Bird cherry jam

The fruits and leaves of bird cherry are widely used in folk medicine and cooking, and the bush itself is considered a forest health worker due to its powerful disinfectant properties. These berries have a distinct taste, which is why they are eaten fresh and prepared for the winter; they are good in baking and just with tea. But the healing characteristics of bird cherry fruits still come first. Therefore, stocking up on them before the frost will be very useful. To make the preparation both healthy and tasty, you can make bird cherry jam.

Individualities of bird cherry conservation

For healthy jam, you can use any type of bird cherry. There are reddish, dark and snow-white ones, the extreme one is among the rarest. The reddish one contains the most vitamin A (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) A, but it tastes the most tart. Dark fruits have a soft texture and a narrow taste, but they contain slightly less vitamins. Whatever variety you choose, bird cherry jam will turn out to have a very unusual taste and very healthy.

The berries are purchased at the market or picked independently; such shrubs are also found in forests and forest plantations. Wild bird cherry berries may be smaller in size, but they are richer in composition than domestic species.

The bird cherry needs to be washed carefully; it is better not to use running water, so as not to destroy the surface of the berries. It is advised to pour them into a colander and immerse them in this form in a deep container of water. In order for the jam to last longer, it is important to get rid of all debris and spoiled fruit.

Individualities of bird cherry conservation
Options for making jam
Rules for storing jam
The benefits and harms of jam

In addition to the main component, only sweet sand and dishes are useful. It is better to prepare such a healthy delicacy in a stainless steel pan. Enameled dishes are also suitable, but the pigment from the berries can leave a mark on the coating that you won’t be able to get rid of later. It is better not to take copper pots and bowls, because this material can release languid alloys in the jam.

Glass jars and lids must be sterilized. Instead of iron lids, you can use ordinary nylon lids, but in this case, the bird cherry preparation should be stored in the refrigerator. All other dishes that will participate in the preservation process must also be doused with boiling water. After all the preparation, all that remains is to choose a recipe for bird cherry jam and act.

Options for making jam

From the fruits of this shrub you can make jam with whole fruits, jam or marmalade. The manufacturing process is not much different from traditional preservation recipes. To make the healthiest jam, use the option without cooking, so the berries retain almost all of their useful components.

Jam with whole berries

Ingredients:

bird cherry fruits – 5 cups;
sweet sand - 5 glasses.

The berries must be sorted and washed well. To preserve the preservation, it is better to dry the ingredients before cooking; to do this, they can be laid out on a cardboard or textile towel and allowed to stand for a while. While they are drying, you can make syrup: mix the entire amount of sugar in 100 ml of water. Since there are much more crystals than water, it is better to put a container of water on the fire and pour sand into it evenly, stirring constantly. This will prevent the syrup from burning and ensure that all the sugar dissolves evenly.

You need to pour dry berries into the prepared thick syrup and immediately remove everything from the stove. The bird cherry must stand in sweet water in order to be nourished. This delicacy must be cooked after the syrup has cooled completely. The fire should be as low as possible so that the jam simmers. It will take 40-60 minutes until it is completely ready. It is necessary to stir rarely, preferably with a wooden spatula, so that the berries remain intact. When everything is ready, the jam must be immediately packed into jars and rolled up.

Bird cherry jam

berries – 500 g;
sugar – 500 g.

You can take a random amount of berries; they need to be washed and filled with clean water so that it covers them by one to two centimeters. The pan with the fruits must be placed on the stove and slowly brought to a boil, held for a few more minutes and removed from the heat. When everything has cooled down, you need to strain the contents thoroughly: cover the colander with sterile gauze and drain everything.

Rub the remaining berries into the purchased broth and measure the amount of the resulting mass. Depending on the size of the broth with pulp, we take the indicated amount of sugar. Stir all ingredients and place on fire until boiling. The jam will be ready as soon as everything boils. Place it in jars while hot.

A similar texture and appearance of a useful product can be obtained using another method. To do this, take an equal amount of berries and sweet sand. The fruits are passed through a meat grinder and combined with sugar, boiled for an hour over low heat and rolled into a glass container.

Bird cherry jam without cooking

500 g of bird cherry fruits;
1 kg refined sugar.

The washed berries must be passed through a meat grinder a couple of times, preferably three or four. The resulting mass should be mixed well with sweet sand and left at room temperature for an hour. After this, mix everything again and pack into containers if the sugar is completely dissolved. If there are still whole crystals, you can leave for another 30 minutes, mix and roll up.

This jam is used only as an immunomodulatory agent; it is eaten in the morning, 2-3 teaspoons.

Rules for storing jam

Any jam made from bird cherry fruits can be stored for no longer than one winter, in other words, 9 months. This time limit is justified by the content of unsafe hydrocyanic acid in the seeds. The longer the jam sits, the more unsafe substances accumulate in it.

The benefits and harms of jam

This delicacy has a very specific taste, sweet with a faint smell. In cooking, it is used only from time to time, although it can also replace other types of jam in baking or tea parties.

Eating such a product should, however, be done with caution. Bird cherry berry jam is more of a traditional medicine than a regular sweet. It contains a lot of tannins, organic acids, pectins, and essential oils. In folk medicine, it is used for digestive infections and diarrhea, gynecological dilemmas, and diseases of the upper respiratory tract.

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Due to the rich vitamin content, such a dessert will be a good way to strengthen the immune system, as a preventive measure against flu and colds, and other viral diseases. Bird cherry will be useful for diseases of the heart and blood vessels; it has a beneficial effect on the nervous system and digestion.

This delicacy is completely contraindicated for children, pregnant women and nursing mothers. The berries contain alkaloids, which even in small concentrations may be unsafe for children. During heat treatment, some of these substances are destroyed, so it is not unsafe for an adult if eaten in reasonable quantities. It must be consumed evenly because it is quite nutritious - 200 kcal per 100 g of jam.

In general, the usefulness of such jam far exceeds the harm and contraindications, so at least a small portion of such sweets should be prepared for the winter in order to easily resist diseases.

How to make bird cherry jam - 3 recipes for bird cherry jam for the winter

For me, spring begins when the bird cherry blossoms. The sweet and intoxicating smell of bird cherry is difficult to confuse with something else; it makes your head spin and smells like spring. As annoying as it may sound, bird cherry blossoms do not bloom for long, and its smell is carried away by the wind, but some part remains in the berries. If you love spring and miss the freshness given to us, I offer you several recipes for bird cherry jam.

Jam from whole bird cherry berries

Bird cherry berries should be washed and sorted. Remove stems and leaves. There is no need to dry the berries. This is extra work, but a few drops of water won't hurt.

For 1 kg of bird cherry berries:

1 kg sugar;
100 gr. water.

Make syrup from sugar and water. When the sugar is completely dissolved, pour the berries into the syrup and remove the pan from the stove. Let the berries sit for a while and release their juice. It is better not to stir with a spoon, so as not to destroy the berries; it is better to shake slightly and swirl the pan.

When the syrup has cooled completely, put the pan on the fire and cook the jam over very low heat for an hour.

Jam from ground bird cherry with seeds

1 kg bird cherry;
1 kg sugar.

Jam prepared using this method tastes like marzipan. It has a creamy thickness and is suitable for the inside of pies or other delicate desserts.

As always, the berries need to be sorted and cleared of debris. Wash the berries by placing them in a colander and allowing them to drain. In this recipe, the less water the better.

Grind the berries together with the seeds 3-4 times. A blender cannot cope with this, this has already been tested many times.

Sprinkle the bird cherry with sugar and stir well. Let this “porridge” stand for an hour, and only then can you put the pan with jam on the stove.

The fire should be as low as possible and the jam should simmer slightly, for at least an hour. After this, you can put the jam into sterile jars and put it in the closet for storage.

Raw bird cherry jam - recipe without cooking

Without cooking, jam retains most of its own vitamins and taste properties. But its shelf life, even in the refrigerator, does not exceed 6 months. But, nevertheless, this is one of the most favorite types of jam.

For 1 kg of bird cherry:

As in the previous recipe, you should grind the bird cherry berries 3-4 times through a meat grinder.

Add sugar and stir well. Leave the jam to stand at room temperature for 1-2 hours, stir again and the jam can be considered ready.

Place it in clean, dry containers with lids and place them in the refrigerator for storage.

Almost everyone is concerned that bird cherry seeds contain alkaloids, which in the human body are converted into poisonous hydrocyanic acid. Yes, this is the unadulterated truth. But in order to be poisoned by hydrocyanic acid, you need to eat a liter of jam with seeds in one sitting. Then you may feel slight signs of poisoning.

How to make bird cherry jam, watch the video:

Ordinary recipes for jam from reddish and dark bird cherry for the winter, with and without seeds

Bird cherry has long been known for its beneficial and healing qualities. The smell of the plant calms the nervous system. The fruits have antimicrobial, anti-inflammatory, wound-healing and strengthening effects. In addition, the berries have a distinctive taste, which is why they are used in baking or eaten fresh. But for the winter it is better to prepare a healthy delicacy from bird cherry in the form of jam.

