Cherry jam with gelatin is a product with a pleasant texture and special benefits. After all, gelatin is a natural substance derived from animal products that helps keep skin, bones, and hair healthy. In addition, folk treatment of joints with gelatin is a very effective method of therapy. So, despite the seeming uselessness, gelatin is very, very valuable. Also, as part of the jam, this substance helps to preserve the maximum benefit of fresh berries, since the time for heat treatment is significantly reduced.

One of the recipes is a must-try during the cherry picking season, and if you always cook such a delicacy for the winter, then surprise your family with something new. For example, use a recipe with cocoa or wine!

Seedless cherry jam with gelatin

Preparing cherries for a pitted dish can take several hours if you don't have a special tool to remove the pits. However, the effort expended is worth the result: the product will turn out to be tender, soft, without any discomfort while eating. The gelatin in this recipe gives the dish a thick consistency:

Take 2 kg of ripe berries, you can even choose overripe fruits;
to get the perfect taste, you need about 1.8 kg of sugar;
12 g of gelatin (can be taken in plates);
1 liter of water.

Cooking process:

1. Before cooking, the berries should be carefully sorted out, cleaned of legs and other hard parts. Then they are crushed in a blender, you can use a meat grinder.
2. Separately bring water to a boil and add sugar. After 10 minutes, the sweet syrup is removed from the stove and cooled.
3. Pre-soak gelatin according to the instructions.
4. A solution of gelatin is poured into sugar syrup, crushed berries are placed there.
5. All components are well mixed and boiled for 30 minutes after the start of boiling.
6. In the process, it is better to remove the foam to get a transparent color for the jam.
The finished dish in a hot state is laid out in sterilized jars and immediately rolled up.

Pitted cherry jam with five-minute gelatin

The recipe is perfect for both storage and instant consumption! It preserves the maximum benefit of all ingredients, and the use of pitted berries reduces cooking time. For implementation would need:

0.5 kg of good ripe cherries;
quite a bit of sugar for such a portion - 150 g;
water in an amount of 0.4 kg will help achieve the perfect consistency;
and gelatin will need only 1 teaspoon.

Step by step cooking plan:

1. Rinse the cherries well and dry them with a towel so that excess liquid does not penetrate into the final dish.
2. In parallel, prepare gelatin by pouring water.
3. Pour 150 g of sugar into the pan where the yummy will be cooked. Remember that with more ingredients, it is better to choose stainless steel dishes, not enameled ones.
4. The indicated amount of water is poured into the sugar, cherries are added and the mixture is boiled for 5 minutes.
5. After the specified time, swollen gelatin is laid out to the jam (there should be no crystals).
6. The mixture is very well mixed so that the gelatin granules disperse throughout the mass. Don't boil! Remove the pan as soon as bubbles appear.
7. Pour the resulting jam into prepared jars. The mixture will be liquid, but after a day it will harden.

After transfusion, foam may form in the jars. It must be removed, otherwise the product may ferment. After the jars have completely cooled, they are cleaned in a cold place - a cellar or a refrigerator. The recipe is sweet and sour due to the reduced amount of sugar.

The original recipe for cherry jam with wine

This recipe also uses a gelling element, there are other components:

The peculiarity of this dish is that you need to use classic cherry jam with or without a stone, which was prepared in advance (without gelatin). It will take about 150 g;
3.5 cups of red wine are taken for the indicated serving of berries;
half a glass of lemon juice;
instead of gelatin, 80 g of pure pectin is used;
and take as much sugar as you want, for example, half a glass.

Cooking process:

1. Mix all liquid ingredients and pectin in a good saucepan, except for jam.
2. Syrup from jam must be separated and added to the liquid parts. Small amounts of cinnamon or cloves are allowed.
3. The liquid mixture is boiled for 1 minute on fire after boiling, and then immediately poured into jars.
4. Cherry berries are thrown into the resulting blank and cooled.

The original jelly is stored in the refrigerator, its consistency is loose, closer to jam.

