Cherry Jam

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 4lb/2 kg black cherries
  • ΒΌ oz/8g citric or tartaric acid
  • 3lb/l.5 kg sugar

Method

Take the stones out of the cherries. Crack 24 stones and remove the kernels. Put the cherries into a pan with the kernels and acid and simmer until very soft, stirring often to prevent burning. Stir in the sugar over low heat until dissolved. Boil hard to setting point, pour into hot jars and cover. Do not expect a strong set from cherry jam.

Part of

β€Œ