This is our favourite jam. It is a real breakfast treat and turn our toasts into sensations we can’t easily forget.
1.4 kg morello cherries
850 gr coarse grained sugar
Juice of 1 fresh lemon
|Wash the morello cherries, remove the stalks and stones.|
|Mix the cherries and sugar mixed with lemon juice in a jam pan. Leave to steep for 2 hours.|
|Preparation / 30 min.
Medium heat /10 min until boiling
|Next put the filled pan over medium heat and bring to a boil. Remove from heat, let cool, cover and let stand in a cool place for the day.|
4 gr agar-agar (4 gr / liter of juice or a sachet of powdered apple pectin)
|Sieve the mixture, remove the fruits and set aside. Pour the syrup back into the jam pan. Add the agar-agar or pectin, mix well and bring to a boil over medium heat. Stir, skim and let cook for 10 min.|
|Check the consistency of the syrup by pouring one tablespoon of liquid onto a plate. On cooling, the syrup will jellify. If necessary, cook for a few minutes more to obtain a better consistency.|
|Medium heat / 15 min total after reaching boiling||Add the fruits, stir, leave to cook another 5 min., and skim again.|
|Potting5 jars with 350 gr capacity with coversMedium heat / 10 min. boiling||At the same time, boil the 5 glass jars and covers, covered completely with water, in a large pot for 10 min.|
|Put a clean kitchen towel on the counter top, take out the jars and covers from the boiling water and set them upside down on the towel to dry.|
|When the jam is ready, fill the jars with the boiling jam to the rim and clean the rims with a dry towel. Cover the jars immediately, put them back on the towel upside down and leave to cool. On cooling, a vacuum will be created.|
|The next day, turn the jars back upright and store in a cool, dry place away from light.|
Pick the cherries during good weather days far from rainy days. They will have less water content. Choose sun-ripened cherries. They will be sweeter and more fragrant. This will reduce the amount of sugar needed.