Ingredients

The following ingredients have 600 Servings
  • 2 lbs Cherries (pitted)
  • 1 lb Sugar
  • 1 tbsp Lemon Juice
  • 1 tsp Butter ((optinoal))
  • ½ tsp Salt ((optional) )

Instruction

  • Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
  • Rinse drain and pit the cherries. Discard bruised or discolored ones. Chop the pitted cherries into little chunks depending on the texture you need.Pro tip - Soft cherries can be used but discolored and bruised will ruin the jam so remove those.
  • In a heavy bottom pan or large saucepan combine the cherries, sugar, salt, and lemon juice.Pro tip - If you are using frozen cherries, let the cherries macerate in sugar and lemon juice for a few hours before cooking. This softens the skin considerably.
  • Cook on medium heat until sugar dissolves. Then, turn the heat up and let the mixture come to a full rolling boil. Let it boil for two minutes on medium high heat. Pro tip - Boiling the jam is important as it releases pectin from the skin and seeds in fruits.
  • Then, turn the heat to medium-low. The jam should still be simmering but at low heat, not bubbling. Use a potato masher to mash the fruit – so you have a smoother jam-like consistency.Pro tip - Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserve as it cooks. However, mashing will give smoother consistency like jam.
  • Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.Pro tip - The cooking time will depend on the quantity of the jam as well as the heat applied to it. It's ok to cook a little longer but there must be a simmer for the fruit to release pectin.