Pitted cherry jam for the winter is a more complex recipe than simply making jam, because it requires more time to prepare the berries, but the dessert turns out to be more refined and aesthetically pleasing. There are many cooking options: from classic cooking to “five-minute” cooking with or without proofing. This jam is often supplemented with chocolate, spices and other fruits, which makes the dessert original.
Five-minute jam from pitted cherries
Five-minute jam made from pitted cherries has a special aroma and taste. It turns out not only as a good dessert, but also as an addition and decoration to homemade baked goods. In this recipe we take a 2:1 proportion of cherries and sugar, which makes a five-minute stew with a pleasant sweet and sour taste, but intermediate options are also allowed.
- Cherry 1 kg pitted
- Granulated sugar 500 (grams)
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How to make pitted cherry jam for the winter? Rinse the cherries under cold running water and leave in a colander to remove excess liquid. -
Use any device to remove the pits from the cherries.Do this procedure immediately above the container for making jam, pouring a little sugar into it, since cherries give a lot of juice. Sprinkle the prepared cherries with the rest of the sugar, mix gently with a wooden spoon and leave for 4 hours. -
After this time, place the bowl with the cherries in sugar syrup over medium heat and bring to a boil. Remove all foam from the surface. Cook the jam for exactly 5 minutes from the start of boiling and over low heat. -
For jam, prepare sterile jars and lids in advance. Carefully pour the five-minute cherry mixture into them, and immediately seal the jars hermetically. Then place them on the lids. Cover with a warm blanket and leave until completely cool. The jam is stored in a dark and cool place. Good luck and delicious preparations!
Thick pitted cherry jam with gelatin
Cherry jam, as a very juicy berry, turns out liquid, but many prefer a thicker dessert. In this recipe we prepare cherry jam with gelatin. We choose ripe and undamaged berries for it, because their heat treatment is quick. The jelly-like texture of the jam is preserved even at home temperature.
Cooking time: 5 hours.
Cooking time: 1 hour.
Portions: 1.5 l.
Ingredients:
- Cherries with pits – 1 kg.
- Sugar – 700 gr.
- Gelatin – 30 gr.
- Water – ½ tbsp.
Cooking process:
Step 1. Immediately measure out the ingredients for the jam according to the proportions of the recipe. The cherries are washed with cold water, and the stems and seeds are removed using any equipment.
Step 2. The prepared cherries are placed in any container, covered with sugar, shaken a little and left for 3-4 hours to release their juice.
Step 3.The jars for the preparation are washed with soda and sterilized in a way acceptable to you. Boil the lids for at least 2 minutes.
Step 4. Gelatin is poured with clean cold water and left to swell.
Step 5. After the infusion time has expired, the cherries and syrup are poured into a bowl for making jam and brought to a boil over medium heat.
Step 6. The swollen gelatin dissolves in a water bath.
Step 7. Remove the foam from the surface of the boiled jam. The jam is cooked with constant stirring for 5 minutes and over low heat.
Step 8. Then the dishes with jam are removed from the heat. Dissolved gelatin is poured into the hot jam and everything is carefully mixed until the gelatin is evenly distributed in the syrup.
Step 9. The jam is poured into prepared jars.
Step 10. Then the jars are hermetically sealed with sterile lids and placed on the table upside down. The jam is covered with a warm blanket at night.
Step 11. After cooling, the cherry jam with gelatin will acquire the consistency of jelly. It can be transported to any storage location. Good luck and delicious preparations!
Cherry jam with agar-agar
For lovers of thick cherry jam, in this recipe we prepare it with a natural thickener - agar-agar. It is much more effective than gelatin, but you need to take into account the gelling strength indicators, and they are in the range of 900-1200. Choose agar-agar with a strength of 1200, which will reduce cooking time and preserve all the properties of this berry as much as possible.
Cooking time: 3 hours.
Cooking time: 1 hour.
Portions: 1.5 l.
Ingredients:
- Pitted cherries – 1 kg.
- Sugar – 700 gr.
- Agar-agar – 1 tsp.
- Water – 50 ml.
Cooking process:
Step 1. Cherries are washed well with cold water.Then the bone is removed from them in any way. The cherries are immediately placed in a bowl for making jam.
Step 2. The prepared berry is filled with the calculated amount of sugar and shaken a little so that the sugar is distributed evenly. Then the cherries and sugar are left for 2 hours to release the cherry juice.
Step 3. After this time, the bowl with the cherries in syrup is placed on low heat and, with gentle stirring, is brought until the sugar is completely dissolved and comes to a boil.
Step 4. Remove the foam from the surface of the boiled jam. Boil the cherries for 20 minutes.
Step 5. In a separate cup, pour the required amount of agar-agar with cold water and leave it for 20 minutes to swell.
Step 6. After 20 minutes of cooking the cherries, the agar-agar is poured into the jam, everything is carefully mixed and the jam is cooked for another 5 minutes, and its texture does not change.
Step 7. The finished jam is poured into pre-sterilized jars and hermetically sealed. Jars of jam are covered with a blanket without turning them over and left until completely cooled.
Step 8. The cooled cherry jam with agar-agar will acquire a dense texture. It is stored well in any dark place. Good luck and delicious preparations!
Thick cherry jam with zhelfix
Among housewives, the popularity of using zhelfix for making jam is increasing. This natural thickener contains natural pectin, which allows you to use less sugar to obtain thick cherry jam, reduce the cooking time (the berries are not infused with sugar), and the color of the jam remains bright, like a fresh berry. There are three types of gelatin, the numbers on the packaging indicate the proportion of berries and sugar, which you can choose according to your taste.
Cooking time: 1.5 hours.
Cooking time: 1 hour.
Servings: 3 l.
Ingredients:
- Pitted cherries – 2 kg.
- Sugar – 2.3 kg.
- Zhelfix – 2 sachets.
Cooking process:
Step 1. Cherries are washed well with cold water. Then the stalks and seeds are removed using any device.
Step 2. The prepared cherries are weighed. In a separate bowl, mix two bags of the selected gelfix with 4 tablespoons of sugar.
Step 3. The cherries are transferred to a container for making jam, covered with a mixture of gelfix and sugar and everything is carefully mixed. Then the dishes with the cherries are placed on medium heat and brought to a boil.
Step 4. The rest of the sugar is poured into the boiled cherries and, with constant stirring, everything is brought until the sugar is completely dissolved and boils again. The foam is removed from the surface of the jam. Cook the jam for 3 minutes from the start of boiling and remove from heat.
Step 5. Hot cherry jam with zhelfix is poured into sterile jars and hermetically sealed. The jars are turned over onto their lids. Then they are covered with a blanket and, after cooling completely, are transferred to a dark place for storage. Good luck and delicious preparations!
Pitted cherry jam with pectin
Thick cherry jam, as a delicious dessert or filling for baked goods, is prepared with various thickeners. One of them may be pectin, which is a gelling agent and a moisture-retaining agent. There is a lot of it in some fruits, but almost none in cherries. Why choose pectin instead of agar-agar or gelatin? The answer is simple: pectin gives jam its natural viscous texture. The proportion of berries and sugar is normal: 1:1 + a bag of pectin.
Cooking time: 4 hours.
Cooking time: 1 hour.
Portions: 1.5 l.
Ingredients:
- Pitted cherries – 1 kg.
- Sugar – 1 kg.
- Pectin – 1 sachet.
Cooking process:
Step 1. For jam, select ripe, undamaged berries and preferably dark in color, which will make the jam beautiful and rich in taste. The cherries are washed under running water and the seeds are removed from the berries using any device.
Step 2. The prepared cherries are transferred to a container for making jam and covered with the calculated amount of sugar. The berry and sugar are left for 3 hours to form cherry juice.
Step 3. After this time, the dishes with the cherries are placed on low heat, and while stirring with a wooden spoon, the mass is brought until the sugar is completely dissolved and begins to boil.
Step 4. Remove the foam from the surface of the boiled jam. Boil the cherries for 20 minutes and then cool slightly.
Step 5. In a separate bowl, mix a bag of pectin with a small amount of sugar. This mixture is poured into the slightly cooled jam and mixed carefully.
Step 6. Then the jam with pectin is re-cooked for another 5 minutes, poured hot into sterile jars and hermetically sealed. Cherry jam with pectin is stored only in a cold place. Good luck and delicious preparations!
How to make cherry jam with cinnamon for the winter?
Although this sounds unusual, jam, and cherry jam is no exception, “loves” spices: cinnamon, star anise and even pepper. The tandem of cherries and cinnamon is considered more delicious than cinnamon and apple. Making pitted cherry jam. We use ground cinnamon, but you can also use it in sticks. We cook the jam by boiling it twice with a break of 3 hours, which will keep the berries intact.
Cooking time: 7 hours.
Cooking time: 1 hour.
Portions: 2.5 l.
Ingredients:
- Cherry – 2 kg.
- Sugar – 1.8 kg.
- Cinnamon – 5 gr.
Cooking process:
Step 1. First of all, prepare the cherries. We sort them out, removing damaged fruits and stalks. Then we wash the cherries under running water and remove the seeds using a device convenient for you.
Step 2. Transfer the prepared cherries into a bowl for making jam, add the calculated amount of sugar, shake a little and leave for 3 hours.
Step 3. During this period of time, the berry will give its juice.
Step 4. Bring the bowl with cherries in sugar syrup to a boil over medium heat, remove the foam from the surface and cook it over low heat for 25–30 minutes. Turn off the heat and leave the jam for 3 hours.
Step 5. After this time, re-cook the jam over low heat for 25-30 minutes from the start of boiling. Towards the end of cooking, add ground cinnamon to the jam and mix everything carefully.
Step 6. Pour hot cherry jam with cinnamon into pre-sterilized jars, seal tightly and cool upside down under a warm blanket. We leave a little dessert for testing. Transfer the cooled jam to a cool, dark place for storage. Good luck and delicious preparations!
Delicious cherry jam with chocolate for the winter
A tasty option for storing cherries for the winter, along with jam from this berry with sugar, confiture and jam, can be cherry jam with chocolate, or in other words, “Cherry in chocolate.” The method of cooking such jam is not unique, but chocolate will give the dessert a rich taste and enrich the aroma. For jam, ripe red cherries, dark chocolate with a high cocoa content and gelling sugar are taken.
Cooking time: 5 hours.
Cooking time: 1 hour.
Portions: 1.2 l.
Ingredients:
- Cherry – 1 kg.
- Gelling sugar – 600 gr.
- Black chocolate – 100 gr.
Cooking process:
Step 1. Cherry berries are sorted and washed well under running water. Then the seeds are removed from the cherries using any device.
Step 2. The prepared cherries are poured into a container for making jam, covered with the calculated amount of gelling sugar and left for 4 hours so that the berry produces juice. If there is no such sugar, take regular sugar and add 1-2 bags of zhelfix to it.
Step 3. In 4 hours, the sugared cherries will give a sufficient amount of juice.
Step 4. Then bring the jam to a boil over medium heat, remove the foam from its surface and cook the cherries over low heat for 10 minutes.
Step 5. Dark chocolate is slightly crushed. Towards the end of cooking, it is placed in the jam, stirred until completely dissolved and the fire is turned off.
Step 6. The finished jam is poured into pre-sterilized jars.
Step 7. Then the jars are hermetically sealed with boiled lids.
Step 8. Cover the jam in jars with a terry towel and cool to room temperature.
Step 9. Then “Cherry in Chocolate” is stored in a dark, cool place. Good luck and delicious preparations!
Frozen pitted cherry jam
The most correct way to prepare berries, fruits and vegetables for the winter is to freeze them, which preserves their taste and beneficial properties as much as possible. Cherry is no exception, because the jam made from it is not inferior in quality to jam made from fresh berries. This jam can be prepared at any time of the year and in the right quantity. To make jam, frozen cherries are partially thawed and then pitted, unless this is done before freezing.
Cooking time: 16 hours 30 minutes.
Cooking time: 30 minutes.
Servings: 1 l.
Ingredients:
- Frozen cherries – 1 kg.
- Sugar – 900 gr.
Cooking process:
Step 1. First of all, measure out the cherries and sugar according to the recipe proportions.
Step 2. Frozen cherries in the required quantity are poured in one layer into a separate bowl and left for a while to defrost a little.
Step 3. Then the seeds are removed from the berries using any device.
Step 4. During this time, the berry will defrost completely and give a lot of juice. The bones can be used for compote.
Step 5. Cherry juice is poured into a separate bowl.
Step 6. Pour the calculated amount of sugar into a saucepan for making jam and add cherry juice.
Step 7. Place the pan on low heat and, with constant stirring, bring the juice until the sugar is completely dissolved and boils. Cherries are transferred to the boiling syrup, and the jam is cooked for 2-3 minutes from the start of boiling. Then the fire is turned off and the jam is left to infuse for 8 hours. Cover the pan with a piece of gauze so that the moisture evaporates.
Step 8. After 8 hours, the jam is re-cooked for 2-3 minutes and left again for 8 hours to infuse. After this time, there is no need to cook the jam, otherwise the cherry flavor will go away and the syrup will turn dark.
Step 9. Jam prepared from frozen cherries is poured cold into dry, sterile jars, closed with lids and placed in the refrigerator or other cool place. Delicious and successful preparations!
