Cherry jam in the old days it was called "royal" because of its excellent taste, with which no berry could compete. Indeed, cherries are tasty and fragrant, but the process of making jam from them is quite laborious and lengthy (especially the preparation of cherries). Therefore, they were devised quick five minute recipes and methods for preserving pitted cherries. But also conventional recipes should not be neglected. After all, it is in the rich cherry jam and confiture that all the charm is contained.
Cherry jam is prepared in different ways. For example, with or without bones. Of course, the second option is considered better and safer; since with seeds, the shelf life of jam does not exceed one year. Jam is made from ripe and overripe cherries, but the most successful varieties for preservation are Zakharyevsky cherries, Turgenevka, Shubinka and other southern varieties. It is best to select maroon cherries, and the darker they are, the tastier and richer the winter dessert will turn out.
Preparing cherries for jam
For making cherry jam the most important step is the preparation of the berries. Cherries are subjected to the following processing. If you are going to cook pitted jam, then you will need to remove them with a hairpin, pin or special device, thanks to which the cherries during cleaning will lose less juice. To cook jam with seeds, each berry must be pierced so that it is better saturated sugar syrup. Alternatively, instead of piercing the cherries, you can blanch at 90°C for about 1 minute. And be sure to cut off the tails and leaves from the cherries, which are absolutely not needed in delicious cherry jam.
"Cherry jam" recipe with bones
Such methods without pre-cleaning fruits and berries are. There is no hassle with them, and they take much less time. The secret of this jam is proper preparation berries for cooking. So, for jam with seeds, 0.5 kg of sugar and 800 ml of water are taken per 1 kg of cherries.
Cherries need to be washed and pricked with a pin or needle. Whole berries will be more slowly soaked in syrup, and as a result, they may shrink and the jam will turn out not so beautiful and, accordingly, of poor quality. And it is not recommended to cook them for a long time. Therefore, it is worth paying attention and chopping the berries, after which they are transferred to an enamel basin or a stainless steel pan and poured with sugar syrup made from 300 g of sugar and 800 ml of water.
Cherries are aged in syrup for about 3-4 hours, and then boiled over moderate heat for 7-10 minutes. Then the cherry syrup is decanted and boiled separately for another 5 minutes. Cherries are again laid in hot syrup, 200 g of sugar are poured into them and the jam is boiled until cooked by bringing to a boil and removing from heat in 2-3 calls. Finished Cherry jam laid out in sterilized glass jars and corked with boiled lids.
Pitted Cherry Jam Recipe
Unlike the "" recipe, for cooking 1 kg of peeled berries you will need 1.2 kg of sugar. Cherries for harvesting are freed from stones, transferred to a bowl for cooking and sprinkled with sugar. The berries must be allowed to brew for 2-3 hours, let the juice in and so that the syrup is formed. Another 1 cup (200 ml) of water is added to the berries with syrup and they are simmered over low heat, stirring regularly so that the grains of sugar are completely dissolved in the jam.Then the fire should be increased, bring the jam to a boil and remove it from the stove. This procedure is repeated several times, making sure that the cherries do not burn. The foam that forms on the surface during cooking must be removed. After the last cooking, the jam should cool down and you can transfer it to glass jars, cover with lids and store in a cool place.
Recipe "Thick Cherry Jam"
Thick cherry jam is more like cherry jam or jam. It does not spread over the surface and is great as a decoration for desserts, and can also be cooked cherry jam pie recipe. The ingredients that you will need for harvesting are as follows:- 1 kg of cherries,
- 1.5 kg of sugar,
- 1 cup (150-200 ml) of water.
The jam turns out to be thick - as lovers say, so that there is a "spoon" in it - thanks to high content it contains sugar, as well as a certain variety of cherries (for jam, it is better to select fleshy, dense, not watery berries). For thick jam, cherries do not have to be pitted; This is at the discretion of the owner. Prepared cherries are placed in a saucepan, covered with sugar and left to infuse for 3 hours. After that, the dishes with cherries in syrup are placed on a low fire, 1 glass of water is poured into it and the jam is warmed up, stirring constantly. Cherry jam is boiled until the syrup becomes homogeneous. Then the fire must be increased, stir again and bring the jam to a boil. The workpiece is brought to a boil and removed from heat to cool to room temperature 3-4 times, and you can roll the jam into jars.
Recipe for cherries
In a slow cooker, cherry jam can be prepared in several ways. The next two are the most popular ones. For the first jam recipe in a slow cooker, you will need:- 0.6 kg pitted cherries,
- 1.2 kg of sugar,
- ? tsp citric acid.
Pitted cherries are placed in a saucepan with a volume slightly smaller than the multicooker bowl (so that it freely enters the device), covered with sugar and about 150 ml of water is poured into them. The berries are left for 5 hours, after which they are thoroughly mixed. Next, water is poured into the multicooker to the first mark, and a saucepan with cherries is inserted. Additionally, a clean cloth or silicone mat should be placed on the bottom of the bowl. The slow cooker turns on the "Soup" mode for 4 hours.
After the specified time, the multicooker lid must be opened and added to the jam citric acid, diluted cold boiled water in a ratio of 1:2. The jam is mixed, the device closes, and the workpiece is boiled for another 8-10 minutes. Ready cherry jam must be allowed to brew in a warm place and cool (approximately 10-12 hours). During this time, the berries will have time to soak in sugar syrup, and you can put the jam in jars and roll it up.
