Cherry Jam

Among the desserts harvested for the winter from fruits and berries, jam is one of the most honorable places. Having a gentle and at the same time dense texture, it is in demand in cooking. It is easily spread on bread and cake cakes, without spreading, can be used for sandwiches, as a filling for sweet pastries or as an addition to desserts. Cherry jam has a rich color, a pleasant sweet-sour taste. It should be prepared for the winter, even if you do not do too much sweet preservation.

Cooking Features

Even an inexperienced hostess can cook cherry jam and close it for the winter if she knows a few moments.

For jam it is better to take a ripe cherry of dark color. It has a higher content of nutrients, it has a more pleasant taste, jam from it quickly acquires a thick texture.
Gather cherries together with sprigs. They are removed after the cherry is washed and dried. This preserves the juiciness of the berry, prevents moisture from entering when it is being washed.
To make jam, cherries must be ground to a puree. This is usually done with a blender or grinder. Another option is to rub the berry through a sieve. This is a more time-consuming process, but it allows you to get jam with the most delicate consistency.
It is possible to remove stones from cherries with the help of special devices, as well as with a pin or other object having a similar construction. If you grind the berries through a sieve, you can not remove the bones beforehand: they will be eliminated during the chafing.
If you want to give the jam an almond flavor, you can boil the cherries along with the bones for a few minutes, use decoction instead of water, if its use is provided for by the recipe.
If the weight of the pitted cherries is indicated in the recipe, berries with pits will require 7-10% more.
Cherry contains pectin, but in small quantities. It is not enough to make jam without using other gelling components, such as gelatin, pectin, agar-agar, starch. An alternative to these additives can serve as berries and fruits, having in the composition of a lot of pectin.
When hot, the jam slowly slides off the spoon, but does not fall from it in pieces. When cooled down, it becomes, by consistency, softened butter.
Jam should be spread on pre-sterilized jars, hermetically closing them with sterilized lids. Only then will it stay at room temperature for the entire winter.

There are several recipes for making cherry jam, this gives you the opportunity to choose the delicacy that best suits the taste of the hostess.

Cherry jam with pectin

Composition (for 2, 25 l):

cherry - 2 kg;
sugar - 1 kg;
pectin - 13 g.

Method of preparation:

Enumerate the cherry, wash it. Laying on a towel, wait until it dries.
Remove twigs and seeds.
Grind the berry to a puree state with a blender or meat grinder.
Transfer the berry mass to an enamel bowl or pan.
Add sugar, mix.
On medium heat, bring the berry to a boil, reduce the flame and cook, stirring occasionally for 40 minutes. Then enter pectin, simmer another 2-3 minutes. Foam removal is not necessary.
After a specified time, remove the container from the burner. Sterilize the jars. Fill them with hot jam, cover with lids.
Lay a towel on the bottom of a roomy pot. Put jars of jam on it.
At the bottom of the pot pour water, it should reach the hangers of the cans.
Bring the water in a saucepan to a boil over low heat and wait 10 minutes.
Carefully remove the jars from the pan, roll them up.

Once the jam has cooled, you can put it in storage in the closet - it will not deteriorate at room temperature.

Cherry jam with gelatin

Composition (2 liters):

cherry - 1 kg;
sugar - 1 kg;
water - 0, 5 l;
gelatin - 5 g.

Method of preparation:

Enumerate the cherry, wash it.
Fill with 0, 4 liters of water, put on medium heat, bring to a boil.
Cook for 2-3 minutes, wipe through a sieve, while removing bones. You can extract them with a special device, and chop the flesh with a blender.
Dissolve the berry puree with water, in which the berries were boiled, add sugar. Put on fire and boil for 30-40 minutes.
Add gelatin to the remaining water, wait for it to swell.
Pour gelatin into a container of cherry puree. Boil it for 2-3 minutes, stirring so that the gelatin dissolves.
Spread the jam over sterilized jars, roll them up.

Cherry jam prepared according to this recipe is tender and fragrant. Store it at room temperature.

Cherry jam with soda

Composition (2 liters):

cherry - 2 kg;
sugar - 1 kg;
lemon - 0, 5 pcs .;
soda is a big splash.

Method of preparation:

Cherry, after sorting and washing, dry. Remove the bones from the berries. Turn the cherry flesh into a puree in any convenient way.
Squeeze juice out of half a lemon, mix with cherry puree.
Place the berry puree on the stove. Boil for 40 minutes, stirring occasionally.
Add soda, mix. Wait until the foam comes off. Add sugar and mix.
Continue cooking for another 40 minutes.
Spread out on sterilized jars, cork.

This version of cherry jam is a classic one. It is made without the use of gelling components. The necessary consistence is reached thanks to long boiling.

Cherry jam with gooseberry juice

Composition (for 2, 5 l):

cherry - 2 kg;
sugar - 1 kg;
water - 0, 2 l;
gooseberry juice - 150 ml.

Method of preparation:

Chop the gooseberry and squeeze the juice out of it.
Wash the cherries, dry them and clean the stones.
Grind cherries with a blender or meat grinder. Dilute with water.
Put on a slow fire, boil for 30 minutes.
Add gooseberry juice. When the berry mass boils again, add sugar, mix.
Boil another 10-15 minutes.
Spread the jam over the prepared jars, seal them tightly.

Gooseberry juice not only gives the dessert a special taste, but also contributes to a thicker consistency.

Cherry and red currant jam

The composition (1, 5 l):

cherry - 1 kg;
red currant - 0, 5 kg;
water - 100 ml;
sugar - 0, 75 kg.

Method of preparation:

Sort out the cherry, wash it, let it dry.
Remove bones from the berries, chop the flesh with a blender to a puree state.
Wash the currants. Remove the twigs. When the berry dries, chop it apart from the cherry.
Dissolve currant puree with water, put on a slow fire. Boil until the mash is not reminiscent of the consistency of jam.
Add the cherry mass and sugar, mix. Continue cooking, stirring until the berry mass acquires the consistency of jam.
Spread the jam over the sterilized jars, close tightly. Turn, cover with a blanket and leave to cool in this form.

Currant contains a lot of pectin, so it allows you to do without the addition of thickener when cooking jam. Cherry-currant jam has a unique taste, it looks appetizing.

Cherry jam can be prepared for the winter with or without the use of gelling components. Replace thickeners can gooseberries, currants and other berries and fruits that contain a lot of pectin.