I took fresh, well-ripe cherries from my own tree.
Wash the cherries briefly in a cold water bath and sort out any bad ones. Core the cherries and immediately put them in the saucepan. It can be around 1 - 1.1 kg of cherries.
Mash the ripe bananas with a fork and add them to the cherries, so you can no longer see them in the jam. Also add the lemon juice, citric acid and preserving sugar.
First, slowly heat the ingredients until the sugar has dissolved, I keep pounding the cherries as they are not mashed. Always stir the mixture well until the end of the cooking time. Shortly before the end, I pound the cherries again properly.
The cooking time depends on the gelling sugar, as please adhere to the information on the packaging. It is usually about four minutes before doing a gel test. According to my taste, it is completely sufficient if the jam is still easy to spread.
I do not skim off the foam, but wait about 5 - 10 minutes after the cooking time has elapsed, the foam largely dissolves again, I leave the stove on on a low level so that the jam does not boil but stays hot.
Only then do I pour the jam into the jars; Before closing, I put a teaspoon of amaretto on each jar, then close the jar and turn it upside down for about five minutes.
FYI: You can of course also take frozen cherries, but the quality of the fresh ones is unbeatable. I don`t puree the cherry jam because the pips are always cheating through. By mashing the cherries, the jam is pleasantly chunky and I don`t have any crushed seeds in the jam.
I receive a total of around 15 glasses of 230 ml each.
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