I dedicate this simple recipe for cherry jam with jelly to those who have last year’s cherries in the freezer and have nowhere to put new ones. It was in this situation that I first prepared this cherry jelly. Although, after that incident I made jelly from fresh cherries more than once.

This recipe is simple and good for the speed of preparation and versatility of using jam.

To make cherry jelly at home, you need the following ingredients:

pitted cherries 1 kg;

sugar 1 kg;

zhelfix 1 package (2:1 should be indicated on the package).

How to make cherry jam with gelatin

Before you start cooking, you should prepare the cherries: wash them, remove the stems, remove the pits. There are many methods for removing pits. You can use the simplest one: sit your husband (child, grandmother, grandfather) in front of the TV and hand them two saucepans. 😉

Ready pitted cherries must be chopped. This can be done using a meat grinder, blender or sieve.

Using a sieve is a more labor-intensive method that requires first steaming the cherries.

With a meat grinder and a blender, I think everything is clear, but grinding with a blender gives the most effective, homogeneous and quick result.

It is better to take 2:1 brand gelfix (i.e. 0.5 kg of sugar is needed for 1 kg of fruit). But cherries are a capricious product, it is difficult to gel, therefore, it is better to take 1 kg of sugar and just such a gelfix.

When the puree is twisted, pour it into it ready mixture gelfix and sugar, put on fire and bring to a boil, stirring all the time and skimming off the foam. There will be a lot of foam, especially if the cherries were frozen.

The mixture should be brought to a boil and 1 kg of sugar should be added. Cook over low heat, stirring and monitoring all the time so that there is no foam. If the foam is not removed in time, the cherry jam will be cloudy. Cook like this for ten minutes.

Initially, when hot, the workpiece will turn out liquid, but then it will gel.

Pour the prepared jam into jars while it is hot. It is better to take a container of 0.5 liters. Cover with a plastic lid for storage in the refrigerator, or roll up for storage in the pantry.

Delicious thick jam cherry, prepared according to such a simple and quick recipe, will be an excellent addition to morning breakfast or an alternative to store-bought confitures needed when baking at home sponge rolls or croissants.

The uniqueness of using cherry jam with gelatin lies precisely in the fact that in baking it retains its shape and does not flow.

Cherry jam - general description

Cherries are famous for their antioxidant anthocyanin. Actually, it is he who gives it its red-burgundy color. Cherries, fresh and canned, are useful for gout, problems of cardio-vascular system, it can also lower cholesterol levels. Cherry jam especially recommended in winter - it is an excellent remedy for the prevention of colds, activates the immune system and improves hematopoiesis.

Cherry jam - preparing dishes

To make cherry jam, you should only use enamel pans and bowls. And you only need to cover the jam with varnished lids. Otherwise, the color of the product may change. Any dishes, be it pots or jars, must first be cleaned with soda and then sterilized.

Cherry jam - fruit preparation

Cherries, as well as sweet cherries, must ripen on the tree - this will allow them to preserve incomparable taste. Cherries that will be intended for canning must be picked with their stalks. If you pick just the berries, juice may leak out of them, and such fruits will spoil much faster. And just before cooking, the berries are sorted, separated from the stalks and washed.

Cherry jam - recipe 1

You can make delicious cherry jam with gooseberries. What you need is a kilogram of cherries, 1.1 kilograms of sugar, 150 grams of water and gooseberry juice. If necessary, all ingredients must be increased proportionally.

The method of preparation is as follows:
1. Washed cherries should be pitted, for which you can use toothpicks or special device. After which the berries must be passed through a meat grinder with a grid with a hole diameter of 2.5 millimeters.
2. Chopped cherries should be placed in an enamel basin and water should be added at the rate of 150 grams per kilogram of fruit. The cherries and water must be boiled on low gas.
3. After this, sugar is added (for every kilogram of cherry fruit, 1.1 kilograms of sugar is taken), and the mass is boiled until tender. It is important to prevent the jam from burning by constantly stirring the jam.
4. At the very end of cooking the jam, you need to add pre-squeezed gooseberry juice (150 grams of juice will be required per kilogram of cherry fruit).
5. While still boiling, the jam must be poured into hot, dry jars and covered with varnished lids. Then seal it hermetically and, turning the jars upside down, leave to cool.

Cherry jam - recipe 2

Cherry jam also harmonizes perfectly with red currants. The method for preparing this jam is similar previous recipe. Only at the end, instead of gooseberry juice, you should add currants. As for the ingredients, you will need a kilogram of cherries, half a kilogram of red currants and 0.75 kilograms of sugar.

Cooking method:
1. To prepare red currants, you need to sort them, remove the branches and stalks, wash the berries and grind them in a meat grinder.
2. The currants passed through a meat grinder are placed in an enamel basin and approximately 100-150 grams of water per kilogram of currants are added. This mass should be boiled until thickened.
3. Boiled cherries, as described above, are mixed with thickened currants, sugar is added and boiled again until the jam is ready.
4. Hot jam is poured into sterilized jars and sealed with varnished lids. After hermetically sealing, the jars are turned upside down and covered with a blanket to cool evenly.

Cherry jam - recipe 3

Since cherries have low gelling properties, when preparing jam you need to add other berries to obtain a dense consistency. But you can also use gelatin. Here is a recipe for cherry jam with gelatin. To prepare it you will need a kilogram of pitted cherries, 0.9 kilograms of sugar, half a liter of water and 5 g of gelatin.

Cooking method:
1. First you need to boil sugar syrup and in more hot syrup put pre-dissolved gelatin (for this you take cold water) and pitted cherries.
2. Boil cherries in syrup over moderate heat, constantly skimming off any foam that appears.
3. When the mass acquires the consistency of jam, it is necessary to cool it slightly and then put it into sterilized jars.

Cherry jam - recipe 4

You can also make cherry jam with lemon juice. This recipe requires a kilogram of cherries and a kilogram of sugar, as well as a teaspoon of lemon juice.

Cooking method:
1. Cherries should be sorted, stems separated, washed and pitted.
2. In an enamel bowl, the fruits must be covered with sugar. And let the berries stand for an hour so that they release juice.
3. After this, the cherries need to be cooked for 30-40 minutes over low heat, remembering to constantly stir the mass.
4. Any foam that appears must be removed periodically.
5. Lemon juice need to be added when the jam thickens. After this, the mass needs to be mixed thoroughly. Boil for a few more minutes and remove the jam from the heat.
6. Mix the prepared jam well again and place it in sterilized jars.
7. The jars are closed with lids, wrapped in a blanket and left to cool completely. The jam prepared according to this recipe has a thick and rich color.

Cherry jam - useful tips experienced chefs

Cherry jam is prepared without seeds. Meanwhile, every housewife knows that Cherry jam with bones has several best taste and aroma. To give cherry jam an incomparable aroma, pour the extracted pits with water (so that the water barely covers the pits). Boil them over a fire, strain and use the resulting broth in making jam instead of water.

Cherry jam, handmade at home, is an excellent delicacy that retains everything nutrients, which are present in fresh berries.

With the addition of a variety of components, it can be used as independent dish for breakfast, and also as various toppings or additives for desserts.

Check out a few simple recipes its manufacture.

To make jam, the cherries must be ripe and dark red in color. To prepare the product High Quality, nessesary to use fresh berries, necessarily - picked from the tree with the stalks in order to preserve all the cherry juice. Dark, almost black berries are best.

Did you know? Gives a rich burgundy colorberry antioxidant anthocyanin, which lowers cholesterol levels and thereby normalizes the functioning of the cardiovascular system.

Recipe 1

Classic recipe cherry jam.

Kitchenware

We will need:

• pot;
• metal sieve;
• wooden spoon;
• glass jars with lids;
• Seaming machine.

Ingredients

For this recipe we need:

• 0.5 glasses of water;
• 1 kg cherries;
• 750 g sugar.

Video: how to make cherry jam

Before starting the process, the cherries are sorted, the stems are removed and washed several times. Then:

Important! The smaller the container for packaging the product, the more jelly is formed during cooling.

Recipe 2

Prepare cherry jam with citric acid.

Kitchenware

Required:

• two pans;
• metal colander;
• wooden spoon;
• containers for seaming;
• seaming key.

Ingredients

To prepare you need:

• 5 kg of ripe pitted cherries.
• 1.5-2 kg granulated sugar.
• 1 tsp. citric acid.

Video: how to make cherry jam with citric acid

Step-by-step cooking process

Before cooking, the berries are sorted, washed and seeds removed. The cooking process boils down to the following operations:

1. Pour the cherries into a saucepan, place on the stove and cook for 20-40 minutes until completely softened.
   
2. Remove the pan from the stove and let its contents cool.
   
3. Separate the released juice (about 1 liter).
   
4. Grind the cherries in parts with a spoon through a sieve (2 liters of grounds) and put on fire.
   
5. Pour sugar and citric acid into a container with juice and stir well. Cook over medium heat, stirring constantly and skimming off the foam, for about 10 minutes. Indicator of readiness - the skimmed foam does not spread over the saucer.
   
6. Carefully pour the finished juice into a container with grounds and boil over high heat with intense boiling for 25 minutes.
   Indicator of readiness - the jam does not flow off the spoon.
   
7. Pour into jars, roll up and turn the lids down.
   
8. Cover with a blanket and leave until completely cooled.
9. We put it away for storage, preferably in a cool place.
   

Recipe 3

We prepare jam with the addition of red currants, which will give the cherries more jelly properties and spicy taste.

Kitchenware

For preparation you will need:

• two metal bowls;
• blender;
• kitchen spoon;
• seaming jars;
• container for sterilization;
• covers;
• Seaming machine.

Ingredients

Required Products:

• 1 kg pitted cherries.
• 1 kg red currants without stems.
• 1-1.2 kg of sugar.

Video: how to make cherry jam with red currants

Step-by-step cooking process

Instructions for making jam:

1. Pour the peeled cherries into a bowl and sprinkle with half the amount of granulated sugar. Let it brew until the berries release their juice.
   
2. Pour red currants and remaining sugar into a second metal container.
3. Using a blender, puree the currants with sugar and place on the stove.
   
4. After the currants boil, reduce the heat to low and cook for 15 minutes, stirring the contents of the bowl.
   
5. Add prepared cherries with sugar and stir well.
   
6. Once the mixture comes to a boil, cook for 8 minutes.
   
7. Pour into jars up to the shoulders, cover with lids.
8. Place in a prepared container for sterilization, pour hot water and sterilize 0.5 liter jars for 8 minutes (1 liter jars are sterilized for 12 minutes).
   
9. Then roll up the jars with lids, turn the top upside down and let cool completely.
10. Store in a cool place.
    

Important! Properly prepared jam does not spread, but spreads easily. Hot- flows from a spoon in a thin stream, and when cold- falls in small pieces.

What can you add for taste and aroma?

Cherry jam with the addition of various spices will be positively appreciated by the most capricious gourmets. To give delicious taste For 1 kg of prepared cherries you need to take 1 cinnamon stick, 3 cloves and cardamom seeds each. Spices are placed in cheesecloth; it is tied in the form of a bag to prevent the contents from spilling out. When the jam boils, the prepared bag is lowered into it. At the end of cooking, the spices are easily removed, leaving their spicy taste.

Many spices have antimicrobial and antifungal properties, so they can act as natural preservatives. For example, one star anise placed on top under the lid will not only add an additional note of aroma, but will also extend the shelf life of the product. Turmeric has the same effect.

Spices also have a good effect on food digestion. You can add vanillin, ginger, mint and even cognac to cherry jam - it all depends on personal taste preferences.

What else can you combine with?

A tasty product can be prepared by adding cherry mass various ingredients. Suitable for this:

1. Gooseberry- for 1 kg of cherries and sugar at the end of cooking you need to add 0.15 kg of gooseberry juice.
2. Black currant- Grind 0.5 kg of berries in a meat grinder, add 60 ml of water and cook until thickened. Also chop 1 kg of cherries and boil with 150 ml of water. Then mix everything, add 0.75 kg of sugar and cook until tender.
3. Apples- for 1 kg of apples rubbed through a sieve, take 0.5 kg of sugar. The mixture is cooked until the sugar is completely dissolved. Cherry is infused separately in the same proportions. Everything is mixed and cooked until it becomes jam.
4. Plums- for 1 kg of plums you need 500 g of cherries. Mix everything in a mixer, add 2 kg of sugar and 10 g of citric acid. Boil on maximum heat for 10 seconds. Carefully introduce the dissolved in small quantity water, gelatin, bring to a boil and pour into jars.
5. Melon- 0.5 kg of cherries are mixed with 0.25 kg of melon, cut into thin pieces. Add 0.75 kg of sugar and for a piquant taste - a cinnamon stick. Leave for a couple of hours, then cook for high fire 4 minutes. Add 3 tbsp. spoons of cherry vodka and continue to cook over low heat until tender.

Did you know? As part of the very popular alcoholic cocktail"Daiquiri Harry" contains cherry jam.

How to properly store jam

Finished product can be stored from 3 months to 3 years. It depends on what it will be stored in. In aluminum and thermoplastic cans - no more than 6 months. If the containers are glass and the jam has been sterilized, it can be stored for up to three years.

The best place for storage is a dry cellar with a constant temperature of 15°C. The product can be stored here for up to 3 years. In city apartments, as a rule, there are special storage rooms that are suitable for storing preparations for the winter. They have a stable temperature and no sunlight, which makes it possible to store jam in such conditions for up to two years. Uncorked glass jars can be kept in the refrigerator for no more than 4 weeks.

It turns out that cherry confiture is not only tasty, but also healthy: cherries contain many valuable vitamins and antioxidants. It can be added to tea in winter to prevent colds. Jam from sweet or sour cherries It can be different, and in each country it is prepared with a special local twist. Some unusual and delicious recipes How to prepare this dessert will help you surprise your family and friends with something new.

To make the jam tasty, there is one thing: important rule– sugar in proportion to cherries should be at least 50%. Cherry confiture Each cook cooks differently: some remove the seeds from the fruit, others do not. In order to thicken the product, there are some tricks, for example, adding gelatin or pectin to the confiture.

It’s not difficult to make cherry jam, just pick it good fruits, control the cooking process and sterilize the jars. Cherry confiture can also be prepared with the addition of other fruits. These can be apples, currants and strawberries. And in order to surprise guests with unusual cherry jam, it is worth adding spices or rum to it at the time of preparation.

Which cherry is best for jam?

There are a lot different varieties cherries. In order not to add to the product a large number of sugar, it is better to choose garden cherry fruits - they are sweeter than wild forest ones. To make jam, you need to pick the cherries with the stalks; if you pick only the fruits, the juice may leak out of them. Sort and wash the fruits immediately before cooking.

It’s worth knowing: cherries need to be ripe for jam so that their flavor can fully develop during cooking.

How to make thick cherry jam: the best recipes

To do at home or in the countryside delicious jam, you should stick to several of the recipes listed below, which have been tested many times. Thanks to such preparations, you can make baked goods filled with cherries, prepare cherry tea, or serve jam as a dessert. For each recipe there will be an equal amount of cherries and sugar - for 1 kilogram of fruit 500 grams of granulated sugar.

A simple recipe for the winter

The classic method of making thick jam is simple. All you need is cherries and sugar. The main thing is to choose ripe, sweet fruits; they may have some sourness, which won’t hurt.

Cooking method:

1. The sorted and washed fruits need to be thrown into a colander to dry. You need to remove the pit from each cherry. Pour the berries into a saucepan, cover them with sugar and put on fire.
2. Boil. Cook the jam until it becomes a homogeneous and viscous mass. This process may take 30-40 minutes.
3. Pour the product into prepared clean jars and roll up. You can store jam at room temperature.

In a slow cooker

This method is the simplest, because you don’t have to watch the jam while cooking. To prepare delicious cherry confiture, you need to prepare ripe fruits and sugar.

1. The cherries should be washed and pitted. Then it can be crushed using a blender or masher manually.
2. Pour the cherry mixture into the slow cooker and add sugar. Set the “Stew” mode for 30 minutes and close the bowl with a lid.
3. When half an hour has passed, open the lid and remove the foam, boil for another 5 minutes. Pour into jars and roll up.

With bones

This recipe is very simple because it does not require much time to prepare the fruit. To make cherry jam with pits, you will need sugar, cherries and about an hour of time.

1. Dry the washed cherries and put them in a deep saucepan, cover them with sugar, and you can additionally add half a glass of water.
2. Place on low heat and bring to a boil. Remove the foam. Cook the jam for 25 minutes.
3. Pour the product into jars prepared in advance and seal with metal lids.

Seedless

To prepare this version of jam for the winter, you will have to spend a little more time than for the previous version of jam. But such confiture can be given to children without fear that they may accidentally choke on a bone.

1. Sort the cherries, wash them and remove the pit from each fruit. It is recommended to take ripe cherries to make it easier to separate the pulp.
2. Pour the fruits into a saucepan, add sugar and half a glass of water. Put on fire, bring to a boil. Cook the jam for about 20 minutes. It needs to be stirred constantly.
3. Pre-sterilize the jars, pour the finished product into them and roll up.

With gelatin

Thanks to gelling agents, you can significantly speed up the preparation of confiture. To make this dessert you will need standard set products: water, cherries and sugar, as well as a bag of gelatin.

Cooking method:

1. The cherry pulp can be separated from the seeds or not - here the choice of each housewife is individual. Pour gelatin with water (150 milliliters) and let it swell. During this time, place the fruits in a saucepan and cover with sugar.
2. Bring fruit mixture to a boil and add gelatin, mix thoroughly. Cook for 5-10 minutes until a viscous consistency, stirring constantly.
3. Pour into jars and roll up the lids.

With pectin

A proven recipe for French jam with the addition of pectin can become delicious treat with strong black tea and a fresh bun. For 1 kilogram of cherries you will need only 10 grams of pectin.

1. Mix pectin with 3 tablespoons of granulated sugar. Put it aside and start removing the pits from the cherries.
2. Pour the peeled fruits into a saucepan, cover with sugar and place in a dark place for 4 hours.
3. When the cherries give juice, you can put them to simmer over low heat. When the jam boils, add pectin mixed with sugar. Stirring constantly, cook for 3 minutes.
4. Ready jam pour into jars and roll up the lids.

With wine and rum

This savory jam will appeal to many people. It is enough to add 0.6 liters of red wine and 200 milliliters of rum to the main ingredients. Also, if desired, you can add the juice of half a lemon.

How to make jam with rum and wine:

1. Place the cherries in a saucepan, sprinkle it with sugar, add wine and place in a dark place for 12 hours.
2. When a certain amount of time has passed, put the pan on low heat and squeeze the juice of half a lemon. Bring to a boil and cook for 20 minutes.
3. At the end of cooking, add rum and cook for 1 minute. Pour into jars and roll up.

With currants

This combination will not leave anyone indifferent. To make cherry jam you will need only 500 grams of red currants. It is recommended to boil the cherries and sugar separately from the currants, and then mix them together and boil for 10 minutes.

This way you will get an incredibly tasty jam with a delicate, rich consistency.

With strawberry

For this recipe, you need to choose the freshest and sweetest cherries and 500 grams of strawberries, which should also be selected. Sort and wash all the fruits. Mix berries with cherries and sugar. Let them sit for 1 hour to release juice. Then cook in a saucepan. After boiling, cook for 5 minutes. Pour the finished product into sterile jars.

With coriander

For those who want to experiment, there is one interesting recipe. Cherry jam can be made spicy thanks to the spice – coriander. You will need a little of it - about 1.5 teaspoons. You can also add 20 grams of almond petals and a bag of gelatin to this jam.

Step-by-step recipes for making pitted cherry jam from fresh and frozen cherries: how to make thick cherry jam with gelatin, zhelfix

2018-07-19 Oleg Mikhailov

Grade
recipe

2227

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

0 gr.

Carbohydrates

51 gr.

206 kcal.

Option 1: Classic recipe for pitted cherry jam

Like everything ingenious, the most popular recipes do not contain anything superfluous: berries, and sugar, that’s the entire composition of the jam. The absence of thickeners says an experienced housewife that you will have to cook the jam for quite a long time and stir, making sure that the mass does not burn. These troubles are more than compensated by the luxurious natural taste the jam itself and the delight of the children who took possession of the saucer with the coveted cherry foam.

Ingredients:

• eight hundred grams beet sugar(refined);
• exactly a kilogram of ripe cherry berries.

Step-by-step recipe for pitted cherry jam

Berry jams various types usually referred to as sweets European cuisine. In fact, they are also present in the domestic language, but are simply called thick jam. The technology for their preparation involves the complete removal of large seeds from the berries, so we’ll start with this procedure.

Wash the berries, using a special device or just a banal pin, remove the seeds from them. Place in a saucepan and let sit until the cherries release their juice. Turn on moderate heat under the pan, leave on it for up to twenty minutes, then set aside and cool.

Choose the degree of grinding yourself; you can leave very small pieces of pulp. Using an immersion blender or meat grinder, grind the cherries to the desired state. TO cherry puree add sugar, stir and return to the stove. This time we will keep the heating to a minimum, stirring and heating the mass until the sugar dissolves completely.

Collect the delicious foam and give it to the kids. Boil the jam for twenty minutes, then turn off the stove and wait for it to cool. This heating is considered the first, and in total they will have to be repeated three times. During the last cooking, the jam will begin to thicken noticeably, stir it more often, preventing it from sticking to the walls and burning.

Adjust the consistency of the jam at your discretion; you can boil it a little longer. Be sure to sterilize jam jars, even if you are going to store it at a low temperature. Spread the jam over them almost to the very neck, seal with lids. Suitable for storage in the refrigerator plastic lids, which do not provide tightness. Also possible in style grandmother's preparations Place coated paper over the neck and pull it tight with thread or an elastic band.

Option 2: Quick recipe for pitted cherry jam (with gelatin)

You can also soak the granules with a decoction of cherry pits. To prevent this from prolonging the process of making jam, immediately after straining the broth, add required quantity it into a metal mug and place it in a bowl with cold water. A few minutes is enough for the temperature in the cup with the decoction and in the bowl of cooling water to become equal.

Ingredients:

• cherry pulp - one kilogram;
• nine hundred grams of sugar;
• five grams of gelatin.

How to quickly make pitted cherry jam

The technique of making jam using cherry water can be used not only in the following, but also in any recipe that requires adding water by pouring the broth instead. Sort the cherries, removing spoiled or unripe ones, and remove the seeds. Don't try to do this very carefully; some of the pulp remaining on the seeds will not hurt.

Set aside the pulp temporarily and pour three cups of boiling water over the seeds. Place it on the stove, bring it to a boil and cook for about five minutes. Remove the seeds, add sugar to the broth, stirring until completely dissolved.

Pour cold water over the gelatin granules in a separate cup and wait until it swells. In the bowl or basin chosen for making the jam, add the cherry pulp and pour in one and a half cups of the decoction of the seeds, and turn on low heat under it. Once boiling, add gelatin.

