Today we will cook pitted sweet cherry jam - I will tell and show simple recipes for the winter for storage in an apartment. By the way, all harvesting methods are applicable to cherries. You can not even take out the bone from her.

Sweet cherries and cherries are my favorite berries. Sweet, tasty, low-calorie, rich in beneficial acids and antioxidants, helping to improve blood composition and losing weight, saturating us with vitamins C and B - how can you not love them? It is a pity that the season of cherries and cherries is short, and you really want to eat your fill and make supplies for the "cold times".

I also suggest making a rhubarb stalk jam. It is easy to prepare, but it tastes excellent. From - I never thought it would be so tasty.

Cherry preparation

It would be, of course, absolutely wonderful if it were not for fiddling with bones. There are also such blanks where they can not be removed. But this should not be abused.

The cherry stone, like other stone fruits, contains hydrocyanic acid. And if the preparation is intended for long-term storage, this harmful substance can pass into the cherry itself. Which will not only make the taste bitter, but can also cause an unwanted response from health.

Therefore, we take out the bones. There are special bone pushers that you can use. However, this method has disadvantages. Firstly, the berry loses too much juice, and secondly, if we are going to stuff the cherries (and we are going to), then we don't need a through hole.

You can arm yourself with a simple safety pin, hairpin, teaspoon shank, or even an ordinary match. These are all grandma's methods, but they still work.

Gently squeezing the berry with the fingers of one hand, with the second we pry the bone in the place where the cherry was attached to the tail, and push it out

Pitted sweet cherry jam with orange or lemon

Pitted sweet cherry jam with orange or lemon is considered a classic of the "cherry" genre. The bottom line is that our berry is sweet, and citrus inclusions, adding sourness, make it unusually balanced in taste. Well, plus the aroma, absolutely magical.

This jam looks and behaves great, no matter what kind and color of the berry you take. But especially luxurious it comes from white cherry. Recommend!

The proportions are very easy to remember - just one at a time:

• cherries - 1 kg;
• granulated sugar - 1 kg;
• 1 medium lemon or orange.

Pay attention to this point: do not weigh exactly 1 kg of cherries, but leave a "allowance" for the weight of the seeds, 100 grams, for example.

First of all, free the cherries from the seeds and put them in a large bowl.

Then we fill in all the sugar and let it stand for 2-3 hours so that the berries let the juice start.

We cut a lemon or an orange (I have a lemon). Can be cut into patches, half slices or quarters.

Pour our lemon (orange) slices into a bowl for future jam and put on a small fire.

The sugar will dissipate in 5 minutes. After this time, we increase the fire a little and keep the mass for 25-30 minutes. at a slight boil, stirring constantly and skimming off the foam.

Remove from heat and immediately pour into sterile jars under sterile lids.

Let me remind you: jars can be sterilized on the spout of a teapot, in a double boiler or in an oven (in the latter case, we put the glass in a cold oven and only then light the fire).

Pitted cherry jam with walnuts - a simple recipe

Remember when I started talking about stuffed berries? Here it is, pitted cherry jam with walnuts - I propose a simple recipe and just a mind-blowing result. When a similar blank is made. So we are also not far from the noble recipe.

Ingredients

• cherry - 1 kg;
• sugar - 1 kg;
• water - 1.5 cups;
• 300 g walnuts;
• 1 lemon;
• a little vanilla.

Preparation:

1. We wash the cherries and take out the seeds from it.

This is the case when the stone pusher does not need to be used, it will completely pierce the cherries, but we need to insert the nut. Gently remove the bones using a hairpin, safety pin or wooden skewer.

2. Cut the peeled walnut halves into pieces of about the same size as the cherry pits. We place one nut "pebble" in each sweet cherry.

3. Put the water on the fire, add granulated sugar, let it boil and, stirring often, cook the syrup for 7-10 minutes.

4. Pour the prepared stuffed cherries with boiling syrup (it should completely cover them) and leave for 3 hours so that the berries are well nourished.

5. Then put the basin on a small fire and slowly cook until the cherries become transparent. This will take at least forty minutes.

You do not need to boil the jam too vigorously, then the berries will remain intact and will not boil over.

