Cherry jam on the stem recipe. How to cook cherry jam correctly. Thick cherry jam

Cherry jam They call it “royal”; this dessert received such a high title due to its excellent taste, which no other berry can compare with. Cherry jam is prepared with or without pits; the second option is considered the highest quality and safest for health, since two years after preservation, toxins are released from the pits, which can be harmful to health.

The most delicious jam is obtained from southern varieties, as well as Shubinka, Turgenevka and Zakharyevskaya cherries; to make the dessert aromatic, you need to use dark burgundy berries, and the more saturated the color, the tastier the dessert.

Cherry jam - preparing dishes

In order for the cherry jam to be tasty and to be stored for a long period, it is necessary to properly prepare the dishes. Usually jam is cooked in a stainless steel container or enamel bowl. The fact is that from the moment the berries are processed and filled with sugar before cooking, several hours pass; if during this period the cherries are allowed to stand in a container other than stainless steel, the jam will take on an unpleasant tint.

Before putting jam in them, glass jars should be sterilized; this can be done in a microwave oven (pour 1/2 jar of warm water and boil for 3 minutes), oven (put wet jars in a hot oven and open the door slightly), on the neck of the teapot or in another way.

Cherry jam - preparing berries

Berries for cherry jam also need to be processed. If the jam is seedless, you need to remove them using a special device; you can also use a regular pin, hairpin or metal feather. Of course, it is better to use special devices, in which case the berries will lose less juice.

If cherry jam is cooked with pits, each berry should be pierced with a needle, this is done so that the syrup penetrates into them faster. An alternative to this process is a minute blanching at a temperature of 90 degrees.

Pitted cherry jam

Ingredients:
- 1 kilogram of cherries;
- 1.2 kilograms of sugar.

Remove the seeds from the berries using a special device or improvised means, place the berries in an enamel or stainless steel bowl, sprinkle with granulated sugar. Let the berries release their juice; it will take 2-3 hours for the syrup to appear. Place the berries and syrup in a stainless steel cooking bowl, add 1 glass of water and boil over low heat, gradually stirring with a spoon until the sugar is completely dissolved. Next, turn up the heat, bring the jam to a boil and remove from heat. A similar procedure (bringing to a boil and removing from heat) must be repeated several times, at the same time making sure that the cherries do not burn. The foam formed during the boiling process should be skimmed off. After the jam has cooled, it must be placed in glass jars, rolled up with lids and placed in a cool room.

Cherry jam with pits

Ingredients:
- 1 kilogram of cherries;
- 1/2 kilogram of sugar:
- 800 grams of water.

The secret to making delicious jam with seeds lies in how well the berries are prepared for cooking. Whole cherries are slowly soaked in syrup; there is a risk that they will shrink and the jam will not be of high quality; at the same time, it is not recommended to cook them for a long time. How to find a compromise?

The fruits must be pricked with a pin, placed in a basin and not poured over, but filled with syrup made from 800 grams of water and 300 grams of sugar. Keep the cherries in the syrup for 3-4 hours, then bring to a boil and cook for 7-10 minutes. Next, separate the cherries from the syrup and simmer the liquid for another 5 minutes. Place the cherries back into the syrup, add 200 grams of sugar and cook until tender (bring to a boil and remove from heat several times).

Thick cherry jam

Ingredients:
- 1 kilogram of cherries;
- 1.5 kilograms of sugar;
- 1 glass of water.

The secret of thick jam lies in the variety of cherries; for those who like to “stood a spoon”, it is better to take Zakharyevsky or Vladimirsky varieties of cherries for making jam. Another secret to thick jam is the amount of sugar; it should be slightly more than when preparing traditional medium-thick cherry jam.

Place the berries (it is up to the housewife to decide whether to remove the seeds or not) in a special bowl, cover with sugar and leave to steep for 3 hours. Place a bowl of berries over low heat, add 1 glass of water and heat, stirring constantly so that the cherries do not burn. When the syrup becomes homogeneous, you can turn up the heat and bring the jam to a boil. Repeat the procedure 3-4 times.

