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Cherry confit (confiture): recipes for a cake, for cupcakes from fresh and frozen berries

Cherry confit (confiture): recipes for a cake, for cupcakes from fresh and frozen berries



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Cherry jam is the most popular in the confectionery industry. It is often used in place of a separate cake layer. The term itself came from the French language, France is generally famous all over the world for its desserts. Jam is a puree of berries or fruits that has been cooked to a jelly consistency.

How to make cherry jam

Making cherry confiture is quite simple; novice culinary specialists can cope with it. The consistency of the finished product depends on the variety of cherries, so before cooking it is necessary to select the desired variety of berries. For lovers of liquid confiture, sweet varieties are suitable, and for those who love a thick delicacy - fruits with a slight sourness.

The main characteristic of the preparation of cherry confiture is the removal of all seeds from the berries. Therefore, for confit, ripe and soft fruits are needed, from which it is easy to get seeds and get rid of the skin.

When preparing berries, it is very important to remove seeds immediately after washing. Moreover, they must have time to dry, otherwise moisture will get inside, and the structure of the cherry will become watery. The big plus of cherry jam is that it can be made from frozen berries.

To achieve a thicker jelly consistency, you need to add gelatin, quittin and other thickeners during cooking.

Advice! Some fruits and berries contain pectin, which is a natural thickener. Therefore, you can mix cherries with them and get new confit flavors.

Cherry jam recipes for culinary purposes

The big advantage of cherry confit is that it can be widely used in cooking. Make interlayers for cakes or fillings for other baked goods from berry delicacies.

Cherry confit with gelatin for cake

Before preparing a cherry treat, you need to stock up on the following foods:

  • 350 g fresh (can be frozen) cherries;
  • 80 g granulated sugar;
  • 10 g of gelatin (preferably sheet);
  • 90 ml of drinking water.

Confit can be made from both fresh and frozen berries

Cooking process:

  1. Soak gelatin sheets in cool water, after breaking it into pieces. Let it swell.
  2. Remove pits from cherries and mix with granulated sugar. Beat with a blender until puree.
  3. Pour the cherry mixture into a saucepan and bring to a boil.
  4. Remove from heat and add any swollen gelatin. Beat again with a blender.
  5. Pour the mixture into the required container and cool in the refrigerator.

Thick cherry jam with starch

In this recipe, starch is added to the confit to thicken the consistency of the finished product.

Required Ingredients:

  • 250 g pitted cherry fruits;
  • 50 g granulated sugar;
  • 1 tbsp. l. regular starch;
  • a small piece of butter (about 10-15 g);
  • 40 ml of drinking water.

We take cherries for cooking with medium and late ripening periods - they are more fleshy, sweet and aromatic

Cooking process:

  1. Sprinkle sugar over the fruit and cook on the stove.
  2. As soon as the juice begins to stand out and all the sugar melts, you need to add a piece of butter. Be sure to mix well.
  3. Combine water with starch and stir, and add this mixture to a saucepan.
  4. Boil the contents of the pan until thickened, stirring always.

Frozen cherry jam

Frozen berries are also ideal for making jam.

Ingredients needed:

  • 400 g of cherries frozen in the freezer;
  • 450 g granulated sugar;
  • any food thickener;
  • half a medium sized lemon.

The result is a thick and aromatic confiture with a rich ruby ​​color.

The cooking procedure is almost identical with the rest of the recipes:

  1. The cherries do not need to be completely defrosted. It is enough to wait until softening, so that you can grind it in a blender.
  2. Pour the crushed fruits into a saucepan and cover with a thickener.
  3. Heat slowly on the stove. Add lemon juice and add granulated sugar.
  4. Cook for half an hour, periodically removing the resulting foam.
  5. Hot confiture can disturb the housewives with its liquid consistency, however, having completely cooled down, it will thicken.

Cherry jam for cake with starch and gelatin

Required products:

  • 600 g large pitted cherries;
  • 400 g sugar;
  • a pack of gelatin;
  • 20 g starch;
  • 80 g of drinking water for diluting starch and gelatin.

Gelatin and starch make the confit thicker

Cooking process:

  1. Mix the cherries with sugar and cook on the stove for 10 minutes. Remove the foam that appears.
  2. Dissolve the starch in 40 g of water, then add to the saucepan. Stir and cook for another 5 minutes.
  3. Add the previously diluted in 40 g of water and the swollen gelatin to the hot mixture that has just been removed from the heat. Mix.

Cherry confit for agar-agar cake

Agar-agar is another popular thickener among culinary specialists.

Required Ingredients:

  • 400 g ripe cherries;
  • 200 g granulated sugar;
  • 10 g agar agar.

Add gelatin, agar-agar, pectin or corn starch as a thickening agent.

Step by step cooking:

  1. Boil water in a saucepan and send the cherries there. Blanch for 3 minutes.
  2. Pour the fruits onto a sieve and grind.
  3. Add sugar and agar-agar to the resulting delicate puree, stir.
  4. Cook the mixture for no more than 5 minutes after boiling.

How to make cherry jam for the winter

Jam, prepared for storage, is able to help out at any time of the year. When there is no time to prepare fillings for baking, you just need to get a ready-made delicacy.

Advice! To increase the shelf life, you can increase the amount of sugar.

How to make cherry jam for your winter cake

The jam for the layer in the cake can be prepared for the winter.

You will need the following ingredients:

  • 700 g of large ripe cherries;
  • 500 g granulated sugar;
  • pack (20 g) of gelatin.

You can also serve jam with ice cream, bake pies and pies with it.

Cooking process:

  1. Thoroughly washed fruits, sprinkle with granulated sugar on top.
  2. After a while, they will give their juice, then you can pour the berries into a saucepan and put on the stove.
  3. As soon as the mixture boils, reduce the intensity of the heat and remove the foam if necessary. Cook for half an hour.
  4. Beat the cooled fruits with a blender without removing them from the syrup.
  5. Soak gelatin in clean and cool water.
  6. Melt the cherry puree in the microwave or heat on the stove.
  7. Add swollen gelatin and stir.
  8. Pour confit into small glass jars and close tightly with an iron lid.

How to make cherry and lemon confiture for the winter

Required Ingredients:

  • 800 g juicy, but not overripe pitted cherries;
  • 800 g sugar;
  • 15 g "Zhelfix";
  • half a medium sized lemon.

Gelling sugar or agar can be used instead of gelatin.

Step by step cooking:

  1. Beat the berries in a blender and mix the resulting cherry puree with sugar, and leave 15 g of it to stir with Zhelfix.
  2. Put the mixture to cook and after 20 minutes add lemon juice, stir.
  3. Cook the cherry puree for another 4 minutes and add to it, mixed with sugar, "Zhelfix".
  4. Pour ready-made cherry confit into sterilized jars.

Cherry jam with pectin for the winter

Ingredients:

  • 1.5 ripe cherries;
  • 1 kg of sugar;
  • 20 g of pectin.

Immediately after boiling, the confiture will be liquid, and it will thicken in jars, after it has cooled completely

Cooking process:

  1. Pour 800 g of sugar into the cherry and give it time to juice.
  2. Combine the remaining granulated sugar with pectin.
  3. Put the sugar cherries in a saucepan and cook on the stove over low heat.
  4. When the mixture boils, remove the foam.
  5. After 3-4 minutes add the sugar-pectin mixture. Stir so that the pectin is evenly distributed and does not have time to accumulate in only one place.
  6. Turn off the stove and pour the finished confit into containers.

Pitted cherry jam for the winter with apples

Pitted cherry jam can be made with apples. Sour cherries and sweet fruits go well together.

Ingredients for cooking:

  • 500 g of ripe cherries;
  • 500 g sweet apples;
  • 600 g granulated sugar;
  • 400 g of drinking water.

Apples are an excellent thickener, and are also rich in vitamins and minerals.

Step by step cooking:

  1. Get rid of the cherry pits in any convenient way.
  2. Cover all the berries with granulated sugar to allow the fruits to extract their own juice. Leave in the refrigerator overnight.
  3. Finely chop the apples, peeled and core, into slices.
  4. Add apples to berries and stir. Pour water into a saucepan and stir again.
  5. Simmer until thickened.
  6. Allow hot jam to cool, then beat with a blender.
  7. Pour the finished treat into small glass or plastic containers and roll up the lids.

Winter jam from cherries with gelatin and chocolate

To prepare a chocolate berry delicacy, you will need:

  • 700 g of ripe cherries;
  • 1 bar (not bitter) chocolate;
  • 400 g granulated sugar;
  • a pack of gelatin.

You need to store the jam in a cool place.

Cooking steps step by step:

  1. Soak gelatin in a small glass and leave to swell.
  2. Remove seeds from berries and make mashed potatoes from them using a meat grinder or blender.
  3. Add sugar to the cherries and cook after boiling for about 2 minutes.
  4. Break the chocolate bar and toss the pieces into the saucepan. Stir until all the chocolate is completely melted.
  5. Pour into glass or plastic containers.

Strawberry-cherry jam with gelatin for the winter

Cherries can be combined with other garden berries. Strawberries are a good option.

Required products:

  • 1 kg of ripe cherries;
  • 400 g unripe strawberries;
  • a pinch of cinnamon;
  • a pack of gelatin;
  • 800 g granulated sugar;
  • 40 ml of drinking water.

Strawberries can make jams thick and without gelatin

Cooking process:

  1. Let the gelatin swell in cool water.
  2. Clean berries from tails and seeds.
  3. Throw cherries into boiling water for blanching.
  4. Transfer the fruits to a sieve. When all the liquid has come off, grind them to get rid of the peel.
  5. Combine cherries and granulated sugar in a saucepan, cook for 15 minutes.
  6. Add strawberries. Cook for another 10 minutes.
  7. Add the swollen gelatin to the hot mixture and mix.
  8. Pour the cooled confiture into containers.

Cherry jam for the winter without gelatin with coriander

You will need the following ingredients:

  • 500 g pitted cherries;
  • 20 g coriander seeds;
  • 270 g granulated sugar;
  • 20 g almonds;
  • 120 ml of filtered water;
  • packet of quittin.

If the jam is cooked using too juicy berries, it will take a long time to cook.

Cooking treats:

  1. Heat a frying pan on the stove and pour chopped almonds and coriander seeds into it. Fry the ingredients for 2 minutes without interrupting stirring.
  2. Add water, sugar and a packet of quittin to a saucepan. Stir and cook until sugar dissolves.
  3. Pour the cherries into the prepared hot syrup, cook for another 6 minutes.
  4. Bring the finished cherry mixture to a puree consistency using a kitchen blender.
  5. Add toasted coriander and almonds. Stir and simmer over very low heat for 10 minutes.

How to make winter cherry confiture for baking

For baking, it is recommended to cook a thick confiture like marmalade.

You will need:

  • 1.2 kg of large cherries;
  • 1 kg of granulated sugar;
  • a pack of gelatin;
  • water for soaking gelatin.

It turns out a delicacy with a sweet and sour taste and can be used as an addition to pancakes and pancakes.

Step-by-step cooking instructions:

  1. Cover the pitted cherries with granulated sugar, let stand for 4 hours.
  2. Pour the berries into a saucepan and cook for no more than 4 minutes. Turn off the fire.
  3. Grind the cooled mixture in a blender or in another convenient way until puree.
  4. Cook for about 10 minutes and let cool, then put on fire again for 5 minutes.
  5. You can repeat the procedure one more time.
  6. Add the gelatin to the water to make it swell.
  7. Add the prepared thickener to the hot berry puree and stir thoroughly.
  8. Pour the finished confit into pasteurized glass jars.

A simple recipe for cherry jam for the winter with vanilla

For this recipe, you need to stock up on the following foods:

  • 900 g cherries;
  • 1 pack of vanillin;
  • 500 g granulated sugar;
  • a stack of pectin or other food thickener.

You can add strawberries, raspberries and apples to a cherry treat.

Cooking algorithm:

  1. Cover the pitted cherries with half granulated sugar. Leave for 4 hours to form juice. You can first close the container with berries with insect gauze.
  2. Boil the berries over medium heat for 6-7 minutes.
  3. Mix pectin or other thickener with the remaining sugar. Add the mixture to the cherries, stir well.
  4. Cook the berries for another 5 minutes, add vanillin and mix.

Chocolate and cherry jam for the winter with cocoa

At home, you can make a chocolate-berry treat for the winter.

For this you will need:

  • 800 g pitted ripe cherries;
  • 700 g granulated sugar;
  • 50 g cocoa powder;
  • 2 sticks or a pinch of ground cinnamon;
  • 1 pack of 20 g of gelatin;
  • 40 ml of drinking water (for soaking gelatin).

The sugar in the jam plays the role of a sweetener, thickener and preservative

To prepare delicious cherry and chocolate confit for the winter, you need:

  1. Pour the cherries into a saucepan and add sugar. Let the berries stand for 3 hours to form juice.
  2. Place the pot on the stove and cook the mixture for about 10 minutes. As soon as the foam appears, it is imperative to remove it.
  3. Soak the pack of thickener in water.
  4. Add cocoa and stir the jam. Cook for another 5 minutes, add cinnamon when finished, stir.
  5. At the very end, add the swollen gelatin to the still hot confit, mix.
  6. You can pour the delicacy into glass containers while hot.

A quick recipe for cherry jam for the winter with spices

To prepare a spicy spicy cherry jam, you will need:

  • 1.2 kg of large cherries;
  • 700 g granulated sugar;
  • 15 g pectin;
  • spices and herbs: cloves, cinnamon, orange or lemon peel, a sprig of rosemary, a couple of anise umbrellas.

Better to use pure pectin without additives

Cooking process:

  1. Remove seeds from washed and dried berries.
  2. Pour 600 g of sugar on the berries and stir.
  3. Put on fire, cook for 6 minutes.
  4. Add all the herbs and spices. Cook, stirring occasionally, for a couple of minutes.
  5. Add pectin to the remaining granulated sugar. Stir and add to the saucepan.
  6. After 5 minutes, remove the pan from the stove.
  7. Pour the finished cherry product into sterilized small jars and roll up.

Storage rules

Jam is a long-lasting product, so it can be prepared for the winter. It is necessary to store the delicacy in a clean, sterilized glass container and roll it up 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. Jam, prepared for the winter, can be stored in closets, cellars or clean basements.

Advice! Cherry confit can be stored in plastic, tight-fitting containers if the product is going to be eaten soon.

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

Conclusion

Cherry jam is a tasty and easy-to-prepare delicacy. For cooking, you need only a few ingredients that are available in any store. But the finished product can be used as an addition to desserts: use instead of cream for muffins, cake layers or croissant filling.Cherry confit does not deteriorate for a long time, so it can be harvested for the winter and stored as homemade jams or preserves.


Watch the video: FROZEN FRUIT CAKE Recipe By. Chef Ricardo Cooking (August 2022).

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