Cherry jam. Thick pitted cherry jam

Cherry scents on winter evenings

A walk through the cherry orchard will fill you with health and good mood. In spring, trees and shrubs are covered with white fragrant flowers, and in summer the green foliage is adorned with berries of all shades of red - from rich pink to close to black. ethnoscience uses almost all parts of the cherry, even cuttings from berries are used for treatment. cherry glue Children love to chew, and for good reason! Resin contains many useful substances, it has antibacterial action and helps with inflammation of the stomach. In the summer, children constantly eat the gifts of nature, often forgetting to wash them. It seems that a natural instinct leads them to take a healing adhesive protection against infections.

Cherry fruits are saturated vitamins, minerals and other essential elements. They are improve blood composition help with diseases hearts, vessels, digestive system and other organs. It should not be forgotten that red color causes a surge of vivacity and energy. Just the sight of a jar with bright contents will remove the winter blues.

Cherry five-minute jam

This jam can be made from pitted or pitted cherries. short term heat exposure will save as much as possible beneficial features berries, and ease of implementation makes this recipe accessible even the most inexperienced hostess.

Ingredients:

Berries - 1 kg,
granulated sugar - 0.4 kg,
water - 0.2 l.

Recipe:

Boil the syrup, pour the washed berries without stalks into it, bring to a boil. Keep on low heat for 5 minutes without letting it boil. Immediately after cooking, put in sterilized jars and roll up.

Soft cherry marmalade

Everyone is familiar with hard marmalade in the form of elastic figures. Try to break away from tradition and make soft marmalade for sandwiches.

Ingredients:

Pitted cherries - 1 kg,
granulated sugar - 550 g.

Recipe:

Heat the cherries to release the juice, rub through a sieve, add granulated sugar and boil until the mass of marmalade becomes 1 kg. Arrange in sterilized jars and roll up.

Cherry in jelly

The original multi-colored dessert, which preserves taste and aroma of fresh cherries.

Ingredients:

Pitted cherries - 1 three liter jar,
granulated sugar - 1 kg,
gelatin - 70 g,
water - 0.5 l.

Recipe:

Pour gelatin with water and leave to swell. Pour cherries with sugar, bring to a boil and cook for 5 minutes. Heat gelatin without boiling, wait until it is completely dissolved, pour into boiling berries, then pour into jars and roll up. Keep refrigerated.

Cherry jam without cooking

The usual recipe for jam without cooking: chopping fruits with a meat grinder or blender, does not allow to fully preserve vitamins. If you cook berries no contact with metal, all useful material will remain tasty.

Ingredients:

Pitted cherries - 1 kg,
granulated sugar - 1 kg.

Recipe:

Pour the berries with sugar and crush with a wooden pestle until the sugar is completely dissolved. Divide into jars and store in the refrigerator.

Cherry in honey

AT holiday it is advisable to serve tea not with everyday jam, but with something special. Original combination of flavors cherries, honey and nuts will delight any gourmet.

Ingredients:

Cherry - 1 kg,
honey - 1 kg,
water - 200 g,
walnuts - 10 pcs.

Recipe:

Remove the pits from the cherries and put a piece of walnut inside each. Heat honey with water, stir until completely dissolved, add berries and cook until the cherry becomes transparent. Arrange warm jam in jars and tie with parchment paper.

After berry preparations, a whole mountain of grains remained. They should not be considered waste. Rinse and dry the bones, sew them into a cloth bag. The resulting cherry warmer will help you with many diseases.

Now that the red beauty is ripe, you need to try to preserve the harvest for the winter as much as possible. Simple and at the same time unusual recipe- cherry in jelly for the winter. It tastes like cherry jam, only more tender, with a very pleasant sweet and sour aftertaste and aroma of fresh cherries.

The preparation is simple, almost like five minutes, but with the addition of gelatin, which turns the cherry syrup into a delicate jelly.

Jars of cherry jam can be stored at room temperature, however, it must be remembered that jelly thickens only in the cold; in heat, the syrup will remain liquid. Therefore, just in case, put one or two in the refrigerator or in the basement so that you have a delicious dessert for tea.

Cherry with stones - 500 g;
sugar - 250 g;
cold boiled water - 5 tbsp. l;
instant powdered gelatin - 15 g.

After picking the cherries, pour cold water and leave for an hour or two. This procedure must be done to get rid of the worms, but if you are sure of cleanliness, then wash it in two or three waters and put it in a colander. Remove the bones using a special device or with a pin, hairpin (by the way, when you get used to it, it turns out even faster!).

