How to make white cherry jam: recipe without seeds, with lemon and walnuts

If the cherries are large enough, stuff them with nuts. Almonds are too large for this purpose, but you can cut them into pieces. Better yet, use walnut kernels.

Walnuts are quite fragile, you can easily break them with your fingers and make pieces of the desired size.

If the husk on a walnut bothers you, you can get rid of it by putting the peeled walnut kernels in a deep bowl and pouring boiling water over them. After a few minutes, the husk will come off on its own.

For 1 kg of white cherries (weight without seeds):

• 1 kg sugar;
• 200 grams of peeled walnuts;
• 1 lemon;
• 100 grams of water.

Wash the cherries and remove the seeds, and in their place, put a small piece of nut.

Place the stuffed cherries in a saucepan, sprinkle with sugar and pour in water.

Cooking stuffed white cherries is not a complicated process, but it is long. After all, you can’t immediately cook it until it’s ready, otherwise it will boil and spread. Therefore, such jam needs to be cooked in 3-4 stages. That is, bring the cherries to a boil, boil for 5-7 minutes, remove the pan from the stove and leave to steep until completely cool.Then, put the jam back on the fire and boil again for no more than 5 minutes. How many such passes are needed depends on the juiciness of the cherries. After all, the more water there is, the longer the syrup will thicken.

At the last boil, add thinly sliced ​​lemon to the jam, let the jam boil again, and you can pour it into sterilized jars.

It is better to store such jam in a cool place and for no more than 6 months.

Nuts from staying in syrup for such a long time can change the taste and density, which will not have a very good effect on the taste and appearance of the jam.

How to make white cherry jam, watch the video: