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Achieving a sweet-and-sour taste of neutral berries, along with a citrus aroma, can be done by making cherry jam with lemon. The fruits will retain more pulp if the pit is not removed; moreover, in this case, the berries will not fall apart, turning into a thick puree, but will only shrink a little.
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No one will argue that cherry jam with pits is true summer in a jar. This dense berry only shrinks a little in its shape, but overall, the meaty structure, soaked in syrup, is completely preserved.
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This forest berry has a wealth of healing properties that garden fruits do not possess. And to ensure that blueberry jam for winter brings as many benefits as possible, it should be prepared with minimal heat treatment. The recipe offered is the most classic and simple, requiring little effort.
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Often, a jam is made from this berry without removing the stone, but it is still better to spend a little more time and can pitted cherry jam for the winter. This dense berry tolerates heat treatment well, maintaining its shape, and eating such firm berries without interference is much more pleasant. Moreover, the pitted preservation lasts up to 2 years, while the jam with the stone lasts no more than a year.
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Thick, with inclusions of dense fleshy fractions, cherry jam without pits for the winter is highly desirable to have at least a few jars. After all, this neutral-tasting, juicy berry makes a wonderful preparation for confectionery.
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