Cherry jam. How to cook cherry jam

Summer is in full swing! Fruitful shrubs and trees have already begun to give their juicy, healthy fruits, it would be time to think about homemade preparations. What could be better than getting a jar of jam in winter and enjoying the taste of a bygone summer! Presenting your review cherry jam, not only tasty, but also extremely useful.

After all, cherry itself is a real vitamin and mineral complex that has absorbed a huge amount of vitamins (C, carotene, PP,); potassium and magnesium, which, like air, are necessary for the heart muscle; ; ; sodium, etc.

Cherry jam is made from berries of any color, as long as they are juicy and ripe. However, experienced housewives recommend us such varieties of cherries as black napoleon, pink napoleon, francis and trushenskaya.

Cherry jam - preparing dishes

Now it is necessary to correctly approach the choice of utensils and equipment, so that cherry jam is stored longer and does not lose its useful and taste properties. To begin with, it should be remembered that it is better to cook jam in stainless steel, brass or aluminum pots, the volume of which should vary from 3 to 7 liters.

In order not to spoil the color of future jam, when cooking, it must be stirred with a wooden spatula, and the foam should be collected with a stainless steel slotted spoon. We will pour the finished jam from it into glass jars with a capacity of up to 2 liters. Do not be too lazy to wash them thoroughly before packaging, scald them with boiling water, and then turn them over on a towel and dry until the moisture is completely removed (jars must be absolutely dry!).

Cherry jam - preparation of berries

So, our dishes are ready! Now let's take a look at the berries. Cherry jam is cooked with seeds and, accordingly, without them. However, the aromatic and taste qualities of jam with stones are somewhat improved due to the specific almond flavor. In addition, separating the pulp from the seeds is a laborious task, and not every housewife will have the patience for this.

If you still decide to figure out pitted cherry jam, then you will have to stock up not only with patience, but also with special stone-beaters. These simple devices minimize the loss of juice and useful elements from the pulp.

Before cooking jam from cherries with stones, we advise you to first pierce the fruits with a pin or treat the cherries with 90 degree boiling water for one minute, so that in the future the syrup can penetrate them faster.

Cherry jam - recipe 1 (pitted)

It is more expedient to cook such jam from light varieties of berries, ideally from white cherries. The collected fruits are thoroughly washed under running cold water, allowed to dry a little and freed from all the seeds with the help of simple devices (by the way, you can also use an ordinary hairpin for this).

In order to prepare syrup, it is necessary to take 200 ml of water and 1,200 gr. for 1 kg of raw materials. Sahara. Sugar is poured into the prepared dishes, poured with water (cold) and, stirring constantly, bring to a boil. Berries are added to the boiling mass. When the cherry jam boils, it is immediately removed from the stove and allowed to brew for ten to twelve hours.

After this time, the jam is again put on fire, kept to a boil, and then cooled in the same way. This procedure is repeated 3-5 times. Spending it for the last time, a pinch of vanilla and vanilla sugar is added to the cherry jam. The finished cooled dessert is poured into jars (1 liter), rolled up or closed with tight plastic lids.

Cherry jam - recipe 2 (with pits)

The raw material for such jam can serve as a berry of any variety. Spoiled, damaged fruits should be discarded immediately, and whole and high-quality fruits should be washed and dried. We prepare the syrup according to the same principle as in the first recipe, only we take 200 grams less sugar per 1 kg of raw materials. After the syrup boils, add the berries.

As soon as the jam boils and bubbles come to the surface, remove it from the stove and proceed according to recipe number 1 with the only difference: jam from pitted cherries should not be infused for 10-12 (as in the first version), but only 3-4. The finished dessert is packaged in jars.

Cherry Jam - Recipe 3 (pitted with walnuts)

For cooking, we need: 1 kg of sugar, 350 ml of water, 1 kg of cherries, lemon, ¼ teaspoon of vanilla, 300 gr. walnuts.

Prepare the berries and remove the seeds from them as described above. Cut the walnuts into pieces equal to the bones (a little more can be) and put each piece into a cherry berry. Next, we prepare the syrup: pour the sugar with water, bring the mass to a boil, not forgetting about frequent stirring, remove the syrup from the stove and pour it over the cherries stuffed with nuts, so that the syrup completely covers the berry.

We leave to infuse for three hours, then put on low heat (the syrup should not boil so that the cherries do not fall apart) and cook cherry jam until the fruit is transparent. 2-5 minutes before the end of cooking, add lemon juice and a little vanillin to the jam. It is advisable to pour the finished jam hot and tightly close the lids.

If you have children at home, then they will certainly like candied fruits made from parts of berries boiled in syrup. They can be given to small sweet tooth instead of sweets, it will be much more useful!

It should be said about the proper storage of cherry jam. It must be stored in dark, cool and dry rooms at a temperature not exceeding 8-12 degrees, preferably underground or in other places designated for vegetable storage. A lower temperature contributes to the sugaring of the jam, and a higher temperature increases the absorption of moisture from the air, which leads to rapid spoilage of the product.

Sunny summer… An abundance of flowers, tastes and aromas. No other time of the year pleases us with vegetables ripening in the beds, and in the garden with ripe, fragrant berries and fruits. Having admired this picture enough, it's time to think about preparing jam for the winter. How pleasant it is to drink tea with fragrant jam on a winter evening and remember the past summer! Ah, jam! What a sweet, extraordinarily tasty word! At For some reason, the word “jam” immediately brings to mind Carlson with his boundless love for jam and his grandmother, who removes fragrant foams from jam with a huge wooden spoon. And how can you not love jam! Easy to prepare, eat with pleasure. And all you need is any berries and sugar. From what just do not cook jam! In addition to traditional berries and fruits, they even use cucumbers and dandelions, rose petals, and many are simply delighted with zucchini jam. Each jam has its own unique taste and aroma. But whatever it is made from, jam is jam. Favorite, homemade, useful and reminiscent of a sweet happy childhood. Today we will talk about cherry jam, not only delicious oh, but also extremely useful. After all, cherry itself is a real vitamin and mineral complex that has absorbed a huge amount of vitamins C, carotene, PP, group B, potassium and magnesium, which, like air, are necessary for the heart muscle, calcium, iron, sodium, etc. .

Cherries have been grown since ancient Greece. The sweetness of the sweet cherry attracted birds, hence its Latin name - "bird's cherry". There is a version that the cherry came to Europe precisely thanks to the birds, long before the appearance of man here. She was also in Kievan Rus, as evidenced by references in old Ukrainian songs. Previously, jam was cooked with the addition of honey, and sometimes without it: in the Russian oven, the berries were boiled down to a tenfold decrease in volume. Every decent young lady should have known the intricacies of making jam.

Cooking jam is a simple matter, but you need to approach this process with prepared and armed knowledge. First of all, it is necessary to choose the right dishes and equipment so that cherry jam can be stored longer and does not lose its useful and taste properties. To begin with, it should be remembered that it is better to cook jam in stainless steel, brass or aluminum pots, the volume of which should vary from 3 to 7 liters. It is not recommended to use dishes with a larger capacity, since the berries are crushed under the pressure of their own weight, and the jam turns out to be too boiled. In order not to spoil the color of future jam, when cooking, it must be stirred with a wooden spatula, and the foam should be collected with a stainless steel slotted spoon. Pour the finished cherry jam into glass jars with a capacity of up to 2 liters, but first wash them thoroughly before packaging, scald with boiling water, and then tip over on a towel and dry (the jars must be absolutely dry!)

So, our dishes are ready! Now let's get busy preparing berries. Cherry jam is cooked with and without seeds. However, the aromatic and taste qualities of jam with stones are somewhat improved due to the specific almond flavor. In addition, separating the pulp from the seeds is a rather time-consuming task, and not everyone has the patience for this.

If you still decide to make pitted cherry jam, then you will have to stock up not only with patience, but also with special stone-beaters. These simple devices minimize the loss of juice and useful elements from the pulp. If there are no special tools, you can simply use an ordinary pin or a sharp wooden toothpick.

Before cooking jam from pitted cherries, we advise you to first pierce the fruits with a pin or toothpick, or treat the cherries with 90-degree boiling water for one minute so that the syrup can quickly penetrate into them.

It should be said about the proper storage of cherry jam. It must be stored in dark, cool and dry rooms at a temperature not exceeding 8-12 ° C, preferably underground or in other places designated for storage. A lower temperature contributes to the sugaring of the jam, and a higher temperature increases the absorption of moisture from the air, which leads to rapid spoilage of the product.

We have mastered the theoretical part, we go directly to practice and cook.

Cherry jam (seedless)

Ingredients:
1 kg of cherries
1200 g sugar
200 ml of water
a pinch of vanilla (vanilla sugar).

Cooking:
Thoroughly wash the collected fruits under running cold water, let dry and free from stones using simple tools (for example, a hairpin or an ordinary pin).

Prepare the syrup: pour sugar into the prepared dishes, pour water (cold) and, stirring constantly, bring to a boil. Add the berries to the boiling mass. When the cherry jam boils, immediately remove it from the stove and let it brew for ten to twelve hours. After this time, put the jam back on the fire, keep it to a boil, and then cool it again. Repeat this procedure 3-5 times. For the last time, add a pinch of vanilla or vanilla sugar to the cherry jam. Pour the finished cooled dessert into jars (1 liter), roll up or close with tight plastic lids.

Cherry jam (with seeds)

Ingredients:
1 kg of cherries
1 kg of sugar
200 ml of water.

Cooking:
Discard spoiled, damaged fruits immediately, in this case only whole and high-quality berries are needed. Wash and dry them. Prepare the syrup according to the same principle as in the first recipe, only take less sugar. After boiling in the syrup, add the berry. As soon as the jam boils and bubbles come to the surface, remove it from the stove and proceed according to the first recipe with the only difference: cherry jam with a stone should not be infused for 10-12 hours (as in the first version), but only 3-4. Pack the finished dessert in jars.

Seedless cherry jam with walnuts

Ingredients:
1 kg of cherries
1 kg of sugar
350 ml of water
lemon,
¼ tsp vanillin,
300 g walnuts.

Cooking:
Prepare the berries and remove the seeds from them in a way convenient for you. Cut the walnuts into pieces equal to the bones (a little more can be), and put each piece into a cherry berry. Next, prepare the syrup: pour the sugar with water, bring the mass to a boil, not forgetting about frequent stirring, remove the syrup from the stove and pour it over the cherries stuffed with nuts, so that the syrup completely covers the berry.
Leave to infuse for three hours, then put on low heat (the syrup should not boil so that the berries do not fall apart) and cook the cherry jam until the fruits are transparent. 2-5 minutes before the end of cooking, add lemon juice and a little vanillin to the jam. Pour the finished jam hot and close the lids tightly.

Cherry jam with orange and apple

Ingredients:
1 kg of cherries
1 kg of sugar
2 apples (finely grated in puree)
juice and zest of 4 oranges.

Cooking:
Peel the washed and dried cherries. Add applesauce, sugar, zest and juice of oranges (you can grind an orange cut into pieces in a blender, the seeds must be removed, otherwise the product will be bitter). Put the fruit mass on a slow fire. Stirring constantly, bring to a boil. Cook, skimming off the foam, until all the sugar has dissolved. When the sugar has melted, add heat and cook for another 5 minutes. Pour hot jam into jars, close, cool upside down. Store at room temperature. Store opened jars in the refrigerator.

White cherry jam with lemon

Ingredients:
1kg white cherries
1 kg of sugar
1 lemon.

Cooking:
Sort the cherries and wash thoroughly, and then dry (you can use a clean, dry towel or cloth for this purpose). Remove the seeds from the berries and place the berries in a container of a suitable size, where pour the sugar. Leave the container with berries overnight to get juice. In the morning, boil for five minutes and leave to cool. During the cooling process, shake the container slightly so that the berries are evenly saturated with syrup. When the cherry jam has completely cooled, add the sliced ​​lemon and cook for another five minutes. After cooling, boil again for about a quarter of an hour, and then spread it hot in jars and roll up the lids.

