Cherry jam is one of the most delicious and beautiful. Every summer, I compulsorily prepare cherry seedless cherry jam because it is very much loved in my family. In addition, in our garden we grow several adult cherry trees, which make us happy with the harvest, so I don’t have any problems with the berries.

I have in my notebook a lot of different pits for the winter. They differ in the method of preparation, and the amount of sugar, and the presence of additional ingredients ... One of my favorite recipes is Pyatiminutka cherry for the winter.

Such cherry seedless jam is prepared very simply and really quickly (no wonder he has this name). Perhaps taking out the bones is the longest action you will have if you decide to cook a “Five Minute”. Everything else is easy and short.

And in the end you get very tasty and beautiful cherry jam. I am pleased to share with you how to make a five-minute cherry jam made of pitted cherries. Welcome to my kitchen!

Ingredients:

• 1 kg of cherries;
• 500 g of sugar;
• 200 ml of water;
• Tsp citric acid.

* Indicates the weight of cherries already peeled.

How to cook jam with pitted cherries "Five minutes":

For jam, choose large ripe berries, not trampled, without damage.

Cherry berries are carefully picked, washed in running water and dried, using a clean, dry cloth or towel. Remove bones from cherries.

We do this in any convenient way (you can use a special device, you can use a pin, or you can just use your hands, after slightly squeezing a handful of cherries in your fist, so that they are pressed).

Pour water into a saucepan of suitable size and pour sugar.

Bring syrup to boil.

And put cherries in it.

On a low heat bring to a boil, remove the foam formed and add citric acid. We mix and, without letting it boil, stand over low heat for 5 minutes.

Immediately after this, we place the jam in pre-sterilized dry jars and hermetically cork with boiled lids, wiped dry.

After which the banks turn upside down and wrap. Leave so until then. until the jars are completely cool.

Keep this five-minute jam in a cool dark place.

This cherry jam can be cooked with stones, or without stones.

With jam with pits, of course, you have to spend less time cooking. But, eating it, you have to "spit" all the time with bones, which is not very convenient. (Although some even enjoy it!)

On the other hand, cherry pits give a light almond flavor to the jam.

Jam with pits and pits has different shelf life. Jam with stones is stored no more than 1 year. The shelf life of this jam is reduced due to the fact that the bones contain fairly harmful substances that are gradually released into the jam.

What can be easier to cook the cherry seedless jam for the winter - take recipes and prepare. However, here there are some subtleties. There are three advantages that the hostesses go to extra trouble: without the middle, dessert is stored for a long time, and it’s more convenient to eat - you don’t have to spit. Due to the absence of bone, jam is perfect for making homemade pastries.

The taste of cherry jam is good in itself, as a rule, no additives are required. But over the years of winter harvesting, unwittingly you get acquainted with various unusual recipes. Hold on and not try fails. Therefore, my piggy bank is constantly updated with new options.

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

Boneless Cherry Jam - a classic recipe

The easiest recipe for jam, in which the cherry berries remain whole. It is considered a classic cooking preparations for the winter. It used to be that the longer you cook a treat, the better it is stored. There is nothing to argue, cherry jam really stood all winter. But the berries turned out shrunken, unappetizing. Correctly prepare the dessert in a few tricks, which we will do.

Take:

• Boneless Cherry - kilogram.
• Water is a glass.
• Sugar - 1.2 kg.

Tip: adjust the amount of sugar, focusing on the sweetness of the cherry. For sour berries, take a few more.

Cook jam for the winter:

1. Berry free from the bones in any way possible.
2. Combine with sugar, mix gently. Soon the berry will make juice, for this let it stand for a couple of hours.
3. Add water and stew. Do not rush to make a big fire, it is desirable to heat the cherries slowly. Before boiling, the sugar should have time to dissolve and the berries will be boiled in syrup.
4. After dissolving, increase the heat. When the jam boils, clean the basin and put the billet to cool.
5. Similarly, boil the cherry mass 3-4 times, each time not forgetting to remove the foam.
6. You can pour it cold, in clean jars, sterilization of the workpiece does not require. Do not ferment when stored at home.

