Wild Cherry Jam
Cherry jam is a real treat. Every jar, holding the memory of summer, to be opened and relished on short winter days. A straight forward and very satisfying recipe.
10 minutes to sort and wash fruit.
Cooking Time: Takes 30 minutes to make, plus 15 minutes for cooling and sterilising jars.
- 1 kg of cherries
- Juice of 1 small lemon
- 1 kg preserving sugar
- Put the fruit into a preserving or large pan with the lemon juice and 100ml water. Place over a medium heat and simmer gently for 10-15 minutes, until tender and reduced.
- Use a slotted spoon to remove the small cherry stones which will have separated from the fruit.
- Pop a couple of saucers into the freezer to chill and put the oven on to a low setting.
- Add the sugar to the pan and cook, stirring to dissolve. Bring to the boil and boil rapidly for 5 minutes. Remove from the heat.
- Put a teaspoonful of jam onto a chilled saucer for 1 minute. Drag your finger lightly over the jam. If it wrinkles, it has reached setting point; if it doesn't, boil for a couple more minutes, then turn off the heat and try again with another chilled saucer.
- Once the jam has reached setting point set aside to cool for 15 minuits.
- To sterilise the jars and lids, clean and upturn them – lids off – on a baking sheet. Put in the oven for 15 minutes.
- Stir the jam, then ladle into each jar, seal and label.
Using half apples (peeled cored and chopped) half cherries in this recipe and granulated sugar instead of preserving sugar gives you a good set as apples contain lots of pectin.
Will store unopened for 12 months but refrigerate once opened.
If you like a tart jam - reduce the sugar to 750 grams for every kilo of fruit.