Smooth Dark Sweet Cherry Jam Recipe

Find more recipes at feastgloriousfeast.com

Smooth Dark Sweet Cherry Jam Recipe

This Smooth Dark Sweet Cherry Jam is quick and easy to make with detailed instructions that ensure you can't possibly go wrong. This small batch jam can be made with fresh or frozen dark sweet cherries so you don't even need to wait for cherry season to make it!

5 from 5 votes

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings ml (approx)

Author Chloe

Equipment

Ingredients

500 g Dark Sweet Cherries - fresh or frozen
400 g Sugar
1 tsp Lemon Juice
50 ml Water

Instructions

Pop two ceramic or china plates into the freezer.
Prepare and sterilise your jars or container for your jam. How you chose to do this is up to you. Further details are provided in this recipe post.
Check through 500g Dark Sweet Cherries. Discard any shrivelled or nasty looking ones and make sure there are no little pieces of stalk. Give them a quick rinse in cold water and dry them thoroughly if you are that way inclined.
If the cherries aren't pitted, you should remove them now. Use a cherry pitting tool or something heavy like a can to smash each cherry so the pit can be pulled out.
Put the cherries into a large saucepan with 400g Sugar, 1 tsp Lemon Juice and 50ml Water.
Cook the fruit and sugar over a medium high heat until all the sugar has dissolved and the cherries squish under a little pressure with a spatula.
This should only take around 3 to 5 minutes depending on how ripe the cherries are. . Don't walk away and keep stirring every 20 seconds or so.
Tip the cherry/sugar mix into a heatproof jug or bowl. Make sure it is big enough to prevent anything from splattering out when being blended. You should also be very careful when doing this as the fruit/sugar will be very hot.
Blitz the fruit and sugar really well until as smooth as possible.
Sieve the puree back into the saucepan. Use a spatula to push the pulp through the sieve.
This will take a few minutes but have patience as this is how we get a smooth jam. You should be left with a fairly dry bit of seeds left in the sieve. Don’t forget to wipe the underside of the sieve into the pan.
Put the pan on a medium heat and allow the jam to come up to a rolling boil.
Allow to boil for 6-7 minutes or until the jam reaches the 105c or 220f. You can give it a gentle stir and scrape off the sides and bottom every minute or so to keep things even.
Take the jam off the heat.
Take one of your very cold plates out of the freezer.
Use a small spoon to dollop a little jam onto the plate. Leave it for 1 minute and then push the jam towards the centre of the dollop. If you get wrinkles, the jam is ready.
If you don’t, put the pan back on the heat for another minute.
Repeat the cold plate test as many times as is needed. Make sure to put your first plate back in the freezer in case you need it again.
Carefully pour the jam into your prepared jars or container.
Seal and leave to cool upside down or continue the canning process if you have chosen to.

Nutrition (Approx)