How to make Benedetta Rossi's cherry jam

Are you a fan of sweet and tangy flavors? Do you love the taste of cherries and want to preserve their goodness to enjoy them all year round? Look no further! In this article, we will walk you through the step-by-step process of making Benedetta Rossi’s famous cherry jam.

Cherry jam is not only a delightful addition to your morning toast or scones, but it also makes for a fabulous gift or homemade treat. Benedetta Rossi, a renowned Italian food blogger and cookbook author, has perfected her cherry jam recipe, and with our guidance, you too can make this delectable preserve in the comfort of your own kitchen.

Here’s what you’ll need:

– 1.5 kilograms (3.3 pounds) of fresh cherries (pitted)
– 800 grams (28 ounces) of white sugar
– Juice of one lemon
– 1 vanilla bean (optional)

Now let’s jump into the process of making Benedetta Rossi’s cherry jam!

Step 1: Preparation
Ensure you have sterilized jars and lids ready for storing your jam. You can boil them in water for a few minutes or run them through the dishwasher on the sterilization setting.

Step 2: Pitting the Cherries
Remove the stems from all the cherries and pit them. You can use a cherry pitter or a simple bobby pin to remove the stones. This might take some time, but trust us, it’s worth the effort!

Step 3: Cooking the Jam
In a large pot, combine the pitted cherries, sugar, and lemon juice. If desired, slice open the vanilla bean and scrape out the seeds. Add both the seeds and the pod to the pot for an extra burst of flavor. Stir the mixture well and let it sit for 30 minutes to allow the cherries to macerate.

Step 4: Time to Cook
After the maceration process, place the pot on medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent the jam from sticking to the bottom of the pot. Skim off any foam that forms on the surface.

Step 5: Checking the Consistency
To check if the jam has reached the desired consistency, take a small amount of the mixture and place it on a cold plate. Tilt the plate, and if the jam has a gel-like consistency and doesn’t run, it’s ready. If it’s still too runny, continue cooking for a few more minutes.

Step 6: Removing the Vanilla Bean (optional)
If you added a vanilla bean, this is the time to remove it from the pot. Give the jam a final stir, making sure the vanilla flavor is evenly distributed.

Step 7: Filling the Jars
Carefully ladle the hot cherry jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean to ensure a proper seal, and place the sterilized lids on top. Tightly screw the bands onto the jars.

Step 8: The Final Step
To ensure your jam is properly sealed, place the filled jars in a large pot of boiling water. Let them process for about 10 minutes, ensuring the water covers the lids by at least one inch. Remove the jars from the water and let them cool completely. You should hear a satisfying “pop” as the lids seal.

And there you have it! You now know how to make Benedetta Rossi’s amazing cherry jam. Store the sealed jars in a cool, dark place and enjoy the taste of summer cherries all year round.