cherry jam
  • Servings: 2kg (4lb 8oz)
  • 1.5kg 3lb 5oz) cherries
  • juice of 1 lemon
  • 1/2 cup water
  • 1.25kg (2lb 12oz) sugar
  1. Pit cherries and place pips in a muslin bag
  2. Combine cherries, 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.
  3. Pour into warm sterilised jars and seal immediately. The jam can be eaten as soon as it cools.