4.83 from 29 votes
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Cherry Jam

This simple Cherry Jam is made with just 3 ingredients, is soft set and tastes out of this world!
Course Snack
Cuisine British
Keyword cherry, jam, no pectin
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 1 .5 jars
Author Camilla

Ingredients

  • 750 g cherries
  • 500 g granulated sugar
  • Juice of 1 lemon mine rendered a little over 3 tbsp

Instructions

  1. Wash and pit all the cherries and cut  three quarters of them in half, leaving the other quarter whole.

  2. Put in a preserving pan (or large deep pan) along with the lemon juice and set over a low heat.
  3. Use a potato masher to lightly crush the cherries and simmer gently until cooked (about 7 minutes).
  4. Add the sugar and heat through on very low until all the sugar has dissolved (running a wooden spoon around the pan will help you know as the sugar will scratch if still solid).
  5. Bring to a rolling boil and time for 10 minutes.
  6. Remove from the heat and drizzle a few drops of jam onto a chilled saucer.
  7. Place saucer into fridge for a minute and then run your finger through the jam, it's ready if it forms a crinkle and is tacky.
  8. If not quite ready boil for another couple of minutes at a time and re-test.
  9. Once ready ladle into hot jars and place lids on immediately. If using wax discs and cellophane, lay on the wax discs, wait until cool and then top with cellophane and rubber bands.
  10. Makes 1.5 standard jars (600 mls).

Recipe Notes

Put 2 saucers in the freezer before you start.
Sterilise 1 x 500 ml and 1 x 250 ml jars or 3 x 250 ml jar by washing in hot soapy water or take straight from dishwasher, filling with boiling water, emptying and then placing in oven for 20 minutes at 140°C then leave in oven until jam is ready. Washed lids should be sterilised with boiling water and then left to drain.