This is a dense jam, full of cherry pulp & with a rich dark reddish purple hue. I just love the color of this jam, a passionate hue I must say. I had never made cherry jam myself, so I’m really excited with the result. Nothing is better than homemade jam. Made this…eat this…gift this…whatever u wish. But don’t forget to try this! 🙂
Homemade Cherry Jam
- Cherries- 2 ½ cup (I measured in a standard coffee mug) halved and pitted.
- Granulated Sugar- 1 ¼ cup (measured in that same coffee mug)
- Lemon juice of ½ a lemon
Method
In a nonstick frying pan add cherries, sugar & lemon juice. On a low flame keep stirring frequently & after first 5-6 minutes mash the cherries slightly (no need to mash them fully) with the help of the spatula. The jam will be thickening within 10-12 minutes. Do the jam test before removing the pan from heat. For jam test, after first 15 minutes put few drops of jam on a dry cold plate. Wait for few seconds to cool it, drag a finger through it. If jam is ready, the parting made by the finger will remain open. If it runs together, cook a little more. Let the jam sit in the same pan, in a cool spot, so it has time to thicken before pouring into jar. Leave there till the jam cool completely.
Store in an airtight jar or container and store in the refrigerator.
