Fragrant, with delicate sourness, with caramelized berries, having many shades, from soft pink to ruby. How useful! Cherry jam. It can be so different. For every taste. But few people will refuse to cook several jars of such jam for the winter after the next cherry harvest.

Cherry jam

Housewives use cherries for jam either with or without pits. Removing seeds from berries is a labor-intensive task. But there is an opinion that the jam made from such berries is the most fragrant. And eating it when you don’t have to peel the seeds from the berries in your mouth is much more pleasant and convenient.

You can cook cherries for the next type of jam for five minutes (you’ll get five-minute jam), or longer to increase the thickness of the jam. From cherries you can make confitures, jams, marmalade, dietary jams that are low in sugar.

To prepare classic cherry jam with pits Sugar should be taken in equal quantities in relation to the berries. That is 1:1. And for every kilo of sugar you will need a glass of water. We make syrup from sugar and water, in which the sugar should completely dissolve. Pour pre-prepared cherries into the syrup that is boiling on the stove (peeled from leaves, stems, washed in a colander and dried on paper napkins) and immediately turn off the heat under the pan. Let the cherries stand in the syrup for seven hours.

Next, remove the berries from the syrup with a slotted spoon, bring the syrup to a boil again, dip the berries in it again and let it sit for seven hours. Now bring the jam to a boil without removing the berries from it and turn it off if you want the cherries to retain more vitamins. If you want to make the jam thicker, cook over low heat until tender, checking the syrup with one drop on the saucer. It shouldn't spread.

Cherry jam

Using pitted cherry jam as an example, we will give the following method of preparing it. You can cook both cherries and sweeter cherries in this way. To make this jam you will need a little more sugar than in the previous version. For a kilo of seeded berries you need to take 1.2 kg of sugar and a glass of water, as well as a teaspoon of citric acid, which will add thickness to the jam and a pleasant sourness.

Peel the berries. You can do this with an ordinary women's hairpin. Next, cook the berries in the same way as in the first option with seeds. Add citric acid at the very end of preparing the jam. Roll into sterile jars. Ready!

Hi all! Today we will cook thick cherry jam with pits. I am sure that I have known the sweet and sour taste of cherry jam since childhood. Do you know that it contains many vitamins and microelements necessary for the normal functioning of the body? Now, you know for sure...)) And if you want the berries to be whole and with a seed inside, then today’s release is for you!

So. In order not to waste time removing seeds, we will make cherry jam with pits. And let's get down to business...

Note! Over time, the seeds release hydrocyanic acid, so it is not recommended to store the jam for more than 1 year.

But this is not a minus, since cherry dessert rarely lasts for a long time, because all family members and guests will like it.

There are a large number of recipes. The article provides an overview of the simplest and most common cooking methods.

Cherry jam with pits. Recipe for delicious cherry jam with whole berries

Each housewife has her own secrets for making jam for the winter. Therefore, there are a lot of options. First of all, let's look at the simplest recipe. The most important thing here is to decide on the amount of sugar; the more sour the berry, the more it will be needed. The average ratio should be 1:1.

Ingredients:

• 1 kg fresh cherries.
• 1.2 kg granulated sugar.

Cooking process

First you need to sort the berries, remove debris and rinse thoroughly under cold water. The cherry should dry, then place it in an enamel bowl. To make it give juice faster, you can pierce it with a regular pin.

Sprinkle sugar on top. Cover the dish with a lid and place in a dark place for 10-12 hours. This should be enough for the berry to release juice. If this does not happen, then the pan must be placed on the stove and turned on over low heat, stirring the contents periodically so that the sugar does not burn. After a few minutes, the granulated sugar should completely dissolve and the cherries should release juice.

Remove the enamel container from the burner and leave for a while to allow the dessert to cool. Pre-sterilize the jars and wash them with soda. Place the jam in glass jars and roll up the lids. If you use plastic lids, then you need to store the cherries in the refrigerator, otherwise they will turn sour.

This way, you will have the opportunity to enjoy cherry dessert in winter. This is especially important, since during the cold season the body needs vitamins to maintain immunity.

Five-minute cherry jam with pits

Your favorite recipe can be prepared in just 5 minutes. But this does not affect the quality of the finished product and its taste. However, this time is conditional, because you still need to pick the berries, sort them and prepare them for cooking. The whole process will not take more than 10-15 minutes.

Ingredients:

• 1 kg of ripe cherries.
• 400 grams of granulated sugar.
• 200 ml water.

Cooking process

1. Sort the berries thoroughly. This stage is very important, so you need to select only fresh and ripe cherries without any defects. Then rinse under running water, dry and place in an enamel bowl.
2. The next step is to prepare the syrup. To do this, pour granulated sugar into a separate container with a small amount of water. Bring the liquid to a boil. Don't forget to stir, otherwise the sugar may burn. The syrup preparation time is 15-20 minutes.
3. Pour the sweet liquid into the pan with the cherries and place on the stove. After boiling, cook for about 5 minutes. In most cases, this process takes no more than 3 minutes.
4. Place the hot jam into sterilized glass jars. Then roll them up with lids.

Thanks to minimal heat treatment, all beneficial substances are preserved in the berry. In addition, the taste is reminiscent of fresh cherries.

How to properly cook cherry jam with gelatin?

If you use gelatin to make jam, it will be thicker. In addition, you need to cook less, so more vitamins are retained in the berry. This recipe requires a little less sugar.

Ingredients:

• 1 kg cherries.
• 800 grams of sugar. But it all depends on preference. You can add more or less granulated sugar.
• 15 g gelatin.

Cooking process

For jam you need to select only whole berries. Therefore, cherries with defects need to be sorted out. Then rinse it under cold water, leaving a short time for it to dry. In a separate container, mix gelatin with sugar, pour the mixture over the cherries and put them in a warm place for 10-12 hours.

Place an enamel pan on the burner and cook the berries over medium heat. The granulated sugar should completely dissolve. During the cooking process, the cherries need to be stirred regularly using a wooden spatula. When the jam boils, be sure to remove the foam so that it turns out transparent. After this, cook for about 5 minutes.

The jam must cool slightly before putting it into jars, which must be sterilized.

Prepared cherries according to this recipe should be stored in a cool cellar or refrigerator. Otherwise, it may simply turn sour.

Delicious thick cherry jam with pits for the winter

Cherry jam can be prepared in various ways, and it will differ in consistency and taste. If you prefer a thick cherry dessert, then you will need to stock up on time and patience, since this process is more labor-intensive than the options described above.

Ingredients:

• 1 kg of ripe cherries.
• 1 kg granulated sugar.
• 100 ml water.

Cooking process

1. Select whole and ripe berries. Then they need to be washed thoroughly.
2. To prepare the syrup, you need to pour sugar (800 g) into a pan with water. Place on the burner and cook for about 2 minutes.
3. Pour the sweet solution over the prepared cherries and leave them in a dark place for 10-12 hours.
4. During this time, the berry should give juice. Then you need to add 200 grams of granulated sugar and cook over medium heat. When the jam boils, reduce the heat and cook for about 5 minutes.
5. Remove the enamel container with berries from the stove and place in a dark place for 10-12 hours.
6. At the next stage, the jam needs to be cooked for about 5 minutes and again left for 10 hours in a cool place.
7. After this, the sweet dessert needs to be put back on the stove and cooked for about 10 minutes.

During the cooking process, do not forget to skim off the foam, otherwise the jam may turn sour after a few days. This recipe makes it thick and tasty.

Wonderful berry

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

Preparing for work

What we need:

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

Cooking options

There are several options for making cherry jam:

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

Treat with a bone

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

The cooking process is very simple:

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

Cooking features

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

Cooking time

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

Thick treat

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

This jam should be prepared as follows:

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

Stock of vitamins for the winter

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

Cooking method

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

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