Cherry jam with pits for the winter is a good option for preparing a dessert and it can be prepared “five minutes”, royal, in the form of jelly, liquid or thick, and in all versions it turns out aromatic and tasty. The presence of seeds in cherries makes them richer, and also reduces the time for preparing the berries. This preparation is not only a wonderful dessert, but will also complement and decorate any homemade baked goods.
Thick cherry jam with pits for the winter
Cherry is a very juicy berry, and many people like thick jam. This dessert for the winter can be prepared by cooking it 3 times with 6-8 hour breaks of infusing the berries in syrup, which is long but not difficult. We do not remove the pits, and the cherries in the jam will retain their integrity and natural taste well. The calculation of sugar and cherries is 1:1. For jam, choose ripe and undamaged berries.
- Cherry 1 kg with bone
- Granulated sugar 1 (kilograms)
- Water ½ st
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Cherry jam with pits is very easy to prepare for the winter. Sort a kilogram of cherries and remove the stems. Immediately weigh the cherries and sugar in the proportion of the recipe and the volume of the workpiece you need.Then rinse the cherries well with cold water. -
Remove excess liquid, which is not at all needed for jam, by drying the berries on a kitchen towel. -
Pour the prepared cherries into a wide bowl (basin) for making jam and add a kilogram of sugar. If you are preparing a lot of cherries, then it is advisable to sprinkle them with sugar in layers. Leave the cherries for 6-8 hours at room temperature so that they give juice and the sugar is partially dissolved. -
After this period of time, if there is any undissolved sugar left, add half a glass of water to the berry. -
Place the bowl with the cherries in syrup over low heat and bring the jam to a boil. Remove all foam from the surface. -
Boil the cherries for 15 minutes from the start of the boil, turn off the heat and leave the berries to steep for 6–8 hours. Then repeat the cooking process for 15 minutes twice with a break of 6 hours. The berries will be well soaked in syrup and will remain whole and elastic. -
Sterilize jars and lids in any way. After the third cooking, pour the hot jam into jars and seal tightly. Then put the jars on the lids, cover with a warm blanket and, after cooling, transfer them to a permanent place for storing homemade preserves. Good luck and delicious preparations!
Five-minute cherry jam with pits
Cherry is an early, juicy berry, quickly gives juice and begins to ferment, so a five-minute jam recipe is relevant for its preparation, which allows you to quickly and easily process the berry, because you don’t need to remove the seeds. The optimal proportion of cherries and sugar is 1:1. This jam is considered more aromatic and tasty, but the jam is stored for only 4–5 months and only in a cold place.
Cooking time: 4 hours.
Cooking time: 10 minutes.
Servings: 1 l.
Ingredients:
- Cherries with pits – 1 kg.
- Sugar – 1 kg.
- Lemon juice – 1 tsp.
Cooking process:
Step 1. The cherries are carefully prepared for five-minute jam. Its stalks are removed. Then the berries are washed in a colander under running water, and excess moisture is removed with a towel.
Step 2. The prepared cherries are poured into a wide and high-sided container for making jam, covered with the calculated amount of sugar and left for 3-4 hours so that the berry gives its juice.
Step 3. Bring the cherries to a boil over high heat. Lemon juice is added to it, which will reduce the formation of foam and make the jam thicker. All foam is carefully removed so as not to spoil the workpiece. The jam is cooked for exactly 5 minutes from the start of boiling and the fire is immediately turned off.
Step 4. The jars washed with soda are sterilized in advance using a hot method. The lids are boiling. Hot five-minute cherry jam with pits is poured into jars, hermetically sealed, cooled upside down and under a blanket, and then stored in the refrigerator. Good luck and delicious preparations!
Thick cherry jam with pits and gelatin
Thick cherry jam with pits and not containing a lot of sugar can be prepared by adding gelatin in any form. The jam is cooked quickly, within 5 minutes, without taking into account the time for infusing the berries in the syrup. It turns out not cloyingly sweet, with jelly syrup and whole berries, but it needs to be stored for no more than a year. This recipe can process large quantities of cherries without much effort.
