When we moved into our brand new home in 2005, the backyard was bare. So, we decided to plant a cherry tree. Over the years, with John's care and attention, the tree gave us a bounty of cherries. Unfortunately, it died in 2015 and the following year, we planted a new Stella cherry tree. After 3 years, it started bearing fruits. Besides using the cherries to prepare cakes, turnovers, pies, I preserve some as jam to be enjoyed throughout the year. This jam is made with only the clear juice after the cherries are cooked down with water and blended. A sweet spread with a soft consistency that holds its shape. Perfect to slather on toast, warm rolls or scones. As a glaze or filling for cakes, cookies, crepes and pastries. Great for gift giving to family and friends.
Pectin is a natural soluble fibre found in fruits and vegetables. Vital when making jam as it binds with sugar and acid from the fruit to form a gel. Cherries have a small amount of pectin so addition of pectin either in liquid or powdered form helps the jam in achieving the characteristic consistency.
Pectin is a natural soluble fibre found in fruits and vegetables. Vital when making jam as it binds with sugar and acid from the fruit to form a gel. Cherries have a small amount of pectin so addition of pectin either in liquid or powdered form helps the jam in achieving the characteristic consistency.
Cherry Jam
(Yields 600 grams)
Ingredients:
8 cups cherries (washed, stemmed and pitted)
6 cups water
1 cup sugar
1 package classic pectin (57 grams)
Method:
In a wide heavy-bottomed pan, add the cherries with 6 cups of water. Cover pan with a lid slight ajar and cook on medium heat for 30 minutes until cherries are soft.
Using a hand blender, puree the cooked fruit along with the water to a fine consistency.
Place a sieve over a bowl and strain the juice through a nylon straining bag or cheesecloth without pressing down or squeezing the pulp. This will give a clear jelly and not cloudy. Let the juice drip undisturbed for a couple of hours.
Measure the juice, it should be 5 cups. Transfer to a heavy-bottomed pan, stir in the pectin and sugar. Cook on medium-high heat, stirring continuously until the jam reaches the setting point, around 1 and 1/2 hours. Skim the foam off that rises to the top with a ladle. Though pectin is added, the jam took some time to gel since less sugar was used.
Check for doneness of the jam with the wrinkle test. Remove pan from heat and transfer some of the boiling preserve on a chilled saucer. Allow to cool and then push using your forefinger. If the setting point is reached, it will wrinkle. If it is runny, return the pan back on the heat and continue to boil, testing again after a couple of minutes.
Transfer the hot jam into a sterilized container. When cool, refrigerate, it will last for a year or more.
Spread jam on toast, rolls or scones.
Note:
(Yields 600 grams)
Ingredients:
8 cups cherries (washed, stemmed and pitted)
6 cups water
1 cup sugar
1 package classic pectin (57 grams)
Method:
In a wide heavy-bottomed pan, add the cherries with 6 cups of water. Cover pan with a lid slight ajar and cook on medium heat for 30 minutes until cherries are soft.
Using a hand blender, puree the cooked fruit along with the water to a fine consistency.
Place a sieve over a bowl and strain the juice through a nylon straining bag or cheesecloth without pressing down or squeezing the pulp. This will give a clear jelly and not cloudy. Let the juice drip undisturbed for a couple of hours.
Measure the juice, it should be 5 cups. Transfer to a heavy-bottomed pan, stir in the pectin and sugar. Cook on medium-high heat, stirring continuously until the jam reaches the setting point, around 1 and 1/2 hours. Skim the foam off that rises to the top with a ladle. Though pectin is added, the jam took some time to gel since less sugar was used.
Check for doneness of the jam with the wrinkle test. Remove pan from heat and transfer some of the boiling preserve on a chilled saucer. Allow to cool and then push using your forefinger. If the setting point is reached, it will wrinkle. If it is runny, return the pan back on the heat and continue to boil, testing again after a couple of minutes.
Transfer the hot jam into a sterilized container. When cool, refrigerate, it will last for a year or more.
Spread jam on toast, rolls or scones.
Note:
- Do not discard the crushed pulp. It can be used as a pie filling. I cooked the pulp with some cornstarch and sugar, which was used for the handheld pies (pictures below).
- Cherry Jam was prepared with cherries from our garden tree (pictures below).
- If cherries used for making the jam are sweet, add a dash of lemon juice.
