Simple Cherry Jam Recipe
A break from the cheap easy meals for now and a short-term return to preserving. Here’s a recipe for cherry jam I cooked up last night.
Cherry Jam Recipe
Cherry Jam Ingredients
- 2kg ripe cherries
- 1kg sugar
- juice of one lemon
Make sure the cherries are not overly ripe or you may have trouble getting the jam to set properly. I used sweet black cherries but sour ones could be used for a more tart preserve.
Cherry Jam Method
First of all stone and de-stem the cherries. For the first year I now possess a Cherry Stoner/Pitter
Mix the cherries and sugar in a large saucepan, cover and leave for 3 hours.
Squeeze the lemon juice over the cherries and put onto the stove.
Slowly bring to the boil, stirring to dissolve the sugar. Once boiling, reduce the heat to moderate and let the jam simmer energetically for 90 minutes.
Once the time is up, remove from the heat and test for set by putting a teaspoon of jam onto a cold plate. If the skin wrinkles when you push the jam it is ready. If not, boil for another 5 minutes and test again.
Ladle into hot sterilised jars and seal.
This jam will keep for over a year, sealed somewhere dark, dry and cool. Once opened keep it in the fridge for up to 3 months.
For a more self sufficient future
If you find our site helpful why not make your Amazon purchases through our US link
Related posts:
[...] lady who gifted them to us suggested I make some Apricot Jam, to which I responded I had too much Cherry Jam to do at the moment. But as the apricots sat, wafting their wonderful scent about the kitchen I [...]
About how much jam (volume in oz/mL) does this cherry jam recipe make? It looks great!
[Reply]
Mrs.Dirty Boots Reply:
July 1st, 2009 at 6:49 am
Rach – you’ve got me – I didn’t measure the finished cherry jam and in typical fashion its in all sorts of different sized jars. But, I guess around six or seven 1lb jam jars worth (ish).
[Reply]
This recipe didn’t work for me. It would not set. Ended up boiling for so long it tastes a little like burnt sugar. Did it all to the letter but no joy. It’s the only recipe I’ve seen where the fruit isn’t cooked first.
[Reply]
Mrs.Dirty Boots Reply:
July 18th, 2010 at 6:47 pm
Lee, that’s such a shame – I make a batch every year and so far (touch wood) all okay. I think maybe you just went past the setting point – I have done that in the past and ended up with slightly burnt jams. Maybe invest in a jam thermometer to get things spot on (but do not buy and oil thermometer as I found that was totally inaccurate). Good luck with the next batch!
[Reply]