Delicate and aromatic pitted sweet cherry jam

Who doesn't love juicy, sweet cherries ?! Unfortunately, their season passes quickly, and I want to prolong the pleasure as long as possible. It couldn't be easier - you can roll up seedless cherry jam for the winter. It tastes sweeter than cherry, but not cloying, besides it is very fragrant and looks beautiful.

Related article: how is sweet cherry useful for the body?

General recommendations for rolling cherry jam

For preserving jam, you can use all varieties of cherries, but the most delicious delicacy is obtained from Napoleon (pink and black), Francis and Trushenskaya cherries.

The jam will turn out sweet when all the berries are ripe.

Before cooking pitted sweet cherry jam, the berries should be washed well and the petioles should be cut off. And of course, peel them. It is worth noting that the process of pitting is not easy. Unlike cherries, cherry pits are tightly attached to the pulp, and it is difficult to remove them, but possible. If there is no special device to facilitate the process, an ordinary pin will do for this purpose.

If during the period of flowering and ripening of fruits there was warm, humid weather, there is a high probability that larvae will appear in the berries. Upon detection of "uninvited guests" cherries before processing, pour cold water and leave for a couple of hours. During this time, the larvae will emerge, and the cherries will become clean.

The foam that appears during the cooking of the jam must be removed, otherwise the shelf life can be significantly reduced.

To keep the berries intact, it is better to cook the jam in several passes - this way the cherries will have time to soak in the syrup and retain their shape.

Cherries in their own juice

Rich, seedless cherry jam for the winter is obtained if the berries are cooked in their own juice, without adding water. The only caveat is that you will need juicy cherries that can release enough liquid.

To make jam, sugar and berries must be taken in a 1: 1 ratio. From 1 kg of cherries, according to this proportion, 1.2 liters of jam are obtained.

Step-by-step instruction:

1. Wash ripe juicy cherries, remove seeds and pour into a cooking container.
2. Cover the berries with sugar and leave for five hours to let the juice flow.
3. After the specified time has elapsed, put the container with berries on the stove. Let the workpiece boil, turn the heat to a minimum and simmer for 5 minutes. Stir the jam from time to time so that it does not burn. After turning off the stove, the workpiece must completely cool down. You do not need to cover with a lid - this way the excess liquid will evaporate faster.
4. Repeat the procedure two more times, removing the foam as it appears.
5. After the third cooking session, put the finished jam into clean jars and roll up.

If, after 5 hours, the cherries still let out a little juice, do not despair. The situation can be corrected by adding a little water (no more than 200 g).

Thick cherry jam in its own juice with gelatin

A versatile seedless jam recipe comes to life in just 5 minutes. Thanks to the addition of gelatin, such a dessert will not spread over the pancakes, and besides, it looks very beautiful.

Since sugar is required almost three times less than in the previous recipe, very sweet cherries should be chosen for jam.

Required Ingredients:

• berries - 2 kg;
• sugar - 600 g;
• water for diluting gelatin - 400 g;
• gelatin - 60 g.

So, to make a thick pitted sweet cherry jam:

1. Cover the berries with sugar and leave for 5-6 hours to let the juice flow.
2. Bring the preparation to a boil, removing the foam, and boil for 5-6 minutes.
3. While the jam is cooking, dissolve the gelatin in cold water.
4. Introduce the gelatin into the workpiece, stirring the cherries regularly so that no lumps form. If the gelatin has hardened, you can melt it a little over low heat.
5. When the jam with gelatin boils, turn off the burner and pour it into jars.

Cherry jam with lemon

For especially impatient sweet tooth, the recipe for pitted cherry jam with lemon, cooked in one go, is useful. The duration of cooking depends on the desired consistency - the thicker the jam should be, the longer it takes to cook.

Ingredients:

• 1 kg of sugar and berries;
• 1 large lemon.

Cooking technology:

1. Peel the lemon and cut.
2. Remove the seeds from the cherries, divide the berries into two halves and place in a cooking container.
3. Pour in sugar, stir, put lemon and immediately place on the stove.
4. Boil the jam to the desired thickness and roll up.

Jam "Pyatiminutka" with orange

A peculiarity of the recipe is the puree-like consistency of the dessert, which is quite unusual against the background of traditional preparations. An orange is used instead of lemon.

1 kg of peeled cherries and half a medium orange, cut into pieces, chop in a blender.

Pour the mixture into a saucepan, add 600 g of sugar. Cook for 5 minutes over low heat from the moment of boiling. The emerging foam must be removed.

Arrange the hot jam in glass containers and allow to cool.

Pitted sweet cherry jam "Pyatiminutka" should be stored in the refrigerator.

White cherry jam

Amber colored berries are what a dessert made with white cherries looks like. To make it more aromatic, vanillin and a little lemon are used. The latter will add a little acid to the workpiece, which is necessary for long-term storage, and will also help the jam thicken faster.

Berries and sugar for seedless white cherry jam should be taken in a 1: 1 ratio.

In addition, for every kilogram of cherries you will need:

• 100 g of water;
• 0,25 lemon;
• 1 g vanillin.

Instead of sour citrus, you can use citric acid –3 g per kilogram of berries.

To make jam:

1. Pour water and granulated sugar into a large saucepan. Let the sugar crystals dissolve over low heat, stirring constantly.
2. Gently put white cherries in thick syrup. Stir the berries so that they all dip into the syrup. Boil for 5 minutes and leave for 3-4 hours.
3. Repeat the procedure one more time.
4. On the third run, bring the jam to a boil and dip the lemon sliced ​​into slices (pitted, but with the skin) into the pan. Simmer over low heat for 15-20 minutes.
5. Add vanillin before turning off the stove. Stir the jam, arrange in containers and close.

After dripping onto a plate, the finished jam should keep the shape of a drop and not spread.

Read also the article: cherry compote for the winter without sterilization in 3 liter jars

Sugar-free yellow cherry jam

For those who follow a diet for weight loss or as a result of illness, when the use of sugar is strictly limited, a recipe for natural seedless and sugarless yellow cherry jam is suitable.

The number of berries depends on how much jam you need - at least 500 g, albeit 2 kg. The canning procedure does not change from this:

1. Wash and peel the cherries.
2. Make a water bath and boil the berries over high heat for 30 minutes to release the juice. Then turn on the fire and simmer the workpiece for two hours.
3. Cover the container with the jam with foil and leave for 15 minutes.
4. Arrange in jars and roll up.

If the liquid evaporates quickly during cooking, you can add a little water to the jam.

Yellow or red, seedless cherry jam will appeal to both adults and children. It is not only tasty, but also very healthy. Enjoy your health and do not get sick!