Cherry jam with pits for the winter: a delicious recipe

Now, soon the season and the market, shops will replenish with delicious, fresh cherries, cherries and other fruits. It's time to please yourself with the gifts of nature, at the same time think about how to preserve them for a long, cold winter. A good option is to make cherry jam with pits for the winter, a delicious result is simply guaranteed.

Sweet cherry jam with pits

It is not necessary to mess around, pulling out all the bones from the cherry berries. Such winter harvesting with pits comes out great, eaten instantly. Here, the ingredients are designed for 10 separate servings, and the cooking time is about 1.5 hours.

What is required:

• Sweet cherry - 1 kg;
• Vanillin - a pinch;
• Citric acid - 1 g;
• Water - 275 ml;
• Sugar - 1.2 kg.

Cooking:

Why is sweet cherry jam made first among the rest? It affects the fruit ripening time. Cherry fills the shelves before the rest of the fruit, so the housewives try to catch it. Some freeze stocks of berries to delight themselves with delicious desserts in the winter, while others prefer jam or juices.

You can do all of the above, the main thing is to prepare enough cans. It is easier to make such a jam, because cherries are considered to be soft, soft berries, so you need to cook once, without repeating. Citric acid dilutes the taste if the berries are too sweet, sugary. Vanillin serves here as a natural flavoring. Rinse the berries well, remove all the stalks, leaves. Also sort out, removing sick, rotten or damaged fruits.

Attention! Sometimes among the cherries or inside it comes worms, watch carefully.

Pour sugar in a pan with boiled water (375 ml per recipe). Wait, let it boil. Stir, so sugar dissolves faster. Boil for a short time, 2-3 minutes. Then filter the finished solution by passing it through a flannel or cheesecloth. That's it, boil it again now.

Pour berries into a hot, filtered syrup, cook in one medium or two short doses, each 5 minutes. Will come out like:

Cooking (5 minutes) - a break, 5 hours - cooking 5 minutes. At the end of the second cooking, add vanillin, followed by acid. The jam is done. Let cool, then pour into cooked, clean cans.

Roll up disposable metal or tin lids, let cool. Next, move the finished jam to a place of permanent storage.

Cherry Jam “Five Minute”

Making jam seems like a long, complicated process? In vain. This recipe will dispel most of the myths, showing how quickly and easily roll up a few jars of wonderful jam.

What is required:

• Sweet cherry -1 kg;
• Sugar - 1 kg.

Cooking:

How to cook cherry jam, without any problems and additional ingredients? First, rinse 1 kg of berries, sort them, removing the stalks, leaves. Also remove all rotten, diseased or overripe fruits. Wash the berries, let the liquid drain.

Sprinkle the finished cherries with sugar, preferably immediately in a container prepared for subsequent cooking. Mix well and place it on the stove. You can add a little water so that the berries do not burn. Put a small or medium fire (depending on which stove). You need to wait until the sugar gradually dissolves in berry juice. Usually after heating it is 5-6 minutes.

Let it boil a little, then still hot, pour the jam into the prepared, sterile jars. Roll up and clean to cool under a blanket or blanket as strawberry jam with whole berries. Once cooled, you can rearrange them in places for permanent storage.

Classic Cherry Jam Recipe

Cherry bones are able to absorb sugar, so if you want a sweet, rich jam, take it more. Here the ingredients are the same, only the cooking method is different. This recipe is considered classic, where they cook more than once, and several and between breaks observe a break.

What is required:

• Sweet cherry - 1 kg;
• Sugar -1.2 kg.

Cooking:

First, dilute all the sugar with water, you need sugar syrup about 65% strength. You need to boil until the sugar gradually dissolves.

Then pour the finished syrup into another, large container. Pour washed and peeled berries there. By the way, about the same boil cherries. Cover the container with a lid or towel, cook together for 5-10 minutes. Then rearrange in a dark, cool place, let it brew. It will take a long 5 hours.

After 5 hours, cook again, again 5-10 minutes, followed by still hot, pour the jam into clean, sterile jars. Roll up hermetically. You can immediately rearrange them to places of permanent storage, bypassing a blanket or blanket.

Cherry Jam with Lemon

Experienced housewives take the recipe as a guide, but in the process they decide how many ingredients to add. After all, the tastes of people are different. Sugar regulates the sweetness of the finished jam, and lemon gives acid, saturates the taste. Some take citric acid, but here you need a regular, ripe lemon. However, experiment lovers can replace it with an orange or add nuts. How to cook, we will understand the recipe.

What is required:

• Sweet cherry - 1 kg;
• Sugar - 1 kg;
• Lemon - 1 pc.

Cooking:

Rinse, sort out the cherries, removing the stalks, leaves, all rotten and diseased berries. Caution, sometimes among them are worms. Transfer the berries to a convenient, large container, pour sugar there, mix, let it insist. Take your time, leave to soak with sugar at night.

The next morning, a bowl where the cherries are saturated with sugar, set to boil, setting a weak, small fire. Wait for the boil, then simmer for about 5 minutes. Then clean again, let it cool, saturate with syrup for another 5 hours.

Wash the lemon, cut, depending on what size parts are needed, leave the peel, and remove the bones with a knife. When 5 hours have passed, add the lemon in sliced ​​portions, then set to boil. Wait for the boil again, simmer for 5-6 minutes. Then rearrange for cooling.

The third provarka will be the longest, 20-25 minutes, until the jam thickens according to the consistency. Rinse in advance, sterilize all the jars and pour the still hot jam. Roll up. Lemon will remain, there is no need to take out. He will give the desired acidity, at the same time will be a great addition.

Cooking pattern: cooking - 5 hours; break - cooking - 5 hours; break - long cooking, 20-25 minutes.

White Cherry Jam

It’s clear that you can cook classic red cherries and you will get tasty, thick jam. And if she is white?

What is required:

• Sweet cherry -1 kg;
• Sugar - 7 glasses;
• Citric acid - 1 gram.

Cooking:

Rinse the berries, at the same time remove all the stalks, rotten and spoiled fruits. Then fill with water in a small, ordinary bowl, leave to brew for an hour.

Pour sugar with water, put on the fire, let it boil. After 5-6 minutes, you can fill the cherries. Boil together for another 5 minutes, then turn off the burner. It is necessary to wait 10 hours, covering the pan, so that the whole cherry is saturated with syrup.

Put the berries in a colander, let the excess syrup flow out. Again, place the berries, the remaining sugar in the pan, mix and boil for about 15 minutes. You can add water if you think that there is not enough fluid. After boiling, let it brew for another 10 hours.

Perform 2 more boil-downs. Add acid before last.

Cooking scheme: boiling - 10 hours break - boiling - 10 hours break - boiling - 10 hours break - boiling + acid.

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Ready-made jam - medium density, pale orange in color. Pour into clean, sterilized jars while still hot, and clog them.

Yes, this recipe for a home-cooked jam requires a long, multi-stage cooking. But in the end you will get a tasty, bright jam, which will delight you with its taste all winter long.

Practice reviews

Anna

“The recipes are good, only jam needs to be packaged hot, then sealing will improve, this will increase the shelf life. And take the cans dry. Then you need to turn them over. Here. Otherwise, useful and accessible written recipes. "

Olga

“I love cherries, though I haven’t tried to make jam before. It’s worth some recipe. ”