The other day I have already shared with you a recipe for cherry jam for the winter, which we cooked with a bone. Today I propose another version of this amazing berry delicacy - we will prepare seedless cherry jam. It turns out to be just as tasty, aromatic and beautiful. By the way, due to the absence of these very seeds, such cherry jam will become not only a wonderful dessert, but also a filling for excellent homemade baked goods.

Color u ready-made jam will be fantastically rich, and its taste is simply magical. So that the berries do not fall apart during the cooking process and remain intact in the finished cherry jam, we will heat the initial products in three steps and not for long. By the way, it is due to this procedure that this cherry jam is also called five minutes (berries are boiled in syrup for no more than 5 minutes).

Despite the fact that the preparation of cherry jam will take 2 days, our work itself is actually minimal. The most laborious thing is to remove the seeds from the berries, but most of the time the cherries are infused and soaked in syrup, and we just wait, going about our business. But as a result, you get about 1.2 liters of amazing homemade jam from cherries, in which whole sweet berries are bathed in a fairly thick and rich berry syrup.

Ingredients:

Cooking a dish step by step with a photo:

To make homemade cherry jam for the winter, we need fresh ripe cherries and granulated sugar. In general, we need 1 kg of sugar for 1 kg of berries, but we will cook pitted cherry jam, so I give 200 grams more mass (taking into account the weight of the seeds removed).

My cherries and let the water drain. After that, we take out the bones in any way you like - I use such an ancient device, but you can use a pin, a hairpin, a teaspoon, or just your fingers.

As a result, from 1.2 kilograms of fresh cherries, I get exactly 1 kilogram of pitted berries. We immediately put the cherries in a large bowl in which you will cook the jam. It should be large to make it easier to shake the berries.

In this state, the cherries with sugar should be left at room temperature for several hours, during which it is important not to stir, but to slightly shake the contents. Thus, the berries will not crumble, and the sugar will disperse faster. If you want and time, you can fill the berries with sugar in the evening and leave them until morning.

When most of the sugar dissolves and turns into syrup, put the dishes on a quiet fire and let the granulated sugar and cherry juice completely turn into syrup. You can cover the bowl (saucepan) with a lid for this time. It is advisable not to stir the berries with sugar with a spoon, but only slightly shake the dishes from side to side. This is necessary for the cherry to maintain its integrity.

Bring the contents of the bowl to a boil and cook over a low-medium heat for about 5 minutes. Do not forget to remove the foam. After 5 minutes of boiling, turn off the heat and let the pitted cherry jam cool COMPLETELY at room temperature. There is absolutely no need to rush here, so you can leave the treat to rest for at least 5 or even 12 hours.

During this time, the cherries will give even more juice, and the berries will thicken, due to which they will keep their shape. Then we heat the jam a second time and cook again for 5 minutes. Let cool completely.

Bring everything to a boil and cook the cherry jam for the last 5 minutes, remembering to skim off the foam. That is, we cook the jam in three doses for 5 minutes. The fragrant and rich jam with whole berries is ready, you just have to close it for the winter.

Pour the still boiling cherry jam into pre-prepared jars, not reaching the edge of about 1-1.5 centimeters. Each hostess has her own favorite method, and I do it in microwave oven- my cans in a soda solution, rinse and pour about 100 ml into each cold water... I steam it in the microwave at the highest power for 5 minutes each. If you sterilize, for example, 3 cans at once, 7-9 minutes will be enough. I boil the lids on the stove for about five minutes too.

Do you know what it takes to cook? I will tell. A bit of witchcraft. A drop of love. Essence of benevolence. A pinch of mischief. A handful of the viscous aroma of home comfort. And a lot, a lot of faith in what's the 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 will be able to compete with grandmother's blanks, mother's twists and mother-in-law's masterpieces. However, of course, there are a couple more culinary secrets that influence how tasty it turns out, however, they are deeply secondary. If you are ready for the magic, you will have everything as it should. But I'll tell you about the secrets too, don't worry. I just want to emphasize once again that delicious thick cherry jam- this is not the result of a secret recipe or 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 the fact that cherries are a natural antibiotic, improve blood clotting and perfectly saturate the human body with iron, they have 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-lasting and restful.

Thick cherry jam- a great dessert for the winter. Tea drinking with him is some kind of holiday! Fragrant, viscous, smelling of summer and sun, it enchants, mesmerizes and turns you into the most peaceful and happy person in the world. Yes, in my recipe there is one "zest" that 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 of walnuts.

For a start - 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.

We bring my cherries home, remove them from the pits. Boring and not creative, but it is quite possible to work with 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 be juiced. At this point, you can start making the jam.

Bring the jam to a boil over low heat. It is long, but not at all difficult - try to curb your own excitement and curiosity and stir the berry to a minimum. Just be careful not to burn anything - however, if you do, everything will be fine anyway.

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

And the third time, and if necessary - the fourth: the density of jam is given not only by properly boiled sugar syrup, but also pectin, which is part of the berries and fruits from which you make jam, so the formula with three boiling times 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 hesitation, I put the pan on the stove again. In this case, of course, it is worth considering that the syrup will darken, and the berry can boil over, so look for your personal balance of jam harmony.

Peel the nuts before the last cooking.

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

When the jam boils, add the nuts, mix. We boil for 5 minutes.

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

Winter evenings with strong black tea and aromatic thick cherry jam are fabulous!

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

Cherry jam is one of the most delicious and beautiful. Every summer, I make sure to make seedless cherry jam, because it is very popular in my family. In addition, several adult cherry trees grow in our garden, which delight us with their harvest, so I have no problems with berries.

I have in my notebook a lot of different seedless for the winter. They differ in the method of preparation, the amount of sugar, and the presence of additional ingredients ... One of my favorite recipes is the Pyatiminutka cherry for the winter.

Such seedless cherry jam is prepared very simply and really quickly (it's not for nothing that it has such a name). Perhaps removing the bones is the longest action that you have to do if you decide to cook "Five Minutes". Everything else is easy and short-lived.

And as a result, you get a very tasty and beautiful cherry jam. I am pleased to share with you how to make pitted cherry jam "Pyatiminutka". Welcome to my kitchen!

Ingredients:

• 1 kg of cherries;
• 500 g sugar;
• 200 ml of water;
• ¼ teaspoon of citric acid.

* The weight of the cherries already pitted is indicated.

How to cook pitted cherry jam "Pyatiminutka":

For jam, we choose large ripe berries, not crumpled, without damage.

We carefully sort out the cherries, rinse them in running water and dry them using a clean dry napkin or towel. Remove the seeds from the cherries.

We do this in any convenient way (you can use a special device, you can use a pin, or you can just use your hands, after slightly squeezing a handful of cherries in your fist, so that they stick).

Pour water into a saucepan of a suitable size and add sugar.

Bring the syrup to a boil.

And we put cherries in it.

Bring to a boil over low heat, remove the resulting foam and add citric acid. Stir and, without letting it boil, keep on low heat for 5 minutes.

Immediately after that, we lay out the jam in pre-sterilized dry jars and seal hermetically with boiled lids, wiped dry.

Then we turn the cans upside down and wrap them up. We leave it that way until then. until the jars are completely cool.

We store such a five-minute jam in a cool, dark place.

This cherry jam can be made with seeds or without seeds.

Pitted jam certainly means less messing around while cooking. But, eating it, you have to "spit" bones all the time, which is not very convenient. (Although some even enjoy it!)

On the other side, cherry pits add jam light almond aroma.

Pitted and pitted jams have different shelf life. Jam with seeds is stored for no more than 1 year. The shelf life of this jam is reduced due to the fact that the seeds contain quite harmful substances, which are gradually released into the jam.

Making thick pitted cherry jam for the winter is easy, but this one delicious dessert worth cooking. The most delicious jam from cherries, and even pitted, it is very fragrant and delicious treat.

Cooking methods amazing dessert there are many, but everyone tries to choose a cherry jam recipe to their liking.

I suggest you the process of making seedless cherry jam for the winter, which I have been using for many years.

Jam made by this method for the winter, it turns out thick and is perfect for filling sweet pastries... The pitting process isn't quick, but it's worth it.

Fast seedless cherry jam without sterilization

To prepare such a dessert you will need:

• fresh sweet cherry - 1 kg.
• sugar (white) - 1.2 kg.

How to cook pitted cherry jam to keep it thick:

We sort out the berries from foreign debris and rinse with clean water.

We remove the seeds from the cherries with a special device for pitting or with a pin.

We place the prepared cherries in an enamel basin and put on little fire... Gradually, the berries will start juice. After the syrup boils, we continue to boil for 7 to 10 minutes. If foam forms, carefully collect and remove it.

Then pour sugar into the boiling jam in small doses. Stir constantly with a spatula until all the white sand has melted.

Put the cooled cherry jam in a vase and enjoy it great taste... Friends and loved ones will appreciate the magical taste of this delicacy.

On a note! Many housewives add gelatin when cooking to get cherry jam of a delicate and jelly-like consistency. For 1 kg of fresh cherries, 20 g of gelatin is enough. Which is pre-diluted in a small amount of warm water.

For the winter, we fill a glass, clean and dry container with cherry jam, close it with sterilized lids and put it in the refrigerator or cellar. Everything! Cherry jam for the winter is ready!

Rolled up iron lids jars of pitted cherry jam for the winter, stored for several years. In this form, they can also be at room temperature.

Closed banks nylon caps, stand for several months in a cold room.

Video - cooking recipe: Pitted cherry jam for the winter Pyatiminutka

Seedless and in itself is a wonderful dessert for tea. but experienced chefs know that more universal ingredient for the dishes are hard to find.

Boil or freeze?

Nutritionists claim that the best option the consumption of fruits is to serve them raw. This is also true for cherries, but only partially. The thing is that in the heat-treated fruits of this plant, some beneficial features only get stronger. Therefore, if cherry is needed as an active medicinal substance with decreased appetite, diseases associated with the circulatory system, acute respiratory infections and some other health problems, it is better to cook it. But the question arises of how to do this most effectively, and not only from a therapeutic point of view. The answer is simple: cook pitted cherry jam. This can be done quickly and easily, the main thing is to study several recipes and choose the most suitable one.

Base, or How to cook cherry jam

In fact, there is one (aka the easiest) recipe for making cherry jam. For him, you need to choose one kilogram of ripe berries without damage and the same amount of sugar. The fruits are sorted out, getting rid of the damaged ones, as well as the stalks and leaves, thoroughly washed, and then the seeds are removed. By the way, this is quite simple to do. It is enough to use a hairpin with which the bone is removed from the base of the stalk. However, you can also use special culinary tools. After all the cherries have been processed in this way, they are covered with sugar and left in a cool place for 8-12 hours. After the specified time has elapsed, the berries, which have already started up the juice, are put on the fire and boiled for 15 minutes, after which they are left to cool completely. Next, pour the syrup into a separate bowl and boil it to such a state that the drop does not spread in ice water. And only after that the cherry is added to it. The jam is boiled for another 15 minutes and laid out in sterile jars. Such a sweet, thick dessert will be the perfect addition to your winter family tea.

Pitted cherry jam: alternative recipes

There are two more interesting recipes, which will require a little more time and effort, but will give a wonderful, but slightly different taste. This is a dietary cherry jam and a five-minute jam.

It got its name due to the fact that the proportions of sugar and berries are changed in it. So, for the preparation of such a dessert, you will need two kilograms of cherries and only one kilogram of sugar. The process of preliminary preparation of berries looks exactly the same as in basic recipe... But the cooking process itself is somewhat different. So, the fruits that have started up the juice, along with sugar, are put on a slow fire and boiled until boiling, while the foam is removed for five minutes. Then let the jam cool and boil again. The procedure is repeated three times, and after the last jam can be preserved in sterile jars.

Pitted cherry jam "Pyatiminutka"

It got its name, unfortunately, not because it is cooked for only five minutes, but because 5 minutes before the end of the process heat treatment a natural preservative is poured into it. So, for such a jam, one kilogram of berries will require one and a half kilograms of sugar, 0.4 liters of water and a teaspoon of citric acid. The cooking process looks exactly the same as in the dietary version. But at the same time, water is added to the cherries with sugar before the first boiling. Five minutes before the end of the third "approach" is poured into the jam lemon acid... The latter will allow you to preserve the resulting dessert even if it is poured into cans cold.

It is in these simple three ways that you can cook delicious and healthy dessert- pitted cherry jam.