Cherry Jam: 10 Cooking Recipes

Most housewives have cherry jam among the favorites. It can be cooked according to the classic recipe or mixed with additional ingredients. A noticeable sourness distinguishes it from other types of goodies, and a rich aroma immediately attracts everyone to the table, you just have to brew tea and open a treasured jar.

Cherry Secrets

In the spring, the county is literally immersed in the white foam of flowering trees. Cherry can be recognized by the elegant flowers on a long stalk. It blooms profusely, forms many ovaries, but the amount of yield often depends on weather conditions. The culture does not tolerate spring frosts and heavy rains, quickly dumping all its splendor to the earth. But if the year is fruitful, then you need to prepare buckets. From one tree remove up to 20 kg of berries. Given that even in a small area several trees of different varieties are planted at once, the abundance is simply guaranteed. A natural question immediately arises about how to preserve a valuable product. Berries can:

• freeze, without removing the seeds, so as not to lose precious juice;
• dry naturally or in an electric dryer;
• sluggish;
• preserve in their own juice without sugar;
• use to make a delicious dessert.

The most popular way to preserve cherries for the winter is jam. It retains most of the nutrients, and the number of recipes is not calculable. Each mistress has her own special way of making fragrant berries. Its composition is very rich in vitamins and minerals. In folk medicine, a plant is valued for its ability to enhance immunity. Decoctions and infusions of leaves, bark and berries are used in the complex treatment of colds and other diseases.

Composition and calorie content

Small maroon berries are stored in their pulp:

• fiber;
• pectin;
• glucose and fructose;
• anthocyanins;
• organic acids;
• vitamins A, C, E PP, group B;
• potassium;
• copper;
• manganese;
• zinc;
• magnesium;
• iodine;
• calcium;
• fluorine;
• molybdenum;
• iron;
• coumarins;
• chlorogenic acid;
• inoside;
• anthocyanins.

The rare combination of a large amount of iron, folic acid, copper and cobalt in one product has a beneficial effect on the blood formation process, saving from anemia. The complex of microelements supports the elasticity of blood vessels, removes toxins. Cherry has antipyretic, anti-inflammatory and antioxidant properties.

The calorie content of a handful of berries is small, in 100 g no more than 52 kcal.

Cherry leaves contain tannins and organic acids. Decoctions with a powerful diuretic effect are prepared from the stalks; they can be used as a fastening agent for diarrhea and as an antispasmodic. The nucleoli of the seeds serve as raw materials for the preparation of oils used in cosmetology.

Regular consumption of cherries restores mental balance, removes signs of depression, stabilizes the emotional state.

What is useful cherry jam

Most of the properties of fresh berries are preserved with a short heat treatment. The largest losses are caused by B vitamins, they remain only 20-25% of the initial amount. The remaining elements slightly lose in volume. A five-minute recipe and a quick boiling method allow you to save tryptophan, which is responsible for the processes of inhibition in the nervous system. A few tablespoons of jam 2-3 hours before bedtime will improve its quality and reduce the time to fall asleep.

Carotene and tocopherol almost do not lose their properties, slowing down the aging process, preserving visual acuity and elasticity of the skin.The complex of iron, copper, coumarins and vitamin C calmly tolerates heating, while maintaining the original properties for improving the composition of the blood. Chromium and jam continues to boost insulin production.

Pectins and phytoncides maintain the level of resistance to colds, forming a barrier against pathogenic microbes. But if they have already managed to penetrate the body, then tea with cherry treats will reduce the time of the disease and alleviate its symptoms.

Important: in the process of making jam, the calorie content of the finished product grows to 256 kcal.

A perfect complement to the treat will be tea based on young cherry twigs with the addition of raspberry leaves and dried currant berries. The drink will warm and add strength to fight infections.

It is recommended to pay attention to the cherry delicacy for those who suffer from nosebleeds. With a tendency to anemia, varicose veins, thickening of the blood, a decrease in immunity and mental ability, emotional instability, apathy, jam will help relieve the severity of symptoms.

It is worth considering: There are no strict contraindications to the use of cherry jam, but nutritionists recommend limiting its amount for diabetes, obesity, allergies, and individual intolerance.

How to choose a cherry for jam

In the case of this berry, a golden mean is needed. Unripe fruits have not yet revealed their taste and may slightly bitter, especially if wild cherry is going to. In ripening, the fermentation process begins, they become soft and fall apart into porridge at the first attempts to boil. Recognized favorites for making winter treats:

• Zhukovskaya.
• Russian.
• Novel.
• Chocolate Girl.
• Assol.
• Lyubskaya.
• Kharitonovskaya.
• Turgenevka.
• Apukhtinskaya.
• Youth

If in the presentation there is only one variety - cherry, then you need to focus on the appearance and smell of the product. Fruits should be ripened, easily separated from the stem, have a sweet and sour smell without impurities of fermentation. Do not choose berries that have already given juice in a bucket.

