Equipment
- Jam Jars 8 oz
Ingredients
- 2 kg sweet cherries
- 950 g gelling sugar 2:1
- 1 vanilla pod
- 1 lemon optional, if not using gelling sugar
Instructions
- Wash the cherries, remove the stems, and pit them. Place them in a large pot.
- Slice open the vanilla pod and scrape the seeds into the cherries. Add the empty pod to the pot as well.
- Mix everything with the gelling sugar and a splash of lemon juice.
- Let the mixture sit for 2 hours to allow the sugar to dissolve and the juice to release from the cherries.
- If you prefer a smoother jam, briefly purée the fruits now; otherwise, leave everything as it is. Place the pot on the stove, heat and bring the mixture to a boil while stirring.Boil the cherries for 4 to 5 minutes on high heat until they start to thicken up.
- Perform a consistency test: Place a bit of cherry jam on a cold plate. If it sets immediately, forming a fine skin, it's done. If not, let it cook a minute longer and repeat testing.
- Remove the vanilla pod and pour the still-hot cherry jam into clean jars. Seal them immediately and let cool.
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