Cherry confiture is a wonderful preparation for the winter. It will appeal to all members of your family. To prepare this exquisite and at the same time simple dessert, you don’t need a lot of effort and time. Using the recipes published in this article, you can easily master the preparation of this dish.

Description of the dish

Confiture is a jelly-like dessert with pieces of fruit, fruits and berries evenly distributed in it. It is usually prepared with the addition of sugar and various thickening agents - pectin or agar-agar. The consistency of this delicacy is similar to jam, but has a slightly different structure.

Confiture has been known since ancient times. It is mentioned in Pliny's Natural History. Fruits steamed in grape juice or boiled in honey, were very popular in Ancient Rome. The use of gelling agents was an urgent necessity in those days. They preserved the freshness of fruits for a long time, and also made it possible to eat fruits with a strong taste (lemon) or a hard structure (quince).

For a long time, such delicacies were a great luxury. However, in the 19th century, with the advent beet sugar, the situation has changed. Nowadays, confiture is easy to prepare at home. It is usually made from everyone’s favorite berries and fruits - strawberries, raspberries, apples, apricots, lemons. Below we will talk about how to prepare cherry confiture.

Classic cherry jam. Ingredients

This dessert is easy to prepare. The main task of the cook is to make it thick and jelly-like. Usually, in order to prepare cherry confiture, natural thickeners are actively used. But in this recipe we suggest you do without them. So, to create a cherry delicacy we will have to stock up on the following products:

• cherry (ripe) - two kilograms;
• lemon - one piece;
• sugar - two kilograms.

Classic cherry jam. Cooking method

1. First of all, you need to sort out, remove leaves and stalks and wash the cherries.
2. Next, you need to remove the seeds from the fruits and place them in a separate enamel pan.
3. After this, the berry should be sprinkled with sugar and set aside for a couple of hours so that it gives juice.
4. Then you need to add the juice of one lemon to the cherry mass and put it on the stove.
5. Now the future dessert needs to be gradually heated over low heat and brought to a boil. The resulting foam should be carefully removed with a slotted spoon. In addition, it is necessary to ensure that the berries do not burn, otherwise the taste and aroma of the dish will be spoiled.
6. Cherries should be kept on fire for no more than four minutes. After this, it should be removed from the heat and immediately chopped using a blender or meat grinder.
7. Next, you need to put the mixture on the stove again and bring to a boil. After this, the puree can be poured into sterilized jars and covered with boiled lids.

Pitted cherry confiture is ready! It should be stored in a dry, dark and cool place.

Cherry confiture with gelatin. Ingredients

The dessert we are describing has a tangible advantage over usual jam- it cooks much faster. Especially if you use gelatin in its creation. Below we will tell you how to prepare cherry confiture with it. The recipe involves the use of the following ingredients:

• pitted cherries - one kilogram;
• sugar - 800 grams;
• gelatin - three tablespoons (tablespoons);
• water - 400 grams;
• citric acid - on the tip of a knife.

Cherry confiture with gelatin. Cooking method

1. First you need to pour half a glass of warm water into the gelatin and let the product brew thoroughly.
2. Next, in a separate pan, you need to combine the cherries, water and sugar, bring the resulting mass to a boil and cook for three hours over low heat.
3. After this, remove the puree from the heat and, while it is still hot, add citric acid and gelatin. Now all the ingredients need to be thoroughly mixed together.
4. Then the future dessert must be put back on the stove and allowed to boil.
5. After this, cherry confiture with gelatin can be preserved. It needs to be poured into sterilized jars while hot, rolled up with lids and stored in a secluded place.

Cherry confiture with coriander. Ingredients

To make your breakfast special, you can prepare this delicious dish. Gourmets combine it not only with buns and cheese, but also with game or poultry dishes. This cherry confiture (for the winter) is created from the following products:

• ripe cherries (pitted) - 400 grams;
• coriander seeds - 5 grams;
• almond flakes- 20 grams;
• sugar - 400 grams;
• water - 400 milliliters.

Cherry confiture with coriander. Cooking method

1. First you need to heat a dry frying pan and fry the almond flakes and coriander in it for a couple of minutes.
2. Next, you need to mix sugar and water in a saucepan with a thick bottom, put on low heat and stir until a thick, homogeneous mass is obtained.
3. Now you should add pitted cherries to the syrup and let it simmer for a few minutes.
4. Then you need to add fried coriander and almonds to it, mix everything and keep on low heat for ten to twelve minutes.
5. After this, the pitted cherry confiture is finally prepared. It can be rolled into sterilized jars and stored all winter.

