In our garden we have a cherry tree, its actually a tree specifically for jam making since its fruits are very high in pectin.
Usually we don’t get any of the fruits since the birds eat them, but this year a particularly high yield meant that both us and the birds were enjoying some very tart cherries.Making some jam really took me back. The last time I ever made jam was with my gran and I was very young at the time. Looking at the old recipe I could barely remember how to make it but once I got going it was fine.
The real time consuming part was de-stoning all the cherries! I’ll also say that this recipe gives a jam thats not really got much in common with your usual shop bought stuff. Shop bought jam has a kind of gelatinous texture, but this is a sticky oozy gooey jam packed full of fruit.
I know in most recipes it says you should use jam jars and a hot water bath and all that sort of thing but I didn’t have any. So instead I used some pottery jars I had, somehow I don’t think this jam will hang around for long!
To every 450g (1lb) of Fruit, weighed before stoning, allow:
225g (8oz) Caster Sugar.
To every 2.7kg (6lb) of Fruit allow:
600ml (1 pint) Cranberry Juice
To every 600ml (1 pint) of Juice 450g (1lb) Sugar
Weigh the fruit before stoning and allow half the weight of sugar.
Stone the cherries and boil them in a preserving pan until nearly all the juice has dried up. Add the sugar and the currant juice, allowing 600ml (1 pint) to every 2.7kg (6lb) of cherries (original weight) and 450g (1lb) of sugar to every 600ml (1 pint) of juice.
Boil together until it jellies, which will be in from 20 to 30 minutes.
Skim the jam well, keep it well stirred.
My giveaway is still going on but only for another week so if you haven’t entered yet then my next blog entry will be the winner and you won’t want to miss out!