Cherry jam called "royal", this dessert received such a high title due to its excellent taste, which no berry can compare with. Cherry jam is prepared with or without pits, the second option is considered the highest quality and safest for health, because two years after preservation, toxins are released from the pits that can be harmful to health.
The most delicious jam is obtained from southern varieties, as well as Shubinka, Turgenevka and Zakharyevskaya cherries, to make the dessert fragrant, you need to use maroon berries, and the more saturated the color, the tastier dessert.
Cherry jam - preparing dishes
In order to Cherry jam it turned out delicious and could be stored for a long period, it is necessary to prepare dishes with high quality. Usually, jam is boiled in stainless steel or enameled containers. The fact is that from the moment the berries are processed and covered with sugar before cooking, several hours pass, if during this period the cherries are allowed to stand not in a stainless steel, but in another container, the jam will acquire an unpleasant shade.
Glass jars before putting jam in them should be sterilized, this can be done in microwave oven(pour 1/2 can warm water and boil for 3 minutes), oven (in hot oven wet jars are placed and the door is slightly opened), on the neck of the kettle or in another way.
Cherry jam - preparation of berries
Berries for cherry jam also need to be processed. If the jam is pitted, you need to remove them with a special tool, you can also use a regular pin, hairpin or metal pen. Of course, it is better to use special devices, in which case the berry will lose less juice.
In the event that cherry jam is cooked with seeds, each berry should be pierced with a needle, this is done so that the syrup penetrates into them faster. alternative this process can become minute blanching at a temperature of 90 degrees.
Pitted cherry jam
Ingredients:
- 1 kilogram of cherries;
- 1.2 kilograms of sugar.
Remove the seeds from the berries using a special device or improvised means, put the berries in enamelware or stainless steel dishes, sprinkling with sugar. Let the berries release their juice, in order for the syrup to appear, 2-3 hours are enough. Transfer the berries with syrup to a stainless steel cooking bowl, add 1 cup of water and boil over low heat, gradually stirring with a spoon until the sugar is completely dissolved. Next, make the fire stronger, bring the jam to a boil and remove from heat. A similar procedure (bringing to a boil from removing from heat) must be repeated several times, at the same time, make sure that the cherry does not burn. The foam formed during the boiling process should be removed. After the jam has cooled, it must be placed in glass jars, roll up the lids and put in a cool room.
Pitted cherry jam
Ingredients:
- 1 kilogram of cherries;
- 1/2 kilogram of sugar:
- 800 grams of water.
Cooking secret delicious jam with bones is how well the berries will be prepared for cooking. Whole cherries are slowly soaked in syrup, there is a risk that they will shrink and the jam will not be of high quality, at the same time, it is also not recommended to cook them for a long time. How to find a compromise?
The fruits must be pricked with a pin, put in a basin and not poured, but poured with syrup prepared from 800 grams of water and 300 grams of sugar. Keep the cherries in the syrup for 3-4 hours, then bring to a boil and simmer for 7-10 minutes. Next, separate the cherries from the syrup and boil the liquid for another 5 minutes. Put the cherries back into the syrup, add 200 grams of sugar and boil until tender (bring to a boil and remove from heat several times).
Thick cherry jam
Ingredients:
- 1 kilogram of cherries;
- 1.5 kilograms of sugar;
- 1 glass of water.
The secret of thick jam lies in the variety of cherries, for those who like to “stand a spoon”, it is better to take Zakharyevsky or Vladimir cherry varieties for making jam. Another secret of thick jam is in the amount of sugar, it should be slightly more than when making traditional medium-thick cherry jam.
Berries (to get the bones or not, the hostess decides individually) place in a special bowl, sprinkle with sugar and leave to infuse for 3 hours. Put a bowl of berries on low heat, add 1 cup of water and heat, stirring constantly so that the cherries do not burn. When the syrup becomes homogeneous, you can turn on the fire more and bring the jam to a boil. Repeat the procedure 3-4 times.
Skilled cooks argue that cherries cannot be boiled for a long time, otherwise it will wrinkle and brown spots will appear, which makes the final product of less quality.
The process of defoaming during cooking is very important because it consists of coagulated proteins that are subject to rapid souring. The foam is removed to increase the shelf life of the cherry jam.
Many people call the taste of cherry jam a taste from childhood, which was and remains one of the most beloved by our compatriots.
Juicy cherries, boiled with sugar, are an unsurpassed dessert. long-term storage. Gentle, delicate Cherry jam- it's traditional homemade for the winter, extremely popular with both our grandmothers and modern housewives. It can be prepared without pits, spending a little more time on the cooking process, or not particularly fooling around and leaving the cherry whole. How to cook cherry jam, everyone decides in accordance with their taste preferences. Bones will give the dish a certain astringency, however, when using jam by children, it is recommended to remove them.
The cherry season is not very long, so all lovers healthy sweets it is worth hurrying and in the summer months prepare this for future use delicious treat. In addition to impeccable taste characteristics, it has a number of unique features that have a beneficial effect on the body. Cherry is indicated for sciatica, heart problems, gout. This berry includes vitamins, valuable elements, which positively affects the maintenance of immunity at a high level.
Cherry Jam Recipes
Recipe 1. Pitted cherry jam
Ingredients: 970 g cherries, 1230 g sugar, 190 ml water.
My cherries, we select ripe, intact berries. We clean from the stalks, sticks. Wash under running water. Leave for a short time in a colander until the remaining liquid drains. Cook the syrup by combining water and granulated sugar in a saucepan. We boil for a couple of minutes. We pierce the berries with a needle for the fastest juice separation. We transfer the cherry to a container for cooking jam made of copper or enameled. Add boiling syrup. Boil for about 8 minutes, stirring. When foam forms, carefully remove it from the surface. We leave the cherry in syrup for 8 hours. We repeat the cooking process two more times with a break of 7 hours. In the third approach, cook until thickened, checking readiness by dropping syrup on a saucer. When a drop of cherry jam stops spreading, we immediately pack it in sterile jars. Seal hermetically.
Recipe 2. Cherry jam
Ingredients: 900 g cherries, 480 g sugar.
We wash the cherries, remove the pits with a pin or a special device for removing cherries and cherries. In a basin or other container for cooking jam, place a quarter of the cherry on the bottom. Sprinkle with a quarter of granulated sugar. Continue layering until you run out of ingredients. We stand for about 4 hours. Slowly heat up, bringing the extracted juice to a boil. Stirring and removing foam, boil for about 5 minutes. Wash the container, using soda for complete cleansing, sterilize, dry. Pour hot jam into jars, roll up. We put the filled container down the neck. Turn over after cooling.
Recipe 3. Cherry and apple jam with almonds
Ingredients: 480 g cherries, 470 g apples, 245 g lemons, 45 g almonds, 970 g sugar.
We wash the cherries, keep them in a colander or place them on the table until the berries dry out. V enamel saucepan lay out layers of cherries, from which the bones were previously removed, and sugar. We leave for a day. Wash apples, peel, removing the skin and core. We rub, pour to the candied berries. We mix. Squeeze the juice of lemons, boil. Boil over high heat for about 4 minutes, stirring and removing the foam. We cut the almonds into thin slices, dry them in a dry frying pan. We transfer to the jam, let it boil. Pour into a sterile container, cork.
Recipe 4. Cherry jam with cocoa and dark chocolate
Ingredients: 1100 g cherries, 1100 g sugar, 100 g cocoa, 120 g dark chocolate.
Wash cherries, remove pits. We spread the peeled cherries in a copper or enamel deep bowl. We add sugar. We wait about 5 hours until the berries release the juice. We transfer the container to the fire. Stirring, bring to a boil. Remove from the stove, wait until the contents cool down. Strain the syrup into another bowl. Boil syrup without berries. Turn off the fire, add cherries. We leave to cool. Then we decant again, repeat the procedure for heating the syrup 4 times. Grind chocolate with a blender or rub. Heat the syrup with berries to a boil. In the process of cooking, add a little cocoa powder, stirring. Add chocolate. Boil for approximately 5 minutes. We transfer the jam into clean jars of a small volume - 200 - 250 ml. We cork.
Recipe 5. Thick cherry jam with pectin
Ingredients: 900 g cherries, 1050 g sugar, 13 g pectin.
We cut the washed and sorted berries in half, removing the seeds in the process. Cherries do not press down hard to keep more juice inside the berries. Pour the halves of the cherries into the cooking container, transfer the sugar there. Set aside for a while until the berry juice is formed. Heat, stirring, until boiling. Add pectin, stir. Boil for a minute with constant stirring. We remove the formed foam. Pour the jam into sterile jars, leaving an empty space up to the neck about 6 mm high. We cover with lids, without completely closing them. We put a napkin at the bottom of a wide pan, put jars on top. Pour in hot water, temperature 80 - 90 degrees, to the shoulders of cans. Boil 10 minutes. We cork.
Recipe 6. Assorted cherry, currant and raspberry jam
Ingredients: 900 g cherries, 900 g black currants, 900 g raspberries, 2700 g sugar.
We wash the berries, sort them out. We clean from the stalks, take out the seeds from the cherries. In an enameled container, lay out layers of berries with sugar. We wait 3 hours in order to form a sufficient amount of juice. Boil slowly for 7 minutes, stirring. We set aside for 3.5 hours. In the second approach of cooking, keep on low heat, stirring and removing the foam, 11 minutes. After two hours, during which the contents should cool completely, boil until thickened. Transfer to a clean container, close with polyethylene lids. We keep cold.
Recipe 7. Fragrant cherry jam with cloves and cognac
Ingredients: 950 g ripe cherries, 590 g sugar, 190 ml water, 6 cloves, 16 ml cognac.
We wash, sort out the cherry. We dry the berries from moisture. Pour sugar into a saucepan, pour water. Heat until dissolved. Add cloves, boil for 6 minutes. We add cherries to the syrup, mix, heating, very carefully. Set aside after boiling. When the container with the contents has cooled down, bring it to a boil again. We remove the foam, wait until it cools down. In the third approach, boil the jam until tender - about 50 minutes. When the syrup thickens, pour in the cognac. We stand at constant heating for 10 minutes. We transfer the jam to a sterilized container. Close hermetically.
Almost everyone traditional recipe This dessert involves boiling cherries in syrup three times. In order for cherry jam to be as useful as possible and have a thick, viscous consistency, in most cases it is worth adhering to the cooking rule in three stages. The first heating draws out the berry juice. The second time the amount of juice in the syrup increases, the cherry itself becomes small and shriveled. And only after the third stage of cooking, the berries begin to absorb the juice and syrup back, due to which the cherries straighten out and the jam thickens. To make jam with pits, it is often advised to prick the berries with a needle before mixing with sugar. Such a delicacy should be stored for no more than a year, since some substances contained in the bones can accumulate and turn into hydrocyanic acid. Today, options for homemade preparations with gelling components are becoming more and more popular. They help to thicken the jam without prolonged heat treatment, which significantly increases the amount of valuable substances in the finished product.
Canned cherries with or without pit winter cold- it's excellent berry dessert which will bring a lot of pleasure to all the sweet tooth. Thick cherry jam will be an excellent filling for pies, casseroles, and will complement a variety of homemade desserts. Some people use pitted cherries instead of sweets, because it is simply impossible to break away from fragrant, natural candied berries. This delicacy significantly benefits the body in comparison with sweets purchased in the store. After spending a little time, you will get a delicious healthy dessert, which can be eaten even by the youngest tasters.
Fragrant, with a delicate sourness, with caramelized berries, which has many shades, from soft pink to ruby. And what a useful! Cherry jam. It gets so different. For every taste. But few people refuse to cook a few jars of such jam for the winter after the next cherry harvest.Cherry jam
Housewives take cherries for jam either with or without a stone. Removing the stone from the berries is a laborious task. But there is an opinion that jam from such berries turns out to be the most fragrant. Yes, and eating it, when you do not have to clean the berries in your mouth from stones, is much more pleasant and convenient.
