Cherry jam from pitted cherries

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make pitted cherry jam for the winter? Prepare all the necessary ingredients. Choose berries that are ripe, juicy, and without visible damage. Remove all twigs and leaves. Then rinse the cherries well to remove dirt and drain all the water. Remove the pits. This can be done manually, using a pin, or using a special pitting tool.

2. STEP 2

   

   Pitted cherries are ready to make jam. Take an enamel or glass pan and place the berries in it. Fill the cherries with sugar, about 2/3 of the norm, and shake a little so that the sugar is more evenly distributed among the cherries. Cover with a lid and leave to stand for several hours so that the cherries release their juice. Do not use aluminum dishes to prevent oxidation from the berry juice.

3. STEP 3

   

   When the cherries release their juice, place the pan on the fire, bring to a boil and cook for 2-3 minutes over moderate heat. Then remove from heat, cover with a lid and leave to cool.

4. STEP 4

   

   So boil the jam 2 more times, allowing it to cool completely in between. Why boil it several times? This is necessary in order to preserve the greatest amount of vitamins in the jam, and to make the syrup itself thicker. Before the second cooking, taste the jam. If there is not enough sugar, you can add a little more. Navigate according to your taste.

5. STEP 5

   

   Prepare jars for jam. Rinse them well in running water and soda. Place the still wet jars upside down in a cold oven and bring the temperature to 150 degrees. Sterilize 0.5 liter jars at this temperature for 10 minutes, 1 liter jars for 15 minutes. Pour enough boiling water over the lids. If desired, you can sterilize the jars in the microwave or steam.

6. STEP 6

   

   Pour the boiling jam into the prepared container. Carefully! Hot! Close with lids. Turn the jars over and check for leaks. Wrap the jars upside down in a warm blanket and let them cool. Then wrap it in a warm blanket? This is necessary so that the jam cools as slowly as possible. This will make it a little thicker.

7. STEP 7

   

   After cooling, store jars of thick, pitted cherry jam in a cool place. Have a nice winter treat!

Comments on the recipe

eeloo4kaa

17.09.2023

4.9

Check out this cherry jam too!

Natalia M

17.09.2023

4.9

For several years now I have been preparing pitted cherry jam for the winter using this recipe. Only sometimes I change the amount of sugar, it depends on the type of cherry. This time I have cherry, it is sweet in itself, so I used 150 g less sugar than in the recipe. I cooked the jam in a large enamel pan. I pitted the cherries, sprinkled them with sugar, even mixed them a little and left them in the refrigerator overnight. In the morning, the cherries were literally floating in syrup) I cooked them three times and let them cool completely. It turned out that the next morning I was already pouring cherry jam into jars. A lot of foam is formed, but my husband loves to drink tea with this airy foam) It turned out to be a wonderful tasty jam! The cherries are almost transparent, well saturated with syrup. The taste is moderately sweet, with a slight sourness. In winter it is very tasty to drink tea with cherry jam!