Cherry jam recipe with cinnamon (Armenian cuisine)

This jam is amber in color, it is very tasty and healthy.

Ingredients:
1 kg white cherries
1 kg of sugar
cinnamon sticks - to taste,
0.5 cups of water.

Cooking:
Sort the cherries, rinse in cold water and remove the seeds. Pour sugar into a container for cooking jam, pour in water and boil the syrup. Then dip the cherries into the syrup and shake the bowl very gently so that the cherries are immersed in the syrup, and cook until fully cooked (about 2-3 hours). This jam is best cooked with cinnamon, and only in the form of sticks and it is necessary to put it at the beginning of cooking. When the jam is ready, take out the cinnamon and roll up the jam.

Cherry jam with cherries

Ingredients:
6 kg cherries,
3 kg cherries
5 kg sugar
100 g of citric acid.

Cooking:
Sprinkle the berries with sugar to release the juice. Add citric acid and set to boil. When there is a lot of juice in the pan, pour it into a separate bowl and cook separately. Jam should be boiled for 3-4 hours. When the juice begins to thicken, add it to the berries and boil for one hour. After that, spread the jam in jars, which must first be sterilized in boiling water, and roll up the lids.

That's all the tricks of cooking cherry jam. Now imagine how on cold winter evenings, wrapped in a warm blanket, start drinking tea with incredibly fragrant and healthy cherry jam.

Happy tea drinking!

Larisa Shuftaykina

For residents of the temperate zone and northern regions, cherry jam is considered an exotic product. But dense large berries with a delicious taste everywhere appear on sale in the summer. Southerners, on the other hand, have the opportunity to enjoy fresh and canned cherries of different varieties all year round.

For many, jam from yellow, two-tone and maroon has become a favorite treat since childhood.

How long does it take to cook cherry jam

There are several recipes for cooking delicacies. But even the simplest, "five-minute", does not mean that you do not have to work on the workpiece. Indeed, it is necessary to cook it for 5 minutes in several approaches, but the intermediate holding time is 4-5 hours between the stages of cooking.

It turns out that if you start cooking at 9 in the morning, you can pour the jam into jars only in the evening. Or even leave this pleasant process in the morning.

Cherry Jam Cooking Instructions

For jam, dense and ripe fleshy berries are selected. Soft, overripe cherries, which have partially lost their juice, are best used for jam. Berries of different varieties are suitable for jam, but connoisseurs especially appreciate the amber dessert made from yellow cherries.

There are housewives who, before starting cooking, prick each berry with a needle so that they do not wrinkle and lose their attractiveness. There is an alternative form protection method: blanching. Berries are poured over with boiling water, they are quickly cooled. Then sugar syrup is prepared and prepared cherries are lowered into a boiling brew.

Cherries are less acidic than cherries. Therefore, the traditional proportions of berries and sugar 1: 1 should be slightly changed.

Ingredients:

• Sweet cherry - 1 kg;
• Sugar - 0.8 kg;
• Water - 1 glass.

Cooking technology:

• Pour boiling water over the cherries, and then immerse them in a basin of ice water;
• Mix sugar with water in the indicated proportions;
• Heat and, stirring, achieve complete dissolution of sugar;
• Gently immerse the berries in a low-boiling syrup;
• Wait until it boils, remove the foam;
• Boil for 5 minutes, remove from heat;
• Cover the dishes with jam with a cloth, leave for 4-5 hours;
• Put on fire, wait for boiling, cook for 5 minutes;
• Remove from heat, leave covered for 4-5 hours;
• Repeat the 5-minute cooking step again;
• Remove from heat, let cool completely;
• Pour into sterile jars, seal, put away for storage.

This is a classic 5-minute recipe. You can cook jam in one go, as housewives often do. But then the berries turn out wrinkled, often burst, lose their shell.

• With a large harvest, it is better to divide the cooking of jam into several stages. In a bulk container, ripe berries will crumple under their own weight, and they will give up all the juice ahead of time. The quality of the jam will decrease.
• If the cherry variety has a neutral taste, low acidity, you can improve the taste during the cooking process by adding the juice of half a lemon per kilogram of berries (a pinch of citric acid) and a bag of vanilla sugar (vanilla pod).
• To make the jam look like marmalade with whole berries, just add a bag of "zhelfix" to the pan.
• If the volume of berries is small, you can get the bones from the sweet cherry before cooking. It is convenient to do this with a simple pin, inserting its head into the pulp through the hole from the stalk and picking the bone, like a spatula. With the stone taken out, the weight of the cherry will decrease.
• A delicious dessert for homemade tea is obtained by adding chopped walnuts to the finished jam (you can also put rather large pieces). You can lower the nuts into the total mass at the last stage of cooking. The calorie content of the dish is significantly increased.

Simple recipes for dishes with cherry jam

Of course, uncorking a jar of fragrant jam under a mug of freshly brewed tea is a classic of the genre. Winter evenings, thanks to the tea ritual, acquire a special charm. But there are many other ways to culinary use of cherry delicacy.

American pancakes with cherry jam

They are also called pancakes. Light pancakes with milk are baked with a small diameter. And then they pile it on top of each other in a slide, layering with a delicious leaky filling.

Ingredients:

• A glass of milk;
• A couple of eggs;
• A bag of baking powder;
• a tablespoon of sugar;
• A glass of flour;
• A couple of tablespoons of vegetable oil;
• A pinch of vanilla.

Mix all ingredients except flour together. Beat the mass with a whisk until foam appears. Gently add flour, knead the dough so that it looks like liquid sour cream. Pour a small amount of dough into a heated and oiled pan with a non-stick coating so that the diameter of the circle does not exceed 10 cm. After browning, turn each pancake over with a flat spatula, wait a couple more minutes. Spread hot pancakes with melted butter and pile them on serving plates, layering with homemade cherry jam.

Curd casserole with jam

The recipe is perfect for breakfast. It looks elegant and appetizing, it has a delicate taste. Not a single child will refuse such a dish of cottage cheese.

Ingredients:

• Half a kilo of cottage cheese;
• 2 tablespoons of semolina;
• 3 eggs;
• Spoonful of sugar;
• A couple of tablespoons of flour
• A bag of baking powder;
• Half a cup of cherry jam.

Beat eggs with sugar, add baking powder and semolina. Enter the mass into the cottage cheese, add flour, knead well. Let stand for 15 minutes to activate the baking powder and swell the semolina. Grease a casserole dish with oil. Put the whole curd mass in its entirety, smooth it out. Arrange the cherry delicacy on top. Place in preheated oven for 20 minutes. Get the finished dish, let stand for a couple of minutes and immediately cut into portions. The jam slightly impregnates the curd mass; when cut, it looks like a marble pattern.

Another way: Bake a casserole without jam by sprinkling the surface with breadcrumbs or drizzling with melted butter. The finished casserole is still hot, poured with jam. It's beautiful and delicious too!

Pitted cherry jam has a special taste and aroma. If you are a happy owner of a cherry tree in your summer cottage, be sure to take the opportunity and prolong the pleasure of enjoying this berry until winter by preserving it in the form of jam. With cherries, you can make not only jam, but also compotes, jams, pies. Berries can be processed without pits and with them.

When choosing how to cook cherry jam with or without a stone, it should be borne in mind that a whole cherry with a core retains its delicate aroma for a long time. In addition, the procedure for extracting the stone is laborious and the shape of the berry deteriorates. Therefore, often, the choice of housewives falls on the preparation of cherry jam with a bone.

What is useful cherry?

Cherry dishes are low-calorie, so they are recommended to be taken while dieting. They are not only dietary, but also useful, because they contain calcium, magnesium, iodine, iron, copper, phosphorus, pectins, malic acid, glucose and vitamins A, B1, B2, E and PP. Antioxidants in the form of polyphenols help fight pain caused by various pathogens. The previously mentioned iodine, in large quantities, does an excellent job with thyroid diseases. And iron is useful for people suffering from anemia. Unlike its relatives, cherries do not cause an increase in acidity, which means that it can be consumed by those who have a sick stomach, but not in large quantities.

Cherry jam with five-minute bone

Those who wish to keep all the cherry vitamins in the jam, as well as their time, are offered a “five-minute recipe”. In five minutes of boiling, you can prepare a sweet potion that is in no way inferior to the long procedures for making jam.

Preparing jam:

Pitted cherry jam according to a standard recipe

The recipe for jam from pitted cherries provides for a long preparation, which consists in the long-term saturation of the boiled berries with sugar syrup. According to the classic recipe, you need to take 1 kg of cherries, they will need 1.2 kg of sugar. The latter is taken a little more, because the bones tend to absorb a large amount of sugar.

Cooking:

Cherry jam with pit and lemon

Excessive cherry sweetness can be diluted with sourness by adding pieces of lemon to the drug. For such a winter sweet, you need about 1 kg of cherries, which will be diluted in a kilogram of sugar. This amount of basic ingredients requires the preparation of one medium-sized lemon, weighing 180-200 grams. For those who like to experiment, instead of lemon, you can add an orange, as well as add pieces of a nut.

Cooking:

Instead of lemon, you can add citric acid (6 grams).

Pitted white cherry jam

Owners of white cherry trees can make wonderful jam for the winter by picking only 1 kg of fruit. The taste of these berries is not too sweet, respectively, and the jam will be the same. To preserve the natural sweetness, you need to prepare 7 cups of sugar, if you want to enhance the taste, the amount of sugar can be increased. 3 drops of citric acid will help dilute the cloying pitted cherry jam for the winter.

Cooking:

Vanillin or orange juice will help to saturate the jam with aroma, the amount of which is taken to taste.

Pitted cherry jam is prepared without the hassle and physical effort. The variety of cherries, the amount of sugar and the stages of cooking affect the final taste. Try to make jam according to all the recipes provided, and know that at least one will stay with you for many years. Warm winter evenings with tea and cherry jam!

Cherry has long been associated with warmth, sunshine, good weather and pleasant summer days. I liked its delicate, juicy taste so much that I wanted to keep it for as long as possible. They began to harvest berries for the winter very actively and in less than a few years, cherry jam pushed even raspberry, cherry and strawberry rolls off the pedestals.

About the benefits of cherries

Cherry is a real storehouse of vitamins, microelements and valuable substances necessary for the full functioning of the human body. It strengthens the walls of blood vessels, promotes the removal of toxins, effectively resists allergic manifestations, reduces the risk of developing cancer, helps fight atherosclerosis and normalizes hormonal metabolism. Doctors recommend using the berry in any form for gout, arthrosis and exacerbations of rheumatism.

Sweet cherry

How to cook cherry jam correctly

• For jam, you need to choose dense, not crushed fruits. They keep their shape perfectly even under the influence of repeated heat treatment.
• To take out the bones or not, depends only on your desire. Jam with a stone turns out to be more fragrant, and without a stone it can be stored much longer.
• The dishes should be used enameled, brass or copper. In it, the jam will not lose its natural color. The volume of the pan or basin should not exceed 7 liters. In a larger container, the berries, under the onslaught of their own weight, will definitely be crushed and the jam will turn out to be mushy.
• It is better to stir the fruit mass during cooking with a wooden spoon on a long handle. It will not heat up even from contact with boiling jam and you are guaranteed not to burn yourself.

How much to cook cherry jam

If you rush too much and cook the cherries too quickly, the sugar will not have time to properly soak the berries and they will wrinkle and dry ugly. Prolonged, multi-stage cooking will help to avoid these unpleasant moments.

First, the fruits, even with a bone, even without, are poured with hot sugar syrup and left for a period of 4 to 12 hours, depending on the requirements of the recipe. At the second stage, the fruit mass is again well heated and boiled, stirring all the time, for about 10 minutes. After that, the jam is allowed to stand for 6 to 8 hours. For the third time, the cherries with sugar are heated over high heat, all the resulting foam is carefully removed, boiled for at least 15 minutes, and only then they are packed in prepared jars and rolled up or covered with nylon lids.

Advice: Be sure before how to make pitted cherry jam, pierce the fruit with a pin or soak for 1 minute in hot 90 ° C water. So the berries will retain their shape, and the finished product will look very attractive.

