Cherry confiture and jelly. Pitless cherry jam How to make thick cherry jam
Juicy and aromatic cherries are good not only when eaten fresh. Delicious desserts are made from it: jam, jam, jelly. Cherry confiture, which can be prepared for the winter, has excellent organoleptic qualities. The recipes for this delicacy are varied, and among them it is difficult not to find an option to your liking.
Cooking features
Confiture has a consistency similar to jam or jelly, being somewhere between them. It is quite liquid, which allows you to layer cake layers with it, pour it over cottage cheese or ice cream. But at the same time it is quite thick, so it is convenient to spread it on bread or use it as a filling for sweet pastries. Even an inexperienced housewife can prepare cherry confiture if she knows and takes into account a few points.
- Cherries will be sweeter if picked in sunny, dry weather.
- The seeds are removed from the berries after they have been washed and dried.
- The cherries will dry faster if you scatter them on a towel, due to the fact that the fabric will absorb excess moisture.
- It is convenient to remove pits from cherries using special devices; they come in several types, but all are based on squeezing the pits out of the berries. If you don’t have such a device in your kitchen, a pin will help you cope with the task. It is immersed inside the berry and the seed is pryed off, extracting it out.
- To prepare confiture, the berries are most often crushed. The easiest way to do this is with a blender. If you don’t have a blender, you can grind the berries through a meat grinder or rub them through a sieve.
- Cherries contain pectin. If you cook the cherry puree for a long time, it will thicken itself to the desired consistency. The process can be accelerated by adding gelatin, pectin or fruits with a high pectin content.
- Adding citrus fruit juice to cherry confiture will not only improve its taste, but also protect it from sugaring.
- To improve the taste and aroma, vanillin or cinnamon or orange zest can be added to cherry confiture.
- The confiture should be sealed in sterilized jars, otherwise it will quickly spoil.
You can store the confiture at room temperature, but the opened jar must be moved to the refrigerator. The shelf life of the product after opening is only 2 weeks. Hermetically packaged confiture will last for a year without spoiling.
Cherry confiture with pectin
Composition (per 1.75 l):
- cherries – 1 kg;
- sugar – 1 kg;
- water – 0.25 l;
- citric acid – 4 g;
- pectin – 5 g.
Cooking method:
- Wash and dry the cherries. Remove twigs and seeds.
- Place the berries in an enamel bowl and cover with sugar. Cover with a thin cloth and place in a cool place for 6–8 hours.
- Stir, add water, place over medium heat.
- Bring to a boil, cook for 5 minutes, skimming off any foam.
- Reduce the flame intensity and simmer the cherry mass until it reaches the desired consistency.
- Add pectin, stir.
- Add citric acid, stir, cook for a couple more minutes.
- Sterilize the jars and pour the confiture into them.
- Seal the jars with sterilized lids.
After the jars of confiture have cooled, they can be stored.
Confiture according to this recipe can be prepared without pectin. It will take longer to cook, and the volume of the finished dessert will be slightly smaller.
Cherry confiture with apples
Composition (per 2 l):
- cherries – 2 kg;
- sugar – 1 kg;
- lemon – 1 pc.;
- apples – 0.4 kg.
Cooking method:
- After washing and drying the cherries, remove the seeds.
- Cover the berries with sugar and leave for several hours.
- Add squeezed lemon juice.
- Place the bowl of cherries on the fire and bring to a boil.
- Cook over medium heat, skimming off foam, for 10 minutes.
- Place in a colander and allow the syrup to drain into a clean pan.
- Wash the apples and pat dry with a towel. Cut out the cores.
- Cut the apple pulp into thin slices and place in syrup.
- Simmer the syrup over low heat until its volume is reduced by half.
- Remove the pan with the syrup from the heat and place the cherries in it.
- Grind the apples and cherries until smooth.
- Return to heat and cook to desired consistency. This will take about 10 minutes.
- Distribute the confiture among the prepared jars and roll them up.
The cooled confiture can be moved to the pantry or to another place where preparations for the winter are stored in your house.