An ideal option would be a morning purchase at the farmer's market and the start of processing the purchased berries during the same day. If the cherry is collected on a personal plot, then even easier. It can be stored in a cool place for a day without closing it in polyethylene. The maximum exposure time in the refrigerator of dry berries without a trace of juice does not exceed 7 days. Before this, it is better not to bring and determine its fate on the day of purchase or collection. By the way, berries that are slightly taken in during transportation will make an excellent liquor, but they should not be allowed into the jam.

How to quickly remove seeds from cherry

Many recipes require the use of seedless berries. In the case of mashed potatoes, the task is greatly simplified, just crush the berries and rub through a sieve. But if you need whole cherries with minimal damage, you will have to work a little. Yes, it’s boring and uninteresting, but then it’s so delicious! There are several ways to go.

1. A special manual machine for removing stones looks primitive, consists of a base with a hole where the berries are placed, and a piston on a spring with a sharp end in the form of an asterisk. When pressed, a bone under pressure flies out quickly, without destroying the structure of the berry. The machine allows you to quickly process a large amount of product, is inexpensive, but not always on sale, especially in the midst of the berry season.
2. If the machine is not lucky, then improvised means are used. It is very convenient to work with a wooden stick from Japanese dishes, squeezing the nucleoli outward with the wide side.
3. A wide hairpin, paper clip or pin will help in the removal of the core.
4. When the integrity of the berry is not important and the halves are suitable for preparing the dish, then you can use a teaspoon, prying a bone with a handle at the place of attachment of the stem.
5. The tube for cocktails will also serve as a lever for squeezing the bone out through the flesh of the berry.

Important: for work, it is worth choosing a place away from the walls and be sure to put on an apron, since cherry stains are very poorly washed off surfaces and hardly removed from fabrics.

How to cook cherry jam: recipes

Experienced culinary specialists warn that prolonged cooking of cherries negatively affects the taste and appearance of the final product. The berries begin to deform, brown spots appear on the sides, the transparency of the syrup is lost. The best option for preserving the vitamin complex is cherry puree, mashed with sugar in a ratio of 1: 2. The delicacy will have to be stored only in the refrigerator or in the cellar at a temperature not exceeding + 5 ° C, otherwise there is a high probability of fermentation.

For jam, you will have to choose the most gentle methods with short-term boiling.

Classical

Sugar consumption in most recipes from cherries will be decent, since the berry is with good acidity. In the traditional version, 1.2 kg of granulated sugar is taken per 1 kg of berries. The berries are poured overnight and then simmered for 20 minutes with continuous stirring. Foam is removed necessarily. It not only spoils the appearance of the finished product, but also reduces its storage time. Then the hot mass is poured into cans and securely corked. With this method, the berries do not retain their original appearance, but become more like raisins, which does not affect the taste in any way. If you want more elegant options, you will have to spend much more time.

With bone

In liquors and tinctures, which are prepared for alcohol, the bone is dangerous, it releases hydrocyanic acid. But in jam this should not be afraid, without the alcohol component it behaves neutrally. There is one more benefit. Such jam with tablespoons does not work out if you do not want to break a tooth, so the expense of treats will be very economical.

For cooking, you need 4 kg of sugar and berries, 1 liter of water. The first stage is very important. Its observance will keep the cherry elastic and saturated with juice. It is sorted out, the stalks are removed, washed in running water and allowed to drain excess moisture. Next, put a saucepan in which a treat will be cooked, each berry is pricked with a wooden toothpick and immediately put in place. Shifting them later is not recommended in order to avoid loss of shape and juice. Between the edge of the container and the layers must leave at least 7 cm, it is better to play it safe. The jam is very foaming when boiling. The finished mass is poured with water, brought to a boil and left overnight in a warm place. In the morning, the juice is drained and boiled separately with sugar for 5 minutes, then it is cooled and again boiled the same time. Then the syrup is poured into the berries, kept on fire for 5-6 minutes with continuous stirring with a wooden spatula and immediately poured into jars.

Pitted

It is used as an independent dessert and filling for pies. The proportions of berries and sugar are 1: 1.5. For syrup, you need 1 cup of water. The prepared berry is laid out in a cooking container. In a separate pan with a thick bottom, boil the syrup to a malleable state. Then it is poured over to the berries and brought to a boil over medium heat. It is cooked in 1 meal for at least 25 minutes, then quickly distributed into storage containers.

Five minute

The recipe is in second place after cherries, grated with sugar, in terms of the conservation of nutrients. The minimum cooking time guarantees a fresh aroma and a high level of product benefits. Dark grape varieties are preferred. Prepare a treat with preliminary infusion under the sugar layer for 2-3 hours. After the juice is separated, the container is rearranged on a plate and time is timed. After boiling, remove the foam, boil it for no more than 5 minutes and immediately seal it in jars.

The secret to preserving the color of berries lies in the right choice of dishes. For such a treat, only an enameled, Teflon pan or stainless steel container is used.

