3 Best Recipes for Making Frozen Cherry Jam for the Winter

After picking cherries, housewives begin preserving them for the winter. Cherry jam is delicious and richly flavored. It's enjoyed with tea, added to baked goods, and served with pancakes, pies, and ice cream. Housewives often prefer to make jam from frozen cherries. Flash freezing allows you to prepare cherries at any time of year. This preserves the fruit's vitamins and nutrients, preventing them from deteriorating during cooking.

Is jam made from frozen cherries?

Housewives often wonder whether it's possible to make jam from frozen fruit. This cooking method has many advantages. The fruit is already washed, peeled, and pitted. This speeds up the cooking process, eliminating the need to waste time preparing the ingredients.

Using frozen cherries for cooking, you can create a smooth puree with plenty of juice. You can leave the pits in if you prefer.

Freezing cherries helps preserve juice, aroma, and characteristic taste.

Preparing the ingredients

The fruits must be washed, sorted, dried, and stems removed. When making pitted jam, carefully remove the pits using a special tool or a large pin. It's important to remember that the pits impart a distinctive flavor and pleasant aroma to the preserve.

Sterilization of jars

Canning jars must be sterile, free of damage, cracks, or chips, especially on the neck. They should be thoroughly washed in a soap or baking soda solution and rinsed 2-3 times. Containers and lids can be sterilized using steam or in the oven.

A recipe and step-by-step preparation of traditional jam from frozen berries

Thawed cherries are pitted, placed in a container, covered with granulated sugar, and left until completely dissolved. A quick recipe calls for simmering over medium heat for half an hour. This is suitable for thin, classic cherry jam.

The jelly-like dish is prepared over the course of 2-3 days. Place the saucepan on the stove, bring to a boil, and simmer for 10-15 minutes, stirring occasionally. After the berry mixture has cooled, repeat the process 3 times a day for 2-3 days. The jam will be thick and jelly-like.

To make jam, the berries are ground using a meat grinder, mixed with granulated sugar, and boiled after the sugar has dissolved. The berry mixture is boiled for 20-30 minutes over the course of two days.

Assorted frozen cherry jam

Those who love unique desserts will love this vitamin-rich assortment. To make jam, you'll need:

• strawberries 250 g;
• strawberries 250 g;
• cherries 250 g;
• raspberries 250 g;
• red currant 250 g;
• sugar 1.5 kg;
• 0.5 cups of water.

Cooking technology:

• The berries are washed, sorted, poured into a container, and mixed with sugar and water.
• The mixture is stirred, placed on the stove, and brought to a boil.
• The mixture is simmered over low heat for half an hour.

After cooling, pour the liquid into sterilized containers and seal. If desired, the jam can be flavored with vanilla, cinnamon, or cardamom.

Recipe with bones for a multicooker

To prepare jam according to this recipe, cherries are not defrosted in advance.

Necessary components:

• cherries 1 kg;
• granulated sugar 1 kg.

Step-by-step preparation:

• Place frozen berries in a multicooker container, mix with granulated sugar, and cook in stewing mode for 35 minutes.
• The berries will foam and release a lot of juice, so it's recommended not to overfill the bowl. For a 5-liter multicooker, add 1 kg of fruit and 1 kg of berries.
• To be on the safe side, boil the berry mixture on the stove for 20 minutes.

Continue cooking until the syrup hardens; it should be similar to marmalade. The berry mixture is poured into jars and sealed.

Frozen pitted cherry treat

Seedless jam is great for children; it can be added to the filling of buns, pancakes, cakes, pies, and ice cream.

Preparing a sweet treat is not complete without:

• cherries 1 kg;
• sugar 1 kg.

Step-by-step preparation:

• Remove the berries from the freezer and defrost. If there are seeds, remove them beforehand using a special tool.
• The juice is mixed with granulated sugar, boiled, and simmered on low heat for half an hour.
• After the syrup boils, combine it with the berries, cook for 5 minutes, and remove from heat.

Pour the berry liquid into prepared jars, cover with lids, and let it steep for 6-7 hours. You can thicken the mixture by boiling it again.

Further storage of canned food

The storage location for canned goods should be dark and cool. A cellar, basement, or pantry is ideal. The shelf life of cherry sweets is 3 years.