(Homemade cherry jam - Our recipe)

2 kg (4 1/2 lb) cherries
2 whole lemons
500 g (1,1 lb) sugar
4 teaspoons vanilla extract

Time:
preparation: 40 minutes plus resting time
cooking: about 120 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: n.c. (kCal) - n.c. (kJ)
Protein: n.c. (g)
Total fat: n.c. (g)
Total carbohydrate: n.c. (g)
Sugars: n.c. (g)

Choose the quality of cherries very well: they must be very sweet, ripe but firm.
Remove the peduncle from each fruit and wash all. Then stone them, remember to save any juice that leaks out!
Squeeze the lemons.
Put stoned cherries in a deep saucepan.
At this point add the lemon juice and sugar.
Stir very well, cover the saucepan and let all rest for 24 hours.
Meanwhile get the jars washed and well dry.
The day after bring the cherry mixture to a boil in the same saucepan, add the vanilla beans, lower the flame and simmer for about 120 minutes, stirring frequently, or until the sugar starts to form threads.
Ladle the marmalade into the glass jars and let them sterilize at least 30 minutes.
Preserve them in a cool, dry place.

The doses are enough for 3 eight-ounces jars.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".