Seedless cherry jam with syrup. How to cook pitted cherry jam in syrup

Sweet, fragrant and tasty cherry jam can only be obtained when sweet ripe cherries are used. In order to make jam, you need to use cherries that have just been picked. Naturally, it is difficult to keep track of this if you buy berries in the market. After all, no one knows when the cherry was plucked. Therefore, you need to agree in advance with the seller about the purchase and ask for fresh berries. Do not take cherries in the supermarket. From such a berry, jam will turn out tasteless.

There are many recipes for making pitted cherry jam. And surely every hostess knows them. Below I will tell you a couple of interesting and tasty jam recipes and how much to cook pitted cherry jam.

Pitted cherry jam "five minutes" - recipe

In this recipe, the name does not speak for itself. If many people thought that the process would take only 5 minutes, then this is not so. Much more time will be needed. But we will cook for exactly 5 minutes. It is necessary to bring the mass to a boil and cook it 3 times for 5 minutes.

For cooking you will need:

1. 3 kg of sugar;
2. 3 kg sweet ripe cherries.

The process is as follows:

While the cherry mass is infused, prepare jars (you can use 0.5 and 1 l.). The jam prepared according to this recipe is very tasty, so it will not stand in the refrigerator in winter. Sterilize the jars and wash the lids well with boiling water.

After jam cooled down in 30 minutes, put it back on the fire and boil for another 5 minutes. After that, remove it from the heat and wait another half an hour. Bring to a boil again and cook over low heat for 5-7 minutes. Pour jam into jars and seal. Turn the lids down and wrap the jars in a blanket and let them cool.

Pitted Cherry Jam Recipe Thick Consistency

Cooking according to this recipe is a more time-consuming process than the previous one. But the result is worth the time and effort.

You will need:

1. sugar - 4.4 kg;
2. 4 kg cherries.

Don't be surprised that the amount of sugar exceeds the amount of cherries. This is necessary for thickening. You need to cook this jam 3 times with a time interval of 10-12 hours.

The cooking process is as follows:

Plan your cooking time before cooking. Most convenient evening-morning-evening. Reduce the time of the next boil to 3-5 minutes after the mass boils. The foam must be removed, as with the first boil. Again, let the mass brew for 12 hours.

Before cooking the mass for the last time, first sterilize the lids and jars. For the third time, bring the resulting mass to a boil and cook over low heat until pronounced signs of thickening appear.

Pour the jam into jars, twist them. Turn the jars upside down and wrap them.

Pitted cherry jam recipe in a slow cooker

Using a slow cooker to make jam is a very tempting and interesting option. But to the great regret of many hostesses, you will have to use water for cooking.

Required Ingredients:

1. 2 kg of sugar;
2. 4 kg of cherries;
3. 2 cups of water.

Cooking:

This type of jam is very tasty, but not very thick due to the addition of water.

How to cook cherry jam without pits and sugar

To prepare this type of jam, use the oven. It is very important to take jars with twist-on lids. For such a jam from the ingredients, you only need 5 kg of sweet ripe cherries.

The cooking method is as follows:

• Sort and wash the berries, remove the seeds from them;
• Divide the cherry into 2 parts;
• Pour boiling water over the jars;
• Place half of the berries in clean jars, not too tightly, after leaving a place for pouring. Just cover the jars with lids, and do not twist them;
• From the remaining amount of cherries, puree by passing them through a meat grinder, or beat with a blender. Pour the puree into an enamel bowl and heat to a temperature of 70-80 degrees.
• Pour the heated puree into jars with cherries and cover them again. Send the containing jars to a cold oven and heat to a temperature of 85 degrees. Sterilize the mass in jars at this temperature for 15-20 minutes. After that, increase the temperature to 100 degrees and sterilize the mass for another 15 minutes. When this time is up, turn off the oven and leave the jars in there for a while to cool down a bit.
• Carefully remove the jam jars and close the lids tightly.

Cherry jam recipe with gelatin

Such a mass can be safely called confiture. It's just that many people love such blanks for the winter.

For cooking you will need:

1. Gelatin - 2 sachets;
2. Pitted cherries - 2kg;
3. Sugar - 2 kg.

Cooking method:

Cherry jam with nuts and honey

This is a special recipe for making jam. The process will take a lot of time and effort, but the result will exceed all your expectations.

You will need:

1. Honey - 1 kg;
2. Pitted cherries - 1 kg;
3. Water - 1 glass;
4. Walnut - 10 pcs.

Jam according to this recipe is prepared in the following way:

• Put a small piece of walnut into the berry instead of the stone;
• Mix honey well with water, put on fire to heat, so that honey and water form a homogeneous liquid;
• Place cherries in honey syrup and cook until cherries are translucent;
• Arrange the resulting jam in jars. You can also close them with ordinary capron lids.

For such a jam for one 0.5 l jar the following products are required:

1. Apricot - 200g;
2. Cherry - 300g;
3. Water - 100 ml;
4. Sugar - 200 g.

Preparation includes the following steps:

Chocolate Cherry Jam

Products for cooking:

1. Cherry - 500 g (pitted);
2. Lemon juice - 1 tablespoon;
3. Sugar - 200 g;
4. Chocolate black bitter - 100 g;
5. Water - 50 ml;
6. Cognac or dark rum - 100 ml.

Cooking method:

• Pour cherries into a saucepan and add water, lemon juice, sugar;
• Bring the syrup to a boil, remembering to stir it;
• Reduce the heat, pour in the cognac (rum) and, stirring, cook for 20-25 minutes;
• Remove the pan from the heat and put the chocolate slices into the resulting mass;
• Stir the mixture until the chocolate is completely melted.

The cooled cherry mass can be eaten with pancakes, pancakes, waffles.

The other day I already shared with you a recipe for cherry jam for the winter, which we prepared with a bone. Today I offer another version of this amazing berry delicacy - we will prepare pitted cherry jam. It turns out just as tasty, fragrant and beautiful. By the way, due to the absence of these very seeds, such cherry jam will become not only a wonderful dessert, but also a filling for excellent homemade pastries.

The color of the finished jam will be fantastically saturated, and its taste will be simply magical. So that the berries do not fall apart during the cooking process and remain intact in the finished cherry jam, we will heat the raw products in three steps and for a very short time. By the way, it is precisely due to this procedure that this cherry jam is also called a five-minute (berries are boiled in syrup for no more than 5 minutes).

Despite the fact that the preparation of cherry jam will take 2 days, our work itself is actually minimal. The most laborious thing is to remove the seeds from the berries, but most of the time the cherry is infused and soaked in syrup, and we just wait, minding our own business. But as a result, you will get about 1.2 liters of amazing homemade cherry jam, in which whole sweet berries are bathed in a fairly thick and rich berry syrup.

Ingredients:

Cooking step by step with photos:

To make homemade cherry jam for the winter, we need fresh ripe cherries and granulated sugar. In general, we need 1 kg of sugar for 1 kg of berries, but we will prepare seedless cherry jam, so I give a mass of 200 grams more (taking into account the weight of the removed seeds).

Wash the cherries and let the water drain. After that, we take out the bones in any way - I use such an ancient device, but you can use a pin, hairpin, teaspoon or just your fingers.

As a result, from 1.2 kilograms of fresh cherries, I get exactly 1 kilogram of pitted berries. We immediately put the cherries in a bulk dish in which you will cook the jam. It should be large so that it is more convenient to shake the berries.

In this state, cherries with sugar should be left at room temperature for several hours, during which it is important not to interfere, but to slightly shake the contents. Thus, the berries will not be crushed, and the sugar will disperse faster. If you have the desire and time, you can cover the berries with sugar in the evening and leave them until the morning.

