Pyatiminutka cherry jam with a stone for the winter

12.01.2019 Winter blanks

Such cherry jam with pits is not suitable for use as a filling for home baking: few people will like to eat a bun and spit out the bones. But how delicious it is to eat right from the saucer with a spoon, washed down with fragrant tea!

This preparation for the winter, in fact, is a full-fledged dessert with the taste and smell of summer! And what a syrup! Thick, translucent, moderately sweet - the best "sauce" for pancakes, cheesecakes, pancakes.

Another plus of this jam is the speed of cooking. This simple five-minute recipe allows you to prepare a treat without much effort, because you do not need to remove the seeds from the cherry.

Ingredients:

ripe cherries, not very large - 2 kg;
granulated sugar - 2-2.5 kg (to taste and depending on the acid of the berry).

How to prepare cherry jam with pits for the winter

Carefully sort out cherries, leave only beautiful, intact berries. Carefully tear the tails, trying not to crush and not break the cherry. Fold the selected berries in a deep bowl and pour cold water, leave for several hours. Light garbage (fragments of leaves and inflorescences) will emerge, and dust will settle to the bottom.

Throw clean berries in a colander and rinse again with a stream of water, wait until all the moisture has drained, and dry them on a clean towel.

Put the prepared cherry in a bowl in layers, alternating it with granulated sugar. The amount of sugar can be increased at your discretion by about 10% if the berry is acidic. The recommended ratio of cherries and sugar is 1 to 1, then the jam will be moderately sweet, saturated, it will be well stored, and the syrup will not be sugared.

Leave the berry covered in at room temperature for several hours so that the cherry starts the juice. In principle, cooking can be started immediately, but, as practice shows, pre-settled jam turns out more delicious and beautiful.

Juice formed during the “rest” process is the future syrup; additional water is not used during the cooking of the “Five Minute” cherry, thereby achieving a deep, rich color, taste and aroma.

Put the cherry and juice in a heat-resistant container with a thick bottom on the stove, turn on the burner at medium power. When the syrup begins to boil, reduce the heat to low and continue to cook the jam at a constant moderate boil for 5 minutes.

If the cherry is large, you must turn off the fire and wait until the jam has cooled to room temperature, and then repeat the procedure another 1-2 times until the berries are completely soaked in syrup.

The “five-minute” small cherry jam can be rolled up immediately, spreading over previously washed, scalded boiling water and dried cans. Cork blank must be clean, boiled lids.

Allow jars of jam to cool under a thick blanket, and the next day you can put them in the refrigerator, cellar or other dark, cool place.

Such a preparation can be stored for no more than a year, since the seeds contain hydrocyanic acid, which is dangerous for humans, which will gradually accumulate in jam if stored for more than 1.5-2 years.