Bonne Maman Cherry Jam

To ensure that your jam is properly preserved, it is important to clean the jars and caps thoroughly. Simply dip your lids and jars in a saucepan filled with water and bring to the boil for 5 to 15 minutes. Then leave them to dry upside down on a clean cloth.

You can also put them in the dishwasher!

1. Choose 950g of beautiful, ripe and undamaged cherries. Choose fruits grown near you and in season, they will be tastier!
2. Cut the cherries in half and pit them in a saucepan.

3. Bonne Maman's tips The pits can be reused to make a dry hot water bottle.

4. Place the fruit in a large saucepan and start cooking over medium heat, stirring regularly with a wooden spatula. When the fruit is soft, lower the heat.
5. Pour in the sugar regularly, stirring regularly and maintaining a medium heat. Then leave to stand for 1 hour.

6. Bonne Maman's tips You can make a less sweet jam by removing about 200g of sugar but the shelf life will be shorter!

7. When the sugar is well incorporated, cook for about 50 minutes over high heat (low boil), stirring regularly. Pour in 200g of water regularly so that your jam does not stick to the bottom of the pan.
8. Cooking is complete when the fruits become more "translucent" and are evenly distributed throughout the preparation.

9. Bonne Maman's tips To check if the jam will set, pour a drop onto a plate previously placed in the refrigerator, and tilt it: if the drop slides, the jam is not cooked enough. If it sets, it's ready!

10. At the end of cooking, add a teaspoon of lemon juice (to help preserve it and enhance the taste of the fruit!) and bring to the boil for a few seconds. Off the heat, you can remove the foam that forms on the surface.
11. Immediately pour into the jars using a ladle, filling them to the maximum. Close with the appropriate lids and turn the jars upside down on a tea towel to obtain 'self-pasterisation'.
12. Let the jars cool before labeling them. You can then store your jams in a cool, dry place for several months.
13. After opening, keep your jam in the refrigerator and consume it within the following month.