How to cook cherry jam with gelatin. Jam "drunk cherry"

Cherry, without exaggeration, is everyone’s favorite. Housewives make a lot of preparations from this berry. One of the first places is occupied by cherry jam. It's tasty and practical. It turns out ready dessert for tea and filling for aromatic pastries.

Very important point- separation of seeds. This must be done carefully, without deforming the berries. Now special machines are sold for this. You can also use a good old hairpin or paper clip. Sometimes it can be difficult to remove the seeds. It is better to choose those varieties of cherries in which they separate easily.
This procedure begins when the berries are thoroughly washed and dried. Otherwise they will become watery and boil thick jam it will be hard.
Often in recipes the weight of cherries is given without seeds. In this case, you need to take into account that they will take away from 7 to 10% of the weight of the purchased berries.
To quickly obtain jam of the desired thickness, use gelatin or pectin.
It is best to cook jam in an enamel bowl.

Which cherries are best for jam?

The cherries must be fully ripe. The sweetest berries will be those picked in clear weather, but the lack of sun makes them sour. That's why forest cherry rarely used for dessert.

How to make thick cherry jam: the best recipes

It is not difficult to prepare such a delicacy at home. Every housewife can make such preparations; all you need is a little patience and a desire to please your loved ones with a delicious delicacy.

A simple recipe for the winter

Required ingredients:

1 kg pitted cherries;
600 g granulated sugar.

Cooking process:

Remove the seeds from the berries and cover them with sugar.
Cover with a breathable cloth and leave for 3 hours until they release the juice.
Mix everything well, boil and cook over medium heat for 5 minutes. Be sure to remove the foam.
When the jam becomes thick enough and homogeneous, you should put it in clean, sterile jars and close the lids.

In a slow cooker

To make jam, you will need the following ingredients:

cherry - 2kg;
sugar - half the weight of cherries.

Cooking process:

Grind the completely peeled cherries with a blender (it is not necessary to make a homogeneous mass).
Transfer the processed fruits to a slow cooker and bring to a boil. You can choose the mode yourself: “Baking” or “Steamer”. The main thing is that the mass does not run away. Don't forget to remove the foam.
Then evaporate the cherries at a temperature of 60-70˚C (about half an hour). Then add sugar. Pour in 300 g at a time, stirring it immediately.
Boil and cook for 5 minutes, stirring constantly.

With bones

To make jam, you will need the following ingredients:

2 kg of berries;
1.5 kg sugar;
1 dessert spoon vanilla.

Cooking process:

Wash the cherries, add sugar and leave for 3 hours.
Then put on low heat, bring to a boil, add vanilla, cook for 15-20 minutes, stirring.
Cool and pour into jars.

Seedless

Ingredients:

1 liter jar pitted berries (apply tightly);
1 kg sugar.

Make the delicacy this way:

Place the prepared fruits in a saucepan, add a glass of sugar and bring to a boil over low heat (so that the crystals are completely dissolved).
Add the rest of the sugar and cook until thick.
Pour into jars and seal.

With gelatin

Advice! Jam with gelatin will quickly acquire the desired consistency. You don’t have to boil it for a long time and worry about it remaining liquid.

To cook the delicacy, you will need the following ingredients:

700 g cherries;
300 g sugar;
10 g gelatin.

Cooking process:

Place the prepared cherries in an enamel container, add granulated sugar and stir.
Let the berries sit for half an hour until they begin to release enough juice.
Grind everything with a hand blender. It will work out liquid puree. Pour gelatin into it and mix again. Leave for 10 minutes. This time is enough for the gelatin to start working.
Cook the resulting puree over low heat for the next 15-20 minutes from the moment it boils.
To prevent the jam from burning, you should stir it constantly. During cooking, the amount of cherry mass will decrease by about 2 times, and it will become noticeably thicker.

You can check the readiness of the product using the drop method. If the mixture does not spread, close it in jars.

With pectin

Ingredients:

berries - 1.5 kg;
sugar - 2 cups;
pectin - 10 grams.

Cooking process:

The cherries need to be washed, pitted, and chopped in a blender or meat grinder.
Pour the processed fruits and half the sugar into a saucepan and leave for a couple of hours.
Place on low heat and cook for ten minutes.
Mix the remaining sugar with pectin and pour into the prepared berry mixture.
Cook for three minutes, stirring constantly, until the sugar is completely dissolved.
Remove from heat and pour into jars.

Advice! It is not recommended to cook jam with pectin for a long time, otherwise the latter will lose its gelling properties.

With wine and rum

With rum

Ingredients:

cherry pulp - 1 kg + the same amount of sugar;
almonds - 80 g;
dark rum (about 2 tbsp.);
cinnamon (1/4 tsp);
1 sachet of gelfix.

Cooking process:

Blend the cherries to a puree.
Add gelfix with two tbsp. spoons of sugar and mix everything.
Place the pan on the stove and boil, add the remaining sugar mixed with cinnamon.
Cook for 10 minutes over low heat. Stir constantly.
Pour in the rum, turn up the heat and let the mixture boil for about 3-4 minutes. After this, the jam is ready.

With wine

Ingredients:

½ kg of cherries per kilogram of granulated sugar;
700 ml of good red wine;
cloves (4 pcs.);
lemon zest;
gelling agent (2 packs).

