Cherry jam "Five-minute" with pits for the winter
This cherry jam with pits isn't suitable for use as a filling for homemade baked goods: few people enjoy eating a bun and spitting out the pits. But how delicious it is to eat it straight from the saucer with a spoon, washed down with aromatic tea! This winter preparation is essentially a full-fledged dessert with the taste and aroma of summer! And what a syrup it makes! Thick, translucent, and moderately sweet—the perfect "sauce" for pancakes, syrniki, and crepes.
Another advantage of this jam is its speed of preparation. This simple five-minute recipe allows you to prepare this delicacy without much effort, as there's no need to remove the cherry pits.
Ingredients:
- ripe cherries, not very large – 2 kg;
- granulated sugar – 2-2.5 kg (to taste and depending on the acidity of the berries).
How to make cherry jam with pits for the winter
Carefully sort the cherries, leaving only beautiful, undamaged berries. Carefully remove the stems, being careful not to crush or tear the cherries. Place the sorted cherries in a deep bowl and cover with cold water. Let them soak for several hours. Light debris (pieces of leaves and blossoms) will float to the top, while dust will settle to the bottom.
Place the clean berries in a colander and rinse again under running water, wait until all the moisture has drained, and dry them on a clean towel.
Place the prepared cherries in a bowl in layers, alternating with granulated sugar. You can increase the amount of sugar by about 10% if the cherries are tart. The recommended ratio of cherries to sugar is 1:1; this will ensure the jam is moderately sweet and rich, will keep well, and will prevent the syrup from crystallizing.
Leave the covered berries at room temperature for a few hours to allow the cherries to release their juices. In theory, you can begin cooking immediately, but experience shows that pre-settled jam produces a more flavorful and attractive result.
The juice formed during the "resting" process is the future syrup; no additional water is used when cooking the cherry "Five-Minute" syrup, which results in a deep, rich color, flavor, and aroma.
Place the cherries and their juice in a thick-bottomed, heat-resistant container on the stovetop and turn the burner to medium. When the syrup begins to boil, reduce the heat to low and continue cooking the jam at a constant, moderate simmer for 5 minutes.
If the cherries are large, you need to turn off the heat and wait until the jam cools to room temperature, and then repeat the procedure 1-2 more times until the berries are completely soaked in syrup.
"Five-minute" cherry jam can be made immediately by placing it into pre-washed, scalded, and dried jars. Seal the jam with clean, boiled lids.
Let the jars of jam cool under a thick blanket, and the next day they can be put in the refrigerator, cellar or other dark, cool place.
This preparation can be stored for no more than a year, since the seeds contain hydrocyanic acid, which is dangerous to humans and will gradually accumulate in the jam if it is stored for more than 1.5-2 years.
Enjoy your tea and successful preparations!