Such a dish is prepared with or without bones. But just with a bone, berry dessert gets a special, subtle aftertaste of almonds. Its only drawback is that it can not be stored for more than 1 year. As part of the bone is present amygdalin, which when released into the human body, can seriously poison it. In order to understand how to cook with stones, read the article to the end.
Classic Cherry Jam
Prepare, fragrant, truly delicious cherry jam for the winter by this method. Believe me, it is worth the wasted strength and energy.
Ingredients:
• Cherry ripe - 1 kg;
• Sugar - 1 kg;
• Citric acid - 0.5 tsp;
• Pure water - 150 ml.
Cooking:
Prepare all products for cooking. Berry bust, remove stalks and leaves. Pour into a large basin and pour running water for 20 minutes. But no more, so that the cherry is not saturated with excess liquid. If you took large berries, then you need to prick each with a needle. In principle, this stage can be skipped if there is no extra time.
Transfer the contents of the pelvis to a suitable saucepan, preferably with a thick bottom. The second pan need to cook sugar syrup. Put the water on high heat, bring to a boil, add half of the sugar, stir and cook for 2 minutes to dissolve the last sweet grain. Be sure to remove the foam.
Set aside, let stand for about 5-10 minutes, then pour the cherry. Leave overnight to insist.
Then carefully read the entire recipe on how to cook cherry jam with pits, so that nothing is missed.
It is necessary to cook cherry jam in 3 steps - make 3 heat treatments followed by infusion for 8 hours. During the infusion, the cherries are soaked with sugar liquid, become beautiful, begin to appear through, and the syrup itself thickens well.
Now you need to remove from the stove, cover with gauze (1 layer), so that excess moisture comes out of the fruit sweetness. With the help of the cover this process will be impossible. By the way, the cooking time should be short and the mass should not boil much. The first two are 5-7 minutes, and the third - 10 minutes, to the final state. In time to clean the forming foam.
At the first boil during boiling to report all the sugar, and the third - the specified amount of citric acid. We must try not to digest, otherwise the mass will darken greatly and lose its special attractive smell.
At the end of the third cooking make a test of readiness. Scoop tsp. a little syrup and drip on a cold plate: if the droplet hardens and does not spread, then it is ready.
Cherry jam "Five minutes"
This method will appeal to many, because according to it you can quickly cook the jam and keep it health benefits.
Option 1.
Ingredients:
• Cherry - 1 kg;
• Granulated sugar - 400 gr .;
• Purified water - 200 ml.
Cooking:
Carefully sort out the berry, wash well and remove excess garbage. Pour clean water into a prepared saucepan, put on medium heat, add granulated sugar and stir. Boil and make sure that there are no grains.
Put there all the fruits, stir, with an average temperature of fire boil. Then reduce to a minimum and simmer to 5 minutes, in time to remove the foam.
In the pre-washed and sterilized half-liter jars, pour the five-minute jam, close the lids and send to the refrigerator. The recipe has a second way, telling how to make cherry jam five minutes with pits without adding water.
Option 2. Without water.
• Cherry - 2 kg;
• Granulated sugar - 2 kg.
Cooking:
Enumerate the cherry berries, wash them in cool water and remove the leaves and stems. Pour into a large container, add sugar and set aside for 5-8 hours to extract the juice.
Put on medium heat, bring to a boil. Reduce the boiling point to a minimum, boil up to 5 minutes, constantly and timely removing the foam. Hot pour into banks and cork.
Cherry jam in the slow cooker
Household appliances make people's lives better and easier. The crock-pot will allow to cook cherry jam with stones no worse than conventional methods.
Ingredients:
• Cherry - 2 kg;
• Sugar - 2 kg.
Cooking:
Tip: Jam, cooked in this kitchen assistant, it is better not to store for a long time. Maximum 6 months.
Wash cherry berries in running water, sort, remove the stems and dry. Transfer to a special container equipment.
Top with all the sugar. Close the lid, let it brew for 5 hours. During this time, the berries should put the juice. Then cover with a lid and press the "Quenching" function in time for 2 hours.
For now cherry to prepare, it is necessary to prepare ware for preservation. Wash the covers with detergent, then boil for about 10 minutes. Banks need to be washed and sterilized. Cooked thick berry mass pour in a glass container and cork. That's all the work.
Royal Cherry Jam
Rich taste and bright color of cherry jam will make a warm winter evening royal.
Ingredients:
• Cherry - 2 kg;
• Granulated sugar - 2 kg.
Cooking:
Wash the cherries thoroughly and drain in a colander. Then, when excess liquid is drained, transfer it to a suitable-sized pot and combine with sugar. Now let him stand for at least 3 hours. Shake the tank a bit.
Put on the stove, turn on high heat and bring to a boil. Reduce the boiling point and cook for 5 minutes, then set aside, let cool. Repeat all actions 2 more times. As a result, you should get bright jam from whole berries.
Prepare the dishes for canning, wash and sterilize in advance. When ready to decompose the sweet product in processed jars, wait until it cools and then close. This is how royal cherry jam with seeds and whole berries is made and looks very beautiful.
Cherry Jam with Lemon
Lemon freshness is a great addition to the sweet berry. Cook with lemon.
Ingredients:
• Cherry ripe - 1.5 kg;
• Granulated sugar - 2 kg;
• Lemon - 1 pc.
Cooking:
Cherry fruits are well washed, carefully picked and dried, throwing in a colander. Put the berries in a bowl, pour sugar on top. Remove from lemon zest, finely chop. And from the fruit to squeeze as much juice as possible. Put in a bowl of berries and mix.
Transfer to a suitable saucepan, put on high heat and boil. Reduce the boiling point to medium and cook for another 5-10 minutes. During the short cooking periodically interfere with and remove the foam.
Now you need to remove from the stove and cover with a kitchen towel / suitable lid. Let insist at least 8-10 hours. As soon as the specified time passes, put it on high heat, boil it, make it a little quieter and boil it for up to 5 minutes. Repeat all steps 1-2 times.
Now make hot cherry jam spread on clean cans and close tightly. Your family will be delighted with such sweet culinary delights.
Cherry Jam with Chocolate
Your children will eat this unusual dessert for both cheeks! Yes, and adults, too, will come to mind.
Ingredients:
• Cherry - 1 kg;
• Sugar - 1 kg;
• Cocoa powder - 100 gr .;
• Dark chocolate - 1 p.
Cooking:
This dessert to taste will remind you sweets "Cherry in chocolate". To cook it, you need to sort out and wash the berries. Transfer to a deep container and pour all the sugar. Leave at least 5 hours.
Now it is necessary to shift into a thick-walled pan, put on the stove to boil, while continuously stirring with a wooden spatula. Set aside, allow the mass to cool slightly, then strain through a colander.
The resulting syrup should be put on high heat and boiled.
In fact, cherry jam with seeds is brewed in syrup, but with short breaks. Without removing the cherry from the pot, lower it into the berry liquid. Let it stand for about 2 hours. After that, repeat the procedure 3 more times. Fruits must fully absorb the syrup. And if it remains a little, you can clog up in a separate half-liter jar.
3 times put the berries in a syrup without colander along with grated chocolate and cocoa powder. Put the mass on the stove, bring to a boil at the minimum temperature of fire and boil up to 5 minutes.
Prepare dishes for seaming in advance. Spread the cherry jam with chocolate in half-liter jars and roll up. You can be sure that this sweet preservation will definitely not disappear after opening!
Thick cherry jam
Especially for fans of thick desserts. This delicious sweetness will perfectly serve as a filling for home baking.
Ingredients:
• Cherry - 2 kg;
• Sugar - 2 kg;
• Clear water - 350 ml.
