Thick cherry jam for the winter

Cherry jam is a simple and very tasty way to prepare berries for the winter.

Cherry jam for the winter without seeds

This cherry jam recipe cannot be called an express recipe, since the cooking process is distributed over two days. But how bright-tasting and thick the jam will turn out to be. It will be pitted and with whole cherries. Ideal for baking and pancakes.

1. 
   How to make thick cherry jam for the winter? Weigh the cherries with pits. Rinse the berries well, remove the stems and seeds. Do it in a way that suits you. Some people remove the seeds by hand, some use a pin, and some use special machines. The main thing is the end result, seedless berries. As a result, the prepared cherries will have approximately the same weight as we need sugar to make jam.
2. 
   Place the berries in a bowl or large saucepan and put on fire.
3. 
   Bring the cherries to a boil, turn the heat to low and cook for 40 minutes. Turn off the heat and leave the cherries to stand until tomorrow.
4. 
   The next day, puree the cherry mixture with an immersion blender until smooth. Place the pureed berries on the fire, bring to a boil and cook over low heat for 40 minutes. Leave until completely cool. Place the cherry back on the stove and turn on medium heat. Bring to a boil, then cook for 20 minutes. Stir the future jam periodically, then, like during the third cooking, it will already be quite thick. Turn off the heat and let the berries cool.
5. 
   After the berries have cooled, add sugar and cook the jam for another half hour, stirring constantly. While the jam is cooking, sterilize the jars. Then pour the prepared jam into them and close the lids. Leave the jars on the counter until they cool completely, and then place them in a cool, dark place.
6. 
   This is the thick jam you will get with a rich color.

Bon appetit!

How to prepare cherry jam with pits for the winter?

Cherry jam with pits is very easy and quick to prepare. You don't have to boil the cherries several times every three to four hours. Just 30-40 minutes and you will have delicious, aromatic cherry jam ready. Of course, you won't be able to use it in baking, but it's just perfect for tea.

Cooking time: 1 hour.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Cherry – 2 kg.
• Sugar – 750 gr.
• Water – 150 ml.

Cooking process:

1. Weigh the cherries. Rinse it.

2. Remove the stems. There is no need to remove the seeds for this jam, and this greatly simplifies and speeds up the preparation process.

3. Pour the prepared cherries into a saucepan or basin, add sugar and fill with water. Place the container with the cherries on the fire. The cherries with sugar should boil and release a lot of juice.

4. Turn the heat to minimum and cook for 30-40 minutes.For cherry jam and preserves, this is a fairly short heat treatment time, and with a short heat treatment time, such beneficial substances contained in cherries as the amino acid tryptophan (helps to improve sleep), ascorbic acid, carotene and vitamins are preserved.

5. If, after the indicated cooking time, the consistency of the jam seems still liquid, then boil it further. I would like to note that the time may vary depending on the volume you are preparing and can reach a maximum of 2 hours.

6. When the jam is ready, place it in sterilized jars and close the lids tightly. Sterilize the jars in any way convenient for you (steamed, in the oven or microwave). After cooling completely, transfer the jars of jam to a suitable place for storage. And on quiet winter evenings, enjoy delicious cherry jam, washed down with hot tea.

Bon appetit!

Thick cherry jam with gelatin

Cherry jam with gelatin does not require long-term heat treatment, since gelatin thickens and stabilizes it due to its chemical properties. However, to prepare it, you will have to set aside two days, since the berries will be infused with sugar for twelve hours.

Cooking time: 15 hours.

Cooking time: 1 hour.

Servings: 6.

Ingredients:

• Cherry – 2 kg
• Sugar – 1.4 kg
• Gelatin – 40 gr.
• Water – 240 ml

Cooking process:

1. Rinse the cherries and soak in cool water for 2 hours. During this time, pests will come out of it. Remove stems and seeds. To remove seeds, use a special device or just do it with your hands.If you remove seeds by hand, it is very convenient to do this in water, since with this method of removal the juice will not splash everything around.

2. Place the prepared cherries in a deep saucepan or basin and cover with sugar. Stir so that the sugar is evenly distributed throughout the berries. Place the container with berries in the refrigerator or other cool place and leave for 12 hours.

3. After 12 hours, begin preparing for heat treatment of the berries. First, soak the gelatin in cold water. Usually gelatin is soaked in water in a ratio of 1 to 6, that is, per 1 gram. gelatin must be measured out 6 ml. water. This recipe uses powdered gelatin, but you can also use sheet gelatin or granulated gelatin to make cherry jam. The only caveat is the recalculation of the required weight of gelatin, since each type has its own strength (from 120 to 240 bloom).

4. Place the container with the berries on the stove and bring to a boil over medium heat. Cook for just 10 minutes. Then turn off the heat. Cool the future jam slightly and add the swollen gelatin into it. Mix thoroughly so that the gelatin mass is completely dispersed throughout the jam.