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

Five minute jam from pitted cherries

In the old fashioned way, cherry jam was boiled for a long time. Little remained of the vitamins, and the taste suffered. Short heat treatment helps keep everything healthy in the berries.

Required:

• Berries, already seedless, sugar in equal quantities - per kilogram.
• Citric acid - at the tip of the knife.

Step-by-step recipe:

1. Pour the peeled berries with sweetener and place in a cool place. After a few hours, when the cherry has enough juice, proceed to cooking. It is advisable to take a little longer, because the dessert is boiled without water and the presence of a large amount of juice is an important condition.
2. Boil, hold jars and lids. Of course must be sterilized.
3. After boiling, cook for exactly five minutes.
4. Immediately divide the banks and spin.

Recipe of original jam with chocolate and cognac

Exquisite recipe for a cherry dessert, which is not ashamed to boast to her friends and to be considered an experienced hostess. Cook on the principle of five minutes.

Take:

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

Cook delicious jam:

1. Enumerate the berries, remove the bones, pour over with brandy. Stir gently and leave for three hours, no less.
2. Add sugar, mix again. Continue to insist an additional hour.
3. Bring to a boil, cook for 5 minutes and remove from heat.
4. The next cooking will be only after 12 hours. After boiling, make a minimum of fire, put shabby chocolate chips and boil for hours.
5. For storage will need sterilized jars, iron lid and a cold place.

In the piggy bank of cherry recipes:

Dense thick cherry jam

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

Take:

• Berry seedless - 1 kg.
• Sugar - 1.5 kg.
• Water is a glass.

Step-by-step recipe for thick jam:

1. Remove the bones from pure cherries, add 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 at minimum heat. I advise you to stir often so that the sugar dissolves faster.
3. After that, make the power stronger and let the cherry mass boil. Do not forget to remove the foam as it appears, so that the delicacy does not ferment during storage.
4. Immediately after boiling, remove the pelvis from the hob and allow the dessert to cool.
5. Repeat the cooking, cool again. According to this recipe, you should cook in a 3-4 approach, each time letting the billet boil and then cool.
6. The workpiece is perfectly stored in the pantry and the conditions of the apartment under any covers - kapron and iron.

How to cook seedless jam with gelatin

A thick syrup in which berries float cannot please. You can achieve the desired consistency by adding sugar, but we will save a little and begin to use a thickener in the form of gelatin.

Take:

• Berry, already seedless - a kilogram.
• Gelatin - a standard bag. Replacement on Zhelkik, confiture is admissible.
• 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 high heat.
2. Prepare the gelatin - pour a couple of spoons of cold water and allow time to swell.
3. Next, start to warm it on a gentle fire. Wait until it dissolves and remove from the hotplate. Do not allow boiling thickener, otherwise it will lose quality.
4. After boiling, boil the mass for about 15-20 minutes, not longer.
5. It remains to pour in the gelatin, make the maximum power of the fire, wait for a boil and turn off.
6. Quickly collect the foam and pour into jars. Twist the workpiece covers and determine the storage.

Bone jam with honey and nuts

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

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

How to cook:

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

How to quickly remove the bones from the cherry

I picked up a video with a detailed story on how to free the berries from the seeds quickly and without unnecessary trouble. Delicious jam and successful pre-winter troubles!

Cherry jam! How poetically this latest proposal sounds, behind which there is just a picture of family well-being and comfort, when the female half chooses the bones from the shiny, juicy, like purple beads, ripe cherries, and the well-groomed old copper basin languishes to shine even from grandmother's dowry ... This amazing taste and color dessert is considered "royal". I do not know how kings treat him, but in the people it is one of the most favorite jams!

Cherry is the fruit of the stone tree and naturally contains a stone, which is usually extracted or left in the berries selected for jam. Both options have supporters and opponents, where both sides are right in their own way. Bone jam is distinguished by a greater external attractiveness and a particularly uniquely delicate almond smell, and this is plus or minus.

