Simple recipes for making cherry jam for the winter

Cherry, without exaggeration, is everyone’s favorite. Housewives make a lot of preparations from this berry. One of the first places is occupied by cherry jam. It's tasty and practical. It turns out a ready-made dessert for tea and a filling for aromatic pastries.

Specifics of preparing cherry jam

• A very important point is separating the seeds. This must be done carefully, without deforming the berries.Now special machines are sold for this. You can also use a good old hairpin or paper clip. Sometimes it can be difficult to remove the seeds. It is better to choose those varieties of cherries in which they separate easily.
• This procedure begins when the berries are thoroughly washed and dried. Otherwise, they will become watery and it will be difficult to make thick jam.
• Often in recipes the weight of cherries is given without seeds. In this case, you need to take into account that they will take away from 7 to 10% of the weight of the purchased berries.
• To quickly obtain jam of the desired thickness, use gelatin or pectin.
• It is best to cook jam in an enamel bowl.

Which cherries are best for jam?

The cherries must be fully ripe. The sweetest berries will be those picked in clear weather, but the lack of sun makes them sour. Therefore, forest cherries are rarely used for dessert.

How to make thick cherry jam: the best recipes

It is not difficult to prepare such a delicacy at home. Every housewife can make such preparations; all you need is a little patience and a desire to please your loved ones with a delicious delicacy.

A simple recipe for the winter

Required ingredients:

• 1 kg pitted cherries;
• 600 g granulated sugar.

Cooking process:

1. Remove the seeds from the berries and cover them with sugar.
2. Cover with a breathable cloth and leave for 3 hours until they release the juice.
3. Mix everything well, boil and cook over medium heat for 5 minutes. Be sure to remove the foam.
4. When the jam becomes thick enough and homogeneous, you should put it in clean, sterile jars and close the lids.

In a slow cooker

To make jam, you will need the following ingredients:

• cherry - 2kg;
• sugar - half the weight of cherries.

Cooking process:

1. Grind the completely peeled cherries with a blender (it is not necessary to make a homogeneous mass).
2. Transfer the processed fruits to a slow cooker and bring to a boil. You can choose the mode yourself: “Baking” or “Steamer”. The main thing is that the mass does not run away. Don't forget to remove the foam.
3. Then evaporate the cherries at a temperature of 60-70˚C (about half an hour). Then add sugar. Pour in 300 g at a time, stirring it immediately.
4. Boil and cook for 5 minutes, stirring constantly.

With bones

To make jam, you will need the following ingredients:

• 2 kg of berries;
• 1.5 kg sugar;
• 1 dessert spoon of vanilla.

Cooking process:

1. Wash the cherries, add sugar and leave for 3 hours.
2. Then put on low heat, bring to a boil, add vanilla, cook for 15-20 minutes, stirring.
3. Cool and pour into jars.

Seedless

Ingredients:

• 1 liter jar of pitted berries (place tightly);
• 1 kg sugar.

Make the delicacy this way:

1. Place the prepared fruits in a saucepan, add a glass of sugar and bring to a boil over low heat (so that the crystals are completely dissolved).
2. Add the rest of the sugar and cook until thick.
3. Pour into jars and seal.

With gelatin

Advice! Jam with gelatin will quickly acquire the desired consistency. You don’t have to boil it for a long time and worry about it remaining liquid.

To cook the delicacy, you will need the following ingredients:

• 700 g cherries;
• 300 g sugar;
• 10 g gelatin.

Cooking process:

1. Place the prepared cherries in an enamel container, add granulated sugar and mix.
2. Let the berries sit for half an hour until they begin to release enough juice.
3. Grind everything with a hand blender. You will get a liquid puree.Pour gelatin into it and mix again. Leave for 10 minutes. This time is enough for the gelatin to start working.
4. Cook the resulting puree over low heat for the next 15-20 minutes from the moment it boils.
5. To prevent the jam from burning, you should stir it constantly. During cooking, the amount of cherry mass will decrease by about 2 times, and it will become noticeably thicker.

You can check the readiness of the product using the drop method. If the mixture does not spread, close it in jars.

With pectin

Ingredients:

• berries - 1.5 kg;
• sugar - 2 cups;
• pectin - 10 grams.

