Frozen cherry jam. How easy it is to make frozen cherry jam with and without pits Frozen cherry jam

Cooking time - 16 hours 30 minutes, of which 16 hours - jam infusion

Yield: 1 kg of frozen cherries - 1 kg of jam

Freezer-frozen cherries are an excellent raw material for making jam. After defrosting, it not only retains all vitamins and microelements, but also its taste becomes richer and brighter. Jam made from frozen pitted cherries retains the unique taste of berries with a bright accent of the aroma of cherry pits. You can cook it at any free time.

How to make Pitted Frozen Cherry Jam

To cook cherry jam from frozen berries and preserve the aroma of cherry pits, you need to follow the proposed recipe. Step-by-step photos will clearly show the procedure for preparing berries and their preparation.

Pour frozen cherries into a wide bowl so that the berries thaw faster.

It is easier to remove the bones from slightly defrosted berries using a special tool. Do not throw away the bones - you can cook cherry compote or jelly from them.

By the time the seeds were taken out, the fruits completely melted and gave a large amount of juice.

Drain the juice into a separate container.

Pour the entire portion of sugar into a bowl for making jam, add cherry juice to it, stir, put on fire and let it boil. The juice is thick. The resulting syrup will be saturated. Therefore, you must constantly stir it, otherwise it will burn.

As soon as the syrup boils, add berries to it and bring to a boil over medium heat, boil for 2-3 minutes and remove the jam from the stove. Leave the cherry jam to cool without closing the lid (you can cover it with gauze in one layer). When cooling, excess moisture will gradually evaporate. Let it brew for about 8 hours - the berries will be saturated with syrup until the very middle.

To make the cherry jam thicker, you can bring it to a boil again, boil for 2 minutes and let it brew again for the same number of hours. It is not recommended to boil longer - the syrup will darken, the aroma of the seeds will become elusive.

Pitted frozen cherry jam is ready. When cold, pour it into jars, close the lids and store in a cool place.

Jam prepared in this way has a rich ruby ​​​​color and a unique aroma of cherry pits.

Pitted cherry jam

• 1 kilogram of ripe cherries,
• 1 kilo of sugar
• 50 ml drinking water

Bones are one of the highlights of cherry jam. It tastes better with them.

But if you serve it to guests or just don’t want to spit it out every minute, then you should take care of extracting them in advance.

As laborious as it is to make pitted cherry jam, it's worth it. After all, its capabilities immediately expand to fillings for pies and other desserts.

Pitted cherry jam photo

Pitted cherry jam thick

This is a recipe without water, so the jam is thick and viscous.

How delicious to cook pitted cherry jam:

1. Cut off the branches, wash the cherries and remove the seeds from it with a special tool.

2. Sprinkle with half the sugar and leave overnight.

3. In the morning, put the cherry with sugar on medium heat and cook for 15 minutes. Cool down.

4. Remove the berries from the syrup with a slotted spoon, pour the remaining sugar into the syrup and cook over medium heat until thickened, stirring.

Readiness is checked like this. Put a drop in a bowl of cold (even ice) water. It should not spread, but become a thick drop that is compressed by the fingers.

5. Put the berries in it, let it boil and put it in sterilized jars. Roll up.

Pitted cherry five-minute recipe

How to cook a 5-minute cherry:

1. Tear off the stalks of the cherry, rinse it and remove the seeds.

2. Layer the cherries and sugar in a saucepan until they run out. Cover with a towel and leave for a couple of hours for the berries to give juice.

3. Bring to a boil over low heat and mark exactly 5 minutes.

If you store in a cold place, you can close with nylon lids. To store at room temperature, you need to sterilize the jars and lids and roll up the jam for the winter.

Seedless cherry jam with nuts

In this recipe, housewives complicate their culinary life even more by replacing cherry pits with pieces of nuts.

• sugar - 1.5 kg
• cherry - 1 kg
• walnuts - 200 g
• water - 150 ml

How to cook pitted cherry jam with nuts:

1. Rinse the berries and remove the seeds so as not to damage the cherries.

2. Chop the nuts so that they match the size of the cherry pit.

3. Put a piece of walnut into each berry. However, if you don’t feel like messing around like that, just mix nuts with cherries or make a few berries with a surprise.

4. Pour sugar into a saucepan and fill it with water. Put on fire and bring to a boil.

5. After boiling and dissolving sugar, add cherries.

6. Cook, skimming off the foam, until the jam is as thick as you like.

7. Arrange homemade pitted cherry jam in sterilized jars and roll up with lids.

Cherry jam with apricots

Step-by-step recipe for quick cherry and apricot jam

And the sweet is prepared like this:

1. Wash the apricots, cut, remove the stones, cut the apricot halves, you will get slices.

• Rinse the cherries, do not remove the pits.
• Next, let's move on to the syrup. Pour water into the container, add fine sugar, boil the contents, the sugar crystals should dissolve.
• Transfer the apricots with cherries to the hot syrupy liquid, stir using a wooden spatula, and then boil the contents, cook over low heat for 5 minutes.
• Pour the hot sweet quickly into jars, cool, store in a cool room. That's it, quick cherry and apricot jam is ready!

Cherry jam with a stone for the winter

And you can also treat your family to an incredibly tasty and fragrant cherry jam with a stone. In winter, your household will be happy to enjoy this homemade sweet with a cup of tea!

So, in order to prepare a delicacy according to this recipe, you will need:

Ingredients:
cherry-1 kg.;
sugar-1.5 kg;
water-300 ml.

And the sweet is prepared like this:

1. Remove the stalks from the berries, wash, transfer to an enameled container.

• Next, pour water into a clean saucepan, add sugar, boil the syrup.
• Pour the cherries with the resulting syrup mass, boil everything together, and then set aside for 3 hours.
• Thus, boil and cool the treat 3 more times. After the last cooking, pour the sweetness into glass containers, roll up the lids, cool and send to a cool storage room. That's it, the jam is ready!

Enjoy your enjoyment!

Proper cherry jam

This is the easiest and fastest cherry jam to make (jam for busy people).

Rinse the cherries, pierce each berry with a toothpick or a needle (this is necessary so that the berries in the jam release the juice faster and do not shrink). Pour prepared cherries with sugar (a kilogram of sugar is enough for a kilogram of berries) and leave for 5-6 hours in an enamel bowl (you can overnight) so that the berries release juice.

We cook jam in several stages. In the morning, bring the jam to a boil and leave until the evening. In the evening, bring the jam to a boil and cook for 5-10 minutes.

If you need liquid jam, then two boils are enough, if it is thick jam, then cook a few more times until the jam thickens (After the second boil, leave the jam and cook the next day for 5-10 minutes, you can repeat the procedure several times). The jam becomes thick as a result of repeated boiling. The main thing is that it does not burn.

Then we lay out the hot jam in jars and cork.

Pitted cherry jam

The most tender cherry jam. Sort the berries, wash with cold water, remove the seeds either with a hairpin, or with a pin, or with a special device (it is better for them, since there is less juice loss) and pour hot sugar syrup (for 2 kg of cherries - 1 kilogram 400 grams of sugar and 2.5 cups of water ). Soak berries soaked in syrup for 7-8 hours. Then cook at first on low heat, and at the end of cooking, increase the fire.

If you want to get a thick cherry jam, then put more sugar than when making ordinary jam (for 1 kilogram of berries - 1 glass of water and 1.5 kilograms of sugar).

Arrange the finished jam in clean sterilized jars.

Royal cherry jam - cherries with walnuts

I tried this jam many years ago at my friend's wedding and since then I have been cooking it with pleasure to please my loved ones. Cherry walnut jam is a gourmet jam, it takes a lot of time and effort to make, but it's worth it.

To make jam, you need 200 - 300 grams of peeled walnuts, a kilogram of cherries and sugar, and one lemon.

Wash the cherries in cold water, remove the pits with a special tool and put pieces of walnuts instead. Sprinkle the berries with sugar and leave for 5-6 hours. Then cook on low heat for 6-8 minutes in three doses. Between brews, the jam should stand for 5-6 hours. At the end of cooking, add the juice of one lemon or lemon wedges.

To keep the jam longer, be sure to remove the foam from the jam.

Cooking such a jam is truly a masterpiece.

Five-minute cherry jam step by step recipe:

• Harvested or purchased cherries should be carefully sorted out, spoiled, crushed and rotten should be disposed of. You also need to remove the tails from the fruits and pour them into a colander. Rinse the cherries well in cold water and leave for a short time to further drain excess water.
• Then carefully remove the pit, without pressing hard, so that all the juice does not come out of the cherry, and it does not lose its shape.
• Pour the prepared cherries into a bucket or basin with enamel, in which you will cook jam and pour the required amount of sugar.

• After the granulated sugar is poured into the cherry, the dishes should be placed in a dark and cool place for five hours so that the fruits release the juice.
• When the required amount of time has passed, and the juice has stood out, the dishes must be put on a gas stove on a slow fire and wait for the boil. At this time, be sure to ensure that the emerging foam is removed and the cherries are constantly stirred to avoid burning the berries.

