Winter jam from frozen cherries. “Five Minute” jam from pitted cherries - the best recipes for a delicious sweet preparation. Is it possible to make jam from frozen cherries?
Cooking time: 16 hours 30 minutes, of which 16 hours are for infusing the jam.
Yield: 1 kg frozen cherries – 1 kg jam
Cherries frozen in the freezer are an excellent raw material for making jam. After defrosting, not only do all the vitamins and microelements remain in it, but its taste also becomes richer and brighter. Jam made from frozen pitted cherries retains the unique taste of the berries with a bright accent of the aroma of cherry pits. You can prepare it at any free time.
How to make jam from frozen pitted cherries
To make cherry jam from frozen berries and preserve the aroma of cherry pits, you need to follow the proposed recipe. Step by step photos will clearly show the procedure for preparing berries and their preparation.
Pour frozen cherries into a wide bowl so that the berries thaw faster.
It’s easier to remove seeds from slightly thawed berries using a special device. Don’t throw away the seeds – you can use them to make cherry compote or jelly.
While the seeds were being removed, the fruits completely melted and gave a large amount of juice.
Drain the juice into a separate container.
Pour the entire portion of sugar into the bowl for making jam, add cherry juice to it, stir, put on fire and let it boil. The juice is thick. The resulting syrup will be rich. Therefore, you need to stir it constantly, otherwise it will burn.
As soon as the syrup boils, add berries to it and bring to a boil over medium heat, boil for 2-3 minutes and remove the jam from the stove. Leave the cherry jam to cool without covering it with a lid (you can cover it with gauze in one layer). As it cools, excess moisture will gradually evaporate. Let it brew for about 8 hours - the berries will be soaked in syrup until the very middle.
To make the cherry jam thicker, you can bring it to a boil again, boil for 2 minutes and let it brew again for the same number of hours. It is not recommended to boil longer - the syrup will darken and the aroma of the seeds will become elusive.
Jam from frozen pitted cherries is ready. When cold, pour it into jars, close the lids and store in a cool place.
The jam prepared in this way has a rich ruby color and a unique aroma of cherry pits.
Cherry jam with pits
- 1 kilogram of ripe cherries,
- 1 kilogram of sugar,
- 50 ml drinking water
The pits are one of the highlights of cherry jam. It tastes better with them.
But if you're serving it to guests or just don't want to spit it out every minute, then it's worth taking care of removing them in advance.
No matter how labor-intensive it is to make pitted cherry jam, it is worth it. After all, its capabilities immediately expand to fillings for pies and other desserts.
Pitted cherry jam photo
Thick pitted cherry jam
This is a recipe without water, so the jam turns out thick and viscous.
How to deliciously make pitted cherry jam:
1. Tear off the branches, wash the cherries and remove the seeds from them using a special device.
2. Sprinkle with half the sugar and leave overnight.
3. In the morning, place the cherries and sugar over medium heat and cook for 15 minutes. Cool.
4. Using a slotted spoon, remove the berries from the syrup, add the remaining sugar to the syrup and cook over medium heat until thickened, stirring.
Readiness is checked this way. Place a drop in a bowl of cold (even ice-cold) water. It should not spread, but become a thick drop that is compressed with your fingers.
5. Place the berries in it, let it boil and place in sterilized jars. Roll up.
Recipe for five-minute pitted cherries
How to cook 5-minute cherries:
1. Tear off the stems of the cherries, rinse them and remove the pits.
2. Layer the cherries and sugar into the saucepan until they are gone. Cover with a towel and leave for a couple of hours so that the berries release juice.
3. Bring to a simmer over low heat and mark for exactly 5 minutes.
If you store it in a cold place, you can close it with nylon lids. To store at room temperature, you need to sterilize the jars and lids and seal the jam for the winter.
Pitted cherry jam with nuts
In this recipe, housewives make their culinary life even more difficult by replacing cherry pits with pieces of nuts.
- sugar – 1.5 kg
- cherry – 1 kg
- walnuts- 200 g
- water – 150 ml
How to make pitted cherry jam with nuts:
1. Wash the berries and remove the seeds so as not to damage the cherries.
2. Chop the nuts so that they match the size of the cherry pit.
3. Place a piece of nut into each berry. However, if you don’t want to bother like that, just mix nuts with cherries or make a few surprise berries.