6. In 5-7 minutes. until tender, pour the juice squeezed from lemon into the jam and put the vanilla.

The jam is ready when the drop, poured onto a cool saucer, does not spread, but retains its shape.

In principle, this kind of jam is quite good under ordinary lids, but only in a cool place. If your home is too warm, then it is better to roll it up in sterile jars under boiled lids.

Five minutes - quick cherry jam without pits

The housewives have such favorite preparations that are made quickly, save sugar and give a universal result: at least serve for tea, at least use as a filling in pies. In addition, since the berry is boiled for a short time and in its own juice, a maximum of useful substances remains in it. So, we are preparing a real hit called "five minutes - quick cherry jam without pits."

Ingredients

• cherry - 1 kg;
• sugar - 200-300 g;
• juice of one lemon.

Preparation:

1. We clean the berry, remove the seeds (here it is quite possible with a machine), fill the cherries with sugar and put on a small fire.

2. Stirring constantly, dissolve the sugar, add a little fire under the burner and wait for our cherries to give up the liquid.

3. Then pour in lemon juice and, still constantly stirring, bring the liquid mass to a temperature of 95 °, but do not boil. The state of the berry mass we need is determined by a dense white park, which will steadily hold above the pelvis. In this mode (it is called pasteurization) we keep it for 5-7 minutes, and then pour it into sterile jars. Cork it up, turn it upside down and let it cool.

I advise you to make the same five-minute period from cherries and Hungarian plums. Only, since these are more acidic berries, lemon juice is not added there.

In the next article, I will share with you the recipes for sweet cherry jam with a bone and reveal all the secrets of its preparation. In the meantime, the traditional video recipe is cherry jam with vanilla

See you soon!

On winter evenings, when the sunny summer is so lacking, a jar of delicious, aromatic and beautiful cherry jam will delight you. It is not a shame to serve such a treat to guests, especially if there are no seeds in the berries, because eating it is a real pleasure. How to make an original treat?

Secrets of experienced hostesses

Before embarking on a search for a suitable recipe, it is worth taking note of the advice of experienced housewives who have already had to cook cherry jam.

Preparation of berries

When selecting berries for conservation, 3 points are important:

• The jam will be made from any kind of sweet cherry, but the most intense and aromatic delicacy comes from Francis, Trushenskaya and Napoleon (black and pink).
• Choose only ripe fruits for a sweet but not sugary taste.
• Discard spoiled, rotten berries immediately: such fruits are suitable only for making jam.

For making jam, only ripe, undamaged berries, without traces of rot are suitable

Rinse the berries selected for conservation thoroughly with warm running water, free from cuttings. After that, proceed with the removal of the seeds. The modern consumer can easily find a specially designed device in hardware stores and supermarkets, which will make the process quick and easy. However, you can get by with the means at hand, using a safety pin or hairpin. In this case, the bone is removed as follows:

1. Take a berry with one hand.
2. With your other hand, insert a pin or hairpin (loop down) into the middle of the fruit where the peduncle is attached.
3. Pick up the bone and remove it in a circular motion.

Video: how to remove seeds from berries with a pin

The subtleties of cooking

Simple recommendations will help to prepare delicious jam without unnecessary hassle:

• cook a treat in an enamelled pan or stainless steel vessel with a thick bottom, using a wooden spatula for stirring;
• preparation of conservation is carried out in several stages: heat for a certain time, allow to cool, repeat several times, this technology allows you to preserve the shape of the berries;
• to increase the storage time, hot jam is laid out in sterile jars and rolled up with sterilized lids.

Jars can be sterilized over steam, in boiling water, in a microwave oven, in a multicooker and in other ways, housewives often use an oven for this purpose:

1. Inspect the cans: there should be no chips or cracks, otherwise the container will explode under the influence of high temperature.
2. Wash containers with laundry soap or soda, wipe dry with a clean towel.
3. Place the jars on the wire rack of a cold oven with the bottom up.
4. Turn on low heat and heat the oven to 130–150 ° C.
5. Sterilize the jars for a quarter of an hour. The processing time for three-liter containers is 25 minutes.
6. Putting on potholders (they must be dry, otherwise the glass may crack from temperature changes), take out the container and turn it upside down on clean towels.

