Welcome back! 
Today, we have a delicious, sweet cherry jam that's great for bread, yogurt, or whatever you want! This is basically a recipe to make any sort of jam, just that the proportions change depending on what you're making. There's actually an interesting distinction between jelly, jam, and preserves. Jelly is when the mixture uses fruit juice rather than fruit. Jam consists of fruit pulp or crushed fruit. Preserves are chunks of fruit in a syrup, like marmalade. As a result, this "jam" is more like preserves since we're using chunks of fruit, but that's all just technical stuff. I say it's jam though!
Cherry Jam
Makes 3 10-ounces jars
Ingredients:
- 1200 grams cherries, pitted and halved/quartered (depending on how chunky you like it)
- 300 grams sugar
- Lemon juice from 1 lemon
Directions:
- In a Dutch oven, put all the cherries and sugar in and cook on medium-high heat until boiling.
- Once boiling, turn it on low heat.
- Simmer for at least 30 minutes until desired texture, stirring occasionally.
- Remove the foam from the top of the mixture.
- Add the lemon juice and cook for a few more minutes.
- Put it in sterilized containers and then you can store it (in the fridge) for a long time!
Typically, store-bought jams can contain 60 or 70% sugar. In this recipe, we used 25% because the cherries are already really sweet. (In other fruits that are more sour like strawberries, we use up to 40%). However, this makes it last shorter because the sugar level is less, so once you open a container, you should use it within a couple weeks. If you want it to last longer, add more sugar! We usually freeze the containers so that they last longer and then take them out when we actually want to eat the jam.
-Chefpo
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