I’ve always wanted to make cherry jam, but every year I’ve preferred to eat them fresh. Then the other day, I was lucky enough to find a good amount at a good price, so I decided to make a small batch.
I don’t buy industrial jams or preserves, but prefer to make them myself, like many of the products you find on the market.
Often during the winter, I prepare tarts for snacks or breakfast, and I like to have different varieties of jams.
Last year, I only managed to make black grape and plum jams, but I would have liked to make more and with other fruits. This year, I hope it goes better!
If you like cherries as much as I do, you can’t miss making this jam.
If you make any of my recipes, send me the photos and I will post them on my page with your name.
So follow my recipe and let me know if you liked it!
About 250 kcal per 100 g
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 2 small jars
- Cooking methods: Slow cook
- Cuisine: Italian
- Seasonality: Summer
Ingredients to make Cherry Jam
- 4.4 lbs cherries
- 2.5 cups sugar
- juice of 1/2 lemon
Tools
- 1 Glass Bottle with narrow spout
- 1 skewer, preferably with square circumference
- 2 Jars glass jars
Preparation of Cherry Jam
Take the cherries, wash them well, take a small bottle with a narrow spout, and place one cherry at a time on the bottle spout, press with a skewer through the center of the fruit, and the pit will fall directly into the bottle.
Put the pitted cherries in a thick-bottomed stainless steel pot, add the sugar and lemon juice, place over medium-low heat, and cook, stirring occasionally.
It should cook for at least an hour, but this also depends on the type of cherry, which may contain more or less water.
Once finished cooking and it has thickened to the right point, put it in glass jars and seal them well with the lid, then immerse them in a pot with water, so that the water covers the jars, cover with a lid and boil for 20-30 minutes.
The boiling time should be counted from the moment the water reaches a boil.
Once completed, let cool, and only when the water has cooled, take the jars out. Do not do it beforehand, the jars may explode.
This way, it will keep well for a year, but even more if no air enters due to loss of preservation.
