Cherry Jam with Orange

Cherry Jam with Orange
Cherry marmelade light, easy and fast. Enjoyable without the excess sugar and of course less burdensome nutritionally. The orange zest adds flavor and needed pectin.
The wonderful cherries with glossy skin, their tight flesh, but with wonderful color and taste, sealed in jars and stored to accompany us in the winter months.
Yours!
work: 10′ time: 20′ very easy:

Cherry Jam with Orange

Ingredients (1 jar ~400g - 14.1oz)

  • 400g (14.1oz) cherries (net weight)
  • 200g (7.1oz) sugar
  • 1 orange, zest
  • ½ lime or lemon, juice
Wash the cherries, remove the stalk and the pits*, with the help of special device or with a knife.
Gather them in small saucepan, add the sugar and orange zest. Boil over low to medium heat.
Add the lime juice (not water) and stir. Just when boil starts reduce heat and simmer for 10 minutes.
Puree cooked cherries, with Hand Blenders. Very carefully because it tends to fire scalding splashes everywhere.
Mash as much as melted you prefer the jam. Boil it again 1'-2' yet. Fill with it one or two sterilized jars. Then flip and let cool.
Cherry Jam with Orange Cherry Jam with Orange

Another way to Sterilize

An easy way to sterilize jars for preserving food: Wash with warm soapy water jar and lid. Place the jar in the microwave and turn it on for 4'-5'. Boil the lid in a small pot with water for 8'-10'.

Also…

Wash in warm soapy water lids and jars you are going to use. Rinse well and put them on the grill of the oven, on a clean kitchen towel, open with the mouth downwards. Turn on the oven at 100ºC (212ºF) for 30'. So, when you finish the preparation of jam, jars will be ready sterile and dry.
*Do not throwing away the seeds, utilize them in the following ways:
  1. Make liqueur soaking them for a few days in ½ litre pure alcohol or vodka. Recipe will follow.
  2. You close them into a tulle, tie it with with a ribbon and put them in the pot in which you will make the jam.

Zambia Sifaki