Cherry jam recipe with yellow cherries. No pectin is needed.
Prep Time:5 hours 15 minutes
Cook Time:30 minutes
Total Time:5 hours 45 minutes
Yield:1 jar 1x
2 kilos yellow cherries
1 and 1/2 kilo sugar
1/2 lemon, squeezed
Wash the cherries, remove their stalks and stones. Put the cherries in a large pot. Then pour sugar on them and wait 5 hours. You can do this overnight. At the end of this time, you’ll see that all sugar is dissolved and cherries release their water. That’s why we don’t need to add extra water.
Put the pot on low heat and let it simmer until it gets thick enough. Remove its scum occasionally. To understand if it has the right thickness, drop very little jam on a plate, turn it upside down. If the jam doesn’t run down easily, if it’s a bit sticky, that means it’s done. Add lemon juice, boil it another 5 minutes and take it from fire. do not boil it more after adding lemon juice. Otherwise, your jam gets too dark in color.
If your cherries are too soft, then after it boils for about 10 minutes, take the cherries from the sherbet with a strainer and keep boiling the sherbet until it reaches the right consistency. If you boil the cherries with its sherbet for the whole time, cherries will be overcooked and all mashed. Then add the cherries and boil them for a few minutes more. And add lemon juice. Let it cool.
If you have a balcony or a garden, wait your jam under sun. This helps its consistency, so don’t worry if your jam is not thick enough after boiling, just wait it under sun for a few days. Do not forget to cover it with a veil to protect it from any insects. Then you can put it in jars and keep it in a place without sunlight.