• When exactly five minutes have passed after boiling, the jam is removed from the fire.
• Now let's prepare glass jars for subsequent spinning. They must be thoroughly washed using ordinary soda or laundry soap and sterilized for five minutes.
• When the jars are ready, boiling jam is poured into them. Iron lids are pre-boiled and then the cans are rolled up.
• Ready-made jars of cherry jam should be turned upside down and left in this position until they have completely cooled down, they do not need to be covered or wrapped with a blanket.

• When everything has cooled down, the jars should be carefully transferred to the pantry or any other poorly lit and cool place for later storage. The shelf life of such a jar should not exceed three years.

The main recommendations for five-minute cherry jam turned out amazingly delicious. First of all, you need to choose only a ripe and dark-colored berry. If they are reddish and unripe, then the taste of the jam will be spoiled. In addition, the bones do not have to be removed, you can leave them, then the jam will not lose its charm. Just keep in mind that the shelf life of such jam is reduced and is a little more than one year. But it will certainly be eaten much faster, because it has incredible taste. Also, jam with stones at the end of cooking is wrapped in a warm blanket and left covered for at least one day, and preferably more.

Cherry jam for the winter

Cherry jam is very popular in our latitudes. It is unusually tasty and fragrant, while cooking it is as if you are immersed in a cherry cloud that fills the kitchen. I like to cook pitted cherry jam for the winter, a thick, rich, classic jam. Firstly, you don’t need to take out the seeds, which means that you have to fiddle less with the preparation of cherries, and secondly, it seems to me that the berry retains the taste better and the aroma of the finished jam becomes richer.

• 1 kilogram of ripe cherries,
• 1 kilo of sugar
• 50 ml drinking water

Method for making thick cherry jam with pits

1. For jam, I take small ripe cherries with stalks. Ideally, if you pick berries after a few days without rain, as in this case there is less moisture in it and the jam will turn out thicker.

2. Having cleaned the berries from the stalks, washed them under running water and drained all the liquid through a sieve. If necessary, soak the cherries in water for half an hour so that the worms come out.

3. Then I transferred all the cherries to a small saucepan (or enameled bowl) and poured all the sugar on it. I advise you to clearly observe the proportions of sugar and berries, as well as follow the recipe. If you reduce the amount of sugar or skip some stage of cooking, then you risk that your jam will ferment during storage and you will simply throw it away.

4. After waiting for about six hours, I noticed that the cherry had already given some juice, I poured water into the center of the pan and put it on a very low fire. Water in the jam is necessary so that the jam does not burn, because at first there will be very little juice. Warm the pan over low heat and calmly watch as the juice becomes more and more. It is necessary to bring the berries to a boil.

5. After the jam has boiled, reduce the heat and leave to boil for 3 minutes. Then I remove the foam, turn off the stove and cool the jam for 4-5 hours.

6. During this time, I washed and sterilized the jars. This can be done in a variety of ways, I just boil clean jars and lids in boiling water for 5-7 minutes.

7. I put the cooled jam back on the stove. Now there is no need for slow warming up. I bring cherry jam to a boil and boil for about 20-30 minutes over low heat. Very small, mind you! We don't need caramel. A couple of times, just in case, the jam can be prevented.

8. Determining if the jam is ready is quite simple. Take a saucer, turn it upside down and put a drop on the bottom. The drop does not spread and holds its shape well? So your jam is ready. Another lesser-known way to check if the jam is ready: if you turn it off, the surface is quickly covered with a thin film. After carefully placing the hot cherries in sterile jars, I fill them with hot syrup, screw them tightly with lids and wrap them in a blanket.

Pitted cherry jam prepared in this way retains the shape of the berries, does not lose the beautiful rich color of the cherry, only making it darker, and has an impeccable summer garden fruity aroma. And these are the signs of a good, proper jam.

And one more important point. Keep in mind, pitted cherry jam should not be stored for more than a year. Because the bones, albeit in a very small amount, contain a substance - hydrocyanic acid, which, during long-term storage, penetrates through the dense shell of the stone into jam. But it is unlikely that jars with such jam will last even the allotted time. It's painfully delicious.

Cherry and strawberry jam

Making strawberry and cherry jam is a wonderful process that fills the kitchen with the magical aromas of summer berries, and the pantry with delicious homemade preparations.

Delicious jam, combined from cherries and strawberries, will become your favorite dessert for the winter period.

It is bright, sweet, fragrant and instantly uplifting in any cold and snowstorm.

Do not miss the moment to make cherry jam with strawberries for the winter or jam from these berries.

Recipe for strawberry and cherry jam

• strawberries - 500 g
• cherry (already pitted) * - 500 g
• sugar - 1 kg

How to cook cherry and strawberry jam:

1. Wash strawberries and cherries separately from each other and let the water drain.

2. Remove the tails from the strawberries, and the seeds from the cherries. Measure out a pound of pitted cherries for jam.

3. Put the berries in an enamel bowl, mix and sprinkle with sugar.

4. Leave at room temperature until the berries give juice. Best for overnight. Don't forget to cover the bowl of berries with a clean towel.

5. Put on the fire, bring to a boil and cook over low heat, stirring and removing the foam until a drop of jam stops spreading over the saucer.

Thick cherry jam is cooked a little differently. In it, the berries do not wrinkle!

6. Arrange the finished strawberry jam with cherries in sterilized jars and seal with lids.

Cherry and strawberry jam

• pitted cherries - 0.5 kg
• strawberries - 0.5 kg
• sugar - 0.5 kg

Cooking delicious cherry-strawberry jam:

1. Washed and pitted berries, skip the meat grinder together.

2. Add sugar to the strawberry-cherry mass and mix thoroughly.

3. Boil the berries with sugar over low heat until thick, stirring constantly.

4. Arrange the finished jam in half-liter jars, close with nylon lids and store in the refrigerator.

For storage at room temperature, jam from cherries and strawberries should be poured into sterilized jars and rolled up with metal lids.

Cherry and apple jam

Cooking method

Ingredients for making cherry apple jam

1. Wash the cherries and remove the pits, cover with sugar and leave for a day in the refrigerator;
2. Squeeze the juice from 2 lemons into a separate container;
3. Wash and peel the apples and core, grate the pulp on a vegetable grater (so that the apples do not darken, you can immediately pour them with lemon juice);
4. Combine apples and juice with cherries in a saucepan, put on the stove and bring to a boil. If it turns out very thick and burns, add water.
5. When the jam boils, boil it for 5 minutes at maximum heat, then remove from the stove;
6. Heat a dry frying pan and fry the almond flakes, add to the jam and mix well;
7. Pour the finished dish into sterile jars and cork, leave to cool, turning over and wrapping.

The taste of nuts perfectly complements fruit preserves and jams, and the combination of almonds with apples and cherries makes the dish exquisite and unique. A jar of jam prepared for the winter will warm up a cold evening, evoke memories of summer, and create a special mood.

Bon appetit!

Cherry jam in a slow cooker

Cherry jam in a slow cooker is very easy to prepare. Let's say this recipe for making cherry jam is for lazy people. Cherries can even be left with pits. Overeating! So let's try!

INGREDIENTS

• Pitted cherries 1 Kilogram
• Sugar 1.2 Kilograms

Preparation description:

The multicooker is great. It allows you to cook delicious homemade food and preparations, while saving our time for communication with loved ones and other things. As for making cherry jam in a slow cooker, this is the easiest way to make jam. Moreover, the berries languish in a slow cooker, preserving vitamins. So let's get started. How to cook cherry jam in a slow cooker? 1. Rinse the cherries, dry them. If you wish, you can remove the seeds from the berries. But you can leave them. Some people love this jam. The only thing is that it is better not to store jam with seeds for a long time. 2. Put the washed and dried berries into the multicooker bowl. 3. Pour the berries in the bowl with sugar. 4. Close the bowl of the multicooker and turn on the extinguishing mode for 2 hours. That's the whole secret. 5. Prepare sterilized jars. Pour the finished jam into hot jars and close with sterilized lids. Leave to cool at room temperature. Cherry jam in a slow cooker is ready! Bon appetit!

Thick cherry jam

Thick cherry jam is cooked with or without seeds. Both of these recipes are popular among housewives and are guaranteed to be delicious.

In order for the jam to have the desired density, it is cooked with an increased amount of sugar and without adding water. Or, sugar syrup is first prepared on the water.

This is usually done in several doses with breaks of several hours between them.

The method of repeated boiling with a minimum time of the heat treatment itself allows you to prepare thick cherry jam, which you will not be able to do if you cook it in one go.

Everything is very simple. After the first boil, the granulated sugar draws the juice out of the cherries. and you see that the cherry berries are wrinkled, and there is a lot of syrup.

After the second time on the stove, this process continues. But after the third cooking, the cherries begin to absorb the syrup, straighten out, and the jam itself becomes thicker.

Thick cherry jam recipe

How to cook thick jam from pitted cherries:

1. Rinse the cherries in the evening, remove the damaged berries, remove the seeds from them, transfer them to a bowl or a wide cooking pot and cover with all the indicated amount of sugar.

2. Stir, leave for 1-2 hours, stir again, put on low heat, bring the cherry to a boil in cherry juice and granulated sugar syrup.

