Recipe Cherry jam with honey
Preparation time:
20 min + 1 night of rest
Shelf life:
Between 6 and 8 months
Ingredients
Number of persons: Several
Preparation
- Wash and pit the cherries then weigh 1 kg.
- Place the fresh fruit in a saucepan or jam bowl and add the sugar and vanilla powder. Mix well so that the sugar is completely melted.
- Cook the jam over low heat and add the honey as it begins to boil (prefer dandelion honey). The cooking time for jams will be ideal when the jam begins to thicken. To do this, do the cold plate test by pouring a few drops onto a cold plate, then tilt the plate, the jam should flow slowly. Skim regularly to remove the foam that forms on the surface.
- Immediately place your homemade jams in jars, close them and turn them over for 1 minute, then put them right side up and let them cool.