You can sterilize jars intended for cherry jam in any way, for example, in the oven

Rinse the lids with baking soda or laundry soap, scald with boiling water or boil for 5-7 minutes.

To prevent the jam from becoming moldy, it is recommended to cover it with a circle of parchment paper soaked in vegetable oil or alcohol before rolling.

Video: sterilizing cans in the oven

Recipes

Pitted sweet cherry jam can be prepared in several ways, let's dwell on the most popular and "delicious" ones.

Base

The richest taste for a delicacy brewed without adding water:

1. Place the prepared cherries in a saucepan in which the jam will be prepared.
2. Pour the berries with an equal amount of sugar and leave for 5-6 hours: the fruits should start juicing.
3. Place the bowl on the fire, after boiling simmer over low heat for 5 minutes, stirring occasionally to avoid burning. You do not need to cover the pan with a lid: this way the excess moisture will evaporate faster.
4. Turn off the heat, wait for the jam to cool completely and repeat the five-minute heating, removing the resulting foam, let it cool.
5. Boil the mass again over low heat for 5 minutes.

To give the delicacy a slight sourness and citrus aroma, you can pour sugar over the berries and pour in the juice squeezed from one lemon.

Video: cherries in their own juice

With gelatin

Fans of indulging in pancakes with thick jam that does not spread will like the recipe with gelatin:

1. Pour 2 kg of cherries with 600 g of sugar and wait 5–6 hours for the fruit to let juice.
2. Boil, removing the foam, and simmer over low heat for 5-6 minutes.
3. At this time, dissolve 60 g of gelatin in 400 ml of cold water.
4. Pour the prepared liquid into a saucepan with jam and immediately stir well, otherwise lumps cannot be avoided.
5. After boiling, pour the hot preservation into sterile jars.

When added to cherry jam, gelatin will provide a thick, jam-like texture to the treat

To enhance the flavoring bouquet for the preparation of delicacies, you can take cherries in half with cherries.

White cherry

An original jam comes out of white cherries, berries in it are of a beautiful, amber color:

1. Pour 100 ml of water into a saucepan and add 1 kg of sugar.
2. Over low heat, stirring constantly, heat the liquid until the sugar dissolves.
3. Put 1 kg of berries in the syrup so that the fruits are completely immersed in the liquid.
4. Boil and simmer over low heat for 5 minutes. Turn off the stove.
5. After 3-4 hours, repeat the heating for 5 minutes. Cool for 3-4 hours.
6. For the third time, boil the jam, add a quarter of the lemon, cut into slices along with the zest, to the mass.
7. Simmer over low heat for 15–20 minutes.
8. Add 1 g of vanillin a few seconds before turning off the stove, stir the jam and arrange in sterile jars.

Video: white cherry jam

Sugarless

The guardians of the figure can take note of the recipe without sugar; for making such a jam, it is advisable to use sweet yellow cherries:

1. Put 1 kg of cherries in a saucepan.
2. Pour water into a basin and immerse a saucepan with berries in it, put on fire.
3. Wait for the liquid to boil and simmer the fruits in a steam bath for 2 hours: juice should stand out in large quantities.
4. Remove the saucepan with cherries from the stove, cover with cling film and let stand for a quarter of an hour.
5. Put the workpiece in sterile jars, roll up.

With fruits

For assorted jams, it is better to use black and red cherries:

1. Fold 1 kg of cherries and apples (2 fruits) into a large saucepan.
2. Pour the juice of 4 oranges into the total mass, chop the citrus zest into small pieces and also send to the pan.
3. Pour berries and fruits with 1 kg of sugar and put on low heat.
4. After boiling, cook until the sugar is completely dissolved.
5. Boil the mixture over high heat for 5–8 minutes and put it hot in jars, roll up.

Instead of apples and oranges, you can take 0.5 kg of strawberries - aromatic and sweet jam will make a splash.

