Pitted cherry jam: how to make thick and transparent without gelatin
As soon as the cherry season begins, the first thing housewives do is make jam. To make it thick and transparent, it is not necessary to use certain thickeners: gelatin, agar-agar or starch. It is enough to know the necessary proportions of sugar and some of the nuances of cooking.
Food blogger Lilia (lileklilek2) shared a recipe for thick pitted cherry jam on her Instagram page.
Pitted cherry jam recipe
Source: Screenshot of the recipe on Instagram
Ingredients:
- cherries
- sugar
Important: To make the jam not look like compote but thick and with a clear syrup, you need to use at least 70% sugar. A good proportion is 1:1.
Thick cherry jam
Source: Pexels
Method of preparation:
1. Wash and pit the cherries.
2. Pour the cherries with 1 kg of sugar. Leave to let the juice run.
How much sugar to use in cherry jam
Source: Pexels
3. As soon as the cherries are juiced, bring them to a boil. Then drain off most of the juice.
4. Add the rest of the sugar to the cherries.
Thick cherry jam without gelatin and starch
Source: Pexels
5. At this stage, bring the jam to a boil 2 to 4 times, letting it cool completely after each time. The last time you need to boil for 5 minutes and pour it into sterile jars when hot.
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