Many people like sweet cherries more than sour cherries. Its fruits are larger and sweeter. Few people know that the dark color of this berry is given by a very useful substance that has a powerful antioxidant effect. If you have the opportunity to prepare it for the winter, a good choice would be Pyatiminutka cherry jam. It is prepared according to special recipes that minimize heat treatment time. Thanks to this, the berries remain intact, and more vitamins are retained in them than when cooking jam in the traditional way.
Cooking features
Under the name “Five Minute” there are recipes for jams that are boiled for no more than 5 minutes at a time, although sometimes this is done several times with breaks to soak the berries in syrup. You can prepare “Five Minute” from cherries in different ways. Some options are designed for cooking berries with seeds; for others, the fruits are pre-peeled and only then subjected to heat treatment. The technology for preparing the delicacy may differ slightly from this, but the general principles of cooking remain the same.
- Before making jam, the cherries need to be sorted, removing damaged, unripe and overripe fruits, then rinsed in running water and dried. The berries will dry faster if they are poured onto a towel that absorbs moisture well.
- The branches of the cherry are cut off after it has been washed and dried, otherwise water may get inside, causing the berries to become watery.
- After removing the branches, you can begin to extract the seeds. If you have a special device at home that squeezes seeds out of fruits, the task is not difficult to cope with. But it can be solved without the presence of such devices. You will need a pin or similar item. A pin is immersed in the pulp of the cherry through a hole in the area where the branch joins the fruit, the pit is lifted and removed. If you have experience, a kilogram of cherries can be pitted in this way in 20 minutes.
- Jam made from cherries with pits is more aromatic, but it cannot be stored for a long time. Over time, hydrocyanic acid is formed in the seeds, which is toxic. It is generally believed that the maximum shelf life for cherry jam with pits is 12 months, but you don’t have to wait that long. The sooner you consume dessert, the safer it will be for your body.
- Do not use aluminum cookware to make cherry jam. Aluminum, upon contact with organic acids contained in berries, oxidizes, forming harmful substances.
- When making cherry jam for the winter, the jars underneath must be sterilized, and the same applies to the lids.
Cherry jam is stored in a cool place, although some recipes allow you to prepare a dessert that stands well at room temperature. In order to have time to eat the dessert before it spoils, experienced housewives stick notes on the jars indicating the date of its preparation.
Classic recipe for cherry jam “Five Minute” (with pits)
Composition (per 1.5 l):
- cherries – 1 kg;
- sugar – 0.75 kg.
Cooking method:
- Sort and wash the berries. Let it dry.
- Place in a saucepan and add sugar.
- Cover the pan with a lid and shake several times. This will allow you to mix the berries with sugar without compromising their integrity.
- Place the pan with cherries in the refrigerator for several hours. You can move on to the next stage when the berries release juice and the sugar dissolves almost completely.
- Place the pan over medium heat, bring the jam to a boil and cook for 5 minutes, skimming off any foam. If the foam is not removed, the jam will quickly sour.
- Remove the pan from the heat, cover with gauze or cloth (but not the lid). Leave until completely cool.
- Bring the dessert to a boil again and cook for 5 minutes.
- Sterilize jars and lids that fit them.
- Place the jam in prepared jars and seal them tightly.
After cooling, the jam can be stored at room temperature. You can cook it not only in a saucepan, but also in a basin.
Cherry jam “Pyatiminutka” with seeds in syrup
Composition (per 1.75 l):
- cherries – 1 kg;
- sugar – 0.8 kg;
- water – 0.2 l.
Cooking method:
- Wash, dry the berries, remove the branches.
- Boil the water. Add sugar in portions and until it is completely dissolved, cook a thick syrup.
- Dip the cherries into the syrup and wait for the syrup to boil. Remove the basin from the heat.
- Cover with gauze and leave to cool.
- When the syrup has cooled completely, place the bowl over low heat, bring the jam to a boil and cook for at least 5 minutes, skimming off any foam that appears on the surface. The boiling time can be increased by 5 minutes or the procedure can be repeated after 2-3 hours if the jam is stored at room temperature.