Cherry jam with cocoa

Another original recipe for those who are tired of the usual cherry jam! For its preparation such components are required:

550 g fresh cherries, pitted;
for the indicated number of berries take 0.25 kg of sugar;
cocoa powder should be taken in a quantity of 1.5 tbsp. l.;
pre-boil natural coffee and take about 0.5 cups;
about 0.5 st. any wine; Remembering the beneficial properties of red dry wine, you can choose it.
to give a special flavor, use a pinch of citric acid;
so that the consistency is successful, take 15 g of gelatin.

Cherry making process:

1. Peeled cherries are covered with sugar, cocoa and coffee are added to it, as well as gelatin (without soaking). You also need citric acid, the benefits of which are also beyond doubt. All mix well and wait for the separation of the juice.
2. The resulting mixture is put on the stove and heated to a boil, boiled for 5 minutes, constantly ridding the mixture of foam.
3. After a specified period of time, wine is added, and cherry jam with coffee and cocoa is immediately poured into sterilized jars.

It is better to store the resulting fragrant dessert in a cellar or refrigerator, since there is not enough sugar here for normal preservation at room temperature.

Cherry jam with or without pits with the addition of gelatin goes well with bread. It can be served as a snack on the festive table in tartlets, it can be used in original pastries. It is also suitable for serving with meat, for example, chicken. A sour note with a chocolate flavor allows you to achieve incredible culinary combinations!

We decided to cook this wonderful jam, which means that you are not afraid of difficulties and are ready to decide 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, you will not need to spit out the 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 of such a large amount of vitamin C in the berry, especially in the winter season, perfectly helps to strengthen the immune system. But by using it constantly, a strengthened circulatory system is clearly provided to you.

Pitted cherry jam for 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.

Next, remove the pan from the heat and let the jam cool completely to room temperature. We repeat the same procedure two more times and do not forget to remove the resulting foam. After the third cooking, while still hot, pour the finished jam into 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 a longer cooking time 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)

Enjoy your meal!!!

3.

- Dry red wine 50 ml,

The dessert prepared in this way becomes moderately sweet and very tender. Cherry confiture for the winter is a real storehouse of trace elements and vitamins.

This recipe is a compromise that allows you to combine products of different price categories in one dish. If strawberries are expensive and it takes a lot of time to grow them, then with cherries, as a rule, there are no problems. At the exit, you can get an excellent delicacy that will delight your friends and family during the cold season. In order to prepare cherry confiture (it won’t do without seeds this time), you should buy the following products:

Then the future dessert must be put back on the stove and let it boil.

Now the future dessert should be gradually heated over low heat and brought to a boil. The resulting foam should be carefully removed with a slotted spoon. In addition, it is necessary to ensure that the berries do not burn, otherwise the taste and aroma of the dish will be spoiled.
I hope in this article you got the answer on how to make jelly from jam. Dare, experiment and cook dishes with a variety of tastes!
Multilayer jelly from several types of jam

Usually, in order to prepare delicious jelly, various juices or decoctions and infusions of fruits are used. But few people know that this simple dessert can also be made from jam. To get jelly from jam, you can use any of its varieties, for example, apple, cherry, strawberry. The only thing you need to do is dissolve the desired jam in a small amount of water, strain from berries and fruits (optional), add gelatin, heat and pour into a mold. Below are a few simple recipes for making jam jelly.

Try not to stir the jam with gelatin too intensively with a spoon if you want the berries or fruits to retain their appearance, and vice versa.

- Water 150 ml,

- 1 kilogram of any fruit or berries;
Another well-known substance that gives dishes a jelly-like consistency is pectin. Some housewives are afraid to use it, and in vain. It also makes a wonderful cherry confiture. The dessert recipe involves the use of the following products:
Cherry - 1 kilogram;

After this, cherry confiture with gelatin can be preserved. It must be poured into hot sterilized jars, rolled up with lids and stored in a secluded place.

Cherries should be kept on fire for no more than four minutes. After that, it should be removed from the heat and immediately chopped with a blender or meat grinder.

Cherry confiture is a wonderful preparation for the winter. It will be enjoyed by all members of your family. To prepare this exquisite and at the same time simple dessert, you will not need much effort and time. Using the recipes published in this article, you can easily master the preparation of this dish.
Components:
Plain jelly with liquid pectin
- Cream 150 ml (fat content not more than 15%),

Mix wine, lemon juice and pectin in a saucepan. Cherry jam is separated from the berries, and the syrup is added to the wine mixture. At this stage, spice lovers can diversify the taste of future jam with gelatin, cinnamon, cloves or anise.

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How to make cherry confiture?

- 1 kilogram of sugar;

Description of the dish

Cherry (pitted) - 1 kilogram;

Strawberries - 300 grams;

To make your breakfast special, you can cook this gourmet dish. Gourmets combine it not only with a bun and cheese, but also with game or poultry dishes. Such cherry confiture is created (for the winter) from the following products:

Classic cherry jam. Ingredients

Confiture is a jelly-like dessert with pieces of fruits, fruits and berries evenly distributed in it. Usually it is prepared with the addition of sugar and various thickening agents - pectin or agar-agar. By consistency, this delicacy resembles jam, but has a slightly different structure.
Cherry and orange jam two glasses;
Components:

Classic cherry jam. Cooking method

It is best to cook jam with gelatin in an enamel bowl.
- Sugar.
How to cook gelatin jam?
Sugar - 500 grams;
cinnamon - 4 grams;
Ripe cherries (pitted) - 400 grams;

Seedless cherry confiture is ready! It must be stored in a dry, dark and cool place.

Cherry confiture with gelatin. Ingredients

Confiture has been known since ancient times. It is mentioned in Pliny's Natural History. Fruits boiled in grape juice or boiled in honey were very popular in ancient Rome. The use of gelling agents was an urgent need in those days. They kept the freshness of fruits for a long time, besides, they made it possible to eat fruits with a sharp taste (lemon) or a solid structure (quince).

four glasses of water;
jam (any);
Half an hour before making jam, pour gelatin with water to swell.
Cook jam with gelatin over low heat for 1 minute after boiling, and then remove from heat and pour into molds or jars. We throw cherry berries from jam into the jelly and put in the refrigerator. The finished jelly will not have such a dense consistency as our usual jelly with gelatin, but it is precisely this jam with gelatin that is suitable for spreading on bread, or laying out on tartlets.

Cherry confiture with gelatin. Cooking method

Pectin - 10 grams.
gelatin - 20 grams;
coriander seeds - 5 grams;
The dessert we are describing has a tangible advantage over the usual jam - it cooks much faster. Especially if you use gelatin when creating it. Below we will talk about how to cook cherry confiture with it. The recipe for the dish involves the use of the following ingredients:

Cherry confiture with coriander. Ingredients

For a long time, such delicacies were a great luxury. However, in the 19th century, with the advent of beet sugar, the situation changed. Nowadays, confiture is easy to prepare at home. Usually it is made from everyone's favorite berries and fruits - strawberries, raspberries, apples, apricots, lemons. Below we will talk about how to make cherry confiture.

one glass of sugar;
Liquid pectin in the amount of one hundred grams.
If desired, sugar can be replaced with fructose - it goes well with gelatin and does not affect its properties in any way.
Gelatin Jam Ingredients:

Cherry confiture with coriander. Cooking method

Rinse berries or fruits thoroughly, peel and cut in any convenient way. You can also scroll them in a meat grinder - it all depends on what consistency of jam you need.
First you need to sort and rinse the berry. After that, it must be mixed in a saucepan with sugar and let it brew for three to four hours.
water - 70 milliliters;
almond flakes - 20 grams;
Pitted cherries - one kilogram;

Cherry confiture with strawberries. Ingredients

This dessert is easy to make. The main task of the cook is to make it thick and jelly-like. Usually, in order to prepare cherry confiture, natural thickeners are actively used. But in this recipe, we suggest you do without them. So, to create a cherry treat, we will have to stock up on the following products:

gelatin fifty grams.
Properly cooked jam itself is thick and sticky, sticky. But in order to make jelly from jam, it alone is not enough. To get a tasty and strong enough jelly, you need to choose the right jam. Depending on what consistency it is, the amount of liquid pectin is selected. We filter the jam from berries and fruits (you can leave them if you wish), add a little water, literally a couple of spoons, heat it in a water bath to a temperature of forty degrees and wait until the jam becomes a little watery. Then remove from heat and add liquid pectin, mix thoroughly. Then pour the base into molds and set to cool in the refrigerator for several hours. You can serve such a dessert by decorating with various creams or curd mass. Especially, this dessert will appeal to children.
Gelatin is a substance that is used to make jelly, marmalade, and even jam. It is very beneficial for the cardiovascular system and bones. Gelatin is indispensable for those who want to keep youth and beauty as long as possible, as this product has a positive effect on the condition of hair, skin, and nails. Therefore, it is worth preparing jam with gelatin - it will definitely benefit your body.
Wash the berries. Mix them with water and pass them through a sieve, squeezing the juice from the pulp.
- 1 sachet of gelatin or strawberry jelly powder;

Cherry confiture with strawberries. Cooking method

Next, the future dessert should be put on the stove and cook for about five minutes over low heat.
Sugar - 800 grams.
Sugar - 400 grams;
Sugar - 800 grams;
Cherry (ripe) - two kilograms;
Pour gelatin with two glasses of water and let it swell. Pour cherry jam with a glass of water and heat, strain. Do the same with the second jam. Pour half a glass of sugar into a saucepan and pour cherry jam, add half a glass of gelatin. We heat until the gelatin is completely dissolved, do not boil! We do the same manipulations with the second portion of jam. When both honors of jelly are prepared, proceed to the preparation of the layers. Pour a little jelly into any form, about two centimeters. We put in the refrigerator and wait until it hardens, then we also pour the next portion, alternating colors. Thus, we fill out the entire form. When the jelly is completely frozen, it is cut into portions and served.

Jam jelly with gelatin

Cherry confiture with pectin. Ingredients

- 3 cups of sugar.
Mix gelatin with sugar. Pour fruits or berries with the resulting mixture, and then leave them for 8 hours.

Cherry confiture with pectin. Cooking method

After that, you need to combine pectin with four tablespoons of sugar and pour it into boiling cherry puree. Then the mass must be thoroughly mixed so that the substance is evenly distributed over it.
First of all, you need to sort out the cherry, peel it from the branches and rinse well. At the same time, the bones should not be removed - they contribute to the creation of a jelly-like consistency.
Water - 400 milliliters.
gelatin - three tablespoons (tablespoons);

Lemon - one piece;

Jelly options - a huge ocean! You can even make a cake or pie out of it, for example, a homemade shortcrust pastry pie will be very tasty, and such a pie is covered with cherry jelly on top. It is done like this:

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Jam with gelatin recipe | How to cook gelatin jam

Components:

What do you need gelatin for? You can't bake it!

Jam with gelatin - classic recipe

Pour the resulting juice into an enamel pan and put it on the fire to boil, add granulated sugar and gelatin to it. Stir until the gelatin is completely dissolved. After that, strain the resulting liquid. When it has cooled, mix the cream and pour into molds. Put the jam with gelatin to cool.

How to cook gelatin jam?

After three minutes, the container with dessert should be removed from the heat and quickly poured into pre-prepared jars.

First you need to heat up a dry frying pan and fry the almond flakes and coriander in it for a couple of minutes.

water - 400 grams;

Sugar - two kilograms.

First we prepare the dough based on flour, butter and sugar;

sachet of gelatin 20 grams;

If you want to thicken your jam for puffs, add potato or corn starch. There is a gelling agent with which you can bake - pectin, but not everyone has it :)

Helpful Hints:

Gelatin jam - recipe with cherries and wine

In a large saucepan, stir together the rhubarb and sugar. Cover it and let it stand all night. The next morning, boil the mixture over low heat. Boil jam with gelatin, stirring, for 12 minutes on the lowest heat.

Bring the jam with gelatin to a boil, filling it with water. After that, you need the products to boil for 5-7 minutes. All this time they need to be stirred and foam removed from the surface of the jam with gelatin.

It's so easy to make cherry confiture. The recipe for the winter provides for long-term storage of the product in the cellar or any other dark and cool place. It will remain liquid at first, but will thicken over time. A jar with an already open treat is best stored in the refrigerator.

After that, the resulting fruit drink should be rubbed with a wooden spatula or a plastic spoon through a sieve, add sugar and cinnamon to it and put it on fire again. This time it needs to be boiled for forty minutes.

Citric acid - on the tip of a knife.

Gelatin jam - recipe with rhubarb

First of all, you need to sort out, clean the leaves and stalks and rinse the cherries.

Then we bake the cake in the oven in a special form or pan;

Five tablespoons of your favorite jam;

GELATIN SHOULD NOT BE HEATED. It is not even boiled, but only brought to a boil, otherwise it loses its gelling properties.

You can cook jam with gelatin from plums, peaches, apricots and other fruits or berries.

Then remove the pan from the heat and pour the gelatin or jelly powder from the bag into it. Stir the jam with gelatin and arrange in sterile jars. Jars of gelatin jam either roll up or refrigerate.

Gelatin jam - recipe with blackcurrant and cream

Now you know how to make cherry jam. To obtain a dietary product, the amount of sugar in recipes can be reduced. Bon appetit!

Now it's the turn of the strawberries. It must be cleaned of leaves, and placed whole in the future cherry confiture. The mass should be kept on fire for another fifteen minutes.

Now pitted cherries should be added to the syrup and let it boil for a few minutes.

First you need to pour gelatin with half a glass of warm water and let the product brew well.

Put cherry berries on the cooled pie;

Water - two glasses.

You can add a little starch to the jam if you are afraid that it will leak out. In any case, you need to put quite a bit of jam, I think it will still tend to flow out, because the puff opens when heated and its thin layers are very easily torn. . Therefore, it seems to me that it is better to eat cherry jam separately or grease ready-made puffs with jam.

Gelatin Jam Ingredients:

The gelatin jam recipe is a great way to prepare a delicious, healthy and as natural recipe as possible. Do you want to know how to do it? Then stay with us!

Before removing from the burner, heat the product over high heat and pour the pre-prepared gelatin into it. Boil after this dessert should not be. It must be removed from the stove and immediately poured into pre-sterilized jars.

Then you need to add fried coriander and almonds to it, mix everything and hold on low heat for ten to twelve minutes.

After that, the berry should be sprinkled with sugar and set aside for a couple of hours so that it gives juice.

Each housewife tries to stock up on canned vegetables and fruits for the winter in order to delight her relatives with goodies. Many people prefer to drink teas with jam, and among other fruits they definitely use cherries. There is such a jam in homemade cakes. The more the hostess uses recipes for blanks, the more varied the delicious table will be.

It is recommended to seal jam for long-term storage using brass or polyethylene lids (parchment paper is allowed in some cases). Cooking utensils should not be aluminum - metal will give the jam an unpleasant aftertaste and worsen the taste of the dessert. Some housewives manage to use multicookers for cooking desserts.

To make the jam beautiful, transparent and fragrant, it should not be allowed to burn. It is also recommended to periodically remove the foam that forms on the surface of the jam.

Before you start cooking, cherries should be prepared. It is recommended to take the fruits along with the tails - this way they will be better preserved until it comes to cooking. Cherries are washed under running water, not forgetting to separate the spoiled berries, and only then these tails are cut off.

If you plan to make pitted jam, they are carefully removed. You should not perform this procedure with your hands - it is better to take a special device or use a large pin. But it is the seeds that give the jam a specific taste and pleasant aroma.

If according to the recipe it is supposed to pre-fill the fruit with sugar and insist for several hours, it is better to do it in the evening so that the next day there is more time to make jam, because the whole process will have to be divided into several stages.