Cooking:
Cherry as it is necessary to wash, sort and weed out the waste. Put the purified water on high heat, add half of the specified portion of sugar and bring to a boil constantly stirring so that the latter dissolves and does not stick to the bottom.
Now the fruits must be poured into a pan of the appropriate size and pour hot syrup for 10-12 hours.
Put on the stove, turn on high heat, pour out the rest of the sugar and boil it. Minimize the temperature of the fire and boil until 5 minutes. Again set aside to infuse for about 12 hours.
Again boil, then reduce the heat and simmer for 3-5 minutes, removing the foam in time. Let infuse for at least 5 hours. And for the last time, bring to a boil and cook for at least 10 minutes, stirring continuously with a wooden spatula.
Banks and lids are well washed and sterilized in a convenient way. Pour boiled thick cherry jam with bones, tightly close the lids, turn and wrap in warm towels. Let it cool in this way. Then rearranged in the basement or cellar.
Cherry jam without sugar
Ingredients:
• Cherry - 4 kg;
• Lemon - 2 pcs .;
• Mint (dried) - 10 sheets.
Cooking:
Wash ripe berries under running water, get rid of unwanted leaves, stalks, etc. Put on a large tray covered with plain paper, let it lie and dry. Then be sure to pin down each fruit with a needle, put it into a deep bowl and leave it for 5 hours so that they have time to put the juice.
For now it is necessary to prepare other products. Cut off the zest from the citrus product and grind it to crumb with a sharp knife blade. And you can cut it into squares, so it will decorate ready-made jam with its bright, rich shade.
Now, when the fruit is allowed enough juice, it is necessary to put the saucepan on medium heat, boil and stew for 20 minutes, often disturbing. Do not forget the foam. If it is not removed in time, then the finished product will lose all its external beauty.
Mint leaves, it is desirable to chop finely. Remove the mass from the stove, wait until it is completely cooled and put in not two crushed products. Stir well and boil again. This time it is necessary to boil no more than 10 minutes. Then set aside and cool. The process is repeated once more. Prepare all the dishes for seaming. Banks to wash, sterilize, and cover - boil for about 5-7 minutes.
Hot mass pour, close and wrap in a blanket for a day. After that, send to the pantry. With sugar-free jam, you can not only “fill” a strong leaf drink, but your favorite ice cream. Here, now you know how to make cherry jam with pits, but watch the video to consolidate your knowledge. They will definitely be useful in practice.
Cherry jam is a delicious fragrant treat containing vitamins C, B2, P, folic acid and iron. Best of all it is jam from late sorts of cherries. It can be cooked with or without stones.
You will need
- - 1 kg of cherries;
- - 1 kg of sugar (its amount can be increased to your taste).
Instruction
- Peel the berries from the leaves and sticks, rinse them. Remove the bones from the cherry using a special tool. Pour berries half the norm of sugar and leave overnight. Cherry at the same time will give a lot of juice.
- Put cherries with sugar in the morning on medium heat and boil it for 15 minutes. Turn off the heat and cool the jam. Drain all the syrup in a separate bowl, add the remaining sugar, stir well and cook it over medium heat. Pot with berries until leave aside.
- After a while, check the cherry syrup for thickness. Pour in a saucer cold water and put a drop of syrup in it. It should not spread if a thick drop has formed - the syrup is ready.
- Pour the berries into the prepared syrup, mix and pour into prepared and sterilized cans prepared in advance. When the cherry jam is cool, it will be thick.
- Cook from cherry with stones thick fragrant jam. Sort and rinse the berries. Cook the syrup from 1 cup of water and the entire amount of sugar. When it becomes transparent, put the cherry, stir, bring to a boil and turn off the heat.
- Leave the jam to cool completely, then turn on the heat, bring it to a boil, remove from the heat and wait for the jam to cool. Put the jam on the fire for the third (last) time and cook it until tender. Determine the readiness as follows: drop a drop of jam on any cold surface (spoon, saucer). If the drop does not spread - it is ready.
- While the cherry jam is boiling, rinse and sterilize the jars. Spread hot jam in them and cover with sterilized lids. Put the jars with the lids down, cover them with something that holds heat (for example, with newspapers and thick towels). An hour later, remove the "insulation", turn over the jars, wait for complete cooling and remove them for storage.
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How to cook cherry jam - the best recipes
We suggest you learn how to cook cherry jam and preserve all the beneficial properties of cherries.
Cherry jam is among the most delicious and fragrant of the entire list of others, not without reason it is called "royal". This dessert has excellent taste and a huge amount useful propertiesthat persist thanks the right way cooking That is why many housewives love it and are happy to harvest it. Cherry jam has delicate taste and aroma, these caramelizations get special flavors. Therefore, this jam is prepared quite often, and along with jam from currants and raspberries are among the most popular.
When harvesting cherry jam, you provide your family with not only a tasty and aromatic delicacy, but also a storehouse of vitamins for the whole year. The composition of cherries includes vitamins B2, C, R. It is rich in huge amounts of iron, folic acid and active substances. Pectic substances that make up the berries, are able to remove toxins from the body. Eating cherries in any form prevents the occurrence of heart attacks, and also eliminates fat deposits. Do not forget that the cherry has an anti-inflammatory effect, that is, it is just as useful for colds as raspberry.
You can use several methods for making jam, but there is a basic rule when cooking - it cannot be cooked for a long time because it takes on a brown color. The brown color indicates that the P - active substances that are involved in the processes of rejuvenation and healing of the body have collapsed in the jam.
The main feature of making jam from cherries is that jam can be made of two kinds - with and without bone. Of course, removing the bones need to be patient or remove them with a special device for removing bones from the cherry.
The traditional method of making jam with bones is the most useful and fragrant, it has a light almond flavor that will immediately improve your mood.
Both versions of cherry jam are common, so we will describe each recipe for cherry jam.
Cherry Jam - best recipes cooking
Recipe number 1. Simplest Cherry Jam
The simplest recipe for fragrant cherry jam, which does not take much time. The bones in the jam give a light almond flavor and a wonderful aroma.
To make cherry jam with bone, you need the following ingredients:
fresh cherry (sour or sour-sweet) - 2 kg;
water - 1 cup;
How to cook cherry jam with bone:
1. We pick berries and remove the stalk, leaving intact and dense fruits.
2. We wash the fruits, get rid of excess moisture using a colander so that the excess liquid does not interfere with the cooking of jam.
3. Take a basin or a wide pan with an enamel coating and pour sugar into it. Then pour the required amount of water and mix.
4. Put the container with sugar and water on the stove. While stirring, bring to a boil.
5. Cook the resulting sugar syrup over low heat, removing the resulting foam.
6. We are waiting for the sugar to completely dissolve, and the syrup will thicken slightly. Omit the cherry. Then we begin to gently mix the contents.
7. Cook the jam for no more than 10 minutes on low heat. We set aside the jam so that it is completely cooled.
8. Put on the fire again and continue cooking for 10 to 15 minutes.
9. Repeat this procedure three times at intervals for cooling.
10. You can simply close the jam with kapron lids and store in a dark cool room, or put in sterilized jars and roll up.
Procurement for winter ready. Enjoy your meal!
Cherry Jam Cooking Board
It is advisable to use the jam throughout the year after preparation, as the cherry stones eventually begin to emit poisonous prussic acid, which can cause food poisoning.
In order for the syrup to penetrate the berry more quickly, you must first pierce each cherry with a needle.
Recipe number 2. Royal Cherry Jam
Saturated color and bright taste, thanks to the preserved cherry structure, for real makes this jam royal.
