Cherry berry jam. Health benefits and harms of red cherry. recipe "Classic cherry jam"

Bird cherry fruits have a tangibly pronounced astringent taste, which is why not everyone likes it. However, the benefits of this berry are so high that it is used quite widely in folk medicine. In particular, it helps relieve spasms, get rid of diarrhea, prevent visual impairment, and cleanse blood vessels. Bird cherry jam, even the simplest one, which is prepared for the winter, retains many of the beneficial properties of fresh berries. At the same time, it has a pleasant taste that will appeal even to those who do not eat fresh bird cherry.

I would like bird cherry jam to turn out tasty and fragrant, well stored all winter, while preserving useful properties. Such a dessert can be obtained only by following certain recommendations.

Bird cherry is usually harvested black, that is, fully ripe, since in this case it is not so tart. Jam from it turns out to be quite tender and pleasant in taste. However, some housewives prefer to make red bird cherry jam, as it contains more vitamin A. It is up to you to decide what to give preference to, benefit or taste.
Before washing, the bird cherry must be well sorted out and dried. Twigs and leaves should not get into the jam.
Washing it under a strong stream of water is highly undesirable, as this can damage its thin skin. Wash it by dipping it in a colander in clean water. Do this repeatedly (3-4 times). However, to make jam, which is called pitted jam, you can wash bird cherry in running water.
After washing, the bird cherry is dried again by spreading it on a towel. The less water gets into the jam, the better it will be stored.
They lay out the finished jam in sterilized jars - just washing them clean is not enough. Lids also need to be sterilized.
Bird cherry jam can be stored for no more than 8 months, it is even better to eat it in six months. The reason is that its bones contain hydrocyanic acid, albeit in microscopic quantities. The longer the jam is stored, the more dangerous it becomes. For the same reason, you can not eat a lot of jam. It is best to use it as a medicine - a spoon or two a day.

Bird cherry jam will benefit those who are prone to diarrhea, are overweight, who have been diagnosed with cholecystitis. However, people suffering from constipation, it will harm. This delicacy is strictly contraindicated for children, pregnant and lactating women.

A simple recipe for bird cherry jam for the winter

Composition (per 2.5 l):

black bird cherry - 1 kg;
granulated sugar - 1.25 kg;
water - 0.75 l.

Cooking method:

Rinse the bird cherry and pat dry.
Boil water, dissolve sugar in it in an amount of 0.5 kg.
Place the bird cherry in a colander and lower it into boiling syrup. Keep the berry in it for 3-4 minutes.
Remove the colander from the syrup and hold over it for a while so that the syrup drains from the berries into the pan.
Place the bird cherry in a clean saucepan or enamel bowl.
Add the remaining sugar little by little to the syrup. When it is completely dissolved, pour the bird cherry with boiling syrup, put the container with it on low heat.
Cook, stirring and removing the resulting foam, 15 minutes.
Arrange the jam in prepared jars, close them with boiled metal lids. As soon as the jars of bird cherry jam have cooled down, put them in the refrigerator - it is recommended to store bird cherry jam prepared according to this simple recipe, which is considered a classic, in a cool place in winter.

Despite the fact that the traditional way of making bird cherry jam for the winter is quite simple, it turns out to be very tasty, while the bones give it an unusual aroma.

Red cherry jam

Composition (per 2.5 l):

red bird cherry - 1.5 kg;
sugar - 1.5 kg.

Cooking method:

Sort, rinse thoroughly and dry the bird cherry.
Turn it three times through a meat grinder. You cannot use a blender to grind it, as it may fail because of this.
Mix the crushed bird cherry with sugar until a homogeneous mass is obtained.
Put on a slow fire and cook for an hour, without bringing to a boil. So that the jam does not boil, the basin with it will have to be periodically removed from the heat, and when it cools down a bit, put it back.
Pour the finished jam into sterilized jars, roll up carefully. After they cool down, put them away for the winter.

This simple recipe can also be used to make pitted black cherry jam. It should be borne in mind that there are still bones in it, albeit crushed. This means that jam is not subject to long-term storage, although it stands well at room temperature.

