Cherry Jam

Cherry Jam

One name of this berry many enthralls. How good are dumplings and cherry pies, compotes from it! After the household eats enough of this fragrant and tasty berry, the hostesses proceed to harvesting for the winter.

Cherries are not only tasty, but also healthy. In addition to vitamins C, PP, A, B1, this berry contains malic, citric, succinic, formic, folic acids, as well as useful trace elements: copper, magnesium, iron, potassium. It has sugars, tannins, fiber, pectins.

Cherry is recommended to use for anemia, kidney diseases, lung diseases, arthrosis, arthritis, constipation. In addition, the cherry has a calming effect on the central nervous system, so its berries are used in the treatment and prevention of mental illness and epilepsy.

From the fruits of cherries prepare tinctures, compotes, fruit drinks, juices, liqueurs. But the most popular is cherry jam.


  • Cherry is not as harmless as it seems at first glance. The fact is that her bones contain the glycoside amygdalin, which under certain conditions begins to produce poisonous hydrocyanic acid. Therefore, although the cherry jam with the bones, although it has a specific taste and a richer aroma, it becomes unhealthy during long-term storage. That is why it should not be stored for over a year.
  • For jam, ripe, strong, non-wormy berries are used. Best suited varieties with bright red or almost black fruit. Small and less mature fruits are used for making jam and marmalade.
  • Cherry jam is cooked with or without stones. However, the seedless jam, though laborious, is considered better and more delicious. If the cherry before cooking is necessary to prick or blanch in water, then the cherry can not be subjected to this procedure. Of course, if the rest follow all the rules of canning. For example, so that the berries in the jam did not turn out shriveled, it is boiled in 2-3 doses, keeping in the syrup for several hours.

Cherry Jam with Pits

Ingredients for four 0, 5 l containers:

  • cherry - 1 kg;
  • sugar - 1-1, 2 kg;
  • water - 1 tbsp.

Preparation Method

  • Sort out the cherry, remove all rubbish, crumpled, spoiled berries, stalks. Although, as a rule, ripe cherry already happens without them.
  • Wash berries under running water. Allow the fluid to drain.
  • Use a pin or special tool to remove the bones, trying not to deform the berries too much.
  • Put the prepared cherries into an enameled pan and sprinkle them in layers of sugar. Leave in a cool place for 3 hours.
  • Then put the cherry in the cooking basin. Sugar, which remained in the pan, rinse with water and pour into a basin.
  • Place the container of berries on the stove. Make a small fire and, while gently stirring the cherries, wait until the sugar has completely dissolved. Strengthen the fire, bring the mass to a boil.
  • Boil the jam at medium boiling, removing the foam that appears. To prevent it from burning, remove the pelvis several times from the stove and mix the berries with a slotted spoon.
  • Check the readiness by dropping a drop of syrup on the saucer. If it does not spread, then the cooking of jam can be considered complete.
  • Cool it in the pelvis. Transfer to clean and dry jars. Close with parchment paper, tie the neck with a string.

Cherry jam with stones

Ingredients for five 0, 5 l containers:

  • cherry - 1 kg;
  • sugar - 1, 2-1, 5 kg;
  • water - 2 tbsp.

Preparation Method

  • Sort out the cherry. Remove all unripe, overripe, tarnished berries, as well as the stalk. Wash under cold running water.
  • Dip the berries in a colander in a boiling water pot and blanch at 90 ° for one minute. Then cool quickly in cold water. If you do not want to expose the berries to such heat treatment, you can chop them with a needle before cooking them. This must be done so that the berries do not shrivel while cooking and remain whole. Put the cherry in the cooking basin.
  • In another saucepan, boil a syrup of 800 grams of sugar and full water. If the syrup is cloudy, strain it through a fine sieve or several layers of gauze. Pour them prepared berries. Let them stand in syrup for 4 hours.
  • Separate the syrup from the cherry and boil for five minutes.
  • Fill them with berries again. Put the remaining sugar. Put on a low fire. While stirring, wait until it is completely dissolved. Boil increase and boil the jam until done, be sure to remove the foam with a skimmer. Readiness is determined by a drop of syrup poured on a saucer.
  • Remove the jam from the stove and cool completely. Cold pack in clean, dry jars. Close the parchment.

Cherry jam special

Ingredients for four 0, 5 l containers:

  • cherry - 1 kg;
  • water - 1/2 tbsp .;
  • sugar - 4 tbsp .;
  • nuts (wood, almonds, pistachios, walnuts or others) - 200 g.

Preparation Method

  • Prepare the nuts in advance. Grind so that the pieces are placed in the fruit.
  • For this jam, take a large ripe cherry with a well-separable bone. Climb the berries, remove the remaining stalk. Rinse under running water.
  • Using a special tool or pin, carefully remove the bones. In each berry, put a piece of walnut.
  • Fold the cherry into an enamel pan. Pour sugar, taking it only half. Leave for 6 hours in a cool place. During this time, juice will stand out.
  • Carefully pour the juice into the cooking basin. Add the remaining sugar, add water. Cook the syrup.
  • Put the berries in the hot syrup. Boil, removing the foam, until tender. Try not to mix the berries so that the nuts do not fall out of them. It is enough to gently shake the pelvis and turn it from side to side.
  • As soon as the syrup becomes quite thick, remove the jam from the stove and cool it.
  • Lay cold jams in jars, close with parchment or capron lids.

Five Minute Cherry Jam

Ingredients for seven 0, 5 l cans:

  • cherry - 2 kg;
  • sugar - 1, 5 kg.

Preparation Method

  • Sort through the cherries. Remove tainted berries and debris. Rinse under running water.
  • Place it in the cooking basin. Pour into layers of sugar. Leave on for 5-6 hours for the berry to make juice.
  • Put on a slow fire and cook, stirring gently, until boiling, be sure to remove the foam. Then cook for another 5-7 minutes.
  • Prepare sterile jars with boiled lids. They must be completely dry. Prepack jam in jars and immediately hermetically cork. Turn upside down and cool in this position.

Cherry thick pitted jam

Ingredients for four 0, 5 l cans:

  • cherry - 1 kg;
  • sugar - 1, 2-1, 5 kg.

Preparation Method

  • Sort through the cherries, remove debris, damaged berries and stalks. Rinse the berries under running water. Using a special tool or a normal pin (hairpin), remove the bones.
  • Place the berries in the cooking basin. Pour sugar. Leave it for 2 hours for the berry to make juice. Stir.
  • Place the basin on the stove and bring it to a boil over low heat, gently stirring and removing the foam. Boil 10 minutes.
  • Remove from heat. Leave the jam for 12 hours to stand.
  • The next day, put the jam on the fire and cook for 5 minutes.
  • Stand again for 12 hours.
  • For the third time, put the boil in the jam, but cook it until it thickens.
  • Prepare sterile dry jars. When hot, place the jam in a jar and cork hermetically. Turn upside down and cool.

Cherry jam with thick stones

Ingredients for four 0, 5 l cans:

  • cherry - 1 kg;
  • sugar - 1 kg;
  • water - 150 ml.

Preparation Method

  • Sort out the cherry. Leave only ripe strong berries. Remove the stalk. Rinse well under running water. Fold in the cooking basin.
  • Pour water into a saucepan and add 700 g of sugar. Cook the syrup. Pour them cherry and leave for 12 hours.
  • The next day, put the basin on the stove, add the remaining sugar and over medium heat bring to a boil, removing the foam. Reduce heat, simmer for five minutes. Remove from heat and leave again for 12 hours.
  • For the third time, put the jam on the fire and boil for 10 minutes.
  • Prepare dry sterile jars with lids. When hot, pour the jam into them and roll up immediately. Turn upside down and cool.

Mistress to note

In the hot season it is not always possible to find a cool place to store jam, covered with parchment paper, so they have to be tightly closed. To do this, prepare clean jars, which are pre-sterilized over steam, in boiling water or in the oven, and then dried. The jam is poured in hot condition and immediately sealed. Cool in inverted form. Such jam can be stored at room temperature in a dark room.

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