Cherry confiture with gelatin
Composition (per 1.5 l):
- cherries – 1 kg;
- sugar – 0.5 kg;
- cinnamon – 1 stick;
- water – 150 ml;
- lemon – 1 pc.;
- gelatin – 15 g.
Cooking method:
- Place washed, dried and pitted cherries in an enamel container and cover with sugar.
- Place the berries in the refrigerator for 8 hours.
- Stir, squeeze lemon juice into the container with the berries.
- Place a cinnamon stick on the bottom.
- Place on low heat, cook for 10 minutes.
- Take out the cinnamon.
- Pour gelatin with cool water.
- Add to cherries, stirring.
- Cook for 3-4 minutes, remove from heat. If you cook for longer than 5 minutes, the consistency of the confiture will begin to become thinner.
- Distribute the confiture into prepared jars. Seal them tightly.
- Wait for the confiture to cool and store it in the refrigerator.
Cherry confiture according to the given recipe is aromatic and delicate in taste. The advantage of this option for preparing dessert is its cost-effectiveness.
Cherry confiture with orange juice
Composition (per 2 l):
- cherries – 1 kg;
- sugar – 1 kg;
- oranges – 0.3 kg;
- water – 100 ml;
- gelatin – 10 g.
Cooking method:
- Grind the prepared cherries in a blender and mix with sugar.
- Pour the juice squeezed from oranges into the berry mixture.
- Place on the stove, cook for 10 minutes.
- Add gelatin dissolved in water and cook for a couple of minutes.
- Add orange zest and stir.
- Cook for another 1-2 minutes, remove from heat.
All that remains is to distribute the confiture among the prepared jars, seal and, after waiting for it to cool, put it in the refrigerator.
Cherry confiture has a delicate texture, rich taste and indescribable aroma. Both children and adults eat it with pleasure. The dessert can be prepared for the winter; even an inexperienced cook can cope with this task.
Cherries are the berries that ripen first.
Cherries stimulate the immune system, which has weakened after a long winter, and perfectly cleans blood vessels.
Compotes and preserves are made from cherries, but it is the jam that turns out to be especially tasty and tender.
Cherry jam - basic principles of preparation
Cherry berries themselves do not have a strong taste and aroma, so very often jam is prepared with the addition of lemon zest or juice and other berries.
Cherry berries often contain worms, which are of no use to us, so the berries are pre-soaked in cold water for an hour. Then the cherries are washed, the berries are removed from the stalks and the seeds are removed. There are several ways to do this. The seeds can be removed using a special device or a pin. Damaged and rotten fruits are not used.
The washed and peeled cherries are dried, transferred to a suitable container, covered with sugar and mixed. Leave the berries for half an hour.
When the cherries give up their juice, place the bowl with the berries on the stove and cook them, stirring, for ten minutes. Then cool the mixture and grind.
The grinding method depends on the result you want to get. If you grind the mass through a sieve, the jam will turn out to be a soft, homogeneous consistency, because in the end you will remove all the skins.
You will get jam with a coarser consistency if you grind everything using a blender.
Add lemon zest or citric acid to the resulting crushed mass and bring the mass to a boil. The jam is poured into sterile, dry jars and sealed.
Recipe 1. Cherry jam with lemon zest
Ingredients
a kilogram of pitted cherries;
two glasses of sugar;
two lemons.
Cooking method
1. Soak the cherries in cold water for a couple of hours. Then drain the water, sort the berries, remove them from the stalks, place them in a colander and rinse under running water. Lightly dry the berries and remove the seeds in any way convenient for you. It is better if you do this over the cup in which you will cook the jam.
2. Place pitted cherries into a blender bowl and puree. Pour the resulting mixture into a cup where the jam will be cooked.
3. Rinse the lemons, use a sharp knife to zest them and squeeze out the juice. Add the lemon zest to the cherry mass and stir.