Each specific recipe specifies the required amount of sugar, and an experienced hostess is already acting "by eye". As a guide, you can take the following parameters:

in simple recipes with seeds, it is proposed to take 1-1.2 kg of sugar for 1 kg of fruit, without seeds - 1.5 kg;
if the cherries are first filled with syrup, then the proportions of sugar and water for its preparation are taken into account:

cherries with pits - 780 g of sugar per 520 ml of water;
pitted cherries - 470 g of sugar and 700 ml of water;

to prepare thick jam, the amount of sugar increases from 1.5 to 2 kg;
if it is planned to make gelled jam, then the proportion is 1: 1;
when cooking a dessert from frozen cherries, the calculation is not carried out by kilograms - 250 g of sugar will be needed for 500 pieces of berries;
for a five-minute jam, a sweet product will require 2 times less than berries.

From this list you can see how diverse the recipes for making cherry jam can be. And the proportions given in them may differ slightly.

The best cherry jam recipes

Before you start cooking, the hostess should decide in advance on the desired recipe - her further actions will depend on this.

The most fragrant jam is obtained with seeds. You can cook it in 2 ways - in syrup and without. For the second option, prepared cherries are covered with sugar in 2 stages with an interval of 2-3 hours. Let it brew so that the cherries release juice, then put the basin on a slow fire and, bringing to a boil, boil for 5-10 minutes.

The jam is left for 5 hours and put on fire again. During cooking, the cherries should be constantly stirred. After a 10-minute boil, the basin is left, allowing the jam to cool slightly, and then packed in sterile jars. Do not immediately cover with lids so that condensation does not form - the dessert turns sour from it.

The original jam is obtained if raspberries (1 cup) are added to cherries (1 kg). The cooking process will not change from this, and the jam will acquire a more beautiful color and an amazing blend of flavors.

How to cook cherry jam with a bone: video

The recipe described above is quite suitable for pitted fruits, but it is better to use syrup for pouring, which is prepared in advance (taking into account the proportions indicated above). The technology for making this jam is more complicated than in the previous recipe:

berries are poured with hot syrup and left for 5 hours;
then filter through a colander, add another half of the remaining sugar to the syrup and boil for 15 minutes;
cherries are returned again to the syrup and insist 5 hours;
the syrup is filtered again, the remaining sugar is added and put on fire;
as soon as the sugar is completely dissolved, the cherries are poured with syrup and set to cook until the desired density (but not more than 20 minutes with constant stirring).

The finished jam is packed in jars, taking into account the recommendations of the previous paragraph. To make the product more fragrant, it is necessary to pre-insist cherry pits in the syrup water.

It is not necessary to cook jam on the stove - if you use pitted fruits, then a slow cooker is quite suitable.

You will have to prepare in several stages:

1 kg of sugar is dissolved in 1 glass of water and poured into a multicooker bowl;
the “steaming” mode is set or - by default for 15 minutes;
then cherries are suppressed in the syrup and the “soup” mode is set.

Such jam will have to be cooked for 1 hour, stirring it periodically and removing the foam (by the way, this should be done in all other cases). The finished dessert is packaged in any convenient way. The jam is not very thick, but in quality and taste it is no different from what was cooked on fire.

Pitted cherry jam: video

Many housewives prefer to make frosts so that in winter they have fresh berries at hand. You can also make jam from them, if suddenly the main blanks are over. To do this, the cherries will first have to be defrosted.

The berries are washed and laid out in a container for making jam, then covered with sugar, although in this case it is better to use powder. Since the cherries lost their sourness during freezing, in order to smooth out the cloying sugar a little, it is recommended to add more citric acid (1-2 pinches).

Water is taken at the rate of 2-3 tbsp. for 500 berries. Dessert is cooked in 3 stages - 5 minutes each on fire and 4-5 hours of sludge. After the 3rd cooking, the product is packaged in jars.

You can also use a faster recipe if you sprinkle frozen berries with sugar in a 1: 1 ratio. When thawing, the cherries will gradually absorb the sugar and release the juice. In this case, 1 boiling over very low heat will be enough - but not more than 1 hour. The reference point for readiness will be the absence of foam, and the berries should sink to the bottom.