Jam with pits can be safely eaten only for one year, because the almond base of pits secrete in this sweet product is a blueberry acid dangerous for human health longer than this period. On the jars with this jam must be a sticker with the date of its manufacture, even if it is stored in a cool place.

The seedless jam is also worthy of being in family bins. With him are very tasty sweet sandwiches and do not be afraid of bones! It can be stored for a long time. But it, for all its cherry virtues and surviving vitamins, does not possess that especially valuable almond-cherry aroma. Although the witty hostesses found a way out here: the husked bones are boiled together with the berries freed from them. The aroma of the seeds goes into jam, and the bones, when bottled in jars of the finished product, remain in the syrup, filtered and discarded. Such jam can be stored for a long time, and the taste of the whole cherry is preserved.

Cooking for cooking cherry jam

In order for the difficult process of making this delicious cherry dessert to be carried out flawlessly, without unnecessary fuss and loss of time, it is necessary to have all the related items in order for it to be at hand.

The main subject is a suitable container, better than stainless steel, or antique copper dishes polished to a shine, which excludes copper oxide products and their entry into the product. If there is no alternative to copper dishes, then at least the infusion of cherry berries in sugar should be carried out in an enamel or glass container. The settled berries at the time of cooking in this case, shift into a perfectly clean copper basin, because the hot syrup softens the acid reaction.

If you have chosen the recipe for jam from pitted cherries, then prepare a convenient device for pitting. It will also take low-capacity bowls for pitting, at which the juice flows; for pits and finished cherries.

Although jam already contains a powerful preservative, sugar and caramel, in some doses it is possible with open storage and at room temperature the appearance of surface mold plaques and the subsequent fermentation of the product. To avoid this, it is better to pour the jam hot in sterile glass jars under a rigid or screw cap. These very cans and lids should be clean and dry by the time they are fully prepared, and the canned sealing key must be in good repair. You need a ladle with a spout to pour the syrup, a colander spoon to collect the foam and a bowl for it.

Sterilization of glass containers can be convenient for you: in the oven, over a metal kettle on direct fire; in the microwave oven (in the can is half water and boiling for 3 minutes) and so on.

Preparation of cherry berries for jam

Common to any method: pre-sort berries, removing garbage and discarding unnecessary ones; Using a colander, rinse them and let the water run as far as possible. After that, proceed to the most laborious part of the process: extracting the bones in a way that is convenient for you, right up to the pin and hairpin, although through a special mechanical device the loss of valuable juice is less.

If whole berries are used on the jam, each will have to be pricked in several places with a needle for better penetration of sugar and syrup. Instead of this boring work, you can lower the berries in a saucepan-colander for 1 minute into boiling water and remove it from the heat - expose it to blanching.

1. A simple recipe for pitted cherry jam

This type of cherry jam has its supporters. It can be given even to small children, without being afraid that the child will choke on a bone, although the smallest are better not to be accustomed to such sweets. But it is good to introduce it as an additive to various culinary products, to cottage cheese dessert, to pie fillings, and the like.

Ingredients:

• cherry berries - 1 kilogram;
• granulated sugar - 1.2 kilograms;
• drinking water - 1 cup.

According to a simple recipe, prepare seedless cherry jam as follows:

1. Remove the bones from the cherry berries, put them in a suitable container and, after pouring in the required amount of granulated sugar, leave to infuse for 2-3 hours before the formation of abundant juice.
2. If the dishes were not suitable for cooking, then put the berries infused with sugar in their own juice into the appropriate stainless steel dishes or into the most purified copper basin for jam.
3. Pour the prescribed amount of drinking water into the basin with the berries, turn on the fire under it in the weak mode and, with constant integrity of the berries round stirring, wait for the sugar to dissolve completely.
4. Once the sugar is completely dissolved, increase the heat, bring the jam to a boil and remove from the fire. Wait until it cools down so that it can be boiled again 2 more times.
5. At the moment of a short boil and before it, cherry and sugar when boiling gives a lot of foam, which must be collected in a clean glass jar, so that at the end of cooking, return the clean syrup to the jam.
6. It is advisable to pour the finished cherry jam over clean and dry glass half-liter jars and cork with tin or screw lids, then put them upside down and cover with a folded towel several times to cool them evenly without a cold drop, which can later become a mold plaque. Then store by the general rules - in a dry and cool place, even at room temperature.