You can cook cherries for the next variety of jam for five minutes (you get a five-minute jam), or longer to increase the thickness of the jam. You can make jams, jams, jams from cherries, dietary options jams that are low in sugar.
To prepare classic jam pitted cherries sugar should be taken equal amounts in relation to berries. That is 1:1. And for every kilo of sugar you need a glass of water. We cook a syrup from sugar and water, in which the sugar should completely dissolve. In the syrup that boils on the stove, pour the cherries prepared in advance (peeled from the leaves, stalks, washed in a colander and dried on paper napkins) and immediately turn off the fire under the pan. Let the cherry stand in syrup for seven hours.
Next, we take the berries out of the syrup with a slotted spoon, bring the latter to a boil again, dip the berries into it again and let it stand for seven hours. We bring the jam to a boil now, without removing the berries from it and turn it off if we want the cherry to retain more vitamins. If there is a desire to make the jam thicker, cook until tender over low heat, checking the syrup with one drop on a saucer. It shouldn't spread.
Cherry jam
Using the example of pitted cherry jam, we present next way its preparation. You can cook in this way both cherries and sweeter cherries. To prepare such a jam, you need a little more sugar than in the previous version. For a kilo of pitted berries, you need to take 1.2 kg of sugar and a glass of water, as well as a teaspoon of citric acid, which will add thick jam and a pleasant sourness.
We clean the berries from the stone. You can do this with an ordinary female hairpin. Next, cook the berries in the same way as in the first version with seeds. citric acid add at the very end of the preparation of jam. Roll into sterile jars. Ready!
We decided to cook this wonderful jam, which means you are not afraid of difficulties and are ready to take on such a monotonous, but pleasant job of removing pits from cherries. But the output will be very tasty, tender, healthy jam. And what is no less important, it will not be necessary to spit out cherry pits. I also recommend to evaluate.
Delicious cherry jam has a number of benefits. It is endowed with such abilities as antipyretic, anti-inflammatory and also antibacterial. The content in the berry of such a large amount of vitamin C, especially in winter time years, it helps to strengthen immune system. But by using it constantly, a strengthened circulatory system is clearly provided to you.
Pitted cherry jam five minutes (5 minutes) for the winter
Ingredients:
- Pitted cherries - 1 kg
- sugar - 1 kg.
Cooking method:
To prepare, the first step is to rinse the berry in cold water and remove all the bones from it. Transfer to a bowl or saucepan and sprinkle with sugar. Leave aside for 6-8 hours until the juice appears.
Now put the pan on maximum heat, bring to a boil, stir occasionally, immediately reduce the heat to low. And after that, cook for another five minutes, while removing the resulting foam.
Remove the pan from the stove and leave it to cool completely. We do the same procedure two more times. After that, pour the necessarily hot jam into sterilized jars and twist the lids. We wrap the jars in a warm blanket, in this way let them cool completely, and after the jar of jam, you can put it in a cool place for long-term storage.
How to make thick pitted cherry jam with gelatin
Ingredients:
- Cherry - 1 kg
- sugar - 800 gr
- gelatin - 2 tbsp. l.
Cooking method:
In this recipe, as well as in the previous one, we first need to sort out the berry, wash it and remove all the seeds. Then we mix gelatin with sugar, mix it and combine it with cherries in a suitable saucepan. Mix well, put in a cool place and leave for 4-5 hours so that the berry releases juice.
Next, put the pan on high heat, stirring, bring to a boil, then reduce the heat to low and cook for 3-5 minutes. And do not forget to remove the foam. Remove the jam from the stove and transfer it hot to sterilized jars.
It remains only to tighten the lids, turn over, wrap in a warm blanket and leave to cool completely.
Tasty and simple cherry jam for the winter - a recipe with step by step photos
Ingredients:
- Pitted cherries - 1 kg
- sugar - 1 kg.
Cooking method:
First of all, we wash the berries in cold water, then remove all the seeds and combine the already peeled cherries in layers with sugar in a deep basin or saucepan.
We leave it alone for 3-4 hours, in this way we let it brew and give the cherry juice. Then we send it to medium heat, stirring occasionally so that the sugar does not burn, bring to a boil and cook for another five minutes, but only over low heat.
Remove the saucepan from the heat and let the jam cool down completely. room temperature. We repeat the same procedure two more times and do not forget to remove the resulting foam. After the third brew, pour still hot ready jam on sterilized jars and roll up the lids. Wrap in a blanket and leave to cool completely.
How to cook seedless cherry jam with pectin
Ingredients:
- Pitted cherries - 1 kg
- sugar - 600 gr
- pectin - 10 gr.
Cooking method:
We sort the berries and wash them in cold water. Then we remove all the bones and transfer it to a suitable pan or to an enamel basin in which we will prepare the jam.
Add sugar, but not all, leave 4-5 tablespoons for pectin. Stir and put in a cool place for 3-4 hours so that the juice stands out and sugar dissolves.
After the cherry has let the juice go, proceed to the next step. We put the pan on the fire, stirring constantly so that the jam does not burn, bring the jam to a boil. After that, cook on low heat for another five minutes.
While the jam is cooking, mix the pectin with the reserved sugar and add this mixture to the boiling mass. Mix everything thoroughly and after 2-3 minutes remove from heat, as more long time cooking can negate all the properties of pectin.
It remains only to pour the hot jam into sterilized jars, roll up the lids, turn over and wrap in a warm blanket until it cools completely.
Here is, in my opinion, the most optimal way to make cherry jam with pectin. Of course, you can experiment with the amount of ingredients, but as for me, these proportions are the best.
Fried pitted cherry jam in a pan (video)
Bon Appetit!!!
Cherry jam has a tart aftertaste and an indescribable aroma. In addition to the obvious characteristics, cherries contain a large number of potassium, magnesium, copper, iron, vitamins of different groups (A, C, B1, PP, etc.). Because of this, the delicacy is very popular in many families. Jam is used to make pies and desserts with filling, and is also used as an independent snack for tea. Experienced housewives brought out delicious recipes in which cherries are combined with raspberries, apples, cranberries and even chocolate.
Cherry jam with cranberries
- raspberry syrup - 135 ml.
- cherry - 950 gr.
- cranberries (fresh / frozen) - 375 gr.
- lemon juice - 60 ml.
- drinking water - 270 ml.
- granulated sugar (preferably cane) - 1.4 kg.
- Pour a basin with cold water, dip cranberries into it (if the berries are fresh). Wash the fruits, remove spoiled, rotten ones. If you are using a frozen product, pour the berries into a colander, rinse under the tap.
- Regardless of the type of cranberry, it must be partially dried before making jam. Once the berries are ready, grind them in a meat grinder, blender, or food processor (a potato pestle is an alternative).
- Rinse the cherries, cut the fruits in two, remove the seeds. Mix with lemon juice and raspberry syrup, pour the mixture over the cranberries. Transfer the contents to a cauldron or pan with thick walls, pour in water.
- Cover the dishes with a lid, put on the stove, simmer at low power for 25-35 minutes. Ultimately, the berries should release juice and become very soft. When this happens, add granulated sugar, mix.
- Continue to simmer the mixture until the granules melt, then boil the composition for another 7-10 minutes. Next, remove the container from the fire, remove the foam. Wait 15 minutes for the treat to cool slightly.
- Boil and dry the container, pour the jam into hot jars. Roll up with a kitchen key, turn over, wait to cool. Transfer to the cold (cellar, basement, refrigerator, etc.).
Pitted cherry jam
- granulated sugar - 1.2 kg.
- fresh cherry - 850 gr.
- drinking water - 550 ml.
