Natural sweets made from berries will give you not only a real extravaganza of gastronomic taste, but also charge the body with vitamins. Cherry desserts such as jam, confiture and preserves are especially popular with housewives. It is very simple to prepare them, but you need to know little secrets for this.

How to make jam at home

The cooking process is not strikingly different from cooking jam, but the end result is different. When hot, the jam easily flows down a spoon, and when frozen, it looks more like jelly that falls in pieces. Dessert should have such a consistency that does not allow the mass to spread, while easily spreading on crackers or cookies, like butter. Having canned the thick berry syrup, you can enjoy the delicious taste of the dessert all winter long. Cherry jam will be a favorite addition to breakfast.

Preparing jam jars

If you want the cherry blanks to stand for the winter for a long time, you need to take care of the correct sterilization of the jars. Make sure that the container is completely intact: there are no chips or cracks. Wash the dishes well before sterilizing them. To prepare the jars, take an enamel bowl or saucepan and cover the bottom with a soft cloth. Put the container, cover with lids. Then add enough water so that it does not reach the neck of the jar for a couple of cm. Turn on high heat and simmer for 10 minutes.

No less popular among housewives is such a method of sterilization as steam. It does not take much time, so it is quite suitable for a large-scale seaming of cherry jam. You will need a saucepan and a large sieve. The first is filled with water, which is brought to a boil. The sieve is installed from above, and the cans are placed on it with the throat down. We are waiting for small drops of steam to flow down the walls of the container. We leave the containers for another 10 minutes, after that we start rolling the dessert.

How to cook cherry jam

The methods of making jams and marmalades of our grandmothers do not differ at all from modern methods. At home, everyone has metal containers of large volumes. They are great for jam. It is necessary to prepare a sweet dish in a bowl with a thick bottom, since the product will take a long time to cook. For this, pots, bowls made of copper or enamelled are suitable.

How much jam to cook

After the berries are washed, removed from the bones, ground through a meat grinder, they are laid out in a container in which the cherry jam will be prepared. It is necessary to cook the mass over high heat. When the contents of the saucepan boil, you can reduce the heat a little and leave for 40 minutes. After that, add soda to the cherry jam. Do not remove the foam obtained as a result of cooking. Bring to a boil again until the jam turns red, then turn the heat down and leave on the stove for 40 minutes.

Cherry recipes for the winter

To make the jam tasty, you need to choose the right fruit for its preparation. The sticky consistency of the dessert is achieved due to the high pectin content in fruits or berries. Cherries cannot differ in such a composition, however, the problem is simple to solve: either cook the sweet mass longer and add gelatin, or put some apples, currants or quince in it. Also, a good way to improve the taste and texture of the jam is to use unripe, sour fruits.

Please note that only high-quality fruits and berries are suitable for a delicious dessert. Do not use overripe, dented, or fermented cherries. During heat treatment, some of the nutrients are destroyed. If you want the dessert to be not only tasty, but also beneficial to the body, give preference to dense and juicy cherries. Jam from them will be a great addition to cookies or toast.

An important factor is the cooking time of the jam. If the product is digested, the taste of the dessert will be weak, the color will be dull. The correct jam should drip hot from the spoon, not fall off in chunks. Another way to check for readiness is to rub the product with your fingers. If the mass does not stick, then you can remove the pan from the heat and start rolling. The most convenient way to check readiness is with a thermometer. It is believed that at a temperature of 106.5-107 degrees, the sweetness reaches the correct consistency.

Jam with pectin

Jams, preserves and confitures with pectin freeze well and do not take much time to cook. Less sugar is put in them, the product is sweet and aromatic even without it. Pectin is produced from apple peel, so the component is considered completely natural and interacts well with fruits. To make a special jam, you will need:

• fresh cherries - 2 kg;
• sugar - 1 kg;
• pectin - 13 grams.

How to cook:

1. Wash the cherries, chop with a meat grinder, pour into a large saucepan.
2. Pour a kilogram of sugar, stir.
3. Turn on the fire, stir until boiling, leave for 40 minutes.
4. Add pectin, boil for 2 minutes.
5. Remove from stove, pour into jars.
6. Sterilize in boiling water for 10 minutes.
7. After that, roll up or leave to cool, then eat.

Pitted cherry jam for the winter

If you still don't know how to make cherry jam, then remember this simple and delicious recipe. Such a preparation for the winter will become a favorite delicacy during a family tea party or meeting with close friends at your home. Making the jam will not take much time and effort, and the slight sourness of the gooseberry will add spice to the dessert. For conservation, you may need:

• fresh cherries - 2 kg;
• sugar - 1 kg;
• gooseberry juice - 150 g;
• water - 100 g.

How to do:

1. Wash the fruit, remove the seeds.
2. Grind the cherries through a meat grinder or rub through a coarse sieve.
3. Put the resulting mass in a bowl, add a glass of water, cook for 30 minutes over high heat.
4. Pour the gooseberry juice into a bowl, stir until boiling.
5. Pour in sugar, stir and leave on low heat.
6. Stir the future jam until it boils.
7. When bubbles appear, leave on the stove for another 10 minutes.
8. Pour the hot mass into jars, seal with lids and leave to cool.

Jam without sugar

Fragrant, tasty and beautiful jam is perfect for baking or dry cookies. Such sweetness reminds many of childhood and a fun time at their grandmother's. To bring back nostalgic memories, you need to use a proven recipe. For cooking you will need:

• fresh cherries - 2 kg;
• sugar - 1 kg;
• lemon - 1 pc.;
• soda - 1 tsp.

How to do:

1. It is imperative to wash the cherries, the stalk and bones.
2. Place the berries in a saucepan or bowl, turn on high heat.
3. Bringing to a boil, stir the mixture.
4. When bubbles start to appear, reduce heat and add baking soda. Leave the saucepan over low heat for 40 minutes.
5. Stir the foam, pour in the sugar, add the lemon wedges and add its juice.
6. Cook the jam for another 40 minutes, stirring occasionally.
7. Pour hot sweetness into jars, close with lids.

Video: how to cook cherry jam for the winter

Put the cherries in a colander, rinse, remove the stalks and seeds. Put on a board, roughly chop or tear the berries with your hands and put them in a bowl. A mixture of cherries and cherries is also encouraged. The best option is to mix 1: 1.

Along the way, you need to peel the zest from one lemon. The finer the zest, the better.

Cut the two lemons in half and use a juicer to squeeze out the lemon juice. Later, combine everything - berries, zest, and lemon juice - and transfer the mixture to a heavy-bottomed saucepan or kettle.

Place a saucepan or cauldron with the mixture on the stove over medium heat. After the mixture comes to a boil, reduce heat to low, stir with a wooden spoon. Cover and simmer on low heat for 20 minutes, stirring occasionally. The berries should soften and settle into a homogeneous mass.

The next step is adding sugar. After the sugar has been added, it is very important to remember to turn up the heat and bring the mixture to a boil. In this case, be sure to mix everything. Next, cook the mixture for 20 minutes over medium heat without a lid. The content should be thick enough. In order for the jam to solidify well, it is necessary to add a little finely chopped apple during cooking. Then set aside the jam and cool. Then pour into the jars. Jam is best kept tightly closed in the refrigerator.

Cherry jam is a delicious treat that's easy to make yourself. This requires a minimum set of ingredients and time. This article offers recipes for making jam with different thickeners and additives.

Jam - a favorite berry or fruit jam... It is prepared in an original way so that a homogeneous thick mass is obtained. without a single bone... It is nice to add such jam to baked goods, ice cream, desserts, spread on bread, and just eat with a spoon during tea drinking.

Different thickeners need to be used depending on the recipe:

• Gelatin
• Agar agar
• Pectin
• Starch
• Sugar

Not infrequently jam made with gelatinare called "jelly". The reason for this is the pleasant hard consistency of the jam, which after cooking "Freezes" in a jar. A nice feature of jam is that it doesn't take much time and effort to make it.

Cherry jam - a delicious dessert made by hand

To make cherry jam with gelatin you will need:

• Ripe cherry - 1 kilo
• Sugar sand - 1 kilo
• Gelatin - sachet (about 20 grams)

This recipe is very simple as it contains minimal set of ingredients... This jam can delight you with the taste of fresh cherries all year round.

Preparation:

• Before making jam, you should prepare the cherry. To do this, she is washed thoroughly and cleaned of stones. You can use a special device that gently removes the bone from the pulp.
• All peeled berries should be covered with a kilogram of sugar and leave in order for the berry to "let the juice" and the sand to dissolve.
• While the berry is "standing", you can leave the gelatin to swell. A packet of gelatin should be poured over half a glass of cold water and left in a calm state for half an hour. After that, the gelatin is heated in a steam bath until it is completely dissolved.
• When will you notice that cherry "let the juice" put it on fire. It is not worth boiling the jam for a long time. It is enough to wait for a boil and wait five minutes. All the time stir the jam thoroughlyso that it does not burn.
• Five minutes later, t pour in the gelatin in a trickle, stirring the jam. Without waiting for the mass to cool, roll the jam into sterile jars. After the jam has cooled, it will take on a more elastic, thick, jelly-like shape.

This jam is very pleasant to open in the winter. It has a rich berry flavor and a thick jelly structure. Jam spreads easily on bread and keeps its shape.

Video: "Cherry Jelly for the Winter"

Cherry jam recipe for the winter

Confiture is a sweet "French jam". It is ideal for filling any pastry: pies, pies, desserts, strudel and even cakes. Making real confit is not difficult, because this requires a simple set of ingredients:

• Pitted cherries - 1 kilo
• Sugar - 1 kilo (you can reduce the amount to 700 to taste)
• Vanillin - one sachet

Confiture - cherry jam

Preparation:

• Jam should only be cooked from washed and pitted cherries. To do this, you can use a special device, or you can remove the bone manually.
• Peeled cherries covered with sugar and left in this state for two or three hours. Pour sugar over the cherries in an enamel bowl, then put it on the fire.
• "Letting the juice" cherries should be put on fire for boiling. The jam should be boiled for about ten minutes and all this time thoroughly stir the mass so that it does not burn, and also does not spoil the taste.
• During boiling add a bag of vanillin and mix the mass thoroughly, dissolving it completely. Vanillin will add a pleasant dessert aroma to the jam.
• Long boiling of the jam is necessary in order to soften the rough skin as much as possible... After cooking, let it cool and grind it with a blender.
• Be sure to boil the ground cherries again. If you notice high foam - be sure to delete her at every appearance.
• Hot jam roll up in sterilized jars and put them away for storage for the winter. During storage, the confiture will become thicker, as well as acquire a rich taste.

Video: "French cherry confiture"

Cherry jam with soda, how to cook for the winter?

Cherry is a sour berry, every housewife knows this. To make sweet cherry jam, you have to add a lot of sugar. But it often happens that the jam comes out liquid. This is because cherry - a berry with a low pectin content.

Exactly sugar thickens jam or jam, but also gives him the taste of caramel. This aftertaste is not always pleasant and can give a bitter taste. To get rid of excess acid cherries and make a really tasty jam, you should use the "tricky grandmother's recipe."

You can use regular baking soda to quench the acid in your cherries. As a result, there is less sugar in the jam and it does not taste bitter. "Jam with soda" turns out to be light, but has a slightly unusual purple hue.

