Seedless cherry jam for winter from cherries

Thick, fragrant, fast cooking! To cook cherry jam, you will need only 15 minutes, because it is prepared with gelatin from crushed cherries. The most time-consuming thing here is to take out the bones. Treat yourself to a delicious dessert on a cold winter evening!
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Recipe author

Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 % 3 g
Fats 1 % 1 g
Carbohydrates 95 % 73 g
166 kcal
GI: 59 / 0 / 41

Step-by-step cooking

Cooking time: 1 h 30 min
  1. Step 1:

    Step 1.

    How to cook cherry jam? Prepare the products for making jam. Cherries can be used both fresh and frozen. If you took a frozen berry, then defrost it and put it in a colander to drain the excess juice. But do not pour out the juice - add it before cooking, if little liquid is released after falling asleep with sugar. If you are afraid to boil gelatin, then replace it with agar-agar.

  2. Step 2:

    Step 2.

    Wash the cherries well under running water, flip them into a colander so that the excess liquid runs off. Remove the seeds from the cherry. You can use special gadgets, which are now very much on sale. And you can do it with a hairpin - its round part copes with the task perfectly.

  3. Step 3:

    Step 3.

    Fill the peeled cherries with sugar and let them stand for half an hour to release the juice.

  4. Step 4:

    Step 4.

    Then grind the berry into a puree using an immersion blender. It is not necessary to grind it until it is completely homogeneous - cherry slices in jam will be very useful. Be careful, cherry juice splashes heavily.

  5. Step 5:

    Step 5.

    Pour gelatin into the cherry puree.

  6. Step 6:

    Step 6.

    Stir and let stand for 10 minutes.

  7. Step 7:

    Step 7.

    Put the mashed potatoes in a saucepan with a thick bottom.

  8. Step 8:

    Step 8.

    Put it on a small fire.

  9. Step 9:

    Step 9.

    With constant stirring, bring the jam to a boil. Cook it for about 15-20 minutes with constant stirring so that the jam does not burn. The cooking time is indicated approximately, you may need to cook it a little more or a little less. Focus on the readiness of the jam.

  10. Step 10:

    Step 10.

    Determine readiness by dropping jam on a saucer - after cooling down, the drop should not spread.

  11. Step 11:

    Step 11.

    Transfer the hot jam to clean, dry jars.

  12. Step 12:

    Step 12.

    Roll up the jars with lids or twist them with iron ones. Since jam contains sugar butter, it is better to store it in a cold place.

I doubted for a long time that the jam would work - it is usually advised not to boil gelatin so that it does not lose its gelling properties. But I succeeded. I cooked a small portion, everything froze perfectly. The jam in the jar does not leak and is absolutely stable. I'll cook it again for sure!

Remember that spices such as salt, sugar, as well as vinegar and its substitutes are used in recipes for winter preparations not only for taste, but primarily as preservatives. Therefore, in no case should you reduce the concentration of salt and sugar, and also replace vinegar (essence) with a weaker concentration than indicated in the recipe, otherwise vinegar (salt / sugar) will not show their preservative properties and the workpiece will be spoiled.

Why gelatin hardens badly, how to avoid unpleasant gelatin lumps in the dish, as well as all the secrets and subtleties of cooking read in the article about gelatin .

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.

Caloric content of the products possible in the composition of the dish

  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Sour cherry - 52   kcal/100g
  • Sweet cherry - 64   kcal/100g
  • Dried cherries - 292   kcal/100g
  • Canned cherry - 61   kcal/100g
  • Gelatin - 355   kcal/100g

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