Cherry Jam: Step-by-Step Recipe with Photos

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

In the attic, while sorting through old books, we found a very old Polish magazine from the interwar period (1920s-1930s) about fruit preservation. It's called “Jams, Compotes, and Other Fruit Preserves”, authored by Mrs. Elizabeta (as it turned 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, produced by the non-existent Soviet Union, but it did the job.

After that, place the cherries in a pot with a thick bottom, add 100 ml of water, add sugar, set 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.

We also actively, but carefully stir the jam, as it is now starting to thicken actively.

We wait for the mass to boil and cook for another 15-20 minutes. During this time, we sterilize the jars in the microwave, boil the lids in hot water, that is, we prepare the containers for storing the jam.

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

The winter treat is ready!