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Cooking
Cherry Jam - Basic Recipe
· 4 servings
Pit and cook
Pit the cherries and place them in a pot over low heat on the stove. If you're worried about the cherries catching on the bottom, you can add a splash of water, but really just 50–100 ml.
Blend
Cover the pot with a lid and let it bubble away for about 20 minutes. Remove the lid, then mash the cherries with a potato masher or blend with a hand blender, depending on whether you want chunks of fruit in your jam or not.
Let it thicken
Mix the sugar with the pectin and stir it quickly into the fruit mixture. Mix thoroughly and cook for a further five to ten minutes. The jam will start thickening right away.
Fill the jars
Pour the jam into prepared, thoroughly cleaned and warmed jars. Seal with lids and leave to cool, or process further by boiling in a pot or baking in the oven if you prefer.