Cherry jam with and without pits

Cherry jam is the most common option for harvesting this berry for future use. The finished product has a pleasant taste, color and aroma. You can use it immediately after preparation or leave it for the winter.

How to cook cherry jam correctly

But you need to remember that mixing fruits of different colors is not recommended.

The best jam is obtained from ripe and juicy berries, so these should be chosen for processing. You can cook them with or without bones.

Cherry before cooking you need to prepare:

• sort out;
• remove all berries unsuitable for processing, for example, wormy or rotten;
• wash the rest and let drain with water.

Some housewives advise piercing pitted cherries before putting them in boiling water so that they boil less and keep their shape better.

You need to cook the product over low heat so that it does not burn and does not deteriorate.

There are two ways to make cherry jam:

1. Fastwhen the berries are boiled for a short time after boiling and immediately corked in jars.
2. Long, in which they are boiled several times so that they can boil soft.

In the first case, the syrup turns out to be liquid, in the second – thicker.

Which method to choose – each hostess decides for herself.

The nutritional value of the product depends on how much sugar will be put into it, but on average, the calorie content of cherry jam prepared according to the classic recipe is approximately 230 kcal, which makes it quite satisfying.

Despite this, the benefits of white cherry jam, as well as from its other varieties, are very obvious: it contains a lot of vitamins and mineral salts. Properly prepared, it retains these substances in almost the same volume in which they were in a fresh product. The difference between jam from white fruits and from colored fruits is only that it cannot cause allergies, since there are no substances in light berries that can cause it.

It is better to use enameled or stainless steel cookware, but not aluminum, so that organic acids do not react with the metal. It is better to take jars for packaging the finished product in a small volume: this way the jam is used more rationally.

Traditional cherry jam recipe

The classic recipe involves making jam only from cherries and sugar, without adding any other ingredients.

Depending on the method chosen, the cooking sequence will change.

Pitted cherry jam recipe

You will need cherries (ripe and always juicy) and granulated sugar in a ratio of 1 to 1.

1. Remove all the seeds from the fruits (manually or using a special device), then cover them with sugar and leave for about 6 hours so that they can release the juice.
2. Put on fire and after they boil, cook for no longer than 5-10 minutes.
3. Remove foam and remove from heat.
4. Allow to cool completely at room temperature, and then repeat the process of boiling and infusion 2 more times.
5. At the end of the third approach, decompose the product into jars with a capacity of 0,33–0,5 liters and roll up.

Pitted cherry jam recipe

You can cook berries without removing the seeds.

You will need:

• 1 kg of ripe berries and sugar;
• 2 Art. water;
• a little citric acid if desired.

Cooking process:

1. Make a syrup for cherry jam: dissolve sugar in water and boil the mass, stirring constantly.
2. Pour the berries into the boiling syrup and wait until it boils.
3. Let it brew and boil.
4. Repeat 2 more times with an interval of 6 hours.
5. At the end of the last cooking put citric acid.
6. Pack in small jars and seal.

Pyatiminutka cherry jam with pit

Preparing this jam is very easy:

1. Pour 1 kg of berries with 1 kg of sugar, leave for half a day so that juice can stand out from them.
2. Put on fire, boil and cook for no longer than 5 minutes.
3. If desired, add a little citric acid to give the workpiece sourness.
4. Immediately decompose the finished product into a sterile container and roll up.

Pitted cherry jam “Pyatiminutka”

You need to cook it in the same way as the “five-minute” jam with seeds, then only first remove all the bones from the berries. The express product turns out to be no less tasty and fragrant than that prepared with the use of infusion.

It can be eaten as an independent dish, for example served with tea, and also used as a filling for sweet pies. This recipe for pitted five-minute cherry jam is called Tsarskoye because it turns out incredibly tasty and with a pleasant structure.

How to cook cherries in your own juice

Cherries prepared according to this recipe are considered the most delicious. Cooking it once is enough, but you need to use sterilization.

1. Sprinkle the berries with sugar (1 to 1).
2. After the juice is released, spread the mass into 0,5–1 liter jars, put them in a deep saucepan and pour water so that it does not reach the shoulders of the jars a little.
3. Sterilize after boiling water in a saucepan for 10-15 minutes, then place in jars and seal tightly.

Thick cherry jam with gelatin

If you want to make a thick jam, you need to add gelatin to it. At the same time, it is not necessary to keep cherries on the stove for a long time: gelatin will make it thick and without boiling.

Cooking process:

1. Wash the berries in the amount of 1 kg, remove the seeds from them, immerse them in a blender and chop.
2. Pour 0,5 kg of sugar into the mass, cook for 15 minutes, adding 3 g of citric acid at the end.
3. To thicken the cherry jam, dissolve the gelatin separately (1 tbsp in a glass of boiling water) and leave it to infuse until it swells.
4. Pour into hot jam and bring to a boil.
5. Arrange in jars, roll them up.

How to cook jam from white and yellow cherries

White cherry jam turns out to be very light, but no less tasty than that made from dark berries.

Components that will be needed:

• berries 1 kg and the same amount of sugar;
• 1 large lemon with thick skin

How to cook?

1. Remove the bones from the berries, cover them with sugar, add nuts to them and put everything on fire.
2. When it has been cooked for 10 minutes, put gruel from lemon, crushed in a blender, into the mass.
3. Cook for another 15 minutes and roll up.

In this way, you can make yellow cherry jam. As a result, it will turn out to be a pleasant yellow color and with a slight sourness.

A simple recipe for cherry jam with ponytails

Some housewives prepare this jam without removing the tails. If you want to make a dessert according to this recipe, you need to pick the berries from the tree along with the stalks. You don’t need to take out the bones, just gently wash and cook the fruits in the “five-minute” mode. This jam looks original in jars and on the table.

Cherry jam without cooking

Its preparation is different in that it is not necessary to boil the berries.

1. Grind the washed and pitted cherries in a blender until smooth.
2. Fill with sugar 1 to 1 or even 1 to 2.
3. Arrange in 0,5 l jars, close with tight plastic lids and refrigerate, where to store permanently.

How to make cherry jam without sugar

So that such jam does not disappear, it must be boiled well.

The berries need to be washed, the bones removed from them, passed through a meat grinder and cooked until a homogeneous mass and thickening are formed.

What can you combine cherries with

It goes well with many berries and fruits:

• cherry;
• strawberries
• raspberries;
• orange.

A special piquancy is a preparation with nuts. They give cherry jam a tart taste.

Cherry and orange jam recipe

• 1 kg of berries;
• 1 kg of sugar;
• 0,5 kg of oranges.

Cooking:

1. Sort the berries, remove the seeds, sprinkle with sugar.
2. When they start up the juice, pour the juice squeezed from oranges into the mass.
3. Put everything on fire and cook until thickened.

“Chocolate Cherries”, or cherry jam with cocoa

Ingredients Required:

• 1 kg of fruit and sugar each;
• 3 tbsp. l cocoa powder;
• 1 cinnamon stick

How to cook?

1. Mix the pitted berries with sugar, add a little water, put on a small fire and wait until it boils.
2. Pour cocoa and cinnamon into the mass, mix everything and cook for 10-15 minutes.

This jam acquires a nice “chocolate” taste and smell.

Strawberry-cherry jam

Components:

1 kg of strawberry and cherry fruits;

• 1,5–2 kg of sugar;
• 0,5 tsp citric acid.

Sequence of preparation:

1. Sort the berries, wash, remove the seeds.
2. Sprinkle everything with sugar and boil.
3. Cook for 10 minutes, add citric acid or juice squeezed from lemons into the mass.
4. Boil again and spread the jam in a small amount of jars.
5. Let them cool down.

Cherry cherry jam

For him you will need:

• 1 kg of dark cherries and cherries;
• 1,5–2 kg of granulated sugar.

Preparation:

1. Remove the seeds from the washed berries, put the fruits in a saucepan, sprinkle with sugar on top and leave for 6 hours to let the juice flow.
2. Cook after they boil, 5 minutes, put to cool.
3. Repeat cooking two more times, after which place the cherry-cherry mass in steamed jars.

“Cherry on cognac”

Components:

• cherry fruits and sugar – 1 kg each;
• cognac – 0,25 l;
• cloves and cinnamon – to taste.

Method of preparation:

1. Cherries with pits removed, sprinkled with sugar, put in the juice.
2. Heat it up on fire and cook for about 15 minutes.
3. Pour cognac into the hot mass and boil.
4. Immediately pack into containers and seal.

Cherry jam with raspberries

Necessary ingredients:

• 1 kg of red or black cherries and ripe raspberries;
• sugar – 1,5 kg;
• 2 tbsp. water.

Process:

1. Mix pitted berries with sugar.
2. After 6 hours, when the juice appears, put on a small fire and cook for 5 minutes.
3. Repeat cooking after cooling the mass 2 more times.
4. Add the raspberries for the last time and cook a little longer than before.
5. Place the hot gruel in a sterilized container and roll up.
6. After natural cooling, store in a cool cellar or basement.

How to make cherry lemonade jam

For 1 kg of berries, take 1 large lemon.

Cook jam according to the traditional recipe, adding lemon juice to it at the very end of cooking.

Cool the rolled jars and store them in a dry, dark place.

Cherry jam with nuts

You can make jam from white cherries with walnuts, then you need to add 0,5 kg of chopped walnut kernels to the main products. To add flavor, you can put 1 vanilla pod in it.

Pitted white cherry jam with nuts is a wonderful dessert that can be eaten as a separate sweet dish or made into a delicious filling for pies.

Cherry jam with cinnamon

Cinnamon gives cherry jam a special persistent flavor that many people like.

Components:

• 1 kg each of sugar and fruit;
• 1 tsp seasonings.

The cooking method is classic.

How to cook cherry jam with mint and lemon

You can prepare a dessert according to the previous recipe, where lemon is indicated as an additional ingredient.

Put a few mint leaves at the end of cooking, and before distributing the jam into containers, they must be removed.

Recipe for Cherry Jam with Nuts, Cinnamon and Lemon

You will need:

• 1 kg of fruits of light cherries and sugar;
• 1 Art. water;
• about 200 g of nuts;
• 1 large lemon;
• 1 tsp cinnamon.

Cooking process:

1. Wash the berries, remove the seeds, replacing them with ¼ of the walnut kernel.
2. Pour sugar and cinnamon, pour water, cook like a “five minute”.
3. Repeat the cooking process 2 more times after 6 hours of settling.
4. Add lemon juice after boiling at the end of the last time.

Cherry jam with lemon and walnuts

It is necessary to take:

• 1 kg of berries and sugar;
• 2 Art. water;
• 200 g chopped nuts;
• 1 st. lemon juice.

Preparation:

1. Pour the pitted cherries with sugar, pour in a glass of cold or warm water and leave to give juice.
2. Pour nuts into them, previously cut into small pieces.
3. Cook for 5 minutes, then let cool to room temperature.
4. Boil two more times with an interval of 6 hours.
5. Pour the lemon juice into the last pot.

Vanilla-cherry jam with lemon

You can cook it by adhering to the previous recipe, but without nuts.

The difference between this option is that in the last brew you need to add another ¼ tsp to the workpiece. vanilla.

How to cook cherry jam in a slow cooker

In order not to stand at the stove, you can use the slow cooker and cook the workpiece in it.

It is necessary to immerse the prepared fruits along with sugar in the bowl and select the “Cooking” mode. The cooking process lasts approximately 15 minutes, after which the jam can be closed.

Secrets of making cherry jam in the microwave

1. Mix the pitted fruits with sugar (1 to 1) and leave until the juice appears.
2. Divide the mass into 0,5 liter jars.
3. Put each in the microwave and keep 5 minutes at maximum temperature.
4. Put to cool.
5. Repeat cooking 2 more times.
6. Roll up jars and put for natural cooling in the room.

Terms and conditions of storage of cherry jam

All homemade preparations are kept in the cold and dark, so they last longer.

You can leave them in the room, but in warmth and in sunlight, preservation is stored much worse (no more than 1 year).

In the cellar, basement or in the refrigerator, any jam can remain usable for about 2-3 years.

Conclusion

Cherry jam, made only from these berries or with the addition of other ingredients, is a wonderful dessert that can become a favorite for the whole family: both adults and children. You just need to follow the rules of preparation, so that it turns out tasty and stored for a long time.