Cherry Jam | How to make Cherry Jam

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BySujata Limbu
Created on 17th Dec 2015
  • Cherry Jam, How to make Cherry Jam
Cherry Jamby Sujata Limbu
  • Cherry Jam | How to make Cherry Jam (10 likes)

  • 0 reviews
    Rate It!
  • By Sujata Limbu
    Created on 17th Dec 2015

About Cherry Jam

You can prepare this delicious jam recipe easily at home instead of opting for store ones.

Cherry Jam, a succulent delicacy which is famous all over the world. Cherry Jam is one dish which makes its accompaniments tastier. With the overflow of flavours, Cherry Jam has always been everyone's favourite. This recipe by Sujata Limbu is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Cherry Jam, just the perfect situation when you realise that you need to know how to make the perfect Cherry Jam. So, at that time you can try out this delicious recipe by Sujata Limbu. The recipe of Cherry Jamis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Cherry Jam is 25 minute. This recipe of Cherry Jam is perfect to serve 10. Cherry Jam is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time5mins
  • Cook Time25mins
  • Serves10People
Cherry Jam

Ingredients to make Cherry Jam

  • 800 grams black or red cherries, pitted and stones reserved
  • 400 grams jam sugar
  • 2 lemons juice and zest, finely grated
  • 100ml water

How to make Cherry Jam

  1. Take a large pan, add the cherries with water, lemon zest and juice. Also take the cherry stones and tie them in a muslin cloth then add in to the pan.
  2. Bring this to a boil then simmer and cook for 15-20 minutes till the cherries become soft.
  3. Take out the muslin bag and squeeze the juice in it. Next add the jam sugar and continue stirring till it completely dissolves. Then bring this mixture to boil for about 10 minutes or so.
  4. Switch off the stove and remove the pan. You can test the setting point by pouring a drop of jot jam on a cold plate.
  5. Let it cool for about 5 minutes, then put your finger through the jam, if it wrinkles then it is ready. However, if the jam is runny, boil it for another few minutes and do the test again.
  6. Once cooked, let it cool down for about 10 minutes. Also remember to skim any scum from the surface with the help of a spoon.
  7. Carefully pour this hot jam into warm jars and seal it tightly.
  8. Serve with a slice of toast for best taste.

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