Cherry Jam

Preparation info

  • Difficulty


  • Makes about

    3½ lb

Appears in


  • ¾ pt / 430 ml gooseberry or red-currant juice (made by cooking ¾ lb / 340 g fruit in ¾ pt / 430 ml water, then straining)
  • 1½-2 lb / 680–900 g granulated sugar (depending on the sweetness of the fruit)
  • 2 lb / 900 g stoned cherries


Put ¼ pt / 140 ml juice and the sugar in a saucepan, and heat gently until the sugar has dissolved. Add the rest of the juice and the cherries, bring to the boil, and boil rapidly until setting point is reached. Spoon into clean, hot jars, cover with waxed paper discs, seal with cellophane covers, and label the jars.