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 a ready-made dessert for tea and a filling for aromatic pastries.

• A very important point is separating the 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 it will be difficult to make thick jam.
• 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. Therefore, forest cherries are 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:

1. Remove the seeds from the berries and cover them with sugar.
2. Cover with a breathable cloth and leave for 3 hours until they release the juice.
3. Mix everything well, boil and cook over medium heat for 5 minutes. Be sure to remove the foam.
4. 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:

1. Grind the completely peeled cherries with a blender (it is not necessary to make a homogeneous mass).
2. 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.
3. 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.
4. 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 of vanilla.

Cooking process:

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

Seedless

Ingredients:

• 1 liter jar of pitted berries (place tightly);
• 1 kg sugar.

Make the delicacy this way:

1. 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).
2. Add the rest of the sugar and cook until thick.
3. 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:

1. Place the prepared cherries in an enamel container, add granulated sugar and mix.
2. Let the berries sit for half an hour until they begin to release enough juice.
3. Grind everything with a hand blender. You will get a liquid puree. Pour gelatin into it and mix again. Leave for 10 minutes. This time is enough for the gelatin to start working.
4. Cook the resulting puree over low heat for the next 15-20 minutes from the moment it boils.
5. 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:

1. The cherries need to be washed, pitted, and chopped in a blender or meat grinder.
2. Pour the processed fruits and half the sugar into a saucepan and leave for a couple of hours.
3. Place on low heat and cook for ten minutes.
4. Mix the remaining sugar with pectin and pour into the prepared berry mixture.
5. Cook for three minutes, stirring constantly, until the sugar is completely dissolved.
6. 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:

1. Blend the cherries to a puree.
2. Add gelfix with two tbsp. spoons of sugar and mix everything.
3. Place the pan on the stove and boil, add the remaining sugar mixed with cinnamon.
4. Cook for 10 minutes over low heat. Stir constantly.
5. 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:

1. Place the processed cherries in a saucepan and cover with sugar along with a gelling agent.
2. Make a gauze bag for the cloves with zest, and put them in a container with cherries.
3. Pour in the wine and leave overnight.
4. Before cooking, remove the seasonings and cook the jam as directed on the gelling agent package.
5. 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:

1. Remove pits from cherries and seeds from currants.
2. Both types of berries need to be ground through a sieve. Pour hot water over the currants (100-150 ml per kilogram of berries). Then boil until thick.
3. Also pour some water into the pureed cherry mass and add some sugar. Cook until tender, stirring often.
4. Combine the boiled cherries with currants, mix with the remaining sugar and continue cooking until tender.
5. 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:

1. To preserve all the cherry juice, the berries and seeds are boiled in water.
2. When the color of the liquid looks like compote, remove the berries and rub them through a sieve.
3. Boil the resulting homogeneous mass for 40 minutes.
4. Add whole pure strawberries to the cherries.
5. Cook everything together for another 15 minutes.
6. For this dessert, dilute gelatin in a small amount of liquid (only 6 dessert spoons are enough).
7. When the jam is almost ready, turn the heat up to high and add gelatin.
8. There is no need to boil anything. Immediately remove the dishes from the heat and pour the finished product into a pre-prepared container.

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:

1. In a well-heated frying pan, fry the coriander with almond flakes (only 2 minutes).
2. Take a saucepan with a thick bottom, pour water into it and add sugar.
3. Boil the syrup. Place cherries in it. For those who like it sweeter, add another 2 tbsp. l. Sahara.
4. The cherries should boil for 2 minutes.
5. Combine it with coriander and almonds and simmer over low heat for another 10 minutes.
6. 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. Do not keep an open jar for more than 14 days. In winter, these delicious preparations will delight you and your loved ones!

Do you want to make thick pitted cherry jam for the winter? Then you've come to just the right place. I have a very good, repeatedly tested recipe for cherry jam for the winter, which is quickly prepared and always turns out very tasty and beautiful.

The secret of its preparation is that sugar is added to the berries in parts, while the jam is brought to a boil over and over again over high heat. It really doesn’t take long, and the color of this pitted cherry jam turns out to be ruby, very beautiful, not as dark as jam.

The jam prepared in this way at first seems too liquid, but don’t let this bother you - when it cools, it will become quite thick. I will be happy to share with you how to make pitted cherry jam for the winter so that this delicious preparation will appear on the shelves of your pantry.

Ingredients:

• 1 kg cherries;
• 4 cups of sugar (250 ml each).

*Indicated weight of unpeeled cherries, with pits.

From the specified amount of ingredients, 1.1 - 1.2 liters of jam is obtained.

How to make pitted cherry jam for the winter:

We sort the cherries, removing spoiled, irregularly shaped or unripe ones. We rinse the cherries with cold water and place in a colander to remove excess liquid. Peel the cherries.

This can be done using a special device, or you can do it with your hands. To do this, lightly squeeze a handful of berries in your hand so that they are crushed. Then, one by one, we remove the seeds - they come out easily from the crushed berries. True, this process will take a little longer.

Place the cherries in a thick-bottomed pan in which we will cook the jam. You should take a larger pan, taking into account the fact that during cooking the jam will boil and bubble strongly.

Add 1 cup of sugar to the berries and stir.

Place the pan on the fire and bring to a boil over high heat. Cook over medium heat for 5 minutes, stirring constantly. You need to keep an eye on the jam all the time - it will boil strongly, so you need to constantly stir it and adjust the heat under the pan. Periodically remove the foam.

Then add the second glass of sugar, stir and bring to a boil over high heat. Cook again for 5 minutes, stirring. Make sure the jam doesn't boil over. We remove the foam.

We do the same with the 3rd and 4th glass of sugar.

After boiling the 4th glass of sugar, put pitted cherry jam for the winter into hot, sterilized, wiped dry jars and seal them hermetically - roll them up or screw on the lids.

Well, you’ve seen for yourself that the recipe for pitted cherry jam is quite simple and very quick, so you won’t have much trouble preparing it. I look forward to your impressions in the comments.

Cherry confiture without pits will be a great addition to desserts, ice cream or pancakes. The confiture turns out very tasty, aromatic, quite thick, with pieces of berries. The taste of confiture can be varied by adding lemon juice, mint, cinnamon or other ingredients. I made it without any additives.

Ingredients

To prepare pitted cherry jam you will need:

1 kg cherries;

1 kg sugar.

From the specified amount of ingredients, 1300 ml of the finished product was obtained.

Cooking steps

Wash the berries and let the water drain.

Weigh 1 kg of pitted cherries, add sugar and leave for 1 hour until the berries release juice. Then, put on the fire, bring to a boil and simmer for 15 minutes.

Using a blender, puree the cherries directly in the pan. You don’t need to make a completely homogeneous puree; you should feel pieces of berries. Place the pan on low heat again and cook the confiture for another 40-45 minutes, remembering to stir. You don’t have to remove the foam; it will disappear on its own.

Pour the hot cherry confiture into sterilized jars, cover with boiled lids and put away for storage.

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

How to make jam at home

The cooking process is not very different from cooking jam, but the end result is different. When hot, the jam easily flows down a spoon, but when frozen, it looks more like jelly, which falls in pieces. The dessert should have a consistency that does not allow the mass to spread, yet easily spreads on a cracker or cookie, like butter. By canning thick berry syrup, you can enjoy the wonderful taste of the dessert all winter. Cherry jam will become a favorite addition to breakfast.

Preparing jam jars

If you want cherry preparations to last for a long time for the winter, you need to take care of proper sterilization of the jars. Make sure that the container is completely intact: there are no chips or cracks. Wash dishes thoroughly before sterilizing them. To prepare the jars, take an enamel bowl or pan and line the bottom with a soft cloth. Place the containers and cover with lids. After this, add enough water so that it does not reach the neck of the jar by a couple of centimeters. Turn the heat to high and simmer for 10 minutes.

