It's easy and simple to make jam from sour but juicy cherries. There is always so much of this wealth on the trees in the garden that sometimes gardeners don’t know where to put it. At the same time, the prepared aromatic jam is healthy and tasty. It is served for breakfast with tea or milk. It is used to season desserts, and sometimes it is used to make luxurious compotes or fruit drinks. Children really like the jelly-like consistency of the delicacy, so it is also added to porridge.
Nothing complicated
Only ripe berries that have turned burgundy are collected. Such fruits contain more antioxidants than light ones. These chemical compounds, in turn, remove cholesterol from the body and promote good functioning of the circulatory system, as well as the heart.
The berries are thoroughly washed and dried to reduce the period of boiling. Then take a sieve with large cells and place it on a bowl. Grind through it in several parts. You should get 2 liters of pulp. Thanks to this, the jam turns out to be heterogeneous, but with juicy pieces.
When working with a sieve, bones often fall into the pulp, so they should be removed. Then guests are deprived of the wonderful opportunity to lose their teeth while enjoying a delicious delicacy.
Cooking means paying close attention
To make a dish of the highest quality, you need to put your soul into it. Therefore, the cook constantly stands near the stove and stirs the jam. The preparation process includes several elementary steps:
- put the ground cherries into a saucepan;
- add 1 kg of sugar to the berries and mix;
- As it boils, remove the foam;
- as soon as the mass begins to thicken, another 0.5 kg of refined sugar is added to it;
- The boiling mixture is constantly stirred, removing foam.
It is not advisable to cook over high heat. At best, the housewife will get sour caramel, and at worst, burnt sugar. Therefore, medium temperature and light boiling are optimal conditions for it.
Checking the readiness of the jam is not at all difficult. To do this, drop it on a flat plate. If the stain spreads, it means that the liquid has not yet had time to evaporate. When the drop stays on the surface, it's time to roll up the jam.
Cherry confiture without pits will be a great addition to desserts, ice cream or pancakes. The confiture turns out very tasty, aromatic, quite thick, with pieces of berries. The taste of confiture can be varied by adding lemon juice, mint, cinnamon or other ingredients. I made it without any additives.
Ingredients
Cooking steps
Sort the cherries, remove leaves and twigs.
Wash the berries and let the water drain.
Remove pits from cherries.
In any way you are accustomed to.
Weigh 1 kg of pitted cherries, add sugar and leave for 1 hour until the berries release juice. Then, put on the fire, bring to a boil and simmer for 15 minutes.
Using a blender, puree the cherries directly in the pan. You don’t need to make a completely homogeneous puree; you should feel pieces of berries. Place the pan on low heat again and cook the confiture for another 40-45 minutes, remembering to stir. You don’t have to remove the foam; it will disappear on its own.
Pour the hot cherry confiture into sterilized jars, cover with boiled lids and put away for storage.
Delicious pitted cherry confiture is ready.
Pitted cherry confiture - recipe with photo
Pitted cherry confiture will be a great addition to desserts, ice cream or pancakes. The confiture turns out very tasty, aromatic, quite thick, with pieces of berries. The taste of confiture can be varied by adding lemon juice, mint, cinnamon or other ingredients. I prepared it without...
Cherry confiture
Cherry confiture is a special delicacy. It smells like summer and creates a joyful mood. Start a gloomy winter morning with a bun or cottage cheese with cherry jam - what could be better? 😉
INGREDIENTS
- Cherry 1 Kilogram
seedless
- Sugar 800 grams
- Apple 2 pieces
- Lemon 1 piece
Remove the pits from the cherries.
Cover the cherries with sugar and add lemon juice. Let it sit for an hour so that the cherries release their juice.
Bring to a boil and cook for 10 minutes, stirring. Remove the berries from the syrup.
Peel the apples and cut into slices.
Boil the apples in the syrup until it reduces by half.
Return the cherries to the syrup and puree everything with a blender. Boil for another 10 minutes, stirring.
Place the finished confiture hot into jars and roll up. Bon appetit!
Cherry confiture - step-by-step recipe with photo
Cherry confiture is a special delicacy. It smells like summer and creates a joyful mood. Start a gloomy winter morning with a bun or cottage cheese with cherry jam - what could be better? 😉
Cherry confiture
Juicy cherry confiture will not leave anyone indifferent! The delicacy turns out thick and viscous, since there is practically no juice in it. Cherry confiture can be served with hot drinks in the cool season, can be used as a filling for dumplings, pies and pies, sandwiched into cakes and added to cream.
Total cooking time – 1 hour 50 minutes
Active cooking time – 0 hours 20 minutes
Cost - very economical
Calorie content per 100 g - 225 kcal
Number of servings – 4 servings
How to make cherry confiture
Prepare products for cherry jam. It is better to use freshly picked cherries, as such berries tend to spoil on the second day.
Wash the cherries in water, remove the stem from each berry, remove the pit using a special kitchen utensil, a pin or your hands. Pour the peeled berries into a saucepan, stewpan or cauldron.
Fill the cherries with half the sugar mass and place the container on the stove, turning on maximum heat.
After boiling, reduce the heat and simmer the contents of the container for about 5-8 minutes until the juice comes out of the berries.
Pour the juice into another container - you can use it to create other dishes or drinks.
Pour the remaining granulated sugar into the container with the berries and simmer on the stove for about 5-8 minutes, then cool for about 30-40 minutes. The sugar syrup will be absorbed into the berries and they will become sweet and juicy, and the remaining juice will become viscous.
Heat the confiture again on the stove for about 5-8 minutes and cool again. At this stage, the delicacy can be prepared for the winter by placing it hot in hot jars and screwing them with lids. After which the preservation must be allowed to cool and transferred to the pantry.
If you prepared cherry confiture for tasting, then put it cooled in jam sockets or bowls and serve. This cherry dessert is especially good with pancakes, pancakes, and pancakes.
Cherry confiture recipe
Cherry confiture can be served as an independent delicacy, for example, with tea, or it can be added to pancakes, pancakes, pancakes, or used in making cakes
Wonderful cherry confiture with lemon, strawberries, almonds. Recipes for cherry confiture for tea, cheese, game
France is considered the birthplace of confiture, although the thick sweet delicacy was prepared by ancient Roman housewives.
Its name is actually French and means “cooked in sugar.”
This is a thick, beautifully colored jelly made from berries, fruits or a combination.
Cherry confiture turns out excellent. You can add lemon, currant, apple juice to it, and supplement it with aromatic spices. Sugar gives the finished product sweetness, and thickeners (gelatin, agar-agar, starch, pectin) give it thickness. You can prepare confiture without them. The consistency of the finished product should be thick, but not homogeneous.
You can eat confiture as an independent treat for tea, morning buns, or as a component for pies or cakes. The taste and consistency of cherry confiture will also be good as a sweet base for a gourmet cheese plate.
Cherry confiture - general principles of preparation
To prepare the dessert, you need to sort the cherries, remove any debris (twigs, leaves, spoiled berries) and rinse with cold water. It is necessary to remove the cuttings from selected cherries and remove the seeds using a special device.
Wide enamel dishes are suitable for cooking jam: a saucepan or a small basin. You will need a slotted spoon: it is convenient to remove the resulting foam. It is very important to ensure that the sugar syrup does not burn. Otherwise, the taste of the dessert will be spoiled. Therefore, you need to constantly stir the cherry mass, removing the resulting foam.
It is better to take small jars for confiture - it is more convenient to store dessert in them. The container must be washed with soda and sterilized with steam for 15-20 minutes. Metal lids must be boiled or scalded with boiling water.
Cherry confiture with lemon “Classic”
To prepare traditional confiture, no additional ingredients or thickeners are required. Lemon gives a special note of freshness and pleasant sourness. The dessert is perfect for tea drinking.
Two kilograms of ripe cherries;
Two kilograms of white sugar;
Remove pits from prepared cherries.
Place the berries in a cooking container.
Sprinkle the sugar over the cherries and mix gently with your hands so as not to damage the berry mass.
Leave the cherries alone for two hours: the berries should give juice.
Scald the lemon with boiling water and squeeze the juice out of it.
