For housewives who like to prepare easy and quick dishes, we suggest preparing winter frozen cherry jam. To make this jam, it is not at all necessary to have a summer house or a garden with your own harvest; you just need to go to the store and buy a couple of bags of frozen berries.
Cherry jam has a very pleasant taste and rich aroma, it is good to use with tea or add as a filling to pancakes, pies, pies and cakes in the same way as. The big advantage of making jam from frozen cherries is that the berries are sold without seeds, which saves a lot of time.
Cherry jam will certainly please your children and will become their favorite treat. You can make this wonderful jam all year round and not have to wait for the berries in the garden to ripen. You can roll the prepared jam into jars, or you can simply cool it and serve it to your guests.
We bring to your attention two recipes for cherry jam, one is very simple and quick, and the second is more refined and requires more attention. You can choose which recipe you want to make jam in order to enjoy its taste.
The first recipe for frozen cherry jam requires the following ingredients:
Frozen cherries one kilogram;
- seven hundred and fifty grams of sugar.
Open the bag of berries and pour them into a deep bowl, then cover them with sugar and leave for forty minutes. During this time, the cherries will defrost and release juice. Then mix everything and set to cook. When the jam begins to boil, reduce the heat and simmer for twenty minutes. If you want thick jam, then the cooking time will be forty minutes.
Place the finished jam into jars, let it cool slightly and close the lids. We recommend storing the jam in a dark and cool place, the same way you store it.
Cherry jam recipe the second with the addition of wine, the following ingredients are needed:
One and a half kilograms of frozen cherries;
- sugar four hundred and fifty grams;
- one star anise;
- cinnamon one stick;
- five hundred milliliters of red wine.
Remove the frozen cherries from the bag and place in a colander. Then place it on a saucepan and leave it overnight so that the berries are completely defrosted and all the juice drains out. In the morning, pour the berries into a deep bowl, cover with sugar and leave for five to six hours, and put the juice in the refrigerator.
Then pour one hundred milliliters of collected juice into the cherries, mix everything and cook until boiling. Now boil the boiled cherries for another fifteen minutes and leave to steep overnight. Then boil again for fifteen minutes and leave until evening.
In the evening, add cinnamon, star anise and wine to the almost finished jam, mix everything and cook for thirty minutes. With this cooking system, the jam will be thick and aromatic.
You can also leave the jam to cool for an hour, then grind it with a blender, then your jam will be a homogeneous mass without berries. Then heat it thoroughly, pour it into jars and roll it up.
Cherry jam, hand-made at home, is an excellent delicacy that retains all the nutrients that are present in fresh berries.
With the addition of various components, it can be used as an independent breakfast dish, as well as various fillings or additives for desserts.
Check out several simple recipes for making it.
To make jam, the cherries must be ripe and dark red in color. To prepare a high-quality product, it is necessary to use fresh berries, always picked from the tree with the stalks in order to preserve all the cherry juice. Dark, almost black berries are best.
Did you know? Gives a rich burgundy colorberry antioxidant anthocyanin, which lowers cholesterol levels and thereby normalizes the functioning of the cardiovascular system.
Recipe 1
Classic cherry jam recipe.
Kitchen utensils
We will need:
- pot;
- metal sieve;
- wooden spoon;
- glass jars with lids;
- Seaming machine.
Ingredients
For this recipe we need:
- 0.5 glasses of water;
- 1 kg cherries;
- 750 g sugar.
Before starting the process, the cherries are sorted, the stems are removed and washed several times. Then:
Important! The smaller the container for packaging the product, the more jelly is formed during cooling.
Recipe 2
Prepare cherry jam with citric acid.
Kitchen utensils
You will need:
- two pans;
- metal colander;
- wooden spoon;
- containers for seaming;
- seaming key.
Ingredients
To prepare you need:
- 5 kg of ripe pitted cherries.
- 1.5-2 kg of granulated sugar.
- 1 tsp. citric acid.
Step-by-step cooking process
Before cooking, the berries are sorted, washed and seeds removed. The cooking process boils down to the following operations:
- Pour the cherries into a saucepan, place on the stove and cook for 20-40 minutes until completely softened.
