Sweet Cherry Jam with Lemon for Winter

Fragrant cherries to remind you of warm southern shores and brighten the winter! Easy to make, this sweet cherry jam is one of my all-time favorites.

Recipe author

Servings:

Sweet cherries

2.5

Sugar

Lemon

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 6 g

Fats 0 % 0 g

Carbohydrates 89 % 49 g

200 kcal

GI: 12 / 0 / 88

Cooking method

You can make this jam with any variety of cherry, but white cherries are my favorite for it; if you don't have white ones, any kind will do. I wouldn't use store-bought berries here — go with your own from the garden if you can. The recipe is simple and quick. Sort and rinse the cherries, then dry them (I use a clean, dry towel or cloth). Pit them, put them in a pot of a good size, and add the sugar. I usually leave the pot of cherries overnight to draw out the juice. The next morning I boil it for five minutes and let it cool, gently swirling the pot as it cools so the cherries soak up the syrup evenly. Once the jam is completely cool, I add the lemon, sliced into rounds, and cook five minutes more. After it cools again, I boil it about another 15 minutes, then ladle it hot into jars and seal. These amounts yield about two quarts of finished jam.