.
After the first approach, the jam should cool to room temperature. Depending on the volume, this may take 6-8 hours. Further, the procedure for bringing to a boil and cooling must be repeated 2-3 times. After the last approach, cool the jam and pour into sterilized jars, close with lids (preferably seaming) and store in a cool place.

For this jam, for 1 kg of cherries you will need 0.5 kg of sugar and 800 ml of water. In the process of making cherry jam from whole berries with syrup, there are several nuances, given which you can avoid unpleasant moments. For example, often cherries in such a dessert look shriveled.

To prevent this from happening, each fruit must be slightly pierced with a needle. This is the first stage of preparation.

Next, you need to prepare the syrup. To do this, pour 300 mg of sugar into 800 ml of water in a hotel bowl and mix well until completely dissolved. Then put the cherry in a bowl for cooking and pour over the syrup, so it should stand at room temperature for 3-4 hours. After this time, you can start cooking. Put a container with cherries in syrup on low heat, stirring gently, bring to a boil. Cook over low heat for about 10 minutes. Then you need to cool the jam a little and drain the syrup from it. It must be cooked separately from the cherry for 5 minutes.

Then again pour the syrup into the cherry and add 200 g of sugar. Until the jam is fully cooked, it must be brought to a boil and cooled 2-3 more times. After that, you can pour into cans, cork and send for storage.

Recipe 3: Thick Cherry Jam

This recipe is for those who like thick desserts or use cherry jam to make pies and buns. There are several secrets to making thick cherry jam. Firstly, when choosing fruits, preference should be given to dense, fleshy varieties with little juiciness. Secondly, the more granulated sugar, the thicker the jam.

For 1 kg of cherries you will need 1.5 kg of sugar and 1 glass of water. As a rule, for thick jam and jam stones are taken out of cherries, but this is an uncritical issue and depends on the preferences of the hostess. Pour the cherries with sugar and leave for 3-4 hours so that the juice stands out. As soon as this happened and the juice appeared on the surface, add a glass of water to the cherry and you can put the basin on the stove. You need to heat the jam over medium heat, stirring constantly so that the berries do not burn. Bring to a boil and let cool. Repeat the process 3-4 times. Cool the finished jam and arrange in jars.

This original recipe allows you to prepare a complete dessert that can be used for breakfast for sweet sandwiches with butter or as an addition to ice cream. To prepare it you will need:

• 1 kg ripe sweet cherry;
• 0.5 kg of sugar (you can use special gelling sugar for jam);
• 3 g citric acid;
• a small pack of gelatin (when using regular sugar);
• 3 art. spoons of cocoa powder;
• 3-4 st. spoons instant coffee;
• 50 ml of liqueur (cherry or Amaretto).

If desired, the amount of coffee and cocoa can be reduced, then the taste of jam will not be so specific.
Wash the cherries and remove the seeds from it. Mix all dry ingredients in a separate bowl, fill them with cherries. Mix all the ingredients and put the bowl with cherries on a slow fire. When the cherry mass is heated, you need to chop the cherry a little with a blender. Bring the jam to a boil and boil for 3-5 minutes, stirring constantly. At the very end of cooking, add liquor to the container. Pour the finished jam hot into sterilized jars, close with airtight lids.

If the cherry is sour or very juicy (watery), then the amount of sugar can be increased. For example, when using wild cherries, the ratio of berries and sugar can be 1:2, that is, 2 kg of sugar is taken per 1 kg of cherries. The same technique is used to increase the density of jam or syrup.

A prerequisite for the preparation of jam of any kind is the removal from the surface of the foam that forms during boiling. Coagulated proteins, which is the foam, can lead to rapid sourness and spoilage of the finished jam.
It is also important not to overdo it so as not to overcook the cherry jam. If you cook it too long, the cherry will lose appearance, wrinkle and become too dry.
Various ingredients can be added to cherry jam:

• rose petals will give it an amazing aroma and add sweetness and sophistication to the taste;
• cloves will add a spicy flavor and oriental aroma;
• lemon peel enrich with vitamins and add light sourness;
• nuts, sesame will complement the taste of jam in an original way.

Cherry goes well with other berries and fruits. If you wish, you can experiment by combining cherries with strawberries, cranberries, blackcurrants, apples, raspberries.

Cherry jam has a tart aftertaste and an indescribable aroma. In addition to the obvious characteristics, cherries contain a large amount of potassium, magnesium, copper, iron, vitamins of different groups (A, C, B1, PP, etc.). Because of this, the delicacy is very popular in many families. Jam is used to make pies and desserts with filling, and is also used in the form self snacks for tea. Experienced housewives brought out delicious recipes in which cherries are combined with raspberries, apples, cranberries and even chocolate.

