EASY AND VERY QUICK CHERRY JAM

Cherry jam is a really easy preparation to always have a jar ready at home.

In this recipe, we will see how to make easy cherry jam to always have a jar ready in the pantry.

One thing I feel I need to say in bold is this: BE CAREFUL TO DO ALL THE STEPS TO STERILIZE THE JARS PROPERLY.

Never underestimate this with the saying “it’s always been done this way” because BOTULISM IS SERIOUS and not to be joked about.

With these necessary warnings, let’s move on to making our jam.

EMIMETTOAIFORNELLI recommends:

Ingredients

Tools

Please make sure to sterilize the jars before and after, to avoid botulism.

You can sterilize your jars by classic boiling or in the oven at 250°F, the important thing is to follow the ministry’s guidelines, so you can store them for a long time.
While the jars are sterilizing, wash your cherries thoroughly (make sure they’re organic) under running water, drying them with a cloth.
At this point, start pitting them with the pitter or by hand, with a lot of patience (I was watching TV). The recipe weight refers to already pitted cherries.
In a large saucepan, pour the cherries, add the sugar, and the juice of half a lemon.
If you are making jars to consume immediately, you can reduce the amount of sugar, otherwise, no, it helps in preservation.
Let it simmer on low heat, stirring occasionally for about 45 minutes: once done, if you like, you can blend it with an immersion blender, otherwise, leave it in pieces.
Stay close to the stove because it could take a bit less time, depending on your stove’s power.
At this point, pour into the jars, close well, and proceed with pasteurization: from boiling point, 45 minutes.
The EASY AND VERY QUICK CHERRY JAM is ready.

Once sterilized and pasteurized, the jars will keep for up to 6 months in your pantry.