Cherry jam with baking soda, original preparation

You will need:

• Pitted cherries - 1 kilo
• Sugar sand - 0.5 kilo
• Soda - a large pinch
• Cinnamon to taste

Preparation:

• Cherries follow peel off in the usual way. Often there are worms in cherries, but this does not spoil the berry at all. Just soak it cold for half an hour. Then toss in a colander and dry.
• Dried cherries should be transferred to a blender and grind until smooth. Put the mass in an enamel saucepan on the fire and cook until evaporated for about half an hour.
• Add baking soda to the cherry mass. You will be able to notice how unusual green foam forms on the surface. You don't need to remove it... Just stir the mass.
• Add sugar and more stir the jam thoroughlyso that it completely dissolves and does not have the opportunity to burn. This cooking must continue about 25 minutes. All this time, the mass should be thoroughly mixed to the desired consistency.
• Five minutes before the end of the jam, you can add cinnamon... It can be one stick, or it can be powder (half a teaspoon). If you put a stick, it will be pulled out after cooking.

Video: "Cherry jam with soda, an unusual recipe"

Cherry jam with agar-agar, preparation for the winter

Cherries do not have a large supply of pectin and therefore “thickens” poorly in jam or jam. That is why they try to add to the mass thickeners, one of which is agar-agar.

Agar agar Is a natural vegetable gelatin that is extracted from algae. It differs in that it has rather strong binding properties, stronger than that of gelatin.

You will need:

• Pitted cherries - 1 kilo
• Sugar sand - 1 kilo
• Agar-agar - no more than 5 grams (this is one and a half teaspoons)

Cherry jam, agar agar preparation

Preparation:

• Cherry cleared of bones
• Transfer the berry mass in the cooking pot... Add sugar immediately and start making jam. Before boiling - over high heat, after - over moderate heat.
• After you bring the mass to a boil, after ten minutes a white foam will appear. Each time it appears, remove foam.
• When making jam, you should stir the mass regularlyso that it does not burn due to the large amount of sugar. After ten minutes of boiling, remove the pan from the heat and leave it to cool.
• Prepare your jam agar: mix five grams of agar agar with a spoonful of sugar. Gradually add it to the mass, stirring thoroughly.
• After that, the berry mass should be boiled again and poured hot into sterile dry jars, then rolled up and removed for storage.

Video: "Cherry in jelly for the winter"

Cherry Jam: Pectin Recipe

You can increase the amount of pectin in cherries with artificial pectin. Pectin is a polysaccharide that acts as a "thickener". Jam with pectin is thick and has a pleasant rich taste.

You will need:

• Pitted cherries - 1.5 kilos
• Granulated sugar - about two full glasses
• Pectin - a full teaspoon (approximately 6 grams)

Making cherry jam with pectin

Preparation:

• The whole amount of cherries follows peel off and use a blender to grind into a homogeneous mass. The presence of the berry part is acceptable in the form of small skins.
• Put the mass on fire and boil it until thick about half an hour. After that, add all the sugar and continue cooking for ten minutes, actively stirring the jam.
• Remove the berry mass from the heat and add pectin. Mix thoroughly. Boil again and roll up the hot jam in sterile jars. During storage, the jam will harden and become thick.

To taste, you can add cinnamon, zest or lemon juice to the jam, so that the jam takes on a pleasant and unusual shade.

Video: "What is pectin in jam for?"

How to make chocolate cherry jam

A very unusual and original recipe for jam will be his cooking with cocoa. The classic combination of cherry and chocolate pleases with its pleasant sweetness and richness... You can make cherry-chocolate jam at home.

You will need:

• Pitted cherries - about 800 grams
• Sugar sand - 0.6 kilo
• Cocoa - (powder) 60 grams

Cherry jam with chocolate - a delicious combination of ingredients

Preparation:

• Pine the cherries, being careful to maintain their integrity. Fold the cherries into the blender bowl and grind to a liquid homogeneous mass.
• Get started mass boiling in an enamel saucepan, adding sugar. Cook the mass for about ten minutes after boiling, stirring thoroughly every 30 seconds.
• Add cocoa to the mass. It should be added gradually and mix thoroughly. In this case, cocoa will act as a thickener and will be able to give the jam the desired consistency.
• If the mass turns out to be too thick and it seems to you that it burns - add water... No more than 100 ml. Bring the mixture to a simmer after adding the cocoa and remove from heat. Roll up.

Video: "Cherry in chocolate"

Cherry jam with lemon, how to cook?

The lemon "hint" in cherry jam will add aroma and pleasant flavor to it. You can add both lemon juice and zest to jam. You only need one citrus.

Ingredients:

• Pitted cherries - 1 kilo
• Sugar - 1 kilo
• Lemon - 1 piece

Cherry jam with lemon

Preparation:

• Peel the cherries in the usual way. You can leave the berries whole, or you can beat them into a homogeneous mass with a blender. Put the mass on fire.
• Add to berry mass zest of one lemongrated on a fine grater and squeeze juice of half a lemon... Mix the mixture thoroughly.
• Add sugar, cook the jam until thick, about ten minutes. After boiling, the jam should be rolled into sterile jars and removed for storage.

Video: "Cherry Jam"

Cherry and gooseberry jam, recipe

Gooseberry and cherry jam is often called “Velvet July” for its “warm” and rich taste. The jam is sweet and has a pleasant berry sourness.

You will need:

• Pitted cherries - 1 kilo
• Gooseberry - 200 grams
• Sakha - 1 kilo
• Water - a few spoons

Preparation:

• Peel the cherries and grind with a blender until smooth. Cherries should be put on fire and boiled, adding half a kilo of sugar. After that, the mass is cooked for about ten minutes and removed to cool.
• Peeled gooseberries it is poured into a separate bowl, covered with sugar and a few tablespoons of water are poured. Cook gooseberry jam should about seven minutes.
• After that, the gooseberry mass follows rub through a sieve. Throw out the cake, and add the juice to the cherry. The berry mass is boiled again and rolled into jars for storage.

Video: "Cherry and gooseberry jam"

Cherry jam with starch, a simple recipe

Starch- beautiful thickener for cherry jam. It will help the jam to acquire a pleasant thick consistency without any aftertaste.

You will need:

• Pitted cherries - 2 kilos
• Sugar - 0.7 kilos
• Lemon - zest and juice of one fruit
• Starch - 4 tablespoons
• Vanillin to taste

cherry jam with starch thickener

Preparation:

• Pitted cherries follow kill with a blender into a homogeneous mass. Put the mass on fire and bring to a boil. Into boiling jam add sugar, juice of one lemon and its zest.
• Mixing the jam thoroughly add starch to it and vanillin (one sachet). Do not stop stirring the mass until it seems to you that everything is thoroughly dissolved.
• The starch thickens the jam when it will begin to cool down. Therefore, it should be rolled up in sterile jars while it is hot.

Video: “Cherry jam. Preparation for the winter "

Cherry apple jam, recipe

Apple - an excellent flavoring addition for cherries. It will add sweetness to the jam and thickness. Choose a sweet apple for your cherry and apple jam.

You will need:

• Pitted cherries - 1 kilo
• Apple - 0.5 kilo
• Sugar sand - 0.5 kilo

Cherry jam with apple

Preparation:

• Peel the cherries in the usual way. The berry pulp should be put in a saucepan and covered with sugar, leaving it to "let the juice" for a while.
• The apple should be peeled gently from seeds and skins. Apple pulp goes to blenderwhere it is crushed into puree. You can use a regular grater.
• The apple is mixed with the cherry. The saucepan is put on fire and brought to a boil. The mass should boil about half an hour to evaporate excess water.
• Hot jam follows roll up in banks... If you want to add cinnamon or lemon zest, this must be done five minutes before boiling.

