Recipe cherry jam:

First of all, we sort out the berries, removing unripe and rotten ones. Rinse under cold water.


We tear off the stalks.


We are patient and remove the seed from each berry.

Sprinkle the cherry pulp with sugar. Before doing this, weigh the pitted cherries and measure out the appropriate amount of granulated sugar. This berry itself is quite sweet and does not have the rich acidity of the cherry, so the dosage of sugar is relatively low. Leave the berry-sugar mixture for 1-2 hours, tied with gauze. During this time, a certain amount of juice will form, the sugar crystals will get wet and turn pink. You should not expect a large volume of liquid - to make homemade cherry jam, it is enough to wait up to 2 hours.


Transfer the sweet mass into a thick-bottomed saucepan, place on medium heat and stir constantly with a wooden spoon.


Completely dissolve the sugar grains.

Bring to a vigorous boil and light pink foam appears on the surface. Remove the top air layer. Reduce the heat to low and continue cooking for the next half hour.


Grind the thickened mixture with a submersible blender or in a food processor until it becomes, for example, a heterogeneous puree; if desired, leave some of the pieces intact. While still hot, pour the cherry jam into sterile containers.


After cooling, serve the delicious jam with pancakes, cheeses, biscuits, and store it on the shelf of the refrigerator or a cool room such as a pantry.


With or without pectin, agar-agar (based only on pureed puree), jams are distinguished by the uniform distribution of pieces of berries/fruits - let’s say, not yet marmalade (cut with a knife), but no longer jam (with liquid syrup and fruits floating haphazardly). Pay attention to the cooking time based on the recommendations on the packaging of your gelling agent. To ensure that the aroma does not weaken and the color does not darken, long-term processing is not necessary - 15-30 minutes from the moment of boiling is enough. The natural acidity-sweetness, structure and ripeness of the fruit are taken into account. If currants, gooseberries, and hard apples are boiled longer, then cherry jam is removed from the heat sooner.

Thickened, dense and heat-resistant cherry jam retains its taste after freezing and thawing, does not leak out of pies, puff pastries and croissants when baked, and is ideal for serving with ice cream, curd masses and porridges.

Preparation time: 40 minutes / Number of servings: approximately 800 ml

Ingredients

  • cherries 700 g
  • sugar 350 g
  • water 100 ml
  • gelling agent 25 g

Preparation

    Fruits with obvious signs of fermentation, mold, are rejected immediately, and small or slightly unripe, but strong, without spoilage, are selected along with perfectly ripe ones. Wash in several waters. You can put it in a bowl of cold water for 5 minutes (many people throw in a pinch of salt) so that small insects, worms, dirt come up, then tear off the stalks - throw them in a colander, rinse additionally and shake them off thoroughly.

    We remove the seeds, and here a special device comes to the rescue: a machine similar to a meat grinder, into which cherries are loaded, scrolled and the pulp is obtained in one container and the seeds in another. Anyone who doesn't own a modern kitchen gadget uses a pin, a teaspoon, or simply tears each berry in half. Remember, dark varieties stain the skin of your palms a little less than blueberries and mulberries, but the juice is quite corrosive - use gloves.

    Having finished with the most labor-intensive process, we grind the cherry pulp. We pass it through a regular meat grinder, grind it with an immersion blender or crush it in a food processor - whatever you find among the utensils. If the regime allows, change the degree of crushing: from a homogeneous and smooth, almost puree-like texture to large inclusions.

    Add granulated sugar and a gelling bag to the cherry puree. There are many offers on the market from different manufacturers, at different prices, based on agar-agar or pectin. In my case, in addition to citrus pectin, the composition includes citric acid. Therefore, there is enough sourness; you should read the specific packaging and follow the recommendations exactly.

    Sometimes it is necessary to extinguish excessive sweetness (and preserve the product for long-term storage), then add a portion of citric acid or lemon juice (3 tablespoons of juice, or 2.5 g of juice, is enough for the specified amount).

    Pour in water, mix all ingredients thoroughly, and send to the top heat. If the brew volume is small, we make do with a 1.5 liter ladle. For 2-3 kg of stone fruits, it is better to take a wide enameled basin.

    Boil, reduce the temperature, cook at constant bubbling for the next 15-30 minutes. Skim off the thick pink foam that forms on the surface. Gradually all the sugar will dissolve and the liquid will thicken. But complete gelation will occur after final cooling. Therefore, leave a couple of drops on the saucer - stable ones will indicate readiness.

    Before packaging, be sure to sterilize the lids and jars (wash, clean with soda, rinse, keep in a hot oven or over a water bath). Spread the cherry jam while still hot into clean containers and seal. To be safe, to make sure it is sealed, cool with the lids down.

