Cherry jam, hand-cooked at home, is an excellent delicacy, retaining all the nutrients that are present in fresh berries.
With the addition of a variety of ingredients, it can be used as a stand-alone dish for breakfast, as well as various fillers or additives for desserts.
Check out a few simple recipes for making it.
Which cherry is better to take for jam
To make jam, cherries should be ripe, dark red in color. To prepare a high quality product, it is necessary to use fresh berries, necessarily torn from a tree with stem, in order to preserve all the juice of the cherry. Dark, almost black berries are best suited.
Did you know? Saturated burgundy color attached berry antioxidant anthocyanin, lowering cholesterol and thereby normalizing the work of the cardiovascular system.
Recipe 1
The classic recipe for cherry jam.
Kitchenware
We will need:
- pan;
- metal sieve;
- wooden spoon;
- glass jars with lids;
- seamer.
Learn how to dry, freeze the berries of the cherry, how to make a cherry compote, pouring, how to prepare for the winter.
Ingredients
For this recipe we need:
- 0.5 glass of water;
- 1 kg of cherries;
- 750 grams of sugar.
Learn how to sterilize cans.
Step by Step Cooking Process
Before starting the process, the cherries are sorted, the peduncles are removed and washed several times. Then:
- Pour the cherry in a saucepan, pour half a glass of water and put on the fire. Boil 7 minutes for a good removal of pits and skins.
- Boil the berry parts in a sieve and grind with the removal of seeds.
- Put the pan with the prepared mass on medium heat, add sugar, bring to a boil, stirring often, and boil for 10 minutes.
This is enough to jam thickened, retains the nutrients and the color of ripe cherries. At all times, the foam on the surface must be removed.
- While the cherry is being boiled, it is necessary to wash and sterilize the jars, pour boiling water into them and cover with lids for a few minutes.
- Drain the water, pour cooked jam into jars and roll up the lids.
- Capacity to turn the neck down to check the quality of seaming. Wrap and leave to cool.
- Store in a cool place.
This is enough to jam thickened, retains the nutrients and the color of ripe cherries. At all times, the foam on the surface must be removed.
Important! The smaller the capacity for packaging the product, the more jelly is formed during cooling.
Recipe 2
Cooking cherry jam with citric acid.
Kitchenware
Would need:
- two pans;
- metal colander;
- wooden spoon;
- seaming tanks;
- sealer key.
Ingredients
To prepare you need:
- 5 kg of ripe pitted cherries.
- 1.5-2 kg of granulated sugar.
- 1 tsp citric acid.
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Step by Step Cooking Process
Before starting the preparation of the berries are sorted, washed and removed bones. The cooking process is as follows:
- Pour the cherry in a saucepan, put on the stove and cook for 20-40 minutes until softened.
- Remove the saucepan from the stove and let it cool down.
- Separate the released juice (about 1 l).
- Crush parts with a spoon over a sieve (2 liters of thick) and set on fire.
- Pour sugar and citric acid in a container with juice, stir well. Cook on medium heat, constantly stirring and removing the foam, about 10 minutes. Readiness indicator - the removed foam does not spread over the saucer.
- Ready juice gently poured into a container of thick and boiled over high heat with intensive boiling for 25 minutes.
Indicator of readiness - jam does not drain from the spoon.
- Spill on the banks, roll up and turn the lids down.
- Cover with blanket and leave to cool.
- We clean for storage, better in a cool place.
Indicator of readiness - jam does not drain from the spoon.
Recipe 3
Cooking jam with the addition of red currants, which will give the cherry more jelly properties and savory taste.
Kitchenware
For cooking will require:
- two metal bowls;
- blender;
- kitchen spoon;
- seaming banks;
- sterilization tank;
- covers;
- seamer.
Learn about the benefits of cherry, its twigs and leaves.
Ingredients
Required Products:
- 1 kg of pitted cherries.
- 1 kg of red currant without tails.
- 1-1,2 kg of sugar.
Step by Step Cooking Process
Jam making instructions:
- Pour the peeled cherries in a bowl and pour half the norm of granulated sugar. Let it brew, so that the berries let the juice.
- In the second metal container pour red currants and the remaining sugar.
- Blender to kill the currants with sugar and put on the stove.
- After the currant boils, reduce the fire to a minimum and cook for 15 minutes, stirring the contents of the bowl.
- Add prepared cherries with sugar and mix well.
- As soon as the cooked mixture boils, cook for 8 minutes.
- Pour the banks to the shoulders, cover with lids.
- Put in a prepared container for sterilization, pour hot water and sterilize for 8 minutes 0.5 liter cans (1 liter sterilized for 12 minutes).
- Then roll up the cans, turn the top upside down and allow to cool completely.
- Store in a cool place.
Important! Properly prepared jam does not spread, but is easily smeared. Hot - flows down from the spoon in a thin stream, and in cold - falls in small pieces.
What can be added for taste and aroma
Cherry jam with the addition of various spices will be appreciated by the most capricious gourmets. To give a delicious taste of 1 kg of prepared cherries, you need to take 1 stick of cinnamon, 3 pieces of cloves and cardamom. Spices are laid in cheesecloth; it is tied in the form of a bag so that the contents do not spill out. When the jam boils, they drop the prepared pouch into it. At the end of cooking, the spices are easily removed, leaving your spicy taste.
Many spices have antimicrobial and antifungal properties, so they can act as natural preservatives. For example, one star star anise, placed under the top of the lid, will not only add an additional flavor, but also extend the shelf life of the product. Turmeric has the same effect.
Spices also have a good effect on food digestion. Vanillin, ginger, mint and even brandy can be added to cherry jam - it all depends on personal taste preferences.
Learn how you can use cinnamon, cloves, cardamom, turmeric, ginger, mint for a variety of purposes.
What else can you combine
A delicious product can be prepared with the addition to the cherry mass of various ingredients. For this fit:
- Gooseberry - for 1 kg of cherries and sugar at the end of cooking it is necessary to add 0.15 kg of gooseberry juice.
- Black currant - grind 0.5 kg of berries in a meat grinder, pour 60 ml of water and cook until thick. Just chop 1 kg of cherries and boil with 150 ml of water. Then mix everything, add 0.75 kg of sugar and cook until ready.
- Apples - 0.5 kg of sugar is taken for 1 kg of apples rubbed through a sieve. The mass is cooked until the sugar is completely dissolved. Separately in the same proportions infused cherry. Everything is mixed and prepared to the state of jam.
- Plums - 500 g of cherries are needed per 1 kg of plums. All interrupted in a mixer, add 2 kg of sugar and 10 g of citric acid. Boil at maximum heat for 10 seconds. Gently injected dissolved in a small amount of water gelatin, brought to a boil and poured into jars.
- Melon - 0.5 kg of cherries mixed with 0.25 kg of melon, cut into thin pieces. Add 0.75 kg of sugar and a cinnamon stick for a piquant taste. Leave for a couple of hours, then boil on high heat for 4 minutes. Add 3 tbsp. spoons of cherry vodka and continue to cook over a low heat until cooked.
Learn what can be cooked from gooseberry, black currant, apples, plums, melons for the winter.
Did you know? In the composition of the very popular alcoholic cocktail "Daiquiri Harry" there is cherry jam.
How to store jam
The finished product can be stored from 3 months to 3 years. It depends on what it will be stored in. In aluminum and thermoplastic jars - no more than 6 months. If the glass containers and jam has been sterilized, then it can be stored for up to three years.
The best storage place is a dry cellar with a constant temperature of 15 ° C. You can store the product here and up to 3 years. In city apartments, as a rule, there are special storage rooms that are suitable for storing blanks for the winter. They have a stable temperature and there is no sunlight, which makes it possible to store the jam in such conditions for up to two years. Uncorked glass jars can be kept in the refrigerator for up to 4 weeks.
What can be served?
Thick cherry jam can be eaten as a standalone product with tea, spread on toast, served with pancakes and pancakes. Jam is used for making cookies, as a filling for cakes and tartlets, various pies and curd casseroles. In fish and meat sauce, it will add a savory flavor to the dish. 
Using the recipes provided, you can prepare this delicacy, which will delight you with its amazing taste in cold winter. In addition, cherry jam will be an excellent natural product for maintaining immunity and a delicious preventive remedy for colds.
it is still possible to add a little red look)) is also good gelatinizing)) yet, IMHO, if you cook the cherries for a long time, it loses all the taste (and the taste of burnt sugar appears in the jam)) but it will probably be thick)))
