Sour cherry is one of the easiest jams to set, as the fruit is high in both acid and pectin. The laborious part is taking out the stones. Without a cherry stoner, a hairpin or a paperclip does the job.
Ingredients
For the jam
For jarring
Method
-
Stone the cherries
Wash the cherries and take out the stones. Keep the juice that runs out.
-
Rest them in sugar
Mix the cherries with the sugar and leave for 8 hours or overnight.
-
Bring to the boil
Tip into a pan, bring to the boil and lift off the foam.
-
Cook
Boil over a medium heat for 30 minutes, shaking the pan from time to time.
-
Add the lemon
Add the lemon juice and boil for another 3 minutes.
-
Test the set
Check it with the cold plate test.
-
Fill the jars
Fill sterilised jars while hot, turn them upside down and leave to cool.
Tips
- Add the juice that runs out while you stone the cherries, as that is where the flavour and colour come from.
- Sour cherries are high in natural pectin, so no setting agent is needed.
- Keep lifting off the foam and the jam comes out clear and glossy.
Nutrition
90
kcal
23 g
Carbs
22 g
Sugar
Values are per serving and approximate.