Delicious cherry jam with lemon. Pitted cherry jam with lemon for the winter

Step-by-step recipes for making cherry jam with lemon, chocolate, nuts and agar-agar

2018-06-26 Rida Khasanova

Grade
recipe

1169

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

0 gr.

Carbohydrates

52 gr.

208 kcal.

Option 1: Classic recipe for cherry jam with lemon

Recipes for cherry jam are dedicated to lovers of delicious and original homemade preparations. This berry itself is sweet and very healthy. And in order to preserve the benefits and taste of the delicacy for the winter months, we recommend making jam from cherries. The most original recipes with citrus juice, nuts, chocolate. There is even a gummy version of the delicacy - with agar-agar. And preparing such a preparation is not at all difficult and does not take long. But there is one caveat. Since jam from one stalk is a little bland in taste, citrus juice is added to the berries.

Ingredients:

• 1 kilogram of fresh cherries (the weight of peeled berries);
• one lemon;
• 1 kilogram of sugar.

Step-by-step recipe for cherry jam with lemon

The classic version of making cherry jam with lemon includes the most necessary ingredients. There are only three of them, so step-by-step cooking will not take long. But you will have to devote enough time to peeling the seeds from the berries. First, wash the crop. Then, using a special device or manually, squeeze out all the seeds from the berries. Place the pulp and juice in a large enamel pan. Cherries are large berries, so peeling them will take about a quarter of an hour.

Cover the berries with sugar. Cover with a lid and leave for at least half an hour.

In the meantime, scald the citrus with boiling water. This is a must, because in addition to the juice, you also need the zest. Cool the fruit under cold running water. Wipe it off. Remove the zest and grind it into a paste. Squeeze the juice out of the lemon; there should be about 40-50 ml of liquid. Add the juice and zest to the sugared berries.

Stir the mixture and start cooking over low heat. Be sure to stir until the mixture boils. Then skim off the foam. Cook for exactly 30 minutes. The mixture will thicken and become very tasty. If you plan to put jam into jars, now is the time to sterilize them and the lids. Transfer the treats into jars, screw them up, and let cool at room temperature. And then store it in a cool place.

You can add any spices or seasonings to the classic recipe if you wish. The most suitable options are: ginger, star anise, cloves, cinnamon, cardamom, natural vanilla, anise. You can even add ground nuts or sesame seeds. This sweet preparation can be eaten all winter. Drink tea or coffee with jam, prepare homemade pies or pastries, layer sponge or waffle cakes.

Option 2: Quick recipe for cherry jam with lemon

To quickly make delicious jam, simply do not remove the seeds from the berries. And when cooking, use a little more liquid - juice from several citrus fruits. This way the jam will cook perfectly and won’t burn.

Ingredients:

• 1 kilogram of berries;
• one lemon;
• 2-3 oranges;
• 1 kilogram of sugar.

How to quickly make cherry jam with lemon

Rinse the berries. Place them in a cooking pot. Add sugar.

Squeeze juice from lemon and orange. Strain it from the pulp and seeds. You need to get about 180-200 ml of juice. So choose large fruits for the recipe.

Pour juice into berries and stir. Warm over low heat. Stir until the sugar and liquid quickly turn into syrup. Cook after the start of boiling until the berries are ready - this is about 25 minutes. Then the treat can be consumed or stored in jars for the winter.

If desired, you can replace lemon and orange juice with any other citrus fruit. For example, tangerines, limes or grapefruits are suitable. Keep in mind that each option will be especially tasty and aromatic.

Option 3: Cherry jam with lemon and nuts

To make cherry and lemon jam, you can take sweetish varieties of nuts. This is pecan, cashew. Walnuts or almonds will also work, but they will have to be peeled from the dark skin in advance. It tastes bitter.

Ingredients:

• 200 milliliters of water;
• 1 kilogram of sugar;
• 1 kilogram of berries;
• one large lemon;
• a handful of nuts.

How to cook

Start by working on the nuts, as this part of the preparation takes longer. If you choose pecans or cashews, chop them finely with a knife on a cutting board. You can grind it into crumbs with a blender or meat grinder. Walnuts must first be toasted, then cooled and peeled from the dark skin. Almonds should be scalded with boiling water, cooled and peeled by hand. Only then grind it.

