Easy Cherry Jam Recipe | BBC Good Food

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• Easy cherry jam

Easy cherry jam

• Anna Glover

Save recipe4 x 450g jarsEasyPrep: 25 minsCook: 50 minsA star rating of 4.8 out of 5.8 ratingsRateloading...

Celebrate cherries with this homemade cherry jam. Perfect in cakes or slathered over fresh bread, it also makes a lovely gift for family and friends

Easily doubledEasily halvedGluten-freeVeganVegetarianPrintAdSkip to ingredientsAlternativesComplete the dish

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Ingredients

Nutrition

• 2kg cherries pitted, ½ roughly chopped, ½ halved
• 1.2kg jam or preserving sugar (with added pectin)
• 2 lemons juiced

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Nutrition: Per tbsp

• kcal39
• fat0glow
• saturates0g
• carbs9g
• sugars9g
• fibre0.2g
• protein0.1g
• salt0g

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Method

• step 1

  Put two saucers in the freezer for testing the jam later on. Tip the cherries, sugar and lemon juice into a large, heavy-based saucepan and simmer uncovered over a medium-high heat for 35-50 mins, stirring frequently until thick and glossy.

• step 2

  After 35 mins, spoon a little of the jam onto one of the chilled saucers. Leave for 1 min, press a fingertip into the jam. If it starts the wrinkle, it’s ready. If it slides away, continue to boil the jam for 10 mins, then test again on the other saucer.

• step 3

  Spoon the jam into sterilised jars and seal. Will keep for six months unopened (when stored in a dark, cool place), or opened in the fridge for three months.

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Overall rating

A star rating of 4.8 out of 5.8 ratingsAdAd

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