Cherry for the winter recipes for jam with seeds. Cherry jam with pit

Good afternoon friends! Today I will share how to make cherry jam for the winter, which can be made with or without seeds. It depends on your taste, availability of time and desire.
Cherry jam is made without seeds or with them. It is believed that with bones it turns out tastier, because of their specific almond flavor. But separating the seeds from the pulp is a rather laborious task, so how to do it is up to you.
According to both recipes, it is cooked in several stages, so it turns out to be the most delicious and beautiful.

Cherry jam - recipes:

Properly cooked, it will be clear, with whole berries floating in the syrup. For some secrets, read my brewing tips.

How to cook delicious cherry jam - a few tips:

• Jam can be made from cherries of any variety and color, but on condition that they are juicy and ripe.
• Experienced housewives advise cooking cherry jam from berries of the Trushensky variety, Napoleon black and pink, Francis.
• You need to cook the delicacy without haste, in several steps, if this is done quickly and over high heat, then the sugar will not have time to soak the berry and it will wrinkle.
• When cooking cherry jam prepared for the winter, be sure to remove the foam, otherwise it will not stand for a long time, do it with a slotted spoon.
• Another tip from experienced housewives: before cooking, pierce each berry with a needle or sauté in water for 90 degrees for a minute.

Seedless cherry jam:

Recipe number 1.

The best jam will come from light varieties of berries.
We will need:

• Cherry berries - one kg.
• Sugar - 1200 kg.
• Water is a glass.

How to cook:

1. Prepare the berry - wash it, let it dry slightly and remove the seeds using simple tools. I bought such a thing a long time ago, I don’t remember how it’s called correctly, but it’s easy to remove the bones. But I remember how in childhood we did it with an ordinary hairpin.
2. Now prepare the syrup: pour sugar into cold water and let it boil. To make the sugar dissolve faster, stir the syrup constantly.
3. Add cherries to the boiling syrup and bring to a boil. After that, immediately remove from the stove and set aside for about 12 hours.
4. If you are not in a hurry, then carry out this procedure several times: bring the berry to a boil and let it cool. Do this at least 3 times, and best of all 4 - 5. When you do this for the very last time, add a little bit of vanilla sugar, literally a pinch.
   Pour the finished cherry jam into jars and close with plastic lids.

Cherry jam for the winter can be prepared in sugar syrup, and I gave the recipe above. But there is a way to cook in your own juice. I didn't write the recipe separately. The only difference is that the berry is not poured with hot syrup, but initially the sweet cherry is covered with sugar, then it takes several hours (two to three) for the juice to stand out from the berries. Well, then comes the cooking process itself in several stages.
Cherry jam prepared for the winter will not be very fragrant, and you will not get a bright taste like cherry jam. Therefore, ingredients with a brighter taste are often added to it. These can be slices of ginger, lemon with zest, apricot pits or almonds. I share with you a recipe for jam with walnuts.

Recipe number 2. With walnut.

We will need:

• Cherry berry and sugar - 1 kg each.
• Water - 350 ml.
• Walnuts, peeled - 300 gr.
• Lemon - 1 pc.
• Vanilla sugar - at the tip of a teaspoon.

How to cook:

Cooking a delicacy according to this recipe is quite laborious, because it will take a lot of time to prepare the cherries. But don't be sorry, it's worth it.

1. First, remove all the seeds from the berries, and then put a small piece of walnut into each one in their place.
2. Then prepare the syrup in the usual way: pour sugar with cold water and, stirring, let it boil.
3. Pour boiling syrup (removing from the stove) berry so that it completely covers it. Let stand for three hours and put on a small fire.
4. Do not let the jam boil too much so that the berries do not fall apart. When the cherry becomes transparent, the jam is ready. A couple of minutes before the end, put lemon juice and vanilla in the jam. Pour hot into jars.

Pitted cherry jam:

Recipe number 1. With bones.

• Cherry berry sugar - take 1 kg.
• Water - one glass.
• Citric acid - a pinch (optional)

How to cook:

Jam from cherries with pits is cooked almost unchanged, as well as without them, only, if you notice, a little less sugar is taken.

1. First, make a syrup - dissolve sugar in water, and, stirring regularly, let it boil.
2. Place cherries in boiling sugar syrup, wait until it boils and remove from heat. Then let it brew, but much less than the first jam - only 3 - 4 hours.
3. And again bring to a boil 3-4 more times. If you wish, add a pinch of citric acid at the end of cooking.

Hello dear guests and lovers of homemade preparations!

If you are still looking for something unusual and tasty, then this note will definitely come in handy. Because today we will make cherry jam for winter storage. And consider the simplest and most delicious recipes with and without a bone.

Choosing any option, you still first of all should take only the most fleshy and ripe fruits and that they be free of damage and mold. But what a delicacy to cook from them, think for yourself. Today we will get acquainted only with the most popular and new recipes.

Therefore, if you are still in search and thinking, is it possible to make jam from such berries, then I answer unequivocally: “Yes, of course.”

Somehow this sweetness reminds and many say that cherries are even one of the varieties of cherries. But still, there are many differences. The main thing is that the final result turns out to be very tasty and beautiful, which you will agree is not unimportant. To achieve this, you need to know a lot of secrets and nuances. We will go into this in some detail.

Such a fragrant dessert, and even with a rich color, is sure to please not only an adult, but also boys and girls. Imagine, after all, then such jam can be added to yogurt or, for example, milkshakes can be made from it. I often lubricate shortcakes and biscuits with such a treat.

And you know what is most interesting, because you can take different varieties of this wonderful berry, and they will have completely different colors. For example, yellow, white, orange and brown-red, which is more familiar to our region. And then you get a kaleidoscope of tastes.

How to make pitted cherry jam - a delicious recipe for the winter

Let's start right away with my favorite option, which my grandmother knew. The consistency of this jam is thick, and the berries are boiled in their own juice. And due to the seeds, it has a peculiar taste. His color comes out amazing, like amber, but at the same time, the syrup becomes transparent.

It may even seem to someone that it looks like honey, well, again, it all depends on the variety of cherries.

Attention! The recipe is also universal, according to it you can cook a delicacy from any other berries, such as cherries or apricots.

If you ask what this dessert tastes like, I will answer like this: “Tender and sweet, slightly sour, it may even have a little bitterness. But anyway, it's delicious!

We will need:

• Sweet cherry (cherry) - 500 g
• Sugar - 500 g
• Water - 50 ml
• Cinnamon, vanilla, cherry leaves - optional
• Citric acid - a pinch

Stages:

1. Rinse the jars with baking soda, or use another sterilization method, such as over steam or in the microwave.

2. Then put the berries in a bowl and place the second one next to it. In order to be able to sort through it and remove everything that is not needed, leaves and sticks. If you suddenly meet wrinkled or shriveled cherries on the way, then discard them in a bucket.

Then soak the berry in salt water, determine how much salt to put in yourself, but the liquid should not be too salty, slightly. Let stand like this for about 1 hour.

On a note! This soaking will help kill all pathogenic microbes.

Then drain the water and shake the cherries in a colander to remove excess moisture.

Now do these things. Take a needle or you can take a wooden stick with a sharp end (toothpick) and pierce each copy.

It is this action that will help the sweet cherry not to wrinkle during cooking, but to remain just beautiful and bulky whole berries. Especially if you have selected and very large ones.

3. Now decide on the ratio of granulated sugar, usually the calculation is 1 to 1. But, if the berry is quite sweet, then you can put a little less, for example, not 500 g, but 400 g, and vice versa, more if sour.

In a heavy-bottomed saucepan, preferably made of stainless steel, place the sugar and pour in the water. Stir and simmer until boiling. As you see the first bubbles, then cook for a maximum of 1-2 minutes, so that the grains completely dissolve in the syrup.

4. Then, as you might have guessed, add the cherries to the sweet sugar syrup. Wait until it boils. And then proceed, improve the taste - add vanilla, cinnamon, lemon and you can even take mint or cherry leaves.

