Marmellata di Ciliege (Italian Cherry Preserves)

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)

Recipe by AnnaCourse: Breakfast, BrunchCuisine: ItalianDifficulty: Simple
Prep time

25

minutes
Cooking time

1

hourย 

30

minutes
Resting time

3

hours

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.

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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