Pitted cherry jam

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make pitted cherry jam for the winter? First, prepare the necessary ingredients. You can use any variety of cherries for jam: burgundy, red-yellow, yellow or assorted. You can easily replace citric acid with half a lemon, cut into quarters.

2. STEP 2

   

   Sort the berries, removing rotten ones. Wash the cherries thoroughly and dry. Remove the tails and seeds. The net weight of the prepared berries should be 1 kg, so take cherries with a reserve. The pits can be removed using a special device or by cutting the berries with a knife to the pit and removing the pit with your fingers.

3. STEP 3

   

   Place the berries in the pan in which you will cook the jam. Cover the berries with sugar and leave for 10 minutes to let the cherries release their juice. Since cherries are very sweet, I use a 2:1 ratio of berries to sugar. You can use a 1:1 combination, but it all depends on the sweetness of the cherries. If the berries are already very sweet, the jam will turn out cloying. If they are more neutral or even sour, then you can take sugar as much as berries.

4. STEP 4

   

   Send the pan with berries to low heat. Stirring the berries periodically, bring the mixture to a boil and cook for 5-7 minutes (if you need thicker jam, then 15-20 minutes).

5. STEP 5

   

   To speed up the boiling process, I covered the pan with a lid. At the end, add citric acid to the jam and stir.

6. STEP 6

   

   Wash jars with lids inside and out and sterilize. This can be done by steaming or calcining the jars in the oven. If you sterilize jars in the oven, do not immediately place them in a hot oven, otherwise they will burst due to the temperature change. You need to place the jars in a cold oven on a wire rack so that they heat up gradually.

7. STEP 7

   

   Place the finished hot jam into jars. If you need very thick jam with a minimum amount of juice, then leave the juice released during cooking partially or completely in the pan.

8. STEP 8

   

   Close the jars with lids. You can use screw lids, like mine, nylon or tin. In the latter case, you will have to close the jars with a seaming key. Turn the jars upside down, wrap them warmly and leave them at room temperature until they cool completely. Store the jam in a cool, dark place (refrigerator, cellar) all winter. Bon appetit!

Comments on the recipe

Natalia M

10.08.2023

5

We were treated to yellow cherries and when everyone had already eaten raw fruits, I decided to make jam from pitted cherries for the winter. I extracted the seeds using a Soviet device) I used the same proportions of cherries and sugar as in the recipe, the cherries turned out to be sweet. I noticed that the yellow variety is not at all watery and produces virtually no juice when infused. Therefore, almost immediately I started heating it over low heat, and the juice already appeared. I removed the foam with a spoon with holes. After 20 minutes, I removed it from the heat, and the remaining foam disappeared almost immediately. The jars with lids were already ready, I screwed the jam on and turned it upside down to cool. From one kilogram of cherries I got two half-liter jars and some for testing. The jam turned out sweet, it’s good that I didn’t add more sugar) And the berries are transparent and resemble candied fruits. Delicious jam, I recommend it!

sofija

10.08.2023

4.9

Good recipe! I've been looking for something like this for a long time! And you can try and cook like this

Shura

10.08.2023

4.9

I also made this kind of jam, the taste is unusually refined and delicate, much sweeter than from cherries. The color matches the berry we use; I made it from the Yulia variety - yellow - red and it turned out to be a soft pink color. The liquid mass itself turns out to be more than when I cook it from cherries, but this is understandable - cherries are juicier than cherries. I liked the jam, the berries are so delicious... The jam is like a balm with tea)))

Alisa

10.08.2023

5

The cherry jam turned out to be very tasty! There are no words! Many thanks to the author for the recipe! Lemon is so helpful, it gives the dish a special sourness that is missing in super-sweet cherries. By the way, you can replace the lemon with fresh lemon or lime. It was impossible to stop eating the jam, I think that we will cook it again, since it’s already over, not until winter...

Leoni

10.08.2023

4.6

I made jam according to this recipe. Many thanks to the author. Only it turned out runny for me, and I added gelatin at the end. The jam turned out to be finger licking good! I couldn’t stand it - I opened one jar. This is what cherry jam with curd cheese looks like. When I cooked it, it seemed too sweet, but when it cooled down, it was just right! with a pleasant sourness.