Cherry confiture with strawberries. Ingredients

This recipe is a compromise that allows you to combine products from different price categories in one dish. If strawberries are expensive and it takes a lot of time to grow them, then, as a rule, there are no problems with cherries. As a result, you can get an excellent delicacy that will delight your friends and family during the cold season. In order to prepare cherry confiture (it won’t be without seeds this time), you should buy the following products:

• cherry - 1 kilogram;
• strawberries - 300 grams;
• cinnamon - 4 grams;
• gelatin - 20 grams;
• water - 70 milliliters;
• sugar - 800 grams.

Cherry confiture with strawberries. Cooking method

1. First of all, you need to sort out the cherries, clear them of twigs and rinse them well. The seeds should not be removed - they help create a jelly-like consistency.
2. Next, the berries need to be boiled a little in water. The resulting liquid should be the color of cherry compote.
3. After this, the resulting fruit drink must be rubbed with a wooden spatula or plastic spoon through a sieve, added sugar and cinnamon and put back on the fire. This time it needs to be cooked for forty minutes.
4. Now it's the strawberries' turn. It must be cleared of leaves, and whole place in future cherry jam. The mixture should be kept on the fire for another fifteen minutes.
5. Before removing from the burner, you need to heat the product to high fire and pour pre-prepared gelatin into it. The dessert should not be boiled after this. It must be removed from the stove and immediately poured into pre-sterilized jars.
6. Cherry confiture with gelatin and strawberries is ready! Then you can do with it the same way as with ordinary jam: roll up the lids, turn the containers upside down, let them cool and store them in a dark and cool place.

The dessert prepared in this way becomes moderately sweet and very tender. Cherry confiture for the winter is a real storehouse of microelements and vitamins.

Cherry confiture with pectin. Ingredients

Another well-known substance that gives dishes a jelly-like consistency is pectin. Some housewives are afraid to use it, and completely in vain. It also makes wonderful cherry confiture. The dessert recipe involves using the following products:

• cherries (pitted) - 1 kilogram;
• sugar - 500 grams;
• pectin - 10 grams.

Cherry confiture with pectin. Cooking method

1. First you need to sort and wash the berries. After this, you need to mix it in a saucepan with sugar and let it brew for three to four hours.
2. Next, the future dessert should be placed on the stove and cooked for about five minutes over low heat.
3. After this, you need to combine pectin with four tablespoons of sugar and pour it into boiling water. cherry puree. Then the mass must be thoroughly mixed so that the substance is evenly distributed throughout it.
4. After three minutes, the container with the dessert should be removed from the heat and quickly poured into pre-prepared jars.

It's so easy to make cherry confiture. The recipe for the winter provides long-term storage product in a cellar or any other dark and cool place. It will remain liquid at first, but will thicken over time. It is better to store a jar of already opened treats in the refrigerator.

Now you know how to make cherry confiture. For getting dietary product The amount of sugar in recipes can be reduced. Bon appetit!

In the summer, during the season, you need to prepare several jars of delicious and beautiful cherry jam for the winter. You can simply spread it on a piece of loaf with butter, or you can use it as a filling for pies, puff pastries and buns. And so that the filling does not leak out during baking, the delicacy should be thick.

How to do it? You can boil the cherries for a long time until they are thick enough, but then you have to forget about vitamins and other benefits. Or you can add some kind of thickener. This is exactly what we will do with you today. According to the first recipe we will prepare cherry jam with an apple, which, as you know, contains a lot of pectin - a natural thickener. According to the second recipe, we will prepare jam from frozen cherries, and to make it thick, we will add ready-made thickener powder, which also contains pectin. In order for the jam to thicken faster, lemon will appear in both cases. In addition to pectin, there are other natural thickeners - agar-agar, gelatin.

Pitted cherry jam with apple for the winter

Thick, fragrant jam It's a pleasure to cook with cherries. And in winter, spreading it on toast with butter and drinking hot tea is simply a fairy tale! But to implement it, you and I will need to work a little.

Ingredients:

• 1 kg of peeled ripe cherries;
• 900g - 1 kg granulated sugar;
• 1 medium lemon;
• 1 large apple.