3. Cook for 7-10 minutes over low heat, removing the foam. Leave the jam to cool on the stove for 12 hours.

4. The second time you need to cook thick cherry jam for a very short time - 3-5 minutes after boiling. The resulting foam must also be removed.

5. Once again, leave the workpiece for 12 hours. Then bring to a boil a third time, lower the heat and simmer until it thickens.

After that, cherry jam can already be laid out in sterilized jars and rolled up with lids. Turn over and wrap as usual.

Thick cherry jam with pit

How to make cherry jam thick:

1. Sort and wash the berries, remove the stems.

2. Add 2 kg of sugar to boiling water and let it boil for a couple of minutes to make a syrup.

3. Pour boiling syrup over cherries and leave for 12 hours.

4. Put a bowl or pan with berries on the fire, pour in the remaining amount of granulated sugar and bring to a boil over medium heat. Reduce the heat to low, just enough to make the jam bubble a little, and simmer for 5 minutes. Leave for 8-12 hours.

5. Bring to a boil, cook for 5 minutes, removing the foam. Again, let it brew for the same time.

6. For the third time, put the jam on the fire and, stirring, cook for about 10 minutes.

7. Pour into sterilized jars and screw on the lids. Turn upside down and cover with a blanket to cool completely.

Pitted cherry jam is not just a delicious dessert, but a healthy delicacy rich in vitamins and macronutrients. Cooking cherry jam is not difficult at all, just choose the recipe you like and start preparing the dessert.

Classic pitted cherries recipe

Few people know, but cherry is not only tasty, but also a healthy berry, because it contains fiber, malic, citric and folic acid. At the same time, the cherry produces a real hormone of happiness - serotonin. Therefore, from such a berry it is necessary to cook delicious jam for the winter.

Ingredients:

• 3.5 kg of cherries;
• 4.2 kg of sweet sand;
• 255 ml of water.

Cooking method:

1. We put the washed cherries in a colander so that all the liquid from the berries is glass.
2. After pouring it into a deep container and gently mix with sweet granules so as not to damage the fruit.
3. Pour in water and leave the cherry for three hours so that the fruits give juice.
4. After we put the container with the contents on the fire and bring to a boil, while the berries must be constantly mixed so that the sugar does not burn.
5. As soon as the mass boils, cook the jam for 20 minutes, then cool, boil again and cook for 10 minutes.
6. We lay out the hot cherry delicacy in sterile jars and roll it up.

"Drunken cherry" with stones

If cherry has already ripened in your garden, and a bottle of cognac has stagnated in the house, then be sure to make jam with the interesting name “Drunken Cherry”.

Ingredients:

• a kilo of berries;
• half a kilo of granulated sugar;
• 155 g brown sugar;
• 125 ml brandy;
• two leaves of gelatin.

Cooking method:

1. We pierce each cherry with a toothpick and put it in an enamel basin.
2. Pour cognac over the fruits, sprinkle with two types of sweetener, shake and soak the berries in alcohol and sweet sand for six hours, during this time we recommend shaking the bowl with the contents a few more times, but do not stir with a spoon.
3. After we send the berries to boil for five minutes, then insist another six hours, then cook again for ten minutes.
4. We lower the leaves of gelatin in water and as soon as they swell, we poison them in jam, mix, cook for two minutes, turn off the fire.
5. We wait 20 minutes and preserve the jam in sterile jars.

Pitted Felt Cherry Recipe

Today there are different varieties of cherries, one of the varieties is the felt cherry, which grows on small shrubs or trees. To taste, the berries of this variety are sweet, juicy and ideal for making jams, jams and other winter preparations.

Ingredients:

• a kilo of felt cherries;
• a kilo of sweet sand;
• 155 ml of water.

Cooking method:

1. We put the clean and dried berries in a container, fill it with sweet sand and pour water, mix gently and insist for three hours.
2. After we send the contents of the container to the stove and begin to cook jam. Until the moment of boiling, it is better not to interfere with the berries so as not to damage them. As soon as the fruits let out a lot of juice, then you can safely interfere with the jam.
3. We cook the dessert until the sugar granules are completely dissolved and immediately fill the sterilized jars with it, roll it up and put it in storage in a cool room.

thick jam

Today we will tell you how to cook thick cherry jam. Our berries will be whole, with seeds, as they give the dessert an almond flavor and aroma.

Ingredients:

• 1 kg of cherries;
• 1 kg of granulated sugar;
• Art. a spoonful of vanilla sugar;
• 155 ml of water.

Cooking method:

1. For jam, we choose only ripe fruits, since overripe ones will boil, and unripe ones have not yet gained the taste and aroma we need.
2. Each berry should be pricked with a toothpick so that the skin of the berries does not burst during heating.
3. Pour the sweetener into a large saucepan and pour water, cook the syrup until the sweet granules dissolve.
4. Pour berries into hot syrup, do not stir with a spoon, but simply shake and hold for two hours.
5. After two hours, we send the pan with the contents to the fire, wait for it to boil and cook for five minutes. After we leave for eight hours and repeat the procedure two more times, at the last stage of cooking, add vanilla to the jam.
6. The readiness of a cherry delicacy can be checked this way if the berries have stopped floating up, and a drop of jam dripped on a saucer does not spread.
7. We lay out the thick jam in jars (sterilized), twist it with a key and, after completely cooling under a blanket, send it for storage in a cool place.

In a slow cooker without sugar

In Russia, jam was prepared even without an open fire, but they simply heated the oven, which kept the temperature high for several hours. Today, jam is cooked not only on the stove, but also with the help of modern kitchen appliances that make the cooking process easier and more enjoyable.

Ingredients:

• half a kilo of cherry berries;
• sachet of pectin mix.

Cooking method:

1. We put whole cherries in the slow cooker, pour the pectin mixture. Such a component plays the role of a thickener, since in a slow cooker jam without sugar turns out to be liquid.
2. We turn on the “Stew” or “Soup” mode and cook the dessert for an hour, every ten minutes the contents of the multicooker must be stirred and the foam removed.
3. After the signal, we fill sterile jars with jam and cork.

Cherry "Five Minute"

With the help of the “five-minute” recipe, you can quickly cook delicious jam. We will leave the berries for dessert whole, since by removing the seeds, the fruits will lose a lot of juice, and the delicacy will not look so beautiful.

Ingredients:

• a kilo of cherries;
• a kilo of sweet sand.

Cooking method:

1. We spread cherries and sweet sand in layers in an enamel bowl. We give the berries time to infuse. You can cook jam right away if there is not enough time for cooking, but a delicious cherry delicacy is obtained precisely from the berries that were infused.
2. We insist on the berries for about two hours, but sometimes this time is not enough for the fruits to release juice, it all depends on the cherry variety.
3. After we put the berries on the stove, light a strong fire and wait until the berry mass boils, then reduce the fire, cook the jam for five minutes and roll it into sterile jars.

Frozen with bone

If you have frozen cherries, then at any time of the year you can cook jam that will decorate any pastry, will be an excellent basis for fruit drink, jelly and berry jelly.

Ingredients:

• 420 g frozen cherries;
• a glass of sweet sand;
• a pinch of lemon acid;
• 55 ml of water.

Cooking method:

1. We give the frozen berries time to thaw, then pour them into a saucepan with a thick bottom, pour the sour and sweet granules, put them on the fire and cook for five minutes after boiling.
2. After a five-hour cooling, cook the sweet mass again for five minutes. If you plan to use the jam immediately, then after the second call, you can lay out the delicacy in clean jars. If winter harvesting is in the plans, then it is better to boil the jam for the third time.

With whole sour cherries

Many housewives want to cook not only tasty, but also beautiful cherry delicacy. But not everyone succeeds, the berries shrivel, become hard and dry. Most often this happens when berries with stones are used for jam.

Ingredients:

• 2 kg of whole berries;
• 2.5 kg of sweet sand;
• a glass of cold water.

Cooking method:

1. So that the berries do not wrinkle, you need to cook with jam using the triple heating method. The meaning of this method is that in the first two stages of heating, the berries give their juice to sugar. At the same time, they change their cherry appearance and become wrinkled, but hurry to get upset, because it is on the third heating that the fruits absorb their juice back and return their juiciness and smoothness.
2. So, we fill the berries with sweet sand and leave them overnight. The next day, put the berry mass on the fire, wait for it to boil and cook for five minutes.
3. After we make the jam, cool for five hours, and repeat the process two more times.
4. The finished delicacy is laid out in dry sterile jars and rolled up.

You can make cherry jam special according to your taste and preferences, because along with cherry berries you can put any fruit or berry, as well as add various spices, such as cloves, mint or cinnamon.

The main advantage of cherry jam is sweet and sour taste. Thanks to the ability to freeze the berries, you can prepare a delicacy at any time of the year. Cherry jam, which has been frozen, retains the maximum amount of nutrients.

The option of harvesting berries by freezing has a lot of advantages for housewives. The berries are already washed, peeled and pitted. This allows you to immediately start the cooking process, without wasting time on preparation.

