White Cherry Jam
White cherry jam is a true treasure for any kitchen. Not only does it look incredibly tasty, but the white cherry jam is also a beautiful addition to any breakfast table, with its golden hue and rich flavor.
Ingredients
- 3 kg pitted white cherries
- 1 kg granulated sugar
- 10 g citric acid
Instructions
- Prepare the Cherries: Start by washing and pitting the white cherries. This can be a bit tedious andfiddly. It’s easiest with special pitting tools, but I personally use long foodtongs. Of course, you can cut them in halves or quarters, depending on yourpreference.2. Combine Ingredients: After pitting the cherries, pour them into a large pot and sprinkle the sugarover them. Stir well to ensure the cherries are evenly coated with sugar. Letthem sit for 2-3 hours until the cherries release their juice.3. Cook the Jam: Simmerthe jam over low heat, stirring occasionally and skimming off any foam with aslotted spoon. Avoid continuous stirring to prevent crushing the cherries. Onceit reaches a rolling boil, reduce the heat and let it simmer for 20-30 minutes.Add the citric acid and continue to simmer until the jam thickens to yourdesired consistency4. Test the Jam: Tocheck if the jam is ready, place a drop of the syrup on a chilled plate, and ifthe drop does not spread, it’s done. If not, continue to simmer and test againafter a few minutes.5. Jar the Jam: Oncethe jam is ready, carefully ladle it into clean and dry jars, while it is stillhot to ensure a proper seal. Do not overfill the jar, leave a small gap at thetop. Seal the jars tightly and turn them upside down until they cool completelyto ensure they are properly sealed.
Notes
- If the cherries are smaller and not very juicy, add 1 cup of water.
- You can replace the citric acid with 1 lemon juice.
- To prevent any foam during simmering the jam you can put a small piece of butter.
- Be careful not to overcook the jam, as it will become too thick and lose its golden, clear appearance.