Delicious pitted cherry jam - how to cook cherry jam, recipe with photo

A step-by-step photo will make it easier for beginners to prepare for the winter.

Ingredients:

• cherries (any variety) – 1 kg;
• sugar – 800 gr.

How to make cherry jam

Before making the preparation, pour the cherries into a colander and wash them thoroughly under running cold water. After washing, shake the colander several times to drain off excess water well.

Then, you need to remove the remaining stalks from the cherries and sort the berries. We carefully reject bursting, rotten and damaged fruits. For jam, we leave only ripe, beautiful cherries without flaws.

During the selection process, we remove the pits from the cherries. Some people do this with the help of devices that are sold in the store. But most housewives (and I am no exception) remove the seeds using a regular hairpin, pin or paper clip.

Place the selected pitted cherries in a bowl in which we will prepare the jam.

Sprinkle with sugar and leave at room temperature for two hours. During this time, the cherries will have time to release their juice properly, but will not have time to ferment.

After time has passed, put the bowl on the fire, bring the jam to an intense boil, turn it off, cover with a lid and leave for another three hours.

Then, you need to boil the jam again, turn the heat to low and simmer, stirring with a slotted spoon, for five to seven minutes.

Sterile You should already have the containers and lids ready by then.

Using a ladle, pour the jam into jars.

Cover with lids and seal.

After seaming, turn the jars over and place them on the lids (as in the photo below). It is not necessary to wrap such preservation.

From the amount of ingredients given in the recipe, we got exactly two half-liter jars of very tasty pitted cherry jam.

We put it away for storage, and in winter we open it and serve it with our own very tasty cherry jam for tea. Berries removed from syrup are perfect if you decide to bake pies or make dumplings.