Correctly cooked cherry jam not only tasty and fragrant, but also very useful. Pitted cherries jam can be used as a stuffing for pies, pancakes and vareniki. Cherry syrup can be used for impregnation of cake layers in cake. It is possible to cook cherry jam without stones according to different recipes.
For preparations jam take not overripe fresh berries. Touch them, having removed all spoiled cherries and garbage. Well wash out berries in a large amount of water. By means of a knife or special adaptation remove stones.
On each kilogram of pitted cherries take 1.2 kg of granulated sugar. At these proportions when cooking enough syrup in which cherries will keep the form and jam will turn out will be long-keeping.
It is possible to cook pitted cherries jam and on honey. Take it in the same proportions, as sugar. It is possible to take sugar and honey in equal quantities. Prepare syrup. For this purpose for jam making put sugar in ware and pour in 0.75 glasses of water. Well stir everything, bring to the boil and, stirring slowly, wait for full sugar remelting. Put cherries in syrup. Carefully stir up ware that berries plunged into syrup completely. You cook jam on slow fire, periodically stirring slowly with it and removing a skin. Jam will be ready when the cooled-down syrup drop poured on a saucer doesn't spread, and holds a form. In ready jam of cherry are evenly distributed in syrup. Cool jam, stir it and shift in clean dry glass jars. Close them kapron covers and you store in the cool place. It is possible to make pitted cherries jam and in a different way. Weld syrup from 800 g of sugar, 200 ml of water and 5 g of citric acid. Lower 1 kg of the prepared cherry in the boiling syrup and bring to the boil. Then reduce fire and you cook berries within 10 minutes. Pack hot jam in the sterilized banks, roll up them metal covers. You store cherry jam in the dry dark place. The jam made in such a way well keeps color, taste and aroma of cherry. It doesn't become candied.