This Yellow Cherry Jam is a recipe of our tradition, which is very easy to prepare. The jam cooked in this way results in a thick liquid one, and cherry grain retains its shape.
It is a type of jam that you can serve with ice cream or use for other desserts, as the fruit stays in the right shape. Yellow cherry is the best cherry type for this jam recipe.

How We Cook This Cherry Jam?

For the best jam, we will choose fresh cherries, well-ripen in terms of sweetness level, but at the same time, the fruit grains should be solid and not damaged or crushed. Fruits need to be firm to maintain shape. We will wash them and clean them from the tails.

The secret to this jam is in the technique. We will let the cherries rest for at least 5-6 hours covered with sugar. After that, we boil the fruits with sugar and released cherry juice in three or four cooking sessions with 5-6 minutes each. After each boil, we let the cooked fruit rest for about 24 hours. It ensures that the cherry berry is not damaged and the jam thickens to the right level.

We store the cherry tails, dry them, and use them for tea, which cleanses the kidneys and urinary tract.

We carefully remove the cores from the cherries to preserve the undamaged fruit. Use a kernel remover, which we use for cherries or olives in the kitchen. If you do not have it, then use a stick, pushing the core from the tail towards the top.

You can try our canned cherry compote.

Ingredients

• 3 kg of yellow cherry
• 1.5 kg of sugar
• 1 lemon

Directions

1. After carefully rinsed the yellow cherry, we will remove the cherry kernels, preserving the undamaged grain.
2. Place the cherries in an open container and add the sugar and juice of a lemon. We can add half the sugar as a start.
3. We will put the cherries in the fridge overnight so that they release their juice. If you do not have that much time, let the cherries rest in the sugar for at least 5-6 hours. We do not use water at all for this jam. We boil the cherries in their liquid that they will release from staying in the sugar.
4. The next day we will throw them in the pot with a thick bottom and put them on medium heat.
   We will see that they will release quite a bit of juice.

Cooking process

1. In the first boil, cook cherry fruits for 10-15 minutes, and from time to time, we remove the foam that they have put on top with a kitchen colander. The first cooking of the cherries is a little longer in minutes, as we will also clean them from the foam that the fruits bring to the surface.
2. Turn off the heat and let the jam stand for 24 hours. The next day, boil it again for 5-6 minutes, calculating the time from the beginning of the boiling moment. We turn it off and let it rest again for another 24 hours.
   
3. The next day we repeat another decoction for 5-6 minutes. So in total only three decoctions. You will see for yourself that if necessary, you can make a fourth decoction. Finally, we will add a little more lemon juice or lemon juice.
4. The finished jam should be liquid with a kind of thickness. We test it in this way. We drip the jam’s liquid on a plate, and it should remain firmly point. The juice gives pleasure to this jam. We in our family also use it to accompany ice cream or various cakes.

Conserving

1. The canning and storage mode is the same for all jams. We will transfer the hot cherry jam from the pot to clean jars, close them well and turn them upside down until they cool.
2. Alternatively, fill the jars with the cooled jam and close them well. Transfer jars in a pot, covered with cold water, and boil them for 20 minutes on low heat. In this case, let the jars cool inside the water.

Bon Appetit!