Cherry Jam Recipe - Great British Chefs

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Chicken

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Michelin

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Cherry jam by GBC Kitchen

Item 1 of 1

Preserve
easy
Makes 1
60 minutes

★ ★ ★ ★ ★ 5.00

Make the most of a glut of cherries with this simple cherry jam recipe, the perfect conserve to keep in your pantry for the colder months to preserve the flavours of summer. Check out our guide to sterilising jam jars before making.

First published in 2018 discover more:

Cherry Recipes

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Once you've mastered this simple cherry jam, try adding different flavours to the mix. Adding a cinnamon stick during cooking will provide a beautiful warmth – just don't forget to remove it when the jam is ready. For a decadent, boozy jam, stir through a few tablespoons of kirsch after boiling. This recipe will make enough to fill 1–2 250ml jam jars.

Ingredients

Metric

Imperial

400g of cherries
200g of jam sugar
1 tbsp of lemon juice, (fresh)

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Equipment

250ml jam jar

Method

1Begin by putting a plate in the freezer. This will help you test when the jam is ready later on 2Halve the cherries, remove the stones and place in a heavy-based pan with the sugar and lemon juice3Cook down over a low heat, stirring regularly until the cherries have released enough liquid to prevent the sugar from caramelising. Simmer for 20–25 minutes4To test if the jam is the correct consistency, remove the plate from the freezer and spoon a little jam onto the plate. Place in the fridge to set for a couple of minutes. If the jam forms a skin and sets then it is ready to jar. If not, return to the heat and continue cooking, repeating the test every 5 minutes 5Leave to sit for 15 minutes to cool slightly and allow the cherries to settle6Spoon the jam into the sterilised jar, seal, and label with the date. The jam will keep in a cool dark place for 1 year, once opened keep in the fridgeFirst published in 2018 DISCOVER MORE:

Cherry Recipes

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