Conveniently packaged in small jars - served for breakfast with toast, cheeses, cookies. We transfer the cooled cherry jam to the pantry/cellar for the winter, open it and put it in the refrigerator. Full bins and bon appetit!

Cherry confiture is a wonderful preparation for the winter. It will appeal to all members of your family. To prepare this exquisite and at the same time simple dessert, you don’t need a lot of effort and time. Using the recipes published in this article, you can easily master the preparation of this dish.

Description of the dish

Confiture is a jelly-like dessert with pieces of fruit, fruits and berries evenly distributed in it. It is usually prepared with the addition of sugar and various thickening agents - pectin or agar-agar. The consistency of this delicacy is similar to jam, but has a slightly different structure.

Confiture has been known since ancient times. It is mentioned in Pliny's Natural History. Fruits steamed in grape juice or boiled in honey were very popular in Ancient Rome. The use of gelling agents was an urgent necessity in those days. They preserved the freshness of fruits for a long time, and also made it possible to eat fruits with a strong taste (lemon) or a hard structure (quince).

For a long time, such delicacies were a great luxury. However, in the 19th century, with the advent of beet sugar, the situation changed. Nowadays, confiture is easy to prepare at home. It is usually made from everyone’s favorite berries and fruits - strawberries, raspberries, apples, apricots, lemons. Below we will talk about how to prepare cherry confiture.

Classic cherry jam. Ingredients

This dessert is easy to prepare. The main task of the cook is to make it thick and jelly-like. Usually, in order to prepare cherry confiture, natural thickeners are actively used. But in this recipe we suggest you do without them. So, to create a cherry delicacy we will have to stock up on the following products:

  • cherry (ripe) - two kilograms;
  • lemon - one piece;
  • sugar - two kilograms.

Classic cherry jam. Cooking method

  1. First of all, you need to sort out, remove leaves and stalks and wash the cherries.
  2. Next, you need to remove the seeds from the fruits and place them in a separate enamel pan.
  3. After this, the berry should be sprinkled with sugar and set aside for a couple of hours so that it gives juice.
  4. Then you need to add the juice of one lemon to the cherry mass and put it on the stove.
  5. Now the future dessert needs to be gradually heated over low heat and brought to a boil. The resulting foam should be carefully removed with a slotted spoon. In addition, it is necessary to ensure that the berries do not burn, otherwise the taste and aroma of the dish will be spoiled.
  6. Cherries should be kept on fire for no more than four minutes. After this, it should be removed from the heat and immediately chopped using a blender or meat grinder.
  7. Next, you need to put the mixture on the stove again and bring to a boil. After this, the puree can be poured into sterilized jars and covered with boiled lids.

Pitted cherry confiture is ready! It should be stored in a dry, dark and cool place.

Cherry confiture with gelatin. Ingredients

The dessert we are describing has a tangible advantage over the usual jam - it cooks much faster. Especially if you use gelatin in its creation. Below we will tell you how to prepare cherry confiture with it. The recipe involves the use of the following ingredients:

  • pitted cherries - one kilogram;
  • sugar - 800 grams;
  • gelatin - three tablespoons (tablespoons);
  • water - 400 grams;
  • citric acid - on the tip of a knife.

Cherry confiture with gelatin. Cooking method

  1. First you need to pour half a glass of warm water into the gelatin and let the product brew thoroughly.
  2. Next, in a separate pan, you need to combine the cherries, water and sugar, bring the resulting mass to a boil and cook for three hours over low heat.
  3. After this, remove the puree from the heat and, while it is still hot, add citric acid and gelatin to it. Now all the ingredients need to be thoroughly mixed together.
  4. Then the future dessert must be put back on the stove and allowed to boil.
  5. After this, cherry confiture with gelatin can be preserved. It needs to be poured into sterilized jars while hot, rolled up with lids and stored in a secluded place.

Cherry confiture with coriander. Ingredients

To make your breakfast special, you can prepare this delicious dish. Gourmets combine it not only with buns and cheese, but also with game or poultry dishes. This cherry confiture (for the winter) is created from the following products:

  • ripe cherries (pitted) - 400 grams;
  • coriander seeds - 5 grams;
  • almond flakes - 20 grams;
  • sugar - 400 grams;
  • water - 400 milliliters.

Cherry confiture with coriander. Cooking method

  1. First you need to heat a dry frying pan and fry the almond flakes and coriander in it for a couple of minutes.
  2. Next, you need to mix sugar and water in a saucepan with a thick bottom, put on low heat and stir until a thick, homogeneous mass is obtained.
  3. Now you should add pitted cherries to the syrup and let it simmer for a few minutes.
  4. Then you need to add fried coriander and almonds to it, mix everything and keep on low heat for ten to twelve minutes.
  5. After this, the pitted cherry confiture is finally prepared. It can be rolled into sterilized jars and stored all winter.

Cherry confiture with strawberries. Ingredients

This recipe is a compromise that allows you to combine products from different price categories in one dish. If strawberries are expensive and it takes a lot of time to grow them, then, as a rule, there are no problems with cherries. As a result, you can get an excellent delicacy that will delight your friends and family during the cold season. In order to prepare cherry confiture (it won’t be without seeds this time), you should buy the following products:

  • cherry - 1 kilogram;
  • strawberries - 300 grams;
  • cinnamon - 4 grams;
  • gelatin - 20 grams;
  • water - 70 milliliters;
  • sugar - 800 grams.

Cherry confiture with strawberries. Cooking method

  1. First of all, you need to sort out the cherries, clear them of twigs and rinse them well. The seeds should not be removed - they help create a jelly-like consistency.
  2. Next, the berries need to be boiled a little in water. The resulting liquid should be the color of cherry compote.
  3. After this, the resulting fruit drink must be rubbed with a wooden spatula or plastic spoon through a sieve, added sugar and cinnamon and put back on the fire. This time it needs to be cooked for forty minutes.
  4. Now it's the strawberries' turn. It must be cleared of leaves and placed whole in the future cherry confiture. The mixture should be kept on the fire for another fifteen minutes.
  5. Before removing from the burner, you need to heat the product over high heat and pour pre-prepared gelatin into it. The dessert should not be boiled after this. It must be removed from the stove and immediately poured into pre-sterilized jars.
  6. Cherry confiture with gelatin and strawberries is ready! Then you can do with it the same way as with ordinary jam: roll up the lids, turn the containers upside down, let them cool and store them in a dark and cool place.

The dessert prepared in this way becomes moderately sweet and very tender. Cherry confiture for the winter is a real storehouse of microelements and vitamins.

Cherry confiture with pectin. Ingredients

Another well-known substance that gives dishes a jelly-like consistency is pectin. Some housewives are afraid to use it, and completely in vain. It also makes wonderful cherry confiture. The dessert recipe involves using the following products:

  • cherries (pitted) - 1 kilogram;
  • sugar - 500 grams;
  • pectin - 10 grams.

Cherry confiture with pectin. Cooking method

  1. First you need to sort and wash the berries. After this, you need to mix it in a saucepan with sugar and let it brew for three to four hours.
  2. Next, the future dessert should be placed on the stove and cooked for about five minutes over low heat.
  3. After this, you need to combine pectin with four tablespoons of sugar and pour it into boiling cherry puree. Then the mass must be thoroughly mixed so that the substance is evenly distributed throughout it.
  4. After three minutes, the container with the dessert should be removed from the heat and quickly poured into pre-prepared jars.

It's so easy to make cherry confiture. The recipe for the winter involves long-term storage of the product in a cellar or any other dark and cool place. It will remain liquid at first, but will thicken over time. It is better to store a jar of already opened treats in the refrigerator.

Now you know how to make cherry confiture. To obtain a dietary product, the amount of sugar in recipes can be reduced. Bon appetit!

Pour the cherries into a saucepan, add water and place over medium heat. Cook for 5 minutes covered.
Puree the cherries using an immersion blender. You can partially kill the berries.

Add sugar to the pan, stir and bring to a boil over high heat.

Next, add the gelling mixture and cook for 10 minutes over medium heat, skimming off the foam that forms on the surface.

The cherry jam will gradually begin to thicken. You can check the readiness of the jam by dropping it on a saucer: if the drop does not spread, the jam is ready.

Pour pitted cherry jam into dry, sterile jars and screw on the boiled lids. Turn upside down and leave to cool. You don't have to wrap it up.

This makes about 800 ml of delicious jam. Jam can be served with pancakes or pancakes, added to baked goods as a filling, or simply enjoyed with a cup of tea.

Pitted cherry jam keeps well at room temperature. In winter, this delicacy will decorate any tea party!

Delicious preparations to you!

Summer is in full swing with its abundance of all kinds of berries and fruits. One of the first summer berries has ripened - cherries. Juicy, sweet, rich in vitamins and very healthy. Its use increases immunity, helps strengthen and cleanse the walls of blood vessels. Cherries are also an effective preventive measure for diseases of the genitourinary system. Therefore, while it is in season, eat it fresh as much as possible.

If you have the opportunity to prepare healthy berries for future use, be sure to do so. You can, for example, make compote for the winter, make fragrant jam, or freeze it in trays. You can also make wonderful, fragrant, thick jam, which is so delicious to eat with a spoon or spread on a bun with butter, or use as a sweet filling for pancakes, pies or cheesecakes.

Today on the Popular About Health website we will talk about how to make pitted cherry jam for the winter. Let's look at a few simple recipes for a delicious dessert:

Classic jam recipe for the winter

To make the jam very tasty and fragrant, it is better to prepare it from dark, slightly overripe cherries. Such berries are more juicy, which significantly affects the quality of the finished product.

Us will be needed: for 1 kg of berries - 800 g of sugar, 0.5 tsp of citric acid, a little vanilla sugar (to your taste). You can do without additional ingredients. But lemon adds a slight sourness to the jam, because cherries themselves are very sweet. Well, vanilla adds a special refined note to the aroma of berries.

Cooking:

Remove leaves, twigs, and stalks. Wash the fruits thoroughly under running water. Carefully remove the seeds. Do this over a cup so you don't waste any juice. Place in a large, wide enamel pan where you will cook. Add sugar and spread over the surface of the berries.

Leave for a couple of hours until the juice appears and mixes with sugar. Add lemon and vanilla. Place on the stove, bring to a boil, and simmer over low heat. To prevent the sugar from burning and distribute it evenly over the berries, stir with a wide spoon, preferably a wooden one. Remove the foam, it interferes with the transparency of the jam.

After the berries are well boiled, boil them for another 10-15 minutes. If large pieces remain, you can crush the mass with a wooden masher.
It should acquire the thickness characteristic of jam. Therefore, in total, preparation takes about 1 hour.

Determine the readiness of the jam with a spoon: run it with its edge along the surface of the sweet mass. If a pronounced trace remains, the dessert is ready. Or drop it on your nail. If the drop does not spread and maintains good density, everything is in order.

Place the jam in sterile jars, screw and turn over. Leave it like this until it cools down.

Step-by-step recipe with cherries

Preparing jam for this recipe takes longer, but it's worth it. The finished delicacy always turns out thick, transparent and very, very tasty. Try it yourself.

Us will be needed: for 1 kg of berries - 800 g of sugar, a little citric acid and vanillin, to your taste.

Cooking:

Process ripe berries as in the first recipe, remove the seeds. Now you need to grind the cherries using a blender until they become pureed. Place in a wide enamel pan, add the remaining ingredients, mix well.

Bring to a boil over low heat. Cook for 10 minutes, stirring and removing foam. Turn off the stove and leave the mixture for several hours to cool thoroughly. Bring to a boil again and cook, stirring, for another 15 minutes. Let cool well again. For the third and last time, cook over low heat until thickened.

All that remains is to place the hot product into sterile jars and screw the lids on tightly. No need to wrap it up.

Recipe with pectin

Pectin is added when making jam to make it thicker and more jelly-like. At the same time, the cooking time is significantly reduced. And, the shorter the cooking time, the more beautiful and healthy the product turns out. So the recipe with pectin is worthy of consideration too:

For 1 g of ripe fruits we will be needed 4 g of pectin powder, 800 g of sugar, a quarter glass of natural lemon or lime juice.

Cooking:

Remove stems and leaves from the berries and wash. Remove the seeds. Just as in the previous recipe, grind to puree using a blender. If you don't have one, you can take a meat grinder.

Add sugar to the berries and stir. Leave for a couple of hours to release juice.
Now place on the stove, set the temperature to low, bring the sweet mass to a boil, stirring frequently.

At this stage, mix pectin powder with a small amount of sugar, add water (2-3 tbsp).

When it boils, add pectin, pour in lemon juice, mix well, cook, stirring, until thickened. With pectin, the mass will soon become dense. Place the finished jam into hot jars and screw on the lids.

Cherry confiture

And now, for the sake of variety, let’s prepare a very tasty confiture. The recipe involves adding gelatin for thickness, as well as cinnamon for a fragrant note.

So we will be needed: for half a kilo of berries - 1.5 tbsp of gelatin, a full glass of sugar, a couple of pinches of cinnamon powder, the juice of one lemon with zest.

Cooking:

Wash the berries, remove the seeds. Place the cherries in a wide enamel pan, add sugar, and leave for a while until the juice is released. Pour in lemon juice, add cinnamon, stir.

Place on medium heat. After boiling, reduce the temperature. Cook, stirring, 20 minutes. Now add the gelatin little by little, stirring well so that the granules are evenly distributed. Continue to simmer over very low heat, stirring frequently.

When the mixture thickens well, remove from the stove. Place the jam into sterile jars and screw on the lids.

We have looked at several simple recipes for sweet preparations. How do you make pitted cherry jam for future use? Share your culinary experience with us, it will be useful to many housewives. Thank you in advance!