Cherry jam. A delicious jam because, come on, who does not like cherries? I love them and I would eat chili: not surprisingly it is said that one leads to another. Is, When the prices of this beloved fruit drop to decent levels (I've seen even at 8 euros per kilo in Rome) I cannot but make a cherry jam to enjoy them all year and use them for pies, frozen desserts, seals or simply savoring with homemade cookies like these little shortbread dough sablée to matcha tea. The cherry jam is a small, luxurious treat.
I used cherries of Ravenna, the calluses: axe, dure, luscious and sweet. But you used those you prefer, as long as they are mature and sweet, otherwise you'll have to increase the amount of sugar. And I used whole after being stoned: To do it you also look at my VIDEO TUTORIAL on how to remove the core from the cherries leaving them whole. If you love the jams and marmalades also given a look at all my OF JAMS RECIPES and you're sure to find one that you'll love, and maybe someone who will amaze you. Is’ the right time to prepare them! But remember: only seasonal fruit!
Dosi i for 5 jars of about 300 grams each
1,2 pounds of cherries (I used the calluses of Ravenna, but enough that they are sweet, Ripe and tasty)
750 grams of sugar
the juice of one small lemon
Wash the cherries, remove the stalk and denocciolarle so as to leave them whole, as you can see in this VIDEO TUTORIAL on how to remove the core from the cherries leaving them whole, i've prepared to reveal this fabulous trick.
Put the cherries in the same container in which you bake later and add the sugar and the lemon juice. Mix well and let marinate the fruit for at least three hours, stirring occasionally. After this time, put the pot on the heat and bring the mixture to a boil, leaving Simmer over medium heat for about 2 hours and 30 minutes, stirring well to occasionally bottom, because the jam tends to stick.
When the liquid begins to be syrupy, cherry jam is almost ready. To make sure it has reached the proper density, do the saucer test pouring a teaspoon on a plate: if after a few seconds it will become thick and will not leak by tilting the dish, then it will be ready.
Pour the cherry jam jars in filling them up to one centimeter from the edge, close firmly and flip the jars on a plane: Like this, with the steam produced by the heat of the jam, It will create a vacuum. Allow to cool completely, better if all night, and the next day by inverting the jars you find a slight depression in the center of the lid, that will confirm a successful vacuum. You can save of cherry jam jars for a year in a cool, dry place, When you open them, Remember to store them in the refrigerator.