Cherry Jam Recipe

: Simple Steps To Preserve Rich Stone Fruits This Monsoon

Monsoon season features a bounty of stone fruits like peaches and cherries, and these fresh red cherries can be preserved in many ways. The best way to preserve these mildly fruity, juicy, and slightly tart fruits is by turning them into sweet-tart cherry jam. Cherry jam is easy to make and just requires a few simple ingredients. A small batch of this tart cherry jam can cheer you up even on rainy days.

Select both sweet and tart cherries, as this mix will give the best flavour in your cherry jam recipes. Look for firm, shiny cherries with green stems attached. If picking frozen cherries, be sure to thaw them before using to speed up the cooking process. Pick some sour cherries too, as their tart, acidic flavour adds brightness to balance the jam's sweetness. Avoid using cherries that are overripe or soft.

Starting the actual preparation for the cherry jam recipe requires pitting and slicing the cherries. You should use a cherry pitter to easily remove the pit. This method is quick and doesn’t sacrifice any of the cherry flesh. However, if you don't have a cherry pitter, use a sturdy metal straw and align its opening with the top stem end of the cherry. Then gently press down and apply a twisting motion to easily carve out the pit. Don’t stop here; finely chop the cherries into very small pieces. These chopped cherries will help the jam to set nicely and thicken it.

Apart from cherries, you will need sugar and lemon juice for your cherry jam recipe. Always use granulated sugar; it adds sweetness to the jam. Additionally, this jam will require lemon juice; use fresh to add a little extra citrus brightness that will help cut through the sweetness. Cherries are low-pectin fruits, so it is essential to use freshly squeezed lemon juice (high in natural pectin), which will work as a thickener to help set the jam.

Here, your cooking process begins: simply add the finely chopped cherries to a pot with lemon juice and sugar. Then place the pot over medium heat and stir occasionally for 10 minutes, until the sugar dissolves. Shortly, you will see the mixture come to a rolling boil and turn dark red. Once the jam has cooked for another 5 minutes, start testing the jam to check whether it's done.

First, you can test with a candy thermometer; check the jam's temperature; it should reach 218-220 Fahrenheit. However, if you don’t have a reliable thermometer, you can also use a chilled plate to see if the cherry jam has thickened or gelled properly. Once the jam has been cooked at a rolling boil and thickened slightly, place a few drops on your chilled plate to take a test. If the jam starts to drip, continue cooking and keep checking it in between. Cook until the jam holds its shape on the plate.

Once the cherry jam is prepared, don't let your hard work go to waste; store it properly. It is essential to use sterilised Mason jars to prevent bacteria and mould and to preserve the jam for months. To sterilise, wash the jars and their lids in hot soapy water, and then transfer them to a clean baking tray. Heat them in the oven for 10-15 minutes, then remove them, pour in your prepared cherry jam, and seal the jars. Let the jars cool and then store them in the refrigerator.

Enjoying this freshly made tart cherry jam during monsoon season is as easy as its making process. You can incorporate this cherry jam into your daily diet in many ways. For breakfast, spread it on toasted bread and use it in porridge instead of honey, with some fresh fruits and dried fruits. For evening snacks, you can serve this jam with crackers and cheese, or simply roll it into parathas. For dessert, you can simply top it on ice cream scoops. In each way, it tastes delicious and fruity.