Cherry jam for the winter - a recipe with step-by-step photos

Homemade cherry jam for cakes and fillings is a great winter berry jam. This delicious, sweet and sour, thick preserve with whole cherries is perfect for tea, coffee, hot chocolate, and cocoa. This sweet treat is sure to please both children and adults.

Nutritional value per serving

127.5 kcal

Proteins: 0.6 g
Fats: 0.4 g
Carbohydrates: 30.8 g

*Nutritional value is calculated per 100g of ingredients

Total time: 15 min
Time in the kitchen: 15 min
Complexity:

It will work even if you're making it for the first time. Not just this dish, but your first time ever.
Number of servings: 1

800-900 grams of cherry jam

Prepare Making your own cherry jam is easy. It's best to do so in the summer, when cherry season is still in full swing and fresh cherries are available. However, frozen cherries also make a wonderful jam.

Besides the berries, we'll need sugar and a thickening agent. Pectin, agar-agar, gelatin, or regular starch can be used as a gelling agent. Overall, jam is very simple and inexpensive to make, and the result is a wonderful berry dessert that you'll want to keep eating. Let's get started making it and see for yourself.

Recipe with step-by-step photos

Cherry jam for the winter

Ingredients

Servings

800-900 grams of cherry jam

Cherry

1 kg
Sugar

500 G
Pectin

15 G

Preparation

Step 1

Wash the cherries and remove the pits.

Step 2

In a separate bowl, combine the sugar and pectin. If the cherries are too juicy, you can add 25-30 grams of pectin. Mix well.

Step 3

Place the cherries in a saucepan and pour in the sugar-pectin mixture.

Step 4

Cook the mixture over medium heat until it boils, stirring constantly to prevent the cherries from burning. Once boiling, simmer for another 5-7 minutes until thickened, stirring occasionally.

Step 5

Let the jam cool slightly in the saucepan. Then transfer the mixture into jars. It's ready.

A similar video recipe: Cherry Jam for the Winter

French cherry confiture is a stunning dessert most often used as a filling for pies, croissants, cakes, cupcakes, and other desserts. Whole cherries add an interesting texture and a pleasant tartness to dishes. This filling is especially common in traditional Prague chocolate jam.

However, cherry confiture is very similar to jam, so it can be used as a standalone accompaniment to tea. You can find a detailed video on making cherry confiture, which can be preserved for the winter, on the "Marishkin Home" YouTube channel.

Is it possible to not use a thickener in jam?

Cherries are a berry with a low pectin content. Making a proper jam using only cherries won't work, as the mixture will simply run. Most classic jam recipes call for an additional thickener. This could be pectin, gelatin, agar-agar, cornstarch, or potato starch. However, if you want a more natural jam, you can omit the thickener. Just follow a few rules:

Use unjuiced cherries. You can also substitute sweet cherries.
Add sugar to the jam—it thickens the jam and gives it a caramel flavor. You don't need to add a lot of sugar if the cherries aren't too juicy.
To get rid of excess acidity in cherries, it is worth using citric acid.

Storage

Cherry jam can be stored in the refrigerator, pantry, or other cool, dark place. It has a shelf life of 12 months in an airtight container. Once opened, the jam should be used within 3 days. It's convenient to package the jam in small jars (250-500 ml).

Of course, you can always buy jam at the grocery store or pastry shop, but jam made at home from natural ingredients will be much tastier and healthier.

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