Cherry jam is very hard to get to set properly as it is very low in both pectin and acid.
- 2 kg stoned cherries,reserve stones
- juice of 2 lemons or 1 teaspoon citric or tartaric acid
- 1.5 kg sugar
Place cherries and lemon juice in a pan. Tie stones in a muslin cloth and cook with the fruit. Add only enough water to stop the fruit sticking. Cook until the fruit is tender (about 30 minutes. Remove the stones. Add the sugar and dissolve. Boil rapidly until setting point is reached.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.