Name: Cherry Jam - Forki
Yield: 4 servings
Ingredients: cherries; 13.0% approx; 3.3 - 3.4 For this pH, we will need to add between 1-2 grams of citric acid per kg of clean fruit. We consider that 1 gram of citric acid is equivalent to about 15 ml of lemon juice.; Bass - approx 0.3%; 55 57%; 2,680 g (3 kg gross weight); 240 ml 240 ml (8.9% cherry weight); 1.474 g 1.608 grams; 4.154 4.288; 3.323 3.430; 350 g 350 grams; 1.824 1.958; 54 57%; 10 g 11 g (0.6% of total weight sugars); 60 ml 60 ml (2.25% of total fruit weight); 3.450 grams

Cherry Jam - Forki

Cherry jam with a smooth texture and a balanced tart touch thanks to citric acid, ideal for spreading on toast or accompanying cheeses.

Ingredients

Servings:

Ingredients

cherries
13.0% approx
3.3 - 3.4 For this pH, we will need to add between 1-2 grams of citric acid per kg of clean fruit. We consider that 1 gram of citric acid is equivalent to about 15 ml of lemon juice.
Bass - approx 0.3%

Ingredients

55 57%
2,680 g (3 kg gross weight)
240 ml240 ml (8.9% cherry weight)
1.47 g1.608 grams
4.15 4.288
3.32 3.430
350 g350 grams
1.82 1.958
54 57%
10 g11 g (0.6% of total weight sugars)
60 ml60 ml (2.25% of total fruit weight)
3.450 grams

Nutritional Information

Per Serving (Approx.)

Calories

47 kcal

Protein

1 g

Fat

0 g

Carbohydrates

12 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

Wash the cherries thoroughly with cold water. Make sure to remove any that are damaged or in poor condition.
Remove the pits from the cherries and set them aside separately.
Weigh the cleaned, pitted cherries. Write down the weight on a piece of paper to use for calculating the next ingredient.
Calculate the amount of sugar to add based on the desired sweetness for the jam. We recommend using between 50% and 70% of the cherries' weight.
Divide the calculated sugar into three equal parts to facilitate the gradual incorporation process.
The first part will be approximately half of the total.
The second part will be the remainder and will be added later.
Boil the pits alone in half a liter of water for 20 minutes to extract the flavor.
When it starts to boil, add the first half of the sugar, stirring constantly to prevent sticking.
When it returns to a boil, let it cook over moderate heat for 7 or 8 minutes, stirring occasionally.
Start skimming to remove the impurities that form on the surface.
After this time, add the other half of the sugar while continuing to stir.
When it returns to a boil, let it cook over moderate heat for another 5 or 6 minutes, stirring continuously.
Use an immersion blender to achieve the desired texture, adjusting consistency to your taste.
From this point, monitor the temperature with a cooking thermometer. Let it boil until the temperature reaches at least 102ºC if at sea level.
To achieve a perfect jam, the goal is to reach a concentration of 32-34 degrees Baumé. You can also cook until it reaches 104ºC, but be careful not to overcook the fruit and cause it to caramelize.
Blend again with the immersion blender to improve the texture, if necessary.
Allow to boil for 4 more minutes for the pectin to fully integrate.
Add the lemon juice, stir well, and let cook for 1 more minute.
Turn off the heat to stop the cooking process.
Skim off foam once more to ensure there are no impurities left.
Fill the jars with the jam while it is still hot.
If you choose the method of inverting the jar, fill them as much as possible to eliminate air. The jam must be at a minimum of 85ºC; seal the jars immediately and turn them upside down.
If you opt to pasteurize the jars, leave a small amount of space at the top.
After one minute, seal the jars hermetically to ensure good preservation.

Recommendations & Tricks

When cleaning cherries, make sure to remove all bruised cherries and pit them; this can reduce their weight by up to 20%.
Cover the stovetops with aluminum foil to make cleaning easier, as the jam can easily spill during the cooking process.
The natural sugars in cherries account for approximately 13% of their composition, so consider this factor when adding extra sugar.
The pH of cherries is between 3.3 and 3.4; therefore, add between 1 and 2 grams of citric acid per kg of cleaned cherries to ensure the proper acidity of the jam.
Remember that 1 gram of citric acid is equivalent to 15 ml of lemon juice, so you can use this juice as an alternative.
The pectin level in cherries is low, about 0.3%, so consider using a natural thickener for better texture.
To prepare approximately 14 jars of jam, each weighing 240 grams, accurately calculate the proportions of ingredients.
To achieve the desired sugar percentage, which is between 55% and 57%, adjust the amount of added sugar according to the total weight of the cleaned fruit and its natural sugar content.