Hello dear gardeners!

Why don't we start making cherries? We have 9 recipes for the most delicious pitted cherry jam!

Our recipes are sure to come in handy.

After reading our article, you will learn how to cook Cherry jam with your eyes closed, even if you've never done it before.

And delight your home with a variety of delicious preparations. Let's get started!

To quickly jump to the right recipe, use the links in the blue box:

Cherry jam with seeds for the winter

This classic recipe with proofing, which uses only the cherry itself and sugar. It is not very fast, and you will need time to cook.

But it's worth it, the taste of this jam is incomparable!

Ingredients

• cherry - 2 kg
• sugar - 1 kg

Cooking

We sort the cherries, rinse well and put them on a paper towel to dry.

Place dried berries in a saucepan.

We sprinkle them with sugar.

If the cherry is very acidic, you can add more sugar than indicated in the recipe.

Let's mix the content. Since we will cook cherries without water, we need it to let the juice out well.

The jam will be thick and very tasty.

We leave the berry for 6-8 hours to infuse, during which time it will release enough juice for cooking.

If the cherry did not give enough juice - do not worry, put on a small fire. Melting hot sugar and the heating itself will provoke the flow of juice from the cherry and it will become much larger.

After this time, stir the contents of the pan so that the sugar does not lie on the bottom, otherwise it will start to burn.

And we put our pan on the fire.

At first it will seem to you that there is not much juice, but as it boils, the cherry will begin to release it more actively and it will come.

We also need to constantly stir the contents so that it does not start to burn.

Bring it to a boil, let it gurgle for 3 minutes and turn it off. We leave to infuse for 6 hours.

Jam should be stirred every hour so that the berry is better saturated with syrup.

After six hours of proofing, return the pan to the fire.

We will see that there is a lot of syrup, and the berries have decreased in size, boiled down.

Bring the future jam to a boil, stirring constantly, cook for 5 minutes.

Turn off and again you need to let it stand for 6 hours.

Cook for the third time, 5 minutes, stirring vigorously and removing the foam.

Pour the jam into sterile jars, roll up.

Turn the jars upside down onto the lid. In this form, they should stand and cool.

After that, already in the normal position, they can be sent for storage in the cellar or pantry.

It's a longtime folk recipe with proofing, which was used by our grandmothers.

It may seem long, but it is with this method that the berry becomes nourished, elastic, and the jam itself acquires the desired density and a very rich taste.

Pitted cherry jam "five minutes"

This is jam on hastily, for hostesses who do not have time to proof the jam.

It is prepared simply and quickly at a time, so in our hectic world this particular recipe has become the most beloved and popular.

We will need:

• cherry - 1 kg
• sugar - 600 gr

Cooking:

We sort through our berry, remove fruit twigs and spoiled specimens.

Wash it well, dry it paper towel. Why on paper?

Because I don't want to spoil the ordinary with cherries, Cherry juice not very easy to clean.

Stir the cherry in a saucepan, cover it with sugar. Let it brew for 6 hours and let the juice flow.

After insisting, mix the contents of the pan and put on low heat.

Stir without stopping to prevent the sugar from burning and ruining the jam. burning smell, which will not leave it, and it will be irretrievably damaged.

When heated, cherries will release their juice more actively. Soon there will be more of it and then you can slightly increase the fire to medium.

The foam on the surface must be removed, otherwise the jam will not be transparent, and it will be stored much worse.

When the jam boils, we detect 5-7 minutes. Stir vigorously and skim off the foam.

By the end of cooking, you should already have sterilized jars ready.

Pour the jam into jars to the very brim, it is important for us that there is no room for air.

We quickly twist them, turn them over onto the lids and wrap them with a blanket. Under it, sterilization will continue, and the jam itself will reach.

After a day, you can remove the blanket, but let the jars upside down for a couple more days.

After this period, they can be removed for storage.

So fast and delicious recipe hastily.

