Sweet and sour taste with an unusual aroma familiar from childhood. But cherry jam is valued not only for its exceptional taste, but also for its level of usefulness. After all, the berry has healing unique properties, even during cooking and long-term storage.

It is enough to use one of the simple recipes for cherry jam with a stone, even without sterilizing the jars, to prepare a supply of vitamins for the winter.

There are several principles for preparing cherry-based seamings. They must be observed so that the sweet delicacy does not turn into a poison that can harm health:

1. Cherry pit is rich in amygdoline glycoside, which, after a year of storage in a jar, when interacting with acids, releases toxic substances. Therefore, it is important to prepare as much jam as will be eaten during the cold season.
2. It is important to carefully sort out the berries, putting aside the broken ones and those that have begun to deteriorate. The process of rotting that has begun will not only spoil the taste of all the jam, but will also cause the lid to swell at the roll.
3. The secret to beautiful and not shriveled cherries is to boil the jam in several stages.
4. Salt will help get rid of pests inside the berries. The water collected in a large basin is salted, and cherries peeled from cuttings are poured into it. After 10-20 minutes, they can be removed without the worms, which, in an attempt to leave the unpleasant environment, will crawl out on their own.

Then you can use one of the following recipes for a delicious and simple jam. Each hostess can choose a cooking method based on her own preferences.

Classic recipe without additives

The simplest recipe for cherry jam with a stone for the winter without sterilization is made from three ingredients:

• cherry peeled from cuttings - 1 kg;
• granulated sugar - 1 kg;
• water - ½ cup.

Before you start cooking, you need to wash and pour over the jars and lids with boiling water, and process the cherries.

Cooking:

1. The berries are mixed with water and sugar and left alone until she releases a large amount of juice. This usually takes 6-8 hours.
2. It is best to cover the pan with a lid, preventing midges and dust from penetrating into the workpiece, and put it in a warm place. Then the dishes are placed on the stove on a quick fire. Jam should be boiled for 10-15 minutes, not forgetting to remove the first foam and again leave to infuse for 5-7 hours.
3. The cooking procedure is repeated, and the finished hot product is twisted into jars.

It remains only to open the seaming when you want to try a delicious vitamin treat in the winter.

Classic recipe with citrus

To make cherry jam with a stone for the winter, a simple recipe without sterilization, you will need the following ingredients:

• selected cherry - 1 kg;
• granulated sugar - 1 kg;
• large lemon - 1 pc.

Cooking takes place in several stages:

1. A layer of cherries is laid out in an enameled dish, which is carefully sprinkled with sugar and sprinkled with lemon juice. Spreading the products in layers will allow the sweet sand to be evenly distributed over the berries, and they do not have to be mixed. This means that whole cherries will not be damaged before cooking.
2. The workpiece is covered with a towel or cling film and placed in the refrigerator or a cool place overnight.
3. The resulting juice is poured into a separate pan and brought to a boil over low heat. Cherry is poured with hot syrup and left to infuse for 3-5 hours.
4. Then the pan with the workpiece is placed on the stove and brought to a boil over high heat. In this case, it is necessary to carefully mix the brew with a wooden spatula, trying not to damage the cherries.
5. The resulting liquid jam must be allowed to brew for three hours and dry. Then it is again placed on the stove and languish over low heat until it begins to thicken.
6. The finished product is immediately transferred to jars and twisted without additional sterilization.

So that the lids do not swell, the jars are laid out on the blanket with the lids down and wrapped. In this position, they are left for a day. Then they can be put away in a place to store seamings.

Cherry-nut jam

If you are tired of classic recipes and want to try something new, you can turn to a simple recipe for cherry jam with a stone for the winter without sterilization.

Ingredients:

• cherry - 1 kg;
• granulated sugar - 1 kg;
• walnuts or hazelnuts - 300 grams;
• orange - 1 pc;
• drinking water - 1 glass.

