Sweet cherry jam: properties and popular recipes for a delicious dessert

After eating plenty of fresh berries in summer, it is good to think about the cold months and devote some time to winter harvesting. The best option would be to cook a few jars of jam, which then comes in handy during tea drinking, for making desserts, for savory hot dishes, and just for lifting the mood. This yummy is done quite easily, no additional ingredients, no long hours spent in the works in the kitchen. Relatives and loved ones will appreciate the cherry jam, which is distinguished not only by its amazing taste, but also by its useful composition.

By itself, the berry has a large number of useful elements: vitamin C, group B vitamins, carotene, vitamin PP, magnesium and potassium, malic acid, glucose and many others. This explains why sweet cherry jam is uniquely capable of pleasing taste buds and benefiting the body. By the way, you can cook from red, from yellow and from white berries.

The calorie content of such a dish is on average 256 calories per 100 grams of product. Cherry dishes, due to the presence of antioxidants, help to cope with painful sensations. The iodine present in the composition has a positive effect on the thyroid, and iron solves the issue of anemia.

Sweet cherry needs preliminary processing. You can cook either from fruits with stones, or from fruits without stones. However, in the first case, the taste will be slightly different, because the seeds give a certain zest and almond flavor. In addition, to remove the bones from the berries have to spend enough time, so it is better to limit the first option.

If you still want to get rid of the bones, then you need to use either a special device, a pin or a wooden toothpick.

There are a sufficient number of recipes for cherry jam, in addition to the classic options with and without pits. For example, those who do not want to spend a lot of time will like the five-minute recipe.

For cooking you will need:

• kilogram of berries;
• from 500 to 1000 grams of granulated sugar;
• two to four tablespoons of water.

The berries are washed, dried and freed from the seeds. Then the cherry is placed in a saucepan, filled with sugar, the amount of which is determined depending on the desired taste and condition of the berries. Then a couple of tablespoons of water is added to the mass, and the saucepan is put on a small fire. Everything is brought to a boil, and at the same time the foam is removed, and then boiled for five to seven minutes. The finished jam is poured into the cans and tightly sealed.

Very simple and easy jam is made in a slow cooker. Of the components required:

• kilogram of sweet cherries;
• kilogram of sugar;
• a pinch of citric acid.

Processed berries are placed in a slow cooker and sprinkled with sugar. Everything is infused for half an hour, after which citric acid is poured into the mass. The future jam is mixed, and the multicooker is put on the “quenching” or “cooking” mode. The substance is processed for twenty minutes, after which the lid is removed and everything is mixed.

Then you need to boil for another ten minutes, and can be turned off. The bowl is freed from the syrup, the jam is cooled, after which the equipment is started again for twenty minutes. If the need arises, the syrup merges again, and the sweetness is removed to cool and infuse overnight. In the morning, the jam will have to boil for another ten minutes and immediately pour into the banks.

Cherry dessert can be prepared with gelatin. Such a substance will be thicker, and it can even be spread on bread or a bun as a jam.

From the ingredients you will need:

• 50 milliliters of water;
• 400 grams of sugar;
• tablespoon of gelatin;
• 700 grams of berries.

A tablespoon of gelatin is filled with water to activate the ten-minute swelling process. Here you can also pour cherry juice, which will appear when removing the seeds from the berries. Cherry is mixed with sugar, left for forty minutes, then put on the fire. Substance must be brought to a boil and boil for ten minutes. Gelatin is poured into the jam and everything is mixed until it disappears. The jam should boil, after which it can be removed from the heat and poured into a jar.

To make a delicious pitted cherry jam, you will need:

• kilogram of berries;
• 1,200 grams of granulated sugar;
• 200 milliliters of water;
• a little vanilla sugar or vanilla.

A simple recipe is as follows: the cherry is washed under a stream of cold water, then dried, and the bones are removed from it. Sugar is poured into a saucepan, then poured with cold water and brought to the appearance of large bubbles. The liquid must be stirred periodically. When the jam begins to seethe, berries are added there, and the broth is again brought to a boil.

Finally, the pot is removed from the heat, and everything is drawn for ten or even twelve hours. After a specified period of time, the jam must be put on fire again, brought to a boil and removed again to cool. This procedure is repeated three to five times. At the last stage, vanilla is added to the finished product, and then it is poured into liter cans and sealed carefully.

Boil thick jam will be also from sweet cherry with pits. For this is taken:

• kilogram of berries;
• kilogram of sugar;
• 200 milliliters of water.

It should be mentioned that this recipe for the winter requires only whole, dense and intact berries. Sweet cherry is washed and dried, at the same time sugar syrup is prepared according to the recipe above, but with a smaller amount of sugar.

Ready jam is also packaged in cans and cleaned for storage.

The taste of jam can be varied by adding strawberries, cherries, orange, lemon, or walnuts. For example, a great solution would be to make goodies from pitted berries with walnuts and lemon.

This will require:

• kilogram of sweet cherries;
• kilogram of sugar;
• 350 milliliters of water;
• one lemon;
• 300 grams of walnuts;
• a quarter of a teaspoon of vanilla.

The berries are washed, dried and released from the seed. Nuts are cut into small slices, similar in size to the bones, and each is embedded in a separate sweet cherry. After that, the syrup is prepared - sugar is poured with water, brought to a boil, constantly stirring, and removed from the stove. Liquid berries are poured so that they disappear under water.

The product is infused for three hours, and then put on a small fire. Jam can not be brought to the extreme point, otherwise the berries will fall apart, but it must achieve transparency. Approximately five minutes before the end of cooking, vanilla and lemon juice are added to the sweet cherry. The finished jam is poured without cooling down, and is well sealed.

Be sure to remember the jam of berries, mixed with apple and orange.

Pre-purchased:

• kilogram of sweet cherries;
• as much sugar;
• a couple of apples;
• four citrus.

Apples are ground to puree. The berries are washed, dried and peeled. Apples, sugar, juice and zest of citrus seedless are put on the fire. Substance is periodically stirred and brought to a bubbling.You need to boil until all the sugar disperses, and you have to periodically remove the froths. When the sugar is dissolved, you need to increase the heat and cook for another five minutes. The jam is poured hot and cooled in closed and upturned cans. These containers can be stored at room temperature.

In order to cook delicious jam, you need to follow some important rules regarding the preparation and conduct of the process itself. For example, it is important to think carefully about what kind of dishes will be used. Best of all, jam is prepared in containers made of brass, aluminum or stainless steel, the volume of which ranges from three to seven liters. If the pan is larger, the substance may turn out to be too boiled down.

Stir the dish to be a wooden spatula, and clean up the foam that appears - with a stainless steel device. Banks, in which jam will be poured, should not exceed two liters in volume. First they need to be washed, scalded with boiling water and dried completely.

The finished food is stored at a temperature of eight to twelve degrees. This is usually a basement or a special storage room in which it is dark, cool and moderately dry. If the temperature is below the specified level, the jam will sugared, and if it is above the norm, active saturation with moisture in the air will begin, and the product will quickly deteriorate.

It is also important to control the cooking time: if the heat treatment is carried out too quickly, the sugar will not be able to be completely absorbed into the berries, as a result of which they will become ugly and dried. Therefore, you need to build a multistage system. Usually there are three stages, which consist of the phases of boiling and infusion. During all of them you need to mix the substance and remove the foam that appears.

On how to cook jam from seedless cherry, see the following video.