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Cherry Jam with Stones 'Five Minutes'
Instructions
Before I start making the cherry five-minute jam with stones, I prepare all the ingredients I need. When choosing cherries, it is worth paying attention to the variety. Fruit with a bright, rich flavour and soft flesh works best. The cherries need to be washed well under running water.
I pour the cherries and sugar into a saucepan in alternating layers. I cover with a lid. I leave it at room temperature for at least 2 hours.
During this time the cherries will release their juice.
I place the saucepan on the stove, set the heat to its lowest level and wait for the contents to come to the boil. Now and then, very carefully, I stir with a wooden spatula.
Once the jam starts to boil, I keep cooking it for 5 minutes, not forgetting to remove the foam that appears on the surface.
I fill pre-sterilised glass jars with the hot jam.
I screw on lids that have been sterilised in advance.
I turn the jars upside down onto their lids and leave them until completely cooled.
The Cherry Jam with Stones "Five Minutes" is ready. The preserve should be kept in the fridge or in a cool place. This simple recipe will let you create a jam with a unique taste and aroma. You can use it in various dishes, adding a note of freshness and sweetness. Make this jam and treat your family and guests!
Tips
- 1
2 HOURS IN SUGAR – the "secret" of the juice. If you start cooking straight away, the cherries give little juice. After 2 hours in sugar the berries release plenty of juice and the jam turns out fragrant.
- 2
WITH THE STONE – the "secret" of the aroma. Without stones the jam is ordinary. The stone gives off a light almond aroma that makes the jam special.
- 3
A WOODEN SPATULA – the "secret" of the colour. A metal spoon oxidises the berries and the colour fades. A wooden one keeps the ruby colour of the jam.
- 4
5 MINUTES OF COOKING – the "secret" of the vitamins. Long cooking destroys the aroma and the vitamins. Just 5 minutes after it comes to the boil keeps the most goodness. The same principle works for other kinds of cherry preserves for the winter.
FAQ
Which cherries should I choose? +
Ideally, fleshy dark cherries such as the "Shokoladnitsa" or "Molodyozhnaya" varieties (1 kg is the classic choice). Alternatives: "Lyubskaya" cherries, "Vladimirskaya", large "Black" cherries, a mix of sour and sweet cherries (500 g each), sweet cherries (1 kg, sweeter with no sourness), or a mix of cherries and plums (500 g each). It is best to buy at the market from local growers, and cherries from your own tree are an excellent option. Do not use: overripe soft fruit (it will fall apart) or mouldy fruit. For a classic result you must use firm dark-red berries with a rich flavour.
How long can jam with stones be stored? +
IMPORTANT: jam with stones contains amygdalin and, during long storage (over 1 year), the stones release hydrocyanic acid. For this reason such jam should be eaten within 8–12 months. For longer storage (over a year) the alternatives are: jam without stones (1:1 sugar), a mix of pitted cherries and dried apricots (for aroma), or pitted cherries with 5 kernels per jar (for an almond accent). For safety it is preferable to remove the stones before cooking or to use the jam within a year. Freshly cooked jam used within the year is the best option.
How long does cherry jam keep? +
In a cellar or a cool dark place at 5–15°C it keeps up to 1 year (with the stones in). Longer than that risks the stones releasing hydrocyanic acid. At room temperature up to 25°C it keeps 10 months. Once the jar is opened, it keeps 2 months in the fridge. There is no need to warm it before serving. If mould appears on the lid or the lid bulges, do not use it. Opened jam in the freezer keeps up to 6 months. The jam is at its best a day after sealing, once it has fully infused. Do not leave it in sunlight, or the jam will darken.
What do you serve cherry jam with? +
A tea-time classic: with a cup of black tea, with unsweetened green tea, with a cup of coffee or cappuccino. With pancakes and fritters. With syrniki and cottage-cheese bake. With toast for breakfast. With a croissant or a bun. With Easter kulich. With cheesecake. With a scoop of vanilla ice cream. With whipped cream. With apple charlotte. With children's porridge. With cold milk. With curd-cheese pies. With waffles and condensed milk. It is perfect for a family tea, and cherry jam is great for the winter table, for fasting, as a pie filling and as a gift.
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