Cherry jam with pits for the winter: a delicious recipe

Preparations for the winter

The market season is almost upon us, and stores will be stocked with delicious, fresh cherries, sweet cherries, and other fruits. It's time to indulge in nature's bounty, and at the same time, think about how to preserve them for the long, cold winter. A great option is making cherry jam with pits for the winter; delicious results are simply guaranteed.

Cherry jam with pits

You don't have to mess around with removing all the pits from the cherries. preparation for the winterThe pitted version comes out great and is eaten in no time. The ingredients here are for 10 individual servings, and the cooking time is about 1.5 hours.

What you will need:

Cherries – 1 kg;
Vanillin - a pinch;
Citric acid - 1 g;
Water – 275 ml;
Sugar – 1.2 kg.

Preparation:

Why is cherry jam with pits made first among other preserves? It all comes down to the ripening time of the fruit. Cherries fill the shelves before other fruits, so home cooks try to get theirs in time. Some freeze their berries to enjoy delicious desserts in the winter, while others prefer jam or juice.

You can do all of the above, the main thing is to prepare enough jars. This type of jam is easier to make because cherries are considered a delicate, soft berry, so you only need to make it once, not twice. Citric acid can be added to dilute the flavor if the berries are too sweet or cloying. Vanillin serves as a natural flavoring agent. Wash the berries thoroughly, removing any stems or leaves. Also, sort through them, removing any diseased, rotten, or damaged fruit.

Attention! Sometimes you can find worms among or inside cherries, so look carefully.

Pour the sugar into a saucepan with boiling water (375 ml, according to the recipe). Bring to a boil. Stir to dissolve the sugar faster. Boil briefly, 2-3 minutes. Then filter the mixture through flannel or cheesecloth. Now boil again.

Add the berries to the hot, filtered syrup and cook in one medium or two short increments, 5 minutes each time. The result will be:

Cook for 5 minutes, then rest for 5 hours, then cook for 5 minutes. At the end of the second cooking, add the vanilla, then the acid. The jam is ready. Let it cool, then pour into prepared, clean jars.

Seal with disposable metal or tin lids and let cool. Then, transfer the finished jam to its permanent storage location.

Cherry jam "Five minutes"

Does making jam seem like a long, complicated process? In vain. This recipe will dispel most of the myths, showing how quickly and easily you can make several jars of wonderful jam.

What you will need:

Cherries - 1 kg;
Sugar – 1 kg.

Preparation:

How to make cherry jam without any hassle or extra ingredients? First, wash 1 kg of berries and sort them, removing stems and leaves. Also, remove any rotten, diseased, or overripe fruit. Wash the berries and drain.

Sprinkle the cooked cherries with sugar, preferably directly into the pot you've prepared for cooking. Stir well and place the pot on the stove. You can add a little water to prevent the berries from burning. Set the heat to low or medium (depending on your stove). Cook until the sugar gradually dissolves in the berry juice. This usually takes 5-6 minutes after heating.

Let it simmer for a bit, then, while still hot, pour the jam into pre-prepared, sterilized jars. Roll up and put it away to cool under a blanket or blanket, just like before. strawberry jam with whole berriesOnce they have cooled down, you can move them to their permanent storage locations.

Classic Cherry Jam Recipe

Cherry pits absorb sugar, so if you want a sweet, rich jam, use more. The ingredients are the same, only the preparation method is different. This recipe is considered a classic, requiring several brews, not just one, with a rest period between each.

What you will need:

Cherries – 1 kg;
Sugar - 1.2 kg.

Preparation:

First, dilute all the sugar with water; you need a sugar syrup of approximately 65% strength. Cook until the sugar gradually dissolves.

Then pour the prepared syrup into another, larger container. Add the washed and peeled berries. Incidentally, cherries are cooked in a similar manner. Cover the container with a lid or a towel and simmer for 5-10 minutes. Then transfer to a cool, dark place to steep. This will take about 5 long hours.

After 5 hours, boil again for another 5-10 minutes. While still hot, pour the jam into clean, sterilized jars. Seal tightly. You can immediately store it in its permanent location, away from a blanket or quilt.

Cherry jam with lemon

Experienced cooks use the recipe as a guide, but decide for themselves how much to add as they go along. After all, tastes vary. Sugar regulates the sweetness of the finished jam, while lemon adds acidity and richness. Some use citric acid, but here you need a regular, ripe lemon. However, those who like to experiment can substitute orange or add nuts. Let's look at how to make it in the recipe.

What you will need:

Cherries – 1 kg;
Sugar – 1 kg;
Lemon – 1 pc.

Preparation:

Wash and sort the cherries, removing stems, leaves, and any rotten or diseased berries. Be careful, as worms can sometimes be found among them. Transfer the berries to a large, convenient container, sprinkle with sugar, stir, and let them steep. Take your time; let them soak overnight.

The next morning, set the bowl with the sugar-soaked cherries to simmer over low heat. Bring to a boil, then simmer for about 5 minutes. Then remove from the heat and let cool, infusing with syrup, for another 5 hours.

Wash the lemon and cut it into desired sizes, leaving the peel on and removing the seeds with a knife. After 5 hours, add the lemon, cut into pieces, and return to the boil. Bring to a boil again, then simmer for 5-6 minutes. Then set aside to cool.

The third boil will be the longest, 20-25 minutes, until the jam thickens. Rinse and sterilize all the jars beforehand and pour in the still-hot jam. Roll up. The lemon will remain, so there's no need to remove it. It will add the desired tartness and will also be a great addition.

Cooking scheme: cook for 5 hours, break – cook for 5 hours, break – long cook, 20-25 minutes.

White cherry jam

Sure, you can cook classic red cherries and get a delicious, thick jam. But what if they're white?

What you will need:

Cherries - 1 kg;
Sugar – 7 cups;
Citric acid – 1 gram.

Preparation:

Wash the berries, removing any stems, rotten, or spoiled fruit. Then, pour water over them in a small, regular bowl and let them steep for an hour.

Pour water over the sugar, then bring to a boil. After 5-6 minutes, add the cherries. Cook for another 5 minutes, then turn off the heat. Cover the pan and let it simmer for 10 hours, allowing the cherries to soak in the syrup.

Place the berries in a colander to drain off any excess syrup. Return the berries and remaining sugar to the saucepan, stir, and simmer for about 15 minutes. You can add more water if you feel there isn't enough liquid. After simmering, let the syrup steep for another 10 hours.

Perform two more boils. Add acid before the last one.

Cooking scheme: boiling – 10 hours break – boiling – 10 hours break – boiling – 10 hours break – boiling + acid.

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The finished jam is medium-thick and pale orange in color. While still hot, pour into clean, sterilized jars and seal.

Yes, this homemade jam recipe requires a long, multi-step cooking process. But in the end, you'll get a delicious, vibrant jam that will delight you all winter long.

Feedback from practitioners

Anna

"The recipes are good, but the jam needs to be packaged hot; that will improve the seal, extending the shelf life. And use dry jars. Then turn them upside down. That's it. Otherwise, the recipes are useful and well-written."

Olga

"I love cherries, but I've never tried making jam before. I should try a recipe."