Pitted frozen cherry jam. Pitted frozen cherry jam - a recipe with step by step photos on how to cook Is it possible to cook frozen cherry jam

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

Yield: 1 kg of frozen cherries - 1 kg of jam

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

How to make Pitted Frozen Cherry Jam

To cook 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 berries and their preparation.

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

It is easier to remove the bones from slightly defrosted berries using a special tool. Do not throw away the bones - you can cook cherry compote or jelly from them.

By the time the seeds were taken out, 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 a 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 saturated. Therefore, you must constantly stir it, 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 closing the lid (you can cover it with gauze in one layer). When cooling, excess moisture will gradually evaporate. Let it brew for about 8 hours - the berries will be saturated with 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, the aroma of the seeds will become elusive.

Pitted frozen cherry jam is ready. When cold, pour it into jars, close the lids and store in a cool place.

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

Can you make frozen cherry jam? After all, equipment is sometimes not reliable, and if the freezer breaks down, you begin to feverishly think about how to save your workpieces for the winter. You can make jam from frozen cherries in the same way as from fresh ones.

Cherries do not need to be specially thawed. Put cherries with sugar into the bowl of the multicooker, based on the proportions of 1: 1, mix and turn on the “Extinguishing” mode for 30-40 minutes.

Cherries tend to foam up a lot, and may even go over the edge, so don't add too many ingredients at once. If you have a 5 liter slow cooker, 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 version, you will get a liquid jam that is perfect for tea drinking and making compotes.

Pitted frozen cherry jam

1 kg of frozen cherries;
1 kg of sugar.

This is a tricky option, as the pits need to be removed very quickly before the cherries are completely melted and run. When defrosting cherries, a lot of juice is released and it is a pity to lose it in vain.

Pour the peeled cherries together with the juice into a saucepan, sprinkle with sugar and put on low heat.

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

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

When the jam is completely cool, put it back on the fire and boil for another 5-10 minutes. Such approaches should be done from three to five, depending on the juiciness of the cherry.

Some people test the jam with a drop. Cool the plate in the freezer and drip a drop of syrup on it. The method is good, but it's redundant. You do not wash the spoon after each stirring, but put it on a plate next to the stove? Look at the spoon here. When the spoon after stirring after 2-3 minutes of lying still remains in the syrup, then the jam is ready and it can be poured into jars.

Don't look that it's still watery. As it cools, 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, see the video:

Pitted cherry jam is not just a delicious dessert, but a healthy delicacy rich in vitamins and macronutrients. Cooking cherry jam is not difficult at all, just choose the recipe you like and start preparing the dessert.

Classic pitted cherries recipe

Few people know, but cherry is not only tasty, but also a healthy berry, because it contains fiber, malic, citric and folic acid. At the same time, the cherry produces a real hormone of happiness - serotonin. Therefore, from such a berry it is necessary to cook delicious jam for the winter.

Ingredients:

3.5 kg of cherries;
4.2 kg of sweet sand;
255 ml of water.

Cooking method:

We put the washed cherries in a colander so that all the liquid from the berries is glass.
After pouring it into a deep container and gently mix with sweet granules so as not to damage the fruit.
Pour in water and leave the cherry for three hours so that the fruits give juice.
After we put the container with the contents on the fire and bring to a boil, while the berries must be constantly mixed so that the sugar does not burn.
As soon as the mass boils, cook the jam for 20 minutes, then cool, boil again and cook for 10 minutes.
We lay out the hot cherry delicacy in sterile jars and roll it up.

"Drunken cherry" with stones

If cherry has already ripened in your garden, and a bottle of cognac has stagnated in the house, then be sure to make jam with the interesting name “Drunken Cherry”.

Ingredients:

a kilo of berries;
half a kilo of granulated sugar;
155 g brown sugar;
125 ml brandy;
two leaves of gelatin.

Cooking method:

We pierce each cherry with a toothpick and put it in an enamel basin.
Pour cognac over the fruits, sprinkle with two types of sweetener, shake and soak the berries in alcohol and sweet sand for six hours, during this time we recommend shaking the bowl with the contents a few more times, but do not stir with a spoon.
After we send the berries to boil for five minutes, then insist another six hours, then cook again for ten minutes.
We lower the leaves of gelatin in water and as soon as they swell, we poison them in jam, mix, cook for two minutes, turn off the fire.
We wait 20 minutes and preserve the jam in sterile jars.

Pitted Felt Cherry Recipe

Today there are different varieties of cherries, one of the varieties is the felt cherry, which grows on small shrubs or trees. To taste, the berries of this variety are sweet, juicy and ideal for making jams, jams and other winter preparations.

Ingredients:

a kilo of felt cherries;
a kilo of sweet sand;
155 ml of water.

Cooking method:

We put the clean and dried berries in a container, fill it with sweet sand and pour water, mix gently and insist for three hours.
After we send the contents of the container to the stove and begin to cook jam. Until the moment of boiling, it is better not to interfere with the berries so as not to damage them. As soon as the fruits let out a lot of juice, then you can safely interfere with the jam.
We cook the dessert until the sugar granules are completely dissolved and immediately fill the sterilized jars with it, roll it up and put it in storage in a cool room.

thick jam

Today we will tell you how to cook thick cherry jam. Our berries will be whole, with seeds, as they give the dessert an almond flavor and aroma.

Ingredients:

1 kg of cherries;
1 kg of granulated sugar;
Art. a spoonful of vanilla sugar;
155 ml of water.

Cooking method:

For jam, we choose only ripe fruits, since overripe ones will boil, and unripe ones have not yet gained the taste and aroma we need.
Each berry should be pricked with a toothpick so that the skin of the berries does not burst during heating.
Pour the sweetener into a large saucepan and pour water, cook the syrup until the sweet granules dissolve.
Pour berries into hot syrup, do not stir with a spoon, but simply shake and hold for two hours.
After two hours, we send the pan with the contents to the fire, wait for it to boil and cook for five minutes. After we leave for eight hours and repeat the procedure two more times, at the last stage of cooking, add vanilla to the jam.
The readiness of a cherry delicacy can be checked this way if the berries have stopped floating up, and a drop of jam dripped on a saucer does not spread.
We lay out the thick jam in jars (sterilized), twist it with a key and, after completely cooling under a blanket, send it for storage in a cool place.

In a slow cooker without sugar

In Russia, jam was prepared even without an open fire, but they simply heated the oven, which kept the temperature high for several hours. Today, jam is cooked not only on the stove, but also with the help of modern kitchen appliances that make the cooking process easier and more enjoyable.

Ingredients:

half a kilo of cherry berries;
sachet of pectin mix.

Cooking method:

We put whole cherries in the slow cooker, pour the pectin mixture. Such a component plays the role of a thickener, since in a slow cooker jam without sugar turns out to be liquid.
We turn on the “Stew” or “Soup” mode and cook the dessert for an hour, every ten minutes the contents of the multicooker must be stirred and the foam removed.
After the signal, we fill sterile jars with jam and cork.

Cherry "Five Minute"

With the help of the “five-minute” recipe, you can quickly cook delicious jam. We will leave the berries for dessert whole, since by removing the seeds, the fruits will lose a lot of juice, and the delicacy will not look so beautiful.

Ingredients:

a kilo of cherries;
a kilo of sweet sand.

Cooking method:

We spread cherries and sweet sand in layers in an enamel bowl. We give the berries time to infuse. You can cook jam right away if there is not enough time for cooking, but a delicious cherry delicacy is obtained precisely from the berries that were infused.
We insist on the berries for about two hours, but sometimes this time is not enough for the fruits to release juice, it all depends on the cherry variety.
After we put the berries on the stove, light a strong fire and wait until the berry mass boils, then reduce the fire, cook the jam for five minutes and roll it into sterile jars.

Frozen with bone

If you have frozen cherries, then at any time of the year you can cook jam that will decorate any pastry, will be an excellent basis for fruit drink, jelly and berry jelly.

Ingredients:

420 g frozen cherries;
a glass of sweet sand;
a pinch of lemon acid;
55 ml of water.

Cooking method:

We give the frozen berries time to thaw, then pour them into a saucepan with a thick bottom, pour the sour and sweet granules, put them on the fire and cook for five minutes after boiling.
After a five-hour cooling, cook the sweet mass again for five minutes. If you plan to use the jam immediately, then after the second call, you can lay out the delicacy in clean jars. If winter harvesting is in the plans, then it is better to boil the jam for the third time.

With whole sour cherries

Many housewives want to cook not only tasty, but also beautiful cherry delicacy. But not everyone succeeds, the berries shrivel, become hard and dry. Most often this happens when berries with stones are used for jam.

Ingredients:

2 kg of whole berries;
2.5 kg of sweet sand;
a glass of cold water.

Cooking method:

So that the berries do not wrinkle, you need to cook with jam using the triple heating method. The meaning of this method is that in the first two stages of heating, the berries give their juice to sugar. At the same time, they change their cherry appearance and become wrinkled, but hurry to get upset, because it is on the third heating that the fruits absorb their juice back and return their juiciness and smoothness.
So, we fill the berries with sweet sand and leave them overnight. The next day, put the berry mass on the fire, wait for it to boil and cook for five minutes.
After we make the jam, cool for five hours, and repeat the process two more times.
The finished delicacy is laid out in dry sterile jars and rolled up.

You can make cherry jam special according to your taste and preferences, because along with cherry berries you can put any fruit or berry, as well as add various spices, such as cloves, mint or cinnamon.

Sweet and sour taste of cherry jam will not leave anyone indifferent. Thanks to modern technologies, namely shock freezing, frozen cherry jam can be cooked at any time of the year. This method of harvesting allows you to maximize the preservation of vitamins in the jam.

Homemade frozen cherry jam with pits

The simplest and least time-consuming preparation of jam occurs if the cherry remains with the stone. Many even argue that such a delicacy is much tastier than jam with pitted cherries.

Ingredients:

cherry - 1 kg
sugar - 1 kg
vanilla
cinnamon

Cooking

Cherry is poured into an enameled pan and sprinkled with sugar in layers. The cherry mass is placed on a small fire. Additionally, you can pour 1 glass of water so that the berries with sugar do not burn. The berries will gradually thaw and begin to color the sugar in a pleasant burgundy color.
In the process of cooking, cherry jam must be systematically stirred. When the mixture begins to boil, spicy spices are added - vanilla and cinnamon. These seasonings will add sophistication and a richer flavor to the jam.

Boil everything on low heat for 10 minutes. Hot jam is poured into pre-sterilized jars, rolled up with lids and sent to a dark, cool place for storage.

Pitted frozen cherry jam

For those who prefer to eat pitted cherries, the following recipe is the best option.

Ingredients:

cherry - 1 kg
sugar - 1 kg

Cooking

Pitted cherries, even frozen ones, release much more juice than pitted cherries. Therefore, this recipe does not require water.

Cherries are poured into a saucepan with a double bottom and sprinkled with sugar in layers, put on a large fire.
While waiting for the mixture to boil, you constantly need to stir it - burnt jam has an unpleasant odor and poor taste.
Boiled jam boil for 15 minutes and removed from heat until completely cooled.

The cooled mass must be killed in a blender or passed through a fine meat grinder. Then the mixture is again poured into the same pan and boiled for 30 minutes until thickened. Hot cherry jam is poured into sterilized jars and rolled up.

Cooking jam from frozen cherries in a slow cooker

Before you start making 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 volume of a multicooker, you need to take no more than one kilogram of cherries and one kilogram of sugar.

Ingredients:

cherry - 1kg
sugar - 1 kg

Cooking

Frozen cherries and sugar are poured into the slow cooker, mixed right in it. You can add 100 grams of water.
The "Extinguishing" mode is set with a time limit of 1 hour. The whole cooking process is better to keep the lid open and stir constantly - cherry jam burns quickly and foams a lot.
The resulting foam must be removed - it is not needed in the finished jam.

Jam can be cooked 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 frozen cherry jam

Ingredients:

strawberries - 250 g
strawberries - 250 g
raspberries - 250 g
cherry - 250 g
red currant - 250 g
sugar - 1.25 kg
water - 1/2 cup

Cooking

All frozen berries are poured into one large saucepan, preferably with a double bottom, and sprinkled with sugar, water is added.
Dishes with berries are put on fire and brought to a boil. All this time, the mixture is stirred and excess foam is removed.

Everything is boiled over low heat for 30 minutes, then it cools down and is poured into sterile jars. If desired, spicy spices can be added to the jam - vanilla, cinnamon, cardamom.

step by step recipe with photo

The 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 sugar introduced: the thicker it is, the more “universal” the jam will become. Thick, viscous cherry syrup not only decorates the pastry with its ruby color, but also gives the necessary sharpness that can set off its sweet taste.

A pinch of citric acid will restore the shade lost during cooking. A well-boiled product will become a wonderful basis for jelly, fruit drink, original hot punch, bright jelly, which children love so much.

Ingredients

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

Cooking

1. This jam can be prepared both in 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, a cauldron or a pan with a non-stick bottom.

2. Pour in 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 simmer 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 jam to the table, then two heatings will be enough for it. If you decide to roll it up in jars for the winter, then be sure to boil it a third time, filling it hot in containers and corking them with lids.