Frozen cherry jam

Seedless
With lemon and pectin
Assorted
With bones in a slow cooker
With vanilla and cinnamon
With almonds and apple
Five minutes
Frisky cherry jam
Conclusion
Video on the topic

In winter, when there are no new berries, you can make jam from frozen ones. Making jam from frozen cherries has the advantage of having already been washed and processed. It is not necessary to defrost them - just take them out of the freezer and immediately start cooking, although there are recipes that require defrosting. It is believed that the pulp of berries that have been frozen is the most porous, and therefore absorbs the syrup better, which means that the dessert will turn out to be the most tender.

You don’t have to freeze the berries yourself - you can simply purchase them at the hypermarket.

You can prepare this dessert in different ways; several recipes are presented below.

Seedless

This jam is not a winter preparation and is created for immediate consumption. You will need 500 g of frozen seedless fruits and 400 g of sugar.

Remove the berries from the freezer and defrost so that they can be removed from the tray.
Transfer to a cooking bowl, add sugar. After some time, break the lump.
Place the pan on the stove over low heat, bring to a boil, and cook until the mixture is needed. Remove foam with a slotted spoon. Medium thick jam comes out after 25 minutes of cooking.
Place jam from frozen pitted cherries into a jar or into sockets and serve with tea.

With lemon and pectin

To make jam you will need the following ingredients:

1.5 kg frozen pitted cherries;
5 glasses of sugar;
50 ml lemon juice;
1 teaspoon chopped lemon zest;
6 tbsp. spoons of pectin.

Defrost the berries. To do this, they need to be placed in a colander and a suitable container placed under it. Do not pour out the resulting juice.
Place the cherries in a cooking bowl, pour in the juice obtained after defrosting and lemon juice, add pectin and zest. Mix.
Place the container on the fire, cook over medium heat while stirring until it boils.
As soon as it starts to boil, pour out the sweet sand and stir until it is completely dissolved.
Create a heat below medium, bring to a boil and cook for 1 minute, stirring and skimming.
Pour the finished treat into sterilized jars, cover with lids without twisting. Place them in a saucepan on a towel, pour water up to the shoulders and boil for 5 minutes. After this, screw it up, let it cool and store it in a cool place until next spring.

Assorted

If you have a variety of berries in the freezer, you can combine them into one dessert.

You will need 250 g of frozen fruits: cherries, strawberries, wild strawberries, raspberries, reddish currants, 100 ml of water, 1.5 kg of sweet sand.

Place the berries in a bowl, add sugar and water. There is no need to defrost it ahead of time.
Put on fire, stir, wait until it boils and then cook for 30 minutes.
Pour the finished jam into jars and close the lids.

With bones in a slow cooker

Fans of jam with stones say that this dessert has the richest and most striking taste.

For jam you need to take:

1 kg cherries;
1 kg sugar.

Remove the fruits with seeds from the freezer and place them in the multicooker bowl.
Add sweet sand.
Set the “Extinguishing” mode for 1 hour.

Finished frozen cherry jam with pits is ready for consumption.

With vanilla and cinnamon

You will need 1 kg of frozen berries with seeds, 1 kg of sugar, a vanilla pod and a cinnamon stick. These spices will make the jam taste unique.

Dump the berries into a saucepan, add sweet sand.
Place the dishes on low heat. Once the fruit begins to thaw, the sugar will turn cherry color. Add water to this jam, as there will be enough water from the berries.
After boiling, add cinnamon and vanilla, which will make the cherry jam taste richer in terms of taste and smell. Cook with stirring for 15 minutes.
Prepare the jars, pour cherry jam into them, seal them, and put them in the refrigerator.

With almonds and apple

You will need 500 g of frozen cherries, 100 g of peeled almonds, one greenish apple, a cinnamon stick, 5 tbsp. spoon of sugar, star anise.

Place a saucepan on the stove, pour sugar and sliced apple into it.
When the sugar begins to dissolve, add frozen cherries, then star anise and cinnamon.
Fry almonds in a dry frying pan.
Remove spices from the jam - star anise and cinnamon, they have already given off their own smell.
When all the excess liquid has evaporated, add the almonds and stir.
The dessert is ready to eat. It is distinguished by its extraordinary generous taste.

Five minutes

You will need 300 g of frozen berries and 500 g of sugar.

Do not defrost the fruits, place them in a bowl, cover with sweet sand and leave for 4 hours.
Mix the berry-sugar mixture and put on fire.
After boiling, cook for 5 minutes.
Transfer the jam into jars. It is ready to eat.

Frisky cherry jam

Frozen berries are perfect for quick jam. You will need 400 g of it, you need to take 2 cups of sugar.

