Pitted Cherry Jam for Winter

Cooking method

1. Step 1:

   

   To make this delicious cherry jam, measure out your cherries and have the sugar ready. Choose ripe, juicy cherries with no visible damage. Remove all the stems and leaves, then rinse the cherries well and drain off all the water. Pit the cherries. You can do this by hand, with a hairpin, or with a dedicated cherry pitter.

2. Step 2:

   

   Once the cherries are pitted, they're ready for jam. Take an enameled or glass pot and add the cherries. Pour in about 2/3 of the sugar and give the pot a gentle shake so the sugar settles evenly among the cherries. Cover and let stand for a few hours so the cherries release their juice. Avoid aluminum cookware, so the berry juice doesn't react and oxidize.

3. Step 3:

   

   Once the cherries have released their juice, set the pot over the heat, bring to a boil, and cook for 2–3 minutes. Then remove from the heat, cover, and let cool.

4. Step 4:

   

   Repeat this boil-and-cool cycle two more times, letting the jam cool completely between rounds. Why boil it several times? It helps preserve more of the fruit's vitamins while thickening the syrup. Before the second boil, taste the jam — if it isn't sweet enough, add a little more sugar to your liking.

5. Step 5:

   

   Prepare the jars. Wash them well with dish soap and rinse. Sterilize the jars however is easiest for you — in the microwave, in the oven, or over boiling water. For the lids, a good scald with boiling water is enough.

6. Step 6:

   

   Ladle the boiling-hot jam into the prepared jars. Careful — it's hot! Seal with the lids. Turn the jars upside down and check that they're sealed tight. Leave them inverted, wrap them in a warm blanket, and let them cool that way. Why the blanket? It lets the jam cool as slowly as possible, which thickens it a little more.

7. Step 7:

   

   Once the jars have cooled, store them in a cool place. Enjoy your winter treat!