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Cherry jam and sour cherry jam is one of our favourite jams and I absolutely love making it with my mom. The process is incredibly easy, it just requires a little more patience. It will absolutely be worth it because you can make it in bulk and store your jam in the pantry which will last you all year. In this video I’m showing you how to make three 250 mL jars but feel free to double, triple, quadruple the recipe if you wish. In Bulgaria we absolutely love making fruit jams and do it as a family every single year. Feel free to use grapes instead of cherries as whole grape jam is just as delicious too. You will need:
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900 grams cherries — 6 cups approx
500 grams sugar — 2 cups
1 tablespoon fresh lemon juice
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Please note: Most recipes typically call for more sugar than what I have here above but feel free to adjust. Please sterilize your jars by boiling them for 5 min on a slow boil on a rack in a pot with water or use paper towel or a linen towel on the bottom of the pot to protect them before placing them in. If you don’t want to preserve these for months just skip this canning step as this jam will last you for a few weeks in the fridge.
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Wash and take the stems off the cherries. Use a cherry pitter or take out the pits yourself. Add them to a big pot with the sugar and lemon juice. Bring to a boil and stir the whole time on medium-high for 5 minutes. Take it off the heat and let them cool completely. Once cooled repeat this same step again and cool them again. When the cherries are cooled for the second time add the pot back on the stove and bring them to a boil again as you stir for the last time for another 5 minutes. Cooking time for this jam is 15 minutes total ( 5 , 5 , and 5 min as you cool the pot the first two times fully in between) The reason we separate the cooking time in 3 parts is to keep them in tact and whole. Now that you boiled the cherries for the third time on the stove you can skim some of the foam and fill your sterilized jars to the top leaving 1/4 inch room. Wipe the rim clean with a damp paper towel, lid on and flip them upside down. Cover, rest overnight. Following day store them away and enjoy.

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