For those who follow my Instagram here, you will know that I have very kindly been given an outstanding amount (5kg) of cherries. What’s not to love about cherries! Probably one of my favourite stone fruits and here in Australia, they are bang on season. I had to figure out what to do with them all, as I didn’t want to waste these little delicious fruit bombs full to the brim of vitamin C.
Homemade Cherry Jam was the go. This Christmas I was going to try and hand craft as many gifts as possible, to save on my carbon footprint. So what better place to start with some sweet sweet cherry jam.
This recipe was surprisingly easy and didn’t take too long to make. The most time consuming part was de-stoning the fruit. I was not gonna spend huge amounts on a de-stoner. So I improvised with the end of a cake piping bag metal nozzle thing, by pushing each cherry over it which cleverly removed each stone. Its a messy job so definitely wear an apron or old dark clothes.
Cherry jam; not only used to smother on buttery toast (try my carb free bread recipe here) in the morning, perfect in a hot bowl of steaming porridge, over vanilla ice cream or dolloped on a bowl of granola and yoghurt, just like Grandma Frisky’s granola recipe here.
Hope you enjoy it.
1.5 Kg Cherries, de-stoned
1.5 Kg CSR Jam Sugar
1 Cup Lemon Juice
1. Thoroughly wash the preserving jars and lids in hot soapy water. I used an array of sizes big and small. Pop on a drying rack
2. Place all cherries in a large saucepan and squish to release the juices further by using a potato masher.
3. Add the lemon juice and place over a low heat for 5-7 minutes, the cherries should be tender.
4. Add all the sugar and cook by stirring for 10-15 minutes, until the sugar dissolves.
5. Increase the heat on the hob to bring the jam to a rolling boil for 5 minutes.
6. To check that the jam has reached setting point. Grab a small plate, pop it in the freezer to chill. Spoon some jam on the chilled plate and pop back in the freezer for a couple of minutes. If its a gel-like consistency its good to go.
7. Once jammed up, set aside for 5 minutes.
8. Ladle hot jam into jars. Pop lids on, turn upside down for a couple of minutes, then they are good to store in a cool dark place.