Sour Cherry Jam
- 1 kg pitted sour cherries
- 700 g sugar
- 1 lemon juice and zest
- Start by washing both jars and lids with warm soapy water and then rinse them well. Dry the jars with a tea towel before arranging them upright in a roasting tin. Place the tin in a 160°C oven for 10 minutes.
- Slide an empty plate on the refrigerator rack, to use later as a base for testing the jam’s setting point.
- Blanch the lemon zest by soaking it in boiling water for 2 minutes, press the juice and set aside.
- After you’ve pitted all the cherries, transfer them to a pan and cook them on medium to high heat for about 10 minutes. By then the juices run and the fruit is soft. To add a bit of consistency mash some of the cherries with the back of the spoon.
- Reduce the heat and combine the sugar into the fruit. Stir to dilute.
- When the sugar is melted, strain the lemon zest and incorporate it together with the juice into the jam. Bring to a rapid boil until setting point is reached. Skim the froth with a slotted spoon.
- To check setting point, drop a teaspoon of jam on the cold plate from the fridge. Let it to cool for a minute or so, and then run your finger through it, if it leaves a trace then the jam is ready.
- Allow the jam in the pan for 10 minutes before ladling it into the warm and dry jars. Fill to the very top and cover with lids.
4 x 250 ml Jars
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