Cherry jam for the winter: a recipe for how to make at home with a photo

Probably everyone remembers from childhood the sweet and sour taste that jam made from cherries has. Dessert of the most delicate consistency can be eaten as an independent delicacy, complement pastries, and also used as a filling for pies. And in order for the taste to be truly rich, it is better to cook it yourself, especially since it is not difficult. The main thing is to choose the right recipe and follow all the nuances.

Features of making cherry jam

To make the jam tasty and stored for a long time, you must follow the cooking rules:

• Choosing fruit responsibly.
• Depending on the consistency you want to get, add currants, apricots or apples.
• If the hostess does not want sweet jam, sugar is excluded from the recipe.
• If you still add sugar, do it right: its share should be at least 60%. Otherwise, the dessert may become moldy.
• To get a brighter flavor, add a bag of cherry pits to the dishes during cooking (it can be made from gauze).
• For a smoother mass, use a meat grinder, for jam with pieces - a blender.
• Ginger, which is known for its warming properties, can be added for winter harvesting.
• Use for cooking jam should be wide, but shallow, preferably with thick walls.
• Sterilize jars in which jam will be closed.
• If you plan to store cherry jam for a long time, roll up the jars with any metal lids. Nylon ones are only suitable if you plan to eat a treat in the near future.

How to choose the right fruits

To make the jam work well, you need to choose the right fruits. It is from them that the taste of the delicacy will depend. Best suited berries from your own garden, juicy and fleshy. You can choose a little overripe - it is from them that a more homogeneous mass will be obtained. The main condition is no rotten and moldy fruits, as they will significantly reduce the shelf life of jam.

To lose a minimum of juice at the harvesting stage, it is better to pick a cherry with a stalk. Many people recommend not washing the berries from your own garden, but it is still better to rinse off the dust that could have settled on them. In addition to overripe cherries, you need to collect a small amount of young, slightly green fruits. Due to the presence of pectin in them, the jam will turn out to be thicker.

How to make cherry jam at home

This jam is prepared very simply and will be within the power of any housewife. The main thing is to find the right recipe and do everything as described in it.

Easy winter recipe

To make cherry jam for the winter, you only need a few ingredients:

• cherry;
• sugar;
• a pinch of citric acid;
• water (1 liter per 5 kilograms of berries).

Cooking:

1. Berries wash, dry, sort, remove debris.
2. Boil water. Add cherries to it and cook for about 7-10 minutes until softened.
3. Put the berries in a colander to drain the water.
4. Wipe fruit through a fine sieve.
5. Pour sugar into the resulting mass, mix and put on fire.
6. Wait for the future jam to boil, and cook over low heat, stirring constantly, for about 3 hours. You can add some water if needed.
7. At the end of cooking, add citric acid and stir.

Stoneless

If you do not plan to store jam, citric acid is not necessary to add. The pits can also be removed from the berries before boiling.

Ingredients:

• cherry;
• sugar to taste (at least 60%);
• water (approximately 1 liter per 5 kilograms of berries).

Cooking:

1. Search all the fruits, wash, dry, remove the stalks (it is better to do this over the pan so as not to lose the juice).
2. Remove bones. It can be done with a special tool or by hand. Do the same over the pan.
3. Scroll cherries through a meat grinder or grind in a blender. You can use both to get a more homogeneous mass.
4. Pour water with sugar and mix.
5. Bring to a boil over high heat.
6. Simmer over low heat, stirring constantly, about 150 minutes.

Sugar free

When preparing marmalade without sugar, be sure to use another preservative element: cloves or cinnamon. The finished delicacy will need to be slightly held in a preheated oven until a film forms, otherwise the jam will quickly become moldy.

Ingredients:

• cherry;
• cinnamon (1.5 teaspoons);
• carnation (1-3 inflorescences);
• water (about a liter per 8 kilograms of berries).

Cooking:

1. The initial stage is the same as the previous two: prepare and chop the berries.
2. You need 2 pans of different sizes. Pour water into the larger one, put half of the cherry mass into the smaller one.
3. Pour in water and cook in a water bath for about 60 minutes.
4. Add half of the remaining berries and cook for another 30 minutes.
5. Add remaining berry mass, cinnamon and cloves. Cook until thickened.
6. Pour jam into jars.
7. Place the jars in an oven preheated to 80-100 degrees. Keep there until a film forms.
8. Let the jam cool in an open oven.
9. Roll up the cans.

With gelatin

To make a dense and light dessert, you can make jam from cherries with gelatin. If you freeze such a delicacy, you can get marmalade.

Ingredients:

• cherries 1.5 kilograms;
• sugar 1 kilo;
• water 0.6 liters (of which 100 milliliters to dilute the gelatin);
• gelatin 1 tablespoon.

Cooking:

1. Prepare cherries, remove pits, chop in a blender or meat grinder.
2. Add sugar to boiling water, cook for a quarter of an hour over low heat.
3. Pour gelatin with water according to the instructions.
4. After swelling, carefully introduce into the cooled sweet water. Add mass of berries.
5. Cook over low heat for 1-1.5 hours until thickened.

With blackcurrant

Delicious marmalade is obtained from cherries with black currants. If you grind the berries not with a blender or meat grinder, but by hand, then you get jam. The proportions of all ingredients are 1:1.

Ingredients:

• cherry;
• currant;
• sugar.

Cooking:

1. Prepare cherries as in previous recipes. Remove bones.
2. Wash currants, sort out, remove all debris. If desired, you can cut off the "tails".
3. Chop the berries (each kind in its own pot).
4. Add half the sugar to the cherry puree, half to the currant puree. Mix thoroughly.
5. Bring the sweet currant mass to a boil and simmer over low heat for a quarter of an hour, stirring constantly.
6. Bring cherry puree with sugar to a boil and cook over low heat for 5 minutes, stirring as well.
7. Combine the berries, stir thoroughly and cook for another 10 minutes, stirring constantly.

With apples

In this recipe, jam turns out to be very thick and has a spicy sourness.

Ingredients:

• cherry;
• apples (about half of the mass of cherries);
• sugar (at least 60%);
• water (about a liter per 2 kilograms of berries and fruits).

Cooking:

1. Chop prepared pitted cherries.
2. Wash the apples, peel them off and cut into small slices.
3. Pour in water, put on fire, bring to a boil. Next, reduce the heat to medium and cook the apples until they are soft.
4. Put the apples through a sieve. They should be as hot as possible.
5. Mix apple puree with crushed cherries and sugar.
6. Put on the fire and wait until the mass boils.
7. Cook over low heat, stirring constantly, until thickened.

In the slow cooker

Many housewives with the advent of this device begin to cook most of the dishes in it. And for good reason - the multicooker makes the process a lot easier.

Ingredients:

• cherry;
• sugar (at least 60%);
• water.

Cooking:

1. Prepare cherries, remove pits, chop.
2. Put the resulting mass into the bowl from the multicooker, pour in a little water and cook on the "stewing" program for about an hour.
3. Add sugar, mix thoroughly and cook for another 30 minutes.

Storage of cherry jam

If a delicacy is being prepared in advance to eat in the winter, it must be properly preserved. You need to store jam in pre-sterilized glass jars (over steam or in hot water). In case of long-term storage, metal lids should be used. Jam is poured hot and cools already in jars.To increase the shelf life, you can hold it in the oven until a thin film forms on the surface.

After rolling up the jars, it is advisable to put them in a dry, cool place where sunlight does not fall. Storage at room temperature is not prohibited.

There is nothing complicated in making jam from cherries. A little effort, and a delicious dessert will be on the table.

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