Preparing jam from frozen cherries allows you to get a tender mass with a high content of juice. You can cook dessert from berries with seeds. Freezing berries can be used specifically for further cooking jam. This approach preserves the juice in the red pulp, aroma and characteristic taste.

Required Ingredients

The dessert is obtained from frozen cherries and sugar - only two components. Water is not used, as the berry releases a lot of juice.

Product preparation

This nuance is of particular importance, on the implementation of which the quality of the final product depends. Frozen cherries should not be immediately sent to the pan and boiled over a fire. Berries fresh from the freezer look like a block of ice. When the container is heated, the mass sticks to the walls, as it will not have enough liquid.

Before cooking, the berries should melt. After that, sugar is added, and everything goes to the stove. The mass is cooked over medium heat and stirred frequently.

How to prepare the container for the start of the process?

There are no special rules. Preference is given to containers with a thick bottom. This ensures even heating and reduces the risk of burning. For stirring, a wooden stick is taken. It is advisable to choose one that you do not mind spoiling, since after the tree comes into contact with cherry juice, it darkens.

How to cook frozen cherry jam?

Ingredients for the dish:

• cherry - 500 g;
• sugar - 300 g;
• water - 150 ml (optional);
• citric acid - on the tip of a knife.

Step by step preparation:

1. Berries are poured into a container for cooking.
2. Sugar and citric acid are added. The last component is taken if the fruits are sweet and you want to balance the taste.
3. If necessary, water is added, and all the ingredients are put on a slow fire.
4. The sweet mass is brought to a boil and boiled for 10 minutes. Then the fire is turned off.
5. After cooling, the jam is boiled again according to the same principle. After the second stage, dessert can be served at the table. If winter storage is planned, the mass is boiled for the third time.
6. Hot jam is poured into jars, which immediately roll up.

If a large amount of juice has formed in the cherry mass during defrosting, it is drained. Berries are felt in the dessert, as they were not crushed beforehand. To obtain a more tender and homogeneous mass, cherries are crushed with a potato crusher at the time of cooking.

When cooling, the dessert will thicken, which should be remembered during preparation. There should be no foam on the surface of the jar. This indicates that air has got inside. If this happens, the covers are tightened with a key again.

« The way to the heart of a man in his prime is through a jar of jam.", - the famous hero who lived on the roof said authoritatively. And, apparently, he was right, because certainly not a single man can resist a jar of jam prepared by the hands of his beloved.

However, the main condition is “to be tasty”. After all, making really good jam, taking into account all the subtleties, is a real art.

And there are a lot of these subtleties. You can start listing them with the choice of berries for jam. Cherry is the most popular. And not in vain, because it is cherry jam that is not only a truly “royal” dessert, as you can see in the photo, but also a source of vitamins that are preserved during preservation. In addition, cherries are one of the most common berries in our country. All this makes cherry jam not only very tasty and healthy, but also a very inexpensive delicacy.

Women's ingenuity served as an impetus for the creation of a huge number of types of cooking this dessert. It can be cooked in various ways: with or without seeds, from fresh or frozen berries, it is boiled in an enamel pot and even in a slow cooker! But more about everything.

“And it tastes better with a bone!”

The simplest and least time-consuming is the preparation of jam with a bone. To do this, you need to take an equal amount of cherries and sugar (in a ratio of 1: 1).

Cherries are pre-sorted, washed, the stalks are removed. Then it is transferred in layers to a cooking dish (an enamel pan or a large stainless steel bowl is best), sprinkling each layer with sugar. After that, the berries should stand for several hours (at least three or four) to give juice. When the cherry began to secrete juice and color the sugar in a pleasant red-burgundy color, put the pan or bowl on a small fire. If there is little juice, then you can add a little water so that the berries do not burn.

Uncovered, bring to a boil. Stir gently so that the sugar dissolves evenly, but try not to damage the berries. The foam formed during boiling can be removed, or you can not remove it - this is already an amateur.

After the first heating, we leave our jam to stand for five to six hours. Cherries will be sour at first, so more sugar can be added if desired. Then again put the container with the syrup on the fire and bring it to a boil. Let the jam sit for a few hours. Those who like it sweeter can add more sugar and heat the jam a third time. If desired, you can add cinnamon.

Ready cherry jam is poured into pre-sterilized jars, rolled up and placed in a warm, dark place (it is best to wrap the jars with a blanket).

That's all! You can enjoy delicious food.

Jam with stones is rightfully considered the most fragrant, especially if you take ripe dark berries of late varieties for its preparation. But we must not forget that such jam can be stored for no more than two years, because the substances contained in the bone begin to release toxins.

Recipe #2: "Hard to make, easy to eat"

Pitted cherry jam is no less tasty.

