Prepare with pitted cherries. Cherry Jam: How to Cook Cherry Jam Properly

04.05.2020

Cherries in our country grow in many gardens and bear fruit well. You can not only eat fresh berries, but also prepare them for the winter. One of the most common sweet fruit preparations is jam. It stands well with room temperature and even more so in a cool room, retains a pleasant aroma, is a good addition to tea. Most of these canned foods have only one drawback - long-term heat treatment kills a significant part of the vitamins contained in berries, making them less useful. Many housewives prefer Pyatiminutka cherry jam. This dessert is prepared according to special recipes, allowing you to limit the boiling time of the berry mass to five minutes.

Cooking features

Even a novice housewife will be able to make "Pyatiminutka" jam from cherries for the winter, if she knows several features of the technological process.

Cherry jam can be made from whole berries, with or without seeds. Dessert with pits has unrepeatable aroma with almond notes, but it cannot be stored for more than a year, as it forms inside the cherry pits over time hydrocyanic acid.
It is convenient to remove pits from cherries using a special device. Its principle of operation is based on extrusion or knocking out of the bones. They can be removed even more accurately from the berries using a safety pin or similar items. The head of a pin is immersed inside the cherries and the seeds are pryed on it, easily removing them out.
Before cooking cherries, you need to sort, rinse and dry. Only then can the twigs and seeds be removed. Otherwise, water will get inside the berries, making them watery.
Cherry jam should not be cooked in aluminum pans. This material, in contact with acids, forms harmful substances, and there are many organic acids in the berries.
When preparing cherry jam, you can add mint to it, it will give the dessert a unique taste. A sprig of mint is put into the jam when it is infused, but it is removed before placing the treat into the jars.
Cherry jam jars are not washed well enough, they must be sterilized. The lids for them are also sterilized by boiling. You need to close the "Five Minute" with metal covers that ensure tightness. Plastic ones are only suitable when you plan to store the jam in the refrigerator.

Cherry jam "Pyatiminutka" can be cooked in several approaches for 5 minutes, then it will become thicker. In terms of volume, thick jam turns out to be less than liquid jam, and it is less useful, but it has a particularly pleasant taste.

The classic recipe for "Pyatiminutka" cherry jam (with seeds)

Composition (for 1.5-1.75 l):

cherry - 1 kg;
sugar - 1 kg.

Cooking method:

Sort out the cherries, rinse under running water. Pour on a towel to dry the berry faster.
Place the berries in a bowl or saucepan, sprinkle with sugar.
Cover the bowl and shake several times to coat each berry with sugar.
Refrigerate for 5-6 hours to let the cherry juice.
Put the container with the berry mass on the fire. Bring to a boil over medium heat and cook for 5 minutes, skimming off the foam. You should not throw away the foam - it is delicious, it can be served with tea.
Remove the jam container from heat. If you plan to store the jam in a cool place, you can already put it in sterilized jars. If the jars with the treat will stand at room temperature, wait until the jam has cooled down, heat it up again and boil for another 5 minutes.
Prepare jars and lids by sterilizing them in any convenient way.
Fill the jars with hot jam, roll up.

The storage conditions for the jam depend on the frequency of boiling. If you boiled it twice, you can store it at room temperature. If the total boil time is 5 minutes, keep sweet preparation possible only in a cool room.

"Pyatiminutka" jam from cherries with seeds in syrup

Composition (1.75-2 l):

cherry - 1 kg;
sugar - 1 kg;
water - 0.2 l.

Cooking method:

Prepare the cherries by washing, drying, and removing the twigs.
Pour water into a basin, bring it to a boil.
Pour in sugar one glass at a time, stirring the syrup each time until the sugar crystals are completely dissolved.
When the sugar is over, add the cherries to the syrup. Along with it, bring the syrup to a boil over low heat.
Remove the basin from the heat, cover it with gauze or a thin cloth to protect it from insects, and leave for 4-6 hours. You need to wait until the syrup has completely cooled down.
Put the basin on the fire again, bring to a boil over high heat, cook for 5 minutes, skimming off the foam.
Remove the bowl from heat, let the jam cool. Boil the jam again for 5 minutes.
Spread the jam over the prepared jars, close them hermetically.