- Rinse the cherry, pour it into a colander, leave to drain the liquid. Remove the bones with a toothpick or pin/needle. Cut cherries in half or leave whole. Sprinkle 400 gr. granulated sugar, mix until smooth, leave for 2 hours.
- While the berries are letting juice, boil the syrup from 800 gr. sugar and 550 ml. filtered water. Simmer over low heat until the granules dissolve, then turn off the burner and cool the composition.
- Pour syrup over cherries, leave for 5 hours. During this period, the berries are soaked, the jam will turn out sweet and sour. After the allotted time, send the container to the fire, cook in one step for half an hour.
- Rinse the container and pour over with boiling water, do the same with the lids. While the containers are hot, pour the delicacy, roll it up with a key, turn it over. Cool the jam, transfer to the cold.
- granulated sugar - 870 gr.
- fresh cherry - 850 gr.
- gelatin - 15 gr.
- Throw the cherry on a sieve, rinse, leave for half an hour to glass the water. Destone with a needle or special device. Sprinkle with sugar, put on the stove, cook for half an hour, stir occasionally.
- Dilute the gelatin according to the instructions, insist until swelling. After the allotted time allotted for cooking cherries, add gelatin. Once again, mix the contents thoroughly, reduce the power to a minimum.
- Simmer jam for a quarter of an hour. To make the jam thicker, you can take a break of 5 hours between boiling the cherries and pouring in the swollen gelatin (optional).
- Engage in the sterilization of containers and lids, dry the dishes, pour finished product by containers. Cork each jar, turn upside down, leave for 11 hours. Send to the cold for storage.
Cherry jam thick
- drinking water - 850 ml.
- fresh cherry - 900 gr.
- granulated sugar - 1.2 kg.
- To prepare a thick composition, it is necessary to take certain varieties of cherries. These include Vladimir and Zakharyevsky. Wash the berries, remove the seeds in a convenient way.
- Sprinkle the fruits with granulated sugar, let stand for 4 hours so that the liquid (juice) comes out. After the specified time, send the pan with the contents to the stove, simmer for 10 minutes. Next, turn off the burner, cool the jam.
- Stir the jam constantly to keep it from sticking to the walls. Repeat the manipulations (cooking-cooling) 3 times, then pack the finished product in clean jars. You can roll up the jam with a key or cover with plastic lids (at your discretion).
- sugar - 2.7 kg.
- cherry - 900 gr.
- currant (black / red) - 850 gr.
- raspberries - 850 gr.
- Pour into the basin cold water, pour currants into a container. Stir the berries with your hands to remove excess debris. Drain the liquid, lay the fruit on a sieve to dry. Do the same with raspberries.
- Wash the cherries, remove the seeds, leave for 10 minutes to glass the liquid. Mix with the rest of the berries, add granulated sugar to the fruits. Wait 4 hours, during this time the juice will come out.
- When the specified period expires, move the berries to a cauldron or other heat-resistant dishes, cook at low power for 8 minutes. Next, turn off the burner, leave the jam for 5 hours to cool.
- Boil the berries again for 10 minutes, cool for 4 hours. Repeat the manipulations 1-2 more times, then pack the finished treat into jars. Seal, after cooling, store in the cold.
Cherry jam with strawberries
- cherry - 650 gr.
- sugar - 1.2-1.3 kg.
- strawberries - 600 gr.
- Fill the basin with cold (possibly ice-cold) water, send strawberries inside. Stir the contents with your hands, drain the dirty liquid. Spread the berries on a cotton towel, wait for partial drying, then remove the sepals.
- Rinse the cherries, leave them on a sieve to evaporate moisture, and then remove the seeds. Combine 2 types of berries with each other, mix with granulated sugar, leave in a saucepan for 5 hours.
- Now turn on the burner to the minimum mark, cook the fruits for 15 minutes. Remember to remove the resulting foam with a slotted spoon. After a quarter of an hour, turn off the stove, let the jam stand to cool.
- Repeat cooking 1 more time (duration - 10 minutes), then pour the contents into containers. Seal with lids (plastic or tin), cool.
Cherry jam with chocolate
- lemon juice - 25 ml.
- cherry - 480-500 gr.
- granulated sugar - 190 gr.
- dark chocolate - 80 gr.
- cognac / whiskey (optional) - 60 ml.
- drinking water - 45 ml.
- Rinse and rinse the cherries, remove the stones. Pour into a heat-resistant bowl, pour in lemon juice, water, add sugar. Send to the fire, cook for 25 minutes. If desired, pour in alcohol after 10 minutes of languishing.
- Constantly stir the mass. After a quarter of an hour, add grated chocolate, wait for it to dissolve. Cool the jam, pour into a sealed jar.
- lemon zest (fresh) - 35 gr.
- frozen cherries (pitted) - 1.4 kg.
- granulated sugar - 1.15 kg.
- pectin - 115 gr.
- lemon juice - 60 ml.
- Make a device for defrosting cherries: place a colander in a bowl, throw the cherries into a mesh cavity. This move will save the juice. After defrosting, combine the berries with juice, add pectin, grated lemon peel.
- Send the container to the fire, after 15 minutes add granulated sugar and lemon juice. Stir the contents constantly so that they do not stick to the sides of the dish. When the granules dissolve and the composition becomes homogeneous, turn off the heat.
- Boil the container for twisting, dry it, do the same with the lids. Pack the berry composition, cork immediately, let cool. Store cherry jam in the cold, the shelf life is 10 months.
Cherry jam with raspberries
- cane sugar - 1.3 kg.
- cherry - 900 gr.
- raspberries - 370 gr.
- drinking water - 230 gr.
- Sort through the fruits, exclude spoiled, dented, with a wormhole. Wash the cherries, remove the seeds, rinse the raspberries.
- Prepare a suitable heat-resistant container, add granulated sugar and pour in water. Set the burner to the minimum mark, prepare the syrup ( heat treatment lasts 10-12 minutes).
- After this time, add the prepared fruits, turn off the stove, cover with a lid, leave the mixture to infuse for 5 hours. After that, cook the mass for another half hour. The longer you cook the composition, the thicker the jam will turn out.
- Clean the jam jar beforehand. Pour the finished product, tighten with a key, turn over and cool.
- pure water - 180 ml.
- cherry - 900 gr.
- granulated sugar - 850 gr.
- Rinse cherries, remove pits. In a multicooker container, mix water and granulated sugar, stir so that the grains are saturated. Set the "Heating" function, cook the syrup for 20 minutes. Open the lid periodically and stir.
- Combine syrup with berries, turn on the timer for a third of an hour, change the program to "Soup". Do not close the multicooker to be able to follow the process.
- Stir the jam constantly, remove the foam with a slotted spoon. Prepare in advance glass containers keep it warm. When the delicacy is cooked, pack it in containers.
- Screw on the lid and key, wrap it with a warm cloth, leave it in the kitchen until it cools. Move to pantry for long term storage.
Cherry jam with apples
- almonds - 60 gr.
- apple "Simirenko" - 480 gr.
- cherry - 475 gr.
- lemon - 2 pcs.
- gelatin - 25 gr.
- Rinse and dry the berries, remove the seeds. Mix gelatin with granulated sugar, sprinkle with berries. Cover the container with a lid, leave for a day.
- Wash the apples, do not peel, but remove the twigs and core. Grind the fruits in a puree on a grater, in a blender or a meat grinder, add to the real cherry.
- Pour in lemon juice, add grated citrus zest if desired. Put on the stove, cook for 7 minutes. Next, roast the nuts in a dry frying pan, grind into powder or chop in half.
- Pour the almonds into the jam, immediately pack in containers. cork tin lids using a special seaming key.
Consider recipes for making cherry jam with raspberries, black or red currants, dark chocolate, cranberries, apples. Cook a delicacy in a slow cooker, adjust the amount of sugar as you wish.
Video: how to make cherry jam