5. After a while, foam will appear, it is easily removed with a slotted spoon. If you don’t remove it, then the jam will become cloudy and not attractive, transparency, then you definitely won’t achieve it.

How long does it take to cook it? Everything is simple here, if you like thinner, then about 30 minutes, if thicker, then bring the time to one hour. Here are your preferences.

But, remember that the syrup should caramelize, and if you drop it on a bowl, then the drop should not spread. And another indicator that the jam is ready is such that the mass will begin to stick a little to the walls.

6. Immediately place the resulting delicacy in a hot, not cooled form in jars and screw it with a special seaming machine under an iron lid. Then turn it upside down and wrap it up overnight with a towel or something warmer, such as a fur coat. Store strictly in a cool place, and so that the sun's rays do not touch it.

Cherry jam with whole berries for the winter - Five-minute recipe

Do you like to cook delicacies that are rich in vitamins in your kitchen? It is in the cherries of their hoo-hoo how many, just a storehouse. And so that, during cooking, they are lost much less than in the traditional classic version, try to make according to the recipe, which has become in great demand among Russians.

This is because it is really simple, and it takes quite a bit of time to implement it, but about 5 minutes, but several times.

Just do not forget to take sterile jars and lids, and also do not forget to process the ladle.

I almost completely forgot, maybe for someone it is very important, but these berries are low in calories. Therefore, you can eat, as my husband says to satiety. But only the most ripe and juicy fruits go for jam, and besides, too early varieties are not suitable for conservation, it is the later ones that are taken. Be aware this!

We will need:

• sweet cherry (cherry) - 1 kg
• sugar - 1 kg
• vanilla - sachet (12 g)
• citric acid - sachet (12 g)

Stages:

1. Select only the largest and most fleshy fruits, then scald them with boiling water. After this procedure, let the liquid drain completely, add sugar. Stir and without waiting for the cherry to give juice, immediately put the container on the fire.

2. You won’t have to cook for a long time, but for as long as 5 minutes, can you imagine. How fast it turns out. Remove from stove and let mixture cool to room temperature.

After that, put it on the stove again and after boiling, cook again for 5 minutes, this will be the second call. Let cool again, and already in the third run, add citric acid and boil again (cooking time is the same).

Wow! Citric acid will help the finished dessert not to sugar during storage.

A simple recipe for cherry jam without sterilization

Probably many adults often remember this taste, it resembles childhood, and therefore mother. So, why not return to those happy moments. And this fragrance will drive you crazy when you start to act quickly.

One important point - it is desirable to take berries for such a treat, plucked on the first day, so that they cannot turn sour, and the result will make you happy.

And remember that with such blanks, any tea party will go off with a bang, because you can grease the top of the pie with it, or put it in the filling when you make it.

Seedless thick cherry jam

Homemade jam is always better than store bought. With this, no one will ever even argue. Of course, a cherry delicacy will not save you from a cold or flu, as is possible if you use raspberry. But, on the other hand, this berry is also rich in B, P and C vitamins, as well as trace elements, potassium, magnesium, etc.

Therefore, it turns out that if we use this miracle, we will improve our health and improve the condition of the skin, nails and hair. And how happy the children will be, that's for sure!

This time you will have to work a little, because you will need to extract a bone from each berry. For many, this work will seem problematic, but in fact, everything is not so difficult. After all, now there are special devices, or you can take the usual improvised means. In more detail, if you wish and who does not know, you can watch this film from the YouTube channel right now.

We will need:

• Ripe cherries - 2 kg
• Sugar - 2 kg
• Citric acid - a pinch

Stages:

1. Start work with the usual actions, select only the best fruits, without damage and dents. Remove stems and leaves.

2. Place, as in the first option, in a saline solution to kill all harmful microorganisms.

3. Then place each piece in a bone remover or use folk methods. You can adapt a regular pin or hairpin and even a wooden stick.

4. Now measure how many grams of cherries you got, use the scales. Take the same amount of granulated sugar. It turns out that the proportions are standard one to one.

5. Now sprinkle with sugar in layers and leave until the juice is released for one night or 7-8 hours.

6. So, one night has passed and now you need to bring this mixture to a boil, turn on the stove and cook over medium heat. You can adjust the time yourself, it will depend on the density, that is, what consistency you want to achieve (from 5 to 40 minutes). Before turning off, add lemon and stir. Cool, should take 4.5 hours.

But, remember that after cooling, it will become even denser.

Repeat the above preparation 3-4 times. That is, boil again, cool and so on.

Next, as usual, take the washed jars and sterilize them over steam. Wipe with a dry, clean towel and pour the finished pitted jam into a glass container. Put on a blanket and wait to cool down.

7. This golden treat will help you lubricate savory or drizzle. How do you like this idea?

Cherry jam with gelatin for the winter

And of course, without confiture, or, as they say, jam, well, you can’t do without it. After all, this culinary masterpiece is also worthy and the secret of its preparation is simple. You need to add a special ingredient, such as gelfix, you can take pectin or agar-agar. But, I want to introduce you to the most popular type, namely to show a video in which cherries and gelatin are taken as the basis.

And so the jam turns out to be thick, and even keeps its shape perfectly in a spoon. It is tangled up instantly, worth a try.

Azerbaijani Jam Recipe with Bone

A slightly complicated option, because it is with nuts, namely, walnuts are taken. You will have to put a piece of a nut in each berry, but in this way you will see right now.

It may seem like a hassle, but it's worth it! Unrealistic, but it is a bomb and a hit of the season this year. This is how this dish is prepared in Azerbaijan.

We will need:

• white cherry - 1 kg
• granulated sugar - 1 kg
• rose water or plain water - 0.5 tbsp.
• cardamom - 2 boxes
• walnuts - handful

Stages:

1. Take walnuts, you can use almonds.

2. Peel them from the skin, this is necessary so that during the cooking process the jam does not become cloudy, but remains light and transparent. To do this, first pour the nuts with boiling water for 18 minutes. It is after such a procedure that the peel can be easily removed if you pick it up with a thin sharp knife. Don't forget to drain the water.

If the nuts are small, then do nothing with them, and if they are large, then break them into several halves.

3. Next, in any way familiar to you, pick up the bone and remove it from the cherry. You need to try not to tear off the entire skin of the berry, but only scoop up and remove the bone. Fruits, pre-scald with boiling water and cool to kill microbes.

Then insert a walnut slice into the resulting hole. Such a lot of work needs to be done with all the berries.

4. Now it's the turn of cooking. Pour water into a saucepan and add sugar and stir.

5. Bring to a boil to make real sugar syrup. As soon as the grains of sand have dissolved, immediately add berries with nuts. Simmer while stirring for about 5-10 minutes over low heat.

Then remove from the stove and let the mass cool completely. After 8 hours, repeat the work again, bring to a boil and cook for 5 minutes. Before turning off, add cardomom, mix.

6. Pour into clean jars and close under the lid. Turn over and wrap in a blanket until completely cool. It turns out this jam is amber in color, exquisite in taste, and it seems that a honey consistency has turned out, which gives new impressions. Bon appetit!

How to cook jam with cherries and lemon

Yeah, is it original? But no, do you know what lemon is used for? First, for a little sourness, although it is enough. Drops of lemon juice contain a large amount of pectin, which means that the consistency of the jam will become dense and viscous, that is, it will thicken before our eyes.

In general, you will definitely like it and you will want to make such a blank for winter storage. Try, experiment and unsubscribe below in the comments. Reading your reviews is a pleasure. Share your opinion and recommendations, let's exchange experiences together!

Look carefully at the list, you will probably be surprised, because the proportions are slightly different (1 to 2), due to the fact that the sweetest variety is used.

We will need:

• sugar - 2 kg
• red cherry - 1 kg
• lemon - 1 pc.

Stages:

1. Prepare everything you need for work. Wash all fruits. If you wish, you can remove the stones from the cherries, but do this carefully so as not to break the berries.

