Whole cherry jam with lemon is moderately sweet, with a hint of citrus. Berries in it perfectly retain their shape. Cherry pits give the dessert a slight astringency. Thanks to the lemon juice, the jam does not harden. Such a blank can be stored in the dark at room temperature for 12 months.
Ingredients
- sweet cherry - 1 kg 200 g
- lemon - 1 pc.
- granulated sugar - 1 kg.
Cooking
1. Jars for jam from whole cherries with lemon must be prepared in advance at the rate of 800 ml per 1 kg of berries. Glass containers must be held over steam for 5–10 minutes, and then dried. Covers for sunsets should be doused with boiling water and wiped dry.
Cherries for jam can be either dark or white. The pulp of the fruit should be dense, the skin - without damage. Wash the cherries and wait until the water drains. Lemon should be poured over with boiling water, and washed thoroughly.
2. Cherries must be separated from the petioles. As a result, the fruit weight will decrease by approximately 10%.
3. Cut the lemon in half. Cut one part into thick slices. Cut the zest from the second half and grate it, add the zest to the cherry.
4. Pour the fruits with half the norm of granulated sugar.
5. Leave the basin with cherries overnight at room temperature so that the juice stands out.
6. Pour the remaining granulated sugar with 100 ml of boiled water.
7. Put the mixture on a slow fire and bring to a boil. In the process of heating, the sugar must be stirred so that it does not stick to the bottom. After boiling, let the syrup boil for 5 minutes. When it becomes transparent, pour it into a bowl with cherries.
8. Keep the berries in hot syrup until completely cooled.
9. After 2-3 hours, you should start cooking. Before boiling, the fire should be slightly below medium. Then it needs to be increased to medium. The resulting foam must be collected from the surface with a spoon.
10. 5 minutes after boiling, the jam should be removed from the heat and left to infuse for 10 hours. Then you need to squeeze the juice from the second half of the lemon into the syrup and cook until tender with moderate bubbling. The basin with jam must be shaken, mixing the berries. After 15-20 minutes of boiling, the syrup will begin to thicken. Then it can be boiled to the desired consistency. However, do not delay the cooking too much.2. It is strictly forbidden to infuse cherries and boil them in an aluminum pan. Now in the arsenal of any housewife there is enough non-stick cookware that does not react with acid. It is this one that should be chosen so that the fruit mass after cooking turns out tasty and remains healthy.
3. A very small sweet cherry of a pale red color, with a noticeable bitterness, is a wild game. If such a berry is accidentally bought, do not be upset: heat treatment and the influence of auxiliary components will completely destroy the bitter aftertaste.
4. Citrus peel from staying in the cherry mass will become beautiful - rich burgundy. Lightly dried and cut into strips, it will decorate the top layer of the cake, ice cream or some other dessert.
Cherry is a juicy, sweet berry that first appears on our tables after a long winter.
Cherry berries contain many useful substances and vitamins that have a beneficial effect on the condition of the skin, normalize the functioning of the liver and kidneys, and also help to cope with depression.
Cherry and lemon jam is not just a tasty treat, but also healthy.
The main thing is to cook it correctly in order to preserve all the vitamins.
Cherry Lemon Jam - Basic Cooking Principles
Compotes, jams, jam, and of course jam are prepared from cherries. It is made from white, yellow, red and black cherries.
To make jam from cherries with lemon, use a copper basin or stainless steel dishes. Cooking jam in aluminum dishes is not recommended, as the dishes may oxidize, which will adversely affect the taste of the finished product.
The collected cherries are poured with cold water and left for several hours to wash off all the debris from the berries. Then it is thoroughly washed, sorted out and the tails are torn off.
If you notice that wormy berries are present, soak the cherries for 15 minutes in a mild salt solution, then rinse.
Bones are removed from the cherries with a special machine or pin. Prepared berries are put in a basin, covered with sugar and mixed. As soon as the berry starts up the juice, the basin is put on a slow fire.
The lemon is peeled, cutting off the white part, and finely chopped. Lemon slices are added to a bowl with boiling berries, mixed and brought to a boil. Then boil for five minutes, stirring constantly. The basin is removed from the fire, the pieces of lemon are removed, covered with a clean cloth and left to rest.
After boiling the jam again, it is packaged in a sterile dry glass container and hermetically sealed.
You can make the taste of jam even more interesting if you add vanillin or walnuts to it.