- Remove the pan from the stove and let its contents cool.
- Separate the released juice (about 1 liter).
- Grind the cherries in parts with a spoon through a sieve (2 liters of grounds) and put on fire.
- Pour sugar and citric acid into a container with juice and stir well. Cook over medium heat, stirring constantly and skimming off the foam, for about 10 minutes. Indicator of readiness - the skimmed foam does not spread over the saucer.
- Carefully pour the finished juice into a container with grounds and boil over high heat with intense boiling for 25 minutes.
Indicator of readiness - the jam does not flow off the spoon. 
- Pour into jars, roll up and turn the lids down.
- Cover with a blanket and leave until completely cooled.
- We put it away for storage, preferably in a cool place.
Recipe 3
We prepare jam with the addition of red currants, which will give the cherries more jelly properties and a piquant taste.
Kitchen utensils
For preparation you will need:
- two metal bowls;
- blender;
- kitchen spoon;
- seaming jars;
- container for sterilization;
- covers;
- Seaming machine.
Ingredients
Required Products:
- 1 kg pitted cherries.
- 1 kg red currants without stems.
- 1-1.2 kg of sugar.
Step-by-step cooking process
Instructions for making jam:
- Pour the peeled cherries into a bowl and sprinkle with half the amount of granulated sugar. Let it brew until the berries release their juice.
- Pour red currants and remaining sugar into a second metal container.
- Using a blender, puree the currants with sugar and place on the stove.
- After the currants boil, reduce the heat to low and cook for 15 minutes, stirring the contents of the bowl.
- Add prepared cherries with sugar and stir well.
- Once the mixture comes to a boil, cook for 8 minutes.
- Pour into jars up to the shoulders, cover with lids.
- Place in a prepared container for sterilization, add hot water and sterilize 0.5 liter jars for 8 minutes (1 liter jars are sterilized for 12 minutes).
- Then roll up the jars with lids, turn the top upside down and let cool completely.
- Store in a cool place.
Important! Properly prepared jam does not spread, but spreads easily. Hot- flows from a spoon in a thin stream, and when cold- falls in small pieces.
What can you add for taste and aroma?
Cherry jam with the addition of various spices will be positively appreciated by the most capricious gourmets. To give a delicious taste, for 1 kg of prepared cherries you need to take 1 cinnamon stick, 3 cloves and cardamom seeds each. Spices are placed in cheesecloth; it is tied in the form of a bag so that the contents do not spill out. When the jam boils, the prepared bag is lowered into it. At the end of cooking, the spices are easily removed, leaving their spicy taste.
Many spices have antimicrobial and antifungal properties, so they can act as natural preservatives. For example, one star anise placed on top under the lid will not only add an additional note of aroma, but will also extend the shelf life of the product. Turmeric has the same effect.
Spices also have a good effect on food digestion. You can add vanillin, ginger, mint and even cognac to cherry jam - it all depends on personal taste preferences.
What else can you combine with?
A tasty product can be prepared by adding various ingredients to the cherry mass. Suitable for this:
- Gooseberry- for 1 kg of cherries and sugar at the end of cooking you need to add 0.15 kg of gooseberry juice.
- black currant- Grind 0.5 kg of berries in a meat grinder, add 60 ml of water and cook until thickened. Also chop 1 kg of cherries and boil with 150 ml of water. Then mix everything, add 0.75 kg of sugar and cook until tender.
- Apples- for 1 kg of apples rubbed through a sieve, take 0.5 kg of sugar. The mixture is cooked until the sugar is completely dissolved. Cherry is infused separately in the same proportions. Everything is mixed and cooked until it becomes jam.
- Plums- for 1 kg of plums you need 500 g of cherries. Mix everything in a mixer, add 2 kg of sugar and 10 g of citric acid. Boil on maximum heat for 10 seconds. Carefully add gelatin dissolved in a small amount of water, bring to a boil and pour into jars.
- Melon- 0.5 kg of cherries are mixed with 0.25 kg of melon, cut into thin pieces. Add 0.75 kg of sugar and for a piquant taste - a cinnamon stick. Leave for a couple of hours, then cook over high heat for 4 minutes. Add 3 tbsp. spoons of cherry vodka and continue to cook over low heat until tender.
Did you know? The very popular alcoholic cocktail Harry's Daiquiri contains cherry jam.
How to properly store jam
The finished product can be stored from 3 months to 3 years. It depends on what it will be stored in. In aluminum and thermoplastic cans - no more than 6 months. If the containers are glass and the jam has been sterilized, it can be stored for up to three years.
The best place for storage is a dry cellar with a constant temperature of 15°C. The product can be stored here for up to 3 years. In city apartments, as a rule, there are special storage rooms that are suitable for storing preparations for the winter. They have a stable temperature and no sunlight, which makes it possible to store jam in such conditions for up to two years. Uncorked glass jars can be kept in the refrigerator for no more than 4 weeks.
The sweet and sour taste of cherry jam will not leave anyone indifferent. Thanks to modern technologies, namely blast freezing, frozen cherry jam can be cooked at any time of the year. This method of preparation allows you to preserve the vitamins in the jam as much as possible.
Homemade frozen cherry jam with pits
The simplest and least labor-intensive preparation of jam occurs if the cherry is left with a pit. Many even claim that such a delicacy is much tastier than jam with pitted cherries.
Ingredients:
- cherry – 1 kg
- sugar – 1 kg
- vanilla
- cinnamon
Preparation
- Cherries are poured into an enamel pan and sprinkled with sugar in layers. The cherry mass is placed on low heat. Additionally, you can add 1 glass of water to prevent the berries and sugar from burning. The berries will gradually thaw and begin to color the sugar a pleasant burgundy color.
- During the cooking process, cherry jam must be stirred systematically. When the mixture begins to boil, add spicy spices - vanilla and cinnamon. These seasonings will give the jam sophistication and a richer taste.
Boil everything over low heat for 10 minutes. Hot jam is poured into pre-sterilized jars, rolled up with lids and sent to a cool, dark place for storage.
Frozen pitted cherry jam
For those who prefer to eat pitted cherries, the following recipe is the best option.
Ingredients:
- cherry – 1 kg
- sugar – 1 kg
Preparation
Pitted cherries, even frozen, give off much more juice than berries with pits. Therefore, this recipe does not require water.
- Cherries are poured into a saucepan with a double bottom and sprinkled with sugar in layers, placed on high heat.
- While waiting for the mixture to boil, you need to stir it constantly - burnt jam has an unpleasant odor and poor taste.
- Boil the jam for 15 minutes and remove from the heat until it cools completely.
The cooled mass must be crushed in a blender or passed through a fine meat grinder. Then the mixture is poured back into the same pan and boiled for 30 minutes until thickened. Hot cherry jam is poured into sterilized jars and rolled up.
Making frozen cherry jam in a slow cooker
Before you start preparing jam in a slow cooker, you need to know that when boiling, a lot of foam is formed, and it tends to flow out. Therefore, for a five-liter multicooker volume, you need to take no more than one kilogram of cherries and one kilogram of sugar.
Ingredients:
- cherry – 1kg
- sugar – 1 kg
Preparation
- Frozen cherries and sugar are poured into the multicooker and mixed directly in it. You can add 100 grams of water.
- The “Extinguishing” mode is set with a time limit of 1 hour. It is better to keep the lid open throughout the cooking process and stir constantly - cherry jam quickly burns and foams heavily.
- The resulting foam must be removed - it is not needed in the finished jam.
The jam can be left to cook for 30 minutes, but then it will be liquid. After the specified time has elapsed, frozen cherry jam is poured into sterile jars and rolled up.
Assorted jam from frozen cherries
Ingredients:
- strawberries – 250 g
- strawberries – 250 g
- raspberries – 250 g
- cherry – 250 g
- red currants – 250 g
- sugar – 1.25 kg
- water – 1/2 cup
Preparation
- All frozen berries are poured into one large pan, preferably with a double bottom, and sprinkled with sugar, water is added.
- The dishes with berries are placed on the fire and brought to a boil. All this time the mixture is stirred and excess foam is removed.
Everything is simmered over low heat for 30 minutes, then cooled and poured into sterile jars. If desired, you can add spicy spices to the jam - vanilla, cinnamon, cardamom.