Cherry jam with lemon juice

Composition (per 2.5 l):

bird cherry - 1.5 kg;
lemon juice - 50 ml;
sugar - 1.5 kg.

Cooking method:

Pour the prepared bird cherry (whole) with sugar and pour over with lemon juice. Leave overnight in a cool place.
In the morning, drain the resulting juice into a small container and place on the stove. Boil the syrup until the sugar is completely dissolved in it, but at least 5 minutes.
Pour the syrup over the berry and put it on the fire. Boil, stirring, for half an hour.
Pour the jam into sterilized jars. Close them tightly with metal lids, let cool.

You can store this jam at room temperature. It has a sweet-sour, slightly tart taste, as well as a delicious aroma.

Fragrant bird cherry jam for the winter

Composition (for 2 l):

bird cherry - 1 kg;
sugar - 1 kg;
water - 0.75 l;
ground cinnamon - 5 g.

Cooking method:

Rinse the bird cherry fruits, dip them in a colander in boiling water for 5 minutes, remove and dry the berries, pouring them out on a towel.
From the pan where the bird cherry was blanched, pour 3 cups of water, bring to a boil. Dissolve sugar in water, add cinnamon and boil the syrup for 5 minutes.
Put the bird cherry in the syrup and cook, stirring, for 30 minutes.
Wait for the jam to cool, put it in sterilized jars, close with plastic lids. Store in refrigerator.

If you cook bird cherry for 10 minutes longer, pour it into jars without cooling, and roll it up hermetically with metal lids, then you can store it in the pantry in winter. However, this jam looks less appetizing.

Preparing bird cherry jam for the winter according to any of the above recipes is not difficult. Having a jar or two of such a delicacy in the house will not hurt. The main thing is to remember that everything is good in moderation, and do not eat bird cherry jam in large portions.

Today I want to show you how to cook for the winter. Previously, I have already shown how to cook delicious bird cherry jam, however, bones were present in that recipe. The recipe is here. Today's jam will not contain seeds, you must admit that it is very convenient. Such pitted bird cherry jam can be spread on a long loaf and used in homemade cakes. In addition, the absence of seeds in such a jam somewhat increases its shelf life.

Due to the fact that bird cherry berries are small in size and their stone is tightly connected to the pulp, it is almost impossible to get it with your hands. In some recipes, it is recommended to pass the washed bird cherry berries through a meat grinder several times. I categorically do not recommend doing this, since the bird cherry bones are dense and even a powerful blender or food processor is not able to completely grind them. There is such a jam, I would say, even dangerous.

The best way to get rid of the bones is by boiling. Before moving on to the recipe and seeing how to cook delicious pitted bird cherry, I would like to say that there are two types of bird cherry - black and red. For tinctures, wines, compotes, jams, liqueurs, you can use one or the other type.

To be honest, I have never seen red bird cherry in real life, only in a photo on the Internet, but I have known black bird cherry since childhood. The local children liked this berry, sweet and sour with a tart and slightly bitter taste, so much that the bird cherry bushes overate to the last berry.

Berries of black bird cherry are not only tasty, but also healthy. They contain a large number of useful vitamins, minerals, amino acids, organic compounds. If we talk about contraindications, then there are very few of them. In its raw form, the berry can be consumed by everyone, but not in large quantities.

And now I propose to go to the recipe and see how to cook pitted bird cherry jam step by step with a photo.

Ingredients:

Bird cherry - 1 kg.,
Sugar - 1 kg.,
Water - 500 ml.,

Seedless bird cherry jam - recipe

As a rule, bird cherry berries are torn directly with tassels during harvesting. Separate the berry houses from the twigs. Wash them with cold water.

Put the washed cherry berries in a saucepan. Fill with water. Put on the stove. After boiling, boil the berries for no more than 10 minutes. During this time, the berries will become soft.

Scoop up boiled berries with syrup and put them in small portions in a colander with a fine mesh.