Video: "Apple and Cherry Jam"

Cherry jam in a slow cooker: a simple recipe

A multicooker is a modern kitchen technique that allows any housewife to simplify and speed up the cooking process. Making cherry jam is easy in a slow cooker.

You will need:

• Pitted cherries - 1 kilo
• Sugar sand - 1 kilo
• Lemon - 1 piece
• Vanillin (on the tip of a knife)
• Gelatin - one sachet (approximately 15-20 grams)

Preparation:

• Cherry cleared of bones... Put the peeled cherries into a blender bowl and beat finely until they are liquid and homogeneous.
• Transfer the berry mass to the multicooker bowl. Add sugar immediately and start cooking the jam on "Bake" or "Steamer"... After boiling, the jam should boil for at least twenty minutes.
• While the jam is cooking in a slow cooker, prepare gelatin: Fill the bag with half a glass of cold water and let sit for ten minutes. Then melt in a steam bath.
• Pour the gelatin in a thin stream into the berry mass, mixing thoroughly. Squeeze the juice of half a lemon there and add some vanillin.
• Wait for the next boiling mass and turn off the mode. Prepare jars for sterilization. Roll up the jam and put away for storage.

Video: "Cherry Jam in a Bread Maker"

Cook cherry jam for 2 hours.

How to make cherry jam

Jam products
Fresh cherry - 1 kilogram
Sugar - 1 glass
Soda - 1 teaspoon

Food preparation
1. Wash the cherry thoroughly, remove the seeds with a hairpin, tear off the stalks.
2. Scroll the cherries through a meat grinder and pour into a container for making jam.

How to make cherry jam in a saucepan
1. Put jam on medium heat, bring to a boil and cook for 1 hour, stirring occasionally.
2. Add baking soda, mix well.
3. Pour sugar into the cherry mixture, bring to a boil and cook for another 40 minutes, removing the foam.

How to cook cherry jam in a slow cooker
1. Put the cherries in a slow cooker.
2. Set the multicooker to the "Stew" mode and cook the jam without closing the lid for 1 hour.
3. Add soda, stir.
4. Add sugar, cook the jam for another 40 minutes, skimming off the foam.

How to make cherry jam in a bread maker
1. Put the berries in the form of a bread machine.
2. Close the lid of the bread machine, set to Jam and cook for 30 minutes.
3. Open the lid, add baking soda, wait until the foam subsides.
4. Close the lid of the bread machine, continue cooking in the "Jam" mode until the beep (another 50 minutes).

Harvesting cherry jam for the winter
Pour cherry jam into jars, roll up, turn over and wrap in a blanket. In this state, wait for the jam to cool and store it.

Fusofacts

- Cherries for jam must be taken with twigs - especially in order to keep the berry structure intact and to give rise to the processes of decay and saping.

Since cherries do not contain sticky substances such as apples, cherries must either be boiled for a long time or pectin must be used to achieve the consistency of jam. In case you want to cook dietary cherry jam, it is recommended to resort to the use of gelatin. To do this, provide 10-20 grams of gelatin for 1 kilogram of berries (if up to 0.5 kilograms of sugar is added, then 40 grams of pectin should be added). Gelatin must be diluted with cooled cherry juice or water, and pour into the boiling jam 5 minutes before the end of cooking. After that, the jam must be constantly mixed.

The way to make thick cherry jam without gelatin is to add 400-500 grams of apples to 1 kilogram of cherries, and in this case use 1.5 cup of sugar instead of 1.

When cooking cherry jam, keep in mind that 1 kilogram of cherries will make a 400 gram jar of jam. Basically, the reduction in volume is influenced by boiling and removing the bones.

Soda in cherry jam is needed to enhance the vibrant color. The addition of soda does not affect the taste of the finished jam.

You can use a regular safety pin to quickly peel cherries. To begin with, it must be disinfected, then holding the berry in your left hand, with your right stick the pin into the cherry almost to the end, bending around the bone, pry on the bone and pull the pin along with the bone towards you and slightly to the side.