Cherry jam - 8 step-by-step recipes for the winter

Cherry jam for winter seedless

This recipe for cherry jam cannot be called an express recipe, since the cooking process is spread over two days. But how bright and thick the jam will turn out in the end. It will be pitted and whole cherries. Ideal for pastries and pancakes.

Cooking time: 24 hours.

Cooking time: 3 hours

Servings: 4.

• 
  Weigh the pitted cherries. Rinse the berries well, remove the tails and seeds. Do it in a way convenient for you. Someone removes bones by hand, someone uses a pin, and someone uses special machines. The main thing is the end result, seedless berries. As a result, the prepared cherries will turn out to be about the same weight as we need sugar for making jam.
• 
  Place the berries in a bowl or large saucepan and put on fire.
• 
  Bring the cherries to a boil, reduce heat to low, and simmer for 40 minutes. Turn off the heat and let the cherries stand until tomorrow.
• 
  The next day, grind the cherry mass with an immersion blender until smooth. Put the puréed berries on the fire, bring to a boil and simmer over low heat for 40 minutes. Leave to cool completely. Put the cherries back on the stove, turn on medium heat. Bring to a boil, then cook for 20 minutes. Stir the future jam periodically, as in the third cooking, it will already be quite thick. Turn off the heat and let the berries cool.
• 
  After the berries have cooled, add sugar and cook the jam for another half hour, stirring constantly. While the jam is cooking, sterilize the jars. Then pour the ready-made jam into them and close the lids. Leave the jars on the table until they cool completely, and then put them in a cool, dark place.
• 
  You will get such a thick jam, saturated color.

Bon Appetit!

How to prepare cherry jam with seeds for the winter?

Cherry jam with pits is very easy and quick to prepare. You don't have to boil the cherries several times every three to four hours. Just 30-40 minutes and you will have a delicious aromatic cherry jam ready. Of course, you cannot use it in baked goods, but it is just perfect for tea.

Cooking time: 1 hour.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Cherries - 2 kg.
• Sugar - 750 gr.
• Water - 150 ml.

Cooking process:

1. Weigh the cherries. Rinse it out.
2. Remove the stalks. There is no need to remove seeds for this jam, and this greatly facilitates and speeds up the cooking process.
3. Pour the prepared cherries into a saucepan or basin, cover with sugar and cover with water. Put the container with cherries on fire. Cherries with sugar should boil and let a lot of juice.
4. Keep the fire to a minimum and cook for 30-40 minutes. For cherry preserves and jam, this is a fairly short heat treatment time, and with a short heat treatment time, such useful substances contained in cherries as the amino acid tryptophan (helps to improve sleep), ascorbic acid, carotene and vitamins E are preserved.
5. If after the indicated cooking time, the consistency of the jam seems to you still liquid, then boil it further. I would like to note that the time may vary due to the volume that you cook and reach a maximum of 2 hours.
6. When the jam is ready, place it in sterilized jars and close the lids tightly. Sterilize the jars in any way convenient for you (steamed, in the oven or microwave). After cooling completely, transfer the jars of jam to a storage location. And on quiet winter evenings, enjoy delicious cherry jam with hot tea.

Bon Appetit!

Thick cherry jam with gelatin

Cherry jam with gelatin does not require long-term heat treatment, as, due to its chemical properties, gelatin thickens and stabilizes it. However, in order to cook it, you will have to set aside two days, since the berries will be infused with sugar for twelve hours.

Cooking time: 15 h.

Cooking time: 1 hour

Servings: 6.

Ingredients:

• Cherries - 2 kg
• Sugar - 1.4 kg
• Gelatin - 40 gr.
• Water - 240 ml

Cooking process:

1. Rinse the cherries and soak in cool water for 2 hours. During this time, pests will come out of it. Remove stalks and seeds. To remove the bones, use a special apparatus or simply do it by hand. If you remove bones by hand, it is very convenient to do it in water, since with this method of removal the juice will not splatter everything around.
2. Transfer the prepared cherries to a deep saucepan or basin and cover with sugar. Stir so that the sugar is evenly distributed over the berries. Place the container with berries in the refrigerator or other cool place and leave for 12 hours.
3. After 12 hours, start preparing for the heat treatment of berries. First, soak the gelatin in cold water. Usually gelatin is soaked in water in a ratio of 1 to 6, that is, 1 g. gelatin must be measured 6 ml. water. This recipe uses powdered gelatin, but you can also use both sheet gelatin and granulated gelatin to make cherry jam. The only nuance is the recalculation of the required weight of gelatin, since each of the species has its own strength (from 120 to 240 bloom).
4. Place the container with berries on the stove and bring to a boil over medium heat. Cook for just 10 minutes. Then turn off the heat. Cool the future jam slightly and add the swollen gelatin into it. Mix thoroughly so that the gelatinous mass is completely dispersed into the jam.
5. Put the finished jam into pre-sterilized jars in a convenient way for you, close the lids. Place the jars on the table and wrap the jars with a towel or blanket. Keep them covered until they cool completely.

Bon Appetit!

A simple and delicious recipe for cherry jam with pectin

To stabilize the jam, this recipe uses pectin, which is a natural substance found in many fruits and berries. It is for its gelling properties that pectin is often used in the preparation of jams, marmalades, jellies, marshmallows and marmalade with marshmallow.

Cooking time: 36 h.

Cooking time: 1 h. 20 min.

Servings: 4.

Ingredients:

• Cherries - 1 kg
• Sugar - 1 kg
• Pectin - 9 gr.

Cooking process:

1. Rinse the cherries under running water, remove the stalks and seeds from the berries. Remove the seeds over the plate, as this process produces juice, which will be useful for us when making jam.
2. Transfer the prepared cherries to a saucepan or basin, pour in the juice that was collected during the pitting process and add sugar, setting aside 2 tablespoons of the required kilogram. You don't need to stir, the sugar just has to cover the top of the berries. Place the bowl of berries and sugar in a cool place overnight. During this time, the cherry will let out the juice.
3. The next day, mix all the ingredients well and place on the stove, turning on low heat. We need the sugar to slowly dissolve. When no grains of sugar are visible while stirring, increase the heat and cook the jam for 20 minutes, remembering to stir and skim. Turn off the heat and let the jam sit until the next day.
4. The next day, we need to introduce pectin and boil the jam for no more than 3 minutes.Pectin is a versatile assistant in the preparation of jams and marmalades. It has gelling and stabilizing properties and is a thickener and humectant. When preparing jam, you should be guided by the amount of pectin indicated in the recipe and not increase it, since in small amounts it thickens the mixture, and in large amounts it jellies. When buying pectin, pay attention to what is written on the package, since there are a large number of different pectins (apple, citrus, NH and others) and they all have different properties. The most versatile and commonly found on the market is apple pectin, but it is also divided into pectin for marshmallows and pectin for jam and preserves.
5. Before introducing pectin into the berry mass, it must be prepared. If you just pour the powder into the berries, then you get a thick lump, which you cannot stir. There are several ways to prepare pectin. In the first case, you must mix the sugar that was previously set aside with the pectin, and dilute them in a small amount of syrup formed when the berries are boiled. In the second case, the pectin dissolves in boiling water and, if necessary, breaks through with a blender. The ratio of pectin to water is 1 to 12. You can use any of these options. When the pectin is prepared, heat the jam to 50-60 ° C and only then add it in a thin stream to the berry mass. Stir the jam while doing this. Boil almost finished jam for no more than 3 minutes.
6. Pour the finished cherry jam into sterilized jars and close the lids tightly. Jams made with pectin are best kept in small jars in a cool place.

Bon Appetit!

Thick cherry jam with agar-agar

Thick cherry agar jam is ideal for vegetarians, because agar agar is made not from animal proteins, but from special brown algae. Moreover, its gelling and stabilizing properties are several times higher than the capabilities of gelatin.

Cooking time: 1 hour.

Cooking time: 40 min.

Servings: 4.

Ingredients:

• Cherries - 1 kg
• Sugar - 0.5 kg
• Agar-agar - 10 gr.
• Water - 100 ml

Cooking process:

1. Sort out the cherries, wash and remove the seeds. Do it the way you like. Just with your hands, a pin or a specialized machine. We transfer the prepared berries to a deep saucepan, ideally if it has a thick bottom. Add sugar and puree all ingredients with a hand blender.
2. Weigh 100 gr. the resulting cherry puree and transfer to a separate small saucepan. Pour agar-agar there, mix well and leave to swell.
3. Place a saucepan of pureed cherries over medium heat and bring to a boil. After that, let the jam boil for about 5 minutes. Do not forget to stir.
4. Remove the jam from the heat and place the agar paste in it. Reduce fire to a minimum and heat slowly, stirring constantly. As soon as the mass becomes thick, pour water into it and heat it again, while actively stirring.
5. As soon as the agar-agar mass becomes homogeneous, pour it in a thin stream into the jam and stir. Then bring to a boil and cook for another 5 minutes. Don't forget to stir.
6. Pour the finished jam into sterilized jars and roll up the lids. The jam must be poured hot, as it will become very thick after cooling. Turn the jars upside down, wrap them in a towel or blanket and leave to cool completely.
7. The jam turns out to be rich in color and taste. At the same time, it perfectly retains its consistency even at high temperatures.

Bon Appetit!

How to make a delicious thick cherry jam with gelatin?