2. Pour further sugar and put the pan on the stove, turn on the fire to medium. Bring to a boil and when the first bubbles appear, stir and turn down the heat. Boil for five minutes. Remove foam if necessary. Cool, it should take 4-5 hours. Repeat all the steps in a circle exactly 3 times (cook, cool).

At the end, before the third shutdown, add freshly squeezed lemon juice. This will give a rich and vibrant color.

3. Well, then move the hot savory treat into sterile jars and cork under screw caps. Turn the lids upside down and wrap in a towel. Next, put in the refrigerator or in the cellar. Bon appetit!

Jam "Cherry in chocolate"

To be honest, I only came across this option this year. and it immediately captivated me. By the way, cherries can be replaced with cherries, it comes out nicely too!

Imagine what a chic dessert turns out to be, yes, just like that - lick your fingers. Just truly royal. I hope that such a miracle will become your favorite and you will prepare such a preparation more than once.

We will need:

• sweet cherry or cherry with a stone - 1 kg
• dark chocolate - 1 bar = 100 g
• sugar - 0.4 kg
• water or apple juice - 40 ml
• vanilla extract - 0.5 tbsp.

Stages:

1. Wash all the berries well and prepare the pan for work. Pour into non-granulated sugar and a little water or juice. Also vanilla extract. Stir. And bring the mass to a boil, as soon as the syrup begins to boil, gently add the cherry.

Due to the fact that the syrup is hot, the berries will begin to release their juice. And again bring the jam to a boil, if foam appears, remove it from the surface with a spoon. Boil for 1-2 minutes, and then turn off and cool, let it brew.

2. In the meantime, have a chocolate bar. Break into pieces. And after that, turn on the stove again and boil the cherry jam, simmer for 5 minutes over medium heat, stirring.

Pour a little syrup from the pan where the berries are boiled to the pieces of chocolate. This will help melt the chocolate faster.

3. As soon as this happens, add immediately to the pan and stir, boil for 1-2 minutes.

4. And then immediately spread it hot in dry, clean jars, cover with lids. You can store for a long time in a cool room. Bon appetit!

That's all my friends. The note turned out to be small, but at the same time, all the recipes are varied and deserve attention. Eat cherry jam for health and be healthy!

All the best to all and see you soon. Quite a bit and we'll see you again. Bye!

Sincerely, Ekaterina Mantsurova

Despite the fact that cherries and cherries are berries of the same family, cherries are more often preserved. Apparently, because of its rich color and incomparable aroma.

Cherry fruits do not have a strong smell, but those who have tried jam from this berry at least once say that it is very tasty. Cherry jam turns out to be moderately sweet, with a transparent syrup of a beautiful color. Many housewives make up for the lack of natural acid in berries by adding lemon juice or citric acid.

In addition to taste, cherries have other advantages. This berry is useful because it contains a lot of potassium, as well as other trace elements: calcium, iron, phosphorus, magnesium, sodium and even iodine. It contains vitamins A, B1, B2, C, E, PP.

Cherries ripen early. Under good weather conditions, already in June, you can harvest a good harvest of this delicious berry - when there are no other fruits yet. Therefore, experienced housewives do not miss this opportunity and start harvesting for the future - cooking jam.

Subtleties of cooking

• Jam is made only from ripe cherries. It is unacceptable to use spoiled berries or pecked by birds. The fruits should not be overripe, otherwise they will lose their shape and boil during heat treatment.
• So that the berries do not wrinkle during cooking, they are first recommended to be blanched in boiling water, and then quickly cooled in cold water. Some housewives replace this technique by pricking each berry with a needle, but this process is very time consuming.
• For the same reason, cooking should be carried out in two or three stages, keeping the berries in hot syrup. If this is not done, but cooked in one go, then the berries very often burst and turn out to be shriveled.
• When cooking cherry jam, abundant foam appears, which must be removed with a slotted spoon, otherwise the product will not be able to be stored for a long time.
• Cherry jam is cooked both with and without seeds. To remove them from the berries, use a special device or a regular pin. Remove the seeds very carefully so as not to flatten the berries.
• Vanillin and citric acid are added to the cherry jam at the end of cooking to add flavor and slight sourness to the cherry jam.
• Do not cook jam immediately in large volumes, as under their own weight the berries are crushed and lose their shape.
• The finished jam is poured into glass jars, which must be washed in advance with soda, rinsed thoroughly with hot water and dried.

Pitted cherry jam

• sweet cherry - 1 kg;
• sugar - 1-1.2 kg;
• water - 1.2 tbsp.;
• vanillin - 0.5 packs (5 g);
• citric acid - 2 g.

Cooking method

• Sort the cherries, remove all spoiled, overripe berries, as well as those pecked by birds. Cut off the stems. Rinse the berries thoroughly under running water.
• So that the fruits do not wrinkle during cooking, it is recommended to prick them with a needle. But this is a very long time, especially if there are a lot of berries. Therefore, the best option is this: put the cherries in small portions in a colander and immerse in a pot of boiling water. Pasteurize 1-2 minutes. Then cool quickly under running cold water.
• Prepare the syrup. Put sugar in a cooking bowl, pour water. Bring to a boil and boil for 5 minutes. If the syrup is cloudy, strain through several layers of gauze.
• Throw out the cherry. Bring to a boil, skimming off the foam.
• Set the jam aside and let it brew for 4 hours. During this time, the berries are well fed with syrup.
• Place back on the stove and bring to a boil over medium heat. Then insist 4 hours. Repeat the procedure two more times.
• At the end of cooking, add citric acid and vanilla.
• Cool the finished cherry jam in a basin and only then transfer it to clean, dry jars. Close with parchment paper. Cherry jam can be hermetically rolled up. In this case, package it in sterile dried jars while hot, then turn it upside down and cool in this form.

Seedless cherry jam: the first recipe

Ingredients for two 1 liter containers or four 0.5 liter containers:

• sweet cherry - 1 kg;
• sugar - 1.2 kg;
• water - 250 ml.

Cooking method

• You will need ripe but firm cherries. Wash them first under running water. Let the liquid drain. Remove the stems.
• Then, using a special device that can be bought at the store, remove the seeds from the berries. If you do not have one, then you can use a regular hairpin or pin.
• Pour sugar into the cooking basin, pour water and place the container on the stove. Boil the syrup. If it turned out to be cloudy, it is advisable to strain it through several layers of gauze.
• Dip the cherry in the syrup. Bring to a boil over medium heat, skimming off the foam that appears on the surface.
• Remove the basin from the stove and let the cherry brew for 10-12 hours.
• Put the jam back on the stove. After it boils, soak again for 12 hours. Repeat this procedure two more times.
• Let the jam cool, and then package in dry, clean jars. Close with parchment paper.

Seedless cherry jam: recipe two

• sweet cherry - 1 kg;
• sugar - 700 g;
• lemon juice - 50 ml.

Cooking method

• Sort ripe cherries, remove wormy and spoiled ones. Rinse under running water. Remove branches.
• Using a pin or special tool, remove the seeds from the berries. Pour all the juice that stands out at the same time into the cooking basin.
• Place prepared cherries in a bowl, sprinkling sugar in layers. Leave for 12 hours in a cool place. During this time, the berries will give juice, which will dissolve some of the sugar.
• The next day, put the basin on the stove and bring to a boil over medium heat. To prevent the berries from burning, the jam must be gently stirred. Remove the emerging foam.
• After the jam boils, cook it for 30-40 minutes. At the end of cooking, make the fire smaller so that the jam does not burn, otherwise it will acquire an unpleasant caramel flavor. At the same time, add lemon juice.
• Jam should not be liquid. Its readiness is checked by dropping syrup on a saucer: it should not spread.
• Pack hot cherry jam in sterile dry jars and roll up with tin lids.
• Turn upside down and cool in this position.

Pyatiminutka cherry jam with pits

Ingredients for three 0.5 l containers:

• sweet cherry - 1 kg;
• sugar - 500 g;
• water - 2 tbsp. l.

