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Cherry jam made from pitted cherries. Pitted cherry jam for the winter. Quick recipe - “five minutes”

Summer is not only a time for relaxation, but also a time for preparations. I have already talked about and have already frozen it, I will delight my family in winter - they love it very much. I also decided to make jam, and I want to offer you recipes for pitted cherry jam.

You can cook pitted cherry jam different ways- five minutes, with gelatin, in the form of jam, and I’ll tell you about all these methods.

And although not everyone makes jam now, I believe that this type of preparation also has its own charm. Cherry jam turns out aromatic, tasty, it can be eaten with tea, as well as with pancakes, pancakes, and used as a filling for various baked goods. Many people make cherry jam with pits, but in my opinion, seedless is still better - it’s more convenient to eat and use for other purposes. But this is a matter of taste. Before I start telling you how to make cherry jam, I’ll give you some general tips.

Secrets of making delicious cherry jam

In order for the jam to turn out tasty and stand well all winter, the cherry fruits must be ripe and fresh; spoiled berries are not suitable for jam;
Before you start cooking, you need to wash the cherries well;
You must first pit the cherries. This task is a little tedious, but not difficult. I have a very ancient stone separator in my arsenal, but I am quite happy with it. I think there are more modern devices now, but even if there is nothing, they say it can be easily done with a pin;
It is recommended to use a wide container for making jam; it is believed that the larger the surface for evaporation, the better. It’s probably not in vain that our mothers and grandmothers made jam in a basin;
jam jars must be sterilized - this can be done using a saucepan, kettle, microwave and oven;
Boil lids for jars;
the foam that forms during cooking of any jam must be removed - this will extend its shelf life.

Thick cherry jam

To be honest, I didn’t know what to call this recipe, it unusual way preparation, but I liked the jam according to this recipe, but its thickness also depends on the cherries, if they are dry, it will be thicker, if the cherries are juicy, then it will not be very thick, but if you wish, you can boil it a little longer.

Ingredients:

fresh cherries
granulated sugar

Recipe:

At this method The cooking measure can be any container, depending on how many cherries you decide to use for jam. It is necessary to divide the cherries into ten parts. This time my measure was a small tea cup.

Take 1 cup of cherries (remember that this measure may vary), place in the bowl in which you will cook the jam and add 1 cup of sugar. You can wait a little so that the cherries give juice, or you can start cooking right away, but then stir vigorously so that the sugar does not burn. Cherries are quite juicy berries and will quickly produce juice. You need to cook for 5 minutes.
Add the next portion, i.e. 1 cup of cherries and 1 cup of sugar and boil again for 5 minutes.
So we continue to cook the cherry jam, adding a portion of berries and sugar every 5 minutes until all the cherries are gone. Remember that we divided it into 10 parts.
After the 10th time, thick pitted cherry jam will be ready. Place it in dry sterile jars and roll up the lids.

Pitless cherry jam - “Five Minute” recipe

Probably the first recipe could have been called the same, but we won’t call two the same different recipes. Just don’t be fooled, pitted 5-minute cherry jam doesn’t take just 5 minutes to cook, we’ll cook it for a couple of days, but don’t be alarmed, we won’t stand over it for 2 days.

Ingredients:

cherry – 1 kg
sugar – 1 kg – 1.2 kg

How to make cherry jam Five minutes:

Cover the cherries with sugar, shake so that the sugar spills out between the cherries and set aside for half an hour - an hour so that the cherries give juice. Often water is added to recipes, but I don’t do this, I think that the berry is juicy, it has enough juice.
Place the bowl with the cherries on low heat, stir occasionally so that all the sugar is saturated with juice, since the dry sugar will begin to melt and this will affect the taste and color of the jam.
When there is a lot of juice, you can increase the heat, bring to a boil and boil for 5 minutes, remove the foam and set the jam aside for at least 10-12 hours. During this time, the jam will cool completely, and the cherry fruits will be soaked in syrup.
Thus, we will cook the jam 3 times for 5 minutes and leave until completely cooled for the specified time, which is why I said that we will cook it for 2 days.
After the third time, it should stand for the required time, then bring the pitted cherry jam for Five Minutes to a boil and seal it hot in jars.

Cherry jam-jelly

Cherry jam-jelly can be called jam, because we will have it without berries. This jam is very good for baking.

The cherries in this recipe will be ground and for this you can use both berries with and without pits. But in my opinion, it will be somewhat more difficult to wipe cherries with pits, so decide for yourself what is easier for you - remove the pits in advance or wipe with pits.

Ingredients:

cherry
sugar

How to make cherry jam-jelly:

Pour some water into the cherries and let them stand until they release juice.
Let the cherries cook in their own juice for about 7 minutes until they become soft.
Take a saucepan, place a colander with a metal mesh on it and add boiled cherries in small portions and wipe. We'll get cherry puree.
Add sugar to the puree at the rate of 1 liter of puree - 500 - 700 grams of sugar.
Place on the fire and cook the pureed pitted cherry jam for a short time, about 10 minutes, pour hot into prepared jars and close with lids.

Cherry jam with gelatin

If you like thicker jam, but at the same time don’t want to cook it for a long time, then seedless jam with gelatin is ideal for you. Gelatin will allow us to get a thicker product in a shorter time. And with gelatin you can adjust the density of the jam by adding more or less of it.

Ingredients:

cherry - 600 gr.
sugar - 400 gr.
mint - 3 leaves
water - 50 ml
gelatin - 1 tbsp. l.

How to make jam with gelatin:

Mix the cherries with sugar, wait a little until the juice comes out.
Place the cherries and sugar on the fire, add mint leaves and bring to a boil.
As soon as it boils, remove the mint, boil for a couple of minutes, remove the foam, add dry gelatin, water, mix everything thoroughly and cook for literally 3 minutes.
Be sure to pour the pitted cherry jam with gelatin hot into jars and close the lids.

Cherry jam with chocolate - video recipe

There are very tasty candies - “cherries in chocolate”, it turns out that you can also make jam with chocolate, watch the recipe in the video.

I shared with you recipes for pitted cherry jam for the winter, so feel free to choose what you will prepare - thick or maybe five minutes, grated jam also deserves attention, and with gelatin cherry jam turns out delicious. It's up to you, or maybe everyone in small portions - there will be a variety of cherries in winter.

Good luck and delicious preparations to you.

Elena Kasatova. See you by the fireplace.

Jam pitted cherry– one of the favorite desserts of many people. By observing all the subtleties of preparing this delicacy, you can not only give yourself pleasure, but also replenish your supply of vitamins V winter time. This article contains simple recipes from which you will learn how to cook correctly delicious thick pitted cherry jam for the winter and at the same time maintain maximum useful substances.

For cooking jam pitted cherry Only one who is not afraid of difficulties and is ready to do the monotonous work of removing seeds from ripe berries. This process takes a lot of time and requires incredible perseverance, but the reward for your work will be delicious and a healthy dessert.

The article describes the secrets of cooking different types jam: with gelatin, thick, five minutes, without water, etc.

Preparation

Taste jam largely depends on the quality source material, therefore, special attention should be paid to the stage of preparation of berries, for this it is necessary:

choose a beautiful and ripe one cherry without rot;
remove the tails, rinse thoroughly and let the berries dry;
take out bones using a hairpin, pin, or special device.

What to cook jam in

The most successful option for cooking utensils jam are a pan or basin with a flat, wide bottom. It is desirable that the vessel be copper or covered with enamel. With a capacity of 7 liters, the quantity cherries should not exceed 5 kg, which will facilitate uniform heating of the berries and allow for easy stirring jam during the cooking process.

In the presence of large quantity You shouldn’t try to cook all the berries jam immediately, it is more appropriate to divide cherry and cook in two batches. If you have enough utensils, you can do all the manipulations at the same time.

Important! Aluminum cookware is unsuitable for making jam, since during the heating process the surface oxidizes, which can be harmful to health and also spoil the taste of the dessert.

How to prepare jars for preparations

Well-washed jars are the key delicious jam. When washing, you must use soda or by special means. It is important to carefully remove any remaining product and dry the dishes thoroughly before use, after turning the jars over. The same manipulations must be carried out with the lids. Next comes the sterilization stage.

Jars can be scalded with boiling water for a few seconds.

There are special devices - a sterilization grid, which is placed over a pan of boiling water; the jars are placed upside down and sterilized over steam from boiling water.

Some people sterilize jars in the microwave by pouring a little water into the jar and leaving it there for 1-2 minutes.

You can bake the jars in a very hot oven for a few minutes.

Place tin lids for seaming in boiling water for 2-3 minutes; screw lids are also placed in boiling water for 1 minute.

How to cover the jam

Closing jam, Three types of lids are used: iron, which require the use of a seaming machine, screw-on and nylon. The use of one type of lid or another does not affect storage in any way. jam.

How to make pitted cherry jam - simple recipes

Classic

The most popular is classic recipe cooking seedless jam. In this case jam it turns out not only delicious, but also aesthetically pleasing to the eye, because the berries retain their shape.

Ingredients:

Sugar – 1.2 kg;
Pitted cherries- 1 kg.

Cooking method:

Remove bones at cherries, place in prepared and thoroughly washed dishes and add sugar;
The berries must be left for 2-3 hours so that syrup from the juice begins to form;
Boil jam it is necessary on low heat, this is necessary so that the sugar completely dissolves;
After this, increase the heat and wait until the mixture boils;
As soon as the berries begin to boil, you must immediately remove them from the heat and allow them to cool. This should be done several times, most often 3-4. It is also important to carefully remove any foam that forms during the entire process, otherwise jam may subsequently turn sour;
After complete cooling, the mixture must be divided into jars. This jam keeps well even at room temperature.

Five minutes

Currently, with a constant lack of time, it takes a long time to cook jam– real luxury! That is why a quick and proven method is often used, namely - five minutes. This cooking option jam It’s not for nothing that it got its name; indeed, the cooking process will take very little time.

Important! One of the main rules of this recipe is no water! The second rule is a minimum of time, because the less time the berries are cooked, the more nutrients they will retain.

Ingredients:

Cherry, pitted – 1 kg;
Granulated sugar – 1 kg;
Citric acid - 1 pinch.

Cooking method:

Remove bones from cherries, add sugar and leave in a cool place for a long time, preferably overnight. However, if you are short of time, you can wait only 3 hours, the decisive factor in in this case is the presence of juice that should be released cherry. Juice is very important for cooking five minutes, after all, to prepare such jam no water is used;
Afterwards you need dishes with jam place on the stove, bring to a boil and cook for 5 minutes;
After 5 minutes, turn off the gas and allow the mass to cool on its own. You can take your time without harming jam it can be left for several hours, up to 12;
Then we repeat all the above procedures: heating, short cooking, cooling;
And for the third time we wait for it to boil, boil for 5 minutes, add citric acid. In this case, we carefully monitor the formation of foam and remove it immediately. In total, the entire cooking process will take place in three stages of 5 minutes each;
In the meantime, while jam languish on the stove, it’s worth taking care of the jars. To do this, you need to scald them with boiling water or use another in a convenient way sterilization. Then prepare the lids in the same way. The final stage is pouring delicious jam by banks.

Watch the video! Cherry jam

Thick (jam)

Along with lovers of liquid five minutes there are many adherents jam thicker, which in its consistency resembles jam or marmalade. This jam drips very slowly from a spoon, it is often used for cooking delicious homemade pies and buns.

According to this recipe the delicacy turns out thick and viscous, for this you will need large quantity sugar and juicy ripe cherry.

Ingredients:

Cherry seedless- 1 kg;
Water – 200 gr.;
Sugar – 1.5 kg.

Cooking method:

The berries must be carefully sorted, washed in clean water and dry thoroughly, add sugar and leave for 3 hours;
Add water to the resulting mass and cook over low heat. In this mode you need to cook jam until the sugar is completely dissolved;
After the presence of syrup in the container becomes clearly noticeable and it becomes of a uniform consistency, you can turn up the heat and wait for it to boil. Then it is necessary to carefully remove the formed foam; if this is not done, jam will quickly undergo fermentation;
Further actions are not much different from the standard cooking method jam: 3-4 boils over low heat and the same amount of cooling. The final stage is the distribution of finished jam for sterilized jars.

With gelatin (jammy)

The recipe is an excellent way to prepare confiture, which in itself is not quite jam.

On a note! In this method of preparing a winter delicacy, the thickness of the product depends not on the amount of sugar, but on the presence of gelatin in it.

Ingredients:

Pitted cherry- 1 kg;
Sugar – 1 kg;
Gelatin or gelfix – 40 gr.

Cooking method cherry confiture:

IN gelatin you need to add water and leave to swell;
Sprinkle the peeled and washed berries with sugar and put on fire;
Leave jam for cooking for 15-20 minutes. In the meantime, you need to heat the gelatin, preferably in a water bath. The main thing is not to let it boil, but just wait until it is completely dissolved;
Gelatin pour into jam, then cook the mixture until it boils and immediately distribute into pre-sterilized jars.

With honey and nuts

The recipe capable of surprising the most sophisticated gourmets. It takes longer to prepare than the ones listed above, but it's worth it. The result will be delicious and a healthy treat with a very bright aroma.

Ingredients:

Cherry, cleared of seeds- 1 kg;
Walnuts – 10 pcs.;
Honey – 1 kg;
Water – 200 gr.

Cooking method:

Cherry clear from seeds, Place a piece of walnut inside each berry;
Dilute honey in water and heat. Remove from heat as soon as the honey has dissolved;
Add the resulting syrup to the berries and boil until the berries are transparent, but no more than 0.5 hours;
Distribute into jars, which can be closed with regular nylon lids.

If the jam is liquid, what to do?

If it happened that jam It turned out more liquid than we wanted, there are several tricks with which you can correct the situation:

You should fill the jars with a holey spoon to the brim, and then fill them with syrup. The remaining syrup is used for cooking homemade baked goods and impregnation of cakes;
After filling the jars with only berries, boil the syrup to the required consistency. Pour the resulting syrup over the cherries. With this method, the berries do not boil, and the syrup turns out thick and rich;
Cook additionally jam. The main thing is not to give jam burn, so you should carefully monitor what is happening on the stove.

How to protect jam from sugaring

To do this, add citric acid a couple of minutes before the end of cooking (0.5 teaspoon per 1 kg of sugar). It is also important to prevent moisture from getting inside the sterilized jars.

To prevent the berries from shriveling

This problem can be observed during long-term single cooking. jam, that is why it is worth resorting to cooking jam in 2-3 stages, which preserves the liquid inside the berries.

Watch the video! How to quickly remove pit from cherries

Hi all! In the last issue, we looked at lazy ones. And today, we will extract it and cook it delicious thick pitted cherry jam.

Indeed, many people claim that cherry dessert with a pit is much tastier. But if you use seedless berries, the jam can be used for baking. The delicacy goes well with tea and has a beneficial effect on the functioning of the cardiovascular system and immunity.

Recipes for making jam are quite simple, but you will have to be patient to remove the seeds from the berries. To do this, you can use a paper clip, a hairpin or a special machine. It is not recommended to prepare cherry jam in aluminum containers, since as a result of the reaction, the metal releases harmful substances.

This winter preparation recipe is the most popular among housewives. Since the jam will be cooked for a short time, the maximum amount of vitamins and nutrients will be retained in the berries.

Ingredients:

1 kg cherries.
900 gr granulated sugar.

Cooking process

The berries must be carefully sorted, washed under cold water several times, then dry in a towel and remove the seeds using a pin, paper clip or hairpin.

Place the cherries in an enamel pan and cover it with granulated sugar. Place the container on the stove and turn on medium heat.

When the future dessert boils, you need to switch the stove to low heat. Don't forget to stir the jam regularly, otherwise the granulated sugar may burn. The pan does not need to be covered with a lid. After boiling, the berries should be cooked for no more than 5 minutes. During cooking, foam will appear, which must be skimmed off.

Set aside the berry dessert for 5 hours to allow it to cool completely. After this time, the jam must be put on the stove again, and after boiling, cook for about 5 minutes. After this, repeat the procedure one more time. As a result of this, the treat will become quite thick.

Place the finished jam into jars. Glass containers and lids must be thoroughly washed with soda and sterilized. It is recommended to store the dessert in the refrigerator.

How to cook thick pitted cherry jam with gelatin?

To achieve a medium consistency of cherry dessert, you need to prepare it with the addition of gelatin in a certain amount. Plus, the jam turns out to be low-calorie, since very little sugar is needed.

Ingredients:

1 kg cherries.
300 grams of granulated sugar.
30 g gelatin.
2 g citric acid.
100 ml water.
Seasonings according to preference.

How to cook

The berries must be carefully sorted, and wormy and crushed cherries must be removed. Then wash it and dry it in a towel. After this, we proceed to the most tedious process: removing the seeds. It's good if you have a device designed for such a process. Otherwise you will have to use a regular hairpin.

When the berry is ready, it needs to be covered with granulated sugar. It should be noted that pitted cherries quickly produce juice, so they should be left in a dark place for a couple of hours. It would be enough.

After this time, the pan with the aged berries should be placed on the stove and wait until it boils. Then switch the mode to low heat and cook for about 30 minutes. If desired, you can add cinnamon or vanillin to the cherries. During cooking, foam will appear, which must be skimmed off. When the dessert is ready, remove the pan from the stove.

While the delicacy is cooking, you need to dilute the required amount of gelatin in filtered water. For this it is better to use a deep bowl. For the mixture to swell, it must be left for 30 minutes.

When the berry dessert has cooled a little, add prepared gelatin to it. Everything needs to be mixed thoroughly. After this, you need to put the pan on the fire again and add citric acid. Turn on low fire mode. When the jam boils, you need to turn off the heat and remove the container from the stove.

Thick pitted cherry jam. Video recipe for the winter:

If desired, you can prepare the jam in a frying pan. In this case, the process takes a minimum of time, and the taste is interesting and vibrant. You can learn more about the cooking process from the video below:

Thanks to this recipe, the berry dessert turns out thick and tasty. Try this one unusual option preparing stock for the winter.

Recipe for cherry jam in chocolate

Chocolate covered cherries will appeal to all sweet tooth lovers. Making this dessert is quite simple. It can be consumed not only with tea, but also used for baking. If everything is done correctly, the berries will retain beneficial features, which have a beneficial effect on the functioning of the cardiovascular system.

Ingredients:

1 kg fresh cherries.
500 grams of granulated sugar.
100 grams of dark chocolate.
1 tbsp cocoa powder.
1 medium sized orange.
50 ml rum.
20 grams of pectin.
1 pinch of cinnamon.

Cooking process

The berries must be carefully sorted. If insects, worms, or rotten cherries get into the jam, it will ferment and, as a result, it will be spoiled. After this, trim the stalks, rinse the berries thoroughly under cold water and dry with paper napkins.
In an enamel saucepan or stainless steel container, mix rum, granulated sugar and orange juice. Pour the mixture over the cherries and leave for at least 5 hours until the berries begin to release juice.
After this time, the enamel pan with the ingredients must be placed on the stove and turned on low heat so that all grains of sugar dissolve. To prevent the sugar from burning, the jam must be stirred periodically. When the mixture boils, you need to cook the delicacy for about 10 minutes.
Add cocoa and chocolate to the pan. You can add large pieces of dark chocolate, but to ensure that it dissolves within a few minutes, it is recommended to grate it on a fine grater. After this, cook the jam for about 5 minutes.
When the jam is almost ready, you need to add a small amount of pectin It is needed to make the dessert thicker.
If desired, you can sprinkle the berries with lemon juice (1 tbsp).
Leave the pan on the stove for a couple more minutes.
Sterilize glass jars and lids. Divide the finished jam into jars, leave to cool at room temperature, and then put in the refrigerator.

This delicacy resembles the taste of chocolate candies, so it will not leave anyone indifferent.

Sweet cherries (or sour cherries) with walnuts. Step-by-step photos of this recipe:

This recipe allows you to prepare not only delicious cherry jam, but also healthy. After all, the berry contains many vitamins, and the nut content increases its beneficial properties. In addition, the dessert is very nutritious and satisfying. If you are watching your figure, then it is not recommended to get carried away with such jam. Spices can be replaced with other analogues if necessary.

Ingredients:

1 kg cherries.
200 grams of walnuts.
1 kg granulated sugar.
250 ml filtered water.
10 g cinnamon.
2 grams vanilla.
5 g citric acid.

Cooking process

The berries need to be sorted, washed thoroughly under running water. It is recommended to remove the seeds using a pin or toothpick. Use a special machine not recommended, as the integrity of the cherries will be compromised. If you are using white berries, it is important to know that they darken very quickly, so while we are working on the rest of the ingredients, it is recommended to put them in the refrigerator.

Place the bones in a separate container and fill them with water. Place the pan on the stove and bring to a boil. To achieve a rich aroma, you need to add a little cinnamon to them.

When the broth is ready, strain it through a fine sieve.

The next step is to prepare the syrup. To do this, add vanillin and granulated sugar to the prepared broth, mix everything thoroughly and bring to a boil. Cook the syrup for no more than 10 minutes. If foam appears, be sure to remove it.

Now comes another labor-intensive process. Needs to be crushed walnuts, and stuff the berries into small pieces. If you don’t want to mess around, you can simply mix the nuts with the cherries, but in this case, the dessert will not turn out as expected.

Pour syrup over the stuffed cherries, place them on the stove, and simmer over low heat until the berries remain intact. After boiling, cook the jam for about 5 minutes. At the very end, add citric acid. When the jam is ready, you can immediately put it in small glass jars and roll up the lid.

Preparation for the winter: pitted cherries in their own juice

This is the easiest option for preparing cherries for the winter. The whole process takes a minimum of time. This recipe uses a small amount of sugar. It is recommended to use large and ripe berries so that they release more juice.

Ingredients:

1 kg fresh cherries.
3 tbsp granulated sugar per 0.5 liter glass jar.

Cooking process

First of all, you need to wash the container with soda, then rinse it several times and sterilize it under steam. It is also important to treat the lids; to do this, you can pour boiling water over them.

Sort the berries, wash with cold water and remove the seeds. After this, place the cherries in prepared jars. Cover it with granulated sugar.

In any case, a small amount of juice will remain in the container where the cherries were; it should be poured evenly into the jars.

Cover the filled jars with a lid and then place them in a wide saucepan. Boiling time is 15 minutes. After this time, the containers must be screwed on with lids.

As a result, a delicious and healthy berry dessert is ready. After cooling, place it in the refrigerator for long-term storage.

Pitted cherry jam with lemon

There is another one unusual recipe berry jam. It differs from this in that lemon is used for preparation. You can learn how to make a blank from the video clip below.

The hot summer season is not only about free evenings, relaxation and fun, but also the very height of the summer harvest. Even when the warm days are coming to an end, you can always extend this wonderful time by preparing dishes from your favorite fruits, vegetables and berries for the winter.

Pitted cherry jam is an excellent substitute for sugar for a tea drink. This will benefit your figure, because 100 g of cherry jam contains on average 250 kcal, which is 150 units less than the calorie content of granulated sugar.

In addition, cherry jam is highly valued for its beneficial effects on the cardiovascular, nervous and immune systems.

How to remove pits from cherries

Before preparing cherry jam, you need to try to remove the pit. This can be done using one of three convenient methods:

Tool. You can easily remove the seeds if you have a special device for this in the kitchen. It does not have a specific name, so they call it based on its purpose - “Cherry pit separator”. A garlic press is also suitable, most models are equipped with a hole for removing kernels. Using the listed devices, you can easily pull the berry seeds out. Typically, both of them have a foldable design. You should place the berry in the hole so that the mark from the stalk is at the top, and then fold the tool in half. The tip located on the second part of the tool will push through the cherry core, and the berry will remain intact;
Hairpin. Every girl at home is sure to have a hairpin to pin her hair. They have an arched shape, which makes it easy to remove the cherry pits. To do this, you need to conveniently place the cherry in your hand so that the hole from the stem looks up. Then, using the rounded side of the device, you need to pierce the middle of the berry and scoop out the kernel, taking it out;
Pin. Using a pin, like a hairpin, you can remove the seeds from the cherry fruit. You need to proceed in the same way as in the previous method, the main thing is to pierce the berries with the side of the pin on which it is connected. There is a small ring in this place.

Any of the methods listed above is extremely simple. So, the procedure for peeling one cherry will not take more than ½ minute.

Followers of culinary traditions prefer seedless jam with a thick consistency.

This allows you to use it as a filling for baked goods, a sandwich base, a sweet for tea, etc.

You can prepare thick cherry jam only in several batches with the addition of a large amount of granulated sugar. In such cases, water is not added; it can only be used to moisten the sugar a little. You can also first make sugar syrup and then use it to make thick jam.

The procedure for making such jam takes quite a lot of time, because you have to repeat the same steps many times, sometimes letting the jam sit for several hours. But such an event is really necessary to obtain the desired consistency:

The first cooking of seedless cherry jam leads to the fact that the sugar absorbs the juice of the berries, so they decrease in size and wrinkle, and the amount of syrup increases significantly;
During the second cooking, the process of the first continues;
At the final stage of cooking, the cherries begin to absorb the syrup, which again makes them round and the resulting jam thick.

In order to make thick pitted cherry jam, you need the following components:

Cherry fruits – 4 kg;
Granulated sugar – 4.4 kg.

Any recipe based on fruits, berries or vegetables requires careful preparation of ingredients. After harvesting, you should immediately sort through the berries, getting rid of damaged fruits. Then you need to peel the greens from the fruits and rinse them using a colander.

Using one of the listed methods, you need to remove the seeds from the berries, the main thing is to do this very carefully, transferring the berries and kernels into separate bowls.

After the ingredients are ready, you will need to place them in a saucepan and add granulated sugar, mix and leave for a couple of hours.

After the specified time has passed, you can transfer the pan to the stove and turn on low heat, where the ingredients should come to a boil. During this process, it is important to monitor the future jam and remove any foam from it.

When boiling occurs, you need to cook the cherries for about 10 minutes, then remove from the heat and leave to stand for half a day.

The second cooking approach involves the same procedure, only this time after boiling the cherries should be cooked for no more than 5 minutes. You need to continue to monitor the jam, remove the pink foam that has formed, and then leave the jam again for half a day.

The third time, cook the pitted cherry jam after boiling for as long as it takes for it to completely thicken.

The finished thick jam must be allowed to cool, and only then can it be packaged in clean, sterilized jars.

Cooking recipe with gelatin

You can achieve the desired jam consistency without adding a large amount of granulated sugar. After all, there are thickeners that will help with this.

For example, gelatin, available to everyone, is an excellent opportunity to save sugar and get real traditional seedless jam. To cook it you will need the following components:

Cherry fruits – 1 kg;
Granulated sugar – 1 kg;
Gelatin – 25 g.

The recipe for pitted cherry jam with gelatin is not very complicated. To begin with, the gelatin must be allowed to swell in advance, for which it should be filled with warm water.

The berries need to be prepared for cooking in the usual way: sort them, getting rid of spoiled fruits, rinse and remove seeds. Then choose a container convenient for cooking and put the cooked cherries there, cover them with sugar, and start cooking.

Cooking should continue for 15 to 20 minutes, and during this time you can make gelatin. It will swell and have a stable shape, so you need to heat it in a water bath until a thick sticky mass forms.

The resulting mass can be added to cherry jam, stirred with a wooden spoon, and then wait until it boils.

This completes the cooking, all that remains is to distribute the finished sweetness between sterilized jars.

“Five-minute” - quickly and without hassle

Even today experienced housewives They don’t limit their day to housework, so they have little free time. Not everyone can make jam for several days, but in order not to upset loved ones, there is great recipe five minutes of jam.

Its taste will remain excellent, and the amount of preserved vitamins will bring great benefits to both adult and growing organisms.

To prepare it you need to prepare the following ingredients:

Cherry fruits – 1 kg;
Citric acid – 1/5 tsp.

How to cook pitted cherry jam “Five Minute”? First you need to start preparing the berries by sorting them out, rinsing them through a colander and removing the kernels using one of the available methods.

After choosing a container suitable for cooking, place the berries in it and leave for several hours (from two). To save time, it is better to do this procedure in the evening.

The next morning, place the bowl with the berries on the stove, turn on the chalk heat and leave to cook. Wait until it boils, add a pinch of acid to the mixture, cook for 5 minutes and turn off the heat.

On these simple actions and the process of making pitted five-minute cherry jam is limited. All that remains is to sterilize the jars and place the dessert in them.

How to make pitted cherry jam with lemon

To give cherry jam a special taste, you can use the recipe below. You will need:

Cherry fruits – 1 kg;
Lemon fruits – 2 pcs;
Granulated sugar – 2 kg.

Prepare the ingredients as usual and also remove the seeds. Then place the berries in the container chosen for cooking and cover with sand. Let it stand.

Using a fine grater, remove the zest from the lemon and then squeeze its juice into the future jam. Place the dishes on the fire, bring the contents to a boil and wait another 5 minutes. Don’t forget to skim off the pink foam from the jam and stir with a wooden spoon.

After specified period Leave the pitted cherry jam covered for half a day. Then cook it again for 5 minutes after boiling. Such an event should generally be carried out 3-4 times, after which the cherry jam will be ready.

This can be determined by its consistency, which should take a stable shape when transferred to a cold surface.

Do you like apricots? Their delicate pulp amazes with its extraordinary taste. This preparation must be made in the summer so that you can prepare wonderful baked goods with it in the winter.

You also need to prepare cherries in their own juice. you can check out the recipes.

Read on to learn how to prepare assorted vegetables for the winter.

To make sure your cherry dessert is a hit, you should follow these cooking recommendations:

You only need to stir the jam with a wooden spoon, this way it will retain more of its nutritional properties;
You cannot use aluminum cookware for cooking, because it is prone to oxidation;
There is no clear answer to the question of how long to cook pitted cherry jam. It is important to adhere to the chosen recipe and the cooking time indicated in it;
When preparing jam in several approaches, you need to take breaks of exactly half a day. At the same time, you need to store it on the stove, covered with a towel, but not in the refrigerator;
Don't forget about the pink foam that needs to be removed from the surface of the jam;
To be absolutely sure that it will not spoil or become moldy, before closing the jar, you need to pour a spoonful of granulated sugar onto the surface of the jam.

Pitted cherry jam is easy to prepare and worth the time and effort:

Compared to sugar, it is low in calories, which allows it to be used instead of a sweetener for tea;
It can be used as a filling for baked goods: buns, croissants, envelopes, etc.;
There are several recipes, each of which has its own advantages when cooking;
Cherry jam is extremely beneficial for blood vessels, heart, nervous system and strengthening the immune system.

If you want to pamper your family with aromatic and delicious seedless cherry jam, use this homemade recipe, tested many times. The jam prepared in this way is medium thick, not overcooked, and the cherries do not lose their rich, red-burgundy color.

Step by step photo will make it easier for those new to preparing for the winter.

Ingredients:

cherries (any variety) – 1 kg;
sugar – 800 gr.

How to make cherry jam

Before making the preparation, pour the cherries into a colander and wash them thoroughly under running cold water. After washing, shake the colander several times to drain off excess water well.

Then, you need to remove the remaining stalks from the cherries and sort the berries. We carefully reject bursting, rotten and damaged fruits. For jam, we leave only ripe, beautiful cherries without flaws.

During the selection process, we remove the pits from the cherries. Some people do this with the help of devices that are sold in the store. But most housewives (and I am no exception) remove the seeds using a regular hairpin, pin or paper clip.

Place the selected pitted cherries in a bowl in which we will prepare the jam.

Sprinkle with sugar and leave at room temperature for two hours. During this time, the cherries will have time to release their juice properly, but will not have time to ferment.

After time has passed, put the bowl on the fire, bring the jam to an intense boil, turn it off, cover with a lid and leave for another three hours.

Then, you need to boil the jam again, turn the heat to low and simmer, stirring with a slotted spoon, for five to seven minutes.

The containers and lids should be ready by then.

Using a ladle, pour the jam into jars.

Cover with lids and seal.

After seaming, turn the jars over and place them on the lids (as in the photo below). It is not necessary to wrap such preservation.

From the amount of ingredients given in the recipe, we got exactly two half-liter jars of very tasty pitted cherry jam.

We put it away for storage, and in winter we open it and serve it with our own very tasty cherry jam for tea. Berries removed from syrup are perfect if you decide to bake pies or make dumplings.