Loretta Sebastiani

By: Loretta Sebastiani
     

Homemade cherry jam ( Marmellata di ciliegie )

Our original home cooking

difficulty: easy

time: preparation: 40 minutes plus resting time
cooking: about 120 minutes

calories: (kCal)

Ingredients

  • 2kg (4 1/2 pounds) cherries
  • 2 whole lemons
  • 500g (1,1 pound) sugar
  • 2 vanilla beans
Difficulty:
easy recipe
Time:
preparation: 40 minutes plus resting time
cooking: about 120 minutes
How many calories in a 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)

Download free PDF version (126 download).

Nutrition facts

Choose good-quality cherries: they must be very sweet, ripe but firm.
Remove the peduncle from each fruit and wash all. Then stone them and 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.