Cherry jam.

The recipe is (loosely) as follows: pitt as many cherries as you can be bothered. Discard any rotting/mouldy fruit as this can cause the jam to spoil. In a large pot over medium high heat add the cherries, grated apple (I used 2 apples for 1kg of cherries) and the juice and grated rind of a lemon. Cherries have very little pectin in them. Pectin is the natural gel stuff that allows jam to set. Adding apple and lemon, which are both high in pectin, means you’ll get a good set on this jam. Add the same weight of sugar to fruit (I added a little less: 1kg sugar to 1.2kg of fruit). Sugar is important because it acts as the preserving agent and prevents mould and bacteria from growing. Stir until the sugar dissolves and let this get to a rolling boil. Skim off any frothy scum that rises.

Place a light coloured saucer in the freezer - this will help you test whether the jam is at setting point (and ready to be bottled). While the jam is boiling, sterilise your jars. I wash the jars and metal lids in hot soapy water, rinsing them well and letting them air dry (NOT towel dry) in a very low oven. They should be completely dry and hot when you add the jam. 

After the jam has been boiling for about 10 minutes and has reduced a bit, spoon a little out onto your cold saucer. Let it cool for a minute then push the jam with your finger. If little ridges appear at the sides and your finger makes a clear channel (the jam doesn’t run back to fill the gap) it’s ready to be bottled. Turn off the heat and carefully spoon the jam into the hot jars. Screw the lids on and wipe away any spills. Let them cool and store for later.

☥The bold bits are the science-y things about making jam that I think are supercool.☥

15 notes #cherry jam #cherries #summer fruit #preserving food #preserved fruit #sweet #recipe #food science #domestic science
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