Cherry Jam Recipe
Ingredients:
- 4 lbs (1.8 kg) cherries
- 2½ lbs (1.125 kgs) sugar
- Juice of 2 lemons
Method:
- Wash the cherries and remove the stones.
- Put into a pan with the lemon juice and simmer gently until the fruit is soft.
- Test for pectin.
- Add the sugar, stirring until it has dissolved.
- Bring to the boil and boil rapidly for about 10 minutes until the jam sets when tested.
- Remove the scum
- Pot and seal at once.
Makes around 5 lbs (2.25 kgs) of jam. These articles will get you started and explain the finer ponts of making
your own jams and jellies: Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometer, strainers and muslin. available from Allotment Shopping. Cookware, Jam & Chutney Making Equipment.
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Filed under All Recipes, Cherries, Fruit, Jams, Val's Preserves, Vegetarian Recipes by 
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Comments on Cherry Jam Recipe
WANDA OSHEA @ 3:07 am
THANK YOU-THANK YOU-THANK YOU!! AT LAST AFTER HOURS OF TRYING TO FIND THE CONVERSION OF WEIGHTS SO I CAN MAKE CHERRY JAM, I FOUND YOU!!! I JUST HATE COMPUTERS, BUT THEY DO COME IN HANDY OCCASIONALLY.
sami @ 6:50 pm
Great recipes, easy and worthy, I enjoy when I made a cherry jam with my wife . Appreciate to you and thanks
sandra morgan @ 5:02 pm
Thank you sooooooooo much. It's the nicest jam i've made and tried in years.
I used wild cherries:)
lILLEY @ 7:17 pm
Hi I'm so pleased that I found the recipe for cherry jam.
When I went for walk I could see so many cherries, I pick some & I brought them home. Then I wanted to make somthing.
Now it is going to be JAM.!!!!!!!!!!!!!!
THANK Q SOOOOOOOOOOOOO MUCH.
Caroline Law @ 5:05 pm
This recipe makes lovely jam! Just delicious. Thank you!
Suleiman Nasir @ 4:07 pm
It appears that dealing with this site jam making'll be easier to anyone who has interest in jam making. Thanks for creating the site.
ian carr @ 10:51 am
how long does this jam keep for
Val @ 12:28 pm
Cherry, along with most fruit, will keep for at least 12 months providing it is potted and stored correctly. If you are going to take more than a couple of weeks to eat an opened jar of jam, or in warm weather, store in the refrigerator.
Tara @ 6:34 am
I am wanting to make cherry jam and have managed to find lapen? cherries, they are a sweet dark cherrie a lot like black heart I think. My mum only ever uses Kentish, do you think lapen would be ok
Val @ 12:15 pm
Morello cherries are the most commonly used cherries for making jam as they have a reasonable amount of pectin. Ripe dessert (sweet) cherries are low in pectin and it can be difficult to get a good set. You could use them but, if when testing for pectin it is insufficient, add pectin stock along with the sugar. Alternatively use jam sugar (the one with the pectin added).
francesann @ 11:41 am
hi, I made this jam with morello cherries, and jam sugar but it did not set! what when wrong?
Val @ 12:23 pm
It's unlikely to be lack of pectin as you used jam sugar so I think you must have missed the setting point. Tip it out of the jars and re-boil and test for setting point again. Don't forget to re-sterilise the jars before re-potting.