Cherry jam with cranberries

• raspberry syrup - 135 ml.
• cherry - 950 gr.
• cranberries (fresh / frozen) - 375 gr.
• lemon juice - 60 ml.
• drinking water - 270 ml.
• granulated sugar (preferably cane) - 1.4 kg.

1. Pour a bowl of cold water, dip the cranberries into it (if the berries are fresh). Wash the fruits, remove spoiled, rotten ones. If you are using a frozen product, pour the berries into a colander, rinse under the tap.
2. Regardless of the type of cranberry, it must be partially dried before making jam. Once the berries are ready, grind them in a meat grinder, blender, or food processor (a potato pestle is an alternative).
3. Rinse the cherries, cut the fruits in two, remove the seeds. Mix with lemon juice and raspberry syrup, pour the mixture over the cranberries. Transfer the contents to a cauldron or pan with thick walls, pour in water.
4. Cover the dishes with a lid, put on the stove, simmer at low power for 25-35 minutes. Ultimately, the berries should release juice and become very soft. When this happens, add granulated sugar, mix.
5. Continue to simmer the mixture until the granules melt, then boil the composition for another 7-10 minutes. Next, remove the container from the fire, remove the foam. Wait 15 minutes for the treat to cool slightly.
6. Boil and dry the container, pour the jam into hot jars. Roll up with a kitchen key, turn over, wait to cool. Transfer to the cold (cellar, basement, refrigerator, etc.).

Pitted cherry jam

• granulated sugar - 1.2 kg.
• fresh cherry - 850 gr.
• drinking water - 550 ml.

1. Rinse the cherry, pour it into a colander, leave to drain the liquid. Remove the bones with a toothpick or pin/needle. Cut cherries in half or leave whole. Sprinkle 400 gr. granulated sugar, mix until smooth, leave for 2 hours.
2. While the berries are letting juice, boil the syrup from 800 gr. sugar and 550 ml. filtered water. Simmer over low heat until the granules dissolve, then turn off the burner and cool the composition.
3. Pour syrup over cherries, leave for 5 hours. During this period, the berries are soaked, the jam will turn out sweet and sour. After the allotted time, send the container to the fire, cook in one step for half an hour.
4. Rinse the container and pour over with boiling water, do the same with the lids. While the containers are hot, pour the delicacy, roll it up with a key, turn it over. Cool the jam, transfer to the cold.

• granulated sugar - 870 gr.
• fresh cherry - 850 gr.
• gelatin - 15 gr.

1. Throw the cherry on a sieve, rinse, leave for half an hour to glass the water. Remove the stones with a needle or a special device. Sprinkle with sugar, put on the stove, cook for half an hour, stir occasionally.
2. Dilute the gelatin according to the instructions, insist until swelling. After the allotted time allotted for cooking cherries, add gelatin. Once again, mix the contents thoroughly, reduce the power to a minimum.
3. Simmer jam for a quarter of an hour. To make the jam thicker, you can take a break of 5 hours between boiling the cherries and pouring in the swollen gelatin (optional).
4. Engage in the sterilization of containers and lids, dry the dishes, pour the finished product into containers. Cork each jar, turn upside down, leave for 11 hours. Send to the cold for storage.

Cherry jam thick

• drinking water - 850 ml.
• fresh cherry - 900 gr.
• granulated sugar - 1.2 kg.

1. To prepare a thick composition, it is necessary to take certain varieties of cherries. These include Vladimir and Zakharyevsky. Wash the berries, remove the seeds in a convenient way.
2. Sprinkle the fruits with granulated sugar, let stand for 4 hours so that the liquid (juice) comes out. After the specified time, send the pan with the contents to the stove, simmer for 10 minutes. Next, turn off the burner, cool the jam.
3. Stir the jam constantly to keep it from sticking to the walls. Repeat the manipulations (cooking-cooling) 3 times, then pack the finished product in clean jars. You can roll up the jam with a key or cover with plastic lids (at your discretion).

• sugar - 2.7 kg.
• cherry - 900 gr.
• currant (black / red) - 850 gr.
• raspberries - 850 gr.

1. Pour into the basin cold water, pour currants into a container. Stir the berries with your hands to remove excess debris. Drain the liquid, lay the fruit on a sieve to dry. Do the same with raspberries.
2. Wash the cherries, remove the seeds, leave for 10 minutes to glass the liquid. Mix with the rest of the berries, add granulated sugar to the fruits. Wait 4 hours, during this time the juice will come out.
3. When the specified period expires, move the berries to a cauldron or other heat-resistant dishes, cook at low power for 8 minutes. Next, turn off the burner, leave the jam for 5 hours to cool.
4. Boil the berries again for 10 minutes, cool for 4 hours. Repeat the manipulations 1-2 more times, then pack the finished treat into jars. Seal, after cooling, store in the cold.

