How to cook pitted cherry jam. Pitted cherry jam: recipes for thick cherry jam with whole berries for the winter

Ripened on elastic branches juicy cherries. Sweet and healthy, they delight both adults and children with their rich taste. While summer is in full swing, you need to be in time, and eat healthy berries, in order to replenish the reserves of vitamins, and prepare for the winter, so today I will give good recipe how to cook pitted and pitted cherry jam at home.

What is the best way to harvest cherries for the winter?

And if you want to use the berries as a filling, you should freeze them or preserve them in in kind. Today we will analyze the main ways of harvesting cherries for the winter in the form of jam and more.

Cherry jam at home

Cherry jam at home can be cooked in own juice and in syrup. Of course, the best thing to do Cherry jam pitted and in its own juice. But this is my personal opinion. After all, if you cook jam with a bone, it gets a special taste that many people love.

It is not recommended to store cherry jam and compotes with a stone for more than two years, because of the substances contained in the stones, and when cooked and stored for a long time, they become harmful to health.

How to make pitted cherry jam

To prepare cherry jam with a stone according to my recipe, it is necessary to select ripe and unspoiled berries, wash them under running water or in several waters. Let excess water drain. Remove, if necessary, the stalks, inflorescences and leaves.

We take products in proportion:

- for 1 kg of cherries

- 1-1.2 kg of sugar (according to the taste and acidity of the cherry, you can add a little less or more sugar)

- 1.5 cups of water

Bone cherry jam recipe

Cherry jam with a bone is cooked in two steps. First, we make syrup from sugar and water. Pour hot cherries folded into an enameled container (pot or basin) sugar syrup. In this form, insist 2-3 hours.

After we put on slow fire and bring to a boil. In the process of boiling, foam rises on the jam, which must be carefully removed with a slotted spoon or spoon. The first brew lasts 30 minutes. Then, according to the recipe, cherry jam is infused for about 5 hours. Then bring back to a boil and cook until done.

The jam is considered ready when the berries begin to be evenly distributed in the syrup, the amount of foam decreases, and it gathers towards the center of the container.

Blockage in banks

Ready-made cherry jam with pits is laid out in pre-prepared jars. Preservation jars should be sterilized, dry and warm. Cover with lids and screw on. In a previous article with recipe strawberry jam , I have already described the most simple ways sterilization of jars and lids. After checking the quality of the blockage, set aside to cool on air cooling at room temperature.

Pasteurization of jam in jars

Banks are placed in a container and poured hot water 3-4 centimeters below the neck. Pasteurize for 10-15 minutes over low heat. After that, tightly twist and cool in the air. Pasteurized jam in jars, the consistency is more liquid. Because in the process of cooking closed lids do not allow water to evaporate.

Cherry jam cook pitted in my opinion step by step recipe very easy and convenient for eating and cooking. It can easily be used as a gravy and pancakes, pie or cake filling - without fear of damaging your teeth.

To make pitted jam, cherries are similarly stripped from the stalks, washed and dried. Then the bones are removed.

How to remove pits from cherries?

The most painstaking part of this method is the removal of the bones. The simplest device for removing bones you always have with you - your fingers. But there are many more auxiliary tools. Bones from cherries can be removed with a hairpin, pin, paper clip. To do this, with the rounded side of one of these objects, pry off the bone at the base of the berry, where the stalk was attached, and, having hooked it, remove it from the pulp.

Special devices for removing stones are also now sold. It is even more convenient with them: insert a berry into the dimple and press the lever. But at the same time, the berry breaks through and a lot of juice is lost. And your hands will be dirty in any of these cases, so it's up to you which way to choose.

Cooking seedless jam

For 1 kg. cherries, we need from 1 to 1.5 kilograms of sugar, depending on your preferences and acid, rinse the cherries. Prepared, peeled pitted cherries are laid out in enamel basin or saucepan and sprinkle with sugar. We stand to extract juice for 3 hours. Then cook over low heat in one step, for 1-1.5 hours until cooked.

