Delicious cherry jam. Cherry jam

Cherry jam 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.

Most delicious jam obtained from southern varieties, as well as Shubinka, Turgenevka and Zakharyevskaya cherries, in order for the dessert to turn out fragrant, it is necessary to use maroon berries, and the more saturated the color, the tastier dessert.

Cherry jam - preparing dishes

To Cherry jam it turned out delicious and could be stored for a long period, it is necessary to prepare 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 before putting jam in them should be sterilized, this can be done in microwave oven(pour 1/2 can 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.

The secret to making delicious jam with seeds 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.

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.

Cherry jam has always been considered the most delicious and fragrant, and it is not for nothing that it is called "royal". This dessert has a wonderful taste, besides it is very useful. If it is cooked correctly, then all the vitamins are preserved in it. Cherry jam has delicate taste, and berries during caramelization acquire special taste qualities. This delicacy is considered very popular. So how to cook cherry jam and what are the recipes for making it? Let's take a closer look.

Useful qualities of cherries

Cherry contains vitamins C, P, B2, as well as a large amount of folic acid, iron and active substances. Thanks to pectin, toxins begin to be removed from the body. The use of cherries, and in any form, prevents the development of heart attacks and helps to get rid of body fat. Cherry helps to cure colds and eliminates the inflammatory process.

There are many ways to make cherry dessert, but the main rule is that it should not be boiled for too long, because it becomes brown, which means that the destruction of P-active substances involved in the healing and rejuvenation of the body has occurred.

The main feature of cherry jam is that it can be cooked in two ways- with and without bones. Removing bones is a long process, so you should be patient or purchase a device specially designed for this purpose. Usually the delicacy is prepared with seeds, it is considered the most useful and fragrant, with a light almond flavor.

Preparing berries

To make cherry jam, you need to properly prepare the berries. If it will be cooked without pits, then they should be removed, due to which the cherry loses less juice. If it is cooked with a bone, it is recommended to pierce each berry so that it is soaked with syrup as best as possible.

In order not to pierce the berries, they can be blanched for about one minute at a temperature of 90 degrees. Leaves and ponytails are necessarily cut off from cherries. There are many recipes for cherry jam, both with and without a bone. Consider the most popular of them.

Simple cherry jam with a stone

This method of cooking dessert without removing the seeds is considered the easiest, and berries must be properly prepared. So how to cook cherry jam in this case?

Would need:

• 1 kg of berries;
• 800 ml of water;
• 0.5 kg of sugar.

The cherries are washed and pierced with a needle or pin. If this is not done, then the whole berries will be slowly soaked in syrup, they will begin to shrink from this and the delicacy will turn out not only ugly, but also of poor quality. Therefore, it is best to chop the berries and transfer them to a stainless pan or an enamel basin, after which they are poured with syrup, which is made from sugar and water.

Cherries need soak in syrup for 3-4 hours and begin to cook it over moderate heat for about ten minutes. Then the syrup must be drained and boiled for about five more minutes, after which the berries are again put into it, 200 g of sugar are poured and they begin to cook until tender, bringing to a boil and removing 2-3 times from the heat. Ready jam is poured into glass jars, which are pre-sterilized, and twisted with boiled lids.

Seedless jam "five minutes"

How to cook seedless cherry jam "five minutes"? This name of the delicacy is not true, because cooking process takes much longer. But the cooking itself fits well into this figure. After bringing the jam to a boil, it should be boiled three times for five minutes.

Take 5 kg of sugar and the same amount of ripe berries. They should be sorted out, removing rotten or crushed ones, and washed. After that, they are put in an enameled container, covered with sugar, mixed and left for ten minutes. Then mix again and put on the stove. As soon as the mass boils, the fire is reduced to a minimum and boiled for five minutes. Then the jam is left to cool for 30 minutes, after which it is put back on the stove, brought to a boil and boiled for 5 minutes. After removing from heat, leave it for half an hour. Boiled again over low heat for 5 minutes, it is poured into jars and twisted. Such jam must be cooled, wrapped in a blanket. After spinning, the cans can be turned over.

Thick cherry jam

Such a cherry delicacy is more like cherry jam or jam. It does not spread and can be used to decorate desserts. To prepare it, take 1 kg of berries, 1.5 kg of sugar and one glass of water.

Thick jam is obtained due to a large number sugar, as well as a specific variety of cherries (fleshy and dense berries are best). To do this, it is not necessary to get rid of the bones - this remains at the discretion of the hostess. The berries are placed in a saucepan, covered with sugar and infused for three hours. Then the container is placed on the stove, one glass of water is added and simmered over low heat until until the mass becomes homogeneous. Then the fire is added, mixed again and the jam is brought to a boil. The workpiece is removed from the fire so that it cools down to room temperature, and rolled into banks.

Cherry strawberry jam

When making cherry jam, you can add various fruits or berries. It can be red and black currants, gooseberries, raspberries, apricots, etc. But cherries are best combined with strawberries. Such a dessert turns out to be amazingly tasty, especially if you add vanilla to it at the end. To prepare it, take the following ingredients:

• cherry - 0.5 kg;
• sugar - 1 kg;
• strawberries - 0.5 kg.

Cherries should be washed, sorted, cleaned of ponytails, seeds and leaves. Strawberries should also be washed, after which the sepals are removed from it and transfer the berries to a bowl. Fall asleep with sugar and let it brew. Strawberries with cherries should give juice, after which the bowl should be put on fire.

