Cherry jam recipe. Cherry jam with cognac. Photo. A very quick and simple five-minute cherry jam recipe

Summer is the richest time in the world various kinds berries and fruits. And we all try not only to eat our fill of them, but also to prepare more of them. Therefore, we freeze them, dry them, and prepare compotes and jam.

Imagine how great it will be to open a jar of this summer delicacy on a cold winter day or evening, and drink tea with it, spreading it in a thick layer on the edge of black bread. And some people also like to spread butter on the bread first, and then add sweets. Moreover, this sweetness is always served with interest, so that it drips both on your hands and on the plate, if you managed to put it on. What a pleasure it is!

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

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

And our grandmothers used it as a filling for pies and pies. What wonderful pies they turned out to be! If there were bones in it, what kind of filling would it be? You could even break a tooth on one of these.

Therefore, we chose a day, went out into the street with a basin and fruits, armed ourselves with a hairpin, and fell into meditation for 4 hours. Cherries in a bowl, and pits in a bowl. Only then did the first stone removers begin 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 it just appeared incredible amount delicious recipes where you can cook according to classical way and use unusual original options.

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

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

Personally, I really love this particular option, and every year I prepare several jars of 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. The finished delicacy is perfectly stored, does not become candied and remains tasty and thick throughout the entire storage period.

Preparation:

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

But this, of course, does not mean that we will stand 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 cherries will be saturated with syrup and their own juice. I call this method the “long five-minute”

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

The juice stains the fabric, so take this into account when drying the fruit.

2. Pour some sugar into the cooking basin and begin removing the seeds directly above this basin. The cherries are very juicy and be prepared that when cleaning, this juice will directly flow into the container.

The seeds can be removed using a special device or a pin. At the end of the article you can watch a video on this topic.

3. As soon as a small layer of peeled fruits forms, sprinkle them with sugar again. And so alternate until one and the other are finished. Stir to release the juice quickly.

4. Leave to infuse and form more juice for 3 - 4 hours. If you don’t have time, you can stir after another half hour and immediately proceed to the next step.

5. Put on small fire and while stirring, heat the contents, and then ensure that the sugar dissolves. When the sugar no longer lies on the bottom in a thick layer, but has slightly melted, the heat can be increased to medium. You can check this by picking it up from the bottom with a spatula.

At all stages of heating and melting, it is necessary to stir 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 the hot syrup. The boiling will stop for a while, but will resume very soon. It is from this time that you will need to time exactly 5 minutes.

7. During this time, remove the resulting foam. It is necessary to remove the foam, since without it the jam will be of higher quality, and it is also important that it will be stored better.

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

After the syrup has cooled, cover it with a towel. And to prevent it from falling into the basin, first cover it with an oven rack.

9. Leave to infuse for 12 to 24 hours. I leave it for 24 hours so that the fruits can fully rest and be saturated with juice. But 12 hours can also be enough, especially if you don't have a lot of 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, skimming off the foam.

11. Let it cool again and leave for another 12 - 24 hours.

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

13. By the third time we must prepare the jars and lids. I use screw caps, but you can also use ones that are sealed with a seaming machine.

Either one or the other, together with the jars, should be thoroughly washed and sterilized.

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

15. Then store in a dark, cool place.

The jam turns out thick, with a lot of fruit and a small amount of syrup. As I said, it keeps well. Can be stored even for more than a year. But if stored for too long, 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 whole, 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 too thick and dark. It should not be boiled, but rather infused; during this time the cherries should be soaked in syrup as much as possible.

Overall the recipe is simple. The most difficult and time-consuming thing about it is removing the seeds. And the rest of the process is just pure pleasure! Yes, and removing bones is also a pleasant activity, it is even somewhat akin to meditation. Especially with your favorite music!

Cherry “Pyatiminutka” without seeds

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

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

We will need:

pitted cherries - 1 kg
sugar - 0.5 kg

This recipe gives the minimum sugar consumption per kilogram of fruit. If you have a sweet tooth, 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.

The weight of the fruit is given without seeds.

Preparation:

1. Rinse the cherries thoroughly and let the water drain. Remove seeds and stalks. To remove seeds you can use special device 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 this.

While you remove the seeds, a lot of juice will come out. So put some sugar in the bottom of the cooking pot, and then sprinkle it over it 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, place the basin with all its contents on medium heat. Heat it until the sugar completely melts. At the same time, be sure to stir and make sure that it does not burn.

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

4. As soon as the syrup boils, shake the bowl with the contents so that all the fruits are “bathed” in the syrup. The boiling will stop briefly, but will soon resume. Once this happens, it's time to time it.

It will take us exactly 5 minutes for it to cook completely. During this period, you can “bathe” the fruits a couple more times by gently shaking the basin.

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 the jars, immediately close the lids and roll them up.

While it is still hot, it is liquid. But don't let this scare you. It will cool down and become 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 them over again into their usual position and store them in a dark, cool place. In your house you can store it in the basement, and in your apartment - in the pantry.

This cooking option is good because the cooking itself takes very little time. And the fruits retain the maximum amount of vitamins and microelements.

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

Very thick “Five Minute” with gelatin

Everyone loves thick jam. And many people believe that the thicker it is, the tastier it is. And there are options for preparing it in the form of jelly, and quite simple ones. You can simply boil the syrup, I have already shared this recipe as 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 ingredients will be given for 3 liters of the finished product. If there is a lot of this, then you can simply reduce their number proportionally.

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 whether it is possible to use 400 grams of sugar per kilogram of cherries. Can. And this recipe calls for even less of it.

Preparation:

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

2. Remove the seeds using a special device, a hairpin or a pin. It is better to do this immediately over 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 melts it faster.

As the number of cherries in the bowl increases, they also need to be sprinkled with sugar. Thus, by the time we clean it all, it will already form in the basin. sufficient quantity juice

3. Soak the gelatin in cool water and leave to swell for about 30 - 40 minutes, according to the instructions on the package. In the meantime, it 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. Place the bowl on low heat and periodically moving the sugar in the bowl, wait until the mass becomes liquid. This means the sugar has melted.

The heat can be increased to medium. And while stirring, bring the whole mass to a boil.

5. At the same time, 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 will need 5 minutes. At the same time, do not forget to stir. The resulting foam must be removed.

7. After the allotted time, pour gelatin into the basin in a thin stream while stirring continuously.

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 on the lids. Place them upside down and cover with a blanket. Leave until completely cool.

Since it was cooked for only 5 minutes, this procedure is mandatory for it. Under a blanket, with slow cooling, the product will be sterilized and will be better stored.

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

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

A quick and easy way to make jam with gelatin

To be honest, I don’t know a faster recipe for preparing a delicacy of this kind.

Let's see what and how.

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

Using the same principle, you can prepare it with gelfix or pectin.

Thick and tasty jam with mint and black tea

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

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

We will need:

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

Preparation:

1. Sort the cherries, remove spoiled fruits and stalks. Rinse thoroughly in several changing waters. Then remove the seeds with one of the known methods.

After removing them, immediately place the peeled fruits in a cooking basin. She will begin to secrete juice, which we will use to prepare our delicacy further.

2. During the cleaning process, 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 also add lemon juice. What would tea be without lemon?!

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

5. Place the basin on low heat and heat the contents while stirring. The more it heats 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, stirring occasionally, over very low heat. Make sure that nothing burns, and to do this, stir more 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. Roll up right away metal lids using a seaming machine.

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

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

I’m writing this recipe now and vividly imagining the aroma that spreads throughout the house while preparing this delicacy.

And the taste of such jam is simply unforgettable. It is both tender and slightly piquant, not cloying, but pleasantly sweet and sour. Be sure to try making this delicacy for the winter; you will treat it to your loved ones and guests.

Cherry jam for the winter, Kiev style

This recipe differs from others in that you will have to tinker with it more than with the others. How could it be otherwise, real culinary creations require attention and time.

Let's stock up on both and make some truly amazing cherry treats!

We will need:

cherries - 10 glasses
sugar - 10 glasses
Cherry juice- 1 glass

Preparation:

1. Sort the fruits, remove the stem and damaged fruits or fruits pecked by birds. Then rinse them thoroughly and let the water drain.

2. Using one of the known methods to remove seeds. First, we will need a cherry from which we will squeeze the juice. To do this, you can puree it using a blender and then squeeze out the juice through cheesecloth. And if you have a juicer, then use it.

As mentioned above, we will need a glass of juice.

3. Clean all 10 glasses.

4. Place a glass of cherries in a cooking basin, cover it with a glass of granulated sugar and pour a glass of juice over it all. Mix carefully so as not to crush the fruits.

5. Place over very low heat and, while stirring, melt the sugar and bring the mixture to a boil. Boil at low simmer for 5 minutes.

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

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

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

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

“Drunken cherry” with coffee, cocoa and liqueur

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

By the way, this cooking option is also known under a different name, called “Black Forest”. Two such sonorous names oblige you 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 g
citric acid - 1/3 teaspoon

Preparation:

The peculiarity of preparing this option is not only original composition ingredients, and 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 a puree. More likely it will be confiture.

And the extent to which you want to grind them depends entirely on you.

1. Sort the cherries, remove the stem and rinse thoroughly. Let the water drain and remove the pit using one of the following methods.

2. Place the peeled fruits immediately into a bowl and sprinkle it with sugar in layers to release the juice faster. You can let it sit for 3-4 hours and let in even more juice, while the sugar begins to slowly melt.

But if you don’t have time, then you can simply mix all the contents and let it stand for only 30 minutes.

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

4. Place over low heat and melt the sugar while stirring. Make sure nothing burns.

5. Once all the sugar has dissolved, bring to a boil, but do not boil. Remove from heat and grind the mixture in a blender to the desired consistency. But it is desirable that quite tangible pieces remain.

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

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

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

8. Place the jars on the lid, upside down, and wrap them in a blanket, tucking it in on all sides.

9. During the process of slow cooling under the blanket, the sterilization process will take place. This will allow the jam to be better preserved during the winter.

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

You can probably already imagine what a cherry treat this turned out to be! Delicious, aromatic and very original. Be sure to try it out! At least a couple of jars. I'm sure you'll like it!

"Cherry covered in chocolate"

Please tell me, who among us would refuse such a delicious thing as cherries, and even in chocolate? Do you know that such a delicious delicacy can be prepared for the winter?

Let's prepare it all together today.

We will need:

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

Preparation:

1. Sort the fruits, remove damaged fruits and stalks. Rinse under running water and remove the seeds. Place the peeled fruits immediately into the cooking container.

I would like to note that we need exactly 500 grams of cherries, and their weight should already be equal to the seeds.

2. Cover them with sugar. Add water and vanilla sugar. Squeeze the juice from the lemon and pour it into the mixture. Then mix everything carefully, trying not to crush the fruits.

3. Place the bowl or pan with the contents on low heat and bring to a boil, stirring frequently.

4. After boiling, keep on fire for 25 minutes so that excess liquid evaporates.

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

6. Immediately put into sterilized jars and roll up the lids.

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

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

So try it out in this test batch. In order to have time to cook a second batch, which you can save 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 would also like to add it to this article due to the fact that nowadays people cook 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 too. The only thing, keep in mind that the jam is made with seeds, and the topic of our article today is somewhat different.

But it doesn’t matter, especially since there is only one recipe - no matter how you prepare it.

This was such a beautiful treat. Lovely - expensive to watch. So cook it this way if you have a multicooker and like to cook in it.

Cherry and orange jam

In the most amazing way, you can change the taste of familiar jam by adding just one orange to it. A delicacy already familiar to everyone acquires completely new flavor notes. Which can make his fans very happy.

We will need:

cherries - 5 glasses
sugar - 5 glasses
orange - 1 pc.
water - 3 tbsp. spoons

Preparation:

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

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

2. Sprinkle the 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 release the juice on their own.

But if you don’t have free time and the desire to wait, you can immediately put the contents on low heat. And as the sugar slowly melts, the juice will begin to release on its own.

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

3. Bring to a boil.

From now on we have two ways of cooking.

Let it stand for 1 minute 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 some people cook it up to four times.
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 at an interval of 12 hours.

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

I've come across recipes where they simply cut it into cubes along with the zest and add it that way. This method does not suit me, since the partitions from the orange, as well as the white part located between the pulp and the zest, get into the jam. It is bitter and gives an undesirable aftertaste.