There are not many gelling substances in cherries, so it is better to make jam from it with the addition of various gelling agents. One of them is jaundice. Special powder containing pectin. With it, you will quickly prepare a thick and tasty jam.

Cooking time: 1 hour.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Cherries - 1 kg
• Sugar - 0.5 kg
• Zhelfix (2: 1) - 25 gr.

Cooking process:

1. Wash and sort the cherries, removing leaves and stalks.
2. Remove seeds from cherries in any way convenient for you. Please note that the weight of the cherries in the recipe is pitted.
3. Transfer the prepared cherries to a saucepan and puree with a hand blender.
4. Open the package of zhelix. Please note that “2: 1” should be written on it, as there are three types of zhelfix “1: 1”, “2: 1” and “3: 1”. This designation characterizes the ratio of berries and sugar necessary for making jam. Since it consists of citric acid, powdered sugar, sorbic acid and pectin, it can be used as food for vegetarians.
5. In a separate bowl, combine 2 tablespoons of sugar and a bag (25 g) of gelatin.
6. Pour the jellied sugar into the pureed cherries. Mix thoroughly. Place the saucepan on the fire and bring to a boil. Remember to stir while doing this.
7. When the jam boils, add the remaining sugar and bring to a boil again. After boiling, cook for no more than 5 minutes.
8. Turn off the heat, stir the jam well and place in sterilized jars (they must be dry). Screw the lids tightly on and turn upside down. In this position, it is enough to hold the jam for 10 minutes, and then put them in their normal position. Transfer the cooled jars to a storage room.
9. Thick jam with rich cherry flavor is ready.

Bon Appetit!

Cherry jam for the winter through a blender

Cherry jam cooked through a blender can be boiled, like jams with whole berries, or you can simply freeze and then eat with ice cream, homemade yogurt, kefir and pastries. At the same time, all vitamins and microelements found in cherries will remain intact.

Cooking time: 50 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Cherries - 1 kg
• Sugar - 0.5 kg

Cooking process:

1. Sort out the cherries, removing the stalks, wash and let them dry.
2. Remove the seeds from the berries. Do it in any way convenient for you.
3. Pour prepared berries into a container convenient for pureing and cover them with sugar.
4. Punch the berries with sugar with a hand blender.
5. If you are going to store pureed cherries in the freezer, then the jam can not be thermally processed, but in this state, transfer to containers and freeze. It is best to use small containers so that you do not have to defrost a large volume of cherries every time.
6. If you will store in rolled up jars at room temperature, then boil the cherry mass 3 times for 5 minutes. At the same time, do not forget to stir and remove the foam.
7. Pour hot jam into sterilized jars and close the lids. You can sterilize banks in any way convenient for you. For steam, I use a special device that fits on a saucepan, in an oven or even a microwave oven, after pouring a little water into the can. When hot, the jam is a little watery, but after cooling it will thicken significantly.

Bon Appetit!

Step-by-step recipe for making cherry jam through a meat grinder

This cherry jam recipe is very old. Only before the hostess rubbed the berries through a sieve, and now they facilitate their work using a meat grinder. Small pieces of cherries will remain in the jam, because the meat grinder does not grind the berries in mashed potatoes, as a submersible blender does.

Cooking time: 3 hours.

Cooking time: 2 hours

Servings: 8.

Ingredients:

• Cherries - 3 kg
• Sugar - 1 kg
• Soda - 1 tsp

Cooking process:

1. Weigh the berry with seeds and stalks. Go through them and wash them.
2. Then remove the pits. Since there are a lot of berries, it is convenient to use a special machine. If you are going to remove bones with your hands using a needle or pin, then it is better to wear gloves. After all, cherry juice stains the skin and nail plates.
3. Next, pass the prepared cherries through a meat grinder. It is enough to do it once.The pieces of cherry remaining after chopping will not spoil the taste and consistency of the future jam.
4. Transfer the chopped cherries to a container in which you will cook the jam. Place it on the stove and bring it to a boil. Then reduce heat and simmer the cherries for 40 minutes. Stir constantly and skim off any foam that forms. Remove the container from the heat and add soda to the hot cherry mass. Stir quickly. A large volume of foam will appear instantly, which will indicate that the acid contained in the cherry has been extinguished. This is what soda is used for in this recipe. After the foam has completely subsided, add sugar and return to the stove. Bring to a boil again and cook for another 40 minutes, stirring constantly.
5. As a result, you get a thick jam with a bright rich color, which also helps to preserve soda.
6. The finished jam must be immediately laid out in sterilized dry jars, closed with a lid and left to cool, wrapped in a blanket or towel. After the jars have cooled completely, transfer them to a dark place. The cherry jam for this recipe keeps well at room temperature.

Bon Appetit!