Cherry jam from cherries with pits - 5 cooking recipes

Recipes for cherry jam with pits describe different preparation methods. The classic one can be considered the one in which sugar syrup is first boiled, then berries are placed in it and cooked in this form until the sugar dissolves. Then leave it overnight, cook until boiling in the morning, turn it off, and keep it on until evening. The procedure is repeated one more time. In the morning, jam can be rolled into jars. Proportions of cherries and sugar: 1:1 plus water for syrup.

This method is good, but the jam will turn out watery.

To thicken the cherry mass, it must be cooked after boiling. The main thing here is not to overdo it, because it’s easy to get overcooked or even burnt jam. The berries will wrinkle and lose their juiciness.

During storage, the jam will thicken slightly on its own. With this in mind, you can use a little trick. When pouring it into jars already prepared, first add the berries to the top, then pour in the boiled syrup. The leftovers can be rolled up separately and used for making homemade liqueurs, for soaking cakes, and so on.

It is better to trust a specific recipe and do as it says. Fortunately, the choice is wide: five-minute, royal, jelly, thick, liquid. One of the methods is described above.

When the jam with seeds is sufficiently infused, it will develop a characteristic almond flavor (for which it is valued). If you keep it for more than a year, hydrocyanic acid will begin to form in it. Therefore, such preparation is made with the expectation of one year of storage, no longer. For greater confidence, it is better to eat jam in the first winter-spring.