Cherry and apple jam for the winter – a recipe for the topping and layering with step-by-step photos

Apple-cherry jam has a milder flavor than pure berry jam. It's better suited for those who prefer delicate desserts, especially due to its delicate texture. After all these steps, the dessert becomes soft and fluffy, yet still quite dense.

Nutritional value per serving

256 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 64 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour 40 minutes
Time in the kitchen: 20 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Recipe with step-by-step photos

Cherry and apple jam for the winter

Ingredients

Servings

Apples

2 kg
Sugar

2 kg
Cherry

650 G

Preparation

Step 1

Defrost the cherries and remove the pits with a pin or a hairpin if you froze the berries without peeling them.

Step 2

Pour the cherry juice into a saucepan to prevent the apples from sticking to the bottom. Add the apple slices, which have been peeled and stemmed.

Step 3

Stir and simmer, covered, over low heat. Periodically uncover and stir well to ensure they heat through and cook evenly.

Step 4

When the apples become softer and slightly smaller, add the cherries along with their juices. Continue cooking over low heat until the berries and fruit are completely softened, about 30-40 minutes. Stir every 5-10 minutes to prevent anything from burning to the bottom.

Step 5

Blend everything with an immersion blender until smooth. Do this in a tall bowl to avoid getting burned by hot drops flying around.

Step 6

We pass the puree through a sieve directly into a clean saucepan to make it more homogeneous.

Step 7

Now add the sugar and mix well. Scrape it down the sides to prevent it from burning. Bring to a boil over medium heat and reduce to low. Simmer until thickened, about 30-40 minutes, stirring every 10 minutes.

Step 8

Pour the jam into jars immediately. This amount will make 5 500 ml jars. Screw the jars shut and refrigerate upside down until completely cool.

Step 9

The cherry-apple jam is ready. Thanks to the high pectin content in the peels, it will become dense, like jam. And even if the jam appears dark through the glass, it will be lighter and more beautiful in a tea bowl.

Choosing cherries for jam

Jam can be made from either fresh or frozen berries. The only caveat is that if you're making jam from fresh berries, you need to let the ice melt completely. Don't discard the juice, as it will be used for cooking.

Keep the peel

Cherry jam with apples It's best to cook the jam with the peel on. This is where the most pectin is found, which affects the thickness and density of the final product. Yes, the jam will need to be strained through a sieve, but the result will be worth the effort.

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