13 Best Cherry Jam Recipes for Winter

Cherry jam is a childhood favorite. You can make this aromatic dish at home if you have a good supply of ripe, aromatic cherry jam. There are many different and original preparation options. cherry jams with or without pits, with fructose, sugar, and in its own juice. Nuts, chocolate, or cognac are added to the dessert. The imagination is limitless; every sweet tooth will find their favorite dessert.

The intricacies of making cherry jam for the winter

To preserve the aroma and flavor of fresh cherries, it's important to follow the preservation instructions, select, clean, and wash the berries, prepare the syrup, and follow the recipe step by step. Here are the subtleties of making cherry jam for the winter:

1. Prepare the dishes in advance before preparing the treat; it is not advisable to use copper or aluminum containers.
2. Prepare a slotted spoon to skim off the cherry foam.
3. The jars must be sterilized.
4. Avoid gelatin.
5. Do not allow the sugar to burn.
6. Maintain the proportion of sugar to the main product.
7. Do not overcook the syrup.
8. Do not use rotten or moldy products in desserts.

Tip: Cherries are rich in vitamins and microelements. Recipes that require long cooking times reduce the amount of valuable nutrients in the finished product. Prefer jams with shorter cooking times.

Features of product selection

Before cooking, be sure to wash and sort the aromatic berries. Any fruit showing signs of rot or mold should be removed.

The most delicious dessert will be made from fresh, just picked berries.

Rules for preparing containers

Cookware should also be prepared in advance. Large stainless steel or enamel pots are used for cooking the dessert. Aluminum and copper are recommended. The container should be stable and wide. Don't forget to include a convenient lid.

Prepare a wooden spatula and a slotted spoon in advance. The spatula is used for stirring the dessert periodically while it cooks, and the slotted spoon will help remove the cherry foam that forms when the syrup boils.

How many minutes does it take to cook cherry jam?

The shorter the time the delicacy is subjected to heat treatment, the more vitamins the finished dessert will retain.

Five-minute recipes call for pre-candied cherries and simmering them for about 7-10 minutes. Classic versions require 30-40 minutes of cooking.

How much sugar do you need for cherry jam?

The amount of sugar in the dessert is adjusted to taste. The standard ratio is 1 kilogram of white sugar per 1 kilogram of pitted cherries.

Note! The more sugar you use, the longer the cherry jam will last.

If the cherry variety is naturally sweet, reduce the amount of sugar. Recently, fructose-based jam recipes have become increasingly popular.

Why do the preparations turn out liquid?

Cherry harvest is the result of a combination of tree variety, regional climate, and summer weather. In rainy summers, cherries are full of juice, while in dry seasons, the berries are fleshier.

Pectin is a natural thickening agent found in cherries. Its amount determines the final consistency of the jam. The riper the cherries, the more juice they contain and the less pectin, resulting in a runny jam.

To thicken the jam, you can add gelatin or increase the cooking time of the finished product.

How to properly make cherry jam at home?

The final result and taste of your cherry jam depend on the correct ingredient proportions, cooking time, and fruit selection. By carefully reading the recipe and following the advice of experienced home cooks, preparing this flavorful dish at home is not difficult.

Classic seedless recipe

A self-contained dessert and the perfect spread for sandwiches or pancakes—pitted cherry jam. The only difficulty in preparing this delicacy is separating the pits from the pulp without losing the berry's shape. This prep work can be accomplished with a pin, a special tool, a paper clip, or a hairpin. Ingredients required:

• pitted cherries;
• sugar.

The traditional version calls for a classic 1:1 ratio of sugar to berries. Half the sugar is poured into the bottom of the chosen container, then the peeled and washed berries are added, followed by the other half of the cherries and their juice. The mixture is left to steep for 4 hours. Then, the saucepan containing the delicacy is placed on the stove and the fragrant dessert is simmered for 5-10 minutes, stirring gently. The berry foam should be skimmed off with a slotted spoon. Preparing this dessert is quite simple.

An old recipe from 1907

Recipe author: Zinaida Nezhentseva. This delicious jam, made using an old recipe, is incredibly thick and has a piquant flavor. Ingredients:

• pitted cherries;
• sugar;
• vodka.

For every 1 kilogram of seeded cherries, use 1.5 kilograms of white sugar. If the cherries are sweet, you can reduce the amount of sugar. Place the berries on an oven tray in two layers, sprinkling each layer with sugar, and refrigerate for 4 hours to soak.

Pour the resulting mixture into a saucepan and simmer for 5 minutes, stirring occasionally and skimming off any pink foam. Then, let the future delicacy rest. Simmer for another 5 minutes, let it cool completely, and then bring it back to a boil, adding 10 grams of vodka. The delicacy is ready.

Option with bones

Making a jam with pits is easy, and the result is delicious and unique. A key feature of cherry jam with pits is the presence of hydrocyanic acid in the seeds, which is harmful to humans. Sugar reduces the amount of hydrocyanic acid in the finished product.

Important! Cherry jam with pits should be consumed within a year; the dessert cannot be stored longer.

The ratio of cherries to sugar is classic: 1:1. Cook for 20 minutes. Skim off any foam promptly; there will be a lot of it, so use a larger saucepan. This jam can be stored in the refrigerator under nylon lids.

Thick jam

You can give cherry jam a thicker consistency by increasing the cooking time or using additives:

• gelatin;
• apples;
• gooseberry;
• bananas.

The juicier the fruit, the thinner the jam will be. To create a thick syrup, choose the right cherry variety.

You can make thick syrup using fructose.

With chocolate and cognac

Cherry, chocolate, and cognac—an immortal trio, a classic cherry dessert. Ingredients:

• pitted cherries;
• sugar;
• freshly squeezed lemon juice;
• cognac;
• grated chocolate, dark.

Mix the cherries with sugar in a 1:0.5 ratio. Prepare the jam according to the classic recipe. Add 2 tablespoons of lemon juice, 100 grams of grated dark chocolate, and 3 tablespoons of cognac 3 minutes before the end of cooking, and stir thoroughly. The treat is ready for preserving.

With gelatin

Gelatin is added to thicken the berry syrup. This recipe is for jelly lovers. Ingredients required:

• pitted cherries;
• sugar;
• water;
• gelatin.

For every kilogram of sugar and kilogram of cherries, use 40 grams of gelatin, soaked in half a glass of boiled water. The jam is prepared according to the classic recipe, diluting the gelatin with water according to the package instructions. The basic rule: add the gelatin to the hot jam at the end of cooking and immediately remove the pan from the heat. Stir the mixture and pour into sterilized jars.

With gooseberries

This jam will also be thick. The ratio of sugar, gooseberries, and cherries is 2:1.5:0.5. The cherries are pitted, the gooseberries are stemmed, and the cherries are cut into halves. The cherries are mixed with the gooseberries, covered with sugar, and the jam is prepared according to the classic recipe.

From frozen cherries

If you have an excess of frozen cherries in your freezer, you can make jam. First, the berries need to be defrosted. This is best done naturally, with gradual temperature changes. First, transfer the cherries to the refrigerator, then thaw them on the counter at room temperature.

Next, you can use the classic cooking recipe, increasing the cooking time to 35-40 minutes; you may need to add water during the cooking process.

With orange

The fresh taste and unrivaled aroma of this cherry-orange dessert will amaze guests. For every 1 kilogram of cherries and 1 kilogram of sugar, you'll need one juicy orange. Remove the hard pits from the pulp, mix with sugar, and let it steep for 3 hours. Then bring to a boil, stir constantly, and skim off any foam. Cook for 30 minutes.

Finely grate the zest from the citrus fruit. Squeeze the juice and strain it through a sieve. Mix the zest with the juice. Add it to the main jam and simmer for another 15 minutes. Pour the finished treat into jars.

Tsar's jam with walnuts

The combination of cherry and walnut flavors is exquisite and original. For every kilogram of sugar and 1 kilogram of pitted cherries, use 250 grams of shelled walnuts.

The nuts are finely chopped to match the size and shape of the cherry pits. The nut pieces are inserted into the berry cores. The stuffed fruits are covered with white sugar and left to soak for four hours. The dessert is cooked using the "five-minute" method and canned.

With strawberries and currants

Red currants are recommended, and a few raspberries can be added. All berries are added in equal proportions, washed, and sprinkled with sugar. Cherries are pitted. The mixture is left to steep for 4 hours. Cook the aromatic dessert for about 20 minutes, stirring and skimming off any foam. Store the jam under metal or nylon lids.

A very quick and easy recipe called "Five Minutes"

The basis of "Five-Minute" is a 1:1 ratio of white sugar to peeled berries. The pitted pulp is mixed with white sugar and left to steep for 4-5 hours. Then, the mixture is placed over low heat, stirring constantly, brought to a boil, cooled, and then brought back to a boil. Pour the delicacy into sterilized glass jars. The dessert is ready.

In a multicooker

Basic rules for making a berry dessert in a slow cooker:

1. The bowl is filled with ingredients no more than a third full.
2. The jam is prepared in the “Soup” or “Baking” mode.
3. The dessert is prepared according to the instructions for the multicooker model.
4. It is essential to stir the treat and remove any foam.

The cooled jam is poured into sterilized jars.

Storage terms and conditions

Cherry jam with whole berries is not recommended to be stored for more than a year; the delicacy becomes unhealthy due to the release of dangerous hydrocyanic acid from the pits, and it loses its flavor and aroma.

The dessert should be stored in jars under nylon lids at a temperature not exceeding +15 Shelf life: no more than 120 days. Under iron lids, seedless berries can be stored in the cellar for several years without losing their flavor. The more sugar you add to the treat, the longer the shelf life of the finished product.