Cherry jam: step-by-step recipe with photos

The beginning of summer is the perfect time to enjoy seasonal fruits and berries, including cherries. However, their season lasts only a few weeks. Nevertheless, as it turns out, you can make jam from them that can be savored even in the cold of winter.

While rummaging through old books in the attic, we found a very old Polish magazine from the interwar period (1920s-1930s) about fruit preservation. It is called “Jams, Compotes, and Other Fruit Preserves”, authored by Mrs. Elizabeta (as it turns out, she published a whole series of mini-books with recipes), and it was there that we found the recipe for cherry jam.

Thoroughly wash the cherries, remove the stems and leaves. After that, it is necessary to remove the pits from the cherries. This process is called pitting, and there are special devices for it. We used a retro tool from the last century, made in the now-defunct Soviet Union, but it did the job.

After that, place the cherries in a heavy-bottomed pot, add 100 ml of water, add sugar, put it on low heat, and stir until the sugar is completely dissolved.

We will cook on low heat for about two and a half hours, until most of the moisture evaporates. Then, in a separate container, mix the cornstarch with a small amount of cold water, stir well, and pour it into the pot in a thin stream.

Also, actively but carefully stir the jam, as it will start to thicken significantly at this point.

Wait for the mixture to boil and cook for another 15-20 minutes. During this time, sterilize the jars in the microwave and boil the lids in hot water, preparing the containers for storing the jam.

Wait a few minutes for the jam to cool down, after which pour it into jars for storage and leave some for immediate enjoyment here and now ;)

A treat for winter is ready!