The time of cherries it is (too) short, but perhaps it is better this way: Nature forces us in this way to appreciate them even more and not to waste even one. Unfortunately, they have a high cost and those who have a cherry tree available are very lucky … but, well, it is an investment that is worth making especially if you want to make the perfect cherry jam.
They are so good that they don’t need anything else, but consider what a huge advantage: you would have cherries all year round, and a homemade jam is unmatched. Follow our advice in the gallery, and below you will find the recipe clear and explained step by step.
Cherry jam recipe
Ripe and untreated cherries 900 g net of waste (about 1 kg from whole), untreated lemon 1, granulated sugar 350 g
Once the cherries have been cleaned and pitted, place them in a large pot, also adding sugar, three large pieces of lemon zest (only the superficial yellow part) and the citrus juice. Leave everything to macerate in a cool place for a couple of hours: it is an important phase because it is during this cold passage that the sugar and acid of the lemon will extract all the aromaticity from the cherries. Now put the pot on the very low heat and bring to a light boil to be kept for an abundant hour. Stir from time to time making sure that the jam does not stick to the bottom. You now have two alternatives: blend everything with an immersion blender or blend only a part of cherries. In both cases, once done, put it back on the heat for a few more minutes. Pour everything into sterilized jars and let cool before placing them in the pantry.
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Source: Vanity Fair