Marmellata di ciliege

Cherry jam


Preparation info

  • Makes about

    1.5 litres

    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

If you don’t have a special jam saucepan, use a large heavy-bottomed non-corrosive (stainless steel) pan. It is better to fill smaller jars with jam, as once opened, they must be kept in the refrigerator and consumed as soon as possible. See note on preserving.


  • 2 kg (4 lb 8 oz) ripe cherries
  • 1.3 kg (3 lb) caster (superfine) sugar


    Wash, dry and pit the cherries. Put them into a large saucepan with 250 ml (1 cup) water. Bring to the boil, then lower the heat slightly and cook for about 15 minutes, mashing the cherries with a wooden spoon. Add the sugar and simmer for another hour or so, stirring from time to time to prevent the mixture from sticking. If you like a smooth jam, purée with a hand-held blender or processor. Spoon a little of the jam onto a plate and tilt it to the side slightly. It should slide down with a little resistance. If not, simmer for a little longer.

    Put the hot jam into clean sterilised jars and tightly close the lids. Put the jars upright into a large saucepan, cover with cold water and bring to the boil. Boil for 20 minutes, remove from the heat and leave the jars to cool in the water before removing them. Check the lid to ensure that a vacuum has been created. Alternatively, tightly close the lids and turn the jars upside down. Cover with a tea towel and leave to cool. Check that a vacuum has been created on the lid.

    Store upright in a cool dark place. The jam is ready to be eaten immediately, but will store for months. Once opened, keep in the refrigerator.