We lay out the finished cherry jam in sterilized, dry, warm jars. Close with sterilized dry lids and cork.

How to preserve natural pitted cherries. Recipe

In order to preserve natural sugar-free cherries, peeled dried cherries are pitted and placed in clean, dry jars. Neither water nor sugar is used in this recipe, as the litter from the berries completely fills the jar.

falling asleep to the top glass containers and, loosely covering with lids, place them in a container for sterilization, which we fill with water 3 cm below the neck of the cans. Bringing to a boil, sterilize jars with a capacity of 0.5 liters over medium heat. - at least 15 minutes, jars with a capacity of 1 liter. - at least 20 minutes. Then immediately carefully roll up.

This method of preserving cherries without sugar in its natural form is suitable for using cherries in baking, for making dumplings and pies, decorating desserts, compotes, jelly and sauces. Berries that do not contain sugar and other foreign substances are more useful and suitable not only for desserts and sweets, but also for experiments in the field of cooking, for preparing second courses.

Should I cook cherry jam for the winter?

As our ancestors said, "Summer day - feeds for six months." Of course, sometimes it’s hot, oh, how you don’t want to stand at the stove and peel, cook berries and fool your head with the conservation of cherry jam for the winter. But every housewife, and even more so her child, knows how good and tasty cold winter enjoy cherry jam.

Or how unexpected it will be in the middle of winter to bake pies or boil dumplings with fragrant summer taste cherries. Therefore, we still recommend that you prepare at least a couple of jars of cherry jam with or without stones, for the winter according to our quick and simple recipe. And also read on our portal for learning and self-development about and, raspberries, and many other berries, fruits and vegetables.

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

The color of the finished jam will be fantastically saturated, and its taste will be simply magical. So that the berries do not fall apart during the cooking process and remain intact in the finished cherry jam, subject to heat treatment original products we will be in three doses and not for long. By the way, it is due to this procedure that this cherry jam is also called a five-minute (berries are boiled in syrup for no more than 5 minutes).

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

Ingredients:

Cooking step by step with photos:

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

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

As a result, from 1.2 kilograms of fresh cherries, I get exactly 1 kilogram of pitted berries. We immediately put the cherries in a bulk dish in which you will cook the jam. It should be large so that it is more convenient to shake the berries.

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

When most of the sugar has dissolved and turned into syrup, put the dishes on a quiet fire and let the granulated sugar with cherry juice completely turn into syrup. You can cover the bowl (pan) with a lid for this time. It is advisable not to interfere with the berries and sugar with a spoon, but only slightly shake the dishes from side to side. This is necessary so that the cherry retains its integrity.

Bring the contents of the bowl to a boil and simmer over low-medium heat for about 5 minutes. Don't forget to take off the foam. After 5 minutes of boiling, turn off the heat and allow the pitted cherry jam to cool COMPLETELY at room temperature. There is absolutely no need to rush, so you can leave the delicacy to rest for at least 5, at least for 12 hours.

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

Bring everything to a boil and cook the cherry jam for the last 5 minutes, not forgetting to remove the foam. That is, cook the jam in three steps for 5 minutes. Fragrant and rich jam with whole berries is ready, it remains only to close it for the winter.

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

At the height of the summer season, when a variety of fruits and berries are ripe, many people make jam. Especially tasty and fragrant, it is obtained from cherries. Moreover, jam is prepared not only from pitted cherries, but also with pits together. They give the dessert a special almond flavor.

In this article, we will share with you two simple recipes and learn how to cook delicious jam from cherry. How to cook, how to sterilize containers, how to pour syrup into jars and, finally, how to store this delicious sweetness you will learn from our story. So let's start cooking. amazing dessert for the winter.

how to cook it at home (pitted)

We bring to your attention a simple recipe for jam. To prepare it, you will need 4 kg of cherries and 5 kg of sugar. First, sort and remove the stalks, and then rinse the berries well under running cool water. Now we move on to peeling the cherries from the pits. This can be done using a special tool - a bone squeezer, or using improvised means, such as a pin or hairpin.

After carrying out all the preparatory procedures, you can start cooking. We place the berries in a large container and cover them with sugar. We leave for several hours until all the sugar is saturated. After that, gently mix the berries and put the pan on the fire. We boil for 20 minutes our How to cook? Do not cover the pot with a lid. Cook over medium heat and stir occasionally. After that, remove the jam from the heat and let it cool down a bit. We take pre-sterilized jars and pour syrup with berries over them. We also pre-boil the lids thoroughly. Close jars and turn over. Everything, our delicious and healthy jam from cherries (seedless recipe) is ready. You can store it in a cool dark place. How pleasant it is to please yourself with juicy, sweet berries on winter evenings!

Cherry jam: how to cook berries with seeds

This dessert has a special rich taste, which has an almond hue. Making cherry jam with pits is also not particularly difficult. According to our recipe, the sweetness is thick, fragrant and healthy. You will need the following ingredients:

• sugar - 3 kg;
• cherry - 3 kg;
• water - 0.5 l.

To begin with, we will prepare the berries - we will select the good ones, ripe fruit, no dents. Remove stems and wash cherries thoroughly.

Now let's get to the syrup. Put a pot of water on the fire, after the liquid boils, add 2.5 kg of sugar to it. Let's simmer for a minute. Now fill the berries with hot syrup and leave them alone for at least 10 hours. After we put the container with berries and syrup on the fire, put the remaining sugar there and let it boil for 5 minutes over low heat. After that, remove the pan from the heat and leave it alone again for 10 hours. Again, put the pan on the fire, boil for 5 minutes, removing the foam with a spoon. Again, leave the jam to "reach" for 10 hours, after which the third time boil for 10 minutes, stirring occasionally. We will pre-sterilize the jars, as well as wash and boil the lids. After boiling three times, you can pour the dessert into jars, close them with lids and quickly turn them upside down. Everything, delicious cherry jam is ready!

Cherry jam has a tart aftertaste and an indescribable aroma. In addition to the obvious characteristics, cherries contain a large number of potassium, magnesium, copper, iron, vitamins of different groups (A, C, B1, PP, etc.). Because of this, the delicacy is very popular in many families. Jam is used to make pies and desserts with filling, and is also used in the form self snacks for tea. Experienced housewives brought out delicious recipes in which cherries are combined with raspberries, apples, cranberries and even chocolate.

Cherry jam with cranberries

• raspberry syrup - 135 ml.
• cherry - 950 gr.
• cranberries (fresh / frozen) - 375 gr.
• lemon juice - 60 ml.
• drinking water - 270 ml.
• granulated sugar (preferably cane) - 1.4 kg.

1. Pour a basin with cold water, dip cranberries into it (if the berries are fresh). Wash the fruits, remove spoiled, rotten ones. If you are using a frozen product, pour the berries into a colander, rinse under the tap.
2. Regardless of the type of cranberry, it must be partially dried before making jam. Once the berries are ready, grind them in a meat grinder, blender, or food processor (a potato pestle is an alternative).
3. Rinse the cherries, cut the fruits in two, remove the seeds. Mix with lemon juice And raspberry syrup, pour the mixture over the cranberries. Transfer the contents to a cauldron or pan with thick walls, pour in water.
4. Cover the dishes with a lid, put on the stove, simmer at low power for 25-35 minutes. Ultimately, the berries should release juice and become very soft. When this happens, add granulated sugar, mix.
5. Continue to simmer the mixture until the granules melt, then boil the composition for another 7-10 minutes. Next, remove the container from the fire, remove the foam. Wait 15 minutes for the treat to cool slightly.
6. Boil and dry the container, pour the jam into hot jars. Roll up with a kitchen key, turn over, wait to cool. Transfer to the cold (cellar, basement, refrigerator, etc.).

Pitted cherry jam

• granulated sugar - 1.2 kg.
• fresh cherry - 850 gr.
• drinking water - 550 ml.

1. Rinse the cherry, pour it into a colander, leave to drain the liquid. Remove the bones with a toothpick or pin/needle. Cut cherries in half or leave in whole. Sprinkle 400 gr. granulated sugar, mix until smooth, leave for 2 hours.
2. While the berries are letting juice, boil the syrup from 800 gr. sugar and 550 ml. filtered water. Simmer over low heat until the granules dissolve, then turn off the burner and cool the composition.
3. Pour syrup over cherries, leave for 5 hours. During this period, the berries are soaked, the jam will turn out sweet and sour. After the allotted time, send the container to the fire, cook in one step for half an hour.
4. Rinse the container and pour over with boiling water, do the same with the lids. While the containers are hot, pour the delicacy, roll it up with a key, turn it over. Cool the jam, transfer to the cold.

• granulated sugar - 870 gr.
• fresh cherry - 850 gr.
• gelatin - 15 gr.

1. Throw the cherry on a sieve, rinse, leave for half an hour to glass the water. Destone with a needle or special device. Sprinkle with sugar, put on the stove, cook for half an hour, stir occasionally.
2. Dilute the gelatin according to the instructions, insist until swelling. After the allotted time allotted for cooking cherries, add gelatin. Once again, mix the contents thoroughly, reduce the power to a minimum.
3. Simmer jam for a quarter of an hour. To make the jam thicker, you can take a break of 5 hours between boiling the cherries and pouring in the swollen gelatin (optional).
4. Engage in the sterilization of containers and lids, dry the dishes, pour finished product by containers. Cork each jar, turn upside down, leave for 11 hours. Send to the cold for storage.

Cherry jam thick

• drinking water - 850 ml.
• fresh cherry - 900 gr.
• granulated sugar - 1.2 kg.

1. To prepare a thick composition, it is necessary to take certain varieties of cherries. These include Vladimir and Zakharyevsky. Wash the berries, remove the seeds in a convenient way.
2. Sprinkle fruits granulated sugar, let stand for 4 hours so that the liquid (juice) comes out. After the specified time, send the pan with the contents to the stove, simmer for 10 minutes. Next, turn off the burner, cool the jam.
3. Stir the jam constantly to keep it from sticking to the walls. Repeat the manipulations (cooking-cooling) 3 times, then pack the finished product according to clean banks. You can roll up the jam with a key or cover with plastic lids (at your discretion).

• sugar - 2.7 kg.
• cherry - 900 gr.
• currant (black / red) - 850 gr.
• raspberries - 850 gr.

1. Pour cold water into the basin, pour currants into the container. Stir the berries with your hands to remove excess debris. Drain the liquid, lay the fruit on a sieve to dry. Do the same with raspberries.
2. Wash the cherries, remove the seeds, leave for 10 minutes to glass the liquid. Mix with the rest of the berries, add granulated sugar to the fruits. Wait 4 hours, during this time the juice will come out.
3. When the specified period expires, move the berries to a cauldron or other heat-resistant dishes, cook at low power for 8 minutes. Next, turn off the burner, leave the jam for 5 hours to cool.
4. Boil the berries again for 10 minutes, cool for 4 hours. Repeat the manipulations 1-2 more times, then pack the finished treat into jars. Seal, after cooling, store in the cold.

Cherry jam with strawberries

• cherry - 650 gr.
• sugar - 1.2-1.3 kg.
• strawberries - 600 gr.

1. Fill the basin with cold (possibly ice-cold) water, send strawberries inside. Stir the contents with your hands, drain the dirty liquid. Spread the berries on a cotton towel, wait for partial drying, then remove the sepals.
2. Rinse the cherries, leave them on a sieve to evaporate moisture, and then remove the seeds. Combine 2 types of berries with each other, mix with granulated sugar, leave in a saucepan for 5 hours.
3. Now turn on the burner to the minimum mark, cook the fruits for 15 minutes. Remember to remove the resulting foam with a slotted spoon. After a quarter of an hour, turn off the stove, let the jam stand to cool.
4. Repeat cooking 1 more time (duration - 10 minutes), then pour the contents into containers. Seal with lids (plastic or tin), cool.

Cherry jam with chocolate

• lemon juice - 25 ml.
• cherry - 480-500 gr.
• granulated sugar - 190 gr.
• dark chocolate - 80 gr.
• cognac / whiskey (optional) - 60 ml.
• drinking water - 45 ml.

1. Rinse and rinse the cherries, remove the stones. Pour into a heat-resistant bowl, pour in lemon juice, water, add sugar. Send to the fire, cook for 25 minutes. If desired, pour in alcohol after 10 minutes of languishing.
2. Constantly stir the mass. After a quarter of an hour, add grated chocolate, wait for it to dissolve. Cool the jam, pour into a sealed jar.

• lemon zest (fresh) - 35 gr.
• frozen cherries (pitted) - 1.4 kg.
• granulated sugar - 1.15 kg.
• pectin - 115 gr.
• lemon juice - 60 ml.

1. Make a device for defrosting cherries: place a colander in a bowl, throw the cherries into a mesh cavity. This move will save the juice. After defrosting, combine the berries with juice, add pectin, grated lemon peel.
2. Send the container to the fire, after 15 minutes add granulated sugar and lemon juice. Stir the contents constantly so that they do not stick to the sides of the dish. When the granules dissolve and the composition becomes homogeneous, turn off the heat.
3. Boil the container for twisting, dry it, do the same with the lids. Pack the berry composition, cork immediately, let cool. Store cherry jam in the cold, the shelf life is 10 months.

Cherry jam with raspberries

• cane sugar - 1.3 kg.
• cherry - 900 gr.
• raspberries - 370 gr.
• drinking water - 230 gr.

1. Sort through the fruits, exclude spoiled, dented, with a wormhole. Wash the cherries, remove the seeds, rinse the raspberries.
2. Prepare a suitable heat-resistant container, add granulated sugar and pour in water. Set the burner to the minimum mark, prepare the syrup ( heat treatment lasts 10-12 minutes).
3. After this time, add the prepared fruits, turn off the stove, cover with a lid, leave the mixture to infuse for 5 hours. After that, cook the mass for another half hour. The longer you cook the composition, the thicker the jam will turn out.
4. Clean the jam jar beforehand. Pour the finished product, tighten with a key, turn over and cool.

• pure water - 180 ml.
• cherry - 900 gr.
• granulated sugar - 850 gr.

1. Rinse cherries, remove pits. In a multicooker container, mix water and granulated sugar, stir so that the grains are saturated. Set the "Heating" function, cook the syrup for 20 minutes. Open the lid periodically and stir.
2. Combine syrup with berries, turn on the timer for a third of an hour, change the program to "Soup". Do not close the multicooker to be able to follow the process.
3. Stir the jam constantly, remove the foam with a slotted spoon. Prepare a glass container in advance, keep it warm. When the delicacy is cooked, pack it in containers.
4. Screw on the lid and key, wrap it with a warm cloth, leave it in the kitchen until it cools. Move to pantry for long term storage.

Cherry jam with apples

• almonds - 60 gr.
• apple "Simirenko" - 480 gr.
• cherry - 475 gr.
• lemon - 2 pcs.
• gelatin - 25 gr.

1. Rinse and dry the berries, remove the seeds. Mix gelatin with granulated sugar, sprinkle with berries. Cover the container with a lid, leave for a day.
2. Wash the apples, do not peel, but remove the twigs and core. Grind the fruits in a puree on a grater, in a blender or a meat grinder, add to the real cherry.
3. Pour in lemon juice, add grated citrus zest if desired. Put on the stove, cook for 7 minutes. Next, roast the nuts in a dry frying pan, grind into powder or chop in half.
4. Pour the almonds into the jam, immediately pack in containers. cork tin lids using a special seaming key.

Consider recipes for making cherry jam with raspberries, black or red currants, dark chocolate, cranberries, apples. Cook a delicacy in a slow cooker, adjust the amount of sugar as you wish.

Video: how to make cherry jam

We decided to cook this wonderful jam, which means you are not afraid of difficulties and are ready to decide on such a monotonous, but nice job for removing pits from cherries. But the output will be very tasty, tender, healthy jam. And what is no less important, it will not be necessary to spit out cherry pits. I also recommend to evaluate.

Delicious cherry jam has a number of benefits. It is endowed with such abilities as antipyretic, anti-inflammatory and also antibacterial. The content in the berry of such a large amount of vitamin C, especially in winter time years, it helps to strengthen immune system. But by using it constantly, a strengthened circulatory system is clearly provided to you.

Pitted cherry jam five minutes (5 minutes) for the winter

Ingredients:

• Pitted cherries - 1 kg
• sugar - 1 kg.

Cooking method:

To prepare, the first step is to rinse in cold water berry and remove all the seeds from it. Transfer to a bowl or saucepan and sprinkle with sugar. Leave aside for 6-8 hours until the juice appears.

Now put the pan on maximum heat, bring to a boil, stir occasionally, immediately reduce the heat to low. And after that, cook for another five minutes, while removing the resulting foam.

Remove the pan from the stove and leave it to cool completely. We do the same procedure two more times. After that, pour the necessarily hot jam into sterilized jars and twist the lids. We wrap the jars in a warm blanket, in this way we let them cool completely, and after the jars of jam can be removed in cool place, for long-term storage.

How to make thick pitted cherry jam with gelatin

Ingredients:

• Cherry - 1 kg
• sugar - 800 gr
• gelatin - 2 tbsp. l.

Cooking method:

In this recipe, as well as in the previous one, we first need to sort out the berry, wash it and remove all the seeds. Then we mix gelatin with sugar, mix it and combine it with cherries in a suitable saucepan. Mix well, put in a cool place and leave for 4-5 hours so that the berry releases juice.

Next, put the pot on strong fire, stirring, bring to a boil, then reduce the heat to low and cook for 3-5 minutes. And do not forget to remove the foam. Remove the jam from the stove and transfer it hot to sterilized jars.

It remains only to tighten the lids, turn over, wrap in a warm blanket and leave to cool completely.

Tasty and simple cherry jam for the winter - a recipe with step by step photos

Ingredients:

• Pitted cherries - 1 kg
• sugar - 1 kg.

Cooking method:

First of all, we wash the berries in cold water, then remove all the seeds and combine the already peeled cherries in layers with sugar in a deep basin or saucepan.

We leave it alone for 3-4 hours, in this way we let it brew and give the cherry juice. Then we send it to medium heat, stirring occasionally so that the sugar does not burn, bring to a boil and cook for another five minutes, but only over low heat.

Remove the saucepan from the heat and let the jam cool down completely. room temperature. We repeat the same procedure two more times and do not forget to remove the resulting foam. After the third cooking, while still hot, pour the finished jam into sterilized jars and roll up the lids. Wrap in a blanket and leave to cool completely.

How to cook seedless cherry jam with pectin

Ingredients:

• Pitted cherries - 1 kg
• sugar - 600 gr
• pectin - 10 gr.

Cooking method:

We sort the berries and wash them in cold water. Then we remove all the bones and transfer it to a suitable pan or to an enamel basin in which we will prepare the jam.

Add sugar, but not all, leave 4-5 tablespoons for pectin. Stir and put in a cool place for 3-4 hours so that the juice stands out and sugar dissolves.

After the cherry has let the juice go, proceed to the next step. We put the pan on the fire, stirring constantly so that the jam does not burn, bring the jam to a boil. After that, cook on low heat for another five minutes.

While the jam is cooking, mix the pectin with the reserved sugar and add this mixture to the boiling mass. Mix everything thoroughly and after 2-3 minutes remove from heat, as more long time cooking can negate all the properties of pectin.

It remains only to pour the hot jam into sterilized jars, roll up the lids, turn over and wrap in a warm blanket until it cools completely.

Here is, in my opinion, the most optimal way to make cherry jam with pectin. Of course, you can experiment with the amount of ingredients, but as for me, these proportions are the best.

Fried pitted cherry jam in a pan (video)

Bon appetit!!!