How to make cherry jam at home

1. We sort the cherries and wash them well in running water. Place it in a colander or linen towel and dry it.
2. The next step is the most difficult - we pit the cherries. There will be this special device, regular stick for a cocktail, use a pin or you will clean it with your hands - it doesn’t matter. The main thing is to do everything quickly and without unnecessary splashes.
   
   
3. Sprinkle the cherries with sugar and mix. Place in a cool place so that the berries release their juice. After about an hour, you can continue cooking.
4. Place the container on low heat and cook until thick for 40-50 minutes. Remove the foam that appears during cooking with a spoon. The better we do this work, the better the workpiece will be stored.
   
5. While the jam is cooking, we will prepare other ingredients. Wash the lemon with a stiff brush and pour boiling water over it. Grate the zest or remove it with a special device. Squeeze the juice from the lemon using a citrus juicer and strain.
   
6. Peel the apple from skin and seeds and cut into large cubes.
   
7. IN thick syrup add lemon zest and juice, apples. Stir and continue cooking over low heat.
   
8. Lemon juice acts as a natural preservative, and the pectin in apples thickens the jam.
9. Cook, stirring, until the apples are completely transparent or until they turn into puree. Each variety is brewed differently approximate time from 20 minutes to 1 hour for especially hard varieties.
   
10. We prepare the jars - place clean jars in the oven and turn it on. Heat completely dry 1-liter jars to a temperature of 120 degrees for 15 minutes. We remove the hot jars from the oven and immediately put the still warm jam in them.
    
11. Seal with clean, previously boiled and dried lids. After rolling, check for leaks and wrap with an old blanket or towel. Keep warm until completely cool. We move the jars to a cool place, in the cellar or refrigerator.
    
    

Jam perfect filling for all kinds of baking. Its natural thickness allows you to bake and open pie both bagels and the filling will not leak out. Everything will turn out beautiful and tasty.

Frozen cherry jam: recipe with photo

Cherries ripen very quickly and while I’m cooking, making juice and other preparations from it, sometimes I don’t have time to make jam. But this is not scary, since I always freeze a certain amount of berries, usually without seeds. Then, in the winter, if I need cherry jam, I take out the freezer and make it. Taste, appearance and the consistency is indistinguishable from its analogue made from fresh cherries.

What we need:

• frozen cherries - 300g;
• sugar - 450g;
• ready-made thickener (gelling agent);
• half a lemon.

How to make cherry jam

• If you really like apples, you can increase their quantity. At the same time, increasing the amount of sugar at the rate of - 100 grams of apples - 80 grams of sugar. This jam will be a little lighter and have an even more pronounced apple flavor.
• Apples can be cut into slices, and if you choose a dense variety that does not overcook, you will get candied apples in thick cherry syrup. In this case, you need to cook in 3 approaches, each time completely cooling the jam.

Cherry jam for lazy people

Proportions for the most quick jam from cherries and apples, which can be cooked both on the stove and in a slow cooker:

• 2 parts cherries;
• 1 part apples;
• 1.5 parts sugar.

1. Blend the pitted cherries in a blender until smooth.
2. Fill the apples with water (500 grams of apples - 0.5 cups of water) and boil until soft.
3. We turn them into puree.
4. Combine fruits and add sugar. Cook for 30-40 minutes, constantly skimming off the foam. You need a thick-walled cooking container or the “Stew” mode for a slow cooker.
5. Pour hot jam into jars and roll up. Gradually cool and store as usual.

Cherry is delicious and healthy berry, known for its antioxidant properties. Exactly high content The antioxidant anthocyanin gives it a rich red-burgundy color. Juicy berries reduce cholesterol levels, are useful for cardiovascular diseases and gout, increase immunity, and improve hematopoiesis.

There are a great many recipes home canning berries One of the most popular cherry preparations is jam. This is a wonderful dessert that can be served with tea, cottage cheese, semolina porridge, or cooked delicious sandwiches or use as a filling.

Today on the Popular About Health website we will look at how to make pitted cherry jam according to simple recipe We'll consider more than one for the winter.

Before proceeding directly to the recipes, I suggest you familiarize yourself with the tips experienced housewives on selection and processing of berries:

Preliminary preparation

If you make jam from store-bought berries, it is better to buy them at the market, where they are fresher than store-bought ones. Choose dense ones with shiny skin. Do not take damaged or dented ones. It is advisable to buy with stalks (they are juicier).