For the second recipe in a slow cooker for 1 kg of cherries, you need to take 1 kg of sugar. Cherries are carefully sorted, washed, transferred to a slow cooker and mixed with sugar. They also have some water on them. The multicooker closes and turns on for 60 minutes in the "Extinguishing" mode. During this hour, every 10 minutes, the jam should be stirred and the resulting foam should be removed. Ready cherry jam is poured into jars and stored in a cool place. The proposed two methods for a multicooker are very convenient to cook. With cherry jam cooked in a slow cooker, you can make great desserts, decorate them with pastries.
Recipe " Cherry jam with pits five minutes"
The ingredients needed for five-minute cherry jam are as follows:
- 1 kg of cherries,
- 0.5 kg of sugar.
For quick jam, cherries are washed under cold water and pour into a saucepan. It is not necessary to clean the berries from the stones. Cherries are sprinkled with sugar in layers; in this way 4-5 layers are made. The saucepan with cherries is covered with a towel (so that the berries can “breathe”) and left for 2-3 hours so that the cherries release the juice in which they will be boiled; because in quick jam water is not added. After 3 hours, the saucepan with the cherry preparation is placed on slow fire boil, aged on it for 5 minutes with a quiet boil and removed from heat. Jam is laid out in sterilized dry jars and closed.
Recipe " "
To make cherry jam you will need:
1 kg cherries,
- 0.5 kg of sugar,
- 1 sachet of gelfix.
Washed cherries are pitted and poured into enamel pan. Gelfix is mixed with 2 tbsp. sugar and poured to the berries in a saucepan. Everything is thoroughly mixed and put on fire to boil, stirring. As soon as the mass boils, the remaining sugar is poured into it, and the workpiece is mixed again. Having brought the confiture to a boil, it should be poured into glass jars, closed with lids and turned upside down until cool. Cherry confiture is stored in a cool dark place.
Recipe "Cherry jam in chocolate for the winter"
So chocolatey cherry jam calories has a higher than simple blank. But amazing taste such a delicacy justifies all the extra calories eaten with cherry seaming. Cherry in chocolate jam can be used as a “spread” for sweet sandwiches, as a chocolate-cherry paste, as a filling for cakes and pastries, as an addition to yogurt, ice cream or jelly ... You can prepare a treat from:
- 1 kg of fresh ripe cherries,
- 1 kg of sugar,
- 1 dark chocolate bar
- 100 g cocoa.
Cherry berries are pitted, stacked in a wide bowl and sprinkled with sugar. When they start up the juice, the dishes are put on a moderate fire and, stirring gently, the cherries in syrup are brought to a boil. After harvesting, it is necessary to give time to stand, and the berries to be fed with syrup. Then the cherries are removed from the syrup with a slotted spoon or colander. The syrup is separately brought to a boil and cherries are lowered into it in a colander and left to cool. This procedure is repeated 4-5 times. During this time, the cherries will already be well soaked in sugar syrup and become dense. If there is too much syrup, it can be poured into a separate jar or made from it. delicious compote.
The last time the cherries are dipped into the syrup, they are carefully transferred to a bowl. Grated dark chocolate and cocoa powder are added to them. All this is mixed and cooked over low heat for 5 minutes. Chocolate cherry jam is laid out in sterilized small (250 ml) jars and rolled up with metal lids. The workpiece can be stored at room temperature.
Recipe " Cherry strawberry jam»
Like all "gifts of nature", cherries can be combined with other fruits and berries when making jam. They are combined with black and red currants, raspberries, gooseberries, apricots, etc. But the cherry-strawberry tandem gives the best result. It is this jam that is obtained with an amazing aroma; especially if vanilla is added to it at the end of cooking. You can prepare cherry-strawberry jam from the following products:
- 0.5 kg of cherries,
- 0.5 kg of strawberries,
- 1 kg of sugar.
Washed cherries are sorted, cleaned of ponytails, leaves and seeds. The strawberries are washed and the sepals are removed from them. Then the berries are transferred to a bowl and covered with sugar. They need to be allowed to stand. Cherries with strawberries should release juice, and as soon as it appears, you can put the bowl on the fire.
The jam is cooked over low heat, stirring it from time to time and removing the foam with a spoon. If cooked, then the cooking time is significantly reduced. On average, the berries are boiled for 30-40 minutes. And in order to keep their shape, it is better to bring the jam to a boil, cool and boil again (and so on 3-4 times). The finished cherry-strawberry jam is transferred to pre-sterilized jars and rolled up with lids.
Useful tips "How to cook cherry jam":
Cherries for jam do not need to be boiled for a long time, otherwise they become “wrinkled” and dark spots appear on them, which negatively affects the quality finished product.
The foam that forms on the surface during the cooking of cherry jam consists of coagulated proteins that are subject to souring and fermentation. Therefore, the defoaming process is very important. This increases the shelf life of the jam.
Cherry jam with cognac. Photo
One name of this berry delights many. How good are dumplings and cherry pies, compotes from it! After the household has had enough of this fragrant and delicious berry, housewives start preparing for the winter.
Cherry is not only tasty, but also healthy. In addition to vitamins C, PP, A, B1, this berry contains malic, citric, succinic, formic, folic acids, as well as useful trace elements: copper, magnesium, iron, potassium. It contains sugars, tannins, fiber, pectins.
Cherries are recommended for anemia, kidney diseases, lung diseases, arthrosis, arthritis, constipation. In addition, cherry has a calming effect on the central nervous system, so its berries are used in the treatment and prevention of mental illness and epilepsy.
Tinctures, compotes, fruit drinks, juices, liqueurs are prepared from cherry fruits. But the most popular is cherry jam.