I do it differently. And now I’ll tell you how. I grate the orange zest onto fine grater. In this case, you only need to rub the orange part. The white part needs to be cleaned, freeing the orange from it. Once again we have two different options to choose from.

Squeeze the juice from the orange and add only that. It's more quick way.
And more long way 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 best. By and large, this will not greatly affect the taste of the delicacy. Unless, when choosing the second option, it will be a little thicker, and even then only a little.

5. Before putting it to cook for the third time, add the zest and juice, or orange pulp, and stir the contents.

To make this easier, the pelvis can be slightly rotated and shaken. The 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 you will need to pour hot jam into them. Immediately close them with lids and roll them up or screw them on with screw caps.

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

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

Here everyone can guess by the characteristic appearance and color of the fruit. But the taste always leads to confusion, because it is changed compared to the usual classic one.

And if you like to change your taste for a long time familiar dishes, then I advise you to find it in one of my articles on this topic. Finding it won’t be difficult, just follow the link and look at the table of contents. The only thing is that the recipe is given for cherries with pits, but it is the same even if we want to remove them.

Dry candied cherry jam without seeds

This jam can be made with or without seeds. Since the topic of our article today takes us to the second option, we will prepare it this 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 glass (250 ml)

Preparation:

The recipe is very simple and I think everyone will want to make at least a test batch of it. Because candied fruits are from different fruits and berries - favorite treat and a treat for tea. Wonderful and useful alternative sweets.

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

2. Prepare sugar syrup. To do this, mix sugar with water and put the resulting mass on very low heat. While stirring continuously, begin to melt the sugar.

To make this process happen faster, you can add hot rather than cold water to the sugar.

In any case, you should not leave the stove for a minute at this time, so that the sugar does not burn. You need to constantly stir the thick sugar mixture, carefully moving it from the very bottom.

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

The boiling will stop immediately, and this is understandable; now you need to heat the cherry itself. To begin with, you should “bathe” it in syrup, you can stir it with a wooden spatula or spoon, or you can just shake it.

4. Wait until the syrup boils, let it simmer for 1 hour, while periodically stirring and moving the fruits so that they are heated evenly. Then turn off the heat and leave the contents to infuse for 8 - 10 hours.

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

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

5. After the allotted time, place it in a colander or on a sieve and let all the liquid drain. You can drain it by laying out the cherries 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 mold, arrange it in place and place the cherries on it. Then dry until ready.

The finished product should not produce juice when pressed, but its structure should be quite soft and elastic.

7. Sprinkle the finished candied fruits 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 make thick and tasty seedless jam for the winter

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

But they all have several things in common general rules, thanks to which it will not be overcooked and will be perfectly stored in winter. It 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. Remove damaged, dried, bird-bite. Some people think, “Whatever, it’s jam—everything will be cooked anyway.” I don't agree with such people. It will cook, but not like that!

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

you can cook from cherries different varieties, but you should know that depending on the variety you will get a different aroma and taste. Basically, now many people prefer the “spanka” variety. These are quite large, fleshy, smooth fruits with a dark ruby color.

And the most delicious and aromatic delicacy It is obtained from ordinary garden varieties, sometimes not even having their own name. It looks smaller and brighter, usually having a bright red color

fruits should be cleared of leaves, branches and stalks
the cherry must be thoroughly washed in several waters and then allowed to dry
You can remove the pits from it several times different ways. In the next chapter you will be offered a video where you can watch how to do it in the simplest ways
When cleaning the seeds, the skin of your hands will be stained with juice and become dark. In a couple of days it will, of course, wash off, but if you have to go to work tomorrow, 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 simply put on gloves before cleaning

You need to have latex gloves for this task. 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 off any foreign odor. But rubber ones can ruin our smell

the amount of sugar when cooking one way or another varies, and can be taken per kilogram of fruit from 500 grams to 1.5 kilograms. With more sugar, jam keeps better and longer, but it is also sweeter.
It should be cooked in its own juice or syrup. For getting own juice it is sprinkled with sugar and allowed to brew 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 less it is, the thicker the jam will be. Therefore, in some places we added only a few spoons, in others 1 glass. And this is per kilogram of fruit. But nothing more
When preparing syrup, sugar and water must be stirred all the time so that the mass does not burn. Otherwise finished product It will acquire a burnt smell that cannot be overcome by anything. And it will certainly lose its ruby color and end up with a brown tint.
depending on the recipe, the jam is prepared different quantities time. Retains with short heat treatment large quantity vitamins and microelements. 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 cherry delicacy after boiling is 5 - 7 minutes
Use a wooden spatula or spoon when stirring. When using metal spoons, an undesirable oxidation process occurs
When cooking any jam, foam always forms and it is advisable to skim it off. This is necessary for better preservation taste of the dessert, and in particular for better storage at all
If you cook “five minutes”, then you need to have time to remove the foam during these 5 minutes of cooking. If you cook with “proofing”, that is, you allow the jam to steep for 10 to 12 hours, and sometimes up to 24, then skimming can be left until the very last cooking time.

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

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

Sometimes you need 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 onto the nail, and if it held on like a button, then the cooking process could be completed
It is not advisable to digest it, as it becomes brownish in color and 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 screwed 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 jar. If the lid is not screwed on properly, 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 delicacy. Whatever recipe you choose for this.

How to quickly remove pits from cherries

Today, all our recipes began with the words that the cherries need to be sorted, washed and pitted. But not everyone most likely knows how to do this.

There are special devices for this. There are manual stone removers with a spring, they can be purchased at hardware stores.

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

But what to do if you have neither one nor the other at hand. There is a way, and more than one.

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

But if such an attribute kitchen utensils If you don’t have it, you can clean the bones with a hairpin, a pin, or even a paper clip. And how to do this, please watch the video material.

I think that if you still had doubts about how to cook - with or without seeds, now, having learned that getting it out is not difficult, you will still decide to make 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 so, in what quantity it is released and to what extent great harm it is detrimental to health. I know only one thing for sure.

From time immemorial this delicacy has been prepared in different ways. And I don’t yet know a single person who would complain about the presence of seeds in jam.

Cook as you wish. The main thing is to do it with soul and love, and then even hydrocyanic acid there will be medicine in the bones.

Bon appetit!

Cherry jam, rolled with bones, have long and firmly won the tastes and preferences of many people in the world. This delicious dessert can be used in many dishes, bake pies from it, pour over ice cream, muffins and other sweet desserts.

As many people probably know, it is safest to make pitted cherries, because after two years of storage in the rolled state, the seeds begin to release toxic substances that are harmful to health.

Keep in mind that the tastiest cherry jam with or without pits comes from southern berries. Experts also recommend using varieties such as Shubinka, Turgenevka and Zakharyevskaya cherry. If you don't know about varieties, use berries of a rich dark burgundy color, you can't go wrong.

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Now we will tell you how to properly cook cherry jam with pits.

Before we begin listing the recipes, we note two important steps that must be done correctly before you start cooking cherry jam with or without pits.

Preparing the dishes

Take a deep enamel-coated pan of a suitable size. You can use a stainless steel container.

Why exactly this kind of dishes?

The main reason is that from initial stage and until the moment of rolling, several hours will pass, and in the case of using a different type of cookware, ready-made jam will have an unpleasant hue.

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Sterilize the jars into which you will put the cherry jam thoroughly so that the lids do not swell later. The fastest way to sterilize is to use a microwave. To do this, fill the container halfway and set to boil for three minutes. You can also use the oven (wash the jars and place them wet in a heated cabinet and sterilize with the door open).

Preparing the berries

First, wash all the berries thoroughly. Prick each cherry using a needle so that they are quickly soaked in syrup. As an alternative, you can blanch them for a minute at a temperature of ninety degrees.

Now, you are actually ready to cook cherry jam with pits.

Traditional recipe

Products

One kilogram of berries.
Five hundred grams of sugar.
Eight hundred grams of water.

How to cook

Prick each berry using a pin and place them in a metal bowl.
Now prepare the syrup. Pour three hundred grams of sugar into water and stir until it is completely dissolved.
Next, pour this liquid over the cherries and leave them to soak for three to four hours.
Once this time has passed, place the bowl on the fire and boil for seven to ten minutes.
Remove the berries from the bowl and continue cooking for five minutes.
Pour the cherries into the boiling liquid again, add two hundred grams of sugar and boil until full readiness. To do this, wait several times until the liquid boils, and then immediately remove it.
That's it, you can proceed directly to the process of rolling the jam into jars.

Products

One kilogram of cherries.
One and a half kilograms of sugar.
One glass of water.

How to do

To obtain in the end very thick product, it must be brewed from special varieties of cherries - Zakharyevsky or Vladimirsky are perfect.
Pour the cherries into a metal bowl, cover with sugar and leave to steep for three hours.
Place the bowl on low heat, add water and start cooking, stirring constantly.
As soon as the mass becomes homogeneous, turn up the heat and wait until the jam boils. Turn the heat to low again, wait until the boil stops, and increase the temperature again. Repeat this operation three to four times.

In a slow cooker

Products

Cherries - two kilograms.
Sugar – one kilogram.
Water - one glass.

How to cook

First of all, make the syrup. To do this, pour sugar into the saucepan of the device, pour in water, and stir the liquid with a special silicone spatula until the sugar is completely dissolved.
Activate the “Steam cooking” mode and cook for fifteen minutes.
Meanwhile, wash the berries and pour them into the multicooker bowl. Activate the “Soup” program and cook for sixty minutes, remembering to periodically stir and skim off the foam.
Pour the finished jam into sterilized jars, roll it up and leave it to steep upside down. You can wrap the jars in a blanket - it won't hurt.

From cherries and cherries with citric acid

Products

Six kilograms of cherries.
Three kilograms of cherries.
Five kilograms of sugar.
One hundred grams of citric acid.

Preparation

Wash the cherries, dry them and cover them with sugar, wait until they release their juice.
Pour one hundred grams of citric acid and put the pan on the fire, bring the contents to a boil.
As soon as the mixture gives a lot of juice, pour it without the cherries into another saucepan and cook for three to four hours.
As soon as the juice has become thick, add back the cherries and cook for sixty minutes.
Pour the finished jam into sterilized jars and roll up.

Products

A kilogram of cherries.
Six hundred milliliters of water.
Six grams of citric acid.
One kilogram two hundred grams of sugar.
Ten grams of vanilla sugar.

Preparation

This jam should be cooked in four batches, after each of which at least five hours should pass. When using this technique, the berries are well soaked in the syrup mass and do not lose their shape.
Blanch the washed berries in water heated to ninety degrees for three minutes and let them cool.
Prepare sugar syrup. To do this, pour six hundred grams of sugar into six hundred milliliters of water, stir until the grains dissolve, put on fire and bring to a boil. Then pour this boiling water over the blanched cherries and leave to steep for five hours.
Divide the remaining six hundred grams of sugar into four equal parts and add each of them to the jam before each new boiling period.
After the jam has steeped for the first time for five hours, pour the syrup into another saucepan, add a quarter of the prepared amount of sugar, bring to a boil and pour the liquid over the berries.
Boil again for two to three minutes and leave the jam alone for five hours.
Repeat all these steps three times.
To make the dessert aromatic, add vanillin at the very end of the last boiling at the rate of half a gram per kilogram of the finished product.
And finally you fall asleep citric acid(six grams) - this will prevent sugaring.

Knowledgeable, experienced people advise not to cook cherries for a long time, because they will turn out wrinkled and covered with brown spots. Because of this, the jam will lose quality and taste.
Be sure to skim the foam throughout the boiling process to remove any coagulated proteins that can cause the product to quickly turn sour.

Well, that's basically all for today. Everyone have a good day and good luck in making jam!

Video lessons

Today I will share the most successful recipes cherry jam. Cherry jam is one of my family's favorites.

Cherry jam is in demand in almost every family. Its taste is so wonderful that it began to be called “royal” jam. And if you add cinnamon and a couple of drops of cognac to it, the aroma will become more refined.

To make jam, you need the following ingredients:

one kilogram of cherries
half a kilo of sugar
teaspoon cognac
aromatic cinnamon

How to make cherry jam?

First, the cherries must be thoroughly washed to remove dirt and spoiled berries. I recommend using gloves before pitting.

