Let’s call it jam... let’s call it jelly! It’s a question that often makes us think of childhood memories, when mom prepared various delights in the kitchen. I remember how she made jelly with syrup, while the jam was cooked longer, together with sugar. Today, I want to share with you my cherry jelly recipe, which can be considered a jam, given the preparation method.
We start with fresh cherries, which must be well-ripened to achieve an intense flavor. In a thick-bottomed pot, I put the cherries together with a little water, letting them simmer on low heat. It’s important not to rush the process so that the cherries release their natural juice. While the cherries are boiling, I took the time to prepare a delicious cake that I intend to post soon. When the juice had reduced by half, I added the sugar. I continued to simmer the mixture on low heat for 35-40 minutes, removing the foam that formed on top. The sweet smell of boiled cherries was so tempting that I decided not to add lemon, even though I had prepared it, wanting to keep the pure and authentic taste of the fruits.
If you don’t have a thick pot, a cast iron pot can be an excellent alternative. Even if you don’t have such a pot, make sure to stir more often, especially after adding the sugar, to avoid burning the mixture. I kept checking the consistency of the jelly, pouring a little onto a saucer to see how it thickens as it cools. It’s important not to boil too much, as the jelly will thicken considerably after it cools. When I considered it had reached the desired consistency, I turned off the heat and poured the mixture into cleaned and sterilized jars, making sure they were hot. I immediately screwed on the lids to keep the jelly warm and prevent contamination.
For those preparing larger quantities, it is advisable to add a preservative to keep the jelly longer in the pantry. I obtained two jars of 320 ml, plus a small bowl that will be enough for breakfast, served with milk and butter. After tasting my creation, I couldn’t help but smile: I love cherry jelly! And the kids enjoyed it, relishing every spoonful. It’s a delight that brings joy and beautiful memories in every jar.
We start with fresh cherries, which must be well-ripened to achieve an intense flavor. In a thick-bottomed pot, I put the cherries together with a little water, letting them simmer on low heat. It’s important not to rush the process so that the cherries release their natural juice. While the cherries are boiling, I took the time to prepare a delicious cake that I intend to post soon. When the juice had reduced by half, I added the sugar. I continued to simmer the mixture on low heat for 35-40 minutes, removing the foam that formed on top. The sweet smell of boiled cherries was so tempting that I decided not to add lemon, even though I had prepared it, wanting to keep the pure and authentic taste of the fruits.
If you don’t have a thick pot, a cast iron pot can be an excellent alternative. Even if you don’t have such a pot, make sure to stir more often, especially after adding the sugar, to avoid burning the mixture. I kept checking the consistency of the jelly, pouring a little onto a saucer to see how it thickens as it cools. It’s important not to boil too much, as the jelly will thicken considerably after it cools. When I considered it had reached the desired consistency, I turned off the heat and poured the mixture into cleaned and sterilized jars, making sure they were hot. I immediately screwed on the lids to keep the jelly warm and prevent contamination.
For those preparing larger quantities, it is advisable to add a preservative to keep the jelly longer in the pantry. I obtained two jars of 320 ml, plus a small bowl that will be enough for breakfast, served with milk and butter. After tasting my creation, I couldn’t help but smile: I love cherry jelly! And the kids enjoyed it, relishing every spoonful. It’s a delight that brings joy and beautiful memories in every jar.
Ingredients
ingredients 1 kg black cherries 650 g sugar 3 cups water