Dump the fruits into a saucepan or other fairly high container, add sweet sand. Stir and leave until the berries are thawed.
Place the pan on the stove, do not drain the resulting juice.
Bring to a boil, then cook for 15 minutes.
To get the sweetest and thickest dessert, you need to simmer longer to achieve the right mixture.
Serve the finished jam for tea, pancakes, and pancakes.

Conclusion

A dessert made from frozen cherries is prepared in winter. It is usually not designed for storage and there is no need to go to the trouble of sterilizing jars and lids. After making such a dessert, you must immediately put it in sockets and drink tea with it. It can also be used as an additive to pancakes and cheesecakes or as a filling for baked goods.

How to simply make jam from frozen cherries with and without pits

The main advantage of cherry jam is its sweet and sour taste. Thanks to the ability to freeze berries, you can prepare this delicacy at any time of the year. Cherry jam that has been frozen retains the greatest amount of essential substances.

Is it possible to make jam from frozen cherries?

The option of harvesting berries by freezing has many advantages for housewives. The berries have already been washed, peeled and pitted. This allows you to immediately begin the cooking process without wasting time on preparation.

Making jam from frozen cherries allows you to get a delicate mass with a huge juice content. You can make dessert from berries with seeds. Freezing berries can be used specifically for the upcoming jam making. This approach preserves the juice in the reddish pulp, the smell and the corresponding taste.

Ingredients needed

The dessert comes from frozen cherries and sugar - just two ingredients. Water is not used because the berry releases a lot of juice.

Product preparation

This aspect is of extraordinary importance, on the implementation of which the properties of the final product depend. Frozen cherries should not be immediately placed in a saucepan and cooked over a fire. Berries just taken out of the freezer look like a block of ice. When the container is heated, the mass will stick to the walls because it will not have enough water.

The berries must melt before cooking. After this, sugar is added, and everything goes to the stove. The mixture is prepared over medium heat and stirred frequently.

How to prepare the container for the start of the process?

There are no special rules. Preference is given to containers with a thick bottom. This ensures even heating and reduces the risk of burning. A wood stick is used for stirring. It’s better to choose one that you don’t mind spoiling, because after the wood comes into contact with cherry juice, it darkens.

How to make jam from frozen cherries?

Ingredients for the dish:

cherry - 500 g;
sugar - 300 g;
water - 150 ml (optional);
citric acid - on the tip of a knife.

The berries are dumped into a cooking container.
Sugar and citric acid are added. The last component is taken if the fruits are sweet and it is necessary to balance the taste.
Water is added as needed and all ingredients are placed on low heat.
The sweet mass is brought to a boil and cooked for 10 minutes. After which the fire turns off.
After cooling, the jam is boiled again using the same principle. After the second step, dessert can be served. If winter storage is planned, the mass is boiled a third time.
Hot jam is poured into jars, which are immediately sealed.

If a huge amount of juice has formed in the cherry mass during defrosting, it combines. You can feel the berries in the dessert because they were not crushed previously. To obtain the most tender and homogeneous mass, the cherries are crushed with a potato masher at the time of cooking.

As the dessert cools, it will thicken, which should be kept in mind during preparation. There should be no foam on the surface of the jar. This means that air has gotten inside. If this happens, the covers are tightened again with the key.

How to store it correctly?

Since this is a winter harvest, the storage standards are the same as for other preservation. The basement, cellar or pantry must be cool, gloomy and dry. Cherry jam can be stored for a long time. It is recommended to create a batch so that it can be consumed within 3 years.

Homemade frozen cherry jam

The sweet and sour taste of cherry jam will not leave anyone indifferent. Thanks to modern technologies, specifically blast freezing, frozen cherry jam can be cooked at any time of the year. This method of preparation makes it possible to preserve vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) in jam.

Homemade frozen cherry jam with pits

The most common and least labor-intensive way to make jam is to leave the cherry with the pit. Almost everyone even says that such a delicacy is much tastier than jam with pitted cherries.

cherry – 1 kg
sugar – 1 kg
vanilla
cinnamon

Cherries are poured into an enamel pan and sprinkled with sugar in layers. The cherry mass is placed on low heat. In addition, you can add 1 glass of water so that the berries and sugar do not burn. The berries will thaw evenly and begin to turn the sugar a nice red color.
During the manufacturing process, cherry jam must be stirred systematically. When the mixture begins to boil, add spicy spices - vanilla and cinnamon. These seasonings will give the jam uniqueness and the best taste.

Boil everything over low heat for 10 minutes. Hot jam is poured into previously sterilized jars, rolled up with lids and sent off into a cool black space for storage.

Frozen pitted cherry jam

For those who prefer to eat pitted cherries, the following recipe is the best option.

cherry – 1 kg
sugar – 1 kg

Pitted cherries, even frozen, give much more juice than berries with pits. Therefore, this recipe does not need water.

Cherries are poured into a saucepan with a double bottom and sprinkled with sugar in layers, placed on high heat.
While waiting for the mixture to boil, it is necessary to stir it constantly - burnt jam has a nasty smell and bad taste.
Boil the jam for 15 minutes and remove from the heat until it cools completely.

The cooled mass must be crushed in a blender or passed through a small meat grinder. Then the mixture is again poured into the same pan and boiled for 30 minutes until thickened. Hot cherry jam is poured into sterilized jars and rolled up.

Making frozen cherry jam in a slow cooker

Before you start making jam in a slow cooker, you need to know that when boiling, a lot of foam appears, and it tends to flow out. Therefore, for a five-liter multicooker size, you need to take no more than 1 kilogram of cherries and 1 kilogram of sugar.

cherry – 1kg
sugar – 1 kg

Frozen cherries and sugar are poured into the multicooker and mixed directly in it. You can add 100 grams of water.
The “Extinguishing” mode is set with a time limit of 1 hour. It is better to keep the lid open throughout the entire cooking process and stir constantly - the cherry jam quickly burns and foams very much.
The resulting foam must be removed - it is not needed in the finished jam.

The jam can be left to cook for 30 minutes, but then it will be watery. After this time, frozen cherry jam is poured into sterile jars and rolled up.

Assorted jam from frozen cherries

strawberries – 250 g
strawberries – 250 g
raspberries – 250 g
cherry – 250 g
reddish currants – 250 g
sugar – 1.25 kg
water – 1/2 cup

All frozen berries are poured into one huge pan, preferably with a double bottom, and sprinkled with sugar, water is added.
The dishes with berries are placed on the fire and brought to a boil. All this time the mixture is stirred and excess foam is removed.

Everything is cooked over low heat for 30 minutes, then cools and poured into sterile jars. If desired, you can add spicy spices to the jam - vanilla, cinnamon, cardamom.

Frozen cherry jam

Ingredients

Frozen pitted cherries – 500 g

202 kcal
30 min.
10 min.
40 min.

Photo of the finished dish

Step-by-step recipe with photos

Freezing berries, fruits, vegetables and herbs for the winter is a very correct approach to harvesting. I would say - the most faithful. When frozen, a maximum of vitamins and other essential substances in the product are preserved. If you have enough space in the freezer, then all other preparations for the winter (jams, compotes, salads, marinades) can be completely avoided.

All this can be prepared in winter from frozen goods. In this case, there is no need to think about how these blanks will be stored. You can simply cook the jam in the quantity that is needed specifically at the moment, so that it can be cooked and consumed immediately.

But this is the standard. In fact, we don’t always have enough space in the refrigerator to have enough frozen goods. However, there is nothing impossible about this, and purchasing an additional freezer is not so unattainable.

It happens that you have to make jam from frozen berries and fruits in an unplanned manner if the refrigerator unexpectedly breaks down or the electricity is permanently cut off. You also have to make jam from time to time at the end of winter or in the spring from berries that were not needed in the winter, simply to dispose of those goods that remained uneaten.

Now I will make jam from frozen cherries. Jam is prepared in the same way from other frozen berries and fruits. Before freezing, I removed the seeds from the berries, because it is much more difficult to remove the seeds from frozen cherries. Let's defrost the berries until they can be removed from the tray.

We extract the frozen berries; at this step they still hold their shape. Place in a bowl for cooking and add sugar.

After some time, the array can be split.

Place the cherries on low heat and bring to a boil. How to further cook our jam depends on why we need it and on our desire. If we need berries for the interior or decorations, then we can make jam for five minutes. If you want to get thick jam, then cook longer. If desired, you can thicken frozen cherry jam with gelatin, pectin or agar-agar.

I plan to cook moderately thick jam, so I’ll continue cooking.

In the process I collect foam.

Because the size of my jam is small, after 25 minutes the thickness of the jam seemed satisfactory to me.

You can put the jam in the container that is comfortable for you - straight into rosettes or into jars. Because this jam is not for the winter, in other words, we have no goal of storing it for a long time, we will simply put it in unstained jars, which do not need to be sterilized, provided that you quickly eat the jam.

We will close it with ordinary lids, also not sterile, but unstained.

I repeat, this frozen cherry jam is not intended for storage: it was boiled and consumed - for tea or for entrails. You can make dumplings with this jam, fill puff pastries and pies with berries, and use them to make jelly and desserts.