The recipe for making cherry jam at home for the winter

Probably everyone remembers from childhood the sweet and sour taste that jam made from cherries has. Dessert of the most delicate consistency can be eaten as an independent delicacy, supplemented with baked goods, and also used as filling in pies. And in order for the taste to be truly rich, it is better to cook it yourself, the more it is not difficult. The main thing is to choose the right recipe and follow all the nuances.

Features of making cherry jam

To make the jam tasty and stored for a long time, you must follow the cooking rules:

• Responsibly approach the selection of fruits.
• Depending on the consistency you want to get, add currant berries, apricots or apples.
• If the hostess does not want sweet jam, sugar is excluded from the recipe.
• If, nevertheless, sugar is added, they do it correctly: its share should be at least 60%. Otherwise, the dessert may become moldy.
• To obtain a brighter aroma, add a bag with cherry pits (it can be made from gauze) to the dishes during cooking.
• For a smoother mass, use a meat grinder, for jam with pieces - a blender.
• For winter harvesting, you can add ginger, which is known for its warming properties.
• Jam cookware should be wide, but shallow, preferably with thick walls.
• Sterilize the jars in which the jam will be closed.
• If you plan to store cherry jam for a long time, roll up the cans with any metal lids. Nylon are only suitable if you plan to eat a treat in the near future.

How to choose the right fruit

In order for the jam to work well, you need to choose the right fruit. The taste of the delicacy will depend on them. Berries from your own garden, juicy and fleshy, are best suited. You can choose a little overripe - it is from them that a more homogeneous mass will turn out. The main condition is that there are no rotten and moldy fruits, since they will significantly reduce the shelf life of the jam.

In order to lose a minimum of juice at the stage of harvesting, it is better to pick the cherry with the stalk. Many people recommend not to wash the berries from their own garden, but it is still better to rinse them from dust that could settle on them. In addition to overripe cherries, you need to collect a small amount of young, slightly green fruits. Due to the presence of pectin in them, the jam will turn out to be thicker.

How to make cherry jam at home

Such a jam is prepared very simply and will be within the power of any hostess. The main thing is to find a suitable recipe and do everything as described in it.

A simple recipe for the winter

To make cherry jam for the winter, you only need a few ingredients:

• cherry;
• sugar;
• a pinch of citric acid;
• water (1 liter per 5 kilograms of berries).

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Preparation:

1. Wash, dry, sort the berries, remove debris.
2. Boil the water. Add cherries to it and cook for about 7-10 minutes until tender.
3. Put the berries in a colander to glass the water.
4. Rub the fruits through a fine sieve.
5. Pour sugar into the resulting mass, mix and put on fire.
6. Wait for the future jam to boil, and cook over low heat, constantly stirring, for about 3 hours. If necessary, you can pour in a little water.
7. At the end of cooking add citric acid and stir.

Seedless

If you do not plan to store the jam, you do not need to add citric acid. The seeds can also be removed from the berries before boiling.

Ingredients:

• cherry;
• sugar to taste (at least 60%);
• water (about 1 liter per 5 kilograms of berries).

Preparation:

1. Go through all the fruits, wash, dry, remove the stalks (it is better to do this over a saucepan so as not to lose juice).
2. Remove pits. You can use a special device or hands. Do also over a saucepan.
3. Scroll the cherries through a meat grinder or grind in a blender. You can use both to get a more homogeneous mass.
4. Cover with water and sugar and stir.
5. Bring to a boil over high heat.
6. Simmer over low heat, stirring constantly, for about 150 minutes.

Sugarless

When making sugar-free jam, be sure to use another preservative: cloves or cinnamon. The finished delicacy will need to be held a little in a preheated oven until a film forms, otherwise the jam will quickly become covered with mold.

Ingredients:

• cherry;
• cinnamon (1.5 teaspoons);
• cloves (1-3 inflorescences);
• water (about a liter per 8 kilograms of berries).

Preparation:

1. The initial stage is no different from the previous two: prepare and chop the berries.
2. You need 2 pans of different sizes. Pour water into a large one, put half of the cherry mass into a smaller one.
3. Cover with water and cook in a water bath for about 60 minutes.
4. Add half of the berries that remain and cook for another 30 minutes.
5. Add the remaining berry mass, cinnamon and cloves. Cook until thick.
6. Pour the jam into jars.
7. Place the jars in an oven preheated to 80-100 degrees. Keep there until a film forms.
8. Allow the jam to cool in an open oven.
9. Roll up the banks.

With gelatin

To make a dense and light dessert, you can make a cherry jam with gelatin. If you freeze such a delicacy, you can get a marmalade.

Ingredients:

• cherry 1.5 kilograms;
• sugar 1 kilogram;
• 0.6 liters of water (of which 100 milliliters to dilute gelatin);
• gelatin 1 tablespoon.

Preparation:

1. Prepare the cherries, remove the seeds, grind in a blender or meat grinder.
2. Add sugar to boiling water, cook for a quarter of an hour over low heat.
3. Pour gelatin with water according to the instructions.
4. After swelling, gently add to the cooled sweet water. Add a lot of berries.
5. Cook over low heat for 1-1.5 hours until thickened.

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With black currant

Delicious jam is made from cherries with black currants. If you chop the berries not with a blender or meat grinder, but by hand, you get jam. The proportions of all ingredients are 1: 1.

Ingredients:

• cherry;
• currant;
• sugar.

Preparation:

1. Prepare the cherries as in the previous recipes. Remove the bones.
2. Wash the currants, sort out, remove all debris. If desired, you can cut off the ponytails.
3. Grind the berries (each type in its own saucepan).
4. Add half of the sugar to the cherry puree, half to the currant puree. To stir thoroughly.
5. Bring the sweet currant mass to a boil and simmer over low heat for a quarter of an hour, stirring constantly.
6. Bring the puree from cherries with sugar to a boil and simmer over low heat for 5 minutes, also stirring occasionally.
7. Combine the berries, stir thoroughly and cook for another 10 minutes, stirring constantly.

With apples

In this recipe, the jam is very thick and has a piquant sourness.

Ingredients:

• cherry;
• apples (about half of the mass of cherries);
• sugar (at least 60%);
• water (about a liter per 2 kilograms of berries and fruits).

Preparation:

1. Grind the prepared pitted cherries.
2. Wash the apples, peel them off and cut into small slices.
3. Cover with water, put on fire, bring to a boil. Next, you need to reduce the heat to medium and cook the apples until they are soft.
4. Rub the apples through a sieve. They should be as hot as possible.
5. Mix apple puree with chopped cherries and sugar.
6. Put on fire and wait until the mass boils.
7. Cook over low heat, stirring constantly, until thickened.

In a multicooker

With the advent of this device, many housewives begin to cook most of the dishes in it. And for good reason - the multicooker makes the process easy.

Ingredients:

• cherry;
• sugar (at least 60%);
• water.

Preparation:

1. Prepare cherries, remove seeds, chop.
2. Put the resulting mass in a multicooker bowl, pour in a little water and cook on the "stewing" program for about an hour.
3. Add sugar, mix thoroughly and cook for another 30 minutes.

Storing cherry jam

If a delicacy is being prepared for future use, in order to eat in winter, it must be properly preserved. You need to store the jam in pre-sterilized glass jars (over steam or in hot water). In case of long-term storage, metal covers must be used. The jam is poured hot and cools down in the jars. To increase the shelf life, you can hold it in the oven until a thin film forms on the surface.

After rolling the cans, it is advisable to put them in a cool dry place out of sunlight. Storage at room temperature is not prohibited.

There is nothing complicated in making cherry jam. A little effort, and a delicious dessert will be on the table.