1 Individualities of making fragrant bird cherry jam at home
2 Harvesting fresh bird cherry and its preparatory preparation for making jam
- 2.1 Bird cherry jam, a regular recipe for the winter
- 2.2 Jam made from ripe bird cherry and seedless
- 2.3 Bird cherry jam with seeds
- 2.4 Reddish bird cherry jam
- 2.5 Twisted bird cherry jam
- 2.6 Dark bird cherry jam
- 2.7 Virginia bird cherry jam
3 How to store blanks

Individualities of making fragrant bird cherry jam at home

For a healthy treat, take berries of a reddish, dark or snow-white variety. The extreme one is the most necessary, the reddish one is the favorite in terms of vitamin content (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) A, but tart. Dark berries - with a delicate texture, pleasant taste, and the smallest vitamin complex.

The fruits have a large stone that is difficult to separate. Therefore, when preparing jam, the berries are taken whole or ground in a meat grinder. According to some recipes, the berries are previously blanched.

There are many options for preserving healthy fruit. To preserve the beneficial substances of the plant, it is better to use canned food without sterilization or long-term boiling. This delicacy is stored longer thanks to tanning substances and natural preservatives.

You will also need a sweetener and appropriate utensils for the preparation. The treat is prepared in stainless steel containers; enamel containers will be spoiled by the berry pigment.

Harvesting the freshest bird cherry and preparing it for making jam

You can pick berries on your own in forests and forest plantations, armed with a basket and scissors. Or buy twigs at the markets. When choosing bird cherry, pay attention to the appearance. The berries are similar, without damage or dents. The fruits are dark in color, so it is more difficult to see spoiled and rotten specimens.

For jam, it is better to take slightly unripe bird cherry, and dry the overripe one or use it in compote.

Store fresh fruits in the refrigerator for up to a month. In this case, the berries are sorted and carefully placed in a glass container, alternating with leaves.

Prepare the fruits for production as follows:

Separate the berries and sort.
Wash the bird cherry. It is better to transfer to a colander and lower the container into a pan of water. This method will not damage the surface of the berry, and you can simply get rid of debris and damaged specimens.
Dry the fruits.

After preparation, the hostess can only choose a recipe for the preparation and begin implementation.

Bird cherry jam, a regular recipe for the winter

Berries – 1 kilogram.
Sugar – 1.2 kilograms.
Lemon – 0.5 pieces.

Place the prepared berries in a bowl and add layers of sugar. Shred the fruits and leave for 6-8 hours. During this period of time, juice appears, which, as a result, is poured into a separate container.
Pour the juice of half a lemon into the bowl with the bird cherry. Mix the resulting mass.
Place the container with the berries on the fire and boil. Boil the fruits for 15 minutes, stirring constantly.
After the time has passed, pour the cherry juice into the bowl. Cook the treat for another 15 minutes.
During this period of time, prepare clean and sterile jars with lids.
Pour the bubbling delicacy into bottles and seal with twists.
Cool the jam under a blanket and store it.

Jam made from ripe bird cherry and seedless

It’s easy to prepare a bird cherry treat without large bones by following the given recipe. The main thing is to choose fleshy fruits.

Berry puree – 1 kilogram.
Sugar – 1 kilogram.
Water – 0.2 liters.

Prepare freshly picked berries for production. Then place the fruits in a basin and fill with water. Place the dishes on the gas stove and bring the liquid to a boil. Cook the bird cherry for 40 minutes over low heat.
Drain the berries in a colander and cool.
Rub the bird cherry through a sieve, gauze, nylon or tulle. The bones will remain inside, and the puree will pass through the holes.
Mix the berry mass with sweet sand and leave for 60 minutes.
Add water to the puree and boil the mixture for half an hour.
Pack the jam into sterile bottles and screw on the lids.
Turn the workpieces upside down, wrap them and cool.

Bird cherry jam with seeds

You can cook the berry delicacy using different methods, but this recipe is considered the fastest.

Sweet sand – 1.2 kilograms.
Bird cherry – 1 kilogram.
Water – 500 ml.

Prepare syrup from sugar and water and cook for 30 minutes.
Place the fruits in a colander and blanch in boiling water for 2-3 minutes.
Throw the cooked berries into the syrup and cook for 20 minutes, avoiding boiling.
Pour the jam into unstained jars and seal.

Reddish bird cherry jam

The delicacy, prepared according to the recipe, tastes like marzipan. Cooking a treat is easy for novice housewives. With all this, the workpiece is distinguished by a creamy mixture and fits like the inside for baking desserts.

Bird cherry jam

Bird cherry fruits have a distinctly astringent taste, which is why not many people like them. But the usefulness of the berry given to us is so high that it is used quite widely in folk medicine. Namely, it helps relieve spasms, get rid of diarrhea, prevent visual impairment, and cleanse blood vessels. Bird cherry jam, even the most common one, which is prepared for the winter, retains almost all the beneficial characteristics of the freshest berry. With all this, it has a pleasant taste that will appeal even to those who do not eat fresh bird cherry.