Take a toothpick and carefully remove the seeds to preserve the shape of the berry as much as possible. To do this, slowly pierce the center with a toothpick. Place the removed bones in a sieve, under which you should place a cup. Collected juice also useful during the cooking process.
Next, put all the cherries into a large cup. Pour the resulting juice there and sprinkle sugar on top. Leave the cherries in this state for 5-6 hours until juice forms.
Mix the berries with sugar well and leave for a couple of hours for the ruby juice to appear. If the berry is sweet and ripe, then the volume of juice should reach 50% of the total amount.
Mix everything thoroughly with the resulting syrup and boil on the stove.
After it boils, boil the mixture over medium heat for about 10-15 minutes.
As soon as everything thickens, turn it off and forget for a while.
The next day it is also necessary to boil and leave for another night.
Next, boil, add cognac and a cinnamon stick. Immediately pour everything into jars, which must first be sterilized.

You should not boil the jam with cognac for more than three minutes!
This multi-stage cooking method allows you to preserve the color of cherry jam, giving it amazing taste and an alluring aroma. Your family will appreciate the dish, which is perfect for pancakes, for filling a pie or as a sweet for tea. Bon appetit!

Cherry jam with pits

In many families, cherry jam is a favorite for sweet treats. There are many options for preparing the delicacy. One of the popular ones is cherry jam with pits, which is incredibly tasty and easy to prepare. Therefore, even novice cooks can prepare this dish.

Required ingredients:

Cherry – 1 kilogram
Sugar – 1 kilogram

Process for making cherry jam:

First of all, the cherries must be cleaned of dirt, rotten and diseased berries must be removed so that they do not spoil the jam.
Carefully remove the stems so as not to damage the berries.
After the cleaning process, pour the cherries into a large cup or basin and sprinkle sugar on top. It is worth noting that if you have too many cherries, then on the first day you should add half the portion of sugar, and only then, during the cooking process, add the rest.
We forget about a lot of hours for 6-7 so that our berries give juice. I always leave it overnight.
The next day you should also boil the jam and leave it to cool. This step-by-step process will help you prepare a divine-tasting treat.
In the evening we set it to boil again. If you don’t particularly like thick delicacies, then you can already pour it into jars at this stage.
If you want it thicker, you should leave it for another day and repeat the same manipulations.
We put everything into jars and roll them tightly.

It is worth noting that the jars should be turned upside down, and only after cooling can they be put away in the cellar or closet before the onset of winter. It’s better to put the seams away, because if it catches your eye, it can be eaten in a matter of minutes.

So in a simple way you can prepare cherry jam, which will not only decorate the table, but will also appeal to all sweet tooth lovers. It is unlikely that there will be any sweetness left for filling the pie, since not only children, but also adults will gobble it up on both cheeks.

Recipe for cherry jam with rum in syrup

In my family, cherry jam is one of the most delicious treats in the winter season. However, few housewives know that cherries can be used to make more original desserts, which you don’t need to spend a lot of time on. This cherry jam recipe is just one of those.

To prepare, take:

a large spoon of cognac or rum,
four large spoons of vanilla sugar,
one kilogram of sugar,
three kilograms of berries.

How to prepare cherry jam in aromatic syrup with cognac or rum?

Make sure you don't come across any diseased or rotten berries, which could spoil the taste of the delicacy.
Vanilla and regular sugar mix, then carefully and carefully remove the pits from the washed cherries and sterilize the small jars.
Place the ingredients in them: add a couple of tablespoons of sugar to the bottom, then add a small layer of cherries and repeat until the container is filled to the brim. The last, final layer should be sugar.
Press down each layer lightly with a wooden spatula, but do not overdo it. Wait and soon the cherry will give amber juice, which will cover the top layer of berries.
Place a small towel on the bottom of a large saucepan, place a jar of berries on it, and cover it with a sterilized lid.
Place in a saucepan warm water reaching the shoulders of the jar, heat over medium heat.
After the mixture boils, reduce the heat and continue to sterilize the jar for at least 15-20 minutes.
Carefully remove the hot jar from the pan so as not to burn yourself, pour rum into it and immediately roll it up so that the smell does not have time to dissipate.

Turn the jar over and keep it like this for at least a day. Keep canned food need in a dark place kitchen cabinet or pantry. It will take no more than an hour to prepare the dessert without waiting.

This recipe cherry jam will be a godsend for many cooks who want to add some zest to their dish and surprise their guests.

Recipe for cherry confiture with almonds

The amazing taste, color and aroma of cherry confiture will put you in the mood for the whole day. Perfect for breakfast with a bun or cheese. I recommend cherry jam add to game or poultry dishes.

To prepare cherry jam, take:

a small spoon of citric acid,
two large spoons of cognac,
two small spoons of vanillin,
a pinch of ground cinnamon,
a large spoon of gelfix,
80 grams of unroasted peeled almonds,
kilogram of sugar
kilogram of cherries.

How to prepare cherry jam?

Few people know how to prepare cherry confiture. But those who have tried it at least once will no longer be able to resist. The preparation is quite simple, so even a culinary novice can handle it.
First, remove the seeds from the washed and selected berries, beat thoroughly with a blender until a consistency reminiscent of puree, then mix the zhelfix with two tablespoons of sugar. Usually it is specifically used to make the jam thicker; unlike gelatin, gelatin does not impart a meaty taste to food. It is also perfect for those who value healthy food.
Add it to the puree and lightly beat again.
Bring the cherry puree to a boil over low heat, add the remaining sugar, cinnamon, vanillin and citric acid.
Lightly chop the almonds and also add to the resulting puree.
Boil for ten to fifteen minutes, stirring constantly, pour cognac into the mixture, increase the heat and cook for exactly three minutes.
After this, transfer into sterilized small jars, roll up, turn them upside down and leave for 24 hours.

Store the finished confiture in a dark place. It will take no more than forty minutes to prepare the dessert without waiting.

Adults and children will love this dish, and your guests will be pleasantly surprised that simple fruits You can prepare a real culinary miracle.

Recipe for cherry jam with walnuts

Many people remember the taste of homemade cherry jam from childhood. Nowadays, some people prefer to buy a ready-made product in the store, while others, on the contrary, want to experiment and prepare something unique. Walnuts added to the dish will not spoil it at all, but will only add a special piquancy and taste. This recipe is designed for long-term storage product, so you can roll up the jam in large quantities.

