The fruit and berry season is just around the corner, and one of the first to open it is the beloved cherry. Hurry up to pamper yourself and your loved ones with this delicacy, because it is a real storehouse of vitamins, micro and macro elements that are so necessary for our health. By the way, regardless of the variety, sweet cherries are a low-calorie product, only 50 kcal per 100 g.

It should be noted that the early varieties are unsuitable for processing, but the middle and later varieties can be used for conservation, so that in winter you can enjoy the taste of summer.

Pitted cherry jam recipe

Cherry jam is a taste of childhood that you will definitely remember for a lifetime. It will not be difficult to prepare it. For this you will need:

• sweet cherry - 1 kg;
• sugar - 1.2 kg;
• water - 250 ml.

Cooking:

1. We sort out the berries, leaving whole, not damaged.
2. Then we wash and remove the bones, and this can easily be done with an ordinary pin.
3. Dissolve sugar in water, heat until syrup is obtained. Pour the berries into it, mix, bring to a boil, turn off the heat and leave overnight.
4. The next day, let it boil again and cool our jam. We repeat the procedure several times.
5. We distribute the hot treat among the jars, having previously sterilized them, and roll them up with lids.

Pitted cherry jam recipe

You will spend a little more time on making jam from cherries with stones, but the result will justify itself. The jam will turn out very fragrant and tasty.

Before cooking, each berry must be pierced with a pin or needle so that the fruits do not wrinkle during cooking. If there are too many fruits, you can pasteurize them for 1-2 minutes. To do this, put the cherries in portions in a colander and immerse in boiling water, and then quickly cool in cold water.

To cook for you need:

• sweet cherry - 1 kg;
• sugar - 1-1.2 kg;
• water - 400 ml;
• vanillin - ½ pack;
• citric acid - 2 g.

How to cook:

1. First, make the syrup by mixing sugar and water. Bring to a boil, pour hot cherries.
2. Cook in 2 doses for 5 minutes, with a break of 5 hours.
3. At the end of cooking, add vanilla and citric acid.
4. We roll hot jam into sterilized jars of small volumes, not reaching the neck 1.5-2 cm.

Important! Any jam with seeds cannot be stored for more than 1 year, so that the jam would benefit, eat it in the coming winter.

Harvesting for the winter from white or yellow cherries

Yellow cherry jam is easy to make, amber in color with whole berries, and the flavor will blow your mind.

You will need:

• white (yellow) sweet cherry - 1 kg;
• sugar - 0.8-1 kg;
• lemon - ½-1 pc.

Cooking:

1. Sort the cherries, in appearance it should be without rotten inclusions, whole.
2. Rinse well under running water, removing the stalks and leaves.
3. Then remove the seeds (with a regular pin, with a special tool, by hand), being careful not to damage the berry too much.
4. Pour the prepared berries with sugar and leave overnight to let the juice flow.
5. In the morning, put on a small fire and stir, bring to a boil (do not boil!). Remove foam with a slotted spoon if necessary.
6. Remove from heat and let cool. And so 2-3 approaches. Add lemon juice to the last bowl.
7. Pour the finished hot jam into sterilized jars and close, turn over, wrap with a blanket for a day.

Nut jam recipe

To prepare this jam, you have to work a little, but it's worth it.

Ingredients:

• sweet cherry - 1 kg;
• sugar - 1 kg;
• walnut - 250-300 g;
• water - 300-400 ml;
• lemon - ½-1 pc.

Cooking:

1. We wash the cherries, remove the seeds.
2. We clean the nuts from the dark skin and cut into small pieces.
3. We stuff each sweet cherry with a piece of walnut, carefully so that the berry remains intact.
4. We cook sugar syrup.
5. Pour the prepared fruits and let it brew for 3 hours.
6. We put on fire, bring to a boil (should not boil!). The jam must be simmered until the berries become transparent (about 40-50 minutes).
7. 10 minutes before cooking, add lemon juice.
8. Pour the finished dessert into jars, having previously sterilized them, roll them up with lids.

With Lemon

Want to pamper yourself in winter? Then cherry jam with lemon will keep you company on a cold evening. Cooking it is not difficult, but you will certainly enjoy its light, not sugary-sweet taste with light summer notes.

So, we take:

• sweet cherry - 1 kg;
• sugar - 1 kg;
• water - 200 ml;
• lemon - 1 pc.