Transfer the cherries to a basin or large bowl, add sugar, mix. Cover, leave for several hours, stir occasionally. After about an hour, the juice will appear, the sugar will melt and a lot of delicious fragrant syrup will gradually form.

This is what a cherry looks like after five or six hours, this is it before cooking.

Put the dishes with the future jam on low heat, gradually bring to a boil. Cook, collecting foam, no more than five minutes.

As soon as it starts to boil, it's time to prepare the gelatin. Measure out required amount(usually there are just 15 grams in the package), pour in cold water. Be careful, read the instructions on the package and if the gelatin requires a long soak, add water in advance. For instant, it takes only a minute for it to swell.

Put a ladle of water on the next burner, a bowl of gelatin on it. Heat the composition in a water bath so that it becomes liquid.

Remove the pot of cherry jam from the heat. Pour in liquid gelatin, stir.

Pre-heat the packaging jars over steam or sterilize as you usually do. Boil the lids. Arrange the hot jam in jars, twist tightly. Leave to cool for a day.

When warm, the syrup will remain liquid, as in regular jam. But when you put the jars in the cold, it will quickly thicken, and you will get cherries in ruby jelly, very beautiful and appetizing!

Be sure to cook cherries in jelly for the winter, you will see - this unusual jam everyone will like it and end one of the first!

Cherry fruit jam has earned the nickname “royal” by right: jams, jellies and other cherry products have a special taste and aroma. In addition, they are very useful due to the vitamins, pectin and other essential substances they contain. So that cherry fruits please all year round make for the winter delicious jelly.

How to choose and prepare berries for conservation

Cherry in jelly for the winter - delicious and fragrant product. In order for such a preparation to acquire even more advantages, you need to know how to properly select and prepare berries:

Start making jam or other preserves immediately after collecting the main ingredient. This is necessary because the berry has a very delicate skin and can go bad even if it gets slightly damaged.
When harvesting fruits, pick them along with the stalks. This technology ensures the preservation of taste and external qualities.
Carefully select the berries for sending to the jar. They must be whole and ripe. If unripe, rotten or wormy fruits come across during sorting, they cannot be used.
If you want to store cherry jam or other sweets for a long time, it is better to preserve seedless fruits: they long-term storage begin to produce toxins that are harmful to humans.
You can remove the bones using a special machine or pin.
Before canning, remove the stalks, and wash the fruits thoroughly.

How to cook cherries in jelly for the winter - recipes

On the Internet you can find various recipes from cherries for the winter. Fruits are suitable for jams, jams, marmalade and compotes. To stock up for cold weather delicious products, it is recommended to prepare jelly from frozen cherries or fresh berries. This form of homemade preparations will help you enjoy cherry taste and aroma all year round. They differ not only palatability, but also great benefit for the body.

Cherry jelly with gelatin

cherry jelly for the winter can be prepared using a minimum of components:

gelatin - 4 tsp
granulated sugar - 1 kg;
cherry - 1 kg.

Instructions on how to cook cherry jelly step by step:

Wash the berries and separate the pulp from the bones. Place the prepared cherries in a saucepan, add sugar there. During half an hour of cooking, the sweet mixture is constantly stirring.
While the cooking process is in progress, dilute the gelatin in warm water. Leave it to stand for a while.
The next step is to add the swollen gelatin to the fruit. The berries should sit for another 10 minutes.
Leave the resulting mass for several hours. Then return to the fire again and boil several times so that the product acquires a beautiful color and density.
Pour the cherry jelly into sterilized jars, roll up the lids. You can store jam in the cellar or pantry.
The product will become good dessert to tea, addition to pancakes or pancakes. For breakfast, a delicacy can be spread on buns or toast.

How to make jelly without gelatin

Cherry jelly without gelatin can be made using more sugar than usual. You will need the following components:

cherry berries - 1000 g;
granulated sugar - 1.5 kg.

How to cook a cherry treat for the winter:

Rinse the fruits well. Remove the seeds from the berries using any method convenient for you. Squeeze out the juice from the berry pulp using a juicer.
Pour the liquid into the pan, pour sugar into it, place the resulting sweet substance on the stove.
Heat the mass until you bring it to a boil, then start boiling with constant stirring. When foam starts to appear, remove it from the surface with a spoon.
You need to boil the juice with sugar until it acquires a thick consistency resembling jelly.
Arrange everything in jars that must first be sterilized. Roll up each vessel with a lid. Send the received canned food for the winter for storage: a pantry or cellar is suitable for this.

felt cherry recipe

It is very easy to make jam from felted fruits. You can spread this delicacy on toast or just eat it with tea as a bite. It only takes 2 ingredients to make:

sugar - 1000 g;
felt cherry- 1 kg.

