homemade cherry jam

Making jam at home is an absolute treat and worth spending the time on. You don't have to make big batches nor do you have to can every jam. Here I make a small batch of good wholesome homemade all natural Cherry jam without pectin or preservatives and you don't even have to can it to enjoy it.

Homemade Cherry jam without Pectin

lbs Cherries

Sugar

Lemon

tsp Butter

Wash drain and pit the cherries. Discard any that may not be good or healthy 

Chop the pitted cherries into little chunks depending on the texture you need (see note)

Place cherries in a deep heavy bottom pan. (leave space for the jam to rise)

Add Sugar, Lemon Juice and stir.

Prepare Cherries

Place on medium-high heat until the sugar is almost dissolved and the mixture comes to a rolling boil.

Once the mixture comes to a rolling boil. Turn the heat to medium-low. The mixture should still be simmering but slow.

Let simmer for about 20 minutes.

Meanwhile, place two ceramic plates in the freezer. (see note)

After almost 15 to 20 minutes you will see the mixture has darkened, thickened and reduced.

Remove one of the plates from the freezer.

Cook Jam

Place a small amount on the mixture on the place. The cold plate will help cool the mixture and give you a good indication if the jam is ready.

You may need to do this once or a couple of times depending on how soon you start checking.

You know when the jam is done; If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers.

Just when you are ready to take the jam off the heat add a teaspoon of butter and you will notice that all the foam on the top will dissolve.

Let the Jam cool for about 20 mins before you pour it into a warm sterilized jar leaving 1/4 inch of the top.

Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.

Clean the rim of the jar with a clean paper towel.

Top the lid and screw on rings (that come with the canning jars)

Place a piece of wax paper on the top before you place the lid on tightly.

Testing the Jam

https://content.jwplatform.com/videos/K5Caucix.mp4

HOMEMADE CHERRY JAM WITHOUT PECTIN – CHERRY JAM
Making jam at home is an absolute treat and worth spending the time on. You don’t have to make big batches nor do you have to can every jam. Here I make a small batch of good wholesome simple, easy and effortless homemade all natural cherry jam without pectin or preservatives and you don’t even have to can it to enjoy it.

Cherry Jam without Pectin

Whether you’re a seasoned pro or learning how to make homemade jam, this cherry jam recipe is easy and addictive. With canning instructions included you can whip up a batch and be enjoying a vanilla infused sweet cherry jam in 45 minutes.

Homemade Cherry Jam

cherries

white sugar

lemon juice

vanilla bean (, split with seeds scraped, vanilla

low-sugar pectin

Pit your cherries and chop into small chunks, add all the chopped cherries and any juice released from chopping into a large, wide pot.

Add the lemon juice, vanilla bean and seeds, pectin, and ¼ cup of sugar to the cherries and stir to combine.

Heat over high heat while stirring gently until it comes to a complete full boil that doesn’t stop even while you stir.

Add the remaining sugar and continue to stir gently until the jam returns to a full boil again that doesn’t stop as you stir.

Once it hits that full boil, time the jam for exactly 1 minute, continuing to stir. Then remove from heat.

If not canning your jam, allow to cool slightly then place in storage jars or containers and allow to cool further then seal and refrigerate for up to 1 month.

Before beginning to cool your jam, fill your canning pot with enough water to cover your jars by 1 inch and bring to a boil over high heat.

Before your jam is finished cooking, place place your open jars into the pot of boiling water to heat them up.

Remove from water after a minute or so and flip upside down onto a towel. Use your jar clamps and hand protection as the jars will be hot.

When your jam is finished cooking, flip jars right side up and use your funnel and ladle to fill each jar, leaving only ¼ inch of space between the rim and jam.

Wipe rims clean with a damp paper towel then dry them before placing your seals.

Use your hand protection to place the seals and screw on the lids as tightly as possible. Submerge the jars in the boiling water and allow to sit in boiling water for 10 minutes.

Remove from water and let the jars sit at room temperature until the lids have popped, so the lid doesn’t click or move when you press on the middle. When the jars have popped and cooled, store in a cupboard for up to 18 months. Once opened, refrigerate and use in 1 month.

Canning instructions:

https://embed.mediavine.com/videos/dc1kig0mrxu6ebdzkji3

Top 2 homemade cherry jam recipes from across the web

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Homemade Cherry jam without Pectin

Homemade Cherry Jam

Top 2 homemade cherry jam recipes from across the web

The most viewed homemade cherry jam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Cherry jam without Pectin

Homemade Cherry Jam

The most viewed homemade cherry jam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine