Cherry jam recipe (with and without seeds): getting ready for winter tea parties

Cooking jam is a laborious process. All the efforts are more than paid off at the sight of slender rows of cans with a rich ruby ​​color treat. To make jam jam not only useful but also interesting, get to know the cherry better by looking at a few interesting facts about it.

• Originally from Persia. The first cherry trees grew on the territory of modern Iran.
• Natural antibiotic. Cherry is rich in volatile, which inhibit the process of reproduction of bacteria and viruses. In the leaves of these substances no less than in berries, so they are often added to the preservation of vegetables for long-term storage.
• Berry beauty. Cherry contains many B vitamins, which have a beneficial effect on the skin, nails and hair. Therefore, the ancient beauties tried to eat as many berries as possible in the cherry season.
• The cure for epilepsy. When pharmacology was not yet developed, doctors recommended that epileptics eat cherries to prevent attacks or reduce their intensity.
• Safe sleeping pills. If you want to get a good night's sleep, it’s useful to eat a handful of cherries in the evening, a couple of tablespoons of jam with tea or drink half a glass of juice. The berries are rich in melatonin, which will provide a good healthy sleep.
• An analogue of aspirin. When you eat 20 berries, it's like drinking a tablet of acetylsalicylic acid.
• Cherry is also a cherry. Cherry is one of 150 varieties of the beloved tart berry. It is interesting that in most languages ​​of the world there is no separate word for it. It is called simply "sweet cherry."

Pitted dessert

The recipe for cherry jam with pits pleases not only with the simplicity of preparation, but also with the result. The syrup and berries are especially aromatic and retain a pleasant astringency. But there is one problem - during cooking, cherries often lose their shape and wrinkle like raisins. To prevent this from happening, use one of the two methods for preparing raw materials.

1. Blanching. Using a slotted spoon, dip the berries in boiling water for a couple of seconds. The peel softens and cherries do not deform during cooking.
2. Puncture. Using a toothpick or needle, prick each berry near the attachment point of the handle. Thanks to this, cherries not only retain their shape, but are also well saturated with sugar syrup.

Traditional

Features A pleasant memory from childhood is a basin with boiling cherry jam on the stove. Fragrant sweet foam is the best reward for any child. If you want to immerse yourself in pleasant memories, use the traditional recipe.

You will need:

• 3.5 kg of cherries;
• 3 kg of sugar;
• 1 liter of water.

Cooking

1. Pour the berries with water, boil and turn off the heat. Leave it overnight.
2. In the morning, remove the berries with a slotted spoon and transfer them to a separate container.
3. Add sugar to the cherry broth and boil. Continue cooking for another ten minutes, constantly removing foam.
4. Pour the berries with boiling syrup and set on fire. From the moment of boiling, cook for five minutes, removing the foam.
5. Distribute into sterile jars and roll up.

"Five Minute"

Features During heat treatment, the berries not only lose some of their beneficial properties, but also change their pristine taste. In addition, the preparation of a winter treat takes a lot of time from the housewives. The technology of cooking “Five Minutes” is ideal for those who want to treat themselves to a delicious and healthy dessert, but do not want to stand at the stove for a long time.

You will need:

• 2 kg of cherries;
• 2 kg of sugar.

Cooking

1. Fill the berries with sugar and let them stand until the juice begins to stand out.
2. Put the workpiece on fire and boil.
3. From the moment of boiling, cook a treat for five minutes.
4. Distribute in sterile containers and seal.

With apricots

Features Cherry and apricot jam - this is another option "five minutes." It is prepared just as quickly, but the dessert texture is denser and new sweet notes appear in the taste. From the ingredients indicated in the recipe, 500 g of jam is obtained.

You will need:

• 300 g of cherries;
• 200 g of peeled apricots;
• 200 g of sugar;
• half a glass of water.

Cooking

1. Divide each apricot slice in half.
2. Cook the syrup from water and sugar.
3. When all the granules have dissolved, transfer the apricots and cherries to boiling syrup.
4. From the moment of jam boiling, continue to heat it for five minutes.
5. Transfer to sterile containers and seal.

With gooseberries

Features If you lack vibrant, refreshing flavors, try boiling cherry jam with gooseberries. Whole berries in a jar look very aesthetically pleasing, and clear syrup plays beautifully in the sun. This magical look complements the equally magical taste.

You will need:

• 500 g of cherries;
• 500 g of red gooseberries;
• five to ten leaves of cherry;
• 800 g of sugar;
• glass of water.

Cooking

1. Cook syrup from water and sugar. The mixture should boil and become homogeneous.
2. Stack berries and leaves in a large bowl.
3. Pour the berries with hot syrup and leave for five hours.
4. Heat the jam until it boils, and then another five minutes.
5. Allow the workpiece to brew for half an hour, then boil again five minutes after boiling.
6. Repeat the infusion / heating process again, remove the cherry leaves, and distribute the finished treat in sterile jars and cork.

With spices

Features If you complement the recipe for cherry jam with seeds for the winter with your favorite spices, you get an incredibly fragrant dessert. His taste will take you to an oriental tale. Each cherry soaked in spicy syrup is a real delicacy that you need to eat leisurely while drinking strong herbal tea.

You will need:

• 2.5 kg of cherries;
• 1.5 kg of sugar;
• orange peel;
• five boxes of cardamom;
• three stars of star anise;
• two cinnamon sticks;
• two inflorescences of cloves.

Cooking

1. Fill the berries with sugar and leave for five hours.
2. Heat the workpiece until it boils, remove the foam and leave for four hours.
3. Put the spices in a cloth or gauze and tie in a knot.
4. Place the bag in the jam, heat again until it boils, and let it brew again for four hours.
5. Repeat the heating / infusion cycle two more times.
6. After the fifth boil, get a bag of spices, and pour the jam into sterile jars and roll up.

Seedless Cherry Jam

If you make jam as a children's dessert or as a filling for pies, it is best to extract seeds from the berries. There are three ways to do this.

1. Manually. Divide the cherry into two parts by hand or cut with a knife. Take out the bone. This method is the easiest, but because of it the berries lose a lot of juice.
2. Device. It can be mechanized or manual. If you have a Soviet garlic press, look at the ends of its levers. In most cases, they are a device for removing stones.
3. Hairpin. In the place of fastening the stem, pierce the berry with the curved end of the hairpin. Pick up the bone and remove it. The same can be done with the pin open.

In own juice

Features To bring to life a simple recipe for seedless cherry jam for the winter, you will not need anything but the berries themselves and sugar. The texture of the dessert will be thick, and its taste will be as natural and saturated as possible.

You will need:

• 1 kg of peeled berries;
• 1 kg of sugar.

Cooking

1. Sprinkle cherries with sugar.
2. When the cherries start juice, boil the workpiece and boil for another five minutes.
3. After five hours, boil the future jam again and cook for five minutes.
4. After another five hours, repeat heating.
5. While the jam is hot, pour it into sterile jars and roll it up.

In syrup

Features A simple and quick treat is made from cherries in syrup. Depending on how much sugar you put in the jam, its density is regulated. But sweet sand should be no less than in the recipe. The safety of the workpiece depends on this.

You will need:

• 1 kg of peeled berries;
• 1.5 kg of sugar;
• one and a half glasses of water.

Cooking

1. Pour sugar in water and boil the mixture. Cook until all the granules have dissolved.
2. Pour the cherries with boiling syrup and leave for three hours.
3. Boil the future jam. Screw the burner to a minimum and continue cooking for 40-50 minutes.
4. Distribute the dessert into sterile jars and cork.

Chutney

Features Chutney is the common name for several dozen Indian sauces made from fruits or vegetables. They have a sweet and sour taste and spicy pungency. When India became a British colony, chutney was widespread in Europe. It is customary to serve with meat dishes, spicy cheese or toast.

You will need:

• a glass of peeled cherries;
• a third of a glass of cherry juice;
• a third of a glass of sugar;
• 10 g ground ginger;
• 3 g nutmeg;
• 3 g ground red pepper;
• 3 g ground black pepper;
• a pinch of cinnamon;
• carnation inflorescence;
• dessert spoon of starch;
• half a teaspoon of salt.

Cooking

1. Dissolve starch in juice.
2. Combine the remaining ingredients and boil. Cook for four minutes.
3. Slowly pour in the starchy mass, constantly stirring.
4. When the workpiece boils again, remove it from the heat.
5. Stir the mixture periodically until it cools completely.
6. Transfer the sauce to a sterile jar, cover and refrigerate.

With chocolate

Features Cherry, chocolate and cognac are sweets! But what if the same ingredients are taken as the basis for jam? It will turn out an amazingly delicious dessert, which will become a favorite among households. You can eat such a blank just with a spoon, spread pancakes on toasts. It is also a great topping for desserts.

You will need:

• 500 g of peeled berries;
• a glass of sugar;
• a tablespoon of lemon juice;
• 100 g of dark chocolate;
• half a glass of cognac;
• a quarter cup of water.

Cooking

1. Combine cherries with sugar, water and lemon juice.
2. Boil the mixture and add alcohol. Cook for 25 minutes.
3. Remove the workpiece from the heat and add the broken chocolate. Stir the mass until the treat melts.
4. Distribute into sterile containers and seal.

With currant

Features Currant is one of the most useful summer berries. However, she does not have as many fans as cherries. And if you combine two berries in one dessert, you will get a fundamentally new delicacy with an original texture and taste.

You will need:

• 1 kg of peeled cherries;
• 1 kg of black or red currant;
• 1 kg of sugar.

Cooking

1. Remove the currant from the brushes, cover with half the sugar and remember well.
2. Heat over low heat to a boil, cook for another quarter hour.
3. Sprinkle cherries with the second half of sugar.
4. When the cherry starts the juice, boil the workpiece, boil for a quarter of an hour and combine with currants.
5. Mix the two berry masses well, boil and cook for five minutes.
6. Arrange in sterile jars and roll up.

With gelatin

Features Cherry jam recipe is useful for those who like to start the morning with crispy toasts, complemented by fragrant sweet topping. A feature of this recipe is the presence of gelatin in the composition. This secret ingredient allows you to make dessert thick without long boiling.

You will need:

• 700 g of peeled berries;
• 300 g of sugar;
• 10 g of gelatin.

Cooking

1. Sprinkle cherries with sugar, mix and leave for half an hour.
2. Beat the berry and sugar mixture with a blender, add gelatin and leave for ten minutes.
3. Put on the fire and cook for 20 minutes from the moment of boiling. Be sure to remove the foam.
4. Put a little jam in the saucer. If it does not spread, but begins to thicken, then the delicacy is ready.
5. Distribute into sterile jars and roll up.

With raspberries

Features Raspberry jam is a famous delicacy with healing properties. But if you were not lucky enough to catch a cold, you might get bored all day drinking tea with the same taste. And if you add raspberries to an equally healthy cherry, you’ll get something new.

You will need:

• 900 g peeled cherries;
• 400 g raspberries;
• 1.3 kg of sugar;
• glass of water.

Cooking

1. Combine water with sugar and boil the syrup. It will take ten minutes from the moment the liquid boils.
2. Pour the berries into the syrup, turn off the burner and cover the container with a lid. In this form, the workpiece should be infused for five hours.
3. Boil the jam again, and cook for at least half an hour. The longer the mass will heat up, the thicker it will be.
4. Distribute into sterile containers and roll up.

In a slow cooker

Features Initially, a slow cooker was considered a device for bachelors and students. But skilled housewives won back the modern kitchen device and adapted almost all recipes for it. In particular, in a slow cooker you can cook delicious rich jam.

You will need:

• 1 kg of peeled berries;
• 900 g of sugar;
• glass of water.

Cooking

1. Put sugar in the appliance bowl, pour in the water and cook for 20 minutes in the “Heating” mode. Open the lid periodically to mix the syrup.
2. Add the berries, switch to the “Soup” mode and cook for 20 minutes without closing the lid in order to have time to remove the foam.
3. Pour the dessert into sterile jars and roll it up.

With strawberry

Features Sweet strawberries and cherry tartness are a good combination. Tastes level and decorate each other. Boiled berries in a liquid aromatic syrup - the perfect dessert for tea.

You will need:

• 500 g of peeled cherries;
• 500 g of strawberries;
• 1 kg of sugar.

Cooking

1. Mix strawberries with cherries and sprinkle with sugar.
2. When the berries let the juice, put the container on the fire and boil.
3. Cook for 40 minutes, constantly removing foam.
4. Cool and cook again for 40 minutes.
5. Repeat the cooling / heating cycle two more times.
6. Pour jam into sterile jars and cork.

With apples

Features Berry dessert with apples is an original dish that will add variety to your usual diet. Thanks to lemon and almonds, the delicacy will acquire refined shades.

You will need:

• 500 g of peeled cherries;
• 500 g of apples;
• 50 g almond flakes;
• 1 kg of sugar;
• two lemons.

Cooking

1. Sprinkle cherries with sugar and refrigerate for a day.
2. Grate the apples on a coarse grater and season them with lemon juice.
3. Send apples to cherries and put on fire. If the mixture starts to burn, add a little water.
4. When the mixture boils, boil it for five minutes.
5. Fry nuts lightly and send them to jam.
6. Pour into sterile jars and seal.

Features of storage and salvage of expired billets

Before canning cherries for the winter, you need to compare the amount of raw materials with the average speed of eating such desserts in your family. Based on these data, you need to choose the appropriate method of seaming. Seedless berries, subject to prolonged heat treatment with a lot of sugar, can safely be stored for up to two and a half years. But you can store cherry jam with seeds for no more than a year. After this period, the bones begin to secrete hydrocyanic acid, which is dangerous for humans.

If, having opened the jar, you did not notice mold or an unpleasant smell, the situation can still be saved. There are three steps to take.

1. Straining. Pour the syrup through a metal sieve into an enamel container.
2. Peeling berries. Remove the seeds from the cherries.
3. Boiling. Combine the berries with syrup and boil for 40 minutes to neutralize the toxic substances.

Cooking cherry jam is interesting and pleasant. Jars with a sparkling ruby ​​treat are pleasing to the eye and cause appetite. But the quality of the finished product depends not only on compliance with the recipe. To jam stood all winter, pay attention to the sterilization of cans. They need to be well heated for a couple, in the microwave or in the oven. Remember to boil the sealing lids.

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