With walnut

Sweet cherry jam with "edible bone" will delight both children and adults:

1. In each cherry (you need 1 kg of berries), place a piece of walnut instead of a stone.
2. Pour 350 ml of water with 1 kg of sugar, boil and heat until the sugar dissolves.
3. Pour the syrup into a saucepan with prepared fruits and leave for 3 hours.
4. Simmer the mixture over low heat until the berries become transparent.
5. Introduce the juice and vanillin squeezed from one lemon (on the tip of a knife), after 2 minutes turn off the stove.
6. Arrange hot jam in sterile jars.

Pitted sweet cherry jam is served as a separate treat for tea, you can spread it on crispy toast or use it as a filling for sweet pies and pancakes, add to smoothies, cereals and fruit salads. The wise hostess manages to pamper loved ones with juicy berries even in winter.

Cherry jam is one of my favorite jams. I have already given a recipe for cooking, as well as a recipe that is not quite ordinary, but very tasty.

And recently on the site willcomfort.ru I saw a very informative article with step-by-step recipes about another yummy. This is strawberry jam, look, you will like it.

Well, now is cherry time. Sweet cherry is a very ancient berry, and probably because of its antiquity, it is so expensive, at least in our country. But in any case, we definitely try to cook at least a couple of jars of jam from it.

Of course, cherries are not raspberries, the jam from which helps very well with colds. But cherry jam also has its own advantages. It is delicious for children. For adults, I give information that many do not know:

When cooking cherries, most of the nutrients are retained. Even boiled cherries contain vitamins C, B1, B3 and PP necessary for the body, which has a positive effect on human immunity. Also, the berries are high in potassium, magnesium and sodium, which help to improve the condition of the skin, hair and nails.

So cook for health!

How to cook sweet cherry jam. Step-by-step recipes for making cherry jam for the winter

Of course, jam is cooked not only for the winter. You can eat it whenever you want. Well, it is customary for us that we make all the preparations for the winter. Because before there was no such variety of jam in stores.

It was unimaginable to buy fresh tomatoes or cucumbers in winter. And even more fresh berries. And another reason is that homemade food is always tastier.

The first thing I want to show is how to remove the seed from the berry. The video shows three ways to remove pits. True, it is written that this is for cherries, but there is no difference. You can also remove from cherries in the same way. I think it might come in handy for you.

1. Video - Three ways to remove seeds from berries

2. Pitted sweet cherry jam

Ingredients:

• Sweet cherry - 3 half liter mugs. We did this for convenience, so as not to calculate grams, we will consider half-liter circles or cans.
• Sugar - 8 tablespoons with top
• Citric acid - 0.5 tsp

Preparation:

1. My cherries, dry them and remove the seeds (see the video above for how to do this).

2. Pour 3 tablespoons of sugar into a deep frying pan or saucepan to close the bottom.

3. Since cherries are sweet without any sourness, add, evenly sprinkling on sugar, half a teaspoon of citric acid. We will have jam with a little sourness, which will soften the taste of sweetness.

4. Pour cherries into the pan. Pour 5 more spoonfuls of sugar on top. In total, we got 8 tablespoons of sugar for one and a half liters of cherries. We leave the pan with cherries and sugar to stand until morning (for 10-12 hours).

We start making jam

5. In the morning, the cherry has already started juice, quite a lot. Mix gently. We put on the stove on a fire below average, until it boils.

6. Stir occasionally so that all the sugar dissolves and each berry is dipped in the syrup. As soon as the jam boils, reduce the heat to minimum and also continue to cook, stirring occasionally.

Do not forget to remove the foam every time we cook jam.

7. We boiled the jam for 20 minutes. The cherries have become soft and are all floating in syrup. This is good as it will soak better with the syrup. Turn off the heat and leave the jam until it cools completely.

8. After the jam has completely cooled down (to room temperature), put it on the fire again. We make the heat more than medium until boiling. As soon as the jam boils, reduce the heat to low and cook for another 10-15 minutes.

9. The cherry has boiled for 15 minutes, turn off the heat and again leave it to cool completely. This was the second stage.

10. Put the cooled jam on the stove again, bring to a boil and reduce the heat. Always reduce the heat so that the jam continues to simmer. The berry is already acquiring transparency and amber color.

