Fortunately for all of us, cherries are still in season in Autumn in the UK. These tangy and sweet treats are great in jam, and we have a simple recipe that makes eating fresh food in bed even better than before. Browse our huge collection of round jam jars, square jars and more.
- Sterilised glass jam jar(s)
- 1 Large, heavy-based saucepan
- Stirring spoon
- 2 saucers
- 2kg cherries, (pitted, ½ roughly chopped, ½ halved)
- 2kg jam or preserving sugar (with added pectin)
- 2 juiced lemons
HOW TO MAKE CHERRY JAM
- Put 2 saucers in the freezer for testing later.
- Make sure your jars are sterilised and ready to use.
- Tip the cherries, sugar and lemon juice into a large saucepan.
- Simmer over a medium-high heat for 35-50 mins, stirring frequently.
- When the mixture is thick, move onto the next step.
- Spoon a little of the jam onto one of your chilled saucers.
- After 1 minute, press into the jam to see if it starts to wrinkle.
- Continue to boil the jam for 10 mins until ready.
- Make sure you test again once the 10 mins is up.
- Decant into your sterilised jars and store in a cool, dry place.
A perfect autumnal jam that still bears the berry fruits we enjoyed in their ripe form during summer, this recipe is short and simple because it will not require long to make this food. Spread onto toasted bread at breakfast time to kickstart cramming in 1 of your 5 a day.
Browse our vast range of glass jars, bottles and preserving equipment, or visit our website and if you have any further enquiries, please contact us today.