Cherry is extremely useful berry, it contains B1, B6, C and P vitamins which play an important role in strengthening of immunity. Besides, cherry promotes removal of toxins from an organism and interferes with formation of cancer tumors. The only minus – not to find fresh cherry in the winter. However, it is possible to use the checked way and to make the most tasty cherry jam.
Classical cherry jam
This recipe will hardly surprise skilled hostesses, but by all means will help the beginning culinary specialists. Despite the simplicity, traditional option of cherry jam it is considered one of the most tasty.
Necessary ingredients:
- 5 kg of cherry;
- 5 kg of sugar.
Preparation:
We wash berries, we separate from tails and it is thrown in passing out the crumpled and spoiled fruits. If you aren't confused by the stones which are coming across in jam, then it is better not to delete them as the whole berry contains more useful substances. We pour out the prepared berries in capacity for cooking, we fill up with sugar and we leave for the night. In the morning when cherry starts up enough juice, we put a pan on fire and we bring mix to the boil. After boiling we cook berries of exactly 5 more minutes, periodically removing white foam from a surface.
We remove a pan from fire and we leave jam to infuse for 10-12 hours. After the specified time we start jam making again. At first we wait for boiling and we weary 5 more minutes then we switch off fire and we leave the container with jam for 10-12 hours. Further we repeat cooking process last time. We spill ready jam on banks, we close covers and we remove to the dark place.
Cherry jam with cowberry
Thanks to addition of cowberry, cherry jam gains pleasant sourness and differs in more useful properties. If desired instead of cowberry it is possible to use a cranberry.
Necessary ingredients:
- 2 kg of pitted cherries;
- 1 kg of cowberry;
- 300 ml of water;
- 5 kg of sugar.
Preparation:
We wash berries of cherry, we gossip and we delete from them. We touch cowberry, we delete the resung and immature fruits then we pour out them in a colander and we wash a baking plate with flowing water. We take a pan with a capacity slightly more colander, we pour into it water, we put on fire and we wait for boiling. The colander with cowberry is lowered in the boiling water and we cook berries 2 minutes. This step allows to get rid of a specific bitter taste of cowberry.
We shift all berries in a pan and we fill up with sugar. It is necessary to do it by layers in the following sequence: cherry – sugar – cowberry - sugar. Container with berries is placed on average fire and we cook 30 minutes, periodically stirring slowly and removing foam. When all sugar is dissolved, we diminish fire and we weary jam before solidification. We pack ready delicacy on banks and we roll up.
Cherry jam with strawberry
The combination of two fragrant berries – cherries and strawberries – will remind cold winter evenings of warm and solar summer. Besides cherry and strawberry jam promotes strengthening of immunity and facilitates a state during a disease.
Necessary ingredients:
- 5 kg of strawberry;
- 5 kg of cherry;
- 1 kg of sugar.
Preparation:
We peel strawberry and cherry from garbage, we delete stones and it is washed carefully out. We pour all berries into a deep basin, we fill up with sugar and slightly we mix. When berries start up juice, we shift contents of a basin in a pan and we put it on slow fire. We cook cherry and strawberry mix of 30 minutes, accurately stirring slowly and removing a skin. We remove a pan from a plate and we allow jam to cool down a little. At this time we sterilize the jars and covers. We pack ready delicacy on banks and we remove to the cool and dark place.
Cherry and gooseberry jam
Cherry and gooseberry jam is a fine dessert with unique aroma and a pleasant sweet-sour flavor.
Necessary ingredients:
- 500 g of cherry;
- 500 g of a gooseberry;
- 1 kg of sugar.
Preparation:
We delete tails at a gooseberry and carefully we wash out it. We pass the washed-up berries via the meat grinder or we crush in the blender up to the pyureobrazny weight. We touch cherry, we wash and we delete from it stones. We put the enameled pan on average fire, we shift in it the prepared puree previously mixed with granulated sugar. When weight begins to boil, we pour out cherry in a pan and we boil all contents about 10 minutes. We pack ready cherry and gooseberry jam on clean banks and we roll up.
Cherry and sweet cherry jam
These remarkable summer berries are perfectly combined among themselves in jam which can be used as a separate dessert or to use for preparation of the most tasty pastries.
Necessary ingredients:
- 500 g of cherry;
- 500 g of sweet cherry;
- 1 kg of sugar;
- 1 lemon.
Preparation:
Only ripe and soft berries will be suitable for this recipe, fruits with elastic pulp badly boil soft and can spoil consistence of confiture. We wash berries, we touch and slightly we dry a paper towel. We send sweet cherry and cherry to a deep bowl and we fill up 500 g of granulated sugar. We fill a pan with water, we pour out in it the remained sugar and juice of one lemon, well we mix all contents then we put mix to cook on slow fire. When water begins to boil, we weary syrup of 10 more minutes then we add to it some berry and we bring to the boil. After boiling we cook jam of 15 more minutes, constantly stirring slowly. We package a ready berry dessert on banks and we roll up.
