05.07.2017 2 831

Cherry jam - only the most delicious recipes!

If you don’t know how to make cherry jam so that it is quick and tasty, and most importantly, simple, then read the article. The recipe is a five-minute, as well as a pitted delicacy with lemon, orange, nuts, thick, any of your choice, you can prepare for the winter at home, you just need to find a little time and get delicious fruits in the country ...

Content:

Cherry jam - pictured

Seedless cherry jam - five minutes

Consider an easy and simple recipe for making seedless cherry jam for the winter - five minutes. It will take 1 kg of fruit, 800 g of sugar. No more ingredients need to be added. The indicated amount of granulated sugar is optimal. The berries are quite sweet and if you make a larger volume, the output will be too cloying product.

Rinse the berries well, remove the stalk and remove the seeds. Try to perform the last step as carefully as possible so that the fruits do not burst. Put the fruit in a wide basin or pan, cover with sugar and leave for 10-12 hours to make the juice stand out.

five-minute cherry jam - in the photo

After the time has passed, put the pot on slow fire and cook after boiling for another 5 minutes, gently stirring the contents so as not to burn. The delicacy is kept on fire for no more than five minutes, so that the cherries remain whole and do not boil. Remove from heat and let cool completely. The process must be repeated exactly two more times. When you boil last time, prepare the jars, pour the hot mass and roll up.

Preparing jam with nuts

The original recipe for cherry jam with walnuts will appeal to even sophisticated gourmets. The combination of nuts and berries is very successful, the food comes out incredibly tasty. Ingredients you will need:

• 1000 g ripe fruit
• 1000 g sugar
• 250 gr nut kernels
• 250 ml distilled purified water
• 2 tbsp lemon juice, vanillin (at the tip of a knife)
• any cherry will do - white, red, pink

First of all, remove the seeds from the fruit. Large fragments walnuts cut into several pieces and stuff the cherries. Put the sugar syrup to boil, as soon as the sugar dissolves and starts to boil, remove from heat and pour over the prepared fruits. Leave the fruit in syrup for 3-3.5 hours until completely cooled.

cherry jam with nuts - pictured

When completely cooled, re-simmer the berries in syrup and continue to cook for 30 minutes. Add lemon juice and 5-10 minutes before the end of cooking - vanillin. Stir gently, avoiding a strong boil, otherwise the berries may boil soft. After distributing the delicacy in sterilized jars and roll up for the winter.

Cherry and orange jam - insanely delicious

The fruit has one drawback: it is not sour enough, so connoisseurs prepare jam from pitted cherries with the addition of citrus fruits: with lemons, oranges. A delicacy with the addition of orange can be used as a filling for buns and rolls, it makes excellent liqueurs and fruit drinks, but also simply spread on a slice fresh bread it is excellent. To create a yummy, you will need 2 kg of cherries, 2.5 kg of sugar and 2 large oranges.

Preparing Orange Syrup:

1. Grind the washed and unpeeled orange with a blender
2. Add sugar to the resulting mass and let it brew for several hours (until the sugar dissolves)
3. To speed up the process, the mixture can be stirred occasionally, a few tablespoons of water will also help.
4. We put the syrup on the stove, boil
5. We throw the already washed, pitted berries into the boiling liquid and boil again
6. As soon as the mixture boils, cover with a towel and remove overnight in a warm place.
7. In the morning we boil for the third time and put it aside again
8. At the end of the day, repeat the process

cherry jam with orange - in the photo

Now the cooled treat can be laid out in storage containers and put in the pantry until winter.

little trick: after cooling, the jam thickens. To make it jelly-like, add 2 large grated apples without peel during cooking. The taste of this component will only benefit.

Seedless cherry jam with gelatin

A gentle and original solution for making a sweet dessert can be jam made with gelatin. To get a sweetness of medium consistency, you need to boil 500 g of peeled fruit with a glass of sugar and 450 g of water, add 1 tbsp. a spoonful of gelatin. Gelatin is pre-soaked until swelling. At this time, water, sugar and berries are mixed and boiled for 5 minutes. Separately, dissolve the gelatin in a water bath and mix with the cherry mass. Bring everything to a boil and roll up. Keep track of the correct amount of gelatin, otherwise you risk getting a liquid compote or a stretchy mass.