. Place the finished jam in pre-sterilized jars in a convenient way for you, and close the lids. Place on the table and cover the jam jars with a towel or blanket. Keep them covered until completely cool.

Bon appetit!

A simple and delicious recipe for cherry jam with pectin

To stabilize the jam, this recipe uses pectin, which is a natural substance found in many fruits and berries.It is for its gelling properties that pectin is often used in the preparation of jams, confitures, jellies, marshmallows and marmalade with marshmallows.

Cooking time: 36 hours.

Cooking time: 1 hour 20 minutes.

Servings: 4.

Ingredients:

• Cherry – 1 kg
• Sugar – 1 kg
• Pectin – 9 gr.

Cooking process:

1. Rinse the cherries under running water, remove the stems and seeds from the berries. Remove the seeds over a plate, as this process releases juice, which will be useful when making jam.

2. Place the prepared cherries in a saucepan or basin, pour in the juice that was collected during pitting and add sugar, setting aside 2 tablespoons from the required kilogram. There is no need to stir, the sugar just needs to cover the top of the berries. Place the container with berries and sugar in a cool place overnight. During this time, the cherries will release juice.

3. The next day, mix all the ingredients well and put on the stove, turning on low heat. We need the sugar to dissolve slowly. When no grains of sugar are visible when stirring, increase the heat and cook the jam for 20 minutes, remembering to stir and skim off the foam. Turn off the heat and leave the jam to sit until the next day.

4. The next day we need to introduce pectin and boil the jam for no more than 3 minutes. Pectin is a universal assistant in making jams and confitures. It has gelling and stabilizing properties, is a thickener and a moisture-retaining agent. When preparing jam, you should be guided by the amount of pectin indicated in the recipe and do not increase it, since in small quantities it thickens the mixture, and in large quantities it gels.When buying pectin, pay attention to what is written on the package, since there are a large number of different pectins (apple, citrus, NH and others) and they all have different properties. The most universal and often found on sale is apple pectin, but it is also divided into pectin for marshmallows and pectin for jam and preserves.

5. Before introducing pectin into the berry mass, it must be prepared. If you simply pour the powder into the berries, you will end up with a thick lump that you cannot stir. There are several ways to prepare pectin. In the first case, you must mix the sugar that was previously set aside with pectin and dilute them in a small amount of syrup formed when cooking the berries. In the second case, pectin is dissolved in boiling water and, if necessary, is broken through with a blender. The ratio of pectin and water is 1 to 12. You can use any of these options. When the pectin is prepared, warm the jam to 50-60°C and only then add it into the berry mass in a thin stream. Stir the jam while doing this. Boil almost finished jam for no more than 3 minutes.

6. Pour the finished cherry jam into sterilized jars and close the lids tightly. Jams made using pectin are best stored in small jars in a cool place.

Bon appetit!

Thick cherry jam with agar-agar

Thick cherry jam with agar-agar is an ideal option for vegetarians, because agar-agar is made not from animal proteins, but from special brown algae. Moreover, its gelling and stabilizing properties are many times greater than those of gelatin.

Cooking time: 1 hour.

Cooking time: 40 min.

Servings: 4.

Ingredients:

• Cherry – 1 kg
• Sugar – 0.5 kg
• Agar-agar – 20 gr.
• Water – 100 ml

Cooking process:

1. Sort the cherries, wash and remove the seeds. Do it as you feel comfortable. Just with your hands, a pin or a specialized machine. Place the prepared berries in a deep pan, ideally if it has a thick bottom. Add sugar and puree all ingredients with an immersion blender.

2. Weigh 100 g. of the resulting cherry puree and place it in a separate small saucepan. Add agar-agar there, mix well and leave to swell.

3. Place the saucepan with the pureed cherries over medium heat and bring it to a boil. After this, let the jam simmer for about 5 minutes. Do not forget to stir.

4. Remove the pan with the jam from the heat and place the agar-agar mixture there. Reduce heat to low and heat slowly, stirring constantly. As soon as the mass becomes thick, pour water into it and heat it again, stirring vigorously.

5. As soon as the agar-agar mixture becomes homogeneous, pour it in a thin stream into the jam and stir. Then bring to a boil and cook for another 5 minutes. Don't forget to stir.

6. Pour the finished jam into sterilized jars and roll up the lids. The jam must be poured while hot, as it will become very thick after cooling. Turn the jars upside down, wrap them in a towel or blanket and leave until completely cool.

7. The jam turns out rich in color and taste. At the same time, it perfectly retains its consistency even at high temperatures.

Bon appetit!

How to make delicious thick cherry jam with jellyfix?