Thus, wipe all the bird cherry through a colander.

Discard the bones with skins, and pour the resulting pulp and juice into a saucepan.

Pour in the sugar.

Stir.

Pitted bird cherry jam. A photo

I would like bird cherry jam to turn out tasty and fragrant, well stored all winter, while preserving useful properties. Such a dessert can be obtained only by following certain recommendations.

Bird cherry is usually harvested black, that is, fully ripe, since in this case it is not so tart. Jam from it turns out to be quite tender and pleasant in taste. However, some housewives prefer to make red bird cherry jam, as it contains more vitamin A. It is up to you to decide what to give preference to, benefit or taste.
Before washing, the bird cherry must be well sorted out and dried. Twigs and leaves should not get into the jam.
Washing it under a strong stream of water is highly undesirable, as this can damage its thin skin. Wash it by dipping it in a colander in clean water. Do this repeatedly (3-4 times). However, to make jam, which is called pitted jam, you can wash bird cherry in running water.
After washing, the bird cherry is dried again by spreading it on a towel. The less water gets into the jam, the better it will be stored.
They lay out the finished jam in sterilized jars - just washing them clean is not enough. Lids also need to be sterilized.
Bird cherry jam can be stored for no more than 8 months, it is even better to eat it in six months. The reason is that its bones contain hydrocyanic acid, albeit in microscopic quantities. The longer the jam is stored, the more dangerous it becomes. For the same reason, you can not eat a lot of jam. It is best to use it as a medicine - a spoon or two a day.

A simple recipe for bird cherry jam for the winter

Rinse the bird cherry and pat dry.
Boil water, dissolve sugar in it in an amount of 0.5 kg.
Place the bird cherry in a colander and lower it into boiling syrup. Keep the berry in it for 3-4 minutes.
Remove the colander from the syrup and hold over it for a while so that the syrup drains from the berries into the pan.
Place the bird cherry in a clean saucepan or enamel bowl.
Add the remaining sugar little by little to the syrup. When it is completely dissolved, pour the bird cherry with boiling syrup, put the container with it on low heat.
Cook, stirring and removing the resulting foam, 15 minutes.
Arrange the jam in prepared jars, close them with boiled metal lids. As soon as the jars of bird cherry jam have cooled down, put them in the refrigerator - it is recommended to store bird cherry jam prepared according to this simple recipe, which is considered a classic, in a cool place in winter.

Despite the fact that the traditional way of making bird cherry jam for the winter is quite simple, it turns out to be very tasty, while the bones give it an unusual aroma.

Red cherry jam

Sort, rinse thoroughly and dry the bird cherry.
Turn it three times through a meat grinder. You cannot use a blender to grind it, as it may fail because of this.
Mix the crushed bird cherry with sugar until a homogeneous mass is obtained.
Put on a slow fire and cook for an hour, without bringing to a boil. So that the jam does not boil, the basin with it will have to be periodically removed from the heat, and when it cools down a bit, put it back.
Pour the finished jam into sterilized jars, roll up carefully. After they cool down, put them away for the winter.

Cherry jam with lemon juice

Pour the prepared bird cherry (whole) with sugar and pour over with lemon juice. Leave overnight in a cool place.
In the morning, drain the resulting juice into a small container and place on the stove. Boil the syrup until the sugar is completely dissolved in it, but at least 5 minutes.
Pour the syrup over the berry and put it on the fire. Boil, stirring, for half an hour.
Pour the jam into sterilized jars. Close them tightly with metal lids, let cool.

You can store this jam at room temperature. It has a sweet-sour, slightly tart taste, as well as a delicious aroma.

Fragrant bird cherry jam for the winter

Rinse the bird cherry fruits, dip them in a colander in boiling water for 5 minutes, remove and dry the berries, pouring them out on a towel.
From the pan where the bird cherry was blanched, pour 3 cups of water, bring to a boil. Dissolve sugar in water, add cinnamon and boil the syrup for 5 minutes.
Put the bird cherry in the syrup and cook, stirring, for 30 minutes.
Wait for the jam to cool, put it in sterilized jars, close with plastic lids. Store in refrigerator.

Bird cherry jam for the winter: 4 cooking recipes

Bird cherry jam Fruits of bird cherry have a pronounced astringent taste, which is why not everyone likes it. However, the benefits of this berry are so high that it is used in folk medicine.

How to make bird cherry jam - 3 recipes for bird cherry jam for the winter

For me, spring begins when the bird cherry blossoms. The sweet and intoxicating aroma of bird cherry is difficult to confuse with something else, it makes you dizzy and smells like spring. Alas, bird cherry does not bloom for long, and its aroma is carried away by the wind, but some part is preserved in the berries. If you love spring and miss this freshness, I offer you several recipes for bird cherry jam.

Jam from whole cherry berries

Cherry berries should be washed and sorted out. Remove stems and leaves. It is not necessary to dry the berries. It's extra work, and a few drops of water won't hurt.

For 1 kg of bird cherry berries:

Make syrup from sugar and water. When the sugar is completely dissolved, pour the berries into the syrup and remove the pan from the stove. Let the berries stand a little and let the juice go. It is better not to mix with a spoon so as not to damage the berries, it is better to shake a little and twist the pan.

When the syrup has completely cooled, put the pan on the fire and cook the jam over very low heat for an hour.

Grated bird cherry jam with pits

1 kg of bird cherry;
1 kg of sugar.

Jam prepared in this way tastes like marzipan. It has a creamy texture and is suitable for filling pies or other delicate desserts.

As always, the berries need to be sorted out and cleaned of debris. Rinse the berries by putting them in a colander and letting them drain. In this recipe, the less water the better.

Twist the berries into a meat grinder along with the seeds 3-4 times. Blender can't handle it, it's been proven many times.

Sprinkle the cherry with sugar and mix well. Let this "porridge" stand for an hour, and only then you can put the pot of jam on the stove.

The fire should be as low as possible and the jam should barely boil, at least an hour. After that, you can decompose the jam into sterile jars and send it to the closet for storage.

Raw bird cherry jam - recipe without cooking

Jam without cooking retains most of its vitamins and taste. But its shelf life, even in the refrigerator, does not exceed 6 months. But, nevertheless, this is one of the most popular types of jam.

For 1 kg of bird cherry:

As in the previous recipe, twist the bird cherry berries 3-4 times through a meat grinder.

Add sugar and mix well. Leave the jam to stand at room temperature for 1-2 hours, stir again and we can assume that the jam is ready.

Put it in clean and dry jars with lids and refrigerate for storage.

Many people are concerned that bird cherry seeds contain alkaloids, which in the human body turn into poisonous hydrocyanic acid. Yes, this is true. But in order to get poisoned with hydrocyanic acid, you need to eat a liter of jam with seeds in one sitting. Then, you may feel slight signs of poisoning.

Bird cherry jam - 3 recipes for bird cherry jam for the winter

How to make bird cherry jam - 3 recipes for bird cherry jam for the winter For me, spring begins when bird cherry blossoms. The sweet and intoxicating aroma of bird cherry is difficult to

Bird cherry jam: 3 simple recipes

There are a lot of options for bird cherry jam recipes, but they are all simple and quick, the only difference is the density of the finished jam. Each recipe combines the benefits of the product for the body, the taste and incredible aroma of boiled bird cherry. Even one small jar becomes a real storehouse of useful properties, so it will become a delicious helper for diarrhea and stomach discomfort, kidney diseases and high cholesterol, in the fight against colds and SARS.

By the way, there is another wonderful recipe for medicinal jam against colds - from lemons. How to cook it, see here.

1 recipe "Classic bird cherry jam"

Carefully sort out the ripe red fruits and get rid of garbage that is not needed in the jam (twigs, leaves, etc.), and then rinse well in a bowl of cold water.
Dry the washed bird cherry fruits on a newspaper or paper towel, and then blanch in boiling water for about two minutes.
Rinse already blanched berries again with cold water. At this time, the broth left after scalding is mixed with sugar and boiling syrup is prepared.
Pour the bird cherry washed in the second circle with boiling syrup and put on fire. After it all boils, set the fire to a minimum, stir constantly and remove the resulting foam.
After 40 minutes, the finished product can be poured into pre-sterilized jars and rolled up.

2 recipe "Bird cherry jam through a meat grinder"

We take only plucked ripe berries and sort out excess debris, after which we thoroughly rinse with cold water in a bowl or saucepan.
We wash the berries again, only under a running water jet in a colander, under a little pressure.
We put a meat grinder and scroll through all the available berries 3 times in order to crush the bones inside the fruit as much as possible.
We mix granulated sugar and the berry mixture scrolled through a meat grinder in one saucepan or large bowl.
We cook the jam for an hour at intervals of 5 minutes after each boil, i.e. boiled - set aside from the fire for five minutes, set it again and set it aside again, and so on until 1 hour had passed.
We roll the finished product into pre-sterilized jars, you can use jars with a thread and a tight-fitting lid.

3 recipe "Black cherry jam"

black bird cherry - 1 kg;
sugar - 1 kg;
1 teaspoon citric acid.

Ripe coal-black bird cherry fruits are cleaned of debris, after which we rinse them with cold water, you can use a bowl or colander.
After thorough washing, we get rid of excess liquid with a paper towel and pour everything into a dry pan or metal bowl.
Here we add sugar and citric acid, mix and leave it all night.
In the morning, all the juice that the berries gave is poured into another bowl and put on fire. After the juice boils, pour it into the sugar-berry mixture and cook until tender. Approximately 30 minutes.
Then we pour it into pre-sterilized jars and roll it up.

It is worth noting that bird cherry jam is perfectly stored after cooling in any dark place, away from hot batteries or other heating systems (cellar, closet, pantry, cabinet, refrigerator).

Ready bird cherry jam is endowed with a specific taste and slight astringency, so to soften the taste, you can add a little grated zest, a pack of vanillin or a tablespoon of honey to any of the recipes.

Delicious cherry jam

At the mere mention of the word bird cherry, everyone remembers the incredibly fragrant white flowers and black tassels of delicious berries. In addition to the fact that the tree itself exudes an incredible aroma in the spring, the fruits themselves can give all the sweet tooth an incredibly tasty and as fragrant jam as white flowers.

At the very beginning, before proceeding to the consideration of recipes for making jam from such black and fragrant berries, it is worth noting that it contains a lot of tannins, useful for the body, substances and organic acids, essential oils. All this together makes it not only tasty, but also useful.

Harvesting bird cherry and its preparation for making jam

Before you start cooking jam, the berry must be properly collected. At the very beginning, it is worth remembering that it is best to collect black fruits in the morning or in the evening, but always on a dry day, and even if the bunches are dry, it should be spread out and allowed to dry for about 3-5 hours after collection.

Before you start cooking this delicacy, you should take into account a few highlights and practical tips. At the very beginning, it should be said that pitted jam is more useful than that made from fruits with pits, and it can be stored longer without losing its beneficial properties.

They store jam made from fruits with stones - a maximum of 8-9 months, because due to the content of hydrocyanic acid in them, it can lead to poisoning of the whole organism. It is also worth remembering that before proceeding with the preparation of jam, the raw materials should be washed very thoroughly and shake all the brushes thoroughly, then let them stand for 10-15 minutes and repeat this manipulation again.

Jam with whole fruits

With this method of harvesting jam for the winter, which contains a whole berry, it is worth noting that it is simply poured with syrup. It is easy to prepare, and due to whole fruits, it gets its own special taste and incredible aroma.

For cooking you will need the following ingredients:

1 kg. bird cherry fruit
1.25 kg. Sahara.
3 glasses of water.

Cooking

For cooking, they take a kilogram of berries and sort them out, separating the stalks with water. Then washed several times under running water. Next, pour all the clean fruits into a colander and let the water drain. After that, we proceed to the next stage - we blanch the washed berries, for which we boil water, dissolve half the sugar in it and put a colander with fragrant fruits into the boiling syrup and keep it in it for 2 minutes, then pour it into an enamel bowl.

Next, we proceed to the preparation of the syrup - in 3 full glasses of boiling water, in which the berries were blanched, the remaining sugar is dissolved and boiled for 5-10 minutes. letting it thicken. Then it is filtered and poured onto scalded berries and then boiled all together, removing the foam - it is enough to boil the bird cherry for 10-15 minutes. Then pour into sterile jars, screwing on the lid. This delicacy should be stored in the refrigerator.

A very tasty preparation that you will like, you can also call black chokeberry jam. To prepare it for the winter, you will not need much effort and time, and vitamins and nutrients will help maintain healthy immunity even in the coldest season.

Lemon jam

This jam is not only fragrant and tasty, but also especially useful for colds - it is boiled with the addition of lemon.

bird cherry fruits - 1 kg.
granulated sugar - 1.2 kg.
lemon juice - 2 tbsp. l. or citric acid on the tip of a knife.
water - 1.5 liters.

Preparing jam

Ripe fruits should be carefully sorted out and washed under running, cold water, put on a towel, allowing them to dry for some time. Then they are placed in an enamel bowl and sprinkled with sugar, leaving it in this form for 12 hours - as a result, the mass releases juice, which is poured into a separate container, for subsequent use in the recipe.

Lemon juice or citric acid diluted in a spoonful of water is added to the berries and, after mixing, boil everything over low heat for about 15 minutes, stirring with a wooden spatula, but not with a metal spoon. After that, it is worth pouring the previously expressed juice into the jam and boiling it for about 15 minutes.

After boiling, it is poured into sterilized glass jars. From above it is worth pouring 1.5 - 2 tsp. sugar, tightly close the lid - polyethylene, not metal, leaving it on the table, at least for a couple of hours, letting it cool. Such a delicacy should be stored in the refrigerator or in a cold cellar.

Jam made from red cherry

This jam has a pronounced taste and amazing ruby color - but besides this, many consider it more useful because of the higher content of vitamin A in it, which makes it especially indispensable in the spring months.

Ingredients for this recipe:

red bird cherry fruits - 1 kg.
sugar - 1 kg.

Preparing red cherry jam

At the beginning, the berries should be separated from the stalk and rinsed thoroughly under running water, removing all the sticks, and then scroll them through a meat grinder - do this at least 3 times to end up with a mass that resembles a homogeneous puree. Grinding them in a blender is not worth it - the reason for this is small bones that can clog the mechanism of the latter, and mechanical meat grinder knives will cope with this task much better.

Then mix all the puree obtained during grinding with sugar and rub it thoroughly enough. The final step in the preparation of this recipe is cooking - all the mashed potatoes should be boiled down and for this it is put on a slow fire in an enameled bowl and boiled for about an hour, stirring occasionally. Then they are simply poured into a sterile container and screwed with a metal lid - the yummy is ready.

You can also try making strawberry compote for the winter that your whole family will love.

Bird cherry jam with cinnamon

For all lovers of oriental flavors and noble bitterness - cherry fruit jam with cinnamon will take you to the East for a minute. In addition to the fact that it is not only very useful - this sweetness is incredibly fragrant precisely due to cinnamon, and some exotic lovers also add cloves. In this case, there are two ways to prepare such a recipe, and each of them will be considered.

For this recipe, take the following ingredients:

1 kg. fruits
1 kg. Sahara.
3 glasses of water
0.5 tsp cinnamon

First option

At the very beginning, it is worth sorting out the berries and removing all the stalks and unripe, greener fruits, rinse well under running water. Then, them for 2 minutes. blanched in boiling water. Then they recline through a colander. Stir the scalded fruits into an enameled bowl, drain the water to prepare the syrup.

To prepare cinnamon syrup, it is worth at the beginning to strain the water in which the berry was blanched, add sugar and cinnamon to it and boil - let it boil for 8-10 minutes. Pour the processed berries in an enamel bowl with syrup, put on the stove, on a slow fire and boil the jam for 30-40 minutes. After that, leave the jam on the stove, let it cool and pour into clean jars, corked with plastic lids.

Second option

In this version of the preparation of jam, it is enough to sprinkle the berries washed and dried on a towel with sugar - the proportions of bird cherry fruits and sugar are taken 1 to 1, and left in this form overnight. In the morning, drain the juice, add cinnamon - 0.5 tsp. and boil by a third, pour the berries and boil the whole mass over low heat for about half an hour. Pour into jars and store in a cold place.

Bird cherry jam with seeds for the winter

It is this recipe that is considered in cooking a classic version of bird cherry jam. Due to the content of seeds in it, it is very rich in vitamins, but it is not worth storing it for a long time, usually no more than six months, and they eat it a spoonful a day. The thing is that the bones contain hydrocyanic acid.

Jam Ingredients:

bird cherry berries - 1 kg.
sugar - 1 kg.

Cooking process

Everything is quite simple - the berries are sorted out and freed from the stalks and twigs, washed well with cold running water. Again, the berries should be blanched for 2 minutes, and while they gradually cool down, prepare the syrup. To prepare the syrup, simply dissolve the sugar in 1 liter of water, boil it until the sugar is completely dissolved - it will take 3-5 minutes, they are poured over the cooled berries. Bring the whole mass to a boil. Thus, boil the mass for 15 minutes. Then remove from heat and then pour the mass into a clean, sterile container, rolling it up with metal lids. Leaving in this position for the night, wrapped in something warm, and in the morning put in a cellar or refrigerator.

Contraindications and restrictions on the use of bird cherry fruits

Despite the fact that the berries of fragrant bird cherry themselves have a lot of useful properties, it also has its limitations for consumption, as well as the jam made from it, respectively. At the very beginning, it is worth noting that such jam, like fresh fruits, is not recommended for use during the period of gestation and during breastfeeding, as well as for children under 3 years old, and best of all - up to 6.

Along with this, the berries and the jam itself have a strong astringent effect, and therefore it is not recommended to feast on them for those who have frequent constipation. If there are no special health problems, this is good, but it is also not recommended to eat it in large quantities due to the high content in both berries and hydrocyanic acid jam. It is she who can cause not only problems with the gastrointestinal tract, but also severe poisoning of the body.

And no matter how much we talk about the benefits, aroma and taste of this jam, those who have tried it at least once will cook it again and again, because you will not be able to forget its taste. All this is worth a try and please yourself and your family with a healthy, fragrant and tasty jam, which is quite simple to prepare and therefore even a novice cook can handle this task.

Bird cherry jam through a meat grinder

Red bird cherry is visually similar to cherries, especially in the form of jam. To cook bird cherry jam through a meat grinder at home, you will need to work hard.

INGREDIENTS

Red bird cherry 1 Kilogram
Sugar 1 Kilogram

1. For many, collecting bird cherry is hard work. Indeed, this berry requires special attention. After collecting it, everything hurts: arms, neck and shoulders get tired, but when you open a jar of this delicacy in winter, you forget about everything. So, wash our berries thoroughly, removing all debris.

2. Now wash thoroughly and let excess liquid drain. First, I wash it in a basin, and then in a colander - it's more reliable.

3. Pass through the meat grinder twice with the bones. Important! Grinding berries with a blender is not recommended, only a meat grinder!

4. This is how the mass turned out (you can add sugar to it and send it to the freezer - there will be a ready-made filling for the pie). Now we will need to send this mass to the basin and to the fire. The more times you run the berries through a meat grinder, the less bones will be felt.

5. We put our jam on the fire and cook it like this: bring it to a boil and remove it, let it cool, and then repeat the procedure 4 more times. It usually takes me up to 7 hours to make bird cherry jam through a meat grinder at home, but in between, while it cools down, I go about my business or just relax. After boiling it until cooked, pour it into jars and turn them over, wrapping them well. In the morning, you can safely remove the delicacy in the cellar or pantry.

Jam with whole fruits

For cooking you will need the following ingredients:

1 kg. bird cherry fruit
1.25 kg. Sahara.
3 glasses of water.

Cooking

A very tasty preparation that you will like can also be called. To prepare it for the winter, you will not need much effort and time, and vitamins and nutrients will help maintain healthy immunity even in the coldest season.

Lemon jam

This jam is not only fragrant and tasty, but also especially useful for colds - it is boiled with the addition of lemon.

bird cherry fruits - 1 kg.
granulated sugar - 1.2 kg.
lemon juice - 2 tbsp. l. or citric acid on the tip of a knife.
water - 1.5 liters.

Preparing jam

Jam made from red cherry

Ingredients for this recipe:

red bird cherry fruits - 1 kg.
sugar - 1 kg.

Preparing red cherry jam

You can also try cooking for the winter, which your whole family will love.

Bird cherry jam with cinnamon

For this recipe, take the following ingredients:

1 kg. fruits
1 kg. Sahara.
3 glasses of water
0.5 tsp cinnamon

First option

Second option

Bird cherry jam with seeds for the winter

Jam Ingredients:

bird cherry berries - 1 kg.
sugar - 1 kg.

Cooking process

Contraindications and restrictions on the use of bird cherry fruits

Bird cherry ripens in August. By the end of the month, it can be collected and prepared for the winter.

What is not prepared from bird cherry: and jam, and jams, and compotes, and they freeze it and grind it with sugar. And all because this berry is not only very tasty, but also incredibly healthy.

It includes organic acids, pectins, essential oils, phytoncides, flavonoids, mineral salts and many other substances.

Bird cherry is often used for inflammation, wounds, colds, as well as stomatitis, eye infections, and to increase potency in men.

But do not forget that bird cherry seeds contain amygdalin. If it enters the body, it immediately breaks down to hydrocyanic acid, which is very dangerous if consumed excessively. This substance causes poisoning.

Berries are contraindicated for those women who want to become pregnant or are already in that position. Bird cherry has a contraceptive effect.

The most common preparations for the winter are compote and jam.

Harvesting bird cherry for the winter: recipes

Bird cherry compote

Bird cherry - 1 kg.
Sugar - 1 faceted glass.
Water - 1.5 liters.

Sort the berries and rinse under running water. Set them aside and start preparing the syrup. To do this, pour water into the pan, put on fire and as soon as the contents boil, add sugar. To mix everything.

When the solution boils again, it is necessary to remove the foam that has appeared. Remove from heat when the sugar has completely dissolved.

Boil the bird cherry in another pot of boiling water for 3 minutes. After that, transfer it to the finished syrup. She must stay there for at least 5 hours.

In the meantime, you need to sterilize the jars and boil the lids. When everything is ready, you can proceed to direct cooking. Pour cherry berries into jars. They should completely fill the bottom of the container. Boil the syrup again. Pour into each jar all the way to the top. Screw on the lids and send in a warm blanket.

Bird cherry jam preparation

Bird cherry - 1 kg.
Sugar - 1.5 kg.
Water - 3 glasses.

To do this, you need to take the most ripe berries. Rinse them and remove all twigs.

Pour water into a saucepan and put on fire. When it boils, add the bird cherry and cook for 2 minutes. After that, place it in an enameled container and pour syrup over it. Its easy to make. In the water where the berries were blanched, dissolve the sugar and bring everything to a boil. Strain through a clean cheesecloth and boil again. to the fire.

Important! Do not forget to remove the foam during cooking. Transfer the finished jam to sterilized jars. Roll up and leave to cool completely.

Storage conditions: dark and cool place.

A few facts about bird cherry:

A bouquet of freshly picked berries can destroy flies and mosquitoes in the house.

It is used both in traditional medicine and in well-known medical institutions.

Useful substances are not only in the berries themselves, but also in the bark and leaves. People make decoctions and infusions from them.

Bird cherry can be collected from July to September. And its flowers are harvested in early May.