- Place the jam in sterilized jars and seal.
If the jam was boiled for only 5 minutes, it should be stored at a temperature no higher than 16 degrees. By increasing the total boiling time of the dessert to 10 minutes, it can be kept at room temperature. It is important to remember that cherry jam made from berries with seeds cannot be stored for a very long time.
Pitless cherry jam “Pyatiminutka”
Composition (per 1.5 l):
- cherries – 1.5 kg;
- sugar – 0.75 kg.
Cooking method:
- Peel the washed and dried cherries and place them in a bowl.
- Add sugar and leave for an hour.
- Place the bowl of cherries on low heat and bring to a boil. Cook for 5 minutes, skimming off any foam.
- Leave to infuse for 8-12 hours.
- Bring to a boil again, cook for 5 minutes. If you want to get thicker jam, repeat the procedure again after 8-12 hours.
- Place the dessert in prepared jars and seal tightly.
Pitted cherry jam stands well at room temperature. This dessert is convenient to eat; it can be served not only separately, but also poured over pancakes and pancakes.
Pyatiminutka cherry jam turns out beautiful and healthy, as it does not boil for a long time. It can be made using different recipes.
You know, I have never made cherry jam before: in my cookbook there are only recipes, and I always ran out of cherries immediately after I bought them: my family loves them too much and they eat any quantity at lightning speed. So I didn’t even have any thoughts of making jam from it.
But just recently I saw a recipe for pitted cherry jam in a magazine and got the idea to make it. I liked the process of making this jam: in the description everything was quite simple and easy, and I really wanted to try what would happen in the end.
Looking ahead, I’ll say right away: you get a very tasty jam from pitted cherries, which will appeal primarily to those with a sweet tooth: it is really very sweet, somewhat similar to cherry, but without the characteristic sourness inherent in cherries. Well, it turned out to be easy to prepare, so I was doubly pleased with the recipe. Therefore, I hasten to tell you how to make pitted cherry jam - I really want you to try it too.
Ingredients:
- 1 kg of prepared cherries;
- 1 kg sugar;
- 3 tablespoons lemon juice.
*The weight of pitted cherries is indicated.
How to make pitted cherry jam:
First of all, we sort out the cherries. We remove spoiled, crushed or rotten berries. We rinse the cherries with running cold water and place them in a colander.
Remove the stems from the berries and remove the seeds. There are various devices for removing seeds that to some extent facilitate and speed up this process. If you don’t have a device for removing seeds, we do it simply: squeeze a handful of berries in your hand, holding it inside the pan (so that the juice does not splash). In this case, the skin of the berries breaks and the seed easily pops out.
Place the peeled berries in a wide stainless steel pan with a thick bottom, in which we will cook the jam.
Now we weigh the berries and add sugar to them. Gently mix the berries with sugar. Cover the pan with a lid and set aside for 10 - 12 hours.
During this time, almost all the sugar will melt and the cherries will release a lot of juice.
Place the pan with cherries on the fire. Bring to a boil over high heat, then reduce the heat. Carefully remove the foam.
Add lemon juice and stir.
Continue cooking over low heat for about 30 minutes, stirring the jam periodically and skimming off the foam.
We prepare the jars and lids: sterilize the jars in any way convenient for you (steamed or in the oven, microwave), and boil the lids for 5 minutes. Wipe the jars and lids dry with a clean towel. Carefully place the finished jam into the prepared jars and immediately seal it tightly. Turn the closed jars upside down and leave them there until the jam has cooled.
Today I propose to prepare aromatic and tasty jam from pitted cherries. This beautiful golden jam with delicate amber-colored berries will decorate any tea party. Moderately sweet and aromatic, pitted cherry jam will be an excellent addition to baked goods, pancakes and pancakes.
As you know, you can make jam in various ways; today I want to offer you one of the most gentle options. We will cook the jam in three batches of several minutes each. The method is not the fastest, but it is completely non-tiring and very effective. Cherry jam prepared in this way has a rich natural aroma, the fruits retain their shape and, gradually soaked in syrup, acquire a very beautiful amber color. Shall we begin?!
