Cherry Jam
Tart-sweet cherries simmered down into a glossy, spoonable jam.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher
Allergens
Dairy
Fresh pitted cherries cook down with sugar and lemon juice into a rich, ruby-colored jam with a soft set and bright fruit flavor. A splash of lemon juice balances the sweetness while pectin helps it thicken just enough to spread without turning stiff. Ladle it into jars for toast, scones, or swirling into yogurt.
Ingredients
- 4 pounds sweet cherries, stemmed and pitted
- 3 cups granulated sugar
- 1/4 cup fresh lemon juice
- 3 tablespoons powdered fruit pectin
- 1/4 teaspoon unsalted butter
Method
-
Chop the pitted cherries coarsely, pulsing half of them in a food processor if a finer texture is desired, and place in a 6-quart saucepan.
-
Stir in the lemon juice and pectin, mixing until the pectin is evenly distributed through the fruit.
-
Set the saucepan over high heat and bring the cherry mixture to a full boil, stirring frequently.
-
Add the sugar and butter all at once, stirring until the sugar fully dissolves, and return the mixture to a hard boil.
-
Boil hard, stirring constantly to prevent scorching, until the jam reaches 220°F on a candy thermometer or passes the cold-plate set test.
-
Skim off any foam from the surface with a metal spoon.
-
Ladle the hot jam into clean, sterilized jars, leaving 1/4 inch of headspace.
-
Wipe the jar rims, apply lids and bands, and process in a boiling water bath.
-
Remove jars from the water bath and let cool completely on a towel-lined counter undisturbed.
-
Check that lids have sealed by pressing the center of each; store sealed jars in a cool, dark place for up to a year.
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Cherry Jam
Fresh pitted cherries cook down with sugar and lemon juice into a rich, ruby-colored jam with a soft set and bright fruit flavor. A splash of lemon juice balances the sweetness while pectin helps it thicken just enough to spread without turning stiff. Ladle it into jars for toast, scones, or swirling into yogurt.
2 hr 32 oz 90 cal
Ingredients
- 4 pounds sweet cherries, stemmed and pitted
- 3 cups granulated sugar
- 1/4 cup fresh lemon juice
- 3 tablespoons powdered fruit pectin
- 1/4 teaspoon unsalted butter
Method
- 1
Chop the pitted cherries coarsely, pulsing half of them in a food processor if a finer texture is desired, and place in a 6-quart saucepan.
- 2
Stir in the lemon juice and pectin, mixing until the pectin is evenly distributed through the fruit.
- 3
Set the saucepan over high heat and bring the cherry mixture to a full boil, stirring frequently.
- 4
Add the sugar and butter all at once, stirring until the sugar fully dissolves, and return the mixture to a hard boil.
- 5
Boil hard, stirring constantly to prevent scorching, until the jam reaches 220°F on a candy thermometer or passes the cold-plate set test.
- 6
Skim off any foam from the surface with a metal spoon.
- 7
Ladle the hot jam into clean, sterilized jars, leaving 1/4 inch of headspace.
- 8
Wipe the jar rims, apply lids and bands, and process in a boiling water bath.
- 9
Remove jars from the water bath and let cool completely on a towel-lined counter undisturbed.
- 10
Check that lids have sealed by pressing the center of each; store sealed jars in a cool, dark place for up to a year.
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