No less popular among housewives is this method of sterilization, such as steam. It won’t take much time, so it’s quite suitable for making large-scale cherry jam. You will need a saucepan and a large sieve. The first is filled with water, which is brought to a boil. The sieve is placed on top, and the jars are placed on it with the neck down. We wait until small drops of steam begin to flow down the walls of the container. Leave the containers for another 10 minutes, after which we begin rolling up the dessert.

How to cook cherry jam

The methods of making jam and confitures of our grandmothers are not at all different from modern methods. Everyone has large metal containers at home. They are great for jam. It is necessary to prepare the sweet dish in a container with a thick bottom, since the product will take a long time to cook. Pots, bowls made of copper or with an enamel coating are suitable for this.

How long to cook jam

After the berries are washed, de-boned, and ground through a meat grinder, they are placed in a container in which cherry jam will be prepared. The mixture must be cooked over high heat. When the contents of the pan boil, you can reduce the heat slightly and leave for 40 minutes. After this, you need to add soda to the cherry jam. Do not remove the foam resulting from cooking. Bring to the boil again until the jam returns to its red color, then lower the heat and leave on the stove for 40 minutes.

Cherry recipes for the winter

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

Please note that only high-quality fruits and berries are suitable for obtaining a delicious dessert. Do not use overripe, bruised or fermented cherries. During heat treatment, some of the beneficial substances are destroyed. If you want a dessert that is not only tasty, but also beneficial to the body, give preference to dense and juicy cherries. Their jam makes a great addition to cookies or toast.

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

Jam with pectin

Jams, preserves and confitures with pectin harden well and do not require much time to prepare. They contain less sugar, and the product turns out sweet and aromatic even without it. Pectin is produced from apple peels, so the component is considered completely natural and interacts well with fruits. To make this special jam you will need:

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

How to cook:

1. Wash the cherries, chop them using a meat grinder, and pour them into a large saucepan.
2. Add a kilogram of sugar and mix.
3. Turn on the heat, stir until it boils, leave for 40 minutes.
4. Add pectin, boil for 2 minutes.
5. Remove from heat and pour into jars.
6. Sterilize for 10 minutes in boiling water.
7. After this, roll up or leave to cool, then eat.

Pitted cherry jam for the winter

If you still don’t know how to make cherry jam, then remember this simple and tasty recipe. This preparation for the winter will become a favorite delicacy during a family tea party or meeting with close friends at your home. Preparing jam will not take much time and effort, and the slight sourness of gooseberries will add piquancy to the dessert. For preservation you may need:

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

How to do:

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

Sugar free jam

Fragrant, tasty and beautiful jam is perfect for baking or dry cookies. This sweetness reminds many of childhood and fun times at grandma’s house. To bring back nostalgic memories, you need to use a proven recipe. For preparation you will need:

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

How to do:

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

Video: how to make cherry jam for the winter

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

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

Depending on the recipe, you need to use different thickeners:

• Gelatin
• Agar-agar
• Pectin
• Starch
• Sugar

Not rare jam made with gelatin, called "jelly". The reason for this is the pleasant firm consistency of the jam, which after cooking “freezes” in the jar. A nice feature of jam is that it does not require much effort and time to prepare.

Cherry jam - a delicious dessert made by yourself

To prepare cherry jam with gelatin you will need:

• Ripe cherry - 1 kilo
• Granulated sugar – 1 kilo
• Gelatin – bag(approximately 20 grams)

This recipe is very simple because it contains minimum set of ingredients. This jam will delight you with the taste of fresh cherries all year round.

