June cherry time! Juicy, sweet, irresistible.. there are many varieties, all very good, from calluses to Vignola cherries, railway cherries and sour cherries. You really are spoiled for choice. I went to buy cherries just recently at the market in Via Fauchè in Milan and next to a beautiful fruit and vegetable stall with wonderful cherries there was another one, with fragrant seasonal herbs and among these some bunches of pink pepper, beautiful similar to small bonsai. And so here’s the combination: cherries and pink pepper! Super refined. Here is the recipe.
Ingredients for two – three jars (about 600 g of jam)
- 1 kg of cherries
- 250 g cane sugar
- juice of one lemon
- 10 freshly ground pink peppercorns
Method
Wash the cherries and after removing the peduncles, extract the internal pits with a machine and then place them whole in a saucepan. In a mortar, pound the pink peppercorns until you get a pink powder which you will add to the cherries.
Add sugar and lemon juice, mix well. Put the pot on the fire and bring to a boil.
Let it simmer over low heat and stirring occasionally until it reaches the right consistency: putting a teaspoon on a saucer and cooled it becomes thick and creamy, the cherries still whole. A crazy perfume!
Transfer the still hot jam into previously sterilized glass jars.
We close the jars and proceed with the sterilization.
Note
Try it with spelled bread and butter or paired with cheeses!