With gelatin

Due to the short cooking time, cherry jam is too fluid and liquid.Gelling will correct the situation. To do this, gelatin is introduced into the recipe. Dessert is cooked pitted. You will need:

• cherry - 1 kg;
• sugar - 700 g;
• gelatin - 40 g;
• water - 100 ml.

From the initial amount, 3 half-liter jars will be obtained. If you need more, then take a double or triple dosage of products. The berries are covered with sugar, carefully, but gently mixed and left in a cool place for 12 hours. If the cherry is well ripened and the juice gives faster, then it is not necessary to stand the full time, you can start cooking after 2-3 hours. The mixture is boiled over low heat for 5 minutes.

Gelatin is pre-soaked for 30 minutes in cold water, then it is heated in a water bath until completely dissolved. The finished solution is filtered to remove possible translucent lumps. Then it is poured into a boiling jam in a thin stream and immediately removed from the stove. The mass is thoroughly mixed and left to cool distributed in jars.

With apples

An interesting feature of purchased jams is that most of them have apple puree as a basis, and then berries or other fruits are added for taste. The same way you can do at home, using not mashed potatoes, but apple slices, circles or cubes.

The recipe provides for sugar, cherries and apples in equal proportions. Bones are taken out of the berries, the fruit is peeled, the middle with the seeds is taken out, the pulp is cut in any way. The mixture is covered with sugar, if there is not enough juice, then add half a glass of water. Dessert is cooked in one approach, it will take about 40 minutes. The criterion will be the readiness of apples. It remains only to distribute the hot mass in banks. This jam can easily withstand any storage conditions. It can even not be corked with airtight lids, but in the grandmother's way, close the neck with wax paper and beautifully tie it with a bright thread or ribbon.

With nuts

A classic recipe is taken as the basis, but 5 minutes before readiness, walnuts are added at the rate of 100 g of kernels per 1 kg of berries. You can use pine nuts or hazelnuts, sorted in halves.

Felt Cherry

In some regions, this variety is called Chinese. The plant differs from the usual tall trees in more modest sizes and looks like a branchy shrub. The berries are oblong, tightly pressed against the branches, as they sit on very short petioles. Their pulp is tender, juicy, the skin is thin. The name of the variety was for the felt fluff on the tips of the leaves and the barely noticeable pubescence of the fruit at the peduncle. Differs in high productivity.

The popularity of the species is much lower than that of traditional varieties, but the jam is obtained with a special, very delicate taste and it is undoubtedly worth preparing it. The recipe is very simple, as is the cooking process. Requires sugar and berries in equal parts. The mixture is left to stand for 2 hours to obtain juice; the bones can be left out. Then the mass is boiled 3 times for 2 minutes with breaks for half an hour, so that the mixture cools down to a warm state. After the last approach, it is poured into sterilized jars.

In a slow cooker

An excellent invention greatly facilitated the cooking process of many dishes. Among the advantages - the lack of spray and the need to constantly stir the dish when cooking. The jam is very aromatic with minimal time and effort. The ratio of products is 1: 1, sugar and cherry without stones are placed in the bowl at the same time, to get the juice, the cooking time is set with a delay of 2 hours. The timer is set to extinguish for 1 hour. It is important to control the boiling process to remove the foam, then stir the mass every 10 minutes. If there is a “Jam” function, then you can forget about all the problems, lay down the products, install the program and then pour the finished dessert over the banks.

Frozen Cherry

The berry perfectly tolerates freezing, without losing its taste and aroma.To prepare it, pour sugar at the rate of 1 kg for the same amount of cherries. As soon as she melted and gave the juice, the container is rearranged on fire. The readiness criterion is the necessary density. Special frills will not work, but for filling or as a quick dessert, a treat will do just fine.

Important: jam is not intended for storage, it must be eaten in a few days.

Why is the jam liquid?

Cherry contains almost no gelling elements. There is a lot of juice in it, and there are several options for obtaining the desired density.

1. Pour berries with sugar at the rate of 100 g of granulated sugar per 1 kg of the main product. Then drain the allocated juice and only then start cooking.
2. Increase cooking time so that excess liquid evaporates.
3. Add gelatin.

Is it possible to cook dried cherry jam

Technically, this is possible if you pre-soak them in cold water for a day, but practically the efforts are completely unjustified. It is better to cook compote, boil or jelly.

Interesting Facts About Cherry

1. Plum is the closest relative of this plant.
2. The tree is one of the most frost-resistant.
3. There are tall and dwarf species.
4. The bones contain a toxic substance that is activated by contact with alcohol.
5. Cherry is considered synonymous with completeness of a sweet dish.
6. Buds on a tree open before leaves.
7. A handful of berries can replace an aspirin tablet.
8. The native land of the species is Persia.
9. Japanese sakura also refers to cherries, but its fruits are inedible.
10. According to statistics, 1 adult tree brings about 700 berries a year.

Photo of cherry jam