Cherry Jam

Ingredients:

• 1 kg (about 2 pounds) fresh cherries, pitted and halved
• 500 grams (about 2 1/2 cups) granulated sugar
• Juice of 1 lemon
• 1 teaspoon lemon zest (optional)

Instructions:

1. Prepare the Cherries:

   • Wash the cherries thoroughly under running water.
   • Remove the stems and pits from the cherries.
   • Cut the cherries in half and remove any remaining pits.

2. Cook the Cherries:

   • Place the prepared cherries in a large, heavy-bottomed saucepan.
   • Add the granulated sugar, lemon juice, and lemon zest (if using) to the saucepan.
   • Stir well to combine all the ingredients.

3. Cook the Mixture:

   • Place the saucepan over medium heat and bring the cherry mixture to a gentle boil, stirring occasionally to dissolve the sugar.
   • Once the mixture comes to a boil, reduce the heat to low and let it simmer gently. Allow the mixture to cook down and thicken, stirring occasionally to prevent sticking and burning. This process may take about 30-40 minutes.

4. Test for Doneness:

   • To check if the jam is done, place a small amount of the mixture on a chilled plate. Allow it to cool for a few seconds, then push it with your finger. If the jam wrinkles and holds its shape, it's ready. If not, continue cooking for a few more minutes and test again.

5. Sterilize Jars:

   • While the jam is cooking, sterilize the jars and lids by washing them in hot, soapy water and then placing them in a pot of boiling water for about 10 minutes. Alternatively, you can sterilize them in the dishwasher.

6. Fill the Jars:

   • Once the jam is ready, carefully ladle it into the sterilized jars, leaving about 1/4 inch of space at the top.
   • Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips.
   • Place the lids on the jars and tighten them securely.

7. Cool and Store:

   • Allow the jars of cherry jam to cool to room temperature before storing them in the refrigerator.
   • The jam will continue to thicken as it cools.
   • Once cooled, the jam can be stored in the refrigerator for up to several weeks.

8. Enjoy:

   • Spread the homemade cherry jam on toast, pancakes, waffles, or use it as a topping for yogurt or ice cream.
   • You can also use it as a filling for pastries or thumbprint cookies.
   • Enjoy the delicious taste of homemade cherry jam!

Note: Make sure to use clean and dry utensils and jars throughout the process to prevent contamination and spoilage.