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.
If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.
- 3 kg of cherries
- 2 kg of sugar more or less
- 1 lemon
- 1 pinch of salt
- 1 vanilla bean
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 😉
Weigh the cherries and add half of the weight in sugar and a pinch of salt.
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.
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 🙂 .
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.
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 🙂 .