Summer is the season for this exceptional fruit, and how could you not make cherry jam—one of the most classic and appreciated jams, even by children for its sweetness. There are many varieties of cherries, but here in Puglia, we find the Ferrovia variety, which is large, red, with a crunchy and juicy flesh. Once you start, you can’t stop eating them, and the saying here is very true… one leads to another. The recipe to prepare it at home is really simple, and we can enjoy it filling tarts, cookies, or spreading it on toast for a healthy and genuine breakfast. The ingredients are just cherries, sugar, and lemon juice; the only task will be pitting them, but it will definitely be worth it. So, you just have to try it.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 600 g
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 2.2 lbs cherries (weight without pits)
- 1.5 cups sugar
- 1 tbsp lemon juice
Tools
- Pot
- Wooden Spoon
- Skimmer
Steps
First, wash the cherries, dry them, and remove the pits.
Place them in a container, add the sugar and lemon juice, cover, and let them rest for two hours (don’t worry if it takes longer).
After the resting time, put them in the pot and cook on low heat. As soon as they start to boil, foam will form on the surface; remove it with a skimmer. From when they start to boil, cook for about an hour and a half, stirring occasionally.
In the meantime, if you haven’t already, sterilize the jars with the lids you will use for the preserve. Place the jars and lids inside a pot and cover with water, boil for about 15/20 minutes. Then let them dry.
After the cooking time, do the plate test: place a bit of the mixture in the center of a plate and tilt it; if it falls slowly, turn off the heat.
The cherry jam is ready!!
If you prefer a smoother jam, you can pass it through a food mill or use an immersion blender as I did.
Once you have finished sterilizing, dry the jars and fill them with the jam, leaving about 0.8 inches from the top, close, and turn the jar upside down. Leave until completely cooled to create a vacuum seal.
Storage
You can store vacuum-sealed jam jars at room temperature in a cool place for 12 months. If the jar is opened, keep it in the refrigerator for a few weeks.
Notes
If you notice white spots on the surface while the jar is open in the fridge, you must discard it. Remember to sterilize the jars before preserving. https://www.salute.gov.it/imgs/C_17_pubblicazioni_2176_allegato.pdf
