Pitted cherry jam for winter

Thick, with chunks of dense meaty fractions, pitted cherry jam for winter is very desirable to have at least a few jars of. After all, from this neutral-tasting, juicy berry, a wonderful preparation for confectionery products is obtained. The increased sweetness of the jam is balanced by lemon or its substitutes (lime, citric acid).

Yield: 2 jars of 250 g.

Cooking time: 60 minutes.

Caloric value: 133 kcal per 100 grams of dish.

Ingredients

• ripe cherries without stems - 550 g;
• white sugar - 200 g;
• lemon - 1/2 pcs.

Preparation

1. Prepare the necessary ingredients.

2. Using a special gadget or a regular pin, remove the pits from the berries. This seemingly tedious procedure goes pretty quickly (around 10 minutes).

3. Transfer the cherries to a small pot where they will be cooked further. First, sprinkle half of the sugar so that it dissolves faster and helps the berries release juice. Wait for 10 minutes.

4. During this time, a certain amount of sweet liquid will appear, enough to prevent the berries from burning.

5. Turn on the medium heat of the stove. The amount of juice will start to increase, and when the first bubbles appear, add the remaining sugar. Cook everything for 5 minutes.

6. Now the berries have become softer. Blend them into a homogeneous puree with a blender, previously removing the pot from the heat.

7. Return the mixture to the stove and cook on medium heat for another half an hour, stirring the thickening mass from time to time and removing the foam that forms.

8. During this time, sterilize the jars (over steam, in the oven, or microwave) and metal lids. Grate the yellow top layer of the zest finely and squeeze out the lemon juice.

9. Pour the lemon juice into the almost finished jam, add the zest, and simmer for a couple of minutes.

10. To check, drop a drop of the hot mass onto a saucer. If it doesn't spread, turn off the heat.

11. Pour the jam into jars, placing a cloth under the jars.

12. Screw on the lids and turn the preparation upside down (this is an additional sterilization of the lids and jar necks). After a couple of hours, return the jars to their original position and after cooling, transfer them to the storage place for the closures (even a regular shelf in an apartment will do).

After cooling, the preparation will gain the necessary thickness and viscosity. The lemon makes the taste incredibly fresh, not cloying and pleasant, which makes pitted cherry jam for winter especially sought-after. Even a small spoonful of thick jam transforms the flavor of ordinary crispbread, give it a try!