Homemade cherry jam, one of the favorite Jams with spring fruits that must absolutely be in the pantry! This is the foolproof recipe from my grandmother who always had many cherry trees, and after eating a ton directly from the tree, she always brought some home to make cherry jam which my mother then uses to prepare the JAM TART!
After the Strawberry Jam and the PEACH PRESERVE and the PUMPKIN JAM, I absolutely had to prepare cherry jam, which is absolutely perfect for filling our classic PASTRY or Oil pastry or Cocoa pastry.
Use the cherry jam also to fill JAM FILLED COOKIES or instead of Pastry cream to fill a Soft cake!
And if you have extra cherries, don’t miss the FRESH CHERRY TART with lots of HOMEMADE PASTRY CREAM deliciousness!
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- Difficulty: Easy
- Cost: Average
- Preparation time: 30 Minutes
- Portions: 1.1 lbs
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1.1 lbs cherries
- 1.5 cups sugar
- 1 medium apple
Preparation
Wash the cherries, discarding any rotten or too bruised ones.
Remove the stem and pit from the cherries.
Place the cherries in a large pot and add the sugar and diced apple with the skin.
The apple peel contains pectin, the natural thickener that will make your jam dense and consistent.
Place the pot on the stove and cook over a high flame.
When the mixture begins to simmer, lower the heat and cook for about 25 minutes on a low flame, stirring occasionally to prevent your jam from sticking.
When the cherries and apple are very soft, blend everything with an immersion blender to obtain a smooth and fluid jam without pieces.
Of course, if you like, you can leave the jam chunky, but I recommend cutting the apple into much smaller pieces.
Transfer the cherry jam to sterilized jars and turn them upside down to create a vacuum seal.
For extra safety, once the jam has cooled in the jars, seal them well, then place them in a pot covered with water and boil for 30 minutes to sterilize the jam.
Let cool and store the jam in the pantry, or use immediately.
Storage
The Cherry Jam keeps well in hermetically sealed and sterilized jars, in the pantry for 6 months.
Once opened, store the strawberry preserve in the fridge for up to two weeks.
