Sweeter or more bitter, cherry jam is excellent spread on slices of bread for breakfast, but it can also be used to fill any kind of cake or to enrich a spoon dessert with taste
Cherry jam it is one of the most delicious preserves that can be prepared in the summer. Especially for those of you who love this fruit madly. It is actually quite a demanding job, because with every cherry stone and stalk must be removed, but the result will make you forget every effort! Choose cherries firm and well ripe: they will be sweet and juicy and your jam will gain in taste.
The most suitable cherries
All varieties of cherries are suitable for making jam. If you prefer a sweeter flavor, buy quality cherries calluses, usually more larger and sweeter than other qualities of cherries. Also, being larger, you will have less trouble pitting them. If you prefer a more acidic flavor, choose the sour cherries, smaller and with an intense red color. Whichever variety you choose, remember to take them with the skin well firm and tense, intact and without dents: be careful because traditionally it is said that after the day of St. John (June 24), cherries are attacked by small parasites!
Sterilization of the jars
It is always a very important moment: tasting hand made preserves must be a "safe" pleasure, without health risks. So, first take your jars and put them in a pot full of water. Make sure they are completely submerged, bring to a boil and let them sterilize for 1 hour. Then remove them from the water and fill them with the freshly made jam, leaving 1 cm empty from the edge. Close each jar with a new cap, put each jar back in the same pot of water and boil for about 30 minutes, wrapping each jar in a tea towel, to prevent it from breaking. After 30 minutes check that the vacuum has formed: if, pressing on the cap, you will feel the classic"Click-clack", you will have obtained the desired effect, otherwise continue with the boiling.
The recipe for cherry jam
Take 1 kg of ripe cherries, 300 g of brown sugar, the juice of one lemon. Wash and dry the cherries, open them in half with your fingers or with a small knife and ston them. Collect them all in a container with the juice of one lemon and leave them macerate in the fridge a whole night. The next day add the sugar and pour everything into a saucepan. Cook for an hour and thirty, over low heat, and then pour the mixture into the jars that you have previously sterilized. Fill each jar up to 1 cm from the edge and then close with the caps. Sterilize them as explained above and then leave them in a cool dark place. The jam must rest a month before being consumed.
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