The jam is boiled over low heat, stirring from time to time and removing the foam with a spoon. If for these purposes they took overripe cherries, then it should cook much faster. So that the berries do not lose their shape, the jam is brought to a boil, cooled and boiled again (repeating this 3-4 times). The finished delicacy of their cherries and strawberries is transferred to jars and rolled up with lids.

Pitted and sugar free cherry jam

An oven is used to prepare it. Banks must be with screw caps. take 5 kg ripe sweet cherries, wash them, sort out and take out the bones. Berries are divided into two parts. In jars previously scalded with boiling water, one part of the berries is placed, but not too tightly, leaving room for pouring. The lids should simply close the jars.

The second part of the berries is scrolled, the resulting mass is placed in an enamel container and heated to a temperature of 80 degrees. Hot mashed potatoes are added to jars, covered again with lids and put in a cold oven. The temperature is set at 85 degrees, at which the jars are sterilized for 15-20 minutes, after which the temperature is increased to 100 degrees and held for another 15 minutes. Banks should be cooled right in the oven, then pulled out and rolled up with lids.

To properly cook cherry jam, recommendations should be followed.

Thus, cherry jam is very tasty and healthy treat , which should be cooked correctly. It can be with or without seeds, and there are a lot of recipes for such jam. It can be combined with various fruits and berries, but in any case, it is an excellent storehouse of vitamins for the winter.

Summer is the richest time for various kinds of berries and fruits. And we all try not only to eat them to our heart's content, but also to prepare more of them. Therefore, we freeze them, dry them, prepare compotes and jams.

Imagine how great it would be to open a jar of summer treats on a cold winter day or evening, and drink tea with it, spreading it with a thick layer on the edge of black bread. And someone also likes to anoint bread with butter first, and then add sweets. Moreover, to impose this sweetness is always more than enough, so that it dripped both on the hands and on the plate, if they managed to substitute it. What a pleasure it is!

And it comes from childhood. Probably everyone loved to eat like that. After all, there weren’t so many sweets in stores, and jam was always prepared. It was in those days the most important children's joy.

And in a special way it has always been revered from pitted cherries - for its incredible aroma, rich color and magic taste. It was one of the most beloved, which we, as children, spread on bread with a thick layer.

And our grandmothers used it as a filling for pies and pies. What wonderful cakes! And if there were bones in it, what kind of filling would it be. On such a tooth could be broken.

Therefore, they chose a day, went out into the street with a basin and frks, armed themselves with a hairpin, and fell into meditation for 4 hours. Cherries in a basin, and bones in a bowl. Later, the first bone removers began to appear. And when one of the neighbors became its first owner, after boiling his cherry delicacy, this simple device was already walking around all the neighbors.

Then they prepared one, maximum two options from berries and fruits of the same variety. But now there is just an incredible number of delicious recipes where you can cook according to classical way and use unusual original variants.

The classic method includes “five-minutes”, both with and without proofing, and the original versions are prepared using chocolate, coffee, cocoa, spices, with the addition of other berries and fruits.

And today we will prepare our delicacy different ways so that everyone can choose a recipe for themselves to their taste.

Personally, I really love this particular option, and every year I cook several jars using it. The finished product is thick and very tasty.

We will need:

• cherry - 1 kg
• sugar - 1 kg

I always add sugar in this recipe in this proportion. At the same time, the finished delicacy is perfectly stored, does not candied and remains tasty and thick throughout the entire storage period.

Cooking:

This method of preparation is called "with proofing". And it owes its name to the fact that we first heat the fruits together with sugar to a boil, and then let it brew for 12 to 24 hours. And so three times. That is, the time for making jam according to this method will be 2 - 3 days.

But this, of course, does not mean that we will be standing at the stove all this time. You will need to cook the contents three times for 5 minutes. And the rest of the time, the cherry will be saturated with syrup and its own juice. I call this method "long five-minute"

1. Sort the fruits, remove damaged and rotten fruits and stalks. Rinse in several waters, then put on a towel or napkin, and let the water drain.

The juice stains the fabric, so keep this in mind when drying the fruit.

2. Pour a little sugar into the cooking basin, and start removing the stones right above this basin. Cherries are very juicy and get ready that when peeling this juice will drain directly into the container.

It will be possible to remove the bones with the help of a special device or hairpin. At the end of the article on this topic, you can watch a video.

3. As soon as a small layer of peeled fruits forms, sprinkle them again with sugar. And so alternate until one and the other ends. Stir so that she quickly starts up the juice.

4. Leave to infuse and form more juice for 3-4 hours. If there is no time, then you can mix after another half an hour and immediately proceed to the next step.

5. Put on a small fire and, while stirring, heat the contents, and then achieve the dissolution of sugar. When the sugar no longer lies on the bottom in a thick layer, but melts slightly, the fire can be added to medium. You can check this by picking it up with a spatula from the bottom.

At all stages of heating and melting, it is necessary to mix the mass so that the sugar does not burn. However, do this carefully so as not to damage the integrity of the berries.

6. Wait until the syrup boils. Then shake the basin so that all the fruits are in hot syrup. The boiling will stop for a while, but will resume very soon. It is from this time that it will be necessary to detect exactly 5 minutes.

7. And during this time, remove the resulting foam. It is imperative to remove the foam, since without it the jam will turn out to be of better quality, and it is also important that it will still be better stored.

8. After 5 minutes of boiling, turn off the fire, and put the basin with the contents in a secluded place where small children and animals cannot get it, so that they do not accidentally knock it over.

After the syrup has cooled, cover it with a towel. And so that it does not fall into the basin, first cover it with a grate from the oven.

9. Leave to infuse for 12 to 24 hours. I leave for 24 hours so that the fruits can rest and absorb the juice most fully. But 12 hours can also be enough, especially if you don't have much time.

10. After the allotted time, put the contents back on the fire and repeat the procedure - bring it to a boil again and cook for 5 minutes, removing the foam.

11. Again put to cool and infuse for another 12 - 24 hours.

12. And then put on fire for the third time, again 5 minutes.

13. For the third time, we must prepare jars and lids. I use screw caps, but you can also use seamer-sealed ones.

At least one, at least the other, along with the banks should be thoroughly washed and sterilized.

14. Pour the boiling delicacy into jars and cork with lids. Turn them upside down, cover with a towel and let cool.

15. Then store in a dark, cool place.

The jam is thick, with a lot of fruits and a small amount of syrup. As I said, it keeps well. It can be stored even for more than a year. But when too long-term storage it becomes very thick and the fruits wrinkle, and the syrup becomes darker.

Therefore, it is better to use it within a year.

And during the prescribed period, the fruits remain intact, not soft. The syrup is thick, beautiful ruby ​​color.

Do not cook fruit for more than 5 minutes at a time. Otherwise, it will lose its color and become unnecessarily thick dark. It should not boil more, but insist, the cherry should be soaked with syrup as much as possible during this time.

In general, the recipe is simple. The most difficult and longest part of it is to remove the bones. And the rest of the process is generally a pleasure! Yes, and removing the bones is also a pleasant experience, it is even somewhere akin to meditation. Especially with your favorite music!

Cherry "Five Minute" pitted

As has been noted more than once in other articles, the “five-minute” is a very popular cooking option for many fruits and berries. And when we, of course, we also used it.

And today we will cook the same, but without seeds.

We will need:

• pitted cherries - 1 kg
• sugar - 0.5 kg

AT this recipe the minimum consumption of sugar per kilogram of fruit is given. If you are sweet, you can add sugar. The proportion of berries and sugar is allowed, both in this recipe and one to one (per kilogram of fruit, kilogram of sugar), as well as all its intermediate options.

In the same proportion, the product will turn out sweet and sour.

Fruit weight is given pitted.

Cooking:

1. Rinse the cherries thoroughly and let the water drain. Remove seeds and stems. To remove the bones, you can use a special tool to remove them, or if you don’t have one, then use a regular hairpin. At the end of the article there will be a video showing how to do it.

While you get the bones, a lot of juice will stand out. So sprinkle some sugar on the bottom of the cooking pot, and then sprinkle it on as you clean further.

We need the sugar to begin to melt under the influence of the juice. Therefore, it is better to pour it not after everything has been cleaned, but before the juice immediately begins its work.

2. Leave the basin for 3 - 4 hours so that enough juice is released for subsequent cooking.

3. After this time, put the basin with all the contents on medium heat. Heat it up until the sugar is completely melted. Be sure to stir while doing this and make sure it doesn't burn.

It is clear that if this happens, then the entire final product will have, along with its unforgettable aroma, a burnt smell. There will be no way to get rid of him.

4. As soon as the syrup boils, shake the basin with the contents to “bathe” all the fruits in the syrup. Boiling will stop for a while, but will soon resume again. Once that happens, it's time to time it.

We will need exactly 5 minutes in order for it to be completely cooked. During this period, you can “bathe” the fruits a couple more times by gently shaking the pelvis.

5. And during this time, you still need to have time to remove the resulting foam.

6. By the end of cooking, we should already have sterilized jars and lids ready. Quickly pour the jam into jars, immediately close the lids and roll them up.

While it is still hot, it is liquid. But don't let that scare you. It will cool down and get thicker.

7. Turn the jars upside down and wrap them in a towel or blanket. Leave in this position until completely cooled.

8. Then turn over again in their usual position and store in a dark, cool place. In your house you can store it in the basement, and in the apartment - in the pantry.

This cooking option is good because it takes very little time to cook. And the fruits retain the maximum amount of vitamins and minerals.

Of course, it takes a long time to remove the bones, but what a delicacy you can treat all your relatives and friends in the winter!

Very thick "Five Minute" with gelatin

Everyone loves thick jam. And many believe that the thicker it is, the tastier it is. And there are options to cook it in the form of jelly, and quite simple. You can just boil the syrup, I have already shared this recipe with an example

There is another option, in which you can simply add gelatin during cooking. This is the option I want to bring to your attention.

The calculation of the ingredients will be given for 3 liters of the finished product. If this is a lot, then you can simply proportionally reduce their number.

We will need:

• cherry - 3 kg
• sugar - 1 kg
• gelatin - 70 gr
• water - 0.5 liters

With this amount of sugar, the jam will turn out sweet and sour. If you like it sweeter, you can add sugar. Sometimes they ask if it is possible to use 400 grams of sugar per kilogram of cherries. Can. And this recipe calls for even less of it.

Cooking:

1. Sort the fruits, remove damaged fruits and stalks. Then rinse thoroughly in several waters and let the water drain.

2. Remove the bones with a special tool, hairpin or pin. It is better to do this immediately above the basin, in which we will cook in the future.

Immediately pour a little sugar into the bottom of this basin so that the resulting juice quickly melts it.

As the cherry in the basin will be added, it must also be sprinkled with sugar. Thus, while we clean it all, a sufficient amount of juice is already formed in the pelvis.

3. Soak gelatin in cool water and leave to swell for about 30-40 minutes, according to package instructions. In the meantime, she will release even more juice.

4. After 30-40 minutes, carefully move the contents in the basin with a spoon to move the sugar from the bottom. Put the basin on a small fire and periodically moving the sugar in the basin, wait until the mass becomes liquid. This means that the sugar has melted.

Fire can be turned up to medium. And while stirring, bring the whole mass to a boil.

5. In parallel with this, put the swollen gelatin on a small fire and, while stirring, bring it to a liquid state.

6. As soon as the jam boils, note the time. We need 5 minutes. At the same time, do not forget to stir. The resulting foam must be removed.

7. After the set time, pour gelatin into the basin in a thin stream with continuous stirring.

Bring to a boil again and turn off immediately.

8. We should already have sterilized jars and lids ready. While hot, pour the jam into jars and screw them on with lids. Put them upside down and cover with a blanket. Leave until completely cool.

Since it was prepared in only 5 minutes, such a procedure is mandatory for him. Under a blanket, with slow cooling, the product will undergo sterilization and will be better stored.

9. Then turn over again, already in their usual position and store in a cool dark place.

You can store it for up to a year in your house in the basement, and in the apartment - in the pantry.

A quick and easy way to make jam with gelatin

I'll be honest, more quick recipe I don't know how to make this kind of treat.

Let's see what, yes, how.

As you can see, all the fruits remained intact. And although now the syrup also looks watery, but this is only because the jam is still hot. But as soon as it cools down, it will immediately become thick, as we wanted.

By the same principle, you can cook it with gelfix or pectin.

Thick and tasty jam with mint and black tea

And this recipe is very unusual and interesting. Moreover, it is interesting both for its composition and for its taste. You have never tasted such amazing taste and aroma.

I found this recipe in one of the women's magazines, and now I cook it every year.

We will need:

• pitted cherries - 1 kg
• sugar - 1 kg
• lemon juice - 1 tbsp. a spoon
• tea with bergamot - 10 tbsp. spoons
• mint - 3 - 4 leaves

Cooking:

1. Sort cherries, remove spoiled fruits and stalks. Rinse well in several changing waters. Then remove the bones using one of the known methods.

After removing them, immediately put the peeled fruits into the cooking basin. She will begin to secrete juice, on which we will prepare our delicacy further.

2. In the process of cleaning, sprinkle the fruits with sugar in layers, for better and faster dissolution.

3. Brew a fairly strong hour with bergamot, let it brew well for 10-15 minutes.

4. Then pour it into a basin, and add lemon juice. What is tea without lemon?!

Mix everything gently so that the sugar can dissolve as much as possible. Since the tea is hot, this process will happen quite quickly.

5. Put the basin on a small fire, and heat the contents while stirring. The more it warms up, the sooner all the sugar will melt, and a sufficient amount of syrup will appear for further cooking.

6. Wait until the syrup boils and note the time.

Cook for 20-25 minutes while stirring over very low heat. Make sure that nothing burns, and for this stir often.

7. 5 minutes before readiness, add washed and dried mint leaves.

8. Prepare sterilized jars and lids.

9. Then take out the mint leaves and pour it hot into jars. Immediately roll up with metal lids using a seaming machine.

10. Turn the jars over and put them on the lid, wrap them tightly with a blanket or a large towel. Leave for a day until completely cooled.

11. Then turn over again and put in a dark, cool place for storage.

I am writing this recipe now and vividly imagine the aroma that spreads throughout the house while preparing this delicacy.

And the taste of this jam is simply unforgettable. It is both tender and slightly spicy, not cloying, but pleasant sweet and sour. Be sure to try to cook such a delicacy for the winter, you will treat them to your loved ones and guests.

Cherry jam for the winter in Kiev

This recipe differs from others in that you will have to tinker with it more than with the rest. But how else, real culinary creations require attention and time.

Let's stock up on both and prepare the real amazing cherry treat!

We will need:

• cherry - 10 glasses
• sugar - 10 cups
• cherry juice - 1 glass

Cooking:

1. Sort the fruits, remove the stalk and damaged or bird-pecked fruits. Then rinse them thoroughly and let the water drain.

2. Using one of the well-known methods to pit them. To begin with, we will need a cherry, from which we will squeeze the juice. To do this, you can puree it with a blender and then squeeze the juice through cheesecloth. And if you have a juicer, then use it.

As mentioned above, we need a glass of juice.

3. Clear all 10 glasses.

4. Put a glass of cherries into the cooking basin, fill it with a glass granulated sugar and pour it all over with a glass of juice. Gently, so as not to crush the fruits, mix.

5. Put on a very slow fire and, while stirring, melt the sugar and bring the mass to a boil. Boil, with a slight boil for 5 minutes.

6. Then again pour in a glass of cherries and sugar. And again wait until everything boils, and cook for 5 minutes.

7. Thus, gradually pour in all 10 glasses of cherries and sugar, each time bringing the contents to a boil, and subjecting it to cooking for 5 minutes. When a sufficient amount of liquid has formed and you are convinced that all the sugar has melted, the fire can be increased to medium.

8. After the last, tenth serving, when the mass boils again and cooks for 5 minutes, immediately spread the contents into sterilized jars. Screw on metal caps.

9. Turn the jars over and wrap tightly. Allow to cool in this state, you can leave them for a day. Then turn them back to their normal position and store in a cool, dark place.

"Drunken Cherry" with coffee, cocoa and liquor

And this recipe is even more original than the previous two. That is, this is such an option for true gourmets, or connoisseurs of an unusual delicacy in terms of taste. Now, when you see the composition of the ingredients, you will be very surprised.

By the way, this cooking option is also known under a different name, and is called "Black Forest". Two such sonorous names oblige to cook the same “sonorous” delicacy. What are we going to do now!

We will need:

• pitted cherries - 1 kg
• sugar - 0.5 kg
• cherry liqueur - 50 ml
• cocoa - 4 tbsp. spoons
• instant coffee - 4 tbsp. spoons
• gelatin - 10 gr
• citric acid - 1/3 teaspoon

Cooking:

A feature of the preparation of this option is not only the original composition of the ingredients, but also the fact that, unlike previous recipes, it will not have whole fruits in its final form, but chopped ones. However, it will not be puree. Rather, it will be confiture.

And the extent to which you want to grind them is entirely up to you.

1. Sort the cherries, remove the stalk and rinse thoroughly. Let the water drain and remove the bone in one of the ways.

2. Fold the peeled fruits immediately into the basin and sprinkle it with sugar in layers so that the juice stands out faster. You can give her the opportunity to stand for 3 - 4 hours and let in even more juice, while the sugar will slowly begin to melt.

But if there is no time, then you can simply mix all the contents and let stand for only 30 minutes.

3. In both cases, before putting the cooking container on the fire, add instant coffee and cocoa. Mix again so that bulk products are evenly distributed throughout the syrup.

4. Put on a small fire and melt the sugar while stirring. Make sure nothing burns.

5. After all the sugar has dissolved, bring to a boil, but do not boil. Remove from heat and grind the mass with a blender to the desired state. But it is desirable that quite tangible pieces remain.

Just such a delicacy will be very convenient to spread on bread.

6. Put the jam back on the stove and bring it to a boil again, stirring frequently. After boiling, soak on the stove for only 3 minutes.

7. Pour in the liquor, mix well. Wait until it boils again and immediately put it hot in sterilized jars. Close with metal lids tightly and tightly.

8. Put the jars on the lid, turning them over, and wrap them with a blanket, tucking it in from all sides.

9. In the process of slow cooling under the blanket, the sterilization process will go on. This will allow the jam to be better preserved in the winter.

10. Then store them in a dark, cool place, turning them over and placing them in their usual position.

Probably, you can already imagine what a cherry pleasure it turned out to be! Delicious, flavorful and very original. Be sure to try it out! At least a couple of cans. I am sure you will like it!

"Cherry covered in chocolate"

Tell me, please, who among us would refuse such yummy as cherry, and even in chocolate? Do you know what is delicious treat can you make it for the winter?

Let's cook it together today.

We will need:

• pitted cherries - 500 gr
• chocolate - 100 gr (bar)
• sugar - 150 gr
• vanilla sugar - 10 gr
• lemon juice - 1 tbsp. a spoon
• water - 100 ml

Cooking:

1. Sort the fruits, remove damaged fruits and stalks. Rinse in running water and remove pits. Fold the peeled fruits immediately into the cooking utensils.

I want to note that we need exactly 500 grams of cherries, and its weight should already be seeds.

2. Cover them with sugar. Add water and vanilla sugar. Squeeze the juice from the lemon and pour it into the total mass. Then gently mix everything, trying not to crush the fruit.

3. Put the basin or pan with the contents on a small fire and bring to a boil with frequent stirring.

4. After boiling, keep on fire for 25 minutes to evaporate excess liquid.

5. Divide the chocolate into slices, put it in a basin. Mix well until it is completely dissolved. Bring to a boil and cook for 1 minute.

6. Immediately lay out in sterilized jars and roll up the lids.

7. Turn the jars over by placing them on the lids. Cover with a blanket on top. Leave until completely cool.

8. Then turn over again and put in a cool and dark place. Such a treat is stored well, but usually not for long. Usually it is eaten in the first month of preparation.

Therefore, weld it for testing in this trial batch. In order to have time to cook a second batch, which you can already leave for the winter.

How to make jam in a slow cooker

I already shared this recipe with you in a previous article, where we also cooked. I also want to add it to this article due to the fact that they are currently cooking a lot and often in a slow cooker.

And they also often ask how to cook this or that dish in this miracle pan.

Therefore, the recipe will be appropriate here. The only thing to keep in mind is that the jam is prepared with bones, and the topic of our today's article is somewhat different.

But this does not matter, especially since there is only one recipe - at least how to cook it.

This is such a beautiful meal. Ljubo is expensive to watch. So cook it in this way if you have a slow cooker and like to cook in it.

Cherry jam with orange

In the most amazing way, you can change the taste of a familiar jam by adding just one orange to it. The delicacy already familiar to everyone acquires completely new flavor notes. That can please his fans very much.

We will need:

• cherry - 5 cups
• sugar - 5 cups
• orange - 1 pc.
• water - 3 tbsp. spoons

Cooking:

1. Sort the fruits, rinse thoroughly and dry. Then remove the bones using one of the known methods.

In this recipe, you can measure cherries in glasses, both with and without pits. In the second case, the jam will turn out less sweet.

2. Sprinkle fruits with sugar and pour in water. Stir, being careful not to crush the fruit too much. You can, of course, leave them for 2 - 3 hours, so that they themselves let the juice flow.

But if there is no free time and desire to wait, then you can immediately put the contents on a small fire. And slowly melting the sugar, the juice will begin to stand out on its own.

At this time, it is better not to leave the cooking basin for a long time, and stir its contents more often so that the sugar does not burn.

3. Bring to a boil.

From now on, we have two cooking paths.

1. Keep it for 10 minutes on low heat. Then remove the basin from the stove and leave to infuse for 2 - 3 hours. Then cook for another 10 minutes 2 times. A total of 3 times. And someone cooks up to four times.
2. The second option takes more time. Bring the contents to a boil and cook for 5 minutes. Then let stand for 12 hours. And then cook 2 more times for 5 minutes with an interval of 12 hours.

4. In both cases, before the last cooking, we will need to add an orange.

I came across recipes where it was simply cut into cubes along with the zest, and so added. This method does not suit me, since the partitions from the orange get into the jam, as well as the white part, located between the pulp and the zest. It is bitter and gives an undesirable aftertaste.

I do it differently. And now I'll tell you how. I rub the zest from the orange on a fine grater. In this case, you need to rub only the orange part. The white part must be cleaned, freeing the orange from it. And again we have a choice of two different options.

1. Squeeze the juice from the orange and add only it. This is the faster way.
2. And a longer method requires that all partitions and seeds be removed from the orange, and only then the pulp can be cut into small cubes.

Choose the method that you like the most. By and large, this will not greatly affect the taste of delicacy. Unless when choosing the second option, it will be a little thicker, and even then - just a little.

5. Before you put it to boil for the third time, add the zest and juice, or orange pulp and mix the contents.

To make this easier to do, the pelvis can be gently rotated and shaken. Foam will accumulate in the center and you will remove the foam with ease.

7. Also, by the third time, we need to have sterilized jars and lids. Because they will need to pour hot jam. Immediately close them with lids and roll up or tighten with screw caps.

8. Turn the jars over and cover with a warm blanket. Let them cool completely. Then turn over again and store in a cool dark place.

When you cook, no one can even guess what it is made of.

Here everyone guesses by the characteristic appearance and color of the fruit. But the taste is always confusing, because it is changed compared to the usual classic.

And if you are a fan of changing the taste of long-familiar dishes, then I advise you to find in one of my articles on this topic. Finding it is not difficult, just follow the link and look at the table of contents. The only thing is that the recipe is given for pitted cherries, but it is the same if we want to remove them.

Pitted dry candied cherry jam

This jam can be prepared with or without seeds. Since the topic of our today's article sends us to the second option, we will prepare it that way.

But without any changes to the recipe, you can cook cherries with pits according to it.

We will need:

• cherry - 1 kg
• sugar - 1.2 kg
• lemon - 0.5 pcs (small)
• water - 1 cup (250 ml)

Cooking:

The recipe is very simple and I think that everyone will want to cook at least a trial batch according to it. Because candied fruits from different fruits and berries are a favorite delicacy and treat for tea. A wonderful and healthy alternative to candy.

1. Sort the fruits, rinse and drain the water. Then remove the bones.

2. Cook sugar syrup. To do this, mix sugar with water and put the resulting mass on a very small fire. With continuous stirring, begin to melt the sugar.

In order for this process to happen faster, you can add not cold, but hot water to the sugar.

In any case, you can’t leave the stove at this time even for a minute, so that the sugar does not burn. It is necessary to constantly stir the thick sugar mixture, carefully moving it from the bottom.

3. As it heats up, the mass will become thinner, and when it boils, you can lower the pitted fruits into it.

Boiling will stop immediately, and this is understandable, now you need to heat the cherry itself. And for starters, it should be “bathed” in syrup, you can mix it with a wooden spatula or spoon, or you can just shake it.

4. Wait until the syrup boils, let it boil for 1 hour, while periodically stirring and moving the fruits so that their heating is uniform. Then turn off the fire and leave the content to infuse for 8-10 hours.

If you cook it with bones, then the cooking time will need to be increased to 1.5 hours.

During the infusion, the fruits are saturated with their own juice and syrup, which will allow them to subsequently become very tasty.

5. After the allotted time, put it in a colander or on a sieve, and let all the liquid drain. You can drain it by laying out the cherry in small batches.

6. The next step is to dry it. This can be done in the oven at a temperature of 35 - 40 degrees, or in an electric dryer at the same temperature.

To do this, cut a sheet parchment paper according to the size of the form, spread it in place and put a cherry on it. Then dry until done.

The finished product, when pressed, should not give juice, however, its structure should be sufficiently soft and elastic.

7. Pour the finished candied fruit with sugar and place in washed and dry jars. Store in a dry place.

Serve with tea, treating all your family, friends and guests.

How to cook thick and tasty pitted jam for the winter

Today we have reviewed several interesting recipes making cherry jam. Among them were classic options and original, which are not so common.

But they all have a few things in common. general rules thanks to which it will not be digested and will be perfectly stored in the winter. Will not lose its color and will not thicken.

Let's look at these little secrets and rules in a separate chapter.

• before cooking, all fruits should be carefully sorted out. Remove damaged, dried pecked by birds. Some people think - "what is there, jam - everything will be cooked anyway." I don't agree with these people. Weld, but not so!

Damaged fruits will shrivel and become tough. If you get such a cherry along with a good one, you won’t taste the good one either.

• you can cook with cherries different varieties, but you should know that depending on the variety, one or another aroma and taste will be obtained. Basically, now many people prefer the "shpanka" variety. These are rather large, fleshy, even fruits with a dark ruby ​​color.

And the most delicious fragrant delicacy obtained from ordinary garden varieties, sometimes without even having their own name. In appearance, it is smaller, and brighter, which, as a rule, has a bright red color.

• fruits should be cleaned of leaves, branches and stalks
• cherries must be thoroughly washed in several waters, and then allowed to dry
• you can clean it from the bones with several different ways. In the next chapter, you will be offered a video where you can see how to do it in the simplest ways.
• when cleaning the bones, the skin of the hands will stain with juice and become dark. In a couple of days, of course, it will wash off, but if you go to work tomorrow, then you won’t go with such hands. Or you will have to do a manicure and clean the skin of your hands, or you can just wear gloves before cleaning

You need to have latex gloves for this. They are like a second skin, and it will be much more convenient to clean the bones in them than in rubber ones. In addition, they will not give any foreign smell. But rubber ones - they can spoil the smell for us

• the amount of sugar when cooking this or that method varies, and can be taken per kilogram of fruit from 500 grams to 1.5 kilograms. With more sugar, the jam keeps better and lasts longer, but it is also sweeter.
• it should be cooked in its own juice or in syrup. For getting own juice it is sprinkled with sugar and allowed to infuse for a minimum of 3-4 hours to a maximum of 10-12 hours. During this time, either shake or stir
• to obtain syrup, water is included in the recipe components. The smaller it is, the thicker the jam will turn out. Therefore, somewhere we added only a few spoons, somewhere 1 glass. And this is per kilogram of fruit. But no more
• When preparing syrup, sugar and water must be mixed all the time so that the mass does not burn. Otherwise finished product it will acquire a burnt smell that cannot be interrupted by anything. And will certainly lose its ruby ​​​​color and turn out with a brown tint.
• Depending on the recipe, the jam is cooked for a different amount of time. With a short heat treatment, a greater amount of vitamins and trace elements is preserved. But it is more difficult to store, and it must be hermetically sealed with lids, or stored in the refrigerator.

• the minimum cooking time for a cherry delicacy after boiling is 5 - 7 minutes
• Use a wooden spatula or spoon while mixing. When using metal spoons, an undesirable oxidation process occurs
• during the cooking of any jam, foam always forms and it is advisable to remove it. This is necessary for better preservation of the taste of the dessert, and in particular for better storage in general.
• if you are cooking a “five-minute”, then the foam must be removed during these 5 minutes of cooking. If you cook with “proofing”, that is, you give the jam the opportunity to infuse from 10 to 12 hours, and sometimes up to 24, then you can leave the removal of the foam for the very last cooking

In addition, the longer you heat, the less foam remains on the surface.

• to make it easier to remove the foam, rotate the cooking bowl from side to side, or shake it gently. The foam will accumulate in the center of the pelvis and it will be much easier to remove it.

• sometimes it is required to determine the readiness of the jam, and this is done quite simply. If you drop a drop of syrup on a saucer, it should not spread, but remain unchanged. And we also dripped a drop on the nail, and if it held like a button, then the cooking process could be completed
• it is not desirable to digest it, while it acquires a brownish color, loses its beneficial features and aroma. A properly prepared product should have a natural pinkish-ruby color, not be too thick and have its own smell (unless, of course, you added spices, cocoa and coffee)
• it should be poured only into sterilized, preferably dried jars and twisted with metal lids

• sometimes they ask “why turn the jars over and put them on the lid?” There are two reasons for this - the first is to check the tightness of the can. If the lid is not screwed on properly, then the jam will begin to leak. And the second reason is to prevent the lids from oxidizing during storage.

These are the basic rules and little secrets that will allow you to always cook only the most delicious sweet cherry treat. Whatever recipe you choose for this.

How to quickly remove pits from cherries

Today, all our recipes began with the words that the cherries must be sorted out, washed and pitted. But not everyone probably knows how to do it.

There are special devices for this. There are spring-loaded manual bone removers available at hardware stores.

There are even special mechanistic devices into which you fall asleep cherries, and by pressing a special lever, the seeds are removed, and the fruits fall into the container.

But what to do if neither one nor the other is at hand. There is a way, and not just one.

Well, firstly, probably everyone in the house has a garlic press. So, almost all of them have a special device for removing bones.

But if you didn’t find such an attribute of kitchen utensils, then you can clean the bones with a hairpin, pin, and even a paper clip. And how to do this, please watch the video material.

I think that if you also had doubts about how to cook - with or without seeds, then now, having learned that pulling it out is not difficult, you still decide on seedless jam.

Moreover, it is believed that during long-term storage it releases hydrocyanic acid. I don’t know for sure whether this is actually the case, how much it is released and how much harm it does to health. I know only one thing for sure.

This delicacy has been prepared for centuries in various ways. And I still do not know a single person who would complain about the presence of seeds in the jam.

Cook the way you want. Most importantly, do it with soul and love, and then even hydrocyanic acid in the bones will be medicine.

Enjoy your meal!

Cherry jam is bright, fragrant and tasty. Do not miss the moment from mid-June until August to stock up on cherry berries for the winter. Such a delicacy can be eaten immediately, as well as canned in jars to get and enjoy it at any time. Picking the cherries from the tree is all the effort it takes to create this sweet dessert. For jam it is worth stocking up only with sugar. Usually, the ratio of sugar to berries is 1:1, but the recipes below provide various options so the taste will vary slightly.

Delicious cherries have a number of benefits. It is endowed with antipyretic abilities, as well as anti-inflammatory and antibacterial. The high content of vitamin C in it helps to strengthen the immune system. By using it regularly, a strong circulatory system is provided to you. Only often it is not possible to eat it, since all berries are a seasonal fruit. Cherry lends itself perfectly to heat treatment, so it can be safely preserved in any form. It can be juice, compote, jam. In winter, cherry jam can be eaten with tea, it is also great as a filling for pancakes, buns, a layer in cakes, an ingredient in pies. It is worth noting that under the action of hot temperatures, some of the useful cherry substances are lost, but the main part remains. The remaining positive elements include its ability to improve appetite, treat inflammation in the stomach, intestines, throat, and much more.

Pitted cherry jam

For seedless cherry jam, you need 2 kg of berries. If the berries are sour, then sugar will need 2.4 kg, sweet varieties require 1.6 kg. Such a delicacy usually turns out to be thick, so if you are a fan of viscous and rich jam, then use the recipe below.

Cooking:

Bones with the remains of cherry pulp on them can not be thrown away, but boil compote.

Pitted cherry jam

Pitted jam uses more sugar than pitted cherry dessert. And all because the bones absorb a certain part of the sweetness into themselves. Such a cooking process is long in 3 calls, which means that you need to plan more time for making a sweet dessert. It will go a kilogram of cherries and five and a half glasses of sugar. For syrup, you need 4 cups of water (1 cup - 150 grams).

Cooking:

The jam is ready! Happy tea!

Instead of dipping cherries in boiling water, you can make a prick in each berry .

Cherry jam "Five minutes"

Those who wish to preserve useful cherry substances as much as possible are offered the option of quick heat treatment of fruits. Cherry jam "five minutes" is obtained with an undestroyed shape of berries and a bright saturated color. For such a sweetness, 1 kilogram of cherries, only 400 grams of sugar and 200 grams of running water will go.

Cooking:

When removing bones, it is better to wear gloves. Cherry juice is so corrosive that you have to wash your hands for a long time.

Cherry jam with chocolate

Those interested in how to cook cherry jam with additives are invited
delicious recipe cherry jam with chocolate. For such unusual dish you will need 500 grams of pitted cherries. It can be not only fresh fruits. Frozen also fit perfectly into the recipe. A 100-gram bar of dark chocolate will complement this masterpiece. Additional components a glass (150 grams) of sugar will come out, a large spoon lemon juice, freshly squeezed, 50 grams of ordinary running water and, if desired, you can add 100 grams of cognac.

Cooking:

Making cherry jam is a real pleasure. One has only to wait for a while until the berries absorb sugar, but waiting does not work. Usually, the saturation time takes up to 10 hours, depending on the type of fruit and its sweetness. The presence of seeds in the berry, which also absorb sugar, is also important. Tasty jam and have a nice tea party with him!

At the height of the summer season, when a variety of fruits and berries are ripe, many people make jam. Especially tasty and fragrant, it is obtained from cherries. Moreover, jam is prepared not only from pitted cherries, but also with pits together. They give the dessert a special almond flavor.

In this article, we will share with you two simple recipes and learn how to make delicious cherry jam. How to cook, how to sterilize containers, how to pour syrup into jars and, finally, how to store this delicious sweet, you will learn from our story. So let's start cooking. amazing dessert for the winter.

how to cook it at home (pitted)

We bring to your attention a simple recipe for jam. To prepare it, you will need 4 kg of cherries and 5 kg of sugar. First, sort and remove the stalks, and then rinse the berries well under running cool water. Now we move on to peeling the cherries from the pits. This can be done using a special tool - a bone squeezer, or using improvised means, such as a pin or hairpin.

After carrying out all the preparatory procedures, you can start cooking. We place the berries in a large container and cover them with sugar. We leave for several hours until all the sugar is saturated. After that, gently mix the berries and put the pan on the fire. We boil for 20 minutes our How to cook? Do not cover the pot with a lid. Cook over medium heat and stir occasionally. After that, remove the jam from the heat and let it cool down a bit. We take pre-sterilized jars and pour syrup with berries over them. We also pre-boil the lids thoroughly. Close jars and turn over. Everything, our delicious and healthy jam from cherries (seedless recipe) is ready. You can store it in a cool dark place. How pleasant it is to please yourself with juicy, sweet berries on winter evenings!

Cherry jam: how to cook berries with seeds

This dessert has a special rich taste having an almond hue. Making cherry jam with pits is also not particularly difficult. According to our recipe, the sweetness is thick, fragrant and healthy. You will need the following ingredients:

• sugar - 3 kg;
• cherry - 3 kg;
• water - 0.5 l.

To begin with, we will prepare the berries - we will select good, ripe fruits, without dents. Remove stems and wash cherries thoroughly.

Now let's get to the syrup. Put a pot of water on the fire, after the liquid boils, add 2.5 kg of sugar to it. Let's simmer for a minute. Now fill the berries with hot syrup and leave them alone for at least 10 hours. After we put the container with berries and syrup on the fire, put the remaining sugar there and let it boil for 5 minutes over low heat. After that, remove the pan from the heat and leave it alone again for 10 hours. Again, put the pan on the fire, boil for 5 minutes, removing the foam with a spoon. Again, leave the jam to "reach" for 10 hours, after which the third time boil for 10 minutes, stirring occasionally. We will pre-sterilize the jars, as well as wash and boil the lids. After boiling three times, you can pour the dessert into jars, close them with lids and quickly turn them upside down. Everything, delicious cherry jam is ready!