Subtleties of cooking
- Cherry is not as harmless as it seems at first glance. The fact is that its bones contain the glycoside amygdalin, which, under certain conditions, begins to produce poisonous hydrocyanic acid. Therefore, cherry jam with pits, although it has a specific taste and a richer aroma, long-term storage becomes harmful to health. That is why it should not be stored for more than a year.
- Ripe, strong, not wormy berries are used for jam. Varieties with bright red or almost black fruits are best suited. Smaller and less mature fruits are used to make jam and marmalade.
- Cherry jam is cooked both with and without seeds. However, pitted jam, although time-consuming, is considered to be of higher quality and delicacy. If the cherries must be pricked or blanched in water before cooking, then the cherries can not be subjected to this procedure. Of course, if otherwise you follow all the rules of canning. For example, so that the berries in the jam do not turn out shriveled, it is boiled in 2-3 doses, kept in syrup for several hours.
Pitted cherry jam
- cherry - 1 kg;
- sugar - 1-1.2 kg;
- water - 1 tbsp.
Cooking method
- Sort the cherries, remove all debris, crumpled, spoiled berries, stalks. Although, as a rule, ripe cherries already happen without them.
- Wash the berries under running water. Let the liquid drain.
- Using a pin or a special tool, remove the seeds, being careful not to deform the berries too much.
- Place the prepared cherries in an enamel pan and sprinkle with sugar in layers. Leave in a cool place for 3 hours.
- Then transfer the cherry to the cooking bowl. Rinse the sugar that remains in the pan with water and pour into a basin.
- Put the bowl of berries on the stove. Make a small fire and, gently stirring the cherries, wait for the sugar to dissolve completely. Increase the fire, bring the mass to a boil.
- Boil the jam at a medium boil, removing the foam that appears. To prevent it from burning, remove the basin from the stove several times and mix the berries with a slotted spoon.
- Check readiness by dropping a drop of syrup on a saucer. If it does not spread, then the jam can be considered finished.
- Cool it in the basin. Transfer to clean and dry jars. close parchment paper, tie the neck with twine.
Pitted cherry jam
Ingredients for five 0.5 l containers:
- cherry - 1 kg;
- sugar - 1.2-1.5 kg;
- water - 2 tbsp.
Cooking method
- Sort out the cherry. Remove all unripe, overripe, spoiled berries, as well as the stalks. Wash under cold running water.
- In a pot of boiling water, immerse the berries in a colander and blanch at 90° for one minute. Then cool quickly cold water. If you do not want to expose the berries to such heat treatment, you can prick them with a needle before cooking. This must be done so that the berries do not wrinkle during cooking and remain intact. Put the cherry in the cooking bowl.
- In another saucepan, boil the syrup from 800 g of sugar and a full rate of water. If the syrup is cloudy, strain it through a fine sieve or several layers of gauze. Fill them with prepared berries. Let them brew in syrup for 4 hours.
- Separate the syrup from the cherries and boil for five minutes.
- Fill them with berries again. Put in the rest of the sugar. Put on low fire. While stirring, wait until it is completely dissolved. Increase the boil and cook the jam until cooked, be sure to remove the foam with a slotted spoon. Readiness is determined by a drop of syrup poured on a saucer.
- Remove the jam from the stove and cool completely. Pack cold in clean, dry jars. Close with parchment.
Cherry jam special
Ingredients for four 0.5 l containers:
- cherry - 1 kg;
- water - 1/2 tbsp.;
- sugar - 4 tbsp.;
- nuts (hazel, almonds, pistachios, walnuts, etc.) - 200 g.
Cooking method
- Prepare the nuts ahead of time. Grind so that the pieces fit into the fruit.
- For this jam, take a large ripe cherry with a well-separated bone. Sort the berries, remove the remaining stalks. Rinse under running water.
- Using a special tool or a pin, carefully remove the bones. Put a piece of walnut into each berry.
- Put the cherries in an enamel pan. Pour in sugar, taking only half of it. Leave for 6 hours in a cool place. During this time, juice will stand out.
- Carefully pour the juice into the cooking bowl. Pour the remaining sugar, add water. Boil the syrup.
- Put the berries in the hot syrup. Boil, skimming off the foam, until done. Try not to mix the berries so that nuts do not fall out of them. It is enough to gently shake the pelvis and turn it from side to side.
- As soon as the syrup becomes quite thick, remove the jam from the stove and cool.
- Place cold jam in jars, cover with parchment or nylon lids.
Cherry jam "Five minutes"
Ingredients for seven 0.5 l cans:
- cherry - 2 kg;
- sugar - 1.5 kg.
Cooking method
- Pick a cherry. Remove spoiled berries and debris. Rinse under running water.
- Place it in the cooking bowl. Sprinkle with sugar. Leave for 5-6 hours for the berry to release juice.
- Put on a slow fire and cook, stirring gently, until boiling, be sure to remove the foam. Then cook for another 5-7 minutes.
- Prepare sterile jars with boiled lids. They must be completely dry. Pack the jam into jars and seal immediately. Turn upside down and cool in this position.
Pitted cherry jam thick
- cherry - 1 kg;
- sugar - 1.2-1.5 kg.
Cooking method
- Sort the cherries, remove debris, damaged berries and stalks. Rinse the berries under running water. Using a special tool or a regular pin (hairpin), remove the bones.
- Place the berries in a cooking bowl. Sprinkle with sugar. Leave for 2 hours for the berry to release juice. Stir.
- Place the basin on the stove and bring to a boil over low heat, stirring gently and removing the foam. Boil 10 minutes.
- Remove from stove. Leave the jam for 12 hours to stand.
- The next day, put the jam on the fire and cook for 5 minutes.
- Stand again for 12 hours.
- The third time put the jam to boil, but cook until it thickens.
- Prepare sterile dry jars. Pour hot jam into jars and seal tightly. Turn upside down and chill.
Cherry jam with pits thick
Ingredients for four 0.5 l jars:
- cherry - 1 kg;
- sugar - 1 kg;
- water - 150 ml.
Cooking method
- Sort out the cherry. Leave only ripe strong berries. Remove the stems. Rinse well under running water. Place in a cooking bowl.
- Pour water into a saucepan and add 700 g of sugar. Boil the syrup. Fill them with cherries and leave for 12 hours.
- The next day, put the basin on the stove, add the remaining sugar and bring to a boil over medium heat, skimming off the foam. Reduce the heat, boil the jam for five minutes. Remove from the stove and again leave to infuse for 12 hours.
- For the third time, put the jam on the fire and boil for 10 minutes.
- Prepare dry sterile jars with lids. While hot, pour jam into them and immediately roll up. Turn upside down and chill.
Note to the owner
In the hot season, it is not always possible to find a cool place to store jam covered with parchment paper, so they have to be hermetically sealed. To do this, clean jars are prepared, which are pre-sterilized over steam, in boiling water or in an oven, and then dried. The jam is poured hot and immediately corked. Cool upside down. This jam can be stored at room temperature in a dark place.
Summer is a wonderful time. You can go on vacation to the sea, go on a picnic. But on summer days, you also have to work unbearably on your personal plots, especially during the harvest season. It is at this moment that you need to preserve cherry jam, which is very useful for immunity, cardiovascular and nervous system.
A simple gourmet recipe
Not everyone can afford to eat plenty of cherry jam, since every spoonful eaten is fraught with weight gain. Those who are closely watching their figure should know that the calorie content of cherry jam is about 250 kilocalories per 100 g of product.
Today we will discuss how to cook cherry jam. To insure yourself against incidents, it is better to remove the bones. To do this, you can use both special and improvised means, for example, a hairpin or a pin.
Compound:
- 1 kg of cherry berries;
- 1.5 kg of granulated sugar.
Cooking:
lazy recipe
For those who do not have the strength and desire to mess around with the preparation of cherries, cherry jam with pits is suitable. The process of its preparation is much simpler, because you do not have to do painstaking work.
Compound:
- 1 kg of cherries;
- 0.25 l of filtered water;
- 1 kg of granulated sugar.
Cooking:
if you love thick jams and jelly, then add a little pitted cherry jam edible gelatin. Difficulties in the process of its preparation will not arise. Carefully read the instructions for diluting gelatin.
Compound:
- 1 kg of cherry berries;
- 1 kg of granulated sugar;
- 25 g food gelatin.
Cooking:
- Pour the gelatin into a bowl and dilute it with filtered water in accordance with the instructions on the package.
- Leave the gelatin to swell.
- We sort out the cherry fruits, wash them thoroughly and dry them.
- With the help of a special gadget or hairpin, we will remove the seeds from the cherries.
- We put the cherries in a thick-walled dish, in which we will cook the jam.
- Add sugar and mix gently.
- In this form, we leave the cherries for several hours so that the berries let the juice flow.
- We put the jam on a minimum fire.
- After boiling, we detect exactly 20 minutes.
- Do not forget to remove the resulting foam and stir the jam.
- We put the gelatin mass in a steam bath.
- Keep it until all the crystals dissolve and the mass acquires a homogeneous consistency.
- Add the gelatin mixture to the jam and stir.
- Bring the jam back to a boil and immediately place in sterilized containers.
- After rolling the cans with lids, turn them upside down and put them in a secluded place.
- We wrap the jars with a blanket and leave until the jam has completely cooled.
- You can store such jelly-like jam in the cellar or basement.
Favorite jam with citrus notes
Fans of culinary experiments and gourmet sweets will appreciate the taste of cherry jam with zest and freshly squeezed lemon juice.
Compound:
- 1 kg of cherry berries;
- 2 lemons;
- 2 kg of granulated sugar.
Cooking:
- We sort out the cherry fruits and wash them.
- In a convenient way, we extract the pits from cherries. We try to damage the berries as little as possible.
- We spread the cherry fruits in a convenient thick-walled dish.
- Sprinkle them with sugar and mix gently.
- As in previous recipes, in this form, the cherry needs to be infused so that the juice stands out.
- Using a grater, remove the zest from the lemon and add it to the cherries.
- Squeeze the juice from the lemons and also add it to the jam.
- We put the jam on a minimum fire and bring to a boil.
- After boiling, boil for five minutes. Do not forget to stir the jam and constantly remove the foam.
- After this procedure, we set aside the jam from the stove and leave for 12 hours.
- Then we repeat the same procedure three or four times.
- Prepare sterilized jars and lids in advance.
- After the last cooking, we lay out the jam in canning containers and roll them up with lids.
What could be better than long winter evenings than to gather the whole family for tea! Cozy lampshade light, fragrant tea in your favorite cups and fragrant jam. Cherries floating in thick syrup, evoke carefree summer days. Great, isn't it?
Cherry jam is an excellent independent delicacy. It is rich in vitamins and helps to keep the body in good shape. Recipes with cherry jam are varied: it can be added to pies and other pastries, or it can be used to make homemade wine.
Cherry jam is popularly called "royal" for its rich ruby color and rich taste. There are many recipes for making cherry jam. And, despite the variety of recipes, even experienced housewives the question often arises: how to cook cherry jam so that it turns out delicious, does not lose its beneficial properties and is stored for as long as possible? The answers to these and other questions can be found below.
