Ingredients
400g. pitted sour cherries (430g. to be exact)
240g. sugar
1 tbsp. sugar with pectin (2%)
1 tbsp. lemon juice
This is the third time I try making cherry jam. I have tried making it with sweet cherries. The first time it turned out quite runny and the second time very hard but very sweet too. Both times, you could not really say what fruit it is… you cannot really taste the cherries when made into a jam! My husband suggested trying it with sour cherries, also called morello cherries. They are very sour, not really nice to be eaten just like that, but they turned out super perfect for the jam. I have used just a bit more than half the amount of sugar to cherries and added some sugar with pectin and some lemon juice so the jam sets properly.
The result was yummy and this is now the recipe that I will be using when making cherry jam!
Here you go…
Wash the cherries and pit them. Place them in a bowl and add the sugar. Mix with a spoon until all the cherries are coated. Place them in the fridge, overnight, without covering.
The next morning, place them in a saucepan with all their juices and add the sugar with pectin and the lemon juice. Stir all well. Place on high heat and bring to a boil, stirring always. Skim off the foam as much as you can. Place the foam in a bowl and let it set. Pour the syrup back in the saucepan not to lose much of the taste. Keep boiling for 5 minutes on high heat then reduce to medium heat (mark 6 on my stove) and cook for 20 minutes, stirring always. The mixture will be nicely bubbling which is fine! Turn off heat and keep on stove for another 5 minutes, stirring always, so the jam does not stick to the bottom of the pan. The cherries I had were very juicy!
Pour then in sterilized jars (see Strawberry Jam to know how to sterilize jars).
Spread on bread with a bit of butter or on cookies and enjoy!
Easy 
45 minutes + overnight soaking 
~350g. jam
Falling in Love with Cooking 