Cherry jam for the winter - 5 regular recipes with and without seeds

Now we are making cherry jam. I offer 5 recipes that differ from each other in manufacturing technology. Cherry jam can be made with or without pits. You can add gelatin for thickness. And for an explosive taste, jam is made with chocolate. I think you will like these recipes and will keep them in your bookmarks.

It doesn’t matter what type of cherry is suitable for jam. The berries should be of medium ripeness, elastic and not putrefactive. So be sure to pick out the cherries.

Also, be sure to sterilize jars and lids and dry them beforehand. You can sterilize the jars over steam for 10-15 minutes, or in the oven. If you make this in the oven, then place the jars in a cool oven, turn on the heat to 150 degrees and after heating, keep them there for 15 minutes.

Cherry jam without seeds in half an hour

This is a fun recipe and quite frisky. There is no need to let the jam sit for several hours; it cooks right away. But the highlight of the manufacturing technology is that sugar is not added immediately, but evenly.

Ingredients:

cherry – 1 kg
sugar - 1 kg (5 glasses of 250 ml)

1. Rinse the cherries and remove pits. Place in a saucepan in which you will cook the jam. Place over medium heat and bring the berries to a boil. As they heat, they will release a lot of juice. Stir the cherries carefully so as not to crush them.

2.When the cherries boil, you need to add one glass of sugar. Stir gently, bring to a boil and cook for 2 minutes. Then add another glass of sugar, wait until it boils again and cook for 2 minutes. And do this 5 times.

For 1 kg of cherries you need to add 5 glasses of sugar in 5 approaches. If you take 2 or more kg of cherries, then sugar is also added 5 times. But in this case, for 2 kg it will be necessary to add 2 cups at a time, for 3 kg - 3 cups, etc.

3.After adding sugar for the 5th time, boil the jam and cook for 10 minutes. Stir from time to time, but not too often, so as not to destroy the berries. Always remove foam as it is created.

4.When the jam has been boiled for 10 minutes, reduce the heat to low and pour the jam into sterilized jars while bubbling. Screw on the lids immediately.

5. Turn all filled jars over, wrap them in something warm and let them cool completely.

6. The jam will become thicker when it sits. This is a very tasty recipe, the cherries remain whole, the syrup is beautiful and clear.

Five-minute cherry jam with agar-agar: video recipe

If you do not want to boil the syrup for a long time, you can use agar-agar. This is a plant analogue of gelatin, which is made from aquatic plants. Unlike gelatin, it can and must be boiled for several minutes for it to work perfectly. I offer a simple and quick recipe for making jam, which will cook for only 5 minutes after boiling.

It will be useful for him:

pitted cherries – 2 kg
sugar - 1.6 kg
agar-agar - 10-40 gr.

You should be aware that agar comes in different strengths and properties. If you run into a weak one, it will be more useful than a powerful one (strength 900). The more of this thickener, the more jelly-like the syrup becomes. The minimum you need to take is 10 grams (for the traditional thickness of the jam).

Watch the video to see how to cook this delicious dessert:

Making cherry jam according to an ancient recipe from 1907

This recipe was published in Zinaida Nezhentseva’s book in 1907. The jam comes out very tasty, the syrup is thick.

Ingredients:

cherry – 1 kg
sugar - 1.5 kg
vodka - 10 gr.

1. Wash the cherries and place in a sieve to drain. Remove the seeds. To do this, you can use a pin - it is very convenient. Simply insert the back of the closed pin into the cherry where the stem was attached and remove the pit. With all this, the berry remains intact and does not break.

2. Weigh the peeled cherries to calculate how much sugar is needed. And you need one and a half times more sugar.

3.Place half the cherries on a baking sheet and sprinkle lightly with vodka. This can be done comfortably by inserting a spray bottle into the bottle. Cover the berries with half the sugar. Place the remaining cherries on top, sprinkle with vodka again and add sugar.

4.Place the baking sheet with the preparation in the refrigerator for 3-4 hours. The original source says: it must be put on ice.

5.Pour the berries into the pan or basin where you will cook. Place over medium heat and bring to a boil. Stir the jam so that the sugar does not burn during the day.