How to do:

1. We remove the seeds from the cherries, of course, having previously sorted them out, leaving the most beautiful and juicy ones.
2. Rinse under running water and pour hot sugar syrup which was prepared earlier.
3. Leave to infuse for 4-6 hours (you can overnight).
4. Then put on fire, stirring regularly.
5. We cut the lemon into small slices (it can be quarters) and introduce it into the main composition. Be sure to remove all the seeds from the lemon, otherwise the jam will be bitter.
6. Cook for another 5-10 minutes, if necessary, remove the foam and again set aside for 4-6 hours.
7. Boil again, boiling the jam for 10-15 minutes and pour hot into sterile jars.
8. We roll up and turn over the banks, wrapping them in a blanket.

The fastest and easiest jam for the winter "Five Minute"

Jam "five minutes" - the easiest way to cook. Firstly, you will spend a minimum of time, and secondly, a maximum of vitamins will remain in the berries. Having prepared cherries that you have grown / bought, you will get a fragrant dessert in a matter of minutes.

So, you will need:

• sweet cherry - 1 kg;
• sugar - 1 kg.

Cooking:

1. Rinse the berries and remove the seeds, combine the cherries and sugar in a basin or saucepan, mix well.
2. Let stand for 6 hours, so that the fruits release juice.
3. After the time has elapsed, put on fire and cook for 5 minutes. Remove the foam if necessary.
4. The finished composition is poured into sterilized jars and closed. The jam should preferably be stored in the refrigerator.

Thick cherry jam

Cherry is a very tasty and juicy berry, 100 g contains more than 80 g of water. And not everyone likes the watery jam, which is often obtained from these berries. And if you boil the composition for a long time, then we will lose beneficial features, and the view will also not be entirely appetizing. Let's try to cheat.

You will need:

• sweet cherry - 1 kg;
• sugar - 1 kg.

Cooking:

1. It is necessary to wash, sort the cherries, remove the stalks, seeds.
2. Place the fruits in a saucepan and cover with sugar. Stir gently and put on fire.
3. Bring to a boil, when the juice appears, drain some of it, and boil the remaining products to the density you want.
4. Pour the finished hot jam into sterilized jars and roll up.
5. Turn the jars upside down and wrap.

cherry jam

Jam is a jam made from fruits or berries in the form of a thick jelly. Most delicious product obtained from dark cherries.

For its preparation you will need:

• sweet cherry - 1 kg;
• sugar - 0.8-1 kg;
• gelatin - 4 g (can be replaced with pectin);
• citric acid - 3 g.

How to cook:

1. We wash the fruits, remove the stalks and seeds, be sure to grind with a blender to a mushy state.
2. We place the mass in a basin or saucepan and fill it with sugar. We give time for the juice to stand out, it will take about 2-3 hours.
3. We put on fire, bring to a boil, add pre-diluted gelatin (dissolve in water) and boil for 30-40 minutes over low heat, stirring and removing the foam.
4. Before the end of cooking, add citric acid.

Ready delicious jam pour into sterilized jars. Roll up, turn upside down and wrap with a blanket. In winter, there will be something to pamper your relatives.

Recipe for a multicooker

Many housewives in the kitchen have an assistant - a slow cooker. It makes everything much easier and faster. So you can also cook jam in a slow cooker.

The most important thing to prepare the ingredients is cherries and sugar. The amount depends on the volume of the bowl of your kitchen assistant, the main thing is that the ratio is 1:1.

Rinse the cherries and remove the pits, put them in a multicooker bowl, sprinkle sugar on top, let it brew for a couple of hours so that the juice stands out. And then select the "Extinguishing" mode and wait 1.5 hours. If you use the "Multi-cook" mode, then you need to cook for 1 hour, i.e. it all depends on the functions of household appliances.

Arrange the finished jam in sterilized, pre-prepared jars. Roll up, turn over so that they look upside down and wrap. After the jars have cooled, they can be stored in the pantry.

• Jam can be considered a delicious medicine, despite heat treatment it retains fiber and even many vitamins.
• The delicacy will turn out especially tasty if you choose only ripe and sweet berries.
• The calorie content of jam or jam is on average about 230 kcal per 100 g of product (depending on the recipe).
• Vanillin, lemon slices or juice, citric acid, cinnamon can be added to any sweet cherry preparation to taste.
• If, after the time has elapsed (according to your recipe), the cherry fruits still let out little juice, do not be discouraged, add a little water.
• You need to cook jam in aluminum, stainless or brass dishes. When cooking, mix the ingredients with a wooden or stainless steel spoon so as not to spoil the color.
• Be sure to remove the foam, otherwise the sweet preservation will not last long.
• "Five minutes" must be stored in the refrigerator.
• It is very convenient to remove the seeds from the berries with a regular pin or a female hairpin.
• Carefully select cans for canning, chips and cracks are not allowed.
• storage containers should be washed very carefully, but not with a detergent, because. it leaves a thin film on the walls, and ordinary baking soda.
• Choose the best sterilization method for your container. This can be done over steam, in boiling water, in the oven, in the microwave, in a double boiler or in a slow cooker.
• Any jam without a stone is stored for a couple of years, but with a stone no more than 5-6 months.

Every hostess wants to surprise her guests and relatives with her delicious preparations for the winter. But not everyone succeeds.

Nowadays it is difficult to really surprise with something. But still, there are such recipes that take a lot of time, but they are worth it!

Such recipes for blanks include nuts. Since each housewife prepares it differently, there are quite a few recipes. The main one (according to which the majority prepares) is this one.

Cherry jam with nuts

For its preparation you will need:

1 kg of cherries

1 kg of sugar

250g walnuts purified,

375ml water

How to cook?

1. Before dealing with berries and nuts, you need to prepare the appropriate dishes. After all, the choice of dishes depends on how long the jam will be stored and whether it will lose its taste during storage. As you know, the best cookware for cooking jam is a stainless steel (stainless steel), brass or aluminum pan. The volume for cooking must be used medium (from 3l to 7l).

2. After the dishes are ready, you can start preparing the berries. They must be washed well, dried berries, remove the stalk and seeds.

3. Prepare the walnuts. They must be shelled and the nucleoli removed, and the kernels divided into small pieces (the size of a bone).

4. Fill the prepared berries with walnut kernels. This is of course quite a long time, but the result will be amazing!

5. Put the pot with water and sugar on the fire. Stir until the sugar dissolves and the syrup becomes clear.

6. Pour the berries and the remaining nuts with syrup and leave on fire for 2.5-3 hours. When there are 10 minutes left before the cooking of the jam is over, you need to add lemon juice.

7. While the jam is being cooked, you can prepare 2l jars. They must be washed, doused with boiling water and turned over on a towel so that they dry well.

8. After the cherry jam with nuts has been cooked, it must be laid out hot in jars and corked with lids.

There are a few tips to help make the jam even more delicious.

Council number 1. When preparing berries and nuts, you can start by preparing the nuts, because when you take out the seeds, they can be immediately replaced with nuts. Then the juice will come out less and the taste of the jam will be richer.

Council number 2. Berries with nuts can not be placed immediately in the syrup, but pour the berries with sugar and let it brew until the juice appears. Then we put the pan on the fire and cook the berries, stirring. But it is necessary to interfere very carefully so that the nuts do not fall out of the cherries. But if you use this advice, the cooking process itself changes dramatically - the millet jam is not boiled on the stove, but boiled down in several stages.

As mentioned earlier, there are several variations on the theme of making this jam.

Some people make this jam with seeds, and mix nuts with berries, thereby getting a berry-nut miracle! But in this version, the bones will interfere with enjoying the taste in full.

Summer is the time for berries and fruits, and you want to enjoy these vitamin gifts in winter. Since childhood, I love cherry jam. Grandma cooked divinely delicious jam from pitted cherries from our garden. The aroma of delicious jam was in the house. And so I wanted to quickly take a big spoon, cut slices of white village bread and sit in the family circle with freshly brewed cherry jam and a cup of tea.

Cherry is a berry loved by millions, but in preparations the taste is rather unsaturated. Therefore, it is best to choose recipes that include other components with a bright taste. You can use the cherry blank as a filling for baking or decorating desserts. But for some, cherry jam seems to be the most delicious if you eat it with the freshest bread or cookies, washed down with a glass of warm milk or aromatic tea! You will also need recipes for blanks from black and red currants - and

Let's cook summer appetizing juicy cherry jam for the winter. Such a bright piece of summer in a jar must be kept in stock.

