BEST Cherry Jam Recipe without Pectin
User Reviews
4.6
BEST Cherry Jam Recipe without Pectin
Description
BEST Cherry Jam Recipe without Pectin relies on ripe, pitted cherries combined with sugar and fresh organic lemon juice. The mixture is heated slowly to a rolling boil, then simmered to reduce and thicken, allowing natural fruit pectin and lemon juice to set the jam. Using lemon halves in the pot enhances flavor and helps preserve the jam's balance. This recipe avoids processed pectin, giving a pure cherry flavor and the ability to blend the jam smoothly if desired.
Cooking time varies based on heat and pot size, typically between 30 to 60 minutes. Testing the set involves placing a sample on a cold plate to check consistency. The final jam has a sweet and slightly tart profile with a thick, spreadable texture suitable for bread or other uses.
For serving, use about one teaspoon per serving, spread on bread or toast. Store the unopened jam in a cool, dry place away from sunlight for up to 10 months. After opening, refrigeration is recommended, and consume within a few weeks to maintain freshness.
Always use organic untreated lemons to avoid pesticide residues in the jam. The method includes discarding cherry stems and pits before cooking, ensuring a smooth final product.
Ingredients
- 2.2 pounds Cherry without seed core
- 1.5 pound sugar
- 1 lemon organic
Instructions
- Rinse your cherries and discard the stems. Pit the cherries to collect the cherry pulp ad discard the seed core.
- Place the cherries into a large jam cooking pot.
- Pour all the sugar over the cherries.
- Cut your lemon into two, squeeze out the juice and pour juice over cherries and sugar. Drop the lemon halves into the pot.
- Mix the fruits and sugar and keep on the heat.
- Stir everything well and bring your cherry jam to a rolling boil.
- Reduce the heat and leave your jam to cook so that the jam can form and gets reduced. This can take 30-60 minutes, depending on your heat setting and pot. Stir occasionally and don't let anything burn on.
- You can choose to blend the jam smoothly. This is optional.
- Test if your jam is set by dropping some of the liquid hot jam on an ice-cold plate (which you kept in your freezer). Then turn the plate around to see if the jam is running or set. If the jam is running continue to cook further and repeat the test later again. Or/And test by checking the temperature of your jam. The jam setting temperature should be 210° Fahrenheit/ 105° Celsius.
- Grab clean sterilized jars and lids. Pour 2-3 drops of rum or vodka into the lids to disinfect further.
- Pout the jam into your jars up to the rim. Close the jars with the lids and quickly turn the jar upside down to create a vacuum.
- Turn the jar back, later on, label with name and date and store in a cool and dry place. Store in the fridge once the jar has been opened.
Notes
- Use only organic, untreated lemon halves to avoid pesticides in your jam.
- A 1 teaspoon serving is a standard portion, with 100 teaspoons roughly filling 3 jars.
- Store unopened jars in a cool, dry place away from sunlight for up to 10 months.
- Refrigerate after opening and consume within a few weeks for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 100Teaspoon
Amount Per Serving
Calories 33 kcal
% Daily Value*
| Calories | 33kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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