Cherry jam made from frozen cherries. Frozen Cherry Winter Jam

Frozen cherries are simply created to make jam from them! Moved from debris, twigs and seeds are removed ... Practically take (that is, buy) and cook.

I used to cook cherry jam in a saucepan, and now almost always in a bread maker. Many models have the "Jam", "Jam" or "Dessert" modes, but in principle it is possible to cook in other modes.

I like the option of cooking on two cycles of the "Jam" mode. After the end of one "Jam" mode, I drain the excess sweet syrup and after a few hours put the second "Jam" mode on. At the end of which I end up with a thick, so to speak, the correct consistency of cherry jam.

To make frozen cherry jam, prepare the ingredients as listed.

Frozen cherries sold by weight must be rinsed under running water without fail. Cherries, which are sold in bags or prepared by you, are considered not to be washed ...

Place clean frozen cherries in the bowl of a bread maker and sprinkle with granulated sugar.

For about an hour, the cherry will melt and release some juice.

When all the sugar is colored with cherry juice, turn on the "Jam" mode.

A decent amount of juice will stand out, so at the end of cooking, drain about one glass and use it for fruit drinks or other desserts.

After about three hours, repeat the "Jam" mode to get a thick and viscous cherry jam.

Frozen cherry jam cooked in a bread maker is ready.

Enjoy your tea!

Cooking time - 16 h 30 min, of which 16 h - infusion of jam

Yield: 1 kg frozen cherries - 1 kg jam

Freezer-frozen cherries are an excellent raw material for making jam. After defrosting, not only all vitamins and microelements are preserved in it, but also its taste becomes richer and brighter. The jam made from frozen pitted cherries retains the unique taste of berries with a bright accent of cherry pits aroma. You can cook it at any free time.

How to make pitted frozen cherries

To make cherry jam from frozen berries and preserve the cherry pits aroma, you need to follow the suggested recipe. Step by step photos will clearly show the procedure for preparing berries and their preparation.

Pour the frozen cherries into a wide bowl to thaw the berries faster.

It is easier to remove the seeds from slightly thawed berries using a special device. Do not throw away the bones - they can be cooked cherry compote or jelly.

While the seeds were being taken out, the fruits melted completely and gave a large amount of juice.

Drain the juice into a separate container.

Pour the entire portion of sugar into a bowl for making jam, add to it Cherry juice, stir, put on fire and let it boil. The juice is thick. The resulting syrup will be saturated. Therefore, you must constantly stir it, otherwise it will burn.

As soon as the syrup boils, add the berries to it and bring to a boil over medium heat, boil for 2-3 minutes and remove the jam from the stove. Leave the cherry jam to cool without closing the lid (you can cover it with gauze in one layer). As it cools, excess moisture will gradually evaporate. Let it brew for about 8 hours - the berries are soaked in syrup until the very middle.

To make the cherry jam thicker, you can bring it to a boil again, boil for 2 minutes and let it brew again for the same hours. It is not recommended to boil longer - the syrup will darken, the aroma of the seeds will become elusive.

The pitted frozen cherry jam is ready. Pour it cold into jars, close the lids and store in a cool place.

The jam prepared in this way has a rich ruby ​​color and a unique aroma of cherry pits.

Cherry jam with seeds

• 1 kilogram of ripe cherries,
• 1 kilogram of sugar
• 50 ml of drinking water

The seeds are one of the highlights of cherry jam. It tastes better with them.

But if you serve it to guests or you just don't want to spit it out every minute, then you should take care of getting it out in advance.

As time-consuming as making the pitted cherry jam is, it's well worth it. After all, its capabilities immediately expand to fillings for pies and other desserts.

Pitted cherry jam photo

Pitted cherry jam thick

This is a recipe without water, so the jam is thick and viscous.

How delicious to cook pitted cherry jam:

1. Tear off the branches, rinse the cherries and remove the seeds with a special tool.

2. Sprinkle with half the sugar and leave overnight.

3. In the morning, place the cherries with sugar over medium heat and simmer for 15 minutes. Cool it down.

4. Remove the berries from the syrup with a slotted spoon, add the remaining sugar to the syrup and cook over medium heat until thickened, stirring occasionally.

Readiness is checked as follows. Place a drop in a bowl of cold (even ice cold) water. It should not spread, but become a thick drop that is compressed by your fingers.

5. Put the berries in it, let it boil and place in sterilized jars. Roll up.

Pitted Cherry Five Minute Recipe

How to make a 5-minute cherry:

1. Tear off the stems of the cherries, rinse and remove the seeds.

2. In a saucepan, lay the cherries and sugar in layers until they run out. Cover with a towel and leave for a couple of hours for the berries to juice.

3. Bring to a simmer and mark for exactly 5 minutes.

If you store in a cold place, you can close it with nylon caps. For storage at room temperature you need to sterilize the jars and lids and roll up the jam for the winter.

Pitted cherry jam with nuts

In this recipe, the housewives further complicate their culinary life by replacing cherry pits with pieces of nuts.

• sugar - 1.5 kg
• cherry - 1 kg
• walnuts - 200 g
• water - 150 ml

How to cook pitted cherry jam with nuts:

1. Rinse the berries and remove the seeds so as not to damage the cherries.

2. Chop the nuts so that they are the same size as the cherry pits.

3. Place a piece of nut in each berry. However, if you don't feel like messing around like that, just mix the nuts with cherries or make a few berries with a surprise.

4. Pour sugar into a saucepan and cover with water. Put on fire and bring to a boil.

5. After boiling and dissolving the sugar, add the cherries.

6. Cook, skimming, until the jam is as thick as you like.

7. Place the homemade pitted cherry jam in sterilized jars and roll up the lids.

Cherry jam with apricots

Step-by-step recipe for quick cherry and apricot jam

And the sweetness is prepared like this:

1. Wash apricots, cut, remove seeds, apricot halves cut it into slices.

• Rinse the cherries, do not remove the seeds.
• Next, let's take a look at the syrup. Pour water into the container, add fine sugar, boil the contents, the sugar crystals should dissolve.
• Transfer the apricots and cherries to the hot syrupy liquid, stir using a wooden spatula, and then boil the contents, cook over low heat for 5 minutes.
• Quickly pour the hot sweetness into jars, cool, store in a cool room. That's it, quick cherry and apricot jam is ready!

Cherry jam with a bone for the winter

You can also pamper your family with incredibly tasty and aromatic cherry jam with pits. In winter, your household will be happy to enjoy this homemade sweet with a cup of tea!

So, in order to prepare a treat according to this recipe, you will need:

Ingredients:
cherry-1 kg.;
sugar-1.5 kg.;
water-300 ml.

And the sweetness is prepared like this:

1. Remove the stalks from the berries, wash, transfer to an enamel container.

• Next, pour water into a clean saucepan, add sugar, boil the syrup.
• Pour the cherries with the resulting syrupy mass, boil everything together, and then set aside for 3 hours.
• Thus, boil and cool the treat 3 more times. After the last cooking, pour the sweetness into glass containers, roll up the lids, cool and send to a cool storage room. That's all, the jam is ready!

Enjoy your enjoyment!

The right cherry jam

This is the easiest and fastest cherry jam to make (jam for busy people).

Rinse the cherries, pierce each berry with a toothpick or a needle (this is necessary so that the berries in the jam quickly release their juice and do not shrink). Pour the prepared cherries with sugar (a kilogram of berries is enough for a kilogram of sugar) and leave for 5-6 hours in an enamel bowl (you can overnight) so that the berries release juice.

Cook the jam in several stages. In the morning we bring the jam to a boil and leave until the evening. In the evening, bring the jam to a boil and cook for 5-10 minutes.

If you need liquid jam, then two boils are enough, if thick jam, then cook a few more times until the jam thickens (After the second cooking, we leave the jam and cook the next day for 5-10 minutes, you can repeat the procedure several times). The jam becomes thick as a result of repeated cooking. The main thing is that it does not burn.

Then we put the hot jam in jars and seal.

Pitted cherry jam

The most delicate cherry jam. Sort the berries, wash cold water, remove the seeds either with a hairpin, or a pin, or with a special device (it is better for them, since there is less juice loss) and pour hot sugar syrup (for 2 kg of cherries - 1 kilogram of 400 grams of sugar and 2.5 glasses of water). Soak the berries filled with syrup for 7-8 hours. Then cook at first on low heat, and at the end of cooking, increase the fire.

If you want to get thick cherry jam, then add more sugar than when preparing regular jam (for 1 kilogram of berries - 1 glass of water and 1.5 kilograms of sugar).

Put the finished jam in clean, sterilized jars.

Royal cherry jam - cherry with walnuts

Many years ago I tried this jam at my friend's wedding and since then I have been making it with pleasure to please my loved ones. Cherry Walnut Jam is a gourmet jam, it takes a lot of time and effort to make, but it's worth it.

To make jam, you need 200 - 300 grams of peeled walnuts, a kilogram of cherries and sugar and one lemon.

Wash the cherries in cold water, remove the seeds with a special tool and put pieces of walnuts in their place. Sprinkle the berries with granulated sugar and leave for 5-6 hours. Then cook over low heat for 6-8 minutes in three steps. Between boils, the jam should stand for 5-6 hours. At the end of cooking, add the juice of one lemon or lemon wedges.

To keep the jam longer, be sure to skim the jam.

Making such a jam is truly a masterpiece.

Cherry jam five-minute step by step recipe:

• Collected or purchased cherries should be carefully sorted out, get rid of spoiled, crumpled and rotten ones. You also need to remove the tails from the fruit and pour them into a colander. Rinse the cherries thoroughly in cold water and leave for a short time to drain off excess water.
• Then carefully get rid of the pits, without pressing hard so that all the juice does not come out of the cherry and it does not lose its shape.
• Pour the prepared cherries into a bucket or bowl with enamel, in which you will cook the jam and pour required amount Sahara.

• After the granulated sugar is poured into the cherries, the dishes should be placed in a dark and cool place for five hours in order for the fruits to release juice.
• When the required amount of time has passed and the juice has been released, the dishes must be put on a gas stove over low heat and wait for boiling. At this time, it is imperative to ensure that the emerging foam is removed and the cherries are constantly stirred to avoid burning the berries.

• When exactly five minutes have passed after boiling, the jam is removed from the fire.
• Now let's start preparing the glass jars for the subsequent twisting. They need to be washed thoroughly using regular baking soda or laundry soap and sterilize for five minutes.
• When the jars are ready, boiling jam is poured into them. Iron lids are pre-boiled and then the cans are rolled up.
• The finished jars of cherry jam must be turned upside down and left in this position until they have completely cooled down; they do not need to be covered or wrapped in a blanket.

• When everything cools down, the jars should be carefully transferred to the closet or any other dimly lit and cool place for later storage. The shelf life of such a jar should not exceed three years.

Key recommendations to cherry five-minute jam it turned out to be unusually tasty. First of all, you need to choose only ripe and dark berries. If they are reddish and unripe, the taste of the jam will be spoiled. In addition, the seeds do not have to be removed, you can leave them, then the jam will not lose its charm. You just need to take into account that the shelf life of such jam is reduced and is a little more than one year. But it will probably be eaten much faster, because it has incredible taste... Also, at the end of cooking, jam with seeds is wrapped in a warm blanket and left covered for at least one day, and preferably more.