Ingredients:
Sweet cherry - 1 kg
Sugar - 500 g

Cooking:

Collect ripe berries and rinse with water.

Then remove the seeds from each berry. To do this, we make an incision in a circle with a knife along the bone, divide the cherry into two halves and take out the bone.

Put the finished cherry halves in a bowl.

Pour the halves of the sweet cherry with sugar, mix and leave for 5 hours so that the berries release the juice.

After the cherries have given juice, we shift the cherries with syrup to large saucepan. On the fire, bring the cherries with syrup to a boil, immediately remove from the heat and transfer to sterile jars. Roll up, turn over and wrap. Leave until completely cool.

Store cherry jam in a dark and cool place. From 1 kg of cherries, 2 half-liter jars are obtained. Replenish your stocks for the winter. Bon Appetit!

Strawberry and cherry jam

The taste and aroma of strawberries are an excellent addition to cherries. Jam from such a duet turns out to be very fragrant and unusually tasty. It pleasantly feels both the taste of cherries and strawberries.
The jam is cooked in three steps, which makes it thick, and the berries, with this method, are fully saturated with syrup. This jam will be a real gift in winter for lovers of delicious tea drinking. Try this recipe and you definitely won't regret it.
Ingredients:
Fresh strawberries - 1 kg
Sugar - 1 kg
Sweet cherry - 1 kg

How to cook thick jam with strawberries and cherries

Sort the cherries and strawberries, rinse. Remove spoiled berries, sepals, stalks.

Remove pits from cherries. Cut strawberries into 2-3 pieces. Pour the berries with sugar and leave for 3-4 hours so that they release the juice.

Place the berries along with the juice in a saucepan. Bring to a boil and boil for big fire 1 minute. Remove foam. Leave for 12 hours.

After 12 hours, bring the berries to a boil again. Boil over low heat for 5 minutes and leave for 12 hours. Bring the berries to a boil for the third time and boil for 15 minutes until thickened. Pack hot jam in sterilized jars and roll up with sterilized lids.

The original strawberry and cherry jam is ready. Bon Appetit!

Video recipe on how to cook thick pitted yellow cherry jam with whole berries

Bon Appetit!

Advice
If the jam from berries or fruits is sugared, it means that it is simply overcooked, or there is an excess of sugar in it. In this case, a jar of jam is placed in a container of warm water, and this water is gradually heated. Pour 100 ml of boiling water into a liter jar of jam and gradually mix the jam. It becomes more fluid. It should be remembered that such jam must be used first. It is not subject to long-term storage.

Seedless cherry jam with lemon

It turns out a very tasty and fragrant dessert. It is best to cook it from a dark fleshy berry, but it is quite possible to cook it from a white, yellow, pink berry. It is prepared quickly and from a minimum of products. Therefore, such a delicacy is prepared for the winter in large portions.

Ingredients:
Sweet cherry - 1 kg
Lemon - 1 pc.
Sugar - 1 kg

How to cook seedless cherry jam with lemon

Sort the cherries, wash, remove the stalks and seeds. Cover the cherries with sugar, watering with the juice of 1 lemon. Mix and leave for 5 hours.

Grate lemon zest. Place the cherries with juice in a saucepan, add the zest of 1 lemon.

Bring the mixture to a boil and boil for 5 minutes. Boiling jam immediately roll into dry, sterile jars.

Seedless cherry jam with lemon is ready. Bon Appetit!

Thick cherry and cherry jam for the winter. Video recipe

The combination of cherry and cherry flavors gives extraordinary taste. Bon Appetit!

In order to get a thick, fragrant and tasty cherry jam, you need to separate the resulting juice during cooking. This method will help to quickly bring the berries to a thick state.
The remaining syrup can be rolled separately into jars or used as an additive to various desserts and drinks.
Another way to obtain the necessary thickness of the dessert is to use gelatin.

How to make pitted cherry jam with walnuts

This is an interesting and tasty red cherry jam with walnuts. We will make jam from pitted cherries. In their place, we will insert pieces of walnuts that will imitate these bones. The rest of the nuts that remain after stuffing the cherries, just add to the jam and cook everything together. The original way cooking will make a little tricky. But all efforts will more than pay off when in winter family table you will eat this amber, incredibly tasty delicacy.

Ingredients:
Water - 0.75 cups
Walnuts - 150 g
Sugar - 500 g
Sweet cherry - 500 g

How to cook dessert from cherries with walnuts

Sort the cherries, wash, remove the pits. Chop the nuts a little larger than the cherry pit. Put nuts instead of seeds in cherries.

Combine sugar with water 3/4 cup, bring to a boil and boil for 1 minute.

Pour the prepared cherries into the syrup. Also add the remaining nuts to the syrup. Bring the mixture to a boil and immediately remove from heat. Leave for 12 hours.

After 12 hours, bring the mixture to a boil again and boil for 3 minutes. Pack hot jam in sterilized jars and roll up with sterilized lids.

Cherry jam with nuts is ready. Store jars of cherry and walnut jam in a cool, dark place. Bon Appetit!

Raspberry and cherry jam with gelatin

This very tasty fragrant jam with gelatin in winter will cheer you up and warm your soul.
Ingredients:
1 kg cherries
100 g raspberries
370 g sugar
12 g sheet gelatin

How to cook cherry and raspberry jam with gelatin

Wash the cherries, cut in half and remove the pits.

Pour the prepared cherries into a container / basin where you will cook the jam. And pour in the washed raspberries.

Sprinkle sugar on top of the berries and let stand for at least 30 minutes to release the juices. There is not much sugar according to the recipe because the cherry was very sweet. But you can add more according to your taste.

After a little juice has stood out, put the basin on a slow fire. When heated, the juice will become more and then it will be possible to increase the fire (temperature) and bring to a boil. From the moment of boiling, cook the jam for 5 minutes. Remove the foam during the cooking process. Remove the jam from the stove and leave to cool completely. Then repeat the cooking process. Bring to a boil in the same way, cook for 5 minutes and set aside. Need to cook for strong fire, stirring occasionally and removing the foam.

Prepare gelatin for jam

Before the third cooking, fill the gelatin with water according to the instructions and let it swell.

After the gelatin has swollen, squeeze it out of the liquid and add it to the jam, which you have already begun to heat over the fire. The jam should be hot enough by now. Stir it well so that the gelatin dissolves and is evenly distributed throughout the jam. In the same way as the first two times, bring the jam to a boil and cook for 5 minutes after that.

Pour hot jam into sterile jars and seal with lids. Immediately turn the jar on the lid and leave it for 5 minutes. Then turn the jar upside down and leave it on the table until it cools completely.

After that, send the jars to storage in a cool place. Before use, put the cherry and raspberry jam in the refrigerator so that the gelatin freezes. Insanely delicious jam with gelatin is ready! Bon Appetit!

Cherry and orange jam recipe

Jam from one sweet cherry has enough delicate taste and aroma. Adding oranges to jam significantly changes its whole taste. Therefore, this jam will be a real gift for those who love interesting flavor combinations.

Ingredients:
Orange - 1 pc.
Sugar - 800 g
Sweet cherry - 1 kg

How to make an orange and cherry dessert

Remove the zest from the orange and squeeze the juice out of the orange.

Combine orange juice, zest and sugar in a saucepan. Bring to a boil and boil for 1 minute.

Add pitted cherries. Boil 5 minutes. Leave until completely cool.

After 12 hours, bring the mixture to a boil, boil over low heat for 5 minutes. At this stage, boiling jam can be poured into sterilized jars and rolled up with lids.

Cherry and orange jam is ready. Bon Appetit!

Cherry and apricot dessert

Prepare this fragrant delicacy for the winter.
Ingredients:
Sweet cherry - 1 kg
Sugar - 1 kg
Apricots - 300 g
Gelfix (pectin) - 1 sachet

How to cook jam from apricots and cherries

Wash the cherries and remove the pits using a special device without damaging the berries themselves. Remove pits from apricots.

Put the fruits in a saucepan and sprinkle with sugar. Leave overnight.

Bring the jam to a boil in the morning and remove from heat. So repeat 3 times, while removing the foam from time to time.

At the very end, add gelfix and boil for a couple of minutes. Pour into still warm jars, turn over and place in a dark place. Bon Appetit!

Advice
If desired, add 10 lavender flowers before closing the lids. It will enhance the flavor of the jam.

Harvesting pitted cherries in own juice

Pitted cherries in own juice- one of the most popular preparations for the winter, which everyone is waiting for - they can’t wait to open it as soon as possible and enjoy delicious berries.

Before you close these berries, you need to carefully sort them out so that you do not get spoiled or wormy ones. Also not suitable for canning are too soft or overripe berries. After all, you need to close beautiful berries, and not those that will turn into porridge during the canning process. Any kind of cherry is suitable for this blank - pink or black.
Ingredients:
Citric acid - 6 g
Sugar - 300 g
Sweet cherry - 1 kg

How to prepare cherries in your own juice for the winter

Sort out the fruits. Remove spoiled and crumpled berries, stalks. Rinse well under running water.

Remove the seeds from the berries, cover with sugar and citric acid, mix. Leave for 1 hour for the cherries to release juice. Arrange the berries along with the juice that has stood out in sterilized jars.

Place the jars in a pot of water. Cover jars with lids. Bring water to a boil and sterilize: 0.5 liter jars 15 minutes, 1 liter cans 20 minutes.

Remove the jars from the water, immediately roll up the lids and turn upside down. Leave in this form until completely cooled.

The preparation is ready. In winter, it will delight you with whole berries and delicate aroma. Bon Appetit!

Quick five-minute jam from pitted cherries

Quick cherry jam great option for those who have a rich harvest of these berries. This recipe differs from others, first of all, in that the cherries are cooked for a very short period of time. And this is a guarantee of preserving in it the maximum amount useful substances and vitamins. To make jam - a five-minute sweet cherry, you should select berries for it. They should not be damaged, not overripe, not wormy. And it is desirable to cook sweet variety cherries.

Unlike the recipe for cherries in quick juice, which requires elastic fruits that will not turn into porridge during the preservation process, you can also take soft cherries for jam. And don't forget to take out the bones.
Ingredients:
Water - 200 ml
Citric acid - 3 g
Sugar - 400 g
Sweet cherry - 1 kg

Cooking:

Sort 1 kg of cherries, remove damaged berries, stalks, seeds.

Combine water and sugar in a saucepan. Bring to a boil and cook over low heat for 2 minutes. The sugar should dissolve.

Add prepared cherries. Bring to a boil over high heat, then reduce heat to low and simmer for 5 minutes.

Pour the boiling jam into sterilized jars and roll up immediately.

Pyatiminutka jam from pitted cherries is ready. Bon Appetit!

How to pull the pits out of cherries by hand quickly and so as not to get dirty

You can remove the stones manually, but then get ready for the fact that everything around you can be splashed with cherry juice. I suggest trying to extract the bones from cherries with a simple, but effective way- using a glass bottle and a sushi stick.
This method captivates with the fact that all the juice and bones will be neatly collected in a bottle, and the kitchen and clothes will remain unsplattered with berry juice.

Ingredients:

For work we need fresh cherry, colander, bowl, Glass bottle, chopstick for sushi.

How to peel pitted cherries

Rinse the cherries well, shake off the moisture. Clean the cherries from the stalks.

Place the cherry on top of the neck of the bottle.

From top to bottom, with a sharp movement, pierce the cherry with a sushi stick. The bone will be in the bottle, and you can transfer the peeled cherries to a bowl.

Work berry by berry in the same way. It is also very convenient to remove the bone with a hairpin. It's done very quickly. Berries are ready for further processing.

I hope this post will help you replenish your winter supplies with delicious fragrant jam from cherry. Jam is served with pancakes, pancakes and cheesecakes. Before the season of fresh cherries is over, replenish your bins with fragrant seedless cherry jam. Unusual taste and the smell of cherry jam in winter will remind you of a warm and generous summer.

Summer is in full swing and most often they look at how to cook or.

It will also come in handy for summer picnics. And for the summer, it’s important to use kvass, kefir, mineral water, whey, yogurt, ayran, lemon juice and water. Cook with pleasure! See you again on my blog.

Cherry jam with walnut- the perfect mix, which you don’t want to supplement with anything, except for cognac! This year, the sweet cherry is so sweet that its taste must certainly be leveled with citric acid or lemon juice, and sugar - take less than the norm, but this is not always the case. Every year the taste of the berries changes, so be sure to try them before creating preservation.

The jam is prepared according to the “five-minute” principle, that is, when you heat the mass three times to a boil, and then let it cool completely. Thanks to this method, the berries remain intact, soaked in syrup. However, you need to add nuts only at the very end!

I tried to add a couple of pinches of hot red pepper to one jar with such jam - for the experiment. It turned out very tasty and unusual, but this option is suitable for culinary gourmets who like to mix tastes: bitter and sweet, sour and sweet, sweet and salty!

So get ready necessary ingredients and let's start cooking!

Rinse the cherries in water, removing the cuttings and seeds, put the cleaned mass in a cauldron or other container with a non-stick bottom.

Pour sugar and citric acid, mix gently. If you have free time, leave for 1 hour for the mass to release the juice. If not, immediately place on the stove, turning on the maximum heat.

Bring to a boil, reduce heat to low and simmer for 5 minutes. Turn off the heat and let the mass cool completely - about 1-2 hours. Then heat up again and let cool again.

For the third time, heat the cherry mass (it will already become darker in color), chop the walnuts in your hands and pour them into a container.

Gently mix everything and simmer for about 5 minutes on minimal heat.

Scald jars and lids with boiling water or sterilize them in the microwave, in the oven. Put cherry jam in them and cork turnkey.

Check the preservation for leaks, let it cool and transfer to the pantry. Cherry walnut jam is ready.

Bon appetit in winter!

Despite the fact that cherries and cherries are berries of the same family, cherries are more often preserved. Apparently, because of its rich color and incomparable aroma.

Cherry fruits do not have a strong smell, but those who have tried jam from this berry at least once say that it is very tasty. Cherry jam turns out to be moderately sweet, with a transparent syrup of a beautiful color. Many housewives make up for the lack of natural acid in berries by adding lemon juice or citric acid.

Apart from palatability Cherries have other benefits as well. This berry is useful because it contains a lot of potassium, as well as other trace elements: calcium, iron, phosphorus, magnesium, sodium and even iodine. It contains vitamins A, B1, B2, C, E, PP.

Cherries ripen early. Under good weather conditions, already in June you can harvest a good harvest of this delicious berries- when there are no other fruits yet. So experienced housewives do not miss this opportunity and start harvesting for the future - cooking jam.

Subtleties of cooking

• Jam is made only from ripe cherries. It is unacceptable to use spoiled berries or pecked by birds. The fruits should not be overripe, otherwise they will lose their shape and boil during heat treatment.
• So that the berries do not wrinkle during cooking, they are first recommended to be blanched in boiling water, and then quickly cooled in cold water. Some housewives replace this technique by pricking each berry with a needle, but this process is very time consuming.
• For the same reason, cooking should be carried out in two or three stages, keeping the berries in hot syrup. If this is not done, but cooked in one go, then the berries very often burst and turn out to be shriveled.
• When cooking cherry jam, abundant foam appears, which must be removed with a slotted spoon, otherwise the product will not be able to be stored for a long time.
• Cherry jam is cooked both with and without seeds. To remove them from the berries, use a special device or a regular pin. Remove the seeds very carefully so as not to flatten the berries.
• To give cherry jam aroma and slight sourness at the end of cooking, vanillin and citric acid are added to it.
• Do not cook jam immediately in large volumes, as under their own weight the berries are crushed and lose their shape.
• Ready jam is poured into glass jars that need to be washed in advance with soda, rinse thoroughly hot water and dry.

Pitted cherry jam

• sweet cherry - 1 kg;
• sugar - 1-1.2 kg;
• water - 1.2 tbsp.;
• vanillin - 0.5 packs (5 g);
• citric acid - 2 g.

Cooking method

• Sort the cherries, remove all spoiled, overripe berries, as well as those pecked by birds. Cut off the stems. Rinse the berries thoroughly under running water.
• So that the fruits do not wrinkle during cooking, it is recommended to prick them with a needle. But this is a very long time, especially if there are a lot of berries. So the best way is as follows: put the cherries in small portions in a colander and immerse in a pot of boiling water. Pasteurize 1-2 minutes. Then cool quickly under running water. cold water.
• Prepare the syrup. Put sugar in a cooking bowl, pour water. Bring to a boil and boil for 5 minutes. If the syrup is cloudy, strain through several layers of gauze.
• Throw out the cherry. Bring to a boil, skimming off the foam.
• Set the jam aside and let it brew for 4 hours. During this time, the berries are well fed with syrup.
• Place back on the stove and bring to a boil over medium heat. Then insist 4 hours. Repeat the procedure two more times.
• At the end of cooking, add citric acid and vanilla.
• Cool the finished cherry jam in a basin and only then transfer it to clean, dry jars. close parchment paper. Cherry jam can be hermetically rolled up. In this case, package it in sterile dried jars while hot, then turn it upside down and cool in this form.

Seedless cherry jam: the first recipe

Ingredients for two 1 liter containers or four 0.5 liter containers:

• sweet cherry - 1 kg;
• sugar - 1.2 kg;
• water - 250 ml.

Cooking method

• You will need ripe but firm cherries. Wash them first under running water. Let the liquid drain. Remove the stems.
• Then, using a special device that can be bought at the store, remove the seeds from the berries. If you do not have one, then you can use a regular hairpin or pin.
• Pour sugar into the cooking basin, pour water and place the container on the stove. Boil the syrup. If it turned out to be cloudy, it is advisable to strain it through several layers of gauze.
• Dip the cherry in the syrup. Bring to a boil over medium heat, skimming off the foam that appears on the surface.
• Remove the basin from the stove and let the cherry brew for 10-12 hours.
• Put the jam back on the stove. After it boils, soak again for 12 hours. Repeat this procedure two more times.
• Let the jam cool, and then package in dry, clean jars. Close with parchment paper.

Seedless cherry jam: recipe two

• sweet cherry - 1 kg;
• sugar - 700 g;
• lemon juice - 50 ml.

Cooking method

• Sort ripe cherries, remove wormy and spoiled ones. Rinse under running water. Remove branches.
• Using a pin or special tool, remove the seeds from the berries. Pour all the juice that stands out at the same time into the cooking basin.
• Place prepared cherries in a bowl, sprinkling sugar in layers. Leave for 12 hours in a cool place. During this time, the berries will give juice, which will dissolve some of the sugar.
• The next day, put the basin on the stove and bring to a boil over medium heat. To prevent the berries from burning, the jam must be gently stirred. Remove the emerging foam.
• After the jam boils, cook it for 30-40 minutes. At the end of cooking, make the fire smaller so that the jam does not burn, otherwise it will acquire an unpleasant caramel flavor. At the same time, add lemon juice.
• Jam should not be liquid. Its readiness is checked by dropping syrup on a saucer: it should not spread.
• Pack hot cherry jam in sterile dry jars and roll up with tin lids.
• Turn upside down and cool in this position.

Pyatiminutka cherry jam with pits

Ingredients for three 0.5 l containers:

• sweet cherry - 1 kg;
• sugar - 500 g;
• water - 2 tbsp. l.

Cooking method

• To cook this jam, take ripe large cherries. Rinse under running cold water. Let the liquid drain. Remove the stems.
• Place the berries in a wide bowl with a thick bottom (this is important). Sprinkle with sugar. Pour water. Gently stir in the berries.
• Put the bowl with cherries on the stove and bring to a boil over low heat. To prevent the berries from burning, they must be carefully mixed.
• From the moment of boiling, cook the jam for 5-7 minutes. Be sure to remove the foam that will appear with a slotted spoon or spoon.
• Prepare sterile jars, which must be completely dry by the time of packaging.
• While hot, spread the jam in them. Roll up with tin lids immediately.

Thick cherry jam

Ingredients for two 1 liter containers or four 0.5 liter containers:

• sweet cherry - 1 kg;
• sugar - 1 kg.

Cooking method

• Sort the cherries, remove the berries with wormholes. Rinse under running water. Let the liquid drain. Cut off the stems.
• Place the berries in a cooking basin, cover with sugar.
• Mix gently and place on the stove. Bring to a boil over low heat. During this time, the berry will release juice, and the sugar should dissolve.
• Pour part of the syrup into another bowl, and boil the berries to the desired density.
• When hot, pack in sterile dry jars and roll up with lids. Cool completely when turned upside down. Such jam can be covered with parchment paper. But then cool it first, and then put it in dry jars.

Note to the owner

• Cherry jam can be prepared with the addition of cherries, lemons, oranges and other berries or fruits.
• The amount of sugar can be increased or decreased depending on the type of sweet cherry and its acidity.
• Subject to all sanitary requirements hermetically sealed jam is not sterilized, since during cooling the pasteurization of the berries occurs and the microbes that enter the jar along with the air die.
• Cherry jam is stored in a dry, dark, cool place.