4. Pour sugar into a saucepan and fill it with water. Place on the fire and bring to a boil.
5. Once the sugar has boiled and dissolved, add the cherries.
6. Cook, skimming, until the jam is as thick as you like.
7. Place homemade pitted cherry jam into sterilized jars and seal with lids.
Cherry and apricot jam
Step-by-step recipe for quick cherry and apricot jam
And the sweetness is prepared like this:
- Wash the apricots, cut them, remove the pits, cut the apricot halves to make slices.
- Rinse the cherries, do not remove the pits.
- Next, let's move on to the syrup. Pour water into the container, add fine sugar, boil the contents, the sugar crystals should dissolve.
- Place the apricots and cherries into the hot syrup liquid, stir using a wooden spatula, then boil the contents and cook over low heat for 5 minutes.
- Quickly pour the hot sweetness into jars, cool, and store in a cool room. That's all, quick cherry and apricot jam is ready!
Cherry jam with pits for the winter
You can also pamper your family with incredibly tasty and aromatic cherry jam with pits. In winter, your household will be happy to enjoy this homemade sweet with a cup of tea!
So, in order to prepare a delicacy according to this recipe you will need:
Ingredients:
cherry-1 kg;
sugar-1.5 kg;
water-300 ml.
And the sweetness is prepared like this:
- Remove the stems from the berries, wash them, and place them in an enamel container.
- Next, pour water into a clean saucepan, add sugar, and boil the syrup.
- Pour the resulting syrup mixture over the cherries, boil everything together, and then set aside for 3 hours.
- Thus, boil and cool the delicacy 3 more times. After the last cooking, pour the sweetness into glass containers, roll up the lids, cool and place in a cool storage room. That's all, the jam is ready!
Have fun!
Proper cherry jam
This is the easiest and fastest cherry jam to prepare (jam for busy people).
Rinse the cherries, pierce each berry with a toothpick or a needle (this is necessary so that the berries in the jam release their juice faster and do not shrink). Cover the prepared cherries with sugar (a kilogram of sugar is enough for a kilogram of berries) and leave for 5-6 hours in an enamel bowl (overnight is possible) so that the berries release their juice.
We cook the jam in several stages. In the morning, bring the jam to a boil and leave until evening. In the evening, bring the jam to a boil and cook for 5-10 minutes.
If you need liquid jam, then two boils are enough, if the jam is thick, then cook several more times until the jam thickens (After the second boil, leave the jam and cook the next day for 5-10 minutes, you can repeat the procedure several times). The jam becomes thick as a result of repeated cooking. The main thing is that it doesn’t burn.
Then put the hot jam into jars and seal.
Pitted cherry jam
The most delicate cherry jam. Sort the berries, wash with cold water, remove the seeds either with a hairpin, a pin, or a special device (it’s better for them, since there is less loss of juice) and pour hot sugar syrup (for 2 kg of cherries - 1 kilogram 400 grams of sugar and 2.5 glasses of water ). Let soak the berries drenched in syrup for 7-8 hours. Then cook over low heat first, and increase the heat at the end of cooking.
If you want to get thick cherry jam, then add more sugar than when preparing regular jam (for 1 kilogram of berries - 1 glass of water and 1.5 kilograms of sugar).
Place the finished jam into clean, sterilized jars.
Royal cherry jam – cherries with walnuts
I tried this jam many years ago at my friend’s wedding and since then I have been making it with pleasure to please my loved ones. Cherry jam with walnuts is a gourmet jam; its preparation requires a lot of time and effort, but it is worth it.
To make jam you need 200 - 300 grams of peeled walnuts, a kilogram of cherries and sugar and one lemon.
Wash cherries in cold water, remove the seeds with a special tool and replace them with pieces of walnuts. Sprinkle the berries with granulated sugar and leave for 5-6 hours. Then cook over low heat for 6-8 minutes in three batches. Between cooking, the jam should sit for 5-6 hours. At the end of cooking, add the juice of one lemon or a slice of lemon.
To keep the jam longer, be sure to skim the foam off the jam.
Making such jam is truly a masterpiece.
Five-minute cherry jam step-by-step recipe:
- Harvested or purchased cherries should be carefully sorted, and spoiled, crushed and rotten ones should be removed. You also need to remove the tails from the fruits and pour them into a colander. Rinse the cherries thoroughly in cold water and leave for a short time to further drain excess water.
- Then carefully remove the pit, without pressing too hard so that all the juice does not come out of the cherry and it does not lose its shape.
- Pour the prepared cherries into a bucket or basin with enamel, in which you will cook the jam and pour in the required amount of sugar.
- After granulated sugar is poured into the cherries, the dishes should be placed in a dark and cool place for five hours so that the fruits release their juice.
- When the required amount of time has passed and the juice has been released, the dishes must be placed on gas stove on low heat and wait until it boils. At this time, it is imperative to ensure that any foam that appears is removed and the cherries are constantly stirred to avoid burning of the berries.
- When exactly five minutes have passed after boiling, the jam is removed from the heat.
- Now let's prepare glass jars for subsequent screwing. They need to be washed thoroughly using regular soda or laundry soap and sterilized for five minutes.
- When the jars are ready, boiling jam is poured into them. The iron lids are pre-boiled and then the jars are rolled up.
- The finished jars of cherry jam need to be turned upside down and left in this position until they have completely cooled down; there is no need to cover or wrap them with a blanket.
- When everything has cooled down, the jars should be carefully transferred to the pantry or any other dimly lit and cool place for subsequent storage. The shelf life of such a jar should not exceed three years.
Basic recommendations to five-minute cherry jam it turned out incredibly tasty. First of all, you need to choose only ripe and dark-colored berries. If they are reddish and unripe, the taste of the jam will be spoiled. In addition, it is not necessary to remove the seeds; you can leave them, then the jam will not lose its charm. You just need to take into account that the shelf life of such jam is reduced and is a little more than one year. But it will probably be eaten much faster, because it has incredible taste. Also, at the end of cooking, jam with seeds is wrapped in a warm blanket and left covered for at least one day, and preferably more.
Cherry jam for the winter
Cherry jam is very popular in our latitudes. It is incredibly tasty and aromatic, while cooking it feels like you are immersed in a cherry cloud filling the kitchen. I like to make cherry jam with pits for the winter, thick, rich, classic jam. Firstly, you don’t need to remove the seeds, which means you have to fuss less with preparing the cherries, and secondly, it seems to me that the berries retain their taste better and the aroma of the finished jam becomes richer.
- 1 kilogram of ripe cherries,
- 1 kilogram of sugar,
- 50 ml drinking water
Method for preparing thick cherry jam with pits
1. For jam, I take small ripe cherries with stalks. It is ideal if you pick the berries after several days without rain, as in this case there will be less moisture and the jam will be thicker.
2. Having peeled the berries from the stalks, washed them under running water and drained all the liquid through a sieve. If necessary, soak the cherries in water for half an hour so that the worms float out.
3. Then I transferred all the cherries into a small saucepan (or enamel bowl) and poured all the sugar onto it. I advise you to strictly observe the proportions of sugar and berries, and also follow the recipe. If you reduce the amount of sugar or skip some stage of cooking, then you risk that your jam will ferment during storage and you will simply throw it away.
4. After waiting about six hours, I noticed that the cherries had already released a little juice, I poured water into the center of the pan and put it on very low heat. Water in the jam is necessary to prevent the jam from burning, because at first there will be very little juice. Warm the pan over low heat and calmly watch as the juice becomes more and more. It is necessary to bring the berries to a boil.
5. After the jam has boiled, reduce the heat and leave to simmer for 3 minutes. Then I remove the foam, turn off the stove and cool the jam for 4-5 hours.
6. During this time, I washed and sterilized the jars. This can be done different ways, I just boil clean jars and lids in boiling water for 5-7 minutes.
7. Place the cooled jam back on the stove. Now there is no need for slow warm-up. I bring the cherry jam to a boil and simmer for about 20-30 minutes over low heat. Very small, keep in mind! We don't need caramel. You can stir the jam a couple of times just in case.
8. Determining whether the jam is ready is quite simple. Take a saucer, turn it upside down and drop a drop onto the bottom. Does the drop not spread and hold its shape well? This means your jam is ready. Another lesser-known way to check whether the jam is ready: if you turn it off, the surface quickly becomes covered with a thin film. Having carefully placed the hot cherries into sterile jars, I fill them with hot syrup, screw them tightly with lids and wrap them in a blanket.
Cherry jam with pits prepared in this way retains the shape of the berries, does not lose the beautiful rich color of the cherry, only making it darker, and has an impeccable fruity aroma summer garden. And these are signs of good, proper jam.
And one more important point. Keep in mind that cherry jam with pits cannot be stored for more than a year. Because the seeds, albeit in a very small amount, contain a substance - hydrocyanic acid, which, during long-term storage, penetrates through the dense shell of the stone into the jam. But it’s unlikely that jars of such jam will last even the allotted time. It turns out to be very tasty.
Cherry and strawberry jam
Making strawberry and cherry jam is a wonderful process that fills the kitchen with the magical aromas of summer berries, and the pantry with delicious homemade preparations.
Delicious jam, combined from cherries and strawberries, will become your favorite dessert for the winter.
It is bright, sweet, fragrant and instantly uplifting in any cold or snowstorm.
Don't miss the moment to prepare cherry jam with strawberries for the winter or jam from these berries.
Recipe for strawberry and cherry jam
- strawberries - 500 g
- cherries (already pitted)* - 500 g
- sugar - 1 kg
How to make cherry and strawberry jam:
1. Wash strawberries and cherries separately from each other and let the water drain.
2. Remove the stems from the strawberries and the pits from the cherries. Measure out half a kilo of pitted cherries for jam.
3. Place the berries in an enamel bowl, stir and add sugar.
4. Leave at room temperature until the berries release juice. Best at night. Don't forget to cover the bowl of berries with a clean towel.
5. Place on the fire, bring to a boil and simmer over low heat, stirring and skimming until a drop of jam stops spreading over the saucer.
Thick cherry jam is prepared a little differently. It doesn't make the berries wrinkle!
6. Place the finished strawberry and cherry jam into sterilized jars and seal with lids.
Cherry and strawberry jam
- pitted cherries – 0.5 kg
- strawberries – 0.5 kg
- sugar – 0.5 kg
Making delicious cherry-strawberry jam:
1. Wash and remove stems and seeds from the berries and pass them through a meat grinder.
2. Add sugar to the strawberry-cherry mixture and mix thoroughly.
3. Boil the berries with sugar over low heat until thick, stirring constantly.
4. Place the finished jam into half-liter jars, close with nylon lids and store in the refrigerator.
To store cherry and strawberry jam at room temperature, pour it into sterilized jars and seal with metal lids.
Cherry and apple jam
Cooking method
Ingredients for making apple and cherry jam
- Wash the cherries and remove the pits, cover with granulated sugar and leave in the refrigerator for a day;
- Squeeze the juice from 2 lemons into a separate container;
- Wash and core the apples, grate the pulp on a vegetable grater (to prevent the apples from darkening, you can immediately pour lemon juice over them);
- Combine apples and juice with cherries in a saucepan, place on the stove and bring to a boil. If it turns out very thick and burns, add water.
- When the jam boils, boil it for 5 minutes at maximum heat, then remove from the stove;
- Heat a dry frying pan and fry the almond flakes, add to the jam and mix well;
- Pour the finished dish into sterile jars and seal, leave to cool, turning over and wrapping.
The taste of nuts perfectly complements fruit preserves and jams, and the combination of almonds with apples and cherries makes the dish refined and unique. A jar of jam prepared for the winter will warm a cold evening, bringing back memories of summer, and create a special mood.
Bon appetit!
Cherry jam in a slow cooker
Cherry jam in a slow cooker is very easy to prepare. Let's say this recipe for making cherry jam is for lazy people. You can even leave the cherries with pits. Consolidation! So, let's try!
INGREDIENTS
- Cherries with pits 1 Kilogram
- Sugar 1.2 Kilograms
Description of preparation:
A slow cooker is a great thing. It allows you to prepare delicious homemade food and preparations, while saving us time for communicating with loved ones and other things. As for making cherry jam in a slow cooker, this is the easiest way to cook jam. Moreover, the berries simmer in a slow cooker, preserving their vitamins. So let's get started. How to make cherry jam in a slow cooker? 1. Rinse the cherries and dry them. If you wish, you can remove the seeds from the berries. But you can leave them. Some people love this kind of jam. The only thing is that it is better not to store jam with seeds for a long time. 2. Place the washed and dried berries in a multicooker bowl. 3. Fill the berries in the bowl with granulated sugar. 4. Close the multicooker bowl and turn it on to simmer mode for 2 hours. That's the whole secret. 5. Prepare sterilized jars. Pour the prepared jam into hot jars and close with sterilized lids. Leave to cool at room temperature. Cherry jam in a slow cooker is ready! Bon appetit!
Thick cherry jam
Thick cherry jam is cooked with or without pits. Both of these recipes are popular among housewives and are guaranteed to be delicious.
In order for the jam to have the desired thickness, it is cooked with an increased amount of sugar and without adding water. Or sugar syrup is first prepared using water.
This is usually done in several steps with breaks of several hours between them.
The method of repeated cooking with a minimum time of heat treatment itself allows you to prepare thick cherry jam, which you will not be able to do if you cook it in one go.
Everything is very simple. After the first boil, the granulated sugar draws the juice out of the cherries. and you see that the cherry berries have shriveled, and there is a lot of syrup.
After the second time on the stove, this process continues. But after the third cooking, the cherries begin to absorb the syrup, straighten out, and the jam itself becomes thicker.
Thick cherry jam recipe
How to make thick jam from pitted cherries:
1. In the evening, rinse the cherries, remove damaged berries, remove the seeds from them, place them in a bowl or wide pan for cooking and add the entire specified amount of sugar.
2. Stir, leave for 1-2 hours, stir again, put on low heat, bring the cherries to a boil in the cherry juice syrup and granulated sugar.
3. Cook for 7-10 minutes over low heat, skimming off the foam. Leave the jam to cool on the stove for 12 hours.
4. The second time, you need to cook thick cherry jam for very little time - 3-5 minutes after boiling. The resulting foam also needs to be removed.
5. Leave the workpiece for 12 hours again. Then bring to the boil a third time, reduce the heat and simmer until it thickens.
After this, the cherry jam can already be put into sterilized jars and rolled up with lids. Turn over and wrap as usual.
Thick cherry jam with pits
How to make thick cherry jam:
1. Sort and rinse the berries, remove the stems.
2. Add 2 kg of sugar to boiling water and let it simmer for a couple of minutes to form a syrup.
3. Pour boiling syrup over the cherries and leave for 12 hours.
4. Place a bowl or pan with berries on the fire, add the remaining amount of granulated sugar and bring to a boil over medium heat. Reduce heat to low, just until the jam bubbles slightly, and cook for 5 minutes. Leave for 8-12 hours.
5. Bring to a boil, cook for 5 minutes, skimming off the foam. Let it brew for the same amount of time again.
6. For the third time, put the jam on the fire and, stirring, cook for about 10 minutes.
7. Pour into sterilized jars and screw on the lids. Turn upside down and cover with a blanket until completely cool.
The sweet and sour taste of cherry jam will not leave anyone indifferent. Thanks to modern technologies, namely shock freezing, frozen cherry jam can be cooked at any time of the year. This method of preparation allows you to preserve the vitamins in the jam as much as possible.
Homemade frozen cherry jam with pits
The simplest and least labor-intensive preparation of jam occurs if the cherry is left with a pit. Many even claim that such a delicacy is much tastier than jam with pitted cherries.
Ingredients:
- cherry – 1 kg
- sugar – 1 kg
- vanilla
- cinnamon
Preparation
- Cherries are poured into an enamel pan and sprinkled with sugar in layers. The cherry mass is placed on low heat. Additionally, you can add 1 glass of water to prevent the berries and sugar from burning. The berries will gradually thaw and begin to color the sugar a pleasant burgundy color.
- During the cooking 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 sophistication and a richer taste.
Boil everything over low heat for 10 minutes. Hot jam is poured into pre-sterilized jars, rolled up with lids and sent to a cool, dark place for storage.
Frozen pitted cherry jam
For those who prefer to eat pitted cherries, the best option the next recipe will be.
Ingredients:
- cherry – 1 kg
- sugar – 1 kg
Preparation
Pitted cherries, even frozen, give off much more juice than berries with pits. Therefore, this recipe does not require water.
- Cherries are poured into a double-bottom pan and sprinkled with sugar in layers, placed on high heat.
- While waiting for the mixture to boil, you need to stir it constantly - burnt jam has an unpleasant odor and poor 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 fine meat grinder. Then the mixture is poured back 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 preparing jam in a slow cooker, you need to know that when boiling, a lot of foam is formed, and it tends to flow out. Therefore, for a five-liter multicooker volume, you need to take no more than one kilogram of cherries and one kilogram of sugar.
Ingredients:
- cherry – 1kg
- sugar – 1 kg
Preparation
- 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 cooking process and stir constantly - cherry jam quickly burns and foams heavily.
- 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 liquid. After the specified time has elapsed, frozen cherry jam is poured into sterile jars and rolled up.
Assorted jam from frozen cherries
Ingredients:
- strawberries – 250 g
- strawberries – 250 g
- raspberries – 250 g
- cherry – 250 g
- red currants – 250 g
- sugar – 1.25 kg
- water – 1/2 cup
Preparation
- All frozen berries are poured into one large 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 simmered over low heat for 30 minutes, then cooled and poured into sterile jars. If desired, you can add spicy spices to the jam - vanilla, cinnamon, cardamom.
Didn't manage to stock up on fresh cherries and are left without jam in winter? The error is completely correctable, even if there are a couple of kilograms of this fragrant berry lying around in the freezer. Jam made from frozen pitted cherries is a pleasant and tasty winter reality!
Sugar – 3-4 kg.
Preparation
The berries may leak, no problem - collect this juice. And don’t even think about putting it somewhere, it will come in handy! It will be especially different when removing the seeds. Try to collect all the juice - both after peeling the berries and after defrosting. To get thick jam, the juice can be sealed separately. And grind the cherries in a meat grinder, boil them with sugar and wrap them in dry sterile jars.
You can add sugar to the berries in your juice (which you don’t drain after peeling the seeds), and don’t even boil it. But you will have to add more sugar (to taste). This jam can be covered with plastic lids and stored in the cold. And in previous recipes we close with metal lids.
- Of course, in the situation with frozen berries there will be more problems. But this is nothing compared to how fragrant and appropriate this deliciousness will be. So, first let’s defrost the berries. But not underwater! You just need to put them in a bowl at room temperature.
- The berries may leak, no problem - collect this juice. And don’t even think about putting it somewhere, it will come in handy! There will be a lot of it especially when removing seeds. Try to collect all the juice - both after peeling the berries and after defrosting. To get thick jam, the juice can be sealed separately. And the cherries, minced in a meat grinder, boiled with sugar and rolled into dry sterile jars
- When the cleaning process is completed, let's get down to cooking. There are several recipes. The first is to combine cherry juice with sugar. First, add the sugar to the peeled berries. Pour the resulting juice into what was already collected before. Boil the syrup and pour it over the berries. Cook in one step, but for a long time - so that you get a thick jam, unless you want something like cherries in their own juice.
- In the second method, the beginning is the same. But we cook the syrup for a long time (until it becomes thick). When a significant part of it has boiled away, pour it over the berries. Cook for 5 minutes, set aside. In three hours we will repeat the procedure. And let there be 6-7 such approaches. The result will be something like candied fruits. In a word, we boil it down as much as possible.
- The third method is to cook it at one time. Add sugar to the berries and the resulting juice and bring everything to a boil. Here you can cook for a very short time in order to preserve the vitamins as much as possible. Then we will get something like cherries in their own juice.
- You can sprinkle sugar on the berries (drain the juice after peeling the seeds), and don’t even boil them. But you will have to add more sugar (to taste). This jam can be covered with plastic lids and stored in the cold. And in previous recipes, when pouring hot, we close it with metal lids.
« The way to the heart of a man in his prime is through a jar of jam.“, - the famous hero who lived on the roof declared authoritatively. And, apparently, he was right, because certainly no man can resist a jar of jam prepared by the hands of his beloved.
However, the main condition is “that it be tasty.” After all, making really good jam, taking into account all the subtleties, is a real art.
And there are a lot of these subtleties. You can start listing them with the choice of berries for jam. Cherry is the most popular. And not in vain, because cherry jam is not only a truly “royal” dessert, as can be seen in the photo, but also a source of vitamins that are preserved during preservation. In addition, cherries are one of the most common berries in our country. All this makes cherry jam not only very tasty and healthy, but also a very inexpensive delicacy.
Women's ingenuity served as an impetus for the creation of a huge number of types of preparation of this dessert. It can be cooked in various ways: with or without seeds, from fresh or frozen berries, it can be cooked in enamel dishes and even in a slow cooker! But more about everything.
“And it tastes better with a bone!”
The simplest and least labor-intensive is preparing jam with a stone. To do this, you need to take an equal amount of cherries and sugar (in a 1:1 ratio).
The cherries are pre-sorted, washed, and the stalks are removed. Then it is transferred in layers into a cooking vessel (an enamel pan or a large bowl made of of stainless steel), sprinkling each layer with sugar. After this, the berries must stand for several hours (at least three or four) to release juice. When the cherries begin to release juice and color the sugar a pleasant red-burgundy color, place the pan or bowl on low heat. If there is not much juice, you can add a little water so that the berries do not burn.
Without covering with a lid, bring to a boil. Stir carefully so that the sugar dissolves evenly, but try not to damage the berries. The foam formed during boiling can be removed, or you can not remove it - this is not an acquired taste.
After the first heating, we leave our jam to stand for five to six hours. The cherries will be sour at first, so you can add more sugar if desired. Then put the container with syrup back on the fire and bring it to a boil. Let the jam sit for several hours. Those who like it sweeter can add more sugar and heat the jam a third time. If desired, you can add cinnamon.
The finished cherry jam is poured into pre-sterilized jars, rolled up and placed in a warm, dark place (it is best to wrap the jars in a blanket).
That's all! You can enjoy some delicious food.
Jam with seeds is rightfully considered the most aromatic, especially if you use ripe dark berries for its preparation. late varieties. But we must not forget that such jam can be stored for no more than two years, because the substances contained in the seed begin to release toxins.
Recipe No. 2: “Hard to prepare, easy to eat”
Pitted cherry jam is no less tasty.
The principle of its preparation differs little from the previous method. The only difference– the berries produce abundant juice, so water is unlikely to be needed. In addition, without a special machine for removing seeds, you will have to be patient to process all the berries.
But all these are trifles for those who decide to make a long-lasting stock delicious dessert, because the shelf life of a product such as pitted cherry jam is not as strictly limited as that of jam with pits.
If desired, the berries can be passed through a meat grinder or blender. In this case, mix them with sugar, put them on the fire and bring to a boil, stirring constantly. The thick syrup is boiled for five minutes, then immediately poured into sterilized jars, which are rolled up and wrapped in a blanket. This cherry jam – “five-minute jam” – got its name precisely for its ease and speed of preparation, but at the same time, it is precisely this method of cooking that allows you to preserve the greatest number of vitamins.
Jam No. 3: “Everything ingenious comes from the freezer!”
Frozen cherry jam is an excellent solution for those who do not have fresh berries, but really want to enjoy the taste of a truly aristocratic dessert. In addition, all the seeds have already been removed from these fruits, which makes the preparatory process much more enjoyable.
To prepare cherry jam, we need a bag of frozen berries, two or three glasses of sugar (the quantity of products can be increased, but not forgetting the approximate ratio of 1:1). Place the cherries in a saucepan, sprinkle them with sugar, and then leave them for a while to defrost and release juice. Place over low heat and bring to a boil, stirring gently. Cook for another twenty minutes after boiling - and you can pour it into jars.
Such jam is eaten quickly, especially in winter, when there are no berries, and summer is still far away, so it is better not to cook it in large quantities - then family tea party with the treasured jar will be remembered for a long time.
Jam No. 4: “Glory to technological progress!”
Today, every self-respecting housewife strives to master a new technical miracle. Blender, mixer, double boiler - none of this will surprise anyone. Indeed, kitchen appliances provide scope for culinary creativity. Therefore, do not be surprised when you find out that cherry jam in a slow cooker turns out no worse than when cooked in the traditional way.
First you need to prepare the syrup: hot water(0.5 cup) add 1-1.2 kilograms of sugar and, stirring, bring to a boil. Then, when the sugar has dissolved, put the washed cherries, pierced with toothpicks, into the syrup (so that they don’t burst during cooking and lose their shape), and put it in the slow cooker.
Set the switch to the “quenching” mode for five to seven minutes. Then remove the foam from the jam, turn off the multicooker and leave the jam for five to five and a half hours. After this time, reheat the jam and cook (“simmer”) until tender. This jam can be eaten immediately or rolled into jars.
Making cherry jam in a slow cooker is a real pleasure because most The device does the work itself. But believe me, the taste of the dessert does not turn out to be any worse.
Recipe No. 5: “And you can’t forbid a sweet life on a diet!”
Cherry jam is a delicacy that has been loved by many since childhood. But with age comes the realization that excessive consumption of sweets is harmful not only to your figure, but also to your health. And one hundred grams of jam contains 256 kcal. Of course, these calories are nothing compared to the taste, but they can also leave a mark on your waist. However, let’s not forget that the calorie content of this product directly depends on the amount of sugar. Therefore, a different ratio of berries and sugar in the recipe will make the jam more dietary.
For one kilogram of cherries we take 200-250 grams of sugar, then sprinkle the berries with sugar, wait for the juice to appear, put on the fire, bring to a boil, cook for ten to fifteen minutes - and our jam is ready. The calories in this dessert are different from those contained in regular cherry jam, and the balance between taste and health benefits is excellent, despite the low calorie content.
By the way:
- Cherry jam contains 40% cherries. More precisely, it should contain. Such requirements were previously imposed on “standard” jam.
- This jam is one of those sweet products that are not prohibited for mothers to consume in the first three months. breastfeeding. Moreover, cherries are a source folic acid, iron, vitamin B2 and C – is simply irreplaceable at this time, because it is during breastfeeding that the baby receives all the substances it needs along with mother’s milk.
- If you start making jam, then give preference to large, wide dishes, because you need to understand that the larger the dishes (pan, bowl, basin), the more convenient it is to cook, the easier it is to stir - which means the berries will not deform and will retain their shape. In addition, the sugar will dissolve better this way.
- The thicker the dessert should be, the more sugar you add during the cooking process.
This type of jam is not just one method of preparation, it is also a space for creativity. You can mix cherries with other berries and fruits, add cinnamon, lemon zest, walnuts - in a word, fantasize, try and enjoy!
Is it possible to make jam from frozen cherries? After all, equipment is sometimes unreliable, and when the freezer breaks down, you begin to feverishly think about how to preserve your food for the winter. You can make jam from frozen cherries in the same way as from fresh ones.
There is no need to specially defrost cherries. Place cherries and sugar in a multicooker bowl based on 1:1 proportions, stir and turn on the “Stew” mode for 30-40 minutes.
Cherries tend to foam a lot and may even overflow, so don't add too many ingredients at once. If you have a 5-liter multicooker, add no more than 1 kg of cherries and 1 kg of sugar. Every 10 minutes you need to stir the jam and remove the foam.
In this option, you will get liquid jam, which is perfect for drinking tea and making compotes.
Frozen pitted cherry jam
- 1 kg frozen cherries;
- 1 kg sugar.
This is a difficult option, since the pits need to be removed very quickly, before the cherries have completely melted and flowed. When thawing cherries, a lot of juice is released and it’s a pity to waste it.
Pour the peeled cherries and juice into a saucepan, add sugar and place over low heat.
If you like relatively whole berries and a jelly-like syrup that can be spread on toast, the jam should be cooked in several batches.
Bring the jam to a boil, skim off the foam and let it simmer for 5-7 minutes. Then remove the pan from the stove and let it cool.
When the jam has cooled completely, put it back on the fire and cook for another 5-10 minutes. Such approaches should be done from three to five, depending on the juiciness of the cherries.
Some people test the jam with a drop. Cool the plate in the freezer and add a drop of syrup onto it. The method is not bad, but it is unnecessary. You don’t wash the spoon after each stirring, but put it on a plate next to the stove? Look at the spoon. When the spoon still remains in the syrup after stirring for 2-3 minutes, it means the jam is ready and can be poured into jars.
Don't look at how liquid it is still. After cooling, the syrup will thicken and become like marmalade. You can store cherry jam at room temperature, but a couple of hours before use, it is better to cool it a little.
How to make cherry jam from frozen berries, watch the video:
