Homemade Cherry jam without Pectin
Making jam at home is an absolute treat and worth spending the time on. You don't have to make big batches nor do you have to can every jam. Here I make a small batch of good wholesome homemade all natural Cherry jam without pectin or preservatives and you don't even have to can it to enjoy it.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Jars
- 1 kg Cherries
- 500 grams Sugar
- 1 tbsp Lemon Juice
- 1 tsp Butter
Wash drain and pit the cherries. Discard any that may not be good or healthy
Chop the pitted cherries into little chunks depending on the texture you need (see note)
Place cherries in a deep heavy bottom pan. (leave space for the jam to rise)
Add Sugar, Lemon Juice and stir.
Place on medium-high heat until the sugar is almost dissolved and the mixture comes to a rolling boil.
Once the mixture comes to a rolling boil. Turn the heat to medium-low. The mixture should still be simmering but slow.
Let simmer for about 20 minutes.
Meanwhile, place two ceramic plates in the freezer. (see note)
After almost 15 to 20 minutes you will see the mixture has darkened, thickened and reduced.
Remove one of the plates from the freezer.
Testing the Jam
Place a small amount on the mixture on the place. The cold plate will help cool the mixture and give you a good indication if the jam is ready.
You may need to do this once or a couple of times depending on how soon you start checking.
You know when the jam is done; If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers.
Just when you are ready to take the jam off the heat add a teaspoon of butter and you will notice that all the foam on the top will dissolve.
Let the Jam cool for about 20 mins before you pour it into a warm sterilized jar leaving 1/4 inch of the top.
Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
Clean the rim of the jar with a clean paper towel.
Top the lid and screw on rings (that come with the canning jars)
Place a piece of wax paper on the top before you place the lid on tightly.
- Sterilize four 375 gram jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.
- Place them in the oven for 20 minutes at 140C, this will dry any excess moisture in the bottles.
- Leave them in the oven until you are ready to use (you can turn the oven off)
- Don't forget to wash and sterilize the bottle lids as well.
- Place a rack on the bottom of a large stockpot.
- Half fill the pot with water
- Pour the jam into the hot sterilized jar as explained above and close the lid
- Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jas.
- The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.
- Bring the water to a boil again. Cover the pot and process for 15 minutes
- Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
- Let cool completely.
- Press the top of the lid to ensure the seal is tight - the lid should not move at all.
- Store in a cool dry place.
- If canning the canned jam will stay in a cool dry place in the pantry for up to a year or more.
- When not canned the jam will stay at room temperature for a month or more in good weather.
- You can also keep the jam in the fridge for 3 to 6 months.
- Label the jar with the name and date so you know what is in and when you made it.
Serving: 1.5kg | Calories: 1205kcal | Carbohydrates: 279g | Protein: 21.07g | Fat: 15g | Saturated Fat: 7.9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 0g | Trans Fat: 0.46g | Cholesterol: 31mg | Sodium: 136mg | Potassium: 0mg | Fiber: 43g | Sugar: 128g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%