2. Homemade recipe for cherry jam with pits

According to this recipe, cook faster, a little easier and tastier, but its storage is limited to 1 year. With him it is very pleasant to tea, sucking fragrant bones.

Ingredients:

• ripe cherry - 1 kilogram;
• granulated sugar - 0.5 kilogram;
• drinking water - 800 grams.

Cherry jam with pits according to homemade recipes are prepared as follows:

1. Rinse the berries, free them from defective ones, from brushes and debris, rinse gently, drain them and pin down each needle to increase their permeability to the syrup. Picked berries put in a bowl for cooking.
2. Immediately cook sugar syrup from 800 milliliters of water and 300 grams of sugar. As soon as it is transparent and without a trace of undissolved sugar, pour it into a container of cherry berries and leave to infuse for 4 hours.
3. After the specified time, turn on the fire in medium mode, bring to a boil, reduce it and cook for 10 minutes.
4. Boiled cherries choose neatly colander spoon, and boil the syrup over low heat for 5 minutes.
5. After these minutes, put the berries back into the hot boiled syrup, add the rest of the sugar to bring the whole mass to a boil, and turn off the heat, let it cool.
6. Let the cooled pelvis and jam again boil and allow to cool. Such techniques are enough up to 3-4 times. Pour the finished jam hot and clog up for storage under a rigid or screw cap. Cool jars of jam better covered.

3. A classic recipe for thick cherry jam

This recipe is for lovers of thick cherry jam, which can be spread on sweet sandwiches. The jam will turn out really thick and very tasty.

Ingredients:

• ripe cherry - 1 kilogram;
• granulated sugar - 1.5 kilograms;
• drinking water - 1 cup.

According to the classic recipe, prepare a thick jam of cherries as follows:

1. Prepare ripe cherries for cooking in the usual way: bust, tear off the tassels, wash the berries. The following steps depend on the choice of hostess: with or without bones.
2. The best for the thick form of boiling cherries with sugar are considered varieties: Zakharyevskaya and Vladimirskaya, as well as a high content of granulated sugar.
3. In the berries laid out in the cooking pot, pour the required amount of sugar and insist up to 3 hours, after which, pouring water according to the recipe, on low heat and stirring, in order to avoid burning the berries, bring the jam to a boil, then remove it from fire, wait for cooling and in 4 steps to bring the process of its boiling to an acceptable density.

Due to its high sugar content, thick cherry jam can be stored under a soft lid in a dry and cool place. On a clean and dry glass jars to decompose it cooled.

• Success in cooking cherry jam is directly related to the quality of the berries, which must be fresh and ripe, even thick in color.
• It is impossible to digest the berries of the cherry: either they will boil dry, or they will dry out and wrinkle ugly.
• Boil cherries need brief tricks to avoid excessive caramelization.
• Foam formed during the cooking process is dangerous because of its protein content, it can cause fermentation and souring of the product. Therefore, it is necessary to shoot it.

The process of removing the foam during cooking is very important because it consists of coagulated proteins that are subject to rapid souring. Foam is removed to increase the shelf life of cherry jam.

Hello friends and girlfriends!

On the agenda today is cherry jam. We will learn to cook it thick and with bones. Although there are options that suggest this delicacy to cook without them. Which one do you prefer more? I love both. Therefore, my preparations are always varied and tasty, and all because I make them only according to proven and simple recipes.

The main thing to choose for this delight is only ripe and juicy berries, it is desirable to take them large and unharmed, so that when cooking they retain their integrity.

Frankly, I like this dessert because it has a rather pleasant and sweet taste, with a slight sourness. Something even resembles cherry jam, although this option is more cloying.

But he and the other in my family love everything. Eat big spoons and drink with tea. And sometimes I make shortbreads and grease the top with jam, and cherry plays the role of decoration. It turns out both cheap and beautiful. And there is one more idea to decorate your favorite desserts, such as ice cream.

That's just one thing, but please do not forget about it. Since there is acid in the bones, then storage of such a product by all the rules of safety cannot be more than one year.

I can not even imagine my cellar without jam. How so, to make blanks and so that there are no such magic jars on the shelves. Which you open and immediately remember a piece of summer. Where you ran along the path, went to visit your grandmother and collected a great harvest.

Note to the hostess! My family loves cherries not only boiled, but also prefers to freeze it in the freezer. After all, getting this, at any time, you can enjoy the aroma and make at least jam, at least cook compote. In general, there are many options.

I still always flooded with memories of childhood, because I loved to watch cartoons about cheerful and naughty Carlson, who also devoured cherry jam from a vase. So be sure to do it, maybe he will fly to you).

Important! Now, as for the ingredients themselves, the calculation of granulated sugar and berries goes about 1 to 1. So it is easy to remember, you can even not write to yourself anywhere.

We will need:

• cherry berries - 2 kg
• sugar - 2 kg

Stages:

1. Before starting the main work, wash the berries thoroughly in running water. Then shake the cherry through a colander so that all the droplets escape. After pouring sugar.

Usually this dish is cooked in 3 or 4 passes. Watching what effect you want to get, someone prefers too thick texture, then it will take longer to cook. And someone thinner. Any option turns out incredibly tasty and with a little sourness.

Leave the ripe cherries with the bones to stand and put the juice in the sugar. It is better in this form to give her rest all night. Or, then in the morning set, and in the evening - cooking.

2. After the magical transformation begins - put a basin with the obsessed and bring, as is customary in any classic recipe, to a boil. If you see the foam, and it will probably be there, then scoop it with a spoon and remove it.

My kids right there right there, like kittens for milk, come running and lick spoons).

Cook over low heat and be sure to stir, quite often. In order not to burn anything, do it for about 6-8 minutes.

Then let the jam stand and stand out again for more juice. The waiting time will be about 7-8 hours. And then again, put the container on the stove and boil (5-7 minutes), this procedure will need to be repeated 2 more times. Total, get 4 calls. You can basically do three.

4. You can roll under the metal cover with a special key or plug it up using screws. Further, if you refer to the instructions you should turn the jars and cover with a towel. Allow to cool completely to room temperature and leave to be stored in a pantry or where it is cool.

A simple recipe for cherry jam whole berries without sterilization

Variant checked over the years, which always helps out. More detail and detail can be viewed in this film. Moreover, if you are a beginner, then it’s better to go straight to view.

This versatile, but at the same time easy recipe will help you not only learn how to cook cherry jam, but also then apply it to other berries.

Cherry jam for the winter, like jelly - Five minute recipe

This time I will have an unusual variant that can be cooked in just 5 minutes. Imagine how cool, opa and everything is ready. And most importantly, fast and very tasty!

The biggest advantage of this option is that cooking without gelatin or someone's connecting element can quite easily achieve exactly the gel-like consistency. In fact, sometimes miracles happen in the kitchen.

We will need:

• cherry - 1 kg
• sugar - 1 kg

Stages:

1. Prepared berry, that is, pre-wash it and sort out from the twigs, leaves and the like. Do not remove bones. Then add sugar and stir with a spatula. Then be patient, wait a night or 3-4 hours. During this time, sugar due to the fact that to stand out from the cherry juice will begin to thaw.

3. On the surface it will be constantly, when bubbles form and form foam.

Do you know how to avoid this incident? The answer is - add a spoonful of lemon juice just before boiling. It is the acid that is contained in the lemon will not allow this process to develop.

And that's not all - lemons contain large amounts of pectin. And what does it give? That very wonderful property - connectivity and not liquid, but thick consistency.