Instructions on how to cook:

First, prepare the berries: rinse them and pour boiling water over them.
Then, wipe the processed fruits through a sieve to form a puree mass.
Pour sugar into the resulting substance. Mix everything and put to boil.
You need to boil the jam until it acquires the desired density.
Ready dessert should be distributed among sterilized jars and closed iron lids. Put the packaged sweetness to be stored for the winter.

A very simple and delicious recipe for cooking in a slow cooker

Multicooker - great helper in the kitchen, in the device, you can cook almost any dish. There is a way to make cherry blanks there: it is easy to make jelly from cherry jam or from fresh fruit. To prepare treats you will need:

cherry - 1 liter jar;
sugar - 2-3 tbsp.;
granulated gelatin - 2 tbsp. l.

The process of making cherries in jelly for the winter:

Place the prepared washed berries in a bowl, cover with sugar (1 tbsp.). Leave them to stand until they start to release juice.
Mix the ingredients and place them inside the multicooker. Turn on the “Extinguishing” mode on the device, set the timer for 60 minutes.
Dissolve gelatin in a separate bowl in the juice from the berries. You need to add it to the contents of the multicooker half an hour after the start of cooking the berry mass.
When the machine signals the completion of the cooking process, place the remaining sugar inside, dissolve it in the total mass.
preserve finished product you need in hot sterilized jars, the volume of which is 0.5-1 liter. Cover portions in glass jars with lids and roll up. Turn the jars upside down and wait for them to cool.
Cherries in jelly for the winter, cooked in a slow cooker, are well stored in dry, cool or cold conditions.

Video recipe: how to make cherry jelly for the winter

Cherry jam is the favorite of almost everyone. . it lovely dish distinguished by its sophistication, color, and of course taste. Cherry jam is good to use in winter time with a cold, if there is no famous raspberry jam. It is best to prepare several types cherry jam. As a rule, housewives prepare two types of jam. This is a thick viscous in order to drink tea with it in winter.

And the second type of jam, as a rule, goes for some recipes or in baking. Today you will learn how to make an unusual jam. This is jelly jam. For such a jam, you need very sour cherries, but along with this, the berries must be fleshy and full of juice. And such cherries are, as a rule, cherries of early varieties. Due to its acid, jam turns out like jelly. When preparing such a jam, it is best to use pitted cherries.

After all, it is the stone that gives the jam a subtle touch of almond flavor. The jam does not turn out too sweet, on the contrary, it is sour. Therefore, jam-jelly is very good to eat when a person is sick. You can not cook jam for a long time. In this recipe, the cherry is cooked for a very short time. And the color is amber cherry.

What is required for cooking cherry jam jelly:

Cherry about 1 kg.
Sugar 1 kg.
Water 1 glass
Sterile jars and lids.

Cherry Jelly Jam - Recipe

First you need to wash the cherries well. Rinse cherries under running water. Let the cherry lie down for a while so that the cherry dries out a little.

Pour 1 kg of sugar into the pan.

Add 1 glass of water to sugar. Mix the contents of the pot well and put on fire. The syrup should be boiled until it begins to caramelize. Be careful not to build up too much sugar on the sides of the pot.

When the syrup stops dripping quickly from the spoon, add cherries to the pan.

The photo shows how thick syrup. This is the consistency the syrup should be.

When the jam boils, then it must be removed from the heat and allowed to cool completely.

When the jam has completely cooled, then it must be put back on the fire and brought to a boil. Next, you need to boil the jam until it starts to “puff”, so to speak. From the pan, not a gurgling will be heard, but “puff”, “puff”. That's when you need to remove the jam from the fire. By the time the jam was cooked for about 30 minutes.

Before decomposing into sterile jars, you need to remove the foam from the jam. Carefully remove all foam with a teaspoon.

Jam should be transferred to clean sterile jars and sealed with lids.

Fast and original dessert- cherry jam with gelatin! This delicacy is suitable for preparing a small portion and for harvesting winter period. If you are interested in the topic of harvesting gelled cherries, let's get acquainted with the jam recipes and their subtleties.

Nuances of preparation

Cherry is one of the few berries that can hide spoilage. It may be impossible to assess appearance whether there are worms inside the berries. Therefore, it is better to manually examine each cherry. The process will take place simultaneously with the husking of the seeds from the berries. However, if you want to make jam from pitted cherries (with gelatin) and you are sure that the berries are benign, so be it!

Berries pitted or not, they need to be covered with granulated sugar. The proportions of the ratio of bookmarking berries and sugar, respectively:

1:0,7.

These parameters differ from standard jam blanks due to the presence of gelatin.

So, having covered the berries with sugar, we wait for the juice to be released. That is, we set aside the pan with food for about 15-20 minutes.

Use of gelatin

In addition to gelatin, agaroid can act as a gelling agent. This is a powder that is used mainly in manufacturing plants. And at home, take gelatin. It's not that hard to work with him. But it is better to know how to prepare it. Gelatin is available in two types:

in powder;
in plates.

It is preferable to use in powder. It is much faster to prepare it, as it instantly swells in water - it takes 5-10 minutes. But with the plates you have to wait 20-25 minutes after soaking them in warm water.

So, pour gelatin only in a ratio of 1: 4! It is important! One part gelatin to four parts water.

After swelling, the mixture must be heated on a stove until the particles are completely dissolved, but not before boiling. If the process reaches the appearance of bubbles of boiling water, the mixture will not have to be used. She's already ruined. The fact is that when boiling, the binding properties of the particles are lost.

The classic recipe for one-component jam

What products are required:

half a kilo of cherries;
half a kilo of sugar;
gelatin sachet.

Cooking process:

We spend primary processing berries - sorting, washing and drying on a paper or any clean kitchen towel.
The next step is entirely up to you. We take out the bones from the berries or do not do it.
We shift the berries into a saucepan and cover with sugar (if the berries are with stones, then add 50 ml of boiled or filtered water). We are waiting for a quarter of an hour for the berries to give juice.
In the meantime, soak the gelatin in warm water. Remember proportions - 1:4! After 10 minutes, put the gelatin on the fire and stir. Immediately after dissolution, remove from the stove and filter. We don't boil! As long as we leave.
Then we begin to cook cherry jam over moderate heat.
After 25 minutes, remove the jam from the heat. After a couple of seconds, the boiling process ends. Add gelatin. Mix and pour into sterilized jars. We preserve with sterilized lids and put them away to cool somewhere in the corner.

Jam "Cherry in gelatin" for the winter is ready! It is better to store in a cool room without temperature fluctuations.

The second cooking method

There is another way to cook treats. The difference with the previous version is small. You just need not immediately mix the berries with sugar, but first cook sugar syrup. Then add berries to it, continue to cook, as in the first recipe.

This method is the best suited for cherry berries with a stone.

With bones or without?

What is the difference in preparing berries to make cherry jam with gelatin with or without seeds?

In making seedless jam, you will have to spend part of your free time behind the process of peeling these same seeds. This threatens with accurate spray shots all over the kitchen and in your face. It is easy to avoid such a development of events. Put a large amount into the saucepan plastic bag for food products and pull out the bones in it. The juice will splash into the bag and drain into it. The hostess will have to wash only her hands.

The recipe for cherry jam with gelatin provides for isolation from berries a large number juice. And where does he come from if the berries are whole with seeds? The answer is simple. Add some water. For 1 kg of berries, 100 g of water is enough.

Additional Ingredients

In cherry jam with gelatin can be added the following ingredients taste:

ground cinnamon or nutmeg;
cognac or liqueur;
pieces of other berries or fruits (cherries are best, sweet plum or cherry plum).

Great news for chocolate lovers! Cherry jam with gelatin can be cooked with its addition! You won't find more original berries. But you need to follow the advice:

use only dark chocolate without any additives (nuts, raisins, waffle or cookie pieces);
before introducing into the syrup with berries, chocolate should be melted in a water bath;
add it to the jam a few minutes before the dessert is ready.

All of the listed ingredients for jam additives are very palatable and give the necessary "zest" to the recipe. However, the most pleasant product can also spoil a cherry dessert, if you don’t know when to stop. Flavoring additives should only emphasize the main taste, and not destroy it.

Harvested jam can always become a chic layer unleavened cake or biscuit roll. In winter, you do not have to stand at the stove hoping to cook syrup or cream for a cake. Just take out a jar of cherry jam in gelatin - and the problem is solved!