Guide To Make Cherry Jam Recipe Uk Easy

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There’s nothing quite like a slice of warm toast slathered with homemade cherry jam. It’s a taste of summer captured in a jar, perfect for breakfast, afternoon tea, or even as a topping for desserts. This recipe takes you through the simple process of making delicious cherry jam from scratch, using readily available ingredients and traditional UK methods.

Cherry jam
Cherry jam


1 kg (2.2 lbs) fresh cherries, pitted (weight after pitting)

  • 750 g (1.6 lbs) granulated sugar
  • 1 tablespoon lemon juice (around half a lemon)
  • 1 pouch (around 30g) powdered pectin (optional, for a thicker set)

  • Directions:

    1. Prep the Cherries: Wash and dry the cherries thoroughly. Using a cherry pitter or a small paring knife, remove the pits from all the cherries. Aim to collect as much juice as possible during this process.

    2. Combine Cherries and Sugar: In a large saucepan or preserving kettle, combine the pitted cherries and granulated sugar. Stir gently to coat the cherries evenly and let the mixture sit for at least 30 minutes. This allows the sugar to draw out the natural juices from the cherries.

    3. Bring to a Boil: Over medium heat, bring the cherry and sugar mixture to a rolling boil. Make sure to stir frequently to prevent sticking and ensure even heating.

    4. Add Lemon Juice: Once the mixture reaches a full boil, add the lemon juice. The acidity from the lemon juice helps to balance the sweetness of the jam and aids in setting.

    5. Reaching the Set Point: Here comes the crucial step: determining when the jam is ready. There are two ways to do this.

    (Option 1) The “Sheeting Test”: Place a small spoonful of the jam on a chilled plate and return it to the freezer for a couple of minutes. If the jam wrinkles when you push it with your finger, it’s reached setting point.

    (Option 2) Using a Thermometer: Invest in a sugar thermometer for ultimate precision. The ideal setting temperature for jam is around 105°C (220°F).

    6. Thickening with Pectin (Optional): If you prefer a thicker set for your jam, you can add the powdered pectin at this stage. Follow the specific instructions on the pectin package for incorporating it into the jam.

    7. Skimming and Bottling: Once the jam has reached its desired consistency, remove it from the heat. Using a ladle, skim off any foam that has accumulated on the surface.

    Sterilize Your Jars: While the jam is still hot, sterilize your jars and lids by submerging them in boiling water for 10 minutes. This eliminates any potential bacteria to ensure safe storage.

    Filling and Sealing: Carefully fill the sterilized jars with the hot jam, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth. Seal the jars tightly with the sterilized lids.

    8. Cooling and Storage: Let the jam cool completely at room temperature for at least 12 hours before storing. Once cooled, label the jars with the date of preparation and store them in a cool, dark place like a pantry. Properly sealed jam can last for up to a year under these conditions.

    Nutrition Facts (per 1 tablespoon serving):

    Calories: 50

  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Carbohydrates: 13g
  • Fiber: 1g
  • Sugar: 12g
  • Protein: 0g

  • Conclusion:

    Homemade cherry jam is a delightful addition to your breakfast table or a thoughtful homemade gift. With its vibrant colour and burst of cherry flavour, it’s sure to become a family favourite. So next time you have a bounty of fresh cherries, why not try your hand at making this simple and delicious jam?

    Frequently Asked Questions (FAQs)

    1. Can I use frozen cherries instead of fresh ones?

    Absolutely! Frozen cherries work well in this recipe. There’s no need to thaw them beforehand; simply add them to the saucepan frozen. You may need to adjust the cooking time slightly as frozen cherries will contain more liquid.

    2. My jam isn’t setting properly. What can I do?