Cherry Jam

Steps

1. Sterilize 6 screw-top jars (about 200 ml each) with lids by baking in the oven at 90°C for 30 minutes, or boiling them in a large pot. Let cool and set aside.
2. Wash, stem, and pit about 1.2 kg cherries until you have 1 kg pitted cherries.
3. Place the cherries in a tall pot and mix with the preserving sugar and lemon juice. Use a tall pot since the jam bubbles vigorously while cooking.
4. Bring to a boil over high heat, stirring constantly, and let it boil rapidly for 3 to 5 minutes while stirring.
5. Roughly purée the jam with an immersion blender.
6. Test the set by placing 1-2 teaspoons of jam on a plate and letting it cool. If it doesn't set, boil for 1 more minute and test again.
7. Skim off any foam from the surface with a skimmer.
8. Pour the jam into the prepared jars using a funnel, filling to about 4 mm below the rim.
9. Seal the jars with the lids and immediately turn them upside down. Let sit for 5-10 minutes to form a vacuum seal. Be careful, the jars are hot.
10. Let the jars cool completely, then store in a cool, dark place, or enjoy immediately once cooled.