Cherry Jam

Despite the fact that cherries and cherries are the berries of one family, cherries are more often preserved. Apparently, because of its rich color and incomparable aroma.

Cherry fruits do not have a strong smell, but those who have tried the jam from this berry at least once say that it is very tasty. Cherry jam is moderately sweet, with a transparent syrup of beautiful color. The lack of natural acid in the berries, many housewives fill the addition of lemon juice or citric acid.

In addition to taste, cherries have other advantages. This berry is useful because it contains a lot of potassium, as well as other trace elements: calcium, iron, phosphorus, magnesium, sodium and even iodine. It has vitamins A, B1, B2, C, E, PP.

This berry is recommended for people with excess acidity. And due to the presence of glucose and fructose in the sweet cherry, it can be eaten with diabetes.

Sweet cherry ripens early. With good weather conditions already in June, you can harvest a good harvest of this delicious berry - when there are no other fruits yet. Therefore, experienced housewives do not miss this opportunity and proceed to the preparation for the future - cooking jam.

Subtleties

Jam is brewed only from ripe sweet cherries. It is unacceptable to use spoiled berries or bird-nodded. Fruits should not be overripe, otherwise they will lose their shape during heat treatment and will melt.
To prevent berries from wrinkling during cooking, they are first recommended to blanch in boiling water and then quickly cool in cold water. Some housewives replace this technique by pinching each berry with a needle, but this process is very time consuming.
For the same reason, cooking should be carried out in two or three stages, keeping the berries in hot syrup. If this is not done, but cooked in one go, then the berries very often burst and turn out wrinkled.
When cooking cherry jam, a rich foam appears that must be removed with a slotted spoon, otherwise the product will not be stored for a long time.
Cherry jam is brewed with or without stones. To remove them from the berries use a special device or a normal pin. It is necessary to remove the bones very carefully so as not to flatten the berries.
Vanillin and citric acid are added to it at the end of cooking to make the cherry jam flavor and light sour.
It is not necessary to make jam at once in a large volume, because under its own weight the berries are crushed and lose their shape.
The finished jam is poured into glass jars, which need to be washed in advance with soda, rinsed thoroughly with hot water and dried.

Cherry Jam with Bones

Ingredients for two 1 liter containers or four 0, 5 l:

sweet cherry - 1 kg;
sugar - 1-1, 2 kg;
water - 1, 2 st .;
vanillin - 0, 5 packs (5 g);
citric acid - 2 g.

Method of preparation

Sort through the sweet cherry, remove all the spoiled, overripe berries, as well as the birds of the past. Cut off the stalk. Rinse the berries thoroughly under running water.
In order for the fruit not to wrinkle during cooking, it is recommended to pin them with a needle. But it is very long, especially if there are a lot of berries. Therefore, the best option is this: put the sweet cherry in small portions in a colander and immerse in a pot of boiling water. Pasteurize for 1-2 minutes. Then cool quickly under running cold water.
Prepare the syrup. Put sugar in the cooking basin, pour water. Bring to a boil and boil for 5 minutes. If the syrup is cloudy, strain through several layers of cheesecloth.
Pour out the sweet cherry. Bring to a boil, removing the foam.
Set the jam aside and let it stand for 4 hours. During this time, the berries are well fed with syrup.
Place on the stove again and bring to a boil over medium heat. Then insist 4 hours. Repeat the procedure two more times.
At the end of cooking, add citric acid and vanilla.
Cool the prepared cherry jam in the pelvis and only then place it in clean, dry jars. Close the parchment paper. Cherry jam can be hermetically rolled up. In this case, pack it in sterile dried jars in hot form, then turn it upside down and cool it.

Pitted Cherry Jam: First recipe

Ingredients for two 1 liter containers or four 0, 5 l:

sweet cherry - 1 kg;
sugar - 1, 2 kg;
water - 250 ml.

Method of preparation

You will need ripe, but strong berries of a sweet cherry. First wash them under running water. Allow the fluid to drain. Remove the stalk.
Then, using a special device that can be bought at the store, remove the bones from the berries. If you do not have it, you can use a regular pin or pin.
Pour sugar into the cooking basin, pour water and put the container on the stove. Cook the syrup. If it turned out to be cloudy, it is advisable to strain it through several layers of gauze.
Dip the cherries in the syrup. On medium heat, bring to a boil, removing the foam that appears on the surface.
Remove the pelvis from the stove and let it brew for 10-12 hours.
Put the jam on the stove again. After it boils, again soak for 12 hours. Repeat this process two more times.
Allow the jam to cool, and then put it in dry, clean jars. Close the parchment paper.

Pitted Cherry Jam: Recipe Two

Ingredients for three 0, 5 l capacity:

sweet cherry - 1 kg;
sugar - 700 g;
lemon juice - 50 ml.

Method of preparation

Sort out the ripe berries of a sweet cherry, remove the wormy and spoiled ones. Rinse under running water. Remove the twigs.
Using a pin or special tool, remove the bones from the berries. All the juice released at the same time pour into the cooking basin.
Fold the prepared sweet cherry into a basin, pouring sugar into layers. Leave for 12 hours in a cool place. During this time, the berries will give the juice, which will dissolve some of the sugar.
The next day, put the basin on the stove and over medium heat bring to a boil. To prevent the berries from burning, jam should be gently stirred. Take off the skin that appears.
After the jam boils, boil it for 30-40 minutes. At the end of cooking, make the fire smaller so that the jam does not burn, otherwise it will acquire an unpleasant caramel flavor. At the same time, add lemon juice.
Jam should not be liquid. His willingness to check, dripping syrup on a saucer: it should not spread.
Hot cherry jam pre-packaged in sterile dry jars and roll up with tin lids.
Turn upside down and cool down in this position.

“Five minute” cherry jam with stones

Ingredients for three 0, 5 l capacity:

sweet cherry - 1 kg;
sugar - 500 g;
water - 2 tbsp. l

Method of preparation

For cooking this jam, take a ripe large sweet cherry. Rinse with cold water. Allow the fluid to drain. Remove the stalk.
Put the berries in a wide bowl with a thick bottom (this is important). Pour sugar. Pour water. Gently mix the berries.
Place the dish with the cherry on the stove and bring to a boil over low heat. To the berries are not burnt, they must be carefully mixed.
From the moment you boil, make jam for 5-7 minutes. Foam, which will appear, be sure to remove skimmer or spoon.
Prepare sterile jars, which at the time of packaging must be completely dry.
When hot, place the jam in them. Immediately roll tin lids.

Thick cherry jam

Ingredients for two 1 liter containers or four 0, 5 l:

sweet cherry - 1 kg;
sugar - 1 kg.

Method of preparation

Sort through the cherries, remove the berries with wormholes. Rinse under running water. Allow the fluid to drain. Cut off the stalk.
Place the berries in the cooking basin, add sugar.
Gently mix and place on the stove. Bring to a boil over low heat. During this time, the berry will put the juice, and the sugar should dissolve.
Pour a part of the syrup into another dish and boil the berries to the desired thickness.
When hot, pack into sterile, dry jars and roll up the lids. Invert completely cool. Such jam can be closed with parchment paper. But then cool it first, and then lay it in dry jars.

Mistress to note

Cherry jam can be prepared with the addition of cherry, lemon, orange and other berries or fruits.
The amount of sugar can be increased or decreased, depending on the variety of sweet cherries and its acidity.
If all sanitary requirements are observed, hermetically sealed jam is not sterilized, because during cooling the pasteurization of berries occurs and microbes that fall into the jar with the air die.
Cherry jam is stored in a dry, dark, cool place.