Cherry jam Pyatiminutka - with seeds

The preparation of the jam is photographed step by step in the photo, which I post according to the text.

For jam, I collected 2 kg of cherries.

Granulated sugar is taken at the rate of 1.5 kg of granulated sugar for 1 kg of sweet and sour berries.

During the “five minutes”, it is advisable not to add nuts or other additives, since the most important thing is to preserve the taste of cherries. You need 1 glass of water for the syrup. If desired, a slightly larger quantity is allowed. We will cool and reheat the jam several times, which will cause the cooking to take longer.

How to make cherry jam with pits

We wash the berries thoroughly. Remove twigs and leaves, any remaining color on the berries and dry on a towel.

Each berry must be pierced with a needle - this is done so that ripe berries keep their shape and do not break during cooking.

We weigh out the required amount of sugar, but we will add sugar to the boiling water in portions. Stir the syrup with a long-handled wooden spoon. Pour measured water into a container of the required size for making jam and, when it begins to boil, begin adding sugar.

The syrup is considered ready if bubbles begin to rise from below.

Pour the finished berries into the syrup and wait for the preparation to boil again.

Carefully remove the foam, which makes the jam cloudy and more susceptible to spoilage.

Boil the jam for 5 minutes and immediately remove from heat. Cool completely and return to the stove for a short five-minute simmer. It is very important to ensure that the berries do not stick to the bottom during the boiling process. Therefore, constant stirring of the workpiece is required.

Cool again and repeat the procedure a third time. This time, after five minutes of cooking, put the finished cherry jam with pits into jars.

In winter, when we open a jar, we enjoy the wonderful taste of excellent homemade cherry jam and remember the generous summer.