To prepare, take the following products:

two small spoons of vanillin,
a large spoon of gelfix,
300 grams of shelled walnuts,
800 grams of sugar,
kilogram of cherries.

How to make cherry jam with walnuts:

Remove the pits from the washed cherries using a toothpick or pin, place in a saucepan and cook for ten to fifteen minutes.
Mix three tablespoons of sugar with jellyfix.
Pour the resulting mixture into the hot cherries and continue cooking for five minutes, stirring constantly to avoid burning.
Crumble the peeled walnuts into small pieces, add them along with vanilla to the cherry mass, simmer over low heat for another three minutes.
Transfer the finished jam into small, pre-sterilized jars, roll up, and then leave upside down for one day to cool.

Store the jam in a dark place in the pantry or cupboard. The cherry dessert will take thirty minutes to prepare without waiting.

Your family and friends will not be able to tear themselves away from this delicacy, which can be enjoyed simply with tea or a bun. This quick cooking Even a schoolchild who is just learning the culinary arts can make cherry jam.

Don't forget to prepare for the winter.

We will be happy to answer any of your questions in the comments.

Cherry jam has a tart aftertaste and an indescribable aroma. In addition to the obvious characteristics, cherries contain a large number of potassium, magnesium, copper, iron, vitamins of different groups (A, C, B1, PP, etc.). Thanks to this, the delicacy is very popular in many families. The jam is used to make pies and desserts with filling, and is also consumed as a stand-alone snack for tea. Experienced housewives They have created delicious recipes that combine cherries 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.

Pour a basin with cold water, dip the cranberries into it (if the berries are fresh). Wash the fruits, remove spoiled and rotten ones. If you are using a frozen product, pour the berries into a colander and rinse under the tap.
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 (an alternative is a potato pestle).
Rinse the cherries, cut the fruits in half, and remove the pits. Mix with lemon juice and raspberry syrup, pour the mixture over the cranberries. Transfer the contents to a cauldron or saucepan with thick walls, pour in water.
Cover the dish with a lid, place on the stove, and simmer on low power for 25-35 minutes. Ultimately, the berries should release juice and become very soft. When this happens, add granulated sugar and stir.
Continue to simmer the mixture until the granules melt, then boil the mixture for another 7-10 minutes. Next, remove the container from the heat and remove the foam. Wait 15 minutes for the treat to cool slightly.
Boil and dry the container, pour the jam into hot jars. Roll it up using a kitchen key, turn it over, wait until it cools. Transfer to the cold (cellar, basement, refrigerator, etc.).

Cherry jam without seeds

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

Rinse the cherries, pour them into a colander, and leave the liquid to drain. Remove the seeds using a toothpick or pin/needle. Chop the cherries in half or leave them in whole. Sprinkle 400 gr. granulated sugar, stir until smooth, leave for 2 hours.
While the berries are releasing juice, cook syrup from 800 g. sugar and 550 ml. filtered water. Simmer over low heat until the granules dissolve, then turn off the burner and cool the mixture.
Pour syrup over the cherries and leave for 5 hours. During this period, the berries will be soaked, the jam will turn out sweet and sour. After the allotted time has passed, place the container on the fire and cook in one step for half an hour.
Rinse the container and pour boiling water over it, do the same with the lids. While the containers are hot, pour out the treat, roll it up with a key, and turn it over. Cool the jam and transfer to the refrigerator.

granulated sugar - 870 gr.
fresh cherries - 850 gr.
gelatin - 15 gr.

Place the cherries in a sieve, rinse, and leave for half an hour to drain. Remove seeds with a needle or special device. Sprinkle with sugar, put on the stove, cook for half an hour, stir occasionally.
Dilute the gelatin according to the instructions, leave until it swells. After the allotted time for cooking the cherries, add gelatin. Mix the contents thoroughly again, reduce the power to minimum.
Simmer the 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).
Sterilize containers and lids, dry the dishes, and pour the finished product into containers. Seal each jar, turn the neck down, and leave for 11 hours. Place in the cold for storage.

Thick cherry jam

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

To prepare a thick composition, you need to take certain varieties of cherries. These include Vladimir and Zakharyevsky. Wash the berries and remove the seeds in a convenient way.
Sprinkle the fruits granulated sugar, let stand for 4 hours until the liquid (juice) comes out. After the specified time has passed, place the pan with the contents on the stove and simmer for 10 minutes. Next, turn off the burner and cool the jam.
Stir the jam constantly so that it does not stick to the walls. Repeat the manipulations (cooking and cooling) 3 times, then package the finished product in clean jars. You can roll up the jam with a key or cover it with plastic lids (optional).

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

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

Cherry jam with strawberries

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

Fill a bowl with cold (if possible ice-cold) water and add the strawberries inside. Stir the contents with your hands and drain the dirty liquid. Place the berries on a cotton towel, wait until partially dry, then remove the sepals.
Rinse the cherries, leave them on the sieve to evaporate the 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.
Now turn on the burner to the minimum mark and cook the fruits for 15 minutes. Don't forget to remove any foam that forms using a slotted spoon. After a quarter of an hour, turn off the stove and let the jam stand until it cools.
Repeat cooking 1 more time (duration - 10 minutes), then pour the contents into containers. Seal with lids (plastic or tin) and 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.

Wash and rinse the cherries, remove the pits. Pour into a heat-resistant bowl, pour in lemon juice, water, add sugar. Send to the fire, cook for 25 minutes. If desired, add alcohol after simmering for 10 minutes.
Stir the mixture constantly. After a quarter of an hour, add the grated chocolate and wait until it dissolves. Cool the jam and pour into a resealable jar.

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

Make a device for defrosting cherries: place a colander in a bowl, throw the cherries into the mesh cavity. This move will preserve the juice. After defrosting, combine the berries with juice, add pectin and grated lemon peel.
Place the container on the fire, after 15 minutes add granulated sugar and lemon juice. Constantly stir the contents so that they do not stick to the walls of the dish. When the granules dissolve and the mixture becomes homogeneous, turn off the heat.
Boil the container for twisting, dry it, and do the same with the lids. Package the berry mixture, seal immediately, and let cool. Store cherry jam refrigerated; shelf life is 10 months.

