Cherry jam: why you don't need to skim off the foam during cooking

Tetiana KoziukLS Food
Recipe for thick cherry jam. Source: Pexels

In the process of making jam, a characteristic foam appears on the surface. Most housewives are used to removing it. But you shouldn't do this, as it plays an important role and helps to achieve the perfect consistency.

Food blogger Myroslava Krutii explained on her Instagram page why you shouldn't remove the foam from the cherry jam and shared a simple recipe for this type of preservation.

Thick cherry jam recipe without thickeners

According to the expert, you don't need to remove the foam from the jam, because it is a so-called natural thickener. Simply put, the foam makes the jam homogeneous and gives it a rich thickness.


  • cherries
  • sugar
How to make thick cherry jam

Method of preparation:

1. Wash and pit the cherries. Pour into a thick-bottomed saucepan or a large frying pan and put on fire.

2. Cook until the mass becomes thick.

Pitted cherry jam

3. Add sugar in the same amount as the cherry mass. Bring to a boil and remove from heat.

4. Pour the jam into sterile jars and close with sterile metal lids.

Preserving cherries

Other News

Delicious zucchini casserole

Zucchini casserole with cheese for a hearty lunch: sharing an elementary recipe

All of them take no more than 20 minutes to prepare
What foods can cause jelly to fail to set: tips from Liza Hlinska

What foods can cause jelly to fail to set: tips from Liza Hlinska

How to choose the right thickener