There’s nothing quite like homemade jam. This delicious cherry jam requires a little time in the kitchen but is much simpler than you’d think. Give it a go, you might never go back to store-bought jam!
Why add raspberries to cherry jam?
The addition of high-pectin raspberries helps this jam to set quickly without losing the fresh flavour of the cherries through lengthy cooking.
Cherry jam recipe tips
Warming the sugar helps it dissolve more quickly.
The ratio of sugar to fruit mixture is 3 parts sugar to 4 parts fruit. The volume of fruit mixture will vary from batch to batch; adjust the amount of sugar accordingly.
Place all cherries in a large shallow saucepan. Add raspberries, lemon rind and juice and stir occasionally over medium-high heat for about 15 minutes or until cherries are tender.
Meanwhile, preheat the oven to 200°C (180°C fan-forced). Spread sugar in an even layer on an oven tray and warm in oven for 10 minutes. Place several saucers in freezer in preparation for testing jam’s setting point.
Add warmed sugar, vanilla bean pods and seeds to cherry mixture, then stir until sugar dissolves. Cook over high heat, stirring occasionally at first, then more frequently as mixture thickens and until bubbles subside and the mixture begins to coat the back of a spatula or wooden spoon in a thin layer. This should take approximately 15 minutes.
Remove from heat and test setting point by spooning a little jam onto a cold saucer and place it in a freezer for 1-2 minutes. Gently push the edge of the jam forwards with your fingertip. If it wrinkles, the jam is cooked. If not, return jam to heat and cook for another few minutes, then remove from heat and test again. Ladle hot jam into hot sterilised jars, seal jars and stand upside down until cooled.
Store homemade jam in the refrigerator and use within 3-4 weeks after opening.
Not suitable to freeze.Test Kitchen tip