Delicious seedless cherry jam recipe. Recipe for pitted cherry jam with thick consistency

Today I will bring to your attention several simple and delicious recipes for pitted cherry jam for the winter: with gelatin, thick, five minutes, without water. Are you waiting for the start of berry season as much as I am to make a delicious dessert? There is something magical in the process, because while cooking, stirring a delicious delicacy with a wooden spoon, we dream of how in the winter we will take out the treasured jar, pour some tea and... There is little that can compare the pleasure!

Cherry jam is prepared in different ways: without seeds or without removing them. The first option is considered preferable, since the jam is safer and of better quality - with seeds, the delicacy can be stored for no longer than a year.

By the way, I like to spit sometimes. Therefore, I prepare several jars of jam with seeds. We'll talk about recipes later, I have collected a lot of them. And how, you can find out right now.

How to make pitted cherry jam

There are classic, time-tested recipes, but unusual recipes should not be neglected. After all, it is in your favorite delicacy that you can find all the charm of preparing cherries. Make jam with the addition of gelatin (I introduced the recipe to this), add lemon, honey, chocolate and nuts.

An important step in making any jam is proper preparation of the berries. And cherry is no exception.

If you want to get the best jam, select ripe cherries, without damage or signs of spoilage.
If you plan to cook jam without a pit, remove it with a hairpin or other special device; there are a lot of them on sale now. Below, under the recipes, you can watch a video that shows three ways to remove pits from cherries.
Sort the berries, remove the stems, wash and dry.

Pitless cherry jam - family recipe

The classic, most common and simplest option for making pitted cherry dessert. The berries will turn out whole and beautiful.

you will need:

Water – 1 glass.
Sugar – 1.2 kg.

How to cook:

Separate the seeds from the berries, place them in a cooking container and add sugar.
Let the cherries sit for 2-3 hours, let them release their juice and form a syrup.
Now pour in the water and start cooking, over low heat - the sugar should dissolve completely.
When there are no grains of sugar left, increase the heat to maximum and bring to a boil.
When the treat boils, remove from the heat and let cool slightly. Repeat the action several times. I usually boil the berries 3-4 times this way. Don't forget to remove the warbler - in the evening you will drink tea and a candy bar.
Let the cooked jam cool completely and put it in jars. It stores well in apartment conditions.

A small addition: my mother did not cook cherry jam in several batches; after the first boil, she boiled the berries for about an hour until tender. But this option has a significant drawback: the berry turns out shriveled. In addition, you need to constantly stand near it and spend a lot of time stirring and skimming off the foam. We are busy girls, so I prefer to cook according to the recipe suggested above.

Recipe for seedless jam - five minutes

In fast-paced times, with a constant lack of time, you want to make jam quickly. Just one, two - and you're done in 5 minutes! The recipes of mothers and grandmothers, when jam was cooked for a long time, slowly, are no longer so relevant.

This is where the recipe for cherry jam will come in just right - five minutes. The delicacy is cooked without water. In addition, the shorter the winter preparation is cooked, the more useful it will be, because with gentle heat treatment the vitamins will be preserved. I told you how healthy cherries are, you can read them

Take:

Pitted cherries and sugar - take 1 kg each.
Citric acid - a pinch

How to cook five minutes:

Remove the seeds from the berries, add sugar and leave in a cool place overnight. You can leave it for 2-3 hours, the main thing here is that the cherries have time to release the juice in which they will begin to cook - after all, it takes five minutes to cook without water. I usually let the berries sit overnight.
In the morning, put a bowl of cherries to boil and bring to a boil.
When the jam boils, add citric acid, cook for exactly 5 minutes and remove from heat.
While the delicacy is “bubbling”, prepare the jars for sealing: pour boiling water over them, sterilize them in some other way, and do the same with the lids. Pour the jam hot and roll it up.

Original cherry jam - video

After watching the video, you will get acquainted with an interesting jam recipe:

Cherry jam without seeds - thick

The dessert is more like jam, it doesn’t spread, and in winter you can prepare wonderful pastries:

The jam will be so thick in consistency that a spoon will stand up. We will achieve thickness by taking more sugar and selecting the most fleshy and dense berries for cooking.

Take:

Cherries, pitted – 1 kg.
Water – 1 glass.
Sugar – 1.5 kg.

How to make thick cherry jam:

Prepare the berries for cooking, add sugar and let stand for 2-3 hours.
Then pour in water and begin the cooking process. First heat the berries over low heat until the sugar dissolves completely.
When the sugar syrup becomes homogeneous, turn up the heat and let the jam boil. Remove the foam completely, otherwise the jam will quickly ferment.
Then proceed as when cooking according to the classic recipe: bring the jam to a slight boil 3-4 times and let cool. Then pour and cover with any lids.

Recipe for pitted cherry dessert with gelatin

Of course, this is more of a confiture than a jam; it turns out unusually thick, and many people prefer this kind of winter preparation. And if in the previous recipe we achieved a thick consistency by increasing the amount of sugar, here we will use gelatin.

You will need:

Pitted cherries – 1 kg.
Gelatin can be replaced with gelfix – 1 sachet.
Sugar – 1 kg.

Making winter jam with gelatin:

Pour water over the gelatin and leave it to swell.
Place the prepared berries in a cooking container, add sugar and start cooking.
While the jam is cooking for 15–20 minutes, heat the gelatin, but do not bring it to a boil, the main thing is that it dissolves.
Pour in the gelatin, let the jam boil and quickly pour into jars.

Cherry jam with honey and nuts

Recipe for gourmets. Of course, you will have to tinker and spend a lot of time, but the dessert will turn out special.

Take:

Pitted cherries – 1 kg.
Walnuts – 10 pcs.
Honey – 1 kg.
Water – 1 glass.

Preparation:

Remove the seeds and place a small piece of walnut in each berry.
Stir honey with water, then place on the stove and heat until the honey has completely dissolved.
Place cherries in honey syrup and cook until the berries become transparent.
Place in jars; you can close them with regular nylon lids.

How to remove pits from cherries

The process of removing seeds from cherries is labor-intensive and time-consuming. Due to inexperience, you don’t know how to approach. I suggest watching a video that will teach you how to do this quickly and conveniently.

Swedish pitted cherry jam

Happy winter preparations, friends! I hope that my recipes for making jam will be useful. With love... Galina Nekrasova.

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:

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;
Mix everything, let stand for about two hours, stir again, and then put on the stove;
Boil for about eight minutes, remove the foam, the fire should not be strong;
Leave on the stove to cool for twelve hours;
Bring to a boil again, hold on fire for three minutes, constantly removing the foam, and leave again for twelve hours;
Bring to the boil a third time and cook until the consistency is as thick as desired;
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:

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

Remove the pits from the cherries;
Peeled nuts need to be chopped into pieces, but not too small;
Place a piece of nut into the cherry itself;
Mix honey with water, put on fire, heat until the honey is completely dispersed;
Put the cherries here, boil everything until the berries become transparent;
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!

2017-06-30

Hello my dear readers! Summer, having rapidly soared to the very top, continues to delight us with a generous harvest. It's time for cherries and apricots. How do you feel about making pitted cherry jam today?

Already prepared - I love its aroma and patriarchal slowness. He poured a cup of tea, poked a spoon into the rosette of jam, and put the cherry on his tongue. She lay there for a while, annoying me to no end. At this moment you need to take a sip of tea, but so that the cherry remains in its place. Having closed your eyes, you bite into a cherry, slowly pick out a pit and dive into the outlet for a new portion.

For pancakes, pancakes and ice cream, it is still better to prepare pitted cherry jam. I rarely brew it with just the cherries themselves. It contains little of its own pectin. If we cook it for a long time so that the syrup becomes thick, then we will hopelessly spoil the jam. In addition, it will turn out brown, and I love jam of the noble color of dark red velvet.

For this very reason, it is good to send raspberries, strawberries, and red currants along with cherries - their natural pectin will make the jam jelly-like in consistency and the color beautiful!

Thick pitted cherry jam - the most delicious

Ingredients

600-700 g pitted cherries.
300-400 g of red currant or raspberry puree (you can take both berries).
1.1 kg sugar.

How to cook

My comments

The method is quite labor-intensive and takes a lot of time and effort. But it allows you to get cherry jam that is absolutely amazing in consistency and taste. Since we cook it without seeds, it can be used for amazingly delicious layers in cakes and pastries.
If you have some strawberries - not enough for a jar of strawberry jam or preserves, but for some reason you don’t want to eat them, then feel free to send the berries to the cherries intended for jam. The result will also be very tasty jam with a wonderful jelly-like consistency!
We make jam from frozen cherries in a similar way. We remove the seeds from the thawed berries, then cook as indicated above.

A classic recipe for pitted cherry jam from my St. Petersburg aunts

Ingredients

1 kg pitted cherries.
1 kg sugar.

How to cook

We remove the pits from the sorted and washed cherries in a way convenient for you. Pour the resulting juice into a separate bowl. Add water to the cherry juice so that the total volume is 500 ml.
Prepare sugar syrup from 500 ml of a mixture of juice and water and 800 g of sugar.
Pour them over the berries. Leave it like this for 5-8 hours.
We catch the berries with a slotted spoon or strain the mixture through a colander.
Add another 100 g of sugar to the liquid separated from the berries, cook for 15-20 minutes over low heat, pour in the berries, and let stand for another 5-8 hours.
After soaking for the second time, separate the cherries again, add the remaining 100 g of sugar to the syrup, cook for another 15 minutes, pour over the berries and cook the jam until tender.
Readiness will be checked as usual. Drizzle a little jam onto a plate. If the droplet holds its shape, the jam is ready and can be packed into prepared jars and rolled up.

Recipe for making pitted cherry jam in three steps

Ingredients

1.2 kg cherries with pit.
1 kg sugar.

How to cook

Remove the pits from the prepared cherries, add sugar, and leave them alone for 8-12 hours. From 1.2 kg of fruit with stone, approximately 1 kg of raw material for jam is obtained.
Mix carefully, put on fire, bring to one hundred degrees, cook for 5-7 minutes over medium heat. Don’t forget to stir and skim off the foam, turn off the heat.
We stand it for half a day or a day.
We repeat the process again.
On the third day, bring the jam to a boil and cook until it tastes like a ball.
We pack in dry sterile jars, seal hermetically with sterilized lids.

Recipe for making pitted cherry jam in one step

Ingredients

1.2 kg of fruit.
1.5 kg of sugar.
250 ml water.

How to do

Prepare the fruits as in the previous recipe. Drain the juice.
Boil syrup from drained juice, water and sugar. Pour it over the fruits and let it sit for 3-5 hours.
Cook until done, stirring and skimming off the foam.
Pack the boiling jam into prepared jars and close in the usual way.

Five-minute jam

The easiest way to make jam. Cover the prepared fruits with sugar, wait until it is completely dissolved, put on fire, bring to a boil, remove the foam, pour into sterile jars, and roll up. Some of the liquid can be separated from the jam and used to prepare compotes, and only the cherries themselves can be covered for the winter.

If summer has given you a huge harvest of the most aromatic berries, then you can first simply freeze it, and then, when you have more time, slowly turn it into different types of jam. Why not try this now popular cooking option with chocolate? What do you think of the idea of adding nuts or almonds to the jam?

I myself really love variety and unhurried creativity. Therefore, I am not in a hurry to collect the entire harvest in one day, if time permits. I collect parts and “compose” all sorts of different jams, which is what I wish for you. Or I put some of the berries in the freezer and make jam even in winter, when there is much more time.

Always yours Irina.

I recently discovered an amazing performer. This melody takes me back to my childhood and youth...

Goldfrapp - Lovely Head

Summer is not only a time for relaxation, but also a time for preparations. I have already talked about and have already frozen it, I will delight my family in winter - they love it very much. I also decided to make jam, and I want to offer you recipes for pitted cherry jam.

Pitted cherry jam can be cooked in different ways - for five minutes, with gelatin, in the form of jam, and I’ll tell you about all these methods.

And although not everyone makes jam now, I believe that this type of preparation also has its own charm. Cherry jam turns out aromatic, tasty, it can be eaten with tea, as well as with pancakes, pancakes, and used as a filling for various baked goods. Many people make cherry jam with pits, but in my opinion, seedless is still better - it’s more convenient to eat and use for other purposes. But this is a matter of taste. Before I start telling you how to make cherry jam, I’ll give you some general tips.

Secrets of making delicious cherry jam

In order for the jam to turn out tasty and stand well all winter, the cherry fruits must be ripe and fresh; spoiled berries are not suitable for jam;
Before you start cooking, you need to wash the cherries well;
You must first pit the cherries. This task is a little tedious, but not difficult. I have a very ancient stone separator in my arsenal, but I am quite happy with it. I think there are more modern devices now, but even if there is nothing, they say it can be easily done with a pin;
It is recommended to use a wide container for making jam; it is believed that the larger the surface for evaporation, the better. It’s probably not in vain that our mothers and grandmothers made jam in a basin;
jam jars must be sterilized - this can be done using a saucepan, kettle, microwave and oven;
Boil lids for jars;
the foam that forms during cooking of any jam must be removed - this will extend its shelf life.

Thick cherry jam

To be honest, I didn’t know what to call this recipe, it has an unusual method of preparation, but I liked the jam according to this recipe, but its thickness also depends on the cherries, if they are dry, it will be thicker, if the cherries are juicy, then it will not be very thick , but if desired, you can boil it a little longer.

Ingredients:

fresh cherries
granulated sugar

Recipe:

With this method of preparation, the measure can be any container, depending on how many cherries you decide to use for jam. It is necessary to divide the cherries into ten parts. This time my measure was a small tea cup.

Take 1 cup of cherries (remember that this measure may vary), place in the bowl in which you will cook the jam and add 1 cup of sugar. You can wait a little so that the cherries give juice, or you can start cooking right away, but then stir vigorously so that the sugar does not burn. Cherries are quite juicy berries and will quickly produce juice. You need to cook for 5 minutes.
Add the next portion, i.e. 1 cup of cherries and 1 cup of sugar and boil again for 5 minutes.
So we continue to cook the cherry jam, adding a portion of berries and sugar every 5 minutes until all the cherries are gone. Remember that we divided it into 10 parts.
After the 10th time, thick pitted cherry jam will be ready. Place it in dry sterile jars and roll up the lids.

Pitless cherry jam - “Five Minute” recipe

Probably the first recipe could have been called the same, but we won’t call two different recipes the same. Just don’t be fooled, pitted 5-minute cherry jam doesn’t take just 5 minutes to cook, we’ll cook it for a couple of days, but don’t be alarmed, we won’t stand over it for 2 days.

Ingredients:

cherry – 1 kg
sugar – 1 kg – 1.2 kg

How to make cherry jam Five minutes:

Cover the cherries with sugar, shake so that the sugar spills out between the cherries and set aside for half an hour - an hour so that the cherries give juice. Often water is added to recipes, but I don’t do this, I think that the berry is juicy, it has enough juice.
Place the bowl with the cherries on low heat, stir occasionally so that all the sugar is saturated with juice, since the dry sugar will begin to melt and this will affect the taste and color of the jam.
When there is a lot of juice, you can increase the heat, bring to a boil and boil for 5 minutes, remove the foam and set the jam aside for at least 10-12 hours. During this time, the jam will cool completely, and the cherry fruits will be soaked in syrup.
Thus, we will cook the jam 3 times for 5 minutes and leave until completely cooled for the specified time, which is why I said that we will cook it for 2 days.
After the third time, it should stand for the required time, then bring the pitted cherry jam for Five Minutes to a boil and seal it hot in jars.

Cherry jam-jelly

Cherry jam-jelly can be called jam, because we will have it without berries. This jam is very good for baking.

The cherries in this recipe will be ground and for this you can use both berries with and without pits. But in my opinion, it will be somewhat more difficult to wipe cherries with pits, so decide for yourself what is easier for you - remove the pits in advance or wipe with pits.

Ingredients:

cherry
sugar

How to make cherry jam-jelly:

Pour some water into the cherries and let them stand until they release juice.
Let the cherries cook in their own juice for about 7 minutes until they become soft.
Take a saucepan, place a colander with a metal mesh on it and add boiled cherries in small portions and wipe. We'll get cherry puree.
Add sugar to the puree at the rate of 1 liter of puree - 500 - 700 grams of sugar.
Place on the fire and cook the pureed pitted cherry jam for a short time, about 10 minutes, pour hot into prepared jars and close with lids.

Cherry jam with gelatin

If you like thicker jam, but at the same time don’t want to cook it for a long time, then seedless jam with gelatin is ideal for you. Gelatin will allow us to get a thicker product in a shorter time. And with gelatin you can adjust the density of the jam by adding more or less of it.

Ingredients:

cherry - 600 gr.
sugar - 400 gr.
mint - 3 leaves
water - 50 ml
gelatin - 1 tbsp. l.

How to make jam with gelatin:

Mix the cherries with sugar, wait a little until the juice comes out.
Place the cherries and sugar on the fire, add mint leaves and bring to a boil.
As soon as it boils, remove the mint, boil for a couple of minutes, remove the foam, add dry gelatin, water, mix everything thoroughly and cook for literally 3 minutes.
Be sure to pour the pitted cherry jam with gelatin hot into jars and close the lids.

Cherry jam with chocolate - video recipe

There are very tasty candies - “cherries in chocolate”, it turns out that you can also make jam with chocolate, watch the recipe in the video.

I shared with you recipes for pitted cherry jam for the winter, so feel free to choose what you will prepare - thick or maybe five minutes, grated jam also deserves attention, and with gelatin cherry jam turns out delicious. It's up to you, or maybe everyone in small portions - there will be a variety of cherries in winter.

Good luck and delicious preparations to you.

Elena Kasatova. See you by the fireplace.

What could be easier to make pitted cherry jam for the winter - take the recipes and prepare them. However, there are some subtleties here too. There are three advantages because of which housewives go to extra trouble: without a center, the dessert will be stored for a long time, and it is more convenient to eat - you won’t have to spit. Due to the absence of seeds, the jam is perfect for making homemade baked goods.

The taste of cherry jam is good on its own; as a rule, no additives are required. But over the years of winter preparations, you inevitably get acquainted with various unusual recipes. It’s impossible to resist and not try. Therefore, my piggy bank is constantly replenished with new options.

How can you diversify the taste of the product and make it unusual? Add cinnamon, lemon, honey. Personally, I like to add nuts and chocolate, especially thick ones with gelatin.

Pitless cherry jam - classic recipe

The simplest jam recipe, in which the cherries remain intact. It is considered a classic for preparing preparations for the winter. It used to be that the longer you cook a delicacy, the better it is stored. There is nothing to object to, the cherry jam really stood all winter. But the berries turned out wrinkled and unappetizing. It is more correct to prepare the dessert in several steps, which is what we will do.

Take:

Pitted cherries – kilogram.
Water - a glass.
Sugar – 1.2 kg.

Tip: Adjust the amount of sugar based on the sweetness of the cherries. For a sour berry, take a few more.

Making jam for the winter:

Remove the seeds from the berry using any available method.
Combine with sugar and mix gently. Soon the berry will release juice; to do this, let it stand for a couple of hours.
Add water and let it cook. Do not rush to turn up the heat; it is advisable to heat the cherries slowly. Before boiling, the sugar should have time to dissolve and the berries will cook in syrup.
Once dissolved, increase heat. When the jam boils, remove the basin and set the jam to cool.
Boil the cherry mass in a similar way 3-4 times, each time remembering to remove the foam.
It can be poured cold, into clean jars; the preparation does not require sterilization. It will not ferment when stored at home.

Tip for housewives: if the delicacy comes out too liquid, pour the syrup into a separate bowl and boil it. Return to berries and finish cooking.

Five-minute jam from pitted cherries

In the old fashioned way, cherry jam was boiled for a long time. There was little left of the vitamins, and the taste suffered. Short heat treatment helps preserve all the beneficial properties in the berries.

Required:

Berries, already without seeds, sugar in equal quantities - per kilogram.
Citric acid - on the tip of the knife.

Step-by-step cooking recipe:

Cover the peeled berries with sweetener and place in a cool place. After a few hours, when the cherries have released enough juice, start cooking. It is advisable to wait longer, since the dessert is cooked without water and the presence of a large amount of juice is an important condition.
Let it cook, take care of the jars and lids. It must be sterilized.
Once boiling, cook for exactly five minutes.
Immediately divide into jars and screw.

Recipe for original jam with chocolate and cognac

An exquisite recipe for cherry dessert, which you are not ashamed to show off to your girlfriends and be considered an experienced housewife. Cook according to the five-minute principle.

Take:

Berries - kilogram.
Dark chocolate – 100 gr.
Cognac – 50 ml.
Sugar – 550 gr.

Let's make delicious jam:

Sort the berries, remove the seeds, pour in cognac. Stir carefully and leave for at least three hours.
Add sugar and mix again. Continue to steep for an additional hour.
Bring to a boil, cook for 5 minutes and remove from heat.
The next cooking will take place only after 12 hours. After boiling, turn the heat to low, add the grated chocolate and cook for ¼ hour.
For storage you will need sterilized jars, an iron lid and a cold place.

Add to the collection of cherry recipes:

Thick pitted cherry jam

Many people love a very thick dessert to use with casseroles, cheesecakes, milk porridge, and ice cream. If you don’t overcook the dessert, you will end up with a tasty jam, but not jam. Our task is to leave the berries whole, filled with syrup. In this case, the spoon will stand.

Take:

Seedless berries – 1 kg.
Sugar – 1.5 kg.
Water - a glass.

Step-by-step recipe for making thick jam:

Remove the pits from clean cherries, add sweetener and leave for 2-3 hours so that the berries have time to release their juice.
Pour water into the basin, mix the contents and start cooking. According to the rules, the mass is first slowly heated over minimal heat. I advise you to stir frequently so that the sugar dissolves faster.
Then turn up the power and let the cherry mixture boil. Do not forget to remove the foam as it appears so that the treat does not ferment during storage.
Immediately after boiling, remove the bowl from the burner and let the dessert cool.
Repeat cooking again, cool again. According to this recipe, you should cook in 3-4 batches, each time letting the workpiece boil and then cool.
The workpiece is perfectly stored in the pantry and in apartment conditions under any lids - nylon and iron.

How to make seedless jam with gelatin

You can't help but like the thick syrup in which the berries float. You can achieve the desired consistency by adding sugar, but we will save a little and use a thickener in the form of gelatin.

Take:

Berry, already without seeds - a kilogram.
Gelatin is a standard sachet. Replacement with Zhelfik and marmalade is acceptable.
Granulated sugar – kilogram.

How to cook dessert with gelatin for the winter:

Wash and sort the cherries, sprinkle with sand and cook over high heat.
Prepare the gelatin - add a couple of tablespoons of cold water and let it swell.
Next, start heating it over low heat. Wait for it to dissolve and remove from the burner. Do not allow the thickener to boil, otherwise it will lose quality.
After boiling, cook the mixture for 15-20 minutes, no longer.
All that remains is to pour in the gelatin, turn the heat up to maximum, wait for it to boil vigorously and turn it off.
Quickly collect the foam and pour into jars. Screw the lids on the workpiece and store it.

Seedless jam with honey and nuts

A little trouble, and a delicious dessert according to an unusual recipe is ready. Cherry jam with nuts and honey is exquisite and royal. I can give advice on my own: it is not necessary to put nuts in the berries, as indicated in the recipe. I'm lazy and put them in syrup when boiling.

Cherry – 1 kg.
Honey – 1 kg.
Walnuts – 10-12 pcs.
Water - a glass.

How to cook:

Remove the seeds from the berries and replace them with a piece of nut.
Combine water with honey, stir and turn on gas.
When the syrup boils and the honey has dispersed, fold in the prepared berry.
Cook until the cherries become translucent. Cool and cover with regular lids.

How to quickly remove pits from cherries

I have put together a video with a detailed description of how to remove seeds from berries quickly and without unnecessary hassle. Delicious jam and good luck with your pre-winter efforts!