Cherry jam with pits

Cherry jam with citric acid

Cherry jam with the addition of citric acid is a tasty and unusual delicacy, suitable for winter storage. The cherry jam comes out thick in the mixture, and the berries themselves will cook in their own juice. The color of the finished sweet is very rich, amber. A tender, sweet, slightly sour cherry dessert that the whole family will love!

Dark cherry jam

Jam made from this juicy and fragrant berry will be similar in texture to jam. It is very suitable as an interior for home baking. We do not remove the pits from the cherries.

Cherry jam with pits and lemon

Cherry jam made without removing the seeds retains its shape perfectly, and the seeds give it a light tart taste. Lemon will give the jam the freshest citrus notes and will not allow it to become sugary during storage. Both snow-white and black cherries are suitable for boiling, only those with dense pulp are better. The jam is prepared by boiling it twice, with intervals of 5–6 hours.

Cherry and orange jam

Using the suggested recipe, you can make excellent jam from black cherries. It is prepared using orange juice.

Cherry jam without sugar

Adherents of a healthy diet know that sugar cannot be called a healthy ingredient. But if you want to amuse yourself with the freshest jam in the winter without harming your health, you can make sugar-free cherry jam. This juicy, fragrant jam will amuse you with the taste of real berries and will literally not linger in your cellar forever.

Cherry jam with gelling sugar

Cherry jam stands out for its distinctive aroma and richness. With the addition of gelling sugar, the delicacy will be even thicker and more appetizing. The manufacturing process is very simple and fast; you only need two ingredients.

Cherry jam with pits

Cherries are one of the favorite delicacies of most people with a sweet tooth. To preserve this fragrant berry for the winter and treat yourself to a delicious dessert, I suggest making jam with a thick, pleasant mixture. The jam is prepared quickly because there is no need to remove the seeds and this significantly saves time on production.

Snow-white cherry jam with lemon and mint

Did you know that there are snow-white cherries? I didn't know either until I came across this fragrant recipe. Snow-white cherry jam with lemon and mint is simply an indescribable delicacy with an unusual, refreshing and exciting taste.

Snow-white cherry jam with pits

I strongly recommend making jam from snow-white cherries with pits. Amber jam has an amazing taste and smell due to the use of lemon. It is best to cook the jam immediately after picking the fruits, because snow-white or, as they are also called, yellowish cherries do not last long when collected.

Snow-white cherry jam in a slow cooker

Jam made from snow-white cherries is distinguished by greater sweetness compared to jam from its reddish counterpart. Due to its properties, this dessert can be used as a filling for baked goods and pancakes, as well as an independent delicacy. In order to reduce the time for making such jam to a minimum, use a smart assistant - a multicooker.

Cherry jam in a slow cooker

Cherry jam is always tasty, juicy and fragrant. Now we will prepare jam from a light variety of cherries and we will cook it with the pit. Our kitchen assistant, a multicooker, will help us in production. With it, the manufacturing process will be noticeably faster, and there will also be no need to use a huge amount of utensils. Also, thanks to the uniform heating of the multicooker bowl, the jam does not need to be constantly stirred, which significantly saves time during production.

Cherry jam with whole berries

Jam with whole cherries is prepared without much hassle. In order for the berries to retain their shape during heat treatment, there is no need to remove the seeds from them. And in order for the jam to have a beautiful rich color, choose black varieties of cherries.

Yellowish cherry jam with pits

The most common cherry jam recipe you can get. The ability to cook jam with seeds significantly simplifies the process. Beforehand, you just need to thoroughly wash and dry the cherries. It is worth noting right away that yellowish cherries have sweet pulp, devoid of any special corresponding smell, and therefore the jam that comes out of it is not fragrant. If desired, at the end of cooking you can add a little cinnamon or vanillin to it for flavoring.

Cherry jam with pits

Cherry jam is one of the most fragrant and delicious homemade sweets. Try cooking cherries with pits. The jam will acquire a light tart taste, and you won’t have to add nuts at all. A true delicacy!

Cherry jam with pits

A selection of tried and tested recipes for cherry jam with pits with step-by-step photos and instructions. We will tell you and show you how to make sweet and simple cherry jam with pits for the winter!

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Recipes for cherry jam with pits, 6 pcs. in the collection

Ingredients

Additionally, if desired:

Cinnamon - to taste

Vanilla - to taste

Citric acid - to taste

Cherry leaves – 2-3 pcs.

Ingredients

Orange – 1 pc. (zest + 50 ml juice)

Cinnamon – 1 stick (optional)

Ingredients

Cherry (country) – 800 g

Granulated sugar – 800 g

Ingredients

Snow-white cherries (yellow) – 1 kg

Mint, lemon balm - optional

Boiling water – 1 glass

Ingredients

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Cherry jam with pits for the winter: a delicious recipe

Now, the season and the market will soon be filled with delicious, fresh cherries, cherries and other fruits. It's time to amuse yourself with the gifts of nature, and at the same time think about how to preserve them for a long, cool winter. A good option would be to make cherry jam with pits for the winter; a delicious result is simply guaranteed.

Cherry jam with pits

You don’t necessarily have to fuss around, pulling out all the seeds from the cherries. This preparation for the winter with seeds turns out well and is eaten instantly. Here the ingredients are designed for 10 individual servings, and the production time is in some places 1.5 hours.

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

Why is cherry jam with pits made first among other preparations? This is where the ripening time of the fruit comes into play. Cherries fill the shelves earlier than other fruits, so housewives are trying to keep up. Some people freeze their supplies of berries to indulge themselves with delicious desserts in the winter, while others prefer jam or juices.

You can create all of the above, the main thing is to prepare quite a few jars. It is easier to prepare such jam, because cherries are considered a tender, soft berry, so you need to cook them once, without repeating. Citric acid is used to dilute the taste if the berries are very sweet or cloying. Vanillin serves as a natural flavoring here. Wash the berries well, remove all stems and leaves. Also sort through, removing unhealthy, rotten or warped fruits.

Attention! From time to time there are worms in the middle of the cherry or inside it, watch carefully.

Pour the sugar into a saucepan with boiling water (375 ml from the recipe). Wait, let it boil. Stir until the sugar dissolves faster. Boil briefly, 2-3 minutes. Then filter the finished solution by passing it through flannel or gauze. That's it, now boil it again.

Place the berries in the hot, filtered syrup and cook in one medium or two small batches, each time for 5 minutes. It will come out like:

Cooking (5 minutes) – break, 5 hours – cooking for 5 minutes. At the end of the second cooking, add vanillin, followed by acid. The jam is ready. Let cool, then pour into prepared, unstained jars.

Roll up with disposable metal or tin lids and let cool. Next, move the finished jam to the permanent storage space.

Cherry jam “Pyatiminutka”

Does making jam seem like a long, complicated task? In vain. This recipe will dispel most of the legends, demonstrating how quickly and easily it is to make several jars of wonderful jam.

Cherry -1 kg;
Sugar – 1 kg.

How to make cherry jam, without any special problems or additional ingredients? First, wash 1 kg of berries, sort them, removing the stalks and leaves. Also remove any rotten, unhealthy or overripe fruits. Wash the berries and let the water drain.

Sprinkle the finished cherries with sugar, preferably immediately in a container prepared for the next cooking. Stir well and place on the stove. You can add a little water so that the berries do not burn. Set the heat to low or medium (depending on which stove). You need to wait until the sugar is evenly dissolved in the berry juice. Usually after warming up it is 5-6 minutes.

Let it simmer slightly, then while still hot, pour the jam into sterile jars prepared in advance. Roll it up and put it under a blanket or blanket to cool, just like strawberry jam with whole berries. Once cooled, you can move them to places for permanent storage.

Traditional cherry jam recipe

Cherry pits can absorb sugar, so if you want sweet, rich jam, take more of it. The ingredients are similar, only the manufacturing method is different. This recipe is considered traditional, where it is cooked not just once, but several times, and a break is taken between cooking sessions.

Sweet cherries – 1 kg;
Sugar -1.2 kg.

First, dilute all the sugar with water; you need a sweet syrup of approximately 65% strength. It is necessary to cook until the sugar is evenly dissolved.

Then pour the finished syrup into another, huge container. Add washed and peeled berries there. By the way, cherries are cooked in approximately the same way. Cover the container with a lid or towel and simmer for 5-10 minutes. Then move it to a black, cold space, let it brew. It will take a long 5 hours.

After 5 hours, cook again, again for 5-10 minutes, then while still hot, pour the jam into clean, sterile jars. Roll up tightly. You can immediately rearrange it to its permanent storage location, bypassing the rug or blanket.

Cherry jam with lemon

Experienced housewives take the recipe as a guide, but in the process they decide for themselves how much to add ingredients. After all, people have different tastes. Sugar regulates the sweetness of the finished jam, and lemon adds acidity and saturates the taste. Some take citric acid, but immediately you need an ordinary, ripe lemon. In general, test lovers can replace it with an orange or supplement it with nuts. How to cook, we'll figure it out in the recipe.

Snow-white cherry jam

It’s clear that you can cook traditional, reddish cherries and the result will be a tasty, thick jam. What if she is snow-white?

Cherry -1 kg;
Sugar – 7 glasses;
Citric acid – 1 gr.

Wash the berries, remove at the same time all the stalks, putrid and spoiled fruits. Then pour water into a small, ordinary bowl, leave to brew for an hour.

Pour water over the sugar, put it on the fire, and let it boil. After 5-6 minutes you can add the cherries. Boil together for another 5 minutes, then turn off the burner. You need to wait 10 hours, covering the pan, so that the cherries are all saturated with syrup.

Place the berries in a colander and let the excess syrup drain out. Place the berries and the remaining sugar in the pan again, stir and boil for 15 minutes. You can add water if you think there is not enough water. After boiling, let it brew for another 10 hours.

Make 2 more boils. Before the end, add acid.

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

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

Yes, this recipe for homemade jam requires a long, multi-stage cooking process. But in the end you will get a tasty, colorful jam that will delight you with its taste all winter long.

Feedback from practitioners

“The recipes are excellent, only the jam needs to be packaged hot, then the sealing will improve, this will also increase the shelf life. And take dry jars. Then you need to turn them over. Here. Otherwise, useful and accessible recipes.”

“I love cherries, although I haven’t tried making jam before. It's worth using a recipe."

Cherry jam with pits: step-by-step recipes with photos

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For the winter, you can roll up as many cans as you like, then your favorite fruit will become a unique dessert.
Cherry jam with pits for the winter, delicious recipes will help even novice, inexperienced cooks understand the intricacies and secrets of making it. How to create delicious, homemade jam? Only it helps not to forget the tastes of fruits, making you happy throughout the long winter. I immediately remember my grandmother’s supplies, in the pantry or underground, where rows of different-sized cans filled with contents. You can create your favorite cherry jam with pits for the winter yourself; a delicious and simple recipe will walk you through the intricacies of making it almost step by step. So that there is a result. just like it was back then at grandma’s!

Preparation

Cherries usually ripen by June, appearing on the market, in stores, and vegetable stalls. People try to choose cheaper places so they can grab buckets of berries right away. Naturally, cherries will not give a rich taste like cherries. Why do people take cherries more often? They think it's easier to prepare. But if you choose the usual, detailed recipe for cherry jam, you will get a unique, wonderful and soft jam, a real luxury.

So, let's start preparing the tools. First, the dishes. It is not allowed to cook cherries in any large container. You need utensils (if you do not have suitable utensils, you can purchase them in the online store tescoma-ukraine.com.ua):

• stainless steel;
• brass;
• duralumin.

Where the size is 3-7 l, as it turns out. There is no need anymore. As for cooking, it has its own secrets. For example, it is better to cook not immediately, but in several “passes”, otherwise the berries will fall apart, flattened by their weight.

Selection of berries. Cherry jam itself with a pit is considered more delicious than without it. The seeds don’t interfere with eating, and it’s time-consuming and labor-intensive to pick out all the seeds from a bucket of berries. Pour boiling water over the purchased cherries or pierce them with a pin (boiling water is easier) before production.

True cooking. In order for the taste of already made jam to be enjoyable, it is necessary not only to choose a detailed recipe, complete with pictures. It is necessary to learn more secrets of cooking. For jam, haste is disastrous; the sugar simply does not have time to saturate the berries, they will wrinkle and dry out quickly. It is better to cook slowly, repeatedly.

First, pour hot syrup over the collected fruits, then leave them and let them sit for 4-12 hours here and there. Next, you need to heat the pan again, boil (it takes a couple of minutes), remove it and leave it again.

Breaks 4-12 hours. Oh, so the cooking stages go. Patience and a progressive approach will be needed. In this case, the number of brews describes the type of cherries purchased. Track the foam, remove it just right, using a slotted spoon or a regular spoon.