Homemade Cherry JamCourse: Jam, Seasonal
What could be more of a delicacy than an honest homemade jam spread on fresh crispy pastries or delicate pancakes?
1 kg of cherries
220 g crystal sugar
1 piece lemon
Wash, stalk and peel the cherries. Cut half of it into smaller pieces and mix the other.
Put the cherries in a pot, cook for a while, then add sugar and juice of 1 lemon and cook for about 20 minutes. Depending on the density of the jam we want to have – if we want to make the jam thicker, we will boil it to the required density.
Fill clean jam bottles with boiled (hot) jam, close with a lid and turn upside down for about 10 minutes.