How to make jam from frozen cherries: 2 recipes for making cherry jam from frozen berries for the winter

Categories: Jam

Is it possible to make jam from frozen cherries? After all, equipment is sometimes unreliable, and when the freezer breaks down, you begin to feverishly think about how to preserve your food for the winter. You can make jam from frozen cherries in the same way as from fresh ones.

Ingredients: frozen cherries, sugar
Time to bookmark: Whole year

Content

1 Frozen cherry jam with pits in a slow cooker
2 Frozen pitted cherry jam

Frozen cherry jam with pits in a slow cooker

There is no need to specially defrost cherries. Place cherries and sugar in a multicooker bowl based on 1:1 proportions, stir and turn on the “Stew” mode for 30-40 minutes.

Cherries tend to foam a lot and may even overflow, so don't add too many ingredients at once. If you have a 5-liter multicooker, add no more than 1 kg of cherries and 1 kg of sugar. Every 10 minutes you need to stir the jam and remove the foam.

In this option, you will get liquid jam, which is perfect for drinking tea and making compotes.

Frozen pitted cherry jam

1 kg frozen cherries;
1 kg sugar.

This is a difficult option, since the pits need to be removed very quickly, before the cherries completely melt and flow. When thawing cherries, a lot of juice is released and it’s a pity to waste it.

Pour the peeled cherries and juice into a saucepan, add sugar and place over low heat.

If you like relatively whole berries and a jelly-like syrup that can be spread on toast, the jam should be cooked in several batches.

Bring the jam to a boil, skim off the foam and let it simmer for 5-7 minutes. Then remove the pan from the stove and let it cool.

When the jam has cooled completely, put it back on the fire and cook for another 5-10 minutes. Such approaches should be done from three to five, depending on the juiciness of the cherries.

Some people test the jam with a drop. Cool the plate in the freezer and add a drop of syrup onto it. The method is not bad, but it is unnecessary. You don’t wash the spoon after each stirring, but put it on a plate next to the stove? Look at the spoon. When the spoon still remains in the syrup after stirring for 2-3 minutes, it means the jam is ready and can be poured into jars.

Don't look at how liquid it is still. After cooling, the syrup will thicken and become like marmalade. You can store cherry jam at room temperature, but a couple of hours before use, it is better to cool it a little.