6.After boiling, cook the jam for 5 minutes over medium heat. Be sure to skim off the foam.

7. Turn off the heat, cover the jam with a lid or towel and leave for 8 hours or overnight (that is, in the dark) . If you covered it with a lid, condensation will appear on it. Remove the lid carefully and drain this water.

8. Boil the jam again and cook for 5 minutes. Cover and leave to steep for several hours.

9.And for the 3rd time, bring the cherry jam to a boil, boil for 5 minutes and you can pour it into jars. Don’t forget to sterilize and dry the lids too. Close the lid as soon as you pour the jam.

10. That's all. Turn the jar upside down to check if the lid is leaking. To make such jam, you need to spend quite a lot of time infusing the cherries in syrup. But the end result will be worth it. In winter, you will enjoy eating this jam, remembering the warm summer days.

Step-by-step recipe for cherry jam with pits

Jam can be cooked with seeds. Although the seeds contain hydrocyanic acid, it is destroyed during cooking, and sugar is its antidote. Therefore, cherry jam with pits will not be poisonous. But you need to be careful, if such jam costs more than 1 year, then it is better not to eat it. Cherry liqueurs with pits are not allowed to be consumed; they can actually cause poisoning.

Ingredients:

cherry – 1 kg
sugar - 1 kg

Making jam with seeds:

1. First you need to wash the cherries, remove spoiled berries and dry them on a sieve.

2.Pour the dry berries into the pan in which you will cook the jam. Add sugar to the cherries and stir so as not to crush them.

3. Leave the berries in sugar overnight (that is, in the dark) so that they release juice.

4.You can make jam in the morning. Place the pan on a slow fire so that the sugar that is on the day does not burn. Use a spatula to pry up the sugar and stir from bottom to top. The sugar will dissolve evenly.

5.When the sugar has dissolved, increase the heat to medium and wait until it boils. Skim off all foam.

6.Cook for 20 minutes over medium heat, stirring occasionally.

Take a huge pan, because the foam rises when boiling and can “run away”.

7. Pour the hot jam into pre-sterilized jars. Pour carefully so that the jar does not crack. And roll it up. If you store it in the refrigerator, you can cover it with a clean nylon lid.

How to make cherry jam with chocolate

Apart from traditional jam, which contains only cherries and sugar, you can make an unusual chocolate dessert that will be very tasty. And children are simply brainless from such jam. Try boiling cherries in chocolate and you won't need any candy. The composition also contains a small amount of cognac, which is needed for the most catchy smell. All the alcohol will evaporate during cooking, so the jam will be non-alcoholic.

Ingredients:

cherry – 1 kg
sugar - 0.5 kg
lemon juice - 2 tbsp.
cognac or brandy - 2 tbsp.
dark chocolate 75% - 90 gr.
gelling mixture - 40 gr.

How to make cherry jam with chocolate:

1. Rinse and sort the cherries. Remove the seeds.

2.Pour the berries into the pan and place over medium heat. Stir and wait for the berries to release juice.

3.Add in the gelling mixture, stir and bring to a boil.

4.Add sugar, stir again, bring to a boil, reduce heat to low and cook for 4 minutes.

5.Pour in lemon juice, cognac and grated chocolate. Stir until the chocolate is completely dissolved. Bring to a boil and pour the jam into sterilized jars.

6. Roll up with sterile lids, turn over and cool. This is how you can quickly make thick cherry jam with chocolate. This is quite tasty!

You see, making cherry jam is easy. Just repeat the steps in these recipes. And get a savory and sweet treat that makes home comfort on cool winter days.

8 recipes for fragrant cherry jam

Frisky five-minute ones with and without seeds, thick versions with gelatin or currants, unusual combinations with cherries or chocolate.

If you want to prepare a delicacy for the winter, distribute the hot jam immediately after making it into sterilized jars. Then roll them up, turn them over and wrap them in something warm.

When the jam has cooled completely, transfer it to a dark, dry, cool place for storage.

1. Five-minute cherry jam with pits

Ingredients

1 kg of cherries (weight of whole berries with seeds);
1 kg sugar.

Manufacturing

Sprinkle layers of sugar over the cherries and leave for at least 4-5 hours so that the berries release juice. Shake the container slightly from time to time so that the sand dissolves faster.

Place over moderate heat, bring to a boil and simmer for 5 minutes. Skim off the foam from the jam during production. Cool it completely.

Repeat cooking two more times. If you are making jam for the winter, after the third cooking, do not cool it, but immediately put it in jars.

Enjoy

9 cherry pies with a catchy smell and pleasant sourness

2. Five-minute jam from pitted cherries with watery syrup

Ingredients

1 kg of cherries (weight of peeled berries without seeds);
500 g sugar;

Manufacturing

Sprinkle layers of sugar over the berries and stir gently. Leave for 4-5 hours so that the cherries release their juice and the sand dissolves.

Bring the mixture to a boil over moderate heat and cook for 5 minutes, skimming the foam from time to time.

Treat your friends

How to make homemade wine from cherries

3. Five-minute jam from pitted cherries with rich thick syrup

Ingredients

1 kg of cherries (weight of peeled berries without seeds);
1 kg sugar.

Manufacturing

Sprinkle layers of sugar over the cherries and stir gently. Leave for 4-5 hours so that the berries release juice and the sand dissolves.

Then place on low heat and bring to a boil. Cook for 5 minutes over moderate heat, skimming off the foam from time to time, and cool completely.

Boil the jam in the same way two more times. If you are preparing it for the winter, do not let it cool after the third time, but immediately put the mixture into jars.

Add to bookmarks

How to cook dumplings with cherries: step-by-step {instructions} and noteworthy recipes

4. Thick pitted cherry jam with gelatin

Ingredients

700 g sugar;
2 tablespoons instant gelatin;
1 kg of cherries (weight of peeled berries without seeds).

Manufacturing

Combine sugar and gelatin and add this mixture to the berries. Place in the refrigerator for 12 hours to allow the cherries to release their juice.

Then place on low heat and cook, stirring, for 5 minutes after boiling.

In order for the jam to become jellied, after cooling it must be placed in the refrigerator for some time. If you are making a dessert for the winter, also keep the jar in the refrigerator for a little while before taking a sample.

Prepare

6 recipes for fragrant raspberry jam

5. Pitted cherry jam with chocolate and vanilla

Ingredients

400 g cherries (weight of peeled berries without seeds);
250 g sugar;
¼ vanilla pod;
70 g high quality dark chocolate.

Manufacturing

Cover the berries with sugar. Place over low heat and bring to a boil. Add vanilla and cook, stirring, for about 30 minutes.

Finely chop the chocolate and add it to the berries. Stir and cook for 1-2 minutes. The tile must dissolve.

Pamper yourself

5 best chocolate spread recipes, including from Jamie Oliver

6. Cherry and pitted cherry jam

Ingredients

1 kg of cherries (weight of peeled berries without seeds);
1 kg of cherries (weight of peeled berries without seeds);
1½ kg sugar.

Manufacturing

Cover all the berries with sand and stir. Place over moderate heat and bring to a boil.

Remove the cherries with a slotted spoon, reduce the heat and simmer the syrup for about 30 minutes. It should become quite thick.

Place the berries back into the pan, bring to a boil and cook for 10-15 minutes.

Try

7 recipes for fragrant cherry jam

7. Thick jam made from pitted cherries and black currants

Ingredients

1 kg black currants;
1 kg sugar;
1 kg of cherries (weight of peeled berries without seeds).

Manufacturing

Puree the currants with a blender. If some berries remain intact, nothing terrible. Add half the sugar and bring to a boil over low heat.

Add cherries and remaining sand. Stirring occasionally, bring the mixture to a boil again. Then cook the jam for another 10–15 minutes.

Bake

10 sweet and sour currant pies

8. Cherry and red currant jam

Ingredients

500 g reddish currants;
300 ml water;
1 kg of cherries (weight of peeled berries without seeds);
750 g sugar.

Manufacturing

Pass the currants through a meat grinder or chop with a blender. Pour the puree into a saucepan, add half the water and cook over low heat for 20–25 minutes. The mass should thicken.

Grind the cherries using a meat grinder or blender. In a separate saucepan, combine cherry puree and remaining water.

Boil over low heat for 7-8 minutes, add sugar and stir. Cook, stirring constantly, for 15–20 minutes.

Cherry jam

Jam “Black Forest”

If you have already tried the cake according to this recipe [url]http://www.pova renok.ru/recipes/sho w/17160/[/url], then the taste of this jam will immediately remind you of it. Well, if you haven’t tried it yet, then try this jam by spreading it on a fresh bun with butter, then you can say that you have already experienced the taste of this cake in miniature. You can start baking the cake.

Cherry jam without sugar

Previously, there was virtually no sugar in Russia. The first small beet processing plant was built in the Tula province only in 1801, and the sugar coming from abroad was so precious that even very wealthy people could not afford to use it for jam. Sugar was often replaced with honey. In the old days there was a lot of it, and it was much cheaper than imported sugar. But they made the jam without honey, evaporating the berries until thick for 5-6 hours. They did this without open fire, heating a Russian stove, which “keeps” a fairly high temperature for several hours. At the moment, as annoying as it may sound, you rarely see ancient magic furnaces. But we are inquisitive and corrosive people. Here is a recipe for making sugar-free cherry jam at home, in the most ordinary kitchen. Dedicated to those who love cherries, do not eat sweets, are on a diet, and also to those for whom sugar is simply contraindicated. I accidentally came across a recipe, I became terribly curious, tried it and was pleased with the result. Thanks for the recipe Yulenka (La Perla))

Cherry jam

Fragrant jam with a distinctive taste. Moderately sweet and easy to make.

Jam “Cherry in jelly”

This is not just jam, it is a ready-made dessert. All that remains is to get a jar of this yummy in winter and enjoy. The recipe was found on the Internet and I am happy to share it with you, dear cooks.

Cherry jam “Countess-cherries”

The cherry season will soon end, so I’m in a hurry to bring you my experienced recipe. And it was born from an idea that was firmly ingrained in my head: to create a preparation of berries for the winter that could be used to decorate future confectionery products, so that it would be both tasty and wonderful. What came out, in my opinion, was a fascinating cherry in shape and taste, a very fragrant and attractive one! The entire vase left for testing and evaluation was tasted and evaluated in the next 5 minutes!

Cherry jam with melon

Jam is not just a method to preserve the harvest of fruits and berries. If you show a little imagination, you can get a unique delicacy. I would like to offer you a recipe for an unusual, very tasty and fragrant cherry and melon jam. Its appearance will also not leave anyone indifferent. Once upon a time, my independent journey into the sweet world of jams and preserves began with this particular recipe. The recipe was taken from an old German magazine, and now I am happy to share it with you. Cooking time is 5-7 minutes. The time for preparing the berries is not taken into account in the recipe.

Cherry jam “Oriental delicacy”

I love fresh cherries and have long wanted to try the jam of this berry. The most delicious cherry jam came out! Do you want something sweet and not obvious? Try this oriental delicacy. Jam made from snow-white cherries has an amber-honey color, a gentle cherry taste and a subtle aroma. And the jelly-marmalade thickness will be given to him by Quittin from HAAS.

Cherry jam with chocolate

This is my family's favorite jam! The cherry season is not over yet, and I suggest we make a small jar of this jam for you to try. And if you no longer have cherries, then you can cook it from all other berries (for example, from plums) or from frozen cherries. In any case, this jam will not disappoint, but will pleasantly warm you on cool autumn evenings!

Cherry jam “Black Forest”

The jam resembles the taste of a cake “Black Forest”, “Dark Forest”, “Dark Prince”. The recipe is taken from the magazine “Canning”, in the original one adds gelatin and boils it, but I added agar. In the absence of it, you can use pectin (zhelfix, etc.)

Cherry jam

Cherry jam with pits.

Cherry jam . Cherry jam is a pleasant sweet dessert with appropriate sourness, which can be preserved for the winter and enjoyed during the cool period of the year.

Jam is made from cherries and sugar. From time to time, other ingredients are added, for example, citrus fruit juice and their peels. Cherries can be in the consistency of fruit and berry jam. But usually it is cooked separately from theirs, because it has its own unsurpassed tart, fragrant taste, which is also preserved in cherry jam.

Cherry jam is prepared using different methods. Options for making cherry jam: with and without pits, five-minute jam, thick jam that is cooked for a long time, jam that is boiled a couple of times, then rolled into jars.

You can make delicious jelly and jam from cherries. But most often, it is used to make jam from whole berries.

Housewives make delicious fruit drinks from cherry jam by stirring it with water and adding ice to the drink. This jam can also be used to make sweet pies, or decorate cakes and homemade cakes with berries. Cherry jam syrup is excellent for soaking cake layers or serving it with various soufflés, puddings, curd masses, cheesecakes, and other dessert dishes.

Cherries for making jam should be carefully selected so that among the berries there are no spoiled, putrid, or wrinkled ones. Cherries do not have to be very overripe, and unripe cherries should not be used in making jam.

To remove pits from cherries, some housewives use ordinary hairpins. Also now on sale are a lot of different mechanical and electronic devices for extracting pits from cherries.

Cherry jam for the winter with pits

Homemade cherry jam is most often made from berries with seeds, because removing them takes a long time and is not particularly pleasant. Moreover, there are countless recipes in which doing this is absolutely not necessary.

By the way, almost all lovers of cherry jam cooked together with pits believe that after a year of storage the product becomes toxic due to the high content of hydrocyanic acid in the pits. This is nothing more than a myth.

The compacted shell of the seeds firmly holds the nucleoli and their contents and under the influence of gastric juice it is not destroyed even in this case, if part of the cherries is swallowed along with whole seeds. In addition, studies have shown that when heated to + 75 degrees, harmful substances are destroyed.

The calorie content of such jam is approximately 233 - 256 kcal/100 g. The differences are likely due to differences in the cherry-sugar ratio, so it is usually recommended to consume 1.0 to 1.5 parts of sweetness per 1 part of fruit.

Cherry jam for the winter with pits - photo recipe

This recipe produces delicious cherry jam, with whole berries and a slight almond scent, which is given to it by cherry pits.

Ingredients

Cherry: 500 g
Sugar: 500 g
Water: 2 tbsp. l.

{Instructions} manufacturing

I don’t keep the harvest collected from the cherry tree for a long time, but use it immediately so that the fruits do not spoil. I sort through the ripe berries, discarding damaged and spoiled specimens. I wash the raw materials in cold water.

I pick off the stalks of the cherries if they remain.

I pour sugar into the container with the cherries and shake it so that the sugar is moderately distributed among the berries. To quickly dissolve the crystals, I pour 2 tbsp. l. boiled water. I mix, covering the bowl from above, and send it to a cold space, for example, in the refrigerator, overnight (that is, in the dark) .

After a while I stir again. I put it on low heat. I constantly stir the mixture with a wooden spoon until the sugar is completely dissolved in the cherry consistency.

After the cherry mass boils, cook it for 7-10 minutes over low heat, removing the foam. Then I remove the jam from the heat and keep it in the room until it cools completely.

The second time I cook (after it boils) for 30-40 minutes. over very low heat. Naturally, I skim off the foam again as it forms.

I check readiness by dropping a drop onto the dry bottom of the dish. As soon as the cherry syrup does not spill and hardens into a beautiful ruby bead, the jam is ready. I place the treat in a warm, sterilized container while it’s hot. Having rolled up the jam hermetically with a seaming key, I turn the jars upside down, wrap them in something warm, and leave them until they cool.

After cooling, I transfer the cherry jam to a dark and cool space.

How to make thick cherry jam

For thick jam you need to take:

cherries 2.0 kg;
water 220 ml;
sugar 2.0 kg.

What to create:

Sort through the berries. Tear off the stems, wash and dry.
From the full amount of sugar, pour two glasses into a separate bowl. They will be needed later.
In a wide enamel saucepan or bowl, heat water to a boil, add sugar while stirring and cook the syrup until it is completely dissolved.
Pour the cooked cherries into the hot syrup. Stir and leave on the table for 8-10 hours.
Place the container over medium heat, heat until boiling and add the remaining sweet sand.
Cook while stirring for at least 5-6 minutes. Remove from heat and leave on the counter for another 8 hours.
Return the bowl with the jam to the stove, heat everything back to a boil and cook until a suitable mixture is reached, stirring for 15-20 minutes.
Pour the jam into jars when hot and roll up the lids.

Variation of winter preparation with gelatin

Cherry jam made from whole berries with the addition of gelatin is unusually tasty and can be a different dessert. In addition, the convenience of this recipe is that it does not require long boiling.

cherries with pits 1.5 kg;
sugar 1 kg;
gelatin 70 g;
water 250 ml.

How to cook:

Sort through the cherries and tear off the stems from the fruit. Wash the berries and let them dry.
Dump the cherries into a suitable container, it is better to take an enameled wide pan. Add sugar and leave everything for 4-5 hours.
Cool the boiled water and pour the gelatin over it for about 40 minutes. During this period of time, it must be stirred 1-2 times for uniform swelling.
While the gelatin swells, put the mixture of berries and sugar on the fire, heat to a boil and cook for about 5 minutes.
Immediately heat the gelatin to 45-50 degrees, the grains should almost completely dissolve. Strain the mixture and pour the liquid into the jam.
Stir well, after a minute pour into jars and roll up the lids.

As the syrup and gelatin cool, it will thicken and the jam will form a nice thick mixture.

A very quick and simple recipe for five-minute cherry jam

The given “five-minute” recipe will allow housewives to prepare delicious jam almost instantly and without unnecessary hassle. Taking into account the fact that the berries will be subjected to heat treatment for a short time, the amount of sugar will have to be increased, otherwise the finished product will ferment.

For the “five minutes” you need:

cherries 2 kg;
sugar 2.5 kg.

Method of action:

Sort the berries, remove the stems and rinse with water. Let the water drain.
Place the berries and sugar in layers in a cooking bowl.
Leave the container on the table for 3-4 hours.
Place on fire and heat to a boil. Turn the heat to medium and cook the jam for 5 minutes.
Pour the hot mixture into jars and roll up the lids.

Recipe for making dough in a slow cooker

Making cherry jam with pits in a slow cooker has many advantages. First of all, there is no need to remove seeds from the berries, thus, the loss of raw materials is minimized. The ingredients are immediately placed in the bowl, and the jam itself is cooked in one step without additional steps. Uniform heating allows the berries to cook well in the sweet syrup.

To make cherry jam in a slow cooker you need:

cherries 1.5 kg;
sugar 1.8 kg.

Manufacturing:

Sort the berries, remove twigs, plant debris and tails. Wash the cherries and let them dry.
Place unstained fruits into the multicooker bowl, sprinkling them with sugar.
Set the “quenching” mode for 2 hours.
After this time, the jam is ready. All that remains is to transfer it into jars and roll up the lids.

Tips and advice

Jam with seeds must be cooked following the following tips:

Take dishes that are low, wide and have a thick bottom. The alloy from which the container is made should not oxidize, because the berries contain a lot of organic acids. The best solution is an enamel basin.
It is better to stir the fruit mass during cooking with a wooden spoon or spatula from bottom to top.
When boiling, a whitish foam usually appears on the surface. It needs to be removed and will have to be re-created a couple of times.
If it happens that the finished jam quickly becomes sugary, it can be revived. To do this, transfer the product into a bowl or pan, pour 50 ml of water per 1 liter of jam, heat to a boil and boil until the sugar is completely dissolved. But you will have to eat the overcooked dessert first.
Jars and lids for long-term storage of jam must not only be thoroughly washed and sterilized, but also dried.
Cherries picked in rainy weather contain more acid and water. To prevent jam from such raw materials from fermenting, you need to add a little more sugar, a little citric acid and cook a little longer.