How to make cherry jam
Proper cooking of cherry jam implies compliance with certain general rules for harvesting and canning. But the recipe for cherry jam has some features. Next you will learn:
How long to cook cherry jam
The cooking time for cherry jam depends on the specific recipe. If you are making a five-minute jam, then the total cooking time will not exceed 15 - 20 minutes.
First, the berries must be covered with sugar and left to infuse for 4 to 7 hours. After simmering the cherries over low heat until boiling, let it boil for 5 minutes and remove from the stove. After 20 - 30 minutes, the berries are again put on fire, brought to a boil, boiled for 5 minutes and removed. This should be done two or three times. The finished jam is poured into sterilized jars and tightly closed.
If you plan to cook cherry jam for the winter in one go, then the continuous cooking time will be about 30 - 40 minutes over low heat. It all depends on the initial juiciness of the berries and the desired consistency of the jam. More thick jam need to cook a little longer. If liquid suits you, then the cooking time can be reduced.
One remark needs to be added to the question of how cherry jam is cooked. Do not forget to stir the cherry jam and remove the foam. This should be done every 5 - 7 minutes.
Proportions of sugar and cherries for jam
How to cook delicious jam from cherries for the winter and how much sugar to take for this? These questions are always at the forefront.
The most common ratio of berries to sugar is 1:1. By adding sugar from this calculation, you definitely can't go wrong.
For those who like sweeter cherry jam, you can take 1.3 kg of sugar per 1 kg of cherries. Plus, it preserves the jam better. The more sugar, the less chance of mold and fermentation in cherry jam.
If the berries themselves are sweet enough, then you can take 0.7 kg of sugar per 1 kg of cherries.
Necessary set of dishes
In the question of how to make cherry jam, the selection of the right dishes plays an important role.
The brewing vessel must be durable and resistant to oxidation. It is better if it has a wide flat bottom and low sides. And it’s very good when the container can be tightly closed with a “native” lid. In this case, the jam can be protected from dust and insects during the breaks between cooking.
Such requirements are met by special basins and pans made of stainless steel. You can also take enamelware. Copper and aluminum containers are undesirable: during the cooking process, harmful chemicals can enter the cooked product. For example, copper ions can destroy the ascorbic acid contained in the berries and negate all the benefits of cherry jam.
During the cooking process, you will need a spatula or slotted spoon. It is better if it is wooden: excess contact of the metal with the jam is undesirable due to the possible oxidation of the former. Jam should be stirred periodically, and also remove the boiling foam. So keep a spatula or spoon nearby.
Preservation of cherry jam is not very difficult. Ready jam should be poured into sterilized glass jars up to 1.5 liters. A larger volume should not be taken because of the high probability of jam molding after opening it. It is unlikely that you will eat two liters of jam in one or two meals, right?
Storing cherry jam
Cherry jam should be stored in sealed jars. Place jars of jam in a cool place out of direct sunlight.
Before you remove the cherry jam for storage, you need to carry out one procedure. Jars of hot jam are turned over, wrapped in a warm cloth and left to cool. So you reduce the likelihood of "exploding" jars of jam.
If the jam was rolled up in sterilized jars, properly boiled and sealed tightly, it can be stored for up to 3 years in a dark, cool place. open jar jam should be kept covered in the refrigerator. The shelf life of such jam will be from two weeks to three to four months: it all depends on the amount of sugar in the product and the quality of the sterilization of the jar.
Shelf life of cherry jam with pits
The issue of storing cherry jam with pits must be approached with great care. The seeds of the berries contain the substance amygdalin, which after some time begins to decompose. One of the decomposition products is hydrocyanic acid, a deadly substance for the human body. Therefore, jam with seeds should be used within a year.
If you do not plan to consume all of the pitted cherry jam in less than a year, then it is best to remove the pits from the berries before making the jam.
Subtleties and secrets for those who want to make the most delicious cherry jam
How to cook cherry jam so that it turns out tasty, pleasant to look at and does not deteriorate during storage? After all, sometimes cherry jam, the recipe for which you can find in this catalog, turns out to be too liquid, candied and moldy. Read below about why this happens and how to avoid unwanted problems.
Why does cherry jam turn out to be liquid and not thicken?
Cherries picked in a rainy summer absorb excess water. This can cause the cherry jam to turn out liquid.
When preparing jam from berries and fruits, gelatin should not be used: during long-term cooking, it loses its properties and spoils the taste of the finished jam. It is better to add some chopped apples, currants or gooseberries to the jam.
Another option to make cherry jam thicker is to boil the syrup longer, into which then, upon the onset of the desired density, pour berries. So the berries will remain whole and juicy, and the syrup will acquire a beautiful ruby color and become thick.
What to do if the cherry jam turned out to be liquid?
The problem of obtaining the desired consistency of jam is quite acute. Many housewives are wondering how to cook cherry jam for the winter so that it turns out thick?
If you are not satisfied with the consistency of the finished jam, try adding a little pectin to it and cook a little more. For example, redcurrant juice is able to give cherry jam the desired density without interrupting the natural taste.
Why is cherry jam bitter?
It's all about amygdalin - a substance contained in the seeds of berries. It gives the jam an almond flavor. With a large number of berries, this substance can make the jam bitter.
Another reason for an unpleasant aftertaste can be a saucepan with sugar syrup forgotten on the stove: after the sugar burns, the taste of burnt sugar will remain in the jam.
Why is cherry jam candied?
Cherry jam can be candied for three reasons:
Wrong preparation:
- adding to syrup too a large number sugar or honey can lead not only to sugaring, but also to the appearance of mold;
- too long boiling of the syrup, in which the berries give up all their juice, the liquid evaporates and the jam crystallizes;
Incorrect storage:
- leaky closed jar, into which air enters, drying the contents, spoons left in the jar and foreign substances entering the jam can also cause sugaring.
Why did cherry jam turn brown?
Most often, cherry jam loses its aesthetic appearance and turns brown as a result of digestion. Too long a boil time can not only destroy everything beneficial features cherries, but also worsen its external and taste qualities.
What to do if cherry jam has fermented?
Most often, wine or moonshine is made from fermented, but not moldy jam.
1 liter of fermented jam is poured into a five-liter jar, 1.5 liters of water and a glass of sugar are added. Pierced is put on top rubber glove; the jar is hermetically sealed and placed in a warm place (for example, to the battery).
When the glove is deflated, the resulting material must be filtered through a cloth or gauze. 1.5 cups of sugar are added to the mash. The resulting material is bottled and sent to infuse for two months.
Exists original recipe using fermented jam. In 300 ml of jam, put 1 teaspoon of soda, wait 5 minutes. Add 2 chicken eggs, 2 tablespoons of sugar and 300 g of flour. Knead the dough and make pancakes. You can pour it into a mold and bake like a pie: about 50 minutes in an oven preheated to 200 degrees.
What should I do if the cherry jam is moldy / moldy?
For the development of mold, oxygen is needed, which is not present in the lower layers of jam. Therefore, you just need to remove the mold and throw out the top 2 - 3 centimeters of the product. The remaining jam can be safely used for its intended purpose.
IN last resort, you can cook the workpiece a little. Add 1 cup of sugar to 1 liter of jam and simmer for about 10 minutes after boiling.
What to do if cherry jam foams?
If the jam foams a lot during cooking, then do not worry. This means that the berries were picked in a rainy summer and absorbed too much water. Perhaps such jam will need to be cooked a little longer.
If cherry jam foams in sealed jars, then it is likely that it has fermented. In this case, the jar needs to be checked for a characteristic smell of fermentation. How to use fermented jam, read above.
The benefits and harms of cherry jam
Benefit cherry jam is due to the presence of the following elements in it:
- vitamins of groups C, B1 and B2, PP, which increase the body's resistance to diseases, strengthen the immune system and fight viruses;
- potassium, iron and magnesium, which increase the level of hemoglobin in the blood;
- folic acid and vitamin B9, which contribute to the organic functioning of the circulatory and immune systems.
Harmful properties cherry jam:
- in all jam recipes (and cherry is no exception), sugar must be added. Moreover, its amount, as a rule, is half of the entire finished product, which negatively affects not only the figure, but also tooth enamel, the problems of allergy sufferers and diabetics;
- a substance contained in the seeds of cherries - amygdalin, later long time storage (more than a year), begins to release hydrocyanic acid, which can be fatal to humans. Therefore, housewives who only recognize recipes for cherry jam with pits must follow one rule: either remove the pits from the berries before cooking or eat ready jam faster than a year.
The benefits and harms of cherry jam during pregnancy
Pregnant women often change their taste preferences, indulging the whims of a changing hormonal background. The result of such experiments can be the absorption of salted tangerines or ice cream with pepper, but often requests can be much more modest and a lady in an “interesting position” will wish for cherry jam.
What is benefit cherry jam for a pregnant woman?
- ascorbic acid contained in jam will increase the immunity of the expectant mother;
- calcium will strengthen teeth and bones, which during pregnancy give in to a huge load;
- folic acid favorably affects the development of the nervous system of the baby;
However, for some groups of expectant mothers, cherry jam can bring harm:
- allergy sufferers may react to cherries with a rash and swelling;
- diabetics are contraindicated in consuming too many carbohydrates contained in jam;
- caring mothers seeking to avoid hydrocyanic acid poisoning should not use cherry jam with seeds.
For the same reasons, cherry jam should not be given to young children (under 3 years old) and people of all ages who are at risk (allergy sufferers and diabetics).
The benefits and harms of cherry jam during breastfeeding
Before adding cherry jam to the diet, a nursing mother should definitely consult a pediatrician. If the doctor observing the child does not notice any abnormalities, then he can give permission for the use of cherry jam.
You should start with one or two spoons of jam. If during the day the child does not have rejection or allergies, then you can safely eat jam.
Remember that cherry jam must be fresh and of high quality. Most often, ready-made store jam does not meet these requirements. Therefore, it is better to cook cherry jam yourself, a simple recipe for which you can find here.
Cherry jam calories
Cherry jam is the least nutritious of all those made with sugar. Medium energy value per 100 gr. - 260-300 Kcl and 68 gr. carbohydrates.
Is it possible to have cherry jam with an ulcer?
Those suffering from a stomach or duodenal ulcer are not recommended to eat cherries and all its derivatives, including jam. The final answer can only be given by your attending physician, who knows all the features of the course of the disease.
Is it possible to have cherry jam with gastritis?
During an exacerbation of gastritis, cherry jam is strictly prohibited. Only when remission sets in, you can treat yourself to a spoon - another cherry jam. Of course, after consulting with your doctor beforehand.
Is it possible to have cherry jam with pancreatitis?
Patients with pancreatitis, especially its acute forms, should completely exclude any jam from the diet. Jam is not recommended due to the large amount of carbohydrates in sugar, the consumption of which during illness should be reduced as much as possible.
During the decrease in the exacerbation of pancreatitis, you should consult with your doctor about eating cherry jam. If a doctor who knows all the features of the course of the disease does not mind, then sometimes you can treat yourself to a spoon - another cherry jam.