Jam from frozen fruits is good because you can not even roll it up, but, after letting it cool, immediately put it into use. If other fruits were frozen by the winter, then you can prepare a fragrant assortment.

Frozen cherry jam: video

The density of jam depends on the amount of sugar. If you want to turn dessert almost into confiture, then, naturally, the amount of sweet sand should exceed the weight of the fruit. If the cherries are pitted (then the mass without them is taken into account). You can cook cherries both in syrup and in your own juice.

The recipes described above for fresh cherries are taken as the basis, only 3 times boiling is recommended here:

at the 1st stage, sugar draws juice from the berries, and they shrivel;
on the 2nd one can observe the same thing;
at the 3rd cooking, the fruits begin to take on their original shape, absorbing the syrup.

As soon as the berries absorb most of the liquid, the jam will begin to thicken. In addition to using whole berries, you can take cherry puree and cook thick jam:

pitted berries are passed through a meat grinder;
fill the puree with water 2 cm higher, put on a slow fire and cook for 10 minutes (when using a slow cooker - until softened);
hot puree is rubbed through a sieve;
now add sugar (700 g per 1 kg of puree), mix well and put on fire.

Boil the jam until it becomes thick enough. You need to stir constantly, as there is a risk that the mixture will burn. After packaging, the jars can not be hermetically sealed - a cellophane lid or parchment paper is enough.

Seedless thick cherry jam: video

From cherries you can cook not only jam, but also jelly. True, these fruits have a low ability to gel, especially since for this recipe you will have to take not quite ripe cherries. To prepare a beautiful, appetizing ruby-colored jelly, you will need 20 g of gelatin per 1 kg of cherries, which, of course, should be pitted. The hostess is advised to adhere to the following algorithm:

prepared cherries are covered with sugar and allowed to dissolve completely;
then water is added to the basin (for 1 kg of berries - 0.5 l of liquid) and the container is put on fire;
the jam is boiled for 50-60 minutes;
at the end of cooking, pre-soaked gelatin is introduced and everything is mixed well.

Immediately removing the jelly from the fire, it is packed in jars and, after letting it dry a little, they are corked. This dessert is recommended to be stored in a cool place.

To get jelly, you can do without gelatin if you add berries with increased gelling ability to cherries.

You can use gooseberries to make jelly, but in this case it is better to pass cherries through a meat grinder. The fruits are poured with water at the rate of 150 ml of liquid per 1 kg and boiled. Then sugar is introduced, and the jam is boiled until thickened. Now add pre-prepared gooseberry juice (150 g). After boiling for another 10 minutes, remove from heat and cork.
Redcurrant has excellent gelling properties. Only in this case, not juice will be used, but the berry itself. Currants, like cherries, are crushed, poured with water and boiled. Then both purees are mixed, sugar is added, boiled a little more and removed from the stove.

To prepare cherry-currant jelly for 1 kg of fruit, you need 0.5 kg of berries and 750 g of sugar.

Cherry jam with gelatin: video

This dessert is called so for a reason - it is prepared quite quickly. Cherries can be taken with or without pits, but water is not needed here. The berries are sprinkled with sugar, and it is not even necessary to infuse them. You can immediately put on fire, bring to a boil and cook for 5 minutes, and then pack.

But a richer aroma and a better taste will turn out if the cherries are covered with sugar in stages - layer by layer. In this case, the next portion of sugar is poured into cherries when the previous one is completely dissolved. When all the sweet product is used up, you can put the cherries on the fire for 5 minutes.

There is 1 more quick dessert recipe - from chopped cherries (although it will take a little more than 5 minutes):

a syrup is prepared within 7 minutes from 300 ml of water and 1.2 kg of sugar (for 1 kg of cherries);
the syrup is filtered through several layers of gauze and brought to a boil again;
gulf with cherry syrup, the dessert is mixed and packaged in jars, which then need to be put in a water bath.

Five-minute cherry jam: video

Jars with jam are sterilized for 10-15 minutes (depending on the volume) and sealed with plastic lids. The instant dessert is not thick enough and is not suitable as a filling for pies. But such jam will be an excellent addition to the tea ceremony.