Home Flowers Jam from frozen pitted cherries - a recipe with step-by-step photos on how to make it. Cherry jam: the best five-minute recipes, for the winter, pitted, thick, jam, jelly. How to make cherry jam with raspberries, currants, strawberries, gooseberries, chocolate

Jam from frozen pitted cherries - a recipe with step-by-step photos on how to make it. Cherry jam: the best five-minute recipes, for the winter, pitted, thick, jam, jelly. How to make cherry jam with raspberries, currants, strawberries, gooseberries, chocolate

Cooking time - 16 hours 30 minutes, of which 16 hours - jam infusion

Yield: 1 kg frozen cherries - 1 kg jam

Cherries frozen in the freezer are an excellent raw material for making jam. After defrosting, not only do all the vitamins and microelements remain in it, but its taste also becomes richer and brighter. Jam made from frozen pitted cherries retains the unique taste of the berries with a bright accent of the aroma of cherry pits. You can prepare it at any free time.

How to make jam from frozen pitted cherries

To make cherry jam from frozen berries and preserve the aroma of cherry pits, you need to follow the proposed recipe. Step-by-step photos will clearly show the procedure for preparing the berries and their preparation.

Pour frozen cherries into a wide bowl so that the berries thaw faster.

It’s easier to remove seeds from slightly thawed berries using a special device. Don’t throw away the seeds - you can use them to make cherry compote or jelly.

While the seeds were being removed, the fruits completely melted and gave a large amount of juice.

Drain the juice into a separate container.

Pour the entire portion of sugar into the bowl for making jam, add cherry juice to it, stir, put on fire and let it boil. The juice is thick. The resulting syrup will be rich. Therefore, you need to stir it constantly, otherwise it will burn.

As soon as the syrup boils, add berries to it and bring to a boil over medium heat, boil for 2-3 minutes and remove the jam from the stove. Leave the cherry jam to cool without covering it with a lid (you can cover it with gauze in one layer). As it cools, excess moisture will gradually evaporate. Let it brew for about 8 hours - the berries will be soaked in syrup until the very middle.

To make the cherry jam thicker, you can bring it to a boil again, boil for 2 minutes and let it brew again for the same number of hours. It is not recommended to boil longer - the syrup will darken and the aroma of the seeds will become elusive.

Jam from frozen pitted cherries is ready. When cold, pour it into jars, close the lids and store in a cool place.

The jam prepared in this way has a rich ruby ​​color and a unique aroma of cherry pits.

If you want to create a delicious berry pie recipe, then first pour them out of the bag, quickly rinse and defrost to drain off excess liquid. Otherwise, the juice will leak out in the oven and ruin the appearance and taste of your baked goods. For the same purpose, do not forget to sprinkle the dough first, and then the berries on top with a small amount of starch.

A win-win option to save time if guests are on the doorstep, and there is no time to knead a cake made from flour and other ingredients:

Take the prepared puff pastry. It also needs to be quickly defrosted, if necessary, rolled out and placed on top of the filling. The pie can be made either open or closed. 20 minutes in the oven - and a delicious hot dessert is ready!

For quick cherry jam we will need:

  • Packet of frozen pitted cherries - 400 g
  • Sugar - 2 cups

How to make jam from frozen cherries

1. Open the bag and pour the berries into a deep enamel bowl or saucepan. Add sugar and mix with a spoon. Leave for a while until the cherries are defrosted.

2. Without draining the juice, place on the stove over low heat and stirring, bring to a boil. Cook for 15 minutes.

3. If you want the jam to be thicker and sweeter, you need to cook it longer until it reaches the desired consistency.

A recipe for frozen cherry jam makes it possible to enjoy the taste of a delicacy strongly associated with summer at any time of the year.

The viscosity of the syrup depends on the amount of added sugar: the thicker it is, the more “universal” the jam will become. Thick, viscous cherry syrup will not only decorate baked goods with its ruby ​​color, but also add the necessary spiciness that can set off its sweet taste.

A pinch of citric acid will restore the color lost during cooking. A well-boiled product will be an excellent base for jelly, fruit juice, original hot toddy, and bright jelly, which children love so much.