Cherry and red currant jam
It is one more unusual and tasty recipe of cherry jam which will lighten the mood and will save from cold during the winter period.
Necessary ingredients:
- 1 kg of cherry;
- 1 kg of red currant;
- 1 kg of sugar.
Preparation:
At first we prepare berries: we wash, we dry, we gossip and we delete from cherry. Red currant needs to be poured out in a pan, to suppress in puree, to fill up with a half of granulated sugar, to put on slow fire and to cook plus of 15 minutes before boiling. We shift cherry in other pan and we fill up with the sugar rest. We put a pan on a plate and we heat berries until to be dissolved all sugar. We send hot cherry to a pan to currant, we mix, we wait for boiling and we cook 15 more minutes. We spill ready jam on banks, we powder with sugar that on a surface the sweet crust was formed and we close covers.
Cherry jam with cinnamon
The cinnamon used in this recipe gives to cherry jam pleasant aftertaste and special aroma. That the dessert developed more brisk taste, it is possible to add couple more of features of a carnation to it.
Necessary ingredients:
- 5 kg of cherry;
- 5 kg of sugar;
- 1 h spoon of ground cinnamon;
- 30 ml of cognac (at will).
Preparation:
We wash cherry, carefully we clean from scapes and we delete stones. We pour out the processed berries in the enameled pan, we fill up with granulated sugar and we add a little water. We remove a pan in the fridge and we leave on all night long. We get ware with cherry from the fridge in the morning, we put it on fire and we cook to full sugar remelting then we add a ground cinnamon. Then we increase fire force, we bring mix to the boil and we cook about half an hour. If desired it is possible to add a small amount of cognac to jam – it will give to a dessert pleasant tartness.
It is possible to check readiness of jam as follows: on a damp plate drip a small amount of contents of a pan if it doesn't spread, everything means it is ready. If necessary it is possible to leave jam for 12 hours, and next day to repeat the procedure of cooking – it will give to a cherry dessert brighter and saturated ruby color.
Chocolate and cherry jam
This recipe is the real find for sweet teeth. Chocolate and cherry jam is ideally combined with hot tea and also is suitable for decoration of pastries.
Necessary ingredients:
- 1 kg of cherry;
- 200 g of sugar;
- 1 tablespoon of lemon juice;
- 200 g of a dark chocolate;
- 100 ml of water.
Preparation:
We wash cherry, we touch and we clean from stones. We pour out the prepared berries in a pan, we add waters and lemon juice then accurately we mix that berries didn't collapse. We include average fire and we wait when water begins to boil. After boiling we remove a pan with jam from a plate, we lower in it the chocolate which is previously broken on pieces and it is carefully mixed. We spill ready chocolate and cherry jam on the sterilized banks and we roll up.
Cherry jam with liqueur
Thanks to liqueur, cherry jam develops extraordinary aroma and amazing spiciness. Of course, such dessert is intended only for adults as alcohol is its part.
Necessary ingredients:
- 1 kg of cherry;
- 500 g of sugar;
- 75 g of almond flakes;
- 2 tablespoons of cherry brandy;
- 1 packing of gelatin.
Preparation:
Cherry is washed carefully out, deleting branches and stones then we put it in the enameled pan. We mix granulated sugar with 1 packing of gelatin and we fill up with it berries. We place a pan on slow fire and we bring mix to the boil, then we cook some more minutes and we remove from a plate. In hot jam we pour in liqueur and we pour out almond flakes then carefully we mix and we spill on banks.
Cherry jam with walnuts
Cherry jam with addition of nuts turns out very useful and original. Cherry perfectly is in harmony with any grades – a filbert, peanut, almonds, etc. However the most pungent flavor to cherry jam is impacted by walnuts.
Necessary ingredients:
- 1 kg of cherry;
- 1 kg of sugar;
- 300 g of the peeled walnuts;
- 1 lemon.
Preparation:
At first we start processing of cherry: we wash berries, we touch and we delete all stones. We pour out the peeled walnuts on a dry frying pan and we fry 2 minutes that they got a golden shade. We cut each half of nut on several parts so that they could be placed in cherry. Further we start the longest and laborious stage – a stuffing of berries nuts. It is necessary to do it very carefully not to damage integrity of cherry.
The stuffed berries are plentifully sugared and we leave in such look for 5-6 hours. Then we cook cherry on weak fire, we bring to the boil and we weary 7-8 more minutes. We remove jam from a plate, we cool to room temperature then we repeat the procedure of cooking three more times. During the last cooking we add juice of one lemon to cherry and nut jam, carefully we mix and we bring to the boil. We spill a ready dessert on banks and we roll up.