Tips To Serve Cherry Jam Recipe Mary Berry The Best

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Homemade jam is a delightful way to capture the essence of summer fruits and enjoy them year-round. This recipe from the culinary legend Mary Berry delivers a classic cherry jam bursting with flavor and perfect for slathering on toast, scones, or using in baking.

Ingredients:

Cherry jam
Cherry jam

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

  • 750 g (1.6 lbs) granulated sugar
  • 1 large lemon, juiced (around 50 ml / 3.5 tbsp)
  • 1 pouch (around 30 g / 1 oz) powdered fruit pectin (optional)

  • Instructions:

    1. Prep the Cherries: Wash and thoroughly dry the cherries. Using a cherry pitter or a small paring knife, remove the pits from all the cherries. Weigh the pitted cherries to ensure you have the correct amount.

    2. Combine Cherries and Sugar: In a large pot, combine the pitted cherries and sugar. Stir well to coat the cherries evenly with sugar. Let the mixture sit for at least 30 minutes, allowing the sugar to draw out the juices from the cherries.

    3. Bring to a Boil: Over medium heat, bring the cherry-sugar mixture to a rolling boil. Stir occasionally to prevent sticking.

    4. Add Lemon Juice: Once boiling, add the lemon juice and stir well.

    5. Thicken the Jam (Optional): If you prefer a thicker jam, you can use powdered fruit pectin. In a small bowl, whisk together the powdered pectin with 2 tablespoons of sugar. Gradually add this mixture to the boiling jam, whisking constantly to incorporate it evenly. Bring the jam back to a rolling boil for another minute.

    6. Test for Setting: To check if your jam is set, spoon a small amount onto a chilled plate. Let it cool for a minute. If the jam wrinkles slightly when you push it with your finger, it’s ready. If it remains runny, continue to boil the jam for a few more minutes, retesting for setting frequently.

    7. Sterilize Jars: While the jam is cooking, sterilize your jars and lids. Wash the jars and lids in hot, soapy water. Rinse them well and place them in a large pot filled with boiling water. Boil for 10 minutes, then remove the jars and lids with tongs and let them dry completely on a clean kitchen towel.

    8. Fill and Seal Jars: Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch headspace at the top. Wipe the rims of the jars clean with a damp cloth. Secure the lids tightly on the jars.

    9. Process the Jars (Optional): For longer-term storage, you can process the jars in a boiling water bath canner. Follow the specific instructions for your canner model.

    10. Cool and Store: Let the filled jars cool completely on a wire rack at room temperature. Once cool, check the seals for tightness. Label your jars with the date and store them in a cool, dark place. Your homemade cherry jam will keep for up to a year unopened.

    Nutrition Facts (per 1 tablespoon serving):

    Calories: 50

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

  • Conclusion:

    Mary Berry’s cherry jam recipe is a wonderful way to preserve the taste of summer and enjoy it throughout the year. This simple recipe is perfect for beginners and experienced jam makers alike. With its vibrant color, delightful flavor, and versatility, this homemade jam makes a delicious addition to breakfast, snacks, and desserts.

    Frequently Asked Questions (FAQs):

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

    Yes, you can definitely use frozen cherries for this recipe. Thaw the frozen cherries completely and drain any excess liquid before using them. You may need to adjust the cooking time slightly as frozen cherries tend to release more liquid than fresh cherries.

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

    There are a few reasons why your jam might not be setting. First, make sure you brought the jam to a full rolling boil for the required time. Second, ensure you used the correct amount of sugar and pectin (if using). Finally, double-check that your jars were properly sterilized.

    3. How long will my homemade cherry jam last?