Everyone has different tastes, but no matter what they say, Cherry jam pitted is nice to eat and convenient to serve to guests. You can store it longer without worrying that something will happen to it, even after a couple of years, a rich color is preserved, characteristic taste and aroma. Of course, you will have to tinker with it, but in winter, taking out thick, fragrant pitted cherry jam from stocks, you will praise yourself more than once for hard work! It is cooked from any cherry, although it is believed that the most delicious it is obtained from fruits of a rich dark color, large, fleshy, juicy.
Pitted cherry jam recipe
Ingredients:
- Dark ripe cherries - 1 kg;
- sugar - 700 g;
How to make thick pitted cherry jam
We cut off the stalks, throw out the spoiled fruits. Pour the cherries into the kitchen sink, fill with water, leave for ten minutes. We change the water twice, for the third time we load it in a colander, pour it over with clean cold water.
We stock up on patience and proceed to a long and tedious procedure - removing the bones. There are special mechanical devices for this, however, as practice shows, it is quite possible to do without them using a safety pin, hairpin or even a paper clip. Keep in mind that the juice will splatter, wear clothes that you don't mind getting dirty, or an apron.
We transfer the prepared fruits to a saucepan or basin, pour the juice from the bowl with the seeds there (there will be not so little of it). Pour in sugar, shake or mix gently. In order for the sugar to be soaked with cherry juice faster, the dishes should be wide, if there is none, we pour them in layers.
Leave the cherry with sugar room temperature for a few hours or overnight. During this time, the cherry will release juice, the sugar in it will melt.
It is recommended to cook cherry jam in a wide dish - a saucepan or a basin. We put dishes with cherries on a small fire, stir to dissolve the remaining sugar. As soon as all the sugar has dissolved, we add a little fire, almost to medium. When heated, a thick foam will begin to rise - remove it with a spoon, leaving the cherry in the syrup. Cook for 8-10 minutes, removing the foam. Remove from stove, uncovered, let cool completely.
After the first cooking, 6-8 hours will pass until the cherry jam cools down and infuses. We put on medium heat, bring to a boil, this time the foam, if it appears, it will be very small. But we still collect it, it is so tasty, the children love it even more than the jam itself! The second cooking will take less time - 5-6 minutes, medium fire
Let cool completely. We put the third time on a small fire. While the jam is heating, prepare the jars and boil the lids. We do this as usual, sterilize the containers in any convenient way. After boiling, cook for five minutes.
Fill the jars with boiling thick cherry jam to the top, tighten the lids. Wrap, leave to cool for one or two days.
Cherry jam is stored in the pantry or in wall cabinets at room temperature.
So a delicious treat is ready for winter gatherings with tea, pancakes and pancakes - pitted cherry jam, thick, so tasty and fragrant! Good luck with your preparations!
Just imagine how great it is: winter, frost outside, and hot tea with cherry jam on your table. Put it on your saucer as much as you want. All this is because they had time to cook in time in the summer, when cherries were in abundance. Here is the pleasure!
In the days of our grandmothers, there were not very many sweets in stores. Therefore, the preparation of jam was simply necessary. It was the main children's joy. They especially liked to spread butter on black bread and put a thick layer of jam on top. Moreover, there was no question of saving. Of course, any jam was loved, but cherry was the most popular, especially pitted.
Even now it is impossible to forget this special aroma and ruby color. Everything flows from hand to hand, but it does not stop. You keep eating and eating. Grandmother's pastries in the form of pies and pies with cherry filling are also remembered with special warmth. Simply delicious! It was completely indifferent, jam with or without seeds.
Having chosen a certain day, all the neighbors gathered in the yard together and began to peel cherries for future jam. The most important tool for removing the bone was an ordinary hairpin, which in those days were sold everywhere. When special devices for cleaning bones began to appear, they were passed to each other in turn.
So there was already a “lightened” jam for everyone. There were always two basins. One for the cherries, the other for the pits. In those days, there were few pickles, including cherries. Didn't pay attention to what kind of cherry.
Now is a different time, you can be fashionable and pamper yourself. Recipes various kinds cooking can be peeped on the Internet on the sites of people who willingly share their knowledge with users. In addition to the cherry itself, these recipes include various additives that can be used in making cherry jam.
You can try adding other berries or fruits to the jam. You can make coffee, cocoa, herbs and much more as an additive. It already depends on taste.
Any mention of cherries in connection with conservation causes only positive emotions. Will it be compote, jam, jam, jam, liqueur - it does not matter.
It's clear right away - it will be very tasty. We will try to diversify the above list with new recipes. We will try to give easy-to-remember tips, be sure to remember them.
Such yummy as "Cherry in Chocolate" can be made as a preparation for the winter. It will be nice to open in the winter and enjoy.
Cook together.
Preparation Ingredients:
- 1/2 kg. pitted cherries
- 100 gram chocolate bar
- 150 grams of sugar
- Add vanilla and lemon juice in the amount of a tablespoon
- Water - 100 ml.
Cooking method:
1. We carefully sort out the cherry. We remove the stalks and damaged fruits. First, it is washed, and then the bones are removed.
We put the prepared product (cherry) in a bowl for cooking.
Since the quantity (weight) of cherries is very important, we focus on the fact that we definitely need the weight of already peeled cherries to be exactly half a kilogram.
2. Pour sugar over the top of the cherry, add vanilla and pour water. Squeeze the juice from the lemon into a tablespoon and add it to the resulting mass. Mix everything carefully so as not to damage the fruit.
3. Putting on a small fire, we are waiting for boiling. You have to stir the mixture constantly.
4. After that, we make a very small light and continue to boil for at least half an hour until the excess liquid evaporates.
5. Break the chocolate into slices and put in a container, mix well and wait for it to completely dissolve. We are waiting for the liquid chocolate to boil and boil for a minute.
6. We lay out everything in pre-prepared jars.
7. Turn the jars over, cover with something warm and let it cool completely.
8. Put in storage.
These goodies don't last long. In less than a month, they will already be eaten. Therefore, according to our recipe, make a trial version in order to have time to cook this yummy for the winter while there are cherries.
Having opened such a jar in winter, you will get a treat that will be a pleasure to look at, and even more so to eat. You can use this twist as a decoration or filling in pies and any kind of cakes.
Cherry jam with orange
Just one orange can change taste qualities cherry jam, to which we are accustomed. Everything seems to be the same, but the taste is different.
We take cherries and sugar, orange in the same proportion and add water - 3 tablespoons.
Cooking:
1. We sort out the berries, wash them, dry them, removing the seeds.
We measure the volume with glasses and if there are bones or not. The sweetness of the jam will depend on the amount of sugar you added. Focus on your taste.
2. Put cherries sprinkled with sugar in a container and fill with water. Mix slowly so as not to harm the berries.
If you have time, leave the resulting mixture for a couple of hours so that liquid appears. In case of lack of time, immediately put to cook. The melted sugar will release juice on its own. Stay near the stove, stir often and watch the sugar. It must not be allowed to burn. It should dissolve evenly. The mixture should boil.
3. Now I will offer you two options for making jam.
Option 1:
Cook the cherries for 10 minutes over low heat. After removing from the stove, when cooking is finished, we leave to stand for a couple of hours.
After settling, cook 2 more times for 10 minutes. And it turns out that we have to boil the cherry 3 times. There are housewives who cook more than 3 times.
Option 2:
It takes more time.
When everything boils, cook for another 5 minutes, let it stand for half a day. Again, boil 2 more times from the interval. Half a day is enough for sludge.
4. Both recipes require that only at the last boil, you add an orange.
They do it differently. Some housewives cut it right with the peel, and add it. This is not very healthy, as the jam can get a bitter aftertaste.
You can grate the zest of an orange orange. Do not use the white part of the zest. But this is optional. You can do everything together.
You can just squeeze out Orange juice, then peeling the skins and grains, add the remains of the orange to the jam, after having chopped it finely.
When you add all the orange, the jam will become thicker, but not by much.
5. Before the last 3rd cooking, add: juice, zest, pulp, whatever you prefer or all together and stir the resulting mixture.
6. Bring to a boil, cook for 5 or 10 minutes and remove the foam that children love so much. They will eat it with pleasure.
In order for the foam to be removed easily, the container with the mixture must be slightly either rotated or shaken. In this case, the foam will accumulate in the central part of the container. You can take it off very easily.
7. We have jars and lids ready. Pour the jam and twist it.
8. We turn the jars over, cover with something warm, let it cool completely. After cooling, put in storage in a cool place where the sun's rays do not fall.
Similarly, you can replace the orange with watermelon peels. It will also be very tasty. Only a little color and taste will change.
Pitted dry candied cherry jam
Cherries and sugar in equal proportions, a glass of water and several large lemons.
The recipe is simple. Let's make it just to try. Candied fruits from any fruit or berries are perfect as an addition to any drinks.
They can even replace sweets.
Cooking:
1. We sort out the berries, wash them and let the water drain. We remove the bones from it.
2. Cooking syrup. Dilute the water and sugar until you get a homogeneous mixture. Put on the stove and stir constantly. You should get a liquid, homogeneous mass. Add hot water into sugar, so it will dissolve much faster. Try to stay at the place of cooking, constantly stir the mixture, taking out the very bottom with a spoon. Make sure the mixture doesn't burn.
3. When heated, the mixture will become liquid in shape. Seedless fruits, dip into this mixture only after boiling.
Getting the fruit into the liquid will stop the boiling process. Try to bathe the cherry in syrup. Cherry is desirable to mix constantly and do not forget to shake.
4. After boiling the syrup, let it boil for another 1 hour, constantly stirring and shaking the cherry. So it will heat up evenly. After turning off the fire, leave for 10 hours to settle. If you choose the option of cooking with bones, increase it by another couple of hours. Settling will be the time it takes for the cherry to soak in the syrup
and own juice. This will make it even tastier.
5. Then take a colander or a fine sieve. Spread berries in it and wait for all the liquid to glass. Do it in small batches.
6. We have come to the stage of drying it. For this we use the oven. We make the temperature no more than 40 degrees. But, if possible, this process can be
ss to do in an electric dryer. At a temperature of 35-40 degrees.
In this procedure, parchment paper will become your assistant. Put it on the bottom of the mold and spread the fruits on it.
Let it dry until it is ready to be packed into jars. We check as follows: the cherry should stop releasing juice.
7. So we got candied fruits. We fall asleep sugar and lays out in jars. We find a dry place for high-quality storage.
Use for baking and just eat.
Jam with mint and black tea
Many people love both the smell of mint and the various products in which it is used. These are pastries, sweets, gum marmalade and marshmallows. I'm just about people of this kind. That is, those who enjoy the smell and taste of mint. Given my such predilections, I decided this summer to try making cherry jam with mint.
Of course, the experiment is dangerous, you don't want to spoil the jam. But, I had an assumption that it was impossible to spoil something with mint. You probably already guessed that I cooked it and was not mistaken. It turned out to be a jam. It tastes like a cherry-flavoured mint candy.
It turns out it can! Moreover, such jam will have an amazing aroma and unforgettable taste. Of course, I didn’t come up with the idea to add black tea to cherries and mint. I found a recipe in one of the women's magazines and decided to try it. The experiment was a success.
We take for cooking:
- 1 kg. pitted cherries.
- Sugar 1 kg
- Juice 1 kg. lemons
- Bergamot tea 1 tablespoon
- Mint in the amount of 10 tablespoons
We prepare as follows:
1. 2 kg. we sort out the cherries, remove spoiled berries and other impurities. Wash thoroughly several times. We get rid of the bones with a hairpin or other device.
We took 2 kg. cherries, since our recipe is designed for pitted cherries. The bones don't weigh much. Add a little extra sugar if necessary.
We place the peeled berry in a container in which we will cook jam. We give her time to start the juice. The more juice she puts in, the tastier the jam will be.
2. If you pour layers of sugar over the cherry, it will quickly absorb it and dissolve it in itself.
3. While the cherry is infused, we make tea leaves. He must be good at it. This process will take no more than 15 minutes.
4. After pouring tea into a container, add lemon juice there. Tea, lemon, the perfect combination! Try to mix gently.
Your tea is hot, so the sugar will dissolve very quickly.
5. Turning on a small light, put a cooking container on it and mix everything thoroughly. Let it stay on the fire longer. After the sugar has melted completely, it will give exactly the amount of syrup that we need to further prepare the jam.
6. After boiling the syrup, immediately note the time. From now on, remember that you must cook the mixture for 25 minutes, stirring constantly. The fire is slow, make sure that it does not burn and stir constantly.
7. If you feel that another 5 minutes and everything will be ready, add mint leaves, be sure to wash and dry them before that.
