Cherry jam from pitted cherries

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make cherry jam? Prepare ingredients for making jam. Cherries can be used either fresh or frozen. If you took frozen berries, then defrost them and place them in a colander to drain excess juice. But do not pour out the juice - add it before cooking if little liquid is released after adding sugar. If you are afraid to boil gelatin, then replace it with agar-agar.

2. STEP 2

   

   Wash the cherries well under running water, place in a colander to drain excess liquid. Remove the pits from the cherries. You can use special gadgets, of which there are many on sale now. Or you can do this with a hairpin - its round part does the job perfectly.

3. STEP 3

   

   Cover the peeled cherries with sugar and let stand for half an hour to release the juice.

4. STEP 4

   

   Then grind the berries into puree using a submersible blender, food processor or meat grinder. It is not necessary to grind it until completely homogeneous - pieces of cherries in the jam will be very useful. Be careful, the cherry juice will splatter a lot.

5. STEP 5

   

   Add gelatin to cherry puree.

6. STEP 6

   

   Stir and let stand for 10 minutes.

7. STEP 7

   

   Transfer the puree into a thick-bottomed saucepan.

8. STEP 8

   

   Place it on low heat.

9. STEP 9

   

   Bring the jam to a boil while stirring constantly. Cook it for about 15-20 minutes with constant stirring so that the jam does not burn. Cooking times are approximate, you may need to cook it a little more or a little less. Focus on the readiness of the jam.

10. STEP 10

    

    Determine readiness by dripping jam onto a saucer - once cooled, the drop should not spread.

11. STEP 11

    

    Place the hot jam into clean, dry jars.

12. STEP 12

    

    Roll up the jars with lids or tighten them with iron ones. Since jam contains butter and sugar, it is best stored in a cool place.

Comments on the recipe

Lesya

07.09.2023

5

For the winter I definitely use cherry jam or jam like this. In winter I eat it first.

Natalia M

07.09.2023

4.6

I made pitted cherry jam for the winter from cherries using this recipe. While there are cherries, you need to make as many stocks as possible, or better yet diversify these stocks) This option seemed very interesting to me, I haven’t tried it with gelatin yet. The serving of jam was calculated on two kilograms of cherries. I kept all the proportions. I extracted cherry pits with a special device dating back to Soviet times. But I crushed it with a completely modern blender) I also added gelatin, stirred it and left it to swell. Cooked for 20 minutes over low heat before boiling and 10 minutes after. It smells like gelatin, but after cooling the smell disappears. I note that the author correctly recommends not leaving the stove and stirring the jam all the time. It didn’t burn on me, but it managed to escape, I literally walked away for a minute) Cherry jam already produces abundant foam, but with gelatin this effect is apparently stronger. Therefore, you need to constantly monitor) After cooling, the jars were put in the refrigerator. I opened one jar to try. My jam does not look like jelly, but it is very thick and easily spreads on bread. It may thicken further during storage. And I really liked the taste, wonderful sweet and sour jam with a cherry aroma. Thanks for the recipe!

katushafin

07.09.2023

4.8

Your cherries are already ripe! Ours has just faded) We love this jam even more than jam precisely because it’s easier to spread on sandwiches.