Skilled cooks say that cherries cannot be cooked for a long time, otherwise they will wrinkle and brown spots will appear, which makes the final product of lower quality.

The process of removing foam during cooking is very important, since it consists of coagulated proteins that are subject to rapid souring. The foam is removed to increase the shelf life of cherry jam.

The other day I already shared with you a recipe for cherry jam for the winter, which we prepared with a pit. Today I offer another version of this amazing berry delicacy - let's make pitted cherry jam. It turns out just as tasty, aromatic and beautiful. By the way, thanks to the absence of these very seeds, such cherry jam becomes not only a wonderful dessert, but also a filling for excellent homemade baked goods.

The color of the finished jam will be fantastically rich, and its taste will be simply magical. To ensure that the berries do not fall apart during the cooking process and remain intact in the finished cherry jam, we will heat treat the original products in three steps and for a very short time. By the way, it is precisely because of this procedure that this cherry jam is also called five-minute (the berries are boiled in syrup for no more than 5 minutes).

Despite the fact that the preparation of cherry jam will take 2 days, our actual work is actually minimal. The most time-consuming thing is to remove the seeds from the berries, but most of the time the cherries are infused and soaked in syrup, and we just wait, minding our own business. But as a result, you will get about 1.2 liters of amazing homemade cherry jam, in which whole sweet berries are bathed in a fairly thick and rich berry syrup.

Ingredients:

Cooking the dish step by step with photos:

To prepare homemade cherry jam for the winter, we need fresh ripe cherries and granulated sugar. In general, we need 1 kg of sugar for 1 kg of berries, but we will prepare seedless cherry jam, so I give the mass 200 grams more (taking into account the weight of the removed seeds).

Wash the cherries and let the water drain. After this, we remove the bones in any way - I use this ancient device, but you can use a pin, a hairpin, a teaspoon, or just your fingers.

As a result, from 1.2 kilograms of fresh cherries I get exactly 1 kilogram of seedless berries. Immediately place the cherries in a large container in which you will cook the jam. It should be large to make it easier to shake the berries.

In this state, the cherries and sugar should be left at room temperature for several hours, during which it is important not to stir, but to lightly shake the contents. This way the berries will not get crushed, and the sugar will dissipate faster. If you have the desire and time, you can sprinkle the berries with sugar in the evening and leave them until the morning.

When most of the sugar has dissolved and turned into syrup, put the dishes on low heat and let the granulated sugar and cherry juice completely turn into syrup. You can cover the bowl (pan) with a lid during this time. It is advisable not to mix the berries with sugar with a spoon, but only slightly shake the bowl from side to side. This is necessary for the cherry to maintain its integrity.

Bring the contents of the bowl to a boil and cook over low heat for about 5 minutes. Don't forget to remove the foam. After 5 minutes of boiling, turn off the heat and let the pitted cherry jam cool COMPLETELY at room temperature. There is absolutely no need to rush here, so you can leave the treat to rest for at least 5 or 12 hours.

During this time, the cherries will give even more juice, and the berries will become denser, due to which they will keep their shape. Then heat the jam a second time and cook again for 5 minutes. Let it cool completely.

Bring everything to a boil and cook the cherry jam for the last 5 minutes, remembering to skim off the foam. That is, we cook the jam in three batches of 5 minutes each. The fragrant and rich jam with whole berries is ready, all that remains is to close it for the winter.

Pour the still boiling cherry jam into pre-prepared jars, not reaching the edge by about 1-1.5 centimeters. Each housewife has her own favorite method, but I do this in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam them in the microwave at the highest power for 5 minutes each. If you sterilize, for example, 3 jars at once, 7-9 minutes will be enough. I also boil the lids on the stove for about five minutes.

Cherry jam has always been considered the most delicious and aromatic, and it is not for nothing that it is called “royal”. This dessert has a wonderful taste, and it is also very healthy. If prepared correctly, all vitamins are retained in it. Cherry jam has a delicate taste, and the berries acquire special taste when caramelized. This delicacy is considered very popular. So how to make cherry jam and what recipes are there for its preparation? Let's look at it in more detail.