Prepare the components according to the list.
Prepare your jam jars. Wash the jars thoroughly using baking soda, and then sterilize over steam, in the oven, microwave, or any other method convenient for you. I steam sterilize jars by placing them on a wire rack or iron sieve over boiling water. For 0.5 liter jars, 5-7 minutes of hot steam treatment is sufficient. For 1 liter cans – 10 minutes, and for three liter cans – 15 minutes.
Sort out the cherry fruits. Remove wrinkled and spoiled berries, leaves and petioles.
Rinse the cherries in cold water. If the cherry is wormy, soak it for 40-60 minutes in cold water with the addition of a small amount of salt - all its inhabitants will float to the surface. After soaking in salt water, the cherries should be thoroughly washed, and if time permits, left for another 10-15 minutes in cold water in order to completely wash away any remaining salt. A salt solution is most often prepared by tasting the water - dissolve the salt in the water, and then taste a drop of water. If the water tastes salty, the solution is ready.
When the cherries are properly prepared, remove the pits from the fruit. This can be done using either a special machine or a device for removing seeds (for example, a special hole in a garlic press), or using improvised means. The most effective assistants in this matter are a metal hairpin, a safety pin and a wooden skewer. See the video version of the recipe for more details.
Weigh the pitted cherries and measure out the desired amount of sugar. Standard proportions for making pitted cherry jam are 0.8-1.2 kilograms of sugar per 1 kilogram of peeled cherries.
Place the cherries in a saucepan, adding layers of sugar.
Let the cherries sit overnight or for 6-8 hours so that the fruits release their juice. If there is not enough liquid after infusion, add 50 ml of water to speed up the process and melt the sugar a little.
Over medium heat, bring the cherry and sugar syrup mixture to a boil. Reduce heat and simmer the jam for 5 minutes or 20 minutes if you want the finished seedless cherry jam to be thicker. Then turn off the heat and cool the jam completely. If desired, at this stage you can add vanilla sugar, cinnamon and other spices to taste.
Bring the completely cooled jam to a boil, cook for another five minutes, and then cool again.
General recommendation: repeat the cooking procedure three times, taking breaks of 10-12 hours so that the jam cools and the berries are soaked in syrup. If desired, you can boil the cherry jam more times or increase the cooking time until the desired jam thickness is obtained. If you don’t have the time or patience to wait, the cooling breaks can be shorter - 3.5-4 hours, just long enough for the syrup to cool down. With this faster method of preparation, the fruits will wrinkle a little, but this will not negatively affect the taste of the jam.
The third time, after boiling the jam, pour it into prepared sterilized jars, cover with sterilized lids (boiled in boiling water for 5 minutes) and roll up. Turn the jars of jam over and cover until completely cooled.
Pitted cherry jam is ready. Enjoy your tea!
A variety of recipes that allow you to make delicious pitted cherry jam, using white, yellow and red berries, with and without the addition of other ingredients. Find out how best to remove seeds, how to properly prepare syrup for jam, and also get acquainted with the most interesting ways of preparing this delicacy, collected from all over the world.
How to make pitted cherry jam
Summer is the time for everyone’s favorite berries to ripen, and cherries are one of the first to ripen and delight us. The time for delicious preparations is coming, housewives share recipes and little secrets. You need to know a few of them so that when you try cherry jam, you will be told: “How delicious!” However, the main thing is the question of removing the seeds. Some believe that the seeds make the jam richer in taste, while others prefer to remove them before cooking using improvised means - dessert spoons, pins, special machines, or simply by hand.
Recipes for pitted cherry jam
Any recipe for pitted cherry jam begins with the process of pre-processing the berries. The cherries are washed and freed from cuttings and seeds. The process is tedious, but necessary for some recipes - for those when the berries are stuffed with nuts or something else. To obtain first-class jam, it is important to prepare the sugar syrup correctly. To get a liter of syrup, a kilogram of sugar is mixed with 250 ml of water and gradually brought to a boil over low heat. After this, berry pulp and other ingredients are added to it.
