Yellow cherry jam with lemon and walnuts. Cherry jam - recipes with and without seeds for the winter White cherry jam with orange and lemon

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

kilogram of cherries;

300 g of walnuts;

kilogram of granulated sugar;

2 g vanilla.

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 soft. 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. Put the cherries into the syrup and keep 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 rather 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.

The fruit and berry season is just around the corner, and one of the first to open it is the beloved cherry. Hurry up to pamper yourself and your loved ones with this delicacy, because it is a real storehouse of vitamins, micro and macro elements that are so necessary for our health. By the way, regardless of the variety, sweet cherries are a low-calorie product, only 50 kcal per 100 g.

It should be noted that the early varieties are unsuitable for processing, but the middle and later varieties can be used for conservation, so that in winter you can enjoy the taste of summer.

Pitted cherry jam recipe

Cherry jam is a taste of childhood that you will definitely remember for a lifetime. It will not be difficult to prepare it. For this you will need:

sweet cherry - 1 kg;
sugar - 1.2 kg;
water - 250 ml.

Cooking:

We sort out the berries, leaving whole, not damaged.
Then we wash and remove the bones, and this can easily be done with an ordinary pin.
Dissolve sugar in water, heat until syrup is obtained. Pour the berries into it, mix, bring to a boil, turn off the heat and leave overnight.
The next day, let it boil again and cool our jam. We repeat the procedure several times.
We distribute the hot treat among the jars, having previously sterilized them, and roll them up with lids.

Pitted cherry jam recipe

You will spend a little more time on making jam from cherries with stones, but the result will justify itself. The jam will turn out very fragrant and tasty.

Before cooking, each berry must be pierced with a pin or needle so that the fruits do not wrinkle during cooking. If there are too many fruits, you can pasteurize them for 1-2 minutes. To do this, put the cherries in portions in a colander and immerse in boiling water, and then quickly cool in cold water.

To cook for you need:

sweet cherry - 1 kg;
sugar - 1-1.2 kg;
water - 400 ml;
vanillin - ½ pack;
citric acid - 2 g.

How to cook:

First, make the syrup by mixing sugar and water. Bring to a boil, pour hot cherries.
Cook in 2 doses for 5 minutes, with a break of 5 hours.
At the end of cooking, add vanilla and citric acid.
We roll hot jam into sterilized jars of small volumes, not reaching the neck 1.5-2 cm.

Important! Any jam with seeds cannot be stored for more than 1 year, so that the jam would be beneficial, eat it in the coming winter.

Harvesting for the winter from white or yellow cherries

Yellow cherry jam is easy to make, amber in color with whole berries, and the flavor will drive you crazy.

You will need:

white (yellow) sweet cherry - 1 kg;
sugar - 0.8-1 kg;
lemon - ½-1 pc.

Cooking:

Sort the cherries, in appearance it should be without rotten inclusions, whole.
Rinse well under running water, removing the stalks and leaves.
Then remove the seeds (with a regular pin, with a special tool, manually), being careful not to damage the berry too much.
Pour the prepared berries with sugar and leave overnight to let the juice flow.
In the morning, put on a small fire and stir, bring to a boil (do not boil!). Remove foam with a slotted spoon if necessary.
Remove from heat and let cool. And so 2-3 approaches. Add lemon juice to the last bowl.
Pour the finished hot jam into sterilized jars and close, turn over, wrap with a blanket for a day.

Nut jam recipe

To prepare this jam, you have to work a little, but it's worth it.

Ingredients:

sweet cherry - 1 kg;
sugar - 1 kg;
walnut - 250-300 g;
water - 300-400 ml;
lemon - ½-1 pc.

Cooking:

We wash the cherries, remove the seeds.
We clean the nuts from the dark skin and cut into small pieces.
We stuff each sweet cherry with a piece of walnut, carefully so that the berry remains intact.
We cook sugar syrup.
Pour the prepared fruits and let it brew for 3 hours.
We put on fire, bring to a boil (should not boil!). The jam must be simmered until the berries become transparent (about 40-50 minutes).
10 minutes before cooking, add lemon juice.
Pour the finished dessert into jars, having previously sterilized them, roll them up with lids.

With Lemon

Want to pamper yourself in winter? Then cherry jam with lemon will keep you company on a cold evening. Cooking it is not difficult, but you will certainly enjoy its light, not sugary-sweet taste with light summer notes.

So, we take:

sweet cherry - 1 kg;
sugar - 1 kg;
water - 200 ml;
lemon - 1 pc.

