Cherry jam is an obligation when you live in south Italy and you have large quantities of this extraordinary fruit available! By keeping the jam in the jars, we will have the taste and scent of cherries available even in winter, excellent for breakfast, as a snack or for a fantastic tart!
Wash the cherries well, removing those that show signs of mold or worms. If you have the opportunity, use organically grown cherries.
With your fingers, or using an olive stoner, remove the stones. In a saucepan add the pitted cherries and the sugar, mix and cook over a high flame for about an hour.
To check if it is ready we can put a teaspoon in a coffee saucer and see if the viscosity is correct.
At this point we turn off the flame and put in the sterilized jars while it is still boiling. We advise you to wet the lids with ethyl alcohol before closing them, to ensure even better sterilization of the same. We turn the jars upside down and leave to cool. Then you can boil the jars for about 20 minutes to fully sterilize them.