Thick Cherry Jam with Pits
A recipe for cherry jam with pits, made with pectin. To make jam thick, people usually add thickeners. I use pectin — it's very simple and easy to find. You can make this jam with fresh or frozen cherries. That's actually really handy — instead of processing the whole harvest at once and creating a scramble for yourself, you can put some off for later. It's also handy to make this jam throughout the year — fresh and fragrant, it especially delights you in winter with the aroma it gives off while cooking. Serve cherry jam with tea!
Cooking method
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Step 1:
For thick cherry jam with pits, take fresh or frozen cherries and sugar. I used fresh cherries, but I put them in the freezer for a couple of days since I didn't have time to cook.
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Step 2:
Sort through the cherries — you don't even have to thaw them all the way; it makes no difference to the result. The main thing is that the berries are clean.
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Step 3:
Add the sugar and water to the cherries and bring the jam to a boil. But don't let it boil hard.
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Step 4:
Add the pectin and stir. Bring it back to a boil and let it simmer briefly — 2–3 minutes — over very low heat. This keeps a lot of foam from forming. Cool the jam.
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Step 5:
Here's how appetizing and thick it comes out! It's a real cherry preserve!
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Step 6:
Thick cherry jam with pits is ready! Enjoy your tea!
- Thick cherry jam with pits is an amazingly delicious treat!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Sour cherries - 52 kcal/100g
- Sweet cherries - 64 kcal/100g
- Dried cherries - 292 kcal/100g
- Canned cherries - 61 kcal/100g
- Water - 0 kcal/100g
- Pectin - 336 kcal/100g
