Ordinary recipes for cherry jam with pits at home

I just love jam, like everyone else in my household. It is suitable for preparing various desserts or for consumption with tea. I would like to share with you simple recipes for cherry jam with pits at home. Just lick your fingers!

Thick cherry jam with pits
How to make cherry jam so that the berries don’t wrinkle
Cherry jam with chocolate and cocoa
"Royal" jam with cherries
Cherry jam “Unusual”
Cherry jelly jam with pits

Thick cherry jam with pits

photo source : www.fabfood4all.co.uk

Thick jam can be made from berries with or without seeds. There is nothing complicated in the recipe. The only thing is that a lot of time is allocated for cooking due to the fact that the product must be infused.

3 kilograms of cherries;
3 kilograms of sugar;
half a liter of water.

How to cook thick cherry jam:

Sort the cherries, wash them, tear off the stems.
Boil water in a saucepan and add 2 kilograms of sugar. Wait a couple of minutes for the syrup to come out.
Pour hot syrup over the berries. Let them sit for half a day.
Place the bowl with the cherries on the fire, pour the remaining sugar into it. Boil the preparation over a moderate flame. After this, turn the heat to low and cook for 5 minutes. Let it brew for another half day.
Boil the jam, cook for 5 minutes, skimming off the foam. Again, let the product sit for half a day.
Put the jam back on the stove, wait for it to boil and cook for 10 minutes. Pour into sterile containers, roll up, wrap and wait to cool.

Note: if you forget how much sugar to put in the dough, remember that the best ratio is 1:1. Although some recipes may indicate a different amount of sugar. Therefore, constantly carefully study the method of manufacturing the product.

How to make cherry jam so that the berries don’t wrinkle

photo source http://recepts.ru

There are times when cherries in jam become wrinkled, dry and hard. This is more typical when cooking berries with pits, because the sugar is not absorbed as quickly.

I would like to share with you the secrets of how to properly prepare savory and fragrant cherry jam with pits so that the berries do not wrinkle.

To ensure that the berries are not wrinkled, they are cooked with triple heating. This method allows the syrup to be better absorbed into the cherries. Example recipe:

2 kilograms of cherries;
2 kilograms 500 grams of sugar;
200 ml water.

Cover the cherries with sugar and let them sit overnight (that is, in the dark) in the refrigerator. In the morning, pour water into the berries and place the dishes with them on the stove.
The sugar will dissolve a little and the product will boil, turn off the stove and wait 6 hours.
Repeat boiling, only now let the jam cook for a few minutes. Wait another 6 hours.
The final cooking lasts 5 minutes. Don't forget to remove the foam. After this you can roll up the jam.

Note: if after the third cooking the cherries remain wrinkled, just boil them again.

Cherry jam with chocolate and cocoa

photo source http://www.silver.ru

Lovers of cherries and chocolate will really like the preparations made from the berries and chocolate given to us. The taste is simply unusual, I use this jam as the inside of cakes, pastries, and pastries. Be sure to try!

half a kilo of cherries
half a kilo of sugar;
50 grams of cocoa powder;
100 grams of chocolate.

Let's make delicious jam from cherries with pits and chocolate:

Wash and dry the berries, place in a suitable container and sprinkle with sugar.
As the cherries give juice, put the future jam on the stove. Boil, stirring gently.
Remove the product from the heat and wait to cool. Allow the berries to soak well in the syrup.
Place the cherries in a colander and boil the syrup. Dip the berries directly into the syrup in a colander and wait for the future seaming to cool.
Repeat the two extreme manipulations three times. At extreme repetition, transfer the cherries to a bowl with syrup.
Dissolve cocoa and chocolate in a small amount of syrup and pour the resulting mixture over the berries. Stir carefully and boil over low heat. Then turn off the stove and place the product in sterile jars and seal. Must be stored at room temperature.

Tip: Stir the jam before using.

"Royal" jam with cherries

While studying ordinary recipes for cherry jam with pits at home, I came across a recipe called “Tsarsky”. Obviously, I immediately wanted to create it. I was pleased with the result! I am sharing with you the method of making delicious “Tsar” jam.

kilogram of cherries;
kilogram of sugar;
100 grams of water.

How to make “Royal” jam:

Rinse the cherries and dry.
Combine sugar and water in a suitable sized saucepan. Stir thoroughly and put on fire.
When the sugar has boiled down, add the berries to the pan. Cook, stirring occasionally, so that the cherries do not burn.
When the syrup becomes homogeneous, the fire can be increased to the limit. Cook the product very lightly so that the berries do not become deformed. Pour the jam into sterile jars, roll up, wrap and wait to cool.

Tip: if you have a lot of syrup, you can put more cherries in the container and roll up the liquid separately.

Cherry jam “Unusual”

If you like unusual preserves, then I want to tell you an exciting recipe that is easy to prepare at home. The unique and special taste will blow your mind from the first spoon!

kilogram of cherries;
kilogram of sugar;
one orange.

Step-by-step twist recipe:

Sort the berries, wash them, remove all excess. Wash them, drain them in a colander, and wait for the water to drain.
Sprinkle the cherries with sugar, wait one and a half to two hours until the juice comes out.
Stir the cherries with sugar, place them in a saucepan and place on the stove. Bring to a boil over moderate heat, then reduce to low. Cook, skimming, for half an hour.
Wash and dry the orange. Using a small grater, remove the zest without touching the white part. Squeeze out the juice (the main thing is to avoid the seeds getting in there). Add the zest to the jam and season with orange juice.
Stir the workpiece. Boil for another half hour. Then place the product in sterile jars, roll up, turn over and wrap. Wait for it to cool down.

Note: the jam can be boiled in two steps - first the cherries with sugar (half an hour), and later, the next day, boil the berries, add orange zest and juice. And bring it to readiness.

Cherry jelly jam with pits

My children really like jam with gelatin. They eat it up in no time!

The product comes out thick and incredibly tasty. I would like to share the most common recipe.

3 kilograms of cherries;
kilogram of sugar;
70 g gelatin;
half a liter of water.

How does canning work:

Sort through the cherries and remove all excess. Wash and wait for the water to drain. Place in a saucepan.
Add sugar to the berries, mix and wait until the juice comes out. This takes approximately 4 hours.
Dilute the gelatin with water and let it brew according to the manufacturer's instructions. It should be ready right before you start making the jam.
When enough juice has been released, place the pan on the stove. Stir until the sugar dissolves.
Place the swollen gelatin on the fire, keep it on a small flame, stirring until dissolved.
When the syrup boils, boil the jam for another 8 minutes. Slowly pour in the gelatin, stirring the mixture constantly. When the product boils, turn off the stove.
Pour the hot jam into sterile jars, roll up and wait to cool.

Tip: Keep dark and cool.

Using my recipes, you can entertain your family with delicious jam. If you have questions about any of the nuances of cooking, be sure to watch the video I prepared especially for you. Bon appetit!

Cherry jam for the winter with pits

Homemade cherry jam is most often made from berries with seeds, because removing them takes a long time and is not particularly pleasant. Moreover, there are countless recipes in which doing this is absolutely not necessary.

By the way, almost all lovers of cherry jam cooked together with pits believe that after a year of storage the product becomes toxic due to the high content of hydrocyanic acid in the pits. This is nothing more than a myth.

The compacted shell of the seeds firmly holds the nucleoli and their contents and under the influence of gastric juice it is not destroyed even in this case, if part of the cherries is swallowed along with whole seeds. In addition, studies have shown that when heated to + 75 degrees, harmful substances are destroyed.

The calorie content of such jam is approximately 233 - 256 kcal/100 g. The differences are likely due to differences in the cherry-sugar ratio, so it is usually recommended to consume 1.0 to 1.5 parts of sweetness per 1 part of fruit.

Cherry jam for the winter with pits - photo recipe

This recipe produces delicious cherry jam, with whole berries and a slight almond scent, which is given to it by cherry pits.

Ingredients

Cherry: 500 g
Sugar: 500 g
Water: 2 tbsp. l.

{Instructions} manufacturing

I don’t keep the harvest collected from the cherry tree for a long time, but use it immediately so that the fruits do not spoil. I sort through the ripe berries, discarding damaged and spoiled specimens. I wash the raw materials in cold water.

I pick off the stalks of the cherries if they remain.

I pour sugar into the container with the cherries and shake it so that the sugar is moderately distributed among the berries. To quickly dissolve the crystals, I pour 2 tbsp. l. boiled water. I mix, covering the bowl from above, and send it to a cold space, for example, in the refrigerator, overnight (that is, in the dark) .

After a while I stir again. I put it on low heat. I constantly stir the mixture with a wooden spoon until the sugar is completely dissolved in the cherry consistency.

After the cherry mass boils, cook it for 7-10 minutes over low heat, removing the foam. Then I remove the jam from the heat and keep it in the room until it cools completely.

The second time I cook (after it boils) for 30-40 minutes. over very low heat. Naturally, I skim off the foam again as it forms.

I check readiness by dropping a drop onto the dry bottom of the dish. When the cherry syrup finishes pouring and hardens into a beautiful ruby bead, the jam is ready. I place the treat in a warm, sterilized container while it’s hot. Having rolled up the jam hermetically with a seaming key, I turn the jars upside down, wrap them in something warm, and leave them until they cool.

After cooling, I transfer the cherry jam to a dark and cool space.

How to make thick cherry jam

For thick jam you need to take:

cherries 2.0 kg;
water 220 ml;
sugar 2.0 kg.

What to create:

Sort through the berries. Tear off the stems, wash and dry.
From the full amount of sugar, pour two glasses into a separate bowl. They will be needed later.
In a wide enamel saucepan or bowl, heat water to a boil, add sugar while stirring and cook the syrup until it is completely dissolved.
Pour the cooked cherries into the hot syrup. Stir and leave on the table for 8-10 hours.
Place the container over medium heat, heat until boiling and add the remaining sweet sand.
Cook while stirring for at least 5-6 minutes. Remove from heat and leave on the counter for another 8 hours.
Return the bowl with the jam to the stove, heat everything back to a boil and cook until a suitable mixture is reached, stirring for 15-20 minutes.
Pour the jam into jars when hot and roll up the lids.

Variation of winter preparation with gelatin

Cherry jam made from whole berries with the addition of gelatin is unusually tasty and can be a different dessert. In addition, the convenience of this recipe is that it does not require long boiling.

cherries with pits 1.5 kg;
sugar 1 kg;
gelatin 70 g;
water 250 ml.

How to cook:

Sort through the cherries and tear off the stems from the fruit. Wash the berries and let them dry.
Dump the cherries into a suitable container, it is better to take an enameled wide pan. Add sugar and leave everything for 4-5 hours.
Cool the boiled water and pour the gelatin over it for about 40 minutes. During this period of time, it must be stirred 1-2 times for uniform swelling.
While the gelatin swells, put the mixture of berries and sugar on the fire, heat to a boil and cook for about 5 minutes.
Immediately heat the gelatin to 45-50 degrees, the grains should almost completely dissolve. Strain the mixture and pour the liquid into the jam.
Stir well, after a minute pour into jars and roll up the lids.

As the syrup and gelatin cool, it will thicken and the jam will form a nice thick mixture.

A very quick and simple recipe for five-minute cherry jam

The given “five-minute” recipe will allow housewives to prepare delicious jam almost instantly and without unnecessary hassle. Taking into account the fact that the berries will be subjected to heat treatment for a short time, the amount of sugar will have to be increased, otherwise the finished product will ferment.

For the “five minutes” you need:

cherries 2 kg;
sugar 2.5 kg.

Method of action:

Sort the berries, remove the stems and rinse with water. Let the water drain.
Place the berries and sugar in layers in a cooking bowl.
Leave the container on the table for 3-4 hours.
Place on fire and heat to a boil. Turn the heat to medium and cook the jam for 5 minutes.
Pour the hot mixture into jars and roll up the lids.

Recipe for making dough in a slow cooker

Making cherry jam with pits in a slow cooker has many advantages. First of all, there is no need to remove seeds from the berries, thus, the loss of raw materials is minimized. The ingredients are immediately placed in the bowl, and the jam itself is cooked in one step without additional steps. Uniform heating allows the berries to cook well in the sweet syrup.

To make cherry jam in a slow cooker you need:

cherries 1.5 kg;
sugar 1.8 kg.

Manufacturing:

Sort the berries, remove twigs, plant debris and tails. Wash the cherries and let them dry.
Place unstained fruits into the multicooker bowl, sprinkling them with sugar.
Set the “quenching” mode for 2 hours.
After this time, the jam is ready. All that remains is to transfer it into jars and roll up the lids.

Tips and advice

Jam with seeds must be cooked following the following tips:

Take dishes that are low, wide and have a thick bottom. The alloy from which the container is made should not oxidize, because the berries contain a lot of organic acids. The best solution is an enamel basin.
It is better to stir the fruit mass during cooking with a wooden spoon or spatula from bottom to top.
When boiling, a whitish foam usually appears on the surface. It needs to be removed and will have to be re-created a couple of times.
If it happens that the finished jam quickly becomes sugary, it can be revived. To do this, transfer the product into a bowl or pan, pour 50 ml of water per 1 liter of jam, heat to a boil and boil until the sugar is completely dissolved. But you will have to eat the overcooked dessert first.
Jars and lids for long-term storage of jam must not only be thoroughly washed and sterilized, but also dried.
Cherries picked in rainy weather contain more acid and water. To prevent jam from such raw materials from fermenting, you need to add a little more sugar, a little citric acid and cook a little longer.

Cherry jam with pits: 9 homemade recipes

Cherry jam with pits is prepared faster and easier due to the fact that the berries do not require additional processing. And it tastes even better - at least, almost all housewives are convinced of this. Read more...

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Homemade jam
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Homemade jam
Preparations for the winter
Without sterilization
Diets (Diet is a set of rules for human consumption of food) recipes for weight loss
Canning
Dishes with gelatin
Dishes with cherries
Vegetarianism
Cherry for the winter
Berry jam
Veganism
Recipes without butter and margarine
Preparations from fruits and berries

Individualities of making cherry jam with pits

Recipes for cherry jam with pits describe various production methods. The traditional one can be considered the one in which sweet syrup is first boiled, then berries are placed in it and cooked in this form until the sugar dissolves. Afterwards, leave it overnight (that is, in the dark) , cook to a boil in the morning, turn it off, and keep it until evening. The function is repeated once again. In the morning, jam can be rolled into jars. Proportions of cherries and sugar: 1:1 plus water for syrup.

The 5 most commonly used ingredients in cherry jam recipes with pits:

Product	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
Sugar	398			99.7
Cherry	64	2.4	1.3	63
Pectin	336			89.6
Gelatin	355	87.2	0.4	0.7

This method is not bad, but the jam will turn out watery.

How to thicken jam

To thicken the cherry mass, it must be cooked and then boiled. The main thing here is not to overdo it, so it’s easy to end up with overcooked or even burnt jam. The berries will wrinkle and lose their juiciness.

5 of the fastest recipes for cherry jam with pits:

Name of the dish	Preparation time	Calories kcal per 100g	User rating
Five-minute cherry jam with pits	5 minutes	189	+24
Cherry jam with pits and gelatin	30 min	154	+24
Regular cherry jam with pits for the winter	1 hour	228	+15
Thick cherry jam with pits	1 hour 30 minutes	184	+57
Regular cherry jam with pits	1 hour 45 minutes	279	+57

During storage, the jam will thicken slightly on its own. With this in mind, here's a little trick. When pouring it into jars already prepared, first add the berries to the top, then pour in the boiled syrup. The leftovers can be rolled up separately and used for the production of homemade liqueurs, for soaking cakes, and so on.

How to properly cook cherry jam with pits

It is better to trust a certain recipe and create it as it is written. Fortunately, there is a wide choice: five-minute, royal, jelly, thick, liquid. One of the methods is described above.

How to store

When the jam with seeds is sufficiently infused, it will have a corresponding almond flavor (for which it is valued). If you keep it for more than one year, hydrocyanic acid will begin to be created in it. Therefore, such preparation is done with the expectation of one year of storage, not longer. For greater confidence, it is better to eat jam in the first winter-spring.