Rinse the berries. You can remove the seeds or leave them if you wish. Place the cherries in a cup for now.

Squeeze the juice from a large lemon into the cooking pot. Add water and sugar. Mix everything. Place on low heat. Stirring, bring the mixture to a homogeneous syrup. Carefully fold in the berries and nuts. Stir. Cook from this point on for about 30-35 minutes. Place the finished jam into jars and screw on the lids. If the workpiece will be stored until winter, containers and lids should be well sterilized with boiling water or steam.

The nuts in this version are caramelized. You won’t get this result if you mix all the ingredients in a saucepan at once. A very important point - do not cover the pan with a lid during cooking, otherwise the sweet mass will “run away”.

Option 4: Cherry jam with lemon and chocolate

To definitely surprise and deliciously feed your family and friends with dessert, prepare cherry jam with lemon and chocolate. It turns out just to lick your fingers. You can use dark or milk chocolate for cooking according to your taste.

Ingredients:

• 500 gr. Sahara;
• 1 kilogram of berries;
• 250 gr. chocolate (without additives);
• one lemon;
• 2-3 pinches of nutmeg.

Step by step recipe

Sort the cherries and rinse. Remove the seed from each berry. Place the pulp into a saucepan.

Squeeze the juice out of the lemon, be sure to strain. Pour over berries. Add nutmeg.

Place the mixture on low heat. Stir. When the sugar and berry juice turn into syrup, turn up the heat a little. Cook for about 25 minutes, stirring constantly.

Break all the chocolate into pieces. Place in a saucepan. Now stir until the pieces melt. Then remove the pan from the stove. Let the delicacy cool, and then put it in jars or in a bowl.

Due to the fact that chocolate is used, the classic 1:1 ratio of berries and sugar is broken. It is especially important to take high-quality sugar here. Take a closer look at the packaging; the “Extra” category should be indicated. This type of sugar has large white crystals and is very sweet.

Option 5: Jelly cherry jam with lemon

Jelly jam is a “five-minute” step-by-step preparation. The main task is to slightly boil the berries and infuse agar-agar. It is not recommended to use gelatin for the recipe; it does not tolerate high temperatures and is not suitable for cooking.

Ingredients:

• 2 tablespoons of loose agar-agar;
• half a glass of boiled cold water;
• half a kilo of sugar;
• half a kilo of pitted berries;
• one medium sized lemon.

How to cook

Place the peeled berries into a saucepan. Add sugar there too. Leave for half an hour so that the cherries release juice.

Pour agar-agar into boiled water, half a glass is enough. Stir and leave to swell. In about 15-20 minutes the mass will be ready.

Squeeze the juice out of the lemon. You can also use zest. But then the citrus fruit will have to be scalded with boiling water first. This will remove the wax from the skin, making it especially fragrant. Add juice and zest to berries.

Place the pan on the stove. Cook on low heat first. When the mixture boils, cook for another 10 minutes. Add agar-agar. Mix thoroughly. Cook for another 5-6 minutes at a low simmer. Remove from stove. Let it cool a little. Immediately transfer to small jars or molds to harden. Jelly jam can be stored for the winter as a preparation. Or you can serve it to a sweet table as a summer dessert, garnished with fresh berries or whipped cream.

The same recipes can be used to make jam from ordinary cherries. The only difference is that the berry itself is smaller and more sour in taste. Therefore, you should no longer add lemon juice. But orange or tangerine juices will only make the treat more aromatic and tastier.

Bon appetit!

The harvesting season continues, garden plots and markets continue to delight us with an abundance of fruits, berries and vegetables. I did it too. Next up is cherry jam and... Well, today I’ll tell you how to make cherry jam with lemon.

Sweet cherry is an early berry, which in appearance and taste is very similar to cherries, but unlike the latter, it is sweeter. There is not much acid in it, so lemon would be quite appropriate. I'll also add a little pectin mixture to make the jam thicker and not take too long to cook. This is an optional ingredient: thickness can be achieved by longer cooking. And liquid jam is also very tasty.

First we need to remove the pits from the cherries. At different times, I tried different methods of removing seeds - with a pin, a special device (there is such a thing). In principle, this can be done in any way, in each case we will achieve the goal. Today I will use a regular teaspoon (back side).

Cut the lemon together with the peel in any way you like - you can cut it into circles, semicircles, quarters or very finely, as you like. I cut the lemon into semicircles. Remove the grains.

Add sugar and lemon to the berries and cook over low heat.

After 5-7 minutes, the sugar will dissolve, the mass will boil, and we will need to collect the foam.

Dilute the pectin mixture with warm water.

Pour into the mixture in a thin stream, stirring, and cook for another 10 minutes. If you want a thicker jam, you can cook longer.

Place the hot, prepared jam into sterilized jars and seal with sterilized lids.

Turn the jars over and keep them like this until completely cooled.

Cherry jam with lemon is ready. On cold winter evenings it will delight us with its taste, aroma and memories of summer.

The fruit and berry season is just around the corner, and everyone’s favorite cherry is one of the first to open it. Hurry up to pamper yourself and your loved ones with this delicacy, because it is a real storehouse of vitamins, micro and macroelements that are so necessary for our health. By the way, regardless of the variety, cherries are a low-calorie product, with only 50 kcal per 100 g.

It should be noted that early varieties are not suitable for processing, but middle and later varieties can be used for preservation, so that you can enjoy the taste of summer in winter.

Recipe for pitted cherry jam

Cherry jam is a taste of childhood that you will definitely remember for the rest of your life. It won't be difficult to prepare it. To do this you will need:

• cherries - 1 kg;
• sugar - 1.2 kg;
• water – 250 ml.

Preparation:

1. We sort the berries, leaving them whole and undamaged.
2. Then we wash and remove the seeds, and this can easily be done with a regular pin.
3. Dissolve sugar in water and heat until syrup is obtained. Pour the berries into it, stir, bring to a boil, turn off the heat and leave overnight.
4. The next day, let it boil again and cool our jam. We repeat the procedure several times.
5. We distribute the hot treat among the jars, having previously sterilized them, and roll up the lids.

Recipe for cherry jam with pits

You will spend a little more time preparing cherry jam with pits, but the result will be worth it. The jam will be very aromatic and tasty.

Before cooking, each berry must be pierced with a pin or needle so that the fruit does not wrinkle during cooking. If there are too many fruits, you can pasteurize them for 1-2 minutes. To do this, place the cherries in portions in a colander and immerse them in boiling water, and then quickly cool in cold water.

To prepare for you will be needed:

• cherries – 1 kg;
• sugar – 1-1.2 kg;
• water – 400 ml;
• vanillin – ½ pack;
• citric acid – 2 g.

How to cook:

1. First, prepare the syrup by mixing sugar and water. Bring to a boil, pour hot cherry fruits.
2. Cook in 2 steps for 5 minutes, with a break of 5 hours.
3. At the end of cooking, add vanillin and citric acid.
4. We roll the hot jam into sterilized small jars, not reaching the neck 1.5-2 cm.

Important! Any jam with seeds cannot be stored for longer than 1 year; for the jam to be beneficial, eat it in the coming winter.

Harvesting white or yellow cherries for the winter

Yellow cherry jam is very easy to make, it will turn out amber in color with whole berries, and the aroma will drive you crazy.

You will need:

• white (yellow) cherries – 1 kg;
• sugar – 0.8-1 kg;
• lemon – ½-1 pc.

Preparation:

1. Sort out the cherries; they should look intact and without rotten inclusions.
2. Rinse well under running water, removing stems and leaves.
3. Then remove the seeds (with a regular pin, a special device, or by hand), being careful not to damage the berries too much.
4. Cover the prepared berries with sugar and leave overnight to release the juice.
5. In the morning, put on low heat and stir, bring to a boil (do not boil!). Use a slotted spoon to remove the foam if necessary.
6. Remove from heat and let cool. And so 2-3 approaches. Add lemon juice to the last cooking time.
7. Pour the finished hot jam into sterilized jars and close, turn over, and wrap in a blanket for a day.

Recipe for jam with nuts

To make this jam you will have to work a little, but it is worth it.

Ingredients:

• cherries – 1 kg;
• sugar - 1 kg;
• walnut – 250-300 g;
• water – 300-400 ml;
• lemon – ½-1 pc.