Cherry jam, recipes with photos for the winter of which you will find on this page, will become an indispensable treat on your table!
Hello dear gardeners!
Why don't we start making cherries? We have 9 recipes for the most delicious pitted cherry jam!
Our recipes are sure to come in handy.
After reading our article, you will learn how to cook cherry jam with your eyes closed, even if you have never done it before.
And please your home with a variety of delicious preparations. Let's get started!
To quickly jump to the right recipe, use the links in the blue box:
Cherry jam with seeds for the winter
This classic recipe with proofing, which uses only the cherry itself and sugar. It is not very fast, and you will need time to cook.
But it's worth it, the taste of this jam is incomparable!
Ingredients
- cherry - 2 kg
- sugar - 1 kg
Cooking
We sort the cherries, rinse well and put them on a paper towel to dry.
Place dried berries in a saucepan.
We sprinkle them with sugar.
If the cherry is very acidic, you can add more sugar than indicated in the recipe.
Let's mix the content. Since we will cook cherries without water, we need it to let the juice out well.
The jam will be thick and very tasty.
We leave the berry for 6-8 hours to infuse, during which time it will release enough juice for cooking.
If the cherry did not give enough juice - do not worry, put on a small fire. The melting hot sugar and the heating itself will provoke the flow of juice in the cherry and it will become much larger.
After this time, stir the contents of the pan so that the sugar does not lie on the bottom, otherwise it will start to burn.
And we put our pan on the fire.
At first it will seem to you that there is not much juice, but as it boils, the cherry will begin to release it more actively and it will come.
We also need to constantly stir the contents so that it does not start to burn.
Bring it to a boil, let it gurgle for 3 minutes and turn it off. We leave to infuse for 6 hours.
Jam should be stirred every hour so that the berry is better saturated with syrup.
After six hours of proofing, return the pan to the fire.
We will see that there is a lot of syrup, and the berries have decreased in size, boiled down.
Bring the future jam to a boil, stirring constantly, cook for 5 minutes.
Turn off and again you need to let it stand for 6 hours.
Cook for the third time, 5 minutes, stirring vigorously and removing the foam.
Pour the jam into sterile jars, roll up.
Turn the jars upside down onto the lid. In this form, they should stand and cool.
After that, already in the normal position, they can be sent for storage in the cellar or pantry.
It's a longtime folk recipe with proofing, which was used by our grandmothers.
It may seem long, but it is with this method that the berry becomes nourished, elastic, and the jam itself acquires the desired density and a very rich taste.
Pitted cherry jam "five minutes"
This is jam on hastily, for hostesses who do not have time to proof the jam.
It is prepared simply and quickly at a time, so in our hectic world this particular recipe has become the most beloved and popular.
We will need:
- cherry - 1 kg
- sugar - 600 gr
Cooking:
We sort through our berry, remove fruit twigs and spoiled specimens.
Rinse it well, dry it on a paper towel. Why on paper?
Because you don't want to stain ordinary cherries, cherry juice is not very easy to wash.
Stir the cherry in a saucepan, cover it with sugar. Let it brew for 6 hours and let the juice flow.
After insisting, mix the contents of the pan and put on low heat.
We stir without stopping so as not to let the sugar burn and not to spoil the jam with a burnt smell that will not leave it, and it will be irretrievably spoiled.
When heated, cherries will release their juice more actively. Soon there will be more of it and then you can slightly increase the fire to medium.
The foam on the surface must be removed, otherwise the jam will not be transparent, and it will be stored much worse.
When the jam boils, we detect 5-7 minutes. Stir vigorously and skim off the foam.
By the end of cooking, you should already have sterilized jars ready.
Pour the jam into jars to the very brim, it is important for us that there is no room for air.
We quickly twist them, turn them over onto the lids and wrap them with a blanket. Under it, sterilization will continue, and the jam itself will reach.
After a day, you can remove the blanket, but let the jars upside down for a couple more days.
After this period, they can be removed for storage.
So fast and delicious recipe hastily.
Cherry gooseberry jam with cherry leaves
Favorite recipe from childhood! A very tasty jam is obtained, the gooseberry gives it a special touch.
Ingredients
- 500 gr red gooseberries
- 500 gr cherries
- cherry leaves
- 800 gr sugar
- 150 ml water
Cooking
Sort through the berries to remove spoiled ones and rinse well.
We remove the stalks from the cherry, but you can leave small gooseberries and shaggy “noses” too, they will look beautiful in jam.
Pierce each gooseberry in several places with a needle. This is necessary so that they do not burst during cooking.
Place all the berries in a saucepan mixed with cherry leaves. We need them for flavor.
We take 150 ml of water and 400 g of sugar. Pour sugar into water and let it boil, we have sugar syrup.
Pour our berries with this syrup and leave to infuse for at least 4-5 hours, you can overnight with the lid open so that the syrup evaporates water well and thickens.
After this time, put our future jam on medium heat. Gently stirring, bring to a boil and cook for 5 minutes, then turn off and leave to infuse for 5 hours.
This operation (boiling-cooking for 5 minutes-proofing for 5 hours) will need to be repeated 2-3 times until the jam loses a significant part of the moisture and reaches the desired density. And the berries are soaked in syrup, become heavier.
A sign of the readiness of jam - if you drop jam on a saucer, it should not spread when tilted.
You can leave the jam watery if you prefer. But the thicker and longer it is infused, the tastier it turns out. Therefore, we recommend boiling and insisting several times.
During the last cooking, we take out the cherry leaves. We send the jam into sterilized jars and roll it up.
We put the jars on the lids for 24 hours. No need to wrap.
