Cherry Jam

Making jam at home is an absolute treat and worth spending the time on. You don't have to make big batches, just enough for yourself, friends and family...or there might be trouble if you leave them out! Here I make a small batch of good wholesome simple, easy, and effortless homemade, all natural cherry jam, with cherries picked from my tree, grown in my back garden. This recipe has no pectin or preservatives and you don't have to wait for long to enjoy it!

Ingredients:

1 kg Cherries

500 grams Sugar

1 tbsp Lemon Juice

1 tsp Butter

Instructions:

Wash drain and pit the cherries. Discard any that may not be good. Chop the pitted cherries into little chunks depending on the texture you want at the end. 

Place cherries in a deep, heavy bottom pan. Add sugar, lemon juice and stir.

Place on medium-high heat until the sugar is almost dissolved and the mixture comes to a rolling boil.

Once the mixture comes to a rolling boil. Turn the heat to low. The mixture should still be simmering, but slowly. Let simmer for about 20 minutes.

Meanwhile, place a ceramic plate in the freezer. 

After almost 15 to 20 minutes you will see the mixture has darkened, thickened and reduced.

Remove one the plates from the freezer. Place a small amount on the mixture on the place. The cold plate will help cool the mixture and give you a good indication if the jam is ready.

You may need to do this once or a couple of times depending on how soon you start checking.

You know when the jam is done; If the blob of mixture you place on the plate wrinkles when you touch it with your fingers.

Just when you are ready to take the jam off the heat add a teaspoon of butter and you will notice that all the foam on the top will dissolve.

Let the Jam cool for about 20 mins before you pour it into a warm sterilised jar leaving 1/4 inch from the top.

Use a clean sterilised knife or spatula to move the jam a bit – this will remove any air pockets.

Clean the rim of the jar with a clean paper towel. Top with the lid and screw on tightly.

Sterilising:

Sterilise four 375 gram jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.

Place them in the oven for 20 minutes at 140℃, this will dry any excess moisture in the bottles. Leave them in the oven until you are ready to use (you can turn the oven off) 

Don't forget to wash and sterilise the bottle lids as well.