Thick cherry jam with pits

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make thick cherry jam with pits? Prepare all the necessary ingredients. You can take fresh or frozen cherries. I have fresh cherries, but I put them in the freezer for a couple of days, because... there was no time to cook.

2. STEP 2

   

   Sort through the cherries; you don’t even have to defrost them completely, it doesn’t affect the result at all. The main thing is that the berries are clean. My berries were pre-washed in running water. Place the berries in a saucepan suitable for making jam. You can choose the right pan by reading the article at the end of this recipe.

3. STEP 3

   

   Add sugar and water to the berries and bring the jam to a boil, stirring gently occasionally to dissolve the sugar. But there is no need to boil.

4. STEP 4

   

   Add pectin and stir. Bring to a boil again and simmer for a little - 2-3 minutes over very low heat. This will prevent the formation of abundant foam. Cool the jam.

5. STEP 5

   

   Thick cherry jam from cherries with pits is ready! If you plan to prepare it for the winter, then prepare the jars, wash them with soda and sterilize them in a convenient way: in the microwave, oven or steam. Wash the lids and boil. Place the jam in jars, roll up the lids, turn over, wrap and let cool completely. Keep refrigerated. Read about winter preparations in the article at the end of the recipe.

6. STEP 6

   

   It turns out so delicious and thick! This is real marmalade with cherries! Serve it to the table. Enjoy your tea!

Comments on the recipe

Nicole

26.09.2023

5

Try another version of pitted cherry jam.

Natalia M

26.09.2023

4.6

This is not just thick cherry jam with pits, but real marmalade! Elastic, almost chewy, does not melt even at room temperature! And the cherries seemed to have frozen in a layer of transparent colored ice. This is a beautiful sight) And this jam is also incredibly tasty, with a very rich cherry aroma. And it only takes about 15 minutes to cook. Usually a packet of pectin is used for one kilogram of berries and the jam turns out thick. But it turned out that 500 g of fruit makes real marmalade! Thanks for the recipe, now I’ll try with other berries to get the same result)