In this recipe I will show you how to make homemade cherry jam with cherry pieces and a touch of cinnamon, which enhances the flavor!
The first step to make this delicious homemade cherry jam is the sterilization of the jars: first, cook the preserving jars and lids in a saucepan with water. Remove the jars and lids from the saucepan after bringing them to a boil and lay them on kitchen paper. Then take the jars and lids to dry in the oven at 250°F.
The second step is the preparation of the fruits: first, cut the cherries in two and remove their pit. In my case, I bought 4 lb. 6.5 oz of cherries and at the end I had 3 lb. 4.9 oz of clean pitted cherries in my bowl. Next, add the sugar and leave the ingredients to marinate for at least 12 hours.
The third step is to prepare the jam: first, put the cherry juice in a saucepan on the stove and heat it up to 240°F. At this point, add the cherries and stir on low heat until 225°F are reached. When adding the cherries, also put the pectin in the saucepan. The pectin must be mixed with a tsp of sugar so it does not become clogged. Together with the pectin, add the lemon juice that activates it. At the same time, also add the cinnamon and the vanilla extract, which season the preparation.
If you let the jam cool on a plate and you go through it with a spoon and the canal formed does not close, then the jam has the right consistency and is ready.
The final step is the canning: pour the jam into the sterilized jars and close them with the lid. Then turn them over until the preparation has cooled down a bit.
The yield of this recipe is about four 1 lb. and 1.637 oz. cherry jam jars.
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Amazon shopping links of some of the kitchen utensil used in this recipe:
- Measuring jug
- Glass bowls
- Ceramic knife
- Portable hob
- Jars
- Stickers
- Stainless steel funnel
- Pouring ladle
Image gallery:
Ingredients
Directions
The first step to make this delicious homemade cherry jam is the sterilization of the jars: first, cook the preserving jars and lids in a saucepan with water. Remove the jars and lids from the saucepan after bringing them to a boil and lay them on kitchen paper. Then take the jars and lids to dry in the oven at 250°F.
The second step is the preparation of the fruits: first, cut the cherries in two and remove their pit. In my case, I bought 4 lb. 6.5 oz of cherries and at the end I had 3 lb. 4.9 oz of clean pitted cherries in my bowl. Next, add the sugar and leave the ingredients to marinate for at least 12 hours.
The third step is to prepare the jam: first, put the cherry juice in a saucepan on the stove and heat it up to 240°F. At this point, add the cherries and stir on low heat until 225°F are reached. When adding the cherries, also put the pectin in the saucepan. The pectin must be mixed with a tsp of sugar so it does not become clogged. Together with the pectin, add the lemon juice that activates it. At the same time, also add the cinnamon and the vanilla extract, which season the preparation.
If you let the jam cool on a plate and you go through it with a spoon and the canal formed does not close, then the jam has the right consistency and is ready.
The final step is the canning: pour the jam into the sterilized jars and close them with the lid. Then turn them over until the preparation has cooled down a bit.
The yield of this recipe is about four 1 lb. and 1.637 oz. cherry jam jars.
Watch the recipe video on Youtube:
By loading the video, you agree to YouTube's privacy policy.
Learn more
Other related recipes:
Amazon shopping links of some of the kitchen utensil used in this recipe:
- Measuring jug
- Glass bowls
- Ceramic knife
- Portable hob
- Jars
- Stickers
- Stainless steel funnel
- Pouring ladle
Image gallery: