Cherry jam is a tender preparation for the winter. Cherry jam recipes: with lemon, currant, strawberry, rose petals

Cherry jam is a tender preparation for the winter. Cherry jam recipes: with lemon, currant, strawberry, rose petals

Sweet cherry is a berry that ripens first.

Sweet cherry stimulates the immune system, which is weak after a long winter and perfectly cleans the vessels.

Compotes and jams are made from cherries, but it is the jam that is especially tasty and tender.

Cherry jam - the basic principles of cooking

Cherry berries themselves do not have a bright taste and aroma, therefore, very often jam is prepared with the addition of dried peel or juice of lemon and other berries.

Cherry berries are often worms, which we do not need, so the berries are pre-soaked in cold water for an hour. Then the sweet cherry is washed, the berries are removed from the stalks and the bones are removed. This can be done in several ways. Bones can be removed with a special tool or pin. Damaged and rotten fruit is not used.

Washed and cleaned cherries are dried, put in a suitable dish and covered with sugar and mixed. Leave the berries for half an hour.

When the sweet cherry gives out the juice, put the dish with the berries on the stove and cook them, stirring for ten minutes. Then cool and chop the mixture.

The grinding method depends on the result you want to get. If the mass is ground through a sieve, the jam will turn out to be a delicate, homogeneous consistency, because in the end you will remove all the skins.

More rough consistency will get jam, if all grind with a blender.

Lemon zest or citric acid is added to the resulting chopped mass, and the mass is brought to a boil. Jam is poured into sterile, dry cans and rolled.

Recipe 1. Sweet cherry jam with lemon zest


kilogram sweet pits without pits;

two glasses of sugar;

two lemons.

Method of preparation

1. Soak the sweet cherry in cold water for a couple of hours. Then drain the water, sort the berries, remove them from the stalks, put them in a colander and rinse under running water. Lightly dry the berries and remove the bones in any way convenient for you. Better if you do it over a cup in which to make jam 2. Cherry, stoned, put it in the bowl of the blender and smash. Pour the resulting mass into a cup, where the jam will be cooked.

3. Rinse the lemons, remove the zest from them with a sharp knife and squeeze the juice from them. Add lemon zest to the cherry mass and mix.

4. Put a cup of jam on a low heat. When the mass starts to boil, reduce power to a minimum, cover with a lid and cook for 20 minutes, stirring occasionally. At this stage, add sugar, stir, increase the heat and bring to a boil. Remove the lid and cook until tender, stirring. To check the readiness, put a little jam on a saucer. Ready-made jam should not be spread.

5. Sterilize clean jars above steam or in a hot oven. Spread the ready jam over the cans and roll up the lids. Banks turn upside down and cool. Store the jam in the basement or pantry.

Recipe 2. Sweet cherry jam with pectin


a kilo of sweet cherries;

natural lemon juice - 50 ml;

800 g of sugar;

4 g of pectin.

Method of preparation

1. Cherries, together with the stems, cover with cold water, add salt to it, and soak the berries for about two hours. Then drain the water, free the berries from the stalks and wash. Then, remove the bones with a special device or with a pin.

2. Grind the cherries in a blender and transfer the resulting mass in an enamel basin. Pour sugar over the cherry and leave for a couple of hours.

3. Then put a bowl of cherries on an intense fire and quickly bring to a boil. Dilute pectin with a small amount of water. Pour it into the boiling cherries and mix. Twist the fire to a minimum and boil the jam, stirring for about forty minutes.

4. Shortly before the end of the pour natural lemon juice. Stir and turn off the fire and cool slightly. Pour the jam over clean, sterile jars and seal the cork tightly. Cool completely and store in a cellar or other cool place.

Recipe 3. Cherry jam in a slow cooker


80 ml of lemon juice;

half a kilo of sugar;

kg sweet cherry

Method of preparation 1. Cherry, without removing from the stem, pour lightly salted water to get rid of worms, if any. Then drain the water, rinse the berries and remove from the stalk. Lightly dry and remove bones with a special tool or pin.

2. Put the berries in the multicooker bowl and add sugar. Leave a bowl of cherries in a cool place at night to stand out juice.

3. The next day, place the bowl in the slow cooker and activate the “Jam” mode for an hour. Do not close the lid. Temperature conditions should be in the region of 100-108C. When the mass begins to boil, remove the foam.

4. After 15 minutes, chop the berries with an immersion blender and boil the jam for another half hour, stirring occasionally with a wooden spatula. Pour lemon juice five minutes before the end of cooking.

5. Wash the glass containers thoroughly with soda, rinse and sterilize in a hot oven or over steam. Boil lids. Spread the prepared jam into prepared glass containers and seal the lids tightly. Completely cool and store in the pantry or cellar.

Recipe 4. Sweet cherry jam with peaches and rose petals


yellow cherry - 200 g;

peach pulp - half a kilogram;

fifteen rose petals;

sugar - 700 g;

Vermouth “Campari” - 80 ml;

natural lemon juice - 150 ml.

Method of preparation

1. Peaches, peel, peel them from the stalks and remove the skin from them. Cut the fruit in half and remove the bones. Peppers cut into small pieces. Cherry wash, remove the leaves and tails. Using a pin or special tool, remove the bones from the berries.

2. Finely chopped peaches and cherries shift into an aluminum bowl. Leave the fruit with berries for an hour and put on an intense fire. Bring the contents to a boil, add sugar and pour in fresh lemon juice. Stir and boil everything on low heat for about ten minutes.

3. Now add rose petals to the mass and pour in vermouth. Mix everything thoroughly and leave for 20 minutes.

4. Wash glass container with soda, rinse and sterilize thoroughly. Spread the jam over the prepared jars and seal the cork tightly. Banks with jam turn over and cool completely. Store jars with blanks in a cellar or other cool place.

Recipe 5. Sweet cherry jam with gelatin


2 g of citric acid;

kg of sweet cherry;

4 g of gelatin;

800 g sugar.

Method of preparation

1. Rip off the sweet berries from the stalks, put them in a colander and rinse. Lightly dry the sweet cherry and remove the bones from the berries. This can be done with a special device or with a pin.

2. Put the prepared berries into the bowl of the blender and chop. Transfer the resulting mass to a deep aluminum bowl and cover it with sugar. Leave the mixture alone for a couple of hours.

3. Place the bowl on an intense fire and bring to a boil. While the berries boil, pour hot water over the gelatin and stir until it is completely dissolved. When the berries boil, reduce the heat and pour in a thin stream of gelatin solution, while constantly stirring. Boil the jam for another forty minutes.

4. Shortly before the end of cooking, add citric acid. Wash glass containers thoroughly, rinse under a tap and sterilize over steam or in a preheated oven.

5. Spread the ready-made jam in the jars and seal them tightly. Turn and cool the billet completely. Store sweet cherry jam in your pantry or cellar.

Recipe 6. Cherry and gooseberry jam


sugar - 600 g;

sweet cherry - 750 g;

250 g of gooseberry.

Method of preparation

1. Wash the gooseberries, peel the berries from the stalks and rinse thoroughly. Fill the gooseberry with water and boil it until soft.

2. Separate the sweet cherry from the stalks, put the berries in a colander and rinse. Remove the bone with a pin or with a special tool. Lightly dry the berries and place them on the gooseberry. Stir and continue cooking.

3. Add sugar to the cherry and gooseberry gradually and bring to a boil while stirring constantly. Put the mixture in a sieve and rub with a wooden spatula. Rub the mass into a bowl and continue cooking until thick.

4. Wash and sterilize glass containers thoroughly. Spread the prepared jam in sterile, dry cans and roll up. The finished preparation of sweet cherry is completely studded and stored in a cellar or pantry.

Recipe 7. Sweet cherry and currant jam


sweet cherry - kg;

sugar - one and a half kg;

drinking water - 100 ml;

red currant - kg

Method of preparation

1. Remove the currant from the twigs, put in a sieve and wash thoroughly. Put the berries in the pan and leave for a while. Then put the pan with currants on the stove and cook, stirring constantly, until soft.

2. Strain the resulting mass through gauze, folded in half. Do not press on the currants, so that the juice turned out transparent. You should have about half a liter of juice.

3. Separate the sweet cherry from the stalks, wash well and dry lightly. Remove bones from the berries, and collect the released juice. Cherry berries are put in a saucepan, add a little water, add 300 g of sugar and cook the berries until soft for a quarter of an hour. Then grind everything with an immersion blender.

4. Pour into the resulting mass the remaining sugar and pour in the currant juice. Bring everything to a boil and cook until the jam begins to thicken. Remove skimmer foam.

5. Wash and sterilize glass containers. Pour the boiling jam over the prepared jars and roll them up carefully. Turn the jars upside down and cool the jam completely.

Sweet cherry jam - tips and tricks

Fresh cherries may have worms in their berries, which cannot be seen by external examination, so the berries should be soaked in salted water to get rid of them.

Jam is better to cook from red cherries.

To the consistency of the jam turned out to be homogeneous and tender, grind the boiled berries through a sieve.

Add pectin to the cherry mass to make the jam thicker.

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