Cherry confiture: how to cook pitted for the winter

In cooking, confiture is in great demand. Its origin has French roots, the name translates as “candied”. This is something between jam and jam: a thick syrup, like jelly, in which there are pieces of fruits and berries or even whole fruits. Cherry confiture has a pleasant sweet and sour taste and is used as an addition to pancakes, pancakes, ice cream and other desserts. Some housewives also use it to prepare sweet pastries. Such preparation for the winter will probably not be superfluous.

Cooking features

Preparing cherry confiture is not a very complicated process, but knowing some of the subtleties will definitely not hurt the housewife.

Cherries picked in sunny weather will be sweeter than those ripened in cloudy weather.
Jam is made from seedless berries. They are difficult to extract from unripe berries. There are varieties of cherries in which the bones are difficult to separate from the pulp. For jam you need to choose berries that are easy to peel.
There are special devices for extracting pits from cherries. You can remove it with a pin. Its head plunges into the pulp, pries up the bone and lifts it to the hole through which it penetrated. The same method can be used to remove the bone using a pin or paper clip.
The berries are first washed, dried and only then the seeds are removed. If you wash the berries afterwards, moisture will get inside and make them watery, making it difficult to prepare jam.
If the recipe indicates the weight of pitted cherries, then with their presence it is advisable to take 7-10% more.
If you need to quickly thicken the syrup, it is better to add pectin, gelatin or other gelling ingredients to the jam. Instead, you can use fruits and berries that contain a lot of pectin, such as apples.
The jars in which the jam will be stored should be washed with baking soda and sterilized in any convenient way. Iron caps are used to ensure sealing. They are boiled before twisting.

Cherry jam can be stored at room temperature. The opened jar is transferred to the refrigerator, its contents will be eaten within 2 weeks.

Classic cherry confiture recipe

Composition (per 1 l):

pitted cherries - 0.5 kg;
sugar - 0.5 kg;
water - 0.4 l.

Cooking method:

Sort the cherries and wash them. Place it on a towel so that it dries faster due to the fabric absorbing excess moisture.
Peel the cherries using any convenient method.
Mix sugar with water and place over low heat. Cook until the syrup is thick enough. It should flow off the spoon like a thread.
Place the boiled berries in the syrup and cook them for 10-15 minutes.
Sterilize the jars, fill them with hot jam and roll them up.

Chilled confiture can be stored in the pantry. When adding cherries to the syrup, you can add a little cinnamon or vanilla - with them the confiture will be even more aromatic and tastier.

Cherry confiture with starch

To get tasty and thick jam, you need to use starch as a thickener and apply a few more tricks.

You will need:

Pitted cherries - 1 cup.
Regular starch - 1 tsp.
Sugar - 2 tbsp. l.
10 g butter.
Water - 30 ml.

What to do:

Cover the cherries with sugar and place on low heat.
When the berries begin to release juice and the sugar has melted, add butter and mix well.
Dilute the starch with a small amount of water and pour into the pan.
Stir the resulting mixture constantly so that the jam does not burn.
When the jam becomes thick and viscous enough, you can finish cooking.
Let the confiture cool and you can spread it on bread.

In a frying pan

This cooking method eliminates the need for lengthy cooking, while still allowing you to obtain the desired thickness. The fact is that when frying in a frying pan, the moisture evaporates faster. You can only cook a small amount of jam in a frying pan at a time.

Ingredients:

300 g pitted cherries;
200 granulated sugar.

Cooking process:

Sort the cherries, wash and dry. Then grind with a blender or other method.
Pour sugar into the cherry puree, stir and transfer to a frying pan.
Place over medium heat and cook while stirring. After about 30 minutes you will have a thick jam.
Transfer it to a clean jar, seal and store.

Cherry confiture with gelatin

Gelatin can also act as a thickener. If the cherries are very juicy (usually small varieties), then such special ingredients are simply necessary. Use our recipe to make the jam thick (you can even use it in baking).

Products:

Peeled cherries - 1 kg.
Gelatin - 5 gr.
Sugar - 1 kg.
Water - 500 ml.

How to cook:

Soak the gelatin in cool water until it begins to swell.
At the same time, put a pan of water on the fire and add sugar for the syrup, then throw in the berries and bring to a boil.
As soon as the composition boils, pour in the gelatin and turn the heat to low.
Cook until done, periodically skimming off the foam.
Once the desired consistency is reached, cool and the product is ready to use.

Spicy with coriander

For those who want to experiment, there is one interesting culinary recipe. Cherry jam can be made spicy thanks to the spice – coriander. You will need a little of it - about 1.5 teaspoons.

You can also add 20 grams of almond petals and a bag of gelatin to this jam.

Cooking method

Lightly fry the almonds in a dry frying pan. Pour gelatin with water and let it brew. Mix cherries, separated from pits, with sugar and crush with a masher, put on fire. Boil. Cook for 3 minutes.
Add almonds, coriander and gelatin to the jam. Boil, stirring, for another 10 minutes.
Pour the finished product into jars and roll up.

Cherry and strawberry confiture

Cherries and strawberries are inseparable friends because they go well together. If you make jam from these 2 berries, you will get a very sweet mass, ideal for adding to pies, buns, cheesecakes and much more. But no one forbids enjoying sweet jam on a piece of bread.

You will need:

Cherry - 1 kg.
Strawberries - 300 gr.
Ground cinnamon - 5 gr.
Gelatin - 20 g.
Sugar - 800 gr.
Water - 30 gr.

What to do:

The scenario is the same - soak the gelatin, boil the berries (peel the cherries and remove the strawberry tails).
Then briefly cook the cherries in a small amount of water for about 5 minutes to allow the juice to come out.
Remove the berries and grind them through a sieve until smooth, remove the peel.
Place back into the pan, add sugar and cinnamon and cook for another half hour.
Then place the whole strawberries in the pan and cook for 20 minutes.
At the end of time, pour the prepared gelatin into the mixture and bring to a boil.
After the jam boils, turn it off and cool. Pour into jars.

Cherry and apricot jam

Bright and very tasty, thick jam is made from cherries and apricots. Since ripe apricots are very sweet, you can add a little less sugar than the 1:1 ratio. Jam goes well with buns, so serve it for breakfast with tea or coffee, and your family will certainly appreciate your culinary efforts!

Ingredients:

Cherries - 1 kg (weight without seeds).
Apricots - 1 kg (pitted).
Granulated sugar - 2 kg.

Cooking process:

Wash the cherries and apricots under water. Remove the stems from the cherries, then dry the berries in a colander, and you can place the apricots on clean paper towels to dry.
Cut the apricots, remove the pits and chop the flesh as desired.
Add 0.5 kg of sugar to the apricots and stir. This should be done in an enamel or plastic bowl, but not in an iron bowl, so that the bowl does not oxidize under the influence of juice - this will spoil the jam. Apricots are infused with sugar until it is all dissolved in the juice.
During this time, you need to remove the seeds from the cherries in any convenient way. Be sure to wear rubber gloves to prevent the berries from staining your hands.
Pour the juice that comes out of the cherries during pitting into a separate saucepan, and add the juice from the apricots and the remaining sugar.
Boil the sweet syrup in the juice until the sugar dissolves.
Pour the cherries mixed with apricots into boiling syrup and leave to steep for 3-4 hours.
Then cook the thick jam until cooked. If the berry is very dense right away, add a little water so that the jam boils but does not burn. Cook the jam, stirring and skimming off the foam. Cooking time - at least 30 minutes, then - as desired, until the desired thickness.
Pour the finished jam into dry, sterilized jars and seal with iron lids (or screw-on lids).
Turn the jars upside down, cover them with a blanket and let them cool completely.
Store the jam in a cool, dark place.

Bon appetit!

Cherry and redcurrant jam

Very sweet, moderately sour taste and rich ruby color has a thick jam, similar to jelly-like jam, prepared in the traditional way from cherries and red currants (with added sugar 1: 1).

To avoid consuming a lot of sugar, prepare this jam only from the ripest berries - they will already be quite sweet. Cherry and redcurrant jam is simply ideal for open shortbread pies, as well as for small, yeast or puff pastries.

This jam is also often used as a base for making sweet mousses, creams and sauces.

Ingredients:

Cherries - 1 kg (weight with pits).
Red currants - 1 kg.
Granulated sugar - 2 kg.

Cooking process:

Wash the cherries and currants, remove the seeds and stems, and then dry the berries in a colander.
You need to remove the seeds from the cherries in any way convenient for you. Cherry juice stains your hands very much, so it is advisable to work with cherries in disposable rubber gloves.
When you remove the seeds from the cherry, its weight will decrease slightly. However, you need to take more cherries than currants, because they have a sharper taste: if there are more of them, then the currants in the jam will be difficult to distinguish. Place cherries and currants in a saucepan.
Beat the berries with a blender until smooth. Be careful not to get any cherry pits - they can damage the blender blade.
Pour sugar into the berry mixture (the weight of berries and sugar should be the same), stir well and put on fire.
After boiling, cook the jam to the appropriate consistency for 30-40 minutes. The longer you cook, the thicker the jam will be. Cook over low heat, stirring.
Pour the prepared cherry and currant jam into dry, sterilized jars and screw on the iron lids.
Turn the jars over, cover with a blanket and let them cool.
Store the jam in a cool, dark place. Shelf life: no more than 2 years.

Bon appetit!

Tip: if you want to make a completely homogeneous jam, you should first rid the red currants of small seeds by filtering them using several layers of gauze. Next, according to the recipe, cook not whole currants, but their juice. Remove the currant pulp - it is not needed for jam.

Description of the dish

Confiture is a jelly-like dessert with pieces of fruit, fruits and berries evenly distributed in it. It is usually prepared with the addition of sugar and various thickening agents - pectin or agar-agar. The consistency of this delicacy is similar to jam, but has a slightly different structure.

Confiture has been known since ancient times. It is mentioned in Pliny's Natural History. Fruits steamed in grape juice or boiled in honey were very popular in Ancient Rome. The use of gelling agents was an urgent necessity in those days. They preserved the freshness of fruits for a long time, and also made it possible to eat fruits with a strong taste (lemon) or a hard structure (quince).

For a long time, such delicacies were a great luxury. However, in the 19th century, with the advent of beet sugar, the situation changed. Nowadays, confiture is easy to prepare at home. It is usually made from everyone’s favorite berries and fruits - strawberries, raspberries, apples, apricots, lemons. Below we will talk about how to prepare cherry confiture.

What else can you combine with?

A tasty product can be prepared by adding various ingredients to the cherry mass. Suitable for this:

Gooseberry. At the end of cooking, add 0.15 kg of gooseberry juice to 1 kg of cherries and sugar.
Black currant. Grind 0.5 kg of berries in a meat grinder, add 60 ml of water and cook until thickened. Grind 1 kg of cherries and boil 150 ml of water. Then mix everything, add 0.75 kg of sugar and cook until tender.
Apples. For 1 kg of rubbed through a sieve, take 0.5 kg of sugar. The resulting mass is cooked over fire until the sugar is completely dissolved. Cherry is infused separately in equal proportions. Everything is mixed and cooked until it becomes jam.
Plums. 500 g of cherries are needed for 1 kg of plums. All ingredients are whipped in a mixer, then 2 kg of sugar and 10 g of citric acid are added. The mixture must be boiled over high heat for 10 seconds. Next, gelatin is introduced, previously dissolved in a small amount of water, the mixture is brought to a boil and poured into jars.
Melons. You need 0.5 kg of cherries combined with 0.25 kg of melon, cut into thin slices. To them add 0.75 kg of sugar and a cinnamon stick for taste. Leave the fruit for a couple of hours and then cook over high heat for 4 minutes. At the end, add 3 tablespoons of cherry vodka and cook over low heat until tender.

Find out what you can prepare from gooseberries, black currants, apples, plums, and melons for the winter. Did you know? The very popular alcoholic cocktail Harry's Daiquiri contains cherry jam.

Jelly for cake: recipes for fruit and berry layers for biscuits and mousses – Sweet Chronicles

Hello friends! At the height of the berry season, I couldn’t think of anything better than to write for you several recipes for cake jelly based on fruit and berry purees, which you can adapt to your tastes and available products. And at the same time, we will learn how to beautifully and conveniently assemble cakes with a jelly layer.

Sponge cake with mascarpone and strawberry-basil jelly

For greater variety, I will give you recipes for jelly not only with gelatin, but also with pectin, which I personally use quite often, and not only because I am a vegetarian and do not eat gelatin, but also because I like the structure of such jellies more. It is softer, more pliable, and its taste is purely fruit and berry, without any admixture of animal odors characteristic of gelatin, especially if it is not of very high quality.

Berry jelly layer (coolie)

Classics of the genre. In world confectionery practice, the jelly layer is usually called coolie . Although there are many more name options. But now we’re not talking about the name. Now about the content.

Mousse cake with pomegranate jelly

Compound:

for a ring with a diameter of 18-20 cm

gelatin - 7 gr.
any berry puree or natural juice - 250 gr.
sugar - 50 gr.

To make your own berry puree, puree the berries in a blender and rub through a sieve.

Berries can be either fresh or frozen.

Depending on the acidity of the berries, vary the amount of sugar. For example, for currants you may need up to 100 grams. Sahara.

Recipe:

Powdered gelatin pour 35 g. water (room temperature) and leave to swell.
Mix berry puree or natural juice in a saucepan with sugar and, while stirring over moderate heat, bring almost to a boil or to approximately 80º, but here this is not so important: a little more, a little less.
After the berry puree is well heated, remove the saucepan from the heat, add the swollen gelatin and mix thoroughly until the gelatin dissolves. You can punch it with an immersion blender.
a ring with a diameter of 18-20 cm with several layers of cling film lengthwise and crosswise so that a dense bottom is formed, and place it on a cutting board.
We make a hole on top with a knife and pour the coolie into the ring.
Place in the freezer on a board for 2 hours until firm. If you take 2 smaller molds, you can make 2 thin jelly layers from the same ingredients.

How to assemble a jelly cake

After the jelly is completely frozen, cut the top part of the film, carefully separate and remove the ring, and then transfer the jelly to a layer of cream between the cake layers.
Keep in mind that the diameter of the jelly should be about 1 cm smaller than the cake itself. Pipe a ring of cream along the edges of the jelly layer.
After assembly, the cake with jelly should stand in the refrigerator for 2-4 hours so that the jelly defrosts.

2. Strawberry-banana jelly with strawberry pieces (compote)

This jelly with pieces of fruit and berries is also called compote. Step by step recipe in the previous recipe.

Mousse cake with strawberry compote

For it we will need:

ring diameter 18-20 cm

gelatin - 7 gr.
strawberries - 350 gr.
banana - 60 gr.
lemon juice - 20 gr.
sugar - 20 gr.

Preparation:

Powdered gelatin pour 35 g. water (room temperature) and leave to swell.
150 gr. Cut the strawberries into small slices.
The remaining 200 gr. Puree strawberries and banana in a blender. Can be passed through a sieve.
In a saucepan, mix strawberry-banana puree, lemon juice, sugar and heat to approximately 80º or almost boiling.
Remove the saucepan from the heat, add the swollen gelatin and mix thoroughly (you can punch it with a blender). At the end, mix in the strawberry pieces.
We wrap a ring with a diameter of 18-20 cm in several layers of cling film in the manner shown in the first recipe and place it on a cutting board.
Make a hole on top with a knife and pour the strawberry-banana compote into the ring.
Place in the freezer for 2 hours until firm.
How to assemble a jelly cake, see the first recipe ↑.

3. Strawberry-basil jelly with pectin (marmalade)

We'll add a touch of extravagance to this jelly thanks to the exquisite aroma of basil. Only we need green basil, not purple.

As I said above, pectin jelly has a more delicate, soft texture and pure taste. This jelly filling is also called marmalade

Strawberry-basil marmalade cake

Required ingredients:

for ring 18-20 cm

strawberry puree - 200 gr.
sugar - 100 gr.
apple or citrus pectin, also known as “Zhelfix” (I use dr. Oetker) – 10 g.
basil - 3-4 leaves

Manufacturing method:

In a saucepan, bring the strawberry puree (puree fresh or frozen strawberries in a blender) to a boil and reduce the heat.
Mix the sugar and pectin very thoroughly and, with vigorous stirring, pour it into the puree in a thin stream.
Add the chopped basil and cook over moderate heat for 2-3 minutes or until the puree begins to thicken.
Remove the jelly from the heat and immediately rub through a sieve.
We wrap a ring with a diameter of 18-20 cm several times with cling film in the manner described in the first recipe.
Place the ring on a cutting board, pour the jelly into the ring and place it in the freezer for 2 hours.
Read how to assemble a jelly cake in the first recipe ↑.

More recipes for jelly layers for cake can be found here: https://sladkiexroniki.ru/mussovyiy-tort/

My win-win top list of creams for sponge cake is here: https://sladkiexroniki.ru/krem-dlya-biskvitnogo-torta/

Find a selection of biscuits here: https://sladkiexroniki.ru/biskvit-dlya-torta/

Jelly with pineapple and lime

That's all for me. Bake delicious cakes. Share your impressions with me. Have a great day everyone!

Until next time.

Olya Athenskaya

Helping you bake better

Source: https://sladkiexroniki.ru/zhelejnye-proslojki-dlya-torta/

Cherry jam with gelatin in a slow cooker

If you don’t know how to make cherry jam in a slow cooker, then this recipe will definitely come in handy.

You need to take:

cherry - 2 kg;
granulated sugar - 1 kg;
gelatin - 20 g.

Preparation:

Before you begin the cooking process, be sure to soak the gelatin in 200 ml of water.
While the gelatin is swelling, it would be advisable to pit the washed cherries. To do this faster, you can use a hairpin, a pin, or a special machine.
Then the berries should be crushed using a blender. It is not necessary to achieve a completely homogeneous mass, because jam with pieces of berries is also very tasty. If you still want the structure of the jam to be uniform, then the cherry mass obtained after grinding in a blender should be rubbed through a sieve.
Then you must put the cherries in the multicooker bowl and bring the mass to a boil using the “Stew” or “Simmer” mode. Usually the time is set to 30 minutes. After half an hour, add the swollen gelatin to the cherry jam and mix well.
Then add granulated sugar in small portions. After this, you should mix the jam with a silicone ladle and put the multicooker in the “Multi-cook” mode, setting the temperature to 100 degrees. Now you need to wait until it boils and cook the jam for 5 minutes with the lid open (not forgetting to stir).
Place the hot jam into sterile jars, roll it up, and cover with a thick blanket. Once cooled, the jam can be stored in the basement or cupboard.

Cherry jam with wine and rum

This is a rather unique Spanish recipe. Served with ice cream and grilled meat. Despite the sweet taste, the combination is simply amazing.

Need to:

1 kg pitted cherries;
800 g sugar;
3 glasses of dry red wine;
1 glass (100 ml) rum;
2 tablespoons of instant gelatin.

Preparation:

Pass the cherries through a meat grinder, mix with 400 g of sugar and leave for 2-3 hours.
Then bring the mixture to a boil over low heat, stirring constantly. Remove foam. Cook for about 15 minutes.
Soak the gelatin in cool water (at least 45 minutes), then add to the wine and sugar, then heat until the crystals are completely dissolved.
Pour wine and sugar into the cherry base and cook for 5-7 minutes.

Add rum, mix well and place the jam in dry jars heated in the oven.

No cooking

Ingredients:

700 g seedless berries;
700 g of powdered sugar.

Cooking process:

Sort out the fruits, add tap water and leave for half an hour. Then drain the water, dry the berries, and remove the seeds.
Place the cherries in a bowl and cover with powdered sugar.
Then grind the berries with sugar in a mortar.
Place cold jam into jars and close with plastic lids. Store in the refrigerator for up to 3 months.

Jam without cooking is much tastier than boiled jam.

How to properly store jam

Finished products can be stored from 3 months to 3 years. It depends on what it will be stored in. In aluminum and thermoplastic cans - no more than 6 months. If the containers are glass and the jam is sterilized, then it can be stored for up to 3 years.

The best place for storage is a dry cellar with a constant temperature of 15 ° C. Jars of jam can be stored here for up to 3 years. In city apartments, as a rule, there are special pantries, which are also suitable for storing supplies for the winter.

They have a stable temperature and no sunlight, which makes it possible to store jam in such conditions for up to two years. Opened glass jars can be stored in the refrigerator for up to 4 weeks.

Storage rules

Confiture is a long-lasting product, so it can be prepared for the winter. The delicacy must be stored in a clean, sterilized glass container and covered with iron lids boiled in boiling water.

Jars should be stored in a dark and well-ventilated area. The storage temperature should not be lower than 10 degrees. Confiture prepared for the winter can be stored in closets, cellars or clean basements.

Advice! Cherry confit can be stored in plastic, tightly closed containers if the product will soon be consumed.

The treat is placed in the refrigerator for storage so that it is always at hand.