Cherry jam with raspberries

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

Sort through the fruits, eliminating spoiled, bruised, or worm-eaten fruits. Wash the cherries, remove the seeds, rinse the raspberries.
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).
After this time, add the prepared fruits, turn off the stove, cover with a lid, and leave the mixture to steep for 5 hours. After this, cook the mixture for another half hour. The longer you cook the mixture, the thicker the jam will be.
Clean the jam container in advance. Pour the finished product, twist it with a key, turn it over and cool.

clean water - 180 ml.
cherry - 900 gr.
granulated sugar - 850 gr.

Wash the cherries and remove the pits. In a multicooker container, combine water and granulated sugar, stir until the grains are soaked. Set the “Keep Warm” function and cook the syrup for 20 minutes. Open the lid periodically and stir.
Combine the syrup with the 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 monitor the process.
Stir the jam constantly, skim off the foam with a slotted spoon. Prepare glass containers in advance and keep them warm. When the delicacy is cooked, pack it into containers.
Screw on the lid and key, wrap it in a warm cloth, and leave it in the kitchen until it cools down. Transfer to the 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.

Rinse and dry the berries, remove the seeds. Mix gelatin with granulated sugar, sprinkle the mixture over the berries. Cover the container with a lid and leave for a day.
Wash the apples, do not peel them, but remove the stems and core. Grind the fruits into puree using a grater, blender or meat grinder, and add to the infused cherries.
Pour in lemon juice and add grated citrus zest if desired. Place on the stove and cook for 7 minutes. Next, fry the nuts in a dry frying pan, grind into powder or chop in half.
Pour the almonds into the jam and immediately pack into containers. Cork tin lids using a special seaming wrench.

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

Video: how to make cherry jam

Hello, dear gardeners!

Shouldn't we start harvesting cherries? We have 9 recipes for the most delicious cherry jam with pits!

Our recipes will definitely come in handy.

After reading our article, you will learn how to cook cherry jam with your eyes closed, even if you have never done this before.

And you will delight your family with a variety of delicious preparations. Let's get started!

To quickly move to the right recipe, use the links in the blue frame:

Cherry jam with pits for the winter

This classic recipe with proofing, in which only the cherries and sugar are used. It is not very fast and you will need some time to cook.

But it’s worth it, the taste of this jam is incomparable!

Ingredients

cherry - 2 kg
sugar - 1 kg

Preparation

We sort out the cherries, rinse them well and place them on a paper towel to dry.

Place the dried berries in a cooking pot.

Sprinkle them with sugar.

If the cherries are very sour, you can add more sugar than indicated in the recipe.

Mix the contents. Since we will cook the cherries without water, we need them to release the juice well.

The jam will be thick and very tasty.

We leave the berry for 6-8 hours to infuse, during which time it will release enough juice for cooking.

If the cherries haven’t given enough juice, don’t worry, put them on low heat. Melting hot sugar and the heating itself will provoke the flow of juice from the cherry and there will be much more of it.

After this time, stir the contents of the pan so that the sugar does not sit on the bottom, otherwise it will start to burn.

And put our pan on the fire.

At first it will seem to you that there is not very much juice, but as it boils, the cherries will begin to secrete it more actively and it will increase.

We need to constantly stir the contents so that it does not start to burn.

Bring it to a boil, let it bubble for 3 minutes and turn off. Let it sit for 6 hours.

The jam needs to be stirred every hour so that the berries are better saturated with syrup.

After proofing for six hours, return the pan to the heat.

We will see that there is a lot of syrup, and the berries have decreased in size and boiled down.

Bring the future jam to a boil, stirring constantly and cook for 5 minutes.

Turn it off and again you need to let it stand for 6 hours.

Cook a third time, 5 minutes, stirring vigorously and skimming off the foam.

Pour the jam into sterile jars and roll up.

Turn the jars upside down onto the lid. In this form they should stand and cool.

After which, in their normal position, they can be sent for storage in a cellar or pantry.

This is an old one folk recipe with proofing, which our grandmothers used.

It may seem long, but it is with this method that the berry becomes nourished, elastic, and the jam itself acquires the desired thickness and is very rich taste.

Five-minute cherry jam with pits

This is jam on a quick fix, for housewives who don’t have time to proof jam.

It is prepared simply and quickly in one go, so in our hectic world this particular recipe has become the most beloved and popular.

We will need:

cherry - 1 kg
sugar - 600 gr

Preparation:

We sort through our berries, remove fruit branches and spoiled specimens.

We wash it well and dry it on a paper towel. Why on paper?

Because you don’t want to stain ordinary things with cherries; cherry juice is not very easy to wash off.

Place the cherry in the pan and cover it with sugar. Let it sit for 6 hours and release the juice.

After steeping, mix the contents of the pan and place on low heat.

Stir without stopping to prevent the sugar from burning and spoil the jam with a burnt smell that will not leave it and it will be irrevocably spoiled.

When heated, cherries will release their juice more actively. Soon there will be more of it and then you can increase the heat a little to medium.

The foam on the surface must be removed, otherwise the jam will not be transparent, and it will be stored much worse.

When the jam boils, time it for 5-7 minutes. Stir vigorously and skim off the foam.

By the end of cooking, you should already have sterilized jars ready.

We pour the jam into the jars to the very edge, it is important for us that there is no room left for air.

We quickly twist them, turn them over onto the lids and wrap them in a blanket. Sterilization will continue under it, and the jam itself will come out.

After a day, you can remove the blanket, but let the jars stand upside down for a couple more days.

After this period, they can be removed for storage.

So fast and delicious recipe hastily.

Cherry gooseberry jam with cherry leaves

A favorite recipe for many since childhood! Very delicious jam It turns out that gooseberries give it a special note.

Ingredients

500 g red gooseberries
500 g cherries
cherry leaves
800 g sugar
150 ml water

Preparation

Sort through the berries to remove spoiled ones and rinse well.

We remove the stalks of the cherries, but you can leave the small ones of the gooseberries and the furry “spouts” too, they will look beautiful in the jam.

Pierce each gooseberry in several places with a needle. This is necessary so that they do not burst during cooking.

Place all the berries in a saucepan mixed with cherry leaves. We need them for flavor.

Take 150 ml of water and 400 g of sugar. Pour sugar into water and let it boil, we get sugar syrup.

Pour this syrup over our berries and leave to steep for at least 4-5 hours, or overnight with the lid open, so that the syrup evaporates the water well and thickens.

After this time, put our future jam on medium heat. Stirring gently, bring to a boil and cook for 5 minutes, then turn off and leave to steep for 5 hours.

This operation (boiling-cooking for 5 minutes-resting for 5 hours) will need to be repeated 2-3 times until the jam loses a significant part of the moisture and reaches the desired thickness. And the berries will become saturated with syrup and become heavier.

A sign that the jam is ready is that if you drop some jam on the saucer, it should not spread when tilted.

You can leave the jam runny if you prefer. But the thicker it is and the longer it infuses, the tastier it turns out. Therefore, we recommend boiling and infusing several times.

During the last cooking, remove the cherry leaves. Place the jam in sterilized jars and seal.

Place the jars on the lids for 24 hours. No need to wrap it up.

As soon as they cool down, we take our charm to the pantry and store it there until you want to eat some summer vitamins with a spoon.

Cherry jam with gelatin

This quick recipe. Gelatin allows you to immediately achieve a good consistency and avoid boiling the jam by boiling it several times.

Ingredients

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

Preparation

We won’t repeat ourselves about preparing cherries for cooking. And it’s clear that it should be whole, without branches, and at the same time clean and dry.

Place the cherries in a saucepan and sprinkle with sugar, leave for 4-5 hours so that the berries release their juice.

Pour gelatin with water to swell (according to the instructions on the package). By the time the jam is cooked, it should already be fully prepared.

You need to mix the cherries with sugar and juice and put them on the stove. The sugar should completely dissolve.

Place the swollen gelatin on low heat until completely dissolved.

Bring the jam to a boil, cook for 8 minutes. Next, pour gelatin into the pan in a thin stream, stirring occasionally. Switch off.

Pour the jam into sterile jars and seal. Place the jars on the lids and wait for them to cool.

Store in a dark and cool place.

While the jam is hot it looks watery, but after it cools the gelatin will give it amazing view like transparent jelly.

And, of course, it’s very tasty!

Cherry jam with pits for the winter, a simple recipe in a slow cooker

It is very convenient to cook jam in a slow cooker. If you have this miracle of technology, then you should definitely try making a few jars of aromatic jam there.

We have a great video tutorial on how to do this!

Ingredients

cherry – 1 kg
sugar - 1 kg

Preparation

Look at the video, there are a lot of nuances that are better seen than read.

That's it, making jam in a slow cooker is not that difficult. Worth a try!

Thick cherry jam

You can make this jam with or without seeds.

This recipe is not the simplest, with a twist. It uses not only cherries and sugar, but also cherry juice and pulp.

It is thanks to him that the jam acquires a very rich taste and thickness.

Ingredients

cherry - 2 kg
sugar - 2 kg
cherry juice with pulp - 1 glass

Preparation

We wash the cherries, sort them, and dry them on a towel.

We will not use store-bought cherry juice! Let's make it ourselves using a blender.

To do this, take one and a half glasses of pitted cherries and grind in a blender to a liquid puree.

Pour a glass of cherries, a glass of sugar and our freshly prepared juice into a cooking vessel.

Stir frequently, bring to a boil and cook for 5 minutes.

Add another glass of cherries and sugar, bring to a boil again and cook for 5 minutes.

We do this until all the berries and sugar are gone.

Let's turn it upside down and wrap it in a blanket. The processes under the blanket will continue until the jam cools down. After this it will become thicker than at the beginning.

After cooling, they can be returned to their normal position and stored in a cellar or pantry.

Oh, and it turns out delicious! Very thick, rich jam.

Spiced cherry

That's right, this is jam with spices that give it such a dizzying aroma that it is impossible to resist!

Well, what can I say about the taste, cherries are always wonderful.

Ingredients

cherry - 2.5 kg
sugar - 1.25 kg
cardamom - 5 boxes
star anise - 3 stars
cinnamon - 2 sticks
cloves - 2 buds

Preparation

Sort the berries, rinse and dry.

In a cooking container, add sugar to the cherries and leave for 5-6 hours.

Place the cherries with sugar and juice on the stove. We begin to heat up slowly. Stir so that the sugar does not burn.

Bring to a boil, skimming off the foam. Cook for only 1 minute and turn off.

Let it sit for 3-4 hours.

Wrap all the spices in a single layer of gauze and tie.

This is necessary because, at the end of the cooking process, they will need to be removed, and in order not to pick them out of the jam separately, you can easily pull out the entire bag.

Put the jam on the stove again, put the spices in it in a bag. Remove the foam and stir. After boiling, cook for only two minutes.

Remove from heat and leave again for 3-4 hours.

You need to do this 4 times in total. With this we will achieve the necessary thickness, the berries will be well saturated with syrup, and the spices will give off all their aroma.

During the last cooking they will need to be pulled out. Send the jam into jars and roll them up.

Place on the lid until cool. You can wrap it in a towel.

Then we turn it over and send it for storage where it is dark and cool.

This is the jam with magical taste and the aroma of the East. Be sure to try it!

Cherry jam in chocolate

Interesting recipe! It tastes like candy with cherries.

It may not look very beautiful, but it is delicious. If you like chocolate you will like it.

Ingredients

cherry - 500 gr
dark chocolate - 100 g (bar)
lemon juice - 1 tbsp. spoon
sugar - 150 gr
vanilla - 0.5 pod
water - 100 ml

Preparation

Prepare the cherries: wash, peel, dry so that they are not wet.

Add sugar and lemon juice to the water and mix.

Place on low heat. The sugar will begin to melt and the cherries will give juice.

The syrup will slowly boil, at this point add vanilla and begin to skim off the foam.

Cook for 30 minutes, stirring, then add the chocolate, broken into pieces, into the pan. Take out the vanilla.

Cook for another two minutes until the chocolate completely melts.

Pour into sterile jars and close. Keep it upside down until it cools down and you can hide the deliciousness in the pantry.

The taste is unusual, very nice. In our experience, such a delicacy does not last long.

Thick and tasty cherry jam with pits - video recipe

Good interesting video recipe. To many it is similar to those we did above. But there are some cooking nuances that definitely need to be looked at.

We hope that our recipes are useful to you.

They are wonderful, proven, this selection took a very long time to put together, with great effort. Replenish your piggy bank with delicious recipes!

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