7 recipes for fragrant cherry jam

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

With or without seeds, with strawberries, nuts, currants and an apple - any jam will turn out to be very tasty.

If you can resist eating the jam right away, store it properly. Pour into sterilized jars while still hot and roll up. Then turn the cans over, wrap something warm, cool completely and put in a cool dark place.

You can close the jam with nylon lids. Then you will need to store it in the refrigerator.

1. Pitted sweet cherry jam

Ingredients

• 1 kg pitted cherries;
• 1 kg of sugar;
• 3 tablespoons lemon juice.

Preparation

Place the berries in a saucepan and cover with sugar. Stir, cover and leave for 10-12 hours. During this time, the cherry will let out a lot of juice.

Place the saucepan over high heat and bring the jam to a boil. Reduce heat to low and pour lemon juice into a saucepan. Stir and skim for 30 minutes.

2. Cherry jam with pits, apple juice and cinnamon

Ingredients

• 1½ kg of cherries;
• 1 kg of sugar;
• 100 ml of apple juice;
• 8-10 g vanilla sugar (1 standard sachet);
• 1 teaspoon of cinnamon or cinnamon sugar.

Preparation

Pour sugar into a saucepan, add juice and stir. Put on medium heat and, stirring occasionally, dissolve the sugar. Bring the syrup to a boil and reduce heat.

Add cherries and vanilla sugar. While stirring, bring the syrup to a boil again and simmer for 15–20 minutes. Remove the froth from the jam periodically.

Add cinnamon or cinnamon sugar about halfway through cooking and stir.

3. Thick cherry jam with gelatin

Ingredients

• 1 kg of cherries (weight of unpeeled berries);
• 400 g sugar;
• 1 tablespoon of gelatin;
• 50 ml of water.

Preparation

Peel the cherries and place in a saucepan. Add sugar, stir and leave for 30 minutes.

Pour gelatin with cold water, stir and leave for 10-15 minutes. During this time, it should swell.

Bring the berries to a boil over medium heat. Reduce heat and simmer for another 10 minutes, stirring occasionally and skimming.

Add gelatin to a saucepan and stir thoroughly to dissolve. Bring the jam to a boil again.

4. Cherry jam with apple

Ingredients

• 800 g pitted cherries;
• 600 g sugar;
• 1 lemon;
• 1 apple.

Preparation

Put the berries in a saucepan, add sugar and juice of a whole lemon. Place over medium heat and bring to a boil. Then cook for 10 minutes, stirring and skimming.

Remove the berries from the pan and place the peeled apple slices in the syrup. Cook, stirring occasionally, until the syrup is halved in volume.

Put the cherries back and puree with a blender. Bring it to a boil over low heat and simmer for another 10 minutes, stirring occasionally.

5. Sweet cherry and strawberry jam with clear syrup

Ingredients

• 1 kg of cherries (weight of unpeeled berries);
• 1 kg of strawberries;
• 1½ kg of sugar;
• 150 ml of water.

Preparation

Remove the seeds from the cherries. Place the cherries and strawberries in a wide bowl or saucepan.

Pour sugar into another saucepan, pour in warm water and stir. Put on medium heat and, stirring occasionally, dissolve the sugar. Bring the syrup to a boil and simmer for 5 minutes.

Gently pour the syrup over the berries and leave for 2 hours. Catch the berries and discard in a colander, substituting a container under it. After 15–20 minutes, add the drained liquid to the syrup.

Bring it to a boil over medium heat, skimming it off periodically. Boil the syrup for 5 minutes, pour in the berries, leave for 2 hours and discard the berries in a colander again. Repeat this procedure 2 more times.

Then arrange the cherries and strawberries in the jars so that they occupy about ⅔ of the volume. Boil the syrup again for 5 minutes and pour over the berries.

6. Jam from cherries and black currants

Ingredients

• 750 g cherries (weight of unpeeled berries);
• 500 g black currant;
• 600 g of sugar.

Preparation

Remove the seeds from the cherries. Put several layers of cherries and currants in a wide basin or saucepan, sprinkle with sugar. Cover and leave for 8-10 hours.

Pour the juice from the berries into a saucepan. Put on low heat and cook, stirring occasionally, until thickened. Pour the syrup over the berries.

Place the container with berries and syrup on low heat and bring to a boil, skimming off if necessary.

Try it?

6 simple currant jam recipes

7. Five-minute sweet cherry jam with walnuts

Ingredients

• 600 g of cherries (weight of unpeeled berries);
• 200 g sugar;
• 2 pinches of citric acid;
• 100 g of walnuts.

Preparation

Peel the berries and place in a saucepan. Add sugar and citric acid, stir and leave for 1 hour.

Bring to a boil over medium heat, reduce and simmer for another 5 minutes. Then cool completely for about 2 hours and boil again in the same way.

Put the cooled jam back on medium heat. Bring to a boil, add coarsely chopped nuts and cook for another 5 minutes over low heat.

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