Sweet Cherry Jam

1. 1 Sweet cherries≈ $10.00 per kg 450 g
2. 2 Sugarpack 1 kg ≈ $1.60 350 g
3. 3 Citric acid 2 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Sort the sweet¹ cherries, wash them, and remove the stems. Remove the pits if desired, reserving the juice.

2. Make the syrup: bring 350 g sugar² and 100 ml water to a boil and cook for 5 minutes.

3. Pour the hot syrup over the sweet¹ cherries and leave for 6–8 hours.

4. Bring to a boil, skimming off the foam, and cook for 15 minutes. Let cool for 4 hours.

5. For the second boil, cook for 10 minutes, adding 1,5 g citric acid at the end. Check doneness: a drop of syrup on a cold saucer should hold its shape and not spread.

6. Sterilize a 0,5 l jar and lid: sterilize the jar over steam or in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes. Pour the hot jam into the sterilized 0,5 l jar up to the shoulders and seal immediately. Turn the jar upside down, wrap it, and leave to cool for 24 hours.

7. Store in a cool, dark place for up to 12 months, and refrigerate an opened jar for up to 1 month.