Cherry jam for the winter: cooking recipes with photos and videos

Cherry, without exaggeration, everyone's favorite. Mistresses make a lot of preparations from this berry. One of the first places is occupied by cherry jam. It's delicious and practical. It turns out a ready-made dessert for tea and a filling for fragrant pastries.

The specifics of making cherry confiture

• A very important point is the separation of the bones. This must be done carefully, without deforming the berries. Now there are special machines for this. You can also use a good old hairpin or paper clip. Sometimes removing the bones can be difficult. It is better to choose those varieties of cherries in which it separates easily.
• Start this procedure when the berries are thoroughly washed and dried. Otherwise, they will become watery and it will be difficult to make a thick jam.
• Often in recipes, the weight of cherries is already given without pits. In this case, you need to consider that they will take from 7 to 10% of the weight of the purchased berries.
• To quickly get the desired density of jam, use gelatin or pectin.
• Jam is best cooked in enamelware.

Which cherry is best for jam?

Cherry must be fully ripe. The sweetest will be those berries that are picked in clear weather, but the lack of sun makes them sour. Therefore, forest cherries are rarely used for dessert.

How to make thick cherry jam: the best recipes

Preparing such a delicacy at home is easy. Every housewife will be able to make such preparations, it will only take a little patience and a desire to please your loved ones with a delicious delicacy.

Easy winter recipe

Required ingredients:

• 1 kg pitted cherries;
• 600g granulated sugar.

Cooking process:

1. The berries should be pitted and covered with sugar.
2. Cover with a breathable cloth and leave for 3 hours while they release the juice.
3. Mix everything well, boil and cook over medium heat for 5 minutes. Be sure to remove the foam.
4. When the jam becomes sufficiently thick and homogeneous, it should be spread out in clean sterile jars and closed with lids.

In the slow cooker

To make jam, you will need the following ingredients:

• cherries - 2kg;
• sugar is half the weight of a cherry.

Cooking process:

1. Chop completely peeled cherries with a blender (it is not necessary to make a homogeneous mass).
2. Put the processed fruits into a slow cooker and bring to a boil. You can choose the mode yourself: “Baking” or “Steamer”. The main thing is that the mass does not run away. Do not forget to remove the foam.
3. After evaporate the cherry at a temperature of 60-70 ˚C (about half an hour). Then add sugar. Pour in 300 g, stirring it immediately.
4. Boil and cook for 5 minutes, stirring constantly.

With bones

To make jam, you will need the following ingredients:

• 2 kg berries;
• 1.5 kg of sugar;
• 1 dessert spoon of vanilla.

Cooking process:

1. Wash cherries, cover with sugar, leave for 3 hours.
2. Then put on a small fire, bring to a boil, add vanilla, cook for 15-20 minutes, stirring occasionally.
3. Cool and put into jars.

Stoneless

Ingredients:

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

You should make a treat in this way:

1. Put prepared fruits in a saucepan, add a glass of sugar and bring to a boil over low heat (so that the crystals are completely dissolved).
2. Pour in the rest of the sugar and cook until thickened.
3. Pour into jars, cork.

With gelatin

Advice! Jam with gelatin will quickly acquire the desired consistency. You don’t have to boil it for a long time and worry that it will remain liquid.

To cook a delicacy, you will need the following ingredients:

• 700g cherries;
• 300g sugar;
• 10 g of gelatin.

Cooking process:

1. Put the prepared cherries into an enamel bowl, add granulated sugar and mix.
2. Let the berries stand for half an hour until they begin to release enough juice.
3. Chop everything with a hand blender. Get a liquid puree. Pour gelatin into it and mix again. Leave for 10 minutes. This is enough time for the gelatin to start working.
4. Cook the resulting puree over low heat for the next 15-20 minutes from the moment of boiling.
5. To prevent the jam from burning, you should constantly stir it. During cooking, the amount of cherry mass will decrease by about 2 times, and it will become noticeably thicker.

You can check the readiness of the product using the drop method. If the mass does not spread, close in jars.

With pectin

Ingredients:

• berries - 1.5 kg;
• sugar - 2 cups;
• pectin - 10 grams.

Cooking process:

1. Cherries should be washed, pitted, chopped with a blender or in a meat grinder.
2. Pour the processed fruits and half of the sugar into the pan, leave for a couple of hours.
3. Put on a slow fire, cook for ten minutes.
4. Mix the remaining sugar with pectin and pour into the prepared berry composition.
5. Cook for three minutes, stirring constantly, until the sugar is completely dissolved.
6. Remove from stove, pour into jars.

Advice! It is not recommended to cook jam with pectin for a long time, otherwise the latter will lose its gelling properties.

With wine and rum

With rum

Ingredients:

• cherry pulp - 1kg + the same amount of sugar;
• almonds - 80 g;
• dark rum (about 2 tablespoons);
• cinnamon (1/4 tsp);
• 1 sachet of gelfix.

Cooking process:

1. Bring the cherries to a puree state.
2. Add gelfix with two art. spoons of sugar and mix everything.
3. Put the pot on the stove and boil, add the remaining sugar mixed with cinnamon.
4. Cook for 10 minutes over low heat. Stir constantly.
5. Pour in the rum, make a big fire and let the mass boil for about 3-4 minutes. After that, the jam is ready.

With wine

Ingredients:

• ½ kg of cherries per kg of granulated sugar;
• 700 ml good red wine;
• cloves (4 pieces);
• lemon zest;
• gelling agent (2 packs).

Cooking process:

1. Place processed cherries in a saucepan and cover with sugar along with gelling agent.
2. Make a gauze bag for the cloves with zest, and put them in a container with cherries.
3. Pour in wine and leave overnight.
4. Before cooking, remove the spices and cook the jam as it is written on the package from the gelling agent.
5. At the end, you can add some rum for flavor.

With currants

Ingredients:

• for 1 kg of cherries is ½ kg of currants;
• granulated sugar - 1 kg and 800 g;
• you will also need 150 ml of water.

Cooking process:

1. Remove pits from cherries and seeds from currants.
2. Both types of berries must be rubbed through a sieve. Pour currants with hot water (100-150 ml per kilogram of berries). Then boil until thick.
3. Pour a little water into the pureed cherry mass and add some sugar. Cook until tender, stirring frequently.
4. Combine the boiled cherries with currants, mix with the remaining sugar and continue to cook until tender.
5. When the berry mass is finally mixed and becomes as thick as needed, it can be laid out in clean sterile containers with a lid.

With strawberries

Each jar will have a pleasant surprise - whole strawberries.

Required ingredients:

• for 1 kg of cherries - only 300 g of strawberries;
• 800 g sugar;
• water - 70 ml;
• 20g thick gelatin;
• you can add some cinnamon if you wish.

Cooking process:

1. To save all the cherry juice, the berry, along with the seeds, is boiled in water.
2. When the color of the liquid looks like compote, the berries are taken out and rubbed through a sieve.
3. Boil the resulting homogeneous mass for 40 minutes.
4. Whole pure strawberries added to cherries.
5. Simmer together for another 15 minutes.
6. For this dessert, dilute gelatin in a small amount of liquid (only 6 dessert spoons are enough).
7. When the jam is almost ready, make a big fire and add gelatin.
8. No need to boil anything. Immediately remove the dishes from the fire and pour the finished product into a pre-prepared container.

Advice! Bones should not be thrown away immediately. They can still be used. For example, boil the bones in water. Add the resulting broth when cooking jam. The taste will be very original.

With coriander

Ingredients:

• 800 g of cherry pulp and the same amount of sugar;
• 10g coriander seeds;
• 40g almond flakes;
• 800 ml of water.

Cooking process:

1. Fry coriander with almond flakes in a well-heated pan (2 minutes total).
2. Take a saucepan with a thick bottom, pour water into it and add sugar.
3. Cook the syrup. Put cherries in it. For those who like it to be sweeter, you need to add another 2 tbsp. l. sugar.
4. The cherries should boil for 2 minutes.
5. Combine it with coriander and almonds and simmer over low heat for another 10 minutes.
6. Everything is ready. Let the jam brew a little.

Storage Features

Jam storage containers should be washed with soda. It is a natural disinfectant. Banks must be sterilized and sealed with sealed lids.

Jam can be stored at room temperature, only in a dark place. Do not keep an open jar for more than 14 days. In winter, these delicious preparations will delight you and your loved ones!

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