Sour cherry jam is a delight that brings to mind summer, warm days, and the simple joys of childhood. Making this jam is an art in itself, a process that combines patience, a love for cooking, and the desire to preserve the taste of fresh fruits for the cold winter days. Let's get started!
First, we deal with the sour cherries. Choose ripe, yet firm cherries to ensure a quality jam. Wash the cherries under a stream of cold water, being careful to remove any impurities. Then, with the help of a special device or a simple fork, remove the pits. This is the moment when you need a reliable helper, especially if you are preparing large quantities. Once the cherries are ready, take a large pot, preferably stainless steel, in which you will boil the jam.
In this pot, place a layer of cherries followed by a generous layer of sugar. It is important not to exceed two kilograms of cherries to allow the fruits to retain their shape and texture. This layering helps to extract the juice from the cherries and form a delicious syrup. Cover the pot and let the mixture sit overnight or at least for a few hours. This step is essential as it allows the sugar to dissolve and the cherries to release their juice.
The next day, put the pot on low heat. You will notice how the syrup starts to thicken, and the inviting aroma will fill the kitchen. If you feel that you have too much syrup, do not hesitate to remove some towards the end of the boiling process. This syrup can be used as a refreshing drink, mixed with sparkling or still water, or as a topping for ice cream and pancakes, adding a touch of freshness to your dishes.
When the jam is ready, hot, fill the sterilized jars, being careful to leave a little space at the top. Screw on the lids and place the jars upside down. This will help achieve vacuum sealing and preserve the jam for a long time. Leave them like this until completely cool.
To prevent mold crust from forming, you can add a slice of lemon on top of each jar before sealing them. The lemon aroma will add a fresh touch and protect the jam.
After you are done, enjoy this delicacy on toast or alongside cheese, and don't forget to share the joy of making this jam with your loved ones. Enjoy your meal!
First, we deal with the sour cherries. Choose ripe, yet firm cherries to ensure a quality jam. Wash the cherries under a stream of cold water, being careful to remove any impurities. Then, with the help of a special device or a simple fork, remove the pits. This is the moment when you need a reliable helper, especially if you are preparing large quantities. Once the cherries are ready, take a large pot, preferably stainless steel, in which you will boil the jam.
In this pot, place a layer of cherries followed by a generous layer of sugar. It is important not to exceed two kilograms of cherries to allow the fruits to retain their shape and texture. This layering helps to extract the juice from the cherries and form a delicious syrup. Cover the pot and let the mixture sit overnight or at least for a few hours. This step is essential as it allows the sugar to dissolve and the cherries to release their juice.
The next day, put the pot on low heat. You will notice how the syrup starts to thicken, and the inviting aroma will fill the kitchen. If you feel that you have too much syrup, do not hesitate to remove some towards the end of the boiling process. This syrup can be used as a refreshing drink, mixed with sparkling or still water, or as a topping for ice cream and pancakes, adding a touch of freshness to your dishes.
When the jam is ready, hot, fill the sterilized jars, being careful to leave a little space at the top. Screw on the lids and place the jars upside down. This will help achieve vacuum sealing and preserve the jam for a long time. Leave them like this until completely cool.
To prevent mold crust from forming, you can add a slice of lemon on top of each jar before sealing them. The lemon aroma will add a fresh touch and protect the jam.
After you are done, enjoy this delicacy on toast or alongside cheese, and don't forget to share the joy of making this jam with your loved ones. Enjoy your meal!
Ingredients
~ 5 kg of pitted sour cherries ~ 4 kg of sugar