8 recipes flavored jam of cherry

Quick pyatiminutki with pits and without thick variants with gelatin or currants, unusual combination with cherry or chocolate.

If you want to prepare a treat for the winter, spread hot jam immediately after preparation of Sterilize jars. Then roll up, turn them over and wrap something warm.

When the jam has cooled completely, transfer it to the store in a dark cool and dry place.

1. Jam-Orientation meeting of cherries with pits

Ingredients

• 1 kg of cherries (weight of whole berries with seeds);
• 1 kg of sugar.

preparation

Pour the cherries with sugar layers, and leave at least 4-5 hours to give berry juice. From time to time a little shake the container to the sand dissolves faster.

Put a moderate fire, bring to boiling and boil for 5 minutes. During the cooking time remove the foam with jam. Completely cool it.

Repeat twice more cooking. If you roll your jam for the winter, after the third cooking it is not cooled, and immediately placed to the banks.

2. Jam-Orientation meeting of cherries, pitted with a liquid syrup

Ingredients

• 1 kg of cherries (berries weight peeled, pitted);
• 500 g of sugar;

preparation

Pour berries with sugar layers, and mix gently. Leave for 4-5 hours to let the cherry juice and melted sand.

Bring to boiling mass in moderate heat and boil for 5 minutes, removing the foam periodically.

3. Jam-Orientation meeting of cherries, pitted with a rich thick syrup

Ingredients

• 1 kg of cherries (berries weight peeled, pitted);
• 1 kg of sugar.

preparation

Pour the cherries with sugar layers, and mix gently. Leave for 4-5 hours to let berries juice and melted sand.

Then put on low heat and bring to a boil. Boil for 5 minutes on medium heat, periodically removing the foam, and fully cool.

Likewise boil jam twice more. If it is harvested in the winter, after the third time is not cooled and immediately spoon the mass of banks.

4. Thick jam from cherries, pitted with gelatin

Ingredients

• 700 g of sugar;
• 2 tablespoons instant gelatin;
• 1 kg of cherries (berries weight peeled, pitted).

preparation

Connect sugar and gelatin and pour this mixture of berries. Clean in the refrigerator for 12 hours to let the cherry juice.

Then put on low heat and cook, stirring occasionally, 5 minutes after boiling.

To jam zazhelirovalos, after cooling it must be put for a while in the fridge. If you roll your dessert for the winter, too, a little hold the jar in the refrigerator before removing sample.

5. Jam of cherries, pitted with chocolate and vanilla

Ingredients

• 400 g of cherries (berries weight peeled, pitted);
• 250 g of sugar;
• ¼ vanilla pod;
• 70 g of a dark quality chocolate.

preparation

Pour berries with sugar. Put on low heat and bring to a boil. Add the vanilla and cook, stirring occasionally, about 30 minutes.

Finely chop the chocolate and place it to the berries. Stir and boil for 1-2 minutes. Tiles should be dissolved.

6. Jam made from cherries, pitted

Ingredients

• 1 kg of cherries (berries weight peeled, pitted);
• 1 kg of sweet cherries (berries weight peeled, pitted);
• 1½ kg of sugar.

preparation

Pour all of the sand and mix the berries. Replace the moderate heat and bring to a boil.

Remove the cherries with a slotted spoon, turn down the heat and simmer the syrup for about 30 minutes. He should be quite thick.

Put berries back into the pan, bring to the boil and cook for 10-15 minutes.

7. Thick jam from cherries, pitted and blackcurrant

Ingredients

• 1 kg of black currant;
• 1 kg of sugar;
• 1 kg of cherries (berries weight peeled, pitted).

preparation

Fight currants blender. If some of the berries remain intact, do not worry. Stir half the sugar and bring to a boil over low heat.

Add the cherries and the remaining sand. Periodically stirring again bring the weight up to the boil. Then cook the jam for 10-15 minutes more.

8. Jam of cherries and red currants

Ingredients

• 500 g of red currants;
• 300 ml of water;
• 1 kg of cherries (berries weight peeled, pitted);
• 750 g of sugar.

preparation

Miss the currants through a meat grinder or chop the blender. Pour the sauce into a saucepan, add half the water and simmer for 20-25 minutes. Mass should thicken.

Cherries also grind using a meat grinder or blender. In a separate pan connect cherry purees and the remainder water.

Boil on low heat for 7-8 minutes, sprinkle in the sugar and stir. Cook, stirring constantly, for 15-20 minutes.

Connect with Cherry mass currant and cook about 15 minutes more, stirring occasionally.