Make a batch while the fruit is still in season and enjoy on fresh bread, with a croissant or as a topping over ice cream.
Marmellata di Ciliege (Italian Cherry Preserves)
Course: Breakfast, BrunchCuisine: ItalianDifficulty: SimplePrep time
25
minutesCooking time
1
hour30
minutesResting time
3
hoursMake a batch while the fruit is still in season and enjoy on fresh bread, with a croissant or as a topping over ice cream.
Ingredients
12 cups / about 2 kg pitted black cherries
4 1/2 cups / about 900 g sugar
juice of 1 lemon, strained
Method
- Place the cherries in a large pot, add the sugar, and let stand in a cool place for 3 hours.
- Sprinkle the cherries with the lemon juice and cook over medium heat, stirring occasionally, for about 1 1/2 hours, until the preserves are of an even consistency.
- Ladle into warm, sterilized glass jars, while still hot, filling to just below the rim. Close the jars with a lid, turn them upside down for 10 minutes to create a vacuum and hermetically seal the jars.
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