Cherry jam with gelling sugar

Name: Cherry jam with gelling sugar
Ingredients: 2 kg pitted cherries; 1.2 kg gelling sugar; 15 ml lemon juice

Jam - Cherry jam with gelling sugar by Daria K. - Recipia

Cherry jam with gelling sugar is cooked first without sugar for 15 minutes, then the gelling sugar and lemon go in. The chopped cherries cook down into a thick paste, with a color and texture I really like. I prefer it spread on toast, alongside a cup of tea. Prep: 30 minutes. Cook: 40 minutes. Rest: 8 hours. Total time: 9 hours and 10 minutes. Servings: 160. Approximately 40 kcal and 0.1 g protein per serving.

Ingredients

2 kg pitted cherries
1.2 kg gelling sugar
15 ml lemon juice

Preparation

1. Wash the cherries, remove the pits and chop the fruit in a food processor. Let them drain well after washing. 2. Put the cherries in a heavy-bottomed saucepan and cook for 15 minutes over medium heat, without sugar. The fruit will soften and release its juice. 3. Add the gelling sugar and cook for another 10 minutes from the moment the mixture starts boiling again. Stir from time to time; the jam will bubble often and thicken. 4. Stir in 15 ml lemon juice at the end. 5. Pour the hot jam into washed and dried jars. Place them without lids in an oven preheated to 100 °C for 10-15 minutes, until a fine skin forms on the surface of the jam. 6. Put the lids on, cover the jars with a blanket and leave them for about 8 hours, until completely cool.

Notes

Once opened, keep the jar in the fridge and use the jam within 3 days. Choose ripe cherries with no bruised or moldy spots; very soft fruit gets mashed more quickly and leaves fewer visible pieces. After washing, let them drain well before removing the pits, so no water goes into the saucepan with the fruit. If you want the pieces to show, stop the food processor while you can still see bits; a finer chop makes a smooth jam. With 2 kg of cherries, work in batches if your food processor bowl is small, so no large pieces are left unchopped. If juice collects in the bowl while you remove the pits, add it to the saucepan along with the fruit. The jam may seem thinner while hot; it sets as it cools. I serve it on toast, alongside tea.