Cherry season is the perfect time to prepare aromatic jam for the winter. These berries can be used to make not only classic jam but also thick preserves, marmalade, jelly jam, or even an unusual dessert with chocolate and coffee. UNN has compiled a selection of simple and delicious recipes for you that are easy to prepare at home.
"Pyatiminutka" (Five-Minute) Cherry Jam
Ingredients:
- cherries - 1 kg;
- sugar - 1 kg.
Preparation method:
1. Layer the cherries with sugar and leave for 4-5 hours so the berries release their juice.
2. Shake the container periodically so the sugar dissolves faster.
3. Place the berries on low heat and bring to a boil.
4. Boil for 5 minutes, stirring and removing the foam.
5. Cool the jam and repeat the procedure twice more.
6. Pour into sterilized jars and seal.
Royal Jam with Chocolate and Vanilla
Ingredients:
- cherries - 400 g;
- sugar - 250 g;
- dark chocolate - 70 g;
- vanilla - 1-2 tsp.
Preparation method:
1. Cover the berries with sugar and place on low heat.
2. Bring to a boil and add vanilla.
3. Cook for approximately 30 minutes, stirring constantly.
4. Chop the chocolate and add it to the jam.
5. Simmer for another 1-2 minutes until the chocolate is completely dissolved.
6. Place in sterilized jars and seal.
Jelly Cherry Jam
Ingredients:
- cherries - 1 kg;
- sugar - 500 g;
- gelatin or "Zhelfiks" - 10 g.
Preparation method:
1. Wash the cherries, remove the pits, and blend with a blender.
2. Transfer the mass to a saucepan and place on the stove.
3. Add "Zhelfiks" and bring to a boil.
4. If using gelatin, pre-soak it in water.
5. After boiling, add sugar and mix well.
6. Cook for 4-5 minutes over low heat.
7. Pour the jam into jars and close with lids.
Cherry Butter (Povidlo)
Ingredients:
- cherries - 1 kg;
- sugar - 600 g;
- water - 200 ml;
- citric acid - 1 g.
Preparation method:
1. Pit the cherries and blend them in a blender.
2. Add water and sugar.
3. Place the mass on medium heat.
4. After boiling, stir constantly.
5. Cook for 2-3 hours until thickened.
6. Add citric acid 5 minutes before it's ready.
7. Pour the hot butter into jars and seal.
Cherry and Raspberry Jam
Ingredients:
- cherries - 1 kg;
- raspberries - 1 kg;
- sugar - 2 kg.
Preparation method:
1. Pit the cherries, sort and wash the raspberries.
2. Place the raspberries and half of the sugar in a saucepan.
3. Bring to a boil over medium heat.
4. Add the cherries and the remaining sugar.
5. Bring to a boil again and cook for 40-50 minutes.
6. Stir periodically and remove the foam.
7. Pour the hot jam into sterilized jars.
Cherry Jam with Coffee and Cocoa
Ingredients:
- fresh cherries - 550 g;
- sugar - 250 g;
- citric acid - a pinch;
- cocoa - 1.5 tbsp;
- instant coffee - 1-1.5 tbsp;
- cherry liqueur or cognac - 25 ml;
- gelatin - 15 g.
Preparation method:
1. Remove pits from the cherries.
2. Cover the berries with sugar, add cocoa, coffee, citric acid, and gelatin.
3. Leave for a few hours for the juice to form.
4. Place on low heat and bring to a boil.
5. Boil for 5 minutes, stirring and removing the foam.
6. Add the liqueur or cognac.
7. Pour into sterile jars and close.
Cherry Jam with Pectin
Ingredients:
- pitted cherries - 1 kg;
- sugar - 800 g - 1 kg;
- pectin - 20 g.
Preparation method:
1. Chop the cherries so that small pieces remain.
2. Bring the mass to a boil and cook for 15-20 minutes without sugar.
3. Mix the pectin with a few tablespoons of sugar.
4. Add the mixture to the hot cherries.
5. After it boils again, add the rest of the sugar.
6. Cook for another 5 minutes, stirring constantly.
7. Pour into sterilized jars and seal.
Old-fashioned Pitted Cherry Jam
Ingredients:
- cherries - 1 kg;
- sugar - 600 g.
Preparation method:
1. Pit the cherries and cover them with sugar.
2. Leave overnight so the berries release their juice.
3. The next day, bring to a boil.
4. Boil for 5 minutes and let cool.
5. Repeat the procedure twice more.
6. After the third cooling, leave the jam overnight.
7. In the morning, boil for another 1 minute and pour into jars.
Frozen Cherry Jam
Ingredients:
- frozen cherries - 1 kg;
- sugar - 1 kg;
- vanilla - to taste;
- ground cinnamon - to taste.
Preparation method:
1. Layer the cherries and sugar in a saucepan.
2. Place on low heat.
3. Stir constantly while the berries are thawing.
4. After boiling, add vanilla and cinnamon.
5. Cook for 20 minutes over low heat.
6. Pour the hot jam into sterilized jars.
7. Turn the jars over and leave until completely cool.