Seedless Cherry Jam: Recipe. How to make a wait and cherry jam: a recipe for the winter

Cherry jam is a delicious treat that is easy to make on your own. This requires a minimum set of ingredients and time. This article offers recipes for making jam with different thickeners and additives.

How to cook pitted cherry jam with gelatin at home?

Jam - beloved by many berry or fruit jam. It is prepared in an original way so that a uniform dense mass is obtained without a bone. It is nice to add such jam to pastries, ice cream, desserts, spread on bread, and just eat with a spoon during tea drinking.

Depending on the recipe, you need to use different thickeners:

  • Gelatin
  • Agar agar
  • Pectin
  • Starch
  • Sugar

Not rare gelatin jam, called "jelly." The reason for this is a pleasant solid consistency of jam, which after cooking "freezes" in a jar. A nice feature of the jam is that it does not take much effort and time to prepare it.

Cherry jam - a delicious dessert made by yourself

To make cherry jam with gelatin you will need:

  • Ripe cherry - 1 kilo
  • Sugar sand - 1 kilo
  • Gelatin - bag (approximately 20 grams)

This recipe is very simple, as it contains minimal set of ingredients. Such a jam can delight you with the taste of fresh cherries all year round.


  • Before you make jam, should prepare the cherries. To do this, it is washed thoroughly and cleaned of stones. You can use a special device that gently removes the bone from the pulp.
  • All peeled berries should be poured with a kilogram of sugar and leave it so that the berry "let the juice" and the sand dissolves.
  • While the berry will "stand", you can leave swelling gelatin. A pack of gelatin should be filled with half a glass of cold water and left in a relaxed state for half an hour. After that, the gelatin is heated in a steam bath until completely dissolved.
  • When you notice that cherry "let the juice" put it on fire. Boil jam for a long time is not worth it. It is enough to wait for the boil and wait five minutes. All the time mix the jam thoroughlyso that it does not burn.
  • After five minutes tpour gelatin in a thin stream, mixing jam. Without waiting for the mass to cool, roll the jam in sterile jars. After the jam has cooled, it will take a more elastic thick form, similar to jelly.

This jam is very nice to open in the winter. It has a rich berry taste and a thick jelly structure. Jam is easily spread on bread and “keeps in shape”.

Video: “Cherry Jelly for the Winter”

Cherry confiture winter recipe

Confiture is a sweet French jam. It is ideal for filling in any pastries: pies, pies, desserts, strudel and even cakes. Cooking a real confit is not difficult, because for this you need a simple set of ingredients:

  • Pitted cherries - 1 kilo
  • Sugar - 1 kilo (you can reduce the amount to 700 to taste)
  • Vanillin - one bag
Confiture - Cherry Jam


  • Only make jams from washed and seedless cherries. To do this, you can use a special device, or you can remove the stone manually.
  • Peeled cherry filled with sugar and left in this state for two or three hours. Pour sugar with cherry in an enameled bowl, then put it on fire.
  • "Letting the juice" cherries should be put on fire for boiling. Boil the jam for about ten minutes and all this time thoroughly mix the mass so that it does not burn, as well as does not spoil the taste.
  • While boiling should add a bag of vanillin and thoroughly mix the mass, completely dissolving it. Vanillin gives confiture a pleasant dessert flavor.
  • Long boiling confiture is necessary in order to soften rough skin as much as possible. After cooking, allow the mass to cool and grind it with a blender.
  • Grinded cherries should be boiled again. If you notice high foam - be sure to delete her every time she appears.
  • Hot confiture roll up into sterilized jars and put them away for winter storage. During storage, the confiture will become thicker, as well as gain a rich taste.

Video: “French Cherry Confiture”

Cherry jam with soda, how to cook for the winter?

Cherry - sour berry, it is known to every housewife. To make sweet cherry jam, you have to add a lot of sugar. But it often happens that the jam comes out liquid. This is because Cherry is a berry with a low pectin content.

Exactly sugar thickens jam or jam, but also gives it a taste of caramel. This taste is not always pleasant and can give a bitterness. To get rid of excess acid cherries and cook a really delicious jam, you should use the "cunning grandmother's recipe."

You can extinguish cherry acid with ordinary baking soda. As a result, there is less sugar in the jam and it is not bitter. "Jam with soda" is light, but has a slightly purple unusual hue.

Cherry jam with soda, original cooking

You will need:

  • Pitted Cherry - 1 kilo
  • Sugar sand - 0.5 kilos
  • Soda - a big pinch
  • Cinnamon to taste


  • Cherry should boneless in the usual way. Worms are often found in cherries, but this does not spoil the berry at all. Just soak it for half an hour in the cold. After that, throw in a colander and dry.
  • Dried cherries should be put in a blender and grind to a homogeneous mass. Place the mass in an enameled saucepan on a fire and cook until it evaporates for about half an hour.
  • Add soda to the cherry mass. You will notice how an unusual green foam forms on the surface. No need to clean it. Just mix the mass.
  • Add sugar and again mix the jam thoroughlyso that it completely dissolves and does not have the opportunity to burn. Such cooking must continue. about 25 minutes. All this time you should thoroughly mix the mass to the desired consistency.
  • Five minutes before the jam is cooked, you can add cinnamon. It can be one stick, or it can be a powder (half a teaspoon). If you put the stick, after cooking it is pulled out.

Video: “Cherry jam with soda, an unusual recipe”

Cherry jam with agar agar, harvesting for the winter

Cherries do not have a large supply of pectin and therefore do not "thicken" well in jam or jam. That is why they are trying to add to the mass thickeners, one of which is agar-agar.

Agar agar - It is a natural gelatin of plant origin, which is extracted from algae. It differs in that it has sufficiently strong binding properties, stronger than that of gelatin.

You will need:

  • Pitted Cherry - 1 kilo
  • Sugar sand - 1 kilo
  • Agar-agar - not more than 5 grams (these are one and a half teaspoons)
Cherry jam, cooking with agar agar


  • Cherry cleared of bone. The peeled cherries should be folded into a blender bowl and finely chopped until smooth.
  • Arrange the berry mass into the cooking pot. Add sugar immediately and start making jam. Before boiling - over high heat, after - over moderate heat.
  • After you bring the mass to a boilten minutes later a white foam will appear. Each time it appears should remove foam.
  • When cooking jam should regularly interfere with the massso that it does not burn due to the large amount of sugar. After ten minutes of cooking, remove the pan from the heat and let it cool.
  • Prepare agar agar for jam: mix five grams of agar agar with a spoonful of sugar. Gradually pour it into the mass, mixing thoroughly.
  • After this, the berry mass should be boiled again and hot pour into sterile dry jars, then roll up and remove for storage.

Video: “Cherry in jelly for the winter”

Cherry jam: pectin recipe

You can increase the amount of pectin in cherries using artificial pectin. Pectin is a polysaccharide that serves as a “thickener”. Jam with pectin is thick and has a pleasant rich taste.

You will need:

  • Seedless cherries - 1.5 kilos
  • Sugar sand - about two full glasses
  • Pectin - a full teaspoon (approximately 6 grams)
Cooking Cherry Pectin Jam


  • The whole amount of cherries follows boneless and with a blender grind into a homogeneous mass. The presence of the berry portion is acceptable in the form of small skins.
  • Put the mass on fire and boil it until thick about half an hour. After this, pour in the entire amount of sugar and continue cooking for ten minutes, actively mixing the jam.
  • Remove the berry mass from the fire and pour in the pectin. Mix well. Boil again and roll the hot jam into sterile jars. During storage, the jam will harden and become thick.

To taste, you can add cinnamon, zest or lemon juice to the jam, so that the jam acquires a pleasant and unusual shade.

Video: “What is pectin for jam for?”

How to make cherry jam with chocolate

A very unusual and original recipe for jam will be it cooking with cocoa. The classic combination of cherry and chocolate pleases with its pleasant sweetness and richness. You can make cherry-chocolate jam at home.

You will need:

  • Pitted cherries - approximately 800 grams
  • Sugar sand - 0.6 kilos
  • Cocoa - (powder) 60 grams
Chocolate Cherry Jam - A Delicious Mix of Ingredients


  • Peel the cherry, trying to maintain its integrity. Fold the cherries into the blender bowl and grind to a liquid homogeneous mass.
  • Get started mass boiling in an enamel pan, adding sugar. Boil the mass for about ten minutes after boiling, thoroughly mixing every 30 seconds.
  • Add to the mass of cocoa. It should be added gradually and mix thoroughly. In this case, cocoa will act as a thickener and will be able to give the jam the desired consistency.
  • If the mass is too thick and it seems to you that it burns - add water. Not more than 100 ml. Bring the mass to a boil after adding cocoa and remove from heat. Roll up.

Video: “Cherry in Chocolate”

Cherry jam with lemon, how to cook?

Lemon "note" in cherry jam will add to it aroma and a pleasant taste. You can add to the jam as lemon juice and zest. You will need only one citrus.


  • Pitted Cherry - 1 kilo
  • Sugar - 1 kilo
  • Lemon - 1 piece
Cherry jam with lemon


  • Peel the cherry in the usual way. You can leave the berries whole, or you can beat them into a homogeneous mass with a blender. Put the mass on fire.
  • Add to berry mass zest of one lemongrated on a fine grater and squeeze juice of half a lemon. Thoroughly mix the mass.
  • Pour in sugar, cook jam until thickened for about ten minutes. After boiling, jam should be rolled up in sterile jars and removed for storage.

Video: Cherry Jam

Cherry and gooseberry jam, recipe

Gooseberry and cherry jam is often called “Velvet July” for its “warm” and rich flavor. Jam turns out to be sweet and has a pleasant berry acidity.

You will need:

  • Pitted Cherry - 1 kilo
  • Gooseberry - 200 grams
  • Saha - 1 kilo
  • Water - a few spoons
Cherry gooseberry jam, recipe


  • Peel the cherry and grind it with a blender until smooth. Cherry should be put on fire and boiled, adding half a kilo of sugar. After that, the mass is cooked for about ten minutes and removed for cooling.
  • Peeled gooseberry it is poured into a separate bowl, filled with sugar and a few tablespoons of water are poured. Gooseberry jam should be boiled about seven minutes.
  • After that, a mass of gooseberries follows grind through a sieve. Throw the cake, and add the juice to the cherry. The berry mass is again boiled and rolled into cans for storage.

Video: “Cherry and Gooseberry Jam”

Starch cherry jam, a simple recipe

Starch - beautiful thickener for cherry jam. It will help jam find a pleasant thick consistency without any aftertaste.

You will need:

  • Pitted Cherry - 2 kilos
  • Sugar - 0.7 pounds
  • Lemon - zest and juice of one fruit
  • Starch - 4 tablespoons
  • Vanillin to taste
cherry jam with starch thickener


  • Pitted cherries should kill with a blender into a homogeneous mass. Put the mass on the fire and bring to a boil. In boiling jam add sugar, juice of one lemon and its zest.
  • Mixing the jam thoroughly add starch to it and vanillin (one bag). Do not stop interfering with the mass until you feel that everything has been thoroughly dissolved.
  • Starch thickens the jam when it is will start to cool. Therefore, it should be rolled up in sterile jars in a hot form.

Video: “Cherry jam. Harvesting for the winter "

Cherry apple jam, recipe for cooking

An Apple - A great flavoring addition for cherries. It will give sweetness to jam and density. Choose a sweet apple to make cherry-apple jam.

You will need:

  • Pitted Cherry - 1 kilo
  • Apple - 0.5 pounds
  • Sugar sand - 0.5 kilos
Apple Cherry Jam


  • Peel the cherry in the usual way. The berry pulp should be put in a saucepan and sprinkled with sugar, leaving for a while "let the juice".
  • Apple should be carefully peeled. from seeds and skins. Apple flesh goes to the blenderwhere mashed. You can use the usual grater.
  • The apple is mixed with cherries. The pan is set on fire and brought to a boil. The mass must boil about half an hour to allow excess water to evaporate.
  • Hot jam follows roll up in cans. If you want to add cinnamon or lemon zest, this must be done five minutes before boiling.

Video: “Jam from apples and cherries”

Cherry jam in a slow cooker: a simple recipe

A crock-pot is a modern kitchen equipment that allows any housewife to simplify and speed up the cooking process. Cooking cherry jam is easy in a slow cooker.

You will need:

  • Pitted Cherry - 1 kilo
  • Sugar sand - 1 kilo
  • Lemon - 1 piece
  • Vanillin (at the tip of a knife)
  • Gelatin - one sachet (approximately 15-20 grams)


  • Cherry cleared of bone. The peeled cherries should be folded into a blender bowl and finely chopped until smooth.
  • Transfer the berry mass to the multicooker bowl. Add sugar immediately and start cooking jam in mode "Roasting" or "Double boiler". After boiling, the jam should boil for at least twenty minutes.
  • While the jam is cooking in a slow cooker, prepare gelatin: Fill a bag with half a glass of cold water and leave for ten minutes. After that, melt in a steam bath.
  • Pour the gelatin into a thin stream into the berry mass, mixing thoroughly. Squeeze out the juice of half a lemon and add some vanilla.
  • Wait for the next boiling of the mass and turn off the mode. Prepare cans for sterilization. Roll up the jam and put it away for storage.

Watch the video: Watermelon & Strawberry Salad Agave Lime Mint Dressing Fruit Salad Recipe Noreen's Kitchen (January 2020).