There are more than twenty recipes for making pitted cherry jam, collected from all over the world. Add nuts, spices, lemon juice or other citrus fruits, vanilla and cinnamon, and other berries - cherries, strawberries, wild strawberries. Experiment, try, it turns out delicious when you approach the process with soul and inspiration. Follow the cooking algorithm, and try to select the ingredients to suit your taste.
From white
Cooking time: 12 hours.
Number of servings: 5 persons.
Calorie content of the dish: 2240 kcal.
Purpose: for soulful winter tea parties.
Cuisine: Mediterranean.
Difficulty of preparation: medium.
Jam made from pitted white cherries prepared with hazelnuts is an unusual delicacy with which you can surprise the most discerning guests. For this recipe you will need large, dense hard cherries, since they need to be stuffed with nuts. This is a monotonous, painstaking process, so you should only start it when you are in a good mood and have enough time.
Ingredients
- large white cherries - 1 kg;
- granulated sugar - 1 kg;
- lemon juice - 150 ml;
- peeled hazelnuts - 500 g;
- vanilla - 1 pod.
Cooking method
- Heat the hazelnuts well in a dry frying pan, cool and peel the husks.
- Wash the berries, remove the stems, carefully remove the seeds by hand, trying to preserve the integrity of the fruit as much as possible.
- Place one nut into each cherry.
- Prepare syrup in the proportion of 1 kg of sand to one glass of water. Immerse the berries in the slightly cooled mixture, add the chopped vanilla pod, bring to a boil, skim off the foam and remove from the heat. Cool for two hours, then repeat cooking with a two-hour break two more times.
- After the third boil, add lemon juice to the jam.
- Cool, place in sterile jars, close tightly, store in a cool, dark place (see photo below)
From yellow
Cooking time: 120 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 850 kcal.
Purpose: for any occasion.
Cuisine: Russian.
Pitted yellow cherry jam can be prepared in just an hour and a half. More time may be spent on preliminary preparation of berries and removing seeds from them. There are different options for ingredients for a five-minute recipe - housewives add citric acid to add a hint of sourness to the taste, or cinnamon for a subtle aroma. The simplest version uses only berries and sugar.
Ingredients
- yellow cherries - 1 kg;
- granulated sugar - 800 g.
Cooking method
- Wash the cherries, sort them, remove the stems, remove the seeds using a special machine or manually.
- Sprinkle the prepared berries with sugar and leave to brew overnight.
- The next day, mix the berries thoroughly, put on the fire, after boiling, skim off the foam and boil for 7-10 minutes.
- Leave the mixture under the lid to cool, after it has completely cooled at room temperature, repeat the procedure completely two more times.
- The finished jam is poured into jars and closed with sterile lids.
From red
Cooking time: 3 hours.
Number of servings: 4 persons.
Calorie content of the dish: 1450 kcal.
Purpose: for breakfast.
Cuisine: Caucasian.
Difficulty of preparation: easy (see photo below)
The secret to the special taste of jam lies in the additional ingredients that you add to it. There is a recipe for making pitted cherry jam with the addition of orange juice. The jam turns out to be a beautiful rich color. True, one serving of the delicacy is a little higher in calories, because more sugar is added during preparation.
Ingredients
- ripe red cherries - 1 kg;
- sugar - 1200 g;
- large orange - 1 piece.
Cooking method
- Pour all the granulated sugar into a cooking bowl, squeeze the orange juice into it and add a little zest from the top layer of the fruit peel.
- Over low heat, gradually bring the mixture to a boil, stirring constantly to avoid burning.
- When boiling, add pre-prepared berries, boil for 2-5 minutes, cover with a lid, cool completely.
- The procedure is repeated several times until you get the jam of the desired thickness.
With cherry juice
Cooking time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 1350 kcal.
Purpose: for tea.
Cuisine: Russian.
Difficulty of preparation: easy.
If you've been wondering how to make especially aromatic pitted cherry jam, you'll definitely love this recipe. Before cooking, you will need to squeeze some juice out of the cherries. Cherry juice removes excess sweetness from the jam, adds tartness, and it turns out very tasty. If desired, you can add spices - cinnamon or vanilla.
Ingredients
- cherries (not overripe) - 1 kg;
- sugar - 1200 g;
- water - 250 ml;
- fresh cherry juice - 1 glass.
Cooking method
- Remove the pit from ripe cherries, mix them with granulated sugar and leave to steep in their own juice for two to three hours.
- Pour the mixture with water at room temperature, add cherry juice, place on the stove, and bring to a boil over low heat.
- After boiling, remove from heat, cool for a couple of minutes, holding the basin suspended, then repeat 3-4 times, skim off any foam that forms, then leave to simmer over high heat for 15 minutes.
- Cool the finished jam completely, put it in jars and roll up the lids. (look at the photo below)
Cherry jam is one of my favorite jams. I have already given a recipe for cooking, as well as a recipe that is not quite ordinary, but very tasty.
And recently on the website willcomfort.ru I saw a very informative article with step-by-step recipes about another yummy dish. This is strawberry jam, check it out, you'll like it.
Well, now it's time for cherries. Sweet cherries are a very ancient berry, and probably because of their antiquity they are so expensive, at least in our country. But in any case, we definitely try to make at least a couple of jars of jam from it.
Of course, cherries are not raspberries, the jam from which is very good for colds. But cherry jam also has its advantages. It is very tasty for children. For adults, I give information that many do not know:
When cooking cherries, most of the beneficial substances are preserved. Even when boiled, cherries contain vitamins C, B1, B3 and PP necessary for the body, which has a positive effect on human immunity. Berries also contain a lot of potassium, magnesium and sodium, which help improve the condition of skin, hair and nails.
So cook for your health!
How to make cherry jam. Step-by-step recipes for making cherry jam for the winter
Of course, jam is made not only for the winter. You can eat it whenever you want. Well, it’s customary among us that we do all the preparations for the winter. Because before there was no such variety of jam in stores.
It was impossible to imagine that you could buy fresh tomatoes or cucumbers in winter. Well, even more so fresh berries. And another reason is that homemade always tastes better.
The first thing I want to show you is how to remove the seed from a berry. The video shows three ways to remove pits. True, it is written that this is for cherries, but there is no difference. You can remove it from cherries in the same way. I think this might be useful to you.
Video - Three ways to remove seeds from berries
Pitted cherry jam
Ingredients:
- Cherries - 3 half liter mugs. We did this for convenience, so as not to calculate grams; we will count them in half-liter mugs or jars.
- Sugar - 8 tbsp. with top
- Citric acid - 0.5 tsp.
Preparation:
1. Wash the cherries, dry them and remove the seeds (see the video above on how to do this).
2. Pour 3 tablespoons of sugar into a deep frying pan or saucepan to cover the bottom.
3. Since cherries are sweet without any sourness, add half a teaspoon of citric acid, evenly sprinkled on the sugar. Our jam will have a slight sourness, which will soften the taste of sweetness.
4. Pour cherries into the frying pan. Pour another 5 full spoons of sugar on top. In total, we got 8 tablespoons of sugar per one and a half liters of cherries. We leave the pan with cherries and sugar until the morning (10-12 hours).
Let's start making jam
5. In the morning, the cherries have already released juice, quite a lot. Mix carefully. Place on the stove over low heat until it boils.
6. Stir occasionally so that all the sugar dissolves and each berry is dipped in the syrup. As soon as the jam boils, reduce the heat to minimum and continue to cook, stirring occasionally.
Don’t forget to skim off the foam every time you make jam.
7. We boiled the jam for 20 minutes. The cherries have become soft and are all floating in syrup. This is good, as it will be better saturated with syrup. Turn off the heat and leave the jam until it cools completely.
8. After the jam has cooled completely (to room temperature), put it on the fire again. Turn the heat over medium until it boils. As soon as the jam boils, reduce the heat to low and cook for another 10-15 minutes.
9. The cherries boiled for 15 minutes, turn off the heat and leave again until completely cooled. This was the second stage.
10. Place the cooled jam on the stove again, bring to a boil and reduce the heat. Always reduce the heat so that the jam continues to simmer gently. The berry is already becoming transparent and amber in color.