Turn on low heat and heat the berry mixture until it boils. Remove the resulting foam with a slotted spoon.
The confiture must be stirred constantly, otherwise it will burn.
After boiling, boil the cherry mixture for exactly five minutes and turn off the heat.
Puree the confiture in a blender or pass through a meat grinder.
Bring the cooled confiture to a boil again, immediately pour into jars and seal.
Cool at room temperature. Store in a cool, dry place.
Cherry confiture “Apple-Lemon”
Cherry flavor goes well not only with lemon, but also with apple notes. This wonderful morning treat is tasty, healthy and very beautiful.
Two medium apples;
Eight hundred grams of white sugar.
Sprinkle the cherry mixture with sugar in a cooking pan.
Wash the lemon well and squeeze the juice out of it.
Pour the juice into the sugar cherries and mix gently.
Let the berry mass stand for an hour and a half so that the juice stands out.
Place the pan on low heat and bring to a boil.
When the cherries boil, boil them for ten minutes, stirring constantly.
Peel the apples, cut out the core, cut into thin slices.
Remove the poached berries from the syrup and add apple slices instead.
Boil the apples until the syrup has reduced by half.
Place the cherries back into the syrup.
Grind apples and cherries in a blender or pass through a meat grinder.
Bring the mixture to a boil, simmer over low heat for another ten minutes.
Immediately pour into sterilized jars and seal.
Cherry confiture “Chocolate-almond”
Fantastically delicious cherry confiture can be prepared with the addition of chocolate and almonds. It can be eaten immediately or stored for the winter.
A kilogram of ripe cherries;
Six hundred grams of white sugar;
Fifty grams of gelatin;
One hundred grams of almonds;
Pour gelatin with cold water and leave to swell for about forty minutes.
Remove the seeds from the seeds and puree the berries with a blender or meat grinder.
Grate the nuts or grind them in a meat grinder. You should get almond flour.
Break the chocolate into small pieces.
Place the cherry puree in a saucepan, add gelatin and sugar, add almond flour and mix everything.
Heat the mixture over low heat, stirring constantly.
Sugar and gelatin should dissolve completely.
When the aromatic mass boils, boil it for two minutes and remove from heat.
Place chocolate in confiture and stir the delicacy.
Place in a vase and place on the table.
Transfer the remaining confiture into a glass or plastic container, close with a lid and, after cooling, store in the refrigerator.
If the confiture is prepared for the winter, it needs to be poured into sterilized jars and rolled up.
Cherry confiture with gelatin
The simplest recipe for cherry confiture with gelatin is suitable for beginner housewives. The dessert is prepared quickly and turns out very tasty.
A kilogram of prepared pitted cherries;
Three tablespoons of gelatin powder;
Eight hundred grams of granulated sugar;
A pinch of citric acid;
Four hundred milliliters of water.
Soak the gelatin in water according to the instructions and let the grains swell well.
Sprinkle pitted cherries with sugar, add water, stir and place on low heat.
When the mixture boils, note the time and cook the confiture at a low simmer for three hours.
Dissolve citric acid in a teaspoon of warm water.
Add citric acid and gelatin grains to the hot puree and mix well.
Turn on the heat again, wait until it boils and remove from heat.
Immediately put into prepared jars, seal, cool and store.
Cherry confiture with coriander and almonds
The unusual taste of this cherry confiture turns it into a gourmet treat. The result is an exquisite dessert that can replace honey and raspberry jam served with a cheese plate. In addition, this particular version of confiture will be an ideal pairing for poultry or game dishes.
Five coriander seeds;
Twenty grams of almond flakes or whole nuts;
Four hundred grams of white sugar;
Four hundred milliliters of water.
Cut whole almonds into transparent slices.
Heat the speed without oil.
Place almond flakes and coriander seeds on a dry bottom.
Fry the almonds and coriander for one and a half to two minutes.
Pour water into a cooking pan, add sugar, stir.
Boil the syrup until you get a thick, sweet mass.
Place the prepared cherries in the syrup and boil the berries for five minutes.
Add fried nut flakes and coriander seeds to the confiture and stir.
Cook the cherries with almonds and spices for ten minutes at low boil.
Place hot cherry confiture into sterilized jars, roll up and store.
Cherry confiture “Strawberry”
Cherry and strawberries are a wonderful duet that is associated with summer bliss and carefreeness. By opening a jar of this wonderful treat, you can give your family real pleasure. The recipe is interesting because you don’t need to remove the pits from the cherries.
Three hundred grams of garden strawberries;
Eight hundred grams of sugar;
Twenty grams of gelatin;
A quarter glass of water.
Place the cherries in a saucepan for cooking jam, add a little water and simmer over low heat for five to seven minutes. You should get a liquid similar to cherry compote or fruit juice.
While the berries are boiling, add water to the gelatin and leave to swell.
Rub the berries through a sieve using a spatula or spoon, discard the seeds.
Return the cherry puree juice, add sugar and cinnamon, simmer the mixture over low heat for thirty to forty minutes.
Sort the strawberries, remove the green parts of the stalk, and wash them carefully.
Place whole berries in cherry jam.
Cook the dessert for another fifteen minutes at a low simmer.
Dissolve the swollen gelatin over low heat.
Before turning off the finished confiture, you need to turn up the heat and pour melted gelatin into the mixture.
As soon as the mixture boils, turn off the heat, pour the confiture into prepared jars and roll up.
Store cherry and strawberry confiture in a cool, dark place.
Cherry confiture “Bystry” with pectin
The simplest version of dessert, which is prepared with pectin. The result is a thick, tasty, aromatic delicacy that will be appreciated by both household members and guests.
A kilogram of pitted cherries;
Half a kilo of granulated sugar;
Ten grams of pectin.
Remove the seeds from the berries and place them in a saucepan for cooking jam.
Cover the cherries with sugar and leave to release the juice for three hours.
Bring the berries over low heat until boiling.
Boil cherries with sugar for five minutes.
Mix pectin with four cups of sugar and combine with cherry syrup.
Mix everything thoroughly and cook for another three minutes.
Immediately pour the cherry confiture into jars, roll up and cool.
The cherries must be very ripe. Unripe fruits are not as tasty and are less likely to separate from the seeds.
Wonderful cherry confiture can be made from frozen cherries. It will turn out no less tasty than a delicacy made from fresh berries.
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Cherry confiture recipes, secrets of choosing ingredients and adding
Cherry confiture: recipes from simple to sophisticated, dishes with various additions and general principles of preparation, selection and combination of products
Cherry is a tasty and healthy berry, known for its antioxidant properties. It is the high content of the antioxidant anthocyanin that gives it its rich red-burgundy color. Juicy berries reduce cholesterol levels, are useful for cardiovascular diseases and gout, increase immunity, and improve hematopoiesis.
There are a great many recipes for home canning berries. One of the most popular cherry preparations is jam. This is a wonderful dessert that can be served with tea, cottage cheese, semolina porridge, made delicious sandwiches or used as a filling.
Today on the website “Popular About Health” we will look at how to make pitted cherry jam according to a simple recipe for the winter, and we will look at more than one.
Before proceeding directly to the recipes, I suggest that you familiarize yourself with the advice of experienced housewives on choosing and processing berries:
Preliminary preparation
If you make jam from store-bought berries, it is better to buy them at the market, where they are fresher than store-bought ones. Choose dense ones with shiny skin. Do not take damaged or dented ones. It is advisable to buy with stalks (they are juicier).
At home, sort through, wash thoroughly with cold water, and discard in a colander. Remove the stems and place in a bowl.
How to remove pits from cherries?
Now you need to remove the seeds. If there is no special device, you can use improvised means, for example:
Take a regular hairpin. Insert the arcuate part into the base of the berry, hook the seed in a circular motion and pull it out. You can use a paper clip in the same way.
A garlic press is also suitable for this. Namely, the old models - where the handle at the end has a round hole (bottom) and a pin (top). Place the berry on the hole and press the pin. The bone will easily separate and come out.
To make jam, use only enamel containers. The pan, jars and lids must be thoroughly washed beforehand. Boil jars with lids or heat them in the oven.
