Cherry pitted cherry jam. Cook cherry jam with and without seeds

Cherry fruits are good and healthy fresh, and jam made from them for many hundreds of years has been a classic and favorite delicacy in many families. But if you cook it without seeds, then you get a dessert that is not at all surpassed in taste. In 100 g of pitted cherry jam, there are about 64 g of carbohydrates, while the calorie content of 100 g of the product as a whole is 284 - 290 kcal.

Cherry jam for the winter seedless - photo recipe

What do you associate childhood with? I have it - with its delicate aroma and airy foam ... To make seedless cherry jam, as in childhood at home, is as easy as shelling pears.

Your mark:

Cooking time: 6 hours 0 minutes

Quantity: 1 serving

Ingredients

• Cherries: 2 kg
• Sugar: 3-3.5 kg

Cooking instructions

For cherry dessert, I take a ripe cherry, pour cold water over it and let it stand for 20 minutes.



I wash the fruits well, remove the seeds. This can be done by hand or using a special machine (this is optional).



I sprinkle the peeled cherries with sugar, shake and put on low heat.



I cook the jam in several approaches, always over low heat. The foam can be removed or not (optional). After 2 hours of slow boiling, I turn off the gas, let it cool. Then I cook for about 1 hour, also over low heat.



I pour the hot product into pre-sterilized jars, roll it up, turn it upside down and wrap it up until it cools completely.



The finished cherry jam turns out to be fragrant, rich, very tasty, sweet with a hint of sourness.



Thick cherry jam recipe

There are only two main ingredients in the recipe. Desirable proportions - 1 to 1. If sour cherries are used, then for 1 part of the berries you need to take 1.2 - 1.5 parts of sugar.

For procurement you will need:

• sugar - 1.0-1.2 kg.
• peeled cherries - 1 kg.

What to do:

1. Sort the cherries, remove the petioles, rinse. Allow the water to drain and remove the seeds.
2. Pour the fruits into an enamel bowl or wide saucepan and add half of the sugar taken.
3. Send everything to the refrigerator for 8-10 hours.
4. On moderate heat, with gentle stirring, bring to a boil and simmer for a quarter of an hour. Remove from heat.
5. When everything has cooled down, drain all the syrup from the cherries into another dish.
6. Add the rest of the sugar to it.
7. Heat to a boil and boil the syrup over moderate heat to a certain consistency. A drop of sweet liquid should be dropped into a mug of ice water, if it has formed into a ball that can be squeezed with your fingers, the syrup is ready.
8. Combine berries with syrup, heat to a boil, boil for 5-6 minutes and pour hot into jars.

How to cook pitted cherry jam for the winter with gelatin

This unusual and tasty delicacy is cooked quite quickly, for which the method is popular with housewives.

After the container with the contents has cooled, the syrup turns into jelly with pieces of cherries.

Prepare in advance:

• gelatin - 25-30 g;
• sugar - 1 kg;
• cherries (the weight of the fruits is indicated already without seeds) - 1 kg.

How to cook:

1. Sort the berries, tear off the tails, peel, wash, dry. Transfer to a suitable enamel saucepan or bowl.
2. Mix sugar with dry gelatin.
3. Pour the mixture into the cherries.
4. Stir and place on the bottom shelf of the refrigerator for 8 hours. During this time, the contents can be mixed 2-3 times for uniform swelling of the gelatinous grains.
5. Remove the container from the refrigerator, stir and put on moderate heat.
6. As soon as the mixture starts to boil, cook the jam for no longer than 4-5 minutes.
7. Pour the hot mass into jars and tighten the lids.

A very quick and simple recipe for the "five-minute" preparation

For a quick "five-minute" you need:

• peeled cherries - 2 kg;
• sugar - 2 kg.

Preparation:

1. Sort the berries, tear off the stalks, wash and separate the pulp from the seeds.
2. Place the cherries and sugar in an enamel bowl. Leave on the table for 3-4 hours.
3. Heat the mixture to a boil, boil for 5 minutes. Cool completely at room temperature.
4. Repeat the procedure two more times.
5. After the third time, pour the mixture hot into the jars and seal with lids.

Variation of a recipe for a multicooker blank

For the preparation method in a multicooker, you will need:

• sugar - 1.2 kg.
• peeled cherries - 1 kg;

What to do:

1. Sort the cherries, remove the tails, wash, dry and separate the seeds from the pulp.
2. Transfer them to the multicooker bowl and add sugar there. Mix.
3. Switch the device on to the “extinguishing” mode for 90 minutes.
4. Then put the jam in a jar and close the lid.

Cherry jam "assorted"

For the preparation of assorted fruits, an equal amount of raw materials of two or three types is usually taken. But there is one caveat here.

In order for the final product to be sweet enough, you will have to adjust its sweetness early on.

For example, if currants are used, then take a little more sugar, about 1 to 2. If gooseberries, then even more (1 to 2.5), and when adding strawberries, a 1 to 1 ratio is sufficient.

For a cherry platter with the addition of currants, you will need:

• cherries, pitted - 1 kg;
• currants - 1 kg;
• sugar - 2 kg.

Algorithm of actions:

1. Sort the cherries, free them from the tails, wash.
2. Remove the currants from the branches, wash and dry.
3. Mix the berries, pour them into an enamel bowl and cover with sugar. Leave on the table for 4-5 hours until the juice comes out.
4. Heat the mixture over medium heat until boiling. Cook for five minutes.
5. Remove from heat and cool to room temperature.
6. Repeat the procedure.
7. Heat the mixture for the third time, boil for 5 minutes and immediately seal in jars.

Pitted cherry jam with nuts

Any jam with the addition of nuts has always been considered an exquisite delicacy. In addition to the simple method (mix berries with nuts), you can prepare an option when a piece of walnut is placed in place of the removed bone.

For winter harvesting you will need:

• peeled cherries - 1 kg;
• walnuts - 250 g or how much will go away;
• sugar - 1.5 kg;
• water - 150 ml.

How to cook:

1. Sort out the berries, tear off the stalks, wash and separate the seeds from the pulp.
2. Cut the nuts into bone-sized pieces.
3. Insert pieces of nut kernels inside the cherry shells. If there is not enough patience to prepare all the cherries, then simply put the remaining nuts in the total mass.
4. Heat the water and add sugar in parts until it is completely dissolved. This should be done in the dishes in which the dessert will be cooked.
5. Bring the syrup to a boil and add the cherries and nuts.
6. Boil again and simmer over medium heat with stirring for 25-30 minutes.
7. Pour the jam hot into jars.

For the jam to be tasty and well kept, you need:

1. To remove seeds, it is better to purchase a special device. It resembles a pair of tongs with two spoons at the end.
2. Remove limescale from the jam when heated. It begins to appear when the temperature of the mass approaches 80-85 degrees. To do this, you can use a slotted spoon.
3. Prepare storage containers in advance. Sterilize the jars over steam, and boil the lids in water. It is important after that be sure to dry well. Excess liquid should not get into the jam, otherwise it will begin to ferment.
4. Select ripe, but not rotten cherries. The end product will not be tasty and of high quality if fruits with a sign of rot or other deterioration are taken for its preparation.
5. Do not overcook. Sometimes the jam can be left a little too low; when it cools, the syrup will still become quite thick. If the delicacy is digested, then too much water will evaporate from it, it will become tasteless and quickly become sugar-coated.
6. Avoid sticking. To avoid sticking and sticking of syrup and berries to the bottom of the dish, the composition must be gently stirred with a wooden spoon, lifting the contents from the bottom up. If, nevertheless, burning has begun, then remove the container from the heat and carefully drain the jam into a clean dish.

We are waiting for your comments and ratings - this is very important for us!

Everyone has different tastes, but whatever they say, pitted cherry jam is pleasant to eat and convenient to serve to guests. You can store it for longer without worrying that something will happen to it, even after a couple of years, its rich color, characteristic taste and aroma are preserved. Of course, you will have to tinker with it, but in winter, taking out pitted, thick, fragrant cherry jam from stocks, you will praise yourself more than once for your hard work! It is cooked from any cherry, although it is believed that the most delicious it is obtained from the fruits of a rich dark color, large, fleshy, juicy.

Seedless Cherry Jam Recipe

Ingredients:

• Dark ripe cherry - 1 kg;
• sugar - 700 g;

How to make thick seedless cherry jam

We cut off the stalks, throw away the spoiled fruits. Pour the cherries into the kitchen sink, fill with water, and leave for ten minutes. We change the water twice, for the third, we load it in a colander, pour it over with clean cold water.

We stock up on patience and proceed to a long and tedious procedure - removing the seeds. There are special mechanical devices for this, however, as practice shows, it is quite possible to do without them using a safety pin, hairpin or even a paper clip. Keep in mind that the juice will splash, wear clothes that you do not mind getting dirty, or an apron.

We transfer the prepared fruits to a saucepan or basin, pour out the juice from a bowl with seeds there (there will be not so little of it). Fill with sugar, shake or mix gently. To make the sugar soaked in cherry juice faster, the dishes should be wide, if not, sprinkle them in layers.

Leave the cherries with sugar at room temperature for a few hours or overnight. During this time, the cherry will let out the juice, the sugar will melt in it.

It is recommended to cook cherry jam in a wide bowl - a saucepan or a basin. We put the dishes with cherries on a small fire, stir to dissolve the remaining sugar. As soon as all the sugar is dissolved, turn the heat up a little, almost to medium. When heated, a thick foam will begin to rise - remove it with a spoon, leaving the cherry in the syrup. Cook for 8-10 minutes, removing the foam. Remove from the stove, let it cool completely without covering.

After the first cooking, it will take 6-8 hours until the cherry jam has cooled and infused. We put on medium heat, bring to a boil, this time if foam appears, there will be very little of it. But we collect it anyway, it is so tasty, the children love it even more than the jam itself! The second cooking will take less time - 5-6 minutes, medium heat

Let cool completely. We put the third time on a small fire. While the jam is heating up, prepare the jars and boil the lids. We do this as usual, sterilize the containers in any convenient way. After boiling, cook for five minutes.

Fill the jars to the top with boiling thick cherry jam, tighten the lids. We wrap it up, leave it to cool for one or two days.

Cherry jam is stored in the pantry or in closets at room temperature.

So a delicious treat for winter gatherings with tea, pancakes and pancakes is ready - pitted cherry jam, thick, so tasty and aromatic! Good luck with your blanks!

Today I will bring to your attention a few simple and delicious recipes for cherry jam for the winter without pits: with gelatin, thick, five minutes, without water. Are you looking forward to the start of the berry season as I am to prepare a delicious dessert? There is something magical in the process, because while cooking, stirring a delicious delicacy with a wooden spoon, we dream of taking out the coveted jar in winter, pouring some tea and ... The pleasure is not comparable to anything!

Cherry jam is prepared in different ways: without seeds or without removing them. The first option is considered preferable, since the jam is safer and of better quality - with the seeds, the delicacy can be stored for no more than a year.

By the way, I like to spit sometimes. Therefore, I am preparing several jars of jam with seeds. We will talk about recipes later, I have collected a lot of them. And how, you can find out right now.

How to make pitted cherry jam

There are classic, time-tested recipes for preparation, but unusual recipes should not be neglected. After all, it is in your favorite delicacy that you have all the charm of harvesting cherries. Make jam with the addition of gelatin (I introduced this to the recipe), add lemon, honey, chocolate and nuts.

An important step in the preparation of any jam is the correct preparation of the berries. And cherry is no exception.

• If you want to get the best jam, select ripe cherries, without damage and signs of spoilage.
• If you are planning to cook seedless jam - remove it with a hairpin or other special device, there are a lot of them on sale now. Below, under the recipes, you can watch a video that shows three ways to remove pits from cherries.
• Sort out the berry, remove the tails, wash and dry.

Seedless Cherry Jam - Family Recipe

The classic, most common and simple way to make a pitted cherry dessert. The berries will turn out to be whole and beautiful.

you will need:

• Water - 1 glass.
• Sugar - 1.2 kg.
• Cherry, pitted - 1 kg.

How to cook:

1. Separate the seeds from the berries, put them in a cooking container and add sugar.
2. Let the cherry brew for 2–3 hours, let it let out the juice and form a syrup.
3. Now pour in the water and start cooking, over the slowest heat - the sugar should dissolve completely.
4. When no sugar grains remain, turn the heat up to maximum and bring to a simmer.
5. When the treat boils, remove from the stove and let cool slightly. Repeat the action several times. I usually boil the berry in this way 3-4 times. Do not forget to remove the warbler - in the evening you will have tea with a bar.
6. Let the boiled jam cool completely and arrange in jars. It is perfectly stored in the conditions of apartments.

A small addition: my mother did not cook cherry jam in several approaches, after the first boil, she boiled the berry for about an hour, until cooked. But this option has a significant drawback: the berry turns out to be shriveled. In addition, you need to constantly stand near it and devote a lot of time to stir and remove the foam. We are busy girls, so I prefer to cook according to the recipe above.

Seedless Jam Recipe - Five Minutes

In fast-paced times, with a constant shortage of time, you want to cook jam quickly. One, two - and it's done in 5 minutes! Recipes for mothers and grandmothers, when jam was cooked for a long time, without haste, are no longer so relevant.

This is where the recipe for cherry jam will be just right - a five-minute. A delicacy is brewed without water. In addition, the shorter in time the winter preparation is cooked, the more useful it will be, because vitamins will be preserved with gentle heat treatment. How useful is cherry, I told you, you can read

Take:

• Pitted cherries and sugar - take 1 kg each.
• Citric acid - a pinch

How to cook five minutes:

1. Remove the seeds from the berries, add sugar and put in a cool place overnight. You can leave it for 2-3 hours, the main thing here is that the cherry has time to let the juice in which it will cook - after all, the five-minute is cooked without water. I usually let the berries brew overnight.
2. In the morning, put the basin with cherries to boil and bring to a boil.
3. When the jam boils, add citric acid, cook for exactly 5 minutes and remove from heat.
4. While the delicacy "gurgles", prepare the jars for seaming: pour over with boiling water, sterilize in some other way, do the same with the lids. Pour the jam hot and roll up.

Original cherry jam - video

After watching the video, you will get acquainted with an interesting jam recipe:

Pitted cherry jam - thick

Dessert is more like jam, jam, does not spread, and in winter you can make wonderful pastries:

Swedish pitted cherry jam

Happy winter preparations, friends! I hope that my recipes for making jam will come in handy. With love ... Galina Nekrasova.

This is a fragrant and tasty jam that will delight you in the cold season and give you a pleasant taste. Such a dessert will wonderfully complement any sweet table and will become a desired dish at any tea party. To add a certain "zest" to cherry jam, you can additionally use mint or lemon balm leaves. If you have a few cherry leaves, you can add them for flavor as well. It turns out seedless cherry jam, thick, aromatic, not very sweet, but very tasty. There is also a pleasant cherry sourness. And if you prefer cherries with seeds or there is simply no time for a lengthy procedure for extracting them, see the recipe. This cherry jam is cooked without pits, which complicates the process of its preparation a little, but it also gives a lot of options for using the finished product. So with such a reserve for the winter, you can bake fragrant pies in the cold season, and make delicious cakes and desserts.

How to cook pitted cherry jam? It is very important to decide on the proportion of berries and sugar. Our grandmothers used 1 kg of prepared berries for 1 kg of prepared berries, and some even 1.2 kg of sugar. It turns out a pretty sweet jam, but it can be stored for years. If you do not like sugary desserts, you can reduce the proportions so that a pleasant cherry sourness remains. No water is used in this recipe, as seedless candied berries release a lot of juice. So that the jam retains more vitamins and the berries are not boiled, it is cooked in several passes for 5 minutes, due to which it got the name "five minutes". Thanks to this method of preparation, the cherry jam is quite thick. But if you want it to look more like jelly, you can add the pectin according to the instructions on the package. Just keep in mind that when the jam cools down and infuses a little, it itself will become even thicker.

Ingredients:

• 1 kg of cherries;
• 500 g of sugar.

Seedless Cherry Jam Recipe for Winter

1. Fill the cherries with cold water for 10 minutes. During this time, all bugs and spiders that may be in the berries will float to the surface. After a while, drain the water and rinse the cherries. We remove the stalk and sort out the berries.

2. Remove the pit from the cherry. To avoid deforming the berries, you can use a small pin, paper clip, or a pitted device. This step is perhaps one of the most time-consuming procedures in making cherry jam.

3. Transfer the prepared cherries to a saucepan with a thick bottom, sprinkle with sugar and leave for 3-4 hours to let the berries juice. If you have time, you can leave it overnight. Do not use aluminum cookware to cook the jam. Better to take an enamel or cast iron saucepan. And if there is a special copper bowl for cooking jam, it's generally great.

4. After the indicated infusion time, the sugar becomes moist as the cherries release a lot of juice.

5. We send the pan to low heat. Stirring occasionally with a wooden spatula, bring to a boil. A lot of people are interested in how long it takes to cook seedless cherry jam and how to do it correctly. Like any other berry or fruit jam, you need to cook it for no more than 5 minutes in order to preserve more vitamins. But in order for the cherries to be well saturated with syrup and the jam to thicken, there should be several such approaches.

As the foam forms, remove it with a slotted spoon. Turn off the heat and leave to cool completely (to room temperature). Then put the saucepan with cherries on the fire again, bring the jam to a boil and cook for 5 minutes. Turn off the fire and cool. We repeat this procedure 2-3 more times. The longer we boil the jam, the thicker it will be.

6. Sterilize the jars with lids. It is most convenient to use a small container. You can sterilize the jars in the oven, steam or in the microwave. You can read in more detail.

7. We pack hot jam in jars and roll tightly with the help of lids sterilized in the same way.

Important! Both jams and jars should be about the same temperature. If you pour hot jam into a cold jar, the glass may crack.

8. Turn the lid down, then put it in a draft-free place for a day. Just in case, you can play it safe and wrap the banks with a blanket. After a day, the jam can be transferred to a closet or pantry.

Delicious seedless cherry jam for the winter is ready! Now you also know how to cook it correctly: so that the berries are whole and the vitamins are preserved. Bon appetit and delicious winter!

Cherry jam is one of the most popular sweet preserves. There are two main types of cherry jam - pitted and pitted. We bring you three different tried and tested recipes - the classic recipe for thick cherry jam, a simple recipe for pitted cherry jam and homemade cherry pitted jam.

Cherries are the fruit of the stone fruit and naturally contain a seed that is usually removed or left in berries selected for jam. Both options have supporters and opponents, where both sides are right in their own way. Jam with seeds is more attractive and has a particularly unique subtle almond smell, and this is a plus or minus.

Jam with seeds can be safely eaten only for one year, because longer than this period, the almond base of the seeds releases a hydrocyanic acid dangerous for human health into this sweet product. On the jars with such jam, there must be a sticker with the date of its manufacture, even if it is stored in a cool place.

Seedless Jam also worthy of being in family bins. Sweet sandwiches are very tasty with it and there is no need to be afraid of the bones! It can be stored for a long time. But it, with all its cherry virtues and surviving vitamins, does not have that particularly valuable almond-cherry aroma. Although the witty housewives found a way out here too: the husked bones are boiled together with the berries freed from them. The aroma of the seeds turns into jam, and the seeds, when poured into jars of the finished product, remain in the syrup, filtered and discarded. Such jam can be stored for a long time, and the taste of a whole cherry is preserved.

Cherry Jam Cookware

In order for the difficult process of making this delicious cherry dessert to go flawlessly, without unnecessary fuss and loss of time, it is necessary to store all the accompanying items for this in advance, so that everything is at hand.

The main item is a suitable container, preferably stainless steel, or antique copper utensils, polished to a shine to prevent copper oxide products from entering the product. If there is no alternative to copper dishes, then at least the infusion of cherries in sugar should be carried out in an enamel or glass container. In this case, transfer the settled berries at the time of cooking into an impeccably clean copper basin, because the hot syrup softens the sour reaction.

If you've chosen a pitted cherry jam recipe, prepare a handy pitted tool. You will also need small bowls for removing pits, in which the juice flows; for pits and ready-made cherries.

Although the jam already contains a powerful preservative - sugar in the form of caramel, in some doses it is possible, when stored openly and at room temperature, the appearance of surface mold plaques and the subsequent fermentation of the product. To avoid this, it is better to pour the jam hot into sterile glass jars under a hard or screw cap. These same cans and lids should be clean and dry by the time they are fully prepared, and the canning key should be in full working order. You will need a ladle with a syrup spout, a colander spoon for collecting the foam and a bowl for it.

You can sterilize glass containers in a convenient way for you: in the oven, over a metal teapot on direct fire; in a microwave oven (half water in a jar and boil for 3 minutes) and so on.

Preparing cherries for jam

Common to any method: pre-sort the berries, removing garbage and discarding unnecessary ones; rinse them with a colander and let the water drain as much as possible. After that, proceed to the most painstaking part of the process: removing the seeds in a convenient way for you, up to a pin and a hairpin, although through a special mechanical device the loss of valuable juice is less.

If on jam whole berries are used, then each will have to be pricked in several places with a needle for better penetration of sugar and syrup. Instead of this boring work, you can lower the berries in a colander pan for 1 minute in boiled and removed from the fire water - blanch.

A simple pitted cherry jam recipe

This type of cherry jam has its supporters. It can be given even to small children without fear that the child will choke on the bone, although it is better not to teach the smallest to such sweets. But it is good to introduce it as an additive in various culinary products, in cottage cheese dessert, in fillings for pies and the like.

Ingredients:

• cherry berries - 1 kilogram;
• granulated sugar - 1.2 kilograms;
• drinking water - 1 glass.

According to a simple recipe, prepare pitted cherry jam like this:

1. Remove the seeds from the cherry berries, put them in a suitable container and, after filling with the required amount of granulated sugar, leave to infuse for 2-3 hours until abundant juice is formed.
2. If the dishes were not suitable for cooking, then transfer the berries infused in their own juice with sugar to the appropriate stainless steel dishes or to the most cleaned copper bowl for jam.
3. Pour the prescribed volume of drinking water into a bowl with berries, turn on the fire under it in a low mode and, with constant circular stirring, while constantly sparing the integrity of the berries, wait for the sugar to completely dissolve.
4. Once the sugar is completely dissolved, turn the heat up, bring the jam to a boil, and remove from heat. Wait until it cools down in order to repeat the process of bringing to a boil 2 more times.
5. At the moment of a short boil and in front of it, the cherry with sugar, when boiled, gives a lot of foam, which must be collected in a clean glass jar in order to return the settled pure syrup to the jam at the end of cooking.
6. It is advisable to pour the finished cherry jam into clean and dry glass half-liter jars and seal them with tin or screw lids, then put them upside down and cover with a folded towel several times to cool evenly without a cold drop that can later become a mold plaque. Then store according to general rules - in a dry and cool place, even at room temperature.

Homemade Cherry Pitted Jam

According to this recipe, cooking is faster, a little easier and tastier, but its storage is limited to 1 year. It is very pleasant to have tea with him, sucking on aromatic bones.

Ingredients:

• ripe cherries - 1 kilogram;
• granulated sugar - 0.5 kilograms;
• drinking water - 800 grams.

We prepare homemade cherry jam with seeds as follows:

1. Sort out the berries, freeing them from defective ones, from brushes and debris, rinse carefully, let the water drain and prick each one with a needle to increase their permeability to the syrup. Put the chopped berries in a cooking bowl.
2. Boil sugar syrup immediately from 800 milliliters of water and 300 grams of sugar. As soon as it is transparent and without traces of undissolved sugar, pour it into a container with cherries and leave to infuse for 4 hours.
3. After the specified time, turn on the heat in medium mode, bring to a boil, reduce it and cook for up to 10 minutes.
4. Select the boiled cherries carefully with a colander, and boil the syrup over low heat for 5 minutes.
5. After these minutes, put the berries back in the hot boiled syrup, add the rest of the sugar to bring the whole mass to a boil, and turn off the heat, let it cool.
6. Bring the cooled bowl of jam to a boil again and set aside until it cools. Such techniques are enough up to 3-4 times. Pour the finished jam hot and seal it for storage under a hard or screw cap. It is better to cool the jars of jam covered.

The classic recipe for thick cherry jam

This recipe is for lovers of thick cherry jam, which can be spread on sweet sandwiches. The jam will turn out to be really thick and very tasty.

Ingredients:

• ripe cherries - 1 kilogram;
• granulated sugar - 1.5 kilograms;
• drinking water - 1 glass.

According to the classic recipe, prepare thick cherry jam like this:

1. Prepare ripe cherries for cooking in the usual way: sort out, tear off the brushes, wash the berries. The next steps depend on the choice of the hostess: with or without bones.
2. The best varieties for a thick form of boiling cherries with sugar are: Zakharyevskaya and Vladimirskaya, as well as a high content of granulated sugar.
3. Pour the required amount of sugar into the berries, laid out in a cooking container, and insist for up to 3 hours, after which, pouring water according to the recipe, over low heat and stirring, in order to avoid burning the berries, bring the jam to a boil, then remove it from fire, wait until it cools down and in 4 steps bring the process of cooking to an acceptable density.

Thick cherry jam, due to its high sugar content, can be stored under a soft lid in a dry and cool place. Arrange it cooled down in clean and dry glass jars.

• Success in making cherry jam is directly related to the quality of the berries, which should be fresh and ripe, with an even thick color.
• It is impossible to digest cherries: they will either boil over, or dry out and wrinkle ugly.
• Cook the cherries briefly to avoid excessive caramelization.
• The foam formed during the cooking process is dangerous because, due to its protein content, it can cause fermentation and souring of the product. Therefore, it is imperative to remove it.

The skimming process during cooking is very important because it consists of coagulated proteins that are subject to rapid souring. The foam is skimmed off to increase the shelf life of the cherry jam.

It even sounds poetic, behind which there is just a picture of family well-being and comfort, when the female half of the household chooses seeds from juicy, shiny, like purple beads, ripe cherries and is already languishing to shine a polished old copper basin from the grandmother's dowry ... This amazing taste and the color of the dessert is considered "royal". I don't know how the kings relate to him, but among the people this is one of the most beloved preserves!