John Myers
Ingredients for 1 servings:
- 1 kg cherries (sweet or sour cherries)
- 500 g gelling sugar (2:1)
- 5 tbsp balsamic vinegar
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 4 minutes; Total time approx. 4 hours 34 minutes
with balsamic vinegar, a slightly different variation, makes 3 – 4 glasses
Rinse the jars with hot water. Wash the cherries, remove the stones, and quarter the fruit. If you like, you can also puree half of the fruit; this will make the jam creamier. Combine the cherries and gelling sugar in a tall saucepan, cover, and let stand for 3-4 hours. Slowly bring the cherries to a boil, stirring constantly, and simmer for at least 4 minutes. Remove the jam from the heat and stir in the vinegar. The vinegar means there’s no need to add lemon juice. Test for settling. Place the jars on a damp tea towel to prevent them from shattering when the hot jam is added. Using a small ladle (to keep the rim clean), fill the twist-off jars to the brim with the hot jam and close tightly. Place the jars on their lids for about 5 minutes. If the jam is chunky, turn the jars over frequently while cooling to ensure the fruit pieces are evenly distributed. Tip: The jam should be left to sit for 3-4 days before enjoying, so its full flavor can develop. It’s also delicious immediately.
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