This is a delicious fresh flavoured, chunky cherry jam recipe with a fairly soft set. It’s just perfect for spreading on toast or spooning over thick Greek yoghurt. As cherries don’t have a very high pectin content you’ll need to use sugar jam which is simply granulated sugar with added pectin – it’s available from most large supermarkets. Use firm, slightly under-ripe cherries as they will hold their shape better. For as less chunky jam chop half the cherries.
- 900g firm black or red cherries, pitted and stones reserved
- 150ml water
- Finely grated zest and juice of 2 lemons
- 500g jam sugar
- To make this delicious cherry jam recipe, start by placing the cherries in a large pan with the water, lemon zest and juice. Crack the reserved cherry stones and tie in a small piece of muslin then add to the pan. Heat gently until almost boiling then simmer for 15-20 mins until the cherries are just soft.
- Remove the muslin bag, squeezing any juice back into the pan. Add the jam sugar and stir over a gentle heat until dissolved. Bring to the boil and boil rapidly for about 10 mins.
- Remove the pan from the heat and test for setting point by spooning a little of the hot jam onto a chilled saucer. Leave for 2-3 mins then push your finger through the jam - if it wrinkles it is ready. If the jam is still runny, boil for a further few minutes then test again.
- Cool for 10 mins then skim any scum from the surface with a slotted spoon. Pour the hot jam into warm clean jars and seal and label.
Top Tip for making Cherry jam
Store the jars of jam in a cool dark place and once opened, keep in the fridge and use within one month.
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