Cherry jam recipe of 01-06-2016 [Updated on 06-06-2016]
Cherry jam is one of my favorite preserves, we all love it in my house and it's always the first to finish. Simply spread on rusks for breakfast or added in spoonfuls to white yogurt to give flavor or to fill pies, it will give an extra touch to your preparations. As with almost all jams, making it at home is very simple, just find firm and juicy cherries so as to keep all the taste of summer in a jar.
The amount of sugar to use for the cherry jam it varies depending on the type of cherry used: if it is a little sour you can add more sugar, my cherries were very sweet and I used a little 400 gr on a net kg of fruit. I'll leave you with the recipe of the day and go to the kitchen, today some new ingredients are waiting for me to use;)
How to make cherry jam
Wash the cherries, dry them and remove the stalk and stone.
Then put them in a bowl together with sugar, lemon juice and peel, and cinnamon and let it rest for a couple of hours.
Transfer everything to a saucepan and start cooking over medium heat.
Stir every now and then and remove any foam formed on the surface with a skimmer.
The cherry jam should cook for about 40 minutes. If you prefer a smoother jam, towards the end of cooking blend it partially with a blender.
When the consistency seems the right one, do the saucer test to check if it is ready, pouring half a teaspoon of jam on a plate and tilting it: it should not drain quickly, but tend to congeal.
Once ready, pour the still boiling jam into the previously sterilized jars, immediately close the lids, turn the jars upside down and let them cool in this position to create the vacuum.
Once cooled, you can pasteurize them and store them in the pantry.