Frozen cherry jam with and without pits: how to cook quickly and easily with a photo

The main advantage of cherry jam is sweet and sour taste. Thanks to the ability to freeze the berries, you can prepare a delicacy at any time of the year. Frozen cherry jam preserves the maximum amount of nutrients.

Can I make frozen cherry jam?

The option of harvesting berries by freezing has a lot of advantages for housewives. The berries are already washed, peeled and pitted. This allows you to immediately start the brewing process without wasting time on preparation.

Preparing jam from frozen cherries allows you to get a tender mass with a high content of juice.You can cook dessert from berries with seeds. Freezing berries can be used specifically for further cooking jam. This approach preserves the juice in the red pulp, aroma and characteristic taste.

Required Ingredients

Dessert is made from frozen cherries and sugar - just two components. Water is not used as the berry releases a lot of juice.

Product preparation

This nuance is of particular importance, on the implementation of which the quality of the final product depends. Frozen cherries should not be immediately sent to the pan and boiled over a fire. Berries fresh from the freezer look like a block of ice. When the container is heated, the mass sticks to the walls, as it will not have enough liquid.

Before cooking, the berries should melt. After that, sugar is added, and everything goes to the stove. The mass is cooked over medium heat and stirred frequently.

How to prepare the container for the start of the process?

There are no special rules. Preference is given to containers with a thick bottom. This ensures even heating and reduces the risk of burning. For stirring, a wooden stick is taken. It is advisable to choose one that you do not mind spoiling, because after contact with the cherry juice, the tree darkens.

How to make frozen cherry jam?

Ingredients for the dish:

• cherries - 500 g;
• sugar - 300 g;
• water - 150 ml (optional);
• citric acid - on the tip of a knife.

Step cooking:

1. The berries are poured into the cooking pot.
2. Sugar and citric acid are added. The last component is taken if the fruits are sweet and you need to balance the taste.
3. Water is added if necessary, and all ingredients are put on a slow fire.
4. The sweet mass is brought to a boil and cooked for 10 minutes. After that, the fire is turned off.
5. After cooling, the jam is boiled again according to the same principle. After the second stage, dessert can be served at the table. If winter storage is planned, the mass is boiled for the third time.
6. Hot jam is poured into jars, which immediately roll up.

If a large amount of juice has formed in the cherry mass during defrosting, it drains. Berries are felt in the dessert, as they were not crushed beforehand. To obtain a more tender and homogeneous mass, cherries are crushed with a potato crusher at the time of cooking.

Dessert will thicken as it cools, so keep this in mind while cooking. There should be no foam on the surface of the jar. This indicates that air has got inside. If this happens, the covers are tightened with a key again.

How to store?

Because this is a winter harvest, the storage standards are the same as for other preservation. The basement, cellar or pantry should be cool, dark and dry. Cherry jam keeps for a long time. It is recommended to make a batch such that it can be consumed within 3 years.

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