Cherry gooseberry jam with cherry leaves

Favorite recipe from childhood! Very delicious jam It turns out that the gooseberry gives it a special touch.

Ingredients

• 500 gr red gooseberries
• 500 gr cherries
• cherry leaves
• 800 gr sugar
• 150 ml water

Cooking

Sort through the berries to remove spoiled ones and rinse well.

We remove the stalks from the cherry, but you can leave small gooseberries and shaggy “noses” too, they will look beautiful in jam.

Pierce each gooseberry in several places with a needle. This is necessary so that they do not burst during cooking.

Place all the berries in a saucepan mixed with cherry leaves. We need them for flavor.

We take 150 ml of water and 400 g of sugar. Pour sugar into water and let it boil, we have sugar syrup.

Pour our berries with this syrup and leave to infuse for at least 4-5 hours, you can overnight with the lid open so that the syrup evaporates water well and thickens.

After this time, we will put our future jam on medium fire. Gently stirring, bring to a boil and cook for 5 minutes, then turn off and leave to infuse for 5 hours.

This operation (boiling-cooking for 5 minutes-proofing for 5 hours) will need to be repeated 2-3 times until the jam loses a significant part of the moisture and reaches the desired density. And the berries are soaked in syrup, become heavier.

A sign of the readiness of jam - if you drop jam on a saucer, it should not spread when tilted.

You can leave the jam watery if you prefer. But the thicker and longer it is infused, the tastier it turns out. Therefore, we recommend boiling and insisting several times.

During the last cooking, we take out the cherry leaves. We send the jam into sterilized jars and roll it up.

We put the jars on the lids for 24 hours. No need to wrap.

As soon as they cool down, we carry our charm to the pantry and store it there until we want to eat some summer vitamins with a spoon.

Cherry jam with gelatin

This quick recipe. Gelatin allows you to immediately achieve a good consistency and not boil the jam, boiling it several times.

Ingredients

• cherry - 3 kg
• gelatin - 70 gr
• sugar - 1 kg
• water - 0.5 liters

Cooking

We will not repeat about preparing cherries for cooking. And so it is clear that it should be whole, without branches, and at the same time clean and dry.

Place the cherry in a saucepan and sprinkle with sugar, leave for 4-5 hours so that the berry releases juice.

Pour gelatin with water so that it swells (according to package instructions). By the time the jam is cooked, it should already be in full readiness.

You need to stir the cherry with sugar and juice and put on the stove. Sugar should be completely dissolved.

We put the swollen gelatin on low heat to completely dissolve.

Bring the jam to a boil, cook for 8 minutes. Next, in a thin stream, while stirring, pour gelatin into the pan. Turn off.

Pour the jam into sterile jars, seal. We put the jars on the lids and wait until they cool.

Store in a dark and cool place.

The jam looks watery while hot, but after it cools down, the gelatin will give it a delicious look, like a transparent jelly.

And, of course, it is very tasty!

Cherry jam with seeds for the winter, a simple recipe in a slow cooker

It is very convenient to cook jam in a slow cooker. If you have this miracle of technology, then you should definitely try to cook a few jars of fragrant jam there.

We have a great video tutorial on how to do it!

Ingredients

• cherry - 1 kg
• sugar - 1 kg

Cooking

Look at the video, there are a lot of nuances that are better to see than to read.

So, making jam in a slow cooker is not so difficult. Worth a try!

Thick cherry jam

You can cook such jam with or without seeds.

This recipe is not the easiest, with a twist. It uses not only the cherry itself and sugar, but also cherry juice with pulp.

It is thanks to him that the jam acquires a very rich taste and density.

Ingredients

• cherry - 2 kg
• sugar - 2 kg
• cherry juice with pulp - 1 cup

Cooking

We wash the cherry, sort it out, dry it on a towel.

We will take cherry juice not store bought! Let's make it ourselves with a blender.

To do this, take one and a half glasses of pitted cherries and grind in a blender to a liquid puree.

Pour a glass of cherries, a glass of sugar and our freshly prepared juice into the cooking utensils.

Stir often, bring to a boil and cook for 5 minutes.

Add another glass of cherries and sugar, bring to a boil again and cook for 5 minutes.

We do this until all the berries and sugar run out.

Let's turn it upside down, wrap it with a blanket. The processes under the blanket will continue until the jam cools down. After that, it will become thicker than at the beginning.

After cooling, they can be returned to their normal position and sent to be stored in a cellar or pantry.

Oh, and it's delicious! Very thick, rich jam.

spiced cherry

That's right, this is a jam with spices that give it such a dizzying aroma that it is impossible to resist!

Well, what can I say about the taste, cherries are always beautiful.

Ingredients

• cherry - 2.5 kg
• sugar - 1.25 kg
• cardamom - 5 boxes
• star anise - 3 stars
• cinnamon - 2 sticks
• carnation - 2 buds

Cooking

Sort the berries, wash, dry.

In a cooking container, we fill the cherry with sugar and insist 5-6 hours.

Cherries with sugar, let the juice, put on the stove. We start to warm up slowly. Stir so that the sugar does not burn.

Bring to a boil, skimming off the foam. Cook for 1 minute and turn off.

We insist 3-4 hours.

Wrap all the spices in a single-layer gauze and tie.

This is necessary because, at the end of the cooking process, they will need to be removed, and in order not to pick them out of the jam separately, you can easily pull out the entire bag.

We put the jam on the stove again, put the spices in it in a bag. Remove foam and stir. After boiling, cook for only two minutes.

Remove from heat and insist again for 3-4 hours.

In total, you need to do this 4 times. This will achieve the necessary density, the berries will be well saturated with syrup, and the spices will give all their flavor.

During the last cooking, they will need to be pulled out. Send jam to jars, roll up.

Put on the lid until cool. Can be wrapped in a towel.

Then we turn it over and send it to storage where it is dark and cool.

Here is the jam magical taste and flavors of the East. Be sure to try!

Cherry jam in chocolate

Interesting recipe! Tastes like cherry candy.

It may not look pretty, but it's delicious. If you love chocolate you will love it.

Ingredients

• cherry - 500 gr
• dark chocolate - 100 gr (bar)
• lemon juice- 1 tbsp. a spoon
• sugar - 150 gr
• vanilla - 0.5 pod
• water - 100 ml

Cooking

Prepare cherries: wash, peel, dry so that they are not wet.

Add sugar and lemon juice to the water and mix.

We bet on slow fire. The sugar will start to melt and the cherries will give juice.

The syrup will slowly boil, at this point add vanilla and begin to remove the foam.

Cook for 30 minutes, stirring, then add the chocolate, broken into pieces, into the pan. Take out the vanilla.

Cook for another two minutes to melt the chocolate completely.

Pour into sterile jars, close. Keep it upside down until it cools down and you can hide the yummy in the pantry.

The taste is unusual, very nice. In our experience, such a delicacy does not stale for a long time.

Thick and tasty pitted cherry jam - video recipe

Good interesting video recipe. To many, it is similar to those that we did above. But there are some nuances of cooking that you should definitely look at.

We hope you enjoy our recipes.

They are wonderful, proven, this selection was collected for a very long time, with great diligence. Fill your piggy bank with delicious recipes!

It would be great if you save these recipes for social networks using the buttons below. They can be useful to your friends, because now is the season!

Thank you for stopping by and see you in the next article!

One name of this berry delights many. How good are dumplings and cherry pies, compotes from it! After the household has had enough of this fragrant and delicious berry, housewives start preparing for the winter.

Cherry is not only tasty, but also healthy. In addition to vitamins C, PP, A, B1, this berry contains malic, citric, succinic, formic, folic acids, as well as useful trace elements: copper, magnesium, iron, potassium. It contains sugars, tannins, fiber, pectins.

Cherries are recommended for anemia, kidney diseases, lung diseases, arthrosis, arthritis, constipation. In addition, cherry has a calming effect on the central nervous system Therefore, its berries are used in the treatment and prevention of mental illness and epilepsy.

Tinctures, compotes, fruit drinks, juices, liqueurs are prepared from cherry fruits. But the most popular is cherry jam.

Subtleties of cooking

• Cherry is not as harmless as it seems at first glance. The fact is that its bones contain amygdalin glycoside, which, under certain conditions, begins to produce poisonous hydrocyanic acid. Therefore, cherry jam with pits, although it has a specific taste and a richer aroma, long-term storage becomes harmful to health. That is why it should not be stored for more than a year.
• Ripe, strong, not wormy berries are used for jam. Varieties with bright red or almost black fruits are best suited. Smaller and less mature fruits are used to make jam and marmalade.
• Cherry jam is cooked both with and without seeds. However, pitted jam, although time-consuming, is considered to be of higher quality and delicacy. If the cherries must be pricked or blanched in water before cooking, then the cherries can not be subjected to this procedure. Of course, if otherwise you follow all the rules of canning. For example, so that the berries in the jam do not turn out shriveled, it is boiled in 2-3 doses, kept in syrup for several hours.

Pitted cherry jam

• cherry - 1 kg;
• sugar - 1-1.2 kg;
• water - 1 tbsp.

Cooking method

• Sort the cherries, remove all debris, crumpled, spoiled berries, stalks. Although, as a rule, ripe cherries already happen without them.
• Wash the berries under running water. Let the liquid drain.
• With a pin or special device remove the seeds, being careful not to deform the berries too much.
• Place prepared cherries in enamel pan and sprinkle with sugar. Leave in a cool place for 3 hours.
• Then transfer the cherry to the cooking bowl. Rinse the sugar that remains in the pan with water and pour into a basin.
• Put the bowl of berries on the stove. Make a small fire and, gently stirring the cherries, wait for the sugar to dissolve completely. Increase the fire, bring the mass to a boil.
• Boil the jam at a medium boil, removing the foam that appears. To prevent it from burning, remove the basin from the stove several times and mix the berries with a slotted spoon.
• Check readiness by dropping a drop of syrup on a saucer. If it does not spread, then the jam can be considered finished.
• Cool it in the basin. Transfer to clean and dry jars. close parchment paper, tie the neck with twine.

Pitted cherry jam

Ingredients for five 0.5 l containers:

• cherry - 1 kg;
• sugar - 1.2-1.5 kg;
• water - 2 tbsp.

Cooking method

• Sort out the cherry. Remove all unripe, overripe, spoiled berries, as well as the stalks. Wash under cold running water.
• In a pot of boiling water, immerse the berries in a colander and blanch at 90° for one minute. Then cool quickly in cold water. If you do not want to expose the berries to such heat treatment, you can prick them with a needle before cooking. This must be done so that the berries do not wrinkle during cooking and remain intact. Put the cherry in the cooking bowl.
• In another saucepan, boil the syrup from 800 g of sugar and a full rate of water. If the syrup is cloudy, strain it through a fine sieve or several layers of gauze. Fill them with prepared berries. Let them brew in syrup for 4 hours.
• Separate the syrup from the cherries and boil for five minutes.
• Fill them with berries again. Put in the rest of the sugar. Put on low fire. While stirring, wait until it is completely dissolved. Increase the boil and cook the jam until cooked, be sure to remove the foam with a slotted spoon. Readiness is determined by a drop of syrup poured on a saucer.
• Remove the jam from the stove and cool completely. Pack cold in clean, dry jars. Close with parchment.

Cherry jam special

Ingredients for four 0.5 l containers:

• cherry - 1 kg;
• water - 1/2 tbsp.;
• sugar - 4 tbsp.;
• nuts (hazel, almonds, pistachios, walnuts, etc.) - 200 g.

Cooking method

• Prepare the nuts ahead of time. Grind so that the pieces fit into the fruit.
• For this jam, take a large ripe cherry with a well-separated bone. Sort the berries, remove the remaining stalks. Rinse under running water.
• Using a special tool or a pin, carefully remove the bones. Put a piece of walnut into each berry.
• Put the cherries in an enamel pan. Pour in sugar, taking only half of it. Leave for 6 hours in a cool place. During this time, juice will stand out.
• Carefully pour the juice into the cooking bowl. Pour the remaining sugar, add water. Boil the syrup.
• Put the berries in the hot syrup. Boil, skimming off the foam, until done. Try not to mix the berries so that nuts do not fall out of them. It is enough to gently shake the pelvis and turn it from side to side.
• As soon as the syrup becomes quite thick, remove the jam from the stove and cool.
• Place cold jam in jars, cover with parchment or nylon lids.

Cherry jam "Five minutes"

Ingredients for seven 0.5 l cans:

• cherry - 2 kg;
• sugar - 1.5 kg.

Cooking method

• Pick a cherry. Remove spoiled berries and debris. Rinse under running water.
• Place it in the cooking bowl. Sprinkle with sugar. Leave for 5-6 hours for the berry to release juice.
• Put on a slow fire and cook, stirring gently, until boiling, be sure to remove the foam. Then cook for another 5-7 minutes.
• Prepare sterile jars with boiled lids. They must be completely dry. Pack the jam into jars and seal immediately. Turn upside down and cool in this position.

Pitted cherry jam thick

• cherry - 1 kg;
• sugar - 1.2-1.5 kg.

Cooking method

• Sort the cherries, remove debris, damaged berries and stalks. Rinse the berries under running water. Using a special tool or a regular pin (hairpin), remove the bones.
• Place the berries in a cooking bowl. Sprinkle with sugar. Leave for 2 hours for the berry to release juice. Stir.
• Place the basin on the stove and bring to a boil over low heat, stirring gently and removing the foam. Boil 10 minutes.
• Remove from stove. Leave the jam for 12 hours to stand.
• The next day, put the jam on the fire and cook for 5 minutes.
• Stand again for 12 hours.
• The third time put the jam to boil, but cook until it thickens.
• Prepare sterile dry jars. Pour hot jam into jars and seal tightly. Turn upside down and chill.

Cherry jam with pits thick

Ingredients for four 0.5 l jars:

• cherry - 1 kg;
• sugar - 1 kg;
• water - 150 ml.

Cooking method

• Sort out the cherry. Leave only ripe strong berries. Remove the stems. Rinse well under running water. Place in a cooking bowl.
• Pour water into a saucepan and add 700 g of sugar. Boil the syrup. Fill them with cherries and leave for 12 hours.
• The next day, put the basin on the stove, add the remaining sugar and bring to a boil over medium heat, skimming off the foam. Reduce the heat, boil the jam for five minutes. Remove from the stove and again leave to infuse for 12 hours.
• For the third time, put the jam on the fire and boil for 10 minutes.
• Prepare dry sterile jars with lids. While hot, pour jam into them and immediately roll up. Turn upside down and chill.

Note to the owner

In the hot season, it is not always possible to find a cool place to store jam covered with parchment paper, so they have to be hermetically sealed. For this they prepare clean jars, which are pre-sterilized over steam, in boiling water or in an oven, and then dried. The jam is poured hot and immediately corked. Cool upside down. This jam can be stored room temperature in a dark room.

"Royal" is called cherry jam among the people. Tips on how to make cherry jam for the winter so that it lives up to its name, and best recipes it with and without bones, with mint or chocolate, will allow you to make delicious preparations that will delight the whole family on frosty evenings.

How to cook cherry jam

Cherry jam is made with or without seeds, and in each case the cooking technology has its own subtleties, although there are general rules.

• Pitted cherry jam has a great advantage - it is fragrant. The second plus is the ease of preparation. A big minus is a short shelf life: the longer such a dessert is stored, the more poisonous it becomes, since cherry pits contain a toxic substance, which, in fact, is due to the almond flavor. It is best to eat such jam in the first six months after its preparation.
• If the option with seeds is chosen, then each berry should be pierced so that it is better saturated with syrup.
• Seedless jam is not so fragrant, and removing them from berries is troublesome, but such a dessert is easy and pleasant to eat, since you do not need to spit out the seeds. Yes, and you can store it safely for a couple of years, and for one winter it will certainly stand quietly at room temperature and not deteriorate.
• If the pitted option is chosen, you will have to remove them from the cherries with a hairpin or a special device. The last option is the easiest and fastest, besides, a simple device is inexpensive.
• If you plan to store jam in the winter - remove the foam when cooking, and lay out the finished sweetness in sterilized jars.

For improvement palatability cherry jam, you can add fresh mint or chocolate when cooking. We will definitely provide the appropriate recipes. By the way, cherry confiture can also be prepared. You will also find the recipe for it in our selection.

Cherry "Five Minute"

Cherry "Five Minute"

What will be required:

• cherry - two parts;
• granulated sugar - one part.

How to cook:

1. Wash the berries, chop, put in a basin, sprinkling each layer with sugar. Cover with a cloth and leave for a couple of hours.
2. Put on the stove, bring to a boil and boil for five minutes (“five minutes” jam is called because it takes exactly 300 seconds to cook).
3. Arrange in sterilized jars, cork.

Minimum heat treatment allows you to save maximum useful substances. And saving time is also a good thing.

With bones and mint

Cherry jam with mint

What is needed:

• cherry - 1 kg;
• water - 0.25 l;
• granulated sugar - 0.75 kg;
• fresh mint - 50 g.

How to cook:

1. From the water and sugar indicated in the recipe, boil the syrup.
2. Pour the prepared berry with hot syrup.
3. After 5 hours, bring to a boil, wait until it cools down and bring to a boil again.
4. Add the mint, let the mixture cool again and bring back to a boil.
5. This time, cook for an hour, remembering to remove the foam.
6. It remains to decompose into jars in which it will be stored in the winter.

You can not add mint - the amount of other components in this case will not change.

Seedless - a classic recipe

"Royal" cherry jam

What do you need:

• cherry (already peeled) - 1 kg;
• sugar - 1 kg;
• water - 0.2 l.

How to cook:

1. Sprinkle the berries in layers with sugar.
2. After an hour, pour in water and put on fire, bring to a boil.
3. Let it brew for two hours.
4. Bring to a boil, let cool. Repeat twice.
5. Boil, removing foam, 40 minutes. Divide into jars.

If you want to make the jam thicker, you can take one and a half times more sugar, but do not add water. Fragrant and "with a chill" cherry delicacy will turn out if you add fresh mint to it at the fourth stage.

In a slow cooker

Cherry jam in a slow cooker

What you need:

• a pound of peeled cherries;
• twice as much sugar;
• some water;
• a third of a teaspoon of citric acid.

How to cook:

1. Pour berries with sugar, pour in half a glass of water, leave for an hour.
2. Lay a silicone mat in the multicooker bowl, pour water up to the first mark, put a saucepan with berries. Cook for 4 hours in the "Soup" mode.
3. Add to berries citric acid, having diluted it in a teaspoon of water, turn on the same program for another 10 minutes.
4. Arrange in jars already cooled.

This method has only one plus - you do not have to stand at the stove.

With chocolate

Cherry jam with chocolate

What do you need:

• per kilogram of sugar and cherries;
• bitter chocolate bar;
• 100 g cocoa powder.

How to cook:

1. Pour the berries with sugar, bring to a boil, let it brew for a couple of hours.
2. Remove the berries from the syrup - let them be in a colander.
3. Dip the berries into the boiling syrup, hold for a couple of minutes, remove, let cool. Repeat the procedure three more times.
4. Pour cherries from a colander into syrup, add grated chocolate and cocoa, mix. Boil for 5 minutes over low heat.
5. Arrange in sterilized jars, roll up (you can also use screw caps).

Chocolate cherry jam - unusual dessert. You can store it all winter at room temperature.

Cherry confiture

Cherry confiture

What will be required:

• 2 kg cherries;
• 1 kg of sugar;
• 2 sachets of gelfix.

How to cook:

1. Mix half a cup of sugar with gelfix, add to cherries (pitted).
2. Heat to a boil, stirring, add the remaining sugar, mix.
3. Boil for a few minutes and arrange in jars.

Cherry confiture can be served with toast for breakfast. Children especially love it.

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

color y ready jam will be fantastically rich, and its taste is simply magical. So that the berries do not fall apart during the cooking process and remain intact in the finished cherry jam, subject to heat treatment original products we will be in three doses and not for long. By the way, it is due to this procedure that this cherry jam is also called a five-minute (berries are boiled in syrup for no more than 5 minutes).

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

Ingredients:

Cooking step by step with photos:

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

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

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

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

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

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

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

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

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

In the midst of summer season when a variety of fruits and berries are ripe, many people make jam. Especially tasty and fragrant, it is obtained from cherries. Moreover, jam is prepared not only from pitted cherries, but also with pits together. They give the dessert a special almond flavor.

In this article, we will share with you two simple recipes and learn how to make delicious cherry jam. How to cook, how to sterilize containers, how to pour syrup into jars and, finally, how to store this delicious sweetness you will learn from our story. So let's start cooking. amazing dessert for the winter.

how to cook it at home (pitted)

We bring to your attention a simple recipe for jam. To prepare it, you will need 4 kg of cherries and 5 kg of sugar. First, sort and remove the stalks, and then rinse the berries well under running cool water. Now we move on to peeling the cherries from the pits. This can be done using a special tool - a bone squeezer, or using improvised means, for example, a pin or hairpin.

After carrying out all the preparatory procedures, you can start cooking. We place the berries in a large container and cover them with sugar. We leave for several hours until all the sugar is saturated. After that, gently mix the berries and put the pan on the fire. We boil for 20 minutes our How to cook? Do not cover the pot with a lid. Cook over medium heat and stir occasionally. After that, remove the jam from the heat and let it cool down a bit. We take pre-sterilized jars and pour syrup with berries over them. We also pre-boil the lids thoroughly. Close jars and turn over. Everything, our delicious and healthy jam from cherries (seedless recipe) is ready. You can store it in a cool dark place. So glad winter evenings delight yourself with juicy, sweet berries!

Cherry jam: how to cook berries with seeds

This dessert has a special rich taste having an almond hue. Making cherry jam with pits is also not particularly difficult. According to our recipe, the sweetness is thick, fragrant and healthy. You will need the following ingredients:

• sugar - 3 kg;
• cherry - 3 kg;
• water - 0.5 l.

To begin with, we will prepare the berries - we will select the good ones, ripe fruits, no dents. Remove stems and wash cherries thoroughly.

Now let's get to the syrup. Put a pot of water on the fire, after the liquid boils, add 2.5 kg of sugar to it. Let's simmer for a minute. Now fill the berries with hot syrup and leave them alone for at least 10 hours. After we put the container with berries and syrup on the fire, put the remaining sugar there and let it boil for 5 minutes over low heat. After that, remove the pan from the heat and leave it alone again for 10 hours. Again, put the pan on the fire, boil for 5 minutes, removing the foam with a spoon. Again, leave the jam to "reach" for 10 hours, after which the third time boil for 10 minutes, stirring occasionally. We will pre-sterilize the jars, as well as wash and boil the lids. After boiling three times, you can pour the dessert into jars, close them with lids and quickly turn them upside down. Everything, delicious cherry jam is ready!