To make royal cherry jam, you need the following ingredients:
sugar - 2 kg;
fresh cherry - 2 kg.
How to cook "royal" cherry jam:
1. Berries well wash and recline in a colander. From cherries remove bones with a special device or pin.
2. Pour the berries into a large saucepan and add sugar. We are waiting for the cherry to put out enough juice. Then shake the pan so that the sugar is at the bottom. No need to interfere, and only shake hands.
3. We put the pot on the fire and wait until boiling. Boil on low heat for 5 minutes and set aside. Repeat this procedure 3 more times, after the saucepan with the berries has completely cooled. As a result, we get a thick cherry jam with whole cherries.
4. We take the jars, wash them well and sterilize them.
5. Still hot jam spread on sterilized jars. The jam should cool down. Then we roll up the jars with a sterile cap.
Delicious delicacy is ready. Enjoy your meal!
The board
Jam with stones can be prepared by this method, but it is not recommended to keep it for a long time.
When removing seeds from a cherry, it is better to use a special device, so you will save a large number of juice than in the process of using pins.
Recipe number 3. Cherry Jam with Chocolate
The combination of chocolate with a delicate cherry taste will not leave indifferent even real gourmets. Try to cook it unusually. tasty jam.
To make cherry jam with chocolate, you need the following ingredients:
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Cans of Pitted Cherry Jam
This is a wonderful jam for those who are not afraid of difficulties and are ready to decide on a monotonous, but pleasant job of removing pits from cherries. But then you get a soft, juicy, tasty and tender jam. And avoid having to spit out the cherry stones.
Cook five minutes in 3 doses. But it is also possible in the traditional way at one time until readiness (about 40 minutes). If it is possible to store the jam in the refrigerator or in the basement, you can prepare very tasty cherry jam with a small amount of sugar, it is cooked quickly.
But if you are not ready for the feat of cleaning the cherries or you are a fan of the film “Istviksky Witches”, you can cook cherry jam with pits using the same recipes.
How many cherries in 1 liter
In a liter jar is placed about 800 g of cherries (or cherries) with stones. How many other berries in 1 l.
A sugar in 1 liter - 920 g.
Proportions for cherry jam
To determine how much sugar you need for your seedless jam, you must either measure how much cherry (in kg or liters) you have before cleaning. Or, after cleaning, weigh or re-measure the volume of a cherry liter can. I actually measured the purified cherries in cans this time (at 1 liter jar berries without seeds = 800 g took 1 kg of sugar).
- For storage at room temperature (lots of sugar): 1: 1. Take an equal amount of sugar and cherries (by weight or by volume).
- For storage in the refrigerator or basement (low sugar): for 1 kg of purified cherries 300-500 g of sugar. Such a jam will be more tender, slightly sweet, juicy. And closer in taste to fresh berries. How to cook, I'll tell you too.
Boneless Jam Recipe
1. Prepare cherries for harvesting
- Rinse the cherries, remove the damaged fruits (remove only the good cherry in the jam). Put the washed berries on a clean towel spread out on a flat surface (conveniently on a large tray) to dry before cleaning.
- Peel the cherries with a pin (English, with a latch) or a strong juice straw.
1.2. How to remove bones from the cherry
1.2.1. How to remove the bones with a pin
- Stick a pin in the cherry (where there was a twig-stalk). Stick a pin at the end that does not open, that is, opposite to the lock).
- Pry off the bone with a pin and rip it out of the cherry.
1.2.2. How to knock out a bone straw
It is convenient to take a straw from small packets of juice. The sliding part does not interest us, it is not so strong. But the main part of the straw, which pierce a hole in a bag for drinking juice, is suitable for cleaning cherries.
Juice straws for cherry seed removal
Strong part of the straw, we pierce the cherry through. The straw enters the place where the petiole was fastened and knocks out a stone on the opposite side. It turns out a through hole, as in a bead. Everything.
This method is suitable for those who have painful hand joints. It is not very convenient for such people to hold a pin and it is painful to make a movement to pick out the bone with a pin. But knock out a bone with a straw - no problem.
2. Cover cherry with sugar
- Find out how much cherry you got after cleaning. Add sugar.
3. Cook the jam
3.1. Storage at room temperature (plenty of sugar)
Boil the cherry jam with five minutes in 3 doses (you can finish in 1 day, with an interval of 5-6 hours: in the morning, in the afternoon, late in the evening; or cook, slowly, for example, in the evening, in the morning and evening):
- Bring to a boil, stirring. Reduce heat, cook for another 5 minutes (stirring and removing foam). Cover with a lid. Leave to infuse for 5-12 hours.
- Preheat the jam, boil after boiling for another 5 minutes (reduce the fire, stir, remove the foam). Leave again for 5-12 hours.
- The last time, warm the jam, bring to a boil. Cook for 5 minutes. Everything. Pour the prepared jam on prepared banks. Close the lids (conventional iron or twisted).
3.2. Cold storage (low sugar)
Boil the jam quickly - bring to a boil, reduce the heat, cook for 15 minutes, stirring and removing the foam. Pour into prepared jars, screw caps (or close screwed). Cool it down. Remove to cold storage.
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how do you cook cherry jam?
White Mouse
On 1 kg of cherry 1 kg of sugar. Bones can be removed, I do not take out. Jam cook in three stages
1) Fill the cherries with sugar and leave for a few hours to empty the juice.
Then, stirring on the weakest fire, torment her for 20 minutes. Turn off the fire. Let's say it will be evening
2) In the morning you will see that the cherry has released a lot of juice. Turn on the gas, let it boil and simmer for 15 minutes. Turn off
3) In the evening, repeat the same procedure again. Spill on sterile jars, cover with wrapping paper (from flowers) and tightly tie with thread.
claudia lever
1kg cherries, 2kg sugar I remove pits from a cherry, I fall asleep with half of sugar, I leave it for the night. In the morning I bring to a boil and turn it off. So 3 times, gradually adding the rest of the sugar.
Last time - boils 5 min. I pour 0.5 liters into the cans and spin them up. I put on the lid, cool, clean. Jam is obtained jelly with whole cherries.
Olga Fesenko
I do not cook. I have from boiled berries heartburn. Remove bones from the cherry. I measure: a can of berries + a can of sugar, t, d, Everything in the bowl, mix, it is worth this bowl in the kitchen, periodically everything is mixed up there with a spoon, and gradually the sugar dissolves there. When all is dissolved (three days), we put our raw jam in clean, dry jars, cover with plastic lids and store in the refrigerator. For Christmas baking with tea - a fairy tale!
william
Cherry jam
Composition:
for unsterilized preserves:
seedless:
1 kg of cherries - 1.5 kg of sugar
with bones:
1 kg of cherries - 1.5 kg of sugar and 200 g of water
for sterilized preserves:
seedless:
1 kg of cherries - 1.0-1.2 kg of sugar
with bones:
per 1 kg of cherries - 1.0-1.2 kg of sugar and 200 g of water Jam, jam, jelly • Ukrainian cuisine • good recipes on every day
Cooking:
Sort the cherries by removing the damaged, crumpled, unripe and overripe fruits, wash them.
With a safety pin, remove the bones from the cherries (if you are boiling seedless cherry jam).
Prepare the prepared pitted berries with sugar and leave for 4-5 hours, then cook for 20 minutes on low heat, put in jars and close them.
Cherry jam with stones cooked 2 times:
Prepared cherries with seeds should be poured with hot syrup, allowed to stand for 8-10 hours, then boil over low heat and cook for another 10 minutes, set aside for 8-10 hours again, then cook over low heat until ready.
Similarly, you can cook and jam from cherries.
