Cherries are the kind of fruit that you seldom eat raw, due to their sourness. But I would often forget that fact as a child, when dark red fruits would swing from the branches. I do not have to describe the expression of my face, due to sourness, because I believe most of you have gone through the same scenario. Still, in the form of jam, this fruit offers a completely different closure.
1 kg (2.20 lb) cherries
800 g (28 oz) sugar
Clean the cherries of the petals and kernels. Mix them with sugar and let them stand covered in refrigerator for at least three hours or over night.
Simmer for an hour, occasionally removing the foam.
Pour the hot jam in hot jars (heated in the oven to 100°C/212°F for 30 minutes) and seal well. Turn the jars upside down for about 5 minutes, and then return them and let the jam cool gradually.
Excellent as bread spread, in preparation of cakes and pancakes.
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