TOP 5 recipes for cherry jam for the winter, with and without pits, the Five-Minute method

Many people don't consider cherries suitable for making jam. This is because the fruit doesn't have a distinct aroma. However, there are those who enjoy cherry jam, as it has a sweet taste and clear syrup. Cherries also contain a large amount of beneficial vitamins, microelements, fructose, and glucose.

Subtleties of cooking

Cherries begin to ripen very early—much earlier than most berries or fruits. The first month of summer already delights us with delicious berries. This is why it's time for home cooks to make their first jam.

This process requires adherence to certain subtleties:

1. Only fully ripe berries are needed for jam. Damaged or overripe berries should not be used, as heat treatment will cause them to soften and lose their original shape.
2. To prevent the berries from shrinking, process them in hot water and immediately cool them in cold water. Some people prick individual berries with a needle, but this process is time-consuming and labor-intensive.
3. To preserve the fruit's shape, the delicacy is cooked in several stages. Cooking in one stage causes the berries to crack and take on a wrinkled appearance.
4. It's important to skim off any foam that forms during cooking using a slotted spoon. Otherwise, the finished product won't last long.
5. To make the treat more aromatic and slightly sour, add a small amount of citric acid and vanillin.
6. The finished product must be distributed among pre-prepared glass jars. Preparation is as follows: wash, always using baking soda, rinse well with water, and dry.

Important! Don't make too much jam at once, as the berries will begin to deform under the pressure of their own weight.

Preparing the main ingredient

To properly prepare jam, you must first prepare the berries, strictly observing all the details.

This process consists of several stages:

1. Berry sorting involves removing fruits damaged by birds, natural processes, or diseases. Overripe specimens should also be discarded.
2. To prevent the berries from losing their shape, you need to make holes in several places with a needle and keep them in hot water for a couple of seconds.
3. Jam with seeds is more aromatic, so it is often made from whole fruits.
4. To make this seedless treat, you'll need a pin, a hairpin, and patience. Remove the seeds with extreme care, being careful not to ruin the berries' shape.

Please note! Some recipes may require different preparation. In this case, please strictly follow any suggested recommendations.

Cherry jam with pits

To make jam with seeds, you will need:

• 1000 grams of ripe cherries;
• 800 grams of sugar.

How to cook a delicacy:

1. Sort the berries and rinse them several times. Use a colander for this. Then let them sit for a while to allow the excess liquid to drain.
2. Cover with granulated sugar and leave for a while so that the berries begin to release juice.
3. Reduce heat to low and simmer for 10 minutes. Then cool completely. Repeat this process 2 more times.
4. Then bring the mixture to a boil and distribute it hot into prepared jars.

Pitted cherry jam

For this cooking option you will need:

• ½ kilogram of cherries;
• ½ kilogram of granulated sugar.

About the cooking technology:

1. Sort the berries, wash them well, dry them and carefully remove the seeds.
2. Sprinkle with granulated sugar and leave until the berries begin to release juice (at least 2 hours).
3. Cook on the stove for 10 minutes. Then cool and repeat the process 2 more times.
4. Distribute into sterilized jars and seal tightly.

Cherry jam "Five minutes"

To prepare you will need:

• 1000 grams of cherries;
• 1000 grams of granulated sugar;
• 1 lemon.

Detailed recipe:

1. Wash the berries thoroughly, removing any stems, stems, or damaged fruit. Sprinkle with sugar, add lemon zest, and squeeze the juice from 1 lemon.
2. Place over low heat and stir until the sugar begins to release juice. If the sugar doesn't dissolve well, you can add half a cup of water.
3. Once the mixture comes to a boil, cook for another 5 minutes. Then remove from the stove, cover the container with a lid, and let the berries soak in the syrup for at least 6 hours.
4. After the set time, return the jam to the stove, bring to a boil, and cook for another 5 minutes. Remove from the stove and let it simmer for another 6 hours.
5. Return to the stove after the specified time, boil for 5 minutes, and then divide among the prepared jars. Seal tightly with lids.

Please note! The chosen 1:1 ratio allows the jam to be stored at room temperature.

Cherry jam with lemon

This option will require the following list of components:

• 2000 grams of ripe cherries;
• 1500 grams of granulated sugar;
• 250 milliliters of purified water;
• 100 grams of lemon.

Preparation stages:

1. Wash the berries very well, remove the stems and select the damaged ones.
2. Carefully remove the pits. Place in a container with a thick bottom.
3. Place granulated sugar in a separate saucepan and add purified water. Reduce heat to low and simmer until the sugar crystals dissolve.
4. Pour the resulting hot syrup over the cherries and leave them for 2 hours.
5. Then place the container on the stove, bring the mixture to a boil and cook for half an hour.
6. Remove from heat, skim off any foam that forms and leave for 2 hours.
7. Wash the lemon and cut it into small pieces with a knife. Add to the jam.
8. Return the mixture to low heat and simmer, stirring constantly, for half an hour.
9. Remove from heat, skim off foam and distribute into sterilized jars.

This jam must be kept refrigerated.

How to store jam

When preparing cherry jam for winter storage, the question of how to preserve it inevitably arises. Here are two important points:

• The storage room must have the following characteristics: dry, cool and dark;
• The air temperature should be between 8-12 ˚С.

If these parameters aren't met, preserving the treat will be difficult. If the temperature is too low, the jam will crystallize, and if it's too high, it will spoil.