Cherries do not contain a lot of gelling agents, so it is better to prepare jam from them with the addition of various gelling agents.One of them is zhelfix. Special powder containing pectin. With it you will quickly prepare thick and tasty jam.

Cooking time: 1 hour.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Cherry – 1 kg
• Sugar – 0.5 kg
• Zhelfix (2:1) – 25 gr.

Cooking process:

1. Wash and sort the cherries, removing leaves and stems.

2. Remove the seeds from the cherries in any way convenient for you. Please note that the weight of cherries in the recipe is indicated without seeds.

3. Place the prepared cherries in a saucepan and puree using an immersion blender.

4. Open the package of Zhelfix. Please note that it should say “2:1”, since there are three varieties of yellowfix “1:1”, “2:1” and “3:1”. This designation characterizes the ratio of berries and sugar required to make jam. Since zhelfix consists of citric acid, powdered sugar, sorbic acid and pectin, it can be used as food for vegetarians.

5. Mix 2 tablespoons of sugar and a sachet (25 g) of gelfix in a separate bowl.

6. Pour sugar and gelfix into the pureed cherries. Mix thoroughly. Place the pan on the fire and bring to a boil. Don't forget to stir while doing this.

7. When the jam boils, add the remaining sugar and bring to a boil again. After boiling, cook for no more than 5 minutes.

8. Turn off the heat, mix the jam well and place in sterilized jars (they must be dry). Screw the lids on tightly and turn upside down. In this position, it is enough to hold the jam for 10 minutes, and then return them to their normal position. Transfer the cooled jars to a storage room.

9. Thick jam with a rich cherry flavor is ready.

Bon appetit!

Cherry jam for the winter through a blender

Cherry jam prepared through a blender can be boiled, like jams with whole berries, or you can simply freeze and subsequently eat with ice cream, homemade yogurt, kefir and baked goods. At the same time, all the vitamins and microelements contained in the cherries will remain safe and sound.

Cooking time: 50 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Cherry – 1 kg
• Sugar – 0.5 kg

Cooking process:

1. Sort the cherries, removing the stems, wash and let them dry.

2. Remove the seeds from the berries. Do this in any way convenient for you.

3. Pour the prepared berries into a container convenient for pureeing and cover them with sugar.

4. Beat the berries with sugar with an immersion blender.

. If you store pureed cherries in the freezer, then the jam can not be thermally processed, but in this state, transfer it into containers and freeze. It is better to use small containers so that you do not have to defrost a large volume of cherries each time.

6. If you store it in sealed jars at room temperature, then boil the cherry mass 3 times for 5 minutes. At the same time, do not forget to stir and skim off the foam.

7. Pour the hot jam into sterilized jars and close the lids. You can sterilize jars in any way convenient for you. For steaming, I use a special device that is placed on a pan, in the oven or even in the microwave, after pouring a little water inside the jar. When hot, the jam is a little runny, but once it cools it will thicken significantly.

Bon appetit!

Step-by-step recipe for making cherry jam through a meat grinder

This cherry jam recipe is very old.Only before, housewives rubbed the berries through a sieve, but now they make their work easier by using a meat grinder. Small pieces of cherries will remain in the jam, because the meat grinder does not grind the berries into puree, as an immersion blender does.

Cooking time: 3 hours.

Cooking time: 2 hours.

Servings: 8.

Ingredients:

• Cherry – 3 kg
• Sugar – 1 kg
• Soda – 1 tsp.

Cooking process:

1. Weigh the berry along with the seeds and stalks. Sort them out and wash them.

2. Then remove the seeds. Since there are quite a lot of berries, it is convenient to use a special machine. If you remove seeds by hand using a needle or pin, it is better to wear gloves. After all, cherry juice stains the skin and nail plates.

3. Next, pass the prepared cherries through a meat grinder. It is enough to do this once. The pieces of cherries remaining after grinding will not at all spoil the taste and consistency of the future jam.

4. Place the chopped cherries into a container in which you will cook the jam. Place it on the stove and bring to a boil. Then reduce the heat and cook the cherries for 40 minutes. Stir constantly and skim off foam if it forms. Remove the container from the heat and pour soda into the hot cherry mixture. Stir quickly. A large volume of foam will instantly appear, which will indicate that the acid contained in the cherry has been extinguished. This is exactly what baking soda is used for in this recipe. After the foam has completely subsided, add sugar and return to the stove. Bring to a boil again and cook for another 40 minutes, stirring constantly.

5. As a result, you will get thick jam with a bright, rich color, which soda also helps preserve.

6.The finished jam must be immediately poured into sterilized dry jars, closed with a lid and left to cool, wrapped in a blanket or terry towel. After the jam in the jars has cooled completely, transfer them to a dark place. Cherry jam according to this recipe is perfectly stored at room temperature.

Bon appetit!