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 🙂
Ingredients
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2 kg cherries (net weight, without the kernels)
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800 g dark muscovado brown sugar
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1 lemon (the juice)
Preparation
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- – 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