Making thick pitted cherry jam for the winter is not as difficult as it seems. To achieve the desired thickness for cherry jam, housewives use gelatin, pectin, add more sugar or cook the berries for a long time. There is more, our cherry jam recipe will help you cope with this task simply and quickly. After all, in the summer you don’t want to stand at the stove for a long time.
Summer has begun, the harvest is ripening, now just have time to preserve this same harvest for the winter in the form of jam, compotes, pickles, marinades, etc.
It would seem that after waiting out the winter, you can fully enjoy your favorite vegetables, berries and fruits. But no! Before you know it, the season for your favorite strawberries has already passed. The cherry season will pass just as quickly.
So let's not delay! We run to the market or to the dacha, collect (buy) our favorite crops and cook, cook, cook! Jams, jams, compotes, whatever your heart desires!
And today my heart desires to make thick cherry jam. This kind of jam with a minimal amount of syrup is good to use for fillings, and it’s also pleasant to eat.
Pitless cherry jam for the winter - the simplest recipe
What do you need:
- 450 g cherries;
- 300 g sugar.
How to make cherry jam so that it is thick and with whole berries - step-by-step recipe with photos:
We only need two ingredients: cherries and sugar. We take a little less sugar than in a one to one ratio. If the cherries are especially sweet, then you can take even less.
We weigh pitted cherries!
Cherries do not need special processing: wash them and remove the seeds from the berries. You can make jam from cherries and with pits, but today is not the case.
Place a third of the normal amount of sugar in a saucepan. Mix and put on fire (low). Let's wait until the berry gives juice, then boil for 5 minutes from then on.
While the cherries are cooking, boil the lids.
Sterilize cleanly washed jars over a teapot (or saucepan) with boiling water.
During the short cooking process, the cherry jam produced juice.
Since we are making thick jam, we will salt this juice and place the cherries in a colander or sieve. We use the syrup for compote or in some other way.
Place the berries back into the ladle and add the remaining sugar.
Stir and continue cooking until the desired thickness of cherry jam for the winter. After boiling the jam, put it in jars.
Immediately screw on the iron lids and turn over while hot.
Thick, aromatic cherry jam is ready for the winter. Let's enjoy it!
Pitted cherry jam with lemon
We all know the saying, “Prepare a sleigh in summer and a cart in winter,” so a good housewife makes sweet preparations for the winter. Quite a simple recipe, practically no different from the previous one. But with the addition of juice and slices of fresh lemon. Cherry jam is sweet and has a pleasant slightly sour aftertaste.
This jam can be made from any cherries: red, yellow, black or white. The main thing is that it is ripe and juicy. The most time-consuming part is removing the seeds, but you can also cook with seeds, but in this case, before cooking the jam, pierce the berries with a needle or pour boiling water over them so that the syrup can better penetrate the berries.
Grocery list:
- granulated sugar - 500 g;
- cherry berries - 500 g;
- lemon - 1/2 pcs.
How to prepare cherry and lemon jam for the winter:
Let's start making jam. The first thing we will do is cut the lemon in half, half will be enough. Now cut it into thin quarter rings.
Cover the cherry berries with granulated sugar in a 1 to 1 ratio and place the container with the future jam on the stove. Cook the berries until the sugar is completely dissolved. Cool. Then add lemon slices and continue cooking for another 5-7 minutes.
Let's wait until the mixture changes color and boil it to the required thickness. To enhance the aroma of cherry jam, you can also add vanilla, but not necessarily, at your discretion.
Pour the hot jam into sterile jars. Roll up the lid. And in winter, open it and enjoy the pleasant taste of cherries with lemon notes, if, of course, you don’t eat it first. Bon appetit!
Video: Recipe for pitted cherry jam - the most delicious recipe
Secrets and subtleties of making delicious cherry jam for the winter
- Cherry jam is considered a tasty medicine; despite heat treatment, it retains fiber and even many vitamins.
- Cherry jam turns out very tasty if you select only ripe and juicy berries for preparation.
- The calorie content of jam or jam is only about 230 kcal per 100 g of product.
- To any sweet preparation for the winter, you can add vanillin, lemon slices or juice, citric acid, and cinnamon to taste.
- If the cherries have released little juice, you can always add a little water.
