Cherry Jam
With only 3 ingredients and 30 minutes, you can whip up a jar of homemade cherry jam. What I love about this recipe is that it works with both fresh summer cherries or frozen.
Servings: 12 servings (¾ cup or 225 grams)
Calories: 59kcal
Equipment
- medium sized saucepan
- spoon
- chilled plate
Ingredients
- 1 ½ cups cherries pitted and roughly chopped
- ¾ cup granulated sugar
- 5 tablespoons water
Instructions
- Heat cherries, granulated sugar, and water over medium heat in a medium sized saucepan until boiling.
- Reduce the heat to medium. Cook, stirring often, until the fruit has thickened. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it's fully cooked. There will still be a small amount of liquid that runs from the jam.
- Transfer jam to a small bowl and refrigerate for 1 hour until fully cooled.
- Store in an airtight container in the refrigerator for up to 1 - 2 weeks.
Notes
Storage: The jam can be stored in an airtight container in the refrigerator for up to 1 - 2 weeks. Or, store in the freezer for up to 2 months.
For a smooth jam: Immediately after the jam has finished cooking, blend with an immersion blender to break up any larger pieces of cherry.
To prevent crystallization in the jam, dip a pastry brush in cold water and brush the sides of the pan as the jam is cooking.
Don't be tempted to cook the jam for too long, as it will become too thick after it's cooled. Always use the cold plate test to help you determine if the jam needs to cook longer or if it's at the correct consistency.
Nutrition
Serving: 1serving | Calories: 59kcal | Carbohydrates: 15g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 0.4mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg
