Cherry Jam Recipe
Everyone loves cherries. This cherry jam recipe is winner amongst kids. They will love you for making cherry jam.
Cherry jam is beautiful in colour and taste. Also have a look at our blueberry jam recipe.
Preparation time is approximately 30 minutes and this jam recipe makes around 1 litre (4 cups) of jam. Cooking time is 50 minutes.
Ingredients
- 6 lemon seeds
- 1 kilogram (4 cups) of cherries, pitted and halved
- 60 ml (1/4 cups) of fresh lemon juice
- 960 grams (4 1/3 cups) of caster sugar
- 1 x 50 grams packet jam-setting mixture (found in the baking section at your local supermarket)
Directions
Wrap the lemon seeds in a clean cotton kitchen towel and tie with an un-waxed string to close. Place the parcel of lemon seeds, with cherries and lemon juice in a large saucepan over medium-high heat.
Bring to the boil and cook, uncovered, stirring occasionally, for 5 minutes or until cherries are just tender.
Add the sugar and cook, stirring occasionally, for 20 minutes or until mixture reduces by a quarter. Remove the lemon seeds from the cherry mixture. Add the jam-setting mixture and cook, stirring, for 5 minutes or until the setting mixture dissolves.
Thoroughly wash the preserving 4 glass jam jars and lids in hot soapy water and rinse well. Drain upside down on a rack until ready to use. Then put jam jars and lids on to a baking tray lined with baking paper or newspaper. Place in an oven preheated to 100°C (212°F) for 12-15 minutes or until dry. This will completely sterilise the jars and help keep your jam fresh and tasty for a long time.
Spoon the hot jam into the warm clean jars, seal immediately and turn upside down for 2 minutes. Turn upright and set aside until cooled. Label, date and store in a cool, dark place away from direct sunlight until ready to use. Give the jam at least 3 hours to set and then enjoy your tasty jam on a toast. Once the jar is opened, store in the fridge for up to 6 weeks.