Cherry jam with pits: simple recipes at home

Recipe for cherry jam for the winter

Ingredients:

Fresh cherries 1kg
Granulated sugar 2kg
500 ml cherry juice
2 tbsp glucose syrup

Preparation:

The berries need to be peeled, damaged or half-rotten removed, and washed.

The berries are ready. Now we need to cook the syrup. Pour cherry juice into the pan.

Add sugar to the juice and stir. including a small fire.

We note the time for 5 minutes. Turn off, add cherries to the syrup and leave until completely cooled.
Pour the cherries into a colander and put the juice back on the fire, after 5 minutes turn it off and pour the cherries into the syrup again. We perform this operation 2-3 more times.
Add 2 tbsp. spoons of glucose syrup so that the jam does not become sugary and cook for a few more seconds.
The brew is ready. Pour into jars.

Pour the remaining juice into jars
Cherry jam is ready for the winter. We sign so we don’t have to look for it later.

If you don’t know what other jam to make for the winter, then check out this article for recipes for blackcurrant jam. Also look at the recipe - clear apple jam in slices quickly.

Cherry and gooseberry jam

Cherry and gooseberry jam is a wonderful dessert with a unique aroma and a pleasant sweet and sour taste.

Required ingredients:

500 g cherries;
500 g gooseberries;
1 kg sugar.

Preparation:

Remove the stems from the gooseberries and wash them thoroughly. We pass the washed berries through a meat grinder or grind them in a blender until pureed. We sort the cherries, wash them and remove the pits. Place the enamel pan over medium heat and transfer the prepared puree, previously mixed with granulated sugar, into it. When the mixture boils, pour the cherries into the pan and boil the entire contents for about 10 minutes. We pack the finished cherry and gooseberry jam into clean jars and roll them up.

Thick cherry jam with pits for the winter - a delicious recipe

Jam is a good way to preserve fragrant summer berries. And when you open the delicacy, you will certainly remember the warm sunny season and the harvest. This sweet dessert brings back the best summer memories.

Note that you can not only make jam from cherries, but also freeze them in the freezer. Frozen berries retain their natural taste and aroma. They can be used at any time to prepare jam, compote and many other dishes.

While enjoying this sweet dessert, it’s hard not to remember your childhood, the aroma of ripe berries and cartoons about Carlson, a big lover of jam. Who knows, maybe he will come to its smell when you are cooking.

Remember that to make cherry jam, sugar and berries are taken in a one to one ratio. There is no need to write this proportion down somewhere, as it is easy to remember.

Ingredients:

Cherries - two kg
Granulated sugar - two kg

Cooking process:

Before cooking, the berries must be washed and dried a little. Then sugar is poured into it.

Cooking cherry jam usually requires about three to four approaches, depending on the effect you want to achieve. To prepare a dessert with a dense consistency, you will need to keep it on the fire for a long time.
A more liquid version will require less time. The finished jam has a great taste with light sour notes.
Ripe cherries sprinkled with sugar must sit for a while to release the juice. You can fall asleep in the evening and leave it until the morning, or, conversely, prepare it in the morning and cook it in the evening.
It’s time to turn the berries that have released their juice into jam. The container with the cherries needs to be put on the fire and, using classical technology, bring it to a boil. When foam forms, remove it with a spoon. Children usually really like sweet jam foam; they are always ready to run and eat it.

The cherries are cooked over low heat. To prevent jam from sticking, stir constantly for six to eight minutes.
Then the jam is removed from the stove and allowed to brew for about seven to eight hours so that the juice is released again. The settled mass is put back on the fire and boiled for about five to seven minutes. This procedure is repeated twice more. It turns out that the jam is brought to a boil four times. If you want to get a more liquid consistency, then three passes is enough.

As soon as the jam is cooked, it must be immediately poured into a sterile container and closed tightly. The lids must first be boiled and dried.
The jars are rolled up with metal lids using a special seal or screwed with regular lids with a screw thread. The closed jars are turned over, wrapped properly and left to cool to ambient temperature. Ready jam should be stored in the dark and cool.

Winter preparation with and without seeds

Making seedless jam is a rather lengthy and labor-intensive process. But the result amazes with its delicate aroma, exquisite taste and delicate texture. You can cook it in different ways, for example, like this:

For 1 kg of cherries we take the same amount of sugar and a glass of water.
We sort the berries, rinse them under running water, and place them in a colander to get rid of excess liquid. After this, we remove the seeds from the fruits using available devices (for example, a medical clamp), trying not to damage the berries too much.

Tip: Some housewives blanch cherries before processing, trying to squeeze out the maximum amount of juice from them. But it’s better to do this with cherries; they have thicker skin. Cherry fruits do not need such processing; the finished result will be juicy and aromatic even without it, even if you use the “Five Minute” approach.

Place the berry mass in a bowl for cooking (preference is given to enamel dishes), add the entire volume of sugar in layers and leave for 3 hours.
Then put the mixture on the stove, add water to it and mix well. First, keep the product over low heat and stir constantly until the sugar is completely dissolved. Then we turn up the heat and wait for the composition to boil.
After boiling, keep the workpiece over medium-intensity heat, but it should not actively boil. Regularly remove the product from the stove and mix gently, do not forget to remove the foam.
It is difficult to say how long to cook the product; you will have to regularly test for readiness. To do this, place the resulting berry syrup in the amount of one drop on a saucer. If it does not spread, the jam is ready.

If you want to cook cherries with pits, then for 1 kg of berries you need to take 1.3 kg of sugar and 2 glasses of water. The manipulation itself, due to the absence of the need to clean the ingredients, takes less time, but still has certain specifics:

We sort the fruits and rinse them under running water, and place them in a colander. To ensure that the berries remain intact during processing, they can be pricked with a clean needle and only then placed in a cooking vessel.
From all the water and two-thirds of the sugar, prepare a syrup, which we pour over the prepared berries and leave for 4 hours. After the specified time, drain the liquid, bring to a boil separately from the fruit and keep on fire for 5 minutes.
Pour the liquid mixture over the berries again, add the remaining sugar and simmer over low heat until the crystals are completely dissolved. Next, the mass needs to be cooked over medium heat, regularly removing the foam until the composition is ready (we conduct the experiment with syrup on a saucer).

With frozen cherries everything is exactly the same. Just first defrost the product correctly (in the refrigerator overnight), scald it with boiling water, and only after that prepare it using one of the methods given above. It will turn out no less tasty and healthy.

Cherry jam for the winter like jelly - five-minute recipe

This unusual cooking method allows you to cook the berries very quickly. It only takes five minutes to cook. Without spending a lot of time, you will get a quick and incredibly tasty dessert.

An additional advantage of this recipe is that it does not require gelatin or other binders to achieve the jelly-like state. It's just culinary magic.

We definitely recommend trying to cook cherries this way.

Ingredients:

cherry - one kg
granulated sugar - one kg

Cooking process:

First you need to prepare the berries: wash them, remove leaves and twigs. There is no need to remove the seeds. Sugar is poured into the finished berry and mixed with a spatula. After this, it should stand for about three to four hours. You can even leave it overnight. The berries will give juice, which will dissolve the sugar.

The berry that has given juice must be put on the fire, boil slowly and continue cooking for five minutes. Don't forget to stir periodically.
As soon as the jam boils, the surface will begin to become covered with foam. To prevent this, add lemon juice before boiling.

One small spoon is enough to prevent the acid contained in the juice from forming foam. In addition, lemons contain large amounts of pectin. Thanks to this binding element, the dessert becomes thicker.
Jam of this consistency should not run over the edge, but you should still use a container with a high side for cooking. As a rule, enamel containers and saucepans are used for cooking. The size will depend on the amount of jam you plan to prepare.
For those who are preparing such a dessert for the first time, we advise you to first cook a small portion. By fasting, it will be easier for you to take on large workpieces.

The finished hot sweetness should be poured into clean jars and the lids should be tightly closed. The cooled delicacy is left to be stored in the dark and cool.
Jam can be stored for approximately six months; it is not suitable for longer storage. This means that until the New Year holidays you will be able to consume this tasty and nutritious sweetness.

Bon appetit!

Recipe for making delicious cherry jam in a slow cooker

Ingredients:

Cherry – 1 kg

Sugar – 1 kg

Water – 210 ml

Citric acid – 0.5 teaspoon

Making cherry jam

Wash the cherries thoroughly and remove the stems.

Cover the berries with sugar and leave overnight so that they give juice.

If the berries do not produce juice, set the multicooker to “stew” mode for 30 minutes, stirring so that the sugar melts evenly.

When the cherries began to give juice and the sugar began to melt, now nothing will burn, increase the temperature to 125 in the “multi-cook” mode or the “baking” mode.

Now you need to bring the jam to a boil.

Stir the jam, turn it off, let it cool, this process will take about 4 hours.

After the jam has cooled, cook for another 10 minutes, 2 times in the “baking” or “multi-cook” mode (temperature 125 degrees).

Pour hot cherry jam into sterilized jars. Let's roll up. We turn the jars over to check their tightness, and wrap the jam in a warm blanket.

The jam is ready!

Store at room temperature.

