Cherry Jam

Directions

After cleaning the cherries together, always wearing gloves to avoid staining our hands, we layer the cherries and sugar in the "tsoukali" (pot). We then place the pot on the heat and, once it comes to a boil, we reduce the heat and let it simmer for about 3/4 of an hour. Throughout the boiling process, we continuously skim off the foam that accumulates on the surface. We prefer to stir with a wooden spoon. Just before the jam sets, we add the lemon juice. We let it simmer for a few more boils. When it's still hot, we use an immersion blender to puree the jam. Personally, I like it to have small pieces of cherries, so I puree the cherries by hand at the beginning when I put them in the pot. Once the jam has boiled and set (to check, put a teaspoonful on a saucer and see if it holds and has a sticky texture), we transfer our jam to sterilized jars using the boiling method.

Now it's time to taste what we've made... a small plate, a slice of bread or a cracker with some butter. Perfect!

Good luck! THANK YOU VERY MUCH TO STAVROULA MYLONA FOR HER VALUABLE ASSISTANCE.