Woman's Day
Make our recipe for cherry jam and you’ll have yourself a lovely homemade gift for birthdays, Mother’s Day, or Christmas. When cherries are in season, making jam is a wonderful way to preserve their flavour for the months ahead.
Looking for more preserves and jams? Or more edible gifts for Mother’s Day?
Ingredients
Method
In a large, heavy-based saucepan, combine cherries, rum, zest and juice. Heat on medium and bring to a simmer. Cook 4-5 minutes, until cherries soften slightly.
Reduce heat to low and add sugar. Cook, stirring, until sugar dissolves. Increase heat to medium and cook 15-20 minutes, stirring once or twice, until setting point is reached.
Pour cherry jam into warm, sterilised jars and seal. Serve on brioche topped with a dollop of fresh ricotta.
Test Kitchen tip
Stir jam a little while cooking to help prevent it from sticking.
How to sterilise jars for jam
There are three ways the Test Kitchen recommends when it comes to sterilising jars to store your jam safely. Start with cleaned washed jars and lids, then follow one of the below methods.
1. In the oven: Stand the jars right-way up, not touching each other, on an oven tray in a cold oven. Heat the oven to very slow (120°C) and leave for 30 minutes.
2. On the stove: Cover jars with cold water in a large saucepan, put the lid on the saucepan, bring to the boil and boil for 20 minutes. Remove the jars, drain well and stand right-way up on a board (they’ll dry by evaporation).
3. In the dishwasher: Place glass jars the dishwasher, on the rinse cycle, without detergent, at the hottest temperature.
As stated in recipe, transfer your hot cherry jam to the jars while they are still warm. For more detailed information on how to safely store jam, read this Test Kitchen advice.
More cherry jam recipes
For even more recipe ideas, see our recipes for brandied cherry jam and raspberry and cherry jam.
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