Pitted cherry jam with syrup. Vitamin cherry-lemon jam with mint and black tea. Recipe for cherry jam with beautiful berries

Do you know what you need to cook? I will tell. A little witchcraft. A drop of love. The essence of goodwill. A pinch of mischief. A handful of the viscous aroma of home comfort. And a lot, a lot of faith in what is the most delicious cherry jam, which only can exist in the world is your jam, the one you made with your own hands, adding your own charm, charm and laughter to the bowl. Only such a delicacy can compete with grandmother’s preparations, mother’s twists and mother-in-law’s masterpieces. However, of course, there are a couple more culinary secrets that affect how tasty it will turn out, however, they are completely secondary. If you are ready for magic, everything will work out just as it should. But I’ll also tell you about the secrets, don’t worry. I just want to once again emphasize that delicious thick cherry jam- this is the result not of a secret recipe or secret technologies, but of your personal ability to conjure in the kitchen, adding to food what not everyone knows how to add - love, care, generosity, faith.

In addition to the fact that cherries are a natural antibiotic, improve blood clotting and perfectly saturate the human body with iron, they have another wonderful property: if you have problems sleeping, doctors recommend eating a handful of berries at night (or drinking 100 ml of natural cherry juice) - thanks to the melatonin contained in cherries, sleep will be sound, long and calm.

Thick cherry jam- a great dessert for the winter. Having tea with him is some kind of holiday! Fragrant, viscous, smelling of summer and sun, it enchants, bewitches and turns you into the most peaceful and happy person in the world. Yes, there is one “zest” in my recipe, which I tenderly and carefully pass on to friends and acquaintances: every year I cook at least 10 liters thick cherry jam, and then I give gifts and treats to all those I love. Among those who tried my jam, there were no indifferent ones! Cook too - prepare, cook, savor and share!

Ingredients:

1 kg pitted cherries;

1 kg sugar;

200 g walnuts.

To begin with, no romance: take a bowl, a bucket and climb a tree. Well, or we go to the market - which is also an option, but still devoid of any witchcraft and charm.

Wash the cherries brought home and remove the pits. It’s boring and not creative, but it’s quite possible to work with a movie.

We alternate until the berries are gone.

Leave for 4-7 hours - most of the sugar should melt and the cherries should release juice. At this stage you can start making jam.

Bring the jam to a boil over low heat. This is long, but not at all difficult - try to curb your own excitement and curiosity and mix the berries to a minimum. Just make sure that nothing burns - however, if you do, everything will be fine anyway.

After the jam boils, let it boil for 5-7 minutes, then turn it off and leave until it cools completely and a little more: I usually boil the cherry jam for the first time in the evening and leave it until the morning. In the morning, I turn on the gas again: the heat is minimal, I bring it to a boil, and cook for 5-7 minutes.

And the third time, and if necessary, the fourth: the thickness of the jam is given not only by properly boiled sugar syrup, but also by pectin, which is part of the berries and fruits from which you prepare the jam, so the formula with boiling three times is not always ready to work without fail. It happens that I feel that the desired degree of thickness will be achieved only after the fourth boiling, so without hesitation, I put the pan on the stove again. In this case, of course, it is worth considering that the syrup will darken and the berries may boil over, so look for your personal balance of jam harmony.

Before the last cooking, peel the nuts.

And lightly dry them in a frying pan to enhance the aroma. It's completely optional, but it gives the rich cherry jam a rich, nutty flavor that's worth the extra effort!

When the jam boils, add the nuts and stir. Boil for 5 minutes.

Cover with lids, turn over, hide under a blanket and leave there until the jam cools completely. By the way, pay attention to the fact that it is after cooling that the jam thickens significantly - when hot it is runny.

Winter evenings with strong black tea and fragrant thick cherry jam are fabulously wonderful!

I wish you magic in your life and delicious cherry jam!

Cherry fruits are good and healthy fresh, and jam made from them has been a classic and favorite delicacy in many families for many hundreds of years. But if you cook it without seeds, you will get a dessert that is not at all surpassed in taste. 100 g of pitted cherry jam contains about 64 g of carbohydrates, while the calorie content of 100 g of the product as a whole is 284 - 290 kcal.

Cherry jam for the winter without seeds - photo recipe

What do you associate with childhood? For me, with its subtle aroma and airy foam... Making pitted cherry jam, like in childhood at home, is as easy as shelling pears.

Cooking time: 6 hours 0 minutes

Quantity: 1 serving

Ingredients

• Cherries: 2 kg
• Sugar: 3-3.5 kg

Cooking instructions

Recipe for thick cherry jam

The recipe only contains two main ingredients. The desired proportions are 1 to 1. If sour cherries are used, then for 1 part of the berries you need to take 1.2 - 1.5 parts of sugar.

To prepare you will need:

• sugar – 1.0-1.2 kg.
• peeled cherries – 1 kg.

What to do:

1. Sort the cherries, remove the stems, rinse. Let the water drain and discard the seeds.
2. Pour the fruits into an enamel bowl or wide pan and add half of the taken sugar.
3. Place everything in the refrigerator for 8-10 hours.
4. Over moderate heat, with gentle stirring, bring to a boil and simmer for a quarter of an hour. Remove from heat.
5. When everything has cooled down, pour all the syrup from the cherries into another bowl.
6. Add the rest of the sugar to it.
7. Heat to a boil and cook the syrup over moderate heat to a certain thickness. You should drop a drop of sweet liquid into a mug of ice water; if it forms into a ball that you can squeeze with your fingers, the syrup is ready.
8. Combine the berries with the syrup, heat to a boil, boil for 5-6 minutes and pour into jars while hot.

How to make pitted cherry jam for the winter with gelatin

This unusual and tasty delicacy cooks quite quickly, which is why the method is popular among housewives.

After the container with the contents has cooled, the syrup will turn into jelly with pieces of cherries.

Prepare in advance:

• gelatin – 25-30 g;
• sugar – 1 kg;
• cherries (the weight of the fruit is indicated without seeds) – 1 kg.

How to cook:

1. Sort the berries, tear off the stems, peel, wash, and dry. Transfer to a suitable enamel saucepan or bowl.
2. Mix sugar with dry gelatin.
3. Pour the mixture into the cherries.
4. Stir and place on the bottom shelf of the refrigerator for 8 hours. During this time, the contents can be mixed 2-3 times to ensure uniform swelling of the gelatin grains.
5. Remove the container from the refrigerator, stir and place over moderate heat.
6. As soon as the mixture begins to boil, cook the jam for no longer than 4-5 minutes.
7. Pour the hot mixture into jars and screw on the lids.

A very quick and simple five-minute recipe

For a quick “five minute” you need:

• peeled cherries – 2 kg;
• sugar – 2 kg.

Preparation:

1. Sort the berries, tear off the stems, wash and separate the pulp from the seeds.
2. Place the cherries and sugar in an enamel bowl. Leave on the table for 3-4 hours.
3. Heat the mixture to a boil, boil for 5 minutes. Cool completely at room temperature.
4. Repeat the procedure two more times.
5. After the third time, pour the hot mixture into jars and seal with lids.

Variation of the multicooker recipe

For the multicooker method you will need:

• sugar – 1.2 kg.
• already peeled cherries - 1 kg;

What to do:

1. Sort the cherries, remove the stems, wash, dry and separate the seeds from the pulp.
2. Place them in a multicooker bowl and pour sugar into it. Mix.
3. Turn on the device to the “quenching” mode for 90 minutes.
4. Then transfer the jam into a jar and close the lid.

Cherry jam “assorted”

To prepare assorted fruits, an equal amount of raw materials of two or three types is usually taken. But there is one nuance here.

In order for the final product to be sweet enough, you will have to adjust its sweetness at the initial stage.

For example, if currants are used, then take a little more sugar, about 1 to 2. If gooseberries, then even more (1 to 2.5), and when adding strawberries, a ratio of 1 to 1 is sufficient.

For assorted cherries with currants you will need:

• cherries, pitted – 1 kg;
• currants – 1 kg;
• sugar – 2 kg.

Algorithm of actions:

1. Sort the cherries, remove the stems, and wash.
2. Remove the currants from the branches, wash and dry.
3. Mix the berries, pour them into an enamel bowl and cover with sugar. Leave on the counter for 4-5 hours until the juice is released.
4. Over medium heat, heat the mixture to a boil. Cook for five minutes.
5. Remove from heat and cool contents to room temperature.
6. Repeat the procedure.
7. Heat the mixture for the third time, boil for 5 minutes and immediately seal it in jars.

Pitted cherry jam with nuts

Any jam with the addition of nuts has always been considered an exquisite delicacy. In addition to the simple method (mix berries with nuts), you can prepare an option where a piece of walnut is placed in place of the removed seed.

For winter preparation you will need:

• peeled cherries – 1 kg;
• walnuts – 250 g or as much as it takes;
• sugar – 1.5 kg;
• water – 150 ml.

How to cook:

1. Sort the berries, tear off the stems, wash and separate the seeds from the pulp.
2. Cut the nuts into stone-sized pieces.
3. Insert pieces of nut kernels inside the cherry shells. If you don’t have enough patience to prepare all the cherries, then simply add the remaining nuts into the total mass.
4. Heat the water and add sugar little by little until it is completely dissolved. This should be done in the container in which the dessert will be cooked.
5. Bring the syrup to a boil and add the cherries and nuts.
6. Bring to a boil again and cook over medium heat while stirring for 25-30 minutes.
7. Pour the jam into jars while hot.

To make the jam tasty and store well you need:

1. To remove seeds, it is better to purchase a special device. It resembles tongs with two spoons at the end.
2. When heating, remove the scum from the jam. It begins to appear when the temperature of the mass approaches 80-85 degrees. To do this, you can use a slotted spoon.
3. Prepare storage containers in advance. Sterilize the jars over steam and boil the lids in water. It is important to dry thoroughly after this. Excess liquid should not get into the jam, otherwise it will begin to ferment.
4. Select ripe but not rotten cherries. The final product will not be tasty and of high quality if you use fruits with signs of rot or other damage to prepare it.
5. Do not overcook. Sometimes the jam may be a little undercooked; when it cools, the syrup will still become quite thick. If the delicacy is overcooked, too much water will evaporate from it, it will become tasteless and quickly become sugary.
6. Avoid burning. To avoid sticking and burning of syrup and berries to the bottom of the dish, the composition must be carefully stirred with a wooden spoon, lifting the contents from bottom to top. If burning does begin, remove the container from the heat and carefully pour the jam into a clean container.

The name of this berry alone delights many. How good are dumplings and pies with cherries and compotes made from them! After the household members have eaten enough of this fragrant and tasty berry, housewives begin preparing for the winter.

Cherries are 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 microelements: copper, magnesium, iron, potassium. It contains sugars, tannins, fiber, and pectins.

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

Tinctures, compotes, fruit drinks, juices, and 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 the glycoside amygdalin, 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, becomes harmful to health if stored for a long time. That's why it shouldn't be stored for more than a year.
• For jam, use ripe, strong, non-wormy berries. Varieties with bright red or almost black fruits are best suited. Small and less ripe fruits are used to make jam and marmalade.
• Cherry jam is cooked both with and without pits. However, seedless jam, although labor-intensive, is considered to be of higher quality and more delicious. If the cherries must be pricked or blanched in water before cooking, then the cherries do not need to be subjected to this procedure. Of course, if you otherwise follow all the rules of canning. For example, to prevent the berries in the jam from becoming shriveled, it is boiled in 2-3 batches, 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, wrinkled, spoiled berries, and stems. Although, as a rule, ripe cherries are already without them.
• Wash the berries under running water. Let the liquid drain.
• Using a pin or a special device, remove the seeds, being careful not to deform the berries too much.
• Place the prepared cherries in an enamel pan and sprinkle with sugar in layers. Leave in a cool place for 3 hours.
• Then transfer the cherries to a cooking bowl. Rinse off the sugar that remains in the pan with water and pour it into a basin.
• Place the container with berries on the stove. Turn the heat to low and, gently stirring the cherries, wait until the sugar is completely dissolved. Increase the heat and bring the mixture to a boil.
• Cook the jam at medium boil, removing any foam that appears. To prevent it from burning, remove the bowl from the stove several times and stir 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 cooking can be considered complete.
• Cool it in a basin. Transfer to clean and dry jars. Cover with parchment paper and tie the neck with twine.

Cherry jam with pits

Ingredients for five 0.5 liter containers:

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

Cooking method

• Sort out the cherries. Remove all unripe, overripe, spoiled berries, as well as stalks. Wash under cold running water.
• Place the berries in a colander in a saucepan of boiling water and blanch at 90° for one minute. Then cool quickly in cold water. If you do not want to subject 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. Place the cherries in a cooking bowl.
• In another saucepan, cook syrup from 800 g of sugar and the full amount of water. If the syrup turns out cloudy, strain it through a fine sieve or several layers of gauze. Pour it over the prepared berries. Let them steep in the syrup for 4 hours.
• Separate the syrup from the cherries and boil for five minutes.
• Pour it over the berries again. Add the remaining sugar. Place on low heat. While stirring, wait until it is completely dissolved. Increase the boil and cook the jam until tender, being sure to remove the foam with a slotted spoon. Determine readiness by pouring a drop of syrup onto a saucer.
• Remove the jam from the stove and cool completely. When cold, pack into clean, dry jars. Cover with parchment.

Special cherry jam

Ingredients for four 0.5 liter containers:

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

Cooking method

• Prepare the nuts in advance. Grind so that the pieces fit into the fruit.
• For this jam, take a large ripe cherry with a well-separable pit. Sort the berries, remove the remaining stalks. Rinse under running water.
• Using a special tool or pin, carefully remove the seeds. Place a piece of nut into each berry.
• Place the cherries in an enamel pan. Add sugar, using only half of it. Leave for 6 hours in a cool place. During this time, juice will be released.
• Carefully pour the juice into the cooking bowl. Add the remaining sugar and water. Boil the syrup.
• Place berries in hot syrup. Cook, skimming off the foam, until done. Try not to stir the berries so that the nuts do not fall out. 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 the cold jam into jars and cover with parchment or nylon lids.

Cherry jam “Pyatiminutka”

Ingredients for seven 0.5 liter cans:

• cherry – 2 kg;
• sugar – 1.5 kg.

Cooking method

• Sort through the cherries. Remove spoiled berries and debris. Rinse under running water.
• Place it in the cooking basin. Sprinkle with sugar in layers. Leave for 5-6 hours so that the berry releases its juice.
• Place over low heat and cook, stirring gently, until boiling, being sure to skim off 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.

Thick pitted cherry jam

• 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 device or a regular pin (hairpin), remove the seeds.
• Place the berries in a cooking basin. Add sugar. Leave for 2 hours so that the berry releases its juice. Stir.
• Place the basin on the stove and bring to a boil over low heat, stirring gently and removing foam. Cook for 10 minutes.
• Remove from stove. Leave the jam to stand for 12 hours.
• The next day, put the jam on the fire and cook for 5 minutes.
• Leave again for 12 hours.
• Set the jam to cook for the third time, but cook until it thickens.
• Prepare sterile dry jars. While hot, place the jam into jars and seal tightly. Turn upside down and cool.

Thick cherry jam with pits

Ingredients for four 0.5 liter jars:

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

Cooking method

• Sort out the cherries. Leave only ripe, strong berries. Remove the stems. Rinse well under running water. Place in a cooking basin.
• Pour water into a saucepan and add 700 g of sugar. Boil the syrup. Pour it over the cherries and leave for 12 hours.
• The next day, place the basin on the stove, add the remaining sugar and bring to a boil over medium heat, skimming off the foam. Reduce heat and simmer the jam for five minutes. Remove from the stove and leave to steep again 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 the jam into them and roll them up immediately. Turn upside down and cool.

Note to the hostess

During 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 sealed tightly. To do this, prepare clean jars, which are first sterilized over steam, in boiling water or in the oven, and then dried. The jam is poured hot and immediately sealed. Cool upside down. This jam can be stored at room temperature in a dark room.

Cherry jam has a tart aftertaste and an indescribable aroma. In addition to the obvious characteristics, cherries contain large amounts of potassium, magnesium, copper, iron, vitamins of various groups (A, C, B1, PP, etc.). Thanks to this, the delicacy is very popular in many families. The jam is used to make pies and desserts with filling, and is also consumed as a stand-alone snack for tea. Experienced housewives have developed delicious recipes in which cherries are combined with raspberries, apples, cranberries and even chocolate.

Cherry jam with cranberries

• raspberry syrup - 135 ml.
• cherry - 950 gr.
• cranberries (fresh/frozen) - 375 gr.
• lemon juice - 60 ml.
• drinking water - 270 ml.
• granulated sugar (preferably cane) - 1.4 kg.

1. Fill a bowl with cold water, dip the cranberries in it (if the berries are fresh). Wash the fruits, remove spoiled and rotten ones. If you are using a frozen product, pour the berries into a colander and rinse under the tap.
2. Regardless of the type of cranberry, it must be partially dried before making jam. Once the berries are ready, grind them in a meat grinder, blender or food processor (an alternative is a potato pestle).
3. Rinse the cherries, cut the fruits in half, and remove the pits. Mix with lemon juice and raspberry syrup, pour the mixture over the cranberries. Transfer the contents to a cauldron or saucepan with thick walls, pour in water.
4. Cover the dish with a lid, place on the stove, and simmer on low power for 25-35 minutes. Ultimately, the berries should release juice and become very soft. When this happens, add granulated sugar and stir.
5. Continue to simmer the mixture until the granules melt, then boil the mixture for another 7-10 minutes. Next, remove the container from the heat and remove the foam. Wait 15 minutes for the treat to cool slightly.
6. Boil and dry the container, pour the jam into hot jars. Roll it up using a kitchen key, turn it over, wait until it cools. Transfer to the cold (cellar, basement, refrigerator, etc.).

Cherry jam without seeds

• granulated sugar - 1.2 kg.
• fresh cherries - 850 gr.
• drinking water - 550 ml.

1. Rinse the cherries, pour them into a colander, and leave the liquid to drain. Remove the seeds using a toothpick or pin/needle. Chop the cherries in half or leave them whole. Sprinkle 400 gr. granulated sugar, stir until smooth, leave for 2 hours.
2. While the berries are releasing juice, cook syrup from 800 g. sugar and 550 ml. filtered water. Simmer over low heat until the granules dissolve, then turn off the burner and cool the mixture.
3. Pour syrup over the cherries and leave for 5 hours. During this period, the berries will be soaked, the jam will turn out sweet and sour. After the allotted time has passed, place the container on the fire and cook in one step for half an hour.
4. Rinse the container and pour boiling water over it, do the same with the lids. While the containers are hot, pour out the treat, roll it up with a key, and turn it over. Cool the jam, transfer to the refrigerator.

• granulated sugar - 870 gr.
• fresh cherries - 850 gr.
• gelatin - 15 gr.

1. Place the cherries in a sieve, rinse, and leave for half an hour to drain. Remove seeds with a needle or special device. Sprinkle with sugar, put on the stove, cook for half an hour, stir occasionally.
2. Dilute the gelatin according to the instructions, leave until it swells. After the allotted time for cooking the cherries, add gelatin. Mix the contents thoroughly again, reduce the power to minimum.
3. Simmer the jam for a quarter of an hour. To make the jam thicker, you can take a break of 5 hours between boiling the cherries and pouring in the swollen gelatin (optional).
4. Sterilize containers and lids, dry the dishes, and pour the finished product into containers. Seal each jar, turn the neck down, and leave for 11 hours. Place in the cold for storage.

Thick cherry jam

• drinking water - 850 ml.
• fresh cherries - 900 gr.
• granulated sugar - 1.2 kg.

1. To prepare a thick composition, you need to take certain varieties of cherries. These include Vladimir and Zakharyevsky. Wash the berries and remove the seeds in a convenient way.
2. Sprinkle the fruits with granulated sugar and let stand for 4 hours until the liquid (juice) comes out. After the specified time has passed, place the pan with the contents on the stove and simmer for 10 minutes. Next, turn off the burner and cool the jam.
3. Stir the jam constantly so that it does not stick to the walls. Repeat the manipulations (cooking and cooling) 3 times, then package the finished product in clean jars. You can roll up the jam with a key or cover it with plastic lids (optional).

• sugar - 2.7 kg.
• cherry - 900 gr.
• currants (black/red) - 850 gr.
• raspberries - 850 gr.

