Cook cherry jam with and without seeds

Cherry jam is bright, aromatic and tasty. Don't miss the moment from mid-June to August to stock up on cherry berries for the winter. Such a delicacy can be eaten right away, as well as canned in jars so that you can get it and enjoy it at any time. Collecting cherries from a tree is all the effort you need to make in creating a sweet dessert. For jam, you should stock up on sugar only. Usually, the ratio of sugar to berries is 1: 1, but the recipes below provide different options, so the taste will vary slightly.

Tasty cherries have a number of benefits. She is endowed with antipyretic properties, also anti-inflammatory and antibacterial. Its high vitamin C content helps to strengthen the immune system. Consuming it regularly, you are guaranteed a strong circulatory system. Only often it is not possible to eat it, since all berries are a seasonal fruit. Cherry lends itself well to heat treatment, so it can be safely preserved in any form. It can be juice, compote, jam. In winter, cherry jam can be eaten with tea, it is also perfect as a filling for pancakes, rolls, a layer in cakes, an ingredient in pies. It should be noted that under the action of hot temperatures, some of the beneficial cherry substances are lost, but the main one remains. The remaining positive elements include its ability to improve appetite, treat inflammation in the stomach, intestines, throat, and more.

Read also the article in the topic: cherry compote recipes for the winter!

Pitted Cherry Jam

For seedless cherry jam, you need 2 kg of berries. If the berries are sour, then sugar will need 2.4 kg, sweet varieties require 1.6 kg. Such a delicacy usually turns out to be thick, so if you are a fan of viscous and rich jam, then use the recipe below.

Preparation:

1. Tear off the stalks from washed cherries.
2. Remove the bones with a special device or a regular paper clip. You can get rid of the bone with your hands, but this usually spoils the round shape.
3. Cover the processed berries with granulated sugar and shake the pan slightly so that it is evenly distributed over the surface. Leave in this state for several hours to release juice.
4. Proceed with cooking cherry jam, which will occur in two passes. For the first time, put the saucepan on the stove, boil the contents, reduce heat and simmer for 10 minutes. Turn off the gas and let the sweets brew and cool completely. Boil the second time for the same amount of time, removing the foam.
5. Now you can put the hot potion in the jars and tighten the lids.

Bones with remnants of cherry pulp on them can not be thrown away, but cooked compote.

Cherry jam with seeds

For jam from cherries pitted with more sugar than pitted cherry dessert. And all because the bones absorb a certain part of the sweetness into themselves. This cooking process is long in 3 passes, which means that you need to plan more time for making a sweet dessert. A kilogram of cherries and five and a half glasses of sugar will go to it. For the syrup, you will need 4 glasses of water (1 glass - 150 grams).

Preparation:

1. Sort out the cherry berries: remove the withered and spoiled ones, remove all the greens.
2. Place suitable fruits in a saucepan and pour boiling water over. This procedure is needed for further better penetration of the syrup into the pulp.
3. Boil the syrup from plain water and sugar.
4. Pour the sugar mixture over the cherries and set aside for 12 hours to saturate the fruit.
5. Cook cherry jam for 7 minutes, the recipe for which provides for such a boil twice with a pause for saturation and cooling for 6-8 hours.

The jam is ready! Enjoy your tea!

Instead of dipping cherries in boiling water, each berry can be punctured.

Cherry jam "Pyatiminutka"

Those who wish to preserve the maximum useful cherry substances are offered the option of quick heat treatment of the fruits. Cherry jam "five minutes" is obtained with an undisturbed form of berries and a bright saturated color. This sweetness will require 1 kilogram of cherries, only 400 grams of sugar and 200 grams of running water.

Preparation:

1. Wash the cherries, remove the stalks. Remove seeds if desired.
2. Prepare a syrup of water and sugar. Cook, stirring occasionally until the powder is dissolved.
3. Add prepared cherries to the syrup and cook for 5 minutes.
4. Pour into sterilized jars and seal.
5. Cherry jam for the winter is ready!

When removing pits, it is best to wear gloves. Cherry juice is so corrosive that you have to wash your hands for a long time.

Cherry jam with chocolate

Those interested in how to cook cherry jam with additives are invited a delicious recipe for cherry jam with chocolate. For such an unusual dish, you will need 500 grams of pitted cherries. It can be not only fresh fruits. The frozen ones also fit perfectly into the recipe. A hundred-gram bar of dark chocolate will complement this masterpiece. Additional components will be a glass (150 grams) of sugar, a large spoonful of lemon juice, freshly squeezed, 50 grams of ordinary running water, and if you wish, you can add 100 grams of cognac.

Preparation:

1. Fill a saucepan with berries, into which then pour water and lemon juice.
2. Cover the entire cherry surface with sugar.
3. Put on fire and boil. Stir constantly so that the mixture does not burn.
4. Reduce the flame of the fire and pour in the cognac (rum), continue to cook for 25 minutes.
5. Remove the pot from the stove, break up the chocolate and pour the pieces into the cherry potion. Stir until the chocolate is completely melted.
6. Chocolate cherry dessert is ready!

Read: cherry compote for the winter a simple recipe for a three-liter jar!

Making cherry jam is a real pleasure. One has only to wait a while for the berries to absorb the sugar, but wait - not to work. Usually, the saturation time takes up to 10 hours, depending on the type of fruit and its sweetness. The presence of seeds in the berry, which also absorb sugar, is also important. Delicious jam and pleasant tea with him!