Cooking process:

1. The cherries need to be washed, pitted, and chopped in a blender or meat grinder.
2. Pour the processed fruits and half the sugar into a saucepan and leave for a couple of hours.
3. Place on low heat and cook for ten minutes.
4. Mix the remaining sugar with pectin and pour into the prepared berry mixture.
5. Cook for three minutes, stirring constantly, until the sugar is completely dissolved.
6. Remove from heat and pour into jars.

Advice! It is not recommended to cook jam with pectin for a long time, otherwise the latter will lose its gelling properties.

With wine and rum

With rum

Ingredients:

• cherry pulp - 1 kg + the same amount of sugar;
• almonds - 80 g;
• dark rum (about 2 tbsp.);
• cinnamon (1/4 tsp);
• 1 sachet of gelfix.

Cooking process:

1. Blend the cherries to a puree.
2. Add gelfix with two tbsp. spoons of sugar and mix everything.
3. Place the pan on the stove and boil, add the remaining sugar mixed with cinnamon.
4. Cook for 10 minutes over low heat. Stir constantly.
5. Pour in the rum, turn up the heat and let the mixture boil for about 3-4 minutes. After this, the jam is ready.

With wine

Ingredients:

• ½ kg of cherries per kilogram of granulated sugar;
• 700 ml of good red wine;
• cloves (4 pcs.);
• lemon zest;
• gelling agent (2 packs).

Cooking process:

1. Place the processed cherries in a saucepan and cover with sugar along with a gelling agent.
2. Make a gauze bag for the cloves with zest, and put them in a container with cherries.
3. Pour in the wine and leave overnight.
4. Before cooking, remove the seasonings and cook the jam as directed on the gelling agent package.
5. At the end you can add a little rum for flavor.

With currants

Ingredients:

• For 1 kg of cherries there is ½ kg of currants;
• granulated sugar - 1 kg and 800 g;
• You will also need 150 ml of water.

Cooking process:

1. Remove pits from cherries and seeds from currants.
2. Both types of berries need to be ground through a sieve. Pour hot water over the currants (100-150 ml per kilogram of berries). Then boil until thick.
3. Also pour some water into the pureed cherry mass and add some sugar. Cook until tender, stirring frequently.
4. Combine the boiled cherries with currants, mix with the remaining sugar and continue cooking until tender.
5. When the berry mass is completely mixed and becomes as thick as needed, it can be placed in clean, sterile containers with a lid.

With strawberry

Each jar will contain a pleasant surprise - whole strawberries.

Required ingredients:

• for 1 kg of cherries - only 300 g of strawberries;
• 800 g sugar;
• water - 70 ml;
• 20 g gelatin for thickness;
• If desired, you can add a little cinnamon.

Cooking process:

1. To preserve all the cherry juice, the berries and seeds are boiled in water.
2. When the color of the liquid looks like compote, remove the berries and rub them through a sieve.
3. Boil the resulting homogeneous mass for 40 minutes.
4. Add whole pure strawberries to the cherries.
5. Cook everything together for another 15 minutes.
6. For this dessert, dilute gelatin in a small amount of liquid (only 6 dessert spoons are enough).
7. When the jam is almost ready, turn the heat up to high and add gelatin.
8. There is no need to boil anything. Immediately remove the dishes from the heat and pour the finished product into a pre-prepared container.

Advice! The bones should not be thrown away immediately. They can still be used. For example, boil the seeds in water. Add the resulting broth when cooking jam. The taste will be very original.

With coriander

Ingredients:

• 800 g of cherry pulp and the same amount of sugar;
• 10 g coriander seeds;
• 40 g almond flakes;
• 800 ml water.

Cooking process:

1. In a well-heated frying pan, fry the coriander with almond flakes (only 2 minutes).
2. Take a saucepan with a thick bottom, pour water into it and add sugar.
3. Boil the syrup. Place cherries in it. For those who like it sweeter, add another 2 tbsp. l. Sahara.
4. The cherries should boil for 2 minutes.
5. Combine it with coriander and almonds and simmer over low heat for another 10 minutes.
6. All is ready. Let the jam brew a little.

Storage Features

Containers for storing jam should be washed with soda. This is a natural disinfectant. The jars must be sterilized and sealed with airtight lids.

You can store jam at room temperature, only in a dark place. Do not keep an open jar for more than 14 days. In winter, these delicious preparations will delight you and your loved ones!