Cherry Jam

I made this jam with the first cherry harvest of the season. The cherry jam is simply a concentrate of sweetness, joy, sun and …. of the summer which is just around the corner!


Enjoy 🙂

Cherry Jam
  • Preparation: 20 Minutes
  • Cooking: 40 Minutes
  • Difficulty: Easy
  • Servings: makes around 1 kilo jam
  • Cost: Cheap


  • 2 kg cherries (net weight, without the kernels)
  • 800 g dark muscovado brown sugar
  • 1 lemon (the juice)


    • – wash and rinse the fruit well;
    • – remove the kernels from each cherry and transfer them to a large pot with high sides;
    • – add the sugar and the juice of the lemon;
    • – put the pot on the stove and set the heat to medium / high intensity and bring to boil;
    • –  set the heat to medium intensity and continue cooking for at least 20 minutes;
    • – remove the pot from the stove and use an immersion-blender to blend 3/4 of the cherries;
    • – put the pot back on the stove and continue cooking for another 20 minutes or until the jam reaches the desired consistency;
    • – remove the pot from the stove and pour the jam into sterilized jars;
    • – close the lids and put the jars upside down;
    • – don’t touch the jars until they will be completely cold;
    • – after, to verify if the jars sealed well, press on the lid: it should not click;
    • – sealed jars can be stored up till 6 months


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