Cherry jam for the winter

Cherry jam is very popular in our latitudes. It is unusually tasty and aromatic, during cooking it is as if you are immersed in a cherry cloud that fills the kitchen. I like to cook cherry jam with seeds for the winter, thick, rich, classic jam... Firstly, there is no need to take out the seeds, which means that you have to mess around with the preparation of cherries less, and secondly, it seems to me that the berry retains its taste better and the aroma of the finished jam becomes richer.

• 1 kilogram of ripe cherries,
• 1 kilogram of sugar
• 50 ml of drinking water

Method of making thick cherry jam with seeds

1. For jam, I take small ripe berries cherries with stalks. Ideally, if you pick the berries after a few days without rain, as this will result in less moisture and the jam will be thicker.

2. Having cleared the berries from the stalks, washed them under running water and drained all the liquid through a sieve. If necessary, soak the cherries in water for half an hour so that the worms come out.

3. Then I put all the cherries in a small saucepan (or enamel bowl) and poured all the sugar on top of it. I advise you to strictly observe the proportions of sugar and berries, as well as follow the recipe. If you reduce the amount of sugar or skip a certain cooking step, then you run the risk that your jam will ferment during storage and you just throw it away.

4. After waiting for about six hours, I noticed that the cherries had already managed to give some juice, I poured water into the center of the pan and put it on a very low heat. The water in the jam is necessary so that the jam does not burn, because at the beginning there will be very little juice. Preheat a saucepan over low heat and calmly watch as the juice grows more and more. It is necessary to bring the berries to a boil.

5. After the jam has boiled, reduce the heat and leave to simmer for 3 minutes. Then I remove the foam, turn off the stove and cool the jam for 4-5 hours.

6. During this time, I washed and sterilized the banks. This can be done different ways I just boil clean jars and lids in boiling water for 5-7 minutes.

7. Put the cooled jam back on the stove. Now there is no longer a need for slow heating. I bring the cherry jam to a boil and boil it for about 20-30 minutes over low heat. Very small, keep in mind! We don't need caramel. You can stir the jam a couple of times, just in case.

8. Determining if the jam is ready is quite simple. Take a saucer, turn it upside down and drop a drop on the bottom. Does the drop not spread and holds its shape well? So your jam is ready. Another lesser known way to check if the jam is ready: if you turn it off, the surface quickly becomes covered with a thin film. Having carefully laid out the hot cherries in sterile jars, I fill them with hot syrup, screw them tightly with lids and wrap them in a blanket.

The cherry pitted jam prepared in this way retains the shape of the berries, does not lose its beautiful rich cherry color, only making it darker, and has the impeccable fruity aroma of a summer garden. And these are the signs of a good, correct jam.

And one more important point. Keep in mind that pitted cherry jam cannot be stored for more than a year. Because the bones, albeit in a very small amount, contain a substance - hydrocyanic acid, which, when stored for a long time, penetrates through the dense shell of the bone into the jam. But it is unlikely that the jars with such jam will stand even for the prescribed period of time. It turns out to be painfully tasty.

Cherry and strawberry jam

Cooking strawberry and cherry jam is a wonderful process that fills the kitchen with the magical aromas of summer berries, and the pantry with delicious homemade preparations.

This delicious jam, combined with cherries and strawberries, will become your favorite dessert for the winter period.

It is bright, sweet, fragrant and instantly uplifting in any cold and snowstorm.

Don't miss a moment to make winter cherry and strawberry jam or strawberry jam.

Strawberry and cherry jam recipe

• strawberries - 500 g
• cherry (already pitted) * - 500 g
• sugar - 1 kg

How to make cherry and strawberry jam:

1. Wash the strawberries and cherries separately and let the water drain.

2. Remove the tails from the strawberries and the seeds from the cherries. Measure out a pound for pitted cherry jam.

3. Put the berries in an enamel bowl, stir and cover with sugar.

4. Leave at room temperature until the berries produce juice. Best for the night. Remember to cover the bowl of berries with a clean towel.

5. Put on fire, bring to a boil and simmer, stirring and skimming until a drop of jam stops spreading over the saucer.

The thick cherry jam is cooked a little differently. The berries do not wrinkle in it!

6. Finished Strawberry jam with cherries, put in sterilized jars and seal with lids.

Cherry and strawberry jam

• pitted cherries - 0.5 kg
• strawberries - 0.5 kg
• sugar - 0.5 kg

Preparation delicious jam cherry and strawberry:

1. Washed and peeled berries and berries, pass the meat grinder together.

2. Add sugar to the strawberry-cherry mass and mix thoroughly.

3. Boil the berries with sugar over low heat until thick, stirring constantly.

4. Spread the finished jam in half-liter jars, close with nylon lids and store in the refrigerator.

For storage at room temperature, cherry and strawberry jam must be poured into sterilized jars and rolled up with metal lids.

Cherry and apple jam

Cooking method

Ingredients for making apple and cherry jam

1. Wash cherries and remove seeds, cover with granulated sugar and leave in the refrigerator for a day;
2. Squeeze the juice from 2 lemons into a separate container;
3. Wash and peel the apples and grate the pulp on a vegetable grater (so that the apples do not darken, you can immediately pour lemon juice over them);
4. Combine apples and juice with cherries in a saucepan, place on the stove and bring to a boil. If it is very thick and burns, add water.
5. When the jam boils, boil it for 5 minutes at maximum heat, then remove from the stove;
6. Heat a dry frying pan and fry the almond flakes, add to the jam and mix well;
7. Pour the finished dish into sterile jars and cork, leave to cool, turning over and wrapping.

The taste of nuts perfectly complements fruit preserves and jams, and the combination of almonds with apples and cherries makes the dish exquisite and unique. A jar of jam, prepared for the winter, will warm the cold evening, bringing back memories of summer, and create a special mood.

Bon Appetit!

Cherry jam in a slow cooker

Cherry jam in a slow cooker is very simple to prepare. Let's say this recipe for making cherry jam for lazy people. Cherries can even be left with seeds. Delight! So let's try it!

INGREDIENTS

• Cherry with seeds 1 Kilogram
• Sugar 1.2 Kilograms

Cooking description:

The multicooker is a great thing. It allows you to cook delicious homemade food and preparations, while saving our time for communication with loved ones and other things. As for making cherry jam in a slow cooker, this is the easiest way to make jam. Moreover, the berries languish in a slow cooker, preserving vitamins. So let's get started. How to make cherry jam in a slow cooker? 1. Rinse the cherries, dry them. If you wish, you can peel the berries. But you can leave them. Some people like this kind of jam. The only thing is that it is better not to store jam with seeds for a long time. 2. Put the washed and dried berries in a multicooker bowl. 3. Fill the berries in a bowl with granulated sugar. 4. Close the multicooker bowl and turn it on in the stewing mode for 2 hours. That's the whole secret. 5. Prepare sterilized jars. Pour the prepared jam over a hot jar and close with sterilized lids. Leave to cool at room temperature. Cherry jam in a slow cooker is ready! Bon Appetit!

Thick cherry jam

Thick cherry jam is cooked with pits and pits. Both of these recipes are popular with housewives and are guaranteed to turn out delicious.

In order for the jam to have the desired thickness, it is cooked with an increased amount of sugar and without adding water. Either it prepares on the water first sugar syrup.

This is usually done in several stages, with breaks of several hours in between.

The method of repeated cooking with a minimum time of the heat treatment itself allows you to prepare thick cherry jam, which you will not be able to do if you cook it in one go.

Everything is very simple. After the first boil, granulated sugar draws the juice out of the cherries. and you see that the cherry berries are shriveled, and there is a lot of syrup.

After the second time on the stove, this process continues. But after the third boil, the cherries begin to absorb the syrup, straighten out, and the jam itself becomes thicker.

Thick cherry jam recipe

How to make thick pitted cherry jam:

1. In the evening, rinse the cherries, remove the damaged berries, remove the seeds from them, transfer them to a bowl or a wide cooking pot and cover with all the specified amount of sugar.

2. Stir, leave for 1-2 hours, stir again, put on low heat, bring cherries to a boil in cherry juice and granulated sugar syrup.

3. Simmer for 7-10 minutes over low heat, skimming off the foam. Leave the jam to cool on the stove for 12 hours.

4. For the second time, you need to cook thick cherry jam for a very short time - 3-5 minutes after boiling. The resulting foam must also be removed.

5. Leave the workpiece again for 12 hours. Then bring to a boil a third time, reduce heat, and simmer until thickened.

After that, the cherry jam can already be laid out in sterilized jars and rolled up with lids. Flip and wrap as usual.

Cherry jam with pits, thick

How to make cherry jam thick:

1. Sort out the berries and rinse, remove the stems.

2. Add 2 kg of sugar to boiling water and let it simmer for a couple of minutes to make a syrup.

3. Pour over boiling cherry syrup and leave for 12 hours.

4. Put a bowl or saucepan with berries on fire, add the remaining amount of granulated sugar and bring to a boil over medium heat. Reduce heat to low, just so that the jam gurgles a little and cook for 5 minutes. Leave it on for 8-12 hours.

5. Bring to a boil, cook for 5 minutes, skimming off the foam. Let it brew again for the same time.

6. For the third time, put the jam on the fire and, stirring occasionally, cook for about 10 minutes.

7. Pour into sterilized jars and tighten with lids. Turn upside down and cover with a blanket until cooled completely.

Cherry jam - favorite treat, which is relevant both in winter and summer. If you are bored traditional recipes of this dessert, then find out from this article alternative options for making cherry jam.

Cherry jam Is a favorite treat for the whole family. If you cook it correctly for the winter, then eating a couple of spoons of jam with tea in the winter, you can replenish vitamins required by the body. This article is exactly about how to cook delicious and healthy jam from cherries and with what products it can be combined for a delicious mix.

Cherry jam recipe for the winter: how much sugar to put, how much to cook, how much jam will be made from 1 kg of cherries

Cherry Jam combines delicate aroma and pleasant taste, therefore, together with raspberry and apple, it is the most popular and easiest to prepare. Let's look at one of the most optimal recipes for a delicious and healthy winter dessert.

For cherry jam use southern varieties of cherries, choose berries in maroon color. The darker the berry, the tastier the jam will be.

In order for any preservation for the winter kept well, has the correct color and taste, it is necessary to prepare and store the product in the correct container. For processing and boiling berries you need use only enamel cookware or a stainless steel container. Otherwise, the container will acquire an unpleasant shade even before being rolled into the jars due to the oxidation of the dishes.

You only need to store the jam in glass jars which must first be sterilized in the oven or on the teapot(remove the lid from the kettle and place the neck of the jar into the kettle, thus hot steam sterilization).

In order for the jam to be tasty and sweet, housewives usually use sugar. in the ratio of 1 kg of sugar to 1 kg of cherries. Those who do not like sweets may use less of it, but the essence of such an amount of sugar is that over time it gives the jam the desired thickness and, thanks to this, conservation. better stored.

The ideal ratio for cooking cherry jam is 1 kg of berries per 1 kg of sugar

You can cook cherry jam in different ways, depending on the recipe. In this article, you will definitely find out a variety of recipes jam with detailed instructions.

With 1 kg of cherries and 1 kg of sugar, you will get about 3-4 half-liter jars jam. It will depend on whether with or without bones You are planning to prepare a sweet dessert.

Do not stop reading this paragraph, then you will find out detailed recipes for delicious cherry jam in various combinations.

Pitted cherry jam

Eating cherry jam is very beneficial for those who are suffering cardiovascular diseases... Due to the fact that cherries tend to thin the blood, the risk of developing blood clots is reduced.

Cooking pitted cherry jam is a painstaking task

For cooking pitted cherry jam You will need:

• 1 kg cherries
• 1.2 kg of sugar (if you do not like too sweet, you can reduce to 1 kg, but not less)

In order to make such a jam, you will definitely have to arm yourself. a device that removes bones or retrieve them manually. Wash the cherries and pop all the pits out of them. Put the finished cherries in a container and cover with sugar at the rate 2/3 sugar for all the cherries. Then leave the cherry to stand for 2-3 hours.

After that, the cherry should already let the juice, bring mixture to a boil, stirring constantly. After boiling, leave the future jam until it cools completely, and repeat the process again, adding the rest of the sugar.

Cooled jam pour into jars and delicious winter dessert ready. Thanks to the efforts spent on the preparation of the canning, on cold winter evenings you will be happy to enjoy hot tea with delicious cherry jam.

Five-minute cherry jam with seeds

You, probably, having read this name, were inspired and decided that already in 5 minutes You will have a full cellar of cherry jam. Forced to disappoint you is Not certainly in that way. At least for making jam according to this recipe really takes 5 minutes, but the cherries themselves still need to be collected, washed and covered with sugar. Naturally, this will not take the specified time in any way.

But still, the cooking process itself is very simple due to the fact that:

• you do not need to remove the seed from the berry
• it is not necessary to sprinkle the cherries with sugar and expect 2-3 hours... If you are still not in a hurry, it is better to let the berry brew in sugar syrup, so it will be more tender and delicious. But if you do not have time, then this recipe does not involve a long wait

For cooking "Five minutes" You will need 1 kg of cherries and sugar. Mix the ingredients and immediately send to cook. Boil 5 minutes, stirring with a wooden spoon and can be poured into pre-sterilized jars. You can also save time by sterilizing the jars while making the jam.

In this express way, you can quickly make blanks for the whole year. The main thing to remember is that jam with seeds not worth storing for more than a year, since from the bones, after a year of storage, substances will be released that can cause food poisoning.

Video: Pyatiminutka cherry jam

Thick seedless cherry jam

Thick cherry jam seedless best filling for pies. For a delicious dessert you need a kilogram cherries and sugar, as well as a glass of water.

Write down or memorize detailed recipe:

• Wash the berries, remove the seeds and cover with sugar, let stand 2-3 hours
• When the cherry gives enough juice, mix it with water and cook until it boils, remove the foam and remove from the stove.
• Across 2-3 minutes repeat the previous step again
• Repeat previous step 4 times constantly removing the foam
• Remove the jam from heat and immediately place in dry and clean jars.

This jam is extremely tasty not only as a filling for pies, but also just with tea or as an independent dessert. Although it takes a long time to prepare, having tasted it in winter will not regret a day in the kitchen.

Cherry jam with gelatin

Another extraordinarily delicious cherry jam recipe is jam with gelatin... In this way, you get not only tasty canned cherries, but also aromatic cherry jelly ... To prepare a treat, you will need:

• 1 kg cherries
• 2 tsp gelatin
• 800 ml water
• 300 g sugar

Cherry jam with gelatin - an unusual dessert

It will take you to make such a jam about 2 hours. Follow the instructions below:

• Wash the cherries, cover with water, after boiling and boil 5 minutes
• Dilute gelatin according to the instructions and add to the cherries
• Simmer until simmer
• Pour into pre-sterilized jars

You can store such jam in the fridge or basement... Very original dessert can be created by decorating cakes, ice cream or pastries with it.

Simple cherry jam

The fastest, but no less delicious cherry jam is jam with seeds. Firstly, it saves time for processing berries, and secondly, cherries remain juicy and tasty. You need one kilogram of sugar, cherries and a glass of water for making sugar syrup.

First you just need to pour water into the sugar and boil sugar syrup. After that, pour them cherries and leave to infuse overnight. In the morning, separate the cherries from the syrup with a slotted spoon and place in the jars. Boil the syrup to a boil, and pour the cherries in banks.

Such jam can be consumed in a week... During this time, the remaining sugar will melt, and the cherries are well saturated with sugar syrup.

This is optimal recipe t for making cherry jam. It does not require too much effort or time from you. Even though the cherries in syrup should insist all night, you, in fact, only need to wash the berries and boil the syrup. A quick and delicious recipe for a simple cherry jam will surely please housewives who have little free time.

Cherry jam in jelly

Such a delicious dessert will be very useful for you on winter evenings for hot tea. Use for this recipe, as for all others, is preferable fresh ripe cherries.

To make cherries in jelly, you need:

• 1 kg cherries
• 0.7 kg sugar
• 2 tbsp gelatin

Cover the cherry with water for a couple of hours... If this is a homemade cherry from your garden, then it is possible that they can live inside worm pests... So that an unpleasant surprise does not fall into the jam, leave the cherries in the water so that all unnecessary things come up. Then drain the water and peel the berries.

Add the sugar-gelatin mixture to the dried cherries and leave for 10 hours. After this time, the berries will start juice and you can start the main preparation.

Place the container with cherries on low heat and boil after boiling 2-3 minutes stirring constantly. Foam may form on top of the berries, which must be removed. We lay out the finished cherries in banks, turn upside down and wrap it up warmly until the next morning. The next day, the jam can already be sent to the refrigerator or basement.

In winter cherry in jelly will delight you with extraordinary taste. Children love this dessert very much, adding it to ice cream. This jam can be added to pies and buns, as the main filling or as a fruit mix.

Cherry jam in a multi-cooker

For modern housewives, all the conveniences in cooking have been created - electric meat grinders, combines, multicooker. With the latter, you can also prepare jam quickly and easily. How exactly, you will find out below:

• Wash the cherries, if desired, remove the seeds and put in the multicooker bowl
• Cover the berries with sugar on top and turn on the "Stew" mode for 2 hours
• During this time, wash and sterilize the cans.
• Arrange the finished cherries in jars, roll up and leave for a day at room temperature

Jam in a multicooker is not only quick and easy to prepare, but also very healthy - thanks to stewing in a bowl, berries retain all their vitamins.

Delicious jam: cherry in chocolate

Another amazing recipe cherry jam is Cherry covered in chocolate. Despite the simplicity of preparation, having tasted the taste of the dessert once, you will forever leave it in a place of honor in your notebook. You can use it as a sweet pasta on a sandwich or as a filling for any baked goods.

For making cherries in chocolate You will need:

• 1 kg cherries
• 1 kg sugar
• 0.1 kg cocoa

Do not use too many berries and do not double the serving, based on the recipe below, you will see the reason:

• Wash and remove seeds from berries
• Place the cherries with sugar in a deep bowl and cook until boiling.
• Remove from heat and leave for an hour infuse
• Use a colander to separate the cherries from the syrup and bring the liquid to a boil.
• Mix the cherries with liquid again for an hour, repeat the procedure three more times
• For the fifth boil, add to the cherries with cocoa syrup and, stirring gently, cook until boiling
• Pour the resulting jam into jars and store only at room temperature

Your family will queue up for the dessert they receive, asking for more. This is so delicious treat that you should definitely try it.

Video: Chocolate Cherry Jam Recipe

Delicious jam: cherry with currants

There are a lot of vitamins in currants that are useful in winter. Using currant jam treat colds and bronchitis. But if you add cherries to the currants, you get just an explosive vitamin mix that you need to have in your pantry in the cold. You can make delicious jam with both black and red currants, the taste of the dessert will be amazing anyway. To make cherry-currant jam you need:

• 2 kg cherries
• 1 kg of black or red currant
• 3 kg of sugar
• 300 g water

Making delicious jam with these ingredients is easy:

• Wash the berries, remove the cherry pits and twigs from the currants
• Put the berries in a container and cook for half an hour
• Across 30 minutes add sugar and cook until you see a homogeneous mass
• If the jam has already thickened well, then remove it from the heat and let it cool.
• Spread the cooled jam into jars and roll up

Cherry jam with currants turns out to be very tasty, with a slight sourness. Add a teaspoon of jam to children in tea instead of sugar and replenish the supply of vitamins in the child's body.

Felt cherry jam

Felt cherry is a shrub that grows small, sweet berries... Its leaves are soft, fluffy, like felt, which is why the name went. Such a shrub grows mainly in the vastness of the East. To make jam from this berry, you need a felt cherries and sugar in a 1: 1 ratio.

The procurement method is similar to the above recipes:

• Prepare cherries and cover with sugar
• Let the berries sit in sugar juice couple of hours
• Cook over medium heat until boiling
• After that, leave the jam for an hour cool
• Repeat the previous two steps twice more
• After the third boil, pour the hot jam into the jars

Felt cherry jam very thick consistency, which will be a definite plus in baking.

Sugar-free cherry jam

To prepare this, at first glance, unusual dessert You need 1 kg frozen cherries... The jam will be cooked in the steam bath, so you should find two bowls - a larger and a smaller one. Write down a step-by-step recipe:

• Bring the water in a large bowl to a boil and place the smaller container of frozen cherries there so that the bottom of the small bowl does not touch the water
• To cook 3 hours stirring occasionally. If water has boiled away in the lower bowl, add the liquid again
• Already about after 2.5 hours the jam will be quite thick, but if you want a denser consistency, then you should leave the jam on the steam bath for half an hour
• Remove the container with cherries from the heat and cover with foil
• When the jam will cool down, put in jars and close with a screw cap

You can store such a dessert in the fridge or any other cool environment.

A delicious addition to the flavor of the jam will be a stick of vanilla or cinnamon, added during cooking. Such a dessert can be used with pastries, tea, or used to make jelly or stewed fruit.

Gooseberry jam with cherries

Cherry gooseberry jam it is distinguished by its exquisite sourness, which gives the jam an unusual and pleasant taste. To prepare a delicious dessert you will need 1 kg of cherries, 1 kg of gooseberries and 2 kg of sugar, 0.5 liters of water. A cinnamon stick will become a pleasant flavoring addition.

How to make gooseberry and cherry jam:

• Wash berries and remove seeds
• Make cinnamon sugar syrup
• Pour the berry mixture with boiling sugar syrup and cook 10 minutes
• Let the jam brew 3-4 hours and repeat the previous procedure again 4 times until the syrup thickens
• Pour into jars

We will share with you one more delicious recipe which can be prepared with the same ingredients but without water:

• Chop the gooseberries with a blender and cover with sugar
• Add the cherries to the resulting gooseberry sugar syrup and cook 15 minutes
• Arrange the jam in jars and send it to a cool room

Both of the proposed recipes are not inferior to each other in terms of taste. The only difference is that in the first recipe the jam will be initially more liquid... But by winter cherry gooseberry dessert will be an irreplaceable addition to your evening tea.

Strawberry and cherry jam

When summer comes to an end, I want to remember the taste of ripe strawberries and cherries. Opportunity to try delicious berries in winter there is only through conservation... Now you will learn how to make delicious strawberry and cherry jam. For this you need strawberries and cherries. in a ratio of 1: 1 and double the sugar.

Strawberries and cherries are the perfect combination

The cooking process is very simple and consists of the following stages:

• Berries must be peeled and washed
• It is imperative to remove the pit from the cherries.
• Put cherries and strawberries in a bowl or bowl and cover with sugar evenly
• Leave the berries for 2-3 hours until they run out the juice
• After that, cook over low heat, stirring occasionally so that the jam does not stick to the bottom.
• After the jam has thickened, it will take about an hour, pour the dessert into the jars and roll up

Cherry strawberry jam very easy to prepare, but the taste of such a fruity mix turns out to be very delicate and pleasantly sweet.

Delicious jam: raspberries with cherries

Ripe raspberries are loved by adults and children. Her wonderful scent and delicate taste gives a spicy touch in any desserts. To make delicate cherry jam with raspberries You will need:

• 1 kg cherries
• 0.5 kg raspberries
• 2 kg of sugar
• 300 ml of water

First, wash the berries well and be sure to remove pits from cherries... Mix sugar and water and cook sugar syrup. After preparing the syrup, place the berries in it and leave overnight. During this time, cherries and raspberries are saturated with sweetness and become even more aromatic.

In the morning, put the resulting mixture on fire and cook for hour and a half. During this time, the jam will become thick and tender, all the sugar should dissolve.

Determine the readiness of the dessert you can do this: if you drop a drop of syrup on a saucer and tilt the plate a little and at the same time the drop does not spread, then the jam can be considered ready.

Among all possible combinations, it is cherry jam with raspberries... Try it, or maybe from now on you will write down a delicious dessert as your favorites.

Cherry jam from Alla Kovalchuk

To make cherry jam at home, you need 1 kg cherries pitted and 1.5 kg sugar... Now you will learn a masterpiece recipe from the famous chef Alla Kovalchuk:

• Wash the cherries and peel them, add them 1/3 sugar and leave it overnight
• Add the remaining granulated sugar in the morning and place the enamel bowl over medium heat.
• Boil 10 minutes stirring constantly (repeat 2 times)
• Boil jars and pour hot jam into them

Alla Kovalchuk cherry jam

This recipe is so easy to cook many jars delicious jam can be done in less than one day. Do not regret the time spent - in winter, when you want to feel the taste of a summer cherry, such a find in the pantry will be very useful.

Cherry jam jam

Cherry jam- the main protector of immunity in winter. It is very useful for children with viral infections and colds. To make jam, use stainless steel cookware- so the jam will retain its natural color.

Wash and sort the cherries remove legs and rotten fruits... For 3 kg of cherries, you will need 1 kg of sugar and 1 tsp of baking soda.

In order for the jam to be homogeneous and without lumps, pass the berries through a meat grinder or use a blender. Pour the resulting mixture into a bowl and cook over high heat. After the mixture boils, you need to boil it another 45 minutes.

Add soda to the jam- do not be alarmed if you see green foam. This is a common reaction that will change to a regular cherry color over time. When the color is the same, add sugar and cook over medium heat another 40 minutes.

After that, fill in the jam to sterilized banks, from the specified amount of ingredients you will get 3 half liter jars dessert. Jam can be stored both at room temperature and in a cold place.

Cherry jam with walnuts

You have already thoroughly studied a variety of options for jams and cherry preserves in combination with other berries, but in the end the most delicious remains - cherry jam with nuts. Have you already submitted? It is actually very tasty, although it will take painstaking work.

Jam with walnuts and cherries is not an easy task for the hostess, but the result is worth it

For making cherry and nut jam you need to stock up on the following ingredients:

• 1 kg cherries
• 5 kg of sugar
• 0.3 kg of nuts (any can be used, but walnuts are preferred)
• 200 ml of water

Remember detailed original dessert recipe:

• Wash the berries and carefully remove the pits
• Divide the kernel into pieces equal to the cherry pits
• Further action depends on your patience - ideal option will be stuff all the cherries nuts, but if patience is not enough, then just stir the ingredients
• Mix sugar and water, boil sugar syrup
• After dissolving the sugar, gently pour the berries into a bowl of syrup and cook until thickened.
• Skim off the foam and sprinkle on the jars.

This jam is suitable for long-term storage. If you intend to eat dessert after cooking, then the amount of sugar can be reduced.

Frozen cherry jam

If in hot summer time you did not have time to cook cherry jam, but froze several kilograms of berries, then you can cook it frozen cherries... You need the following ingredients:

• 300 g cherries
• 0.5 kg sugar
• 50 g water

Before making the jam, you must defrost the cherries. This can be done indoors without any tools - just place the cherries in a saucepan or bowl. to a warm place... When the berries melt in the pan, juice is formed - you should not pour it out.

Making jam:

1. Sprinkle cherries with sugar and cover with water, put on fire
2. After boiling, you need to reduce the heat and cook the berries. within 25 minutes
3. After that, remove the jam from the heat and let cool.
4. Sterilize the jars and fill them with jam, close the lids

Calorie content of cherry jam

Eating cherry jam good for immunity besides, it is extremely tasty and will not leave indifferent either adults or children. But at the same time, jam can bring significant harm to your figure and uncontrolled use of it will have negative consequences.

IN 100 g cherry jam contains approximately 64 g net carbs, which equals 256 Kcal... Therefore, you can spoil yourself with jam only occasionally and insmall quantities.

You can reduce the calorie content of cherry jam if cook it without sugar, according to one of the recipes suggested above. If you like sweet jam, then it is healthier replace sugar with honey.

In this article, you have learned about most of the recipes for cherry jam in one interpretation or another. Every recipe delicious and unusual in its own way. Choose the best one for yourself and enjoy delicious dessert all year round... Bon Appetit!

Video: Cherry jam with pits

Couldn't stock up on a fresh cherry and run out of jam in winter? The error is quite correctable, even if there are a couple of kilograms of this fragrant berry lying around in the freezer. Pitted frozen cherry jam is a pleasant and tasty winter reality!

Sugar - 3-4 kg.

Preparation

The berries can leak, it doesn't matter - collect this juice. And do not try to put it somewhere, it will come in handy! Especially it will be different when removing the bones. Try to collect all the juice - both after peeling the berries and after defrosting. To get a thick jam, the juice can be closed separately. And the cherries, grinded in a meat grinder, boil with sugar and twist into dry sterile jars.

You can add sugar to the berries in your juice (which we do not drain after peeling the seeds), and not even boil. But you will have to add more sugar (to taste). This jam can be covered with plastic lids and kept in the cold. And in the previous recipes, we close them with metal lids.

1. Of course, in the situation with frozen berries, there will be more problems. But this is nothing compared to how fragrant and appropriate this deliciousness will be. So, first, let's defrost the berry. But not underwater! They just need to be put in a bowl at room temperature.
2. The berries can leak, it doesn't matter - collect this juice. And do not try to put it somewhere, it will come in handy! Especially a lot of it will be when removing the bones. Try to collect all the juice - both after peeling the berries and after defrosting. To get a thick jam, the juice can be closed separately. And the cherries, grinded in a meat grinder, boil with sugar and twist into dry sterile jars
3. When the cleaning process is over, let's get down to cooking. There are several recipes. The first is to combine cherry juice with sugar. First, send the sugar to the peeled berries. Pour the resulting juice to the one already collected before. Boil the syrup and pour it over the berries. Cook in one go, but for a long time - to get a thick jam, if you don't want something like a cherry in your own juice.
5. In the second method, the beginning is the same. But we cook the syrup for a long time (until thick). When a significant part of it has boiled away, pour it over the berries. Cook for 5 minutes, set aside. After three hours we will repeat the procedure. And let there be 6-7 such approaches. It will look like candied fruits. In a word, we boil it as much as possible.
6. The third way is to boil in one go. After filling the berries and the resulting juice with sugar, bring everything to a boil. Here you can cook for a very short time in order to preserve vitamins as much as possible. Then we get something like a cherry in its own juice.
7. You can fill the berries with sugar (drain the juice after peeling the seeds), and not even boil. But you will have to add more sugar (to taste). This jam can be covered with plastic lids and kept in the cold. And in the previous recipes, spill hot, close with metal lids.

For hostesses who like to cook light and quick meals, we suggest to cook winter frozen cherry jam... To make such a jam, it is not at all necessary to have a dacha or a vegetable garden with your harvest, you just need to go to the store and purchase a couple of packages of frozen berries.

Cherry jam has a very pleasant taste and rich aroma, it is good to use it with tea or add as a filling to pancakes, pies, pies and cakes in the same way as. The big advantage of making frozen cherry jam is that the berries are sold without seeds, which saves a lot of time.

Your kids will definitely like cherry jam and will become their favorite delicacy. You can cook this wonderful jam all year round and do not wait for the berry to ripen in the garden. You can roll the prepared jam into jars, or you can simply cool and treat guests.

We bring to your attention two recipes for cherry jam, one is quite simple and quick, and the second is more sophisticated and requires more attention to itself. You can already choose which recipe you want to use to make the jam in order to enjoy its taste.

First Frozen Cherry Jam Recipe Needed following ingredients:

Frozen cherries one kilogram;
- seven hundred and fifty grams of sugar.

Open a bag of berries and put them in a deep bowl, then cover them with sugar and leave for forty minutes. During this time, the cherries will defrost and let the juice out. Then mix everything and cook. When the jam starts to boil, reduce heat and cook for twenty minutes. If you want a thick jam, then the cooking time will be forty minutes.

Put the finished jam in the jars, let it cool slightly and close the lids. We recommend storing the jam in a dark and cool place, just as it is stored.

Cherry jam recipe the second with the addition of wine, the following ingredients are needed:

One and a half kilograms of frozen cherries;
- sugar four hundred and fifty grams;
- one star anise;
- cinnamon one stick;
- five hundred milliliters of red wine.

Remove the frozen cherries from the bag and put them in a colander. Then put it on a saucepan and leave it overnight so that the berries are completely defrosted and all the juice drains. In the morning, pour the berries into a deep bowl, cover with sugar and leave for five to six hours, and put the juice in the refrigerator.

Then pour in one hundred milliliters of collected juice to the cherries, mix everything and cook until it boils. Now boil the boiled cherries for another fifteen minutes and leave to infuse overnight. Then boil again for fifteen minutes and leave until evening.

In the evening, add cinnamon, star anise and wine to the almost finished jam, mix everything and cook for thirty minutes. With such a cooking system, the jam will be thick and aromatic.

You can also leave the jam to cool for an hour, then grind it with a blender, then your jam will be homogeneous mass without berries. Then warm it up well, pour it into jars and roll it up.