● 1 kg cherries
● 700 g sugar
● 50 g water
● juice of 1/2 lemon
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.
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