I must admit that I was not very fond of jams while growing up… I would always choose crème patissière or chocolate over jam filled sweets. It was way too sweet for me. That was until I went to Normady with my parents and some friends. We were staying at a farm and the lady who owned it used to make the most amazing jams EVER. I literally fell in love with her strawberry jam as it was not overly sweet and it had huge pieces of strawberries inside. From that time on, I have been making my own jam. I don’t make it often and when I do, I make it in small quantities as we do not consume much of it, but it tastes so much better than any jam you can buy at the store!!! I made this cherry jam around Christmas time (when cherries were at their peak down here) and totally forgot about posting it! I need to really sort out my archive!!! Anyhow… as it is cherry season in the Northern Hemisphere, I guess now is a good time as ever to share it! So, here you have it… there are no real quantities for this recipe: you will need to measure your cooked cherries to know how much sugar to add. Other than that, it is really easy to make… and it tastes amazing! Enjoy!
- Put ⅔ of the cherries in a pot and roughly blend them with a hand mixer. Make sure not to make them into a purée, you just want to make them into smaller pieces without having to cut them by hand (this will save you a lot of time!).
- Add the remaining ⅓ of the cherries and the zest and juice of 1 lemon to the pot.
- Cook the cherries, stirring occasionally, until they are completely soft (this will take about 20 minutes).
- When cooked, measure out how many cherries you have (juice included) and add ¾ of that amount in sugar to the pot (e.g. if you have 4 cups of cooked cherries, add 3 cups of sugar).
- Stir well and cook over moderate to high heat, stirring often so it does not stick to the bottom of the pan.
- While it’s cooking, put a small plate in the freezer.
- Once the bubbles subside and the jam appears like it is beginning to gel, put the fire off.
- Put a small amount of jam on the frozen plate and return it to the freezer for a few minutes. If it wrinkles when you nudge it, it’s ready.
- If not, cook it some more and test it again.
- When ready, add the Maraschino, if you want and stir.
- Store the jam in sterilized jars.