Easy Cherry Jam with the Pits, for Winter

Just like Grandma used to make! A simple recipe for a truly delicious jam!

Recipe author

Servings:

Cherries

Sugar

1.5

Water

400

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 1 % 1 g

Fats 0 % 0 g

Carbohydrates 99 % 73 g

228 kcal

GI: 30 / 0 / 70

Cooking method

Step 1:

Step 1:
Step 2:

Make the syrup.
Step 3:

Pour the hot syrup over the cherries. Let them stand, then bring to a boil and cook.
Step 4:

Separate the cherries from the syrup.
Step 5:

Bring to a boil.
Step 6:

Step 6:
Step 7:

Add the sugar and cook.
Step 8:

Ladle into jars.
Step 9:

Step 9:

I'm not a fan of cherries on their own — they taste a little flat to me. But I happily eat anything made with them. Cherry jam with the pits left in, for instance, is something I absolutely love. Let me walk you through this wonderful recipe in detail. Start with 2 pounds (1 kg) of whole, hand-picked cherries. Put them in a large pot or basin, pour over hot sugar syrup (stir 2 cups of water into about 1¾ pounds / 800 g of sugar and heat until the sugar fully dissolves), and let them stand for about 4 hours. After that, set the pot over medium heat, bring it to a boil, and cook for 5–7 minutes. Now strain the cherries out of the syrup, return them to the syrup, add the remaining sugar, and simmer the jam over low heat until it's done — about half an hour. Ladle the hot jam into sterilized jars, seal with lids, and let cool. Once cooled, the jam is ready to enjoy the very next day.