This has been a family recipe that has been passed on for decades. It's great because it's Chrismassy and tasty. Easy to make, looks good and a great gift idea.
Ingredients
- 1 kg pitted cherries
- 1 vanilla bean
- 1 lemon
- 50 g jam-setting mixture
- 1 kg sugar
Method
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Step 1Wash preserving jars and lids in hot, soapy water and rinse by putting through a dishwasher on hottest setting.
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Step 2Place cherries in a large saucepan. Use a potato masher to crush cherries so that they release their juices. Then add juice from one lemon and place over low heat.
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Step 3Cook, stirring occasionally, for about 5 minutes or until cherries are tender. Then take off the heat, measure how many cups of cherries are in there and then add the same amount of cups of sugar.
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Step 4Now add a split vanilla bean pod and jam setting mixture (jamsetta). Cook continually until the sugar dissolves. Use a wet pastry brush to clean the sugar form the sides of the saucepan.
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Step 5Increase the heat to high and bring to a rolling boil. Cook for 5 minutes or until it reaches setting point (see notes to determine setting point). Take the saucepan off the heat and let sit for 5 minutes.
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Step 6Ladle the hot jam into the jam jars, seal with sterilised lids and set aside until they are cooled. Label, date and store in a cool dark place.
Equipment
- 5 preserving jar
- 1 saucepan
- 1 potato masher
- 1 juice extractor
- 1 pastry brush
Recipe Notes
I use one packet of jamsetta. To test whether the jam is ready before ladling it into the jars, place a small amount of jam in a saucer that has been in the freezer. When the jam is cold, push your finger through the jam. If it wrinkles and feels set like jelly, then it is ready to ladle into jars. If it is not wrinkly, cook for another 2 minutes and test again.
Recipe Reviews (2)
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