How to cook cherry jam: 11 recipes

Cherry jam has a tart finish and an indescribable aroma. In addition to the obvious characteristics, cherry contains a large amount of potassium, magnesium, copper, iron, vitamins of different groups (A, C, B1, PP, etc.). Because of this delicacy is very popular in many families. Jam is used for making pies and desserts with a filling, and is also used as an independent snack for tea. Experienced housewives brought delicious recipes in which cherries combine with raspberries, apples, cranberries and even chocolate.

Cherry Cranberry Jam

• raspberry syrup - 135 ml.
• Cherry - 950 gr.
• cranberries (fresh / frozen) - 375 gr.
• lemon juice - 60 ml.
• drinking water - 270 ml.
• granulated sugar (preferably cane) - 1.4 kg.

1. Pour the basin with cold water, dip the cranberries in it (if the berries are fresh). Wash fruit, remove tainted, rotten. If you are using frozen food, pour the berries into a colander, rinse under the faucet.
2. Regardless of the type of cranberry, it must be partially dried before making jam. After the berries are ready, chop them in a meat grinder, blender or food processor (alternatively a pestle for potatoes).
3. Rinse the cherries, cut the fruits in two, remove the stones. Mix with lemon juice and raspberry syrup, pour the mixture to the cranberries. Move the contents to a cauldron or pot with thick walls, pour in water.
4. Cover the dishes with a lid, put them on the stove, stew on low power for 25-35 minutes. In the end, the berries should make juice and soften. When this happens, add sugar, stir.
5. Continue to simmer the mixture until the granules have melted, then boil the composition for another 7-10 minutes. Next, remove the container from the fire, remove the foam. Wait for 15 minutes to cool the treat a little.
6. Boil and dry the container, pour the jam into hot cans. Roll up with a kitchen key, turn it over, wait for it to cool. Transfer to cold (cellar, basement, refrigerator, etc.).

Boneless Cherry Jam

• granulated sugar - 1.2 kg.
• fresh cherry - 850 gr.
• drinking water - 550 ml.

1. Rinse the cherry, pour it into a colander, leave to drain the liquid. Remove bones with a toothpick or pins / needles. Chop the cherry in half or leave it whole. Powder 400 gr. sugar, mix until smooth, leave for 2 hours.
2. While the berries are allowed to juice, boil 800 g syrup. sugars and 550 ml. filtered water. Tomit on low heat until the granules dissolve, then turn off the burner and cool the composition.
3. Pour cherry syrup, leave for 5 hours. During this period, the berries are soaked, jam will turn sour-sweet. After the allotted time, send the container to the fire, boil in one step for half an hour.
4. Rinse the container and pour boiling water, do the same with the lids. While the containers are hot, pour out the treat, roll up the key, turn it over. Cool the jam, transfer to cold.

Cherry jam with gelatin

• granulated sugar - 870 gr.
• fresh cherry - 850 gr.
• gelatin - 15 gr.

1. Throw the cherries on a sieve, rinse, leave for half an hour to glass the water. Clean the seed with a needle or special tool. Sprinkle with sugar, put on the stove, cook for half an hour, periodically stir.
2. Dilute the gelatin according to the instructions, insist until swelling. After the allotted time for cooking cherry, add gelatin. Mix the contents thoroughly again, reduce power to a minimum.
3. Tomite jam quarter of an hour. To make the jam thicker, you can take a break of 5 hours between boiling the cherry and the infusion of the swollen gelatin (optional).
4. Do sterilization of containers and covers, dry the dishes, pour the finished product into containers. Cork each jar, flip down the neck, leave for 11 hours. Send to cold storage.

Cherry jam thick

• drinking water - 850 ml.
• fresh cherry - 900 gr.
• granulated sugar - 1.2 kg.

1. For the preparation of a thick composition it is necessary to take certain varieties of cherries. These include Vladimir and Zakharyev.Wash the berries, remove the bones in a convenient way.
2. Sprinkle the fruit with sugar, let stand for 4 hours, to make a liquid (juice). After the specified time, send the pan with the contents to the stove, stew for 10 minutes. Next, turn off the burner, cool the jam.
3. Constantly stir the jam so that it does not stick to the walls. Repeat the manipulation (cooking-cooling) 3 times, then pack the finished product in clean cans. You can roll up the jam with a key or cover it with plastic covers (optional).

Cherry Jam with Currants

• sugar - 2.7 kg.
• Cherry - 900 gr.
• currant (black / red) - 850 gr.
• raspberry - 850 gr.

1. Pour cold water into the basin, pour currants into the container. Stir the berries with your hands to remove excess trash. Drain the liquid, fold the fruit on a strainer to dry. Do the same with raspberries.
2. Wash the cherries, remove the stones, leave for 10 minutes to let the liquid flow. Mix with the rest of the berries, add sugar to the fruit. Wait 4 hours, during this time juice will be released.
3. When the specified period expires, move the berries to the cauldron or other heat-resistant dishes, cook at low power for 8 minutes.Next, turn off the burner, leave the jam for 5 hours to cool.
4. Re-boil the berries for 10 minutes, cool for 4 hours. Repeat the manipulation another 1-2 times, then pack up the finished delicacy on the banks. Cork up, after cooling keep in cold.

Cherry jam with strawberries

• cherry - 650 gr.
• sugar - 1.2-1.3 kg.
• strawberry - 600 gr.

1. Fill the basin with cold (if possible icy) water, send the strawberries inside. Stir the contents with your hands, drain the dirty liquid. Spread the berries on a cotton towel, wait for partial drying, then remove the sepals.
2. Rinse the cherry, leave it on the sieve to evaporate moisture, then remove the bones. Combine 2 types of berries among themselves, mix with sugar, leave in a saucepan for 5 hours.
3. Now turn on the burner to the minimum mark, boil the fruit for 15 minutes. Do not forget to remove the resulting foam using skimmers. After a quarter of an hour, turn off the stove, let the jam stand until it cools.
4. Repeat the cooking one more time (duration - 10 minutes), then pour the contents into containers. Seal caps (plastic or tin), cool.

Cherry jam with chocolate

• lemon juice - 25 ml.
• Cherry - 480–500 g.
• granulated sugar - 190 gr.
• dark chocolate - 80 gr.
• Cognac / Whiskey (optional) - 60 ml.
• drinking water - 45 ml.

1. Rinse and rinse the cherries, peel them. Pour into heat-resistant dishes, pour in lemon juice, water, add sugar. Send on fire, boil 25 minutes. If desired, pour in alcohol after 10 minutes of languishing.
2. Constantly stir the mass. After a quarter of an hour, add the grated chocolate, wait for it to dissolve. Cool the jam, pour into the closing jar.

Frozen Cherry Jam

• lemon peel (fresh) - 35 gr.
• frozen cherries (pitted) - 1.4 kg.
• granulated sugar - 1.15 kg.
• pectin - 115 gr.
• lemon juice - 60 ml.

1. Make a device for thawing the cherry: put a colander in the basin, transfer the cherry to the mesh cavity. Such a move will save the juice. After defrosting, combine the berries with juice, add pectin, grated lemon peel.
2. Send the container to the fire, after 15 minutes add sugar and lemon juice. Constantly stir the contents so that it does not stick to the walls of the dish. When the granules dissolve and the composition becomes homogeneous, turn off the heat.
3. Boil the twist pack, dry it, and do the same with the caps. Prepack berry composition, immediately clog, let cool.Keep the cherry jam in the cold, the shelf life is 10 months.

Cherry Jam with Raspberries

• cane sugar - 1.3 kg.
• Cherry - 900 gr.
• raspberry - 370 gr.
• drinking water - 230 gr.

1. Enumerate fruits, exclude spoiled, dented, with a wormhole. Wash the cherries, remove the bones, rinse the raspberries.
2. Prepare a suitable heat-resistant container, pour in granulated sugar and pour in water. Set the burner to the minimum mark, cook the syrup (heat treatment lasts 10-12 minutes).
3. After this time, pour in the prepared fruit, turn off the stove, cover with a lid, leave the mixture to infuse for 5 hours. After that, boil the mass for another half hour. The longer you cook the composition, the thicker the jam will turn out.
4. Pre-clean the container for seaming the jam. Pour the finished product, tighten the key, turn and cool.

Cherry jam in the crock-pot

• pure water - 180 ml.
• Cherry - 900 gr.
• granulated sugar - 850 gr.

1. Rinse the cherries, remove the stones. In a multicooker tank, mix water and granulated sugar, knead, so that the grains are soaked. Set the heating function, cook the syrup for 20 minutes.Periodically open the lid and stir.
2. Combine syrup with berries, turn on the timer for a third of an hour, change the program to “Soup”. Do not close the slow cooker to be able to follow the process.
3. Stir the jam constantly, skim the skimmer. Prepare the glass container in advance, keep it heated. When the delicacy is cooked, pack it in containers.
4. Spin the cap and key, wrap it with a warm cloth, leave it in the kitchen until it cools. Transfer to the storage room for long-term storage.

Cherry jam with apples

• Almond - 60 gr.
• Apple "Simirenko" - 480 gr.
• Cherry - 475 gr.
• lemon - 2 pcs.
• gelatin - 25 gr.

1. Rinse and dry the berries, remove the bones. Mix gelatin with sugar, pour the composition of berries. Cover the container with a lid, leave for a day.
2. Wash the apples, do not peel, but remove the twigs and the core. Crush the fruit in a mashed potatoes on a grater, in a blender or meat grinder, add to the present cherry.
3. Pour in lemon juice, add grated citrus zest if desired. Put on the stove, cook for 7 minutes. Next, fry the nuts in a dry skillet, chop into powder or chop in half.
4. Pour the almonds in the jam, immediately packaged in containers. Cork the tin lids using a special sealing key.

Consider the recipes for making cherry jam with the addition of raspberries, black or red currants, dark chocolate, cranberries, and apples. Cook a treat in a slow cooker, adjust the amount of sugar at your discretion.

Video: how to make cherry jam