Dishes with fresh or frozen cherries are traditionally loved by adults and children. The berry has a pleasant taste and delicate aroma; if desired, it can be prepared even without sugar. The most popular method of processing the component is traditionally boiling jam. Depending on the desired result, the ingredient is boiled with thick or thin syrup, pitted, or the berries are not pretreated.
If you cook the ingredients for just five minutes (special recipe “Five Minutes”), they will retain the vast majority of trace elements and vitamins. In this case, the preparations will improve the body’s performance in cases of anemia, kidney and lung diseases, constipation and even a number of mental illnesses.
The nuances of making cherry jam
Despite the simplicity of the process of making cherry jam, you can only count on getting the desired result if you follow a number of specific rules. If you ignore them, the end result will not only not be as tasty as you would like, it can become truly dangerous.
Depending on how much and where the finished composition will be stored, it can not only be rolled up in glass containers under metal lids. Cherry delicacy is often covered with parchment if it is planned to be kept in the refrigerator.
Winter preparation with and without seeds
Making seedless jam is a rather lengthy and labor-intensive process. But the result amazes with its delicate aroma, exquisite taste and delicate texture. You can cook it in different ways, for example, like this:
- For 1 kg of cherries we take the same amount of sugar and a glass of water.
- We sort the berries, rinse them under running water, and place them in a colander to get rid of excess liquid. After this, we remove the seeds from the fruits using available devices (for example, a medical clamp), trying not to damage the berries too much.
Tip: Some housewives blanch cherries before processing, trying to squeeze out the maximum amount of juice from them. But it’s better to do this with cherries; they have thicker skin. Cherry fruits do not need such processing; the finished result will be juicy and aromatic even without it, even if you use the “Five Minute” approach.
- Place the berry mass in a bowl for cooking (preference is given to enamel dishes), add the entire volume of sugar in layers and leave for 3 hours.
- Then put the mixture on the stove, add water to it and mix well. First, keep the product over low heat and stir constantly until the sugar is completely dissolved. Then we turn up the heat and wait for the composition to boil.
- After boiling, keep the workpiece over medium-intensity heat, but it should not actively boil. Regularly remove the product from the stove and mix gently, do not forget to remove the foam.
- It is difficult to say how long to cook the product; you will have to regularly test for readiness. To do this, place the resulting berry syrup in the amount of one drop on a saucer. If it does not spread, the jam is ready.
If you want to cook cherries with pits, then for 1 kg of berries you need to take 1.3 kg of sugar and 2 glasses of water. The manipulation itself, due to the absence of the need to clean the ingredients, takes less time, but still has certain specifics:
- We sort the fruits and rinse them under running water, and place them in a colander. To ensure that the berries remain intact during processing, they can be pricked with a clean needle and only then placed in a cooking vessel.
- From all the water and two-thirds of the sugar, prepare a syrup, which we pour over the prepared berries and leave for 4 hours. After the specified time, drain the liquid, bring to a boil separately from the fruit and keep on fire for 5 minutes.
- Pour the liquid mixture over the berries again, add the remaining sugar and simmer over low heat until the crystals are completely dissolved. Next, the mass needs to be cooked over medium heat, regularly removing the foam until the composition is ready (we conduct the experiment with syrup on a saucer).
With frozen cherries everything is exactly the same. Just first defrost the product correctly (in the refrigerator overnight), scald it with boiling water, and only after that prepare it using one of the methods given above. It will turn out no less tasty and healthy.
Jam with thick syrup
To prepare a preparation with a thick aromatic syrup, you need to take 1 kg of fresh or frozen cherries, about 1.5 kg of sugar (less is possible). We sort the berries, wash them, remove the seeds. Place the mixture in a bowl, sprinkle with granulated sugar and leave to steep for a couple of hours. Then place the dishes on the stove and, stirring regularly, bring to a boil over low heat.
After which the composition must be cooked for another 10 minutes, skimming off the foam. To make it truly tasty and for the syrup to become thick, the product will have to sit for 12 hours, then boil for another 5 minutes. Another 12-hour infusion, after which the composition is boiled as long as needed to the desired degree of thickness.
The recipe for making cherry jam, called “Five Minutes,” deserves special attention. Here berries and sugar are taken in equal quantities, mixed, and infused for 5-6 hours. After that, the workpiece is placed on the fire, brought to a boil and boiled for only 5-6 minutes, making sure to remove the foam. The tasty and healthy delicacy is immediately put into jars without any checks or additional insistence.
- Rinse the soda cans in advance. Sterilize jars and lids.
- Wash the cherries and remove stems.
- Pour the cherries into a bowl (preferably enamel or copper). Sprinkle the berries with sugar so that the cherries give juice. Let the berries steep for 3-5 hours. Then make a hole in the middle and pour water into it. Water in the jam is needed to prevent the cherries from burning, since at first there will be little juice.
- Place the bowl of jam over low heat and, stirring, bring the jam to a boil. Boil for 3 minutes. Skim off the foam, turn off the gas and cool the jam for about 5 hours. When the jam has cooled, put it back on the heat and cook the cherry jam with pits until tender (about 20-30 minutes) over low heat, stirring regularly.
- If you doubt that the jam is ready, check. Place a drop of jam on a flat saucer. If it does not spread, then the jam is ready. Pour the jam into sterile jars and roll up. Cherry jam with pits is ready. Bon appetit!
Ingredients
- cherry 1 kg;
- sugar 1 kg.
Cooking method
- Pour water over the cherries and leave for a while. For every 1 kg of sugar, take 1 glass of water, pour the sugar with water, boil the sugar syrup - the sugar should completely dissolve.
- Next, you need to pour the dried cherries into the boiling syrup, immediately turn off the stove and leave everything to steep for 6-7 hours.
- Next, separate the syrup from the cherries, removing the berries with a slotted spoon. Bring the syrup to a boil, add the cherries, bring to a boil again, turn off the stove, and leave for another 10 hours.
- Over low heat, bring the jam to a boil again and cook until done (check it one drop at a time - it should not leak).
Step-by-step preparation of cherry jam without seeds and without water
First of all, wash the cherries; if necessary, soak them in salt water (to get rid of pests). Then we remove the seeds in a way convenient for you. I really enjoyed using a bottle with a thin neck. Place a cherry on the neck and squeeze out the pit with a stick. The cherry remains intact, but the pit falls to the bottom of the bottle. The walls and you remain clean.
Fill the cherries with sugar at a rate of 1 to 1. Crush the cherries so that the sugar is evenly distributed. Leave the cherries for at least 4 hours so that they give enough juice.
That’s how much juice my cherries gave me overnight.
Place the bowl or pan with jam over high heat. As soon as the cherries boil, reduce the heat and cook for 5 minutes. Remove the foam with a slotted spoon or spoon. After five minutes, remove the container from the heat and let the jam rest for 3-4 hours, or better yet, leave it until it cools completely.
We repeat the procedure 3 times. Before cooking for the third time, prepare your jam jars. Sterilize them and let them dry completely. To make it faster, you can sterilize the jars in the oven - wash them with soda and place them wet in a cold oven. Heat it to 120 degrees. Sterilize jars for 5 to 10 minutes.
Pour the jam into cooled jars and immediately seal with lids.
Ready-made pitted cherry jam can be stored for more than two years, but jam with pits can be stored for no more than two years.
Hello friends and girlfriends!
Cherry jam is on the agenda today. We will learn how to cook it thick and with bones. Although there are options that suggest preparing this delicacy without them. Which one do you prefer? I love both. Therefore, my preparations are always varied and tasty, and all because I make them only according to proven and simple recipes.
The main thing is to choose only ripe and juicy berries for this delight; it is advisable to take them large and undamaged, so that they retain their integrity during cooking.
Honestly, I like this dessert because its taste is quite pleasant and sweet, with a slight sourness. It’s even somewhat reminiscent of cherry jam, although this version is more sugary.
But everyone in my family loves both. We eat it with large spoons and drink it with tea. And sometimes I make shortcakes and spread the tops with jam, and a cherry acts as a decoration. It turns out both cheap and beautiful. And there is another idea for decorating your favorite desserts, such as ice cream.
There is just one thing, but please don’t forget about it. Since the seeds contain acid, this means that such a product cannot be stored for more than one year according to all safety rules.
I can’t even imagine my cellar without jam. How to make preparations so that such magic jars don’t stand on the shelves. Which you open and immediately remember a piece of summer. Where you ran along the path, went to visit your grandmother and collected a huge harvest.
Note to housewives! My family not only loves cherries boiled, but also prefers to freeze them in the freezer. After all, having taken one out, you can enjoy the aroma at any time and make jam or compote. In general, there are many options.
Memories of my childhood always come flooding back to me, because I loved watching cartoons about the cheerful and mischievous Carlson, who also devoured cherry jam from a vase. So be sure to do it, maybe he will come to you).
Important! Now, as for the ingredients themselves, the calculation of granulated sugar and berries is approximately 1 to 1. So it’s easy to remember, you don’t even have to write anything to yourself.
We will need:
- cherry berries - 2 kg
- sugar - 2 kg
Stages:
1. Before starting the main work, wash the berries thoroughly in running water. Then shake the cherry through a colander so that all the droplets escape. Then sprinkle with sugar.
Usually this dish is cooked in 3 or 4 batches. It depends on what effect you want to get, some people prefer the consistency to be too thick, and then it will take longer to cook. And someone thinner. Any option turns out incredibly tasty and with a little sourness.
Leave the ripe cherries with pits to stand and add the juice to the sugar. It’s better to let her rest like this all night. Or you can set it up in the morning and cook it in the evening.
2. Afterwards the magical transformation begins - place the bowl with the possessed and bring it to a boil, as is customary in any classic recipe. If you see foam, and it will probably be there, scoop it up with a spoon and remove it.
My kids are right there, like kittens looking for milk, running up and licking the spoons).
Cook over low heat and be sure to stir, quite often. To avoid burning anything, do this for about 6-8 minutes.
Then let the jam sit and release more juice again. The waiting time will be about 7-8 hours. And then again, place the container on the stove and boil (5-7 minutes), this procedure will need to be repeated 2 more times. In total, there will be 4 passes. In principle, you can get by with three.
4. You can roll it under the metal lid with a special key or seal it using screws. Further, if you refer to the instructions, you should turn the jars over and cover with a towel. Let cool completely to room temperature and store in the pantry or somewhere cool.
A simple recipe for cherry jam with whole berries without sterilization
An option that has been proven over the years and always helps out. You can watch it in more detail and detail in this film. Moreover, if you are a beginner, then it is better to go straight to watching.
This universal, but at the same time easy recipe will help you not only learn how to make cherry jam, but also then apply it to other berries.
Cherry jam for the winter, like jelly - Five-minute recipe
This time I will have an unusual option that can be prepared in just 5 minutes. Imagine how cool it is, oops and everything is ready. And most importantly, it’s fast and very tasty!
The biggest advantage of this option is that by cooking without gelatin or any binding element, you can quite easily achieve a jelly-like consistency. Sometimes miracles really happen in the kitchen.
We will need:
- cherry – 1 kg
- sugar - 1 kg
Stages:
1. Prepared berries, that is, wash them first and sort them out from twigs, leaves, etc. Don't remove the bones. Then add sugar and stir with a spatula. Next, be patient, wait overnight or 3-4 hours. During this time, the sugar will begin to melt due to the juice released from the cherries.
3. Foam will constantly form on the surface when bubbles appear.
Do you know how to avoid this incident? The answer is - add a spoonful of lemon juice just before boiling. It is the acid contained in lemon that will prevent this process from developing.
And that's not all - lemons contain a large amount of pectin. And what does this give? It is precisely that same wonderful property - cohesiveness and not a liquid, but a thick consistency.
This means that nothing will ever escape or rise over the edges. But I still recommend taking tall containers with large sides. Usually made in enamel dishes or saucepans. It all depends on how many kilograms of the desired products you took.
Advice! If you are cooking such a preparation for the first time, then first make such a treat as a test. If everything works out, you will continue to conjure.
4. The hot miracle of nature should be poured hot into clean jars. And of course, cover them with lids. Let cool and place in the cellar or store in the refrigerator. This particular option will not be stored for very long, but it will definitely last for about 6 months. This means you will receive vitamins in your diet until the New Year. Bon appetit!
How to make jam with cherries, gelatin and without water
I love everything original, and this version shocked me too. Nowadays, it’s quite common to find that many people have started to cheat and, in order to achieve the desired result, they began to add pectin, agar-agar and gelatin to the mixture, no exception.
Why are you doing this, probably everyone already understands why, so that the mass of cherries turns out thick and the spoon just “stands up”. Of course, you will agree that this is cool, the main thing is that it also looks beautiful, which is also not unimportant.
Everyone has long known that cherries go very harmoniously with chocolate cakes or candies; in fact, there are so many sweet dishes now. That’s why, in order not to repeat myself, this time I want to show something new and unique. If you wish, you can omit additional ingredients. But if you still want to diversify your menu, then be sure to use this addition. Let's look at the composition.
We will need:
- cherry – 1 kg
- instant cocoa powder - 3 tbsp (optional)
- ground cinnamon - 2.5 tsp (optional)
- sugar - 1 kg
- gelatin - 1 packet about 25 g
Stages:
1. Soak the cherry in water, then remove all the sticks. They will not be useful for preservation, but will only get in the way.
2. Then place the clean berries in a bowl, which should be deep and comfortable.
3. Fill the contents with granulated sugar and let it stand in this state for one night, as is customary.
4. After which you can see the following picture: the sugar crystals will almost all dissolve in a short period of time. And if not, then we will help them later. Add cinnamon and cocoa. Stir.
5. Cook over medium heat after boiling for a full five minutes. Then remove from heat and let the berries release their juice even more. Leave for 2-3 hours. You can carefully cover the container with a towel to prevent flies from arriving).
6. Then you can pour this five-minute mixture into jars. But this time we are cooking using a different technology, so bring the mixture back to a boil for another 5 minutes, then let it cool again to room temperature.
And for the third time, before boiling, add a bag of gelatin and let it swell for 15 minutes, then stir quickly and just bring the mass to a boil, turn off the stove.
Pour the hot treat into jars. Take them clean and dry. Close the lids, cool and lower into the cellar.
7. Eat, friends, and enjoy the fragrant and magnificent treat given by nature itself.
Cherry jam with pits in a slow cooker
Depending on whether the cherry tastes sweet and sour or sour, you must first determine the proportions. At the very beginning it was already stipulated that you need to take 1 to 1, since the electrical appliance here is a multicooker, nothing changes.
It is often more convenient to cook in it; you will agree that the bowl has large edges, and if there are not many ingredients, then it is quite convenient.
We will need:
- cherry – 0.5 kg
- sugar - 0.5 kg
Stages:
1. Sort and rinse the cherries, leaving only the largest and whole berries.
2. Place the fruits in a bowl and pour half a kilo of sugar on top of the cherries.
3. Leave the container overnight so that the sugar begins to dissolve from the liquid that the berries release.
4. After one night, select the “Frying” or “Multi-cooker” mode in the multicooker at 100 degrees and after 8 minutes, stir so that the sugar melts evenly.
Then increase the temperature to 120 degrees and, stirring, cook until boiling. Stir again. As soon as the granulated sugar has completely dissolved, turn off the multicooker. This time we will cook in three batches.
First, dissolve the sugar, the second time the berries will begin to wrinkle a little, and the third time they will become saturated with syrup.
After the first time, let the mixture cool, it should take 5-6 hours, then boil again and cook for 5 minutes, turn off, let the mixture become cool. And only after that, bring it to a boil again and boil for 5-10 minutes.
5. Then fill clean and sterile jars, close the lid and cool. Store in a cool, dark place.
Video recipe from YouTube channel from Olga Matvey
Here is another wonderful option, from a well-known online blogger. This method produces a jam that is not too dense in consistency, but very tasty and rich, since the cherries will be stewed in their own juice.
Study and watch this story and you will certainly soon learn all the secrets and subtleties of this dish.
How to make cherry jam with pits and gelfix
And finally, I want to please my friends with another intriguing new product this summer. I tried to find an option that will make you crazy or out of your mind.
In principle, this is a five-minute cherry, but with a jelly-like component to make the consistency even better.
If you want jam with sourness, add less granulated sugar. And remember, the less sugar you add, the more liquid the consistency will be. Or you can use zhelfix to achieve the result. The most interesting thing is that then you can take only half a kilo of sugar for 1 kg of fruit.
This is interesting! Zhelfix is excellent for jams and confitures.
We will need:
- cherry – 800 g
- sugar - 800 g
- zhelfix
- water - 2 tbsp (or without)
Stages:
1. Place the cherries in the prepared container and add sugar, stir with a spatula and leave for a certain time so that the cherries give juice. If this does not happen, then add two tablespoons of water.
2. Light the gas and bring the saucepan to a boil, simmer for 5 minutes, and then leave until it cools completely. Repeat the procedure 3 times. Just the third time you use the jelly fix, cook after boiling for 3-5 minutes.
If foam comes out, carefully remove it with a spoon with holes.
3. Then pour into containers to prevent the jars from bursting, place a metal knife under them.
4. Also, when you do the packaging, foam may form on top, remove it.
5. Using a special seaming machine, screw the jar and check if everything is done tightly.
6. Eat for your health and store this delicacy for about 7-8 months in the refrigerator. Happy discoveries!
Well, that's all. Today we got acquainted with amazingly beautiful and tasty cherry jam, prepared it with pits and made a bunch of preparations for the winter.
I wish you always have good luck and only a sunny mood. See you soon everyone! Bye!
Sincerely, Ekaterina Mantsurova
Step-by-step recipes for making thick cherry jam for the winter: classic with whole berries, in a slow cooker without seeds, delicious, with walnuts, with liqueur
2018-08-07 Irina NaumovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
0 gr.
0 gr.
Carbohydrates
54 gr.220 kcal.
Option 1: Classic recipe for thick cherry jam for the winter
Thick and rich cherry jam will always delight you with tea, especially in the cold season, when vitamins are so scarce. In this collection of recipes we focus on thick jam. It can be prepared from whole cherries, pitted, in various ways. We will look at the most proven and successful ones.
Ingredients:
- one kg of cherries;
- one kg of granulated sugar;
- fifty ml of water.
Step-by-step recipe for thick cherry jam for the winter
Let's take small ripe cherry fruits with stalks. The best time to pick cherries is after the weather has been sunny and dry for several days. If you pick cherries immediately after rain, there will be a lot of moisture in the fruits, and the jam will not be as thick as we need.
We remove the stems from the cherries, rinse them in running water and put the cherries in a sieve to remove any excess glass.
When the cherries are a little dry, transfer them to a saucepan and cover with all the granulated sugar at once.
Important: always follow the specified proportions. If you don’t add enough sugar or skip any stage of boiling the berries, you risk getting low-quality jam that will sour and spoil. It will be very disappointing.
After about six hours you will see that the cherry has given a little of its juice. Pour water into a saucepan and place on low heat. We need water because there is still little cherry juice, the jam should not burn.
As you bring to a boil over low heat, the cherries will begin to release more and more of their juice.
When the cherry jam begins to bubble, turn the heat down even lower and simmer for three minutes. Be sure to skim off the foam so that the finished jam does not sour during storage.
Remove from heat and leave for four to five hours to cool.
During this time, you will have time to sterilize glass jars and lids in a way convenient for you.
Place the pan back on the stove, turn on high heat and quickly bring to a boil. Boil for twenty to thirty minutes on low, literally minimal.
You can mix everything a little a couple of times.
Let's determine readiness. Place some jam on a saucer. If the droplet doesn't spread but holds its shape, you're done! Some housewives simply turn it off and see if a film has formed. If yes, the jam is ready.
Divide thick cherry jam into jars. First come the cherry fruits, then pour everything with thick hot syrup.
We screw the lids on and wrap them in a blanket. When the jam has cooled, store it.
Option 2: Quick recipe for thick cherry jam for the winter
For cooking, we need very ripe cherries, almost overripe. We will cook it pitted in a slow cooker.
Ingredients:
- one kg of cherries;
- one kg of sugar.
How to quickly prepare thick cherry jam for the winter
Take almost overripe cherries, rinse thoroughly under running water, and place in a sieve. Remove cuttings and other debris. If you come across damaged fruits, remove them.
