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, we put it on small fire. 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 I don’t want to stain something ordinary with cherries, Cherry juice not very easy to wash.
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 runny, but after it cools, the gelatin will give it a delightful appearance, 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!
It would be great if you save these recipes to social media using the buttons below. They may come in handy for your friends, because now is the season!
Thank you for stopping by and see you in new articles!
Jam made from the fruits of the cherry tree has rightfully earned the nickname “royal”: jams, jellies and other cherry products have a special taste and aroma. In addition, they are very useful due to the vitamins, pectin and other necessary substances they contain. To make cherry fruits please all year round, do it for the winter delicious jelly.
How to select and prepare berries for canning
Cherries in jelly for the winter - delicious and aromatic product. In order for such a preparation to acquire even more advantages, you need to know how to properly select and prepare berries:
- Start making jam or other preserves immediately after collecting the main ingredient. This is necessary because the berry has a very delicate peel and can spoil even if it gets slightly damaged.
- When picking fruits, pick them together with the stalks. This technology ensures the preservation of taste and external qualities.
- Carefully select the berries to put in the jar. They must be whole and ripe. If, when sorting fruits, you come across unripe, rotten or wormy ones, they cannot be used.
- If you want to store cherry jam or other sweets for a long time, it is better to preserve the fruits without seeds: they will long-term storage begin to produce toxins that are harmful to humans.
- You can remove the seeds using a special machine or a pin.
- Before canning, remove the stems and wash the fruits thoroughly.
How to cook cherries in jelly for the winter - recipes
You can find it on the Internet various recipes from cherries for the winter. The fruits are suitable for preserves, jams, jams and compotes. To stock up for cold weather delicious products, it is recommended to prepare jelly from frozen cherries or fresh berries. This form of homemade preparation will help you enjoy cherry taste and aroma all year round. They differ not only taste qualities, but also great benefit for the body.
Cherry jelly with gelatin
Cherry jelly You can prepare it for the winter using a minimum of ingredients:
- gelatin – 4 tsp.
- granulated sugar – 1 kg;
- cherry – 1 kg.
Instructions on how to prepare cherry jelly step by step:
- Wash the berries and separate the pulp from the bones. Place the prepared cherries in a saucepan and add sugar. Stir the sweet mixture constantly during half an hour of cooking.
- While the cooking process is underway, warm water dissolve gelatin. Leave it to stand for a while.
- Next step: add the swollen gelatin to the fruit. The berries should simmer for another 10 minutes.
- Leave the resulting mass for several hours. Then return to the heat again and boil several times until the product acquires beautiful colour and thickness.
- Pour the cherry jelly into sterilized jars and roll up the lids. You can store the jam in a cellar or pantry.
- The product will become good dessert for tea, as an addition to pancakes or pancakes. For breakfast, the delicacy can be spread on buns or toast.
How to make jelly without gelatin
Cherry jelly without gelatin can be prepared using more sugar than usual. You will need the following components:
- cherry berries – 1000 g;
- granulated sugar – 1.5 kg.
How to prepare cherry delicacy for the winter:
- Rinse the fruits thoroughly. Remove the seeds from the berries using any method convenient for you. Using a juicer, squeeze the juice out of the berry pulp.
- Pour the liquid inside the pan, add granulated sugar there, and place the resulting sweet substance on the stove.
- Heat the mixture until it reaches a boil, then begin cooking while stirring constantly. When foam begins to appear, remove it from the surface with a spoon.
- You need to cook the juice with sugar until it acquires a thick consistency, reminiscent of jelly.
- Place everything in jars that must first be sterilized. Cover each vessel with a lid. Send the resulting canned food for storage for the winter: a pantry or cellar is suitable for this.
Felt cherry recipe
It is very easy to make jam from felt fruits. You can spread this delicacy on toast or just eat it with tea as a bite. To make it you need only 2 ingredients:
- sugar – 1000 g;
- felt cherry – 1 kg.
Instructions on how to cook:
- First, prepare the berries: wash them and pour boiling water over them.
- Then, rub the processed fruits through a sieve to form a puree-like mass.
- Pour granulated sugar into the resulting substance. Mix everything and set to cook.
- Boil the jam until it reaches the required thickness.
- The finished dessert must be distributed into sterilized jars and closed. iron lids. Store packaged sweets for the winter.
A very simple and tasty recipe for cooking in a slow cooker
A multicooker is a great helper in the kitchen; you can cook almost any dish in the device. There is a way to make cherry preparations there: it’s easy to make jelly from cherry jam or from fresh fruits. To prepare the treat you will need:
- cherry – 1 liter jar;
- sugar – 2-3 tbsp;
- granulated gelatin – 2 tbsp. l.
The process of preparing cherries in jelly for the winter:
- Place the prepared washed berries in a bowl, add granulated sugar(1 tbsp.). Leave them to stand until they begin to release juice.
- Mix the ingredients and place them inside the multicooker. Turn on the “Extinguishing” mode on the device, set the timer to 60 minutes.
- Dissolve gelatin in a separate bowl in berry juice. You need to add it to the contents of the multicooker half an hour after the start of cooking. berry mass.
- When the device signals that the cooking process is complete, place the remaining sugar inside and dissolve it in the total mass.
- Preserve finished product need in hot sterilized jars, the volume of which is 0.5-1 liter. Cover the portions in glass containers with lids and roll up. Turn the jars upside down and wait until they cool.
- Cherries in jelly for the winter, cooked in a slow cooker, are stored well in dry, cool or cold conditions.
Video recipe: how to make cherry jelly for the winter
There are never too many recipes, so having found new recipe With intriguing name“cherry in jelly”, I immediately tried it. The impression is wonderful because it is not regular jam, and already ready dessert. Stunningly aromatic, beautiful pomegranate color, not too sweet jam keeps well, despite the small heat treatment. The berries turn out completely fresh. Hold magic recipe, in which the most difficult thing is to get the seeds.
How to cook cherries in jelly
You will need:
- Cherries, already pitted - a full 3 liter jar.
- Granulated sugar – kilogram.
- Gelatin (pectin, agar-agar) – 70 gr.
- Water – 500 ml.
Step by step recipe:
Let's work hard first. Wash the berries, remove the stems and seeds. Immediately pour into the pan in which you will cook.
Pour in thickener hot water, leave to swell. Instead of gelatin, you can take any product with pectin.
Cover the cherries with sugar and place on the burner.
Slowly, without rushing to warm up the berries, let them boil. Don’t make the heat too high and don’t go too far; the dessert needs regular stirring.
After boiling, let it cook for 3-5 minutes, no more.
At the same time, warm the gelatin a little until it completely dissolves.
Pour the thickener into the dessert and immediately remove the pan from the heat.
Roll up or close nylon covers. From the proposed number of berries, you will get 6 half-liter jars.
Ideally, jam should be stored in the refrigerator to prevent the mixture from fermenting.
Video recipe for cherries prepared in jelly; I hope that the preparation will not cause any difficulties for you. Happy canning everyone.
Fruits and berries
Description
Cherry jam with gelatin It turns out very thick and tasty, it can be eaten either with spoons, washed down with tea, or added to various desserts as a filling. Children especially like this delicacy, but adults don’t mind trying such an original sweet treat.
To make such delicious jam, you need to select only ripe and whole cherries that have not been eaten by worms or were not injured when falling to the ground. It is best to pick them from the branches. The ripeness of a cherry is indicated by the fact how well it is removed from the stalk. If you can easily remove the cherry from the branch, it is ripe enough. If the cherry comes off along with the stem when you pull the berry towards you, it means that it is not yet fully ripe.
Cherry jam for the winter with gelatin can be made with or without seeds. Housewives' opinions on this matter vary greatly, so you can choose your own method of preparing such a dish. You can also grind cherries in a meat grinder to get delicious jam.
Gelatin, which is added to the jam, gives it a special dense consistency. This delicacy can be stored for exactly the same amount of time as regular jam, but it has a more original structure and pleasant taste.
It’s very easy to make jam from pitted cherries and gelatin at home. To do this, you first need to bother searching necessary ingredients, and then use the tips from our simple step by step recipe. Let's try to prepare a winter treat together.
Loading...