Cherry Jam
My Grandmother's recipe for Cherry Jam. It's the perfect filling or topping for everything, it melt's in your mouth and tastes like summer!
  • 3 kilograms (6.6 pounds) ripe black cherries
  • 1 kilogram (2.2 pounds) sugar
  • 9 gr. (3 teaspoons) citric acid
  1. Stem and pit the cherries. Divide them between two large bowls and add 500 gr. (1.1 pounds) of sugar to each bowl.
  2. Gently mix, using a wooden spoon, to distribute the sugar evenly and place in the refrigerator overnight.
  3. On the next day pour the cherries and the juice that has been extracted in a large pot.
  4. Place over medium heat stirring frequently.
  5. Thoroughly wash the jars you will use. I needed a total of 5 jars 400 gr. (1 oz.) each.
  6. Cook the cherries for 1 hour and 20 minutes, stirring every so often.
  7. Spoon all the foam that forms on the surface.
  8. After 1 hour and 20 minute add the citric acid.
  9. The cherries should be cooked and the jam should be slightly thickened at this point.
  10. Cook for 10 more minutes.
  11. Remove from the heat and immediately pour into the prepared jars. Place the lids tightly and turn the jars up side down on a wooden board.
  12. Allow to cool completely and store in your pantry until needed.
  13. Note: I find that 1 and a half hour is the optimal time for this jam. The “plate in the freezer” test doesn’t work so good here, because the jam get too thick for my taste. Your jam is ready as long as when you place some on a cold plate, your finger leaves a distinct trace.
Recipe by Baking After Dark at