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Pitted Sweet Cherry Preserves for Winter
Instructions
Using a special tool, I remove the pits from the berries. If you do not have such a gadget, an ordinary pin will do the job.
I set a saucepan of sugar over the heat and pour in 50 ml of water so that it does not scorch.
After a few minutes the syrup takes up all the sugar and begins to boil.
I pour it over the berries and let them stand.
After an hour the cherries release their juice and turn the syrup a deep burgundy.
I boil the mixture for exactly 5 minutes, paying no attention to the foam.
Without turning off the stove, I add the citric acid – it improves the colour of the jam and stops it from crystallizing later on.
Next I add the mint. I keep it boiling for another 3 minutes. Only now do I turn off the heat and wait for the jam to cool completely. This takes 3 hours.
Once the mixture reaches room temperature, I lift out the mint sprigs.
I return the jam to the stove over heat just below medium. This time I boil the mixture for 15 minutes, skimming off the rising foam from time to time.
I ladle the boiling cherries together with the syrup into the jars.
I screw on the lids and turn the jars upside down onto them. There is no need to wrap the jam up – let it cool naturally.The jam can be kept in a city flat – this preserve is not afraid of warmth. Once it has cooled, the berries and ruby syrup become almost marmalade-like, and the minty aroma makes the flavour much richer.
Tips
- 1
Removing the pits is the secret to long storage. With the pits left in, the jam keeps for a year at most; with them removed, it keeps for up to 2 years.
- 2
Mint in the jam is the secret to freshness. Two sprigs of mint turn the cloying sugar syrup into something piquant and never sickly-sweet.
- 3
Citric acid protects against crystallization. Half a teaspoon gives a brighter colour and keeps the jam from turning grainy in the jar.
- 4
The 3-hour cooling is the secret to the berries' shape. Between boilings the berries soak up the syrup and stay firm. The same principle works in other kinds of berry jam.
FAQ
Which cherries should I choose for jam? +
Ideally, firm, fleshy varieties (Bull's Heart, Regina, Valery Chkalov) – the berries hold their shape well. Alternatives: yellow (Drogana Yellow) makes an amber-coloured jam, while pink (Napoleon) is a compromise. A fresh cherry is springy and glossy, with no dents. A size of 2.5–3 cm is best. Not suitable: soft, overripe berries (they fall apart during cooking) and underripe ones (sour). Frozen cherries are the budget option – thaw them completely and drain off the juice. For a premium choice, look for southern farm cherries (Krasnodar Region, Crimea). The seed brands Gavrish and Poisk are reliable. Always remove the pits with a pin or a special tool.
What can I substitute for mint? +
Alternatives: lemon balm (2 sprigs – gentler, with a lemony note), green basil (1 sprig – unusual, an Italian accent), rosemary (1 sprig – aromatic, an acquired taste) and thyme (1 sprig – an earthy aroma). Fresh mint is the premium option (peppermint or curly mint). Dried mint is not suitable (it gives a grassy aftertaste). Do not use mint with flowers on it (it turns bitter) or yellowed mint (it has lost its aroma). Add the sprigs to the boiling jam and be sure to take them out once it has cooled – mint left in too long turns bitter. For the classic version, leave out the mint altogether and use only citric acid. For a premium version, use a mix of mint and lemon balm.
How long does the jam keep? +
In sterile, sealed jars without pits, it keeps for up to 2 years in a flat and up to 3 years in a cellar. With pits, no more than 1 year (because of the prussic acid from the pits). Once opened, it keeps for 2–3 weeks in the fridge. If mould or fermentation appears, do not open it – throw it out. Label the jars with the date they were sealed. Do not store them in the sun – the colour will fade. Seal the jam in small 250 g jars – they are convenient to open. It is best used within the first 12–18 months. If it has crystallized, warm it in a water bath for 10 minutes and the crystals will dissolve. Crystallized jam is not spoiled – it is safe to eat.
What do I serve the jam with? +
A classic with tea: with toast, blini, oladyi and syrniki. With cottage cheese or a cottage-cheese casserole. With vanilla ice cream or yogurt. As a filling for shortcrust pies and tarts. As a layer in sponge cakes and roulades. With cheeses (brie, camembert, goat's cheese) for a French-style serving. With porridge made from oats or semolina. With hot waffles and croissants. On sandwiches with butter and cottage cheese. With cottage-cheese blini – a Russian classic. With a cup of green or black tea. For a premium serving, with crackers and cheese. It is a versatile sweet jam for breakfasts and desserts.
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