4. Place the cup of jam on low heat to simmer. When the mixture begins to boil, reduce the power to low, cover and cook for 20 minutes, stirring occasionally. At this stage, add sugar, stir, increase heat and bring to a boil. Remove the lid and cook until tender, stirring. To check readiness, drop a little jam on a saucer. The finished jam should not spread.
5. Sterilize clean jars over steam or in a hot oven. Distribute the finished jam among the jars and roll up the lids. Turn the jars upside down and cool. Store jam in the basement or pantry.
Recipe 2. Cherry jam with pectin
Ingredients
kilogram of cherries;
natural lemon juice – 50 ml;
800 g sugar;
4 g pectin.
Cooking method
1. Pour cold water over the cherries along with the stalks, adding salt, and soak the berries for two hours. Then drain the water, remove the stems from the berries and wash. Then, use a special device or a pin to remove the seeds.
2. Grind the cherries in a blender and transfer the resulting mass into an enamel bowl. Cover the cherries with sugar and leave for a couple of hours.
3. Then place the bowl of cherries on high heat and quickly bring to a boil. Dilute the pectin with a small amount of water. Pour it into the boiling cherry mixture and stir. Turn the heat down to low and simmer the jam, stirring, for about forty minutes.
4. Shortly before the end, pour in natural lemon juice. Stir and turn off the heat and cool slightly. Pour the jam into clean, sterile jars and seal tightly. Cool completely and store in a cellar or other cool place.
Recipe 3. Cherry jam in a slow cooker
Ingredients
80 ml lemon juice;
half a kilogram of sugar;
kg cherries.
Cooking method
1. Without removing the cherries from the stalks, pour lightly salted water to get rid of worms, if any. Then drain the water, rinse the berries and remove from the stalks. Dry slightly and remove the seeds using a special tool or pin.
2. Place the berries in the multicooker bowl and add sugar. Leave the bowl of cherries in a cool place overnight to release the juice.
3. The next day, place the bowl in the multicooker and activate the “Jam” mode for an hour. Do not close the lid. The temperature should be around 100-108 C. When the mass begins to boil, skim off the foam.
4. After 15 minutes, chop the berries with an immersion blender and simmer the jam for another half hour, stirring occasionally with a wooden spatula. Pour in lemon juice five minutes before the end of cooking.
5. First thoroughly wash the glass container with soda, rinse and sterilize in a hot oven or over steam. Boil the lids. Distribute the finished jam into prepared glass containers and seal tightly with lids. Cool completely and store in the pantry or cellar.
Recipe 4. Cherry jam with peaches and rose petals
Ingredients
yellow cherries – 200 g;
peach pulp - half a kilogram;
fifteen rose petals;
sugar – 700 g;
Campari vermouth - 80 ml;
natural lemon juice – 150 ml.
Cooking method
1. Wash the peaches, remove the stems and peel them. Cut the fruit in half and remove the seeds. Cut the peppers into small pieces. Wash the cherries, remove leaves and stems. Using a pin or special tool, remove the seeds from the berries.
2. Place finely chopped peaches and cherries into an aluminum bowl. Leave the fruit and berries for an hour and place on high heat. Bring the contents to a boil, add sugar and freshly squeezed lemon juice. Stir and cook everything over low heat for ten minutes.
3. Now add rose petals to the mixture and pour in vermouth. Mix everything thoroughly and leave the jam for 20 minutes.
4. Wash the glass container with soda, rinse thoroughly and sterilize. Divide the jam into prepared jars and seal tightly. Turn the jam jars upside down and cool completely. Store jars with blanks in a cellar or other cool place.
Recipe 5. Cherry jam with gelatin
Ingredients
2 g citric acid;
kg cherries;
4 g gelatin;
800 g sugar.
Cooking method
1. Pick the cherries from the stalks, place them in a colander and rinse. Lightly dry the cherries and remove the seeds from the berries. This can be done with a special device or with a pin.
2. Place the prepared berries in a blender bowl and chop. Transfer the resulting mass into a deep aluminum bowl and cover everything with sugar. Leave the resulting mixture alone for a couple of hours.