Recipe 1. Cherry jam with pit and lemon
Ingredients
kilogram of sugar;
two medium lemons;
cherry - kilogram.
Cooking method
1. Soak cherries in cold water for several hours. Then we thoroughly wash the berries, remove the damaged fruits and cut off the tails.
2. Put the berries in a copper basin and cover with sugar. Using a sharp knife or a fine grater, remove the zest from the lemon and squeeze the juice out of it. Add the zest and juice to the cherries with sugar. We mix.
3. We put the basin on a small fire and cook, stirring constantly, until the juice stands out. If there is little liquid, and sugar sticks to the walls, pour in a glass of boiled water. Cook the jam from the moment of boiling for five minutes. Then remove the bowl with jam from the fire, cover with a towel and leave for six hours.
4. After the allotted time, we send the basin back to the fire and cook from the moment of boiling for five minutes. Leave for six hours, covered with a towel, and repeat the procedure again.
5. We lay out the hot jam in sterile dry half-liter jars and roll it up hermetically. Completely cool and send for storage in the basement.
Recipe 2. Seedless cherry jam with lemon
Ingredients
cherries - kilogram;
large lemon;
kilogram of sugar.
Cooking method
1. If there are wormy fruits in the sweet cherry, soak it in a weak salt solution. Then wash the cherry thoroughly. Divide each berry into halves and remove the seeds.
2. Fold the prepared cherries in an enameled or copper basin, sprinkling the berries with sugar. Gently mix the mass and put the dishes on the fire.
3. Wash the lemon and cut into slices. Add it to the boiling mass of cherries. Cook the jam, stirring constantly, until the required amount of juice is formed. Boil until the jam reaches the desired consistency.
4. Pack the finished hot jam in half-liter sterile jars and immediately seal tightly. Cool the workpiece completely.
Recipe 3. Cherry jam with lemon, nuts and cinnamon
Ingredients
cherries - kilogram;
cinnamon - 4 g;
large lemon;
200 g walnuts;
granulated sugar - kilogram;
drinking water - 250 ml.
Cooking method
1. Thoroughly wash the cherries, sort them out, removing rotten berries and cutting off the tails. We spread the berries on a linen towel and dry them slightly. We take out the bones from the berries using a special tool or a pin.
2. We divide the walnut kernels into four parts. We put a piece of walnut into each berry so that it peeks out slightly.
3. Put a pot of water on the fire. Pour granulated sugar and cook the syrup, from the moment of boiling, about five minutes.
4. Remove the syrup from the fire and put the cherries in it. Mix and cool completely.
5. We send a pot of berries to the fire, bring to a boil and boil for ten minutes. Remove from heat and cool completely.
6. Remove the zest and cinnamon from the washed lemon with a sharp knife. Add it to the pan, stir and put on a slow fire. Cook from the moment of boiling, ten minutes, and lay out in sterile dry jars. Seal tightly with sterile lids.
Recipe 4. Cherry jam with lemon and walnuts
Ingredients
-
2 g vanilla.
kilogram of cherries;
300 g of walnuts;
kilogram of granulated sugar;
Cooking method
1. We sort out the cherries, throw out the spoiled berries and cut off the tails. Remove the pits from the cherries with a pin or hairpin. It is better not to use a removal machine, because it breaks through the berry.
2. Cut the walnuts into pieces, the size of a cherry bone. We put a piece of walnut into each berry.
3. Pour sugar into the pan and fill it with water. Put on fire, and stirring constantly, bring to a boil. Take the syrup off the heat. Put the cherries in an enamel basin and fill it with sugar syrup. We leave the berry for three hours so that it is soaked in syrup.
4. We put the basin on the fire and cook the cherries over low heat until the berries become transparent. We do not allow intense boiling so that the berries do not boil. Ten minutes before the end of cooking, squeeze the lemon juice. After another five minutes, put the vanilla. Pour hot jam into prepared jars. Seal tightly and refrigerate.
Recipe 5. Cherry jam with citric acid
Ingredients
ripe cherries - a kilogram;
citric acid;
kilogram of sugar;
200 ml of drinking water;
Cooking method
1. We wash the cherries in several waters, cleaning them from the stalks.
2. Pour sugar into an enameled or copper basin and pour in drinking water. We put the basin on the fire and cook, stirring constantly, for about five minutes from the moment of boiling.
3. We spread the cherry in the syrup and keep it on fire until the mass boils. Remove foam with a slotted spoon. Turn off the heat and leave the berries for three hours, covered with a lid.
4. After three hours, turn on the fire again and let the berries boil. Cook for five minutes, and again leave for three hours.
5. We repeat the procedure for the third time, adding citric acid and vanillin. We lay out the finished jam in sterile half-liter jars and roll it up.
Recipe 6. Amber cherry jam with lemon and mint
Ingredients
sprig of mint;
kilogram of white cherries;
600 g of granulated sugar;
lemon slices.
Cooking method
1. Rinse the cherries thoroughly under running water, sort and remove the tails. Put the berries on a linen towel and dry. Divide the cherries in half and remove the pits. Put the halves of the berries in an enamel bowl and sprinkle with sugar.
2. Mix the cherries with sugar and send the basin to the fire. Boil cherry jam in three doses, bringing to a boil, and boiling for five minutes.
3. Add a sprig of mint and washed lemons, cut into circles, into the jam, boiling it three times. Put the basin with cherries on the fire for the fourth time and boil for five minutes from the moment of boiling.
4. Remove the sprig of mint and lemon slices. Pack hot jam in jars, after sterilizing them. Seal tightly with lids and refrigerate.
Recipe 7. Black cherry jam with lemon
Ingredients
one lemon;
kilogram of granulated sugar;
1 kg of cherries.
Cooking method
1. We sort out the black cherry berries, remove the rotten fruits and cut off the tails. We take out the seeds from the berries with a hairpin or pin. We shift the cherries into a copper basin, sprinkle with sugar and hold for an hour so that the berries release juice.
2. We send the basin to a low fire, wait until the contents boil, and cook for about seven minutes at a low boil, periodically removing the foam. Remove from heat and leave for six hours so that the cherries are saturated with syrup.
3. We put the pelvis on fire for the second time. Wash the lemon, wipe it and cut into thin slices, removing all the seeds. Put the lemon slices in the jam, and cook over low heat for about five minutes. Turn off the fire and leave for six hours.
4. For the third time, cook over low heat until the jam thickens. We lay out the slightly cooled jam in jars and tightly roll up the lids, having previously boiled them.
Recipe 8. Cherry jam with lemon and vanilla
Ingredients
a kilogram of large red cherries;
a bag of vanilla sugar;
kilogram of sugar;
one and a half glasses of drinking water;
Cooking method
1. Carefully sort out the sweet cherry, cleaning it from the stalks and leaves. Wash and dry on a linen towel. If the berries are too large, prick them in several places with a toothpick. We spread the prepared cherries in the basin.
2. Pour water into a saucepan, add sugar and prepare syrup, constantly stirring with a wooden spatula. Pour the berries with syrup and leave them in a cool place for three hours.
3. We put the container with the berries on a low heat and cook, avoiding intense boiling, so that the berries remain intact. Cook until the cherry becomes transparent. Now add lemon slices and vanilla sugar. We cook for another five minutes, and lay the jam hot in jars.
- Prepare jam in a copper or stainless steel bowl with a volume of no more than five liters. In a larger container, the jam will turn out “crumpled” and boiled.
- Wash the cherries in several waters. If there are insects, soak the berries in a mild salt solution.
If you are making jam with a stone, prick the berries in several places with a needle or toothpick so that they are better saturated with syrup.
Who makes jam in July
He is going to live for a long time
In any case, the winter
Intends to over-winter.
Otherwise why would he
And it's not out of a sense of duty
He ruins the short summer
To remove the foam. (N. Semyonov)
Cherries! We appreciate this fruit, first of all, for its unique, soft and sweet taste. And cherries should also be appreciated for the fact that, in addition to the traditional number of vitamins and microelements contained in all fruits and berries, it has the properties of a natural non-steroidal anti-inflammatory drug and is able to eliminate inflammation of the connective tissue. That is why doctors recommend using it for gout, arthritis and rheumatism. A handful of cherries in terms of its beneficial effects on the human body is more powerful than the effects of an aspirin tablet. Cherry is an excellent antidepressant that can relieve nervous tension - it contains a lot of melatonin. The cherry season is quite short, so hurry up to fill your body with benefits and “for the sake of it” it is better to use fresh dark cherries, but leave the yellow cherries for pleasure - make jam from it. In addition to lemon, I add to yellow cherry jam walnut and this makes it very unusual - a jar of such a delicacy will delight the most capricious gourmet!
You will need:
- yellow cherry 1.5 kg
- sugar 1.5 kg
- lemon 1 piece
From this amount of products, 4 half-liter jars of jam are obtained.
To cook jam, you will need enameled dishes (preferably a bowl with a wide bottom) with a volume of 3 liters.
Step by step photo recipe:
Sort the cherries, remove spoiled berries and wash.
Remove pits from cherries. It is convenient to do this with a special device, but if it is not available, use a safety pin, pencil, wooden barbecue stick.
In the hole from the bone insert a small piece of walnut- the occupation is rather painstaking, loves assiduous and patient housewives. Involve children in this - it is useful for the development of thin muscles. It is not necessary to insert nuts into all berries, you can limit yourself, for example, to one third of the total - it’s even more interesting when there is both an ordinary sweet cherry and stuffed with nuts in the jam.
Put the cherries in a bowl and sprinkle with sugar. You don't need to mix. Leave the cherry like this for 6-10 hours. I usually leave it overnight.
Place the bowl of cherries on medium fire. Unlike other berries, yellow cherries won't release much juice, so stir often and gently while heating to avoid damaging the berries or burning the sugar at the bottom. I do not advise adding water, sugar will dissolve rather quickly. Bring the jam to a boil. No need to boil the jam for 5 minutes, as many cookbooks advise. At the first boil syrup should form. that will cover the fruit. Turn off the fire and leave the jam to cool for 10-12 hours- if you started cooking in the morning, then leave it until the evening. During the day, it is useful to gently mix the contents of the bowl several times so that the berries are evenly saturated with syrup.
Advice: do not remove the resulting foam from the jam - this is a rather boring task. Just stir it periodically after turning it off, not allowing the foam to harden and the foam will quickly dissolve into the syrup.
What to do with lemon and when to put lemon in jam? First of all, wash the lemon well. You can cut it into small cubes and add to the jam at the last boil. I cut in half rings and put in a jar before pouring jam into it - 3-4 slices per half-liter jar. Be sure to remove the pits from the lemon.
Well, here it is - yellow cherry jam with lemon and walnuts, admire it!
If cherries are an excellent antidepressant, then what is this miracle jam?
No, this is not jam! This jar of endorphins!!!- Hormone of joy (for those who do not know).
- yellow cherry 1.5 kg
- sugar 1.5 kg
- lemon 1 piece
- peeled walnuts 150-300 gr
Sort the cherries, remove spoiled berries, wash and remove the seeds.
Insert a small piece of walnut into the hole from the stone.
Sprinkle the cherries with sugar. You don't need to mix. Leave the cherries like this for 6-10 hours (usually overnight).
Bring the jam to a boil, stirring gently and often to dissolve the sugar. Turn off the heat and leave the jam to cool for 10-12 hours - if you started cooking in the morning, then leave it until the evening. During the day, it is useful to gently mix the contents of the bowl several times so that the berries are evenly saturated with syrup.
Cook jam in three steps: morning-evening-morning. Or evening-morning-evening, to whom it is convenient. For the second cooking, as well as for the first, just bring the jam to a boil.
For the last third time, boil the jam for 5 minutes, pour into clean sterilized jars, after putting 3-4 lemon slices in them, and close the lids.
If you have never prepared pitted cherry jam with lemon for the winter before, make a small portion for testing - and most likely, this recipe will be on the list of must-have preparations. The jam has a pleasant sweet and sour taste, the syrup is moderately thick, the berries are not boiled, but soft. Jam can be used for different purposes: soak biscuits and cakes with syrup, add berries to smoothies, various desserts, and with tea or pancakes it is very tasty, fragrant.
The main time is occupied by the preparation of berries. Bones should be removed from the cherries, the berries should be covered with sugar and left for several hours. Cooking takes place in two stages. First, just boil the berries, then add the lemon and leave to infuse. The second cooking is very fast - from the moment of boiling, boil for five minutes and pack the boiling jam in jars.
Ingredients:
- dark cherry - 0.5 kg (pitted weight);
- sugar - 1.5 cups;
- lemon - 3-4 circles.
How to make Cherry Lemon Jam
We cut off the tails of the cherry. Berries are placed in a basin with plenty of cold water. Throw away all that come up - they are either spoiled or damaged, they are not suitable for jam. We shift the clean cherries into a colander and rinse again under running water.
We remove the bones. The process will go more convenient and faster if you use a special machine, but it is quite possible to cope with improvised means - a pin or a hairpin.
Weigh the pitted berries and place them in a bowl. We fall asleep with sugar. Stir to dissolve the crystals faster.
