It is unlikely that any of us has ever tasted jam - home-made, cooked by a caring mother or grandmother, or bought in a store. This is the most popular way of preserving fruits, because you still want to keep the summer variety of fresh plant products until winter, and it often happens that there is simply nowhere to put in a plentiful harvest from the dacha.
Cherry jam with pits is considered to be one of the most delicious, especially if you do not take out the seed. They say that in this case, the workpiece is more aromatic. But keep in mind that if you boil a berry with a stone, then you can store such jam or jam for no more than a year, since some substances in the seed begin to be converted into poison. You should also pay attention to the choice of fruits - cherries should be very ripe with a beautiful and rich color. In order to make
jam with pitted cherries, you do not need any special appliances. Despite the fact that the whole process lasts about 5 and a half hours, most of this time the workpiece will simply be infused. By the way, Zakharyevsiy, Shubinka, Turgenevka, as well as Podbelsky and Anadolsky are rightly considered the best varieties of berries for the preparation of goodies.
Cooking cherry pitted jam
So, we have already figured out which berry to choose for
homemade winter harvesting. From ripe, dark-colored cherries will turn out the best delicacy. For 1 kilogram of berries you will need 1300 g of sugar and approximately 300 ml of water. First, the fruits need to be cleaned of the stalks (twigs) and thoroughly washed. After dissolving the sugar in water in a suitable pan, put it on the stove, let the liquid boil and, stirring constantly, cook for a while. Add berries and boil for no more than 5 minutes, removing the resulting foam. Next, the pan should be removed from the heat and let the sweet mass stand for 5 hours. After the dishes with the workpiece, put on the fire again, boil the mass for about 5 minutes. Cherry jam with pits is ready when its drop does not spread on the saucer. At the final stage, it needs to be cooled, put up in jars and sent to a dark place until the winter colds. As already mentioned in the article, it is not recommended to store such a blank for more than a year, since the bones in small quantities contain the substance amygdalin, which, when decomposed, is converted to
potassium cyanide - a deadly poison.
Cooking cherry jam with pits "Five Minute"
To prepare this delicacy, you can take the berry with or without seeds. For 1 kg. Cherries need about 500 g of sugar. Rinse the berries thoroughly and peel the stalks first. Put half the fruit in a saucepan, pour 250 g of sugar. Then cover with the remaining berries and again sprinkle with sand. After this, the jam blank must be left for 3 hours so that the cherry starts the juice. When the specified time has passed, put the cooking container on medium heat and bring the berry mass to a boil, leave it on the stove for 5-7 minutes. Done. Cherry jam with pits, the recipe of which is slightly different from the previous one (as you see, it takes half as much sugar to cook it, and the berries are boiled in their own juice), must be placed in sterilized jars and rolled up with lids. Again, its storage period should be no more than a year.