Pitless cherry jam - 7 simple recipes

Hello, friends. The sweet season continues. I have already written about how we prepare cherry jam with pits. Today we will look at recipes for this wonderful berry, but without seeds. And there are reasons for this. Although we prefer sweets in which all the bones are in place, you can’t put them, for example, in a cake. And it’s scary to give it to little grandchildren.

Pitted cherries lack all this. It is ideal for decorating confectionery products, baked goods and desserts. Tasty, aromatic and beautiful. This delicacy has only one drawback - the procedure for removing the seeds itself. But if you are the owner of a device for removing seeds, you can turn a blind eye to this.

We can talk about cherry jam recipes for a long time, there are a great many of them. I will present to you the proven ones that we use ourselves. But if suddenly they don’t seem enough to you, I recommend visiting the article of my fellow blogger https://poraest.ru/varene-iz-vishni-bez-kostochek.html, I’m sure you will fully satisfy your needs.

A simple recipe for pitted cherry jam

Whatever the recipe for making seedless jam, the first step is always washing the cherries, and the second is removing the seeds. There are at least three ways to quickly free cherry pulp from solid particles and at the same time preserve the beautiful appearance of the berry.

How to remove pits

Chinese chopsticks. They are quite inconvenient to eat, but it is very convenient to remove seeds from cherries. To do this, grab the cherry tightly with your fingers, stick the sharp end of the stick into the hole in the stalk and push out the pit.

If the berries are large enough, then you can not hold them in your hand, but squeeze them in the neck of the bottle. This is even more convenient, because splashes of pungent cherry juice do not scatter in all directions throughout the kitchen, but settle on the walls of the bottle.

Let's use a knife. This method is good for fairly fleshy, but not too ripe cherries, in which the pit holds very tightly.

We tear off the stalk and place the berry on a cutting board. Using a sharp knife, carefully cut the cherry along the meridian, starting from the funnel for the stalk. Then carefully stretch the cut with your fingers and remove the bone.

If we do not strive to leave an imitation of a whole cherry, then the berries can be cut in half.

Paper clip. We take an ordinary metal paper clip, bend it so that we get a shape resembling the letter S. We stick one of the sharp ends into the funnel and push it until we feel that the metal hook has captured the bone. Then remove the paper clip with all its contents.

After all the stalks and seeds have been removed, you can start making jam.

Unless otherwise noted, all recipes below indicate the weight of whole cherries.

The simplest, basic recipe looks like this.

Ingredients

cherry – 1 kilogram;
sugar – 1200 grams.

Preparation

Step 1. Place the prepared cherries in an enamel bowl, sprinkling them with granulated sugar in layers.

Leave the fruits to soak in sugar for 2-3 hours.

Step 2. Place the basin on low heat. Bring to a boil, remove from heat, stir, collect the foam in a separate bowl.

We repeat these steps 2-3 times.

Step 3. Pour the finished jam into previously prepared sterile jars.

How long does it take to make jam from harvested cherries?

Do not forget that jam means a product with maximum preservation of the shape of the berries. When cooking, you should ensure that the fruits are evenly soaked in syrup. The amount of time required for preparation depends on the recipe chosen. A labor-intensive option is boiling the berry mass three or four times. In this case, better penetration of sugar into the fruit is ensured. A simple recipe for beginners is to boil the berries for 5 minutes. If you want to get a thick jelly from red currants and cherries, then the berries are first crushed or ground through a sieve while hot.

Preparing the berries for cooking

The time depends on the proportions of cherries and sugar, on the presence of gelling additives, added fruits, and spices. In order not to make a mistake, you need to follow the chosen recipe for pitted cherry jam, then it will turn out tasty and will be stored for a long time.

How to determine readiness?

In order not to be mistaken about the readiness of the berry treat, you need to conduct a final check. To do this, pour a thin layer of syrup into a saucer and make a groove with the tip of a spoon. If the treat is ready, the groove will not immediately disappear.

You can check in another way:

drop syrup on a saucer;

The drop should be thick and not spread over the entire surface
If the drop does not spread, then the product is ready.

This test method is not suitable if you are preparing cherries, currants with sugar without cooking, or any other berries. It is used if the fruits are cooked after boiling for at least 15 minutes.

Very thick “Five Minute” with gelatin

Everyone loves thick jam.
And many people believe that the thicker it is, the tastier it is. And there are options for preparing it in the form of jelly, and quite simple ones. You can simply boil the syrup; I have already shared this recipe using the example of a delicious apricot delicacy. There is another option in which you can simply add gelatin during cooking. This is the option I want to bring to your attention.

The calculation of ingredients will be given for 3 liters of the finished product. If there is a lot of this, then you can simply reduce their number proportionally.

We will need:

cherry – 3 kg
sugar - 1 kg
gelatin – 70 gr
water - 0.5 liters

With this amount of sugar, the jam will turn out sweet and sour. If you like it sweeter, you can add sugar. Sometimes they ask whether it is possible to use 400 grams of sugar per kilogram of cherries. Can. And this recipe calls for even less of it.

Preparation

1. Sort the fruits, remove damaged fruits and stalks. Then rinse thoroughly in several waters and let the water drain.

2. Remove the seeds using a special device, a hairpin or a pin. It is better to do this immediately over the basin, in which we will cook in the future.

Immediately pour a little sugar into the bottom of this basin so that the resulting juice melts it faster.

As the number of cherries in the bowl increases, they also need to be sprinkled with sugar. Thus, by the time we clean it all, a sufficient amount of juice will already form in the basin.

3. Soak the gelatin in cool water and leave to swell for about 30 - 40 minutes, according to the instructions on the package. In the meantime, it will release even more juice.

4. After 30-40 minutes, carefully move the contents in the basin with a spoon to move the sugar from the bottom. Place the bowl on low heat and periodically moving the sugar in the bowl, wait until the mass becomes liquid. This means the sugar has melted.

The heat can be increased to medium. And while stirring, bring the whole mass to a boil.

5. At the same time, put the swollen gelatin on a small fire and, while stirring, bring it to a liquid state.

6. As soon as the jam boils, note the time. We will need 5 minutes. At the same time, do not forget to stir. The resulting foam must be removed.

7. After the allotted time, pour gelatin into the basin in a thin stream while stirring continuously.

Bring to a boil again and turn off immediately.

8. We should already have sterilized jars and lids ready. While hot, pour the jam into jars and screw on the lids. Place them upside down and cover with a blanket. Leave until completely cool.

Since it was cooked for only 5 minutes, this procedure is mandatory for it. Under a blanket, with slow cooling, the product will be sterilized and will be better stored.

9. Then turn them over again, into their usual position and store them in a cool, dark place.

You can store it for up to a year in your home in the basement, and in your apartment in the pantry.

Pitted cherries in a slow cooker

When my husband gave me a slow cooker, I was very happy. After all, now you can spend less time in the kitchen and delight your family with delicious desserts! So far I have tried making gooseberry and cherry jam. The latter turned out tastier.

Products:

600 grams of cherries;
600 grams of sugar.

Method for making jam in a slow cooker:

Rinse the cherries, tear off the stems, and remove the pits. Place the berries in the multicooker bowl and cover them with sugar.
Set the “Extinguishing” program for 20 minutes. Don’t forget to stir the product a couple of times during cooking and skim off the foam.
Pour hot jam into sterile jars and seal.

Note: this seaming can be used in preparing various desserts. It turns out great!

Five minutes in Kiev style

The dessert is prepared in its own juice with pulp, so the syrup becomes very thick.
You will need:

Berries and sugar - 10 glasses each.
Cherries for making juice with pulp - 1.5 cups (a glass of juice will come out).

Cooking

Sort through the berries, remove the seeds, add one and a half cups of fruit, and puree with a blender.
Set aside another glass of the remaining cherries, pour it into a saucepan, pour all the juice, add the same amount of sugar, and stir.
Stirring the contents frequently, bring to a boil. Cook for 5 minutes.
Add another glass of berries and sweets to the boiled mixture. Let it boil, cook for 5 minutes.
Add the following berries and sweetness, one glass at a time. Next, make bookmarks every five minutes until all the fruits and sugar are gone.
After the 10th batch, pack the jam into jars and roll up. Cool upside down and store for winter.

Pitless cherry jam like jelly

Friends, let's make a thick, dense jam that looks more like jam. A delicacy with pieces of berries will not leave anyone indifferent.

Ingredients:

Cherry – 1kg
Sugar – 750g

Preparation

Preparing the cherries. Remove the seeds from it.

We take the largest sieve that we have in the house and begin to rub the berries through it.

Of course, you can put it through a meat grinder or blend it with a blender, but after that you will get a puree, and our goal is for there to be pieces of berries in the jam. This way it will be both tastier and more beautiful.

Sprinkle the cherry pulp with sugar.

Place the pan on the stove over medium heat. Stirring, bring to a boil and simmer until thickened, about 30 minutes.

It is better to boil in a wide saucepan, as the moisture evaporates faster. Do not make the heat too high, it may burn.

It is easy to determine whether the jam is ready or not. At the beginning the boiling is vigorous, then the sound changes. When you hear something like puff-puff, you're done.

Turn off the heat and pour the hot jam into dry, sterilized jars.

We store it both in the cellar and just in the apartment. Bon appetit!

How to pit cherries (lifehack with a plastic bottle)

Nowadays, housewives have many different helpers in the kitchen, and there are also special devices for removing seeds. But if you don’t have one, then you can use grandma’s old proven method - remove it with a pin, hairpin or paper clip.

There is another interesting way. I suggest watching a video where the author suggests that you can easily and simply remove the seeds using a plastic bottle.

If you love pitted cherry jam, then I think this collection of recipes will be useful to you and I really hope that you will find something new in it for yourself. Delight your loved ones with a delicious, aromatic treat.

Good luck with your preparations.

Cherry jam with agar-agar

I know that some people are afraid to cook with gelatin. After all, it can lose its properties at high temperatures. That is why it is not boiled, but poured into a slightly cooled mass. To avoid this hassle, I suggest using agar-agar.

We take:

1.2 kg peeled berries,
0.9 kg sugar,
10 g agar-agar,
50 ml water.

Preparation

Pour the prepared cherries into a saucepan with a thick bottom and sprinkle with sugar.

Place it on the stove and turn on medium heat. We are waiting for active boiling with characteristic gurgling. And cook for 7 minutes.

Quickly stir the agar-agar crystals with water and pour into the brew.

Wait for it to boil again and cook for 3 minutes. Ready.

We begin to fill the sterile container by placing a knife under its bottom. Otherwise the jar may crack.

Tips for making cherry jam

Cherry jam is prepared with and without pits. They resort to the first option not because they are too lazy to remove the core. It is the seed that makes the taste and aroma of jam better. But without it, the dessert turns out more tender and harmless.

To preserve the pleasant aroma and taste of the jam, the extracted seeds are poured with water in such an amount that the liquid only slightly covers them. Place on fire, boil for several minutes and strain. And this broth is used to prepare syrup for cherry jam.

Fruits for preservation should be moderately ripe, not limp, not spoiled, and preferably with “tails.” Cherries brought home are immediately processed. Place in a colander and wash with running water. After removing the petioles and seeds, the fruits are placed in a deep enamel container.

Some housewives sprinkle sugar on the cherries to release the juice, and make jam in it. But experienced chefs recommend pouring syrup over fruits - this way the fruits better retain their shape.

The jam is prepared with subsequent sterilization in a water bath and without it. This point must be taken into account in advance, because the boiling point of the syrup depends on it. In the first case it is 104-105 degrees, in the second - 108°.

Read more in the article: How to properly sterilize jars and lids

Jars with dessert are covered with wax paper, canvas soaked in vodka, or metal lids. They must be varnished, otherwise the jam may lose color due to oxidation.

Jam-jelly with pectin

What is pectin? This is a gelling compound of plant origin (found in fruits and some aquatic herbs).

From Greek “pektos” is translated as “curled”, “frozen”. Pectin is produced in the form of a powder or liquid extract, the packaging of which states that it is a food additive E440.

What you will need:

cherry - 2 kg.
sugar - 1 kg.
dry pectin - 2 packets of 10 g each.

How to cook

Pour pectin into a bowl, add 3 tbsp. l. sugar (from the amount stated in the recipe), mix well.
Wash the cherries, remove the pits, place in a cup, and cover with the remaining sugar. Leave for 3-5 hours so that the berry gives juice. Place on the stove and after boiling, boil for 7-10 minutes.
Then add pectin and sugar in parts, mixing well. After adding the last portion, boil for 3 minutes and turn off. Pour hot into jars.

Don’t be confused by the fact that the jam will turn out liquid; it will thicken during storage and become like jelly.

Pitless pureed cherry jam

What do you need:

2 kg of fresh pitted cherries;
1 kg sugar;
0.5 l of water;
70 g gelatin.

How to do

Disassemble the cherries, wash them, remove the pits, put them in a deep container, add water, put them on the stove, bring them to a boil and keep them on the fire for 15 minutes.
Drain the broth, place the berries in a colander, and allow the liquid to drain properly.
Grind the cherries in a blender until smooth (you can rub them through a fine sieve), add sugar.
Prepare gelatin: soak to swell, heat to dissolve without boiling.
Place the cherry pulp with sugar on the fire, bring to a boil, cook for about 25 minutes until thickened. Remove the resulting foam with a slotted spoon.
Remove the pan with jam from the stove, pour in gelatin, stir, distribute into treated jars, and roll under sterilized lids. Cool and store in the pantry.

Puréed cherries are more reminiscent of jelly-like jam. It differs from the classic one in the absence of whole berries.

Pitless cherry jam for the winter - “Five Minutes”

Now let's look at the most popular version of the sweet dessert - “five-minute”. The berries are cooked for literally 5 minutes, so they do not have time to lose large quantities of vitamins and microelements. The fruits remain intact and do not “spread” through the jam. That is why many housewives like this method of cooking.

Ingredients:

1 kg - cherries (net weight)
1 kg - sugar

Properly wash the prepared (without stems) cherries. Then remove the seeds from the fruit using any of the methods described above.
Place the berries in a large bowl or saucepan and cover with granulated sugar.
Very carefully, so as not to damage the berries, mix with sugar and leave to stand in this form until the juice appears. This usually takes 4-5 hours.
At this time, sterilize the jars and boil the metal lids.
The cherries gave a good amount of juice. Place the dishes with berries on the stove. Bring to a boil over low heat and cook for 5 minutes. At the same time, collect the foam with a spoon.
Immediately pour the jam into jars before it cools down. We fill it to the very neck and roll it up with a seaming machine.
Leave it upside down to cool, wrapped in a warm cloth, such as a blanket.

Then you can select a tasty preparation for permanent storage. In an apartment this will be a storage room, and in a private house - a basement.

Cherry jam without cooking the berries

It's no secret that heat treatment kills most of the vitamins, so some housewives prefer to make jam without cooking.

And if you want to get not only a tasty, but also a healthy dessert, then the proposed recipe with photos is worth taking note.

Ingredients:

1 kg cherries;
1 kg sugar;
200 ml water;
2-3 g of citric acid.

Preparation

Wash the cherries well under running water. If the fruits are small, then the seeds can be left (at your discretion).
Pour sugar into a thick-bottomed pan, add water and stir everything thoroughly so that the granulated sugar does not burn.
Place on the fire, wait for it to boil, add citric acid and cook the syrup for 12-13 minutes.
Then pour hot syrup over the cherries and leave for 10 minutes.
Then pour it back into the pan, put it on the fire again, cook for 6-7 minutes, no longer.
Pour the syrup over the berries, do not disturb anything, and leave covered for 20 minutes.
We drain it a third time, and then place the berries in sterilized jars.
Boil the syrup for 6-7 minutes, skim off the foam and pour it into jars with berries, screw on the lids.

You can make jam from early varieties of cherries, but they have little fiber and a lot of water.

Jam like jelly made with gelatin

There is one simple rule: the longer the jam is cooked, the thicker it is. But there are a couple of ways to achieve thickness with one boil. The first way is to add gelatin to the ingredients. Then the recipe will look like this.

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Ingredients:

Pitted cherries – 1 kg
Sugar - 700 g
Instant gelatin - 2 tbsp.

Preparation:

1. Pour sugar into a deep bowl and mix it with gelatin.

2. Pour the resulting mixture into a pan with cherries, shake lightly to mix the ingredients and put the pan in the refrigerator for 8-12 hours so that the cherries release juice and are soaked in sugar.

It should look like this.

3. Place the pan on low heat, wait until the sugar dissolves, then you can increase the flame to medium and cook, stirring, until the syrup boils.

After boiling, reduce again to low and cook, stirring and skimming, for 5 minutes.

4. Turning off the heat and waiting for the remaining foam to settle, pour the hot jam into sterilized jars and close with sterilized lids.

When filling the jars, the jam may seem too runny. But after cooling and, especially, staying in a cold cellar or refrigerator, it will turn almost into jelly.

Thick jam from frozen pitted cherries

Frozen berries often lose some of their flavor after defrosting. This can be corrected by simply adding some spices to the jam.

At the same time, the taste of the delicacy not only acquires richness, but also becomes piquant.

Ingredients:

frozen cherries – 1100 grams;
sugar – 1000 grams;
freshly squeezed lemon juice – ¼ cup;
cinnamon stick – 1 piece;
cloves - 4 pieces;
pectin – 50 grams;
dry red wine – half a glass.

Half-liter jars are best suited for storing this jam. For this quantity you will need 6 pieces. They need to be sterilized in advance.

Instead of cinnamon, you can take the following composition: 1 star anise and 6 crushed cardamom boxes.

Preparation

Step 1. Completely defrost the berries.

In a bowl or saucepan, mix cherries, sugar and lemon juice.

Step 2. Break the cinnamon stick into several pieces and, together with the cloves, tie it in gauze to make a bag of spices.

Place the bag in a saucepan with the cherries and marinate in the refrigerator for 8 hours.

Step 3. Add pectin powder, stir, place on low heat, and bring to a boil.

Pour in the red wine, increase the heat and let the mixture boil vigorously for 1 minute. You need to stir carefully and continuously. All foam that forms must be removed.

Step 4. Remove the pan from the heat and take out the bag of spices. Immediately pour the jam into sterile jars, filling them so that there is about 1/2 centimeter left to the lid. We compact the jam with a spatula to remove all bubbles from the thickness. Roll up the lids.

Step 5. Place a folded towel on the bottom of a large saucepan, or install a special grill, add water and put on fire. When the water heats up, lower the closed jars into it (they should be immersed in water so that there is about 2 centimeters of water above the lid). Boil them in this position for 10 minutes.

Step 6. Remove the jars from the boiling water and set to cool. They must stand still for at least 24 hours. They can then be stored in a cool, dark place.

How to make pitted cherry jam so it’s thick

Many housewives know that the longer you cook berries with sugar syrup, the more liquid evaporates and the syrup becomes thicker. It turns out there is an easier way to naturally thicken the treat. You just need to add a natural food additive - pectin and you won’t have to cook the syrup with berries for a long time. The vitamins and all the beneficial substances found in the berries will be preserved. And you’ll save time, which is valuable for every housewife during the period of preparing jams and picklings for the winter.

Let's take for the recipe:

Cherry – 1 kg (pitted)
Sugar – 800 g
Pectin – 1 sachet (10 g)

Preparation:

1. We clean the cherries from leaves, stalks, and debris. Wash and dry a little. Remove the seeds from the berries.

We do this in a simple way using a pin. We pierce the berry at the point where the stalk is attached. We pry up the seed and remove it from the pulp. The berries remain intact, unlike mechanical devices that pierce the cherries right through. The juice is stored inside the berries and does not flow out of them.

We measure out 1 kg of berries and place them in a saucepan in which we will cook the jam.

2. Cover the cherries with sugar and let them stand for an hour to release the juice. If the cherries are sweet, you can add less sugar, for example, 800 g. If they are sour, you need to add 1 kg. The cherry gave juice. Now you can put it on the fire and bring it to a boil.

3. We will cook the jam over low heat. It is better to take a saucepan with a thick bottom so that the sugar does not burn.

The jam has boiled. Turn off the fire. Place the pan on the table, cover with gauze and leave to cool and brew until the next day. If foam has formed, carefully remove it.

4. The jam stood overnight. The berries were well soaked in syrup. Now you can start the next cooking. To make the jam thick, you can go in two ways. The first way is to cook for a long time so that a sufficient amount of liquid evaporates.

5. The second way is to add a natural thickener pectin. The jam will not have to be cooked for a long time and some of the vitamins can be preserved.

Pectin is a natural substance found in berries, fruits and vegetables. Refers to dietary fiber that helps cleanse the intestines and improves digestion. In the food industry it is used as a natural thickener for jam, jelly, marshmallows and marshmallows.

Add 1 sachet (10 g) of apple pectin and stir well.

6. Now put the syrup with berries on the fire and bring to a boil over low heat. After the jam has boiled, cook it for another 5 minutes. If foam appears, we remove it.

7. The jam is ready. Turn off the heat and pour into jars. We pre-sterilize the jars in any available way: in the microwave, oven or over steam. Simply pour boiling water over the lids for a few minutes and dry.

Close the jars with lids. Turn over so that the top of the jars is better sterilized and condensation does not form. Leave them on the counter until they cool. Then we move it to a cool place in your apartment.

Pitted with vanilla

What do you need:

1 kg cherries;
25 g gelatin;
1 kg sugar;
20 g vanilla sugar.

How to do:

Wash the berries, remove the seeds, place in a basin, cover with sugar for several hours.
Put on the fire, when the juice comes out, wait until it boils, then cook for 15 minutes, skimming off the foam.
Meanwhile, soak the gelatin in cold water. When it swells, heat until dissolved, without bringing to a boil.
When the jam is ready, remove it from the heat, pour in gelatin, add vanilla sugar, stir, put into jars and roll up.

Cherry jam with vanilla sugar has a noble aroma.

With added apple pectin

Pectin is a polysaccharide found in fruits and berries. It is added to jam to thicken the mass.

Recipe note! The consistency will not be very thick. Do you want to achieve a jelly-like mass? Add more pectin.

Compound:

1200 g granulated sugar;
5 g apple pectin;
1000 g b/c cherries.

Cooking step by step:

Combine the cherries with sugar and leave for several hours, preferably at room temperature. During this time, the berry will give enough juice, so there is no need to cook jam with added water.
Then we put everything on fire. When the sugar is completely dissolved, add pectin, which we first combine with a small amount of sugar.
Bring the mixture to a boil and cook for 5 minutes. We stir the whole process periodically. Just be extremely careful so as not to damage the integrity of the berries.
Remove the resulting foam and pour the finished confiture into jars.

Thick and tasty jam with mint and black tea

This recipe is very unusual and interesting. Moreover, it is interesting both for its composition and its taste. You have never tasted such amazing taste and aroma.

We will need:

pitted cherries – 1 kg
sugar - 1 kg
lemon juice - 1 tbsp. spoon
tea with bergamot - 10 tbsp. spoons
mint - 3 - 4 leaves

Preparation

1. Sort the cherries, remove spoiled fruits and stalks. Rinse thoroughly in several changing waters. Then remove the seeds using one of the known methods.

After removing them, immediately place the peeled fruits in a cooking basin. She will begin to secrete juice, which we will use to prepare our delicacy further.

2. During the cleaning process, sprinkle the fruits with sugar in layers for better and faster dissolution.

3. Brew a fairly strong hour with bergamot, let it brew well for 10 - 15 minutes.

4. Then pour it into a basin and add lemon juice. What would tea be without lemon?!

Mix everything carefully so that the sugar can dissolve as much as possible. Since the tea is hot, this process will happen quite quickly.

5. Place the basin on low heat and heat the contents while stirring. The more it heats up, the sooner all the sugar will melt, and a sufficient amount of syrup will appear for further cooking.

6. Wait until the syrup boils and note the time.

Cook for 20 - 25 minutes, stirring occasionally, over very low heat. Make sure that nothing burns, and to do this, stir more often.

7. 5 minutes before readiness, add washed and dried mint leaves.

8. Prepare sterilized jars and lids.

9. Then take out the mint leaves and pour it hot into jars. Immediately roll up with metal lids using a seaming machine.

10. Turn the jars over and put them on the lid, wrap them tightly with a blanket or large towel. Leave for a day until completely cooled.

11. Then turn it over again and put it in a cool, dark place for storage.

I’m writing this recipe now and vividly imagining the aroma that spreads throughout the house while preparing this delicacy.

And the taste of such jam is simply unforgettable. It is both tender and slightly piquant, not cloying, but pleasantly sweet and sour. Be sure to try making this delicacy for the winter; you will treat it to your loved ones and guests.

How to make cherry jam with prunes

The combination of berries gives an unexpected effect, some sourness and dark color.

Compound:

Prunes – 300 gr.
Cherry – 1 kg.
Sugar – 0.5 kg.
Gelatin – 30 gr.

Preparation

Wash the fruits of both berries, remove the seeds. Cut the plums into halves or quarters.
Place in a common bowl and cover with granulated sugar. Leave for 2-3 hours.
Cook for 15 minutes after the sign of boiling appears.
Dilute gelatin with water, then heat it until dissolved. Pour into the jam.
Distribute the jam among the jars and seal with sterile lids. Wrap the workpiece and wait until it cools completely.

Assorted currants

To prepare assorted fruits, an equal amount of raw materials of two or three types is usually taken. But there is one nuance here.

In order for the final product to be sweet enough, you will have to adjust its sweetness at the initial stage.

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 ratio of 1 to 1 is sufficient.

For assorted cherries with currants you will need:

cherries, pitted – 1 kg;
currants – 1 kg;
sugar – 2 kg.

Algorithm of actions

Sort the cherries, remove the stems, and wash.
Remove the currants from the branches, wash and dry.
Mix the berries, pour them into an enamel bowl and cover with sugar. Leave on the counter for 4-5 hours until the juice is released.
Over medium heat, heat the mixture to a boil. Cook for five minutes.
Remove from heat and cool contents to room temperature.
Repeat the procedure.
Heat the mixture for the third time, boil for 5 minutes and immediately seal it in jars.

Royal recipe with walnuts

Of course, you will have to tinker, but in winter this cherry dessert is just a godsend, incredibly tasty and memorable.
To prepare it we will need:

Cherry - 1 kilogram,
Sugar -1.5 kilograms,
Walnuts – 200 grams

Preparation

Peel the cherries. Cut the walnut kernels into pieces very close to the size of a cherry pit. Instead of a seed, we put a nut in each berry.

A little tip: if you find it very difficult to stuff the cherries with walnut pieces, you can simply throw the nuts into the cherries.

Cover the berries prepared in this way with sugar and leave for 5-6 hours. Then cook over low heat for 5-7 minutes in three batches.

Between cooking, the jam should sit for 5-6 hours.

We pack it hot into jars. You will never forget such delicious jam. Its thickness is achieved due to a large amount of sugar. If it is very sweet for you, then at the end of cooking you can add the juice of one lemon.

Do not forget to remove the foam so that the treat can be stored longer.

Recipe with repeated boiling for beginners and experienced housewives

The duration of heat treatment ensures maximum sterility of the product. This jam will last up to 3 years.

Ingredients:

1 kg cherries,
0.8 kg sugar.

A simple recipe is prepared in the following sequence:

After washing, the berries are sprinkled with sugar and left at room temperature for several hours to release the juice.
The container is placed on the stove, brought to a boil and immediately removed, then covered with a lid and left for 3 hours until completely cooled.
At the next stage, bring to a boil again and cook, stirring, for 5-7 minutes.
The heat treatment can be repeated 3-4 times. The foam must be removed at each boiling cycle.

Cooking result

What to do to prevent the berries from shriveling?

Anyone can learn to cook with whole berries. The cherry skin wrinkles from prolonged heat treatment when the jam is kept on the stove after boiling for more than 15-20 minutes. To prevent the berries from shriveling, they are cooked for no more than 5-7 minutes in one stage. This way the liquid is preserved inside the fruits, they remain whole.

Is sterilization so important?

Delicious cherry jam is made both with and without sterilization. The procedure involves additional processing of jars already filled with jam. Sterilization is carried out in the following sequence:

fill the jars with cherry mass;
Place a piece of cloth or a special grid on the bottom of a wide pan;
the jars are placed on the bottom of the pan;
add water so that it covers a third of the jars;
bring to a boil, keep the containers for 10 to 25-30 minutes, depending on the volume;
After sterilization, the jars are immediately rolled up.

Without sterilization, the jam will last for several months if all jars and lids have been prepared according to the rules (steamed and dried).

Drunken cherry with coffee, cocoa and liqueur

And this recipe is even more original than the previous two. That is, this is an option for true gourmets, or connoisseurs of unusual delicacies in terms of taste. Now, having seen the composition of the ingredients, you will be very surprised.

By the way, this cooking option is also known under a different name, called “Black Forest”. Two such sonorous names oblige you to cook the same “sonorous” delicacy. What are we going to do now!

We will need:

pitted cherries – 1 kg
sugar - 0.5 kg
cherry liqueur – 50 ml
cocoa - 4 tbsp. spoons
instant coffee - 4 tbsp. spoons
gelatin - 10 g
citric acid - 1/3 teaspoon

Preparation

The peculiarity of the preparation of this option is not only the original composition of the ingredients, but also the fact that, unlike previous recipes, it will not have whole fruits in its final form, but crushed ones. However, it will not be a puree. More likely it will be confiture.

And the extent to which you want to grind them depends entirely on you.

1. Sort the cherries, remove the stem and rinse thoroughly. Let the water drain and remove the pit using one of the following methods.

2. Place the peeled fruits immediately into a bowl and sprinkle it with sugar in layers to release the juice faster. You can let it sit for 3-4 hours and let in even more juice, while the sugar begins to slowly melt.

But if you don’t have time, you can simply mix all the contents and let it stand for only 30 minutes.

3. In both cases, before putting the cooking container on the fire, add instant coffee and cocoa. Stir again so that the bulk products are evenly distributed throughout the syrup.

4. Place over low heat and melt the sugar while stirring. Make sure nothing burns.

5. Once all the sugar has dissolved, bring to a boil, but do not boil. Remove from heat and grind the mixture in a blender to the desired consistency. But it is desirable that quite tangible pieces remain.

Just such a delicacy will be very convenient to spread on bread.

6. Place the jam back on the stove and bring it to a boil again, stirring frequently. After boiling, keep on the stove for only 3 minutes.

7. Pour in the liqueur and mix well. Wait until it boils again and immediately put it hot into sterilized jars. Close with metal lids tightly and airtight.

8. Place the jars on the lid, upside down, and wrap them in a blanket, tucking it in on all sides.

9. During the process of slow cooling under the blanket, the sterilization process will take place. This will allow the jam to be better preserved during the winter.

10. Then store them in a dark, cool place, turning them over and placing them in their usual position.

You can probably already imagine what a cherry treat this turned out to be! Delicious, aromatic and very original. Be sure to try it out! At least a couple of jars.

How to quickly and easily remove pits from cherries

Someone got used to removing the seeds by squeezing them out with their fingers. But this option is good if you don’t need whole fruits. It is better to use available means - a pin or paper clip, a teaspoon, sushi chopsticks or a toothpick.

Craftsmen can convert a plastic syringe into a tool. But mechanical devices are more effective (in terms of convenience, cleanliness and speed). These are special machines designed for this type of work. You can purchase a simple stone squeezer that can handle one cherry at a time, or opt for a machine that processes 6 berries at once.

With chocolate for the winter

You all remember the taste of Soviet sweets “Cherry in Chocolate”. True, they also contained liqueur or cognac. It is for this reason that they were not given to me. But now let’s reproduce this taste in the form of a preparation for the winter. But for ethical reasons, I did not introduce alcohol.

Let's take:

1 kg pitted cherries,
1 kg sugar,
1 tbsp. cocoa powder,
100 g dark bitter chocolate.

Preparation

You need high-quality chocolate with a high cocoa butter content.

We remove the seeds from the berries; this is a standard procedure today. Cover them with sugar and wait for the juice to release for a couple of hours.

Then we do heating according to the five-minute principle 4 times with a full cooling cycle. As a result, you will get a fairly thick mass, which is what we need.

We open the tile and break it into pieces.

Boil it for the fifth time and add chocolate and cocoa.

We are waiting for it all to melt.

After about five minutes, pour the aromatic jam into the prepared jars.

We put it away for storage if you don’t eat this deliciousness right away.

With cognac and chocolate

Many people know the “Cherry in Chocolate” chocolate candies with a light cognac aroma. Delicious treat! Why not make the same jam, which will contain a bouquet of cherry, chocolate and cognac aromas. No sooner said than done! And it’s very easy to do! Let's look at the recipe! Let's prepare something delicious!

Let's take for the recipe:

Cherry – 1 kg (pitted)
Sugar – 600 g
Dark chocolate – 100 g
Cocoa powder – 1 tbsp.
Cognac – 50 g