Useful qualities of cherries

Cherries contain vitamins C, P, B2, as well as a large amount of folic acid, iron and active substances. Thanks to pectin, toxins begin to be removed from the body. Eating cherries, in any form, prevents the development of heart attacks and helps get rid of fat deposits. Cherries help cure colds and eliminate inflammation.

There are many ways to make dessert from cherries, but the main rule is that it cannot be cooked for too long, because it turns brown, which means that the destruction of P-active substances involved in the processes of healing and rejuvenation of the body has occurred.

The main feature of cherry jam is that it can be prepared in two types– with and without bones. Removing seeds is a long process, so you should be patient or purchase a device specially designed for this purpose. Usually the delicacy is prepared with seeds; it is considered the healthiest and most aromatic, with a light almond aroma.

Preparing the berries

To make cherry jam, you need to properly prepare the berries. If it is prepared without seeds, they should be removed, so that the cherries loses less juice. If it is cooked with a seed, it is recommended to pierce each berry so that it is soaked in the syrup as best as possible.

To avoid piercing the berries, they can be blanched for about one minute at a temperature of 90 degrees. The leaves and tails of the cherries must be picked off. There are many recipes for cherry jam, both with and without pits. Let's look at the most popular of them.

Simple cherry jam with pits

This method of cooking dessert without removing the seeds is considered the simplest, and berries must be properly prepared. So how to cook cherry jam in this case?

Required:

1 kg of berries;
800 ml water;
0.5 kg sugar.

The cherry is washed and pierced with a needle or pin. If this is not done, then the whole berries will slowly become saturated with syrup, this will begin to shrink and the delicacy will turn out not only ugly, but also of poor quality. Therefore, it is best to chop the berries and place them in a stainless saucepan or enamel basin, after which they are poured with syrup, which is prepared from sugar and water.

Need cherries soak in syrup for 3 – 4 hours and begin to cook it over moderate heat for about ten minutes. Then the syrup must be strained and boiled for about five more minutes, after which the berries are put back into it, 200 g of sugar are poured in and they begin to cook until tender, bringing to a boil and removing from the heat 2-3 times. The finished jam is poured into glass jars, which are pre-sterilized, and screwed on with boiled lids.

Five-minute seedless jam

How to make pitted five-minute cherry jam? This name for the delicacy is not true because the cooking process takes much longer. But the cooking itself fits well into this figure. After bringing the jam to a boil, it should be cooked three times for five minutes each.

Take 5 kg of sugar and the same amount of ripe berries. They should be sorted out, removing rotten or crushed ones, and washed. After that, they are placed in an enamel container, covered with sugar, mixed and left for ten minutes. Then mix again and put on the stove. As soon as the mixture boils, reduce the heat to a minimum and cook for five minutes. Then the jam is left to cool for 30 minutes, after which it is put back on the stove, brought to a boil and cooked for 5 minutes. After removing from heat, leave it for half an hour. Boil again over low heat for 5 minutes, it is poured into jars and screwed. Such jam must be cooled by wrapping it in a blanket. After twisting, the cans can be turned over.

Thick cherry jam

This cherry delicacy is more reminiscent of cherry jam or jam. It does not spread and can be used to decorate desserts. To prepare it, take 1 kg of berries, 1.5 kg of sugar and one glass of water.

The jam is thick due to the large amount of sugar, as well as the specific variety of cherries (fleshy and dense berries are best). To do this, it is not necessary to get rid of the seeds - this remains at the discretion of the hostess. The berries are placed in a saucepan, covered with sugar and left for three hours. Then place the container on the stove, add one glass of water and cook over low heat until until the mass becomes homogeneous. Then add heat, stir again and bring the jam to a boil. Remove the workpiece from the heat so that it cools to room temperature and roll it into jars.

Cherry-strawberry jam

When making cherry jam, you can add various fruits or berries. It can be red and black currants, gooseberries, raspberries, apricots, etc. But cherries go best with strawberries. This dessert turns out amazingly delicious, especially if you add vanilla to it at the end. To prepare it, take the following ingredients:

cherry – 0.5 kg;
sugar – 1 kg;
strawberries – 0.5 kg.