Cherry jam with strawberries

• cherry - 650 gr.
• sugar - 1.2-1.3 kg.
• strawberries - 600 gr.

1. Fill the basin with cold (possibly ice-cold) water, send strawberries inside. Stir the contents with your hands, drain the dirty liquid. Spread the berries on a cotton towel, wait for partial drying, then remove the sepals.
2. Rinse the cherries, leave them on a sieve to evaporate moisture, and then remove the seeds. Combine 2 types of berries with each other, mix with granulated sugar, leave in a saucepan for 5 hours.
3. Now turn on the burner to the minimum mark, cook the fruits for 15 minutes. Remember to remove the resulting foam with a slotted spoon. After a quarter of an hour, turn off the stove, let the jam stand to cool.
4. Repeat cooking 1 more time (duration - 10 minutes), then pour the contents into containers. Seal with lids (plastic or tin), cool.

Cherry jam with chocolate

• lemon juice - 25 ml.
• cherry - 480-500 gr.
• granulated sugar - 190 gr.
• dark chocolate - 80 gr.
• cognac / whiskey (optional) - 60 ml.
• drinking water - 45 ml.

1. Rinse and rinse the cherries, remove the stones. Pour into a heat-resistant bowl, pour in lemon juice, water, add sugar. Send to the fire, cook for 25 minutes. If desired, pour in alcohol after 10 minutes of languishing.
2. Constantly stir the mass. After a quarter of an hour, add grated chocolate, wait for it to dissolve. Cool the jam, pour into a sealed jar.

• lemon zest (fresh) - 35 gr.
• frozen cherries (pitted) - 1.4 kg.
• granulated sugar - 1.15 kg.
• pectin - 115 gr.
• lemon juice - 60 ml.

1. Make a device for defrosting cherries: place a colander in a bowl, throw the cherries into a mesh cavity. This move will save the juice. After defrosting, combine the berries with juice, add pectin, grated lemon peel.
2. Send the container to the fire, after 15 minutes add granulated sugar and lemon juice. Stir the contents constantly so that they do not stick to the sides of the dish. When the granules dissolve and the composition becomes homogeneous, turn off the heat.
3. Boil the container for twisting, dry it, do the same with the lids. Pack the berry composition, cork immediately, let cool. Store cherry jam in the cold, the shelf life is 10 months.

Cherry jam with raspberries

• cane sugar - 1.3 kg.
• cherry - 900 gr.
• raspberries - 370 gr.
• drinking water - 230 gr.

1. Sort through the fruits, exclude spoiled, dented, with a wormhole. Wash the cherries, remove the seeds, rinse the raspberries.
2. Prepare a suitable heat-resistant container, add granulated sugar and pour in water. Set the burner to the minimum mark, prepare the syrup (heat treatment lasts 10-12 minutes).
3. After this time, add the prepared fruits, turn off the stove, cover with a lid, leave the mixture to infuse for 5 hours. After that, cook the mass for another half hour. The longer you cook the composition, the thicker the jam will turn out.
4. Clean the jam jar beforehand. Pour the finished product, tighten with a key, turn over and cool.

• pure water - 180 ml.
• cherry - 900 gr.
• granulated sugar - 850 gr.

1. Rinse cherries, remove pits. In a multicooker container, mix water and granulated sugar, stir so that the grains are saturated. Set the "Heating" function, cook the syrup for 20 minutes. Open the lid periodically and stir.
2. Combine syrup with berries, turn on the timer for a third of an hour, change the program to "Soup". Do not close the multicooker to be able to follow the process.
3. Stir the jam constantly, remove the foam with a slotted spoon. Prepare a glass container in advance, keep it warm. When the delicacy is cooked, pack it in containers.
4. Screw on the lid and key, wrap it with a warm cloth, leave it in the kitchen until it cools. Move to pantry for long term storage.

Cherry jam with apples

• almonds - 60 gr.
• apple "Simirenko" - 480 gr.
• cherry - 475 gr.
• lemon - 2 pcs.
• gelatin - 25 gr.

1. Rinse and dry the berries, remove the seeds. Mix gelatin with granulated sugar, sprinkle with berries. Cover the container with a lid, leave for a day.
2. Wash the apples, do not peel, but remove the twigs and core. Grind the fruits in a puree on a grater, in a blender or a meat grinder, add to the real cherry.
3. Pour in lemon juice, add grated citrus zest if desired. Put on the stove, cook for 7 minutes. Next, roast the nuts in a dry frying pan, grind into powder or chop in half.
4. Pour the almonds into the jam, immediately pack in containers. cork tin lids using a special seaming key.

Consider recipes for making cherry jam with raspberries, black or red currants, dark chocolate, cranberries, apples. Cook a delicacy in a slow cooker, adjust the amount of sugar as you wish.

Video: how to make cherry jam

Cherry jam - general description

Cherry jam is called "royal", this dessert received such a high title due to its excellent taste, which no berry can compare with. Cherry jam is prepared with or without pits, the second option is considered the highest quality and safest for health, because two years after preservation, toxins are released from the pits that can be harmful to health.

The most delicious jam is obtained from southern varieties, as well as Shubinka, Turgenevka and Zakharyevskaya cherries, to make the dessert fragrant, you need to use maroon berries, and the more saturated the color, the tastier the dessert.

Cherry jam - preparing dishes

In order for cherry jam to turn out tasty and to be stored for a long period, it is necessary to prepare the dishes with high quality. Usually, jam is boiled in stainless steel or enameled containers. The fact is that from the moment the berries are processed and covered with sugar before cooking, several hours pass, if during this period the cherries are allowed to stand not in a stainless steel, but in another container, the jam will acquire an unpleasant shade.

Glass jars should be sterilized before putting jam in them, this can be done in a microwave oven (pour 1/2 can of warm water and boil for 3 minutes), oven (in hot oven wet jars are placed and the door is slightly opened), on the neck of the kettle or in another way.
Cherry jam - preparation of berries

Berries for cherry jam also need to be processed. If the jam is pitted, you need to remove them with a special tool, you can also use a regular pin, hairpin or metal pen. Of course, it is better to use special devices, in which case the berry will lose less juice.

In the event that cherry jam is cooked with seeds, each berry should be pierced with a needle, this is done so that the syrup penetrates into them faster. An alternative to this process can be a minute blanching at a temperature of 90 degrees.

Pitted cherry jam

Ingredients:
- 1 kilogram of cherries;
- 1.2 kilograms of sugar.

Remove the seeds from the berries using a special device or improvised means, put the berries in enamelware or stainless steel dishes, sprinkling with sugar. Let the berries release their juice, in order for the syrup to appear, 2-3 hours are enough. Transfer the berries with syrup to a stainless steel cooking bowl, add 1 cup of water and boil over low heat, gradually stirring with a spoon until the sugar is completely dissolved. Next, make the fire stronger, bring the jam to a boil and remove from heat. A similar procedure (bringing to a boil from removing from heat) must be repeated several times, at the same time, make sure that the cherry does not burn. The foam formed during the boiling process should be removed. After the jam has cooled, it must be placed in glass jars, rolled up with lids and put in a cool room.

Pitted cherry jam

Ingredients:
- 1 kilogram of cherries;
- 1/2 kilogram of sugar:
- 800 grams of water.

Cooking secret delicious jam with bones is how well the berries will be prepared for cooking. Whole cherries are slowly soaked in syrup, there is a risk that they will shrink and the jam will not be of high quality, at the same time, it is also not recommended to cook them for a long time. How to find a compromise?

The fruits must be pricked with a pin, put in a basin and not poured, but poured with syrup prepared from 800 grams of water and 300 grams of sugar. Keep the cherries in the syrup for 3-4 hours, then bring to a boil and simmer for 7-10 minutes. Next, separate the cherries from the syrup and boil the liquid for another 5 minutes. Put the cherries back into the syrup, add 200 grams of sugar and boil until tender (bring to a boil and remove from heat several times).

Thick cherry jam

Ingredients:
- 1 kilogram of cherries;
- 1.5 kilograms of sugar;
- 1 glass of water.

The secret of thick jam lies in the variety of cherries, for those who like to "stand a spoon", it is better to take Zakharyevsky or Vladimir cherry varieties for making jam. Another secret of thick jam is in the amount of sugar, it should be slightly more than when making traditional medium-thick cherry jam.

Berries (to get the bones or not, the hostess decides individually) place in a special bowl, sprinkle with sugar and leave to infuse for 3 hours. Put a bowl of berries on low heat, add 1 cup of water and heat, stirring constantly so that the cherries do not burn. When the syrup becomes homogeneous, you can turn on the fire more and bring the jam to a boil. Repeat the procedure 3-4 times.

Cherry jam - helpful tips experienced chefs

Skilled chefs say that cherries cannot be boiled for a long time, otherwise it will wrinkle and brown spots will appear, which makes the final product of less quality.

The process of defoaming during cooking is very important because it consists of coagulated proteins that are subject to rapid souring. The foam is removed to increase the shelf life of the cherry jam.

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 a quick jam, the 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 in quick jam water is not added. 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.