All that remains is to remove the pits from the cherries. This can be done using a special device or an ordinary sharp knife.
Place the pitted cherries in the slow cooker. Immediately pour in all the prepared granulated sugar. Stir lightly and leave for two to three hours.
The cherries should give a lot of juice.
After the time has elapsed, select the “Quenching” program and set the timer for forty minutes. Do not close the lid - otherwise the jam will escape. Stir it periodically with a spatula, preferably a wooden one. Skim off the foam.
Prepare the jars and fill them with thick pitted cherry jam after the beep sounds.
From these ingredients you should get two half-liter jars. Store them after cooling them under a blanket. Such storage can last in the cellar for up to three years.
Option 3: Delicious thick cherry jam for the winter
A proven recipe for delicious and thick cherry jam. The proportions are very simple - one to one, quickly remembered. Here the cooking technology is followed step by step.
Ingredients:
- two kg of cherries;
- two kg of granulated sugar.
Step by step recipe
Rinse the cherries under running water. Place in a sieve and shake several times to drain off any excess drops.
Note: this type of usual cherry jam is cooked in three or four batches. The longer you cook, the thicker the jam becomes.
Place in a saucepan and add sugar. Let the berries steep with sugar overnight; the cherries will release their natural juice.
You can also set it in the morning and cook the jam in the evening.
It's time to turn cherries with sugar into delicious thick jam. Place the container on the fire and wait for the mass to begin to boil.
Be sure to skim off any foam that forms.
Boil for eight minutes.
Turn off the fire. Now the jam should stand for eight hours. Bring to a boil again, cook for the same eight minutes and leave again for eight hours.
The procedure is repeated at least twice. For greater density, you can make three or four passes, as mentioned above.
When you decide that it is the last time, do not cool it, but immediately place it in a sterile glass container. Screw on the boiled lids and cover the jam with a blanket. After cooling, put it in a cool place.
Option 4: Thick cherry jam for the winter with walnuts
Let's add some walnuts to the thick cherry jam; they will complement the taste of the preparation well and add an interesting note.
Ingredients:
- one kg of pitted cherries;
- one kg of granulated sugar;
- two hundred grams of walnuts.
How to cook
The recipe indicates the weight of the cherries already without pits. Therefore, first we sort out the cherries, remove the stems and wash them well. Let it dry a little and remove the seeds. Weigh and add more cherries if necessary.
Place pitted cherries in a saucepan or basin in layers, alternating with sugar. Leave for four to seven hours. The cherries will give a lot of juice, the sugar will be partially absorbed into it.
Bring the mixture to a boil over very low heat. Try not to stir at this stage.
So, the future jam has begun to bubble slightly, boil it for about seven minutes and turn off the stove. Cool completely. For example, you can boil it for the first time in the evening, leave it until the morning and continue the next day.
In the morning, turn on the stove again, bring it to a boil, cook for seven minutes and cool again. You can do three or four sets. If you have already boiled it three times, you are guaranteed to get thick jam.
Before cooking for the last time, peel the walnuts. Fry them a little in a dry frying pan. This will add more flavor to the jam itself.
When the cherry mixture boils, add whole walnuts, mix and cook all together for five minutes.
Immediately spread the thick cherry jam with walnuts into a sterile container. We prepare for storage in the traditional way.
Option 5: Thick cherry jam for the winter with liqueur
Add a little liqueur and make jam as if from drunken cherries. You can replace the liqueur with cognac at your discretion.
Ingredients:
- one kg of cherries;
- seven hundred grams of sugar;
- three hundred ml of water;
- two hundred ml of liquor.
Step by step recipe
Sort and wash the cherries, let the excess water drain.
First, make the sweet syrup. Pour granulated sugar into the water, bring to a boil and dissolve the sugar.
Transfer the cherries to the syrup and bring to a boil. Boil for ten minutes. Cool and bring to a boil again. Cool and repeat the procedure a third time. It is very important to cool the jam completely after each cooking. This can take up to seven hours.
Separate the cherries from the syrup and place in sterile jars. Pour the liqueur into the syrup, stir and pour the cherries into the jars.
Screw the lids tightly and cover with a blanket. We won’t sterilize anything, we’ll just cool it and put it in the cellar.