Thick cherry jam with seeds has a unique taste and aroma. Almost everyone, without exception, loves it as a dessert for tea. Any housewife can learn how to cook a winter delicacy. It is important in this matter to be patient, as well as a sufficient amount of sugar.
July-August - cherry ripening period
How to make thick cherry jam
For blanks of cherry jam for the winter, it is better to take densely colored varieties, such as Michurina, Vladimirskaya, Lyubskaya, Shubinka, Black consumer goods and some others. From them, the blanks are obtained with a rich maroon color, with an excellent taste and aromatic bouquet. Pale colored cherries give preserves of the same light appearance. It has neither rich color nor pronounced taste properties.
To make the berries easier to soak in syrup, they must be pre-processed. At the preparatory stage, as a rule, cherries are pierced with something sharp and thin, for example, a pin, or blanched in very hot water (+90 degrees) for no more than 1-2 minutes. Dense cherry jam with seeds should be cooked slowly, in several stages. When cooked quickly, the fruits wrinkle and lose their original appearance.
Among the recipes for thick cherry jam for the winter, there are seedless cooking options. Punching the core out of cherries is a rather laborious process and requires a lot of time and effort. This can be done with the help of primitive devices, but in this case, one should expect large losses of juice and other not very favorable side effects.
In modern stores, special kitchen tools are sold that greatly simplify and facilitate this task. With the help of these devices, everything can be done very quickly and without waste of juice. The only negative is that they sometimes miss whole berries. Therefore, when using jam prepared with the participation of such modern equipment, one should not forget about its features.
Special devices will help the hostess prepare cherry jam
Why cherry jam is liquid
Even if you prepare jam according to the same recipe, you may be surprised at how different it turns out. Sometimes the dish comes out too runny. There may be several reasons for this:
- berries were picked immediately after rain or in wet weather;
- before making the jam, the fruits were washed, but not dried sufficiently;
- the proportions indicated in the recipe are violated;
- an unverified recipe was used with the wrong ingredients.
Having received too liquid cherry jam, do not despair, do nothing and consider that it is irreparable. There are many different ways to remedy the situation.
How to make cherry jam thick
Various naturally occurring thickeners can be found commercially
If the syrup turns out to be liquid and there is too much of it, you can resort to some culinary tricks. Here it is necessary to understand that increasing the cooking time is unproductive. Excessive heat treatment will significantly reduce the value of the product and its benefits, which will also affect the taste characteristics. So, you can do the following:
- for 2 kg of fruits, give 1 bag of agar-agar;
- add pectin-containing products: mashed apples, red currants, gooseberries, citrus zest;
- cook jam in 3 identical stages: cook for 15 minutes - insist for 6-8 hours;
- do not forget to remove the film formed during cooking on the surface of the jam;
- use dishes with low sides and a wide bottom, so the moisture will evaporate much more intensively;
- excess cherry syrup can be used to roll the gooseberries, the berries of which should be pierced with a toothpick on both sides, and then pour and boil in the fragrant liquid left over from the previous recipe.
The leftover cherry syrup can be used to prepare drinks, as well as a sauce to be served with pancakes, pancakes, ice cream and other sweet desserts.
Cherry jam has a unique rich color, rich taste and aroma.
How to make thick seedless cherry jam
Separate the cherries from the pits, put them on fire and heat slightly to +70 degrees. Almost immediately, a lot of juice will come out, something about 2 liters or a little less.
- cherry - 6 kg;
- sugar - 3.5 kg.
Separate the fruit from the liquid component with a colander, pour over the cherries with the same amount of sugar. As a result, juice is released again, although in a smaller amount. Transfer the saucepan with the cherry contents to the stove and bring to a boil. On low heat, darken for a quarter of an hour.
How to make thick cherry jam with seeds
Jam with seeds requires a special attitude towards itself, since the cooking technology is much more complicated. This is due to the fact that whole fruits are difficult to soak with syrup, and in the case of quick cooking, they easily shrink and lose their attractiveness. Therefore, as a rule, the process is divided into several stages:
- the fruits freed from the seeds must be poured with freshly boiled syrup (1 kg of cherries per 0.8 kg of sugar), which is prepared from the released juice, this should be done in the dishes, saucepan or basin where cooking will subsequently take place;
- Keep in this form for 3-4 hours;
- boil at low boil for 6-8 minutes;
- again soak the berries in hot syrup for 5-6 hours, during this period add 0.4-0.6 kg of sugar to 1 kg of fruit, while remembering that you need to add it at the beginning, while the jam is still hot;
- at the end of this process, strain the whole mass through a colander, put the filtered berries in jars, and additionally boil the syrup for 1/4 hour.
After that, in an uncooled form, pour into jars.
1 kg of cherries takes 1.2-1.4 kg of granulated sugar. The amount depends on the degree of acidity in the berries.
Important! To prevent the jam from becoming moldy in the future, it is necessary to roll it chilled. Hot tight sealing contributes to the development of the active vital activity of the fungus.
Recipe for thick cherry jam with star anise and cardamom
Spices will help diversify the taste and make a unique cherry jam
It is worth considering the recipe for spicy thick pitted cherry jam. An additional and very interesting flavor range will be given by spices.
- fruits (whole) - 1.5 kg;
- granulated sugar - 1.5 kg;
- cardamom - 1 pc .;
- star anise - 1 pc. (star);
- cloves - 2 pcs.;
- cinnamon - 1 pc. (wand);
- pepper (allspice, peas) - 2 pcs.
Remove the seeds, sprinkle the peeled berry mass with sugar. Add all the spices and leave until morning. Then extract almost all the additional ingredients, leaving only fruits, cinnamon and sweet syrup in the cooking bowl. Bring to a boil over low heat. Cook for 20 minutes, skimming and stirring all the time. Remove from heat, set aside until completely cooled. Then again hold in a boil for about 5 minutes and immediately pour into the jars. When cool, cork.
How to make thick cherry jam with boiled syrup
Cherries will release a lot of juice when mixed with sugar.
To execute the recipe for thick cherry jam for the winter, you need to take an enamel or stainless steel dish, place the berries there and cover them with sugar. Keep in this position for 2-3 hours. After that, transfer to a cooking bowl, it is best to use a basin, cook over low heat. From time to time, it is necessary to briefly remove from heat for 10-15 minutes, only about 3 times, no more. Then increase the fire and bring to readiness.
- fruits - 1 kg;
- sugar - 1.25-1.3 kg;
- water - 2 tbsp.
You can replace sugar with pre-prepared sweet syrup. Pour the berry mass over it and cook immediately until tender. During this period, it is necessary to remove from heat several times, for about 1/4 hour, no more, and then bring to a boil again. So repeat about 4-5 times. Next, boil until the required degree of readiness.
Recipe for Thick Cherry Jam with Pectin
Most often, the thickener is prepared on the basis of apples.
The jam, cooked according to the following recipe, is obtained with a jelly consistency. It is allowed to use both ripe and frozen berries here.
- cherry berries - 0.5 kg;
- sugar - 0.3 kg;
- pectin - 10 g;
- water - 0.1 l.
Wash the berries, add sugar, water and mix. Put on the fire, when it boils, add pectin and bring it back to +100 degrees. When it cools down, boil for a couple of minutes and turn it off.
Thick cherry jam for the winter with vanilla
Vanilla will add a unique aroma to any delicacy
Sort the cherries, wash and peel them. Dry a little. Boil the syrup from sugar, water and citric acid, add the cherries. Cook over low heat.
- cherry - 0.5 kg;
- sugar - 0.2 kg;
- chocolate - 1 bar;
- citric acid (juice) - 3-4 g (1 tbsp. l.);
- water - 0.5 tbsp.;
- vanilla (vanilla sugar) - 0.5 pod (to taste)
Add vanilla and cook for half an hour, stirring occasionally. Remove the vanilla pod from the pan, add chopped chocolate. It should melt completely in a few minutes. Then you can turn it off, pour it into cans and close it chilled.
It is best to cook thick jam in a bowl with low sides and a wide bottom.
Kiev recipe for thick cherry jam for the winter
Seedless cherry jam, thick according to this recipe, is quite difficult to prepare. Therefore, you need to be patient. First, grind some of the berries in a blender bowl, and then squeeze the juice from the resulting gruel. In total, you should get 10 parts of berries and one juice.
- cherry - 1 kg;
- sugar - 1 kg;
- juice - 1/2 tbsp.
Pour the squeezed liquid into a saucepan, pour a glass of sugar and the same amount of berries. From the moment of boiling, cook for 5 minutes. Then add the same amount of ingredients and cook for the same amount of time. Repeat this until the cherries and sugar are finished.
How to cook thick cherry jam in a slow cooker
In a multicooker, you can quickly and conveniently make jam
The method of cooking jam for the winter in a multicooker, bread maker or other kitchen equipment has become very popular. The seeds in this recipe must not be removed - they will give a pleasant almond aroma.
- cherry (sweet and sour) - 1 kg;
- sugar - 1 kg.
Rinse the cherries, sort out and leave dense whole berries. Pour into a multicooker bowl, top with sugar. Leave until morning to let the berries juice. If this did not happen, since the berries were too dense, turn on the "stewing" mode so that the sugar melts.
After about half an hour, when the cherries let the juice out and the sugar melts, the heating temperature can be increased from +100 to +125 degrees (baking mode, cook for 10 minutes). When the sugar is completely dissolved, turn off the jam and leave for four hours. Cook in three passes for 10-15 minutes (be sure to bring to a boil), periodically letting it infuse. Remove the foam.
Blanks for the winter are most conveniently stored in a cool dry basement or pantry
The seeds give the jam a richer bouquet, but such a delicacy must be eaten with extreme caution, and it is better to store it for a short time. The bones contain hydrocyanic acid, which shortens the shelf life of such a product. After at least 7 months, thick cherry jam with pits can acquire toxic properties. Therefore, of all the preparations for the winter, it should be used first.
By the way, an open can also cannot be stored in the refrigerator for a long time. The jam must be consumed earlier than 2-3 weeks have passed. Otherwise, the result may be the same. Thick seedless cherry jam can be stored for twelve months or more, up to 2 years.
Also, the storage duration largely depends on other factors. It should be taken into account whether a sufficient amount of sugar was used in the preparation of thick cherry jam for the winter, how much it was cooked and by what technology, whether it was correctly corked in jars. If it is boiled in several steps and repeatedly infused in syrup, the shelf life will be much longer.
Attention! It is best to roll up the jam chilled, in small glass jars. Due to the small amount, the fruit mass is less susceptible to spoilage, mold, and is stored longer.
Thick cherry jam with seeds can be prepared in different ways. But in any case, you need to adhere to the above recipes in order for the result to be successful and to the taste of the whole family.