Now you can start cooking:
Thick cherry jam according to a simple pitted recipe
Us will be needed: for 1 kg of berries - 1 kg of sugar.
Cooking:
For this recipe, we will add sugar in parts as it cooks. Therefore, immediately divide the entire volume into 4 equal parts.
Now process the cherries as we described above, place them in a large, wide pan. Add one part sugar. Stir, cook over high heat for 5 minutes, stirring.
Add the second half of sugar and cook for 5 minutes. Then the third, also cook for 5 minutes and add the last part, reduce the heat and simmer a little longer - 10 minutes.
All that remains is to transfer the jam into hot jars and screw the lids tightly. Don't worry if it seems runny to you. After rolling, it will quickly thicken, literally within 2-3 days.
Another recipe for cherry jam for the winter
It's a little more complicated:
Us will be needed: for 1 kg of cherries - less than a kilogram of sugar (approximately 800 g).
Cooking:
Pour the pre-processed berries into a saucepan. At this stage, do not add sugar. Place on the stove, turn the heat to medium. As soon as it boils, reduce the temperature. Cook for 40 minutes, stirring constantly, removing foam. Now leave until completely cool. It's best to postpone cooking until the next day.
Now grind the berry mass with a blender until smooth. Bring to a boil, reduce temperature, simmer for 40 minutes. Let cool completely again.
Boil a third time and cook for 15 minutes. Stir constantly so that the mixture does not burn. Cool again.
And only at the fourth stage, add sugar, boil, reduce the temperature, cook, stirring, for half an hour. Place the jam in jars and roll up.
Cherry jam for the winter with gooseberry juice
Us will be needed: for 1 kg of berries - 1.5 kg of sugar, 150 ml of freshly squeezed gooseberry juice.
Cooking:
Grind the pre-processed pitted cherries in a blender or grind through a meat grinder. Place in a saucepan and add sugar. Leave for several hours so that the juice mixes well with the sugar.
Bring to a boil, reduce heat, simmer for 40 minutes. Stir frequently and remove foam. 15 minutes before the end of cooking, pour in the gooseberry juice. Continue cooking, stirring. Transfer the finished jam into jars and roll up.
Jam "drunk cherry"
This method of preparing the original recipe came to us from Spanish cuisine. Cherries prepared according to this recipe are served with ice cream and fried meat. In the second case, the sweet-spicy taste goes well with freshly cooked steak. Let's try to make this cherry jam for the winter:
Us will be needed: for 1 kg of berries - 1 kg of sugar, 400 ml of dry red wine, 100 ml of rum. You will also need 2 tablespoons of gelatin.
Cooking:
Process the cherries and remove the pits. Grind with a blender or using a meat grinder. Place the mixture in a saucepan and add half of the sugar. Stir and leave for several hours so that the juice mixes with sugar. Soak the gelatin in a glass of water and leave until it swells, about 40 minutes.
Place the pan on the stove and boil. Reduce temperature, simmer for 15 minutes, stirring and skimming.
Mix the wine and the rest of the sugar in a separate pan. Pour in the gelatin solution and mix well. Bring to a boil over very low heat. Pour the finished syrup into the cherries and boil for another 10-15 minutes. Now pour in the rum and stir. Place the finished dessert in jars and roll up.
Now that the cherry ripening season has begun, eat as many healthy fresh berries as possible. If possible, be sure to prepare it for future use so that you can enjoy its taste, summer aroma, and health benefits in winter.
We sort the cherries and rinse them under cold water. Place the berries on a dry, clean towel to remove all moisture.
Only after this we begin to remove the seeds. In the absence of special equipment, it is convenient to use a paper clip or pin to remove pits from cherries. Use the round head to pick up the bone and take it out. Sprinkle the cherries with a small amount of sugar and leave for 5-6 hours so that the berries release their juice.
Peel the apple and remove seeds. Cut into small pieces and place together with the cherries in a wide saucepan. Bring the contents of the pan to a boil and cook for about 3 minutes. Then remove from the stove and cool.
