Freezer Cherry Jam

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The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 1½lb/750g Morello cherries
  • 2lb/1 kg caster sugar
  • 4fl.oz/100 ml liquid pectin


Remove stones from cherries and put through coarse blade of a mincer. Stir with sugar and leave for 20 minutes, stirring occasionally. Add pectin and stir for 3 minutes. Put into small containers, cover and seal. Leave for 5 hours at room temperature, then put into refrigerator until jelled. This may take 24–48 hours. Store in freezer. Thaw for 1 hour at room temperature before serving.

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