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Cherry jam with pits
No one will argue that cherry jam with pits is a true summer in a jar. This dense berry only slightly compresses in its shape, but overall the fleshy structure, soaked in syrup, is completely preserved.
Of course, you can cook the jam in one go. However, to let the cherries become transparent, and the jam achieve a 'berry on berry' texture, the process should be extended over time with 3 rounds of boiling and cooling.
Preparation time: 4.5 hours.
Ingredients
Show ingredients
- ripe cherries - 500 g;
- sugar - 350 g;
- water - 75 ml.
Preparation
- Prepare the ingredients for making cherry jam with pits.
- Start with making the syrup. Combine sugar and water in a tall saucepan (foam will rise during heating). Boil the syrup for about 5 minutes so that it is not too watery and thickens slightly.
- Place the cherries in a stainless steel pot or a special basin for jam. Pour the boiling syrup over them.
- Let the berries sit for 5 minutes.
- Then, on moderate heat, begin to cook the jam for 5 minutes from the moment it boils. As foam forms, collect it with a spoon or skimmer.
- Set the pot aside and let the mixture cool for 2 hours. During this time, the cherries will not only cool down, their skin will wrinkle a little and become capable of absorbing the syrup.
- Again, put the mixture on the heat and boil for another 5 minutes. The berries will start to become transparent.
- Cool the jam again for 2 hours. More and more fruits will become transparent and amber-like.
- When you have free time, boil the lids and sterilize the jars. You can do this in the microwave on maximum power for 3 minutes, pouring a little water at the bottom of the jars.
- Lastly, boil the cherries for another 5 minutes, after which place the glass jars on a towel. Fill them with jam.
- After sealing the lids, turn the jar upside down and leave it to cool like that.
Store cherry jam with pits for no more than a year in a dark cupboard in the basement or even in the apartment. The cooled syrup will thicken the berries and make the preparation more viscous.