Preparation:

• Before making jam, you should prepare the cherries. To do this, it is washed thoroughly and pitted. You can use a special device that carefully removes the pit from the pulp.
• All peeled berries should be filled with a kilogram of sugar and leave so that the berry “releases juice” and the sand dissolves.
• While the berry “stands”, you can leave the gelatin to swell. A pack of gelatin should be poured with half a glass of cold water and left undisturbed for half an hour. After this, the gelatin is heated in a steam bath until completely dissolved.
• When you notice that cherry "let out juice" put it on fire. You should not boil the jam for a long time. Just let it boil and wait five minutes. All the time mix the jam thoroughly so that it doesn't burn.
• Five minutes later pour gelatin in a thin stream, stirring the jam. Without waiting for the mass to cool, roll the jam into sterile jars. After the jam has cooled, it will take on a more elastic, thick form, similar to jelly.

This jam is very nice to open in winter. It has a rich berry flavor and a thick jelly structure. The jam spreads easily on the bread and “holds its shape.”

Video: “Cherry jelly for the winter”

Cherry confiture recipe for the winter

Confiture is a sweet “French jam”. It is ideal for filling any baked goods: pies, pies, desserts, strudel and even cakes. It’s not difficult to prepare real “confit”, because this will require a simple set of ingredients:

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

Confiture - cherry jam

Preparation:

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

Video: “French cherry jam”

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

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

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

You can extinguish the acidity of cherries with regular baking soda. As a result, less sugar goes into the jam and it does not taste bitter. “Jam with soda” turns out to be light, but has a slightly unusual purple tint.

Cherry jam with soda, original preparation

You will need:

• Pitted cherries – 1 kilo
• Granulated sugar – 0.5 kilo
• Soda - a large pinch
• Cinnamon - to taste

Preparation:

• Cherry follows pit in the usual way. There are often worms in cherries, but this does not spoil the berries at all. Just soak it in cold water for half an hour. After this, place in a colander and dry.
• Dried cherries should be put into a blender and grind until smooth. Place the mixture in an enamel saucepan on the fire and cook until evaporated for about half an hour.
• Add soda to the cherry mixture. You will notice how an unusual green foam forms on the surface. No need to remove it. Just stir the mixture.
• Add sugar and again mix the jam thoroughly so that it completely dissolves and does not have the opportunity to burn. This kind of cooking must continue approximately 25 minutes. All this time, you should thoroughly stir the mass to the desired consistency.
• Five minutes before the end of cooking the jam, you can add cinnamon. It can be one stick, or it can be powder (half a teaspoon). If you put a stick in, it comes out after cooking.

Video: “Cherry jam with soda, an unusual recipe”

Cherry jam with agar-agar, preparation for the winter

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

Agar-agar is a natural gelatin of plant origin, which is extracted from algae. It differs in that it has fairly strong binding properties, stronger than gelatin.

You will need:

• Pitted cherries – 1 kilo
• Granulated sugar – 1 kilo
• Agar-agar – no more than 5 grams (that’s one and a half teaspoons)

Cherry jam, prepared with agar-agar

Preparation:

• Cherry pitted
• Transfer the berry mixture into a cooking pot. Immediately add sugar and start cooking jam. Before boiling - over high heat, after - over moderate heat.
• After you bring the mixture to a boil, after ten minutes a white foam will appear. Every time you appear you should remove foam.
• While making jam, you should stir the mixture regularly so that it does not burn due to the large amount of sugar. After ten minutes of cooking, remove the pan from the heat and leave it to cool.
• Prepare agar-agar for jam: mix five grams of agar-agar with a spoon of sugar. Gradually add it to the mixture, mixing thoroughly.
• After this, the berry mass should be boiled again and poured hot into sterile dry jars, then rolled up and put away for storage.

Video: “Cherry in jelly for the winter”

Cherry jam: recipe with pectin

You can increase the amount of pectin in cherries using artificial pectin. Pectin is a polysaccharide that serves as a “thickening agent.” Jam with pectin turns out thick and has a pleasant rich taste.

