Cherry Jam
User Reviews
4.8
Cherry Jam
Description
This Cherry Jam starts by preparing a combination of whole and halved pitted cherries to create varied texture in the final product. The fruit and lemon juice simmer gently while being lightly crushed to release juices. After softening, granulated sugar is added and dissolved over low heat to prevent crystallization.
Bringing the jam to a full rolling boil allows the pectin in the fruit and sugar mixture to activate, thickening the jam. After about ten minutes of boiling, the jam is tested for readiness by placing a spoonful on a cold saucer; if the surface wrinkles when pushed, it indicates the jam has set properly.
Once ready, the hot jam is ladled into sterilized jars, sealed, and cooled before storing in a cool, dark place. Proper sterilization of jars and lids is essential for safe preservation. The jam can keep for years if stored correctly but is best consumed within the first year for optimal flavor.
Ingredients
- 750 g Cherry
- 500 g granulated sugar
- lemon mine produced a little over 3 tbsp, juice of 1
Instructions
- Wash and pit all the cherries and cut three quarters of them in half, leaving the other quarter whole.
- Put in a preserving pan (or large deep pan) along with the lemon juice and set over a low heat.
- Use a potato masher to lightly crush the cherries and simmer gently until cooked (about 7 minutes).
- Add the sugar and heat through on very low until all the sugar has dissolved (running a wooden spoon around the pan will help you know as the sugar will scratch if still solid).
- Bring to a rolling boil and time for 10 minutes.
- Remove from the heat and drizzle a few drops of jam onto a chilled saucer.
- Place saucer into fridge for a minute and then run your finger through the jam, it's ready if it forms a crinkle and is tacky.
- If not quite ready boil for another couple of minutes at a time and re-test.
- Once ready ladle into hot jars and place lids on immediately.
- Allow to cool, then store in a cool dark place (will keep for years but best eaten in first year). Store in fridge once open.
- Makes 1.5 standard jars (600 mls).
Notes
- Prepare two saucers and chill them in the freezer before starting the jam to test set properly.
- Sterilize jars and lids thoroughly by washing, boiling water rinse, and heating in the oven before filling with hot jam.
- Use a potato masher during cooking to lightly crush cherries for varied texture in the jam.
- Test jam set by cooling a small amount on a saucer and checking for wrinkles when pushed with a finger.
User Reviews
Overall Rating
4.8
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