11. Cook the jam until it thickens a little. It is not necessary to cook for 10-15 minutes. You can cook for 5 or 20. The most important thing is that the jam then completely cool down. We boiled, but we still have a lot of liquid and it has not yet reached the consistency of syrup, so we set it to cool again.

12. And again the stove, again a small fire. We cooked for about 7-8 minutes. The jam became thick. The syrup boiled down as we wanted. If you like thinner syrup, keep the jam on the fire less.

We pour the jam into sterilized jars, and for the first tea party with cherry jam, fill the vase and serve.

Enjoy your tea!

1. Cherry jam with wine and lemon

Ingredients:

• Cherry - 1.2 kg.
• Brown sugar - 1 kg.
• Lemon - 1 pc.
• Lime - 1 pc.
• Dry white wine - 150 ml.
• Water - 150 ml.

Preparation:

1. Peel the cherries after rinsing and drying them.

2. In a deep vat, saucepan, any dish, try to choose a dish with a wide surface, for better evaporation of moisture, such as a basin, for example, pour sugar. Add wine and water to sugar. We put on fire and wait for the sugar to completely dissolve.

You can, of course, take water alone, but so cherries do not have a pronounced taste of their own, the wine will give the jam a pleasant flavor.

3. For the same reason for the lack of a pronounced taste and aroma, add lemon cut into quarters and also chopped lime to the cherries.

4. Lemon gives sourness and lime gives freshness. We send them to the cherry.

5. In the meantime, the syrup has boiled, but the sugar has not yet completely dissolved. It is imperative to wait until the syrup is completely homogeneous. We continue to cook the syrup, stirring constantly the sugar. The sugar must dissolve completely.

6. Our syrup froths, it's from brown sugar and wine, that's okay, then we'll remove the froth. Pour berries with lemon and lime into the syrup and of course with the juice that stands out from them. We make the fire medium.

7. When the jam boils, reduce the heat to low and let the jam boil for 5-10 minutes.

8. Then turn off the heat and let the jam cool for 5 hours.

9. The jam is cold. Bring it to a boil again and cook for about 10 minutes. If you want the jam to be thicker, cook for longer, until the desired stringiness. Remove from heat and let cool.

10. Well, that's all. We close the cooled cherry jam in jars and enjoy the winter.

11. It remains only to remind, when the jam will boil slightly, remove the foam.

Well, and the first sample, of course, we shoot right away. We put jam in a vase and at the table.

Bon Appetit!

1. Sweet cherry jam with stone, vanilla and cinnamon

Ingredients:

• Red cherry with stone - 1.5 kg.
• Sugar - 1 kg.
• Apple juice - 100 ml.
• Vanilla sugar - 1 sachet
• Cinnamon sugar - 1 tsp

Preparation:

1. Pour sugar into a saucepan and add 100 ml. apple juice. Apple juice won't fill all the sugar, that's okay. When we start heating the sugar it will melt and you will get a rather thick syrup.

2. We put the pan on the stove, over medium heat and watch the sugar all the time. As soon as the sugar begins to melt, it must be stirred all the time so that it does not burn.

3. You will see the syrup become thinner. Sugar gradually dissolves. Cook the syrup until the sugar is completely dissolved.

4. The syrup has become liquid and boiled. We reduce the heating of the plate a little to below average.

5. Add cherries and vanilla sugar to the syrup. We mix. Let it boil and cook for another 15-20 minutes, after boiling.

6. Do not forget to skim off the foam during cooking. 10 minutes before the end of cooking, add a teaspoon of cinnamon sugar. Someone adds pure cinnamon, but that is to taste. In my opinion, it is better to add sugar with cinnamon, then the taste will be slightly noticeable, not harsh, but will add flavor. We mix.

7. We continue to cook the jam.

8. Sweet cherry jam with cinnamon and vanilla is ready. Put it in a vase, close the rest in sterilized jars.

Enjoy your tea and appetite!

1. Video - Sweet cherry jam with seeds

2. Video - Sweet cherry jam with almonds

Bon Appetit!

Sweet cherry is the first summer berry that we feast on and try to prepare it for the winter. In the cold season, we open a jar of fragrant jam and remember the warm summer. Cherry jam is suitable for filling pies, cookies, muffins, curd dishes and decorating birthday cakes.

When preserving, it is important to prepare the jam so that it is stored in winter, useful substances are preserved in it, and the fruits remain tasty and aromatic.

During heat treatment, most of the vitamins and minerals are retained in the berry. Find out why cherries are useful from ours.

Classic cherry jam with seeds

Choose a wide, but not high cookware for cooking; it is advisable to use it only for making jam. In terms of volume, it is better to fill the pots and pans by half and cook no more than 2-4 kg of berries at a time.

The berries in the jam do not float to the surface, but are evenly distributed in the container. When the foam is collected to the center of the dish, the treat is ready, you can roll it into the jars.

You can reduce the amount of sugar if desired. To prevent sugaring, try adding 20g to the jam. lemon juice or 150 gr. molasses per kilogram of berries.

Time for cooking is 1 day.

Output - 5 jars of 0.5 liters.

Ingredients:

• red cherry - 3 kg;
• sugar - 3 kg;
• citric acid - ¼ tsp

Cooking method:

1. Rinse the cherries in running water, put the berries in a saucepan and cover with sugar. In order for the berry to start juice, leave the berries for 10-12 hours or overnight.
2. Bring the jam to a simmer over low heat. Stir with a wooden spoon and simmer for 3-5 minutes. Then turn off the stove, cover the container, let it brew for several hours. Do this several times.
3. When cooking, foam forms on the surface of the jam, which must be removed with a spoon or slotted spoon.
4. Add citric acid to the jam at the end of cooking.
5. Sterilize the jars, carefully fill with jam and roll up the lids, which also need to be sterilized.
6. Turn closed jars upside down, let them cool.
7. In winter, it is better to store open jam in the refrigerator, under a plastic lid.

For cooking, use copper dishes or stainless steel, in extreme cases - enameled.

To prevent the glass jar from cracking when laying hot jam, put the mass in a hot container, additionally put an iron spoon in the jar.

Ingredients:

• white cherry - 2 kg;
• water - 0.7-1 l;
• sugar - 1.5-2 kg;
• vanilla sugar - 10-20 gr;
• green mint - 1-2 branches;
• lemon - 1 pc.

Cooking method:

1. Remove the seeds from the berries washed in running water.
2. In a cooking bowl, prepare sugar syrup from water and sugar, boil it for 5 minutes.
3. Place the cherries in the syrup, bring the mixture to a boil. Cook for an hour and skim off the foam with a slotted spoon during cooking.
4. Grate the lemon zest with a grater, squeeze the juice out of it and add to the jam.
5. Add vanilla sugar at the end of cooking.
6. Put the finished jam on the prepared jars, decorate with a mint leaf on top, roll up the lids, let cool.

Pitted cherry jam with cinnamon

Berries of any color are suitable for this dish, you can prepare an assortment, the main thing is that the cherries are ripe.

Use a toothpick or match to remove pits from cherries and cherries. Pierce the berry on the opposite side of the stem hole and knock out the seed through it.

Cooking time - 24 hours.

Output - 5-6 jars of 0.5 liters.

Ingredients:

• cherry - 3 kg;
• sugar - 2-2.5 kg;
• cinnamon - 1-2 tsp;
• cloves - 5-6 pcs;
• vanillin - 2 gr.

Cooking method:

1. Wash the cherries thoroughly, sort them out, remove the damaged berries and remove the seeds.
2. Place the berries in a cooking bowl, sprinkle with sugar. Cover the container and leave for 10-12 hours.
3. Set the container with jam on low heat, bring to a boil. Simmer the mass for about half an hour, stirring occasionally.
4. Cool the jam and leave for 4 hours.
5. Boil the jam in this way in two more passes. After the third, add vanillin and cinnamon.
6. Pour hot jam into jars, add 1-2 cloves on top.
7. Roll up hot, sterilized lids, cool the jars in a cool place.

Cherry jam with lemon

This jam is consumed immediately or rolled up for the winter. You can cut the lemon into cubes or half rings. Add the amount of sugar to your liking. It is better to remove the foam formed during cooking with a slotted spoon - this will simplify the pouring of the syrup and save the jam from souring.

We continue the theme of blanks and today we will look at simple and delicious recipes for pitted sweet cherry and cherry jam. And the last article was about recipes. Although it is believed that cherry jam with a stone is more aromatic, but without a stone it is much more convenient to eat, the jam can be used as a filling. That is why pitted sweet cherry and cherry jam has gained even greater popularity in our kitchen. The technology for making sweet cherry and cherry jam is almost the same.

How to make cherry and sweet cherry jam:

• the dishes in which you will cook the jam should be spacious so that the berries and sugar take up no more than half the volume of the dishes;
• aluminum or copper dishes suitable for cooking jam;
• you need to cook the jam on low heat, then the berries will remain intact;
• the jam will turn out to be more tasty and beautiful if you cook it in several stages;
• so that the aroma that comes from the seeds is not lost, I recommend not throwing them away, but pouring cold water and boiling, and then add this broth to the jam during cooking;
• add lemon juice or a little citric acid to the cherry jam, they will give it a sourness like a cherry, besides, such a jam will not be sugared;
• if you suspect that there may be worms in the berries, soak the cherries in cold water for 30 minutes. and add 1 tbsp. l. salt, then rinse the cherries thoroughly with cold water;
• If you do not have a special device for removing the bones, use a hairpin, paper clip, toothpick, or ordinary safety pin;
• during cooking, be sure to remove the foam, which can lead to acidification of the jam;
• the readiness of the jam can be determined if you drop it on a plate and the drop does not spread.

Simple and delicious recipes for pitted sweet cherry and cherry jam:

Thick cherry jam without pits with gelatin

When using gelatin, the jam becomes thick immediately after cooling and does not require long cooking. Also, note that very little sugar is used in this recipe, which means it can be called diet jam.

We need:

• cherry - 1 kg
• sugar - 300 gr.
• water - 100 gr.
• citric acid - 2 gr.
• gelatin - 30 gr.
• vanillin, cinnamon - optional

1. We sort out the cherries and rinse them with water. Using a special device or hairpin, remove the seeds from the berries. The work, of course, is laborious, especially if there are a lot of berries.

2. Fill the cherries with sugar. Pitted cherries release juice much faster, so 1-2 hours are enough.

3. Put the saucepan with cherries on the fire, bring to a boil, add vanillin and / or cinnamon to taste and cook for 25-30 minutes, stirring constantly and periodically removing the foam. Remove the pan from the stove, the jam should cool slightly.

4. During this time we dilute the gelatin in water and let it swell for 30-40 minutes.

Instead of water, you can use a pitted broth that you have chosen from cherries (or cherries). It is believed that jam with such a decoction will be more aromatic.

5. Pour the swollen gelatin into the slightly cooled, but still warm jam, stir and put the pan on the stove again. Add citric acid or lemon juice. Gradually, over low heat, bring the jam to a boil and turn it off immediately.

6. Ready jam is poured into previously sterilized jars and hot rolled up with lids. It is advisable to store such jam in a cool place.

Pitted cherry jam five minutes

The five-minute jam is good because the heat treatment is very short-lived, which means that more vitamins are retained. That is why 5 minute jam is very popular and is prepared according to this recipe with almost all berries and fruits. Prerequisites for a five-minute stay are sterile jars and lids and storage in a cool place.

We need:

• cherry - 1 kg
• sugar - 900 gr.

1. We sort out the cherries and remove the seeds - the most time-consuming stage. This time, a regular pin came in handy.

2. Fill the cherries with sugar and immediately put the pan on a low heat.

3. Bring to a boil, stir so that the sugar does not burn. Cook over low heat and do not close the lid. After boiling, cook for exactly 5 minutes. We do not remove the foam at this stage.

4. Let the jam cool completely (5 hours). After that, put it on low heat again, bring to a boil and cook again for 5 minutes. So we repeat one more time. Now we remove the foam. The jam became rather thick. We lay it out in pre-sterilized jars.