How to do:

We remove the seeds from the cherries, of course, having previously sorted them out, leaving the most beautiful and juicy ones.
Rinse under running water and pour hot sugar syrup, which was prepared earlier.
Leave to infuse for 4-6 hours (you can overnight).
Then put on fire, stirring regularly.
We cut the lemon into small slices (it can be quarters) and introduce it into the main composition. Be sure to remove all the seeds from the lemon, otherwise the jam will be bitter.
Cook for another 5-10 minutes, if necessary, remove the foam and again set aside for 4-6 hours.
Boil again, boiling the jam for 10-15 minutes and pour hot into sterile jars.
We roll up and turn over the banks, wrapping them in a blanket.

The fastest and easiest jam for the winter "Five Minute"

Jam "five minutes" - the easiest way to cook. Firstly, you will spend a minimum of time, and secondly, a maximum of vitamins will remain in the berries. Having prepared cherries that you have grown / bought, you will get a fragrant dessert in a matter of minutes.

So, you will need:

sweet cherry - 1 kg;
sugar - 1 kg.

Cooking:

Rinse the berries and remove the seeds, combine the cherries and sugar in a basin or saucepan, mix well.
Let stand for 6 hours, so that the fruits release juice.
After the time has elapsed, put on fire and cook for 5 minutes. Remove the foam if necessary.
The finished composition is poured into sterilized jars and closed. The jam should preferably be stored in the refrigerator.

Thick cherry jam

Cherry is a very tasty and juicy berry, 100 g contains more than 80 g of water. And not everyone likes the watery jam, which is often obtained from these berries. And if the composition is boiled for a long time, then we will lose useful properties, and the view will also not be entirely appetizing. Let's try to cheat.

You will need:

sweet cherry - 1 kg;
sugar - 1 kg.

Cooking:

It is necessary to wash, sort the cherries, remove the stalks, seeds.
Place the fruits in a saucepan and cover with sugar. Stir gently and put on fire.
Bring to a boil, when the juice appears, drain some of it, and boil the remaining products to the density you want.
Pour the finished hot jam into sterilized jars and roll up.
Turn the jars upside down and wrap.

cherry jam

Jam is a jam made from fruits or berries in the form of a thick jelly. The most delicious product will come from dark cherries.

For its preparation you will need:

sweet cherry - 1 kg;
sugar - 0.8-1 kg;
gelatin - 4 g (can be replaced with pectin);
citric acid - 3 g.

How to cook:

We wash the fruits, remove the stalks and seeds, be sure to grind with a blender to a mushy state.
We place the mass in a basin or saucepan and fill it with sugar. We give time for the juice to stand out, it will take about 2-3 hours.
We put on fire, bring to a boil, add pre-diluted gelatin (dissolve in water) and boil for 30-40 minutes over low heat, stirring and removing the foam.
Before the end of cooking, add citric acid.

Pour the finished delicious jam into sterilized jars. Roll up, turn upside down and wrap with a blanket. In winter, there will be something to pamper your relatives.

Recipe for a multicooker

Many housewives in the kitchen have an assistant - a slow cooker. It makes everything much easier and faster. So you can also cook jam in a slow cooker.

The most important thing to prepare the ingredients is cherries and sugar. The amount depends on the volume of the bowl of your kitchen assistant, the main thing is that the ratio is 1:1.

Rinse the cherries and remove the pits, put them in a multicooker bowl, sprinkle sugar on top, let it brew for a couple of hours so that the juice stands out. And then select the "Extinguishing" mode and wait 1.5 hours. If you use the "Multi-cook" mode, then you need to cook for 1 hour, i.e. it all depends on the functions of household appliances.

Arrange the finished jam in sterilized, pre-prepared jars. Roll up, turn over so that they look upside down and wrap. After the jars have cooled, they can be stored in the pantry.

Jam can be considered a delicious medicine, despite the heat treatment, it retains fiber and even many vitamins.
The delicacy will turn out especially tasty if you choose only ripe and sweet berries.
The calorie content of jam or jam is on average about 230 kcal per 100 g of product (depending on the recipe).
Vanillin, lemon slices or juice, citric acid, cinnamon can be added to any sweet cherry preparation to taste.
If, after the time has elapsed (according to your recipe), the cherry fruits still let out little juice, do not be discouraged, add a little water.
You need to cook jam in aluminum, stainless or brass dishes. When cooking, mix the ingredients with a wooden or stainless steel spoon so as not to spoil the color.
Be sure to remove the foam, otherwise the sweet preservation will not last long.
"Five minutes" must be stored in the refrigerator.
It is very convenient to remove the seeds from the berries with a regular pin or a female hairpin.
Carefully select cans for canning, chips and cracks are not allowed.
storage containers should be washed very carefully, but not with a detergent, because. it leaves a thin film on the walls, and ordinary baking soda.
Choose the best sterilization method for your container. This can be done over steam, in boiling water, in the oven, in the microwave, in a double boiler or in a slow cooker.
Any jam without a stone is stored for a couple of years, but with a stone no more than 5-6 months.

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. Remove the pits from the cherries, cover the berries with sugar and leave for several hours. Cooking takes place in two steps. 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.

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.