Cover with a towel and let stand 4-5 hours or until sugar melts.
For cooking, we take a wide, shallow dish so that the berries are evenly heated and all are covered with syrup. After boiling, we collect the foam, driving from the edges to the center.
Cook the jam for ten minutes at a moderate boil. When the foam stops appearing, add the lemon, cut into thin slices. Let it boil, remove from the stove. We leave the jam to gain taste, infuse for 4-5 hours (or leave until morning / evening).
Before starting the next cooking, prepare the jars (wash with hot water and soda, scald with boiling water, boil the lids). On medium heat, cook the jam for five minutes from the beginning of boiling. Stir while cooking.
We lay out hot jam in small jars, grabbing berries, lemon and syrup. Roll up the lids.
This cherry jam turns out to be amber-transparent, beautiful and tasty. While a relatively large amount of sugar is used, it will not be cloying. Excessive sweetness is easily corrected by lemon juice and zest, which also give the preparation a wonderful citrus aroma. You can cook such jam from any berry, the main thing is that it be tasty and of high quality. Let me tell you how I make cherry jam for the winter according to a recipe that has been proven over the years.
Ingredients:
- sweet cherry (any variety) - 1 kg;
- granulated sugar - 1 kg;
- lemon large, thin-skinned - 1-2 pcs. (depending on the sweetness of the cherry).
1. It is advisable to soak the cherries in cold water for several hours to wash off all the small particles of debris from the berries. you can also soak overnight by removing the bowl of cherries in a cool place.
By the way, if you managed to buy or collect a large number of berries, we invite you to learn in detail about how this method will help preserve the taste and vitamins. 
2. Then wash the berries thoroughly, be sure to sort through. Slightly spoiled cherries must be thrown away, because it can spoil the jam. Also cut off the tails. If you have time and desire, get rid of the bones. This recipe for cherry jam is equally suitable for berries with and without pits. I cooked with bone because it saves time. However, it should be remembered that such jam can be stored for no more than a year, because the seeds contain hydrocyanic acid, and they are not saturated with sugar syrup, unlike cherry pulp, so they will deteriorate faster. Wash the prepared berries again and put them in a colander, let all the liquid drain. 
3. Transfer the dried cherries to a container for making jam. A few words about the "correct" dishes. It is best to cook such jam in a basin or a large stainless steel saucepan. An enameled or brass container is also suitable. It is better not to use aluminum when preparing this blank, since the jam will be cooked in several passes, and the total cooking time will be 1.5-2 days. During this time, aluminum utensils can oxidize, which definitely will not benefit the jam. For small portions, I have been using an old, thick-bottomed stainless steel pan for a long time. It perfectly retains and distributes heat over berries or fruits, so the jam is thick, tasty and fragrant, and does not crystallize in winter. Sprinkle the cherries with sugar. As you have already noticed, in this recipe the main ingredients are taken in a ratio of 1 to 1. This will not allow the jam to deteriorate during long-term storage in winter, because sugar is a natural preservative. 
4. However, due to the high sugar content, cherry jam may turn out to be too sweet, to the point of cloying. Especially if you are going to cook it from white or black cherries. Lemon will help us fix the situation. In addition, this fruit is also a preservative. Scald the lemon with boiling water. Remove from it and chop the zest. The juice also needs to be squeezed into a separate container and carefully filtered from the grains. when removing the zest, do not grab the white part, because it will be bitter. 
5. Pour in the lemon juice and add the zest to the cherry. You do not need to add water, because cherries usually release a lot of juice when cooking jam. 
6. Put the container with the ingredients on the stove, over medium heat. In the first cooking step, it is necessary to constantly stir the jam so that it does not burn to the walls and bottom. And when the juice stands out, you can just watch the cooking. Cook after boiling for 5 minutes. 
7. Then turn off the fire. Cover the jam with a "breathable" towel or lid and leave to "rest" for 6-12 hours. During this time, the jam will cool completely, and the berries will be saturated with sweet syrup. 
8. Repeat the sequence of actions 2 more times, that is, you should get 3 calls in total. In the last run, cook the jam until cooked. When a drop of syrup does not spread over a saucer, the jam can be considered ready. How to prepare cherry and lemon jam for the winter? Arrange it hot in clean, sterilized jars and seal with clean lids. 
After complete cooling, transfer to storage in the cellar or pantry. I keep this jam in the fridge.
And it also turns out very tasty.