Cooking:

1. The cherries are washed with water, then the bones are removed from it, and pieces of nuts are put inside.
2. Sugar is poured into the pan and poured with water. The resulting mixture is boiled over low heat to a thick syrup. It is important not to forget to stir so that the granulated sugar, which has not dissolved, does not burn to the bottom.
3. Then stuffed cherries are laid out in syrup. It is better to do this with a large wooden spoon, so as not to burn yourself and not damage the berries. Cherries should be boiled in syrup for 7-10 minutes. At this time, it is necessary to remove the foam, which will begin to cover the top of the pan, otherwise the jam will turn out cloudy.
4. At the end of cooking, the cherries should be left to infuse for 2 hours, and then the boiling and cooling procedure should be repeated twice more.
5. At the last stage of cooking, citrus is added to the jam, passed through a meat grinder or cut into small pieces along with the peel.

The mixture is laid out in hot jars and twisted without additional sterilization. The long preparation of a simple recipe pays off with an unusual filling. Cherry jam in this case can replace options for expensive sweets and candied fruits.

Jam from cherry leaves and berries with gooseberries

Lovers of stoned cherry jam will love this simple no-sterilization recipe with delicious ingredients.

For cooking you will need:

• some cherry leaves;
• red gooseberries - 0.5 kg;
• cherry with a stone - 0.5 kg;
• granulated sugar - from 800 gr. up to 1 kg;
• citric acid - ¼ teaspoon;
• drinking water - 1 glass.

Cooking:

1. Gooseberries should be prepared for heat treatment. So that it does not burst during cooking, it is pierced with a thin needle in several places, and then lowered into the pan along with the cherry. At the same time, it is better to lay out the berries and cherry leaves in layers so that in the future they are evenly distributed in the finished product.
2. In a separate bowl, a weak syrup is prepared by mixing water with sugar and boiling for 5 minutes, not forgetting to stir.
3. Berries are poured with ready-made syrup and left overnight. If you plan to cook quickly, you can limit yourself to five hours of tincture. In this case, it is not necessary to cover the container with a lid. It will be enough to cover with a light towel. It is important to give the berries the opportunity to be enriched with air for faster release of juice.
4. The present workpiece must be put on medium heat, bring to a boil and cook for 5-7 minutes. The foam is removed to make the jam beautiful and transparent.
5. The pan is left in the kitchen for 3-5 hours, so that the berries that have undergone a second heat treatment share the juice and are fed with syrup.
6. The procedure of boiling and tincture is repeated two or three more times. This is how you can achieve the maximum density of the product, while maintaining the integrity and density of the berries.
7. Before you put the jam on the stove for the last time, you must carefully remove the cherry leaves from it, which were required to achieve an unusual aroma. It remains, adding citric acid, bring the mixture to a boil.
8. Then the finished product is laid out in jars without sterilization.

It is not necessary to cover the seaming with a blanket after twisting. It is enough to leave for a day at room temperature alone, giving the opportunity to cool. Then you can transfer them to a cool pantry and leave until the cold season.

Cherry with gelatin

The use of gelatin makes a simple recipe with a bone for the winter without sterilization quick. Thanks to the “miracle additive”, you do not need to boil the berries in syrup for two days in an effort to achieve maximum density. Gelatin does an excellent job with this task.

Ingredients:

• washed cherries - 1 kg;
• sugar - 2 cups;
• gelatin - 1 tbsp;
• drinking water - 1 glass.

Cooking:

1. Cherries are mixed with granulated sugar and left alone for 3-5 hours until a sufficient amount of juice is released.
2. Gelatin is poured with water and left until completely swollen. At the same time, it is important to take a product from a trusted company, the quality of which is beyond doubt.
3. Real cherries are mixed with the utmost care. The main thing is not to damage the berries, leaving them whole and beautiful. Then put on fire and boil until the sugar dissolves.
4. In syrup, the berry is boiled for 10 minutes over low heat.
5. At this time, gelatin is being prepared. It must be boiled over low heat until completely dissolved.
6. Then it remains to pour the gelatin into the jam in a thin stream, stirring with a spatula.

Ready jam is poured into jars and closed for the winter. You can store a wonderful sweetness in the refrigerator or a cozy pantry.

Cherry with spices

Fans of spicy additives can add them to cherry jam, giving it a special flavor that will delight loved ones in the cold season.

Store spicy cherries in a cool place. Before transferring the jars to the pantry, you need to wait for them to cool at room temperature with the lids down.

Amber cherry.

In this article, you will learn how and how much to cook cherries so that the berries do not wrinkle and remain juicy and whole. I offer simple recipes for making delicious cherry jam, you just have to choose the method you like.

Thick cherry jam with pits for the winter

This is a simple recipe for the winter at home. For its preparation, we take selected, ripe and large berries.

According to this recipe, we use repeated boiling in syrup. We will stand for several hours between boils, this will ensure better and uniform soaking of the fruits and better preserve their integrity.

Ingredients:

• 1 kg fresh cherries
• 1 kg sugar
• 10 g vanilla sugar
• 100-150 ml water

Cooking:

1. We sort the fruits, select whole and ripe berries, remove crumpled and spoiled ones. Then rinse thoroughly with cold water.

Overripe cherries will be boiled soft, while unripe cherries have not yet gained the desired aroma and taste.

2. In order for the jam to turn out to be a good quality cherry with a dense skin, we first prick it with a toothpick. Thus, we remove air from the fruit, which, when heated, increases in volume and tears the skin, violating their integrity.

3. Cook the syrup in a large saucepan. Pour the sugar with water, stirring constantly, completely dissolve the sugar and cook over medium heat until tender.

4. Pour the cherries into the prepared hot syrup in portions, shake the dishes slightly so that all the cherries are covered with liquid and hold for 2 hours. The berry immediately begins to secrete juice, and the syrup turns into a beautiful bright red color.

5. After the time has elapsed, put on fire and bring to a boil, stirring constantly. We collect the resulting foam, cook for 5 minutes.

Then remove the pan and leave for 8-10 hours. We do this procedure 3 times, constantly carefully remove the foam. At the last addition, add vanilla sugar.

6. We determine the readiness of the jam by a drop poured on a saucer (should not spread), and by the berries, in the finished dessert they do not float up, but are evenly distributed in the syrup.

7. Remove the foam from the finished jam and pour in small portions into sterilized jars, tightly close with screw caps.

8. Turn upside down and cool under a warm fur coat.

9. Store in a cool cellar.

Video recipe for delicious cherry jam with whole berries

Would you like to try a jam in which the berries explode in your mouth and fill it with fruit nectar? Then this recipe is for you!

Ingredients:

• 1 kg cherries
• 800-1000 g sugar
• 1/2 st. water

Jam "five-minute" from cherries with stones

This is the fastest and easiest option. It saves time, and thanks to a short heat treatment, it retains all the useful substances and the natural taste of the product. To prepare such a sweetness is within the power of a novice hostess.

Required Ingredients:

cherry and sugar. The usual ratio is 1:1, may vary slightly depending on the variety.

Cooking process:

1. We sort out the berries, remove the cuttings and fruits with signs of the disease. Rinse with cold running water, let drain.
2. In a container for cooking, lay out the prepared fruits with sugar in layers. We leave for 5-6 hours. During this time, the cherry will release juice.
3. Gently mix, put on fire, bring to a boil with constant stirring.
4. Cook for 5 minutes, remove the foam.
5. Pour into prepared clean hot jars, close tightly with lids and store for the winter.

Cherry jam with gelatin: how to cook?

We will need:

• 300 g cherries
• 400 ml water
• 100 ml freshly squeezed juice
• 100-150 g sugar
• 20 g gelatin

Cooking:

Gelatin is pre-soaked in a small amount of water and left to swell. With its help, we achieve the desired density of jam, while the berries remain intact and vitamins are preserved in them.

Pour water into a saucepan.

Pour in the sugar.

Add juice, which is quickly prepared from overripe cherries. Mix everything, bring to a boil, stirring, dissolve the sugar.

After boiling, pour out the berries. And as soon as the sweet mass boils again, remove the foam, cook for 10 minutes and turn it off.

Cool to 60-70 degrees and then put the swollen gelatin.

Stir so that not a single lump remains, and pour into small jars.

Delicious cherry jam with lemon

I have a chic recipe for making such a jam on my blog, only from cherries. Therefore, I do not want to repeat myself, and I suggest that you go to. Be sure to prepare such a tasty, thick delicacy with the aroma of almonds and sourness of lemon.

Drunk cherry for the winter - a simple recipe without sterilization

Ingredients:

• 1 kg fresh cherries
• 700 g granulated sugar
• 300 g water
• 150-200 g cognac, liquor

Cooking:

1. We choose only ripe selected large fruits. Mine and let the water drain.
2. We cook sugar syrup of 70% concentration.
3. Immerse the fruits in sugar syrup and cook for 10 minutes.
4. Then we separate the berries from the syrup and pack them in sterilized jars.
5. Add cognac, liquor or vodka to the hot syrup at the rate of 150-200 g per liter of syrup, mix thoroughly and pour over the fruit.
6. We close the jars with screw caps, do not sterilize.
7. We store in the refrigerator.

How to cook cherry jam with a bone in a slow cooker?

Five years ago, we did not even dream of such an assistant in the kitchen. Want to make a sweet dessert for the winter but don't have much free time? But you have a multicooker. This is a solution to the problem ... we observe several conditions and get good quality jams:

• the right ratio of fruit and sugar;
• exposure between boils, it promotes the penetration of sugar into the fruit and preserves their integrity;
• hot filling into cans;

This recipe can be adapted to any brand of multicooker.

Thanks to 3-fold boiling, the berries were well saturated with syrup, while retaining their sweet and sour taste. The jam in the slow cooker turned out to be not liquid, in the rolled up jar the berries occupied 2/3 of the volume.

We send it for storage for the winter, as usual, in a dark, cool place.

Cherry in syrup - a recipe for the winter

According to this recipe, a harvest of cherries for the winter is obtained, which cannot be called either jam or compote. Prepares quickly. Sweet berries harvested in this way for the winter serve as a delicacy, and the syrup can be used as a fruit drink.

Ingredients:

• 1 kg cherries
• 1 st. granulated sugar
• 500 ml water
• 0.5 tsp citric acid
• leaves (currant or mint) - optional

Cooking process:

1. We prepare the fruits: we sort, clean, wash, dry.

2. We sterilize the jars: steam, boiling water or fry in the oven.

3. In the prepared jars, put the berries into 2/3 of the volume.

4. Fill with boiling water. We stand the berries for 5 minutes, then pour the water back into the pan and bring to a boil.

5. Pour boiling water over the cherry for the second time and hold for another 5 minutes.

6. Then pour the water into the pan. Add sugar, mint leaves, citric acid to it.

7. Boil for 3-5 minutes and pour jars up to the neck with ready-made syrup.

Citric acid gives a beautiful color to the workpiece and prevents sugaring.

8. We seal the jars hermetically.

9. Turn upside down and, wrapped in a blanket, leave to cool completely.

Friends, do you like cherry jam with seeds and whole berries? Share your favorite recipes and wishes in the comments.

In the cherry season, be sure to prepare such a wonderful thick cherry jam with pits. Cooking jam will not cause you much trouble, but how nice it will be to drink a cup of freshly brewed tea with cherry jam! There are different ways to make cherry jam, try this option.

We need ripe cherries and sugar. We will not add water, so the jam will turn out thick. Sugar I usually take at the rate of 1:1 by volume.

Rinse the cherries, separate from the twigs.

Pour sugar into a bowl with cherries, but not all, but about 2/3. Let's wait until the cherry starts the juice. To speed up this process, you can prick the berries with a needle.

You can mix gently with a wooden spatula.

If you don't have time to wait for the cherries to release their juice, you can very gently warm the cherries with sugar a little, making sure that the sugar does not burn. If time permits, leave the cherry for 2-3 hours. When the cherry gives juice, put the pan on the fire and bring to a boil, stirring.

Be sure to remove the foam.

After boiling the cherry for 15-20 minutes, remove the pan from the heat and add the remaining sugar.

Stir the sugar properly with a wooden spatula, trying not to damage the berries, until the sugar is completely dissolved.

So our delicious thick cherry jam with pits is ready. Pour the jam into the fried jars and don't forget to leave it for testing! You can store the jam in the refrigerator, or you can store it in a cool place.

Do you know what it takes to weld? I will tell. A little sorcery. A drop of love. Essence of benevolence. A pinch of mischief. A handful of viscous aroma of home comfort. And a lot, a lot of faith in what is most delicious cherry jam, which can only exist in the world, is your jam, the one that you cooked with your own hands, adding your own charm, charm and laughter to the bowl. Only such a delicacy can compete with grandmother's preparations, mother's twists and mother-in-law's masterpieces. However, of course, there are a couple more culinary secrets that affect how tasty it will turn out, however, they are deeply secondary. If you are ready for the magic, you will have everything as it should be. But I will also tell you about the secrets, do not worry. I just want to reiterate the fact that delicious thick cherry jam- this is the result of not a secret recipe and not secret technologies, but your personal ability to conjure in the kitchen, adding to food what not everyone knows how to add - love, care, generosity, faith.

In addition to being a natural antibiotic, improves blood clotting and perfectly saturates the human body with iron, it has another wonderful property: if you have trouble sleeping, doctors recommend eating a handful of berries at night (or drinking 100 ml of natural cherry juice) - thanks to the melatonin contained in cherries, sleep will be strong, long and calm.

Thick cherry jam- a great dessert for the winter. Tea parties with him are some kind of holiday! Fragrant, viscous, smelling of summer and the sun, it enchants, fascinates and turns you into the most peaceful and happy person in the world. Yes, there is one “zest” in my recipe, which I gently and carefully pass on to friends and acquaintances: every year I cook at least 10 liters thick cherry jam, and then I give away and treat all those whom I love. Among those who tried my jam, there were no indifferent! Cook and you - harvest, cook, feast on and share!

Ingredients:

1 kg pitted cherries;

1 kg of sugar;

200 g walnuts.

For starters - no romance: we take a bowl, a bucket and climb a tree. Well, or we go to the market - which is also an option, but still devoid of any witchcraft and charm.

My cherries brought home, removed from the pits. It’s boring and not creative, but it’s quite possible to work for some kind of film.

We alternate until the berry runs out.

We leave for 4-7 hours - most of the sugar should melt, and the cherry should release juice. At this stage, you can start making jam.

Bring the jam to a boil over low heat. This is long, but not at all difficult - try to curb your own excitement and curiosity and mix the berry to a minimum. Just make sure that nothing burns - however, if you are, everything will be fine anyway.

After the jam boils, let it boil for 5-7 minutes, then turn it off and leave it to cool completely and a little more: I usually boil the cherry jam for the first time in the evening, leave it until the morning. In the morning I turn on the gas again: the fire is minimal, I bring it to a boil, boil for 5-7 minutes.

And the third time, and if necessary, the fourth: not only properly boiled sugar syrup gives the density of jam, but also pectin, which is part of the berries and fruits from which you make jam, so the formula with three times boiling is not always ready to work flawlessly. It happens that I feel that the desired degree of density will be obtained only after the fourth boil, so, without a doubt, I put the pan on the stove again. At the same time, of course, it is worth considering that the syrup will darken, and the berry may boil, so look for your personal balance of jam harmony.

Before the last boil, we clean the nuts.

And slightly dry them in a pan - to enhance the flavor. Not a must at all, but it gives thick cherry jam a thick, nutty flavor and it's well worth the extra effort!

When the jam boils, pour in the nuts, mix. Boil for 5 minutes.

We cover with lids, turn over, hide under the covers and leave the jam there until it cools completely. By the way, pay attention to the fact that it is after cooling that the jam thickens significantly - when hot, it is watery.

Winter evenings with strong black tea and fragrant thick cherry jam - it's fabulous!

I wish you magic in your life and delicious cherry jam!

Step-by-step recipes for making pitted cherry jam for the winter with spices, lemon and gelatin

2018-08-09 Rida Khasanova

Grade
prescription

834

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

0 gr.

carbohydrates

54 gr.

216 kcal.

Option 1: A classic recipe for cherry jam with pits for the winter

Cherry jam with pits retains almost all the vitamins and nutrients of the berries. Preparing a dessert is not at all difficult, and many recipes will satisfy even the most demanding taste. The use of berries along with the seeds speeds up the preparation time of the jam and gives it a special flavor. You can also add different spices that will make the usual jam new and enrich the winter diet with the flavors of summer.

Ingredients:

• a kilogram of cherries;
• kilogram of granulated sugar;
• 50 ml of water.

Step-by-step recipe for cherry jam with pits for the winter

Pour the berries into a large bowl and fill with water. Rinse quickly, put the berries in a colander, then spread on a towel and allow time to dry.

Rinse glass jars and lids (metal or plastic) thoroughly. Scald with boiling water to sterilize.

Pour cherries into a wide enameled pan, sprinkling each layer with sugar. Leave for 6 hours. If little juice stands out during this time, pour water and put the pan on a slow fire until it boils.

Remove saucepan from stove and let cool. This will take about 4 hours.

Put the cooled berries with sugar back on a small fire. Cook for about 5 minutes and remove from stove. There may be several such repetitions until the jam reaches the desired consistency. To check it, you need to drop a little syrup on a saucer - if it thickens, then the dessert is ready.

Pour hot jam into dry and warm jars and tightly tighten the lids. Wrap in warm clothes so that the cooling is gradual.

Store ready-made cherry jam with pits in a dark place at room temperature for no more than 1 year.

Option 2: A quick recipe for pitted cherry jam for the winter

The method of making quick cherry jam with pits is similar to the classic one, but only all the steps take just a few minutes. In order for such a dessert to be stored for a long time, the amount of sugar will need to be increased.

Ingredients:

• a kilogram of cherries;
• one and a half kilograms of sugar.

How to quickly make pitted cherry jam for the winter

Sort cherries, remove leaves and cuttings. Rinse in running water and dry from remaining moisture.

Transfer the berries to a saucepan with thick walls and sprinkle with sugar. If you have time, leave the cherry for a few hours to release the juice. If not, then add some water to the pan to prevent burning.

Turn on a small fire and bring the berries to a boil. Boil for about 5 minutes.

Rinse glass jars of small volume with water and soda or detergent, rinse thoroughly and treat with hot steam. Pour hot jam over the containers and immediately seal tightly with metal lids.

Leave the jars at room temperature until the jam has cooled completely.

If you want a thicker, viscous consistency of the dessert, then boiling can be repeated several times, allowing the mass to cool in between. Store jam in the refrigerator or dark cellar.

Option 3: Cherry jam with pits for the winter in gelatin

The recipe will appeal to housewives who love original blanks. To make cherry jam very thick and beautiful, gelatin is added to it. And since cherries go well with chocolate, why not add it to the jam from these berries.

Ingredients:

• a kilogram of cherries;
• three tablespoons of cocoa powder;
• 2.5 teaspoons of cinnamon;
• kilogram of sugar;
• 25 gr. gelatin.

How to cook

Soak the cherries in cool water for 5 minutes. Then separate the cuttings, leaves and remove the spoiled berries.

Pour pure berries into an enamel basin, add sugar and leave the mixture overnight. The cherry will release its juice, and the sugar grains will dissolve in it.

Add cinnamon and cocoa to the berry mixture, mix gently and put on the stove. After the jam begins to boil, hold it on the fire for five minutes and remove from the stove. Cover with a kitchen towel and leave at room temperature for 2-3 hours.

Repeat heating, boil for 5 minutes and let cool again.

Before the 3rd call, pour gelatin into the berries, let it swell for 15 minutes. Mix quickly, put on the stove. As soon as the mass begins to boil, turn off the fire.

Transfer the hot jam into small sterilized jars and tightly tighten the lids.

Allow the jam to cool naturally and then store until cold in a dark and dry cellar.

Option 4: Pitted cherry jam for the winter with lemon

With the addition of lemon, cherry jam acquires a completely new, amazing taste. Citrus transforms the usual sweetness of a cherry dessert, dilutes it with fresh sourness and adds sophistication to the taste.

Ingredients:

• a kilogram of cherries;
• kilogram of sugar;
• small lemon.

Step by step recipe

Carefully sort out the cherries, leaving only the most ripe and whole berries. Remove leaves and cuttings, rinse with running water.

Transfer the berries to a wide and high basin, cover with sugar.

Wash the lemon with warm water, dry with napkins. Grate the zest on the smallest grater, add to the berries. Squeeze the juice from the pulp, remove the fallen bones and pour into a bowl with cherries.

Put a bowl with cherries on a small fire, stir from time to time with an ordinary wooden spoon. After boiling, keep on the stove for 5 minutes and immediately remove the emerging foam. Remove from heat, cover with a thin cloth and leave for 7-10 hours.

Bring the jam back to a boil and turn off the heat after 5 minutes. Leave for approximately 6 hours. Then boil again and pour into prepared glass containers. Close with metal lids using a seamer or ordinary plastic ones.

When the jam has cooled, put the jars in a cool place out of direct sunlight. Since the pits were not removed from the cherries, it is not recommended to store the dessert for longer than 12 months.

Option 5: Pitted cherry jam for the winter with spices

Cherry jam itself has a rich pleasant aroma, and if you add additional spices to it, no one can resist dessert.

Ingredients:

• 2.5 kilograms of cherries;
• 1.20 kg of granulated sugar;
• 5 boxes of cardamom;
• 3 star anise;
• a couple of cinnamon sticks;
• 2 cloves.

How to cook

Sort the cherries, leaving only whole, dark red cherries. Remove cuttings and select small litter. Rinse with running cool water, then lay the cherries on a towel and allow to dry from moisture.

Transfer the berries to a thick-walled saucepan with a wide bottom. Pour sugar on top, shake the pan slightly and leave for 6 hours so that the juice starts from the cherry.

Put the pan with berries on the stove, heat over low heat, stirring from time to time so that the sugar does not burn to the bottom, remove the foam immediately. After boiling, stand for a minute and turn off the fire. Leave the workpiece for a few hours.

Put spices on a square of single-layer gauze and tie with a bag. So it will be easy to remove them from the jam, and not to get them one by one.

Put the saucepan with jam back on the stove, drown a bag of spices in it and light a medium fire. Remove the emerging foam and stir the berry mass from time to time. After boiling, keep the jam on the stove for a couple of minutes, then remove.

Infuse jam for 3 hours and repeat boiling 2 more times. After that, the mass will become thick, saturated with aromas of spices. After the last cooking, remove the gauze with spices from the pan.

Rinse glass jars with a volume of 1 liter with soda solution. Then rinse well with clean water so that not a drop of soda solution remains inside. Treat with hot steam and let dry. Boil metal lids for 5 minutes.

Pour the jam into jars, filling them completely, and tighten the lids using a special key.

Turn the jam jars upside down, wrap them in a warm blanket and leave them in the room until they cool.

Turn the jars of cherry jam in a normal position and send it to be stored until winter in a dry and cool place.

Enjoy your meal!