Jam is one of the most traditional and beloved foods in Latin American cuisine, with roots dating back to the colonial era, when fruits were preserved to extend their shelf life. In different countries, this delight goes by various names: in Mexico and Colombia it is commonly called "mermelada," while in Argentina and Uruguay it is common to hear "dulce" or "dulce de fruta." The preparation with cherries and raspberries is especially popular for its vibrant flavor and irresistible texture, which combines the sweetness of both fruits with a touch of acidity that makes it perfect for spreading, accompanying desserts, or even as a filling in pastries.
The origin of jams in Latin America is strongly influenced by European techniques brought by the colonizers, who adapted the recipes using local fruits. Thanks to this, we can now enjoy unique and tasty varieties like cherry and raspberry jam, which, besides being delicious, is a natural and homemade option to enjoy throughout the year.
How to make cherry and raspberry jam
Pit and remove the stones from the cherries.
You should have 4 cups.
In a large bowl, mix the cherries, raspberries, and sugar.
Let it rest at room temperature, stirring occasionally, for 2 hours.
Pour the fruit into a wide, shallow, non-reactive saucepan, and add the lemon juice.
Cook over medium heat, stirring occasionally, for 30 to 40 minutes until the mixture looks thick and shiny.
Remove a spoonful of the preserves to a small plate and cool in the freezer for 5 minutes.
Run your finger through the mixture.
If it wrinkles, it is ready to jar.
If it is not ready, continue cooking for 5 more minutes and repeat the test.
Sterilize four 8-ounce jars by washing and rinsing them in the dishwasher without detergent.
Keep them warm in an oven at 250 degrees Fahrenheit.
Pour boiling water over the jar lids to soften the sealing rings.
Pour the hot preserves to within 1/2 inch of the jar rim.
Wipe the rims and seal with the hot lids and metal bands.
Let cool to room temperature and then refrigerate for several weeks.
Or, to store longer, process in a water bath.