Sort it out at home and wash it thoroughly cold water, discard in a colander. Remove the stems and place in a bowl.

How to remove pits from cherries?

Now you need to remove the seeds. If not special device, you can use available tools, for example:

Take a regular hairpin. Insert the arcuate part into the base of the berry, hook the seed in a circular motion and pull it out. You can use a paper clip in the same way.

A garlic press is also suitable for this. Namely, the old models - where the handle at the end has a round hole (bottom) and a pin (top). Place the berry on the hole and press the pin. The bone will easily separate and come out.

To make jam, use only enamel containers. The pan, jars and lids must be thoroughly washed beforehand. Boil jars with lids or heat them in the oven.

Now you can start cooking:

Thick cherry jam according to a simple pitted recipe

Us will be needed: for 1 kg of berries - 1 kg of sugar.

Cooking:

For this recipe, we will add sugar in parts as it cooks. Therefore, immediately divide the entire volume into 4 equal parts.

Now process the cherries as we described above, place them in a large, wide pan. Add one part sugar. Stir, cook over high heat for 5 minutes, stirring.

Add the second half of sugar and cook for 5 minutes. Then the third, also cook for 5 minutes and add the last part, reduce the heat and simmer a little longer - 10 minutes.

All that remains is to transfer the jam into hot jars and screw the lids tightly. Don't worry if it seems runny to you. After rolling, it will quickly thicken, literally within 2-3 days.

Another recipe for cherry jam for the winter

It's a little more complicated:

Us will be needed: for 1 kg of cherries - less than a kilogram of sugar (approximately 800 g).

Cooking:

Pour the pre-processed berries into a saucepan. At this stage, do not add sugar. Place on the stove, turn the heat to medium. As soon as it boils, reduce the temperature. Cook for 40 minutes, stirring constantly, removing foam. Now leave until completely cool. It's best to postpone cooking until the next day.

Now grind the berry mass with a blender until smooth. Bring to a boil, reduce temperature, simmer for 40 minutes. Let cool completely again.

Boil a third time and cook for 15 minutes. Stir constantly so that the mixture does not burn. Cool again.

And only at the fourth stage, add sugar, boil, reduce the temperature, cook, stirring, for half an hour. Place the jam in jars and roll up.

Cherry jam for the winter with gooseberry juice

Us will be needed: for 1 kg of berries - 1.5 kg of sugar, 150 ml of freshly squeezed gooseberry juice.

Cooking:

Grind the pre-processed pitted cherries in a blender or grind through a meat grinder. Place in a saucepan and add sugar. Leave for several hours so that the juice mixes well with the sugar.

Bring to a boil, reduce heat, simmer for 40 minutes. Stir frequently and remove foam. 15 minutes before the end of cooking, pour in the gooseberry juice. Continue cooking, stirring. Ready jam put into jars and roll up.

Jam "drunk cherry"

This cooking method original recipe came to us from spanish cuisine. Cherries prepared according to this recipe are served with ice cream and fried meat. In the second case, the sweet-spicy taste goes well with freshly cooked steak. Let's try to make this cherry jam for the winter:

Us will be needed: for 1 kg of berries - 1 kg of sugar, 400 ml of dry red wine, 100 ml of rum. You will also need 2 tablespoons of gelatin.

Cooking:

Process the cherries and remove the pits. Grind with a blender or using a meat grinder. Place the mixture in a saucepan and add half of the sugar. Stir and leave for several hours so that the juice mixes with sugar. Soak the gelatin in a glass of water and leave until it swells, about 40 minutes.

Place the pan on the stove and boil. Reduce temperature, simmer for 15 minutes, stirring and skimming.

Mix the wine and the rest of the sugar in a separate pan. Pour in the gelatin solution and mix well. Bring to a boil over very low heat. Pour the finished syrup into the cherries and boil for another 10-15 minutes. Now pour in the rum and stir. Ready dessert put into jars and roll up.

Now that the cherry ripening season has begun, eat as many healthy fresh berries as possible. If possible, be sure to prepare it for future use so that you can enjoy its taste in winter, summer scent, with health benefits.

Step-by-step recipes for amazing cherry jam with gelatin and pears, blackcurrants and lemon in a slow cooker and on the stove

2018-07-25 Yulia Kosich

Grade
recipe

1755

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

1 gr.

