Recipe for making cherry jam. This delicious dessert is healthy. How to make jam from frozen pitted cherries

Amber cherry.

In this article you will learn how and how much to cook cherries so that the berries do not wrinkle and remain juicy and whole. I offer simple recipes for making delicious cherry jam; all you have to do is choose the method you like.

Thick cherry jam with pits for the winter

This is a simple signature recipe for the winter at home. To prepare it, we take selected, ripe and large berries.

For this recipe we use repeated cooking in syrup. We will stand for several hours in between cooking, this will ensure better and even saturation of the fruits and better preserve their integrity.

Ingredients:

• 1 kg fresh cherries
• 1 kg sugar
• 10 g vanilla sugar
• 100-150 ml water

Preparation:

1. We sort the fruits, select whole and ripe berries, remove wrinkled and spoiled ones. Then rinse thoroughly with cold water.

Overripe cherries will be overcooked, while unripe cherries have not yet acquired the desired aroma and taste.

2. To make good quality jam, first prick cherries with thick skin using a toothpick. Thus, we remove air from the fruit, which, when heated, increases in volume and tears the skin, violating their integrity.

3. Cook the syrup in a large saucepan. Pour the sugar with water, stirring constantly, completely dissolve the sugar and cook over medium heat until tender.

4. Pour cherries into the prepared hot syrup in portions, shake the dishes slightly so that all the cherries are covered with liquid and let stand for 2 hours. The berry immediately begins to release juice, and the syrup turns a beautiful bright red color.

5. After the time has passed, put on the fire and bring to a boil, stirring constantly. Collect the resulting foam and cook for 5 minutes.

Then remove the pan and leave for 8-10 hours. We do this procedure 3 times, constantly carefully removing the foam. During the final cooking, add vanilla sugar.

6. We determine the readiness of the jam by pouring a drop onto the saucer (it should not spread), and by berries, in the finished dessert they do not float to the top, but are evenly distributed in the syrup.

7. Remove the foam from the finished jam and pour small portions into sterilized jars, close tightly with screw caps.

8. Turn it upside down and cool under a warm fur coat.

9. Store in a cool cellar.

Video recipe for delicious cherry jam with whole berries

Want to try a jam where the berries explode in your mouth and fill your mouth with fruity nectar? Then this recipe is for you!

Ingredients:

• 1 kg cherries
• 800-1000 g sugar
• 1/2 tbsp. water

Five-minute cherry jam with pits

This is the fastest and easiest option. It saves time and, thanks to short-term heat treatment, retains all the beneficial substances and natural taste of the product. A novice housewife can prepare such a sweet treat.

Required ingredients:

cherry and sugar. The usual ratio is 1:1, but may vary slightly depending on the variety.

Cooking process:

1. We sort the berries, remove cuttings and fruits with signs of disease. Rinse with cold running water and let the water drain.
2. In a cooking container, place the prepared fruits with sugar in layers. Leave for 5-6 hours. During this time, the cherries will release juice.
3. Mix carefully, put on fire, bring to a boil with constant stirring.
4. Cook for 5 minutes, skim off the foam.
5. Pour into prepared, clean, hot jars, close the lids tightly and store for the winter.

Cherry jam with gelatin: how to prepare it correctly?

We will need:

• 300 g cherries
• 400 ml water
• 100 ml freshly squeezed juice
• 100-150 g sugar
• 20 g gelatin

Preparation:

Pre-soak the gelatin in a small amount of water and leave to swell. With its help, we achieve the desired thickness of the jam, while the berries remain intact and vitamins are preserved in them.

Pour water into the saucepan.

Add granulated sugar.

Add juice, which we quickly prepare from overripe cherries. Mix everything, bring to a boil, stirring, dissolving the sugar.

After boiling, pour in the berries. And as soon as the sweet mass boils again, remove the foam, cook for 10 minutes and turn off.

Cool to 60-70 degrees and then add the swollen gelatin.

Stir until not a single lump remains and pour into small jars.

Delicious cherry jam with lemon

I have a great recipe on my blog for making this kind of jam, only from cherries. Therefore, I don’t want to repeat myself, and I suggest you go to. Be sure to prepare such a tasty, thick delicacy with the aroma of almonds and the sourness of lemon.

Drunk cherries for the winter - a simple recipe without sterilization

Ingredients:

• 1 kg fresh cherries
• 700 g granulated sugar
• 300 g water
• 150-200 g cognac, liqueur

Preparation:

1. We choose only ripe, selected large fruits. Wash and let the water drain.
2. Cook sugar syrup at 70% concentration.
3. Immerse the fruits in sugar syrup and cook for 10 minutes.
4. Then we separate the berries from the syrup and pack them into sterilized jars.
5. Add cognac, liqueur or vodka to the hot syrup at the rate of 150-200 g per liter of syrup, stir thoroughly and pour it over the fruit.
6. We close the jars with screw caps and do not sterilize them.
7. Store in the refrigerator.

How to cook cherry jam with pits in a slow cooker?

Just five years ago we never dreamed of such a kitchen helper. Want to make a sweet dessert for the winter, but don't have much free time? But you have a slow cooker. This is a solution to the problem... we comply with several conditions and get good quality jam:

• correct ratio of fruits and sugar;
• aging between cooking, it promotes the penetration of sugar into the fruits and preserves their integrity;
• hot filling into cans;

This recipe can be adapted to any brand of multicooker.

Thanks to boiling 3 times, the berries were well saturated with syrup, while retaining their sweet and sour taste. The jam in the slow cooker was not liquid; the berries in the rolled up jar took up 2/3 of the volume.

We store it for the winter, as usual, in a dark, cool place.

Cherries in syrup - a recipe for the winter

This recipe produces cherries for the winter, which cannot be called either jam or compote. Prepares quickly. Sweet berries prepared in this way for the winter serve as a delicacy, and the syrup can be used as a fruit drink.

Ingredients:

• 1 kg cherries
• 1 tbsp. granulated sugar
• 500 ml water
• 0.5 tsp. citric acid
• leaves (currant or mint) - optional

Cooking process:

1.Preparing the fruits: sorting, cleaning, washing, drying.

2. Sterilize the jars: steam, boiling water or fry in the oven.

3. Place berries in prepared jars 2/3 full.

4. Pour boiling water. Let sit the berries for 5 minutes, then pour the water back into the pan and bring to a boil.

5. Pour boiling water over the cherries for the second time and let stand for another 5 minutes.

6. Then pour the water into the pan. Add sugar, mint leaves, and citric acid to it.

7. Boil for 3-5 minutes and fill the jars up to the neck with the prepared syrup.

Citric acid gives a beautiful color to the product and protects against sugaring

8. Seal the jars hermetically.

9. Turn it upside down and, wrapping it in a blanket, leave it until it cools completely.

Friends, do you like cherry jam with pits and whole berries? Share your favorite recipes and wishes in the comments.

Wonderful berry

Each fruit is good in its own way. But if we talk about berries, then cherries can be considered one of the most beloved and sought after. Many will agree with this statement. However, before we talk about how to make cherry jam, let's talk about this berry. Its small round fruits contain rich reserves of vitamins A, B, C, PP and E. Cherry is a storehouse of a wide variety of macro- and microelements, invaluable for the human body. Having a characteristic sweetish taste with a pleasant and slightly sour tint, it perfectly quenches thirst and can even be considered a home remedy for some diseases. But most often cherries are used in cooking. It produces incomparable juices, fruit drinks, compotes, jelly, syrups and jams. Various tinctures, extracts, liqueurs and liqueurs are made from these berries. And if you know how to make cherry jam, you can prepare a wonderful delicacy for future use. It will serve as an excellent decoration for pastry dishes and a variety of desserts.

Preparing for work

What we need:

1. Cooking container. Jam is best prepared in enamel, brass or copper containers. For these purposes, a wide pan with low sides or a basin is usually used so that the product is not placed in a too thick layer. The container must be free of chips or other mechanical damage. Such defects may cause the product to burn.
2. To stir the mass, you need to prepare a wooden spoon or spatula so as not to spoil the color of the final product. And to remove the foam, it is better to take a stainless steel slotted spoon.
3. The finished product is usually poured into glass jars or bottles and then sealed with metal lids. A seaming machine is used for sealing. The container must be pre-treated with detergent, rinsed well, and then heat treated. The easiest option is to heat the jars in the oven at a temperature of 180-200 degrees.

Cooking options

There are several options for making cherry jam:

1. It can be prepared with or without seeds. It all depends on taste preferences and shelf life. The presence of a seed significantly affects the taste of the final product. It acquires a unique aroma that many people really like. Seedless jam has its advantages: it is convenient to eat and can be given to children without fear. This product can be used to decorate cakes, as well as a filling for pies or other culinary products. Jam with seeds has a limited shelf life. The product is best eaten within a year. Later, hydrocyanic acid begins to accumulate in it, which is a strong poison and can lead to undesirable consequences.
2. The jam can be made thick or liquid. Everything will depend on the amount of berries, water and sugar concentration. A thick product can be stored for a long time even at room temperature, but a liquid product must always be kept in a cool place (for example, in the refrigerator).

Treat with a bone

The easiest way to make cherry jam is with pits. To do this, you will need the following set of products: 1 kilogram of sugar and cherries, as well as 150 milliliters of cold water.

The cooking process is very simple:

1. Carefully sort fresh berries, discarding spoiled, unripe and limp ones.
2. Boil the syrup. To do this, pour sugar into a saucepan, add water and put on fire. Heat the mixture to a boil, reduce heat and cook the syrup until the sugar is completely dissolved.
3. Place the cherries in a container with syrup and leave for 7-8 hours. It's better to do this at night.
4. After the time has passed, put the mixture on the stove, bring to a boil and cook over low heat for 10 minutes. Then remove the container from the heat and leave again for 8 hours.
5. After the specified time, repeat the procedure.
6. Pour the hot product into jars, roll up, turn upside down and leave in this position until it cools completely. Later, the cold jars can be turned over and stored.

Cooking features

Each housewife prepares cherry jam in her own way. How much to cook, in what sequence, at what temperature - only she knows. A standardized recipe usually gives only basic instructions. You have to work out the details yourself in practice. For example, you can mix berries with hot syrup. Or sprinkle fresh fruits with sugar and wait until the pulp releases juice. The appearance of the future jam depends on this. If we talk about time, long-term temperature treatment will allow you to achieve a thicker consistency, but will turn the berries into a shapeless mess. The temperature should also not be very high. The mass will burn and will not have time to cook properly. This will affect the quality. The product will have an unpleasant burnt sugar taste, and this is not the best aroma for jam. Alternatively, the fruits can be boiled together with the liquid or only the syrup can be heated, after first removing the berries from it.

Cooking time

Often, novice housewives, after reading a bunch of different recipes, ask the same question. They are interested in how long to cook cherry jam? To begin with, it is necessary to note why breaks between cooking are needed. Indeed, cherry jam is prepared in several stages. After each heating, the mass must infuse. At this time, the pulp of the berries is soaked in sweet syrup so as not to lose moisture and maintain its shape. The heating process must be repeated two to five times. The temperature of heating the mass depends on this amount. If the mixture is boiled only twice, then the duration of each cooking should be approximately 10 minutes. If intermediate boiling is carried out in 5 stages, then the time of each treatment should not be more than 5 minutes. In any case, the readiness of the final product and its organoleptic properties are always assessed visually. It is necessary to constantly test the mass so as not to miss the right moment.

Thick treat

More often, practical housewives choose an option that provides for long-term storage. That is why they are interested in the question of how to cook thick cherry jam. In this case, it doesn’t matter at all whether it has seeds or not. The recipe in both cases will be the same. For this jam you will need: for 1 kilogram of fresh cherries - 1.5 kilograms of sugar and 1 glass of water.

This jam should be prepared as follows:

1. Place the prepared berries in a bowl and cover with a layer of sugar on top. Leave the products in this position for 3 hours.
2. Then put the container on the fire and heat, stirring constantly, until the sugar is completely dissolved. After this, increase the temperature and slowly bring the mixture to a boil. The procedure must be repeated three times.
3. At the last stage of cooking, the jam should be thick enough so that after cooling, as they say, “a spoon could stand in it.”
4. Place the hot product into jars and roll up.

Stock of vitamins for the winter

If you want to prepare not only a tasty, but also a healthy delicacy, then you need to clearly remember how to cook five-minute cherry jam. The secret of its preparation is hidden in the name itself. For such jam you will need 0.5 kilograms of sugar and 1 kilogram of prepared cherries.

Cooking method

1. Preparing food and necessary utensils as usual. You must first remove the seeds from the berries. This can be done using a special device or using a regular pin.
2. Place the berry mass in a container, cover with sugar and leave for 4-5 hours. During this time, the cherries should release juice.
3. Then place the container on the stove, bring to a boil and leave to simmer over low heat for five minutes. A large amount of foam will form during the cooking process. It definitely needs to be removed. Otherwise, the jam will soon turn sour.
4. Place the finished product while hot in a prepared container, roll it up and send it to a cool, dark place.

This jam contains a huge amount of vitamins, and all the beneficial properties of the berry are perfectly preserved due to short-term heat treatment.

Cherry jam prepared at home for the winter preserves that incomparable aroma of summer and warmth that every berry contains. Moreover, cherry fruits can be used both with and without pits. Each option is good in its own way.

And what could be better than opening a jar of your favorite homemade cherry jam with a cup of aromatic tea and a pleasant conversation with your family?

Perhaps this will even become your family tradition, bringing not only the joy of communicating with loved ones, but also the benefits of the delicacy itself. Write down the recipe for cherry jam as soon as possible, or better yet, save it in your bookmarks so that you always have it on hand!

Cherry jam with pits

Prepare the following ingredients:

• 1 kg of fresh cherries;
• 1 kg 300 g granulated sugar;
• a glass of distilled water.

How to prepare cherry jam for the winter:

Let's prepare the cherries
Before direct preparation, cherries must be carefully inspected and selected. It is also necessary to remove the leaves and stalks (just don’t rush to throw them away, they have very useful properties for our body, for example, they effectively cope with swelling). The cherries themselves should be firm, not overripe and without signs of spoilage.

Wash the sorted cherries thoroughly and dry them. We weigh the cherries again and measure out the required amount of granulated sugar. If you add a little less sugar, the jam will turn out a little sour.

Now we pierce each berry with a regular needle. This is a rather time-consuming but very necessary procedure. With its help, we help the sugar syrup fill the berries more easily and better. The result of your work directly depends on this.

We put all the punctured fruits into an enamel bowl and proceed to the next stage.

Boil cherries in syrup
Let's start with the syrup. Pour water into a saucepan, boil it and pour in granulated sugar. As soon as the resulting syrup boils, we send it to the berries. Place the bowl with the cherries in syrup on low heat and cook for 7-10 minutes.

Using slow circular movements, constantly stir the jam and skim off the foam. Then remove the dishes from the heat and let it brew for 6-8 hours.
We repeat the cooking and long-term infusion procedure at least twice.

Checking readiness
Use any of the above methods.
So, signs of readiness:

1. the cherries are evenly distributed throughout the jam and do not float on the surface;
2. the syrup flows from the spoon in a thick stream;
3. the syrup has a beautiful ruby ​​hue (overcooked brown jam);
   a drop of syrup placed on a cold plate does not lose its shape and does not spread;
4. On a paper napkin, cherry syrup does not leave wet streaks even a couple of minutes after application.

Once we have determined that the jam is completely ready, we move on to canning.

Preparing jam for winter storage
First of all, jam jars, as well as lids and all utensils used for transferring jam, are thoroughly washed with soap or detergent, rinsed under running water and sterilized. Boil the lids in water for a couple of minutes. Pour boiling water over the dishes.

The jars can be placed in the oven preheated to 100 degrees for 15-20 minutes. Or keep them in a steam bath over a kettle or saucepan.
Pour the prepared jam without letting it cool and roll it up. We send it for storage in a dry place.

Five-minute cherry jam with pits

The five-minute cooking procedure, beloved by many housewives, can be perfectly used for cherry jam.

Benefits of 5 minutes:
— cherry fruits retain their original appearance and do not spread;
— no more than 30% of beneficial vitamins are lost;
- less sugar is used;
- speed of preparation.

Ingredients:

• fresh cherries and sugar in equal proportions.

Five-minute preparation of cherry jam for the winter:

Preparatory stage
Includes, firstly, sterilization of utensils for the finished product.

Secondly, it is necessary to select and wash the cherries. There is no need to remove the seeds. It is not necessary to sprinkle sugar and wait several hours. However, if you have this time, then keep the cherries in sugar, they will become more tender.

Cooking cherries
Place the sugar and cherries in an enamel container and set to simmer on the stove for 5 minutes, stirring carefully with a wooden spoon. At the end of cooking, immediately put the jam into jars and roll it up.

With this quick method you can prepare jam until next season. There is an opinion that jam made from berries in which the seed remains during long-term storage (more than one year) can cause poisoning due to the release of substances hazardous to the body.

However, rest assured that the jam prepared according to this quick recipe simply will not have time to sit for so long. Besides, why store jam from last year when the new harvest has already ripened.

Video recipe: Pitted cherry jam

Thick pitted cherry jam for the winter

Required Products:

• fresh berries – 1 kg;
• sugar – 1 kg 200 g;
• glass of water.

How to make thick cherry jam without gelatin:

Let's prepare the cherries
We select the berries, remove the stalks and leaves. You can remove the seeds either using a special apparatus (the method is the most preferable, since when using this device the cherries are not damaged and much juice is not lost), or with improvised means (don’t forget to wear gloves).

You can remove the seeds from the berries using a hairpin or a large paper clip. You can also use sushi chopsticks and a glass bottle with a narrow neck. To do this, hold the berry with your fingers, place it on the neck of the bottle, and use a stick to push the seed inside the bottle

Preparing cherry jam for the winter
Place the berries in an enamel bowl and sprinkle with sugar.
After a few hours, put it on the lowest heat, add water and cook with constant stirring. When the last sugar crystals have melted, turn up the heat. Boil and remove the container with cherry syrup from the stove. We repeat this procedure several times.

During boiling, remove the resulting foam periodically. Before the last boil, you can add a piece of butter, this will reduce the amount of foam.

Check the readiness of the jam using one of the above methods. Once you are sure the cherry jam is ready, cool it. At this time, prepare the dishes and everything you need, sterilize them. After seaming, place the jars in a cool place.

