Homemade cherry jam is one of summer's delights. It's easy to make, delicious and makes the most of in season cherries. This recipe uses the cherry pits for added flavour, but you can omit this step if you prefer. Spread it on toast for breakfast or enjoy with scones and cream for afternoon tea.
360ggranulated sugarcan use preserving sugar instead, but NOT jam sugar (I use golden granulated sugar)
Instructions
Place two saucers or small plates in the freezer. You'll need these later for testing if the jam has set. Wash your jars and place in the oven to sterilise. For details check this post how to sterilise glass jars and bottles.
Wash the cherries, transfer to a colander to drain, then remove the stems and pits (stones). Halve the cherries, then place in a large heavy bottomed pan or preserving pan. If you don't have a cherry pitter, halve the cherries first, then remove the pits. Don't throw those pits away though.
600 g fresh cherries
Squeeze the lemon juice over the cherries, but retain the skin and pips.
1 lemon
Tie the cherry pits, lemon skin and pips up in a square of muslin or use a muslin bag. Add this to the cherry pan.
Over a medium heat, bring the cherries to a low simmer. With a lid on, cook for ten minutes or until the cherries are soft.
Fish out the muslin bag with a fork and squeeze it against the side of the pan to extract as much of the juice as possible.
Add the sugar to the pan and stir until it's dissolved.
360 g granulated sugar
On a medium-high heat, bring the pan to a rolling boil. Boil until setting point is reached. This usually takes about ten minutes. Start to test after eight minutes though.
To test, remove the pan from the heat so it doesn't overset. Place a teaspoon of jam on one of the cold saucers. Leave it for thirty seconds or so, then push your finger slowly through it. If it wrinkles, it's set. If it remains runny with no wrinkles, continue boiling until you get there. Alternatively, use a thermometer and boil until it reaches 105℃/220°F.
Once the jam has reached setting point, give it a good stir, then ladle into warm sterilised jars. A jam funnel makes this job a lot easier. Cap immediately with clean sterilised lids and twist tight.
Leave to cool then label with the date and type of jam. Store in a cool dark place for up to a year, though it's generally nicer when consumed in the first six months.
Notes
Yields 3 x 250ml (8.4 fl oz) full jars of cherry jam. A serving equals 1 tbsp (25g).You can omit the cherry stones and lemon peel part if you like, but this does impart both flavour and additional pectin to the jam.Will keep, if well sealed, for up to a year, but once opened store in the fridge.Beware of jam sugar, it has added pectin. You don’t need it for this recipe and you’ll likely end up with a very tough jam if you use it.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.