The sour cherry jam recipe is one of my all-time favorite desserts. I grew up on cherry jam and this recipe is the one that I use. It’s simple and easy to follow, with no fancy ingredients required. This cherry jam can be made with ROSEMARY JAM INSTEAD OF ORANGE JUICE. Let’s get started!Thank you for reading this post, don't forget to subscribe!
Sour cherry jam recipe
Cherry jam is one of the most popular jams in the world. You can’t find a kitchen cupboard without at least one bottle or jar of this delectable fruit preserve going around. But what makes it so ideal for preserving? The answer lies in its color and consistency, which produces that typical dark red color that may not be as readily noticeable when compared to other jams like strawberry or blackberry.
Ingredients for Sour cherry jam recipe
|500g Dark cherries, pitted, with the stones reserved|
|Juice of 2 lemons|
|500g Caster or granulated sugar, plus added pectin as per manufacturer’s instructions, or 500g Jam sugar|
|2 Tablespoon brandy or cherry brandy|
Sour cherry jam recipe with pectin method
- Place cherry stones in a small square of muslin, collect them in a bag, and tie them with string. Place the cherries in a preserving pan or a large heavy saucepan with the bag of cherry stones, and add 300ml of water. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes or until cherries are tender and tender. Discard the stones. If you want some cherries to stay chunky in the jam, don’t cook them too long.
- Add lemon juice, and either sugar and pectin or jam sugar. Heat gently, until all the sugar has dissolved. Bring to a boil and simmer at a steady rolling boil, stirring occasionally, for about 10 minutes or until the jam reaches the setting point. Remove the pan from the heat when you test for a set.
- Stir in brandy, then pour into hot sterilized jars, cover with discs of waxed paper, seal, and label.
Cherry Jam Recipe’s video
There must be a reason why locally made jams, jellies, and sauces are becoming an increasingly popular trend. Perhaps it’s the flavor, maybe it’s to do with their nutritional value, or maybe there is something special about homemade. Whatever the reason might be, we hope this article helps you make your own cherry jam using our top tips.
Once you have a batch of cherry jam simmering away in your kitchen, you can expect that it will last at least a few weeks. Just as long as it is kept in an airtight container and stored in the fridge.
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