Preparation:

1. We wash the cherries and remove the pits.
2. Peel the nuts from their dark skins and chop them into small pieces.
3. Stuff each cherry with a piece of nut, carefully so that the berry remains intact.
4. Cook sugar syrup.
5. Pour in the prepared fruits and let it brew for 3 hours.
6. Place on the fire and bring to a boil (do not boil!). The jam must be simmered until the berries become transparent (about 40-50 minutes).
7. 10 minutes before readiness, add lemon juice.
8. Pour the finished dessert into jars, having previously sterilized them, and roll up the lids.

With added lemon

Want to pamper yourself in winter? Then cherry jam with lemon will keep you company on a cold evening. It is not difficult to prepare, but you will certainly like its light, not cloyingly sweet taste with light summer notes.

So, let's take:

• cherries – 1 kg;
• sugar – 1 kg;
• water – 200 ml;
• lemon – 1 pc.

How to do:

1. We remove the seeds from the cherries, of course, after sorting them out first, leaving the most beautiful and juicy ones.
2. We rinse under running water and pour in the hot sugar syrup that we prepared earlier.
3. Leave to infuse for 4-6 hours (overnight is possible).
4. Then put it on the fire, stirring regularly.
5. Cut the lemon into small slices (or quarters) and add it to the main composition. Be sure to remove all the seeds from the lemon, otherwise the jam will taste bitter.
6. Cook for another 5-10 minutes, remove the foam if necessary and set aside again for 4-6 hours.
7. Boil again, boiling the jam for 10-15 minutes and pour it hot into sterile jars.
8. We roll up and turn over the cans, wrapping them in a blanket.

The fastest and easiest jam for the winter “Five Minute”

Five-minute jam is the easiest way to prepare it. Firstly, you will spend a minimum of time, and secondly, the maximum amount of vitamins will remain in the berries. By preparing cherries that you grew/bought, you will get a flavorful dessert in a matter of minutes.

So, you will need:

• cherries – 1 kg;
• sugar – 1 kg.

Preparation:

1. Wash the berries and remove the seeds, combine the cherries and sugar in a bowl or saucepan, mix well.
2. Let stand for 6 hours so that the fruits release their juice.
3. After the time has passed, put on the fire and cook for 5 minutes. If necessary, remove the foam.
4. Pour the finished composition into sterilized jars and close. It is advisable to store the jam in the refrigerator.

Thick cherry jam

Cherry is a very tasty and juicy berry; 100 g contains more than 80 g of water. And not everyone likes the runny jam that is often obtained from these berries. And if you boil the composition for a long time, we will lose its beneficial properties, and the appearance will also not be entirely appetizing. Let's try to cheat.

You will need:

• cherries – 1 kg;
• sugar – 1 kg.

Preparation:

1. It is necessary to wash and sort the cherries, remove the stems and seeds.
2. Place the fruits in a saucepan and cover with sugar. Mix carefully and put on fire.
3. Bring to a boil, when the juice appears, drain some of it, and boil the remaining products to the thickness you want.
4. Pour the finished hot jam into sterilized jars and roll up.
5. Turn the jars over and wrap them.

Cherry jam

Jam is a jam made from fruits or berries in the form of a thick jelly. The most delicious product will come from dark cherries.

To prepare it you will need:

• cherries – 1 kg;
• sugar – 0.8-1 kg;
• gelatin – 4 g (can be replaced with pectin);
• citric acid – 3 g.

How to cook:

1. We wash the fruits, remove the stalks and seeds, and be sure to grind them with a blender until mushy.
2. Place the mixture in a bowl or saucepan and cover with granulated sugar. We give time for the juice to stand out, this will take approximately 2-3 hours.
3. Place on fire, bring to a boil, add pre-diluted gelatin (dissolve in water) and simmer over low heat for 30-40 minutes, stirring and skimming.
4. Before finishing cooking, add citric acid.

Pour the finished delicious jam into sterilized jars. Roll it up, turn it upside down and wrap it in a blanket. In winter there will be something to pamper your family with.

Multicooker recipe

Many housewives have a kitchen assistant - a multicooker. Everything is much easier and faster with her. So you can also make jam in a slow cooker.

The most important thing to prepare the ingredients is cherries and sugar. The quantity depends on the volume of the bowl of your kitchen assistant, the main thing is that the ratio is 1:1.

Wash the cherries and remove the pits, place them in a multicooker bowl, sprinkle sugar on top, let it brew for a couple of hours to release the juice. And then select the “Extinguishing” mode and wait 1.5 hours. If you use the “Multi-cook” mode, you need to cook for 1 hour, i.e. it all depends on the functions of household appliances.

