Gail’s Cherry Jam Preserve

trh-gails-cherry-jam-preserve trh-gails-cherry-jam-preserve2

What is one to do when you have a surplus of cherries?
I decided to make some jam😙😙Enjoy!

Ingredients:
1 kg red cherries, rinsed, pitted and stalks removed.
Chop into quarters. Leave some of them whole
Juice and zest of 2 large lemons
600 g castor sugar

Method:
In a large saucepan cook up cherries over medium heat with lemon juice and zest for 10 minutes until mixture is pulpy.
Stir a few times to ensure that the fruit does not stick to the saucepan.
Add castor sugar and stir until the sugar has dissolved.
Turn up to medium high heat and boil quickly stirring occasionally for 20 minutes until the fruit has thickened. Remove all the scum off the top with a slotted spoon.

**To test if your jam is ready.
Place a side plate in the freezer for 10 minutes then remove. Place a spoonful of jam on the plate and return to freezer for 5 minutes.
Remove and run your finger through the jam.
The jam should wrinkle and then you know your jam is ready. If not boil up further 5 minutes. My jam was ready after 20 minutes.
Sterilise your glass jars and lids in boiling water on the stove for 5 minutes.Remove and fill with your hot jam.
Cut out round circles of wax paper to fit your glass lids.
Brush paper cutouts with Brandy.
Close and seal your glass jars. Leave to stand at room temperature to get completely cold. Once jam is opened must be refrigerated and eaten in 2 weeks.
The recipe yielded 750 ml of jam preserve

Source Recipe : BBC Food
Prepared, Tried & tested by: Gail Haselsteiner

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This entry was posted in Jams, Pickles and Chutney by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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