Cherry jam
calories:
category: Basics
cost: medium
difficulty: medium
preparation time: 120
Preparation Stone the cherries and wash them well. Now weight the pulp and then weigh the same amount of sugar (if you don’t like it so sweet, use less sugar.
Put the cherries and the sugar into a tall pot and let them cook on a very low heat. When they start boiling, continue for 20 minutes. Add the juice of the two lemons. Mix well and cook until the jam is dense enough.
Put the jam into glass jars and close them well. Using a large, tall pot arrange the jars on the bottom and add enough water to cover the jars. Bring to a boil slowly then boil for half an hour. Let the jars cool completely inside the pot then put them in a fresh dry place. The Chef's tips To stone the cherries you can make use of an olive or a fruit stoner available on the market. Curiosity Once you open a jar, the jam should be eaten within two weeks.
Put the cherries and the sugar into a tall pot and let them cook on a very low heat. When they start boiling, continue for 20 minutes. Add the juice of the two lemons. Mix well and cook until the jam is dense enough.
Put the jam into glass jars and close them well. Using a large, tall pot arrange the jars on the bottom and add enough water to cover the jars. Bring to a boil slowly then boil for half an hour. Let the jars cool completely inside the pot then put them in a fresh dry place.