Place the finished jam into sterilized, pre-prepared jars. Roll them up, turn them over so that they are facing upside down and wrap them up. After the jars have cooled, they can be stored in the pantry.

• Jam can be considered a tasty medicine; despite heat treatment, it retains fiber and even many vitamins.
• The delicacy will be especially tasty if you choose only ripe and sweet berries.
• The calorie content of jam or marmalade is on average approximately 230 kcal per 100 g of product (depending on the recipe).
• You can add vanillin, lemon slices or juice, citric acid, and cinnamon to any cherry preparation to taste.
• If, after time (according to your recipe), the cherry fruits still release little juice, do not be discouraged, add a little water.
• You need to cook the jam in aluminum, stainless or brass containers. When cooking, you need to stir the ingredients with a wooden or stainless spoon so as not to spoil the color.
• Be sure to skim off the foam, otherwise the sweet preserve will not last long.
• “Five Minute” must be stored in the refrigerator.
• It is very convenient to remove seeds from berries with a regular pin or a women's hairpin.
• Carefully select canning jars; chips and cracks are not acceptable.
• Storage containers must be washed very thoroughly, but not with detergent, because... it leaves a thin film on the walls, and ordinary baking soda.
• Choose the most optimal method for sterilizing containers. This can be done over steam, in boiling water, in the oven, in the microwave, in a double boiler or in a slow cooker.
• Any jam without a seed is stored for a couple of years, but with a seed no more than 5-6 months.

If you have never made seedless cherry jam with lemon for the winter before, make a small batch to try - and most likely this recipe will be on the list of must-make preparations. The jam has a pleasant sweet and sour taste, the syrup is moderately thick, the berries are not boiled, but soft. Jam can be used for various purposes: soak biscuits and cakes with syrup, add berries to smoothies, various desserts, and with tea or pancakes it is very tasty and aromatic.

Most of the time is spent preparing the berries. You need to remove the seeds from the cherries, cover the berries with sugar and leave for several hours. Cooking takes place in two stages. First, just boil the berries, then add lemon and leave to infuse. The second cooking is very fast - from the moment of boiling, boil for five minutes and pack the boiling jam into jars.

Ingredients:

• dark cherries – 0.5 kg (weight without seeds);
• sugar – 1.5 cups;
• lemon – 3-4 slices.

How to make cherry jam with lemon

We cut off the tails of the cherries. Place the berries in a bowl with plenty of cold water. We throw away all that float - they are either spoiled or damaged, they are not suitable for jam. Place clean cherries in a colander and rinse again under running water.

Remove the seeds. The process will be more convenient and faster if you use a special machine, but it is quite possible to do it with improvised means - a pin or a hairpin.

We weigh the peeled berries and place them in a bowl. Add sugar. Stir to quickly dissolve the crystals.

Cover with a towel and let stand for 4-5 hours or until the sugar melts.

For cooking, we take a wide, shallow bowl so that the berries are evenly heated and all are covered with syrup. After boiling, collect the foam, driving it from the edges to the center.

Cook the jam for ten minutes at a moderate boil. When the foam stops appearing, add lemon, cut into thin slices. Let it boil, remove from the stove. We leave the jam to gain flavor and infuse for 4-5 hours (or leave until morning/evening).

Before starting the next cooking, prepare the jars (rinse with hot water and soda, steam with boiling water, boil the lids). Cook the jam over medium heat for five minutes from the start of boiling. Stir during cooking.

Place the hot jam into small jars, including the berries, lemon and syrup. Roll up the lids.

Sweet cherries are a juicy, sweet berry that is the first to appear on our tables after a long winter.

Cherry berries contain many useful substances and vitamins that have a beneficial effect on the condition of the skin, normalize the functioning of the liver and kidneys, and also help cope with depression.

Cherry jam with lemon is not just a tasty treat, but also healthy.

The main thing is to prepare it correctly to preserve all the vitamins.

Cherry jam with lemon - basic principles of preparation

Compotes, jams, marmalade, and, of course, preserves are prepared from cherries. It is prepared from white, yellow, red and black cherries.

To prepare cherry and lemon jam, use a copper basin or stainless steel bowl. It is not recommended to prepare jam in aluminum containers, as the container may oxidize, which will adversely affect the taste of the finished product.

The collected cherries are poured with cold water and left for several hours to wash off all the debris from the berries. Then it is thoroughly washed, sorted and the tails are torn off.

If you notice that there are wormy berries, soak the cherries for 15 minutes in a weak salt solution, then rinse.

The seeds are removed from the cherries using a special machine or a pin. The prepared berries are placed in a basin, covered with sugar and mixed. As soon as the berry releases juice, the basin is placed on low heat.

The lemon is peeled, cutting off the white part, and finely chopped. Lemon slices are added to a bowl of boiling berries, stirred and brought to a boil. Then boil for five minutes, stirring continuously. Remove the basin from the heat, remove the lemon pieces, cover with a clean cloth and leave to rest.

After boiling the jam again, it is packaged in a sterile, dry glass container and hermetically sealed.

You can make the taste of jam even more interesting if you add vanillin or walnuts to it.

Recipe 1. Cherry jam with pits and lemon

Ingredients

kilogram of sugar;

two medium lemons;

cherries - kilogram.

Cooking method

1. Soak the cherries in cold water for several hours. Then we thoroughly wash the berries, remove damaged fruits and tear off the tails.

2. Place the berries in a copper bowl and add sugar. Using a sharp knife or fine grater, remove the zest from the lemon and squeeze the juice out of it. Add the zest and juice to the cherries with sugar. Mix.

3. Place the basin on low heat and cook, stirring constantly, until the juice is released. If there is not enough liquid and the sugar sticks to the walls, pour in a glass of boiled water. Cook the jam from the moment it boils for five minutes. Then remove the bowl of jam from the heat, cover with a towel and leave for six hours.

4. After the allotted time, put the basin back on the fire and cook from the moment of boiling for five minutes. Leave for six hours, covered with a towel, and repeat the procedure again.

5. Place the hot jam into sterile, dry half-liter jars and seal them hermetically. Cool completely and store in the basement.

Recipe 2. Pitted cherry jam with lemon

Ingredients

cherries - kilogram;

large lemon;

kilogram of sugar.

Cooking method

1. If the cherries contain wormy fruits, soak them in a weak salt solution. Then wash the cherries thoroughly. Divide each berry into halves and remove the seeds.

2. Place the prepared cherries in an enamel or copper basin, sprinkling the berries with sugar. Gently mix the mixture and place the dish on the fire.

3. Wash the lemon and cut into pieces. Add it to the boiling cherry mixture. Cook the jam, stirring constantly until the required amount of juice is formed. Boil until the jam reaches the desired consistency.

4. Pack the finished hot jam into half-liter sterile jars and seal immediately. Cool the workpiece completely.

Recipe 3. Cherry jam with lemon, nuts and cinnamon

Ingredients

cherries - kilogram;

cinnamon – 4 g;

large lemon;

200 g walnuts;

granulated sugar - kilogram;

drinking water – 250 ml.

Cooking method

1. Wash the cherries thoroughly and sort them, removing rotten berries and tearing off the stems. Place the berries on a linen towel and dry them slightly. We remove the seeds from the berries using a special device or a pin.

2. Divide the walnut kernels into four parts. We put a part of a walnut into each berry so that it peeks out slightly.

3. Place a pan of water on the fire. Add granulated sugar and cook the syrup from the moment it boils for about five minutes.

4. Remove the syrup from the heat and put the cherries in it. Stir and cool completely.

5. Place the pan with the berries on the fire, bring to a boil and simmer for ten minutes. Remove from heat and cool completely.

6. Remove the zest and cinnamon from the washed lemon with a sharp knife. Add it to the pan, stir and place on low heat. Cook from the moment of boiling for ten minutes, and place in sterile dry jars. Seal tightly with sterile lids.

Recipe 4. Cherry jam with lemon and walnuts

Ingredients

kilogram of cherries;

300 g walnuts;

kilogram of granulated sugar;

• 2 g vanilla.

Cooking method

1. We sort out the cherries, throw away the spoiled berries and tear off the tails. Remove the pits from the cherries using a pin or hairpin. It is better not to use a removal machine, because it pierces the berries right through.