- It is better to cook jam for the winter in an aluminum, stainless or brass pan.
- When cooking sweet berries, use a wooden spoon for stirring, if possible, so that the color does not deteriorate and the berries remain intact.
- Periodically remove the foam from the jam, otherwise your jam will not last long in the winter.
- The jam should be stored in the refrigerator for five minutes.
- It is convenient to remove cherry pits with a regular hairpin or the head of a pin.
- Inspect jars intended for storing jam very carefully. It is better not to use jars with chips or cracks.
- It is not recommended to wash jars with any detergents; it is better to use regular baking soda.
- You can sterilize jam jars in any way convenient for you: over steam, in boiling water, in the oven, in the microwave, in a double boiler or in a slow cooker.
- Any jam without a seed is stored for only a couple of years, but with a seed it is better to store no more than 5-6 months in a cool, dark place.
Cherries are the first summer berry that we enjoy and try to prepare for the winter. During the cold season, we open a jar of fragrant jam and remember the warm summer. Cherry jam is suitable for filling pies, cookies, muffins, cottage cheese dishes and decorating holiday cakes.
When preserving, it is important to prepare the jam so that it is stored in the winter, the beneficial substances are preserved in it, and the fruits remain tasty and aromatic.
During heat treatment, most of the vitamins and microelements are retained in the berry. Find out how cherries are useful from ours.
Classic cherry jam with pits
Choose a wide, but not high, cooking vessel; it is advisable to use it only for making jam. In terms of volume, it is better to fill pots and basins halfway and cook no more than 2-4 kg of berries at a time.
The berries in the jam do not float to the surface, but are evenly distributed in the container. When the foam is collected in the center of the dish, the delicacy is ready, you can roll it into jars.
You can reduce the amount of sugar if you wish. To prevent the product from sugaring, try adding 20 grams to the jam. lemon juice or 150 gr. molasses per kilogram of berries.
Time to prepare the dish is 1 day.
Yield: 5 jars of 0.5 liters each.
Ingredients:
- red cherries – 3 kg;
- sugar – 3 kg;
- citric acid – ¼ tsp.
Cooking method:
- Rinse the cherries in running water, place the berries in a saucepan and add sugar. In order for the berries to release juice, leave the berries for 10-12 hours or overnight.
- Bring the jam to a boil over low heat. Stir with a wooden spoon and let simmer for 3-5 minutes. Then turn off the stove, cover the container, and let it brew for several hours. Do this several times.
- When cooking, foam forms on the surface of the jam, which must be removed with a spoon or slotted spoon.
- Add citric acid to the jam at the end of cooking.
- Sterilize the jars, carefully fill them with jam and roll up the lids, which also need to be sterilized.
- Turn the closed jars upside down and let them cool.
- In winter, it is better to store opened jam in the refrigerator, under a plastic lid.
For cooking, use copper or stainless steel utensils, or, in extreme cases, enameled ones.
To prevent a glass jar from breaking when adding hot jam, place the mixture in a hot container and additionally place an iron spoon in the jar.
Ingredients:
- white cherries – 2 kg;
- water – 0.7-1 l;
- sugar – 1.5-2 kg;
- vanilla sugar – 10-20 g;
- green mint – 1-2 sprigs;
- lemon – 1 pc.
Cooking method:
- Remove the seeds from the berries washed in running water.
- In a cooking vessel, prepare sugar syrup from water and sugar, boil it for 5 minutes.
- Place the cherries in the syrup and bring the mixture to a boil. Cook for an hour and skim off the foam with a slotted spoon while cooking.
- Grate the lemon zest with a grater, squeeze out the juice and add to the jam.
- At the end of cooking, add vanilla sugar.
- Place the finished jam into prepared jars, decorate with a mint leaf on top, roll up the lids, and let cool.
Pitted cherry jam with cinnamon
Berries of any color are suitable for this dish; you can prepare assorted ones, the main thing is that the cherries are ripe.
To remove pits from cherries, use a toothpick or match. Pierce the berry on the opposite side of the stem hole and knock out the seed through it.
Cooking time – 24 hours.
Yield: 5-6 jars of 0.5 liters each.
Ingredients:
- cherries – 3 kg;
- sugar – 2-2.5 kg;
- cinnamon – 1-2 tsp;
- cloves – 5-6 pcs;
- vanillin – 2 gr.
Cooking method:
- Wash the cherries thoroughly, sort them, remove damaged berries and remove the seeds.
- Place the berries in a cooking bowl, sprinkle with sugar. Cover the container and leave for 10-12 hours.
- Place the container with jam on low heat and bring to a boil. Simmer the mixture for about half an hour, stirring.
- Cool the jam and leave for 4 hours.
- Boil the jam in this way in two more batches. After the third, add vanillin and cinnamon.
- Pour hot jam into jars, add 1-2 cloves on top.
- Roll up hot, sterilized lids, cool the jars in a cool room.
Cherry jam with lemon
This jam is consumed immediately or stored for the winter. You can cut the lemon into cubes or half rings. Add the amount of sugar to your taste. It is better to remove the foam that forms during cooking with a slotted spoon - this will simplify pouring the syrup and protect the jam from souring.
Who doesn't love juicy, sweet cherries?! Unfortunately, their season is quickly passing, but I want to prolong the pleasure as long as possible. There is nothing simpler - you can make seedless cherry jam for the winter. It has a sweeter taste than, but not cloying, and is also very aromatic and looks beautiful.
To preserve 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 making pitted cherry jam, the berries should be washed well and the stems should be cut off. And of course, remove the seeds. It is worth noting that the process of removing seeds is not easy. Unlike cherries, cherry pits are tightly attached to the pulp, and removing them is quite difficult, but possible. If there is no special device to facilitate the process, a regular pin will do for this purpose.
If there was warm, humid weather during the period of flowering and fruit ripening, there is a high probability that larvae will appear in the berries. If “uninvited guests” are detected, before treatment it is necessary to fill with 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 jam cooking must be removed, otherwise the shelf life may be significantly reduced.
To keep the berries intact, it is better to prepare the jam in several batches - this way the cherries have time to soak in the syrup and retain their shape.
Cherries in their own juice
Rich, pitted cherry jam for the winter is made by cooking the berries 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 is obtained.
Step-by-step instruction:
If after 5 hours the cherries still release 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 universal recipe for seedless jam comes to life in just 5 minutes. Thanks to the addition of gelatin, such a dessert will not spread over the pancakes, and it also looks very beautiful.
Since you will need almost three times less sugar than in the previous recipe, you should choose very sweet varieties of cherries for jam.
Required ingredients:
- berries – 2 kg;
- sugar – 600 g;
- water for diluting gelatin – 400 g;
- gelatin – 60 g.
So, to make thick jam from pitted cherries:
Cherry jam with lemon
For those with a particularly impatient sweet tooth, a recipe for pitted cherry jam with lemon, cooked in one step, will come in handy. The duration of cooking depends on the desired consistency - the thicker the jam should be, the longer it will take to cook.
Ingredients:
- 1 kg of sugar and berries;
- 1 large lemon.
Cooking technology:
Pyatiminutka jam with orange
A special feature of the recipe is the puree-like consistency of the dessert, which is quite unusual compared to traditional preparations. Orange is used instead of lemon.
Grind 1 kg of peeled cherries and half a medium orange, cut into pieces, in a blender.
Pour the mixture into a saucepan, add 600 g of sugar. Cook for 5 minutes over low heat from the moment it boils. Any foam that appears must be removed.
Place the hot jam into glass containers and let cool.
Pyatiminutka pitted cherry jam should be stored in the refrigerator.
White cherry jam
Amber-colored berries are what a dessert made from white cherries looks like. To make it more fragrant, vanillin and a little lemon are used. The latter will add a little acid to the preparation, 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 water;
- 0,25 ;
- 1 g vanillin.
Instead of sour citrus, you can use citric acid -3 g per kilogram of berries.
To make jam:
The finished jam, after dripping onto a plate, should hold the shape of a drop and not spread.
Five-minute cherries for the winter are prepared in the same way as any other five-minute ones. First, the berries need to be pitted, then sprinkled with sugar and boiled together with the released juice for exactly 5 minutes. Quick cherry jam is just as tasty as classic jam. It is aromatic, sweet and fragrant. And since we will be preparing jam from pitted cherries, the sweet preparation is suitable not only for family tea drinking, but also for use in baking, decorating cakes and pastries.
Total time: 30 minutes / Cooking time: 5 minutes / Yield: 450 ml
Ingredients
- pitted cherries - 500 g
- sugar - 300-500 g
- lemon juice - 2 tbsp. l.
Preparation
Big photos Small photos
The first step is to prepare the raw materials for future harvesting. I thoroughly wash the cherries under running water and sort through them, discarding damaged specimens. Since the jam will boil for a few minutes, the berries must be selected, firm, not overripe, without spoilage or damage. If the fruits are wormy, then they should be further processed - soaked in salted water, and after 1 hour, rinsed thoroughly.
Now you need to remove the stalks and remove the seeds. It is convenient to use a special machine or device in a garlic press for this purpose. You can also remove the pit using improvised means, for example, a hairpin, pin or bamboo skewer. It is advisable to preserve the juice, so it is better to remove the seeds not over the sink, but over a bowl.
Next, measure the amount of sugar. I weigh the peeled cherries and calculate the weight of the granulated sugar. Standard proportions for cherry jam: per 1 kg of pitted berries - 0.6-1 kg of sugar. The exact amount depends on the variety. If the cherries are sweet southern, then less sand will be needed, and if the variety is adapted to growing in a temperate climate, then it is better to increase the amount of sugar to avoid possible souring of the jam. I pour the cherries into a saucepan, stewpan or enamel basin where cooking is planned, sprinkled with layers of sugar.
Cover the pan and leave the berries for 3 hours at room temperature. During this time they will release the juice and the sugar will melt.
After the specified time, I put the pan on low heat (if the berries haven’t given enough juice, you can add 2-3 tablespoons of water). Bring to a boil and simmer for 5 minutes. During cooking, I periodically remove the foam and stir so that the syrup does not burn. At the very end, add lemon juice and let it boil. Acid plays a special role here, firstly, lemon is used as a preservative, because cherries do not have a large amount of natural acid, and secondly, it adds the missing sourness and neutralizes the cloying syrup.
I pour the hot jam into sterilized jars and immediately roll up the lids. The jars must be clean and hot so that the glass does not burst due to a sudden temperature change. I turn the workpiece upside down, wrap it tightly in a blanket and leave it to “evaporate” for a day.
As soon as the five-minute cherry jam has completely cooled, it can be transferred for storage to the cellar or to another dry and cool place. The shelf life of homemade products is 1 year.
On a note
The five-minute recipe preserves the integrity of the berries, while the syrup turns out liquid. If you want to make thick cherry jam, cook not for 5 minutes, but longer - 20-30 minutes, until thickened.
Today we will make pitted cherry jam - I will tell you and show you simple winter recipes for storing in your apartment. By the way, all harvesting methods are applicable to cherries. You don’t even have to take out the bone from her.
Cherries and cherries are my favorite berries. Sweet, tasty, low-calorie, full of healthy acids and antioxidants, helping to improve blood composition and reduce excess weight, saturating us with vitamins C and B - how can you not love them? It’s a pity that the sweet cherry season is short, but I still want to eat plenty and make supplies for the “cold times.”
I also suggest making jam from rhubarb stalks. They are simple to prepare and taste excellent. Iz - I never thought it would be so delicious.
Preparing cherries
It would, of course, be absolutely wonderful if you didn’t have to bother with the bones. There are also blanks where they can not be removed. But there is no need to abuse this.
Cherry pits, like other stone fruits, contain hydrocyanic acid. And if the preparation is intended for long-term storage, this harmful substance can pass into the cherries themselves. This will not only make the taste bitter, but may also cause an undesirable health response.
That's why we take out the seeds. There are special pitting machines that you can use. However, this method has disadvantages. Firstly, the berry loses too much juice, and secondly, if we are going to stuff the cherries (and we are), then we don’t need a through hole.
You can arm yourself with a simple safety pin, a hairpin, the handle of a teaspoon, or even an ordinary match. These are all grandma's methods, but they still work.
Carefully squeezing the berry with the fingers of one hand, with the other we pry up the seed in the place where the cherry was attached to the tail, and push it out
Pitted cherry jam with orange or lemon
A classic of the “cherry” genre is pitted cherry jam with orange or lemon. The point here is that our berries are sweet, and citrus inclusions, adding sourness, make it unusually balanced in taste. Well, plus the aroma is absolutely magical.
This jam looks and behaves great, no matter what variety and color of berry you take. But it turns out especially luxurious from white cherries. I recommend!
The proportions are very easy to remember - just one at a time:
- cherries - 1 kg;
- granulated sugar - 1 kg;
- 1 medium lemon or orange.
Pay attention to this point: do not weigh exactly 1 kg of cherries, but leave an “allowance” for the weight of the seeds, 100 grams, for example.
First of all, pit the cherries and place them in a large bowl.
Then add all the sugar and let it sit for 2-3 hours so that the berries release their juice.
Cut a lemon or orange (I use lemon). Can be cut into snouts, half-slices or quarters.
Pour our lemon (orange) slices into a bowl with the future jam and place on low heat.
The sugar will dissolve in about 5 minutes. After this time, we turn up the heat a little and let the mixture sit for 25-30 minutes. at a gentle boil, stirring constantly and skimming off the foam.
Remove from heat and immediately pour into sterile jars under sterile lids.
Let me remind you: jars can be sterilized on the spout of a kettle, in a double boiler or in the oven (in the latter case, we place the glass in a cold oven and only then light the fire).
Pitted cherry jam with walnuts - a simple recipe
Remember what I talked about stuffed berries at the beginning? Here it is, pitted cherry jam with walnuts - I offer a simple recipe and a simply mind-blowing result. When a similar workpiece is made. So we are also not far from the noble recipe.
Ingredients
- cherries - 1 kg;
- sugar - 1 kg;
- water - 1.5 cups;
- 300 g walnuts;
- 1 lemon;
- a little vanilla.
Preparation:
1. Wash the cherries and remove the pits.
This is the case when there is no need to use a stone ejector, it will completely make a hole in the cherry, but we need to insert the nut. Delicately remove the seeds using a hairpin, pin or wooden skewer.
2. Cut the peeled walnut halves into pieces approximately the same size as the cherry pit. Place one nut “pebble” in each cherry.
3. Put the water on the fire, add granulated sugar, let it boil and, stirring frequently, cook the syrup for 7-10 minutes.
4. Pour boiling syrup over the prepared stuffed cherries (it should completely cover them) and leave for 3 hours so that the berries are well nourished.
5. Then put the bowl on low heat and cook slowly until the cherries become transparent. This will take at least forty minutes.
There is no need to boil the jam too vigorously, then the berries will remain intact and will not boil over.
6. In 5-7 minutes. until ready, pour the juice squeezed from the lemon into the jam and add vanilla.
The jam is ready when a drop poured onto a cool saucer does not spread, but retains its shape.
In principle, such jam stands well under ordinary lids, but only in a cool place. If your home is too warm, then it is better to roll it into sterile jars under boiled lids.
Five minutes - quick pitted cherry jam
Housewives have their favorite preparations that are made quickly, save sugar and give a universal result: either served with tea or used as a filling for pies. In addition, since the berry is cooked for a short time and in its own juice, the maximum of useful substances remains in it. So, we are preparing a real hit called “five-minute - quick pitted cherry jam.”
Ingredients
- cherries - 1 kg;
- sugar - 200-300 g;
- juice of one lemon.
Preparation:
1. Peel the berries, remove the seeds (you can do this with a machine), sprinkle the cherries with sugar and put them on low heat.
2. Stirring constantly, dissolve the sugar, add a little heat under the burner and wait for our cherries to release their liquid.
3. Then pour in lemon juice and, still stirring constantly, bring the liquid mass to a temperature of 95°, but do not boil. The state of the berry mass we need is determined by the white dense park, which will hold steadily over the pelvis. We keep it in this mode (it’s called pasteurization) for 5-7 minutes, and then pour it into sterile jars. Seal, turn upside down and let cool.
I recommend making the same five-minute one from cherries and plums. Only, since these are more acidic berries, lemon juice is not added there.
In the next article I will share with you recipes for cherry jam with pits and reveal all the secrets of its preparation. In the meantime, a traditional video recipe - cherry jam with vanilla
See you soon!