The cherries should be washed, sorted, and cleared of stems, seeds and leaves. The strawberries should also be washed, after which the sepals and transfer the berries to a bowl. Add sugar and let it brew. Strawberries and cherries should give juice, after which the bowl should be put on fire.

Cook the jam over low heat, stirring from time to time and skimming off the foam with a spoon. If you took overripe cherries for these purposes, then it should cook much faster. To prevent the berries from losing their shape, the jam is brought to a boil, cooled and boiled again (repeating this 3-4 times). The finished delicacy of cherries and strawberries is transferred into jars and rolled up with lids.

Cherry jam without seeds and without sugar

An oven is used to prepare it. Jars must have screw caps. They take 5 kg ripe sweet cherries, wash them, sort them and remove the seeds. The berries are divided into two parts. Place one part of the berries into jars pre-scalded with boiling water, but not too tightly, leaving room for filling. You just need to close the lids on the jars.

The second part of the berries is rolled, the resulting mass is placed in an enamel container and heated to a temperature of 80 degrees. The hot puree is added to the jars, covered again with lids and placed in a cold oven. Set the temperature to 85 degrees, at which the jars are sterilized for 15 - 20 minutes, after which the temperature is increased to 100 degrees and held for another 15 minutes. The jars should be cooled directly in the oven, then taken out and rolled up with lids.

To properly cook cherry jam, recommendations should be followed.

Thus, cherry jam is very tasty and healthy treat, which should be prepared correctly. It can be either with or without seeds, and there are many recipes for such jam. It can be combined with various fruits and berries, but in any case, it is an excellent storehouse of vitamins for the winter.

Many people know how to make cherry jam so that the finished delicacy turns out unusually tasty and aromatic. I remember this sweet and fragrant dessert from childhood - this is exactly how my grandmother prepared cherry jam with pits. Today I will share with you the recipe for this berry preparation for the winter, so that you can please your family with the gifts of summer during the cold season.

I suggest making cherry jam with pits - this will make the dessert especially aromatic. The color of the finished jam will be fantastically rich, and its taste will be simply magical. To ensure that the berries do not fall apart during the cooking process and remain intact in the finished cherry jam, we will heat treat the original products in three steps and for a very short time. By the way, it is precisely because of this procedure that this cherry jam is also called five-minute (the berries are boiled in syrup for no more than 5 minutes).

Despite the fact that the preparation of cherry jam will take 2 days, our actual work is actually minimal. The point is that most of the time the berries are infused and soaked in syrup, and we just bide our time, minding our own business. But as a result, you will get about 1.3 liters of amazing homemade cherry jam, in which whole sweet berries are bathed in a fairly thick and rich berry syrup.

Ingredients:

Cooking the dish step by step with photos:

We will make cherry jam with pits for the winter from cherries and granulated sugar. It is clear that we take berries (without cuttings) that are beautiful, ripe, juicy and not spoiled.

Wash the cherries and let the water drain. If you wish, you can prick each berry with a pin or toothpick - this way the juice will come out of the cherry more quickly. But I don't do that.

After this, you need to sprinkle the cherries with sugar. Just choose larger dishes, since the berries will need to be shaken, and in a small container it is quite difficult to do this - everything will spill out onto the table. In general, I always cook jam in a thick-walled pan, but this season it became unusable (the internal non-stick coating was scratched), and I’m still waiting for a new one. That is why I decided to cook cherry jam with pits... in a slow cooker. By the way, this is a very convenient way, especially in the heat.

So, the berries with sugar should be left at room temperature for several hours, during which it is important not to stir, but to slightly shake the contents. This way the berries will not get crushed, and the sugar will dissipate faster. If you have the desire and time, you can sprinkle the berries with sugar in the evening and leave them until the morning.

Happy owners of a multicooker can easily reduce this time - just insert the bowl with berries and sugar into the device, close the lid and turn on the Heating mode. I don’t have time set on this program, so I time 20 minutes on the stove timer.

After 15-20 minutes you will see that most of the sugar has dissolved and the cherries are floating in the syrup. You can immediately continue the process of preparing cherry jam for the winter. When cooking jam on the stove, you will have to wait 4-12 hours (depending on the juiciness of the berries and the room temperature) until the cherries release enough juice.

So, we continue to prepare the cherry jam - bring the berries in the syrup to a boil and then cook with medium gurgling for 5 minutes (4-6 minutes is not important). It seems clear how to do this on the stove. In a multicooker, I advise you to select the Baking or Soup mode, since cooking jam on the Stew program, for example, takes quite a long time - the temperature is lower there. Bring the contents of the bowl to a boil (with the lid on), then set aside for 5 minutes and let the berries in the syrup simmer with the lid open. In both cases, do not forget to remove the foam, as it will not look very appetizing in the finished jam.

Boil the berries in syrup for 5 minutes and leave until completely cool. This will again take several hours, but there is no need to rush things - let the cherries give up their juice and absorb the sugar. When the berries are infused and completely cooled, you will see that they have become smaller in size and have become a little denser - this is how it should be. Now we need to repeat the cooking procedure 2 more times. That is, bring to a boil, cook for 5 minutes, turn off, cool. After the third boil, the cherry jam with pits will be completely ready - the syrup will noticeably thicken and there will be a decent amount of it.

It's time to pour the boiling cherry jam into pre-prepared (they need to be sterilized) jars. Each housewife has her own favorite method, and I do this in the microwave - I wash jars (0.5 liter volume) in a soda solution, rinse and pour about 100 ml of cold water into each. I steam them in the microwave at the highest power for 5 minutes each. I also boil the lids on the stove for about 5 minutes. Pour hot cherry jam into jars, not reaching the edge of 1.5-2 centimeters.

Today I offer a recipe for thick cherry jam with pits. I will cook it in two steps. First, I boil it for 5 minutes so that the berries wrinkle and begin to absorb the sweet syrup. And then, after it has completely cooled, I will cook for 30 minutes until thickened. The syrup will be viscous and dark, and the berries will retain their shape, be dense and tasty, and retain the fruity aroma of the cherry orchard.

Preparation time: 35 minutes + 10 hours / Yield: 500-600 ml

Ingredients

cherry – 500 g
sugar - 500 g
water - 2 tbsp. l.

Preparation

Ripe berries are suitable for jam, preferably small and dense. I wash the cherries and remove the stems. Sprinkle with sugar and leave for 4-5 hours in a cool place. To make the berries release their juice faster, I pour in a couple of tablespoons of clean boiled water.

I put the pan on the fire - on the weakest, so that when heated, the sugar slowly melts, the berries warm up and release the juice. If the fire is very strong, the sugar on the bottom may burn and the fruit may crack. I heat it for 7-10 minutes until the cherry literally “drowns” in its own juice. Bring to a boil and simmer for 5 minutes. A lot of foam forms on the surface, which must be carefully removed. After the first cooking, I turn off the stove, cover the pan with gauze and leave for 4-5 hours until it cools completely.

I return the completely cooled jam to the stove. Bring to a boil and simmer for 30 minutes over low heat. To avoid burning, it is better not to stir it, but to turn it lightly so that the berries are immersed in the syrup. Important! The fire must be low! After half an hour, the jam will become thicker, as all excess moisture will be removed from it, the berries will wrinkle, and the syrup will become dark, rich cherry color.

I put cherries with pits in sterilized jars and pour hot syrup from the pan.

Immediately seal with boiled lids. I turn it upside down to make sure the twist is tight. I leave the jars upside down and wrap them in a blanket.

After 10-12 hours, when the preservation has completely cooled, it can be transferred to the cellar or other cool and protected from the sun place. It is not recommended to store for more than 1 year, since the nucleoli contain hydrocyanic acid in small quantities. The shelf life of cherry jam with pits is 3-4 months less than that of pitted cherry jam, which means it is advisable to eat it before March-April. Although it usually doesn't stay on the shelves that long.