White cherry jam with lemon

Of course, you can make sweetness from any fruit, but white jam is especially tasty and beautiful. Before cooking, the fruit must be washed and dried on a towel. It is better to peel the cherries from the stone over the container in which the dessert will be cooked: this way you save all the juices of the hearth.

cherry jam with lemon - in the photo

So, for the recipe you need:

• 2 kg ripe white fruit
• 2 kg of granulated sugar
• one large lemon

We clean the fruit and fall asleep with sugar. The resulting mass is set aside for the night. In the morning, boil the resulting syrup with berries for 5 minutes and cool. While the cherries are cooling, stir the berries in the syrup to evenly absorb the sugar.

Add lemon sliced ​​\u200b\u200bto rings into the cooled syrup and boil again for 5 minutes. Let cool, boil again and cook for 15 minutes. After all the boils, white cherry and lemon jam can be distributed into bottles and rolled up. Now the most delicious simple recipes cherry jam at your disposal!

Cherry is the first summer berry, which we feast on and try to prepare it for the winter. In the cold season, open the jar fragrant jam and remember the warm summer. Cherry jam is suitable for filling pies, cookies, muffins, cottage cheese dishes and decorations for birthday cakes.

When preserving, it is important to prepare the jam so that it is stored in the winter, it preserves useful material, and the fruits remained tasty and fragrant.

At heat treatment the berry retains most of the vitamins and minerals. Find out how cherries are useful from ours.

Classic pitted cherry jam

Choose a wide, but not high, cookware for cooking, it is advisable to use it only for making jam. In terms of volume, it is better to fill pots and basins halfway and cook no more than 2-4 kg of berries at a time.

The berries in the jam do not float to the surface, but are evenly distributed in the container. When the foam is collected to the center of the dishes - the delicacy is ready, you can roll it into jars.

You can reduce the amount of sugar if you wish. To prevent sugaring of the product, try adding 20 gr. lemon juice or 150 gr. molasses per kilogram of berries.

Cooking time - 1 day.

Yield - 5 jars of 0.5 liters.

Ingredients:

• red cherry - 3 kg;
• sugar - 3 kg;
• citric acid - ¼ tsp

Cooking method:

1. Rinse the cherries in running water, put the berries in a saucepan and sprinkle with sugar. In order for the berry to release juice, leave the berries for 10-12 hours or overnight.
2. Bring the jam to a boil over low heat. Stir with a wooden spoon and let simmer for 3-5 minutes. Then turn off the stove, cover the container, let it brew for several hours. Do this several times.
3. When cooking, foam forms on the surface of the jam, which must be removed with a spoon or slotted spoon.
4. Add citric acid to the jam at the end of cooking.
5. Sterilize the jars, carefully fill with jam and roll up the lids, which also need to be sterilized.
6. flip closed banks upside down, let it cool down.
7. In winter, it is better to store open jam in the refrigerator, under a plastic lid.

For cooking, use copper or stainless steel utensils, in last resort- enamelled.

So that the glass jar does not break when laying hot jam - put the mass in a hot container, additionally put an iron spoon in the jar.

Ingredients:

• white cherry - 2 kg;
• water - 0.7-1 l;
• sugar - 1.5-2 kg;
• vanilla sugar- 10-20 gr;
• green mint - 1-2 sprigs;
• lemon - 1 pc.

Cooking method:

1. Remove the seeds from the berries washed in running water.
2. In a cooking bowl, prepare sugar syrup from water and sugar, boil it for 5 minutes.
3. Place the cherries in the syrup, bring the mass to a boil. Boil for an hour and remove the foam with a slotted spoon during cooking.
4. Grate the lemon zest with a grater, squeeze the juice out of it and add to the jam.
5. At the end of cooking, add vanilla sugar.
6. Ready jam Arrange in prepared jars, garnish with a mint leaf on top, roll up the lids, let cool.

Seedless cherry jam with cinnamon

For this dish, berries of any color are suitable, you can cook assorted, as long as the cherries are ripe.

Use a toothpick or a match to remove pits from cherries and sweet cherries. Pierce the berry on the opposite side of the hole for the stalk and knock out the stone through it.

Cooking time - 24 hours.

Yield - 5-6 jars of 0.5 liters.

Ingredients:

• sweet cherry - 3 kg;
• sugar - 2-2.5 kg;
• cinnamon - 1-2 tsp;
• cloves - 5-6 pcs;
• vanillin - 2 gr.

Cooking method:

1. Wash the cherries thoroughly, sort, remove the damaged berries and remove the seeds.
2. Put the berries in a bowl for cooking, sprinkling with sugar. Cover the container and infuse for 10-12 hours.
3. Set the container with jam on low heat, bring to a boil. Simmer the mass for about half an hour, stirring.
4. Cool the jam and leave for 4 hours.
5. Boil the jam in this way in two more passes. After the third - add vanilla and cinnamon.
6. Pour hot jam into jars, add 1-2 cloves on top.
7. Roll up with hot, sterilized lids, cool the jars in a cool room.

Cherry jam with lemon

This jam is consumed immediately or rolled up for the winter. Lemon can be cut into cubes or half rings. Add the amount of sugar according to your taste. It is better to remove the foam formed during cooking with a slotted spoon - this will simplify the pouring of the syrup and protect the jam from souring.

Fruit preview. Select defective fruits. Cut off the green stems. Place the cherries in a colander and rinse well in cool water. Shake the glass to remove excess liquid.

Place in a suitable deep cooking pot. You can use an enamel basin. Pour cold water, you can directly from the tap. Pour in all the sugar. If the container is small, the contents can not be mixed. Place the saucepan over a low heat and let it sit until the sugar is completely dissolved. Gradually, juice will stand out from below, and rise to the top. As the juice is formed, stir the contents of the pan until the sugar grains dissolve. Boil the contents of the pot.

After boiling, cook for about 15 minutes, constantly removing the resulting foam. Turn off the heat and let the berries cool completely. After cooling, send the saucepan to the fire. As soon as the berry mass boils, reduce the flame of the burner and cook for another 10-15 minutes. Again, cool to room temperature. You can even leave it overnight.

Before the last boil, add the cinnamon stick, clove buds and citric acid. Place on stove over medium heat. While stirring, bring to a boil. Boil for 15 minutes over moderate heat. At the same time, while the jam is being prepared, prepare the container. It is better to use small jars. Rinse well and sterilize. Boil the lids for about five minutes.

Pack the hot billet in clean jars and seal tightly with lids. Turn upside down to check for leaks and leave to cool. No need to wrap.

Such blanks are perfectly stored in the apartment pantry. delicious jam from cherries for the winter is ready.

Sunny summer… An abundance of flowers, tastes and aromas. No other time of the year pleases us with vegetables ripening in the beds, and ripe in the garden, fragrant berries and fruits. Having admired this picture enough, it's time to think about preparing jam for the winter. So glad winter evening drink tea with fragrant jam and remember the past summer! Ah, jam! What a sweet, extraordinarily delicious word! At For some reason, the word “jam” immediately brings to mind Carlson with his boundless love for jam and his grandmother, who removes fragrant foams from jam with a huge wooden spoon. And how can you not love jam! Easy to prepare, eat with pleasure. And all you need is any berries and sugar. From what just do not cook jam! In addition to traditional berries and fruits, they even use cucumbers and dandelions, rose petals, and many are simply delighted with zucchini jam. Each jam has its own unique taste and aroma. But whatever it is made from, jam is jam. Favorite, homemade, useful and reminiscent of a sweet happy childhood. Today we will talk about cherry jam, not only delicious oh, but also extremely useful. After all, cherry itself is a real vitamin and mineral complex that has absorbed great amount vitamins C, carotene, PP, group B, potassium and magnesium, which, like air, are necessary for the heart muscle, calcium, iron, sodium, etc.

Cherries were grown in Ancient Greece. The sweetness of the sweet cherry attracted birds, hence its Latin name - "bird's cherry". There is a version that the cherry came to Europe precisely thanks to the birds, long before the appearance of man here. She was also in Kievan Rus, as evidenced by references in old Ukrainian songs. Previously, jam was cooked with the addition of honey, and sometimes without it: in the Russian oven, the berries were boiled down to a tenfold decrease in volume. Every decent young lady should have known the intricacies of making jam.

Cooking jam is a simple matter, but you need to approach this process with prepared and armed knowledge. First of all, it is necessary to choose the right dishes and equipment so that cherry jam can be stored longer and does not lose its useful and taste properties. To begin with, it should be remembered that it is better to cook jam in stainless steel, brass or aluminum pots, the volume of which should vary from 3 to 7 liters. It is not recommended to use dishes with a larger capacity, since the berries are crushed under the pressure of their own weight, and the jam turns out to be too boiled. In order not to spoil the color of future jam, when cooking, it must be stirred with a wooden spatula, and the foam should be collected with a stainless steel slotted spoon. You need to pour ready-made cherry jam in glass jars with a capacity of up to 2 liters, but first wash them thoroughly before packaging, scald them with boiling water, and then turn them over on a towel and dry them (jars must be absolutely dry!)

So, our dishes are ready! Now let's get busy preparing berries. Cherry jam is cooked with and without seeds. However, fragrant and taste qualities Jams with pits are somewhat improved due to the specific almond flavor. In addition, separating the pulp from the seeds is a rather time-consuming task, and not everyone has the patience for this.

If you still decide to make pitted cherry jam, then you will have to stock up not only with patience, but also with special stone-beaters. These simple devices minimize the loss of juice and useful elements from the pulp. If special devices no, you can just use an ordinary pin or a sharp wooden toothpick.

Before cooking jam from pitted cherries, we advise you to first pierce the fruits with a pin or toothpick, or treat the cherries with 90-degree boiling water for one minute so that the syrup can quickly penetrate into them.

It should also be said about proper storage cherry jam. It must be stored in dark, cool and dry rooms at a temperature not exceeding 8-12 ° C, preferably underground or in other places designated for storage. More low temperature contributes to the sugaring of jam, and a higher one enhances the absorption of moisture from the air, which leads to rapid spoilage of the product.

We have mastered the theoretical part, we go directly to practice and cook.

Cherry jam (seedless)

Ingredients:
1 kg of cherries
1200 g sugar
200 ml of water
pinch of vanilla vanilla sugar).

Cooking:
Wash the harvested fruit thoroughly under running water. cold water, let dry and free from stones with the help of simple devices (for example, a hairpin or an ordinary pin).

Prepare the syrup: pour sugar into the prepared dishes, pour water (cold) and, stirring constantly, bring to a boil. Add the berries to the boiling mass. When the cherry jam boils, immediately remove it from the stove and let it brew for ten to twelve hours. After this time, put the jam back on the fire, keep it to a boil, and then cool it again. Repeat this procedure 3-5 times. For the last time, add a pinch of vanilla or vanilla sugar to the cherry jam. Pour the finished cooled dessert into jars (1 liter), roll up or close with tight plastic lids.

Cherry jam (with seeds)

Ingredients:
1 kg of cherries
1 kg of sugar
200 ml of water.

Cooking:
Discard spoiled, damaged fruits immediately, in this case only whole and high-quality berries are needed. Wash and dry them. Prepare the syrup according to the same principle as in the first recipe, only take less sugar. After boiling in the syrup, add the berry. As soon as the jam boils and bubbles come to the surface, remove it from the stove and proceed according to the first recipe with the only difference: cherry jam with a stone should not be infused for 10-12 hours (as in the first version), but only 3-4. Ready dessert pack in jars.

Seedless cherry jam with walnuts

Ingredients:
1 kg of cherries
1 kg of sugar
350 ml of water
lemon,
¼ tsp vanillin,
300 g walnuts.

Cooking:
Prepare the berries and remove the seeds from them in a way convenient for you. cut into walnuts into pieces equal to the bones (a little more can be), and put each piece into a cherry berry. Next, prepare the syrup: pour the sugar with water, bring the mass to a boil, not forgetting about frequent stirring, remove the syrup from the stove and pour it over the cherries stuffed with nuts, so that the syrup completely covers the berry.
Leave to infuse for three hours, then put on low heat (the syrup should not boil so that the berries do not fall apart) and cook the cherry jam until the fruits are transparent. 2-5 minutes before the end of cooking, add lemon juice and a little vanillin to the jam. Pour the finished jam hot and close the lids tightly.

Cherry jam with orange and apple

Ingredients:
1 kg of cherries
1 kg of sugar
2 apples (finely grated in puree)
juice and zest of 4 oranges.

Cooking:
Peel the washed and dried cherries. Add applesauce, sugar, zest and juice of oranges (you can grind an orange cut into pieces in a blender, the seeds must be removed, otherwise the product will be bitter). Put the fruit mass on a slow fire. Stirring constantly, bring to a boil. Cook, skimming off the foam, until all the sugar has dissolved. When the sugar has melted, add heat and cook for another 5 minutes. Pour hot jam into jars, close, cool upside down. Store at room temperature. open banks store in the refrigerator.