Cherry Jam 2
1 kg of cherries pour 2 kg of sugar, pour 250 g of water and leave for 4-5 hours. Then cook first on high and then low heat, removing the foam. 3-4 minutes before the end of cooking add 1 teaspoon of citric acid.
In order for the fruit to be completely soaked with sugar syrup, ready-made jam to withstand 7-8 hours.
Chilled jam is arranged in clean and dry jars.
Cherry jam without stones
1 kg of cherries, 1 kg of sugar, 1 glass of water. In boiling syrup, lower the pitted cherries and cook until ready in one go. Packed hot and cork with plastic caps.
Svetlana
I made cherry jam according to this recipe. [link blocked by project administration]
It turned out very tasty!
how to cook thick cherry jam? thank you in advance)))
Lakshmi
It is impossible to cook a cherry for a long time, otherwise it shrivels and brown spots appear, which makes the final product of lower quality. Thick jam without damage to the berries
We will need:
1 kg of cherry
1kg of sugar (if you don’t have enough sweetness, you can add sugar at any time)
We clean the berries from sticks and leaves, wash them, and then remove the bones from it with a special device. In principle, the bones can be left. Then we fall asleep a half of sugar and we leave for the night. During this time, the cherry will give a lot of juice.
In the morning, put the cherry and sugar on a medium heat and cook for 15 minutes. Turn off, cool.
And now the most interesting!
Pour all the syrup, put the berries aside and boil down only the syrup with the remaining sugar.
Cook on medium heat and after a while check the syrup for thickness. To do this, put a saucer with ice water next to it and drip some jam into it. The syrup should not spread, a thick drop should be formed that can be squeezed with your fingers, then pour berries into the syrup, mix and pour into sterile jars. As long as the syrup is hot, it will be liquid, and this is precisely why checking with cold water. When the jam has cooled, it will be thick and tough.
● • The process of foam removal during cooking is very important because it consists of coagulated proteins that are prone to rapid souring. Foam is removed to increase the shelf life of cherry jam.
● • Cherry jam is prepared with or without stones, the second option is considered the most qualitative and safe for health, because two years after preservation, toxins are released from the seeds. Usually, jam is cooked in stainless steel containers or in an enamel bowl. The fact is that from the moment the berries are processed and filled with sugar before cooking, it takes several hours, if during this period the cherry is allowed to stand not in a stainless steel, but in another container, the jam will become unpleasant.
Irena
just need to cook a little longer, so that the liquid will boil well))) well, and do not regret sugar ...
lila Afrikyan
Refined cherries are filled with sugar and left until the juice is completely extracted. The first time to cook on high heat, and then reduce to low heat and cook quietly.
Irina Zurabova
polish bags are sold especially for cooking jam, thickeners
how much to cook thick cherry jam seedless?
Lydia
Something in my jam does not work thick. Cooked jam before.
Now I have adapted to boil the “five minutes” for 3 days, roll it into jars, and in winter, through the colander, hang the pies, pies, dumplings, juice with mineral water or
compote...
Shakhova Natalia
Cherry JAM with bone
Cherry - 1 kg
sugar - 1.5 kg
water - 400 g
When cooking jam from a boneless cherry, the whole fruit is soaked with sugar more slowly. At the same time, it is impossible to cook cherries for a long time, since its color changes noticeably to brown. During fast cooking, the fruits do not have time to soak in the sugar, shrivel, become as if dried and the jam turns out to be tasteless. Therefore, cherry jam with seeds is boiled as follows: 1 kg of pinned fruits are placed in a basin, filled with hot sugar syrup (800 g of sugar per 2 cups of water) and kept for 3-4 hours. Then the pelvis is set on fire, brought to a boil and boiled 5-7 minutes After that, the syrup is separated from the cherry and boil it for another 5 minutes. Then the cherry is again placed in the syrup, add the remaining amount of sugar, dissolving it with stirring, and boil the jam until done.
Cherry jam is boiled with and without stones, and the taste and aroma of the first is somewhat better. To improve the taste and flavor of seedless jam, the extracted bones are poured with water so that it only covers them, boil, filter and boil syrup on the resulting broth.
Cherry JAM without pits
cherry - 1 kg
water - 250 g
sugar - 1.5 kg
Recipe preparation method:
Bones are removed from prepared fruits, filled with hot sugar syrup (500 g of water and 800 g of sugar per 1 kg of fruit). The sugar remaining after cooking the syrup is divided in half and added to the syrup at the beginning of each brew. Such jam is prepared in two steps.
Pitted cherries drenched in sugar syrup, incubated for at least 5 hours, then filtered through a colander. Half of the remaining sugar is added to the syrup, boiled for at least 15 minutes, fruits are dipped into it and again allowed to stand for at least 5 hours. At the end of the second exposure, the cherry is again separated from the syrup, the remaining sugar is added to the syrup, boiled until it is completely dissolved, filled with the resulting syrup fruits and cook until tender.
The finished jam in a boiling state is poured into hot, dry jars, hermetically sealed with boiled lacquered lids, turned upside down and cooled.
Cherry jam pitted can be cooked in one go. In this case, the prepared fruits are poured with boiling sugar syrup, incubated for 3 hours, and then boiled until ready. Hot jam is packaged, sealed and cooled. Jam can not be tightly closed, and after cooling in non-oxidizing dishes, put them in jars and close with parchment paper.
how to cook cherry jam with a bone?
Lina
Sort the cherries by removing the damaged, crumpled, unripe and overripe fruits, wash them. With a safety pin, remove the bones from the cherries (if you are boiling seedless cherry jam). Prepare the prepared pitted berries with sugar and leave for 4-5 hours, then cook for 20 minutes on low heat, put in jars and close them. Cherry jam with bones is boiled 2 times: pour the prepared syrup with the bones with hot syrup, leave for 8-10 hours, then bring to a boil on low heat and boil for another 10 minutes, again set aside for 8-10 hours, then cook over low heat until ready .
What can brighten up a cold winter evening if not cherry jam with pits. It is good for tea drinking, for yeast or shortbread pie or as an excellent sweet - the most natural and environmentally friendly. For an individual taste of a canned food lover, the delicacy is closed with and without stones. Of course, the first option is more convenient; but it is the hearts that give that amazing scent. Yes, and fuss with cleaning the fruit is much less!
Cherry Jam with Pits: Recipe 1
To make a concentrated, filled with specific sourness treat, you will need: 4 kilos of cherries, a liter of water and 3 kg of sugar sand. And even the fact that you have to spit out the bones, does not bother, because the harmonious taste compensates for this “nuisance”. Hearts in fact give in " Cherry jam with pits ”recipe original almond shade.
Berries cherries require attention to themselves when harvesting. Dense by nature, when boiling, they can become more rigid and even "turn" into a kind of elastic raisins. But for this feature is undesirable. And there is a reincarnation as a result of haste, when the fruits do not have time to properly feed on the cooked syrup. Obvious mistakes can be avoided; you should only strictly adhere to the technology of the selected recipe. So, a certain sort of cherries (in principle, it is not important, but dictates the amount of sugar to fall asleep), enumerated and washed, pick up with a sharp toothpick and poured into a wide bowl-pan.
The main product is poured with a liter of filtered water, and the mass is boiled over high heat and removed from the stove. The dishes are covered with a lid and left overnight to soak the berries in liquid (in particular, water). In the morning, cherries are “caught” with a skimmer in a separate container, and sugar is poured into the remaining juice, and the syrup is cooked for a quarter of an hour, syrup is regularly boiled, and the cream is removed regularly. Boiled syrup pours to the berries, and the substance is mixed. Dishes with tasty, half-cooked contents are again placed on the fire and boiled for 5-7 minutes. As a result, the delicacy is bottled in sterilized sealer containers and clogged. Storage of cherry jam with pits supposed to be in a cool room with good ventilation.
