Cherry Jam
Homemade cherry jam is a real treat and tastes so much better than the store-bought version. I make a big batch every summer and squirrel it away for the year. This recipe is a smaller batch, good for new jam makers or for those with a kilo of cherries rather than a few boxes! You will need to pit your cherries, so if you don't have a cherry pitter, put on a podcast and get in the zone. This recipe makes about 3-4 x 250ml jars. Halve it or double it with ease!
Ingredients 5
1 kg cherries, pitted
500 g caster sugar
1⁄2 cup water
1 lemon, large, juiced and zested
1⁄2 tsp vanilla extract, optional
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Method 6
Wash the well, remove the stems, and pit them. (you can save the cherry pips to make my cherry pit and chilli vinegar). Chop the cherries into smaller pieces, if you'd like a chunkier jam leave some whole.
In a large wide saucepan, add the , , and lemon zest. Add a 1/2 cup of water and simmer over low heat for 7-10minutes until the cherries are tender.
Add the and gently boil over medium heat for about 30 minutes until the jam darkens and thickens. It will look rich and glossy when it's ready.
You can test the jam's consistency by placing a good spoonful on a cold plate. Allow to cool on the plate for a minute or so. If it wrinkles and holds its shape, it’s ready. If it’s still too runny, continue to cook for a few more minutes. Keep testing until the jam is ready. Once ready stir through the or brandy if using.
Pour the jam into clean jars, seal, allow to cool and then store in the fridge for up to 2 months.
If you're making a bigger batch and want to sterilise jars and heat seal jars for longer storage, read the author's tips below.
Cornersmith's tips
To Sterilise The Jars:
While the jam is cooking, sterilise your jars. You'll need about 4 x 250ml glass jars with metal lids. To sterilise jars, give them a wash in hot soapy water and a good rinse, then place them upright in a baking dish in a cold oven. Heat the oven to 110°C and, once it has reached temperature, leave the jars in the oven for about 10–15 mins, or until completely dry, then remove them carefully from the oven. To sterilise lids, a good hot soapy wash and an air dry is enough. You can boil them for 5 minutes if you'd like. When your jam has reached setting point, turn off the heat and allow to cool slightly, then carefully fill the hot jars with the hot jam. Wipe the rims with a clean cloth and seal.
To Heat Process/ Heat Seal:
If you want to extend the shelf life of your jam before you open it, you can heat process the jars. Get the biggest pan you have, such as a stockpot, and put it on the stovetop. Lay a folded tea towel in the bottom of the pan, then sit your filled, lidded jars on the tea towel. Make sure your lids aren’t on too tight! Pour in enough warm water to cover the jars, either completely or at least until three-quarters submerged. Bring to the boil over medium heat and simmer for 15 minutes. Carefully remove the hot jars from the water using preserving clamps or a very thick cloth. Line your jars up on the benchtop and let them sit overnight. As they cool, a vacuum will form inside each jar and suck down the lid, sealing them securely. These jars can be safely stored in the pantry for up to 2 years.
