Seedless cherry jam for winter from cherries

Step-by-step cooking

1. Step 1:

   

   How to cook cherry jam? Prepare the products for making jam. Cherries can be used both fresh and frozen. If you took a frozen berry, then defrost it and put it in a colander to drain the excess juice. But do not pour out the juice - add it before cooking, if little liquid is released after falling asleep with sugar. If you are afraid to boil gelatin, then replace it with agar-agar.

2. Step 2:

   

   Wash the cherries well under running water, flip them into a colander so that the excess liquid runs off. Remove the seeds from the cherry. You can use special gadgets, which are now very much on sale. And you can do it with a hairpin - its round part copes with the task perfectly.

3. Step 3:

   

   Fill the peeled cherries with sugar and let them stand for half an hour to release the juice.

4. Step 4:

   

   Then grind the berry into a puree using an immersion blender. It is not necessary to grind it until it is completely homogeneous - cherry slices in jam will be very useful. Be careful, cherry juice splashes heavily.

5. Step 5:

   

   Pour gelatin into the cherry puree.

6. Step 6:

   

   Stir and let stand for 10 minutes.

8. Step 7:

   

   Put the mashed potatoes in a saucepan with a thick bottom.

9. Step 8:

   

   Put it on a small fire.

10. Step 9:

    

    With constant stirring, bring the jam to a boil. Cook it for about 15-20 minutes with constant stirring so that the jam does not burn. The cooking time is indicated approximately, you may need to cook it a little more or a little less. Focus on the readiness of the jam.

11. Step 10:

    

    Determine readiness by dropping jam on a saucer - after cooling down, the drop should not spread.

12. Step 11:

    

    Transfer the hot jam to clean, dry jars.

13. Step 12:

    

    Roll up the jars with lids or twist them with iron ones. Since jam contains sugar butter, it is better to store it in a cold place.