Sour Cherry Jam Recipe - UK Allotment (Zone 8)

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides a natural sweetness and may reduce calories.

pectin

💰Cheaper: cornstarch

Cornstarch can thicken the jam but may alter texture.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: imitation vanilla

Imitation vanilla is less expensive and provides flavor.

Harvest sour cherries, approximately 3 kg, and remove stalks and bad cherries, resulting in 2.7 kg of usable fruit.

Mash the sour cherries to release juice, then heat gently on low gas to release more juice and allow stones to float to the top.

Scoop off the floating stones (pips) from the mixture.

Cool the mixture down and strain the liquid into a bowl, using fingers to remove any remaining stones, taking about 10-15 minutes.

Weigh the remaining cherry mixture, which is now 1.8 kg after removing stones and stalks.

Add 1.4 kg of sugar to the 1.8 kg of cherry mixture, stirring until dissolved.

Bring the mixture to a rolling boil and simmer, testing for setting point after about 35 minutes.

Check for setting point by placing a small amount on a plate; it should form a skin when ready.

Skim off any froth that forms on top during boiling.

Pour the jam into pre-sterilized jars, filled nearly to the top, and seal with lids immediately to form a vacuum as it cools.

Cooking Techniques

Equipment Needed

Spice Level: