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  • 5 kg pitted cherries
  • 4 kg zarar
  • peel of 2 lemons
  • 2 sachets of vanilla sugar
  • 1 preservative sachet

Servings: 1

Preparation time: less than 120 minutes


  • Wash the cherries well and put them with 2 kg of sugar until the next day.

  • Strain the juice (from which we make syrup), put the cherries in the robot and mix them at high speed until we get a paste.

  • Boil the remaining sugar over low heat for about 50-60 minutes.

  • Stir often to avoid sticking to the pot.

  • Add the preservative and let it simmer for another 10 minutes.

  • Put the hot jam in jars, close and put them upside down for screwing.

  • Keep in a cool place.

Tips sites


You can also add ground walnuts for extra flavor and aroma.

1. Preheat the oven to 180 degrees Celsius. Wallpaper a baking sheet with a detachable bottom, 22cm in diameter with a double layer of baking paper.

2. Mix the biscuits with the melted butter and two tablespoons of sugar in a bowl. Spread the biscuit mixture evenly on the bottom of the baking tin and press firmly with your fingers. Bake until set, for 10 minutes, then let cool.

3. Reduce the oven temperature to 165 degrees Celsius. Boil some water in a pot.

Mix the cherry jam with 2 tablespoons of sugar. Put the cream cheese in a bowl suitable for the mixer and mix at medium speed for 3 minutes, to become fluffy. With the mixer at low speed, add the sugar evenly and constantly. Add the vanilla extract and salt. Mix until you get a homogeneous mixture. Add 1 egg, mixing well after each one.

4. Pour the cream cheese over the biscuit crust and level. Add a teaspoon of cherry jam on top and make different shapes with a toothpick.

5. Put the baking tin in another large, high-walled pan, put it in the oven, and pour the boiling water up to half the shape. Leave the cheesecake in the oven until firm, but not the middle, for 60-65 minutes.

6. Let it cool and refrigerate for at least 6 hours, or even overnight.

Serve the marbled cheesecake with cherry jam from the fridge. Before removing it from the form, pass the knife over the edges.

Apricot and sour cherry jam

The perfect combination of sweet-sour taste, to be enjoyed for breakfast with fresh croissants. Not to mention that it's very easy to prepare.

Wash the cherries, dry them well, remove the seeds and tails, mix them in the mixer.

Then wash the apricots, remove the seeds and cut them into small pieces.

Mix the cherries, apricots and gelling sugar well in a large bowl and then leave the composition to soak in the cold.

Then boil the mixture for 4 minutes.

Don't forget to do gelling tests during this time. Remove the pot from the stove and season the composition with apricot liqueur, then pour it into the jars prepared in advance and seal them.

Gelling test: Put a few drops of jam on a plate. If the drops no longer flow when they cool, then the jam is ready.

The desired consistency can be determined by several & # 8220 gelling tests & # 8221, made during the specified cooking time.

Do not use more than 2 kg of prepared fruit in a single boil.

When making jam from very sweet fruits, we recommend adding a little lemon juice.

Cake with tender dough and cherry jam

Frageda and with a sweet and sour taste, the straw with tender dough and cherry jam is very simple to make and is made only with natural ingredients. It can be consumed with a cup of coffee or tea, or by children with a cup of milk.


grated lemon and orange peel

Method of preparation:

In a large bowl, beat the eggs well with the sugar, the essences, the grated lemon and orange peel, the boiled water, then add the sifted flour together with the baking powder. Mix everything well until you get a dough.

From the dough obtained, we keep about 150 g, which we mix with the flour to obtain a hard dough that can be crushed on top of the cake before putting it in the oven.

Line a tray (25/35 cm) with baking paper and spread the sheet of dough. Cover with jam, then sprinkle with walnuts and crumble the preserved dough (or grate over the cake on a large grater). Bake for 30 minutes, leave to cool, then powder with sugar and portion.

Bridge: you can replace the cherry jam with apricot jam or grated apples. Whichever option you choose, the straw will be very good!

Cherry jam with fructose

Wash the cherries and remove the seeds, then weigh 1KG.


Put the cherries in a large pot together with the contents of the box of Fructose Gelifiant and mix well. Then put the pot on medium heat and bring to a boil, stirring constantly.

After it starts to boil, let it simmer for another 3-5 minutes, during which time it is stirred continuously.

Cooking time: 3 minutes

Remove the foam if necessary and immediately fill the jars prepared and sterilized in advance. Close with screw caps, turn over and leave to rest on the lid for about 5 minutes.

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    Preparation time: 10 min.

    Total cooking time: 28 min.

    Difficulty: Easy

    Amount: 6 servings

    1. Wash, break the tails and remove the seeds from 1000 g cherries ripe.
    2. Put them in the bowl and set 5 sec./speed 5.
    3. Add 400 g of gelling sugar , juice of 1 small lemon and boil 14 min./100°C/speed 2 . *Place the Varoma bowl on top of the bowl to prevent the foam and splashes of jam from soiling the countertop collecting everything inside.
    4. Check the texture of the cherry jam and, if you want it thicker, set more 4 min./100°C/speed 2 . * Or as much as you think, but keep in mind that when it cools it thickens.
    5. Put it in jars of hot water beforehand and close them immediately.
    6. Put the jars upside down for 10 minutes.
    7. Place the jars in a normal position and let them cool, then you can consume them or store them for the winter.

    Useful tips for preparing cherry jam at Thermomix

    Check if the cherry jam is ready: put a saucer in the freezer for 10 minutes. Put 1 teaspoon of jam on the plate taken out of the freezer and touch it with your finger when it is cold. If its surface wrinkles, then it's ready. If it is not tied, boil it for another 2 minutes, then test it again.

    Prepare cherry jam

    A few tips before you start
    - choose fresh fruit
    -use a large, wide pot, so the liquid will evaporate faster and you will not need to boil much
    -if you make a larger amount of jam, the cooking time will be longer (I recommend doing it in 2 pots)

    So, wash the cherries well, carefully clean the seeds. We put them in a bowl, we put the lemon juice and then the sugar. Mix well until the sugar has covered all the cherries. We put them in the cold overnight, or 12 hours. If we can mix 2.3 more times to make sure that the sugar dissolves.
    After this time, a syrup will result. This syrup is poured (without cherries) into a large pot and boiled for 15-20 minutes, being careful not to burn. During this time we keep our eyes on the jam. Then add the cherries and cook for another 20 minutes - 30 minutes. On a plate we do the test: We drip 2-3 drops on a plate if it keeps its shape, our jam is ready.
    Then pour it into small jars, 370 ml, washed well, and put the lid. Because I don't put sugar and fruit 1: 1, I sterilize them. In a pan, put a towel, then 2 fingers warm water. I put the jars and put them in the oven for an hour at 120 degrees. Then I take them out and let them cool, then I put them in the pantry. I got 4 jars. Enjoy!

    Cherry jam

    Jams can be prepared from all kinds of fruits, whole or cut, peeled or not. The fruits must be ripe, healthy and sorted, the stalks, leaves, seeds are removed and the specific fruits of each jam are prepared.

    Wash the cherries, clean the stalks and the pips removed, taking great care not to break them, and place them in a pan in alternating layers of cherries-sugar. Keep them cold for about 1 hour, then put the pan on high heat until melt the sugar. During all this time, stir constantly so that it does not stick. When the sugar has melted, let it simmer and boil until the jam hardens. When the jam is ready, take the foam, let it cool down a bit, put it in jars, close it tightly and keep it on the lids for 5 minutes so that the fruit can be arranged nicely in the jars.

    To check if the jam is ready, put 2-3 teaspoons on a plate and if it has hardened after cooling it means that it is ready.

    The required amount of freshly picked cherries, dark cherry in color, is cleaned, washed and the seeds are removed.

    The cherries thus prepared are boiled, in an enameled pot, of known capacity, which is used only for this purpose, stirring continuously, over medium heat, for 15 minutes, counted from the boiling point.

    Mix with a wooden spoon used only for this purpose or with a heat-resistant plastic spoon.

    After boiling, we put, based on the estimation of the amount of jam, 300 g of honey / liter, but we still boil it, we just boil it together with the fruits.

    Who does not trust the visual estimate or does not consider the amount of honey to be appropriate, take a little jam on a plate, and, tasting, decide when the sweetening is appropriate.

    Gourmets always boil the fruit together with the seeds, because this way the aroma is more penetrating. It is easier than that to crush with the hammer 1 tablespoon of seeds per kg of fruit.

    Then we put the crushed seeds together with the peel in a white tulle bag, and, tied to the handle of the pot, we boil it in jam. The bag is removed before we add the honey, after we have pressed it from the edge of the pot with a wooden spoon, so that the juice from it can drain.

    The hot jam is poured into jars that close well, with a wide neck, and preserved in dry steam.

    Among the jams and juices prepared at home, the tastiest are from small gypsy cherries. Cherries can be boiled in equal quantities with cherries, in this case being enough, for sweetening, 200g / liter of honey.

    Unfortunately, the opened jam does not last in the refrigerator for more than a week. It can be put quietly in the freezer, because the honey content prevents the total freezing of the cherries.

    Recommendations for you and your home

    Food vacuum cleaner VS1190X-01

    Package 2 Rollers for vacuuming food 28 cm x 5.5 m

    Oven bowl, lid, enameled cast iron, 6.6L, round, blue

    this is an extraordinary recipe. I am a fan of jams and jams

    thanks for the recipe .very good

    burdulea maria elena (Chef de cuisine), July 10, 2011

    TeoBucatar (Chef de cuisine), July 8, 2011

    I love the unmistakable taste of cherries!

    mihai (Chef de cuisine), July 8, 2011

    Super good this jam! My mother made me a few jars of cherry jam, so I ate two or three slices of buttered bread with cherry jam. per week, I hope to get there until I return to the country. A tip: the next time you make cherry or cherry jam, put your tiles in the kitchen because the juice from them is very easy to wipe. Congratulations!*****

    Video: Cherry Jam - Anything is Possible (January 2022).