Cherry jam that makes the hint of cinnamon and rum particularly refined. The worst part is to remove the bones from the cherries, but apart from that it is easy to make and simply delicious. If you don’t have oranges, you can use a lemon: the taste will be different, but nonetheless very good. Another variant you can try (but only if you use an orange) is using cognac (brandy) instead of the rum.
Serving per 1kg of jam


  • 1,3 kg boneless cherries
  • 750 g of sugar
  • 1 orange
  • cinnamon stick
  • rum


  1. Select mature but boiled cherries. Rinse under running tap water, dry with paper towels and clean them but removing the stalk and kernels
  2. Shred the cherries: use a vegetable blender (grinder) or a knife. If you use a mixer, mix them fast and coarse
  3. Peel the rind of an orange (only the orange part) and cut very finely. Juice the rest
  4. In a large pan (the larger the faster the evaporation and less cooking time) mix the cherries and the rind and the orange juice
  5. Cook at moderate heat, stirring continuously with a wooden spoon to prevent the fruit to stick to the bottom. When the juices start to boil, add the sugar
  6. Add the cinnamon stick (about 3cm) and continue cooking at moderate heat. Let it boil for 30 minutes, until the jam has reached the consistency of fluid honey. If you don’t use a large pan the cooking time is doubled
  7. Turn off the heat, add 2 tablespoons of rum, mix again and fill the ham into sterilized airtight jars
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