8. Do not be reminded that you should already have lids and pre-treated jars prepared.
9. Mint leaves must be obtained. Pour hot jam into jars.
From my point of view, there is nothing difficult in such preparation. Since I have made such jam before and know its taste, I am haunted by its aroma.
In addition, this jam will be tender, spicy, not just sweet, and pleasantly sweet and sour in taste.
Everyone will like it!
Jam "Five Minute" - video
We cook the most delicious cherry jam "Five Minute" - this is a pitted jam. The berries remain whole and firm, and it is very easy to cook such a delicious jam.
Tips and secrets for making good cherry jam
The previous sections are recipes. Some of them are classic, that is, which are used for many years and are inherited.
Some are just interesting or original and worth experimenting with. If you like it, you will make it all the time and share recipes with friends or acquaintances.
All of these recipes have a few cooking rules that should not be changed. Jam cannot be digested, how to make it safely “overwinter”, so that its taste qualities remain.
Now about everything in order:
1. Sort the fruits before boiling them. Damaged, dried or those that have already been pecked by birds are removed. Some say: "jam, everything will be digested and it will be fine." Yes, of course, cook, but how?
If the fruit is already damaged, it will shrivel and be tough in the jam itself. Getting into jam, he will be able to spoil the taste of good cherries.
2. All varieties of cherries are suitable for jam, without exception. The taste or color of the jam will, of course, be different. Perhaps this will affect its aromatic qualities. The majority of housewives prefer a variety called shpanka for making jam. Cherries of this variety are distinguished by fleshiness, ruby color. They are large and even in appearance.
But, this is so for the word. As practice shows, the jam will be tasty and fragrant even from cherries, whose names no one knows. In appearance, it may look small, completely inconspicuous, and the jam will be of excellent taste.
3. Having cleaned the cherry from leaves, stalks and twigs, it must be washed very carefully several times under running water. When it dries, you can begin to remove the bones. Bones are removed different ways, whichever you prefer.
If you peeled cherries with your hands without wearing gloves, they will turn red. Cleaning them up right away is no easy task. Do it better with gloves on. You can't go to work with those hands! It would be best if the gloves were made of latex. When you put them on, you think it's like a second skin.
This is what they usually good quality. The best part is that, unlike conventional rubber gloves, they do not have foreign odors.
4. The amount of sugar when cooking jam is also not always the same or necessary. It has options that can vary from 0.5 kg. up to 1.5 kilograms. Why is it advised to put more sugar? Because the more sugar, the longer the cherry jam can be stored. It is sweeter and produces more syrup. Sugar falls asleep and he needs to insist that the cherry let the juice go.
A few hours is enough, but more is better than less. Try to shake it periodically. Mix carefully, do not harm the berry. Water is needed to reduce the density of the jam. But, don't overdo it. Not enough water - the jam is thick. A lot of water - liquid jam. Be sure to calculate the amount of water per 1 kg. cherries.
When adding water, stir the mixture constantly so that it does not burn. It will be insulting and unpleasant if the jam turns out with a burnt smell. It's a pity, both his work and cherries. The smell of burning is already impossible to fix. In addition, the jam will no longer have a beautiful ruby color. The resulting brown tint will not decorate it.
You can also make deviations in time. The main thing do not forget that it is desirable to boil it 3 times. Try to thoroughly rinse the jars, seal them properly so that they keep the resulting product well.
5. Mandatory cooking time after boiling is 5 or 10 minutes. Stir the jam constantly with a wooden or metal spoon. A metal spoon is not very recommended, as it can oxidize. From all types of jam, including cherry, the foam must be removed. This is necessary in order for the jam to last longer.
If you're making jam that you want to eat within a few days, don't bother. If this is jam, which the housewives call “five minutes”, you need to catch it during this time and remove the foam, that is, when the cooking process is still going on.
If you plan to let the jam stand in accordance with all the rules - up to a day, then the foam can be removed only when you cook for the last time. Try to rotate the jam container so that the foam is concentrated in the center. So it will be easier to remove it all without a trace.
6. How to determine if the jam is ready or not? This is done very simply. Drop a drop of the cooked mixture on a saucer. If the jam is ready, the drop will not spread, but will remain in the form in which you dropped it. You can put a drop on the nail. It should hold on and not spread. So the jam is ready. The drop should be brown in color. If the jam is cooked correctly, it will be ruby in color, moderately thick and smell like cherries.
7. Many people ask why, after spinning, you need to turn over the banks?
There are two reasons:
1st - this is how the tightness of the closure of the cans is checked, since if the lid is not closed tightly, the jam will leak.
2nd - so that the banks do not oxidize during storage.
These are our secrets, which we share with you with great pleasure.
I want you to like these secrets and our recipes and you always cook jam according to them.
Bon Appetit!
Cherry fruits are good and healthy fresh, and jam from them has been a classic and favorite delicacy in many families for many hundreds of years. But if you cook it without stones, you will get a dessert that is not at all surpassed in taste. In 100 g of pitted cherry jam, there are about 64 g of carbohydrates, while the calorie content of 100 g of the product as a whole is 284 - 290 kcal.
Seedless cherry jam for the winter - photo recipe
What do you associate childhood with? I have it with its delicate aroma and airy foam ... Making pitted cherry jam, as in childhood at home, is as easy as shelling pears.
Cooking time: 6 hours 0 minutes
Quantity: 1 portion
Ingredients
- Cherries: 2 kg
- Sugar: 3-3.5 kg
Cooking instructions
Thick cherry jam recipe
The recipe includes only two main ingredients. The desired proportions are 1 to 1. If sour cherries are used, then 1.2 - 1.5 parts of sugar should be taken for 1 part of the berries.
For preparation you will need:
- sugar - 1.0-1.2 kg.
- peeled cherries - 1 kg.
What to do:
- Sort the cherries, remove the petioles, rinse. Let the water drain and remove the bones.
- Pour the fruits into an enameled bowl or wide saucepan and add half of the sugar taken to it.
- Send everything to the refrigerator for 8-10 hours.
- On moderate heat, with gentle stirring, bring to a boil and boil for a quarter of an hour. Remove from fire.
- When everything has cooled down in another bowl, drain all the syrup from the cherries.
- Add the rest of the sugar to it.
- Bring to a boil and reduce the syrup over medium heat to a certain thickness. It is necessary to drop a drop of sweet liquid into a mug of ice water, if it has formed into a ball that can be squeezed with your fingers, the syrup is ready.
- Combine the berries with syrup, heat to a boil, boil for 5-6 minutes and pour hot into jars.
How to cook pitted cherry jam for the winter with gelatin
This is unusual and delicious treat it cooks pretty quickly, for which the method is popular with housewives.
After the container with the contents has cooled, the syrup will turn into jelly with pieces of cherries.
Prepare in advance:
- gelatin - 25-30 g;
- sugar - 1 kg;
- cherries (the weight of the fruit is indicated without stones) - 1 kg.
How to cook:
- Sort the berries, tear off the tails, peel, wash, dry. Transfer to a suitable enamel saucepan or bowl.
- Mix sugar with dry gelatin.
- Pour mixture into cherries.
- Stir and put on the bottom shelf of the refrigerator for 8 hours. During this time, the contents can be mixed 2-3 times for uniform swelling of the gelatin grains.
- Remove the container from the refrigerator, mix and put on moderate heat.
- As soon as the mixture begins to boil, cook the jam for no longer than 4-5 minutes.
- Pour the hot mass into jars and screw on the lids.
A very quick and easy five-minute recipe
For a quick "five-minute" you need:
- peeled cherries - 2 kg;
- sugar - 2 kg.
Cooking:
- Sort the berries, tear off the stalks, wash and separate the pulp from the seeds.
- Place cherries and sugar in an enameled bowl. Leave on the table for 3-4 hours.
- Heat the mixture to a boil, boil for 5 minutes. Cool completely at room temperature.
- Repeat the procedure two more times.
- After the third time, pour the mixture hot into jars and cork with lids.
Variation of the recipe for the multicooker
For the harvesting method in a multicooker, you will need:
- sugar - 1.2 kg.
- cherries already peeled - 1 kg;
What to do:
- Sort the cherries, remove the tails, wash, dry and separate the bones from the pulp.
- Transfer them to the multicooker bowl and pour sugar there. Mix.
- Turn on the device in the "extinguishing" mode for 90 minutes.
- Then put the jam in a jar and close the lid.
Assorted cherry jam
For the preparation of fruit platter, an equal amount of two or three types of raw materials is usually taken. But there is one nuance here.
In order for the final product to be sweet enough, you will have to adjust its sweetness at the initial stage.
For example, if currants are used, then take a little more sugar, about 1 to 2. If gooseberries, then even more (1 to 2.5), and when adding strawberries, a ratio of 1 to 1 is enough.
For cherry platter with currants, you will need:
- cherries, pitted - 1 kg;
- currants - 1 kg;
- sugar - 2 kg.
Action algorithm:
- Sort cherries, free from ponytails, wash.
- Remove the currant from the branches, wash and dry.
- Mix the berries, pour them into an enameled bowl and cover with sugar. Leave on the table for 4-5 hours until the juice stands out.
- On medium heat, heat the mass to a boil. Boil for five minutes.
- Remove from heat and cool contents to room temperature.
- Repeat the procedure.
- For the third time, heat the mixture, boil for 5 minutes and immediately seal in jars.
Seedless cherry jam with nuts
Any jam with the addition of nuts has always been considered a gourmet delicacy. Besides easy way(mix berries with nuts), you can prepare an option when a piece of walnut is placed in place of the removed bone.
For winter harvest would need:
- peeled cherries - 1 kg;
- walnuts - 250 g or how much will go;
- sugar - 1.5 kg;
- water - 150 ml.
How to cook:
- Sort the berries, tear off the stalks, wash and separate the bones from the pulp.
- Cut the nuts into pieces the size of a bone.
- Insert pieces of walnut kernels inside cherry shells. If you don’t have enough patience to prepare all the cherries, then simply lay out the remaining nuts in the total mass.
- Heat water and add sugar in parts until it is completely dissolved. This should be done in the bowl in which the dessert will be cooked.
- Bring the syrup to a boil and add the cherries and nuts.
- Boil again and cook over medium heat with stirring for 25-30 minutes.
- Pour hot jam into jars.
In order for the jam to be tasty and well stored, you need:
- To remove the bones, it is better to purchase a special device. It resembles tongs with two spoons at the end.
- When heated, remove scale from the jam. It begins to appear when the temperature of the mass approaches 80-85 degrees. To do this, you can use a slotted spoon.
- Prepare storage containers in advance. Sterilize the jars over steam, and boil the lids in water. It is important to dry thoroughly afterwards. Excess liquid should not get into the jam, otherwise it will begin to ferment.
- Select ripe but not rotten cherries. The final product will not be tasty and of high quality if fruits with a sign of rot or other deterioration are taken for its preparation.
- Don't digest. Sometimes the jam can be a little undercooked, when it cools down, the syrup will still become quite thick. If the delicacy is digested, then too much water will evaporate from it, it will become tasteless and quickly sugared.
- Avoid burning. To avoid sticking and burning of the syrup and berries to the bottom of the dish, the composition must be gently stirred with a wooden spoon, lifting the contents from the bottom up. If, nevertheless, burning has begun, then remove the container from the heat and carefully pour the jam into a clean bowl.
The hot summer season is not only free evenings, relaxation and fun, but also the very peak of the summer harvest. Even when the warm days are coming to an end, you can always extend this wonderful time by preparing dishes from your favorite fruits, vegetables and berries for the winter.
Pitted cherry jam is an excellent substitute for sugar for tea drink. This will favorably save the figure, because 100 g of cherry jam contains an average of 250 kcal, which is 150 units less than the calorie content of granulated sugar.
In addition, cherry jam is highly valued for its beneficial effects on the cardiovascular, nervous and immune systems.
How to remove pits from cherries
Before preparing cherry jam, you need to try to remove the bone out. You can do this using one of three convenient methods:
- Tool. You can easily remove the bones if the kitchen has a special device for this. It does not have a specific name, therefore they call it, starting from the purpose - "Separator of stones from cherries." A garlic press is also suitable, most models of which are equipped with a hole for removing the nucleoli. With the help of these devices, you can easily pull the seeds of berries out. As a rule, both of them have a folding design. You should put the berry in the hole so that the mark from the stalk is at the top, and then fold the tool in half. The tip, located on the second part of the tool, will push the core of the cherry, and the berry will remain intact;
- Hairpin. Every girl at home must have a hairpin for pinning her hair. They have an arcuate shape, which makes it easy to remove the pits of cherries. To do this, you need to conveniently place the cherry in your hand so that the hole from the stem looks up. Then, using the rounded side of the device, it is necessary to pierce the middle of the berry and scoop up the nucleolus, taking it out;
- Pin. With a pin, like a hairpin, you can remove the seeds from the fruits of the cherry. It is necessary to act in the same way as in the previous method, the main thing is to pierce the berries with the side of the pin on which it is connected. There is a small ring in this place.
Any of these methods is extremely simple. So, the procedure for peeling one cherry will not take more than ½ minute.
Adherents of culinary traditions prefer pitted jam with a thick consistency.
This allows you to use it as a filling for pastries, sandwich bases, sweets for tea, etc.
You can cook thick cherry jam in just a few passes with the addition of a large amount of granulated sugar. In such cases, water is not added, it can only be slightly moistened with sugar. You can also first do sugar syrup, and then cook thick jam on its basis.
The procedure for cooking such a jam takes quite a lot of time, because it is necessary to repeat the same actions many times, sometimes letting the jam stand for several hours. But such an event is really necessary to obtain the desired consistency:
- The first cooking of pitted cherry jam leads to the fact that the sugar absorbs the juice of the berries, because they decrease in size and wrinkle, and the amount of syrup increases significantly;
- During the second brew, the process of the first is continued;
- On the final stage cooking, the cherries begin to absorb the syrup, which makes them round again, and the resulting jam is thick.
In order to make thick pitted cherry jam, you need components such as:
- Cherry fruits - 4 kg;
- Granulated sugar - 4.4 kg.
Any recipe based on fruits, berries or vegetables requires careful preparation of the ingredients. After harvesting, you should immediately sort out the berries, getting rid of damaged fruits. Then you need to clean the fruits from the greens and rinse them using a colander.
Using one of the listed methods, it is necessary to remove the bones from the berries, the main thing is to do this very carefully, shifting the berries and nucleoli into separate bowls.
After the ingredients are ready, it will be necessary to place them in a saucepan and cover with granulated sugar, mix and leave for a couple of hours.
After the specified time, you can transfer the pan to the stove and turn on a small fire, on which the ingredients should come to a boil. During this process, it is important to monitor future jam and remove foam from it.
When boiling occurs, it is necessary to cook the cherry for about 10 minutes, and remove from heat and leave to stand for half a day.
The second cooking approach involves the same procedure, only this time, after boiling, the cherries should be cooked for no more than 5 minutes. We must continue to monitor the jam, remove the resulting pink foam, and then leave the jam again for half a day.
For the third time, boil pitted cherry jam after boiling for as long as it takes for it to thicken completely.
Ready thick jam should be allowed to cool, and only then it can be packaged in clean sterilized jars.
Recipe for cooking with gelatin
You can achieve the desired consistency of jam without adding a large amount of granulated sugar. After all, there are thickeners that will help with this.
For example, gelatin available to everyone is a great opportunity to save sugar and get real traditional pitted jam. To cook it, you will need the following components:
- Cherry fruits - 1 kg;
- Granulated sugar - 1 kg;
- Gelatin - 25 g.
The recipe for pitted cherry jam with gelatin is not very complicated. To begin with, gelatin must be allowed to swell in advance, for which it should be filled with warm water.
Berries need to be prepared for cooking in the usual way: sort them out, get rid of spoiled fruits, rinse and peel them. Then choose a dish convenient for cooking and put the cooked cherries there, cover them with sugar, and start cooking.
Cooking should be continued for 15 to 20 minutes, and at this time it will be possible to work on gelatin. It will swell and will have a stable shape, so you need to heat it in a water bath until a thick sticky mass forms.
The resulting mass can be added to cherry jam, mix with a wooden spoon, and then wait for the boil.
This completes the cooking, it remains only to distribute the finished sweetness between the sterilized jars.
"Five minutes" - quickly and without hassle
Even today experienced housewives do not limit their day to housework, therefore they have a small amount of free time. Not everyone can make jam for several days, but in order not to upset loved ones, there is great recipe jam-five minutes.
Its taste will remain excellent, and the amount of retained vitamins will be of great benefit to both adults and growing organisms.
To prepare it, you need to prepare the following ingredients:
- Cherry fruits - 1 kg;
- Citric acid - 1/5 tsp
How to cook pitted cherry jam "Five Minute"? First you need to start preparing the berries, sorting them out, rinsing them through a colander and taking out the nucleoli in one of the available ways.
After choosing the dishes suitable for cooking, place the berries in it and leave for several hours (from two). To save time, do this procedure better in the evening.
In the morning, place the dishes with berries on the stove, turn on the chalked fire and leave to cook. Wait until it boils, add a pinch of acid to the mass, cook for 5 minutes and turn off the heat.
On these simple steps, the process of making pitted five-minute cherry jam is limited. It remains to sterilize the jars and arrange dessert on them.
How to cook pitted cherry jam with lemon
To give cherry jam a special delicacy in taste, you can use the recipe below. You will need:
- Cherry fruits - 1 kg;
- Lemon fruits - 2 pcs;
- Granulated sugar - 2 kg.
Prepare the ingredients in the usual way, and also remove the bones from them. Then put the berries in the dishes chosen for cooking and cover with sand. Let stand.
Using a fine grater, remove the zest from the lemon, and then squeeze its juice into future jam. Put the dishes on the fire, bring the contents to a boil and wait another 5 minutes. Do not forget to remove the pink foam from the jam, and also stir with a wooden spoon.
After the specified period, leave the pitted cherry jam under the lid for half a day. Then boil it again for 5 minutes after boiling. Such an event should generally be performed 3-4 times, after which the cherry jam will be ready.
This can be determined by its consistency, which should take a stable form when transferred to a cold surface.
Do you love apricots? Their tender flesh strikes with an unusual taste. Such a blank must be made in the summer in order to cook wonderful pastries with it in the winter.
You also need to prepare cherries in own juice. you can check out the recipes.
And read how to make assorted vegetables for the winter.
In order for the cherry dessert to definitely become famous, you should follow these cooking recommendations:
- Stir the jam only with a wooden spoon, so it retains more nutritional properties;
- Do not use aluminum cookware for cooking, because it is prone to oxidation;
- To the question - how much to cook pitted cherry jam - there is no definite answer. It is important to adhere to the selected recipe and the cooking time indicated in it;
- When preparing jam in several approaches, you need to take breaks exactly half a day long. At the same time, you need to store it on the stove, covered with a towel, but not in the refrigerator;
- Do not forget about the pink foam, which must be removed from the surface of the jam;
- In order to be sure that it will not deteriorate or become moldy, before closing the jar, pour a spoonful of granulated sugar on the surface of the jam.
