Homemade Cherry Jam
My mom's Homemade Cherry Jam is one of the best jam recipes I have ever tried. The jam is cooked in 5-minute intervals, which helps preserve the cherry's whole shape and yields a super juicy, fresh jam. This recipe makes 3 250mL jars.
Servings: 3 250mL jars
Instructions
- Remove the stems from the cherries and wash the cherries. Use a cherry pitter or remove the pits yourself. Add the pitted cherries to a large pot, along with the sugar and lemon juice. Bring to a boil over medium-high heat and stir continuously for 5 minutes.
- Remove the pot from the heat and let the mixture cool completely. Once cooled, repeat this same step again (bring the mixture to a boil over medium-high heat, stirring continuously for 5 minutes) and then cool the mixture again.
- Once the cherries are cooled for the second time, add the pot back on the stove and bring them to a boil again as you stir for the last time for another 5 minutes.
- Cooking time for this jam is 15 minutes total (5, 5, and 5 min as you cool the pot the first two times fully in between). The reason we separate the cooking time in 3 parts is to keep the cherries intact and whole.
- After the cherries have boiled for the third time, skim off some of the foam on top.
- Now fill your sterilized jars with jam, leaving 1/4 inch room at the top.
- Wipe the rims of the jars clean with a damp paper towel, put the lids on tightly, and flip the jars upside down. Cover and rest overnight. The next day, store the jars and enjoy. Once a jar is open, it must be stored in the fridge.
Video
Nutrition
Serving: 1tablespoon | Calories: 41kcal | Carbohydrates: 11g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 0.1mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg
