Thick pitted cherry jam

In addition to the ability to use whole berries for baking, it is ideal as a fruit topping for homemade yogurt, as well as a simple sandwich with butter. Step-by-step photos will help you better understand the process of making delicious homemade cherry jam.

To cook such a preparation for the winter at home, you will need ripe cherries and sugar at a ratio of 1:1, jars and lids.

How to make pitted cherry jam

First, let's prepare the berries for cooking.

The cherries should be sorted, the stems removed and rinsed well. After that, we take out the pit from the cherry. It is very convenient to do this with a teaspoon, or rather its handle, or with a hairpin.

Next, you should prepare the container for cooking. This can be a large saucepan with a thick bottom or a basin with wide edges.

Place the prepared pitted cherries directly into the container in which the jam will be cooked. As soon as the bottom of the dish is completely covered with berries, sprinkle the first layer with sugar, add the cherries again and sprinkle with sugar again. We also cover the last layer of cherries with sugar and leave the bowl with the jam preparation alone for a while until the sugar turns into syrup.

After a while, when the sugar has dissolved and a syrup is obtained, you can put the container on the fire, thoroughly mixing the berry-sugar mixture.

Let the jam boil, skim off the foam and set aside.

After complete cooling, boil the workpiece again.

After cooling for the second time, place the berries in a colander and pour the syrup into a separate pan. Cook it over low heat for 1.5-2 hours, it should reduce in volume.

While the syrup is boiling, sterilize the jars and lids.

When the syrup is boiled to the desired thickness, combine it with the berries and let the mixture boil again. Now, you can put the delicious cherry jam into jars and seal with lids.

Cherry jam canned according to this recipe continues to thicken while in the jar.

In winter you can enjoy it with tea with a biscuit or cheesecake.