0 gr.

Carbohydrates

40 gr.

164 kcal.

Option 1: Classic recipe for cherry jam with gelatin

To achieve the right consistency jam takes quite a long time. Therefore, housewives, especially busy ones, prefer to make jam. However, in this collection we will explain to everyone how to speed up the process by presenting cherry jam - a recipe with gelatin.

Ingredients:

• 1000 grams of fresh cherries;
• 0.5 kg sugar;
• 15 grams of edible gelatin.

Step-by-step recipe for cherry jam with gelatin

Carefully sort the cherries, remove all excess (meaning twigs and leaves). Place in a bowl with clean water, where to rinse from dust and dirt.

Place the berry mixture in a suitable large bowl. Sprinkle the cherries with white sugar. Leave it to release the juice for an hour.

After the above time has passed, place the container with the sweet berry mixture on medium heat. Boil for twenty minutes.

Now grind the hot mass in a thin sieve. Throw away the remaining cake, and return the future jam to low heat.

Boil the mixture for the same amount of time, then pour in the gelatin previously steamed in very warm water. Stir it in and remove the bowl from the heat.

Pour it out immediately sweet preparation into scalded jars. Roll up without sterilizing with lids. Cool.

Since we prepared the cherry jam recipe with gelatin, it is important to store this preparation in the cold. In the sun or in a hot place, the jam will flow. On the same note, if you decorate desserts with jam, leave them on the refrigerator shelf until serving.

Option 2: Quick recipe for cherry jam with gelatin

To further speed up the process of preparing cherries for the winter, we recommend taking pitted ice cream. In this case, we will not grind it in a sieve, but quickly grind it with a blender.

Ingredients:

• 1 kg frozen cherries;
• a packet of gelatin;
• 0.6 kg white sugar.

How to quickly make cherry jam with gelatin

Kilogram frozen cherries transfer to a colander. Scald with boiling water and leave for five to seven minutes to thaw.

When this happens, place the soft, seedless berries in a bowl. Put everything there white sugar.

Using an immersion blender, grind both ingredients to a mushy consistency. Place the container on a large burner.

Boil sweet mass for five minutes, then turn off the heat and add dry gelatin dissolved in a small volume (70-80 grams) of warm water.

Stir the berry jam well and immediately pour into glass (scalded) jars. Roll up. Cherry jam recipe with gelatin is ready to be sent to storage.

By using frozen cherries, which have already been pitted, and grinding the ingredients using a blender, we can create a sweet preparation much faster than usual.

Option 3: Cherry and blackcurrant jam with gelatin

In the third version of the jam, in addition to cherries, black currants will be used, which will provide the preparation with a beautiful deep color and bright taste with a slight sourness.

Ingredients:

• 1 kg each of cherries and black currants;
• 1 kg fine white sugar;
• 25-30 grams of gelatin.

How to cook

Examine both berries, removing leaves, and wash. Then squeeze the pits out of the cherries. Place the ingredients in a bowl. Add sugar. Leave in the cold for an hour and a half.

When time is running out, steam a couple of gelatin packets in warm boiled water. Stir until smooth.

Grind the juiced berries and sugar with a submersible (clean) blender and place the container with the resulting mass on medium heat.

Cook the jam for about twenty minutes, after which turn off the burner. Pour the jelly mixture inside.

Gently mix the contents of the bowl in a circle several times, and then pour it into jars with a ladle. It is important to scald them from the inside with boiling water in advance.

Adding blackcurrants will make the cherry jam recipe with gelatin more sour. Therefore, if you prefer sweeter preparations, increase the amount of sugar to your own taste. And in order not to waste time processing cherries, we recommend taking the frozen version.

Option 4: Cherry jam with gelatin in a slow cooker

We will transfer the preparation of the next jam to a slow cooker, where the winter sweet preparation will turn out even more tender.

Ingredients:

• 2000 grams of cherries;
• 1000 grams of white sugar;
• 25 grams of gelatin.

Step by step recipe

Sort out the entire volume of juicy berries and wash them in a large basin with enough water. Then shake off the cherries and remove the pits.

Place the prepared fruits into a clean bowl. Sprinkle a thick layer of white sugar on top. Place in the multicooker, lock it and leave without turning on the machine for an hour.

When the cherries release juice (quite a lot), stir and turn on the “Stew” mode. Cook the mixture for half an hour.

During this time, dissolve and mix water (70-75 grams) with gelatin until smooth. After the specified time, carefully, so as not to damage the surface of the bowl, grind the cherry jam recipe with gelatin using an immersion blender.

At the very end, pour in the gelatin mixture and stir it into the jam. Immediately transfer, scooping, into sterilized jars, then roll up the container and put in the refrigerator.

If you are worried that you will scratch the surface of the bowl while chopping the berry mixture, pour it into an enamel or metal container and carry out this procedure there. As for gelatin, then this ingredient It is important to first dissolve it in heated water, otherwise the jam will form lumps, which is unacceptable.

Option 5: Cherry and pear jam with gelatin

To make the jam thicker and richer, we recommend adding juicy cherries autumn pear. It will turn out amazingly delicious!

Ingredients:

• 27-28 grams of gelatin;
• 1000 grams of cherries;
• 1000 grams of ripe pears;
• 1000 grams of sugar.

How to cook

Wash the pears (ripe and juicy), cut off the peel and remove the core. Cut each fruit into halves.

Place pears into a bowl. Send the washed berries without seeds and tails there. Sprinkle the fruits with fine sugar. Place in the refrigerator.

After an hour, grind the contents of the bowl with a blender and put on high heat. Boil for about half an hour, then add the gelatin mixture and stir well. Remove from stove.

At the same time scald glass jars and completely remove the boiling water. Pour the cherry jam recipe with gelatin inside from the bowl.

Cover with lids, sterilize and screw. Sweet winter preparation can be sent to a storage location.

Pear, especially if used autumn variety, has a sweet taste. Therefore, in order to balance the characteristics of the jam, we recommend including a little citric acid in the composition if desired.

Option 6: Cherry jam with lemon and gelatin

The last jam will be made using lemon. This one fresh fruit will complement tart-sweet preparation refreshing sour shades.

Ingredients:

• large (135 grams) lemon;
• 1500 grams of cherries;
• 1000 gms of sugar.

Step by step recipe

Process one and a half kilograms of cherries, rinse and pit them using a safety pin or a special device.

Pour the prepared tart berries into the middle basin. Enter immediately top layer white sugar. Shake but do not mix. Cover up.

After an hour, using an immersion blender, first grind the peeled lemon (without seeds) in a separate bowl, and then grind the cherries and sugar directly into a bowl.

Combine both mixtures and place on the burner. At high temperatures, boil the sweet preparation for 30-35 minutes. During this time, combine and dissolve gelatin in warm water.

After turning off the stove, pour the gelatin mixture in a uniform stream. Stir. Use a spoon or ladle to transfer the berry-citrus mixture into the jars.

At the end, sterilize the cherry jam recipe with gelatin, and after fifteen minutes roll it up.

Lemon will not just correct taste characteristics preparations, but will also act as a natural preservative that will protect the berry jam from spoilage. As for the use of gelatin, it is permissible to replace it with a similar ingredient, namely gelatin, which does not have to be pre-soaked in water. Simply add it to the hot berry mixture at the very end and mix well.

Cherry jam for the winter - recipes.

But, before you start preparing real, thick cherry jam for the winter, first I’ll give you some tips on preparing the delicacy to get the most pleasure and benefit from it:

• Use only enameled containers for making jam; cherries are a sour berry; they may oxidize in containers of a different quality.
• Wash any containers for seaming (jars and lids) with soda and sterilize.
• Make jam only from ripe berries. Cherries, just like sweet cherries, must ripen on the tree, only then will desserts have their incomparable taste.
• It is advisable that the berries be picked with the stalks. They must be removed immediately before preparing jams.

Cherry jam is usually made by removing the pits from the berries. But you must admit that jam with seeds is always more aromatic and tastes better. Therefore, do not throw away the seeds, fill them with water, let them boil, and cook for a few minutes. Then drain the broth and use it instead of water in making cherry jam.
Cherry jam is a simple recipe without water.

This is the simplest and most common way to make jam, in cookbooks different years This is what is proposed. You will get thick cherry jam, perfect for tea drinking and filling in baked goods. For example, you can make a cherry roll using this jam.

• Cherry - 1 kg.
• Sugar - 800 gr.