You will need:

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

Making cherry jam with pectin

Preparation:

• The entire amount of cherries follows pit and using a blender, grind into a homogeneous mass. The presence of the berry part is acceptable in the form of small skins.
• Place the mixture on the fire and boil it until thickened about half an hour. After this, add the entire amount of sugar and continue cooking for ten minutes, actively stirring the jam.
• Remove the berry mixture from the heat and add pectin. Mix thoroughly. Boil again and roll the hot jam into sterile jars. During storage, the jam will harden and become thick.

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

Video: “Why do you need pectin in jam?”

How to make cherry jam with chocolate

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

You will need:

• Pitted cherry- approximately 800 grams
• Granulated sugar– 0.6 kilo
• Cocoa– (powder) 60 grams

Cherry jam with chocolate - a delicious combination of ingredients

Preparation:

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

Video: “Cherry in chocolate”

Cherry jam with lemon, how to prepare?

The lemon “note” in cherry jam will add aroma and a pleasant flavor to it. You can add either lemon juice or zest to the jam. You only need one citrus.

Ingredients:

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

Cherry jam with lemon

Preparation:

• Peel the cherry in the usual way. You can leave the berries whole, or you can blend them into a homogeneous mass with a blender. Put the mixture on fire.
• Add to berry mixture zest of one lemon, grate on a fine grater and squeeze out juice of half a lemon. Mix the mixture thoroughly.
• Add sugar and cook the jam until thickened, about ten minutes. After boiling, roll the jam into sterile jars and put away for storage.

Video: “Cherry jam”

Cherry and gooseberry jam, recipe

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

You will need:

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

Preparation:

• Peel the cherries and puree in a blender until smooth. The cherries should be put on fire and boiled, adding half a kilo of sugar. After this, the mass is cooked for about ten minutes and removed to cool.
• Peeled gooseberries pour into a separate bowl, add sugar and pour in a few tablespoons of water. You should cook gooseberry jam about seven minutes.
• After this, the mass of gooseberries should be grind through a sieve. Discard the pulp and add the juice to the cherries. The berry mass is boiled again and rolled into jars for storage.

Video: “Cherry and gooseberry jam”

Cherry jam with starch, a simple recipe

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

You will need:

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

cherry jam with starch thickener

Preparation:

• Pitted cherries should be blend with a blender into a homogeneous mass. Place the mixture on the fire and bring to a boil. Into boiling jam add sugar, juice of one lemon and its zest.
• Mix the jam thoroughly, add starch to it and vanillin (one sachet). Do not stop stirring the mixture until it seems to you that everything has been thoroughly dissolved.
• Starch will thicken the jam when it will start to cool down. Therefore, it should be rolled into sterile jars while hot.

Video: “Cherry jam. Preparation for the winter"

Cherry apple jam, recipe

Apple- An excellent flavor complement for cherries. It will add sweetness and thickness to the jam. Choose a sweet apple to make cherry-apple jam.

You will need:

• Pitted cherries – 1 kilo
• Apple – 0.5 kilo
• Granulated sugar – 0.5 kilo

Cherry jam with apple

Preparation:

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

Video: “Apple and cherry jam”

Cherry jam in a slow cooker: a simple recipe

A multicooker is a modern kitchen appliance that allows any housewife to simplify and speed up the cooking process. It's easy to make cherry jam in a slow cooker.

You will need:

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

Preparation:

• Cherry pitted. Place the peeled cherries in a blender bowl and finely chop until smooth and liquid.
• Transfer the berry mass to the multicooker bowl. Immediately add sugar and start cooking the jam. "Bake" or "Steamer". After boiling, the jam should boil for at least twenty minutes.
• While the jam is being prepared in the slow cooker, prepare gelatin: Fill the bag with half a glass of cold water and leave for ten minutes. After this, melt in a steam bath.
• Pour in gelatin in a thin stream into the berry mass, mixing thoroughly. Squeeze the juice of half a lemon there and add a little vanilla.
• Wait until the mixture boils again and turn off the mode. Prepare jars for sterilization. Roll up the jam and put it away for storage.

Video: “Cherry jam in a bread machine”