Cooking method

• To cook this jam, take ripe large cherries. Rinse under running cold water. Let the liquid drain. Remove the stems.
• Place the berries in a wide bowl with a thick bottom (this is important). Sprinkle with sugar. Pour water. Gently stir in the berries.
• Put the bowl with cherries on the stove and bring to a boil over low heat. To prevent the berries from burning, they must be carefully mixed.
• From the moment of boiling, cook the jam for 5-7 minutes. Be sure to remove the foam that will appear with a slotted spoon or spoon.
• Prepare sterile jars, which must be completely dry by the time of packaging.
• While hot, spread the jam in them. Roll up with tin lids immediately.

Thick cherry jam

Ingredients for two 1 liter containers or four 0.5 liter containers:

• sweet cherry - 1 kg;
• sugar - 1 kg.

Cooking method

• Sort the cherries, remove the berries with wormholes. Rinse under running water. Let the liquid drain. Cut off the stems.
• Place the berries in a cooking basin, cover with sugar.
• Mix gently and place on the stove. Bring to a boil over low heat. During this time, the berry will release juice, and the sugar should dissolve.
• Pour part of the syrup into another bowl, and boil the berries to the desired density.
• When hot, pack in sterile dry jars and roll up with lids. Cool completely when turned upside down. Such jam can be covered with parchment paper. But then cool it first, and then put it in dry jars.

Note to the owner

• Cherry jam can be prepared with the addition of cherries, lemons, oranges and other berries or fruits.
• The amount of sugar can be increased or decreased depending on the type of sweet cherry and its acidity.
• If all sanitary requirements are met, hermetically sealed jam is not sterilized, since during cooling the berries are pasteurized and the microbes that have entered the jar along with the air die.
• Cherry jam is stored in a dry, dark, cool place.

Step by step recipe with photo and video

Summer is in full swing, which means it's time to do homework. Today I propose to cook a fragrant, thick cherry jam with a stone. This simple and easy-to-make jam will delight you during the winter months with its wonderful rich taste, and its seductive aroma will bring back pleasant memories of summer.

We will prepare jam in the fastest and easiest way - boil the berries in syrup in one go. Of course, if time allows, you can cook an equally tasty version of this jam -. But when there is no time or nature is so generous that you simply don’t have time to cope with the volume of the harvest, such a simple and quick option for making cherry jam helps a lot! Try it!

Prepare the ingredients according to the list.

Prepare jam jars. Wash the jars thoroughly inside and out using baking soda and then sterilize over steam or in the oven.

Sort out the cherries. Remove leaves and petioles, crumpled and spoiled berries.

Soak the cherries for 40-60 minutes in salted water. Add the amount of salt as needed, tasting the water - the solution should be brackish. After infusion, rinse the cherries thoroughly and soak in cold water for another 10-15 minutes to finally get rid of any salt residue.

Blanch prepared cherries in boiling water for 1-2 minutes, and then immediately transfer to cold water and refrigerate. Or pierce the fruit 1-2 times with a pin or toothpick - so the skin of the fruit does not wrinkle during the jam cooking process.

Measure out the amount of sugar proportional to the amount of prepared cherries. Standard proportions: 0.8-1 kg of sugar per 1 kg of pitted cherries. Add water and heat the mixture over low heat.

When the sugar melts, turns into syrup and boils, add the prepared cherries. Bring the syrup back to a boil over low heat.

When the syrup boils, add spices to taste. I like to add vanilla or cinnamon and a few cherry leaves.

On minimum heat, continue to cook the jam for another 1-2 hours until the desired density, removing the resulting foam. I prefer to make a very thick jam this way, boiling it down until the syrup takes on a caramel flavor and hue.

You can make sure that the jam is ready by dropping a drop of syrup on a cold saucer, if the drop does not spread and retains its shape, the jam is ready. Another indicator of the readiness of jam - the syrup will begin to stick to the walls of the pan.

Pour the finished jam into sterilized jars, close with prepared lids and roll up.

Turn jam jars over and wrap until completely cool.

Pitted cherry jam is ready! Bon appetit!