Cherry jam

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Ingredients

Yields 4 jars, 13 oz (375 g) each:

• 2 ½ lb (1.2 kg) cherries (or 2.2 lb (1 kg) net)
  
• 2 cups (800 g) granulated sugar
  
• Juice from one lemon

• Cooking utensils: Candy thermometer

Preparation

• Clean the cherries well in cold water and dry them
  
• Remove the stems and pits by cutting the cherries in two

Cooking the jam:

• In a preserving pan, pour 1 cup (25 cl) cold water and add the sugar
  
• Heat slowly, constantly stirring the mixture until the sugar dissolves completely; then, bring to a boil and cook until a "small pearl" is obtained (230 à 234°F (110 à 112°C) on the candy thermometer
  
• Add the cherries, lemon juice, and bring back to a boil
  
• Skim and allow to cook 10-15 minutes at high heat Stir often, making sure that the cherries stay submerged in the syrup
  
• Stop cooking when the cherries turn translucent
  
• The ideal cooking time for a jam comes from experience: If you're not certain, use the cold plate test: Put a small plate in the refrigerator for one hour before preparing your jams. When the jam appears ready, pour a little on the cold plate.
• The jam should take the form of a rounded drop and should not flow if you tip the plate slightly
  
• Pour the jam into previously sterilized glass jars and allow to cool

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