When most of the sugar has dissolved and turned into syrup, put the dishes on a quiet fire and let the granulated sugar with cherry juice completely turn into syrup. You can cover the bowl (pan) with a lid for this time. It is advisable not to interfere with the berries and sugar with a spoon, but only slightly shake the dishes from side to side. This is necessary so that the cherry retains its integrity.

Bring the contents of the bowl to a boil and simmer over low-medium heat for about 5 minutes. Don't forget to take off the foam. After 5 minutes of boiling, turn off the heat and allow the pitted cherry jam to cool COMPLETELY at room temperature. There is absolutely no need to rush, so you can leave the delicacy to rest for at least 5, at least for 12 hours.

During this time, the cherry will give even more juice, and the berries will thicken, due to which they will keep their shape. Then heat the jam a second time and cook again for 5 minutes. Let cool completely.

Bring everything to a boil and cook the cherry jam for the last 5 minutes, not forgetting to remove the foam. That is, cook the jam in three steps for 5 minutes. Fragrant and rich jam with whole berries is ready, it remains only to close it for the winter.

Pour the still boiling cherry jam into pre-prepared jars, not reaching the edge of about 1-1.5 centimeters. Each hostess has her own favorite method, and I do it in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam in the microwave at the highest power for 5 minutes each. If you sterilize, for example, 3 jars at once, 7-9 minutes will suffice. I boil the lids on the stove for five minutes too.

What could be easier to cook seedless cherry jam for the winter - take the recipes and prepare them. However, even here there are subtleties. There are three pluses, because of which the housewives go to extra trouble: without a middle, the dessert is stored for a long time, and it is more convenient to eat it - you don’t have to spit. Due to the absence of a bone, jam is perfect for making homemade cakes.

The taste of cherry jam is good on its own, as a rule, no additives are required. But over the years of winter preparations, you willy-nilly get acquainted with various unusual recipes. Hold on and don't try. Therefore, my piggy bank is constantly updated with new options.

How can you diversify the taste of the workpiece and make it unusual? Put cinnamon, lemon, honey. Personally, I like to add nuts and chocolate, especially in thick ones with gelatin.

Pitted Cherry Jam - A Classic Recipe

The simplest recipe for jam, in which the cherries remain intact. It is considered a classic of preparing blanks for the winter. It used to be that the longer you cook a delicacy, the better it keeps. Nothing to argue, cherry jam really stood all winter. But the berries turned out shriveled, unappetizing. It is more correct to prepare a dessert in several stages, which we will do.

Take:

• Pitted cherries - kilogram.
• Water is a glass.
• Sugar - 1.2 kg.

Tip: adjust the amount of sugar based on the sweetness of the cherry. For a sour berry, take a little more.

Cooking jam for the winter:

1. Free the berry from the seeds in any way possible.
2. Combine with sugar, mix gently. Soon the berry will release juice, for this let it stand for a couple of hours.
3. Add water and set to boil. Do not rush to make a big fire, it is advisable to heat the cherry slowly. Before boiling, the sugar should have time to dissolve and the berries will boil in syrup.
4. After dissolving, increase the heat. When the jam boils, remove the basin and set the workpiece to cool.
5. Similarly, boil the cherry mass 3-4 times, each time remembering to remove the foam.
6. It can be poured cold, into clean jars, the blank does not require sterilization. Will not ferment when stored at home.

Advice to housewives: if the delicacy comes out too liquid, pour the syrup into a separate bowl, boil it. Return to berries and finish cooking.

Jam Pyatiminutka from pitted cherries

In the old fashioned way, cherry jam was boiled for a long time. Little was left of the vitamins, and the taste suffered. A short heat treatment helps to keep everything useful in the berries.

Required:

• Berries, already pitted, sugar in equal quantities - per kilogram.
• Citric acid - on the tip of a knife.

Step by step cooking recipe:

1. Sprinkle the peeled berries with sweetener and place in a cool place. After a few hours, when the cherry will release enough juice, start cooking. It is advisable to hold longer, since the dessert is cooked without water and the presence of a large amount of juice is an important condition.
2. Set to boil, take care of the jars and lids. Of course it is necessary to sterilize.
3. After boiling, cook for exactly five minutes.
4. Immediately divide into banks and spin.

Recipe for original jam with chocolate and cognac

An exquisite recipe for a cherry dessert, which is not ashamed to brag to your girlfriends and pass for an experienced hostess. We cook according to the principle of five minutes.

Take:

• Berries - kilogram.
• Dark chocolate - 100 gr.
• Cognac - 50 ml.
• Sugar - 550 gr.

We make delicious jam:

1. Sort the berries, remove the seeds, fill with cognac. Stir gently and leave for three hours, at least.
2. Add sugar, mix again. Continue to infuse for an additional hour.
3. Bring to a boil, cook for 5 minutes and remove from the stove.
4. The next cooking will be only after 12 hours. After boiling, make a minimum fire, put the chocolate rubbed with shavings and cook for ¼ hour.
5. For storage, you will need sterilized jars, an iron lid and a cold place.

In the piggy bank of cherry recipes:

Pitted thick cherry jam

Many people like a very thick dessert to use it for casseroles, cheesecakes, milk porridge, ice cream. If you do not digest the dessert, you will get a delicious preparation of jam, but not jam. Our task is to leave the berries whole, filled with syrup. In this case, the spoon will stand.

Take:

• Seedless berry - 1 kg.
• Sugar - 1.5 kg.
• Water is a glass.

Step-by-step recipe for making thick jam:

1. Remove the stones from pure cherries, pour in the sweetener and hold for 2-3 hours so that the berries have time to release the juice.
2. Pour water into the basin, mix the contents and start cooking. According to the rules, the mass is first slowly heated over minimal heat. I advise you to stir often so that the sugar dissolves faster.
3. Then make the power stronger and let the cherry mass boil. Remember to remove the foam as it appears so that the delicacy does not ferment during storage.
4. Immediately after boiling, remove the basin from the burner and let the dessert cool.
5. Repeat cooking again, cool again. According to this recipe, cooking should be done in 3-4 sets, each time letting the workpiece boil and then cool.
6. The blank is perfectly stored in the pantry and in the conditions of the apartment under any covers - nylon and iron.

How to cook seedless jam with gelatin

The thick syrup in which the berries float cannot but be liked. You can achieve the desired consistency by adding sugar, but we will save a little and use a gelatin thickener.

Take:

• Berry, already pitted - a kilogram.
• Gelatin - a standard bag. A replacement for Zhelfik, confiture is acceptable.
• Sugar - kilogram.

How to cook a dessert with gelatin for the winter:

1. Rinse and sort the cherries, sprinkle with sand and put to boil over a large fire.
2. Prepare gelatin - pour a couple of tablespoons of cold water and let it swell.
3. Next, start heating it over low heat. Wait until it dissolves and remove from the burner. Do not let the thickener boil, otherwise it will lose its quality.
4. After boiling, cook the mass for 15-20 minutes, no more.
5. It remains to pour in the gelatin, make the maximum power of the fire, wait for a rapid boil and turn it off.
6. Quickly collect the foam and pour into jars. Screw the workpiece with lids and determine for storage.

Seedless jam with honey and nuts

A little hassle, and a delicious dessert according to an unusual recipe is ready. Cherry jam with nuts and honey from the category of exquisite, royal. From myself I can give advice: nuts do not have to be put into berries, as indicated in the recipe. I'm lazy, and put them in syrup when cooking.

• Cherry - 1 kg.
• Honey - 1 kg.
• Walnuts - 10-12 pcs.
• Water is a glass.

How to weld:

1. Remove the bones from the berries, put in a piece of nut instead.
2. Combine water with honey, stir and put on gas.
3. When the syrup boils and the honey disperses, fold the prepared berry.
4. Cook until cherries become transparent. Cool and close with regular lids.

How to quickly remove pits from cherries

I picked up a video with a detailed story on how to free berries from seeds quickly and without any hassle. Tasty jam to you and good pre-winter troubles!

Good morning friends. Everyone has long known that summer is the time for preparations. It is during this period that a lot of different berries, fruits and vegetables ripen. And if you are not lazy, then in winter you can enjoy a piece of summer with pleasure, for example, eat fragrant or, or maybe you will enjoy emerald.

In our family, cherry jam is especially popular from all winter stocks. From this berry you can make a dessert with or without seeds. But you must admit that eating pitted cherries is much more pleasant.

I must say right away that I do not like too sugary treats, and I prefer moderately thick and not very liquid syrup. You can check out all the photo recipes below and choose the most suitable one for yourself. And adjust the amount of sugar at your discretion. I will also say that the longer you cook the delicacy, the thicker the syrup will be, but the berries will wrinkle and not turn out whole.

Remember that cherries are a very healthy berry. It contains a large amount of vitamins and useful microelements.

First of all, I want to introduce you to the technology of preparing treats, which are loved and known to every culinary specialist. According to this recipe, the dessert always turns out very tasty and is stored for a long time.

Do not forget that when making a winter treat, you need to choose only ripe and not wormy fruits. It is best of course to put large berries.

By the way, the amount of sugar can be increased to 1 kg. Do not be afraid, the jam will not be sugared during storage. And yes, 2 half-liter jars come out of this amount of ingredients.

Ingredients:

• Cherry - 1 kg;
• Sugar - 800 grams.

Cooking method:

1. Rinse the berries well under cold running water. Then shake the branches a couple of times to drain all excess water.

2. Now remove the stalks and select the berries. Bad and wrinkled is better not to use. Next, you need to carefully pull out the bones. To do this, use special tools that are sold in the store, or use a regular hairpin, paper clip or pin.

3. Pour the prepared berries with sugar and leave for 2 hours at room temperature. The cherry should release the juice, but do not leave the workpiece for a longer time, otherwise you risk that the mass can ferment.

4. After 2 hours, put the container on the fire and bring to a boil. Then turn off the heat, cover the jam with a lid and leave for 3 hours.

5. After the time has elapsed, boil the delicacy again, then reduce the heat and cook the dessert for 5-7 minutes, continuously stirring the consistency with a slotted spoon.

6. Sterilize jars and lids in advance. Pour the hot treat into prepared containers.

8. Turn the blanks on the covers down. If you wish, you can wrap them with a blanket, but this is not necessary.

9. Cool the jars and put them in a storage place. Eat well on winter evenings!

How to cook cherry jam in a redmond slow cooker

When writing this article, I wanted to pick up for you not only proven and delicious dessert options, but also not very complicated ones. Suddenly someone is going to cook such a sweetness for the first time.

Therefore, I decided to find a detailed video story with explanations and found it. We will cook in a slow cooker. True, according to the recipe, treats are made with bones, but I advise you to remove them first, and then do everything as they say in the video.

Pitted cherry jam according to the recipe "Five minutes"

And the next recipe can be safely called a “long five-minute”, because we will boil the treat several times for 5 minutes, and then wait for a long time to cool. Thanks to this approach, the berries are well soaked and remain whole.

I also recommend adding cherry leaves. They will give a specific taste and aroma to jam.

Ingredients:

• Cherry - 1 kg;
• Sugar - 900 gr.;
• Cherry leaves - 5-6 pieces.

Cooking method:

1. First, separate the berries from the branches, remove the debris and rinse well. Measure out the required amount of sugar.

2. Now use a pin to remove the bones. Place the fruits immediately in the container where the delicacy will be cooked in the future.

It is better to work with gloves so as not to stain the skin of the hands.

3. Pour the berries with sugar and shake the container a little so that the sugar is evenly distributed. Leave for 2 hours for the cherry to give juice.

4. After 2 hours, put the workpiece on a small fire. Stir the mass continuously so that the remaining sugar dissolves, and the fruits give even more juice.

5. When the sugar is completely dissolved, increase the fire and bring the brew to a boil. After boiling, boil the mass for 5 minutes. Turn off the heat and leave the workpiece for 10 hours to cool completely.

6. Thus, you need to boil the jam 3 times. That is, bring to a boil, cook for 5 minutes, cool. Again, all you need to do is three approaches. And for the final third time, add clean and dry cherry leaves, boil them, and then pull them out.

7. Pour the hot and ready treat into sterile jars and roll up with iron lids. Cool and put in the cellar for storage.

Thick cherry jam for the winter

Of course, many people love a thick dessert, and it is clear why. Indeed, thanks to the jelly consistency, the delicacy can be spread on toast, or make a filling for cakes and. And in order to get jelly from cherries, you need to add gelatin or pectin.

Ingredients:

• Cherry - 0.5 kg;
• Sugar - 3-5 tbsp.;
• Dry fruit pectin - 170 gr.;
• Lemon juice - 60 ml (1/4 cup).

Cooking method:

1. Wash the fruits under running water and remove all dirt and dust.

2. Using a special device, pull out the bones. Prepare the right amount of sugar.

For sour cherries, take a little more sugar, but for sweet ones - a little less.

3. Now chop the berries into pieces.

4. Pour the prepared fruits into a saucepan and put on a strong fire.

6. Enter lemon juice.

7. Once again, stir everything well and boil the resulting mixture. Reduce heat to medium.

8. Pour in the sugar, continuously stirring the consistency.

9. Boil the brew again. And cook after boiling for 1 minute. Then remove the container from the fire.

10. Sterilize jars in advance. To do this, put the autoclave on the stove and pour half the clean water.

11. Place the jars on the rack and boil them for 10 minutes.

12. Wash the lids with soap, and then boil the kettle and pour over them with boiling water.

13. When you remove the hot jars from the water bath, turn them upside down to remove excess water from the inside.

14. Pour hot cherry jam into hot sterile jars.

15. Screw caps on tightly.

16. And then put the blanks in a boiling autoclave and boil them for 10 minutes.

17. Then carefully remove the jars from the water and cool them. Check for tightness. The lid should not pop when pressed. Such jam can be stored for a long time in the cellar or in the pantry.

A step by step recipe for making jam with gelatin

I also want to draw your attention to the fact that when making such cherry preparations, you do not need to spend a lot of time cooking. The whole point lies in the long infusion of berries in sugar syrup. Thus, you save more vitamins, do not lose the color and aroma of the treat, and the fruits themselves will remain safe and sound.

The next option is a little different from the others in that we will add more cocoa and cinnamon. It turns out very tasty!

Ingredients:

• Cherry - 1 kg;
• Sugar - 1 kg;
• Cocoa powder - 3 tbsp. spoons;
• Ground cinnamon - 1-2 teaspoons (with sticks - 2-3 pieces);
• Gelatin - 1 pack (25 gr.).

Cooking method:

1. Wash the berries well and remove bad fruits.

2. Pull out the bones with a regular hairpin.

3. Cover the cherry with sugar. Leave for a few hours until a lot of juice appears.

4. At the end of time, add cocoa and cinnamon to the berry-sugar mixture.

5. Mix everything well and put on a small fire. Bring the mixture to a boil. And after boiling, boil for 5 minutes and remove from heat. After two hours, repeat the procedure: bring to a boil, boil for 5 minutes, cool.

During the cooking process, you need to stir the brew so that nothing burns. But this must be done very carefully so as not to damage the fruit.

6. Now pour in the instant granular gelatin, but very carefully so that there are no lumps. Let it swell for 15 minutes. Then put on fire and bring to a boil, but do not boil.

If, after boiling, the gelatin does not completely dissolve, then leave the mixture for a while outside the stove, and then boil again, but I remind you, do not cook.

7. It remains only to pour the hot treat into sterile jars and roll up. Let dessert cool and store.

How to cook pitted cherry jam in syrup

Well, here is a cooking method for those who like a delicacy that is not thick. We will preserve cherries in sugar syrup. By the way, in this story, the issue of sterilization of cans is very well considered. So watch and shake your head).

Delicious cherry jam like jelly

Ingredients:

• Cherry - 1 kg;
• Sugar - 700 gr.;
• Water - 100 ml;
• Gelatin - 25 grams.

Cooking method:

1. Rinse and dry the berries thoroughly. Then take out the bones.

2. Place the cherry in the dish in which you will cook the treat. Pour the fruit with sugar and leave for several hours so that the berry gives juice.

3. Before cooking, fill the gelatin with cold water.

4. When the berries give juice, put the container on the stove and bring the mixture to a boil. Boil for 10 minutes, do not forget to remove the foam. Then add the swollen gelatin and mix everything well.

5. Sterilize jars and lids in advance. Pour more hot jelly into them and roll up.

6. Turn the blanks over onto the lids and wrap until completely cool. All is ready. Store and enjoy the taste of cherries whenever you want!

As you can see, pitted cherry jam is prepared in its own juice or in syrup. In this case, a short cooking and sterilization is required. You can also add additional ingredients, but don't overdo it and choose only proven products that pair exactly with cherries. Of course, it’s better not to add anything extra, because it turns out so incredibly tasty.

Remember that cherry dessert can be made without boiling and without sterilization. But the treat will not keep well. In any case, no matter what recipe you choose, always cook with pleasure and love, and you will succeed.

Today I will bring to your attention some simple and delicious recipes for seedless cherry jam for the winter: with gelatin, thick, five minutes, without water. Are you looking forward to the start of the berry season as much as I am to prepare a delicious dessert? There is something magical in the process, because while cooking, stirring a delicious delicacy with a wooden spoon, we dream of how in winter we will get the cherished jar, pour some tea and ... There is little to compare the pleasure with!

Cherry jam is prepared in different ways: pitted or without removing them. The first option is considered preferable, since jam is safer and better - with seeds, a delicacy can be stored for no more than a year.

By the way, I like to spit sometimes. Therefore, I prepare several jars of jam with seeds. We will talk about recipes later, I have collected a lot of them. And how, you can find out right now.

How to cook seedless cherry jam

There are classic, time-tested recipes for harvesting, but unusual recipes should not be neglected. After all, it is in your favorite delicacy that there is all the charm of harvesting cherries. Make jam with the addition of gelatin (I introduced the recipe - this), add lemon, honey, chocolate and nuts.

An important step in the preparation of any jam is the correct preparation of the berries. And cherry is no exception.

• If you want to get the best jam, select ripe cherries, without damage and signs of spoilage.
• If you plan to cook jam without a stone - remove it with a hairpin, other special device, there are a lot of them now. Below, under the recipes, you can watch a video that shows three ways to remove the stone from cherries.
• Sort the berry, remove the tails, wash and dry.

Pitted Cherry Jam - A Family Recipe

The classic, most common and simple version of making a pitted cherry dessert. The berries will turn out whole and beautiful.

you will need:

• Water - 1 glass.
• Sugar - 1.2 kg.

How to cook:

1. Separate the seeds from the berries, put them in a cooking container and add sugar.
2. Let the cherry brew for 2-3 hours, let it let the juice and form a syrup.
3. Now pour in the water and start cooking, on the slowest fire - the sugar should dissolve completely.
4. When there are no grains of sugar left, increase the heat to maximum and bring to a boil.
5. When the delicacy boils, remove from the stove and let cool slightly. Repeat the action several times. I usually boil the berry in this way 3-4 times. Do not forget to remove the foam - in the evening you will drink tea with a bar.
6. Let the boiled jam cool completely and arrange in jars. It is perfectly stored in the conditions of apartments.

A small addition: my mother did not cook cherry jam in several approaches, after the first boil, she boiled the berry for about an hour, until cooked. But this option has a significant drawback: the berry turns out to be shriveled. In addition, you need to constantly stand near it and devote a lot of time to stir and remove the foam. We are busy girls, so I prefer to cook according to the above recipe.

Seedless jam recipe - five minutes

In fast-paced times, with a constant shortage of time, you want to cook jam quickly. To one, two - and ready in 5 minutes! The recipes of mothers and grandmothers, when jam was cooked for a long time, slowly, are no longer so relevant.

This is where the recipe for cherry jam will be just right - a five-minute. A delicacy is cooked without water. In addition, the shorter the winter preparation is cooked, the more useful it will be, because vitamins will be preserved with gentle heat treatment. How useful is cherry, I told you, you can read

Take:

• Pitted cherries and sugar - take 1 kg each.
• Citric acid - a pinch

How to cook a five-minute:

1. Remove the seeds from the berries, add sugar and leave overnight in a cool place. You can leave it for 2-3 hours, the main thing here is that the cherry has time to release the juice in which it will cook - after all, five minutes is cooked without water. I usually let the berries sit overnight.
2. In the morning, put a basin with cherries to boil and bring to a boil.
3. When the jam boils, put citric acid, cook for exactly 5 minutes and remove from heat.
4. While the delicacy is “gurgling”, prepare the jars for rolling: pour over with boiling water, sterilize in some other way, do the same with the lids. Pour the jam hot and roll up.

Original cherry jam - video

After watching the video, you will get acquainted with an interesting jam recipe:

Pitted cherry jam - thick

The dessert is more like jam, jam, does not spread, and in winter you can cook wonderful pastries:

The jam will turn out so thick in consistency that the spoon will stand. We will achieve density by taking more sugar and selecting the most fleshy and dense berries for cooking.

Take:

• Cherry, pitted - 1 kg.
• Water - 1 glass.
• Sugar - 1.5 kg.

How to make thick cherry jam:

1. Prepare the berry for cooking, add sugar and let stand for 2-3 hours.
2. Then add water and start the cooking process. First, heat the berry over low heat until the sugar is completely dissolved.
3. When the sugar syrup becomes homogeneous, increase the fire and let the jam boil. Remove the foam completely, otherwise the jam will quickly ferment.
4. Then proceed as in the case of cooking according to the classic recipe: bring the jam to a slight boil 3-4 times and let cool. Then pour and close with any lids.

Pitted cherry dessert recipe with gelatin

Of course, this is more of a confiture than jam, it turns out unusually thick, and many people prefer just such a winter preparation. And if in the previous recipe we achieved a thick consistency by increasing the amount of sugar, then here we will use gelatin.

You will need:

• Pitted cherries - 1 kg.
• Gelatin, can be replaced with gelfix - 1 sachet.
• Sugar - 1 kg.

Preparing jam for the winter with gelatin:

1. Pour gelatin with water and leave - let it swell.
2. Fold the prepared berry into a cooking container, sprinkle with sugar and start cooking.
3. While the jam is cooking for 15–20 minutes, heat the gelatin, but do not bring it to a boil, the main thing is that it dissolves.
4. Pour in the gelatin, let the jam boil and quickly pour into jars.

Cherry jam with honey and nuts

Recipe for gourmets. Of course, you will have to tinker, and spend a lot of time, but the dessert will turn out to be special.

Take:

• Pitted cherries - 1 kg.
• Walnuts - 10 pcs.
• Honey - 1 kg.
• Water - 1 glass.

Cooking:

1. Remove the seeds, put a small piece of walnut into each berry.
2. Stir honey with water, then put on the stove and heat until the honey is completely dissolved.
3. Put cherries in honey syrup and cook until the berries become transparent.
4. Arrange in jars, you can close with ordinary nylon lids.

How to remove pits from cherries

The process of removing pits from cherries is a laborious and time-consuming task. Due to inexperience and do not know how to approach. I suggest watching a video in which you will be taught how to do this quickly and conveniently.

Swedish Pitted Cherry Jam

Happy winter preparations, friends! I hope that my recipes for making jam will come in handy. With love… Galina Nekrasova.