Cherry jam is one of the most classic jams. It is loved for its sweet and strong taste and for its bright red color, which makes it a pleasure for the eyes and for the palate 🙂 .

In early June our house is literally invaded by cherries, because our cherry tree is almost taller than the house itself, making harvesting the fruits occasionally a bit complicated :p . Because of the abundance of fruits, we will definitely post other recipes with cherries in the coming days.

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Stampa

Cherry Jam

Cuisine Egg free, Gluten free, Lactose free, Vegan, Vegetarian

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Servings 6 -7 pots

Difficulty

Ingredients

• 3 kg of cherries
• 2 kg of sugar more or less
• 1 lemon
• 1 pinch of salt
• 1 vanilla bean

Instructions

1. Wash the cherries and remove core and stem. If you have a cherry tree or you prepare often recipes with cherries get yourself a cherry pitter, because you will clean them much faster 😉
2. Weigh the cherries and add half of the weight in sugar and a pinch of salt.
3. Now you need a little patience, stir vigorously and cover the cherries, put them in a cool place and let rest a few hours so that they can release some juice.
4. Put the cherries into a large pot, add the lemon juice andthe vanilla seeds. If you want to give a spicy touch to your jam, try adding 2-3 cm of fresh ginger 🙂 .
5. Bring to a boil and cook for about 90 minutes until the jam will be dense enough. If there's too much foam on top scratch it out with a slotted spoon.
6. Pot your cherry jam very hot, close the jars and let cool slowly, covered by a cloth or blanket. Doing this, you can save the tedious step of sterilization in hot water, because the hot jam will make it for you 🙂 .