11. Cook the jam until it thickens a little. It is not necessary to cook for 10-15 minutes. You can cook 5 or 20 at a time. The most important thing is that the jam then cools completely. We boiled it, but we still had a lot of liquid left and it had not yet reached the consistency of syrup, so we set it to cool again.
12. And again the stove, again a small fire. We cooked for about 7-8 more minutes. The jam became thick. The syrup boiled down the way we wanted. If you like the syrup thinner, keep the jam on lower heat.
Pour the jam into sterilized jars, and for the first tea party with cherry jam, fill the vase and serve.
Enjoy your tea!
Cherry jam with wine and lemon
Ingredients:
- Sweet cherries - 1.2 kg.
- Brown sugar - 1 kg.
- Lemon - 1 pc.
- Lime - 1 pc.
- Dry white wine - 150 ml.
- Water - 150 ml.
Preparation:
1. Peel the cherries, after washing and drying them.
2. In a deep vat, pan, any dish, try to choose a dish with a wide surface, for better evaporation of moisture, such as a basin, for example, pour sugar. Add wine and water to sugar. Place on the fire and wait for the sugar to completely dissolve.
You can, of course, use just water, but cherries do not have a pronounced taste; wine will give the jam a pleasant flavor.
3. For the same reason for the lack of a pronounced taste and aroma, add quartered lemon and also chopped lime to the cherries.
4. Lemon gives sourness, and lime adds freshness. We send them to the cherry tree.
5. Meanwhile, the syrup has boiled, but the sugar has not yet completely dissolved. You must wait until the syrup becomes completely homogeneous. We continue to cook the syrup, stirring the sugar constantly. The sugar should dissolve completely.
6. Our syrup is foaming, it’s from brown sugar and wine, it’s okay, then we’ll remove the foam. Pour the berries with lemon and lime into the syrup and, of course, with the juice that has come out of them. Make the fire medium.
7. When the jam boils, reduce the heat to low and let the jam simmer for 5-10 minutes.
8. Then turn off the heat and let the jam cool for 5 hours.
9. The jam has cooled down. Bring it to a boil again and cook for 10 minutes. If you want the jam to be thicker, cook longer, until the desired viscousness. Remove from heat and let cool.
10. Well, that's all. Place the cooled cherry jam in jars and enjoy the winter.
11. All that remains is to remind you that when the jam boils slightly, skim off the foam.
Well, of course, we take the first sample right away. We put the jam in a vase and at the table.
Bon appetit!
Cherry jam with pits, vanilla and cinnamon
Ingredients:
- Red cherries with pits - 1.5 kg.
- Sugar - 1 kg.
- Apple juice - 100 ml.
- Vanilla sugar - 1 sachet
- Cinnamon sugar - 1 tsp.
Preparation:
1. Pour sugar into a saucepan and add 100 ml. apple juice. Apple juice won't cover all the sugar, that's okay. When we start heating the sugar will melt and you will get a rather thick syrup.
2. Place the pan on the stove over medium heat and watch the sugar all the time. As soon as the sugar begins to melt, it must be stirred all the time so that it does not burn.
3. You will see how the syrup becomes more liquid. Sugar gradually dissolves. Cook the syrup until the sugar is completely dissolved.
4. The syrup became liquid and boiled. Reduce the heat on the stove a little to below medium.
5. Add cherries and vanilla sugar to the syrup. Mix. Let it boil and cook for another 15-20 minutes after boiling.
6. Don’t forget to remove the foam during cooking. 10 minutes before the end of cooking, add a teaspoon of sugar and cinnamon. Some people add pure cinnamon, but that's to taste. In my opinion, it is better to add sugar and cinnamon, then the taste will be slightly noticeable, not harsh, and will add aroma. Mix.
7. Continue to cook the jam.
8. Cherry jam with cinnamon and vanilla is ready. Place in a vase and seal the rest in sterilized jars.
Enjoy your tea and enjoy your meal!
Video - Cherry jam with pits
Video - Cherry jam with almonds
Bon appetit!
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