CHERRY JAM
I try to use the least amount of sugar for jam-making but it will always depend on the sweetness of the fruit. Sorry about the mixed up measurements, but I liked the simplicity of whole numbers in different systems.
Cherry Jam
INGREDIENTS
- 8lb cherries
- 17 tablespoons powdered pectin
- 2kg sugar
METHOD
- Roughly pulse the cherries in a food processor.
- Transfer to a large preserving pan.
- Sprinkle over the pectin and mix thoroughly.
- Bring to the boil.
- Add in the sugar and stir well.
- Bring the jam to a rolling boil and boil for 1 minutes (this takes quite a bit of time).
- Skim the scum off the surface with a slotted spoon.
- Pour into jars.
- Cook the jars in a water bath for 15 minutes.