Cherry jam, a step-by-step recipe for which we bring to your attention, comes out rich and tasty. How to make the most delicious jam, read our recipe.
If someone asks me what kind of jam I like to eat in winter (in fact, not only in winter) the most, then the answer will be obvious within the framework of this article - of course, it will be cherry jam. The whole family is in solidarity with me in my love for this sweet preparation. You can cook jam with or without pits, but I prefer pitted ones. Although there is a special aroma in jam with seeds (for lovers, we advise you to boil the seeds in syrup for 20 minutes).
For jam, take only ripe and juicy berries. Sweetness is of course also important, but not so much. In order for the berries to remain tasty and juicy after boiling, it is important to let the jam brew after each procedure. The berries are soaked in syrup, remain whole and soft.
- Caloric content per 100 g - 224 kcal.
- Servings - 4 cans
- Cooking time - 12 hours
Ingredients:
- Sugar - 1 kg
- Pitted cherries - 1 kg
Step by step preparation of pitted and waterless cherry jam
The first thing I do is wash the cherries; if necessary, we soak them in salt water (to get rid of pests). Then we remove the bones in a way convenient for you. I really enjoyed using the thin-necked bottle. Put a cherry on the neck and squeeze out the bone with a stick. The cherry remains intact, and the seed falls to the bottom of the bottle. The walls and you stay clean.
Fill the cherries with sugar at a rate of 1 to 1. Crush the cherries so that the sugar is evenly distributed. We leave the cherries for at least 4 hours so that they give enough juice.
That's how much juice the cherry gave me overnight.
We put a bowl or saucepan with jam on high heat. As soon as the cherry boils, reduce the heat and cook for 5 minutes. Remove the foam with a slotted spoon or spoon. After five minutes, remove the container from the heat and let the jam rest for 3-4 hours, and it is better to leave it until it cools completely.
We repeat the procedure 3 times. Prepare the jam jars before cooking the third time. Sterilize them and let dry completely. To make it faster, you can sterilize the jars in the oven - wash them with baking soda and put them wet in a cold oven. Heat it to 120 degrees. Sterilize the jars for 5 to 10 minutes.
Pour the jam into cooled jars and immediately seal with lids.
Ready seedless cherry jam can be stored for more than two years, but seed jam - no more than two years.
See also video recipes:
Pitted cherry jam five minutes
