More Great Recipes: Jam/Preserve

cherry jam


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Member since 2011

Serves 2kg (4lb 8oz) | Prep Time | Cook Time

Ingredients

1.5kg 3lb 5oz) cherries
juice of 1 lemon
1/2 cup water
1.25kg (2lb 12oz) sugar


pit cherries and place pips in a muslin bag


cobine cherroes, pips, lemon juice and water in a large saucepan and bring to the boil. reduce heat to low and simmer for 20 minutes. remove pips and add sugar. bring back to the boil stirring to dissolve sugar and boil until setting point is reached. this will take longer for sweet cherries, due to the lower level of pectin then for sourer varieties.


pour into warm sterilised jars and seal immediately. the jam can be eaten as soon as it cools.


Pairs Well With


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