Cherry and currant jam

You will need:

• Sweet cherry - 1 kg
• Currant - 1 kg
• Sugar - 2 kg

Wash the cherries and remove the pits. Sort currants, free from twigs and stalks, pass through a meat grinder or process in a blender. Then put part of the mass into an enameled basin, sprinkle with sugar, put cherry berries on top, make another layer of sugar, add the remaining currants and sand. Leave the mass for 2-3 hours so that it starts up natural juice.

Place a container on the stove, make a slow fire and slowly bring to a boil. Be sure to constantly stir the semi-finished product in the process and remove the emerging foam in a timely manner. When the jam boils for 10 minutes, set it aside for 12 hours. Then boil again for 15 minutes, put into jars and roll up with metal lids. Allow to cool and place in a cool, well-ventilated area.

Important: Scientists have established the value of cherries as a natural antidepressant. Thanks to the melatonin contained in the composition, it has a beneficial effect on the nervous system and has a powerful calming effect.

You will need:

• Sweet cherry - 2 kg
• Sugar - 2.4 kg
• Boiled water - 400 ml

Pour sugar into a heavy-bottomed enamel saucepan, cover with cool water and bring to a boil quickly, stirring constantly. When the syrup begins to bubble evenly over the entire surface, pour in the previously washed and pitted berries. Wait until the mass boils and at the same time remove from the stove. Let stand for at least 10 hours, then boil again over high heat for about 10 minutes. Remove the separated foam and refrigerate for 12 hours. After the required time, boil for another 10 minutes, pour into sterilized jars and roll up with tin lids.

You will need:

• Sweet cherry - 1.5 kg
• Sugar - 1.5 kg
• Water - 0.5 ml
• Vanilla sugar - 1/3 tsp

Wash the berries thoroughly under cool water, put on a linen kitchen towel and let dry. Carefully sort out and leave only absolutely whole fruits without a hint of damage or bruising. Combine sugar with water and, stirring constantly, bring to a boil in an enameled container. Cool the finished syrup a little, pour over the cherries and let it soak for about 3 hours. Then put on the stove and bring to a boil over medium heat. Reduce the flame to a minimum and cook until the berries are almost transparent. Pour vanilla sugar, mix very gently and boil for another 3 minutes. Pour hot into jars and seal with lids.

You will need:

• Sweet cherry - 2 kg
• Sugar - 2 kg
• Cognac - 2 tbsp

Take dense, slightly unripe berries and carefully sort through. Wash under running water, remove the stalks and seeds and place in an enameled basin with a wide bottom and low sides. Cover the fruit with sugar and put on a slow fire. During the heating process, stir gently, without damaging the integrity of the fruit. When the berry actively releases the juice and the sugar is completely dissolved, drain the syrup into a separate container. Reduce the heat and continue to cook until the mass thickens to the desired level. Before turning off, pour in the cognac and spread the hot jam in sterile, absolutely dry jars. Seal with lids and let cool completely.

You will need:

• White cherry - 2 kg
• Filtered water - 750 ml
• Lemon - 1 pc.
• Sugar - 2 kg
• Vanilla sugar - sachet

Sort the cherries, wash under running water, dry in a colander and free from leaves, stalks and seeds. Pour water into a deep container with a thick bottom, add granulated sugar and put to boil over moderate heat. In the process, stir all the time and timely remove the resulting foam. When the sugar crystals are completely dissolved and the liquid becomes homogeneous, put the berries very carefully into the container, gently mix with a large spoon with a long handle. Turn off the heat, cover with a lid and leave for a day. After the time has passed, wash the lemon, wipe it dry and cut into small identical cubes. Do not peel the skin. Add to the cherry-sugar mass and boil over medium heat for 5 to 6 minutes. Once again, let it stand for a day. Then boil the delicacy over high heat for 13-15 minutes, add vanilla sugar, mix quickly, place hot in prepared containers and roll up with sterile lids. Turn the jars upside down and wrap tightly with a warm blanket. When the dessert has cooled, put it in a dry, cool place for storage.

Video recipe for cherry jam