How to make cherry jam according to this recipe:

1. First of all, prepare the berries for cooking: do the most monotonous and least favorite job - remove the seeds. It is clear that before this the cherries are sorted and all debris and stalks are removed.
2. Place the berries in a bowl for cooking, bring to a boil, without adding sugar for the first time (however, you can add it, it doesn’t matter).
3. Boil the berry for 20 minutes, remove from heat and let cool. Next, connect the blender to work and chop the cherries.
4. Now proceed to the second cooking, but add sugar and let it dissolve thoroughly so that no grains remain. Stir, foam will appear - remove without sparing. Cook for another 20 minutes and set the bowl aside to cool.
5. During the third approach, do not move away from the jam, it will already be quite thick and may burn. Boil to the desired consistency, remove and place in jars.

Cherry jam - a recipe for the winter with gelatin.

The cherry berry does not thicken well when cooked; in order to achieve the desired consistency when cooking cherry jam at home, it always needs to be cooked for a very long time. But we don’t have time, and why waste time if there are excellent helpers - special thickeners. For example, gelatin.

We will need:

• Pitted cherries - 1 kg.
• Sugar - 0.9 kg.
• Gelatin - 5 gr.
• Water or seed decoction - 500 ml.

How to make cherry jam with gelatin:

1. First of all, make a syrup - dissolve sugar in water, bring to a boil.
2. While you are preparing the syrup, add the gelatin to cold water, let it sit for a while to swell, and then add it to the hot syrup.
3. Place the cherries there too. Cook over moderate heat so that the jam does not boil too much, remembering to remove the foam.
4. How long does it take to cook jam? Here you can see for yourself. Once the jam has thickened to the desired consistency, remove. Let cool slightly and put into jars.

Cherry jam - a recipe for the winter with strawberries.

As I already said, cherries have low gelling properties, and the berry is juicy, so making thick cherry jam at home is quite difficult. That's why you see other berries in many recipes - they will give a dense consistency to the delicacy. Many housewives use strawberries for this purpose; fortunately, these berries are found in season; the strawberries are not yet gone when the first cherry appears.

We will need:

• Pitted cherries - 1 kg.
• Strawberries - 0.5 kg.
• Sugar - 0.9 kg.
• Water - 0.3 - 0.5 liters. First, pour in a little and see, if it’s not enough, then add, but keep in mind (I remind you) that cherries are a juicy berry.

How to make thick cherry jam with strawberries:

1. First, prepare the berries for working with it: remove the stalks and debris. Rinse the berries, and when the water has drained, remove the pits from the cherries.
2. Grind cherries and strawberries in a meat grinder or blender.
3. Place everything in a cooking bowl, add water and cook over low heat for 15 - 20 minutes. Remove the bowl and set aside until cool.
4. Add sugar the next time you cook. Stir well and cook over moderate heat. Don’t forget to skim off the foam (children love it, so it won’t go to waste - it will be very tasty with a loaf of bread and tea).
5. You will determine the cooking time yourself; you will understand that it is time to turn off the heat when the consistency of the jam becomes the required thickness.
6. Let the jam cool a little, and in the meantime, prepare the jars for sealing - sterilize them. Spread out the treat and roll it up.

Cherry jam with chocolate.

Cherry jam prepared according to this recipe is similar to everyone’s favorite chocolate covered cherries, only on the contrary - here the chocolate will be bathed in cherries. Intrigued? Then we move on to cooking. We will use zhelfix as a thickener, then the jam will be of the desired thickness.

To prepare this luxurious jam we will need:

• Pitted cherries - 1 kg.
• Sugar - 800g.
• Orange - 1 pc.
• Vanilla sugar- 2 teaspoons.
• Gelling sugar, gelfix - 1 package.
• Coffee - prepare regular strong coffee in advance.
• Chocolate - 40 gr.
• Cinnamon - to taste (on the tip of a knife).

How to make cherry jam for the winter:

1. Remove the pits from the cherries, squeeze the juice out of the orange, add sugar, vanillin, gelling sugar (what is this, if anyone doesn’t know, I wrote below) and mix everything well. Let it sit for two hours.
2. Put it on the fire and when the sugar starts to dissolve, add 400 ml. brewed coffee. The type of coffee does not matter, but it must be strong.
3. We break the chocolate into small pieces, and when our jam boils, we throw it in. And five minutes later, after the jam boils again, add cinnamon (on the tip of a knife). Cooking time is approximately 40 minutes.

Cherry jam with chocolate should be stored in the refrigerator for no more than 4 months.