Homemade cherry jam - quick and easy to make from either fresh or frozen cherries. You can make this jam with or without pectin. Use a canning technique to preserve it for a few months or keep in the fridge for up to 3 weeks. Serve over cheesecakes, crepes, pancakes or toast.
Remove pits from washed cherries. Chop all or half of them into small pieces, leave some whole if you’d like.
Place cherries in a large, heavy bottomed pan. Add sugar on top and stir. Let them sit for 30 minutes to up to 3 hours.
Turn the heat on and bring to a boil.
Reduce heat to medium low. If the mixture is starting to foam, your can try to remove some of the foam with a spoon.
Place a plate in the freezer. (Optional for testing the jam).
Cook for 20 minutes, the cherries will become soft and darken in color. Add the vanilla, butter and lemon juice.
It will thicken.
Test the jam: Add a few drops of it to the cold plate. When you touch the cooled jam, it should wrinkle in your fingers, rather than stick or stay runny.
Add the butter (optional).
Let the jam cool for 10 minutes, before you pour it into clean jars.
Don’t overfill the jars. Close the lids.
Makes 4 (375 gram) jars
If using pectin - mix 1 tbsp of it with 2 tbsp sugar. Add to the jam at the end. Cook for 2 additional minutes. After 15 minutes of boil, add the pectin mixed with sugar. Stir. Cook for 5 more minutes.The canning jars and lids should be perfectly clean, washed with hot water. Boil for 10-20 minutes to sterilize the jars and lids, then dry on a clean towel. Use a sterilizer if you’d like to (recommended). Sterilization of the filled jars: Bring a large pot of water to a boil. (Make sure it is taller than the actual jars, so you have room to cover them in water and allow boiling). Drop the jars into the boiling water using a wire rack. Boil for 15 minutes. Take the jars out. Keep in a cool and dry place for up to 6 months.