Cherry jam with gelatin

Required ingredients:

• fresh berries – 2 kg;
• granulated sugar – 1 kg 800 g;
• clean water – 1 liter;
• gelatin – 12 g.

How to make cherry jam for the winter:

Let's prepare the cherries
The peculiarity of this cherry jam recipe is that berries of different sizes and degrees of ripeness, even overripe ones, are suitable for its preparation. The main thing is the absence of signs of damage.

Wash the cherries, remove the pits and remove the stems. Place in a blender bowl and grind (you can use a meat grinder).

Preparing cherry jam for the winter
Add sugar to boiling water. Cook the cherry jam for about ten minutes and leave to cool.
Add the pre-soaked gelatin and berry mass to the syrup and mix. After boiling, cook for half an hour, periodically skimming the cherry foam from the surface of the jam. At this time, we sterilize the jars and lids.
Without cooling, place the freshly prepared cherry jam into sterilized jars and seal.

Choose any cherry jam recipe you like for the winter, prepare more jars with aromatic and healthy sweet cherry jam. After all, as practice shows, there is never too much good jam in winter.

Video recipe: Cherry jam in a Redmond slow cooker

Good to know
Cherry jam is an excellent alternative to store-bought sweets with questionable ingredients. Even boiled in sweet syrup, it continues to retain many microelements and vitamins: iodine, magnesium, calcium, vitamins A, B, C, etc.

Cherry is effectively used as a means to prevent thrombosis and has an anti-inflammatory and laxative effect.

It’s simply impossible to count all the qualities. It can also be noted that cherry jam is the lowest calorie of all sweet preparations for the winter. Therefore, it will not cause harm to the figure with moderate consumption.

How to prepare cherry jam for the winter? The question is, of course, interesting. Some people love cherry jam with pits. Others prefer pitted cherry jam.

Each option is good in its own way, each has its own zest and charm. I propose to resolve the issue “peacefully” - stock up on two types of cherry delicacy. Thus, take into account the tastes of all family members. And at the same time expand your culinary capabilities.

Cherry jam with pits is nice to serve with tea. Seedless berries are an excellent treat for children and an excellent filling for cakes and pies. Persuaded? Then consider a variety of cooking recipes.

Drinking tea with cherry jam with pits is a kind of ritual. Admirers not only enjoy the fragrant berries, but also savor every seed. Many people even bite them into pieces and happily gnaw on the pleasant-tasting kernel. If the jam withstands the sales deadline, then this is not at all harmful.

Here are some more jam recipes:

1. Let’s immediately make a reservation that you should not store jam with seeds for a long time - eat it in the first winter.
2. Berries should be selected that are ripe, but not overripe.
3. It is advisable to choose enameled or stainless steel cooking utensils.
4. Give preference to dishes with a thick and wide bottom. A thick bottom will prevent burning, a wide one will increase the area. The berries will feel free and not crush each other. And excess liquid in a wide container will evaporate faster.
5. Check the readiness of the jam with a small drop. If it does not spread on the plate when cooled, then the dish is ready. Otherwise, the jam needs to be cooked further.
6. Close the finished jam in sterile jars under iron lids. This will be a 100 percent guarantee of reliable storage.

Preparing the ingredients

• Cherry 1 kg.
• Sugar – 1.5 kg.
• Water – 50 ml (added if the cherry variety is difficult to release juice)

How to make jam from cherries with pits

1. Sort the cherries and remove any spoiled ones.

   

2. Rinse thoroughly in several waters and place in a colander.
3. Separately, boil water and pour boiling water over the berries. This way they will be more intact in the jam, and extra disinfection won’t hurt. In addition, the skin on some berries will burst, which will promote better juice release.
4. Place the berries in a cooking bowl and cover with sugar. If there are droplets of moisture left on the cherries, it’s okay, the sugar will dissolve faster. Sprinkle with sugar in layers. Lay out some cherries, sprinkle with sugar, and so on. In this form, the berries will release juice faster. From time to time the contents need to be shaken. It is advisable not to stir with a spoon, but rather shake it - this way the berries will be more intact.

   

5. The bowl of berries should be set aside for a while to allow the berries to release their juice. It is convenient to do this at night and start heat treatment in the morning.

   

6. It's time to put the jam on the fire. Now look - even if the sugar has not completely dissolved, but there is a small amount of juice, then there is no need to add water. If there is very little juice, it is better to add water to avoid burning. And excess moisture will evaporate during cooking.

   

7. Over very low heat, with constant stirring, heat the jam. Undissolved sugar begins to melt quickly, and a lot of juice appears.
8. Stir and gradually bring to a boil. We remove the foam.

   

9. When the sugar has completely dissolved, you can add a little heat.
10. Cook the jam for 15-20 minutes, then turn off and set aside until completely cool.

    

11. After 10-12 hours, or the next day, boil the jam again for 15-20 minutes and set aside.
12. Repeat the procedure one more time. Thus, it turns out that we cook the jam 3 times for 15-20 minutes after cooling. At the end of the third stage, you need to taste the jam for readiness. If the drop does not spread, the product is ready. If not, you need to boil the jam for some more time until it is ready, checking the action of the drop at short intervals. If the jam is very liquid, then during the third cooking you can add a little sugar - 200-300 grams. This sometimes happens if the berries are less dense and very juicy.
13. Distribute the finished jam into a sterile container and roll up with iron lids.

    

We made traditional cherry jam with pits - tasty, thick and very aromatic. Enjoy your tea parties and intimate conversations!

The cooking process can be reduced to once, but then you need to extend the time. With frequent stirring, keep the jam on the fire for 45-50 minutes. The criterion for readiness is the same non-spreading drop of jam.

Five-minute pitted cherry jam

This amazing jam is also called royal jam. Why five minutes? You need to cook it three times for five minutes. A very tasty treat!

We need to prepare

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

Step-by-step cooking process

1. Sort the cherries, wash well, dry.
2. Remove the seeds. This must be done with gloves. A special device or an ordinary pin can help here. You just need to carefully pick up the bone with a pin, it will come out easily. The berry will remain intact. Immediately place the processed cherries in the container in which you will cook the jam.

   

3. You need to cover the berries with sugar and shake the dishes. This way the granulated sugar will be evenly distributed between the berries. Set aside for a while, at least 2-3 hours. If the sugar does not dissolve completely, do not worry - everything goes according to plan.

   

4. Place the dishes on low heat. At a low temperature and with constant stirring, the sugar will quickly melt and the berries will begin to release juice.

   

5. When the sugar has dissolved, you can increase the heat and bring our jam to a boil.
6. Boil for 5 minutes, turn off the oven, set aside for 10-12 hours. The mass must cool down.

   

7. In total, we need to boil the jam three times for five minutes at intervals for cooling. What does this give? The jam is boiled down gradually, the berries are saturated with syrup and remain intact. During the third boiling, add clean and dry cherry leaves to the jam. They need to be boiled and removed. They will give the jam a specific cherry aroma.
8. Distribute the finished jam into sterile jars and roll up with iron lids.

   

9. Be sure to make this jam. Truly a royal treat! But don’t let the process scare you – your eyes are afraid, your hands are doing it.

Recipe for pitted cherry jam with gelatin

An extraordinary culinary product. A whole berry in sweet and sour jelly, it’s very tasty and beautiful. The jam turns out thick, you can gobble it up with spoons - you won’t pull your household by the ears.

Preparing the ingredients

• Pitted cherries – 2 kg
• Sugar - 1.5 kg
• Water – 300 ml (boiled but cooled)
• Gelatine - 40 gr.

Making jam

1. Place the pitted cherries in a bowl, cover with sugar, and set aside for 3 hours to release the juice.
2. Pour the gelatin into a separate bowl, add water, and set aside to swell. This will take approximately an hour.
3. Place the bowl with the cherries and sugar over low heat and bring to a boil. Stirring and skimming off the foam.
4. Cook for 25 minutes after boiling.
5. Remove from the stove and place in a cool place for a short time, about thirty minutes.
6. Half an hour has passed. Place the pan over low heat, add the swollen gelatin. Heat the entire mass, stirring constantly. The gelatin mixture should dissolve into the jam. As soon as you see that the gelatin has spread evenly, immediately turn off the oven. The mass should not boil(!). Otherwise the jam will not harden.
7. Quickly and carefully pour the finished jam into prepared sterile jars and seal with iron lids.
8. It is better to store such jam in cool places or in the refrigerator.

Be proud, not every housewife has such yummy food in her bins.
We will assume that we have made cherry jam for every taste and fulfilled all wishes.

The taste and aroma of cherry jam comes from our cheerful, carefree childhood. Remember how our mothers and grandmothers prepared it, and we were so restless, constantly waiting for the moment when we could lick the spoon with bright pink foam?
This dish can be prepared with or without seeds. But it is with the seed that the berry dessert gets a special, subtle taste of almonds. Its only disadvantage is that it cannot be stored for more than 1 year. The bone contains amygdalin, which, if it enters the human body, can seriously poison it. To understand how to cook with seeds, read the article to the end.

Classic cherry jam

Prepare fragrant, truly delicious cherry jam for the winter using this method. Believe me, it is worth the effort and energy spent.

Ingredients:

Ripe cherries – 1 kg;
Sugar – 1 kg;
Citric acid – 0.5 tsp;
Clean water – 150 ml.

Preparation:

Prepare all products for cooking. Sort the berries, remove stems and leaves. Pour into a large bowl and cover with running water for 20 minutes. But no more, so that the cherries are not saturated with excess liquid. If you took large berries, then you need to prick each one with a needle. In principle, this stage can be skipped if there is no extra time.

Transfer the contents of the basin into a suitable pan, preferably with a thick bottom. The second pan will be needed to prepare the sugar syrup. Place the water over high heat, bring to a boil, add half the sugar, stir and cook for 2 minutes until the last grain of sweetness has dissolved. Be sure to remove the foam.

Set aside, let sit for about 5-10 minutes, then pour over the cherries. Leave to infuse overnight.
Next, carefully read the entire recipe on how to cook cherry jam with pits so you don’t miss anything.

It is necessary to cook cherry jam in 3 steps - do 3 heat treatments followed by infusion for 8 hours. During infusion, the cherries are saturated with sugar liquid, become beautiful, begin to translucent, and the syrup itself thickens well.

Now you need to remove from the stove, cover with gauze (1 layer) so that excess moisture comes out of the fruit sweetness. Using a lid this process will not be possible. By the way, the cooking time should be short and the mass should not boil too much. The first two are 5-7 minutes each, and the third is 10 minutes, until the final state. Remove any foam that forms in a timely manner.

During the first boil, add all the granulated sugar during boiling, and during the third boil, add the specified amount of citric acid. You must try not to overcook, otherwise the mass will darken greatly and lose its special attractive smell.

At the end of the third cooking, do a readiness test. Scoop out tsp. a little syrup and drop onto a cold plate: if the drop hardens and does not spread, it’s ready.

Cherry jam “Pyatiminutka”

This method will appeal to many people, because it allows you to quickly prepare jam and retain its health benefits.

Option 1.

Ingredients:

Cherry – 1 kg;
Granulated sugar – 400 gr.;
Purified water – 200 ml.

Preparation:

Carefully sort the berries, wash them well and remove excess debris. Pour clean water into the prepared pan, place over medium heat, add granulated sugar and stir. Boil and make sure there are no grains left.

Place all the fruits there, stir, and boil at medium heat. Then reduce to a minimum and simmer for up to 5 minutes, removing the foam in time.

Pour five-minute jam into pre-washed and sterilized half-liter jars, close the lids and place in the refrigerator. The recipe has a second method, which tells how to cook cherry jam for five minutes with pits without adding water.

Option 2. Without water.

Cherry – 2 kg;
Granulated sugar – 2 kg.

Preparation:

Sort the cherry berries, wash in cool water and remove leaves and stems. Pour into a large container, add granulated sugar and set aside for 5-8 hours to release the juice.

Place over medium heat and bring to a boil. Reduce the boiling point to a minimum, boil for up to 5 minutes, constantly removing the foam in time. Pour hot into jars and seal.

Cherry jam in a slow cooker

Household appliances make people's lives better and easier. A slow cooker will allow you to cook cherry jam with pits no worse than conventional methods.

Ingredients:

Cherry – 2 kg;
Sugar – 2 kg.

Preparation:

Tip: it is better not to store jam prepared in this kitchen aid for a long time. Maximum 6 months.
Wash the cherries in running water, sort, remove the stems and dry. Transfer to a special equipment container.

Sprinkle all the sugar on top. Close the lid and let it brew for 5 hours. During this time, the berries should release juice. Then cover with a lid and press the “Extinguishing” function for 2 hours.

In the meantime, while the cherries are being prepared, you need to prepare the dishes for preservation. Wash the lids with detergent and then boil for about 10 minutes. The jars must be washed and sterilized. Pour the prepared thick berry mass into a glass container and seal. That's all the work.

Royal cherry jam

The rich taste and bright color of cherry jam will make a warm winter evening royal.

Ingredients:

Cherry – 2 kg;
Granulated sugar – 2 kg.

Preparation:

Wash the cherries thoroughly and drain in a colander. Then, when the excess liquid has drained, transfer to a pan of suitable size and combine with sugar. Now let it sit for at least 3 hours. Shake the container a little.

Place on the stove, turn on high heat and bring to a boil. Reduce the boiling temperature and cook for up to 5 minutes, then set aside to cool. Repeat all steps 2 more times. The result should be a bright jam from whole berries.

Prepare dishes for canning in advance, wash and sterilize. When ready, place the sweet product into the treated jars, wait until it cools down and only then close it. Here's how to make royal cherry jam with pits and whole berries and it looks very beautiful.

Cherry jam with lemon

Lemon freshness serves as an excellent complement to the sweet berry. Prepare with lemon.

Ingredients:

Ripe cherries – 1.5 kg;
Granulated sugar – 2 kg;
Lemon – 1 pc.

Preparation:

Wash the cherry fruits well, sort them carefully and dry them in a colander. Place the berries in a bowl and sprinkle granulated sugar on top. Remove the zest from the lemon and chop finely. And squeeze as much juice as possible from the fruit. Place in a bowl with berries and stir.

Place in a suitable saucepan, place over high heat and bring to a boil. Reduce boiling temperature to medium and cook for another 5-10 minutes. During short cooking, stir occasionally and skim off foam.

Now remove from the stove and cover with a kitchen towel/suitable lid. Let it steep for at least 8-10 hours. As soon as the specified time has passed, put it back on high heat, boil, turn it down a little and cook for up to 5 minutes. Repeat all steps 1-2 times.

Now put the prepared hot cherry jam into clean jars and close tightly. Your family will be absolutely delighted with such a sweet culinary delight.

Cherry jam with chocolate

Your children will devour this extraordinary dessert on both cheeks! And adults will also like it.

Ingredients:

Cherry – 1 kg;
Sugar – 1 kg;
Cocoa powder – 100 gr.;
Dark chocolate – 1 p.

Preparation:

This dessert will remind you of the “Cherry in Chocolate” candy. To prepare it, you need to sort and wash the berries. Transfer to a deep container and add all the granulated sugar. Leave for at least 5 hours.

Now you need to put it in a thick-walled saucepan, put it on the stove to boil, while continuously stirring with a wooden spatula. Set aside, allow the mixture to cool slightly, then strain through a colander.
The resulting syrup must be placed on high heat and boiled.

Essentially, cherry jam with pits is cooked in syrup, but with short breaks. Without removing the cherries from the bowl, place them in the berry liquid. Let it brew for about 2 hours. After this, repeat the procedure 3 more times. The fruits must completely absorb the syrup. And if there is a little left, you can seal it in a separate half-liter jar.

For 3 times, place the berries in the syrup without a colander along with grated chocolate and cocoa powder. Place the mixture on the stove, bring to a boil at low heat and simmer for up to 5 minutes.

Prepare the dishes for seaming in advance. Distribute cherry jam with chocolate into half-liter jars and roll up. You can be sure that this sweet preserve will definitely not go to waste after opening!

Thick cherry jam

Especially for lovers of thick desserts. This delicious sweetness will perfectly serve as a filling for homemade baked goods.

Ingredients:

Cherry – 2 kg;
Sugar – 2 kg;
Pure water – 350 ml.

Preparation:

Wash the cherries properly, sort them and sift out the waste. Place purified water over high heat, add half the specified portion of sugar and bring to a boil, stirring constantly so that the latter dissolves and does not stick to the bottom.

Now the fruits need to be poured into a pan of a suitable size and poured with hot syrup for 10-12 hours.
Place on the stove, turn on high heat, add the rest of the sugar and boil. Turn the heat to low and simmer for up to 5 minutes. Leave to infuse again for about 12 hours.

Boil again, then reduce the heat and cook for 3-5 minutes, removing any foam that forms in time. Let it sit for at least 5 hours. And bring to a boil for the last time and cook for at least 10 minutes, stirring continuously with a wooden spatula.

Wash the jars and lids well and sterilize them in a convenient way. Pour the cooked thick cherry jam with pits, close tightly with lids, turn over and wrap in warm towels. Let it cool like this. Then move it to the basement or cellar.

Cherry jam without sugar

Ingredients:

Cherry – 4 kg;
Lemon – 2 pcs.;
Mint (dried) – 10 leaves.

Preparation:

Wash the ripe berries under running water, get rid of unnecessary leaves, stems, etc. Transfer to a large tray covered with plain paper, let it lie and dry. Then be sure to prick each fruit with a needle, put it in a deep bowl and leave for 5 hours so that they have time to release juice.

In the meantime, we need to prepare the remaining products. Cut the zest from the citrus product and chop it into crumbs with a sharp knife blade. Or you can cut it into squares, so it will decorate the finished jam with its bright, rich shade.

Now that the fruits have released a sufficient amount of juice, you need to put the saucepan on medium heat, boil and simmer for 20 minutes, stirring often. Don't forget about foam. If it is not removed in time, the finished product will lose all its external beauty.

It is advisable to finely chop the mint leaves. Remove the mass from the stove, wait until it cools completely and put it in two crushed products. Mix well and bring to a boil again. This time you need to boil for no more than 10 minutes. Then set aside and cool. Repeat the process one more time. Prepare all dishes for seaming. Wash the jars, sterilize, and boil the lids for about 5-7 minutes.

Pour the hot mixture, cover it and wrap it in a blanket for a day. After that, put it in the pantry. With sugar-free jam you can not only top up a strong leafy drink, but also your favorite ice cream. Now you know how to make cherry jam with pits, but be sure to watch the video to consolidate your knowledge. They will definitely be useful to you in practice.