All posts tagged: traditional cherry jam

Cherry Jam

  1 kg of cherries (pipped) will make aprox. five, 300ml jars. Ingredients 1 kg of freash seasonal cherries (June-July). 300 gr of raw cane sugar or honey. The juice of half a lemon. Pectin and citric acid added according to instructions on the leaflet. Marmello 1 or Pomona Universal Pectin Directions Clean, stone and cut the cherries into two. Put the cleaned, cut and stoned cherries into a pot. Add aprox. two to three centimetres of water. Add the lemon juice. Heat the cherries up and cook until softened – no longer than five to ten minutes. Mix the pectin, citric acid and sugar in a baking tray and heat up in the oven for five to ten minutes. If using honey heat the powdered pectin and citric acid in a pot. When the cherries are soft add the heated sugar or honey, pectin and citric acid and stir until it has all melted evenly in the jam. Bring the mixture to a rolling boil – do not be tempted to stir at this point – it will …