Cooking process:

Place the processed cherries in a saucepan and cover with sugar along with a gelling agent.
Make a gauze bag for the cloves with zest, and put them in a container with cherries.
Pour in the wine and leave overnight.
Before cooking, remove the seasonings and cook the jam as directed on the gelling agent package.
At the end you can add a little rum for flavor.

With currants

Ingredients:

For 1 kg of cherries there is ½ kg of currants;
granulated sugar - 1 kg and 800 g;
You will also need 150 ml of water.

Cooking process:

Remove pits from cherries and seeds from currants.
Both types of berries need to be ground through a sieve. Pour currants hot water(100-150 ml per kilogram of berries). Then boil until thick.
Also pour some water into the pureed cherry mass and add some sugar. Cook until tender, stirring often.
Combine the boiled cherries with currants, mix with the remaining sugar and continue cooking until tender.
When the berry mass is completely mixed and becomes as thick as needed, it can be placed in clean, sterile containers with a lid.

With strawberry

Each jar will contain a pleasant surprise - whole strawberries.

Required ingredients:

for 1 kg of cherries - only 300 g of strawberries;
800 g sugar;
water - 70 ml;
20 g gelatin for thickness;
If desired, you can add a little cinnamon.

Cooking process:

To save all Cherry juice, the berries along with the seeds are boiled in water.
When the color of the liquid looks like compote, remove the berries and rub them through a sieve.
Boil the resulting homogeneous mass for 40 minutes.
Add whole pure strawberries to the cherries.
Cook everything together for another 15 minutes.
For this dessert, dilute gelatin in small quantity liquid (only 6 dessert spoons are enough).
When the jam is almost ready, turn the heat up to high and add gelatin.
There is no need to boil anything. Immediately remove the pan from the heat and pour finished product in pre-prepared containers.

Advice! The bones should not be thrown away immediately. They can still be used. For example, boil the seeds in water. Add the resulting broth when cooking jam. The taste will be very original.

With coriander

Ingredients:

800 g of cherry pulp and the same amount of sugar;
10 g coriander seeds;
40 g almond flakes;
800 ml water.

Cooking process:

In a well-heated frying pan, fry the coriander with almond flakes (only 2 minutes).
Take a saucepan with a thick bottom, pour water into it and add sugar.
Boil the syrup. Place cherries in it. For those who like it sweeter, add another 2 tbsp. l. Sahara.
The cherries should boil for 2 minutes.
Combine it with coriander and almonds and simmer over low heat for another 10 minutes.
All is ready. Let the jam brew a little.

Storage Features

Containers for storing jam should be washed with soda. This is a natural disinfectant. The jars must be sterilized and sealed with airtight lids.

You can store jam at room temperature, only in a dark place. Opened jar do not keep for more than 14 days. In winter these delicious preparations will delight you and your loved ones!

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

First of all, you need to sort out, remove leaves and stalks and wash the cherries.
Next, you need to remove the seeds from the fruits and place them in a separate enamel pan.
After this, the berry should be sprinkled with sugar and set aside for a couple of hours so that it gives juice.
Then you need to add the juice of one lemon to the cherry mass and put it on the stove.
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.
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.
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

First you need to pour half a glass of warm water into the gelatin and let the product brew thoroughly.
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.
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.
Then the future dessert must be put back on the stove and allowed to boil.
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

First you need to heat a dry frying pan and fry the almond flakes and coriander in it for a couple of minutes.
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.
Now you should add pitted cherries to the syrup and let it simmer for a few minutes.
Then you need to add fried coriander and almonds to it, mix everything and keep on low heat for ten to twelve minutes.
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

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.
Next, the berries need to be boiled a little in water. The resulting liquid should be the color of cherry compote.
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.
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.
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.
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

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.
Next, the future dessert should be placed on the stove and cooked for about five minutes over low heat.
After this, you need to combine pectin with four tablespoons of sugar and pour it into boiling cherry puree. Then the mass must be thoroughly mixed so that the substance is evenly distributed throughout it.
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!

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

2018-07-19 Oleg Mikhailov

Grade
recipe

2227

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

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. Ready jam pack 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.

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:

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.
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).
Boil the berry for 20 minutes, remove from heat and let cool. Next, connect the blender to work and chop the cherries.
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.
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:

First of all, make a syrup - dissolve sugar in water, bring to a boil.
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.
Place the cherries there too. Cook over moderate heat so that the jam does not boil too much, remembering to remove the foam.
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 prepare a thick one at home cherry jam It's hard enough. 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:

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.
Grind cherries and strawberries in a meat grinder or blender.
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.
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).
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.
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:

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.
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.
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.

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 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

We sort the cherries and wash them well in running water. Place it in a colander or linen towel and dry it.
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.
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.
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.
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 special device. Squeeze the juice from the lemon using a citrus juicer and strain.
Peel the apple from skin and seeds and cut into large cubes.
IN thick syrup add lemon zest and juice, apples. Stir and continue cooking over low heat.
Lemon juice acts as a natural preservative, and the pectin in apples thickens the jam.
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.
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.
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.

Blend the pitted cherries in a blender until smooth.
Fill the apples with water (500 grams of apples - 0.5 cups of water) and boil until soft.
We turn them into puree.
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.
Pour hot jam into jars and roll up. Gradually cool and store as usual.