Easy Cherry Jam

Pit the cherries carefully, ensuring no seeds remain.

Pass the cherries through a food processor. Do not overblend; keep small pieces for texture.

Ensure no seed remnants remain, as these can affect the final result.

Combine the chopped cherries with sugar, mixing thoroughly. Let the mixture rest for about an hour to release the juice.

In a 28 cm pan (or similar size), pour about 4 ladles of the cherry mixture. Bring to a boil.

Once boiling, slightly reduce the heat.

Maintain an intense boil with visible foam, ensuring it doesn’t boil over.

Stir periodically and let it cook for about 10–12 minutes.

Cherry jam requires slightly longer cooking than strawberry jam. After boiling intensely for 10–12 minutes, lower the heat and test the consistency by dropping some jam on a plate.

If needed, cook for an additional 3–4 minutes. Even if the jam appears liquid while hot, it will thicken upon cooling.

Pour the hot jam into clean, dry jars. Seal tightly with lids.

No preservatives or sterilization are needed.

From 1 kg of cherries, you'll get about 3 jars of jam.

If making a larger batch, cook in smaller rounds, no more than 4 ladles of raw mixture per 28 cm pan.

Once cooled, observe the thick texture of the jam.

It's incredibly good, and you'll likely want to prepare at least 10 jars for future use.

Good appetite!