Regarding storage conditions, there are some subtleties of saving treats with bones, as opposed to. The first thing you should pay attention to when blocking - it covers. If it is not possible to move the preservation in the refrigerator or a rather cold basement, then it is better to close the jars with turnkey tin lids. If there is a suitable place for holding seals, the container is closed and thoroughly boiled capron lids, by placing a paper circle soaked in vodka or alcohol.
White alcohol paper will prevent mold.
And if the mold comes together, it is easy to remove with the help of the same leaf. Instead of a leaf moistened with vodka, you can also simply pour 1 tbsp of the billet directly into the jar on top of the blank. quality pervaka.
About shelf life of cherry jam with pits can say the following. It, unlike the version with stones, is aged no longer than one year from the time of closure. After 1-1.5 unpurified by-product, poisonous, or rather toxic, substances begin to be released. This nuance applies to delicacies of plums, apricots and cherries. But the boneless jam will last up to 2-3 years until it is eaten.
Cherry Jam with Bones: Recipe 2
Tasty and appetizing-attractive jam with a delicate aroma, in which the bones only make the taste more interesting and more natural, is prepared from: 1 kilogram of cherries, up to 1.5 kilograms of sand-sugar, 1 cup of water.
For a slightly different presentation of this treat, unlike other formulations, carefully washed berries are slightly dried and must be picked. The fruits are submerged for 30 seconds in a steep var, and then they are decanted from the liquid and poured with a very hot syrup (200 ml of water + 0.6-0.75 kg of sugar). In sweet pouring cherries are left for 5-6 hours. The present preparation is again divided: cherry separately, and the syrup is poured and ½ part of the remaining sugar is poured into it. The syrup boils down for 8-10 minutes, and the fruits “return” to it, continuing to boil quietly for 5-7 minutes. This is followed by a 5-hour infusion.
The procedure is repeated, filling up the remnants of sugar sand and increasing the cooking time of cherries to 12 minutes. Maturation is about 4-5 hours. This technology, in comparison with many, allows you to leave the berries moderately dense, whole, and also increases " Cherry jam with stones "shelf life. If necessary, cooking-insistence can be repeated; but often two approaches are enough for readiness.
Cherry Jam with Bones: Recipe 3
The following recipe is suitable for any varieties of berries, and will appeal to those who have little time for harvesting. Therefore, cooks who close the winter fruit and berry treats between the main affairs and unusually want to replenish their pantry should take the main ingredients - cherries and sugar - in equal proportions; for example, a kilogram of each component. Surely calorie cherry jam with bones in this case it will be higher than the first two recipes; but, as you know, sugar is an excellent preservative, and will not require multiple and prolonged boiling.
Berries are rinsed well, their tails and damaged specimens are removed. After that, the fruits are poured into a cooking pot or basin (based on the number of products) and covered with sweet sand. Or, if there are too many cherries, then they should be poured in layers, dividing the total mass into 2-3 parts. It is also allowed to add sugar later - during the cooking process. So, the preparation is left for 6 hours or even for the night for selection of juice. And the next day, the dishes are placed on the fire to boil, stirring with a spatula.
As soon as the substance boils, the container with the sweet contents is removed from the stove and cooled. Some leave until the next day. Although 5-6 hours is enough. Then the brew is boiled again, boiled for 8-10 minutes. If a not too thick delicacy is planned, then at this stage you can already pour the boiling mass into jars and preserve the dish with tin lids. The roll-in cools in the upside-down bottom of the cools, after which it moves to the pantry "away from the eyes" so that it will not be eaten early, where corked and other delicacies are saved.
For a thicker, more saturated version after the second cooking and complete cooling of the mass, one or two more boilers lasting 4-5 minutes are by all means carried out. Between them an interval is made - insistence. Visibly thickened mass is laid out in a glass container. Focusing how much can you keep cherry jam with pits, it is put in the cellar in the cool or storeroom for one year (not longer!).
Cherry jam with stones and brandy: Recipe 4
A variety of flavors will bring cherry and cinnamon. From them will be transferred some zest and specificity of taste. The components and their ratio make up the following list: 1 kilo of ripe cherries, a stick of fragrant cinnamon, 0.5 kg of sugar, 30 ml of brandy.
Washed cherries punctures a toothpick in several places so that the pouring will quality and quickly feed the fruit. The version with cognac, of course, is more suitable for peeled berries, but also with pits very even piquant. Cherries are placed in a bowl deeper and covered with sugar. If there is cherry juice in the presence, then you can pour it a little bit, which will give you more tasty syrup. In this position, the billet is aged for several hours until the cherries are juiced. During this time, the dishes must be gently shaken. A ripe berry will give liquids up to half its volume.
After 4 hours or after a long night infusion, the substance is put on a moderate fire, brought to a boil and, stirring, boil for about 10 minutes at a slow boil. At the moment can be cherry jam with pits enrich by adding a pinch of vanilla. After cooking, the mass will slightly thicken, and the foam will bubble and become translucent. Brew leaves until the next day.
The present mass is boiled for another 10 minutes, and then again kept for a day. During the subsequent boiling, they put cinnamon stick and pour brandy, and, after boiling for 5 minutes all together, they are packed in pre-processed cans. To thicken the dish, the amount of sugar poured is doubled, and the syrup is brought to the state of "thin filament" (caramelized). Three-stage cooking of the workpiece retains a dark ruby color, and does not allow the berries to boil soft.
Five Minute Cherry Jam with Bone Recipe 5
Express workout is a magic wand for those who have so little free time. According to the recipe, juicy berries are reincarnated into a vitaminous, delicious blockage. You can do it in several ways, armed with 1 kilogram of maroon-red, ripe fruits. For any of the methods, cherries are prepared in the standard manner. They are washed, dried in a colander or sieve, and with them the tails with the leaves remaining on them break off.
1 five-minute method:
Next, syrup is cooked from 400-500 g of sand-sugar and a glass of filtered water. When the crystals in the boiling liquid dissolve, cherries are put into the syrup, and boiling lasts about 5 minutes, removing the foam with a spoon and stirring the substance. The fire when boiling berries is reduced, so that the mass is slowly boiled, but not too active. The brew is poured into glass containers and preserved.
2 express method:
Unlike the first fast technology, the second recipe is “ How to cook cherry jam with bones"Also cooked no longer than 5 minutes. But much longer preparatory work. There will be no water in the second case, but natural cherry juice is used. For this kilo of cherries, 0.5 kg of sugar is poured and 5-6 hours are left for liquid to overflow. And then the mass boils for a specified time and rolls over the banks, by analogy with the first method.
Cherry jam with stones in a slow cooker: Recipe 6
The magic “saucepan” - the slow cooker - also makes it possible to cook a cherry treat (in several ways). For one of the variations of cherries, the following main ingredients are taken: 1 kg of berries and a kilogram of sugar. Heated, but punctured fruits are placed in the thick-walled bowl of the device, powdered with sweet crystals and the multicooker is installed on the “Quenching” program for 1.5-2 hours. In different kitchen appliances for making jam, there can be different modes: languor, jam or stewing. It remains only to choose the necessary, and wait for the signal of readiness. After notification, the brew is poured into cans for preservation.
For flavor recipe in a multicooker of cherries can be supplied with kernels of walnuts. Per kilogram of berries put 200 grams of nuts. The technology is somewhat different. Cherries are lowered into the bowl of the device, filled with granulated sugar and left for 1 hour for juicing. Then at 1 o'clock put the program "Quenching" (or other special). After 30 minutes, walnut kernels are added and, having covered the lid, they wait until the jam is ready.
Cherry Jelly with Mulberry Bone Jam: Recipe 7
A completely unique combination gives cherries with mulberry, where gentle sweetness is intertwined with pleasant sourness. Moreover, such a duet is extremely fortified. And it can be presented as a jam or jam, and even as (but its storage must be in the refrigerator).
2.5 kilos of cherries and a couple of kilograms of mulberry are taken for jam. Fruits are washed, drained, covered with sugar (about 1.5 kg) and left to release juice for the night. The next morning, the run-up juice is poured into separate dishes and brought to a boil. It is even better if each berry is kept “under the sugar layer” separately: for cherries - 1 kg of sand, for mulberry - 0.5. And syrups are boiled in individual containers. They are filled with the appropriate fruit, gently mixed and aged until cooled. The present masses are combined together in a large vessel and boiled for 20-25 minutes. For three minutes, 5 grams of citric acid and a bag of vanillin are poured. The substance is hermetically sealed. Period " How much to store cherry jam with pits and mulberry "is the same as in previous technologies - up to 1 year. To get the jam, the brew is boiled much longer before acquiring the desired consistency.
Cherry jam called "royal", this dessert has received such a high rank due to excellent taste, which no berry can match. Cherry preserves are prepared with or without stones, the second option is considered the most qualitative and safe for health, because two years after preservation, toxins are released from the seeds, which can be harmful to health.
The most delicious jam is obtained from the southern varieties, as well as Shubinka, Turgenevka and Zakharyevskaya cherries, so that the dessert is fragrant, it is necessary to use maroon berries;
Cherry jam - preparation of dishes
In order for the cherry jam to turn out tasty and can be stored for a long period, it is necessary to prepare the dishes in a quality manner. Usually, jam is cooked in stainless steel tanks or enamelware. The fact is that from the moment the berries are processed and filled with sugar before cooking, it takes several hours, if during this period the cherry is allowed to stand not in a stainless steel, but in another container, the jam will become unpleasant.
Glass jars before placing jam in them should be sterilized, this can be done in microwave oven (pour 1/2 cans of warm water and boil for 3 minutes), the oven (wet cans are put in the hot oven and the door is slightly opened), on the neck of the kettle or in another way.
Cherry jam - preparation of berries
Berries for cherry jam must also be processed. If the jam will be seedless, you need to remove them using a special tool, you can also use a regular pin, hairpin or metal pen. Of course, it is better to use special devices, in this case, the berry will lose a smaller amount of juice.
In the event that cherry jam is boiled with stones, each berry should be pierced with a needle, this is done so that the syrup penetrates faster. An alternative to this process can be minute blanching at a temperature of 90 degrees.
Pitted Cherry Jam
Ingredients:
- 1 kilogram of cherries;
- 1.2 kilograms of sugar.
Remove the bones from the berries using a special device or available tools, put the berries in an enamel or stainless steel dish, sprinkling sugar. Give the berries to put the juice in order for the syrup to appear, 2-3 hours is enough. Put the berries with syrup into the stainless steel cooking basin, add 1 cup of water and boil over low heat, gradually stirring with a spoon until the sugar is completely dissolved. Then you should make the fire stronger, bring the jam to a boil and remove from the fire. A similar procedure (bringing to a boil from removal from the heat) is required to be repeated several times, while at the same time ensure that the cherry does not burn. Foam formed during boiling should be removed. After the jam has cooled, it must be placed in glass jars, rolled up with covers and placed in a cool room.
Cherry jam with pits
Ingredients:
- 1 kilogram of cherries;
- 1/2 kilogram of sugar:
- 800 grams of water.
The secret to making delicious jam with pits is how well the berries will be prepared for cooking. Whole cherries are slowly soaked with syrup, there is a risk that they will shrink and the jam will not be of high quality, but at the same time it is not recommended to cook them for a long time. How to find a compromise?
Fruits need to be pricked with a pin, put in a basin and not poured, and pour syrup prepared from 800 grams of water and 300 grams of sugar. Keep the cherries in the syrup for 3-4 hours, then bring to a boil and cook for 7-10 minutes. Next, separate the cherries from the syrup and boil the liquid for another 5 minutes. Cherry again put in the syrup, add 200 grams of sugar and boil down to readiness (bring to a boil and remove from the fire several times).
Thick cherry jam
Ingredients:
- 1 kilogram of cherries;
- 1.5 kilograms of sugar;
- 1 glass of water.
The secret of thick jam lies in the sort of cherries, for lovers, so that "there was a spoon," it is better to take Zakharyevsky or Vladimirsky cherries for making jam. Another secret of thick jam in the amount of sugar, it should be a little more than when preparing traditional cherry jam of medium thickness.
Berries (to get the bones or not, the hostess decides individually), place in a special dish, add sugar and leave to infuse for 3 hours. Put a bowl of berries on a low heat, add 1 cup of water and heat, stirring constantly, so that the cherries do not burn. When the syrup is homogeneous, you can turn on the heat more and bring the jam to a boil. Repeat the procedure 3-4 times.
Skilful cooks say that it is impossible to cook cherries for a long time, otherwise it shrivels and brown spots appear, which makes the final product of lower quality.
The process of foam removal during cooking is very important because it consists of coagulated proteins that are subject to rapid souring. Foam is removed to increase the shelf life of cherry jam.
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Now the cherry has ripened, which means it's time to cook jam from it. Moreover, there are plenty of recipes for its preparation. After all, as you know, they cook such delicious treat, both with stones, and without them.
And of course, someone prefers to cook it only with bones. Considering that it is they who give the sweet delicacy the same amazing taste and aroma. And someone cooks without them, considering this option not only the most tender and tasty, but also more useful. After all, as you know, the bones contain prussic acid, and it is believed that during prolonged storage, it can get into the finished product.
Anyway, the opinion of everyone is different, and it can change several times in life. A jam cooked, and will cook, as you wish.
As you know, not everyone has free time to not only cook the jam, but also get the bones. After all, the time it takes is decent, I know it myself firsthand. I sit for three - for four hours every year, and get them.
And so the fastest and easiest way is to leave them in their place and prepare the fruit in that form. Moreover, the quality finished product this is not much reflected. The fragrant cherry pleasure will be met on Hurray in any kind.
And this pleasure can be obtained with the help of a wide variety of recipes - here and quick waysand slower; and very simple, and more complicated; And with gelatin, and with chocolate, and with spices, and in own juice. What just is not. Choose for every taste!
And most importantly, you will find here a full description of the recipes with answers to the questions - how and how much to make jam, how to make it thick and tasty, how to store it, and most importantly save it for the winter.
Making up today's article, I tried to take into account a variety of wishes and tastes. Therefore, I hope that everyone will be able to find a recipe for their preferences. And he will certainly cook for his family delicious and healthy cherry jam.
Today in the article:
Cherry jam with stones for the winter
We will need:
- cherry - 2 kg
- sugar - 1 kg
Cooking:
1. To sort out the cherry, remove the spoiled fruit and rinse thoroughly in several waters. Put in a colander in lots and let drain. Or spread the fruit on a towel.
Use a towel which is not a pity, it will leak juice, and it will be difficult to wash it off.
2. When the fruits are dry, pour them into the dishes, in which you will cook.
3. Cover them with sugar. We take sugar not in the ratio of one to one, as in and, but less, exactly in half.
This amount is quite enough, since we will twist our blanks for the winter. And to taste it will turn sour - sweet, with natural fruit flavors.
Although, when adding sugar, it is necessary to take into account how acidic the fruits are, and act accordingly. The proportion per kilogram of fruit is usually half a kilogram of sugar. However, it happens that the ratio is one to one. Or all intermediate values between these indicators.
4. After the sugar has been poured, mix the contents so that the sugar penetrates inside and the cherry quickly gives the juice.
We will prepare our delicacy without water, in our own juice. This will allow us to get very thick jam.
Leave the mixture to infuse for 6–8 hours. During this time, the cherry will put the juice on which we will cook further.
5. After due time, check if there is enough juice. If so, then you can put the dishes with the contents on a slow fire. Pre-mix to move the sugar that has gathered on the bottom. So it will not burn when heated.
At first, there will be little juice, but in the process of heating, it becomes more and more every minute. The mass should be stirred so that nothing sticks to the bottom, while trying not to knead our fruits. Especially often it is necessary to do this, while the sugar has not yet begun to dissolve, and no syrup has formed.
6. Wait until the mass boils, let it boil for 3 minutes and turn off the heat. Mix content gently and leave to infuse for 6 hours.
Every hour, gently mix the mass, so that the fruit is evenly soaked in its own juice.
7. After the allotted time again put the cooking utensils with the contents on fire. It can be seen that the syrup has become bright and saturated, the fruits have slightly decreased in size, giving it its juice, and now they are basking in it.
8. Bring the contents back to a boil, and cook for another 5 minutes while stirring.
9. Then again remove from heat and put to insist for another 6 hours.
10. And then bring it to the boil again, cook for 5 minutes while stirring. Skim.
Pour the jam into sterilized jars, cover with scalded and dried caps. Roll up the jam with a sealer, or screw on with a screwdriver.
Turn over the jars. This will prevent the lid from becoming oxidized during storage. Leave in this form until cool.
11. Then turn the cans back into their usual position and store them in a dark, cool place.
It is desirable to store such jam no more than a year. The bones of the cherry contain prussic acid, and it is not desirable to store such products for a long time.
Cooked in this way, jam is very popular. In the people such preparation is called - “with proofing”. That is, when the ingredients are infused, giving the opportunity to maximize the juice of the main component, in this case cherry.
Therefore, there are a lot of variants and variations of the methods with “proofing”, and we will consider some of them today.
Cherry jam with stones "five minutes"
We have already made strawberry and apricot jam using a similar recipe, and now we will prepare it with cherries. The main advantage of this method is that everything is prepared very quickly and simply, in just one step. And just this fact makes this recipe one of the most beloved and sought after.
We will need:
- cherry - 1 kg
- sugar - 600 gr
Cooking:
1. Sort and wash the cherry, remove the stalk, the spoiled and pecked fruit. Let the water run off by putting the fruit in a colander or on a towel.
2. Pour the content with sugar, mix, giving the opportunity to penetrate the sugar down. Leave to infuse for 5 - 6 hours. During this time, the cherry should put juice.
3. Mix the contents again and if there is already enough juice to start cooking, then put the cookware on a small fire. At first, the juice is a little bit, but when it is heated and melted sugar becomes more and more.
During the time it is heating up, the mass must be constantly stirred so that the sugar does not burn. If this happens, the jam will get a burnt smell, and it will certainly kill the natural aroma, and the taste will be irretrievably lost. So watch out for this moment necessarily.
When the syrup gets bigger, the fire can be added to medium. In this case, the whole process will go faster.
4. Foam will begin to appear on the surface, it must be removed.
Left foam will not allow well and long-term storage of jam, so be sure to remove it!
5. Wait for boiling and mix well. If the boiling has stopped, then wait until it boils again, and only after that note the time. Time before the end of cooking, we need 5 - 7 minutes, depending on the size of the fruit.
During boiling, continue to remove the foam.
6. By the time we finish the preparation, we should have ready sterilized and dried cans and lids.
7. Quickly pour jam into them right to the very edge so that the air does not get inside. When the lid is covered, it will be good if even a part of the syrup is spilled a little.
8. Also quickly twist the jars and turn them over, putting them on the covers. Cover tightly with a warm blanket, tucking it on all sides. In this position, the sterilization process will continue.
Remove the blanket should only be a day. However, let the banks still stand upside down for a day or two.
9. Only after that they should be turned over and stored in a cool dark place.
As you can see, everything is very fast. Apart from the fact that the ingredients will be infused for 4 - 5 hours, you can cope with the preparation itself in 30 - 40 minutes.
Cherry jam "five minutes" for the winter - recipe number 2
Since today we cook the jam with the bones, I secure myself and cook it not for 5 minutes, but 3 times for 5 minutes. And it turns out that I like five minutes, but “with proofing” at 10-12 o'clock.
We will need:
- cherry - 2 kg
- sugar - 1.5 kg
Cooking:
This is not to say that this recipe is very fast, as well as the opposite can not be said. It will take a little more time to prepare it than in the previous version, if not to assume that the jam will be infused and sipped with juice.
We will cook it also without water. This will make it end up quite thick and very beautiful.
1. Cherry sort and remove the damaged fruit. If a fruit stem remains on the fruit, remove it as well. Then wash the fruit and let it drain.
Pour into the cooking basin.
2. Cover the contents with sugar. I take it 1.5 kg, because today my cherry is not very sweet, but you can take sugar and smaller, for example, 1 - 1.2 kg. It still depends on how sweet you like jam.
3. Stir the contents and leave to infuse for 6 hours, or more precisely, until the juice appears. Cherry should give juice, on which we will cook our ruby delicacy.
4. After 5-6 hours, we slightly incline the pelvis and see if the juice has appeared. It will be enough even with a glass. Appeared and good, then it's time to start cooking.
5. Stir the contents and put the basin on a small fire. Stir periodically, make sure that sugar does not accumulate at the bottom and does not start to burn. Our task is to melt it, and in combination with the juice formed from heating, to get a syrup.
In this syrup, and we will cook the cherry.
6. When the sugar is almost all dissolved, and the juice will be a lot, the fire can be added to medium, no longer fearing that something will burn. But still stir the contents.
Foam will begin to appear, it must be removed. But so far without much enthusiasm, let small islands remain. We can handle them later.
7. As soon as the syrup boils for 5 minutes, let it boil this time and immediately remove it from the fire.
8. Put up insist on 10 - 12 hours.
9. When the time is up, put on the fire again, bring to a boil and cook for exactly 5 minutes, removing the foam. Then remove from heat and let stand 10 - 12 hours.
10. After 10 - 12 hours, repeat the whole procedure exactly as already done.
11. Sterilize beforehand and dry the jars and lids. Hot jam pour in jars and tighten the lids. Try to fill the jars to the very edge so that there is no air left in the jar.
I usually use self-tightening lids for this kind of jam. Cooked jam long enough and will be stored perfectly.
12. Turn the jars, putting them on the lids, let them cool in this position. Then turn and store in a dark cool place.
According to this recipe, I like to make jam with or without stones. This is quite a reliable way, thanks to him the jam is thick and tasty. And it is well kept, which is also important.
Cherry jam with pits and gelatin "Jelly"
This option can also be cooked with or without stones.
We need (for 3 liters of jam):
- cherry - 3 kg
- sugar - 1 kg
- gelatin - 70 gr
- water - 0.5 liters
Cooking:
1. To sort out the cherry, remove all damaged fruits and stalks. Then rinse the fruit thoroughly and allow it to drain. Transfer to a cooking basin or pan.
2. Fill it with sugar, mix and leave to infuse until the juice is formed. It may take 3 to 4 hours.
3. Dilute the gelatin with water and leave to infuse in accordance with the instructions on the package. Calculate the time that he was ready just before the start of cooking jam.
4. As soon as the juice appears, while mixing, you will see that it has already formed enough, put the bowl with the contents on the fire.
When stirring, melt all the sugar. The juice will be formed more and more, it is necessary to mix, until all the sugar is completely dissolved.
5. Put on the fire gelatin, which by that time is already swollen, and also, with stirring, keep it on low heat until dissolved.
6. After the syrup boils, boil the contents for 7 to 8 minutes. Then pour in a thin stream of dissolved gelatin with continuous stirring. Mix everything, and as it boils, immediately turn off the fire.
7. Pour hot in sterilized jars and cork lids.
8. Store in a dark cool place.
While the jam is hot, it is still watery. But when it cools, it will be thick, beautiful and tasty.
Cherry jam with stones for the winter, a simple recipe in a slow cooker
Many are now cooking jam in a slow cooker. It is fast, convenient, and therefore this method is very popular. And most likely, those who already have such a miracle - they bought the pot a long time ago, have already adapted themselves, and are able to cook everything in it.
But those who have appeared only recently are likely to experience some difficulty. And there are questions that I would like to find an answer. I myself faced such questions when I just had a multicooker. What can I say, I didn’t know how to approach her.
Therefore, this recipe is for those who have just begun to master the slow cooker. And therefore, in order to avoid any questions, I decided to make this chapter not in the form of a description, but include a video in the article.
In it you can look at everything carefully, and see where and on which buttons to press.
As you can see, everything is quite simple! And also it is told how to resolve the issue if the cherry did not give juice. This question, by the way, is asked quite often. And here is the answer!
I think by looking at this detailed recipe, you have no more questions left and you can safely start cooking delicious aromatic cherry jam in the slow cooker.
Thick cherry jam with stones in Kiev
The peculiarity of this recipe is that it will be prepared in cherry juice with pulp, that is, in its own juice. And it will allow him to become very thick and incredibly tasty.
Its preparation requires time and concentration, therefore stock one and the other, and also prepare cherries and sugar. And proceed to cooking.
We will need:
- cherry - 10 glasses
- sugar - 10 glasses
- cherry juice with pulp - 1 cup (1.5 cups of cherry)
Cooking:
In general, in the classic version of this recipe, the bones should be removed. But today we have another topic, and therefore we will prepare it fundamentally with bones.
1. To sort out the cherry, remove the damaged fruits and stems. Rinse thoroughly and dry.
2. One and a half cups of cherries should be cleaned of pits and pounded in a puree with a blender.
3. Pour a glass of cherry into the cooking basin, pour out the juice and add a glass of sugar.
4. Bring to a boil with frequent stirring. After boiling cook for 5 minutes.
5. Then add a glass of cherries and a glass of sugar again. Bring to a boil and cook for 5 minutes.
6. And so, every 5 minutes of boiling, gradually add a glass of one and the other. In total, there will be 10 bookmarks at intervals of 5 minutes after boiling.
7. After the last five minutes of cooking, put jam in sterilized jars. Close with sterilized caps and screw.
Initially, the jam will be watery, but after standing, it will thicken.
8. Turn the jars, put them on the covers and wrap tightly with a blanket. Leave in this form until cool.
9. Then flip it back and store them in a dark, cool place.
Likewise, you can make jam and seedless.
Jam for winter "Spicy cherry with pits"
If you like oriental spices, then you will definitely like this recipe. Because the jam on it is obtained simply with the divine aroma, color, and of course, with the same taste!
We will need:
- cherry - 2.5 kg
- sugar - 1.25 kg
- cinnamon - 2 sticks
- carnation - 2 buds
- cardamom - 5 boxes
- badian - 3 stars
Cooking:
1. Fetal fruits, remove damaged ones and wash them thoroughly. Let the water flow.
2. Pour the cherry into the cooking basin or thick-walled pan and cover with sugar. Stir the contents so that the sugar mixes with the fruits. Leave on for 5 - 6 hours to infuse and highlight the juice.
3. Check whether the juice has appeared, then put on a small fire and start warming up, stirring quite often. Ensure that sugar does not lie on the bottom and does not burn.
4. Melt the sugar in this way completely, with it the syrup will heat up and boil. During the whole process in the formation of foam to remove it. As it boils, boil for only 1 minute, then immediately remove from heat.
5. Leave until complete cooling of the hour for 3 - 4.
6. All spices put in a gauze bag, or in a strainer for brewing tea, or in a special plastic container with holes, designed specifically for such purposes.
This procedure will allow you to get later all the spices without loss, when we do not need them in the jam. Not that, then they will have to search for them for a long time.
7. Put the jam back on the fire, put the prepared spices in it. Bring to a boil, and cook for only 2 minutes. Do not forget to remove the foam.
8. Remove from heat and allow to cool for 3 - 4 hours. Then repeat the procedure twice more, the total number of cooking should be 4.
9. After boiling and boiling the contents for the last time, take out the spices, and pour the jam into sterilized jars, close with the same lids.
10. Put on the lid and leave it in this form until cool. You can cover with a towel.
11. Then put in storage in a dark, and well, if cool place. In general, such a billet for the winter can be stored at room temperature.
Cherry jam for the winter with stones "Cherry in chocolate"
Well, it is necessary, to what people's love has come, already you and jam, and chocolate - just double pleasure!
Boil such a yummy sample. I give the ingredients in a reduced size, just to taste.
We will need:
- cherry - 500 gr
- sugar - 150 gr
- vanilla - 0.5 pod
- dark chocolate - 100 gr (tile)
- lemon juice - 1 tbsp. spoon
- water - 100 ml
Cooking:
1. Fetal the fruits, remove all unnecessary, and rinse them thoroughly. Then dry by spreading them on a towel.
2. In the cooking basin, mix the sugar with water and lemon juice. Pour the cherry into it and shake well or mix.
3. Put on a small fire and continuously stirring to melt all the sugar.
4. Bring to the boil, put half the vanilla pod or you can replace it vanilla sugar. It is difficult to replace, of course, natural vanilla is still not replaced by sugar. But still, do not put aside the recipe aside, so we replace it boldly, we still get the vanilla flavor.
5. After the syrup boils, remove the foam. Boil for 30 minutes, stirring occasionally, so that all the fruits boil evenly and soak them from all sides.
6. Break chocolate into pieces. After 30 minutes, put it in the total mass. With stirring, give him the opportunity to completely melt. After a minute or two turn off the fire. Remove the vanilla pod.
7. Immediately decompose into sterilized jars and close the sterilized lids. Twist and store.
Of course, such a jam will not be stored for a long time. Too great to be tempted to try it. And as you start to try, eat right away. Well, maybe two times enough.
But next time cook a little more!)
Thick and tasty cherry jam with pits - video recipe
And here is another very interesting recipe, which turns out excellent cherry delicacy. And so that you do not get tired of reading it, I want to offer you to watch the video.
In it, you can not only get acquainted with the new option of cooking a tasty treat, but also peep at some of the nuances of making cherry jam in general.
I agree that you will have to tinker with cooking such a delicacy, but it's worth it. In addition, the more your hands try, the more love you put into the final result. And so this jam can be considered not only a treat for tea, but also a cure, if only for a bad mood.
I hope you liked the recipe, and you want to cook it.
I also hope that you like other recipes. And you could choose from all this wealth the one you like. After all, it really is the real wealth. For a long time it was collected by people, and passed from hand to hand. First of all, mothers and grandmothers handed over, then friends, neighbors and co-workers passed.
So come the recipes to our days. And I hope that they will continue their march further. Therefore, I give them today only in good hands))). And I also hope that you share them with your friends. It's so easy to do now. Literally at the touch of a button).
Boil the jam and let it be the most delicious, the most fragrant, and the most useful!
Enjoy your meal!
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