When the berry has cooled, remove it from the pan using a slotted spoon. Using an immersion blender, blend to desired consistency. You can puree it or leave some of the berries in small pieces.
Add the rest of the sugar, cinnamon and vanilla to the syrup remaining in the pan. Place on the stove and stirring occasionally, cook until thickened. When the syrup begins to foam with a large head, it is almost ready. At this time, it is necessary to stir frequently so that the syrup does not burn.
Add berry puree to the thickened syrup and boil for another 3-5 minutes.
Pour the thick cherry confiture while still hot into sterilized jars. Depending on the degree of thickening of the syrup, about 1 liter of confiture is obtained.
We seal the jars and after cooling, put them away for storage. This cherry dessert can be stored at room temperature, but after opening the cherry preparation, it is better to store it in the refrigerator.
Cherry confiture is a wonderful preparation for the winter. It will appeal to all members of your family. To prepare this exquisite and at the same time simple dessert, you don’t need a lot of effort and time. Using the recipes published in this article, you can easily master the preparation of this dish.
Description of the dish
Confiture is a jelly-like dessert with pieces of fruit, fruits and berries evenly distributed in it. It is usually prepared with the addition of sugar and various thickening agents - pectin or agar-agar. The consistency of this delicacy is similar to jam, but has a slightly different structure.
Confiture has been known since ancient times. It is mentioned in Pliny's Natural History. Fruits steamed in grape juice or boiled in honey were very popular in Ancient Rome. The use of gelling agents was an urgent necessity in those days. They preserved the freshness of fruits for a long time, and also made it possible to eat fruits with a strong taste (lemon) or a hard structure (quince).
For a long time, such delicacies were a great luxury. However, in the 19th century, with the advent of beet sugar, the situation changed. Nowadays, confiture is easy to prepare at home. It is usually made from everyone’s favorite berries and fruits - strawberries, raspberries, apples, apricots, lemons. Below we will talk about how to prepare cherry confiture.
Classic cherry jam. Ingredients
This dessert is easy to prepare. The main task of the cook is to make it thick and jelly-like. Usually, in order to prepare cherry confiture, natural thickeners are actively used. But in this recipe we suggest you do without them. So, to create a cherry delicacy we will have to stock up on the following products:
- cherry (ripe) - two kilograms;
- lemon - one piece;
- sugar - two kilograms.
Classic cherry jam. Cooking method
- First of all, you need to sort out, remove leaves and stalks and wash the cherries.
- Next, you need to remove the seeds from the fruits and place them in a separate enamel pan.
- After this, the berry should be sprinkled with sugar and set aside for a couple of hours so that it gives juice.
- Then you need to add the juice of one lemon to the cherry mass and put it on the stove.
- Now the future dessert needs to be gradually heated over low heat and brought to a boil. The resulting foam should be carefully removed with a slotted spoon. In addition, it is necessary to ensure that the berries do not burn, otherwise the taste and aroma of the dish will be spoiled.
- Cherries should be kept on fire for no more than four minutes. After this, it should be removed from the heat and immediately chopped using a blender or meat grinder.
- Next, you need to put the mixture on the stove again and bring to a boil. After this, the puree can be poured into sterilized jars and covered with boiled lids.
Pitted cherry confiture is ready! It should be stored in a dry, dark and cool place.
Cherry confiture with gelatin. Ingredients
The dessert we are describing has a tangible advantage over the usual jam - it cooks much faster. Especially if you use gelatin in its creation. Below we will tell you how to prepare cherry confiture with it. The recipe involves the use of the following ingredients:
- pitted cherries - one kilogram;
- sugar - 800 grams;
- gelatin - three tablespoons (tablespoons);
- water - 400 grams;
- citric acid - on the tip of a knife.
Cherry confiture with gelatin. Cooking method
- First you need to pour half a glass of warm water into the gelatin and let the product brew thoroughly.
- Next, in a separate pan, you need to combine the cherries, water and sugar, bring the resulting mass to a boil and cook for three hours over low heat.
- After this, remove the puree from the heat and, while it is still hot, add citric acid and gelatin to it. Now all the ingredients need to be thoroughly mixed together.
- Then the future dessert must be put back on the stove and allowed to boil.
- After this, cherry confiture with gelatin can be preserved. It needs to be poured into sterilized jars while hot, rolled up with lids and stored in a secluded place.
Cherry confiture with coriander. Ingredients
To make your breakfast special, you can prepare this delicious dish. Gourmets combine it not only with buns and cheese, but also with game or poultry dishes. This cherry confiture (for the winter) is created from the following products:
- ripe cherries (pitted) - 400 grams;
- coriander seeds - 5 grams;
- almond flakes - 20 grams;
- sugar - 400 grams;
- water - 400 milliliters.
Cherry confiture with coriander. Cooking method
- First you need to heat a dry frying pan and fry the almond flakes and coriander in it for a couple of minutes.
- Next, you need to mix sugar and water in a saucepan with a thick bottom, put on low heat and stir until a thick, homogeneous mass is obtained.
- Now you should add pitted cherries to the syrup and let it simmer for a few minutes.
- Then you need to add fried coriander and almonds to it, mix everything and keep on low heat for ten to twelve minutes.
- After this, the pitted cherry confiture is finally prepared. It can be rolled into sterilized jars and stored all winter.
Cherry confiture with strawberries. Ingredients
This recipe is a compromise that allows you to combine products from different price categories in one dish. If strawberries are expensive and it takes a lot of time to grow them, then, as a rule, there are no problems with cherries. As a result, you can get an excellent delicacy that will delight your friends and family during the cold season. In order to prepare cherry confiture (it won’t be without seeds this time), you should buy the following products:
- cherry - 1 kilogram;
- strawberries - 300 grams;
- cinnamon - 4 grams;
- gelatin - 20 grams;
- water - 70 milliliters;
- sugar - 800 grams.
Cherry confiture with strawberries. Cooking method
- First of all, you need to sort out the cherries, clear them of twigs and rinse them well. The seeds should not be removed - they help create a jelly-like consistency.
- Next, the berries need to be boiled a little in water. The resulting liquid should be the color of cherry compote.
- After this, the resulting fruit drink must be rubbed with a wooden spatula or plastic spoon through a sieve, added sugar and cinnamon and put back on the fire. This time it needs to be cooked for forty minutes.
- Now it's the strawberries' turn. It must be cleared of leaves and placed whole in the future cherry confiture. The mixture should be kept on the fire for another fifteen minutes.
- Before removing from the burner, you need to heat the product over high heat and pour pre-prepared gelatin into it. The dessert should not be boiled after this. It must be removed from the stove and immediately poured into pre-sterilized jars.
- Cherry confiture with gelatin and strawberries is ready! Then you can do with it the same way as with ordinary jam: roll up the lids, turn the containers upside down, let them cool and store them in a dark and cool place.
The dessert prepared in this way becomes moderately sweet and very tender. Cherry confiture for the winter is a real storehouse of microelements and vitamins.
Cherry confiture with pectin. Ingredients
Another well-known substance that gives dishes a jelly-like consistency is pectin. Some housewives are afraid to use it, and completely in vain. It also makes wonderful cherry confiture. The dessert recipe involves using the following products:
- cherries (pitted) - 1 kilogram;
- sugar - 500 grams;
- pectin - 10 grams.
Cherry confiture with pectin. Cooking method
- First you need to sort and wash the berries. After this, you need to mix it in a saucepan with sugar and let it brew for three to four hours.
- Next, the future dessert should be placed on the stove and cooked for about five minutes over low heat.
- After this, you need to combine pectin with four tablespoons of sugar and pour it into boiling cherry puree. Then the mass must be thoroughly mixed so that the substance is evenly distributed throughout it.
- After three minutes, the container with the dessert should be removed from the heat and quickly poured into pre-prepared jars.
It's so easy to make cherry confiture. The recipe for the winter involves long-term storage of the product in a cellar or any other dark and cool place. It will remain liquid at first, but will thicken over time. It is better to store a jar of already opened treats in the refrigerator.
Now you know how to make cherry confiture. To obtain a dietary product, the amount of sugar in recipes can be reduced. Bon appetit!
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