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Cherry Jam with Lemon
Instructions
I prepare the ingredients for the cherry jam with lemon.
So that the thick cherry skin starts soaking up the sweet syrup faster, I pour boiling water over the berries so it covers them completely. This step also helps remove any chemicals more reliably, in case the trees were treated with them.
I cover the container with a lid and leave it for 5 minutes. Then I drain the water and rinse the cherries with fresh water.
From the sugar (500 g) and water (75 ml) I cook a syrup for 2–3 minutes.
I pour the resulting syrup over the berries.
Over low heat I boil the mixture for 5 minutes. I skim off the white foam that forms right away.
I set the pot aside and let it stand like that for 2 hours.
During this time the cherries take on an amber transparency and shrink a little.
In the meantime I get the glass jars and lids ready – the lids can simply be boiled for 3 minutes, and the jars warmed with steam by pouring a little water into a frying pan. Once the glass walls are covered with drops of condensation, the sterilisation can be considered complete.
I thinly slice the lemon.
I add it to the cherries and boil everything for 5 minutes.
If any foam still rises, I skim it off.
I cool the jam again for 2 hours, after which I boil it for 5 minutes and pour it into jars, which I turn upside down after sealing and leave to cool that way on the table.Since this cherry jam with lemon was cooked with the pits, it can be kept for no longer than a year, even in an ordinary flat, or, better still, in a cool place. Such a bright taste and clearly expressed aroma suit it best not only for tea-drinking, but also as an addition to ice cream, syrniki, casseroles, and plain toast.
Tips
- 1
Scalding with boiling water – the "secret" against chemicals. Five minutes under boiling water washes any treatment off the skin and prepares it to absorb the syrup.
- 2
Slicing the lemon thinly – the "secret" of the aroma. Thin rings give up all of their citrus and don't turn bitter during cooking.
- 3
Two hours of cooling – the "secret" of clarity. Between boilings the berry shrinks and soaks up the syrup, turning amber.
- 4
Lemon at the end – the "secret" of freshness. The citrus is added only after the first boiling, otherwise the peel would pass on a bitter note. The same principle works in other kinds of jam made from berries with citrus.
FAQ
Which cherries should I choose? +
Ideally, ripe, fleshy varieties (Bull's Heart, Regina, Valery Chkalov) – they hold their shape and have a richer colour. Alternatives: yellow cherries (Drogana Yellow) – the jam comes out a light amber, pink ones (Napoleon) – a compromise. Fresh fruit is firm and glossy, with no cracks or dents. A size of 2.5–3 cm is best. Not suitable: overripe, soft cherries (they fall apart during cooking) and unripe ones (sour, with no aroma). Frozen cherries are the "budget" option – thaw them completely and drain off the juice. For a "premium" version, use southern farm-grown cherries. Be sure to remove the stems. Leave the pits in as the recipe says – they help the berries keep their shape.
What can replace the lemon? +
Alternatives: lime (1 pc. – a tropical note), orange (1/2 pc. – sweeter), grapefruit (1/4 pc. – with a touch of bitterness), citric acid (0.5 tsp – simpler, but without the aroma of the zest), mandarin (1 pc. – a mild citrus). Fresh lemon is the "premium" choice. Don't use: a lemon coated in wax (rinse it with boiling water) or juice from a carton with preservatives. Thin rounds of 2–3 mm are best (thinner ones "fall apart", thicker ones turn bitter). Leave the peel on – it gives a bright aroma. Remove the lemon pips – they will keep turning up. For a "premium" version, use a mix of lemon and orange. For the "classic" version, only lemon.
How long does the jam keep? +
In sterile, sealed jars with the pits in – up to 1 year in a flat, up to 1.5 years in a cellar. Without the pits – up to 2 years. Once opened, in the fridge – 2–3 weeks. Write the bottling date on the jars. If mould or fermentation appears, don't open it – throw it away. Don't store it in the sun – the colour will "fade". Bottle it in small 0.5 L jars – they're easier to open. It's best used within the first 9–12 months. If it crystallises, warm it in a water bath for 10 minutes. After a year, don't eat the pit version – hydrocyanic acid builds up. Better to finish it all within the season.
What do you serve the jam with? +
A classic with tea: with toast, pancakes, fritters, syrniki. With vanilla ice cream or yoghurt. With cottage cheese or a cottage-cheese casserole. With casseroles (cottage-cheese, semolina, rice). With syrniki and cottage-cheese balls. On bread and butter. With hot waffles and croissants. With a cup of black tea with lemon – a "double" citrus effect. With hot buttered toast. With cheeses (brie, camembert, goat) – a "French" serving. With a glass of cognac or liqueur – an "evening" option. With hot milk – a "children's" one. A versatile sweet citrus jam for tea-drinking and desserts.
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