Sour Cherry Jam

To prepare a delicious sour cherry jam, the first step is to ensure that we have the necessary ingredients and utensils ready. So, we will start by carefully washing the sour cherries under cold running water to remove any impurities. Once the cherries are clean, we will remove the stems and pits. This process can be done using a special tool designed for pitting or manually, with care, so as not to damage the fruit.

After obtaining a good amount of cherries, we prepare to place them in the pot where they will be cooked. We begin by creating a layer of cherries, followed by a generous layer of sugar. We continue to alternate layers of cherries and sugar, so that we have a balanced mixture until we finish both the cherries and the sugar. It is important that the last layer is always sugar, as it will help extract the juice from the cherries.

After placing all the ingredients in the pot, we let the mixture sit for a few hours. This waiting time is essential as it allows the cherries to release their juice, resulting in a rich and aromatic natural syrup. If you wish, you can let the mixture sit overnight, but remember to keep it in the refrigerator to prevent fermentation.

Once the maceration time has passed, we place the pot over medium heat and let it boil. It is important to stir occasionally to prevent the jam from sticking to the bottom of the pot. As the jam begins to boil, a foam will form on the surface, which we can remove with a skimmer to achieve a clear and beautiful jam.

To check the consistency of the syrup, you can perform the drop test: take a drop of syrup and pour it onto a flat surface. If the drop maintains its spherical shape, the jam is ready. Otherwise, we need a few more minutes of boiling.

In the meantime, we take care of the jars in which we will store the jam. It is essential that they are properly sterilized. So, we place 3 jars of 800 g in the preheated oven at 180 degrees Celsius for at least 30 minutes. Once the jars are sterilized, we turn off the oven but leave them inside to keep warm.

When the jam is ready, we let it cool slightly, then pour it into the warm jars, making sure to fill them almost to the lids. After sealing the lids, we turn the jars upside down for 15 minutes to create a perfect vacuum. After this time, we bring them back to the correct position and let them cool completely. Thus, we obtain an absolutely delicious sour cherry jam, perfect for enjoying on a slice of toast or as an ingredient in a refined dessert.

 Ingredients: 2 kg of sour cherries (weighed without pits) 2 kg of sugar

 Tags:  sugar fruits sour cherries jam gluten-free recipes lactose-free recipes vegetarian recipes recipes for kids recipes for hepatitis recipes for hypertensives fat-free recipes