A kiss, love’s little sunshine
Homemade Cherry Jam
Homemade cherry jam captures the burst of summer in every spoonful. First, you wash and pit the cherries, discarding stems and imperfections. Then, combine them with sugar, lemon juice, and optionally pectin for a reliable set. Next, simmer gently while stirring until thick and jammy. Finally, test the consistency on a chilled saucer, let it cool slightly, and jar warmly. The result is vibrant, tangy, and richly indulgent.
Ingredients
● 1 kg cherries
● 700 g sugar
● 50 g water
● juice of 1/2 lemon
Directions
Wash the cherries well and remove the stems. Remove the pits over the pot we will use later, so as to reserve all the cherry juices. Remove the pits using the special tool or a clean hair pin.
Mash the cherries lightly, using a potato masher. If we want our jam to be smooth, puree the cherries in a blender.
Put the cherries in a pot, alternating one layer of cherries with one layer of sugar, water and leave for 6-7 hours for the cherries to release their juices.
After the 6-7 hours, put the pot to boil on high heat.
Once it has come to a boil, lower the heat and remove any foam from the surface using a spoon.
Boil the jam for about 35-40 minutes.
Just before turning off the heat, add the lemon juice and stir with a wooden spoon.
Store in sterilized jars.
Want to learn more about the history and charm of jams?
Don’t miss our detailed guide that explores their sweet tradition, unique characteristics, and cultural significance. Click here to read more!
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