A simple recipe for making bird cherry jam for the winter

During the conservation season, housewives try to hide berries, fruits, vegetables in jars for the winter, which will remind of a warm summer on frosty days. Making bird cherry jam has gained popularity hundreds of years ago, because the aromatic delicacy has a specific taste, persistent aroma and has a lot of health benefits.

Features of making bird cherry jam

In addition to the refreshing tart taste, cherry fruits are distinguished by one more feature - a large stone. It is rather difficult to separate it, therefore, often housewives prefer to do it easier - to prepare canning, using the whole fruit or passing it through a meat grinder together with the bone.

The most useful are fruits that have not undergone heat treatment. In terms of vitamin C content, only oranges and apples can compare with them. You can save useful substances in conservation without cooking and sterilization. The jam prepared in this way is perfectly stored - the bird cherry contains tannins that will not allow the preparation to deteriorate.

Harvesting bird cherry and preparing it for making jam

For making jam, it is recommended to use ripe fruits, for compotes - a little unripe. It is better to go to the forest for berries in the morning, take a basket and scissors with you - some varieties of plants give too soft fruits that are difficult to remove from the tree with your hands.

The preparation of bird cherry for making jam takes place in several stages:

• completely remove all twigs, spoiled or drying berries;
• rinse raw materials under running water;
• spread out in a single layer on a towel or thick napkin, allowing the liquid to drain.

Depending on which recipe is chosen, you will have to additionally blanch the berries in boiling water or pass through a meat grinder.

Bird cherry jam, a simple recipe for the winter

The easiest way to preserve the beneficial properties of the fruit for the winter is to make jam, which will take very little time. Preparation:

1. After preparing the berries (1 kg), put in a colander and immersed in boiling water.
2. Prepare the syrup in advance (boil 500 ml of water and 1100 g of sugar for half an hour).
3. Dip the fruits blanched for 2 minutes in hot, but not boiling syrup.
4. Boil for a quarter of an hour, avoiding boiling.
5. Pour into sterilized containers, seal.

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Important! You can store the workpiece even in an apartment - it does not deteriorate throughout the year.The main thing is that the room should be dark.

Pitted bird cherry jam

It is not difficult to cook a delicious boneless treat, the main thing is to use large fleshy berries. Shelf life of jam is up to 3 years.

Preparation:

1. Rub ripe fruits (2 kg) through a metal sieve or a fine colander.
2. Mix the resulting mass with sugar (800 g of sugar per 1 liter of cherry puree).
3. Send on low heat, without boiling, boil for 15 minutes.

Arrange in prepared containers, seal (you can use plastic lids).

Bird cherry jam with seeds

Preservation with pits is recommended for sweet sauces for pancakes, desserts. Adding lemon juice during cooking gives the delicacy a pleasant refreshing sourness.

Preparation:

1. Cover the prepared berries (1500 g) with sugar (2 kg).
2. Leave the fruits until the sweet crystals are completely dissolved; the process can be accelerated by frequent stirring.
3. Send to the stove, cook for half an hour, squeeze the juice from three lemon slices into a mass 3-5 minutes before sending to the jars.

Cork, cooling is best done upside down.

Red cherry jam

Making jam from red fruits is quite simple. The main thing is to strictly maintain the proportions and follow the cooking recommendations:

1. Blanch the fruits in boiling water for no more than 2 minutes.
2. On the basis of the liquid in which the berries were blanched, prepare a syrup (add 1 kg of sugar in 250 ml, bring to a boil, stirring occasionally).
3. Combine the berry, sweet viscous syrup.
4. Boil for half an hour, do not forget to stir.

Important! In the process of cooking, constantly remove the foam - it is much more difficult to do this in the finished jam.

Twisted bird cherry jam

This no-culinary blank is one of the most popular treats that can be made quickly and without hassle. Advantages of jam - no cooking is required, cooking time is reduced, all the taste and useful properties are preserved.

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Preparation:

1. Pass the washed dry fruits (1 kg) through a meat grinder.
2. Mix the mass in equal proportions with sugar.
3. Stir, leave for 3 hours until the crystals are completely dissolved.
4. Send to banks.

Refrigerate immediately after capping. Stored for a long time.

Black cherry jam

The housewives are especially honored by the "five-minute" made of black fruits. It is better to rinse and sterilize jars in advance - ready-made preservation must be immediately poured and sealed.

Preparation:

1. Prepare sweet syrup (boil 300 ml of water and 1300 g of sugar).
2. Pour bird cherry (1 kg) with boiling liquid, leave to cool completely.
3. Put on fire, bring to a boil, avoiding noisy boiling, remove from the stove after 5 minutes.
4. Pour into containers, roll up.

It is recommended to cool it under a warm blanket, only then send it for storage.

Virginia bird cherry jam

For harvesting from the virgin bird cherry, you can use any recipes recommended for these berries. You can also make jam according to a special recipe:

1. Boil a mixture of 800 g of fruit and 800 g of sugar for 20 minutes.
2. Wait for complete cooling, repeat the process.
3. Cook 2-4 times for a quarter of an hour, each time completely cooling the composition.

After sending in containers and airtight sealing, send to a cold place.

Bird cherry jam is a storehouse of useful substances that can improve health, increase resistance to disease, even cope with some diseases. Cooking blanks will not take much time, and the shelves in the cellar will be filled with a fragrant delicacy.