Cooking time: 3 hours 20 minutes.
Cooking time: 20 minutes.
Servings: 1 l.
Ingredients:
- Cherries with pits – 1 kg.
- Sugar – 700 gr.
- Gelatin – 30 gr. (1 sachet).
Cooking process:
Step 1. Carefully sort the cherries, removing damaged berries and stalks. Then rinse it under running water and remove excess moisture with a towel. Cover the berries with sugar in the proportion specified in the recipe and leave them for 3 hours so that the berries give enough juice.
Step 2. Soak gelatin in cold water according to the instructions on the package, on average ½ tbsp. water for 2 tablespoons of gelatin.
Step 3. After three hours, pour the cherries in the syrup into a bowl for making jam, bring to a boil over high heat and stir gently. Carefully remove all the foam from the surface and cook the jam for 5 minutes from the start of the boil over low heat.
Step 4. During this time, in any way, preferably using a water bath, completely dissolve the swollen gelatin.
Step 5. Turn off the fire under the bowl with the jam. Pour the dissolved gelatin into the cherries and mix everything again to evenly distribute the gelatin in the syrup.
Step 6. Sterilize jam jars in advance using a hot method. Boil the lids. Pour hot cherry jam with pits and gelatin into jars, seal tightly and cool. This jam can be stored well at room temperature, only in a dark place. Good luck and delicious preparations!
How to make cherry jam with pits in syrup?
The proposed option for preparing cherries with pits in syrup may be to your liking. According to him, the cherries are not boiled, but only infused in syrup twice, and the syrup is boiled separately and also twice. This heat treatment of the berries allows you to completely preserve the aroma and taste properties of the cherry. The jam will have a thick texture and the color will be bright and beautiful.
Cooking time: 1 hour 50 minutes.
Cooking time: 20 minutes.
Portions: 1.2 l.
Ingredients:
- Cherries with pits – 1 kg.
- Sugar – 1 kg.
- Citric acid – 5 g.
- Water – 200 ml.
Cooking process:
Step 1. First of all, the cherries are prepared: they are sorted, the stalks are removed, they are washed and excess liquid is removed. Then, in a separate pan, sugar is dissolved in water according to the proportion of the recipe and the volume of your preparation.
Step 2. Citric acid is added to the sugar syrup. The syrup is cooked for 10 minutes over low heat.
Step 3. Hot syrup is poured over the prepared berries and left for 30 minutes to infuse.
Step 4. After half an hour, the cherry syrup is poured through a colander into the same pan.
Step 5: Re-boil the cherry syrup for 10 minutes.
Step 6. Hot syrup is poured over the cherries and left to steep for another 30 minutes.
Step 7. Then the cherries are again placed in a colander and the berries are placed in pre-sterilized jars.
Step 8. The syrup is boiled a third time for 10 minutes and poured over the berries in the jars. The jars are sealed with boiled lids, cooled under a warm blanket and then put away for storage. Cherry jam in syrup is well stored in any dark place. Good luck and delicious preparations!
Delicious cherry jam with pits and cinnamon
Traditionally, cherry jam is made only from this berry and sugar, but cherry lovers know that this berry goes well with lemon, mint and spices. In this recipe, we flavor cherry jam with cinnamon, which will add bright warm notes to the dessert. Removing the seeds or leaving them is the choice of every housewife. We cook this jam in two steps with infusion periods of 4 hours.
Cooking time: 7 hours 10 minutes.
Cooking time: 10 minutes.
Servings: 2 l.
Ingredients:
- Cherries with pits – 2 kg.
- Sugar – 1.8 kg.
- Cinnamon – 5 gr.
Cooking process:
Step 1. We sort the cherries for jam, remove the stems, and leave the seeds, but you can also remove them. Then we wash the berries under running water and shake off excess moisture in a colander.
Step 2. Transfer the prepared cherries into a bowl for making jam and add the calculated amount of sugar. Leave the berries in sugar for 3 hours at room temperature.
Step 3. During this period of time, the cherries will give enough of their juice and the sugar will almost dissolve.
Step 4. Place the dishes on medium heat, bring the jam to a boil, and carefully remove the foam from the surface. Then cook the cherries over low heat for 15 minutes. Turn off the heat, skim off the foam again and leave the cherries in the syrup for 3 hours to infuse.
Step 5. After this time, add ground cinnamon to the jam, mix everything and re-cook the jam for another 15 minutes. Pour the hot jam into pre-sterilized jars, seal it tightly with boiled lids and, after cooling, store it in any dark place.
Step 6. Fragrant and tasty cherry jam with pits is ready. Pour some jam into a vase and take a sample. Bon appetit and happy cooking!
A simple recipe for cherry jam with pits in a slow cooker
Cherry jam is loved in many families for its harmonious taste and rich, noble color, and when prepared in a slow cooker it turns out especially tasty. You can prepare jam in these devices of different brands and on different programs, but for cherries the “Multi-cook” mode is better, since you can regulate the temperature. In this recipe we cook cherry jam with pits in the Polaris multicooker.
Cooking time: 4 hours 45 minutes.
Cooking time: 25 minutes.
Portions: 1.2 l.
Ingredients:
- Cherries with pits – 1 kg.
- Sugar – 1.2 kg.
- Water – 1 l.
Cooking process:
Step 1. First of all, prepare the multicooker for use. The amount of cherries and sugar is measured according to the recipe.
Step 2. Then the stalks of the cherries are removed, and the berries are washed well under running water. Each berry is pricked with a toothpick to preserve its integrity.
Step 3. A liter of clean water is poured into the multicooker and the water is brought to a boil using the “Multicook” program at 160 degrees. The prepared cherries are poured into hot water for 5 minutes. Then the cherry is placed in a colander. 1.5 cups of hot water are left in the bowl and half the specified amount of sugar is dissolved in it. The syrup is brought to a boil using the same program. The cherries are transferred to the boiling syrup. The bowl is removed from the multicooker and the cherries in the syrup are left to infuse for 4 hours.
Step 4. After this time, the bowl of jam is placed in the multicooker. The “Multi-cook” program is turned on at 130°C. After boiling, add the rest of the sugar to the jam and cook the jam for 20 minutes.
Step 5. Hot cherry jam with pits is poured into pre-sterilized jars, hermetically sealed and, after cooling, transferred to storage in a dark place. Good luck and delicious preparations!
Frozen cherry jam with pits
At any time of the year you can make fresh jam from frozen cherries with pits. The pulp of berries that have been in the freezer becomes very porous and absorbs syrup well. This dessert perfectly preserves the cherry aroma and taste. Before cooking, defrost the cherries and cook the jam in three batches, with breaks for infusion.
Cooking time: 4 hours 10 minutes.
Cooking time: 10 minutes.
Servings: 0.5 l.
Ingredients:
- Cherries, frozen with pits – 350 gr.
- Sugar – 280 gr.
- Lemon juice – 12 ml.
- Cinnamon - to taste.
Cooking process:
Step 1. Take the frozen cherries out of the freezer and measure out their quantity according to the proportion of the recipe and the amount of jam you need.
Step 2. Pour the berries into a bowl for making jam and leave to defrost at room temperature. She will give a lot of her juice.
Step 3. Then add the calculated amount of sugar to the defrosted cherries and place the dishes on high heat. With constant stirring, bring the jam to a boil, skim off the foam and cook for 5 minutes. Turn off the heat and let the jam cool completely. Then we repeat this process with cooking and cooling again.
Step 4. The third time, cook the jam for another 5 minutes and add lemon juice and cinnamon to it if desired. Lemon juice will make the jam thicker.
Step 5. Pour hot jam from frozen cherries with pits into a dry jar, close with a clean lid and, after cooling, put in the refrigerator.
Step 6. Cherry jam prepared according to this recipe will be an excellent dessert for tea, and it can be used as a filling for homemade cakes. Bon appetit!
