Guide To Serve Cherry Jam Recipe Uk Simple

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Who can resist a dollop of homemade cherry jam on warm toast? This recipe is a delightful journey into sweet, sticky goodness, perfect for capturing the summer sunshine in a jar. Packed with plump cherries and bursting with flavor, it’s surprisingly simple to create and unbelievably delicious.


Cherry jam
Cherry jam

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

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

  • Instructions:

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

    2. Combine Cherries and Sugar: In a large pot, combine the pitted cherries and granulated sugar. Stir well to coat the cherries evenly, then let the mixture rest 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-sugar mixture to a rolling boil. Make sure to stir frequently to prevent scorching.

    4. Lemon Juice and Pectin (Optional): Once boiling, add the lemon juice and stir it in. If you’re using fruit pectin for a thicker consistency, follow the package instructions for adding it at this stage.

    5. The Jam Test: Continue boiling the jam, stirring constantly, for about 20-25 minutes. To determine if your jam is ready, perform a “gel test.” Place a small spoonful of jam on a chilled plate and let it cool for a minute. If the jam wrinkles when you push it with your finger, it’s set! If it remains runny, continue boiling for a few more minutes and repeat the test.

    6. Sterilize Jars: While the jam is cooking, sterilize your jars and lids. This ensures your jam stays fresh for longer. Wash the jars and lids in hot, soapy water, then rinse and dry them thoroughly. You can sterilize them by submerging them in boiling water for 10 minutes or running them through a hot dishwasher cycle.

    7. Fill and Seal: Once the jam is ready and has passed the gel test, carefully remove the pot from the heat. Using a ladle, fill the sterilized jars with hot jam, leaving about 1cm (½ inch) of headspace at the top. Wipe the rims of the jars clean with a damp cloth, then screw on the sterilized lids tightly.

    8. Cool and Store: Let the filled jars cool completely at room temperature for at least 12 hours, or overnight. As they cool, you’ll hear a satisfying “pop” sound from the lids, indicating a good seal. Once cool, store your homemade cherry jam in a cool, dark place like a pantry. Properly sealed jars can last for up to a year.

    Nutrition Facts (per serving, approximately 1 tablespoon):

    Calories: 50

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

  • Please note: This is an approximate nutritional value based on the ingredients listed. Actual values may vary depending on the specific ingredients used.


    There you have it! This easy-to-follow recipe allows you to create a delightful homemade cherry jam that’s sure to become a breakfast staple. Perfect for toast, scones, or even as a filling for pastries, the possibilities are endless. So, grab some fresh cherries, follow these simple steps, and enjoy the taste of summer all year round!


    1. Can I use frozen cherries instead of fresh? Absolutely! Frozen cherries work well in this recipe. Just thaw them completely and drain any excess liquid before using.

    2. My jam isn’t setting properly. What can I do? If your jam remains runny after boiling for the recommended time, it might not have reached the proper gelling point. You can try boiling it for a few more minutes or adding a commercially prepared liquid pectin according to the package instructions.

    3. How long will my homemade cherry jam last? Properly sealed jars of homemade cherry jam can last up to a year when stored in a cool, dark place like a pantry. Once opened, store the jam in the refrigerator and consume it within a month.