1. Pour cold water into a basin, pour currants into the container. Stir the berries with your hands to remove any excess debris. Drain the liquid and place the fruit on a sieve to dry. Do the same with raspberries.
2. Wash the cherries, remove the seeds, leave for 10 minutes to drain the liquid. Mix with the rest of the berries, add granulated sugar to the fruits. Wait 4 hours, during which time the juice will come out.
3. When the specified period has expired, transfer the berries to a cauldron or other heat-resistant container and cook on low power for 8 minutes. Next, turn off the burner and leave the jam to cool for 5 hours.
4. Boil the berries again for 10 minutes, cool for 4 hours. Repeat the manipulations 1-2 more times, then package the finished treat into jars. Seal and store refrigerated after cooling.

Cherry jam with strawberries

• cherry - 650 gr.
• sugar - 1.2-1.3 kg.
• strawberries - 600 gr.

1. Fill a bowl with cold (if possible ice-cold) water and add the strawberries inside. Stir the contents with your hands and drain the dirty liquid. Place the berries on a cotton towel, wait until partially dry, then remove the sepals.
2. Rinse the cherries, leave them on the sieve to evaporate the moisture, and then remove the seeds. Combine 2 types of berries, mix with granulated sugar, leave in a saucepan for 5 hours.
3. Now turn on the burner to the minimum mark and cook the fruits for 15 minutes. Don't forget to remove any foam that forms using a slotted spoon. After a quarter of an hour, turn off the stove and let the jam stand until it cools.
4. Repeat cooking 1 more time (duration - 10 minutes), then pour the contents into containers. Seal with lids (plastic or tin) and cool.

Cherry jam with chocolate

• lemon juice - 25 ml.
• cherry - 480-500 gr.
• granulated sugar - 190 gr.
• dark chocolate - 80 gr.
• cognac/whiskey (optional) - 60 ml.
• drinking water - 45 ml.

1. Wash and rinse the cherries, remove the pits. Pour into a heat-resistant bowl, pour in lemon juice, water, add sugar. Send to the fire, cook for 25 minutes. If desired, add alcohol after simmering for 10 minutes.
2. Stir the mixture constantly. After a quarter of an hour, add the grated chocolate and wait until it dissolves. Cool the jam and pour into a resealable jar.

• lemon zest (fresh) - 35 gr.
• frozen cherries (pitted) - 1.4 kg.
• granulated sugar - 1.15 kg.
• pectin - 115 gr.
• lemon juice - 60 ml.

1. Make a device for defrosting cherries: place a colander in a bowl, throw the cherries into the mesh cavity. This move will preserve the juice. After defrosting, combine the berries with juice, add pectin and grated lemon peel.
2. Place the container on the fire, after 15 minutes add granulated sugar and lemon juice. Constantly stir the contents so that they do not stick to the walls of the dish. When the granules dissolve and the mixture becomes homogeneous, turn off the heat.
3. Boil the container for twisting, dry it, and do the same with the lids. Package the berry mixture, seal immediately, and let cool. Store cherry jam refrigerated; shelf life is 10 months.

Cherry jam with raspberries

• cane sugar - 1.3 kg.
• cherry - 900 gr.
• raspberries - 370 gr.
• drinking water - 230 gr.

1. Sort through the fruits, eliminating spoiled, bruised, or worm-eaten fruits. Wash the cherries, remove the seeds, rinse the raspberries.
2. Prepare a suitable heat-resistant container, add granulated sugar and pour in water. Set the burner to minimum, prepare the syrup (heat treatment lasts 10-12 minutes).
3. After this time, add the prepared fruits, turn off the stove, cover with a lid, and leave the mixture to steep for 5 hours. After this, cook the mixture for another half hour. The longer you cook the mixture, the thicker the jam will be.
4. Clean the jam container in advance. Pour the finished product, twist it with a key, turn it over and cool.

• clean water - 180 ml.
• cherry - 900 gr.
• granulated sugar - 850 gr.

1. Wash the cherries and remove the pits. In a multicooker container, combine water and granulated sugar, stir until the grains are soaked. Set the “Keep Warm” function and cook the syrup for 20 minutes. Open the lid periodically and stir.
2. Combine the syrup with the berries, turn on the timer for a third of an hour, change the program to “Soup.” Do not close the multicooker to be able to monitor the process.
3. Stir the jam constantly, skim off the foam with a slotted spoon. Prepare glass containers in advance and keep them warm. When the delicacy is cooked, pack it into containers.
4. Screw on the lid and key, wrap it in a warm cloth, and leave it in the kitchen until it cools down. Transfer to the pantry for long-term storage.

Cherry jam with apples

• almonds - 60 gr.
• apple “Simirenko” - 480 gr.
• cherry - 475 gr.
• lemon - 2 pcs.
• gelatin - 25 gr.

1. Rinse and dry the berries, remove the seeds. Mix gelatin with granulated sugar, sprinkle the mixture over the berries. Cover the container with a lid and leave for a day.
2. Wash the apples, do not peel them, but remove the stems and core. Grind the fruits into puree using a grater, blender or meat grinder, and add to the infused cherries.
3. Pour in lemon juice and add grated citrus zest if desired. Place on the stove and cook for 7 minutes. Next, fry the nuts in a dry frying pan, grind into powder or chop in half.
4. Pour the almonds into the jam and immediately pack into containers. Seal with tin lids using a special sealing wrench.

Consider recipes for making cherry jam with the addition of raspberries, black or red currants, dark chocolate, cranberries, and apples. Cook the treat in a slow cooker, adjust the amount of sugar as you wish.

Video: how to make cherry jam

Cherry jam prepared at home for the winter preserves that incomparable aroma of summer and warmth that every berry contains. Moreover, cherry fruits can be used both with and without pits. Each option is good in its own way.

And what could be better than opening a jar of your favorite homemade cherry jam with a cup of aromatic tea and a pleasant conversation with your family?

Perhaps this will even become your family tradition, bringing not only the joy of communicating with loved ones, but also the benefits of the delicacy itself. Write down the recipe for cherry jam as soon as possible, or better yet, save it in your bookmarks so that you always have it on hand!

Cherry jam with pits

Prepare the following ingredients:

• 1 kg of fresh cherries;
• 1 kg 300 g granulated sugar;
• a glass of distilled water.

How to prepare cherry jam for the winter:

Let's prepare the cherries
Before direct preparation, cherries must be carefully inspected and selected. It is also necessary to remove the leaves and stalks (just don’t rush to throw them away, they have very useful properties for our body, for example, they effectively cope with swelling). The cherries themselves should be firm, not overripe and without signs of spoilage.

Wash the sorted cherry fruits thoroughly and dry them. We weigh the cherries again and measure out the required amount of granulated sugar. If you add a little less sugar, the jam will turn out a little sour.

Now we pierce each berry with a regular needle. This is a rather time-consuming but very necessary procedure. With its help, we help the sugar syrup fill the berries more easily and better. The result of your work directly depends on this.

We put all the punctured fruits into an enamel bowl and proceed to the next stage.

Boil cherries in syrup
Let's start with the syrup. Pour water into a saucepan, boil it and pour in granulated sugar. As soon as the resulting syrup boils, we send it to the berries. Place the bowl with the cherries in syrup on low heat and cook for 7-10 minutes.

Using slow circular movements, constantly stir the jam and skim off the foam. Then remove the dishes from the heat and let it brew for 6-8 hours.
We repeat the cooking and long-term infusion procedure at least twice.

Checking readiness
Use any of the above methods.
So, signs of readiness:

1. the cherries are evenly distributed throughout the jam and do not float on the surface;
2. the syrup flows from the spoon in a thick stream;
3. the syrup has a beautiful ruby ​​hue (overcooked brown jam);
   a drop of syrup placed on a cold plate does not lose its shape and does not spread;
4. On a paper napkin, cherry syrup does not leave wet streaks even a couple of minutes after application.

Once we have determined that the jam is completely ready, we move on to canning.

Preparing jam for winter storage
First of all, jam jars, as well as lids and all utensils used for transferring jam, are thoroughly washed with soap or detergent, rinsed under running water and sterilized. Boil the lids in water for a couple of minutes. Pour boiling water over the dishes.

The jars can be placed in the oven preheated to 100 degrees for 15-20 minutes. Or keep them in a steam bath over a kettle or saucepan.
Pour the prepared jam without letting it cool and roll it up. We send it for storage in a dry place.

Five-minute cherry jam with pits

The five-minute cooking procedure, beloved by many housewives, can be perfectly used for cherry jam.

Benefits of 5 minutes:
— cherry fruits retain their original appearance and do not spread;
— no more than 30% of beneficial vitamins are lost;
- less sugar is used;
- speed of preparation.

Ingredients:

• fresh cherries and sugar in equal proportions.

Five-minute preparation of cherry jam for the winter:

Preparatory stage
Includes, firstly, sterilization of utensils for the finished product.

Secondly, it is necessary to select and wash the cherries. There is no need to remove the seeds. It is not necessary to sprinkle sugar and wait several hours. However, if you have this time, then keep the cherries in sugar, they will become more tender.

Cooking cherries
Place the sugar and cherries in an enamel container and set to simmer on the stove for 5 minutes, stirring carefully with a wooden spoon. At the end of cooking, immediately put the jam into jars and roll it up.

With this quick method you can prepare jam until next season. There is an opinion that jam made from berries in which the seed remains during long-term storage (more than one year) can cause poisoning due to the release of substances hazardous to the body.

However, rest assured that the jam prepared according to this quick recipe simply will not have time to sit for so long. Besides, why store jam from last year when the new harvest has already ripened.

Video recipe: Pitted cherry jam

Thick pitted cherry jam for the winter

Required Products:

• fresh berries – 1 kg;
• sugar – 1 kg 200 g;
• glass of water.

How to make thick cherry jam without gelatin:

Let's prepare the cherries
We select the berries, remove the stalks and leaves. You can remove the seeds either using a special apparatus (the method is the most preferable, since when using this device the cherries are not damaged and much juice is not lost), or with improvised means (don’t forget to wear gloves).

You can remove the seeds from the berries using a hairpin or a large paper clip. You can also use sushi chopsticks and a glass bottle with a narrow neck. To do this, hold the berry with your fingers, place it on the neck of the bottle, and use a stick to push the seed inside the bottle

Preparing cherry jam for the winter
Place the berries in an enamel bowl and sprinkle with sugar.
After a few hours, put it on the lowest heat, add water and cook with constant stirring. When the last sugar crystals have melted, turn up the heat. Boil and remove the container with cherry syrup from the stove. We repeat this procedure several times.

During boiling, remove the resulting foam periodically. Before the last boil, you can add a piece of butter, this will reduce the amount of foam.

Check the readiness of the jam using one of the above methods. Once you are sure the cherry jam is ready, cool it. At this time, prepare the dishes and everything you need, sterilize them. After seaming, place the jars in a cool place.

Cherry jam with gelatin

Required ingredients:

• fresh berries – 2 kg;
• granulated sugar – 1 kg 800 g;
• clean water – 1 liter;
• gelatin – 12 g.

How to make cherry jam for the winter:

Let's prepare the cherries
The peculiarity of this cherry jam recipe is that berries of different sizes and degrees of ripeness, even overripe ones, are suitable for its preparation. The main thing is the absence of signs of damage.

Wash the cherries, remove the pits and remove the stems. Place in a blender bowl and grind (you can use a meat grinder).

Preparing cherry jam for the winter
Add sugar to boiling water. Cook the cherry jam for about ten minutes and leave to cool.
Add the pre-soaked gelatin and berry mass to the syrup and mix. After boiling, cook for half an hour, periodically skimming the cherry foam from the surface of the jam. At this time, we sterilize the jars and lids.
Without cooling, place the freshly prepared cherry jam into sterilized jars and seal.

Choose any cherry jam recipe you like for the winter, prepare more jars with aromatic and healthy sweet cherry jam. After all, as practice shows, there is never too much good jam in winter.

Video recipe: Cherry jam in a Redmond slow cooker

Good to know
Cherry jam is an excellent alternative to store-bought sweets with questionable ingredients. Even boiled in sweet syrup, it continues to retain many microelements and vitamins: iodine, magnesium, calcium, vitamins A, B, C, etc.

Cherry is effectively used as a means to prevent thrombosis and has an anti-inflammatory and laxative effect.

It’s simply impossible to count all the qualities. It can also be noted that cherry jam is the lowest calorie of all sweet preparations for the winter. Therefore, it will not cause harm to the figure with moderate consumption.