Cherry Jam Recipe without Pectin
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
1 standard jar
-
Calories
1112 kcal
-
Course
Breakfast, Condiments, Snacks
Cherry Jam Recipe without Pectin
Description
This recipe for Cherry Jam without pectin relies solely on fresh cherries, sugar, and lemon juice to create a thick, spreadable preserve. Fresh pitted and halved cherries are cooked over medium heat and gently mashed as they soften. Sugar and lemon juice are added as the fruit releases its juices. Continuous stirring prevents burning and helps break down the fruit.
The thickness of the jam is tested by placing drops on a cold plate from the freezer; when the jam wrinkles under slight pressure, it has reached the proper set. The absence of pectin means the jam is less gelled and more reliant on natural fruit sugars and acid. Care must be taken not to overcook, as it may harden if boiled too long.
This cherry jam captures the fresh cherry taste with a balance of sweetness and acidity, suitable for spreading on toast, stirring into yogurt, or using in desserts. Sterile jars should be prepared ahead to preserve the jam afterward. The recipe yields about 1.5 standard jars.
Ingredients
- 1.5 lb Cherry pitted, halved, fresh
- 0.7 lbs sugar adjust according to your preference
- 3 tablespoon lemon juice
Instructions
Prepping work before you start –
- Wash and clean the cherries. Pit the cherries using a cherry pitter. Chop them into half. Keep 2 small plates in the freezer to use for jam test.
Cooking the jam -
- Place the cherries in a sauce pan and cook on medium heat stirring constantly. With a potato masher or back of a wooden spoon mash the cherries. Place a plate in freezer for testing the consistency of jam.When cherries turn soft, add sugar, lemon juice and keep mashing and stirring. Once sugar begins to boil, add lemon juice and mix thoroughly.
- Keep a sterilized clean and dry bottle ready.
Test jam consistency -
- At this stage take a plate from freezer add few drops of the jam on the plate. Drop a blob of jam on to the freezer plate and leave it for few minutes. Press the jam with your index finger and if it wrinkles even a bit, jam is set. Jam has reached its correct consistency. Remove from flame immediately. Do not overcook it, the jam will turn hard.If the freezer plate test shows jam set, turn off flame immediately and transfer it into a sterile bottle and cover it tightly.
- Store in a cool dry place. Always use clean dry spoon to scoop out the jam.
Notes
- Use clean, dry, and sterilized jars to store the jam safely and maintain freshness.
- The recipe yields approximately 1.5 standard-sized jars of cherry jam.
- Test jam consistency by cooling drops on a freezer-chilled plate; the jam should wrinkle when pressed gently to indicate it is set.
- Avoid overcooking, as the jam can become too hard if boiled excessively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1standard jar
Amount Per Serving
Calories 1112 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 1112kcal | 56% |
| Carbohydrates | 286g | 95% |
| Protein | 4g | 8% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 2mg | 0% |
| Potassium | 1042mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 269g | 538% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 40.8mg | 45% |
| Calcium | 59mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
