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Sour cherry jam

Sour cherry jam


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Cherries are our favorites, in any form. So I also prepared some jars of jam, perfect for some pancakes!

  • 2 kg of cherries
  • 1.5 kg of sugar
  • 1 lemon and a half

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Cherry jam:

The cherries are washed and the seeds are removed. Put in a deep saucepan with the sugar and lemon juice. The other half of the lemon is cut into thin pieces and placed over the cherries. Boil over low heat, stirring occasionally. I put a board under the pan, so it doesn't stick. The white foam is easily chosen with a foamer, and when the foam starts to turn cherry, a bean of jam is checked on the plate (or on the nail, that's how my mother checks it :)). If the drop stays like a bean, the jam is ready.

Put in hot jars. I got 6 jars of 400 g.


Cherry jam with raspberries

  • 1 kg of cherries
  • 200 gr raspberries
  • A lemon
  • 600 gr sugar
  • 2 sachets of vanilla sugar.

Method of preparation

The cherries are washed and peeled, then put in a blender until crushed. The cherry paste obtained is placed in a bowl that can be kept on the fire and added over the sugar and lemon juice. Put everything to boil over low heat for a few minutes, then add the raspberries. Leave everything on the fire until the sugar melts and the jam begins to bind.

If necessary, froth the jam with a spatula. The cherry jam with raspberries is left to boil until it starts to thicken well. To test if it is ready, you can put a spoonful of jam on a plate, and if it does not disintegrate quickly, the composition means that it is ready.

Allow the jam to cool and then place in clean, dry and sterilized jars. Put the lids on and turn the jars over, leaning on the lid for about 15 minutes. After that, the jars are returned and kept in the pantry for the rest of the year.

Cherry jam with raspberries

Cherry jam with raspberries

  • 1 kg of cherries
  • 200 gr raspberries
  • A lemon
  • 600 gr sugar
  • 2 sachets of vanilla sugar.

Method of preparation

The cherries are washed and peeled, then put in a blender until crushed. The cherry paste obtained is placed in a bowl that can be kept on the fire and added over the sugar and lemon juice. Put everything to boil over low heat for a few minutes, then add the raspberries. Leave everything on the fire until the sugar melts and the jam begins to bind.

If necessary, froth the jam with a spatula. The cherry jam with raspberries is left to boil until it starts to thicken well. To test if it is ready, you can put a spoonful of jam on a plate, and if it does not disintegrate quickly, the composition means that it is ready.

Allow the jam to cool and then place in clean, dry and sterilized jars. Put the lids on and turn the jars over, leaning on the lid for about 15 minutes. After that, the jars are returned and kept in the pantry for the rest of the year.

Cherry jam with raspberries

How to make cherry jam

Cherries they will be cleaned of tails (if they have any), then put in a bowl and washed.

With the help of a special seed removal device (or with the tip of a safety pin, in the absence of the device), the seeds will be removed and put in a drain strainer (the juice that is left can be used for cherry syrup, of course if the amount of cherries for jam is large).

a enameled pan (used only for jams every year), we water with sugar boil until a syrup (not too thick), after which we will put cherries.

The syrup will be bound when small and uniform bubbles appear on the surface.

The jams from the small fruits will be boiled over a high heat, so this cherry jam will be made over a high heat.

take pan on the fire for 30 minutes (to better penetrate the syrup into the fruit), then put the pan back on the fire to boil, until bind the jam (when it boils harder, stifled, the jam is ready, or when the cooled drops on a cold plate take out of the freezer, drain slowly).

A another proof to know that the jam is ready, is when we put a few drops of the jam in a glass of cold water and if they harden (they will not spread), the jam is ready, ie the syrup is bound.

With 5 minutes before taking Sweety from the fire, sdaugam lemon juice, so Sweety will get a bright color (the color of the cherry fruit).

Sour cherry jam will be put hot in jars preheated in the oven, then put in a warm bed wrapped in a thick blanket and leave until the jars cool.


Sour cherry jam

# 1 Irbis

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    The recipe is from Sanda Marin. I make jam every summer and it has always been exceptional. My friends from other countries are melting after her

    First the ingredients:
    - a (deep) plate with pitted sour cherries
    - 1 kg of sugar
    - juice from 1/2 lemon
    - vanilla

    Finally I put in the Teflon pot in which I make jam 4 cherry plates, 4 kg of sugar, juice from two lemons and a vanilla stick.

    I put the first series of cherries with sugar, lemon and vanilla to boil over low heat and as I filled a plate of cherries I added them to the pot with sugar and lemon juice.

    Melting sugar

    During boiling, make the foam that must be removed with a whisk

    I let it boil for a few hours, over low heat, until it dropped enough and thickened. However, after cooling it becomes even more viscous so don't be afraid if it is quite liquid while it is still hot. Of course I forgot about it when someone called me on the phone and a lot of foam spilled on the stove (so I recommend you put aluminum foil if you think you could forget about it). I boil it until it is slightly caramelized. After stopping it, you must cover it with a damp and well-squeezed towel.

    And on a white background to better see the color:

    Then pour into very clean and dry jars and keep without any problems. It never molded me.

    # 2 Adriana Nicoleta

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    # 3 Robotics

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    # 4 Irbis

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    Edited by Irbis, 23 June 2006 - 12:10 PM.

    # 5 Adriana Nicoleta

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    # 6 Know It

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    In the supplement from Jurnalul National were published several jam recipes, which I think belong to the famous Emil Frederic. You can find them here:

    I hope Irbis doesn't get upset, whose sweetness looks fantastic. I put the links here, so as not to open a new thread about jams.

    As for me, I have an unbeatable recipe for jams: my mother will make them this year, as last year I kind of failed with the strawberry jam and I promised myself that this year I would not relapse.
    But I still don't put my hand in the fire, with so many recipes & images that you post.

    # 7 Irbis

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    Adriana, I just called Dmail and they don't have the object. I sent them a picture of him anyway.
    I think it's very good.

    Sabe Li, I have no reason to be upset that you posted other recipes

    # 8 Happy.

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  • I put sliced ​​lemon, not just lemon juice. The lemon in the jam is delicious.


    This is what the lemon in my strawberry jam looks like.

    # 9 Adriana Nicoleta

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    And my mother puts the lemon slices like that and I really like to find it in the jam.

    # 10 Lapona

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    Aoleo, arata super Irbis. For me, this was my "sweet" summer, or the strawberry one.
    I'm thinking of doing it too and I want to replace it with fructose or a sugar supplement. Do you have any idea how much it costs? It's as if Nazdravana asked the same question.
    I'm not coming out.

    Maya if you pass by, please tell me, are there any fresh cherries to buy? I haven't seen it yet.

    # 11 alva_tm

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  • Beginner's question: how to sterilize jam jars?

    # 12 Boariu Iuliana

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    # 13 Happy.

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  • I wash the jars well, drain them from the water, put them on a tray and put them in the oven until they dry. I put the jam hot in the jars (and I usually have the jars hot). In order not to crack the jar, I put the blade of a knife under the bottom and only then I carefully pour the jam, and I put the lid on it.

    Nah, it's a little hot, but that's how you keep the jam and the jam so I don't call it magic. I've had a plum plum in the pantry for 2 years now and it's ok.

    I add another idea: the jam is ready to boil when putting a drop on a plate the drop remains the grain, and does not spread through the plate.

    Edited by Happyalex, 23 June 2006 - 05:52 PM.

    # 14 star

    Help of the porter

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    a friend of mine fills the jars well washed and dried, up to the top - as the Romanian says, puts the lid on and turns them up-side-down, adik with the bottom up, on a tray and let them cool covered with towels.
    she says this slow cooling sterilizes.
    I don't really make cherries jam, cherries, etc., one that I can't find here (I mean bitter cherries), plus my friends from RO send them to me.
    but I make apricots or strawberries, and as happyalex says, also according to the method with a drop on the plate, I see when it's ready to be cooked. or as my mother used to say, it's ready when the jam is bubbling (which is obviously on low heat)

    # 15 yta

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  • # 16 alva_tm

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  • I also made jam for the first time and the top came out.
    Thank you for the advice and help.
    I made from 1 kilo 600 gr of cherries and 1 kilo 130 gr of sugar, 3 quarters of a sliced ​​lemon
    which I put completely in the jam + half a vanilla bean (left over from a sangria).
    it boiled for about 4 hours (I got a little bored), it's a bit liquid (the one in the jars, the one I saved in the plate came together). It tastes good, it's not too sweet.
    si pozna:

    as for sterilizing the jars, I heated two in the oven like Happyalex, and one I handled as Stella said.

    as for the removal of the symbols, I was half nervous. I left all the cherries and went to the mountains. I resumed the next day. I sign up for one of those Symbol-like tools.

    in a cookbook I have at home (Liliana Podoleanu, Emilia Podoleanu, Mihai Popescu)
    he says that there is another method of making jam in which a sugar syrup is boiled before it binds a little, in which the cherries are boiled until it binds to the whole syrup, lemon and vanilla are added and it is boiled. This is how a cherry jam comes out.
    Has anyone tried to do that anyway? Is there a difference in taste, apart from the appearance?

    Edited by alva_tm, 25 June 2006 - 07:12 PM.


    Sour cherry jam

    Wash the cherries and clean the tails. The seeds are removed.

    In a bowl in which they will boil, place a layer of cherries, a layer of sugar, a layer of cherries, a layer of sugar until both are finished. The last layer must be sugar. Leave it for a few hours to get the juice out of the cherries (you can leave it overnight, but keep it in the fridge).

    Then put on the fire and boil until the syrup thickens enough. From time to time you can take the foam that forms above the jam. To check if the syrup has thickened enough, pour a drop on a flat surface. If the drop retains a spherical shape, then the syrup is ready. If it is flattened, the jam must be boiled.

    Meanwhile, sterilize 3 jars of 800 g (put in the oven heated to 180 degrees for at least 30 minutes. The oven turns off when you put the jars). When the jam is ready, leave it to cool a bit, then put it still hot in the warm jars. Close the lids and turn upside down for 15 minutes. Then, bring the jars to the correct position and leave to cool.


    Cherry jam & # 8211 classic recipe

    • One kg of pitted cherries
    • One kg of sugar
    • A lemon
    • A cinnamon stick
    • Half a vanilla pod.

    Method of preparation

    The cherries are washed and cleaned of stalks and seeds and then placed in a larger bowl with the sugar over it. Keep covered for a few hours to leave the juice, but stir regularly. Then put the bowl on the fire, over low heat, and mix gently until the sugar melts. Add the rest of the ingredients and mix. When the sugar is melted, leave the cherry jam on the right heat for another hour, but stir from time to time so as not to stick to the bottom of the bowl.

    To know if the cherry jam is ready, you can do the drop test. Take a teaspoon of jam and if the drop is firm and dark in color, then the jam is ready. If the jam decomposes easily, then it must be left on the fire for a few more minutes.

    When the jam is ready, put it in clean, dry jars, cover with a blanket and allow to cool naturally. The cherry jam is ready and can be kept in the pantry for the rest of the year for desserts or consumed as such.

    Cherry jam

    Sour cherry jam

    Finally I put in the Teflon pot in which I make jam 4 cherry plates, 4 kg of sugar, juice from two lemons and a vanilla stick.

    I put the first series of cherries with sugar, lemon and vanilla to boil over low heat and as I filled a plate of cherries I added them to the pot with sugar and lemon juice.

    Melting sugar

    During boiling, make the foam that must be removed with a whisk

    I let it boil for a few hours, over low heat, until it dropped enough and thickened. However, after cooling it becomes even more viscous so don't be afraid if it is quite liquid while it is still hot. Of course I forgot about it when someone called me on the phone and a lot of foam spilled on the stove (so I recommend you put aluminum foil if you think you could forget about it). I boil it until it is slightly caramelized. After stopping it, you must cover it with a damp and well-squeezed towel.

    And on a white background to better see the color:

    Then pour into very clean and dry jars and keep without any problems. It never molded me.

    # 2 Adriana Nicoleta

    # 3 Robotics

    # 4 Irbis

    Edited by Irbis, 23 June 2006 - 12:10 PM.

    # 5 Adriana Nicoleta

    # 6 Know It

    In the supplement from Jurnalul National were published several jam recipes, which I think belong to the famous Emil Frederic. You can find them here:

    I hope Irbis doesn't get upset, whose sweetness looks fantastic. I put the links here, so as not to open a new thread about jams.

    As for me, I have an unbeatable recipe for jams: my mother will make them this year, as last year I kind of failed with the strawberry jam and I promised myself that this year I would not relapse.
    Yes, I still don't put my hand in the fire, with so many recipes & images that you post.

    # 7 Irbis

    Adriana, I just called Dmail and they don't have the object. I sent them a picture of him anyway.
    I think it's very good.

    Sabe Li, I have no reason to be upset that you posted other recipes

    # 8 Happy.

    I put sliced ​​lemon, not just lemon juice. The lemon in the jam is delicious.


    This is what the lemon in my strawberry jam looks like.

    # 9 Adriana Nicoleta

    And my mother puts the lemon slices like that and I really like to find it in the jam.

    # 10 Lapona

    • Gender: Female
    • Location: inbetween
    • Interests: What happens and. why is it happening :)

    Aoleo, arata super Irbis. For me, this was my "sweet" summer, or the strawberry one.
    I'm thinking of doing it too and I want to replace it with fructose or a sugar supplement. Do you have any idea how much it costs? It's as if Nazdravana asked the same question.
    I'm not coming out.

    Maya if you come by, tell me please, are there any fresh cherries to buy? I haven't seen it yet.

    # 11 alva_tm

    Beginner's question: how to sterilize jam jars?

    # 12 Boariu Iuliana

    # 13 Happy.

    I wash the jars well, drain them from the water, put them on a tray and put them in the oven until they dry. I put the jam hot in the jars (and I usually have the jars hot). In order not to crack the jar, I put the blade of a knife under the bottom and only then I carefully pour the jam, and I put the lid on it.

    Nah, it's a little hot, but that's how you keep the jam and the jam so I don't call it magic. I've had a plum plum in the pantry for 2 years now and it's ok.

    I add another idea: the jam is ready to boil when putting a drop on a plate the drop remains the grain, and does not spread through the plate.

    Edited by Happyalex, 23 June 2006 - 05:52 PM.

    # 14 star

    Help of the porter

    a friend of mine fills the jars well washed and dried, up to the top - as the Romanian says, puts the lid on and turns them up-side-down, adik with the bottom up, on a tray and let them cool covered with towels.
    she says this slow cooling sterilizes.
    I don't really make cherries jam, cherries, etc., one that I can't find here (I mean bitter cherries), plus my friends from RO send them to me.
    but I make apricots or strawberries, and as happyalex says, also according to the method with a drop on the plate, I see when it's ready to be cooked. or as my mother used to say, it's ready when the jam is bubbling (which is obviously on low heat)

    # 15 yta

    # 16 alva_tm

    I also made jam for the first time and the top came out.
    Thank you for the advice and help.
    I made from 1 kilo 600 gr of cherries and 1 kilo 130 gr of sugar, 3 quarters of a sliced ​​lemon
    which I put completely in the jam + half a vanilla bean (left over from a sangria).
    it boiled for about 4 hours (I got a little bored), it's a bit liquid (the one in the jars, the one I saved in the plate came together). It tastes good, it's not too sweet.
    si pozna:

    as for sterilizing the jars, I heated two in the oven like Happyalex, and one I handled as Stella said.

    as for the removal of the symbols, I was half nervous. I left all the cherries and went to the mountains. I resumed the next day. I sign up for one of those Symbol-like tools.

    in a cookbook I have at home (Liliana Podoleanu, Emilia Podoleanu, Mihai Popescu)
    he says that there is another method of making jam in which a sugar syrup is boiled before it binds a little, in which the cherries are boiled until it binds to the whole syrup, lemon and vanilla are added and it is boiled. This is how a cherry jam comes out.
    Has anyone tried to do that anyway? Is there a difference in taste, apart from the appearance?


    Cherry jam with cherries

    Method of preparation

    The cherries and cherries are washed, cleaned of stalks and seeds. Put in a larger bowl that can be used on the fire, add the sugar and lemon juice over it and set aside for a few hours. When the cherries and cherries have left their juice, put the jam on the fire over medium heat and leave for about an hour. It must be mixed constantly in the jam, and if foam forms, it can be taken with a spatula.

    Cherries with sugar for jam

    To know if the jam is ready, take a spoon and see how thick it is. If it is a firm composition that does not decompose, then you can take the jam from the fire and transfer it to clean jars.

    The jars are sealed, covered with a towel or blanket and allowed to cool, then moved to the pantry.


    Cherry jam (classic recipe)

    This is the recipe I know from my mother and it is very good. Thank you.

    Marinela Simona Nachescu, July 6, 2016

    Argenti Sebastiano, July 10, 2015

    How many huts, so many habits, it seems that you haven't learned the cherry jam recipe very well. I'm a man, but I know better than you.

    Maria Elena Burdulea, June 18, 2015

    Elena, in the recipe I wrote about 1200 gr of sugar for 1500 gr of peeled fruit. If at 1000 grams of fruit I put 800 g of sugar, at 500 grams of fruit, I used 400 grams of sugar. So for 1.5 kg of cherries = 1.2 kg of sugar. I didn't write 850 grams of sugar anywhere. It was clear to me. Thank you for reading my recipe. If you still have any questions, I will be happy to answer you when I see the comment. All the best.

    Maria Elena Burdulea, June 18, 2015

    Dear Elena, lemon salt must be added. Sometimes it happens to me too, but the jam barely lasts longer, it certainly doesn't spoil.

    Maria Elena Burdulea, June 18, 2015

    If this happened, you must have boiled it a lot.

    Maria Elena Burdulea, June 18, 2015

    Petronela, I only use jars with lids. My procedure is the same every year: the well-washed and rinsed jars are put in the stove oven for about 10-15 minutes, on low heat.

    Elena Parscoveanu, June 13, 2015

    Well, do we either put 850 gr of sugar or 1,200 gr on 1,500 gr of fruit? Either or it's not clear!

    Elena Mirila, June 11, 2015

    what is the secret, that the jam remains red, because it is black to me?

    Super good. I do it every year

    hognogi flower, July 2, 2014

    and I want to make it moisten the recipe

    Eftene Constanta, July 2, 2014

    how many jars came out of a kilogram and a half of cherries?

    Laura Rotariu, June 29, 2014

    that's the recipe for old people

    Tudor Florin, June 21, 2014

    Petronela Popovici, June 19, 2014

    how to sterilize the jars so as not to catch air

    Rodica Mihut, June 3, 2014

    Maria Elena Burdulea, June 3, 2014

    Dear Rodica, I don't put any preservatives. If there is enough sugar and the jars are sterilized, nothing is needed. If you want more canned recipes, you can enter here: http://dulcesarat.blogspot.com

    Rodica Mihut, June 2, 2014

    For jam, don't you use any preservatives?

    Maria Elena Burdulea, June 2, 2014

    Dear Gina, after you have boiled the jam, put a few drops on a saucer to cool, if it "binds", then you have reached the necessary consistency.


    Ingredients Cherry jam:

    Preparation Cherry jam:

    1. The cherries are washed and cleaned of seeds. We removed the cherry seeds with the new purchase & # 8211 the special device for removing the seeds from cherries and cherries:

    2. Weighed the pitted cherries (after they were cleaned) and the sugar I placed them in a not too high pan:

    I have tried recipes in the past that recommended a smaller amount of sugar (not the 1: 1 ratio that I recommend in this recipe), but the jam prepared this way will have to boil much longer to bind, the fruit will porridge and will darken in color, or preservatives or various additives will need to be added. This is a classic recipe, but in the end I think it is among the best.

    3. In the next 2-3 hours I let the sugar act on the cherries, extracting water from them. I just stirred the pan from time to time, without stirring, until the sugar and cherries were homogenous and I put them to boil over medium heat. Soon, the fruits that remained whole, round, thanks to the device with which they were cleaned of seeds, will float in syrup:

    Turn the heat to high and let it continue to boil, permanently wiping the edge of the pot with a clean, damp napkin, so as not to allow the syrup that adheres to the edges of the pot to caramelize and change the taste and color of the jam.

    4. Soon, foam will begin to form & # 8211 it is about impurities contained in sugar, the purer the sugar, the lower the amount of foam. The foam is carefully removed as it forms. From the amount of foam that gathered, it seems that the sugar I used was quite impure:

    5. After removing the foam a few times and it stops forming, add the lemon juice and mix well. Boil the jam continuously when it seems bound, try dripping from the spoon, in a glass of cold water a few drops, which must keep its shape, like dewdrops, not to spread. Here is the jam ready:

    6. Put the jam hot in clean, dry jars, screw the lids on and place the lid down for a few minutes, then turn and keep for a long time, without the need for preservatives.


    Video: Σουφλέ με Μαρμελάδα Φράουλας. Άκης Πετρετζίκης (May 2022).


    Comments:

    1. Wynwode

      missed, nada will look

    2. Selwin

      bright idea

    3. Radu

      I think I make mistakes. I am able to prove it.Write to me in PM, discuss it.

    4. Woodman

      you have to be more modest

    5. Naran

      Between us, I recommend that you search google.com



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