8 recipes for aromatic cherry jam

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Fast five minutes with or without seeds, thick options with gelatin or currants, unusual combinations with cherries or chocolate.

If you want to prepare a treat for the winter, distribute the hot jam immediately after cooking in sterilized jars. Then roll them up, turn them over and wrap them up with something warm.

When the jam is completely cool, store it in a dark, dry, cool place.

1. Five-minute cherry jam with seeds

Ingredients

• 1 kg of cherries (weight of whole berries with seeds);
• 1 kg of sugar.

Preparation

Sprinkle the cherries with sugar in layers and leave for at least 4-5 hours for the berries to juice. Shake the container occasionally to help the sand dissolve faster.

Put on moderate heat, bring to a boil and simmer for 5 minutes. Remove the froth from the jam during cooking. Cool it completely.

Repeat cooking twice more. If you roll up the jam for the winter, after the third cooking, do not cool it, but immediately put it in the jars.

2. Pitted cherry five-minute jam with liquid syrup

Ingredients

• 1 kg of cherries (weight of peeled pitted berries);
• 500 g sugar;

Preparation

Sprinkle sugar over the berries and stir gently. Leave it on for 4-5 hours for the cherry to release its juice and the sand to dissolve.

Bring the mixture to a boil over moderate heat and simmer for 5 minutes, skimming from time to time.

3. Pitted cherry five-minute jam with rich thick syrup

Ingredients

• 1 kg of cherries (weight of peeled pitted berries);
• 1 kg of sugar.

Preparation

Sprinkle the cherries with sugar in layers and stir gently. Leave it on for 4-5 hours to let the berries sap and the sand dissolves.

Then put on low heat and bring to a boil. Cook for 5 minutes over moderate heat, periodically skimming off the foam, and cool completely.

Boil the jam twice more in the same way. If you are preparing it for the winter, after the third time, do not cool it down, but immediately spread the mass in the banks.

4. Thick seedless cherry jam with gelatin

Ingredients

• 700 g sugar;
• 2 tablespoons of instant gelatin
• 1 kg of cherries (weight of peeled pitted berries).

Preparation

Combine sugar and gelatin and pour this mixture over the berries. Refrigerate for 12 hours to let the cherry juice.

Then put on low heat and simmer, stirring occasionally, for 5 minutes after boiling.

In order for the jam to gel, after cooling it must be put in the refrigerator for a while. If you're rolling up dessert for the winter, also refrigerate the jar for a while before taking a sample.

5. Pitted cherry jam with chocolate and vanilla

Ingredients

• 400 g cherries (the weight of peeled pitted berries);
• 250 g sugar;
• ¼ vanilla pod;
• 70 g of high quality dark chocolate.

Preparation

Cover the berries with sugar. Put on low heat and bring to a boil. Add vanilla and cook, stirring occasionally, for about 30 minutes.

Chop the chocolate finely and place it over the berries. Stir and simmer for 1-2 minutes. The tile should dissolve.

6. Cherry and pitted cherry jam

Ingredients

• 1 kg of cherries (weight of peeled pitted berries);
• 1 kg of cherries (the weight of peeled pitted berries);
• 1½ kg of sugar.

Preparation

Cover all the berries with sand and stir. Put on moderate heat and bring to a boil.

Remove the cherries and cherries with a slotted spoon, reduce heat and simmer the syrup for about 30 minutes. It should become thick enough.

Place the berries back in the pot, bring to a boil and cook for 10-15 minutes.

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7. Thick jam of pitted cherries and black currants

Ingredients

• 1 kg of black currant;
• 1 kg of sugar;
• 1 kg of cherries (weight of peeled pitted berries).

Preparation

Punch the currants with a blender. If some berries remain intact, that's okay. Add half the sugar and bring to a boil over low heat.

Add cherries and remaining sand. While stirring occasionally, bring the mixture to a boil again. Then cook the jam for another 10-15 minutes.

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8. Cherry and red currant jam

Ingredients

• 500 g red currant;
• 300 ml of water;
• 1 kg of cherries (weight of peeled pitted berries);
• 750 g sugar.

Preparation

Pass the currants through a meat grinder or chop with a blender. Pour the puree into a saucepan, add half the water and simmer for 20-25 minutes. The mass should thicken.

Chop the cherries with a meat grinder or blender. In a separate saucepan, combine the cherry puree and remaining water.

Cook over low heat for 7-8 minutes, add sugar and stir. Cook, stirring constantly, for 15-20 minutes.

Combine the cherry mass with the currant mass and cook for about 15 minutes more, stirring occasionally.

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