I would stick to double as you don’t want to top the pan during the rolling boil plus it can affect the ability to set having too much. Bare in mind you’ll have to boil for a lot longer so it’s best to use a digital/jam thermometer and test from 104.5C.

Can I double or triple this recipe?

I may have found a steal on 18lbs of cherries!

In reply to Vanessa.

Hi Vanessa, just wondering if you got around to making the jam or if your initial intention was to try to be a negative on a positive page? If that was your intention, you may want to get a hobby. Try making jam.

So happy to hear this Gill. Do let me know what you think when you’ve tried the jam:-)

In reply to HTK.

I’ve made this jam today as I got 3 500g packs of Cherries that needed using today. It was so easy I couldn’t not make it. Obviously we haven’t tried it so we’ll see what’s it’s like in a day or two. Anyway thanks so much for the recipe.
Gill.

I agree, I have been making jam for years using sterilised hot jars and decanting jam into them and sealing with lids immediately. The heat from the jam seals the lid and removes any air, hence not being able to press the top in once it is cool and hearing the jar lids pop as they do start to cool.

That’s so wonderful to hear Kiama, it’s never too late to start jam/jelly making:-) I look forward to hearing what you think of the Cherry Jam.

I made raspberry chia seed jam once and it also involves sweeteners not just chia seeds. It tasted of sweeteners which I usually avoid like the plague but a brand sent them to me so I tried them out, never again.

In reply to Frank.

Did you know you can substitute sugar for chia seeds for no sugar

botulism is in the UK but very rare, the desease is rare in general. There are 3 types 1) contracted by contact with open wound. 2) In lactancy by eating spores mainly in honey. 3) By eating contaminated food, the importance of it is that to contract this disease you need an alteration in your digestive tract that acts as an open wound to get it like chron, intestinal surgery, etc. It’s mostly associated with homemade caned food, mainly non acidic foods but still 10% of cases are store caned foods, by boiling the glass containers and tops for at least 15 minutes you kill the bacteria and by closing it while still hot it seals hermetically.

Thank you Scott, as I said, no cases related to jam making.

“This report provides a brief review of C. botulinum and food-borne botulism as well as descriptions of the six episodes (33 cases with three deaths) of this disease that occurred in the United Kingdom between 1989 and 2005”

https://academic.oup.com/jpubhealth/article/28/4/337/1622732#

Hi Henrike, I would guess that the cherry stones would weight about 30 grams so that would equal 720g of cherries.

Aaw, thank you so much Anne, so very happy that you like the recipe:-)

Just made this with my excess Morrello Cherries adjusted for 2kg of fruit … came out perfectly, lovely soft gel. Thank you for this awesome recipe x

I don’t think botulism has been found in ANY jam, FYI, because it only grows in low-acid environments; fruit is usually way too high in acid to be a culture for botulism. I’m sure the UK has had cases in things like poorly canned meats or low acid veg. I water bath my jam because it just makes it more shelf stable.

Hi Vanessa, I can’t see the comment but there’s never been a case of botulism in jam in the UK, see Table 3. Otherwise we would have been warned by the Food Standards Agency not to use our usual method of making jam as outlined in all my recipes. I would never tell anyone else how to make jam in their kitchen and it’s for my readers to do what they prefer/think best. https://acmsf.food.gov.uk/Epidemiology

My fridge is also so crammed, you can keep one in the fridge and one in a cool, dark, dry place until you’re ready to enjoy. Again, your call:-) Enjoy the jam:-)

Thanks for replying.
I will sterilize the jars. I just don’t plan on storing these longterm in a pantry; they will go straight into the fridge.

Hi Greg, even if I’m just making 1 jar of jam I still sterilise my jar. Am I right in assuming you want to cut out that step? Personally, I wouldn’t as why risk expensive ingredients spoiling for the sake of a little effort. It’s totally your call though.

Hi Anna, if you look at the comments people have tried doing this with varying success or just given up when the jam didn’t set. I would only double or triple if you have a digital thermometer to guide you and bear in mind it could take up to 30 minutes to reach setting point as one reader said. One reader advised just making several small batches which I think I would do.

Hi Jennifer, I never dictate what other people should do in their kitchens and respect others educated choices. Here in the UK I can assure you that there has never been a case of botulism poisoning from a jar of jam or any fruit related jar. This is how we preserve jam and it is safe and shelf stable. Here is an article which has a table showing the various food products which range from pate to pork where botulism has occurred: https://academic.oup.com/jpubhealth/article/28/4/337/1622732

Great Frank, sounds like a plan. Oh yes the drip test, I sometimes mention it and filmed it for TikTok recently when making my Rhubarb & Ginger Jam. I say it’s ready when the last drip just hangs on to the spoon:-)

In reply to Camilla.

Thanks for the quick reply. Made 2 batches this weekend. One per your original recipe , and the 2nd with 50gm less refined white sugar. They both came out delicious.
Next I’m going to drop 100gm. Also will quarter half the batch and half the remaining.
Note I cooked the 2nd batch until three drops fell off a horizontal spoon at the same time. (Grandma trick) about 15 mins.
Thanks again, going to try your recipe with apricots next. cheers

Hi Frank, the usual ratio for jam and fruit is 1/1 so I’ve already reduced it but you could perhaps take off another 50g. I’m not diabetic that I know of but have given up processed sugar for the most part as was disturbing my sleep etc. I now follow The Glucose Godess’ advice and before anything sugary/carby I drink a glass of water with 1 tbsp of apple cider vinegar in it which lovers the glucose spike and exercising eg walking afterwards also helps. There’s info on Diabetes website about this too.

Can less sugar be used? I’m type II diabete but would like to try your recipe.
Thanks Frank

That’s fine Becky, if anything you would have needed a few less cherries as it was 750 grams of cherries that you then pit, but as you saw it made no difference to the recipe. So glad you like the recipe:-)

I just made this recipe, with frozen pitted cherries, and I weighed 750g not realizing I maybe should’ve added a few more to compensate for the pits?
It turned out amazing!!

That’s so wonderful to hear Anne and thank you so much for sharing your canning information as that’s something I can never give as just not something we do to jam in the UK but totally understand that others prefer to water bath:-)

I’ve made 8 batches of this jam in the last two days! It has worked every time for me. I think it’s best to do a single batch at a time because the batch I doubled took much more time to boil down. I live in the US and had to do a water bath afterwards which I did for 10 minutes and that sealed my jars perfectly. Love how amazing it turns o it every time.

Hi Chelsea, we don’t water bath jam in the UK so I’m afraid you’d have to follow the instructions from the manufacturer of your jars if that’s your preferred way of preserving. In the UK this is all we do and the jars are shelf stable.

Wow Gary, high praise indeed, thank you so much. So glad that you appreciate my thorough instructions and good luck with the Peach & Apricot Jam:-) You’ll have to let me know how you get on with that one too!

All my jars are sterilised so I’m a tad confused by your comment. Perhaps re-read the recipe as I tell readers to sterilise jars in each and every jam recipe and when a reader asks if they can skip this step I tell them no. Plus I keep my jams in my garage for a few years sometimes, I find this more agreeable with the dark fruits as red fruit jams tend to fade in colour despite being in the dark.

Sounds amazing Jet, so glad you made the recipe your own:-)

Made mine soaked in triple sec like the previous comment suggested (couldnt find amaretto) and it was awesome. The boiling takes the alcohol away but leave the orangey note.

This recipe is really easy to clean up too.

Hi Jeannie, it’s the whole cherry weight, the first step talks about pitting the cherries:-)

Hi Pam if you’re doubling the recipe then you’re most likely going to need to double the boiling time as you need to boil off excess moisture to get to setting stage. If going off piste with any of my jam recipes then it’s best to get the help of a digital thermometer which should reach a temperature of 104 – 105.5 C. You can tip your jam back into a pan and boil it until it reaches setting point. Sounds like another 5 mins at least was needed but could be more.

That sounds like an amazing combination, so glad you like the recipe:-)