Cherry Jam

5 Ingredients

500grams pitted cherries
2 1/4 cups caster sugar
1 stick cinnamon
1 vanilla bean, split
1 lemon, juiced

Description

You'll be one step closer to spreading the joy once you master this soft, velvety homemade cherry jam that's perfect for lathering or gifting to loved ones.

Cooking tip:

Double the recipe this festive season to make edible presents.

Method

Step 1 of 6

Place cherries in a large glass or ceramic bowl. Add caster sugar and gently stir to combine. Set aside at room temperature overnight. (Setting the mixture aside at room temperature overnight helps the sugar to dissolve without breaking down the cherries too much.)

Step 2 of 6

Place a small plate in the freezer to chill. Transfer cherry mixture to a large saucepan over medium heat. Add cinnamon stick, vanilla bean and lemon juice. Cook, stirring, for 5 minutes or until sugar has completely dissolved.

Step 3 of 6

To stop jam from crystallising, brush down side of the pan occasionally with a wet pastry brush to ensure all sugar has dissolved.

Step 4 of 6

Bring to the boil. Reduce heat to medium-low. Gently boil, stirring regularly to make sure jam doesn’t catch on the base of pan, for 30 minutes or until jam reaches setting point. To check, spoon a little jam onto the chilled plate and return to freezer for 30 seconds. If jam wrinkles when pushed with your finger, it’s ready. If not, continue to cook a little longer.

Step 5 of 6

Using a large metal spoon, skim the top of the jam to remove scum and discard.

Step 6 of 6

Remove and discard cinnamon stick and vanilla bean. Pour hot jam into hot sterilised jars. Seal. Allow to cool. (See tip.)