White cherry jam with lemon

Ingredients:
1kg white cherries
1 kg of sugar
1 lemon.

Cooking:
Sort the cherries and wash thoroughly, and then dry (you can use a clean, dry towel or cloth for this purpose). Remove the seeds from the berries and place the berries in a container of a suitable size, where pour the sugar. Leave the container with berries overnight to get juice. In the morning, boil for five minutes and leave to cool. During the cooling process, shake the container slightly so that the berries are evenly saturated with syrup. When the cherry jam has completely cooled, add the sliced ​​lemon and cook for another five minutes. After cooling, boil again for about a quarter of an hour, and then spread it hot in jars and roll up the lids.

Cherry jam recipe with cinnamon (Armenian cuisine)

This jam is amber in color, it is very tasty and healthy.

Ingredients:
1 kg white cherries
1 kg of sugar
cinnamon sticks - to taste,
0.5 cups of water.

Cooking:
Sort the cherries, wash in cold water and take out the bones. Pour sugar into a container for cooking jam, pour in water and boil the syrup. Then dip the cherries into the syrup and shake the bowl very gently so that the cherries are immersed in the syrup, and cook until fully cooked (about 2-3 hours). This jam is best cooked with cinnamon, and only in the form of sticks and it is necessary to put it at the beginning of cooking. When the jam is ready, take out the cinnamon and roll up the jam.

Cherry jam with cherries

Ingredients:
6 kg cherries,
3 kg cherries
5 kg sugar
100 g of citric acid.

Cooking:
Sprinkle the berries with sugar to release the juice. Add citric acid and set to boil. When there is a lot of juice in the pan, pour it into a separate bowl and cook separately. Jam should be boiled for 3-4 hours. When the juice begins to thicken, add it to the berries and boil for one hour. After that, spread the jam in jars, which must first be sterilized in boiling water, and roll up the lids.

That's all the tricks of cooking cherry jam. Now imagine how on cold winter evenings, wrapped in a warm blanket, start drinking tea with incredibly fragrant and healthy jam from cherry.

Happy tea drinking!

Larisa Shuftaykina

Cherry has long been associated with warmth, sunshine, good weather and pleasant summer days. I liked her delicate, juicy taste so much that I wanted to keep it as much as possible. long term. They began to harvest berries for the winter very actively and in less than a few years, cherry jam pushed even raspberry, cherry and strawberry rolls off the pedestals.

About the benefits of cherries

Cherry is a real storehouse of vitamins, microelements and valuable substances necessary for a full life. human body. It strengthens the walls of blood vessels, promotes the removal of toxins, effectively resists allergic manifestations, reduces the risk of developing cancer, helps fight atherosclerosis and normalizes hormonal metabolism. Doctors recommend using the berry in any form for gout, arthrosis and exacerbations of rheumatism.

Cherries

How to cook cherry jam correctly

• For jam, you need to choose dense, not crushed fruits. They keep their shape perfectly even under the influence of repeated heat treatment.
• To take out the bones or not, depends only on your desire. Jam with a stone turns out to be more fragrant, and without a stone it can be stored much longer.
• The dishes should be used enameled, brass or copper. In it, the jam will not lose its natural color. The volume of the pan or basin should not exceed 7 liters. In a larger container, the berries, under the onslaught of their own weight, will definitely be crushed and the jam will turn out to be mushy.
• It is better to stir the fruit mass during cooking with a wooden spoon on a long handle. It will not heat up even from contact with boiling jam and you are guaranteed not to burn yourself.

How much to cook cherry jam

If you rush too much and cook the cherries too quickly, the sugar will not have time to properly soak the berries and they will wrinkle and dry ugly. Prolonged, multi-stage cooking will help to avoid these unpleasant moments.

First, the fruits, even with a bone, even without, are poured hot sugar syrup and leave for a period of 4 to 12 hours, depending on the requirements of the recipe. At the second stage, the fruit mass is again well heated and boiled, stirring all the time, for about 10 minutes. After that, the jam is allowed to stand for 6 to 8 hours. For the third time, the cherries with sugar are heated over high heat, all the resulting foam is carefully removed, boiled for at least 15 minutes, and only then they are packed in prepared jars and rolled up or covered with nylon lids.