3. Place the bowl over high heat and bring to a boil. While the berries are boiling, pour hot water over the gelatin and stir until it is completely dissolved. When the berries boil, reduce the heat and pour in the gelatin solution in a thin stream, stirring constantly. Boil the jam for another forty minutes.
4. Shortly before the end of cooking, add citric acid. Wash the glass container thoroughly, rinse under the tap and sterilize over steam or in a preheated oven.
5. Place the finished jam into jars and seal them tightly. Turn over and cool completely. Store cherry jam in the pantry or cellar.
Recipe 6. Cherry and gooseberry jam
Ingredients
sugar – 600 g;
cherries – 750 g;
250 g gooseberries.
Cooking method
1. Wash the gooseberries, peel the berries from the stalks and rinse thoroughly. Pour water over the gooseberries and boil them until soft.
2. Separate the cherries from the stalks, place the berries in a colander and rinse. Remove the seeds with a pin or using a special device. Lightly dry the berries and add them to the gooseberries. Stir and continue cooking.
3. Gradually add sugar to the cherries and gooseberries and, stirring constantly, bring to a boil. Place the resulting mixture in a sieve and grind with a wooden spatula. Pour the ground mixture into a bowl and continue cooking until thickened.
4. Wash and sterilize glass containers thoroughly. Place the finished jam in sterile, dry jars and roll up. Cool the finished cherry blank completely and store it in the cellar or pantry.
Recipe 7. Cherry and currant jam
Ingredients
cherries – kg;
sugar – one and a half kg;
drinking water – 100 ml;
red currant – kg.
Cooking method
1. Remove the currants from the branches, place in a sieve and wash thoroughly. Place the berries in a saucepan and leave for a while. Then place the pan with the currants on the stove and cook, stirring constantly, until soft.
2. Strain the resulting mass through double folded gauze. At the same time, do not press the currants so that the juice turns out clear. You should have about one and a half liters of juice.
3. Separate the cherries from the stalks, wash well and dry slightly. Remove the seeds from the berries and collect the released juice. Place the cherries in a saucepan, add a little water, add 300 g of sugar and cook the berries until soft for a quarter of an hour. Then puree everything using an immersion blender.
4. Pour the remaining sugar into the resulting mass and pour in the currant juice. Bring everything to a boil and cook until the jam begins to thicken. Remove the foam with a slotted spoon.
5. Wash and sterilize glass containers thoroughly. Pour the boiling jam into prepared jars and seal them thoroughly. Turn the jars upside down and cool the jam completely.
The berries of fresh cherries may contain worms that cannot be seen upon external inspection, so the berries should be soaked in salted water to get rid of them.
It is better to make jam from red cherries.
To make the jam consistency smooth and tender, grind the boiled berries through a sieve.
Add pectin to the cherry mixture to make the jam thicker.
Summer is in full swing with its abundance of all kinds of berries and fruits. One of the first summer berries has ripened - cherries. Juicy, sweet, rich in vitamins and very healthy. Its use increases immunity, helps strengthen and cleanse the walls of blood vessels. Cherries are also an effective preventive measure for diseases of the genitourinary system. Therefore, while it is in season, eat it fresh as much as possible.
If you have the opportunity to prepare healthy berries for future use, be sure to do so. You can, for example, make compote for the winter, make fragrant jam, or freeze it in trays. You can also make wonderful, fragrant, thick jam, which is so delicious to eat with a spoon or spread on a bun with butter, or use as a sweet filling for pancakes, pies or cheesecakes.
Today on the Popular About Health website we will talk about how to make pitted cherry jam for the winter. Let's look at a few simple recipes for a delicious dessert:
Classic jam recipe for the winter
To make the jam very tasty and fragrant, it is better to prepare it from dark, slightly overripe cherries. Such berries are more juicy, which significantly affects the quality of the finished product.
Us will be needed: for 1 kg of berries - 800 g of sugar, 0.5 tsp of citric acid, a little vanilla sugar (to your taste). You can do without additional ingredients. But lemon adds a slight sourness to the jam, because cherries themselves are very sweet. Well, vanilla adds a special refined note to the aroma of berries.
Cooking:
Remove leaves, twigs, and stalks. Wash the fruits thoroughly under running water. Carefully remove the seeds. Do this over a cup so you don't waste any juice. Place in a large, wide enamel pan where you will cook. Add sugar and spread over the surface of the berries.
Leave for a couple of hours until the juice appears and mixes with sugar. Add lemon and vanilla. Place on the stove, bring to a boil, and simmer over low heat. To prevent the sugar from burning and distribute it evenly over the berries, stir with a wide spoon, preferably a wooden one. Remove the foam, it interferes with the transparency of the jam.
After the berries are well boiled, boil them for another 10-15 minutes. If large pieces remain, you can crush the mass with a wooden masher.
It should acquire the thickness characteristic of jam. Therefore, in total, preparation takes about 1 hour.
Determine the readiness of the jam with a spoon: run it with its edge along the surface of the sweet mass. If a pronounced trace remains, the dessert is ready. Or drop it on your nail. If the drop does not spread and maintains good density, everything is in order.
Place the jam in sterile jars, screw and turn over. Leave it like this until it cools down.
Step-by-step recipe with cherries
Preparing jam for this recipe takes longer, but it's worth it. The finished treat always turns out thick, transparent and very, very tasty. Try it yourself.
Us will be needed: for 1 kg of berries - 800 g of sugar, a little citric acid and vanillin, to your taste.
Cooking:
Process ripe berries as in the first recipe, remove the seeds. Now you need to grind the cherries using a blender until they become pureed. Place in a wide enamel pan, add the remaining ingredients, mix well.
Bring to a boil over low heat. Cook for 10 minutes, stirring and removing foam. Turn off the stove and leave the mixture for several hours to cool thoroughly. Bring to a boil again and cook, stirring, for another 15 minutes. Let cool well again. For the third and last time, cook over low heat until thickened.
All that remains is to place the hot product into sterile jars and screw the lids on tightly. No need to wrap it up.
Recipe with pectin
Pectin is added when making jam to make it thicker and more jelly-like. At the same time, the cooking time is significantly reduced. And, after all, the shorter the cooking time, the more beautiful and healthy the product turns out. So the recipe with pectin is worthy of consideration too:
For 1 g of ripe fruits we will be needed 4 g of pectin powder, 800 g of sugar, a quarter glass of natural lemon or lime juice.
Cooking:
Remove stems and leaves from the berries and wash. Remove the seeds. Just as in the previous recipe, grind to puree using a blender. If you don't have one, you can take a meat grinder.
Add sugar to the berries and stir. Leave for a couple of hours to release juice.
Now place on the stove, set the temperature to low, bring the sweet mass to a boil, stirring frequently.
At this stage, mix pectin powder with a small amount of sugar, add water (2-3 tbsp).
When it boils, add pectin, pour in lemon juice, mix well, cook, stirring, until thickened. With pectin, the mass will soon become dense. Place the finished jam into hot jars and screw on the lids.
Cherry confiture
And now, for the sake of variety, let’s prepare a very tasty confiture. The recipe involves adding gelatin for thickness, as well as cinnamon for a fragrant note.
So we will be needed: for half a kilo of berries - 1.5 tbsp of gelatin, a full glass of sugar, a couple of pinches of cinnamon powder, the juice of one lemon with zest.
Cooking:
Wash the berries, remove the seeds. Place the cherries in a wide enamel pan, add sugar, and leave for a while until the juice is released. Pour in lemon juice, add cinnamon, stir.
Place on medium heat. After boiling, reduce the temperature. Cook, stirring, 20 minutes. Now add the gelatin little by little, stirring well so that the granules are evenly distributed. Continue to simmer over very low heat, stirring frequently.
When the mixture thickens well, remove from the stove. Place the jam into sterile jars and screw on the lids.
We have looked at several simple recipes for sweet preparations. How do you make pitted cherry jam for future use? Share your culinary experience with us, it will be useful to many housewives. Thank you in advance!