2. Cut the walnuts into pieces the size of a cherry pit. We put a piece of nut into each berry.

3. Pour sugar into a saucepan and fill it with water. Place on the fire and, stirring constantly, bring to a boil. Remove the syrup from the heat. Place the cherries in an enamel bowl and fill it with sugar syrup. Leave the berries for three hours so that they are soaked in syrup.

4. Place the basin on the fire and cook the cherries over low heat until the berries become transparent. We do not allow intense boiling so that the berries do not boil. Ten minutes before the end of cooking, squeeze out the lemon juice. After another five minutes, add vanilla. Pour hot jam into prepared jars. Seal tightly and cool.

Recipe 5. Cherry jam with citric acid

Ingredients

ripe cherries - kilogram;

citric acid;

kilogram of sugar;

200 ml of drinking water;

Cooking method

1. We wash the cherries in several waters, clearing them of the stalks.

2. Pour sugar into an enamel or copper basin and pour in drinking water. Place the bowl on the fire and cook, stirring constantly, for about five minutes from the moment it boils.

3. Place the cherries in the syrup and keep on the fire until the mixture boils. Remove the foam with a slotted spoon. Turn off the heat and leave the berries for three hours, covered with a lid.

4. After three hours, turn on the heat again and let the berries boil. Cook for about five minutes and leave again for three hours.

5. Repeat the procedure a third time, adding citric acid and vanillin. Place the finished jam into sterile half-liter jars and roll up.

Recipe 6. Amber cherry jam with lemon and mint

Ingredients

mint sprig;

kilogram of white cherries;

600 g granulated sugar;

lemon slices.

Cooking method

1. Rinse the cherries thoroughly under running water, sort them and remove the stems. Place the berries on a linen towel and dry. Divide the cherries in half and remove the pits. Place the berry halves in an enamel bowl and sprinkle with sugar.

2. Mix the cherries with sugar and place the bowl on the fire. Cook the cherry jam in three batches, bringing to a boil and simmering for five minutes.

3. Add a mint sprig and washed lemons cut into circles to the jam, boiling it three times. Place the bowl of cherries on the fire for the fourth time and boil for five minutes from the moment of boiling.

4. Remove the mint sprig and lemon slices. Pack the hot jam into jars, having previously sterilized them. Seal tightly with lids and refrigerate.

Recipe 7. Black cherry jam with lemon

Ingredients

one lemon;

kilogram of granulated sugar;

1 kg cherries.

Cooking method

1. We sort out the black cherry berries, remove rotten fruits and tear off the tails. Remove the seeds from the berries using a hairpin or pin. We transfer the cherries into a copper bowl, sprinkle with sugar and leave for an hour so that the berries release their juice.

2. Place the basin on low heat, wait until the contents boil, and cook for about seven minutes at a low simmer, periodically removing the foam. Remove from heat and leave for six hours so that the cherries are soaked in syrup.

3. Place the basin on the fire for the second time. Wash the lemon, wipe it and cut it into thin slices, removing all the seeds. Place the lemon slices in the jam and cook over low heat for about five minutes. Turn off the heat and leave for six hours.

4. Cook for the third time over low heat until the jam thickens. We put the slightly cooled jam into jars and seal them with lids, having previously boiled them.

Recipe 8. Cherry jam with lemon and vanilla

Ingredients

a kilogram of large red cherries;

a bag of vanilla sugar;

kilogram of sugar;

one and a half glasses of drinking water;

Cooking method

1. Carefully sort through the cherries, stripping them of stalks and leaves. Wash and dry, placing on a linen towel. If the berries are too large, prick them in several places with a toothpick. Place the prepared cherries in a bowl.

2. Pour water into a saucepan, add sugar and prepare syrup, constantly stirring with a wooden spatula. Pour syrup over the berries and leave them in a cool place for three hours.

3. Place the container with the berries on low heat and cook, avoiding intense boiling so that the berries remain intact. Cook until the cherries become transparent. Now add lemon slices and vanilla sugar. Cook for another five minutes and put the hot jam into jars.

• Prepare the jam in a copper or stainless steel container with a volume of no more than five liters. In a larger container, the jam will turn out “brushed” and boiled.
• Wash cherries in several waters. If there are insects, soak the berries in a weak salt solution.

If you are making jam with seeds, prick the berries in several places with a needle or toothpick so that they are better soaked in the syrup.