Pitless cherry jam is an excellent “piece of summer” for the winter, because the season for ripe cherries is very short. The berry itself has a neutral taste, so the jam is complemented with lemon, vanilla or cinnamon. Seedless jam is more aesthetically pleasing both for serving and for baby food, although it requires more time to prepare the cherries.
Five-minute jam from pitted cherries
Cherry jam with pits is considered more fragrant, but it is available without pits and is more convenient to add to the filling. Five-minute cherry is not inferior in taste to dessert with long boiling, and this method of cooking is quite popular in our kitchen. We prepare jam from dark cherries, as they are richer and sweeter and do not require a lot of sugar. Cook to make the jam thick, using the method of cooking 3 times for five minutes and infusing for five hours.
- Cherries 1 (kilograms)
- Granulated sugar 900 (grams)
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How to make pitted cherry jam for the winter? The berries are washed well under running water and the seeds are removed with a pin or other device.
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The prepared cherries are transferred to a container for making jam, covered with the calculated amount of sugar and placed on low heat.
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When stirring with a wooden spoon, the jam is brought until the sugar is completely dissolved and boils. The foam does not come off. The jam is cooked for 5 minutes, then the heat is turned off. The jam is left to infuse for 5 hours. Cooking the jam is done three times for five minutes with five-hour breaks. During the last cooking, the foam is removed.
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The jars are sterilized in advance using the dry method and the lids are boiled. Hot pitted cherry jam is poured into jars, hermetically sealed and, after cooling, transferred to a permanent place for storing home preserves. Good luck and delicious preparations!
Pitted white cherry jam
Jam made from seedless white cherries has not only a pleasant taste, but also a beautiful amber color. The optimal cooking method to make the jam thick is to cook in 2-3 batches, cool and infuse the berries in syrup. You can add gelling ingredients, but it will be a different recipe. Citric acid is added to yellow cherries, which will be an additional preservative, preserving the color of the berries and the transparency of the syrup.
Cooking time: 11 hours.
Cooking time: 1 hour.
Servings: 1 l.
Ingredients:
- Sweet cherries – 1 kg.
- Sugar – 1 kg.
- Citric acid - on the tip of the knife.
Cooking process:
Step 1. White cherries are prepared for making jam: washed, dried a little and freed from seeds. The berry is placed in a bowl for making jam, covered with the required amount of sugar and left for 3 hours so that the cherry gives its juice.
Step 2.Then, after this time, the cherries in the syrup are brought to a boil, the foam is removed from the surface and the jam is cooked for five minutes. The fire is turned off and the jam is left to infuse for 2-3 hours. Cooking for 5 minutes with a period of infusion is repeated 2 more times.
Step 3. During the third cooking, citric acid is poured into the jam and the foam is removed. Jars are sterilized using any dry method and the lids are boiled.
Step 4. Hot seedless white cherry jam is poured into prepared jars, hermetically sealed and, after cooling, placed in any place for storing preserves. This jam can be stored well at room temperature. Delicious and successful preparations!
Pitted cherry jam with lemon
Cherry is a berry that contains almost no acid, so its jam is often enriched with lemon, which not only improves the taste and aroma, but also makes the color more saturated. Cherry jam is prepared with lemon from berries of any color, both light and dark. In this recipe, add a little vanilla for flavor.
Cooking time: 5 hours.
Cooking time: 1 hour.
Portions: 1.2 l.
Ingredients:
- Sweet cherries – 1 kg.
- Lemon – 1 pc.
- Sugar – 800 gr.
- Water – 160 ml.
- Vanilla sugar – 10 gr.
Cooking process:
Step 1. Cherry berries for jam are washed well under running water. Then, using any device, carefully remove the seeds so as not to damage the flesh.
Step 2. In a container for making jam, syrup is prepared from the volume of sugar and water specified in the recipe. The prepared cherries are transferred to the hot syrup and left to infuse for 4 hours.
Step 3. The lemon is thoroughly washed and, together with the zest, cut into small pieces of arbitrary shape.
Step 4.After the infusion time has passed, the cherries are placed on medium heat. The lemon slices are added to it, and the jam is brought to a boil. The foam is removed from the surface. Cook the jam over low heat until you reach your desired consistency. Towards the end of cooking, add vanilla sugar to the jam. If a drop of jam does not spread onto the saucer, then the jam is ready.
Step 5. Hot jam is poured into dry sterile jars, hermetically sealed and, after cooling, stored in a dark place. Good luck and delicious preparations!
Thick pitted cherry jam with gelatin
Jam made from cherries of any variety, especially pitted ones, always turns out to be quite liquid and requires a long cooking time with infusion of the berries in syrup. Gelatin will quickly make cherry jam thick, and you can add less sugar. The jam is stored well, only in a cold place.
Cooking time: 3 hours.
Cooking time: 1 hour.
Servings: 1 l.
Ingredients:
- Sweet cherries – 1 kg.
- Sugar – 300 gr.
- Water – 100 ml.
- Citric acid – 2 g.
- Gelatin – 30 gr.
- Vanillin - to taste.
Cooking process:
Step 1. The pits of well-washed cherries are removed in any way. This process is labor-intensive, but necessary. The cherries are immediately placed in a container for making jam.
Step 2. Then the cherries are filled with the calculated amount of sugar and left for 2 hours. Seedless berries produce juice quickly.
Step 3. Then the dishes with cherries in syrup are brought to a boil over medium heat. Vanillin is added to it, and the jam is cooked over low heat for 25–30 minutes from the start of boiling. The foam is removed from the surface. The jam is removed from the heat and cooled slightly.
Step 4. Pre-fill the gelatin with cold water for 30–40 minutes.You can pour it with a decoction of the removed seeds, it will be more fragrant.
Step 5. The swollen gelatin is transferred to the slightly cooled jam and mixed well. Then the jam is put back on the stove and citric acid is poured into it. The jam is brought to a boil and the fire is immediately turned off. Hot pitted cherry jam with gelatin is poured into sterile jars, hermetically sealed and, after cooling, transferred for storage to a dark, cool place. Good luck and delicious preparations!
How to make cherry and walnut jam?
Cherry jam with walnuts is prepared similarly to “royal” gooseberry jam and belongs to the category of oriental sweets. The recipe is quite popular nowadays. We take light varieties of cherries, it will be more beautiful. Making such jam requires patience and work, but the result is always pleasing.
Cooking time: 1 hour 30 minutes.
Cooking time: 1 hour.
Servings: 1 l.
Ingredients:
- Sweet cherries – 1 kg.
- Sugar – 1 kg.
- Water – 1 tbsp.
- Walnuts – 200 gr.
- Citric acid – 25 gr.
- Cinnamon – 10 gr.
- Vanillin – 2 gr.
Cooking process:
Step 1. The cherries are washed well under running water and a hairpin or other device, and the seeds are removed from the berries. The dishes with these cherries are covered and placed in the refrigerator so that the berries do not darken.
Step 2. Place the berry seeds in a saucepan, add a glass of water and bring to a boil. Cinnamon is added to the decoction.
Step 3. Then the broth is filtered through a sieve to separate it from the seeds.
Step 4. Sugar syrup with the addition of vanillin is prepared in the broth for 10 minutes. The foam is removed from the syrup.
Step 5. Peeled walnuts are slightly chopped.A piece of walnut is placed in each cherry berry. The cherries stuffed with nuts are transferred to hot syrup, brought to a boil over low heat and cooked for 5 minutes. Towards the end of cooking, citric acid is added to the jam. Jam made from cherries and walnuts is poured into pre-sterilized jars and hermetically sealed. Delicious and successful preparations!
Pitted cherry jam with orange
A tasty and interesting option for pitted cherry jam would be to supplement it with orange zest and juice. We prepare the jam by boiling it 3 times with breaks for cooling and infusing this berry in syrup so that the jam turns out translucent and has a beautiful amber color. The syrup is additionally flavored with cinnamon.
Cooking time: 7 hours
Cooking time: 1 hour.
Servings: 1 l.
Ingredients:
- Sweet cherries – 1 kg.
- Sugar – 1 kg.
- Water – 100 ml.
- Orange – 1 pc.
- Cinnamon – 1 stick.
Cooking process:
Step 1. First of all, prepare the cherries. The berries are washed well, blanched for 1 minute in boiling water and then quickly cooled in cold water. The seeds are removed from the cherries. Syrup is prepared from the amount of water and sugar specified in the recipe.
Step 2. Carefully and thinly remove the zest from the washed orange. The prepared cherries with zest are transferred to the boiling syrup, and the jam is cooked for 5 minutes from the start of boiling.
Step 3. Then the jam is left for 3 hours to infuse the cherries in syrup and re-cooked for 5 minutes. The foam is removed from the surface. The jam is left to cool again for 3 hours.
Step 4. The jars for this preparation are washed with baking soda and sterilized using a dry method (in the oven). The lids are boiled for several minutes.
Step 5.After the second cooling period, the jam is cooked a third time for another 5 minutes. Using a slotted spoon, transfer the berries into sterile jars, filling them only halfway.
Step 6. Squeezed orange juice is poured into the syrup and a cinnamon stick is added. The syrup is cooked over low heat for another 10 minutes. To check its readiness, place a drop of syrup on the saucer, and it should not spread. Hot syrup is poured into the cherries, and the jars are immediately sealed. Then they are placed on the lids, cooled under a blanket and transferred to a dark place for storage. Good luck and delicious preparations!