JAM session

CHERRY JAM

MAKES 2 x 500ml jars

Cherries are quite low in pectin, so the setting of this jam is not as strong as with others. It sets more like the consistency of a conserve.

700g cherries, pitted and halved

70ml lemon juice

700g jam-setting sugar

1 Preheat oven to 130°C. Wash the jars and lids in hot, soapy water. Rinse. Place the jars into the oven to warm and sterilise them for at least 10 minutes.

Put the lids into a bowl and pour over boiling water to sterilise. Place 2 saucers into the freezer to get cold – these are used to test your jam for setting.

2 Place the cherries in a large, heavy-based saucepan. Using a potato masher, gently crush the cherries to release their juices, then add the lemon juice. Gently heat the saucepan on low heat, stirring occasionally, for 5 minutes or until the cherries are tender.

3 Add the sugar and cook, stirring, for 10-15 minutes or until the sugar has all dissolved. Increase the heat to high and bring to a rolling boil. Cook until the setting point has been reached, approximately 10-15 minutes. Skim off any foam.

4 To test whether the setting point has been reached, remove saucepan from the heat. Place a teaspoon of jam onto one of the cold saucers. Allow the jam to cool, then push your finger through the jam. It should start to wrinkle up – if you can push your finger through and it’s still runny, you haven’t yet reached the setting point. If you are using an instant-read thermometer, the temperature should read 104°C. If it has not set, return the saucepan to the heat, bring the mixture back up to a rolling boil and test again in a few minutes using the second saucer.

5 When ready, remove the saucepan from the heat and allow the jam to cool for 10 minutes. Ladle the jam into the hot, sterilised jars to within ½cm of the top rim. Screw the lids on tightly and leave to cool. Store the jars in a cool, dark place, where they will keep for up to a year.