Cherry jam for the winter is a universal product that is good both as an appetizing dessert and as an additive to hot tea or pastries. You can cook it with or without stones. In the first version, dessert is suitable solely to just eat it, but without stones it can already be used for a pie.
In addition, cherry jam can be prepared according to classic recipes, and almost without boiling, which will save more vitamins and nutrients. In a word, there are many options. Which one to prefer, it's up to you.
Making jam according to the classic recipe
In this version, cherries remain with seeds, for a long time they are insisted and turn out to be especially tasty. You will need three kilograms of berries and the same amount of granulated sugar, half a liter of water. Sort and rinse the cherries, boil the syrup from water and sugar. To do this, bring the water to a boil, then pour in granulated sugar and boil for a minute. Ready syrup can be filled with berries. Leave the cherry jam for twelve hours so that the berries let the juice go, then put the pan on medium heat and bring to a boil again. After five minutes, remove from heat again and leave it at the same time as before. Boil again. Always gently remove the foam with a spoon during cooking. The third time, cool and boil the jam, keep on the stove for about ten minutes, then put it in jars. Turn them upside down, cover with a blanket and leave to cool.
Classic
cherry pitted jam is done. It will surely please you with its taste in the long winter months.
Seedless option
If you like homemade cakes, you should stock up on cherry jam, which you can add to it. This means that you have to get rid of the bones. In addition, water is not used for this recipe. You will need a kilogram of berries and a little more sugar - about a kilogram and two hundred grams. Rinse and peel cherries thoroughly, transfer to enameled dishes, pouring sugar. Leave to let the juice. When the sugar has dissolved, mix the future jam. Place the bowl on the stove and boil it, stirring occasionally. After boiling, remove for half an hour from the stove. Boil again and remove again for half an hour twice. Then pour into the cans and tighten them tightly with metal lids. Of course, fiddling with peeling berries is not an easy task, but such cherry jam is very useful for cakes and pies.
Quick option
Not all housewives have time for long cooking. In addition, many are concerned about the usefulness of products. For such cases, quick cherry jam is ideal, which does not require significant effort from you. Take a kilogram of berries and a pound of sugar. Rinse the cherries thoroughly; optional pitting. Sprinkle with sugar and leave for a while. Drain the resulting juice, boil on the stove to obtain syrup. Put the berries in it and boil on the stove for ten minutes, then immediately transfer to previously sterilized jars, roll up.