Stirring and always skimming off the foam, cook until the required consistency, avoiding intense boiling. Adjust heat as needed. We pack the finished jam into prepared glass containers, not forgetting to leave some for evening tea.

Option 3: Pitted cherry jam from frozen cherries for pies

The special thickness of the jam is achieved using different methods; many housewives, when asked about the composition of the sweetness, only smile and refuse to answer. In our jam we use familiar starch for thickening, the method of its use is simple, and the component itself is accessible.

Ingredients:

• a glass of frozen pitted cherries;
• 10 gram slice of sweet cream butter;
• two large spoons of sugar;
• spoon without a slide of dry starch.

How to cook

We didn’t have time to prepare cherry jam for the season, but I really want to spread it on a slice fresh bread? Let's cook small portion sweet yummy from frozen berries. After letting them thaw slightly, sprinkle them with sugar and place them in a small saucepan with a massive bottom, set to heat slowly.

As the juice begins to stand out, the sugar will dissolve in it. Stir the berries several times and wait until the crystals melt completely. Put a slice of butter into the jam, and add thirty grams of water to the starch. Stir and also pour into the pan.

Reduce the heat a little more, slowly stir the jam, not letting it burn. Once the mixture becomes sufficiently viscous and thick, transfer to a clean bowl and let cool.

Option 4: Pitted cherry jam “Chocolate and coffee delight”

Ingredients:

• half a hundred gram dark chocolate bar;
• two glasses of strong natural coffee;
• eight hundred grams of sugar;
• large, ripe orange;
• kilogram of cherry pulp;
• two spoons of vanillin;
• a pinch of cinnamon;
• five grams of gelatin.

Step by step recipe

Strictly speaking, call this sweetness classic jam You can’t, there is one more note: you can only store it in the refrigerator. Peel the orange and squeeze out all the juice, pour it into the pitted cherry mixture, add sugar and gelatin. Mix the mixture thoroughly and set aside for a couple of hours.

Weld strong coffee, do not add sugar. Set the cherry mass to moderate heat and wait until the last sugar crystals melt, then pour in the coffee. Freeze and grate the chocolate ahead of time, add to the jam when it boils. Sprinkle with a pinch of cinnamon.

Reduce the temperature even more, with a barely noticeable disturbance on the surface, cook the jam for up to forty minutes. While still hot, place it in small jars under nylon covers. Store in the refrigerator as stated above.

Option 5: Simple pitted cherry jam with Zhelfix

The composition recommended for use as a jam thickener is commercially available in varying concentrations. The authors of the recipe recommend a powder marked with the “2:1” icon; the amount of other products is calculated for it. You can read about the composition of Zhelfix on its packaging; as a rule, it is sugar, lemon and sorbic acid and pectin. If such powder is not available, it can be replaced with pectin; instructions for using the thickener are also placed on the bags.

Ingredients:

• 1300 grams of large juicy cherries;
• half a kilo of sugar;
• twenty-five grams of Zhelfix powder, composition “Two to one.”

How to cook

Sort the berries carefully, removing any greenish, spoiled or rotten ones. Place the selected ones in a bowl of cold water and rinse thoroughly, tearing off the tails with leaves, of course. Carefully place the cherries in a colander and shake to remove any moisture. Select the seeds from the pulp.

Weighing required amount sugar, scoop two spoons directly from it and mix with jellyfix. In a separate bowl, use a blender to grind the cherries into a homogeneous puree. If it’s more convenient for you, you can just use a meat grinder.

First add only sugar mixed with gelfix to the cherry mass, mix thoroughly and place it on the stove. Bring quickly to a boil, then add all the remaining sugar, stir and wait.

When the jam boils again, reduce the heat slightly and simmer over high heat for about three minutes. Turn off the stove, let the foam settle, then carefully collect it with a spoon.

Using a ladle, pour the jam into sterile jars, seal and turn upside down. There is no need to cover the jam with warm things, as is done with other preserves.