Pitted cherry jam is easy to prepare and worth the time and effort spent on it:
- Compared to sugar, it is low in calories, which allows it to be used instead of a sweetener for tea;
- It can be used as a filling for rich products: buns, croissants, envelopes, etc.;
- There are several recipes, each with its own simmering benefits;
- Cherry jam is extremely useful for blood vessels, heart, nervous system and strengthening immunity.
Cherry jam - favorite treat which is relevant both in winter and summer. If you are bored traditional recipes this dessert, then learn from this article alternative options for making cherry jam.
Cherry jam This is a favorite treat for the whole family. If you cook it correctly for the winter, then eating a couple of tablespoons of jam with tea in the winter, you can replenish vitamins needed by the body. This article is about how to cook delicious and healthy jam from cherries and with what products it can be combined for a delicious mix.
Cherry jam recipe for the winter: how much sugar to put, how much to cook, how much jam you get from 1 kg of cherries
Cherry jam combines delicate aroma and pleasant taste, therefore, together with raspberry and apple, it is the most popular and easy to prepare. Let's look at one of the most optimal recipes for delicious and healthy winter dessert.
For cherry jam, use southern varieties of cherries, choose maroon berries. The darker the berry, the tastier the jam will be.
In order for any preservation for the winter well kept, had the right color and taste, it is necessary to prepare and store the product in the right dishes. For processing and boiling berries you need use only enamelware or stainless steel container. Otherwise, the container will acquire an unpleasant shade before being rolled into jars due to oxidation of the dishes.
You only need to keep the jam v glass jars that must first be sterilized in the oven or on the teapot(remove the lid from the kettle and place the neck of the jar in the kettle, thus hot steam sterilization).
In order for the jam to be tasty and sweet, housewives usually use sugar. in the ratio of 1 kg of sugar per 1 kg of cherries. Those who do not like sweets can use it less, but the essence of this amount of sugar is that over time it gives the jam the right thickness and thanks to this preservation better stored.
The ideal ratio when cooking cherry jam is 1 kg of berries per 1 kg of sugar You can cook cherry jam in different ways, depending on the recipe. In this article, you will definitely learn a variety of jam recipes with detailed instructions.
With 1 kg of cherries and 1 kg of sugar you will get about 3-4 half liter jars jam. This will depend on with or without bones You are planning to prepare a sweet dessert.
Do not stop reading this paragraph, then you will learn detailed recipes for delicious cherry jam in various combinations.
Pitted cherry jam
Eating cherry jam is very useful for those who suffer cardiovascular disease. Due to the fact that cherries have the ability to thin the blood, the risk of developing blood clots is reduced.
Cooking pitted cherry jam is a painstaking task. For cooking pitted cherry jam You will need:
- 1 kg cherries
- 1.2 kg of sugar (if you do not like too sweet, you can reduce to 1 kg, but no less)
In order to prepare such a jam, you will definitely have to arm yourself a device that removes bones or take them out by hand. Wash the cherry and push all the seeds out of it. Put the finished cherry in a container and sprinkle with sugar at the rate 2/3 sugar for all cherries. After that, leave the cherry to stand for 2-3 hours.
After that, the cherry should already let juice, bring the mixture to a boil, stirring constantly. After boiling, leave the future jam until completely cool, and repeat the procedure again, adding the rest of the sugar.
Cooled down jam pour into jars and a delicious winter dessert is ready. Thanks to the efforts spent on the preparation of conservation, on cold winter evenings you will be happy to enjoy hot tea with delicious cherry jam.
Pitted cherry jam five minutes
You, for sure, after reading this title, were inspired and decided that already in 5 minutes You will have a full cellar of cherry jam. Forced to disappoint you Not certainly in that way. Although the preparation of jam according to this recipe is really takes 5 minutes, but the cherries themselves still need to be collected, washed and covered with sugar. This of course will not take the specified time.
But still, the cooking process itself is very simple due to the fact that:
- from the berry you do not need to remove the stone
- it is not necessary to sprinkle cherries with sugar and wait 2-3 hours. If you are still in no hurry, it is better to let the berry brew in sugar syrup, so it will be softer and delicious. But if you do not have time, then this recipe does not involve a long wait.
For cooking "five minutes" You will need 1 kg of cherries and sugar. Mix the ingredients and immediately send to cook. Having boiled 5 minutes, stirring with a wooden spoon and can be poured into pre-sterilized jars. You can also save time by sterilizing jars while making jam.
In this express way, you can quickly make blanks for the whole year. The main thing to remember is that jam with seeds should not be stored for more than a year, since from the bones, after a year of storage, substances will be released that can cause food poisoning.
Video: Five Minute Cherry Jam
Thick pitted cherry jam
Thick cherry jam seedless the best stuffing for pies. For a delicious dessert, you need a kilogram cherries and sugar, as well as a glass of water.
Write down or memorize detailed recipe:
- Wash the berries, remove the seeds and sprinkle with sugar, let stand 2-3 hours
- When the cherry gives enough juice, mix it with water and cook until it boils, remove the foam and remove from the stove
- Across 2-3 minutes repeat the previous step again
- Repeat previous step 4 times, constantly skimming off the foam
- Remove the jam from the heat and immediately place in dry and clean jars
This jam is extremely tasty not only as a filling for pies, but also simply with tea or as a standalone dessert. Although cooking takes a lot of time, but having tasted it in the winter, you will not regret the day spent in the kitchen.
Cherry jam with gelatin
Another extraordinarily delicious recipe for cherry jam is jam with gelatin. In this way, you get not only delicious canned cherries, but also fragrant cherry jelly . To prepare treats you will need:
- 1 kg cherries
- 2 tsp gelatin
- 800 ml water
- 300 g sugar
Cherry jam with gelatin - an unusual dessert It will take you about 2 hours. Follow the instructions below:
- Wash the cherries, fill with water, after boiling and boil 5 minutes
- Dilute gelatin according to the instructions and add to the cherries
- Cook over low heat until it boils.
- Pour into pre-sterilized jars
You can store this jam in the fridge or basement. Very original dessert can be created by decorating cakes, ice cream or pastries with it.
Simple cherry jam
The fastest, but no less tasty cherry jam is jam with bones. Firstly, it saves time for processing berries, and secondly, cherries remain juicy and tasty. You will need per kilogram of sugar, cherries and a glass of water for making sugar syrup.
To begin with, you just need to pour water into the sugar and boil sugar syrup. After that, pour them over cherries and leave to infuse overnight. In the morning, separate the cherries from the syrup with a slotted spoon and arrange in jars. Bring the syrup to a boil pour cherries in banks.
This jam can be used already in a week. During this time, the remaining sugar will melt, and the cherry will be well fed with sugar syrup.
This optimal recipe t for making cherry jam. It does not require too much effort or time from you. Even though cherries in syrup should insist all night, you, in fact, only need to wash the berries and boil the syrup. A quick and tasty recipe for simple cherry jam is sure to please housewives who have little free time.
Cherry jam in jelly
Such a delicious dessert is very useful for you on winter evenings with hot tea. Use for this recipe, as for all others, is preferable fresh ripe cherries.
To make cherries in jelly you need:
- 1 kg cherries
- 0.7 kg sugar
- 2 tbsp gelatin
Fill the cherry with water for a couple of hours. If this is a homemade cherry from your garden, then it is possible that they can live inside worm pests. So that an unpleasant surprise does not fall into the jam, leave the cherry in the water to let everything else come out. After that, drain the water and clean the berries.
Add a mixture of sugar and gelatin to dried cherries and leave for 10 hours. After this time, the berries will start juice and you can start the main cooking.
Put a container with cherries on low heat and boil after boiling 2-3 minutes, stirring constantly. Foam may form on top of the berries, which must be removed. We lay out the finished cherries in jars, turn upside down and warmly wrapped until the next morning. The next day, the jam can already be sent to the refrigerator or basement.
in winter cherry in jelly will delight you with its extraordinary taste. Children love this dessert very much, adding it to ice cream. Such jam can be added to pies and buns, as a main filling or as a fruit mix.
Cherry jam in a multicooker
For modern housewives, all the conveniences in cooking have been created - electric meat grinders, combines, multicookers. With the help of the latter apparatus, you can also make jam - quickly and easily. Find out exactly how below:
- Wash the cherries, if desired, remove the seeds and put in a multicooker bowl
- Sprinkle the berries on top with sugar and turn on the “Extinguishing” mode for 2 hours
- At this time, wash and sterilize the jars
- Arrange the finished cherries in jars, roll up and leave for a day at room temperature
Jam in a slow cooker is not only quick and easy to prepare, but also very healthy - thanks to languishing in a bowl, berries retain all their vitamins.
Delicious jam: cherry in chocolate
Another amazing recipe cherry jam is Cherry covered in chocolate. Despite the simplicity of preparation, having tasted the taste of dessert once, you will forever leave it in a place of honor in your notebook. You can use it as a sweet spread on a sandwich or as a filling for any pastry.
To make chocolate covered cherries You will need:
- 1 kg cherries
- 1 kg sugar
- 0.1 kg cocoa
Do not use too many berries and do not double the serving, based on the recipe below, you will understand the reason:
- Wash and remove pits from berries
- Put the cherries with sugar in a deep container and cook until boiling.
- Remove from fire and leave for an hour brew
- Use a colander to separate the cherries from the syrup and bring the liquid to a boil.
- Again mix the cherries with the liquid for an hour, repeat the procedure three more times
- At the fifth boil, add cocoa syrup to the cherries and, stirring gently, cook until boiling.
- Pour the resulting jam into jars and store only at room temperature
For the resulting dessert, your family will queue up, asking for an addition. It's so delicious treat that you should definitely try it.
Video: Chocolate Cherry Jam Recipe
Delicious jam: cherry with currant
There are a lot of vitamins in currants, which are useful in winter. With currant jam treat colds and bronchitis. But if you add cherries to currants, you get just an explosive vitamin mix that you need to have in the pantry in the cold. You can make delicious jam with both black and red currants, the taste of dessert in any case will be amazing. To prepare cherry-currant jam, you need:
- 2 kg cherries
- 1 kg black or red currant
- 3 kg sugar
- 300 g water
It is very easy to make delicious jam with these ingredients:
- Wash the berries, remove cherry pits and branches of currant
- Put the berries in a container and cook for half an hour
- Across 30 minutes add sugar and cook until you see a homogeneous mass
- If the jam has already thickened well, then remove it from the heat and let it cool.
- Arrange the cooled jam in jars and roll up
Cherry jam with currants is very tasty, with a little acidity. Add a teaspoon of jam instead of sugar to children's tea and replenish the supply of vitamins in the child's body.
Felt cherry jam
Felt cherry is a shrub that grows small, sweet berries. Its leaves are soft, fluffy, similar to felt, which is why the name went. Such a shrub grows mainly in the expanses of the East. To make jam from this berry, you will need a felt cherry and sugar in a 1:1 ratio.
The harvesting method is similar to the above recipes:
- Prepare cherries and sprinkle with sugar
- Let the berries steep in sugar juice couple of hours
- Cook over medium heat until boiling
- After that, leave the jam for an hour cool
- Repeat the previous two steps twice more
- After the third boil, pour hot jam into jars
Felt cherry jam very thick consistency, which will be a definite plus in baking.
Cherry jam without sugar
To prepare such, at first glance, unusual dessert You will need 1 kg frozen cherries. The jam will be prepared for steam bath, so you should find two bowls - a larger one and a smaller one. Write a step by step recipe:
- Bring water to a boil in a large bowl and place a smaller container with frozen cherries in it, so that the bottom of the small bowl does not touch the water.
- cook 3 hours, stirring occasionally. If the water in the bottom bowl has boiled away, then add the liquid again
- Already about after 2.5 hours the jam will be quite thick, but if you want a denser consistency, then you should leave the jam on the steam bath for more for half an hour
- Remove the bowl of cherries from the heat and cover with cling film.
- When the jam will cool down, place in jars and close with a screw cap
You can store this dessert in fridge or any other cool room.
A delicious addition to the aroma of jam will be vanilla or cinnamon stick added during cooking. Such a dessert can be consumed with pastries, tea, or used to make jelly or compote.
Gooseberry jam with cherries
Cherry gooseberry jam differs in exquisite sourness, which gives the jam an unusual and pleasant taste. To prepare a delicious dessert you will need 1 kg of cherries, 1 kg of gooseberries and 2 kg of sugar, 0.5 l of water. A cinnamon stick will be a nice flavor addition.
How to make jam with gooseberries and cherries:
- Wash the berries and remove the seeds
- Make sugar syrup with cinnamon
- Pour the berry mixture with boiling sugar syrup and cook 10 minutes
- Let the jam set 3-4 hours and repeat the previous procedure 4 times until the syrup thickens
- Pour into banks
Let's share with you one more delicious recipe, which can be prepared with the same ingredients, but without water:
- Grind gooseberries with a blender and cover with sugar
- Add cherries to the resulting sugar syrup with gooseberries and cook 15 minutes
- Arrange the jam in jars and send to a cool room.
Both proposed recipes are not inferior to each other in terms of taste characteristics. The only difference will be that in the first recipe, the jam will initially more liquid. But by the winter cherry gooseberry dessert will be an indispensable addition to the evening tea drinking.
Strawberry and cherry jam
When summer comes to an end, you want to remember the taste of ripe strawberries and cherries. Opportunity to try delicious berries only remains in winter through conservation. Now you will learn how to make delicious strawberry and cherry jam. For this you will need strawberries and cherries. in a ratio of 1:1 and twice as much sugar.
Strawberries and cherries are the perfect combination The cooking process is very simple and consists of the following steps:
- Berries must be peeled and washed
- Be sure to remove the pit from the cherry
- Put the cherries and strawberries in a bowl or basin and sprinkle evenly with sugar
- Leave berries for 2-3 hours until they run out of juice
- After that, cook over low heat, stirring occasionally so that the jam does not stick to the bottom.
- After the jam has thickened, it will take about an hour, pour the dessert into jars and roll up
Cherry strawberry jam very easy to prepare, but the taste of such a fruit mix is very delicate and pleasantly sweet.
Delicious jam: raspberry with cherry
Ripe raspberries are loved by adults and children. Its wonderful aroma and delicate taste attaches piquant note in any dessert. In order to prepare tender cherry jam with raspberries You will need:
- 1 kg cherries
- 0.5 kg raspberries
- 2 kg sugar
- 300 ml water
To start, wash the berries well and be sure to remove pits from cherries. Mix sugar with water and make sugar syrup. After preparing the syrup, place the berries in it and leave overnight. During this time, cherries and raspberries will be saturated with sweetness and become even more fragrant.
In the morning, put the resulting mixture on fire and cook for one and a half hours. During this time, the jam will become thick and tender, all sugar should dissolve.
Determine the readiness of the dessert you can do this: if you drop a drop of syrup on a saucer and tilt the plate a little and at the same time the drop does not spread, then the jam can be considered ready.
Among all the possible combinations, it is the most popular cherry jam with raspberries. Try it, and maybe from now on you will write down a delicious dessert in your favorites.
Cherry jam from Alla Kovalchuk
To make cherry jam at home, you will need 1 kg cherries boneless and 1.5 kg sugar. Now you will learn the recipe-masterpiece from the famous chef Alla Kovalchuk:
- Wash the cherries and remove the stone, pour 1/3 sugar and leave overnight
- In the morning, add the remaining granulated sugar and put the enameled container on medium heat
- brew 10 minutes, stirring constantly (repeat 2 times)
- Boil jars and pour hot jam into them
Cherry jam from Alla Kovalchuk This recipe is so easy to make many jars delicious jam possible in less than one day. Do not regret the time spent - in winter, when you want to feel the taste of summer cherries, such a find in the pantry will be very useful.
Cherry jam jam
cherry jam- the main defender of immunity in winter. It is very useful for children to use for viral infections and colds. To make jam, use stainless steel cookware- so the jam will retain its natural color.
Wash and sort cherries remove stems and rotten fruit. For 3 kg of cherries you will need 1 kg of sugar and 1 tsp of soda.
In order for the jam to be homogeneous and without lumps, pass the berries through a meat grinder or use a blender. Pour the resulting mixture into a bowl and cook over high heat. After the mixture boils, you need to boil it another 45 minutes.
Add soda to jam Don't be alarmed if you see green foam. This is a common reaction that will change to a normal cherry color over time. When the color returns to normal, add sugar and cook over medium heat. another 40 minutes.
Then pour the jam in sterilized jars, with the specified amount of ingredients you will get 3 half liter jars dessert. Jam can be stored both at room temperature and in a cold room.
Cherry jam with walnuts
You have already thoroughly studied the various options for jams and cherry jam in combination with other berries, but in the end the most delicious remains - cherry jam with nuts. Already submitted? It is actually very tasty, although it will take painstaking work.
jam with walnuts and cherries - a difficult task for the hostess, but the result is worth it For the preparation of cherry-nut jam you need to stock up on the following ingredients:
- 1 kg cherries
- 5 kg sugar
- 0.3 kg of nuts (you can use any, but walnuts are preferable)
- 200 ml water
memorize detailed original dessert recipe:
- Wash the berries and carefully remove the stone from them
- Divide the nut kernel into pieces equal to the cherry pit
- Further action depends on your patience - the ideal option would be stuff all cherries nuts, but if patience is not enough, then just mix the ingredients
- Mix sugar and water, boil sugar syrup
- After the sugar has dissolved, carefully pour the berries into a bowl of syrup and cook until thickened.
- Remove the foam and sprinkle on the banks
This jam is good for long term storage. If you intend to eat dessert after cooking, then the amount of sugar can be reduced.
Frozen Cherry Jam
If in the hot summer time you did not have time to cook cherry jam, but froze a few kilograms of berries, then you can cook it from frozen cherries. You need these ingredients:
- 300 g cherries
- 0.5 kg sugar
- 50 g water
Before making jam defrost cherries. You can do this at room conditions without any appliances - just put the cherry in a saucepan or bowl to a warm place. When the berries melt in the pan, juice is formed - you should not pour it out.
Preparing jam:
- Sprinkle cherries with sugar and pour water, put on fire
- After boiling, reduce the heat and cook the berries within 25 minutes
- Then take the jam off the heat and let it cool down.
- Sterilize the jars and fill them with jam, close the lids
Cherry jam calories
The use of cherry jam good for immunity besides, it is extremely tasty and will not leave indifferent neither adults nor children. But at the same time, jam can bring significant harm to your body and its uncontrolled use will have negative consequences.
V 100 g cherry jam contains approximately 64 g net carbohydrates, which is 256 kcal. Therefore, you can pamper yourself with jam only occasionally and vsmall quantities.
You can reduce the calorie content of cherry jam if cook it without sugar, according to one of the recipes proposed above. If you like sweet jam, then it is healthier replace sugar with honey.
In this article, you learned about most of the recipes for cherry jam in one interpretation or another. Every recipe delicious and unique in its own way. Choose the best for you and enjoy delicious dessert all year round. Bon Appetit!
Video: Pitted Cherry Jam
