Cherry Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 4 mins |
| Total Time | 4 hrs 34 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg cherry (s) (sweet or sour cherries)
- 500 g preservin suar (2: 1)
- 5 tablespoon balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Wash the glasses with hot water. Wash the cherries, remove the stones and quarter the fruit. If you like, you can also puree half of the fruit, which makes the jam smoother. Mix the cherries and the preserving sugar in a tall saucepan and let stand covered for 3 - 4 hours.
- Bring the cherries to the boil slowly, stirring constantly, and let them simmer for at least 4 minutes. Remove the jam from the stove and stir in the vinegar. Because of the vinegar, there is no need to add lemon juice. Do the gel test.
- Place the jars on a damp tea towel so that they do not break when pouring the hot jam. Use a small ladle (so that the edge of the glass remains clean) to fill the hot jam with the brim of the jars (twist-off jars) and close tightly.
- Place the jars on the lid for about 5 minutes. In the case of chunky jam, turn the jars over and over again while cooling so that the pieces of fruit are well distributed.
- Tip: The jam should soak for 3 - 4 days before it is enjoyed, then all of its aroma will unfold. But it also tastes immediately.
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