How to cook cherry jam: 11 recipes

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

Cherry Jam with Cranberries

• 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 a basin with cold water, dip cranberries in it (if the berries are fresh). Wash the fruits, remove spoiled, rotten. If you are using a frozen product, pour the berries in a colander, rinse under a tap.
2. Regardless of the type of cranberry, it must be partially dried before making jam. After the berries are ready, grind them in a meat grinder, blender or food processor (an alternative is the potato pestle).
3. Rinse the cherry, cut the fruits in half, remove the seeds. Mix with lemon juice and raspberry syrup, pour the mixture to cranberries. Transfer the contents to a cauldron or pot with thick walls, pour water.
4. Cover the dishes, put on the stove, simmer at low power for 25–35 minutes. Ultimately, the berries should let the juice and soften very much. When this happens, add granulated sugar, mix.
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 15 minutes for the treat to cool slightly.
6. Boil and dry the container, pour the jam into hot jars. Roll up with a kitchen key, turn over, wait for cooling. Transfer to the cold (cellar, basement, refrigerator, etc.).

Pitted 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 the liquid to drain. Remove the bones with a toothpick or a pin / needle. Chop the cherry in half or leave it whole. Sprinkle 400 g. granulated sugar, knead until smooth, leave for 2 hours.
2. While the berries are letting the juice, boil a syrup of 800 gr. sugar and 550 ml. filtered water. Simmer on low heat until the granules dissolve, then turn off the burner and cool the composition.
3. Pour the cherry syrup, leave for 5 hours. During this period, the berries are saturated, the jam will turn out to be sweet and sour. After the allotted time, send the container to the fire, cook in one step for half an hour.
4. Rinse the container and pour boiling water over, do the same with the lids. While the containers are hot, pour the treat, roll it with a key, turn it over. Cool the jam, transfer to the cold.

Cherry jam with gelatin

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

1. Fold the cherry on a sieve, rinse, leave for half an hour to glass the water. Seperate with a needle or special tool. Sprinkle with sugar, put on the stove, cook for half an hour, stir occasionally.
2. Dilute gelatin according to the instructions, insist until swelling.After the allotted time for cooking cherries, add gelatin. Mix the contents thoroughly again, reduce the power to a minimum.
3. Stew the jam for a quarter hour. To make the jam thicker, you can take a break of 5 hours (optional) between boiling cherries and pouring in swollen gelatin.
4. Engage in sterilization of containers and lids, dry dishes, pour the finished product into containers. Cork each jar, turn it upside down, leave it for 11 hours. Store in the cold.

Thick cherry jam

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

1. To prepare a thick composition, it is necessary to take certain varieties of cherries. These include Vladimir and Zakharyevsky. Wash the berries, remove the seeds in a convenient way.
2. Sprinkle the fruit with sugar, let stand for 4 hours, so that the liquid (juice) comes out. After the specified time, send the pan with the contents to the stove, simmer 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 manipulations (cooking-cooling) 3 times, then pack the finished product in clean jars. You can roll up jam with a key or cover with plastic caps (optional).

Cherry jam with currant

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

1. Pour cold water into the basin, pour currants into the bowl. Stir the berries with your hands to remove excess debris. Drain, discard the fruit on a sieve to dry. Do the same with raspberries.
2. Wash the cherries, remove the seeds, leave for 10 minutes to glass the liquid. Mix with the rest of the berries, add sugar to the fruits. Wait 4 hours, during which time the juice will come out.
3. When the specified period expires, move the berries to a 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. Boil the berries again for 10 minutes, cool for 4 hours. Repeat the manipulations 1-2 more times, then pack the finished treat in jars. Cork, after cooling keep in a cold.

Strawberry Cherry Jam

• Cherry - 650 gr.
• sugar - 1.2-1.3 kg.
• strawberries - 600 gr.

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

Chocolate Cherry Jam

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

1. Rinse and rinse the cherries, seedless. Pour into heat-resistant dishes, pour in lemon juice, water, pour sugar. Send to the fire, cook for 25 minutes. Pour in alcohol if desired after 10 minutes of languishing.
2. Stir the mass constantly. After a quarter of an hour, add grated chocolate, wait for it to dissolve. Cool the jam, pour into a sealed jar.

Frozen Cherry Jam

• lemon zest (fresh) - 35 gr.
• frozen cherry (seedless) - 1.4 kg.
• granulated sugar - 1.15 kg.
• pectin - 115 gr.
• lemon juice - 60 ml.

1. Make a device for defrosting cherries: put a colander in a basin, transfer the cherry into a mesh cavity. Such a move will save juice. After defrosting, combine the berries with juice, pour in 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 dishes. When the granules dissolve and the composition becomes homogeneous, turn off the heat.
3. Boil the container for a spin, dry it, do the same with the lids. Pack the berry composition, immediately cork, let cool. Keep cherry jam in the cold, shelf life is 10 months.

Raspberry Cherry Jam

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

1. Go through the fruits, exclude spoiled, rumpled, with a wormhole. Wash the cherries, remove the seeds, rinse the raspberries.
2. Make a suitable heat-resistant container, pour in granulated sugar and pour in water. Set the burner to the minimum mark, prepare the syrup (heat treatment lasts 10-12 minutes).
3. After this time, pour the prepared fruits, turn off the plate, cover, leave the mixture to infuse for 5 hours. After that, cook the mass for another half hour. The longer you cook, the thicker the jam.
4. Clear jam preserves in advance. Pour the finished product, tighten with a key, turn over and cool.

Cherry jam in a slow cooker

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

1. Rinse the cherry, remove the seeds. In a container for a multicooker, mix water and granulated sugar, knead so that the grains are saturated. Set the function "Preheating", prepare the syrup for 20 minutes. Open the lid periodically and stir.
2. Combine the 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, remove the foam with a slotted spoon. Prepare a glass container in advance, keep it warmed up. When the treat is cooked, pack it in containers.
4. Screw on the lid and key, wrap it with a warm cloth, leave in the kitchen until it cools. Transfer to the pantry for long-term storage.

Cherry jam with apples

• almonds - 60 gr.
• Simirenko apple - 480 gr.
• Cherry - 475 gr.
• lemon - 2 pcs.
• gelatin - 25 gr.

1. Rinse and dry the berries, remove the seeds. Mix gelatin with granulated sugar, sprinkle with the composition of the berry. Cover the container with a lid, leave for a day.
2. Wash the apples, do not peel, but remove the twigs and the core. Grind the fruits in mashed potatoes on a grater, in a blender or meat grinder, add to the real cherry.
3. Pour in the lemon juice, optionally add grated citrus zest. Put on the stove, cook for 7 minutes. Next, fry the nuts in a dry frying pan, grind into powder or chop in half.
4. Pour almonds into the jam, immediately pack in containers. Close with tin lids using a special rolling key.

Consider recipes for making cherry jam with raspberries, black or red currants, dark chocolate, cranberries, apples. Cook a treat in a slow cooker, adjust the amount of sugar as you wish.

Video: how to make cherry jam