Ingredients

  • 400 frozen cherries
  • 200 g granulated sugar
  • 50 ml water
  • 1-2 pinches of citric acid

Preparation

1. This jam can be prepared both during the cherry picking season and in the cold season from frozen berries. The main thing is to give frozen berries time to defrost before cooking them. Rinse the berries in water and pour into a container: a saucepan, cauldron or pan with a non-stick bottom.

2. Add granulated sugar and citric acid - it will balance the sweetness of the dessert. Pour in water and place the container on the stove. Bring to a boil and cook over medium heat for exactly 5 minutes. Then remove the container from the stove.

3. Be sure to let the syrup with berries cool for about 4-5 hours. Then boil again for 5 minutes. If you plan to serve the jam, then heating it twice will be enough. If you decide to roll it into jars for the winter, then be sure to boil it a third time, pouring it hot into containers and sealing them with lids.

Delicious thick cherry jam (with or without pits) is an excellent cold winter treat. You can prepare such a simple dessert not only from cherries: if you add currants, raspberries, strawberries, apples or chocolate to it, you will get a new, unique, excellent taste. Light sourness, tart sweet and sour taste and the aroma of ripe juicy berries will not leave anyone indifferent. Add simple cherry jam recipes to your cookbook.

How to make cherry jam

For those who know how to make cherry jam, this will not be difficult. If you are encountering them for the first time, give preference to the juiciest, fleshiest, dark-colored variety of cherries. You can make cherry jam with or without pits. When choosing the first option, pierce each berry with a needle for better penetration of the syrup inside or blanch for 2-3 minutes. Without seeds, it will take longer to prepare the delicacy, since it will take a long time to remove them, but the jam will turn out tastier and healthier. The fact is that after some time, toxins are released from the seeds, which poison the body.

Classic cherry jam is one of the best homemade desserts that does not contain preservatives or other harmful substances. Simple jam recipes are presented in several versions: from fresh or frozen fruits, liquid, thick, with the addition of other berries, fruits and even chocolate. Each component adds new flavor notes and aroma to the dish. Almost all of them are adapted for a multicooker, but experienced housewives prefer traditional cooking methods.

Cherry jam recipes

  • Cooking time: 18 hours.
  • Number of servings: 10 persons.
  • Calorie content of the dish: 265 kcal.
  • Cuisine: Russian.

A simple recipe for cherry jam with the addition of strawberries will remind you of warm summer days, ripe berries and fruits even in a snowy winter. Even as the dish is cooking, your kitchen will begin to smell wonderful aromas that will lift your spirits, and as a result, your pantry will be filled with amazing ingredients. Strawberries will not only add flavor, but will make the color of the jam more rich and beautiful.

Ingredients:

  • cherries (pitted) – 500 g;
  • strawberries – 500 g;
  • sugar – 1 kg.

Cooking method:

  1. Mix the washed, peeled berries in an enamel container (you cannot use a metal one), stir.
  2. Add sugar. Wait until the berries release their juice; it is better to leave them overnight (be sure to cover them with a towel).
  3. Then put on the fire, bring to a boil, reduce the flame and cook until thickened.
  4. Don't forget to stir and skim off the foam.
  5. The finished jam should be poured into sterile jars and then rolled up.

From frozen cherries

  • Cooking time: 2 hours.
  • Number of servings: 14 persons.
  • Calorie content of the dish: 210 kcal.
  • Purpose: for breakfast, lunch, dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

In summer we are pleased not only with cherries, but also with currants, raspberries, strawberries and other fruits. Why not take advantage of this and make delicious assorted jam? Those who do not like to preserve can freeze the ingredients entirely, preserving their beneficial properties and vitamins, and in winter cook and serve freshly brewed aromatic jam with a delicate taste.

Ingredients:

  • strawberries – 250 g;
  • raspberries – 250 g;
  • cherry – 250 g;
  • strawberries – 250 g;
  • red currant – 250 g;
  • sugar – 1250 g;
  • water – 0.5 tbsp.

Cooking method:

  1. Combine all ingredients in an enamel bowl and mix.
  2. Next, place the container over medium heat and bring to a boil, removing the foam.
  3. Boil the mixture for half an hour, then pour into jars, roll up or serve immediately.

With bones

  • Cooking time: 1.5 hours.
  • Number of servings: 7 persons.
  • Calorie content of the dish: 194 kcal.
  • Purpose: for breakfast, lunch, dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

For jam made from frozen cherries with pits, you will need more sugar, since they give a slight bitterness, which is also the highlight of the dish. You should not use the delicacy for baking pies and rolls, since the seeds will have to be removed during eating. There is also no need to store such jam until the next season - after a year, the core of the berries will begin to release toxins.

Ingredients:

  • frozen cherries – 1 kg;
  • sugar – 700 g.

Cooking method:

  1. Sprinkle the prepared berries with sugar in layers and place over medium heat.
  2. After boiling, cook for 20 minutes.
  3. If desired, you can add cinnamon.

Seedless

  • Cooking time: 16 hours.
  • Number of servings: 8 persons.
  • Calorie content of the dish: 216 kcal.
  • Purpose: for breakfast, lunch, dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

Jam made from frozen pitted cherries has a no less pronounced aroma and taste than fresh berries. After cooking, some vitamins are lost, but many beneficial properties remain. It’s not for nothing that the dish is also called “royal”. Homemade preparation can be used as a filling for baked goods and as a separate delicacy at the holiday table. Treat yourself and your loved ones with such a delicious treat during the cold season.

Ingredients:

  • frozen berries – 1 kg;
  • sugar – 900 g.

Cooking method:

  1. Thaw the fruits, but not completely. This makes it easier to remove the seeds.
  2. During this time, a sufficient amount of juice is formed, which must be poured into a separate container.
  3. Next, you need to combine 0.9 kg of sugar with juice, put on fire, and cook the syrup. Don't forget to stir the mixture so it doesn't burn.
  4. Pour hot syrup over the fruits, bring to a boil, cook for 3 minutes.
  5. Remove from the stove and let sit for 8 hours. Then repeat the procedure again and leave for 8 hours again, let it cool completely.
  6. Next, the jam needs to be poured into jars and rolled up.
  7. If you wish, you can use a blender and turn the treat into jam.

Thick

  • Cooking time: 9 hours.
  • Number of servings: 9 persons.
  • Calorie content of the dish: 230 kcal.
  • Purpose: for breakfast, lunch, dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

Once you open a jar of this jam in winter, you will not regret spending time on preserving it. The house will immediately be filled with the aroma of cherries, and you will definitely want to invite your friends over for a cup of tea. Thanks to its thick consistency, the dish can be used as a filling for pies, buns and other sweet aromatic pastries.

Ingredients:

  • berries – 1 kg;
  • sugar – 1 kg;
  • water – 1 tbsp.

Cooking method:

  1. Fresh cherries must be sorted, washed, separated from the pits, covered with sugar and left for 3 hours to form juice.
  2. After the time has passed, you need to add water, put it on the fire, cook until it boils, stirring occasionally and collecting the foam. When the mass boils, it must be removed from the heat for 3 minutes.
  3. The second point must be repeated 4 times so that the jam thickens. You can check this by dropping boiling liquid from it onto a plate; if a drop of syrup does not spread, the cooking process is over.
  4. Next, it is laid out in jars and rolled up.

Chocolate-cherry

  • Cooking time: 13 hours.
  • Number of servings: 10 persons.
  • Calorie content of the dish: 232 kcal.
  • Purpose: for breakfast, lunch, dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

Lovers of chocolate and all kinds of sweets with it will certainly enjoy cherry jam with whole berries with the addition of this bitter powder. The smell and taste of cocoa beans can complement any dessert and make it more refined. The recipe for the treat is very simple. Having tried this preservation once, you will appreciate it and love this unusual combination. The dish will disappear from the table in a matter of minutes, and the household will always ask for more. Cherry-chocolate jam can also be used as a filling for pies and a spread for sweet toasts.

Ingredients:

  • cherry – 1 kg;
  • sugar – 1 kg;
  • cocoa – 100 g.

Cooking method:

  1. Wash the berries, remove the seeds, add sugar.
  2. Place over medium heat, cook until it boils, then remove from the stove and let the mixture sit for an hour.
  3. Using a colander, separate the berries from the syrup and bring it to a boil.
  4. Combine the liquid with the cherries again, boil, and set aside for an hour. So the mixture is cooled and boiled five times.
  5. During the last cooking process, add 100 grams of cocoa to the dish and let it boil.
  6. Next, the mixture is poured into jars and sealed with lids.

With blackcurrant

  • Cooking time: 4 hours.
  • Number of servings: 18 persons.
  • Calorie content of the dish: 213 kcal.
  • Purpose: for breakfast, lunch, dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

Currants contain a large supply of vitamins that strengthen human immunity. The berry is used to treat colds and bronchitis, and if you combine it with cherries, you get a real vitamin bomb. Such a natural medicine simply must be in every caring housewife’s pantry. Pamper yourself with such a delicious, healthy dessert.

Ingredients:

  • cherry – 2 kg;
  • sugar – 3 kg;
  • currants – 1 kg;
  • water – 300 ml.

Cooking method:

  1. Wash all the berries, remove the seeds and currant stem.
  2. Combine, put on fire, cook for half an hour.
  3. Add sugar, cook until fully cooked (about 2 hours).
  4. After cooling, roll into jars.

With gelatin

  • Cooking time: 3 hours.
  • Number of servings: 5 persons.
  • Calorie content of the dish: 83 kcal.
  • Purpose: for breakfast, lunch, dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

Easy preparation of cherry jam with gelatin will delight even the most inexperienced housewives, and the result will be an unusual dessert - jelly. The simplicity of cooking lies in the fact that the process does not take much time, but the treat turns out thick and soft even without additional boiling and adding excess sugar. The only caveat is that the gelatin must be of high quality.

Ingredients:

  • cherry – 480 g;
  • sugar – 160 g;
  • water – 480 ml;

Is it possible to make jam from frozen cherries? After all, equipment is sometimes unreliable, and when the freezer breaks down, you begin to feverishly think about how to preserve your food for the winter. You can make jam from frozen cherries in the same way as from fresh ones.

There is no need to specially defrost cherries. Place cherries and sugar in a multicooker bowl based on 1:1 proportions, stir and turn on the “Stew” mode for 30-40 minutes.

Cherries tend to foam a lot and may even overflow, so don't add too many ingredients at once. If you have a 5-liter multicooker, add no more than 1 kg of cherries and 1 kg of sugar. Every 10 minutes you need to stir the jam and remove the foam.

In this option, you will get liquid jam, which is perfect for drinking tea and making compotes.

Frozen pitted cherry jam

  • 1 kg frozen cherries;
  • 1 kg sugar.

This is a difficult option, since the pits need to be removed very quickly, before the cherries completely melt and flow. When thawing cherries, a lot of juice is released and it’s a pity to waste it.

Pour the peeled cherries and juice into a saucepan, add sugar and place over low heat.

If you like relatively whole berries and a jelly-like syrup that can be spread on toast, the jam should be cooked in several batches.

Bring the jam to a boil, skim off the foam and let it simmer for 5-7 minutes. Then remove the pan from the stove and let it cool.

When the jam has cooled completely, put it back on the fire and cook for another 5-10 minutes. Such approaches should be done from three to five, depending on the juiciness of the cherries.

Some people test the jam with a drop. Cool the plate in the freezer and add a drop of syrup onto it. The method is not bad, but it is unnecessary. You don’t wash the spoon after each stirring, but put it on a plate next to the stove? Look at the spoon. When the spoon still remains in the syrup after stirring for 2-3 minutes, it means the jam is ready and can be poured into jars.

Don't look at how liquid it is still. After cooling, the syrup will thicken and become like marmalade. You can store cherry jam at room temperature, but a couple of hours before use, it is better to cool it a little.

How to make cherry jam from frozen berries, watch the video:

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