Cherry Jam - Forki

Preparation

1. Wash the cherries thoroughly with cold water. Make sure to remove any that are damaged or in poor condition.
2. Remove the pits from the cherries and set them aside separately.
3. Weigh the cleaned, pitted cherries. Write down the weight on a piece of paper to use for calculating the next ingredient.
4. 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.
5. Divide the calculated sugar into three equal parts to facilitate the gradual incorporation process.
6. The first part will be approximately half of the total.
7. The second part will be the remainder and will be added later.
8. Boil the pits alone in half a liter of water for 20 minutes to extract the flavor.
9. When it starts to boil, add the first half of the sugar, stirring constantly to prevent sticking.
10. When it returns to a boil, let it cook over moderate heat for 7 or 8 minutes, stirring occasionally.
11. Start skimming to remove the impurities that form on the surface.
12. After this time, add the other half of the sugar while continuing to stir.
13. When it returns to a boil, let it cook over moderate heat for another 5 or 6 minutes, stirring continuously.
14. Use an immersion blender to achieve the desired texture, adjusting consistency to your taste.
15. From this point, monitor the temperature with a cooking thermometer. Let it boil until the temperature reaches at least 102ºC if at sea level.
16. 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.
17. Blend again with the immersion blender to improve the texture, if necessary.
18. Allow to boil for 4 more minutes for the pectin to fully integrate.
19. Add the lemon juice, stir well, and let cook for 1 more minute.
20. Turn off the heat to stop the cooking process.
21. Skim off foam once more to ensure there are no impurities left.
22. Fill the jars with the jam while it is still hot.
23. 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.
24. If you opt to pasteurize the jars, leave a small amount of space at the top.
25. After one minute, seal the jars hermetically to ensure good preservation.