And this means that nothing will ever run away from you and will not rise over the edges. But, I still recommend taking high capacities in large sides. Usually made in an enamel pot or saucepan used. It all depends on how many kilograms of the products you have taken.

Tip! If you cook such a billet for the first time, then first make a sample of this treat. If everything works out, then you will conjure further.

4. Pour hot miracle of nature should be hot in clean jars. And of course, close them with lids. Allow to cool and drop in the cellar or store in the refrigerator. For a long time, this option is not stored, but it will definitely stand for about 6 months. And that means you will get vitamins in your diet before the New Year. Enjoy your meal!

How to make jam with cherry, gelatin and without water

I love everything original, and this version also shook me. Now it is quite often possible to find that many have begun to cheat, and in order to achieve the desired result, they began to add pectin, agar-agar and gelatin to the mixture.

For what you are doing this, it’s probably obvious to everyone, so that the mass would turn out of a thick cherry and a spoon would “stand”. Of course, you will agree that this is cool, the main thing is that it also looks beautiful, which is also not unimportant.

Everyone has long known that cherry is very harmoniously combined with chocolate cakes or sweets, in principle, now there are so many sweet dishes. That is why, in order not to repeat, I want to show something new and unique this time. If you wish, you may not add additional ingredients. And if you still want to diversify your menu, then be sure to use this supplement. We look composition.

We will need:

• cherry - 1 kg
• soluble cocoa powder - 3 tbsp (optional)
• ground cinnamon - 2.5 tsp (optional)
• sugar - 1 kg
• gelatin - 1 pack of about 25 g

Stages:

1. Soak the cherries in water, then remove all the sticks. For conservation, they are not useful, but will only interfere.

2. Then place the clean berries in a bowl that should be deep and comfortable.

3. Pour the content with sugar and let it stand as it is customary to stand in this state for one night.

4. After which you can observe such a picture, almost all the sugar crystals dissolve in a short period of time. And if not, then we will help them. Add cinnamon and cocoa. Stir.

5. Cook on medium heat after boiling for five minutes. Then remove from heat and give the berries more to give your juice. Hold for 2-3 hours. You can gently cover the container with a towel so that the flies do not fly).

6. Then you can already pour such a five-minute jars. But, we are cooking this time with a different technology, so bring the mass back to a boil once more for 5 minutes, then let it cool to room temperature again.

And the very third time before boiling, pour in a bag of gelatin, and let it swell for 15 minutes, then quickly stir and just bring the mass to the boil, turn off the stove.

Pour hot delicacy into jars. Take them clean and dry. Cover with lids, cool and drain into the cellar.

7. Eat your friends and enjoy the fragrant and magnificent food presented by nature itself.

Cherry jam with a stone in a slow cooker

Depending on whether the cherry tastes sweet or sour or sour, it is first necessary to determine the proportions. At the very beginning, it was already stipulated that you need to take 1 to 1, because here the appliance is a slow cooker, nothing changes.

It is often more convenient to cook in it, agree that there are large edges near the bowl, and if there are not so many ingredients, then it is quite convenient.

We will need:

• cherry - 0.5 kg
• sugar - 0.5 kg

Stages:

1. Sort and rinse the cherries, leave only the largest and most full berries.

2. Place the fruit in the bowl, and pour the sugar on the floor a kilo on top of the cherries.

3. Leave the container overnight so that the sugar begins to dissolve from the liquid that the berry starts up.

4. After a night, select the mode in the “Frying” or “Multipovar” multicooker 100 degrees and stir after 8 minutes so that the sugar melts evenly.

Next, increase the temperature to 120 degrees and while stirring, boil before boiling. Stir again. Once the sugar completely dissolves, turn off the slow cooker. Cook this time we will be in three visits.

First, it turns out to dissolve the sugar, the second time the berries begin to wrinkle a little, well, and the third time they will be soaked with syrup.

After the first time, let the mass cool down, it should take 5-6 hours, then boil again and boil for 5 minutes, turn it off, let the mixture become cool. And only after that, bring to a boil again and boil for 5-10 minutes.

5. Then fill in clean and sterile jars, close the lid and cool. Store in a cool dark place.

Video recipe from YouTube channel from Olga Matvey

Here is another wonderful option from a well-known online blogger. By this method it turns out not too dense jam with a consistency, but very tasty and rich, since the cherries will be stewed in their own juice.

Study and watch this story and you will also by all means soon learn all the secrets and subtleties of this dish.

How to cook cherry jam with bones and gelfix

And finally, my friends want to please another intriguing novelty of this summer. I tried to find an option from which you will be crazy or memoryless.

In principle, this is a five-minute of cherry, but with a jelly-like component so that the consistency is even better.

Want to sour jam, then add less sugar. And remember, the less you add sugar, the consistency will be more liquid. Or, to achieve the result, you can use jelfix. The most interesting thing is that then you can take only 1 pound of sugar for 1 kg of fruit.

It is interesting! Excellent zhelfiks suitable for jams and confitures.

We will need:

• cherry - 800 g
• sugar - 800 g
• zhelfix
• water - 2 tbsp (or without it)

Stages:

1. Place the cherries in the prepared container and add sugar, stir with a spatula and leave for a certain time for the cherry to give juice. If this does not happen, then add two tablespoons of water.

2. Kindle the gas and bring the saucepan to a boil, simmer 5 minutes, and then leave to cool. Repeat the procedure 3 times. Here is only the third time zypayut gelfix boil after boiling for 3-5 minutes.

If the foam stands out, gently remove it with a spoon with holes.

3. Then pour into containers so that the jars do not burst, put a metal knife under them.

4. On top also, when you do the dressing, you can form a foam, remove it.

5. Spin the jar with a special seamer and check that you have done everything tightly.

6. Eat on health and keep such a treat for about 7-8 months in the refrigerator. Pleasant discoveries!

Well that's all. We met today with awesomely beautiful and tasty cherry jam, cooked it with bones and made a bunch of blanks for the winter.

I wish you always had good luck and accompanied only sunny mood. See you all soon! Until!

Sincerely, Ekaterina Mantsurova

Cherry jam

Cherry for jam mistress take either with a bone or without. Bone removal from the berries is a laborious task. But it is believed that the jam of these berries turns out the most fragrant. Yes, and there is it, when you do not have to clean the berries in the mouth from the seed, it is much nicer and more convenient.

You can boil cherries for the next grade of jam for five minutes (it will turn out to be five minutes of jam), and longer to increase the amount of jam. You can make cakes, marmalades, jams, marmalades, dietary jam, in which there is little sugar.

To prepare classic cherries with pits   sugar should be taken in equal quantities with respect to the berries. That is 1: 1. And for every kilo of sugar you will need a glass of water. Cook sugar and water syrup, in which the sugar must be completely dissolved. In the syrup, which boils on the stove, pour cherries, prepared in advance (cleaned from leaves, stalks, washed in a colander and dried on paper napkins) and immediately turn off the fire under a saucepan. Letting the cherry stand in the syrup for seven hours.

Next, take out the syrup skimmer, bring the last one to the boil again, dip the berries into it again and let it stand for seven hours. We bring to the boil now the jam, without removing the berries from it and turn it off if we want the cherry to retain more vitamins. If there is a desire to make jam thicker, cook until ready on low heat, checking the syrup with one drop on a saucer. It should not spread.

Sweet cherry jam

On the example of seedless cherry jam, we give the following method of its preparation. Cook in this way can be both cherries and sweeter sweet cherries. To make this jam, you will need a little more sugar than in the previous version. For a kilo of stoned berry, you need to take 1.2 kg of sugar and a glass of water, as well as a teaspoon of citric acid, which will give you a bit of jam and pleasant sourness.

We clean the berries from the stone. You can do it with an ordinary female hairpin. Next, cook the berries as well as in the first version with pits. We add citric acid at the very end of jam preparation. Roll in sterile jars. Done!