Bon appetit!

How to make jam with cherries, gelatin and without water

This cooking method surprises with its originality. Many modern recipes use pectin, gelatin or agar-agar to achieve thickness. This is the easiest way to get a mass so thick that a spoon can literally stand in it.

This consistency is easy to use and has a beautiful appearance. Cherry sweets go well with chocolate confectionery and candies. Such dishes are very common.

We bring to your attention a new and unusual recipe for cherry berries. The use of additional ingredients is not necessary; if there is no desire, they can be omitted.

Ingredients:

Cherries - one kg
Instant cocoa powder - 3 tbsp (optional)
Ground cinnamon - two and a half tsp (optional)
Granulated sugar - one kg
Gelatin - one sachet 25 g.

Cooking process:

The berries must be washed and all leaves and twigs removed. The prepared cherries should be placed in a convenient container with high sides. The berries need to be covered with sugar, as in all classic recipes, and left to release the juice overnight.

By morning, almost all the sugar will dissolve in the cherry juice. The resulting mass must be mixed well so that the last grains melt. Then add ground cinnamon and cocoa powder and mix again.
Bring the mixture to a boil over medium heat and cook for five minutes, then leave to cool for two to three hours. You can cover it with a towel on top. The cooled jam is boiled again and continued to cook for another five minutes, after which it is cooled again.

Before the third approach, pour gelatin into the jam and leave it to swell for fifteen minutes. Then you need to stir the resulting mass, bring it to a boil and remove from heat.

The finished hot sweetness should be poured into clean, dry containers and tightly closed. Cooled jars should be kept in the dark and cool. The jam is ready. Now you can serve this wonderful aromatic treat at any time.

Cherry jam with pits in a slow cooker

The ratio of ingredients depends on the taste of the cherry. For sour you need more sugar, for sweet and sour - less. To cook in a slow cooker, you usually take food in a one-to-one ratio. With its help, it is much more convenient to cook jam, especially in small portions, but do not forget that during the cooking process the ingredients cannot be added.

Ingredients:

Cherry berries - 500 gr.
Granulated sugar - 50 gr.

Cooking process:

The cherries need to be sorted and washed. The berries must be intact and, preferably, large in size.
The cherries are placed in a cooking container and covered with sugar.

In this form, the berries should stand overnight. The cherries will give juice, which will dissolve the sugar.
The next day, place the container in a multicooker and cook in the “multi-cook” or “frying” mode at a temperature of 100 °C. After eight minutes, the jam must be opened and stirred to ensure that the sugar melts evenly and continue cooking at a temperature of 120°C, stirring constantly.

When the mixture begins to boil, mix it well, wait until the sugar is completely dissolved and turn off the electrical appliance. The jam is cooked in three stages.
At the first stage, we dissolved granulated sugar. During the second approach, the cherries should begin to wrinkle a little, and during the last cooking, the syrup should be properly absorbed.

After the first cooking, the mixture should cool for about five to six hours. Then they put it back in the slow cooker, bring it to a boil, wait five minutes and turn it off. After this, the jam should cool again. The cooled mixture must be brought to a boil again and simmered for five to ten minutes.
The finished jam should be poured into sterile jars and tightly closed with lids. The cooled jam is placed in a cool, dark place.

Cherry jam

These wonderful summer berries go well together in jam, which can be consumed as a separate dessert or used to make delicious baked goods.

Required ingredients:

500 g cherries;
500 g cherries;
1 kg sugar;
1 lemon.

Preparation:

Only ripe and soft berries are suitable for this recipe; fruits with elastic pulp do not boil well and can ruin the consistency of the confiture. Wash the berries, sort them and dry them lightly with a paper towel. Place the cherries and sour cherries in a deep bowl and add 500 g of granulated sugar. Fill the pan with water, pour the remaining sugar and the juice of one lemon into it, mix all the contents well, then set the mixture to simmer over low heat. When the water boils, simmer the syrup for another 10 minutes, then add the berries to it and bring to a boil. After boiling, cook the jam for another 15 minutes, stirring constantly. Pack the finished berry dessert into jars and roll up.

How to make cherry jam with pits and jellyfix

Our list of original ways to make jam continues with one interesting new product this season. We tried to find an option that could please you with its ease of preparation and excellent taste. This five-minute cherry mixture contains gelling agents to improve consistency.

If you want sour notes in the jam, use less sugar, but in this case the dessert will not be as thick. To achieve thickness, you can use jellyfix. When using gelling additives, you can take only five hundred grams of sugar per kilogram of berries.

Note that using jellyfix, various confitures and jams are made well.

Ingredients:

Cherry berries - 800 gr.
Granulated sugar - 800 gr.
Jellyfix
Water - two tbsp. (not necessary)

Cooking process:

Place the cherries in a cooking container, pour granulated sugar into it, mix everything thoroughly with a spatula and let stand so that the berries release their juice. If little juice comes out, dilute the mixture with two tablespoons of water.

The finished mixture must be put on the fire, wait until it boils and simmer for five minutes. Then you need to let the workpiece cool. This procedure is repeated three times. At the last time, you need to put in the jelly fix and after the boil starts, continue to cook for about three to five minutes.

The resulting foam is carefully collected using a perforated spoon.
Hot jam should be poured into containers immediately. To prevent the jars from bursting, place a metal knife under them.
When pouring into jars, foam may also appear. It needs to be removed.
The jars are closed using a special seal.

The delicacy prepared according to this recipe can be stored in the refrigerator for about seven to eight months. Happy discovery!

Pitted cherry jam with chocolate for the winter

You all remember the taste of Soviet sweets “Cherry in Chocolate”. True, they also contained liqueur or cognac. It is for this reason that they were not given to me. But now let’s reproduce this taste in the form of a preparation for the winter. But for ethical reasons, I did not introduce alcohol.

Let's take:

1 kg pitted cherries,
1 kg sugar,
1 tbsp. cocoa powder,
100 g dark bitter chocolate.

You need high-quality chocolate with a high cocoa butter content.

We remove the seeds from the berries; this is a standard procedure today. Cover them with sugar and wait for the juice to release for a couple of hours.

Then we do heating according to the five-minute principle 4 times with a full cooling cycle. As a result, you will get a fairly thick mass, which is what we need.

We open the tile and break it into pieces.

Boil it for the fifth time and add chocolate and cocoa.

We are waiting for it all to melt.

After about five minutes, pour the aromatic jam into the prepared jars.

We put it away for storage if you don’t eat this deliciousness right away.

Classic cherry jam recipe

It is quite difficult to determine which version of making cherry jam can be called classic. Traditionally, the delicacy is cooked in several batches. The berries can be taken both without seeds and with them. So, let's look at the recipe for making cherry jam, which has been used for more than one generation.

Ingredients:

Cherries – one kg
Granulated sugar – one kg

Cooking process:

First you need to prepare the cherries. The berries are sorted, spoiled ones are removed, the stems are torn off and washed in running water. After washing, there is no need to shake vigorously; wet cherries will release more juice. If you want jam without seeds, remove them, but you can cook it like that.
The cherries need to be poured into a container and sugar should be poured into it, and then shake well so that the contents are thoroughly mixed. In this form, the berries must stand for several hours to release the juice. When you see that juice has begun to flow, begin stirring the mixture using a wooden spatula.

At first you need to stir very carefully, and when there is more juice, you can act more boldly. Be careful not to mash the berries. This is especially important when preparing a dessert with seeds, as they may slip out of the pulp during cooking. When you achieve a uniform composition of the mixture, it should be left to steep overnight.
The next day, the mixture must be carefully stirred again and boiled over medium heat for five minutes.

The hot workpiece is allowed to cool. The foam formed during boiling does not need to be removed. In this case, it will disappear when it cools down on its own.
Place the cooled mixture back on the fire, boil and cook for about five to seven minutes. Then it should be left to cool for several hours and put back to cook. When it boils again, you need to continue cooking over low heat for about 20 minutes.

The hot product must be poured into sterile jars. The finished dessert can be stored in a warm room or in a cellar. Bon appetit.

Cherry jam with lemon

Now we will prepare delicious, sour lemon and cherry jam with pits.

We take the necessary products:

kilogram of cherries
kilogram of fine sugar
half a lemon

How to cook:

Sprinkle the washed fruits with sugar and place in a cool place for three hours. During this time, the cherry stock should release juice. If there is too little liquid, the berries can be left until the morning.

Place the container on low heat and remove the foam after boiling. Cook the mixture for twenty minutes.

Remove the dessert from the heat and let it cool. After three hours, the cooking process is repeated. After cooling, boil the dessert a third time.

During the boiling process, add lemon, cut into thin half rings, to the mixture. Cook for fifteen minutes.

Place the thick jam into sterile, dry jars and seal. The next day we put the rolls in the cellar. Yield: one liter.

How long can you store cherry jam with pits?

How long cherry jam can be stored depends on many components. The main factor will be the proportions of berries to sugar. Sugar is a good preservative and with a one to one proportion, the finished product can be stored from three months to three whole years. One of the important factors will also be the duration of boiling and pitting.

To neutralize the hydrocyanic acid contained in the seeds, the jam must be cooked for at least twenty minutes. This product can be stored for more than twelve months. It is better to throw away the seeds from the jam immediately. You should not eat them.

The shelf life is also affected by the conditions in which you store the jam. A cool, dry place without access to natural light, such as a cellar, is best.

Jam prepared using short-term heat treatment cannot be stored for a long time. It should be kept in the refrigerator and consumed within the next six months. This is more reliable, and the delicious dessert will not linger on the shelves.

How to cook cherry jam with water

When preparing this recipe, cherries do not need to be boiled. First you need to boil the sweet syrup and pour it over the cherries. Thus, the berries are not subject to additional heat treatment; they retain a large amount of useful substances.

The dessert prepared according to this recipe has a pleasant taste, aroma and beneficial properties.

Ingredients:

Cherries – one kg
Granulated sugar – one kg
Citric acid – 5g.
Water – 0.2 l.

Cooking process:

The berries must be sorted, washed and placed in a cup.
Mix water and sugar until smooth.
Add citric acid to the resulting mixture and cook over medium heat for ten minutes, stirring constantly.

Boiling syrup is poured into a cup with berries and left to steep for half an hour.
Then you need to drain the berries through a colander and strain the syrup into a special container.
Place the cherries in a cup, and place the container with syrup on the stove and cook for ten minutes over medium heat.

You need to pour the boiling mixture over the berries again, keep it there for half an hour and drain.
The container with the syrup should be put back to boil, and the cherries should be placed in sterilized jars. After ten minutes, remove the boiling syrup from the heat and pour into jars.
The finished product needs to be rolled up under the lids, wrapped in a warm blanket and allowed to cool to ambient temperature. The finished dessert can be stored in a warm room or in a cellar. The remaining syrup can be eaten with pancakes or pancakes. Bon appetit.

Ruby jam from pitted cherries and currants

You will really like the consistency of this beautiful jam. Blackcurrant jelly will gently envelop the berry.

Let's take:

1 kg pitted cherries,
1 kg black currants,
1 kg sugar.

We sort out the currants from the wrinkled and dried fruits. Let's rinse it under running water. Then blend with a blender until pureed.

Pour 500 g of sugar into it and cook over low heat until it boils.

Meanwhile, remove the pits from the cherries. Pour the pulp into the currants and mix with the remaining 500 g of granulated sugar.

Turn on the stove on low heat and wait for it to start boiling. Then cook for 10 minutes.

At the same time, we will put clean jars for sterilization. Pour the brew to the top into a container that has not yet cooled down.

We tighten the lids and lower the workpiece into the basement.

Thick cherry jam with pits

Ingredients

1 kg cherries
1 kg sugar

Preparation

We clean the berries from sticks and leaves and wash them.
Then add half the sugar and leave overnight. During this time, the cherries will give a lot of juice.
In the morning, put the cherries and sugar on medium heat and cook for 15 minutes. Turn off and cool. Now comes the fun part!
Drain all the syrup, set the berries aside and then boil only the syrup with the remaining sugar.
Cook over medium heat and after a while check the syrup for thickness.
To do this, place a saucer with ice water next to it and drop a little jam into it. The syrup should not spread, a thick drop should form that can be squeezed with your fingers, then pour the berries into the syrup, mix and pour into sterile jars.
While the syrup is hot, it will be liquid, which is why testing with cold water is necessary.
When the cherry jam cools, it will be thick and viscous, there is nothing tastier!

You may also be interested in recipes for peach jam for the winter.

How to cook cherry jam with gelatin

There are many advantages to such preparation. You need to cook the delicacy much less, it turns out thick. You can also add less sugar. The berry itself retains vitamins.

Ingredients:

1 kg. cherry berries
700-800 grams of sugar
15 grams of gelatin
200 grams of water

To prepare homemade preparations, you need to take only whole berries. There should not be any rotten, wrinkled, or damaged ones.

The berries need to be washed and dried. I always place it on a clean kitchen towel.

Pour gelatin with a small amount of water and leave to swell. In the meantime, mix the sugar in water and prepare the syrup; for this, put it on the fire and cook while stirring. Until the sugar dissolves. It takes 7-10 minutes.

Immerse the cherries in the syrup and mix. We put it on fire. Cook over low heat for about 10 minutes. During cooking, foam forms, it must be carefully skimmed off. We do this with a slotted spoon or a wooden spoon.

Then add gelatin. Mix very well so that there are no lumps. Cook for a few more minutes with gelatin and pour the treat into sterile jars.

The delicacy will be very thick and very tasty. Turn it upside down and let it cool. Then we return it to its normal position and put it in a cool and dark place.