The cherry jam recipe with half sugar allows you to obtain an excellent jam where the fruit predominates, not only in terms of quantity but also in terms of taste.
A healthier jam, or rather a preserve, that we can consume with fewer limitations and also great for the little ones.
The recipe I share with you today is my mom’s, the jam I ate throughout my childhood and all the time my mother was with me, as she dedicated a lot of time to preserves and produced them in large quantities every year.
Even when she was no longer with us, my brother and I still found jars full of her various and delicious jams in the pantry.
By making cherry jam at home, you’ll notice how the taste of homemade preserves is far superior to that of any product of the same type of industrial manufacture, even those of the best brands. I also love to taste the fruit in jams, which is why I prefer chunky ones.
An unbeatable taste for this jam that will make it difficult to return to industrial ones once you’ve finished it.
If you like my recipes, you can follow me on my FACEBOOK page and on INSTAGRAM
Thank you ❤️😘❤️
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 399.31 (Kcal)
- Carbohydrates 103.24 (g) of which sugars 103.24 (g)
- Proteins 1.43 (g)
- Fat 0.18 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 2.32 (g)
- Sodium 6.16 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5 lbs cherries (still to be cleaned)
- 5.5 cups sugar (to be calculated exactly based on the net weight of the fruit)
Tools
- 2 Pots with thick base
- Spoon wooden
- Scale kitchen
- 6 Jars and lids
- 1 Ladle
- 1 Funnel wide-mouth for jams
- 1 Slotted Spoon
Steps
To prepare the cherry jam recipe with half sugar, start by boiling jars and lids for about half an hour, covering them completely with water.
Then let them dry first upside down on a clean tea towel and then turn them over so they dry well inside too.
Wash the cherries several times under running water, then let them drain in a colander.
Remove the stem and pit them, being careful to catch their juice in the bowl where we will also put the respective cherry pulp.
Once this operation is finished, weigh the amount of cherry pulp and juice obtained.
Do not fill the pot with cherries beyond halfway; for this purpose, I used two pots.
Be careful to distribute the juice between the two, so that there is a corresponding amount of juice based on the pulp quantity in each pot.
Add the sugar to each single pot, which will be half the weight of the pitted fruit contained in that single pot.
Place the pot on a moderately high flame and cover with a lid until it boils.
Then lower the flame and place a wooden spoon between the pot and lid, leaving a vent. If the fruit releases a lot of liquid, remove the lid towards the end of cooking.
Stir often and use the slotted spoon to skim off and discard the foam that forms.
When doing this, be careful not to remove the cherry juice too.
Cook for about an hour from the start of boiling, depending on when you reach the ideal density. You can check this by dropping a drop of jam on a saucer; if it slides slowly when tilted, it is ready.
Jar the hot jam, using a ladle and a wide-mouth funnel for jams, into jars with lids already sterilized and well dried. You will need about 6 jars with a capacity of 14 oz each.
Do not overfill, but stop at ½ inch or slightly less, below the rim of the jar.
Immediately turn the filled jars upside down and leave them in this position until cold.
If a vacuum has formed, pressing the center of the jar lid should not produce a clicking sound.
If you hear the lid moving in and out under the pressure of your fingers, it means the vacuum has not formed.
In that case, replace the lid with another sterilized one and boil the jar (or jars) in a pot lined with clean kitchen towels for at least 30 minutes from boiling.
Jars should be completely covered by water, and if boiling more than one, place other towels between them, so that even if they move during boiling, they won’t break by hitting a neighboring jar.
Wait until they are well cold before removing them from the water.
Check again for the formation of the vacuum.
If it still hasn’t formed, perhaps due to non-new or damaged lids that don’t adhere well to the jar rim, I recommend placing the jar in the fridge as soon as it’s cold.
Consume shortly, as with jars already opened.
The cherry jam recipe with half sugar is now complete.
Store in a dark, cool, and dry place for a period ranging from six months to a year, after labeling the jars with the start date of preservation.
Once opened, keep the jar in the fridge and consume within about six days.
Once opened, keep the jar in the fridge and consume within about six days.
Here is a selection of products definitely useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products definitely useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
