If you want to pamper your family with aromatic and delicious seedless cherry jam, use this homemade recipe, tested many times. The jam prepared in this way is medium thick, not overcooked, and the cherries do not lose their rich, red-burgundy color.

A step-by-step photo will make it easier for beginners to prepare for the winter.

Ingredients:

• cherries (any variety) – 1 kg;
• sugar – 800 gr.

How to make cherry jam

Before making the preparation, pour the cherries into a colander and wash them thoroughly under running cold water. After washing, shake the colander several times to drain off excess water well.

Then, you need to remove the remaining stalks from the cherries and sort the berries. We carefully reject bursting, rotten and damaged fruits. For jam, we leave only ripe, beautiful cherries without flaws.

During the selection process, we remove the pits from the cherries. Some people do this with the help of devices that are sold in the store. But most housewives (and I am no exception) remove the seeds using a regular hairpin, pin or paper clip.

Place the selected pitted cherries in a bowl in which we will prepare the jam.

Sprinkle with sugar and leave at room temperature for two hours. During this time, the cherries will have time to release their juice properly, but will not have time to ferment.

After time has passed, put the bowl on the fire, bring the jam to an intense boil, turn it off, cover with a lid and leave for another three hours.

Then, you need to boil the jam again, turn the heat to low and simmer, stirring with a slotted spoon, for five to seven minutes.

The containers and lids should be ready by then.

Using a ladle, pour the jam into jars.

Cover with lids and seal.

After seaming, turn the jars over and place them on the lids (as in the photo below). It is not necessary to wrap such preservation.

From the amount of ingredients given in the recipe, we got exactly two half-liter jars of very tasty pitted cherry jam.

We put it away for storage, and in winter we open it and serve it with our own very tasty cherry jam for tea. Berries removed from syrup are perfect if you decide to bake pies or make dumplings.

June is the perfect time to make the most delicious jam of the year. Moreover, we are going to cook it without seeds. As you know, this is much tastier, because you only feel the sweet, fleshy pulp and nothing extra.

The good thing about this jam is that it can be used for a variety of purposes - from a regular sandwich to filling for dumplings/pancakes/pies. Here you just need to give free rein to your imagination!

General cooking principles

To make the jam tasty and prepared correctly, you definitely need to choose good berries. What is meant? Let's deal with everything in order.

First of all, it is important to remember that the cherries should be as fresh as possible. Therefore, if you have the opportunity to negotiate with the seller, then do so. After all, the fresher the product, the better and tastier the jam will be.

The next point is the condition of the berries. You definitely need to sort them out when you get home, even if you are not going to make the jam right away. Cherries that are somehow damaged must be removed so that the nearby berries do not spoil. This applies to moldy berries, bruised cherries and those with cracks.

Pitted cherry jam

Cooking time

calorie content per 100 grams

The most simple jam that can be stored for quite a long time without losing its original taste.

How to cook:

Tip: For flavor, you can add a couple of clove buds to each jar.

Thick cherry jam

A very aromatic sweetness that can even serve as a layer for pies: it definitely won’t spread!

INGREDIENTS	QUANTITY
cherries	5 kg
Sahara	5.5 kg

How much time – 1 day + 3 hours.

What is the calorie content - 234 calories.

How to cook:

1. In the evening, rinse all the cherries, remove any spoiled ones, remove all the seeds, place them in a bowl or large saucepan and sprinkle with sugar;
2. Mix everything, let stand for about two hours, stir again, and then put on the stove;
3. Boil for about eight minutes, remove the foam, the fire should not be strong;
4. Leave on the stove to cool for twelve hours;
5. Bring to a boil again, hold on fire for three minutes, constantly removing the foam, and leave again for twelve hours;
6. Bring to the boil a third time and cook until the consistency is as thick as desired;
7. Place the thick cherry jam into sterilized jars, screw on the lids, turn over and let cool in a blanket.

Tip: if sugar doesn’t seem like enough, you can add it at any time.

Quick recipe - “five minutes”

A really quick jam recipe that preserves the maximum benefits of the berries.

How much time - 25 minutes.

What is the calorie content - 132 calories.

How to cook:

1. Sort the cherries, remove seeds and stems. The berries must be clean;
2. Pour water into a saucepan, put it on fire, add sugar and stir it;
3. Boil until the grains are completely dissolved;
4. Place the berries here and bring to a boil again, then sharply reduce the heat. The mass should simmer, not boil;
5. Boil everything for five minutes;
6. Sterilize the jars and place the berry mass in them along with the syrup, roll up immediately;
7. Allow to cool at room temperature, then store in the refrigerator.

Tip: if you boil it three times for five minutes (there should be at least fifteen minutes between each approach), the jam can be stored in the pantry.

Confiture with honey and nuts

An original and nutritious recipe for cherry jam, in which honey replaces sugary sugar.

How long is it - 1 hour.

What is the calorie content - 186 calories.

How to cook:

1. Remove the pits from the cherries;
2. Peeled nuts need to be chopped into pieces, but not too small;
3. Place a piece of nut into the cherry itself;
4. Mix honey with water, put on fire, heat until the honey is completely dispersed;
5. Put the cherries here, boil everything until the berries become transparent;
6. Place in warm jars and roll up.

Tip: instead of walnuts, you can use whole hazelnuts, but then you need large berries.

It is very important to remember that cherries cannot be cooked for too long, otherwise the peel will separate from the pulp and the result will not be presentable. In this case, you will have to catch the crusts to give the jam a more appetizing appearance.

During cooking, be sure to remove the foam from the surface of the jam. This can be done with a regular spoon or, if possible, with a slotted spoon or sieve. Foam is a protein released from the product, which contributes to the rapid souring of future jam, so it must be disposed of without fail.

To make a quick five-minute jam, we recommend buying berries that are already fully ripe or even overripe, since they will not cook for long. But for other recipes this will not work, since in the end you will not get jam, but cherry porridge.

If you plan to put jars of jam “under a fur coat,” then remember that you don’t necessarily need to use blankets. These can be blankets, towels and even warm jackets and sweaters. But, of course, ideally these are warm, thick blankets so that the jam cools as slowly as possible.

This delicacy is very easy to prepare and does not require experience or Herculean efforts, just a little desire. Everything is quite simple, fast and incredibly tasty!

It’s easy to make thick pitted cherry jam for the winter, but this delicious dessert is worth making. The most delicious cherry jam, and even pitted, is a very aromatic and tasty delicacy.

There are many ways to prepare an amazing dessert, but everyone tries to choose a cherry jam recipe to suit their taste.

I offer you a process for making pitted cherry jam for the winter, which I have been using for many years.

The jam prepared for the winter using this method is thick and perfect for filling sweet pastries. The pit removal process is not quick, but it is worth it.

Quick pitted cherry jam without sterilization

To prepare this dessert you will need:

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

How to make pitted cherry jam so that it is thick:

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

Use a special pitting device or a pin to remove the seeds from the cherries.

Place the prepared cherries in an enamel bowl and place on low heat. Gradually the berries will release juice. After the syrup boils, continue boiling for 7 - 10 minutes. If foam forms, carefully collect and remove it.

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

Place the cooled cherry jam in a vase and enjoy its great taste. Friends and family will appreciate the magical taste of this delicacy.

On a note! Many housewives add gelatin during cooking to get cherry jam with 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, fill clean and dry glass containers with cherry jam, close with sterilized lids and put them in the refrigerator or cellar. All! Cherry jam is ready for the winter!

Jars of pitted cherry jam rolled up with iron lids for the winter are stored for several years. In this form they can be kept at room temperature.

The jars, closed with nylon lids, stand for several months in a cold room.

Video recipe: Pitless cherry jam for the winter Five minutes

Not many people make pitted cherry jam because not everyone likes the monotonous work of removing pits. But everyone likes to eat delicious pitted cherry jam. I remember as a child, this job of removing pits fell to me, but what to do until you sorted the cherries, they didn’t let you go for a walk.

Today, of course, science and progress have come a long way; cherry pits are taken out in the same way as 30 years ago. Science hasn’t made any progress on this issue, or I just don’t know something.

But if you are still planning to make delicious cherry jam, then I have for you some of the most delicious recipes on how to make cherry jam for the winter. Look and choose the recipes that you like best.

Five-minute pitted cherry jam for the winter

Of course, it doesn’t take 5 minutes to prepare, but it doesn’t take much longer. And it’s called that because it cooks for no more than 5 minutes, well, I think you’ll understand everything yourself.

Ingredients.

• 1 kg. Pitted cherries.
• 1 kg. Sahara.

Cooking process.

Place the processed cherries in a saucepan and add sugar. Leave for 5-8 hours. During this time, the sugar will react with the cherries, and the latter will begin to release juice abundantly.

After 5-8 hours, the jam should be put on the stove and brought to a boil. As soon as a stable, even boil begins, reduce the heat and cook for exactly 5 minutes and turn off the heat. During cooking, foam will begin to rise profusely; it must be skimmed off.

How to make cherry jam with gelatin

Ingredients.

• Pitted cherries 1 kg.
• Sugar 800 grams.
• Gelatin 2 tablespoons.

Cooking process.

Rinse the whole cherries well, drain the water and remove the pits.

Pour sugar mixed with gelatin, mix well and leave for 8 hours.

Then put the pan on the stove and, stirring, bring the mixture to a boil. This jam should be cooked for no more than 5 minutes at moderate boiling. Don't forget to remove the foam.

After 5 minutes of cooking, you can distribute the mass into jars and close the lids.

When the jam has cooled it will be deliciously sweet and thick thanks to the added gelatin.

Cherry jam recipe from Grandmother Emma

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Cherry jam is one of the most delicious and beautiful. Every summer I make pitted cherry jam without fail because my family loves it very much. In addition, several mature cherry trees grow in our garden, which delight us with the harvest, so I have no problems with berries.

I have a lot of different seedless ones in my notebook 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 “Pyatiminutka” cherries for the winter.

This pitted cherry jam is prepared very simply and really quickly (it’s not for nothing that it has such a name). Perhaps, removing the seeds is the longest action you will have to take if you decide to cook “Five Minutes”. Everything else is easy and short-lived.

And in the end you get very tasty and beautiful cherry jam. I will be happy to share with you how to make pitted cherry jam “Five Minutes”. Welcome to my kitchen!

Ingredients:

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

*The weight of already pitted cherries is indicated.

How to make pitted cherry jam “Five Minutes”:

For jam, choose large ripe berries, not crushed, without damage.

We carefully sort the cherries, rinse them in running water and dry them using a clean, dry napkin or towel. Remove the pits 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 lightly squeezing a handful of cherries in your fist so that they become squashed).

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, skim off the resulting foam and add citric acid. Stir and, without letting it boil, keep on low heat for 5 minutes.

Immediately after this, put the jam into pre-sterilized dry jars and seal hermetically with boiled lids, wiped dry.

After which we turn the jars upside down and wrap them up. Let's leave it like that until then. until the jars have cooled completely.

We store this jam for five minutes in a cool, dark place.

This cherry jam can be made with or without pits.

With jam with seeds, of course, you have to fuss less during cooking. But when eating it, you have to “spit” the bones all the time, which is not entirely convenient. (Although some people even enjoy it!)