As soon as they cool down, we carry our charm to the pantry and store it there until we want to eat some summer vitamins with a spoon.
Cherry jam with gelatin
This quick recipe. Gelatin allows you to immediately achieve a good consistency and not boil the jam, boiling it several times.
Ingredients
- cherry - 3 kg
- gelatin - 70 gr
- sugar - 1 kg
- water - 0.5 liters
Cooking
We will not repeat about preparing cherries for cooking. And so it is clear that it should be whole, without branches, and at the same time clean and dry.
Place the cherry in a saucepan and sprinkle with sugar, leave for 4-5 hours so that the berry releases juice.
Pour gelatin with water so that it swells (according to package instructions). By the time the jam is cooked, it should already be in full readiness.
You need to stir the cherry with sugar and juice and put on the stove. Sugar should be completely dissolved.
We put the swollen gelatin on low heat to completely dissolve.
Bring the jam to a boil, cook for 8 minutes. Next, in a thin stream, while stirring, pour gelatin into the pan. Switch off.
Pour the jam into sterile jars, seal. We put the jars on the lids and wait until they cool.
Store in a dark and cool place.
The jam looks watery while hot, but after it cools down, the gelatin will give it a delicious look, like a transparent jelly.
And, of course, it is very tasty!
Cherry jam with seeds for the winter, a simple recipe in a slow cooker
It is very convenient to cook jam in a slow cooker. If you have this miracle of technology, then you should definitely try to cook a few jars of fragrant jam there.
We have a great video tutorial on how to do it!
Ingredients
- cherry - 1 kg
- sugar - 1 kg
Cooking
Look at the video, there are a lot of nuances that are better to see than to read.
So, making jam in a slow cooker is not so difficult. Worth a try!
Thick cherry jam
You can cook such jam with or without seeds.
This recipe is not the easiest, with a twist. It uses not only the cherry itself and sugar, but also cherry juice with pulp.
It is thanks to him that the jam acquires a very rich taste and density.
Ingredients
- cherry - 2 kg
- sugar - 2 kg
- cherry juice with pulp - 1 cup
Cooking
We wash the cherry, sort it out, dry it on a towel.
We will take cherry juice not store bought! Let's make it ourselves with a blender.
To do this, take one and a half glasses of pitted cherries and grind in a blender to a liquid puree.
Pour a glass of cherries, a glass of sugar and our freshly prepared juice into the cooking utensils.
Stir often, bring to a boil and cook for 5 minutes.
Add another glass of cherries and sugar, bring to a boil again and cook for 5 minutes.
We do this until all the berries and sugar run out.
Let's turn it upside down, wrap it with a blanket. The processes under the blanket will continue until the jam cools down. After that, it will become thicker than at the beginning.
After cooling, they can be returned to their normal position and sent to be stored in a cellar or pantry.
Oh, and it's delicious! Very thick, rich jam.
spiced cherry
That's right, this is a jam with spices that give it such a dizzying aroma that it is impossible to resist!
Well, what can I say about the taste, cherries are always beautiful.
Ingredients
- cherry - 2.5 kg
- sugar - 1.25 kg
- cardamom - 5 boxes
- star anise - 3 stars
- cinnamon - 2 sticks
- carnation - 2 buds
Cooking
Sort the berries, wash, dry.
In a cooking container, we fill the cherry with sugar and insist 5-6 hours.
Cherries with sugar, let the juice, put on the stove. We start to warm up slowly. Stir so that the sugar does not burn.
Bring to a boil, skimming off the foam. Cook for 1 minute and turn off.
We insist 3-4 hours.
Wrap all the spices in a single-layer gauze and tie.
This is necessary because, at the end of the cooking process, they will need to be removed, and in order not to pick them out of the jam separately, you can easily pull out the entire bag.
We put the jam on the stove again, put the spices in it in a bag. Remove foam and stir. After boiling, cook for only two minutes.
Remove from heat and insist again for 3-4 hours.
In total, you need to do this 4 times. This will achieve the necessary density, the berries will be well saturated with syrup, and the spices will give all their flavor.
During the last cooking, they will need to be pulled out. Send jam to jars, roll up.
Put on the lid until cool. Can be wrapped in a towel.
Then we turn it over and send it to storage where it is dark and cool.
Here is a jam with a magical taste and aroma of the East. Be sure to try!
Cherry jam in chocolate
Interesting recipe! Tastes like cherry candy.
It may not look pretty, but it's delicious. If you love chocolate you will love it.
Ingredients
- cherry - 500 gr
- dark chocolate - 100 gr (bar)
- lemon juice- 1 tbsp. spoon
- sugar - 150 gr
- vanilla - 0.5 pod
- water - 100 ml
Cooking
Prepare cherries: wash, peel, dry so that they are not wet.
Add sugar and lemon juice to the water and mix.
We put on a slow fire. The sugar will start to melt and the cherries will give juice.
The syrup will slowly boil, at this point add vanilla and begin to remove the foam.
Cook for 30 minutes, stirring, then add the chocolate, broken into pieces, into the pan. Take out the vanilla.
Cook for another two minutes to melt the chocolate completely.
Pour into sterile jars, close. Keep it upside down until it cools down and you can hide the yummy in the pantry.
The taste is unusual, very nice. In our experience, such a delicacy does not stale for a long time.
Thick and tasty pitted cherry jam - video recipe
Good interesting video recipe. To many, it is similar to those that we did above. But there are some nuances of cooking that you should definitely look at.
We hope you enjoy our recipes.
They are wonderful, proven, this selection was collected for a very long time, with great diligence. Fill your piggy bank with delicious recipes!
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