After cooling down, the dessert can be put into the pantry. You can store it at room temperature, but no more than a year.

Pitted cherry jam "Pyatiminutka"

Composition (1.75-2 l):

cherry - 1.5 kg;
sugar - 1 kg.

Cooking method:

Peel the washed and dried cherries, put them in a basin, cover with sugar.
Shake the basin gently several times so that the sugar sprinkles onto the berries below.
Leave it at room temperature for an hour. During this time, the berry will release juice, in which the sugar will dissolve in whole or in part.
Place the bowl of cherries on low heat, bring to a boil and cook for 5 minutes, removing the foam from the surface. Remove from heat.
Cover with gauze, leave for 6-12 hours.
Bring to a boil again, cook for 5 minutes. After that, the jam can be laid out in the jars, but if you want to make it thicker, the procedure must be repeated one or two more times.
After distributing the jam on sterilized jars, roll them up.

Pitted cherry jam does not require special storage conditions. It can not only be eaten with spoons, but also served with various desserts as jam.

Cherry jam "Pyatiminutka" can be prepared according to different recipes using berries with or without seeds. The recipes have one thing in common - the berries are not boiled for more than 5 minutes in a row, which allows you to save a significant amount of vitamins contained in them.

Pitted Cherry Jam Jars

This is a wonderful jam for those who are not afraid of difficulties and are ready to decide on the monotonous but pleasant job of removing pits from cherries. But then you will get soft, juicy, tasty and tender jam... And avoid having to spit out the cherry pits.

Cook for five minutes in 3 doses. But you can also in the traditional way in one step until cooked (about 40 minutes). If it is possible to store the jam in the refrigerator or basement, you can prepare delicious cherry jam with a small amount of sugar, it is cooked quickly.

But if you are not ready for the feat of peeling cherries, or if you are a fan of the film "Eastquick Witches", you can use the same recipes to make cherry jam with seeds.

How many cherries are in 1 liter

In a liter jar, about 800 g of cherries (or cherries) with seeds are placed. ...

And sugar in 1 l - 920 g.

Proportions for cherry jam

To determine how much sugar you need for your seedless jam, you must either measure before peeling how many cherries you have (in kg or liters). Or, after cleaning, weigh or measure the volume of cherries with a liter jar. In general, this time I measured peeled cherries with cans (1 liter jar seedless berries = 800 g took 1 kg of sugar).

For storage at room temperature (a lot of sugar): 1: 1. Use equal amounts of sugar and cherries (by weight or volume).
For storage in the fridge or basement (low in sugar): for 1 kg of peeled cherries, 300-500 g of sugar. Such jam will be more tender, slightly sweet, juicy. And closer in taste to fresh berries. I will also tell you how to cook.

Seedless Jam Recipe

1. Prepare cherries for harvesting

Rinse the cherries, sort out the damaged fruits, remove (only good cherries go into the jam). Put the washed berries on a clean towel, spread on a flat surface (conveniently on a large tray) to dry before cleaning.
Peel the cherries with a safety pin (latching pin) or a sturdy juice straw.

1.2. How to remove pits from cherries

1.2.1. How to remove the bones with a pin

Stick a pin into the cherry (where the petiole was). It is necessary to stick the pin with the end that does not open, that is, the opposite of the lock).
Pry the bone with a pin and pick it out of the cherry.

1.2.2. How to beat bones with a straw

It is convenient to take straws from small packets of juice. The retractable part does not interest us, it is not so strong. But the main part of the straw, with which a hole is pierced in a bag for drinking juice, is suitable for cleaning cherries.

This method is suitable for those with sore hand joints. Such people are not very comfortable holding a pin and painfully make a movement to pick out the bone with a pin. But knocking out a bone with a straw is no problem.

2. Cover the cherries with sugar

Find out how many cherries you got after peeling. Add sugar.

3. Make jam

3.1. For storage at room temperature (a lot of sugar)

Cook cherry jam for five minutes in 3 doses (you can finish it in 1 day, with an interval of 5-6 hours: in the morning-lunchtime-late in the evening; or cook slowly: for example, in the evening-morning-evening):

Bring to a boil, stirring occasionally. Reduce heat, cook for another 5 minutes (stirring and skimming). Cover with a lid. Leave to infuse for 5-12 hours.
Heat the jam, cook after boiling for another 5 minutes (reduce the heat, stir, remove the foam). Leave again for 5-12 hours.
Heat the jam for the last time, bring to a boil. Cook for 5 minutes. Everything. Pour ready-made jam into prepared jars. Close with lids (ordinary iron or screw caps).

3.2. Cold storage (low sugar)

Cook the jam quickly - bring to a boil, reduce heat, cook for 15 minutes, stirring and skimming. Pour into prepared jars, tighten the lids (or close the screw caps). Cool down. Store in the cold.

Bon Appetit!

Seedless Cherry Jam

Fill the cherries with sugar Remove the foam Foam from the cherry jam
Clean, washed jars before sterilization Ready jam before filling Ready jam

What to make jam

It is best to cook the jam in a flat dish with a wide bottom - in a copper or enamel bowl (with a capacity of about 7 liters). And so that the total weight of berries and sugar is no more than 5-6 kg. So it will be convenient to mix the jam (it will not overflow), the jam layer in the bowl and the surface of moisture evaporation from the jam will be optimal.

If you don't have a bowl, you can cook the jam in a large enamel pot. But choose the one with the largest and widest bottom. Because in a narrow and high saucepan, it turns out that only a small part of the jam will be heated from below, and a high, heavy layer above the bottom will not boil well. And moisture will evaporate from a small surface area of the jam (poor heating, liquid jam, burning).

If you have a lot of berries, do not overload the cooking container, boil one batch first, then the second. Or cook the jam in 2 different jars.

Attention: aluminum bowls and pans are not suitable for making jam. It is unhealthy.

How to prepare cans for blanks

The jars must be rinsed inside and out (with baking soda or dish detergent). Rinse well so that there is no detergent left, put to dry on a clean towel upside down.

Rinse the lids in the same way.

Then sterilize the jars and lids.

Banks can be sterilized by simply pouring boiling water over them (set in a deep plate or bowl, spill with boiling water, then drain). If you have a device - a sterilization lid that is put on a pot of boiling water, it is very convenient to insert the cans upside down into its opening and sterilize with steam from boiling water (someone does this on antique iron teapots).

I sterilized it in the microwave - I poured some water into the jar and put it on for 1-2 minutes. You can ignite cans in a very hot oven.

Washed iron lids (ordinary, tin) can be boiled in a saucepan or bowl for 2-3 minutes (or longer). But it is not necessary to boil screw lids for a long time, you can simply put them in boiling water for a minute (they expand when heated, which helps them to close the canned food tightly).

How to cover the jam

You can roll up iron lids, but can be screwed. There is no difference in tightness and durability. ...

If you only have nylon (plastic) covers, then you can use them as well. Rinse them, pour boiling water over them and close the jars (you cannot boil the plastic, it will cook, it will lose its shape, you will not close it).

If the jam is liquid

If you do not like liquid jam, there are several ways to solve the problem:

Put the berries in jars with a spoon full of holes (fill the entire jar with them. And then pour the syrup. The rest of the syrup can be prepared separately and used for soaking the cakes, making stewed fruit and fruit drinks.
Put the berries in jars (taking the whole jar with cherries or, for example, 2/3). And the syrup - boil until thick. Fill it with thick syrup berries. So you do not digest the berries themselves, but only boil the syrup. In this way they advised

Jam pitted cherry- one of the favorite desserts of many people. Observing all the subtleties of preparing this delicacy, you can not only please yourself, but also replenish the supply of vitamins in the winter. This article contains simple recipes from which you will learn how to cook properly tasty thick jam pitted cherries for the winter and at the same time preserve the maximum of nutrients.

For cooking jam pitted cherry only one who is not afraid of difficulties and is ready to do the monotonous work of removing bones from ripe berries. This process takes a lot of time and requires incredible perseverance, but the reward for your efforts will be tasty and a healthy dessert.

The article describes the secrets of cooking different types jam: with gelatin, thick, five minutes, without water, etc.

Preparation

Taste jam largely depends on the quality of the source material, therefore, special attention should be paid to the stage of preparing the berries, for this it is necessary:

choose beautiful and ripe cherry no rot;
remove the tails, rinse thoroughly and let the berries dry;
take out bones with a hairpin, safety pin, or a special device.

What to make jam

The most successful option for cooking utensils jam are a pan or bowl with a flat wide bottom. It is desirable that the vessel be copper or enamelled. With a capacity of 7 liters, the amount cherries should not exceed 5 kg, which will promote uniform heating of the berries and allow you to easily stir jam in the cooking process.

If you have a large number of berries, you should not try to cook everything. jam directly, it is more appropriate to split cherry and cook in two passes. If you have a sufficient amount of dishes, you can do all the manipulations at the same time.

Important! Aluminum dishes are unsuitable for cooking jam, as the surface oxidizes during the heating process, which can be harmful to health, as well as spoil the taste of the dessert.

How to prepare cans for blanks

Well washed cans are a pledge delicious jam. When washing, you must use baking soda or special products. It is important to carefully remove the remnants of the products and thoroughly dry the dishes before use, after turning the jars over. The same manipulations must be carried out with the lids. This is followed by the sterilization stage.

Banks can be scalded with boiling water for a few seconds.

There is special devices- a sterilization grid, which is put on a pot of boiling water, the jars are placed with their neck down and sterilized over the steam from boiling water.

Someone sterilizes jars in the microwave by pouring a little water into the jar and leaving it there for 1-2 minutes.

You can ignite the jars in a very hot oven for a few minutes.

Place tin lids for seaming in boiling water for 2-3 minutes, screw caps are also placed in boiling water for 1 minute.

How to cover the jam

Closing jam, three types of caps are used: iron, which require the use of a seaming machine, screwed and nylon. The use of one or another type of lid does not affect storage in any way. jam.

How to cook pitted cherry jam - simple recipes

Classic

The most popular is the classic recipe cooking seedless jam... In this case jam it turns out not only delicious, but also aesthetically pleasing to the eye, because the berries retain their shape.

Ingredients:

Sugar - 1.2 kg;
Pitted cherries- 1 kg.

Cooking method:

Delete bones at cherries, place in a prepared and thoroughly washed dish and add sugar;
The berries must be left for 2-3 hours in order for the syrup to form from the juice;
Boil jam it is necessary over low heat, this is necessary so that the sugar is completely dissolved;
After that, increase the fire and wait for the mixture to boil;
As soon as the berries begin to boil, you must immediately remove them from the heat and allow to cool. This should be done several times, most often 3-4. It is also important to thoroughly remove the resulting foam during the entire process, otherwise jam may, later, turn sour;
After complete cooling, the mass must be laid out in banks. Such jam keep well even at room temperature.

Five minutes

Currently, with a constant lack of time, cook for a long time jam- real luxury! That is why a fast and proven method is often used, namely, - five minutes. This cooking option jam no wonder it got its name, indeed, the cooking process will take very little time.

Important! One of the main rules of this recipe is no water! The second rule is a minimum of time, because the less time the berries are boiled, the more nutrients they will retain.

Ingredients:

Cherry, peeled - 1 kg;
Granulated sugar - 1 kg;
Citric acid - 1 pinch.

Cooking method:

Retrieve bones from cherries, add sugar and leave in a cool place for a long time, preferably overnight. However, if you do not have enough time, you can wait only 3 hours, the decisive factor in this case is the presence of juice, which should be allowed Cherry. Juice is very important for cooking five minutes because for cooking such jam water is not used;
After that you need dishes with jam place on the stove, bring to a boil and cook for 5 minutes;
After 5 minutes, turn off the gas and let the mass cool down on its own. You can not rush, without harm to jam it can be left for several hours, up to 12;
Then we repeat all the above procedures: heating, short cooking, cooling;
And for the third time we wait for boiling, boil for 5 minutes, add citric acid... With all this, we carefully monitor the formation of foam and immediately remove it. In total, the entire cooking process will take place in three stages, 5 minutes each;
In the meantime, bye jam languish on the stove, it is worth tackling the banks. To do this, they must be scalded with boiling water or use another convenient method of sterilization. Then prepare the covers in the same way. The final step is to pour delicious jam by banks.

Watch the video! Cherry jam

Thick (jam)

Along with lovers of liquid five minutes many adherents jam thicker, which with its consistency resembles jam or jam. Such jam drips off the spoon very slowly, it is often used for cooking tasty homemade pies and buns.

According to this recipe the delicacy turns out to be thick and viscous, for this you will need more sugar and juicy ripe Cherry.

Ingredients:

Cherry seedless- 1 kg;
Water - 200 gr.;
Sugar - 1.5 kg.

Cooking method:

The berries must be carefully sorted out, rinsed in clean water and dried thoroughly, add sugar and leave for 3 hours;
Add water to the resulting mass and cook over low heat. In this mode, you need to cook jam until the sugar is completely dissolved;
After the presence of syrup is clearly noticeable in the container, and it becomes a homogeneous consistency, you can make the fire bigger and wait for it to boil. Then it is necessary to carefully remove the formed foam, if this is not done, jam will ferment quickly;
Further actions are not much different from the standard cooking method jam: 3-4 boils over low heat and the same amount of cooling. The final stage is the distribution of the finished jam on sterilized banks.

With gelatin (confiture)

The recipe is a great way to make jam, which in itself is not quite there jam.

On a note! In this method of preparing a winter delicacy, the density of the product does not depend on the amount of sugar, but on the presence of gelatin in it.

Ingredients:

Pitted cherries- 1 kg;
Sugar - 1 kg;
Gelatin or zhelfix - 40 gr.

Cooking method cherry jam:

V gelatin add water and leave to swell;
Sprinkle peeled and washed berries with sugar and put on fire;
Leave jam for cooking for 15-20 minutes. In the meantime, you need to warm up the gelatin, preferably in a water bath. The main thing is not to let it boil, but just wait until it is completely dissolved;
Gelatin pour into jam, then cook the mass until it boils and immediately distribute among previously sterilized jars.

With honey and nuts

The recipe able to surprise the most sophisticated gourmets. It takes longer to cook than the ones listed above, but it's worth it. The result will be tasty and healthy delicacy with a very bright aroma.

Ingredients:

Cherry cleared of bones- 1 kg;
Walnuts - 10 pcs.;
Honey - 1 kg;
Water - 200 gr.

Cooking method:

Cherry clear from bones, put a piece of walnut inside each berry;
Dilute honey in water, warm up. Remove from heat as soon as the honey dissolves;
Add the resulting syrup to the berries and boil until the berries are transparent, but no more than 0.5 hour;
Distribute among the jars, which can be closed with ordinary nylon lids.

If the jam is liquid, what to do

If it happened that jam turned out to be more liquid than I wanted, there are several tricks with which you can fix the situation:

It is worth filling the jars with a spoon full of holes to the brim, and then pour over the syrup. The remaining syrup is used for cooking homemade baked goods and impregnation of cakes;
After filling the jars with only berries, boil the syrup to the required consistency. Pour the cherries with the resulting syrup. With this method, the berries do not boil over, and the syrup turns out to be thick and rich;
Additional cooking jam. The main thing is not to give jam burn, so you should carefully monitor what happens on the stove.

How to Prevent Jam from Sugaring

To do this, add citric acid a couple of minutes before the end of cooking (0.5 tsp per 1 kg of sugar). It is also important to keep moisture out of the sterilized jars.

To prevent the berries from shriveling

This problem can be observed with a long one-time cooking. jam, that is why it is worth resorting to cooking jam in 2-3 stages, which keeps the liquid inside the berries.

Watch the video! How to quickly remove a pit from a cherry

Today we make cherry jam. I offer 4 recipes that differ from each other in cooking technology. Cherry jam can be cooked with or without seeds. You can add gelatin for thickening. And for an explosive taste, jam with chocolate is cooked. I think you will like these recipes and will be kept in your bookmarks.

Any cherry is not suitable for jam. The berries should be of medium ripeness, firm and not rotten. So be sure to sort out the cherries.

Also, don't forget to sterilize the jars and lids and dry them beforehand. You can sterilize jars over steam for 10-15 minutes, or in the oven. If you do this in the oven, then put the jars in a cold oven, turn on the heating to 150 degrees and after heating, keep them there for 15 minutes.

it interesting recipe and fast enough. You do not need to insist the jam for several hours, it is cooked immediately. But the peculiarity of the cooking technology is that sugar is not added immediately, but gradually.

Ingredients:

cherry - 1 kg
sugar - 1 kg (5 glasses of 250 ml)

Cooking method:

1.Wash the cherries, peel them. Place in a saucepan in which you will cook the jam. Place over medium heat and bring the berries to a boil. During the heating process, they will let out a lot of juice. Stir the cherries gently to avoid crushing them.

2. When the cherries boil, add one glass of sugar. Stir gently, bring to a boil and cook for 2 minutes. Then add another glass of sugar, wait for it to boil again and boil for 2 minutes. And do this 5 times.

For 1 kg of cherries, add 5 glasses of sugar in 5 sets. If you take cherries of 2 kg or more, then sugar is also added 5 times. But in this case, 2 kg will need to add 2 glasses at a time, 3 kg - 3 glasses, etc.

3.After adding sugar for the fifth time, boil the jam and boil it for 10 minutes. Stir occasionally, but not too often to avoid damaging the berries. Remove foam all the time it forms.

4. When the jam has been boiled for the last time for 10 minutes, reduce the heat to low and pour the jam into sterilized jars while boiling. Screw the caps back on immediately.

5. Turn all filled jars, wrap something warm and let cool completely.

6. Jam, when standing, will become thicker. This is very delicious recipe, the cherry remains intact, the syrup is beautiful and transparent.

Cherry jam according to an old recipe from 1907.

Ingredients:

cherry - 1 kg
sugar - 1.5 kg
vodka - 10 gr.

Preparation:

1. Rinse the cherries, fold them on a sieve so that the glass is water. Remove the bones. To do this, you can use a pin - this is very convenient. Just thread the closed pin with the back side into the cherry, where the stalk was attached, and take out the pit. At the same time, the berry remains intact, does not break.

3. Place half of the cherries on a baking sheet and drizzle lightly with vodka. It is convenient to do this if you insert a spray bottle into the bottle. Add half the sugar to the berries. Put the remaining cherries on top, sprinkle with vodka again and cover with sugar.

4. Put the baking sheet with the preparation in the refrigerator for 3-4 hours. The original says: you need to put on ice.

5.Pour the berries into a saucepan or bowl where you will cook. Place over medium heat and bring to a boil. Stir the jam so that the sugar at the bottom does not burn.

6.After boiling, cook the jam for 5 minutes over medium heat. Be sure to skim off the foam.

7. Turn off the heat, cover the jam with a lid or towel and leave for 8 hours or overnight. If covered with a lid, condensation will appear on it. Remove the cover carefully and drain off this water.

8. Boil the jam again and cook it for 5 minutes. Cover and leave to infuse for a few hours.

9.And the third time, bring the cherry jam to a boil, boil for 5 minutes and can be poured into jars. Do not forget to sterilize and dry the lids. Close the lid as soon as the jam is poured.

10. That's all. Turn the jar over to check for a leak in the lid. To cook such a jam, you need to spend a lot of time on the infusion of cherries in syrup. But the result will be worth it. In winter, you will be happy to eat such a jam, remembering the warm summer days.

Cherry jam with seeds.

The jam can be cooked with seeds. Although the seeds contain hydrocyanic acid, it is destroyed during cooking, and sugar is its antidote. Therefore, cherry jam with seeds will not be poisonous. But you need to be careful, if such a jam is worth more than one year, then it is better not to eat it. Cherry tinctures you cannot use bones, they can really be poisoned.

Ingredients:

cherry - 1 kg
sugar - 1 kg

Making jam with seeds:

1.Cherry must first be washed, removed spoiled berries and dried on a sieve.

2.Pour the dry berries into a saucepan in which you will cook the jam. Cover the cherries with sugar and stir so as not to crush.

3. Leave the berries in the sugar overnight to drain the juice.

4. In the morning, you can cook jam. Place the saucepan over low heat to prevent the sugar on the bottom from burning. Use a spatula to scoop up the sugar and stir from bottom to top. The sugar will gradually dissolve.

5.When the sugar has dissolved, increase the heat to medium and let it simmer. Skim off all foam.

6. Cook for 20 minutes over medium heat, stirring occasionally.

Take a large saucepan, because the foam rises strongly during boiling and can "escape".

7.Pour the hot jam into pre-sterilized jars. Pour carefully to avoid cracking the jar. And roll up. If you store it in the refrigerator, you can cover it with a clean nylon lid.

8.Cool the jam at room temperature and then store. Delicious, sweet, simple and quick.

Cherry jam with chocolate.

except classic jam, where there are only cherries and sugar in the composition, you can cook an unusual chocolate dessert that will be delicious. And the children are just crazy about this jam. Try boiling the cherries in chocolate and you won't need to buy any candy. The composition also contains a little cognac, which is needed for a brighter aroma. All alcohol will evaporate during cooking, so the jam will be non-alcoholic.

Ingredients:

cherry - 1 kg
sugar - 0.5 kg
lemon juice- 2 tbsp.
cognac or brandy - 2 tablespoons
dark chocolate 75% - 90 gr.
gelling mixture - 40 gr.

How to cook cherry and chocolate jam:

1.Wash and sort the cherries. Remove the bones.

2.Pour the berries into a saucepan and place over medium heat. Stir and wait for the berries to juice up.

3.Pour in the gelling mixture, stir and bring to a boil.

4. Add sugar, stir again, bring to a boil, reduce heat to low and cook for 4 minutes.

5.Pour in lemon juice, cognac and grated chocolate. Stir until the chocolate is completely dissolved. Bring to a boil and pour the jam into sterilized jars.

6. Roll up with sterile lids, turn over and cool. This is how quickly you can make a thick cherry jam with chocolate. This is delicious!

As you can see, making cherry jam is not difficult. Just repeat the steps in these recipes. And you will get a delicious and sweet treat, which creates a home comfort on cold winter days.

To prepare seedless cherry jam for the winter, you have to work hard. First, painstakingly remove the bone from each fruit, without missing a single one. Then cover with sugar and wait for the berries to release juice. And cook in two steps. The first time, so that the sugar dissolves and the cherry absorbs some of the syrup, and the second time until it thickens. But the result will please you, you get a thick cherry jam, viscous, very tasty and aromatic.

Total time: 5 hours / Cooking time: 30 minutes / Yield: 500 ml

Ingredients

ripe pitted cherries - 500 g
sugar - 300-500 g depending on the variety

Preparation

First, the cherries should be washed and sorted, and the stalks should be cut off. Then remove the seeds using a special machine, a device on a garlic press, or other improvised means such as a pin, paper clip or toothpick. I recommend that you do this over a bowl rather than over a sink to preserve any juice that has escaped.

I sprinkle the berries with sugar and leave for 2 hours to let the juice go. You can shake the pan from time to time to speed up the process. For jam, the standard ratio of sugar to cherries is 1: 1. But if you have sweet varieties, such as Vladimirovka, then the sugar dose can be reduced.

I will make cherry jam in two steps. The first time I bring the contents of the saucepan to a boil over the lowest heat. The sugar grains should melt very slowly, mixing with the juice. After 10 minutes, when all the berries are completely immersed in the syrup, the heat can be increased to medium and the froth can be removed. The first time I boil for 7-10 minutes from the moment of boiling. I remove the pan from the heat and let the jam cool completely - about 3 hours, the cherry should be soaked in syrup, then it will keep its shape better, and the jam itself will turn out thick and dense.

When the pitted cherry jam has completely cooled down, I proceed to the second cooking. I repeat the procedure, but I boil it longer, 20-30 minutes, until it thickens.

I check the readiness by dropping it onto a plate. If the syrup does not spread, then it can be removed from the heat. The berries should shrivel, become firm, like candied fruits.

I pour hot cherry jam into sterilized jars and seal. Turn the canning upside down and leave it to cool completely. For reassurance, you can wrap it up in a warm blanket. The shelf life of homemade products is 1 year. Jars will stand perfectly not only in the cellar, but also in apartment conditions.