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Jam from cherries five minutes with pits

Five-Minute Cherry Jam (Pits Left In)

Delicious cherry jam in mere minutes! The "five-minute" name says it all — though it does need to rest for about 6 hours, the actual cooking takes literally five minutes. That's why it's such a popular recipe: it's the jam for anyone who doesn't have the time or patience to fuss over a long boil. And it loses nothing in taste or quality compared to ordinary jam. Better yet, the short cooking time means the cherries keep more of their vitamins and nutrients.

Snezhana

Recipe author

Jam from cherries five minutes with pits

Composition / ingredients

Servings:

Cherries

500

Sugar

300

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 3 % 2 g

Fats 1 % 1 g

Carbohydrates 96 % 77 g

189 kcal

GI: 51 / 0 / 49

Cooking method

Cooking time: 5 min

Step 1:

Gather your ingredients. For five-minute jam all you need is the cherries and sugar — no thickeners or other add-ins. Start with ripe cherries, ideally ones picked somewhere clean or grown in your own garden. Sort the berries, removing any debris, leaves, stems, and spoiled fruit, rinse them under running water, and drain them in a colander.
Step 2:

Put the cherries in a stainless steel pot or bowl — avoid aluminum, which can react. Cover the cherries with the sugar, lay a paper towel over the top, and leave them for 6 hours. In that time the cherries release their juice and the sugar dissolves.
Step 3:

After the resting time, set the pot of cherries over the heat. Bring to a boil, reduce to medium, and cook for 5 minutes, skimming off any foam as it forms and stirring the jam. Sterilize your jars ahead of time — over a water bath (set the jar neck-down over an electric kettle of boiling water) or in the oven.
Step 4:

Don't forget to wash the jars first with baking soda and cold running water. Boil and dry the lids too. Ladle the hot jam into the sterilized jars and seal them right away. Turn them upside down, cover them with a warm blanket, and let them keep sterilizing as they cool to room temperature.
Step 5:

Store the jam in a cool pantry or in the fridge. It keeps quite a long time despite the minimal cooking, and the cherries stay almost as fresh and juicy as the day you picked them. Enjoy!