How to Make Cherry Jam

How to Make Cherry Jam

Cherry jam is a delicious preserve that is a staple at many summertime gatherings. It is simple to make and can be stored for a long time. You can easily modify this recipe to suit your own taste by using a variety of different ingredients.

The first step is to wash the cherries and remove the stems and pits. This will help to prevent the jam from clumping together. Once the cherries are cleaned, they can be sliced to your desired consistency. You can use an immersion blender, or just cut them in chunks with a knife.

Another great way to prepare your cherries is to mash them down in a food processor. This will save you a lot of time.

If you prefer to use a traditional technique, you can place the cherries in a large pot with a little lemon juice and sugar. Let them simmer for a few minutes to soften the cherries and release their liquid. Once softened, stir them occasionally to avoid clumping and cook the mixture down until it is thick and jam like.

You can also add a pinch of salt and a few drops of vanilla to the mix. This is an added bonus as it helps to enhance the flavor of the jam.

The second step is to add the pectin and the remaining sugar. You can find pectin in the grocery store, or you can order it online.

It is important to make sure the sugar is completely dissolved before adding the pectin. If the sugar is not dissolved, you can overcook the jam and it will become hard and dry.

A candy thermometer is a great tool for this. When the temperature reaches 220 degrees, the jam is ready to can or store in the freezer.

Before canning, sterilize your jars and lids by immersing them in boiling water for a few minutes. This will prevent the jars from bursting during processing and allow the jam to be processed for a longer period of time.

You can also make jam without pectin if you like. This will be less sweet and can be used for other desserts, such as ice cream or yogurt.

Traditionally, pectin is added to the mix of fruit and sugar to help it set. However, this recipe uses the natural acid in the lemon to help with this process, which allows you to make jam without added pectin.

The only downside of this method is that it will take longer to cook your jam and you will need to test it frequently. You can use a cold plate in the freezer to test your jam for doneness.

Once the jam reaches the correct temperature, you will need to test it with a small spoonful. You should see a white spot when it reaches this temperature. If you don’t see a spot, you will need to continue cooking it. You can also repeat the test every few minutes to make sure it’s cooked properly.

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