John Myers
Cherry Jam – Caramelized
The perfect cherry jam – caramelized recipe with a picture and simple step-by-step instructions.
- 1000 g Preserving sugar 1: 1
- 1000 g Pitted cherries
- 3 Vanilla sugar
- 1 Lemon – just the juice
- Put the preserving sugar in a sufficiently large saucepan and fry, stirring constantly, until it has become liquid. Remove the pan from the heat and stir in the washed and pitted cherries.
- The sugar becomes very hard and lumpy … but: don’t worry, it will turn liquid again by itself, at the latest when cooking. Let this mixture stand overnight, covered.
- On the following day, pull the cleaned glasses with the matching lids through boiling water and place them on a damp kitchen towel. Put the saucepan with the sugar-cherry mixture on the stove, stir in the vanilla sugar and lemon juice and bring everything to a boil over high heat while stirring. Then let it simmer for 4 minutes.
- If you don’t like the jam in pieces, you can puree it with the hand blender – I prefer it in pieces. Then immediately pour into the prepared jars, close with lids and let cool. The often mentioned “turning upside down” of the glasses in all kinds of jam, jelly and jam recipes is pure nonsense and should be mentioned again here.
- This jam has a certain something due to the caramelization and thus gets a slightly tart note, so it is no longer ONLY sweet. Just give it a try … and there are currently enough cherries !!
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