Thick pitted cherry jam with pits: delicious and simple recipes for the winter

Thick cherry jam with pits has a unique taste and aroma. It is loved as a dessert for tea by almost everyone without exception. Any housewife can learn how to cook a winter treat. It is important in this matter to be patient, as well as a sufficient amount of sugar.

July-August – the period of ripening cherries

How to make thick cherry jam

For the preparation of cherry jam for the winter, it is better to take densely colored varieties, such as Michurina, Vladimirskaya, Lyubskaya, Shubinka, Consumer goods black and some others. From them, blanks are obtained in a rich maroon color, with an excellent taste and aromatic bouquet. Pale-colored cherries produce the same light-colored jam. It has neither a rich color nor pronounced taste properties.

To make the berries easier to soak in syrup, they must be pre-treated. At the preparatory stage, as a rule, cherries are pierced with something sharp and thin, for example, with a pin, or blanched in very hot water (+90 degrees) for no more than 1-2 minutes. Thick cherry jam with pits should be cooked slowly, in several stages. With rapid cooking, the fruits wrinkle and lose their original appearance.

Among the recipes for thick cherry jam for the winter, there are seedless cooking options. Knocking out the core of cherries is quite laborious and requires time and effort. You can do this with primitive devices, but in this case, you should expect a large loss of juice and other not very favorable side effects.

Modern stores sell special kitchen tools that greatly simplify and facilitate this task. With the help of these devices, you can do everything very quickly and without wasting juice. The only negative is that they sometimes skip whole berries. Therefore, when using jam prepared with the participation of such modern equipment, one should not forget about its features.

Special devices will help the hostess to make cherry jam

Why cherry jam turns out liquid

Even if you cook jam according to the same recipe, you can be surprised at how different it turns out. Sometimes the dish comes out too liquid. There may be several reasons for this:

• the berries were picked immediately after rain or in wet weather;
• before making jam, the fruits were washed, but not dried sufficiently;
• the proportions specified in the recipe are violated;
• an unverified recipe was used with initially incorrectly selected ingredients.

Having received too liquid cherry jam, do not despair, do nothing and consider that this is irreparable. There are many different ways to remedy the situation.

How to thicken cherry jam

On sale you can find various thickeners of natural origin.

If the syrup turned out to be liquid and there is too much of it, you can resort to some culinary tricks. Here it is necessary to understand that it is unproductive to increase the cooking time. Excessive heat treatment will significantly reduce the value of the product and its benefits, which will also affect the taste characteristics. So, you can do the following:

• for 2 kg of fruit, give 1 sachet of agar-agar;
• add pectin-containing products: apple puree, red currant, gooseberry, citrus zest;
• prepare jam in 3 identical stages: cook for 15 minutes – insist 6-8 hours;
• do not forget to remove the film formed during cooking on the surface of the jam;
• use dishes with low sides and a wide bottom, so the moisture will evaporate much more intensively;
• excess cherry syrup can be used to roll gooseberries, the berries of which should be pierced with a toothpick on both sides, and then poured and boiled in the aromatic liquid left over from the previous recipe.

The remaining cherry syrup can be used to make drinks, as well as a sauce served with pancakes, pancakes, ice cream and other sweet desserts.

Cherry jam has a unique rich color, rich taste and aroma.

How to cook thick pitted cherry jam

Separate the cherries from the seeds, put them on the fire and slightly heat up to +70 degrees. A lot of juice will stand out almost immediately, something about 2 liters or a little less.

Ingredients:

• cherry – 6 kg;
• sugar – 3,5 kg.

Separate the fruits from the liquid component with a colander, cover the cherries with the same amount of sugar. As a result, juice is released again, although in a smaller amount. Transfer the saucepan with the cherry contents to the stove and bring to a boil. On low heat, sweat for a quarter of an hour.

How to cook thick cherry jam with pits

Jam with pits requires a special attitude, since the cooking technology is much more complicated. This is due to the fact that whole fruits are difficult to soak in syrup, and in the case of quick cooking, they easily wrinkle and lose their attractiveness. Therefore, as a rule, the process is divided into several stages:

• pitted fruits must be poured with freshly boiled syrup (1 kg of cherries per 0,8 kg of sugar), which is prepared from the released juice, this should be done in the bowl, pan or basin where cooking will subsequently take place;
• 3-4 hours to withstand in this form;
• boil at a low boil for 6-8 minutes;
• soak the berries again in hot syrup for 5-6 hours, during this period add another 1-0,4 kg of sugar for 0,6 kg of fruits, while remembering that you need to add it at the beginning, while the jam is still hot;
• at the end of this process, strain the whole mass through a colander, arrange the filtered berries in jars, and boil the syrup additionally for 1/4 hour.

After that, uncooled, pour into jars.

For 1 kg of cherries, 1,2-1,4 kg of granulated sugar is consumed. The amount depends on the degree of acid in the berries.

Recipe for thick cherry jam with star anise and cardamom

Spices will help diversify the taste and make a unique cherry jam

It is worth considering the recipe for spicy thick pitted cherry jam. An additional and very interesting flavor range will be given to it by spices.

Ingredients:

• fruits (whole) – 1,5 kg;
• granulated sugar – 1,5 kg;
• cardamom – 1 pcs.;
• star anise – 1 pc. (star);
• cloves – 2 pcs.;
• cinnamon – 1 pc. (wand);
• pepper (allspice, peas) – 2 pcs.

Remove the bones, sprinkle the peeled berry mass with sugar. Add all the spices and leave until the morning. Then remove almost all additional ingredients, leaving only fruits, cinnamon and sweet syrup in the cooking dish. Bring to a boil over low heat. Cook for 20 minutes, skimming off the foam and stirring all the time. Remove from heat, set aside until completely cooled. Then again hold in a state of boiling for about 5 minutes and immediately pour into jars. When cool, seal.

How to cook thick cherry jam with boiling syrup

Cherries will release a lot of juice when mixed with sugar.

To fulfill the recipe for thick cherry jam for the winter, you need to take an enameled or stainless steel dish, place the berries there and cover them with sugar. Keep in this position for 2-3 hours. After that, transfer to a bowl for cooking, it is best to use a basin, cook over low heat. From time to time it is necessary to briefly remove from heat for 10-15 minutes, only about 3 times, no more. Then increase the fire and bring to readiness.

Ingredients:

• fruits – 1 kg;
• sugar – 1,25-1,3 kg;
• water – 2 tbsp.

You can replace sugar with pre-prepared sweet syrup. Pour the berry mass over them and immediately put to cook until tender. During this period, you need to remove from heat several times, for about 1/4 hour, no more, and then bring to a boil again. So repeat about 4-5 times. Then boil until the desired degree of readiness.

Recipe for thick cherry jam with pectin

Most often, the thickener is prepared on the basis of apples.

Jam, cooked according to the following recipe, is obtained with a jelly consistency. It is allowed to use both ripe and frozen berries.

Ingredients:

• cherry berries – 0,5 kg;
• sugar – 0,3 kg;
• pectin – 10 g;
• water – 0,1 l.

Wash the berries, add sugar, water and mix. Put on fire, when it boils, add pectin and again bring to +100 degrees. When cool, boil for a couple of minutes and turn off.

Thick cherry jam for the winter with vanilla

Vanilla will add a unique flavor to any delicacy.

Sort the cherries, wash and clean the pits. Dry a little. Boil syrup from sugar, water and citric acid, add cherries. Cook over low heat.

Ingredients:

• cherry – 0,5 kg;
• sugar – 0,2 kg;
• chocolate – 1 braid;
• citric acid (juice) – 3-4 g (1 tablespoon);
• water – 0,5;
• vanilla (vanilla sugar) – 0,5 pod (to taste).

Add vanilla and cook for half an hour, stir. Remove the vanilla pod from the pan, add the chocolate, chopped into pieces. After a few minutes, it should melt completely. Then you can turn it off, pour it into jars and close it when chilled.

Cooking thick jam is best in dishes with low sides and a wide bottom.

Kyiv recipe for thick cherry jam for the winter

Seedless cherry jam is quite difficult to prepare according to this recipe. Therefore, you need to be patient. First, grind some of the berries in a blender bowl, and then squeeze the juice from the resulting slurry. In total, you should get 10 parts of berries and one juice.

Ingredients:

• cherry – 1 kg;
• sugar – 1 kg;
• juice – 1/2 tbsp.

Pour the squeezed liquid into the pan, pour a glass of sugar and the same number of berries. From the moment of boiling, cook for 5 minutes. Then add the same amount of ingredients and boil for the same amount of time. Repeat this until you run out of cherries and sugar.

How to cook thick cherry jam in a slow cooker

In a slow cooker, you can quickly and conveniently make jam

The method of cooking jam from for the winter in a slow cooker, bread machine or other kitchen equipment has become very popular. The bones in this recipe must not be removed – they will give a pleasant almond flavor.

Ingredients:

• cherry (sweet and sour) – 1 kg;
• sugar – 1 kg.

Rinse the cherries, sort and leave dense whole berries. Pour into a multicooker bowl, top with sugar. Leave until the morning for the berries to release their juice. If this did not happen, since the berries turned out to be too dense, turn on the “quenching” mode so that the sugar melts.

After about half an hour, when the cherry starts to juice and the sugar melts, the heating temperature can be increased from +100 to +125 degrees (“baking” mode, cook for 10 minutes). When the sugar is completely dissolved, turn off the jam and leave for four hours. Boil in three batches for 10-15 minutes (be sure to bring to a boil), periodically letting it infuse. Take off the foam.

Storage Rules

It is most convenient to store blanks for the winter in a cool, dry basement or pantry.

The bones give the jam a richer bouquet, but you need to eat such a delicacy very carefully, and it is better to store it for a short time. The bones contain hydrocyanic acid, due to which the shelf life of such a product is reduced. Already after at least 7 months, thick cherry jam with a stone can acquire toxic properties. Therefore, of all the blanks for the winter, it should be consumed first.

By the way, an open jar also cannot be stored in the refrigerator for a long time. Jam must be consumed earlier than 2-3 weeks have passed. Otherwise, the result may be the same. Seedless thick cherry jam can be stored for twelve months or more, up to 2 years.

Also, the duration of storage largely depends on other factors. It should be taken into account whether a sufficient amount of sugar was used in the preparation of thick cherry jam for the winter, how much it was cooked and by what technology, whether it was corked correctly in jars. If it was boiled in several doses and repeatedly infused in syrup, the shelf life will be much longer.

Conclusion

Thick cherry jam with pits can be prepared in many ways. But in any case, you need to adhere to the above recipes so that the result is successful and the whole family will like it.