Bird cherry jam: a simple recipe for the winter with photos and videos

During the conservation season, housewives try to hide berries, fruits, vegetables in jars for the winter, which will remind you of a warm summer on frosty days. Preparing bird cherry jam gained popularity hundreds of years ago, because the fragrant delicacy has a specific taste, persistent aroma and has a lot of he alth benefits.

Features of making bird cherry jam

Besides the refreshing tart taste, bird cherry fruits are distinguished by one more feature - a large bone. It is quite difficult to separate it, so often housewives prefer to do it easier - to prepare preservation using the whole fruit or passing it through a meat grinder along with the bone.

The most useful are fruits that have not undergone heat treatment. According to the content of vitamin C, only oranges and apples can be compared with them. You can save useful substances in conservation without cooking and sterilization. Jam prepared in this way is perfectly stored - bird cherry contains tannins that will not allow the workpiece to deteriorate.

Harvesting bird cherry and its preparation for making jam

For making jam, it is recommended to use ripe fruits, for compotes - a little unripe. It is better to go to the forest for berries in the morning, take a basket and scissors with you - some varieties of the plant give fruits that are too soft, which are difficult to remove from the tree with your hands.

Preparation of bird cherry for making jam takes place in several stages:

• completely remove all twigs, spoiled or drying berries;
• wash raw materials under running water;
• spread out in a single layer on a towel or thick napkin, allowing the liquid to drain.

Depending on which recipe is chosen, you will have to additionally blanch the berries in boiling water or pass through a meat grinder.

Cherry cherry jam, a simple recipe for the winter

The easiest way to preserve the beneficial properties of fruits for the winter is to make jam, which will take very little time. Preparation:

1. After preparing the berries (1 kg), put in a colander and lower into boiling water.
2. Prepare the syrup in advance (boil 500 ml of water and 1100 g of sugar for half an hour).
3. Dip in hot but not boiling syrup blanched fruits for 2 minutes.
4. Boil for a quarter of an hour, avoiding bubbling.
5. Pour into sterilized containers, seal.

Important! You can store the workpiece even in an apartment - it does not deteriorate during the year. The main thing is that the room should be dark.

Seedless bird cherry jam

Cooking a delicious delicacy without bones is not difficult, the main thing is that it is recommended to use large fleshy berries. Shelf life of jam - up to 3 years.

Cooking:

1. Ripe fruit (2 kg) through a metal sieve or a fine colander.
2. Mix the resulting mass with sugar (for 1 liter of bird cherry puree 800 g of sugar).
3. Send to a slow fire, avoiding bubbling, boil for 15 minutes.

Spread into prepared containers, seal (you can use plastic lids).

Bird cherry jam with pits

Preservation with bones is recommended for sweet sauces for pancakes, desserts. Adding lemon juice during cooking gives the delicacy a pleasant refreshing sourness.

Cooking:

1. Prepared berries (1500 g) covered with sugar (2 kg).
2. Leave the fruits until the sweet crystals are completely dissolved, you can speed up the process by frequent stirring.
3. Send to the stove, cook for half an hour, 3-5 minutes before sending to jars, squeeze juice from three lemon slices into a mass.

Seal, cooling is best done upside down.

Red bird cherry jam

Making jam from red fruits is quite simple. The main thing is to strictly maintain proportions and follow the recommendations for cooking:

1. Blanch fruits in boiling water for no more than 2 minutes.
2. Based on the liquid in which the berries were blanched, prepare a syrup (add 1 kg of sugar to 250 ml, bring to a boil, stirring).
3. Combine berry, sweet viscous syrup.
4. Boil for half an hour, do not forget to stir.

Important! In the process of cooking, constantly remove the foam - it is much more difficult to do this in ready-made jam.

Twisted bird cherry jam

The no-cook preparation is one of the most popular treats that can be made quickly and without hassle. Advantages of jam - no cooking is required, cooking time is reduced, all taste qualities and useful properties are preserved.

Cooking:

1. Washed dry fruits (1 kg) mince.
2. Mix the mass in equal proportions with sugar.
3. Stir, leave for 3 hours until the crystals are completely dissolved.
4. Send to banks.

Immediately after capping send to the cold. Keeps for a long time.

Black cherry jam

The “five-minute” of black fruits enjoys special honor among housewives. It is better to rinse and sterilize jars in advance - ready-made preservation must be immediately poured and sealed.

Cooking:

1. Prepare sweet syrup (boil 300 ml of water and 1300 g of sugar).
2. Pour bird cherry (1 kg) with boiling liquid, leave to cool completely.
3. Put on fire, bring to a boil, avoiding noisy bubbling, remove from stove after 5 minutes.
4. Pour into containers, roll up.

It is recommended to cool under a warm blanket, only then send it to storage.

Virgin cherry jam

For the preparation of bird cherry, you can use any recipes recommended for these berries. You can also make jam according to a special recipe:

1. Boil a mixture of 800 g of fruit and 800 g of sugar for 20 minutes.
2. Wait for complete cooling, repeat the process.
3. Cook 2-4 times for a quarter of an hour, each time completely cooling the composition.

After sending in containers and sealing, send to a cold place.

Bird cherry jam is a storehouse of useful substances that can improve he alth, increase resistance to diseases, even cope with some diseases. It won’t take long to prepare the blanks, and the shelves in the cellar will be filled with a fragrant delicacy.

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