Tips for making and using

Usually bird cherry is collected dark, in other words, fully ripe, because in this case it is not so tart. The jam from it comes out quite tender and pleasant to the taste. But some housewives prefer to make jam from reddish bird cherry, because it contains more vitamins (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) A. What to give preference, usefulness or taste, it's up to you to decide.
Before washing, the bird cherry must be thoroughly sorted and dried. Twigs and leaves should not get into the jam.
There is no need to wash it under a powerful stream of water, because this can damage its narrow skin. Wash it by dipping it in a colander into clean water. Do this repeatedly (3-4 times). In general, to make jam, which is called seedless jam, you can wash the bird cherry in running water.
After washing, the bird cherry is dried again by laying it on a towel. The less water gets into the jam, the better it will be stored.
Place the finished jam into sterilized jars - just washing them clean is not enough. Lids also need to be sterilized.
You can store bird cherry jam for no more than 8 months; it is even better to eat it within six months. The reason is that its seeds contain hydrocyanic acid, albeit in microscopic quantities. The longer the jam is stored, the more dangerous it becomes. For this reason, we are not allowed to eat a lot of jam. It is best to use it as a remedy - a spoonful or two a day.

The usual recipe for bird cherry jam for the winter

Composition (for 2.5 l):

dark bird cherry – 1 kg;
sweet sand – 1.25 kg;
water – 0.75 l.

Wash the bird cherry and dry it.
Boil water, dissolve 0.5 kg of sugar in it.
Place the bird cherry in a colander and lower it into the bubbling syrup. Keep the berry in it for 3-4 minutes.
Remove the colander from the syrup and hold it over it for some time so that the syrup drains from the berries into the pan.
Place the bird cherry in a clean saucepan or enamel basin.
Add the remaining sugar little by little to the syrup. When it is completely dissolved, pour the bubbling syrup over the bird cherry and place the container with it on low heat.
Cook, stirring and skimming off any foam that forms, for 15 minutes.
Place the jam in prepared jars and cover them with boiled metal lids. Once the jars of bird cherry jam have cooled, put them in the refrigerator - it is recommended to store bird cherry jam prepared according to this usual recipe, which is considered traditional, in a cold place in the winter.

Despite the fact that the usual method of making jam is quite simple, it comes out very tasty, and the seeds give it an unusual smell.

Pitted reddish bird cherry jam

Composition (for 2.5 l):

reddish bird cherry - 1.5 kg;
sugar – 1.5 kg.

Sort through, thoroughly wash and dry the bird cherry.
Turn it through a meat grinder three times. It is not permissible to use a blender to grind it, because this may cause it to fail.
Mix crushed bird cherry with sugar until smooth.
Place over low heat and cook for an hour, without bringing to a boil. To prevent the jam from boiling, you will have to remove the bowl with it from the heat from time to time, and when it has cooled slightly, put it back.
Pour the finished jam into sterilized jars and carefully roll up. After they have cooled, put them away for the winter.

This simple recipe can also be used to make seedless dark cherry jam. With all this, it should be understood that there are still bones in it, albeit crushed. This means that the jam cannot be stored for long-term, although it is excellent at room temperature.

Bird cherry jam with lemon juice

Composition (for 2.5 l):

bird cherry – 1.5 kg;
lemon juice – 50 ml;
sugar – 1.5 kg.

Sprinkle the prepared bird cherry (whole) with sugar and pour over lemon juice. Leave overnight (that is, in the dark) in a cool place.
In the morning, pour the resulting juice into a small container and place on the stove. Boil the syrup until the sugar is completely dissolved in it, but at least 5 minutes.
Pour the syrup over the berries and put it on the fire. Cook, stirring, for half an hour.
Pour the jam into sterilized jars. Close them tightly with metal lids and let cool.

This jam can be stored at room temperature. It has a sweet-sour, slightly strong taste and a wonderful smell.

Fragrant bird cherry jam for the winter

Composition (per 2 l):

bird cherry – 1 kg;
sugar – 1 kg;
water – 0.75 l;
ground cinnamon – 5 g.

Wash the bird cherry fruits, place them in a colander in boiling water for 5 minutes, remove and dry the berries, pouring them onto a towel.
From the pan where the bird cherry was blanched, pour 3 cups of water and bring to a boil. Dissolve sugar in water, add cinnamon and cook the syrup for 5 minutes.
Place the bird cherry in the syrup and cook, stirring, for 30 minutes.
Wait until the jam has cooled, place it in sterilized jars, and cover with plastic lids. Store in the refrigerator.

If you cook the bird cherry for 10 minutes longer, pour it into jars without cooling, and seal it tightly with metal lids, then you can store it in the pantry during the winter. But this jam looks the least appetizing.