Thick seedless cherry jam for the winter

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

Cherry jam is irreplaceable for the winter. The treat can be spread on rolls, pancakes, ice cream or baked goods. Check out the recipes with photos of making a delicious and thick, pitted dessert.

Cherry jam - a simple recipe

You can prepare seedless cherry jam for the winter even without adding gelling agents. And how to make it thick, you can find out from the proposed recipe with a photo.

Ingredients:

• 1 kg of cherries;
• 800 g of sugar.

Preparation:

We start with the most unpleasant job, namely, removing the seeds from the cherries. You can do this in water, so the juice will not splatter and run over your hands

• Pour the berries into a saucepan, put on fire and after boiling, boil the cherries for 40 minutes.
• Then let the berries cool completely, you can leave it overnight.

• After that, grind the cherries using an immersion blender, put on fire, boil for 40 minutes, and then leave again until they cool completely.
• Cook 3 more times, but for 30 minutes. At this stage, stir the berry mass periodically so that it does not burn.

After complete cooling, add sugar, stir, cook the jam for 20 minutes and pour it into sterile jars

For jam, take medium to late ripening cherries. These berries are sweeter, more aromatic and fleshy.

Thick cherry jam in 10 minutes

In just 10 minutes you can make a delicious pitted cherry jam for the winter. Due to the minimum cooking time, the aroma and bright taste are preserved in the dessert. And due to the addition of agar-agar, the jam stays thick even at room temperature.

Ingredients:

• 1 kg cherries (pitted);
• 500 g sugar;
• 10 g agar agar.

Preparation:

Pre-sort the cherries, rinse and remove the seeds. If there is no special device, then you can use a regular hairpin

Pour the peeled berries into a saucepan and interrupt with the sugar with an immersion blender

• Pour some grated berries into a stewpan with a thick bottom, add agar-agar, stir well and set aside for a while.
• We send the berry mass to the fire, after boiling, cook for 5 minutes, in the process we remove the resulting foam. We remove from the stove.

• We put the stewpan with agar-agar on the fire, with constant stirring, we begin to heat. If the mass begins to thicken quickly, then the thickener is of good quality.
• Pour 100 ml of water into a saucepan and heat with vigorous stirring. The mass should become completely homogeneous.

• After the agar-agar is transferred to a saucepan with jam, mix well, bring to a boil and cook for another 5 minutes.
• Pour the finished jam into sterile jars and tightly tighten the lids.

For the jam to thicken well, you should use agar-agar marked 900.

Cherry Jam for Pectin Cake

Cherry jam is ideal for making a variety of pastries. Of the specified number of ingredients, jam is enough for one layer in the cake, but for the cake you will need a double portion.

Ingredients:

• 300 g cherries (pitted);
• 150 g sugar;
• 5 g of pectin.

Preparation:

• Put a spoonful of sugar in a bowl with pectin, mix.
• Grind the pitted cherries with a blender. You can use both fresh and frozen berries.

• Put the cherries grated with sugar in a saucepan, mix and put on high heat.
• As soon as the mass boils, add the pectin with active stirring.

• Then we boil the jam for 10-20 minutes (the longer, the thicker it will be).
• At the end, mix the jam, remove from heat and pour into a clean jar.

After cooling down, the treat can be used as a layer in a cake, filling for pies and other desserts.

Cherry Jam with Gelatin

Cook pitted cherry jam so that it is thick, you can use various additives, such as gelatin. We offer another recipe with a photo of a delicious dessert for the winter.

Ingredients:

• 800 g cherries (pitted);
• 400 g sugar;
• 20 g of gelatin.

Preparation:

Pour the already pitted cherries into a saucepan, then put granulated sugar. Stir and leave the berries for about an hour to let the juice flow

• Once the cherry has released enough juice, use the hand blender to puree the berries.
• Put the cherry mass on the fire and after boiling, boil it for 15-20 minutes.
• Pour instant gelatin with hot water and stir until all the granules dissolve.

• Add gelatin to the boiled jam, stir thoroughly.
• We are waiting for re-boiling, keep on fire for another minute and pour the finished dessert into sterile jars.

When picking cherries, it is better to pick the berries together with the stalk, and remove the twigs just before making the jam.

Cherry jam with starch

Some housewives prefer to cook seedless cherry jam for the winter in the traditional way, with the addition of starch. The dessert turns out to be just as thick, and the starch does not affect its taste in any way.

Ingredients:

• 300 g cherries (pitted);
• 80 g sugar;
• 10 g cornstarch.

Preparation:

1. Put fresh or frozen berries in a saucepan, add sugar to them and put on fire. If desired, the berries can be chopped with a blender, but you can leave them whole.
2. Cook the cherries until the sugar is completely dissolved.
3. Dilute the starch with water and pour it into the berries, mix everything quickly.
4. Boil the jam to the desired consistency.
5. We transfer the finished dessert to a sterile jar or bowl, cover with foil, cool and store in the refrigerator.

Seedless jam can be stored for up to 3 years, but with seeds - 7 months.

Cherry and currant jam

Cherries go well with fruits and other berries. We suggest considering such a recipe with a photo of jam - from cherries and pitted currants. A very tasty, fragrant and healthy dessert for the winter, which will surely be appreciated by all those with a sweet tooth.

Ingredients:

• 800 g cherries (pitted);
• 200 g black currant;
• 1 kg of sugar;
• 1 package of zhelix;
• 1 pack of vanilla sugar.

Preparation:

• We wash the cherries well and remove the seeds in any convenient way. We also sort out the currants from small twigs and leaves, rinse well under running water.
• Then set aside the third part of the berries, and grind the rest with an immersion blender until puree is obtained.

• Pour zhelfix and 2 tbsp into a bowl. tablespoons of sugar, mix.
• Now we send berry puree, whole berries, sugar with jaundice and vanilla sugar (preferably with natural vanilla) to the pan.
• With constant stirring, bring the mass to a boil. Then add the remaining granulated sugar, stir well, wait for the second boil and cook for 3 minutes.

Put the finished jam in the jars, tighten the lids tightly

Cherry jam can be made with gooseberries, plums, apples, and even melon.

Cherry jam with orange zest

We offer another interesting recipe for the winter of seedless cherry jam with orange zest. This method of canning will preserve the texture, taste and color of the berries. The dessert turns out to be tender, not cloying, with a sweet and sour taste and aroma of orange peel.

Ingredients:

• 1.5 kg cherries;
• 1 tbsp. l. lemon juice;
• 100 ml of water;
• zest of 1 orange;
• 30 g of pectin;
• 650 g of sugar.

Preparation:

• We remove the prepared cherries (you can take cherries) from the seeds, send them to the pan.
• Pour lemon juice, plain water to the cherry and add the zest of one orange or lemon.

• Mix sugar with pectin.
• Pour the gelling sugar into a saucepan and stir gently.

We put on fire and, with constant stirring, bring to a boil, and then cook for 5 minutes

At the end of the boil, if desired, you can add a little fruit liqueur or cognac. Pour the finished dessert into sterile jars. The jam will thicken as it cools

Orange zest can be replaced with lemon zest or cinnamon, cloves, nutmeg, star anise.

Cherry covered in chocolate

This is an amazing dessert, which someone calls jam, and someone calls jam. But regardless of the name, such a blank is worth a try. Cherries are aromatic, juicy, tender and incredibly tasty.

Ingredients:

• 1 kg cherries (pitted);
• 1 kg of sugar;
• 100 g cocoa;
• 100 g chocolate (cocoa butter).

Preparation:

1. We send the pitted cherries to the pan along with sugar. After boiling, cook for 5 minutes, and then cool completely, leave for several hours.
2. Then boil and cool again. This procedure must be repeated 2 more times.
3. After the berries we put on the stove 5 times, wait for the boil and put pieces of dark chocolate or cocoa butter, add cocoa powder, stir everything thoroughly.
4. Let the jam boil again, wait 5 minutes and lay out the finished dessert in sterile jars.

If there is no chocolate, cocoa butter, then you can use the usual butter, it turns out also delicious.

Cherry and raspberry jam

Many people love raspberry jam. But if you combine raspberries with cherries, you get an explosive berry dessert. The jam will acquire a new flavor and become more aromatic.

Ingredients:

• 1 kg of cherries;
• 600 g raspberries;
• 1, 2 kg of sugar.

Preparation:

1. We wash the cherries well under running water and remove the seeds from the fruits in any convenient way.
2. We send the berries to a saucepan (preferably with a thick bottom) along with sugar and immediately put on fire.
3. After boiling, cook for 20 minutes. In the process, remove the foam.
4. After the time has elapsed, we combine the cherry with raspberries, which must first be cleaned of twigs, leaves and rinsed.
5. Cook the jam for another 20 minutes. Pour hot dessert into sterile jars.

If in recipes the weight of cherries is indicated without seeds, then with seeds you need to take 10% more.

Pitted cherry jam is delicious, thick, similar to marmalade. Be sure to prepare such a dessert for the winter, and also try to cook the jam with seeds. Some housewives claim that the dessert is more fragrant with seeds.