Advice: Be sure before how to make pitted cherry jam, pierce the fruit with a pin or soak for 1 minute in hot 90 ° C water. So the berries will keep their shape, and finished product will look very attractive.

Cherry and currant jam

You will need:

• Sweet cherry - 1 kg
• Currant - 1 kg
• Sugar - 2 kg

Wash the cherries and remove the pits. Sort currants, free from twigs and stalks, pass through a meat grinder or process in a blender. Then put part of the mass into an enameled basin, sprinkle with sugar, put cherry berries on top, make another layer of sugar, add the remaining currants and sand. Leave the mass for 2-3 hours so that it starts up natural juice.

Place a container on the stove, make a slow fire and slowly bring to a boil. Be sure to constantly stir the semi-finished product in the process and remove the emerging foam in a timely manner. When the jam boils for 10 minutes, set it aside for 12 hours. Then boil again for 15 minutes, put into jars and roll up with metal lids. Allow to cool and place in a cool, well-ventilated area.

Cherry and currant jam

Important: Scientists have established the value of cherries as a natural antidepressant. Thanks to the melatonin contained in the composition, it has a beneficial effect on nervous system and has a powerful calming effect.

You will need:

• Sweet cherry - 2 kg
• Sugar - 2.4 kg
• Boiled water - 400 ml

Sprinkle sugar with enamel pan with a thick bottom, pour cool water and quickly bring to a boil, stirring constantly. When the syrup begins to bubble evenly over the entire surface, pour in the previously washed and pitted berries. Wait until the mass boils and at the same time remove from the stove. Let stand for at least 10 hours, then boil again over high heat for about 10 minutes. Remove the separated foam and refrigerate for 12 hours. After the required time, boil for another 10 minutes, pour into sterilized jars and roll up tin lids.

Seedless cherry jam

You will need:

• Sweet cherry - 1.5 kg
• Sugar - 1.5 kg
• Water - 0.5 ml
• Vanilla sugar - 1/3 tsp

Wash the berries thoroughly under cool water, put on a linen kitchen towel and let dry. Carefully sort out and leave only absolutely whole fruits without a hint of damage or bruising. Combine sugar with water and, stirring constantly, bring to a boil in an enameled container. Cool the finished syrup a little, pour over the cherries and let it soak for about 3 hours. Then put on the stove and bring to a boil over medium heat. Reduce the flame to a minimum and cook until the berries are almost transparent. Pour vanilla sugar, mix very gently and boil for another 3 minutes. Pour hot into jars and seal with lids.

Pitted cherry jam

You will need:

• Sweet cherry - 2 kg
• Sugar - 2 kg
• Cognac - 2 tbsp

Take dense, slightly unripe berries and carefully sort through. Wash under running water, remove the stalks and seeds and place in an enameled basin with a wide bottom and low sides. Cover the fruit with sugar and put on a slow fire. During the heating process, stir gently, without damaging the integrity of the fruit. When the berry actively releases the juice and the sugar is completely dissolved, drain the syrup into a separate container. Reduce the heat and continue to cook until the mass thickens to the desired level. Before turning off, pour in the cognac and spread the hot jam in sterile, absolutely dry jars. Seal with lids and let cool completely.

You will need:

• White cherry - 2 kg
• Filtered water - 750 ml
• Lemon - 1 pc.
• Sugar - 2 kg
• Vanilla sugar - sachet

Sort the cherries, wash under running water, dry in a colander and free from leaves, stalks and seeds. Pour water into a deep container with a thick bottom, add granulated sugar and put to boil over moderate heat. In the process, stir all the time and timely remove the resulting foam. When the sugar crystals are completely dissolved and the liquid becomes homogeneous, put the berries very carefully into the container, gently mix with a large spoon with a long handle. Turn off the heat, cover with a lid and leave for a day. After the time has passed, wash the lemon, wipe it dry and cut into small identical cubes. Do not peel the skin. Add to the cherry-sugar mass and boil over medium heat for 5 to 6 minutes. Once again, let it stand for a day. Then boil the delicacy over high heat for 13-15 minutes, add vanilla sugar, mix quickly, place hot in prepared containers and roll up with sterile lids. Turn the jars upside down and wrap tightly with a warm blanket. When the dessert has cooled, put it in a dry, cool place for storage.

White cherry jam

Video recipe for cherry jam