The principle of its preparation differs little from the previous method. The only difference is that the berries give abundant juice, so water is unlikely to be required. In addition, without a special machine for removing seeds, you will have to be patient to process all the berries.

But all these are trifles for those who decide to make a long-term supply of a delicious dessert, because the shelf life of such a product as pitted cherry jam is not as strictly limited as that of pitted jam.

If desired, the berries can be passed through a meat grinder or blender. In this case, mixing them with sugar, put on fire and bring to a boil, stirring constantly. Thick syrup is boiled for five minutes, then immediately poured into sterilized jars, which are rolled up and wrapped in a blanket. This cherry jam - "five minutes" - got its name just for the ease and speed of preparation, but at the same time it is this method of cooking that allows you to save the largest number of vitamins.

Jam No. 3: “Everything ingenious comes from the freezer!”

Frozen cherry jam is a great solution for those who do not have fresh berries, but really want to enjoy the taste of a truly aristocratic dessert. In addition, all the bones have already been removed from these fruits, which makes the preparatory process much more enjoyable.

To prepare cherry jam, we need a bag of frozen berries, two or three glasses of sugar (the number of products can be increased, but not forgetting the approximate ratio of 1:1). We spread the cherries in a saucepan, sprinkling it with sugar, after which we leave it for a while so that it defrosts and gives juice. We put on a slow fire, bring to a boil, stirring gently. Cook for another twenty minutes after boiling - and you can pour into jars.

Such jam is eaten quickly, especially in winter, when there are no berries, and summer is still far away, so it’s better not to cook it in large quantities - then a family tea party with a treasured jar will be remembered for a long time.

Jam No. 4: "Glory to technical progress!"

Today, every self-respecting housewife seeks to master a new technical miracle. A blender, a mixer, a double boiler - you will not surprise anyone with all this. Indeed, kitchen appliances give scope for culinary creativity. Therefore, do not be surprised when you find out that cherry jam in a slow cooker turns out no worse than when cooked in the traditional way.

First you need to prepare the syrup: pour 1-1.2 kilograms of sugar into hot water (0.5 cups) and, stirring, bring to a boil. After that, when the sugar dissolves, put the washed cherries into the syrup, pierced with toothpicks (so that they do not burst during the cooking process and do not lose their shape), and put it in a slow cooker.

We set the switch to the "extinguishing" mode for five to seven minutes. Then we remove the foam from the jam, turn off the slow cooker and leave the jam for five to five and a half hours. After this time, we warm up the jam again and cook (“stew”) until tender. Such jam can be eaten immediately or rolled into jars.

Cooking cherry jam in a slow cooker is a real pleasure, because the device does most of the work itself. But the taste of dessert from this, believe me, is not worse.

Recipe number 5: “And you can’t forbid a sweet life on a diet!”

Cherry jam is a delicacy loved by many since childhood. But with age comes the realization that excessive consumption of sweets harms not only the figure, but also health. And one hundred grams of jam contains 256 kcal. Of course, these calories are nothing compared to the taste, but they can also leave a mark on the waist. True, let's not forget that the calorie content of this product directly depends on the amount of sugar. Therefore, a different ratio of berries and sugar in the recipe will make the jam more dietary.

For one kilogram of cherries we take 200-250 grams of sugar, then pour the berries with sugar, wait for the juice to appear, put on fire, bring to a boil, cook for ten to fifteen minutes - and our jam is ready. The calories in such a dessert are different from those found in ordinary cherry jam, and the ratio of taste and health benefits is on top, despite the low calorie content.

Speaking of which:

• Cherry jam contains 40% cherries. More precisely, it should contain. Such requirements were previously imposed on the "reference" jam.
• Such jam is one of those sweet foods that are not prohibited for consumption by the mother in the first three months of breastfeeding. Moreover, cherries - as a source of folic acid, iron, vitamin B2 and C - are simply indispensable at this time, because it is during breastfeeding that the baby receives all the substances he needs along with mother's milk.
• If you start cooking jam, then give preference to large, wide dishes, because you need to understand that the larger the dishes (pot, bowl, basin), the more convenient it is to cook, it is easier to stir - which means that the berries do not deform, retain their shape. In addition, the sugar dissolves better this way.
• The thicker the dessert should be, the more sugar you put in the cooking process.

This type of jam is not just one cooking method, it is also a space for creativity. Cherry can be mixed with other berries and fruits, add cinnamon, lemon zest, walnuts - in a word, fantasize, try and enjoy!

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 fruits with sugar and insist for several hours, it is better to do this 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:

1. cherries with pits - 780 g of sugar per 520 ml of water;
2. 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.