Thick cherry jam, pitted in a pan

If you want to cook a thick, amber, honey-like jam, check out this unusual recipe. Its unusualness is that the jam is cooked not in a saucepan or basin, but in a frying pan.

Cherry jam in chocolate - a recipe for the winter

Very tasty and even fashionable jam lately. Try to cook such a delicacy, put the ready-made jam in beautiful jars and you will always have an original gift at hand with which you can surprise your friends or loved ones.

We need:

• cherry - 1 kg
• sugar - 500 gr.
• orange - 1 pc.
• rum or brandy - 50 ml
• cocoa - 1 tbsp. l.
• dark chocolate - 100 gr.
• pectin - 20 gr.
• cinnamon - a pinch

1. Sort the cherries, rinse and remove the seeds and place in a saucepan.
2. In a separate bowl, mix the orange juice, rum and sugar, stir and put this mass in the cherry. Cherries under sugar should stand for 5-6 hours, and it is better to leave overnight.

3. We put a saucepan with cherries on the fire and heat it over low heat so that the sugar gradually dissolves. Stir constantly while doing this. After boiling, cook for another 10 minutes.

4. Grate chocolate, mix with cocoa powder and cinnamon, put it all in jam and cook for another 5 minutes.

5. At the very end, without removing from the stove, gradually add pectin, thanks to which the jam will thicken like jelly.

6. If you are preparing such a sweet cherry jam, I recommend adding 1 tbsp. l. lemon juice.

7. Cook the jam for another 1-2 minutes and can be laid out in sterilized jars.

Cherry jam with walnuts

In one of the past articles, I had a recipe. These original recipes are now very popular and today we will make cherry and walnut jam, no less tasty than gooseberry jam.

We need:

• cherry - 1 kg
• sugar - 1 kg
• water - 1 glass
• walnuts - 200 gr.
• vanilla - 2 gr.
• cinnamon - 10 gr.
• citric acid - 5 gr.

1. We sort out the cherries, rinse and remove the seeds. White cherries darken very quickly, so while we are busy with seeds and syrup, cover the bowl with cherries with cellophane and send it to the refrigerator.

2. Pour the cherry pits with cold water and put the pan on the fire, bring to a boil. Pour cinnamon into the broth for a richer aroma.

3. Filter the finished broth through a strainer.

4. Cook the syrup. Pour sugar into the seed broth, add vanillin, stir and put on medium heat until boiling. Boil the syrup for 10 minutes, remove the foam that forms.

5. Stuff the cherries with walnuts. The work is quite laborious, you need to put a piece of walnut in each berry.

6. Now carefully put the cherries with nuts in the finished syrup. Bring to a boil, the fire should be minimal so that the berries do not boil. Cook for 5 minutes and add citric acid or lemon juice just before the end. Immediately put the cherry jam in sterile jars.

The delicacy is ready.

Pitted cherries in their own juice

A wonderful recipe for those who like fresh cherries, without cooking and with a minimum amount of sugar. Perhaps this is my favorite recipe, and such cherries can be served with cheese cakes, dumplings, ice cream, or can be used as a filling. And such a cherry is prepared very simply.

We need:

• cherry - 1 kg
• sugar - 3 tbsp. l. 1/2 - liter jar

1. We pre-wash the cans with soda, rinse and it is advisable to process the cans with steam as well - just hold for a couple of minutes over a kettle or in a saucepan. Boil the lids separately.
2. We wash the cherries and remove the seeds.
3. We put pitted cherries in half-liter jars right away. Sprinkle the cherries with sugar at random. Such a jar takes 3 tbsp. l. Sahara.

4. Pour the juice that remained from the cherries in a saucepan or bowl over the jars from above.

5. Cover the jars of cherries with lids and place them in a large saucepan for sterilization. Boil for about 15 minutes and twist.

Pitted cherry jam with lemon

sourness and a very beautiful look. The cherries are caramelized, as it were. Try to cook it by all means.

I hope you enjoy the cherry and cherry jam recipes. Now is the hot season for preparations and after that it will be a pity that they did not have time to prepare summer delicacies for the winter.

Go ahead and write your impressions, wishes and comments in the comments.

Thank you for being with me.